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Recipes
Greek Potatoes with Lemon Vinaigrette
By KDHarmon
Preheat oven to 425 degrees F
- 1 1/2 cups olive oil
- 6 tablespoons fresh lemon juice
- 1 large shallot, chopped
- 2 cloves garlic, chopped
- 2 tablespoons chopped fresh oregano, or 1 tablespoon dried
- 1 tablespoon chopped fresh Italian parsley, plus more for garnish
- Salt and freshly ground black pepper
- 3 pounds large russet potatoes, cleaned, each cut lengthwise into 6 wedges
- 1/2 cup chicken stock or canned low-sodium chicken broth
Radiatore Pasta with Mushroom Cream
By KDHarmon
Cut mushrooms into 1/4-inch slices
- 2-1/2 pound assorted mushrooms
- 3 medium shallots
- 2 Tbl butter
- 2 Tbl sweet sherry
- 1-1/2 C heavy cream
- 1 pound Radiatore Pasta
- Salt and Pepper
- 2 Tbl chives, chopped
Leek, Potato and Tarragon Soup
By KDHarmon
Melt butter in heavy large pot over medium heat
- 3 tablespoons butter
- 2 leeks (white and pale green parts only), sliced (about 2 cups)
- 1 small onion, chopped
- 4 garlic cloves, sliced
- 2 tablespoons water
- 1/2 pound red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
- 4 cups low-salt chicken broth or vegetable broth
- 2 teaspoons chopped fresh tarragon
- 1/2 cup whipping cream
- 1/2 cup plain whole yogurt
Roasted Wild Mushroom Lasagna
By KDHarmon
Preheat oven to 375ºF. On a baking sheet, add the mushrooms, garlic cloves, thyme and oregano
- Roasted Mushrooms:
- 1 pound cremini mushrooms (cut in half)
- 1 pound shiitake mushrooms (stems removed, cut in half)
- 3 Portobello mushrooms (stems and gills removed, cut into 1/2-inch slices)
- 4 cloves garlic (in the skin)
- 1 bunch thyme
- 1 bunch fresh oregano
- Tomato Sauce:
- 4 tablespoons butter
- 1/4 cup shallot (finely chopped)
- 1 tablespoon fresh thyme leaves
- 2 teaspoons fresh oregano
- 1/4 cup Hunt's® tomato paste
- 4 cans Hunt's® diced tomatoes (14.5 ounces each)
- Béchamel Sauce:
- 5 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups milk (heated)
- 1 cup Parmigiano-Reggiano (freshly grated)
- 1/2 teaspoon nutmeg (freshly grated)
- Ricotta Mixture:
- 1 cup ricotta cheese
- 1 lemon (finely zested)
- 1/4 cup Parmigiano-Reggiano (freshly grated)
- Lasagna Assembly:
- 2 balls fresh mozzarella cheese (thinly sliced or shredded, 8 ounces each)
- 1 pound lasagna pasta
- 1 cup Parmigiano-Reggiano (freshly grated, plus more to serve)
- Kosher salt and freshly ground black pepper (to taste)
Curry and Coconut Milk Pork Skewers
By KDHarmon
Bring coconut milk, fish sauce, soy sauce, sugar, salt, pepper, curry powder, and turmeric to a boil in a medium sa...
- 1 13.5-ounce can unsweetened coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons Thai thin soy sauce
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground white pepper
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- 3/4 cup sweetened condensed milk
- 1 1/2 pounds boneless pork shoulder (Boston butt), cut into 4x1/2-inch strips
- 4 ounces fatback, cut into 1/2-inch pieces
Apple Crisp Muffins
By KDHarmon
1.Preheat oven to 350 degrees
- For the crisp topping:
- 1/4 cup butter, at room temperature
- 1/4 cup vegetable or canola oil
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1/4 cup unsweetened applesauce
- 1 egg
- 1 teaspoon vanilla
- 1-1/2 cups flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1-1/2 cups chopped apple (about 2 medium-sized apples-Honeycrisp or Granny Smith)
- 1/2 cup brown sugar
- 1/2 cup old fashioned oats
- 1/4 cup flour
- 1/4 cup butter, at room temperature
- 1/4 teaspoon cinnamon
Hot Chicken Salad
By KDHarmon
Preheat oven to 375 degrees
- 6 C cooked chicken, diced
- 3 C celery, diced
- 1 C slivered almonds
- 3 Tbl lemon juice
- 2 C mayonnaise
- 1-1/2 C cheddar cheese, shredded
- 1-1/2 C crushed potato chips
Pumpkin Spice Latte
By KDHarmon
Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bo...
- 1 cup milk
- 2 tablespoons pure pumpkin puree
- 1 tablespoon sugar
- 1/4 teaspoon pumpkin pie spice, plus more for sprinkling
- 1/4 teaspoon pure vanilla extract
- 1/4 cup hot espresso or strong brewed coffee
Pasta alla Gricia
By KDHarmon
Heat oil in a large skillet over medium-low
- 1 tablespoon extra-virgin olive oil
- 6 ounces guanciale (salt-cured pork jowl), cut into 3/4-inch pieces
- 8 ounces rigatoni
- Kosher salt
- 2 teaspoons coarsely ground black pepper, preferably ground with a mortar and pestle
- 3 ounces Pecorino Romano, finely grated on the small holes of a box grater (about 3 cups)
Horseradish Dressing
By KDHarmon
Whisk sour cream, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper
- 1/2 cup sour cream
- 3 tablespoon prepared horseradish
- 1 tablespoon chopped fresh chives
- 1 teaspoon honey
- 1 teaspoon red wine vinegar
- Kosher salt and freshly ground black pepper