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Recipes
Pancetta and Saffron Rice
By KDHarmon
In a medium (3-quart) saucepan, heat the olive oil over medium-high heat
- 1 tablespoon olive oil
- 1 (8-ounce) piece pancetta, cut into 1/4-inch pieces
- 2 tablespoons unsalted butter, at room temperature
- 1 medium onion, finely chopped
- 2 1/4 cups white basmati rice
- 4 cups low-sodium chicken stock
- 2 teaspoons kosher salt
- 3/4 teaspoon saffron threads
Milk Chocolate Hot Fudge
By KDHarmon
In top of double boiler combine chocolate and milk
- 1 C milk chocolate chips
- 1/3 - 1/2 C milk or whipping cream
- 1/2 tsp vanilla
True Vanilla Ice Cream (and variations)
By KDHarmon
Combine cream, milk, sugar, and salt in a medium saucepan
- 1 cup whole milk
- 1/4 cup sugar
- Pinch of kosher salt
- 1/2 vanilla bean, split lengthwise, or 1 tsp. vanilla extract
- 5 large egg yolks
- 1/4 cup sugar
- 1 1/2 cups heavy cream
Three-Onion Cherry Jam
By KDHarmon
In a large saucepan, over medium heat, heat the oil
- 2 tablespoons vegetable oil
- 1 large sweet yellow onion, sliced thin
- 1 large red onion, diced small
- 4 large shallots, sliced thin
- Kosher salt and freshly ground black pepper, to taste
- 1 cup red wine
- 1 cup tart cherry juice
- 1/2 cup red wine vinegar
- 4 stems thyme
- 2 stems rosemary
- 1 dry bay leaf
- 4 tablespoons brown sugar, divided
- 2 tablespoons honey
Spiced Shrimp Cigars
By KDHarmon
In a fry pan over medium heat, warm the olive oil
- 2 Tbs. olive oil
- 1/2 lb. medium shrimp, peeled and deveined
- Salt and freshly ground pepper, to taste
- 3/4 cup peeled, seeded and chopped tomatoes
- (fresh or canned)
- 1/4 cup finely chopped yellow onion
- 2 garlic cloves, minced
- 3 Tbs. chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh cilantro
- 1 1/4 tsp. ground cumin
- 1/2 tsp. sweet paprika
- 1/4 tsp. cayenne pepper
- Pinch of saffron threads
- 1/4 About 1/4 cup fresh bread crumbs
- 9 sheets (about 1/2 lb.) phyllo dough
- 2 Tbs. unsalted butter
- 2 Tbs. extra-virgin olive oil
- Lemon wedges for garnish
"Burnt" Carrots and Parsnips
By KDHarmon
Preheat oven to 450°. Toss carrots, parsnips, and oil on a rimmed baking sheet; season with salt and pepper
- 1-1/2 pounds carrots, peeled, halved lengthwise, cut into 4-inch pieces
- 1-1/2 pounds parsnips, peeled, cut into 4-inch pieces
- 2 tablespoons olive oil
- Kosher salt, freshly ground pepper
- 1/4 medium onion, finely chopped
- 4 tablespoons unsalted butter, cut into pieces
- 1/4 cup bourbon
- 3 tablespoons dark brown sugar
Salmon with Roasted Asparagus and Lemon-Caper Sauce
By KDHarmon
Whisk first 6 ingredients in small bowl to blend
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced red onion
- 1 tablespoon olive oil
- 1 tablespoon drained capers, chopped
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon grated lemon peel
- 1 1 1/2-pound skinless salmon fillet (1 1/4 to 1 1/2 inches thick)
- 1 pound asparagus, trimmed
- 1 tablespoon extra-virgin olive oil
Chicken Breasts Tarragon
By KDHarmon
Remove skin from chicken, cut in half
- 4 chicken breasts (1 lb each)
- 2 Tbl olive oil
- 2 Tbl butter
- 6 shallots, chopped
- 2 pared carrots, sliced into 1/4-inch rounds
- 1/4 C Cognac or Brandy
- 1 C dry white wine
- 2 tsp dried tarragon leaves
- 1/2 tsp dried Chervil leaves
- 1 tsp salt
- 1/8 tsp pepper
- 1 C light cream
- 1 egg yolk
- 1 Tbl flour
- 1/4 lb mushrooms, thinly sliced
- 2 Tbl butter
Mushroom Orzo with Feta
By KDHarmon
In large skillet over medium heat, heat oil, add mushrooms
- 1/2 C water
- 2 Tbl olive oil
- 1 pound mushrooms, sliced
- 1-1/4 C (8 oz) orzo, uncooked
- 1 C (14-1/2 oz) Italian-style stewed tomatoes
- 1 Can (13-3/4 oz) ready to serve chicken broth
- 1/4 C crumbled basil and tomato feta
Beer Battered Onion Rings
By KDHarmon
In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt and pepper
- 2 cups all-purpose flour
- 1 egg, beaten
- 2 teaspoons dried parsley
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- salt and pepper to taste
- 1 cup beer
- 3 large onions, sliced into rings
- 1 cup oil for frying