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Recipes
Sauteed Pineapple with Honey and Pine Nuts
By KDHarmon
Drain the pineapple cubes in a strainer
- 1 cup cubed pineapple, fresh or canned
- 1 tablespoon butter
- 2 tablespoons honey
- 2 tablespoons pine nuts, toasted
- 1 teaspoon rum
- 2 tablespoons mascarpone cheese
Pumpkin Mac 'n' Cheese
By KDHarmon
Preheat oven to 375 degrees
- 1 Can pumpkin
- Grated cheddar
- Béchamel Sauce
- Pasta
Brine
By KDHarmon
Combine all in large, resealable bag
- Master Buttermilk Brine:
- 1 quart buttermilk
- 4 tsp kosher salt
- 1 tsp freshly ground black pepper
- Curry:
- 4 tsp curry powder
- 2 tsp ground cumin
- 2 tsp ground turmeric
- Chipotle:
- 2 Tbl adobo sauce
- Louisiana-Style:
- 2 Tbl smoked paprika
- 2 Tbl Tabasco
- 2 tsp celery seeds
- Lemon-Dill:
- 2 thinly sliced lemons
- 4 finely grated garlic cloves
- 2 C fresh dill, chopped
Spicy Mango Sweet Potato Chicken
By KDHarmon
Place the sweet potatoes into a saucepan and fill with enough water to cover
- 2 cups cubed peeled sweet potatoes
- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken breast halves - cubed
- 1 clove garlic, minced
- 6 tablespoons tamari soy sauce
- 3/4 cup water
- 3 tablespoons honey
- 3 tablespoons hot sauce, or to taste
- 1 ripe mango, peeled and cubed
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon cornstarch
- 1 tablespoon warm water
Asian Marinated Pork
By KDHarmon
In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest
- 3/4 cup soy sauce
- 1/2 cup rice wine vinegar
- 1 tablespoon hot chili sauce (recommended: sambal oelek)
- 1 (1-inch) piece ginger, finely chopped
- 3 garlic cloves, smashed and finely chopped
- 1 scallion, both green and white parts, thinly sliced
- 1 orange, zested
- 4 pork tenderloins
- 2 tablespoons coriander seeds, toasted and ground
Lemon Blueberry Pancakes
By KDHarmon
Heat a heavy skillet or grill over medium-low heat
- 1 1/2 cups plus 1 tablespoon cake flour
- 3 tablespoons sugar
- 1 heaping tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups evaporated milk (more if needed)
- 1 lemon, zested and juiced (more juice if lemon isn't very juicy)
- 2 tablespoons butter, melted, plus more softened for serving
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1 cup blueberries
Chicken with Roquefort Cream Sauce
By KDHarmon
Heat oil over medium-high heat
- 3 Tbl olive oil
- 3-1/2 pounds chicken
- 1 C whipping cream
- 1/4 C dry white wine
- 5 cloves garlic, minced
- 1 tsp Herbes de Provence or dried Thyme
- 3/4 C crumbled Roquefort Cheese
- Fresh Chives, chopped
English Muffins #2
By KDHarmon
Whisk yeast, sugar, and 1 cup warm water in the bowl of a stand mixer fitted with the dough hook
- 1 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoons)
- 1 tablespoon sugar
- 1 cup buttermilk, warmed
- 4 tablespoons (1/2 stick) unsalted butter, room temperature
- 2 tablespoons vegetable oil
- 2 teaspoons kosher salt
- 3 1/2 cups unbleached bread flour, divided, plus more
- Nonstick vegetable oil spray
- Cornmeal (for dusting)
Cheddar-Ale Soup
By KDHarmon
In stockpot over medium-low heat, melt butter
- 4 Tbl unsalted butter
- 1 yellow onion, finely diced
- 2 celery stalks, finely diced
- 2 carrots, peeled and finely diced
- 1/3 C all-purpose flour
- 1-3/4 C milk
- 1-3/4 C chicken stock
- 1 bottle (12 oz) ale
- 1 Tbl Worcestershire sauce
- 1 tsp dry mustard
- 1-1/4 lb sharp cheddar cheese, grated
- Salt, to taste
- Cayenne Pepper, to taste
Glazed Carrots with Goat Cheese and Honey
By KDHarmon
Cook the carrots In a large, deep skillet, melt the butter in the olive oil
- Carrots:
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds medium carrots, peeled
- 6 garlic cloves, crushed
- 3 tarragon sprigs
- 2 thyme sprigs
- 1 rosemary sprig
- 2 bay leaves
- 2 star anise
- 1/8 teaspoon cumin seeds
- 1/8 teaspoon fennel seeds
- 1/8 teaspoon mustard seeds
- Kosher salt
- Pepper
- 2 tablespoons honey, plus more for serving
- 2 tablespoons apple cider vinegar
- 1 1/2 cups chicken stock
- Gremolata:
- 1 cup chopped parsley
- 1/4 cup chopped tarragon
- 1 teaspoon finely grated garlic
- 1 teaspoon finely grated lemon zest
- 1/2 cup extra-virgin olive oil
- Kosher salt
- Pepper
- 6 ounces fresh goat cheese and flaky sea salt, for serving