KDHarmon's profile page
Recipes
Tomato Sauce
By KDHarmon
In a large saucepan over medium-high heat, saute onions in the oil until golden brown
- 4 tablespoons vegetable oil
- 1 large onion, chopped
- 1 (28 ounce) can crushed tomatoes
- 2 cups water
- 1 (6 ounce) can tomato paste
- 3 leaves fresh basil leaves
- 2 cloves garlic, crushed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Garlic Confit Toast
By KDHarmon
Cook garlic in butter in a small covered saucepan over medium-low heat until golden brown and very soft, 15−20 mi...
- 1 head garlic, cloves peeled
- 1/2 cup (1 stick) unsalted butter
- 1 cup grated Parmesan
- 2 teaspoons chopped oregano
- 1 teaspoon freshly grated lemon zest
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt
- 1 baguette
Paris Brest
By KDHarmon
Make praline: Put oven rack in middle position and preheat oven to 350°F
- For praline:
- 1 cup hazelnuts
- 1/4 cup sliced almonds (3/4 oz)
- 1/2 cup granulated sugar
- For cream filling:
- 1 cup whole milk
- 3 large egg yolks
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla
- 3/4 cup chilled heavy cream
- For choux pastry:
- 1 cup water
- 1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 whole large eggs
- 1 large egg yolk, lightly beaten with 1 tablespoon water
- 3 tablespoons sliced almonds
- 1 tablespoon confectioners sugar plus additional for dusting
- Special equipment: a pastry bag; a 5/8-inch plain tip; a 1/2-inch open-star tip
Cheesy Polenta - Half Recipe
By KDHarmon
Bring the water to a boil in a large, heavy pot
- 4-1/2 cups water
- 1/2 tablespoon salt, plus extra for seasoning
- 1 1/4 cups yellow cornmeal or polenta
- 3/4 cups freshly grated Parmesan
- 3/4 cups whole milk, at room temperature
- 5 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces
- 1/6 cup chopped fresh flat-leaf parsley
- Freshly ground black pepper
Roasted Shrimip with Champagne-Shallot Sauce
By KDHarmon
Simmer Champagne and shallots until reduced to 1/2 cup, about 25 minutes
- 2 cups brut Champagne
- 1/2 cup minced shallots
- 3 1/2 tablespoons olive oil plus additional for brushing
- 2 3/4 pounds uncooked large shrimp (13 to 15 per pound), peeled, deveined, tails left intact
- 3 1/2 teaspoons chopped fresh thyme, divided
- 2 1/4 teaspoons finely grated lemon peel, divided
- 1/2 cup (1 stick) butter, room temperature, diced
- 2 tablespoons chopped fresh Italian parsley
Banana-Filled Graham Cracker Pancakes
By KDHarmon
Put the graham crackers in a blender and blend on high until fine and powdery
- 4 oz. graham crackers, broken into pieces
- 3/4 cup all-purpose flour
- 3/4 tsp. baking soda
- 1 tsp. baking powder
- 5 Tbs. sugar
- 1/2 tsp. salt
- 3 eggs, separated
- 1 3/4 cups buttermilk
- 6 Tbs. (3/4 stick) unsalted butter, melted
- 2 bananas, peeled and cut into 1/2-inch dice
- 1 cup heavy cream
- Maple syrup for serving
Cherry Almond Tart
By KDHarmon
Tip: Get creative! Substitute the cherries for your raspberries or strawberries for a tasty twist!
- Tart Dough:
- 1 1 1/4 and 1/4 cups all-purpose flour (plus additional for dusting)
- 1/3 1/3 1/3 cup granulated sugar
- 1/2 1/2 1/2 teaspoon Kosher salt
- 1 1 1 stick unsalted butter (cubed, chilled)
- 1 1 1 large egg yolk
- 1 1 1 teaspoon vanilla extract
- 2 2 2 tablespoons ice water (if necessary)
- Cherry Frangipane Filling:
- 3 3 3 tablespoons all-purpose flour
- 1/4 1/4 1/4 cup granulated sugar
- 1/2 1/2 1/2 teaspoon Kosher salt
- 7 7 7 ounces almond paste
- 6 6 6 tablespoons unsalted butter (softened)
- 2 2 2 large eggs
- 1/4 1/4 1/4 teaspoon almond extract
- 1 1 1/2 and 1/2 cups frozen cherries (thawed, drained)
- 1/2 1/2 1/2 cup sliced almonds
- vanilla bean ice cream (to serve)
- confectioners' sugar (for dusting)
Shrimp Paella
By KDHarmon
Heat oil in heavy large skillet over medium-high heat
- 1 tablespoon olive oil
- 8 ounces 1/2-inch cubes smoked ham (about 1 3/4 cups)
- 2 cups chopped onions
- 1 cup chopped red bell pepper
- 1/4 teaspoon (generous) saffron threads, crumbled
- 1/4 teaspoon hot Spanish paprika or hot Hungarian paprika
- 3 1/4 cups (or more) low-salt chicken broth, divided
- 1 1/2 cups arborio rice or medium-grain white rice
- 1 pound uncooked peeled deveined large shrimp
- 1/2 cup pimiento-stuffed green olives, halved
Shortbread
By KDHarmon
1. Preheat the oven to 300°F
- 1 1 1 cup (2 sticks) salted butter, at cool room temperature*
- 1 1 1 cup confectioners' sugar
- 2 2 2 teaspoons vanilla extract
- 1/4 1/4 1/4 teaspoon almond extract, optional, or the flavor of your choice; eggnog flavor makes a delicious holiday shortbread
- 2 2 2 cups Unbleached All-Purpose Flour
- Since butter is such a critical element in these cookies, we recommend you use a top-quality butter. Our test-kitchen choice is Cabot.
Cherry Tart
By KDHarmon
Turn out dough onto a lightly floured work surface
- For the Pate Sucree Extra:
- 1 1/4 cups all-purpose flour
- 1/6 cup sugar
- 1 pinch of salt
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1/8 cup ice water
- 1 large egg yolks, lightly beaten
- For the Filling:
- All-purpose flour, for work surface
- 1/2 cup sugar
- 1/4 cup cornstarch
- Pinch of coarse salt
- 2 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 5 teaspoons cherry liqueur, such as kirsch
- 1/2 cup cold heavy cream, whipped
- 3 1/2 cups fresh Bing cherries, halved and pitted
- 1/4 cup strained cherry preserves