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Recipes
Angel Biscuits
By KDHarmon
Preheat the oven to 425 degrees F
- 5 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 5 tablespoons sugar
- 1/4 cup warm (90 to 110 degrees F) water
- 1/2 ounce (2 packages) active dry yeast
- 1 cup (2 sticks) salted butter, cold, cut into small squares, plus 4 tablespoons, melted
- 2 cups buttermilk (or 1 cup buttermilk and 1 cup whey)
BLT Prime Popovers
By KDHarmon
Place the popover pan in the oven
- 4 cups milk, warmed
- 8 eggs
- 4 cups flour
- 1-1/2 heaping Tbsp salt
- 2-1/4 cups grated Gruyere cheese
Rigatoni with Lemon-Chile Pesto
By KDHarmon
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still b...
- 12 ounces rigatoni or other short pasta
- Kosher salt
- 4 hard-boiled large egg yolks
- 8 tablespoons (1 stick) unsalted butter, divided
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated Meyer lemon zest
- 2 tablespoons fresh Meyer lemon juice
- 1/2 teaspoon crushed red pepper flakes
- Freshly ground black pepper
- 1/2 ounce Pecorino, finely grated (about 1/2 cup)
Blueberry Shortcake
By KDHarmon
Heat oven to 425 degrees F
- 2 cups all purpose flour
- 3 tablespoons granulated sugar, divided use
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter
- 1/2 cup heavy whipping cream
- 2 large eggs, divided use
- Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- Blueberries
- 1 pint fresh blueberries
- 2 tablespoons fruit preserves (blueberry, blackberry, strawberry)
Croque Madame Bread Pudding
By KDHarmon
Prepare a 9x9 baking dish by coating the bottom and sides with the 1 tablespoon Butter
- 2 tablespoons Butter, plus 1 tablespoon for the Pan
- 3 tablespoons Flour
- 2 cups Whole Milk
- 1 cup Heavy Cream
- Salt and Freshly Ground Pepper
- 1/2 teaspoon Freshly Grated Nutmeg
- 1 1/2 cups Grated Gruyere Cheese
- 1/2 cup Parmesan
- 2 large Eggs
- 8-12 slices Soft Bread (such as Pullman)
- Dijon Mustard (as needed)
- 4-8 thin slices Ham
Mr. Story's BBQ Shrimp
By KDHarmon
Heat the grill to high. Place a few large cazuelas or a large high-sided saute pan on the grates of the grill
- 2 sticks unsalted butter
- 2 teaspoons coarse black pepper
- 2 teaspoons kosher salt
- 1/2 cup freshly squeezed lime juice
- 1 tablespoon hot sauce, or more if you like it spicier
- 2 tablespoons Worcestershire sauce
- 4 sprigs fresh thyme
- 2 pounds extra-jumbo shrimp (16 to 20 per pound), shell left on
- 3 tablespoons olive oil
- Chopped flat-leaf parsley
- 1 loaf French bread
Chili-Garlic Prawns with Chinese Noodles
By KDHarmon
Cook the noodles according to the package instructions
- 8 oz. dried or 1 lb. fresh chow mein or other
- Chinese noodles
- 1 Tbs. sesame oil
- 2 Tbs. peanut or canola oil
- 2 garlic cloves, minced
- 3 green onions, both white and light green
- portions, sliced 1/2 inch thick
- 1 lb. large prawns, peeled and deveined
- 2 heads baby bok choy, steamed and cut
- diagonally into 1/4-inch strips
- 1 bottle chili garlic wok sauce
- 1/4 cup water
- Thinly sliced green onions for garnish
Chimichurri Sauce
By KDHarmon
Puree all, transfer to bowl
- 1 c packed fresh Italian parsley
- 1/2 C olive oil
- 1/3 C red wine vinegar
- 1/4 C packed fresh cilantro
- 2 garlic cloves, peeled
- 3/4 tsp dried chrused red pepper
- 1/2 tsp ground cumin
- 1/2 tsp salt
Creamy Lemon Pepper Orzo with Grilled Chicken
By KDHarmon
Whisk together the yogurt, 2 teaspoons of the oil, garlic, lemon juice and 1/2 teaspoon each salt and pepper in a m...
- 1/4 cup plain fat-free Greek yogurt, at room temperature
- 1 tablespoon extra-virgin olive oil
- 1 large clove garlic, minced
- Juice and zest of 1 lemon
- Kosher salt and freshly ground black pepper
- 3 boneless skinless chicken thighs
- 1 cup whole wheat or other whole grain orzo
- 1 cup frozen petite peas, thawed and patted dry
- 2 ounces finely crumbled goat cheese, at room temperature
- 4 tablespoons chopped fresh herbs, such as basil and tarragon
Lemony Shrimp Scampi with Angel Hair Pasta
By KDHarmon
Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente
- 1 pound angel hair pasta
- 2 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 lemon, juiced, plus 1/2 lemon, zested
- 1/2 cup dry white wine
- 5 tablespoons butter
- 1/4 cup chopped parsley leaves