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Recipes
Linguine with Chicken and Peanut Sauce
By KDHarmon
For Sauce: In a medium mixing bowl, stir together chicken broth, soy sauce, wine or water, cornstarch, and red pe...
- 1 lb. skinned, boneless chicken breast, cut into bite sized pieces
- 1 (14 oz.) can chicken broth
- 2 tbsp. soy sauce
- 2 tbsp. dry white wine or water
- 1 tbsp. cornstarch
- 1/8 to 1/4 tsp. ground red pepper
- 1/2 c. smooth peanut butter
- 1 tbsp. cooking oil
- 2 cloves garlic, minced (or equivalent garlic powder)
- 1 tsp. ginger
- 1 med. onion, thinly sliced and separated into rings
- 8 oz. linguine, cooked and drained
- 2 green onions, sliced (for garnish)
Butter Cookies
By KDHarmon
Cookies: Combine the sugar, butter, egg yolk, salt, and flavor, beating until smooth
- Cookies:
- 1 1/4 1 1/4 1/4 cups confectioners' sugar
- 1 1 2 cup + 2 tablespoons salted butter, room temperature
- 1 1 1 large egg yolk
- 1/2 1/2 1/2 teaspoon salt
- 1/4 1/4 1/4 teaspoon Fiori di Sicilia, or flavor of your choice
- 2 3/4 2 3/4 3/4 cups King Arthur Unbleached All-Purpose Flour
- Icing:
- 2 1/4 2 1/4 1/4 cups confectioners' sugar or glazing sugar
- 2 2 2 tablespoons light corn syrup
- 1 1/2 1 1/2 to 2 1 to to 2 tablespoons + 1 teaspoon milk; enough to make a pourable/spreadable icing
- food coloring, optional
- 1 1 1 cup coarse sugar or colored sugar for decorating, optional
Bread and Butter Pickles
By KDHarmon
These bread-and-butters are a little less sweet than most; you can increase the sugar, if you like
- 6 pounds pickling cucumbers (4 - 5 inches)
- 2 pounds small onions, sliced into thin rounds
- 1/2 cup pickling salt
- 4 1/2 cups cider vinegar
- 3 cups sugar
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon celery seeds
- 2 teaspoons yellow mustard seeds
Crock Posole
By KDHarmon
1. Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in a 3-1/2, 4-,...
- 2 14-1/2-ounces cans golden hominy, drained
- 1 4-ounce can chopped green chili peppers, undrained
- 1 medium onion, chopped (1/2 cup)
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts and/or or thighs, cut into 1-inch pieces
- 1 14-1/2 ounce can tomatoes, undrained and cut up
- 2 14-1/2 ounces cans reduced-sodium chicken broth
- 1 teaspoon dried oregano, crushed
- 1/2 teaspoon ground cumin
- 2 tablespoons snipped fresh cilantro
- Fat-free dairy sour cream (optional)
Corn Chowder with Grilled Shrimp
By KDHarmon
In a bowl, combine the 1/4 cup olive oil, the basil, salt and pepper
- 1/4 cup plus 1 Tbs. olive oil
- 2 Tbs. minced fresh basil
- Salt and freshly ground pepper, to taste
- 18 medium shrimp, peeled and deveined
- 1 yellow onion, diced
- 2 russet potatoes, peeled and cut into 1 -inch cubes
- 5 cups milk
- 1 cup heavy cream
- 3 ears of corn, kernels removed
- 3 bacon slices, cooked and chopped
- 1/4 tsp. cayenne pepper
- Lime slices for garnish
Skirt Steak with Romesco Sauce
By KDHarmon
Romesco Sauce: Preheat oven to 400°
- Romesco Sauce:
- 1 tomato (about 6 ounces), quartered
- 1 Cup plus 1 Tbl extra-virgin olive oil
- 3 sprigs thyme
- Kosher salt and freshly ground black pepper
- 1 4 x 4 x 1/2-inch slice crusty white bread, cut into 1/2-inch cubes
- 1 red bell pepper
- 1/2 cup almonds, toasted
- 1/2 cup hazelnuts, toasted, skins rubbed off
- 4 garlic cloves
- 2 tablespoons red wine vinegar
- Steak
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 2 teaspoons fennel seeds, toasted, ground
- 1-1/2 teaspoons freshly ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 2-lb. skirt steak or flank steak
Gingerbread Cookies
By KDHarmon
1. In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt...
- 3/4 3/4 3/4 cup unsalted butter
- 3/4 3/4 3/4 cup brown sugar, packed
- 3/4 3/4 3/4 cup molasses
- 1 1 1 teaspoon salt
- 2 2 2 teaspoons cinnamon
- 2 2 2 teaspoons ground ginger
- 1/4 1/4 1/4 teaspoon allspice or cloves
- 1 1 1 large egg
- 1 1 1 teaspoon baking powder
- 1/2 1/2 1/2 teaspoon baking soda
- 3 1/2 3 1/2 1/2 cups Unbleached All-Purpose Flour
Garlic Lemon Spaghetti
By KDHarmon
Bring a large pot of water to a boil for the pasta
- 1 bulb garlic, cloves peeled and half of the garlic very thinly sliced
- 1/2 About 1/2 cup olive oil
- 1 lemon, quartered
- Salt
- 2 tablespoons butter
- 1/4 cup finely chopped shallots or ramps/wild leeks (when in season)
- Pepper
- 1 cup Sauvignon Blanc or Pinot Grigio wine
- 1 pound spaghetti or lemon spaghetti, available at Italian markets
- 1/2 teaspoon chili flakes
- 1/2 cup basil leaves, torn or shredded
- 1/4 cup tarragon, coarsely chopped
- 3 tablespoons mint, chopped
- Freshly grated Grana Padano or Parmigiano-Reggiano, to pass
- See more at: http://www.rachaelrayshow.com/food/recipes/20246_garlic_and_lemon_spaghetti/#sthash.u7G63K8n.dpuf
Queen Elizabeth's Chocolate Biscuit Cake
By KDHarmon
1. Lightly grease a 6-inch-by-2½-inch cake ring with the butter and place on a tray on a sheet of parchment paper
- Cake:
- 1/2 teaspoon butter, for greasing the pan
- 8 ounces Rich tea biscuits or sweet cookies
- 4 ounces unsalted butter, softened
- 4 ounces granulated sugar
- 4 ounces dark chocolate
- 1 egg
- Icing:
- 8 ounces dark chocolate, for coating
- 1 ounce chocolate, for decoration
Del Posto's Tiramisu
By KDHarmon
Sponge Cake: Preheat oven to 375°
- Sponge Cake:
- 4 large eggs, separated, room temperature
- 1 cup sugar, divided
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- Pinch of kosher salt
- Mascarpone Cream and Assembly:
- 2 cups mascarpone
- 1/2 cup sugar
- 4 large egg yolks
- 2 tablespoons dark rum
- 2 tablespoons heavy cream
- Pinch of kosher salt
- 1/2 cup freshly brewed espresso or strong coffee, cooled, divided
- 4 tablespoons unsweetened cocoa powder