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Recipes
Mushroom Wellington with Carrot Sauce
By KDHarmon
For the Wellington: Remove the stems and gills of the Portobello mushrooms, and discard
- Wellington:
- 4 large Portobello mushrooms
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 shallot, thinly sliced
- Kosher salt and freshly ground black pepper
- 8 ounces shiitake mushrooms, stems removed and caps thinly sliced
- 2 teaspoons fresh thyme leaves (from 2 large sprigs)
- 1/2 cup dry white wine
- 2 tablespoons plain breadcrumbs
- 1 sheet frozen puff pastry (from a tk-ounce package), thawed
- All-purpose flour, for dusting
- 2 teaspoons Dijon mustard
- 1 large egg, beaten
- Large-flake sea salt, such as Maldon
- Carrot Sauce:
- 3 medium carrots, cut into 1-inch pieces
- 2 cloves garlic, smashed
- 1 bay leaf
- Kosher salt
- 1 ounce cream cheese
- 1 teaspoon red wine vinegar
Prosciutto Wrapped Stuffed Baby Bell Peppers
By KDHarmon
Mix the basil and goat cheese in a small bowl until well combined
- 12 – 16 baby bell peppers
- 8 oz. goat cheese, room temperature
- 2 Tbl. fresh herbs basil, minced
- 12 – 16 slices prosciutto
- toothpicks
Apple Cheddar Turnovers
By KDHarmon
•Toss first 6 ingredients in medium bowl to blend
- •2 medium Golden Delicious apples, peeled, halved, cored, cut into 1/2-inch cubes (about 2 1/2 cups)
- •1 1/2 cups (loosely packed) coarsely grated extra-sharp cheddar cheese
- •1/4 cup pure maple syrup
- •1/4 cup chopped walnuts
- •1/4 cup sweetened dried cranberries
- •Pinch of salt
- •1 17.3-ounce package frozen puff pastry (2 sheets), thawed
- •1 large egg, beaten with 1 teaspoon water to blend (for glaze)
- •Sugar
Carrot Cake
By KDHarmon
Cake: Preheat oven to 350 degrees F
- Cake:
- Unsalted butter, for the pan
- 12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
- 12 ounces grated carrots, medium grate, approximately 6 medium
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon salt
- 10 ounces sugar, approximately 1 1/3 cups
- 2 ounces dark brown sugar, approximately 1/4 cup firmly packed
- 3 large eggs
- 6 ounces plain yogurt
- 6 ounces vegetable oil
- Cream Cheese Frosting:
- 8 ounces cream cheese
- 2 ounces unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 9 ounces powdered sugar, sifted, approximately 2 cups
Nut Butter
By KDHarmon
Combine nuts, coconut oil, agave, and salt in the bowl of a food processor and process, scraping down sides of bowl...
- 2 cups lightly toasted unsalted nuts or sunflower seeds
- 2 tablespoons coconut oil, at room temperature
- 1 teaspoon light agave nectar
- 1/2 teaspoon kosher salt
Welsh Rarebit
By KDHarmon
Preheat oven to broil. Place the bread on a sheet tray in an even layer
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon stone ground mustard
- 3/4 cup IPA beer
- 1/2 cup heavy whipping cream
- 12 ounces aged cheddar cheese (shredded)
- 8 slices sourdough bread
- chopped parsley to garnish
- kosher salt and freshly ground black pepper
Harissa Marinated Chicken
By KDHarmon
Harissa: Put the red peppers on the grill and char them until they are black on all sides
- Harissa:
- 2 red bell peppers
- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- 2 teaspoons fennel seeds
- 2 teaspoons caraway seeds
- 4 red dried chiles, seeds left inside
- 3 garlic cloves, smashed and finely chopped
- 1/4 cup tomato paste
- 1/2 cup extra-virgin olive oil
- Kosher salt
- 1 chicken, cut into 8 pieces, or 8 chicken thighs and/or legs
Chicken Souvlaki with Tzatziki Sauce
By KDHarmon
To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine
- Souvlaki:
- 3 tablespoons fresh lemon juice
- 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 4 garlic cloves, minced
- 1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
- 1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices
- Cooking spray
- Tzatziki Sauce:
- 1/2 cup cucumber, peeled, seeded, and shredded
- 1/2 cup plain low-fat yogurt
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 garlic clove, minced
Goat Cheese Stuffed Baby Bell Peppers
By KDHarmon
Preheat your oven to 400 F
- 1 pint of baby bell peppers
- 4 oz. goat cheese
- 1 T. minced mixed herbs -use your favorites-I used thyme and rosemary
- 1 T. minced shallot
- olive oil for drizzling
Tomato Sauce
By KDHarmon
Saute carrots and onions until carmelized in large pot
- 2 lb carrots, shredded
- 3 yellow onions, chopped
- half container of garlic cloves, roasted
- 6 bell peppers, assorted colors, roasted
- 25 lb roma tomatoes
- 2 lb mushrooms, sliced
- Basil
- Oregano
- Rosemary
- 1.5 liter chianti