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Recipes
Stuffed Chicken Marsala
By KDHarmon
1.Preheat oven to 400 degrees
- Marsala Sauce:
- • 4 medium boneless, skinless chicken breasts
- • 8 slices mozzarella cheese
- • 1 12-ounce jar julienned sun dried tomatoes packed in oil, drained (if you can't find them julienned you can buy sun dried tomato halves and thinly slice them yourself)
- • 2/3 cup shredded parmesan cheese
- • 3 tablespoons oil
- • salt and pepper, to taste
- • 2 teaspoons Italian seasoning
- • 1 1/2 cups marsala cooking wine (may sub chicken broth)
- • 3 teaspoons minced garlic
- • 1 cup sliced mushrooms
- • 1/2 cup heavy cream
- • 1/2 teaspoon salt, or to taste
- • 1/4 teaspoon black pepper, or to taste
- • grated parmesan cheese and parsley or thyme for topping (optional)
HEP's Squaw Bread
By KDHarmon
Mix all. Roll out to 1/2-inch thickness and cut into strips
- 2 C flour
- 2 Tbl baking powder
- 1 tsp salt
- 1 egg
- 1 C milk
Spiced Lamb Patties with Nutty Garlic Sauce
By KDHarmon
Patties: Whisk garlic, almond butter, 2 Tbsp
- Patties:
- 2 garlic cloves, finely grated
- 1/4 cup almond butter
- 4 tablespoons fresh lemon juice, divided
- 6 tablespoons olive oil, divided
- 1 teaspoon kosher salt, plus more
- 1/2 teaspoon freshly ground black pepper, plus more
- 1 pound ground lamb, preferably shoulder
- 1/2 medium onion, finely chopped
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Salad:
- 1/4 small head of red cabbage, thinly sliced
- 1/4 English hothouse cucumber, halved lengthwise, thinly sliced
- 2 radishes, thinly sliced
- 4 pita bread or flatbreads
- Mixed tender herb leaves (such as cilantro and mint; for serving)
Bread (and Pizza Dough)
By KDHarmon
Firehouse Bakery (Patrick Ryan) bread making class
- 500 g strong white flour
- 1 heaped tsp salt
- 10 g fresh yeast (or 5 g dried)
- 300 ml water
- 50 ml olive oil or rapeseed oil
- 2-1 lb loaf tins
Junk in da Trunk Cookies
By KDHarmon
1. Sift together the flour and baking soda
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 cup unsalted butter, at room temperature (1 stick)
- 1/2 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 3/4 teaspoon kosher salt
- 1 extra large egg, at room temperature
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 6 ounces bittersweet chocolate cut into 1/2 inch pieces
- 1/3 cup lightly crushed kettle-cooked potato chips
- 1/3 cup coarsely chopped salted pretzels
- 1/3 cup butterscotch morsels
- 12 malted milk balls, cut in half (about 1/3 cup)
- 1/3 cup salted peanuts, coarsely chopped (preferably Virginia salted peanuts)
- Coarse sea salt, for sprinkling
Pear Crisp with Streusel Topping and Mascarpone Cream
By KDHarmon
Streusel topping: In medium bowl, combine flour, 3/4 cup brown sugar, and 1 stick butter
- Streusel topping ingredients:
- 3/4 cup all-purpose flour
- 3/4 cup plus 1/2 cup (packed) light brown sugar
- 14 tablespoons (1 3/4 cup sticks) unsalted butter, softened
- Mascarpone cream ingredients:
- 1 container (500 grams) mascarpone cheese
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Pear ingredients:
- 7 Bartlett pears
- 1/4 cup light brown sugar
- 1/4 cup dark brown sugar
- Juice from 1/2 lemon
- 1/2 cup apple cider
- 1/4 stick butter
- 1 pinch of cinnamon
- 3 tablespoons corn starch
- 3 tablespoons cold water
Rocky Road Fudge Bars
By KDHarmon
Preheat oven to 350 degrees
- Filling:
- 1/2 C butter
- 1 ounce unsweetened chocolate
- 1 C sugar
- 1 C flour
- 1 tsp baking powder
- 1 tsp vanilla
- 2 eggs
- 1-6ounce package chocolate chips (1 C)
- 2 C minature marshmallows
- 1/2 to 1 C chopped nuts (optional)
- 6 ounces cream cheese, softened
- 1/4 C butter, softened
- 1/2 C sugar
- 2 Tbl flour
- 1 egg
- 1/2 tsp vanilla
- 1/4 C chopped nuts, optional
- Combine all and blend until smooth and fluffy, then stir in nuts.
- Frosting:
- 1/4 C butter
- 1 ounce chocolate
- 1/4 C milk
- 2 ounces cream cheese
- 1 pound confectioners sugar
- 1 tsp vanilla
- Combine first four ingredients and stir over low heat until melted. Beat in confectioner's sugar and vanilla.
Burnt Onion Jam
By KDHarmon
Charring red onions bring out a smoky sweetness in this versatile (and three-ingredient) jam recipe from Victor Alb...
- 2 pounds (4 medium) red onions, sliced into 1/4-inch rings
- 1/4 cup balsamic vinegar
- Kosher salt, to taste
Honey-Turmeric Pork with Beet and Carrot Salad
By KDHarmon
Pound pork between 2 sheets of plastic wrap to ¼" thick; season with kosher salt and pepper
- 1 1/4 pounds boneless pork shoulder (Boston butt), fat trimmed to 1/4 inch, cut into 4 pieces
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, finely grated
- 1 1/2 teaspoons finely grated peeled turmeric or 1/2 ground turmeric
- 1/2 cup plain whole-milk yogurt
- 1/4 cup honey
- 2 tablespoons (or more) fresh lemon juice, divided
- 2 tablespoons vegetable oil
- 3 small beets, scrubbed, thinly sliced
- 3 small carrots, preferably with tops, tops reserved, carrots scrubbed, cut on a diagonal
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons olive oil
- Flaky sea salt
"Heath" Bars
By KDHarmon
Preheat your oven to 350°F
- 3/4 cup Sliced Almonds
- 1 pound Unsalted European Butter
- 2 1/2 cup Granulated Sugar
- 1/2 teaspoon Salt
- 1/4 cup Dark Corn Syrup
- 1/3 cup Water
- 2 bags Semi-Sweet Chocolate Chips
- 1/2 cup Vegetable Oil