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Recipes
Moscow Mule
By KDHarmon
Combine vodka, simple syrup, lime juice, and ginger in a cocktail shaker; fill shaker with ice
- 2 oz. vodka
- 1 1/2 oz. simple syrup
- 1 oz. fresh lime juice
- 1 teaspoon finely grated peeled ginger
- 2 oz. club soda
- 1 lime wedge
- Candied ginger (for serving)
Smoky Ricotta Fritters
By KDHarmon
Place sieve over medium bowl; line sieve with double layer of cheesecloth, leaving long overhang
- 1 15-ounce container ricotta cheese, preferably organic
- 3/4 cup finely grated Pecorino Romano cheese
- 1/2 cup coarsely grated smoked mozzarella cheese
- 3 large eggs
- All purpose flour
- 1 cup (or more) finely grated Parmesan cheese
- Olive oil (for frying)
- Ingredient Tips
- If you can find it, buy a brand of ricotta cheese that has a strainer built into the container, which eliminates the need for draining. Look for smoked mozzarella at some supermarkets and at specialty
Quinoa and Purple Potato Salad
By KDHarmon
Place the potatoes in a medium saucepan with enough cold water to cover the potatoes by 2 inches
- Quinoa:
- 4 cups low-sodium chicken broth
- 2 cups quinoa
- 3 cloves garlic, peeled and smashed
- 2 cups (8 ounces) frozen peas, thawed
- Dressing:
- 1/2 cup pitted medium black olives
- 1/3 cup chopped fresh oregano leaves
- 1/4 cup extra-virgin olive oil
- 1/4 cup agave nectar
- 3 tablespoons fresh lime juice (from about 2 to 3 large limes)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Chicken and Wild Rice Salad
By KDHarmon
Whisk vinegar, garlic, mustard and sugar in medium bowl
- 1/3 C Sherry Wine Vinegar
- 1 clove garlic, minced
- 1 tsp Dijon Mustard
- 1 tsp Sugar
- 2/3 C olive oil
- 4 boneless, skinless chicken breast halves
- 1 C wild rice
- 1 Tbl vegetable oil
- 1 C carrots, coarsely grated
- 1 C green onions, chopped
- 1/2 C celery, chopped
- 1/3 C toasted walnuts, coarsely chopped
- 1/3 C (packed) golden raisins
- 2 Tbl chopped fresh dill, plus sprigs for garnish
Spiked Hot Chocolate
By KDHarmon
Combine milk, cream, sugar, chile, and cinnamon stick in a medium saucepan; scrape in seeds from vanilla bean and ...
- 2 cups whole milk
- 1 cup heavy cream
- 1/3 cup sugar
- 1/2 ancho chile, lightly crushed
- 1 cinnamon stick
- 1/2 vanilla bean, split lengthwise
- 3 oz. bittersweet chocolate (at least 70% cacao), chopped
- 2 oz. Xtabentún, Pernod, or other anise-flavored liqueur
Pumpkin Spoon Bread
By KDHarmon
Preheat oven to 350°. Bring milk, butter, and salt to a simmer in a medium saucepan
- 2 1/2 cups whole milk
- 1/2 cup (1 stick) unsalted butter
- 2 teaspoons kosher salt
- 1 cup stone-ground yellow cornmeal
- 1 cup canned pure pumpkin purée
- 3 large eggs, separated
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Grilled Garlic and Black Pepper Shrimp
By KDHarmon
Whisk chile, garlic, pepper, lime juice, and 2 Tbsp
- 1 fresh red chile (such as Fresno), seeds removed, finely grated
- 3 garlic cloves, finely grated
- 1 tablespoon coarsely ground pepper
- 1 tablespoon fresh lime juice
- 2 tablespoons vegetable oil, plus more for grill
- 1 pound large shrimp, peeled, deveined
- Kosher salt
- Lime wedges and Kashmiri chili powder or paprika (for serving)
Celery and Fennel Salad
By KDHarmon
Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 m...
- 1/4 cup pine nuts
- 1 large fennel bulb, very thinly sliced
- 6 celery stalks, very thinly sliced
- 1/2 cup fresh flat-leaf parsley leaves with tender stems
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- Kosher salt, freshly ground pepper
- 2 ounces Parmesan, shaved
Honey-Glazed Pork Tenderloin with Melon-Pineapple Sauce
By KDHarmon
Mix together the juice, honey, olive oil, soy sauce, and Chinese five-spice powder in a large, shallow dish
- Pork:
- 3 tablespoons orange juice
- 2 tablespoons honey
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons soy sauce
- 1 tablespoon Chinese five-spice powder or ground coriander
- 2 (1-pound) pork tenderloins
- Melon-Pineapple Sauce:
- 1 cup diced pineapple or other seasonal fruit, such as peaches or pears
- 1/2 cup diced cantaloupe or other melon
- 1 jalapeño pepper, seeded and finely diced
- 1 tablespoon red wine vinegar
Spicy Queso Dip
By KDHarmon
Heat the Olive Oil in a pot over medium heat
- tablespoon Olive Oil
- 1 small White Onion (very finely diced)
- 1 Red Bell Pepper (finely minced)
- 2 to 3 Jalapenos (minced)
- 1 cup Heavy Cream
- 1 pound Yellow American Cheese (shredded)
- 8 ounces Pepper Jack Cheese (shredded)
- 1 bunch Cilantro Leaves (chopped)
- Salt and Freshly Ground Pepper
- Tortilla Chips to serve