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Recipes
Turkey Meatloaf with Sundried Tomatoes and Feta
By KDHarmon
Place an oven rack in the center of the oven
- Vegetable cooking spray
- 1/2 cup plain bread crumbs
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
- 2 cloves garlic, minced, optional
- 2 eggs, at room temperature, lightly beaten
- 2 tablespoons whole milk
- 1/2 cup crumbled feta cheese
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pound ground turkey
Veal Jus
By KDHarmon
Preheat the oven to 450 degrees F
- 10 pounds meaty veal bones
- 8 About 8 quarts water
- 1 pound carrots, roughly chopped
- 1 pound onions, roughly chopped
- 4 large leeks, trimmed and roughly chopped
- 4 sprigs fresh thyme
- 4 large sprigs flat‐leaf parsley
- 1 bay leaf
- 1 tablespoon black peppercorns
- 1 tablespoon tomato paste
Chicken and Dumplings
By KDHarmon
1. For the uncooked chicken, dissolve the sugar and ¼ cup salt together in 1 quart cold water in a medium bowl
- FOR THE CHICKEN
- 1/4 cup sugar
- Salt
- 6 boneless skinless chicken thighs, cut into pieces
- 2 tablespoons extra-virgin olive oil
- 3 shallots, minced
- 2 cloves garlic, minced
- 1 teaspoon minced peeled fresh ginger
- 1 teaspoon crushed red pepper flakes
- 2 cups Basic Chicken Stock (page 13)
- 1 cup fresh chanterelle mushrooms, halved lengthwise
- Leaves from 1 sprig fresh thyme
- Leaves from 1 sprig fresh sage, chopped
- 1/2 cup shelled sweet peas or shucked, peeled fresh fava beans
- 1 tomato, peeled, seeded, and diced
- 2 tablespoons butter
- Freshly ground black pepper
- FOR THE DUMPLINGS
- Salt
- 1 cup ricotta cheese
- 3 egg yolks
- 1 pinch nutmeg
- 1/3 cup flour
- Leaves from 4 sprigs fresh chervil
Linguine with Sun-Dried Tomatoes and Olives
By KDHarmon
In large saucepan over medium-high heat, warm olive oil
- 1/4 C extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 1 C sun-dried tomatoes, thinly sliced
- 1 C pitted and slivered olives, such as Gaeta or Kalamata
- 1/2 C white wine
- 1-1/2 C chicken broth
- 1-1/2 C heavy cream
- Salt
- Freshly ground pepper
- 1 lb linguine
- 1 bunch green onions, chopped
- 1 C fresh basil leaves, cut into thin strips, plus 2 Tbl for garnish
- Freshly grated Parmigiano-Reggiano cheese
Mozzarella Salami Wraps
By KDHarmon
In a medium saucepan, add oil and heat to 325 degrees F
- 4 cups canola oil
- 2 eggs
- 1/4 cup milk
- 3/4 cup panko bread crumbs
- 3/4 cup Italian bread crumbs
- 8 ounces mozzarella string cheese, individually wrapped
- 16 thin slices salami, 2 1/2-inches in diameter
- 8 egg roll/spring roll wrappers
The Simple One
By KDHarmon
Serve on the rocks
- 1 ounce Baileys
- 3/4 ounce Grand Marnier
- 3 ounces cold brewed coffee
Oatmeal Pancakes with Maple Glazed Roasted Apples
By KDHarmon
For the apples: Preheat the oven to 375 degrees
- Roasted Apples:
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons maple syrup, plus more for serving, optional
- 3 large Jonagold or Gala apples (or a combination of both), peeled, cored and cut into 1/2-inch-thick slices
- Oatmeal Pancakes:
- 1 1/2 cups rolled oats
- 1 cup buttermilk
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 4 eggs
- 1 1/2 cups milk
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- Canola oil or melted butter
Apple Cake with Brown Sugar Frosting
By KDHarmon
1) Preheat the oven to 325°F
- Cake:
- 2 1/3 cups Unbleached All-Purpose Flour or White Whole Wheat Flour
- 1 2/3 cups granulated sugar
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons Apple Pie Spice or 1 teaspoon ground cinnamon + 1/4 teaspoon each ground ginger and ground nutmeg
- 2 large eggs
- 1/2 cup (8 tablespoons) unsalted butter, softened
- 4 cups peeled, cored, chopped apple, about 1 1/3 pounds whole apples
- 1 cup diced toasted walnuts or pecans
- Frosting:
- 7 tablespoons unsalted butter
- 2/3 cup brown sugar
- 1/4 teaspoon salt
- 1/4 cup milk
- 2 1/4 cups confectioners' sugar
- 3/4 teaspoon vanilla extract or 1/4 teaspoon vanilla-butternut flavor
Sauteed Shrimp Cocktail
By KDHarmon
In a large skillet, heat the oil over medium-high heat
- 2 tablespoons olive oil
- 1 pound jumbo shrimp, peeled, tail left on, deveined
- 1 tablespoon herbes de Provence
- Salt and freshly ground black pepper
- 1 1/4 cups plain yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons whole-grain mustard (recommended: Maille)
- 1 1/2 tablespoons maple syrup
- 1 teaspoon turmeric
- 1/4 cup freshly chopped basil leaves
Cilantro Sauce
By KDHarmon
Blend first 4 ingredients in food processor until cilantrois finely chopped, about 15 seconds
- 1 C chopped fresh cilantro
- 4 garlic cloves, minced
- 2 Tbl apple cider vinegar
- 1 Tbl fresh lime juice
- 3/4 C olive oil
- 1/2 tsp hot pepper sauce