KDHarmon's profile page
Recipes
Soft Wrap Bread
By KDHarmon
1. Place 2 cups of the flour into a bowl or the bucket of a bread machine
- 12 3/4 to 13 3/4 ounces King Arthur Unbleached All-Purpose Flour
- 10 ounces boiling water
- 1 5/8 ounces potato flour or potato flakes
- 1 1/4 teaspoons salt
- 7/8 ounce vegetable oil
- 1 teaspoon instant yeast
Coffee-Caramel Creme Brulee
By KDHarmon
Bring 1 cup cream and coffee beans to simmer in heavy small saucepan
- 2 cups heavy whipping cream, divided
- 1/4 cup dark-roast coffee beans (such as French roast; about 3/4 ounce), crushed with mallet in plastic bag
- 1 cup sugar, divided
- 1/2 cup water
- 2 cups half and half
- 8 large egg yolks
- 1/4 teaspoon salt
- 8 teaspoons raw sugar*
- *Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
Chicken and Peaches
By KDHarmon
Heat a medium skillet with the butter over medium heat
- 2 tablespoons butter
- 4 peaches, pitted, thickly sliced or halved
- 1/2 lemon, juiced
- 1 1/2 tablespoons extra-virgin olive oil
- 4 pieces boneless, skinless chicken breast
- Salt and freshly ground black pepper
- 1 shallot, chopped
- 1 (2-inch) piece ginger, grated or minced
- 3/4 cup chicken stock
- 2/3 cup peach preserves
- 2 teaspoons hot sauce (recommended: Frank's Red Hot)
- 2 tablespoons Worcestershire sauce
Fusilli with Shrimp, Orange and Arugula
By KDHarmon
For the Pasta: Bring a large pot of salted water to a boil over high heat
- Pasta:
- 1 pound fusilli pasta
- 2 tablespoons extra-virgin olive oil
- 2 shallots, minced
- 1 clove garlic, minced
- 1 pound medium shrimp, shelled and deveined
- Salt and freshly ground black pepper
- 2 tablespoons white wine
- Vinaigrette:
- 1 teaspoon lemon zest
- 1/4 cup lemon juice (about 1 lemon)
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Salad
- 2 large oranges
- 5 ounces arugula
- 15 (5 ounces) large pitted green olives, halved
Carrot-Thyme Soup
By KDHarmon
Combine the carrots, stock and thyme in a pot
- 3 pounds baby carrots or carrot chunks
- 8 cups vegetable stock or chicken stock
- 2 sprigs fresh thyme, plus leaves for garnish
- 1/3 cup honey
- 1/2 cup heavy cream
- Dash of salt and pepper
Bread Pudding with Gruyère and Shiitake Mushrooms
By KDHarmon
Butter an 8 inch square baking pan with 3 tablespoons of the butter
- 6 tablespoons. unsalted butter, divided
- 1 lb. shiitake mushroom caps, thinly sliced
- 2 large (about 2 cups) leeks, white and some green parts, trimmed and chopped
- 1 tablespoon garlic, minced
- 1 tablespoon thyme leaves, chopped
- Kosher salt and freshly ground black pepper
- 1/4 cup white wine
- 12 slices brioche bread, about 1/2" thick, torn into rough 1" pieces
- 1 cup Gruyère cheese, grated and divided
- 1 cup Parmigiano‐Reggiano cheese, grated and divided
- 3 cup half and half
- 2 tablespoons sherry, Madeira, brandy or Cognac
- 5 large eggs
Spicy Rice with Shrimp and Peppers
By KDHarmon
Whisk extra-virgin olive oil, 2 teaspoons vinegar, and 2 chopped green onions in small bowl
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons plus 1 tablespoon balsamic vinegar
- 4 green onions, chopped, divided
- 1 pound uncooked medium shrimp, peeled, deveined
- 1 tablespoon fresh lime juice
- 2 1/2 cups bottled clam juice
- 1/2 teaspoon annatto powder*
- 1/4 cup olive oil
- 1 cup chopped onion
- 1/2 green bell pepper, seeded, chopped
- 1 garlic clove, chopped
- 2 plum tomatoes, seeded, chopped
- 2 tablespoons chopped fresh cilantro
- 1/2 to 1 whole Scotch bonnet chile or habanero chile, seeded, chopped
- 1 cup medium-grain white rice
- *Available in the spice section of some supermarkets, at Latin markets, and from wholespice.com.
Tangerine Chicken Skewers
By KDHarmon
For the Marinade: In a large bowl, add the tangerine juice, vegetable oil, tangerine zest, paprika, and dijon must...
- Marinade:
- 1/2 cup tangerine juice
- 1/2 cup vegetable oil
- 1 teaspoon tangerine zest
- 1 teaspoon paprika
- 1 teaspoon dijon mustard
- 1 1/2 pounds chicken breasts (boneless, skinless, cut into 3-inch x 1-inch pieces, 1/4-inch thick)
- 1 package skewers (soaked, 6-inches)
- Chipotle-Honey Glaze:
- 1/2 cup honey
- 2 chipotle peppers in adobo sauce
- 2 tablespoons lime juice
Pumpkin Scones with Cinnamon Butter
By KDHarmon
Cinnamon Butter: Mix butter, maple syrup, cinnamon, and salt in a small bowl
- Cinnamon Butter:
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 teaspoon pure maple syrup
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- Scones:
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking soda
- 2 cups all-purpose flour, plus more for surface
- 3/4 cup (1 1/2 sticks) chilled unsalted butter
- 1/2 cup chopped fresh (or frozen, thawed) cranberries
- 1 large egg
- 1/2 cup canned pure pumpkin
- 1/4 cup buttermilk, plus more for brushing
- 2 tablespoons raw sugar
Parm Broth
By KDHarmon
Heat oil in a large saucepan over medium-high heat
- 2 tablespoons olive oil
- 1 onion, peeled, quartered
- 1 head of garlic, halved crosswise
- 1 bunch thyme
- 1 bay leaf
- 3 –4 parsley sprigs
- 1 teaspoon black peppercorns
- 1 cup dry white wine
- 1 pound Parmesan rinds