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Recipes
Spiced Apple and Pear Pie
By KDHarmon
Dough: Whisk the flour, sugar, and salt together in a medium bowl
- Dough:
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 3/4 teaspoon fine salt
- 3/4 cup cold unsalted butter (1 1/2 sticks), diced
- 1 large egg
- 3 to 4 tablespoons very cold water
- Filling:
- 1/2 lemon
- 3 pounds baking apples, such as Golden Delicious, Cortland, or Mutsu (about 6 apples)
- 1 1/2 pounds baking pears, such as Bosc or firm Bartletts (about 3 pears)
- 2/3 cup sugar, plus more for sprinkling on the pie
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon fine salt
- Generous pinch freshly grated nutmeg
- 1/4 cup unsalted butter (1/2 stick)
- 1/4 cup all-purpose flour
- 1/2 teaspoon pure vanilla extract
- 1 large egg, beaten
Stir-Fry Four Ways
By KDHarmon
Place 12 ounces protein in marinade, cover and refrigerate for 1 hour
- Marinade:
- 1 egg white
- 1 Tbl chinese rice wine or dry sherry
- 1 Tbl cornstarch
- Clear Sauce:
- 3/4 C chicken broth
- 1 Tbl Cornstarch
- 2 Tbl Chinese rice wine or dry sherry
- 1/2 tsp sesame oil
- 1 tsp salt
- 1/2 tsp sugar
- Sweet and Sour Sauce:
- 3/4 C chicken broth
- 2 tsp cornstarch
- 1/4 C ketchup
- 2 tsp soy sauce
- 3 Tbl rice vinegar
- 1/4 C sugar
- 1/2 tsp salt
- 1 tsp sesame oil
- Brown Sauce:
- 1/2 C chicken broth
- 1 Tbl cornstarch
- 1 Tbl soy sauce
- 1 Tbl Hoisin sauce
- 1 Tbl Chinese rice wine or dry sherry
- Spicy Sauce:
- 3/4 C chicken broth
- 1 Tbl cornstarch
- 2 Tbl soy sauce
- 2 Tbl rice vinegar
- 2 Tbl Chinese rice wine or dry sherry
- 1/2 tsp sesame oil
- 1 Tbl sugar
- 2 tsp chilli sauce
- For Stir Fry:
- 2 Tbl oil
- 2 cloves minced garlic (4 if using Spicy Sauce
- 1-2 Tbl minced ginger
- 2 minced scallions
- pinch salt and sugar
- 3 C vegetables (any combination)
Choco-Chunky Banana Bread
By KDHarmon
Position a rack in the center of the oven and preheat to 350 degrees F
- 6 ounces bittersweet chocolate, chopped for melting
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- Pinch ground cloves
- 1 teaspoon pure vanilla extract
- 3 cups ripe bananas, diced (about 4 bananas)
- 1/3 cup buttermilk, at room temperature
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 tablespoons vegetable oil
- 1 large egg, at room temperature
Olive Tapenade
By KDHarmon
Mix well. Refrigerate and use within two weeks
- 20 pitted Kalamata olives, coarsely chopped
- 1 Tbl rinsed, drained and chopped capers
- 1 tsp lemon juice
- 2 tsp olive oil
- 1/2 tsp anchovy paste (optional)
- Freshly ground black pepper
Cilantro Margarita
By KDHarmon
Combine lime juice, tequila, simple syrup, and cilantro in a cocktail shaker
- 2 ounces fresh lime juice
- 2 ounces tequila blanco
- 1 ounce simple syrup
- 1/4 cup fresh cilantro leaves with tender stems (or basil or mint)
- Lime wedge (for serving)
Beef Empanadas
By KDHarmon
Heat a large skillet over medium-high heat and coat with the olive oil
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 large onion, chopped
- 6 cloves garlic, chopped
- 2 teaspoons chipotle chile powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 (4.5-ounce) cans mild chopped green chiles
- 2 hard-boiled eggs, chopped
- 3 packages empanada wrappers
- Canola oil, for frying
- Chimichurri Sauce
BBQ Pork Pasta Salad
By KDHarmon
Bring 4 quarts water to boil, in large pot, over high heat
- 1 pound fusilli pasta
- 2 tablespoons apple cider vinegar
- 1 teaspoon hot sauce
- 1/2 teaspoon chili powder
- 1/8 teaspoon garlic powder
- Pinch cayenne pepper
- 1 cup mayonnaise
- 1/2 cup Neely's BBQ Sauce
- 1 red bell pepper, seeded and chopped fine
- 2 ribs celery, chopped fine
- 2 whole scallions, sliced thin
- 8 ounces pulled pork
- Kosher salt and freshly ground black pepper
- Chopped parsley leaves, for garnish
Curried Chicken and Rice Soup
By KDHarmon
Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan
- 1 bone-in chicken breast (about 11/2 pounds), halved
- 2 medium carrots, sliced diagonally into 2-inch pieces
- 1 bay leaf
- Kosher salt
- 6 cups low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 large onion, very thinly sliced
- 1 teaspoon sugar
- 1 1/2 teaspoons Madras curry powder
- 1/3 cup jasmine rice
- 3 tablespoons finely chopped fresh mint
- 3 tablespoons chopped fresh dill
- 1 lemon, cut into wedges
Cheese Souffle
By KDHarmon
1.Preheat the oven to 375 degrees F
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/4 cup heavy cream
- 4 large eggs, separated
- 3 large egg whites
- 3 tablespoons dry sherry
- 6 ounce (2 packed cups) shredded Gruyère cheese
- 2 tablespoons sour cream
- 1 1/4 teaspoons kosher salt
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon(s) cream of tartar
Pimento Cheese
By KDHarmon
In a food processor, pulse the garlic until finely chopped
- 2 garlic cloves, crushed
- 1 jarred roasted red bell pepper, chopped
- 8 ounces sharp cheddar cheese, shredded (2 cups)
- 8 ounces Monterey Jack cheese, shredded (2 cups)
- 4 ounces cream cheese at room temperature
- 1/2 cup mayonnaise
- 1 teaspoon cayenne
- 1 teaspoon kosher salt