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Recipes
Canal House Green Goddess Dressing
By KDHarmon
Purée watercress, anchovies, mayonnaise, sour cream, parsley, chives, tarragon, and vinegar in a blender until sm...
- 1/2 bunch watercress, tough stems removed, coarsely chopped (about 2 cups)
- 4 anchovy fillets packed in oil, drained
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1/2 cup (lightly packed) fresh flat-leaf parsley leaves
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon white wine vinegar
- Kosher salt and freshly ground black pepper
Chicken Taco Filling
By KDHarmon
Heat a large saute pan over medium heat and pour in enough olive oil to coat the bottom of the pan
- For the chicken:
- 1/2 cup extra-virgin olive oil
- 10 garlic cloves, minced
- 5 yellow onions minced
- 4 pounds boneless, skinless chicken breast, diced into 1/2-inch chunks
- Salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 serrano chiles, sliced thin
- 2 tablespoons sweet paprika
- 2 tablespoons smoked paprika
- 2 tablespoons cumin seeds, toasted
- 2 tablespoons dried oregano
- 4 to 5 cups chicken stock or water
- For the tacos:
- 2 red onions, sliced thin
- 1 head iceberg lettuce, sliced thin
- 12 radishes, sliced thin
- 6 small tomatoes, diced
- 1 pint sour cream
- 2 bunches cilantro, leaves roughly chopped
- 1 (15-ounce) can pinto or black beans, drained and rinsed
- 1 to 2 packages corn or flour tortillas (enough for 6 to 8 medium size tacos)
Spiced Couscous with Raisins and Almonds
By KDHarmon
Combine 2 cups hot water and raisins in small bowl
- 2 cups hot water
- 3/4 cup raisins
- 4 tablespoons ( 1/2 stick) butter, divided
- 3 tablespoons dry white wine
- 1/2 teaspoon saffron threads
- 1 cup couscous
- 1 medium onion, chopped (about 1 1/2 cups)
- 3/4 cup sliced almonds, toasted
- 2 teaspoons ground cinnamon
Parmigiano Sformato with Piquillo Pepper Salad
By KDHarmon
Preheat oven to 325 degrees F
- Nonstick cooking spray
- 2 cups heavy cream
- 4 eggs
- 1 cup grated Parmigiano-Reggiano
- Salt
- 1 pinch cayenne
- 1 jar piquillo peppers, julienned
- 1/4 cup sliced almonds, toasted
- 2 cups arugula or mesclun
- Extra-virgin olive oil
- 3 to 4 tablespoons sherry vinegar
- 2 tablespoons chopped chives
- Special equipment: 8 (6-ounce) ramekins or disposable aluminum cups
Tabil Spice Blend
By KDHarmon
•Finely grind coriander seeds, cumin seeds, caraway seeds, and crushed red pepper flakes in a spice mill
- 3 tablespoons coriander seeds
- 1 1/2 tablespoons cumin seeds
- 1 tablespoon caraway seeds
- 1/2 tablespoon crushed red pepper flakes
Chewy Ginger Cookies
By KDHarmon
Arrange racks in lower and upper thirds of oven; preheat to 350°
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons ground ginger
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup (packed) dark brown sugar
- 1/2 cup vegetable shortening (preferably trans-fat free)
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 large egg
- 1/2 cup blackstrap (robust) molasses
- 2 teaspoons finely grated peeled ginger
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped crystallized ginger
- 1 cup raw or sanding sugar
Lamb Gyro with Tzatziki Sauce and Spicy Sour Cream
By KDHarmon
Lamb: In a large bowl, toss the cubed lamb with the garlic, thyme, oregano, rosemary, and lemon juice
- Lamb:
- 2 pounds boneless lamb leg or shoulder, trimmed of excess fat and cut into 1 1/2-inch chunks
- 3 cloves garlic, crushed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 3 tablespoons olive oil, divided
- Juice of 1/2 a lemon
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- For serving:
- 8 pocketless pita bread
- 2 tomatoes, thinly sliced
- Shredded iceberg lettuce
- 6 ounces feta, crumbled
- Tzatziki Sauce, Serena Palumbo's recipe follows
- Spicy Sour Cream Sauce, Serena Palumbo's recipe follows
- Tzatziki Sauce:
- 1 small cucumber, grated
- Bunch fresh mint, leaves finely chopped
- Bunch fresh dill, leaves finely chopped
- Zest of 1 lemon
- 1 cup Greek-style yogurt
- Kosher salt
- Spicy Sour Cream Sauce:
- 1 cup sour cream
- Zest and juice of 1 lemon
- 2 tablespoons sriracha sauce
- Kosher salt
Buttermilk Brine
By KDHarmon
Combine buttermilk, salt, and pepper in a large resealable plastic bag
- 1 quart buttermilk
- 4 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
October Sunset
By KDHarmon
Combine
- 3 parts vanilla vodka
- 1 part Chambord
- Splash orange juice
- Splash of simple syrup
- Twist of lemon
Strawberry Tiramisu
By KDHarmon
Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup
- 1 1/4 cups strawberry preserves
- 1/3 cup plus 4 tablespoons Cointreau or other orange liqueur
- 1/3 cup orange juice
- 1 pound mascarpone cheese, room temperature
- 1 1/3 cups chilled whipping cream
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 52 (about) crisp ladyfingers (boudoirs or Savoiardi)
- 1 1/2 pounds strawberries, divided