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Recipes
Chicken Noodle Soup
By KDHarmon
Coat a large stock pot with olive oil and add the onions, celery and carrots
- Extra-virgin olive oil, as needed
- 1 large onion, cut into 1/2-inch slices
- 4 ribs celery, cut into 1/2-inch dice
- 3 carrots, cut into 1/2-inch dice
- Kosher salt
- 2 cloves garlic, smashed
- 2 teaspoons crushed red pepper flakes
- 1 bunch thyme
- 3 pounds bone-in chicken legs and thighs, skin and excess fat removed
- Water, as needed
- 2 bay leaves
- 1 lemon, halved
- 1 teaspoon ground cinnamon
- 2 grates fresh nutmeg
- Freshly ground black pepper
- 2 cups small pasta, preferably small shells such as orecchiette, or orzo
- Potatoes, if desired
- 1 bunch cilantro, leaves coarsely chopped
Creamy Garlic Soup
By KDHarmon
Heat oil in a 6-qt. saucepan; add garlic and shallots and cook until soft, 10 minutes
- 2 tbsp. olive oil
- 16 cloves garlic, roughly chopped
- 4 shallots, sliced
- 6 3⁄4 cups chicken stock
- 6 3⁄4 cups heavy cream
- Kosher salt and freshly ground black pepper, to taste
Silver Skillet Restaurant Biscuits
By KDHarmon
Preheat convection oven to 400°F (regular oven 450°F)
- 2 cups unbleached self-rising flour (sifted)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter (very cold, cut into small cubes, plus more to melt)
- 1 cup buttermilk
- 1/4 cup all-purpose flour (sifted, for the prep table)
Roasted Red Pepper and Sundried Tomato Soup
By KDHarmon
Rehydrate the dried tomatoes by soaking them in warm water for 1 hour
- 1 ounce sun-dried tomatoes (about 8 pieces, do not used oil-packed variety)
- 1 small onion, diced
- 2 tablespoons extra-virgin olive oil
- 2 cups chicken stock
- 3 sweet or bell peppers, charred, skinned, and seeded or a 6-ounce jar of prepared roasted red sweet peppers
- 2 fresh ripe plum tomatoes, cut into eighths
- Salt and pepper to taste
- 4 fresh basil leaves for garnish (use purple basil if available)
Lemon-Pesto Pasta Salad
By KDHarmon
Bring a large pot of water to a boil and salt it
- 1 pound cavatappi, corkscrew pasta, or medium shells
- Coarse salt
- 1 cup prepared pesto
- 1 lemon, juiced and zested
- 1/4 cup chopped flat-leaf parsley
- 1 cup sundried tomatoes
- 4 scallions, chopped
- 3/4 pound ricotta salata, chopped and crumbled, in specialty cheese case of market or 1 pound tub bocconcini mini pieces of mozzarella, drained, pieces halved
- Black pepper
Lemon Risotto with Gouda
By KDHarmon
Bring stock to simmer in large saucepan over medium heat
- 6 C chicken or vegetable stock
- 2 Tbl butter
- 1 Tbl olive oil
- 1 C onion, diced fine
- 2 C arborio
- 1/2 C dry white wine
- 1/2 C Gouda, grated
- 2 Tbl parsley, chopped
- 2 Tbl lemon juice
- 4 tsp lemon zest
Spiced Beef Cigars
By KDHarmon
Preheat the oven to 375ºF
- To Assemble:
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 small onion (peeled, roughly chopped)
- 1 red bell pepper (seeded, roughly chopped)
- 2 cloves garlic (peeled, roughly chopped)
- 1/2 cup pine nuts
- 2 teaspoons ground cumin
- 1/2 cup parsley (finely chopped)
- Kosher salt and freshly ground black pepper (to taste)
- 6 sheets phyllo
- 8 tablespoons butter (melted)
- Dipping Sauce:
- 1 1/2 cups Greek yogurt
- 2 lemons (zested, juiced)
- 1/4 cup olive oil
Sweet and Tangy Hummus
By KDHarmon
Set aside 2 Tbsp. chickpeas for serving
- 1 15.5-oz. can chickpeas, rinsed
- 1/3 cup tahini
- 3 tablespoons fresh lemon juice
- 1 1/2 tablespoon Turkish or Syrian red pepper paste or 2 tsp. harissa paste
- 1 tablespoon pomegranate molasses (optional)
- Kosher salt
- Olive oil, Aleppo pepper or crushed red pepper flakes, and warm pita bread (for serving)
Quinoa and Corn Salad
By KDHarmon
Vinaigrette: Blend white balsamic vinegar, mustard, and in a blender
- 1 1/2 cups quinoa, cooked
- 1 cup fresh corn kernels,
- 1/4 cup micro herbs
- 1/2 cup goat cheese, crumbled
- 1/2 cup radish, shredded or sliced thinly
- 1/2 cup white balsamic vinaigrette
- Vinaigrette
- 1 cup white balsamic vinegar
- 1/4 cup Dijon mustard
- 2 tablespoons sugar
- 4 cups extra virgin olive oil
- 1 red onion, minced
- Kosher salt and freshly ground black pepper
Chili and Scallion Noodles
By KDHarmon
Bring a large pot of well-salted water to a boil
- 12 12 12 ounces udon noodles, lo mein or spaghetti
- 5 5 5 tablespoons soy sauce
- 3 3 3 tablespoons unseasoned rice wine vinegar
- 3 3 3 tablespoons packed dark brown sugar
- 1 1 1 tablespoon toasted sesame oil
- 1/4 1/4 1/4 cup grapeseed or other neutral oil
- 5 5 5 teaspoons sesame seeds
- 1-1/4 1-1/4 1-1/4 teaspoons red pepper flakes
- 12 12 12 scallions, white & green parts separated, sliced thinly on the bias