KDHarmon's profile page
Recipes
Pear Gorgonzola Tart
By KDHarmon
Bake the pie shell in a square or round tart pan according to package instructions
- 1 store bought pie shell
- 4 ounces cream cheese
- 2 ounces Gorgonzola
- 1 teaspoon fresh thyme, chopped
- Pinch salt
- Pinch freshly ground black pepper
- 2 tablespoons butter
- 3 small pears, cored and sliced
- 2 ounces prosciutto, cut into thin strips
Lamb and Vegetable Stew
By KDHarmon
Sprinkle lamb with salt & pepper, then dredge in flour, shaking off excess
- 2 1/2 lb lamb shoulder in 1 inch cubes
- 2/3 c All purpose flour
- 3 T Olive oil
- 3 Garlic cloves, chopped
- 3 c Vegetable broth
- 1 c Amber or brown ale
- 2 t sugar
- 1 lb Baby red potatoes, halved or quartered
- 1 lb Carrots, peeled, cut crosswise into 1 inch pieces
- 1/4 c Fresh parsley, chopped
- 2 t thyme, dried
- 1 1/2 c Frozen petite peas
- 1 1/2 c Frozen pearl onions
Pumpkin Gnocchi with Brown Butter and Sage Sauce
By KDHarmon
Allow the cooked potatoes to cool slightly, then carefully peel while holding potato with a kitchen mitt
- 1 1/2 pounds Idaho potatoes, about 3 large, scrubbed and boiled in skins until tender
- 1/2 cup pumpkin puree
- 1/4 cup finely grated Parmesan cheese
- 1 egg
- 1/4 teaspoon cinnamon
- Pinch allspice
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 1 1/2 to 2 cups flour
- Salted water, for cooking gnocchi
- 1/2 pound unsalted butter
- 2 tablespoons fresh sage leaves, minced
- 1/2 cup shaved Parmesan cheese
Sharps Roasthouse Two-Day Chicken
By KDHarmon
Day One: mix chips, water, garlic powder and onion powder
- 3-4 lbs chicken
- 1 lemon, juiced and zested
- 1/4 C extra virgin olive oil
- 8 cloves garlic
- 2 tsp basil
- 2 tsp thyme
- 1 tsp kosher salt
- 1 tsp brown sugar
- 1/8 tsp freshly ground black pepper
- 1/2 C fruitwood chips
- 1 C water
- 1 tsp garlic powder
- 1 tsp onion powder
Morning Buns
By KDHarmon
http://www.bonappetit.com/recipe/bas-best-morning-buns
- Dough:
- 1-1/4-ounce envelope active dry yeast (about 2 1/4 teaspoons)
- 1 cup whole milk, warmed, plus 1/4 chilled milk
- 1 teaspoon plus 1/4 cup honey
- 4 large eggs, separated, plus 1 large egg yolk
- 3-1/2 cups (or more) bread flour, divided
- 1 cup whole wheat flour
- 2 teaspoons Diamond Crystal or 1 teaspoon Morton kosher salt
- 2 teaspoons finely grated orange zest (optional)
- 2 teaspoons vanilla extract
- 1 cup (2 sticks) unsalted butter, cut into pieces, room temperature
- Filling and Assembly:
- 3/4 cup (packed) light brown sugar
- 1 tablespoon ground cinnamon
- 3/4 teaspoon ground cardamom
- 1/2 cup honey, divided
- 12 tablespoons (1 1/2 sticks) unsalted butter, divided
- Bread flour (for surface)
- Nonstick vegetable oil spray
- Fine sanding sugar or granulated sugar (for sprinkling)
Bread-and-Butter Pickles
By KDHarmon
bread-and-butter pickles Pack cucumber, habanero, and dill into a heatproof glass jar; set aside
- 1 English hothouse cucumber, sliced 1/8” thick
- 1 habanero chile or 2 jalapeños, halved
- 1 sprig dill
- 1 cup distilled white vinegar
- 1/2 cup sugar
- 1 tablespoon kosher salt
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon celery salt
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
Milk Chocolate Mousse with Port Ganache
By KDHarmon
For ganache: Boil 1 1/4 cups Port in heavy medium saucepan until reduced to 1/4 cup, about 9 minutes
- Ganache:
- 1 1/4 cups plus 1/2 cup (or more) ruby Port
- 1/2 cup heavy whipping cream
- 2 tablespoons (1/4 stick) unsalted butter
- 4 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
- 1 tablespoon sugar
- Mousse:
- 2 large eggs, separated
- 2 tablespoons water
- 10 tablespoons chilled heavy whipping cream, divided
- 1 tablespoon sugar
- 6 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
- Whipped crème fraîche:
- 1/3 cup chilled heavy whipping cream
- 1/3 cup chilled crème fraîche
Shrimp Po'Boy
By KDHarmon
•Whisk first 8 ingredients in a small bowl to blend
- 2 1/2 teaspoons kosher salt
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- Vegetable oil for frying
- 1 1/2 pounds medium shrimp (about 36), peeled, deveined
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1 cup cornmeal
- 4 8"-long French rolls, split horizontally
- Rémoulade or mayonnaise
- Shredded iceberg lettuce, sliced tomatoes, dill pickles, hot pepper sauce (optional), preferably Crystal
Bulgogi
By KDHarmon
Combine pear, garlic, soy sauce, gochugaru, ginger, sugar, and sesame oil in a large resealable plastic bag or medi...
- 1/4 pear, grated
- 1 garlic clove, grated
- 2 tablespoons soy sauce
- 1 tablespoon gochugaru (coarse Korean hot pepper flakes), or 1 teaspoon crushed red pepper flakes
- 1 tablespoon grated peeled ginger
- 1 tablespoon light brown sugar
- 1 tablespoon toasted sesame oil
- 1 pound boneless pork loin, trimmed hanger steak, boneless short rib, or skinless, boneless chicken breasts or thighs
- 2 tablespoons vegetable oil, divided
- Kosher salt
- Sliced scallions (for serving)
Shrimp Pizza
By KDHarmon
Sauce: Combine all and set aside
- Garlic Sauce:
- 1 C olive oil
- 2 large heads garlic, chopped
- 1 tsp red chili flakes
- 1/2 C fresh basil, loosely packed, julienned
- Salt and Pepper to taste
- Pizza:
- 6 oz pizza dough
- 1 Tbl garlic sauce
- 1 C shredded mozzarella
- 1/2 C julienned leeks
- 10-12 shrimp, sauteed lightly in olive oil
- 1/4 C julienned sundried tomatoes