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Recipes
Smoky Sundried Tomato & Red Pepper Pesto Pasta
By KDHarmon
In a large bowl, combine the bell peppers, sun-dried tomatoes, almonds, vinegar and garlic
- 1 jar (16 oz.) roasted red bell peppers, drained and rinsed
- 1/2 cup sun-dried tomatoes packed in oil, drained, rinsed and coarsely chopped
- 1/4 cup sliced almonds, toasted
- 1 Tbs. sherry vinegar
- 1 garlic clove, minced
- 1/2 cup extra-virgin olive oil, plus more for brushing
- 1/2 cup grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground pepper, to taste
- 1 1/2 lb. boneless, skinless chicken breasts, pounded 1/2 inch thick
- 3/4 lb. fusilli, cooked al dente, 1/2 cup pasta water reserved
- 6 oz. baby spinach
- 1 tsp. finely chopped fresh flat-leaf parsley
Coffee Marinated Skirt Steak
By KDHarmon
Whisk shallot, garlic, coffee, vinegar, mustard, brown sugar, oil, and 1 tsp
- 2 garlic cloves, chopped
- 1 cup strong coffee, room temperature
- 1/4 cup balsamic vinegar
- 1/4 cup Dijon mustard
- 1/4 cup (packed) light brown sugar
- 2 Tbsp. olive oil
- 1 tsp. freshly ground black pepper plus more
- 1 small shallot, chopped
- 1 1/2 lb. skirt steak, cut into 4 pieces
- Kosher salt
Pimiento Cheese
By KDHarmon
•Mix first 5 ingredients in medium bowl
- 1 1/2 cups (packed) finely grated extra-sharp yellow cheddar cheese (about 6 ounces)
- 1 1/2 cups finely grated extra-sharp white cheddar cheese (about 6 ounces)
- 1 cup mayonnaise
- 1/4 cup diced drained pimiento peppers from jar, roasted red peppers, or piquillo peppers (about 2 1/2 ounces)
- 1/4 teaspoon cayenne pepper
- Celery sticks
- Ritz crackers
- Sliced white bread (optional)
Farmers Pasta
By KDHarmon
Butter a 13 by 9 by 2-inch baking dish
- Butter, for greasing pan
- 2 tablespoons (or more) olive oil
- 6 ounces pancetta, chopped
- 4 teaspoons minced garlic
- 1/3 cup all-purpose flour
- 7 cups whole milk
- 8 ounces Fontina cheese, grated
- 4 ounces mozzarella cheese, grated
- 3/4 cup freshly grated Parmesan
- 6 ounces provolone cheese, grated
- 1 pound rigatoni pasta
- 3 tablespoons chopped fresh Italian parsley leaves
- 3 tablespoons chopped fresh basil leaves
- Salt and freshly ground black pepper
- 2 cups fresh coarse bread crumbs
- Extra-virgin olive oil, for drizzling
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
Chocolate-Cinnamon Babkallah
By KDHarmon
Dough: Heat milk in a small saucepan until warm
- Dough:
- 1/2 cup whole milk
- 1 1/4-oz. envelope active dry yeast
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted, cooled, plus more
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- 3 cups all-purpose flour, plus more
- Filling and Assembly:
- 6 ounces bittersweet chocolate, finely chopped
- 1/3 cup (packed) light brown sugar
- 1 1/2 teaspoons ground cinnamon
- All-purpose flour (for surface)
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 large egg yolk
- Granulated sugar (for sprinkling)
Mojito
By KDHarmon
Preparation: 1.Place the sugar, the mint leaves, and a little club soda into a highball glass
- 2 teaspoons sugar
- 6-8 mint leaves
- Club soda
- 1 lime, halved
- 2 ounces light rum
- Mint sprig for garnish
Hazelnut Chocolate Chip Cookies
By KDHarmon
Preheat oven to 325 degrees F
- 1/2 cup old-fashioned oats
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (2 sticks), at room temperature
- 1 cup firmly packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 4 ounces English toffee candy, finely chopped (recommended: Heath or Skor)
- 1 cup hazelnuts, toasted, skinned and chopped
- 1 (12-ounce) bag semisweet chocolate chips
Chicken Mole Chili
By KDHarmon
Mole is really a catchall term for a Mexican sauce that usually contains a fruit—like raisins—spices like black...
- 3 tablespoons slivered almonds
- 1 (14 1/2-oz.) can whole tomatoes, undrained
- 1 small (6 oz.) yellow onion, chopped (about 3/4 cup)
- 3/4 cup lower-sodium chicken broth
- 2 chipotle chiles in adobo sauce, plus 2 Tbsp. adobo sauce (from 1 [7-oz.] can)
- 2 ounces semisweet baking chocolate, finely chopped (2 Tbsp.)
- 2 1/4 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 1/2 pounds boneless, skinless chicken thighs (about 6 thighs)
- 2 (15-oz.) cans pinto beans, drained and rinsed
- 2 tablespoons lime juice (from 1 lime)
- Garnishes: sliced ripe avocado, thinly sliced radish, fresh cilantro leaves
Orangecello
By KDHarmon
Using a vegetable peeler, remove the peel from the oranges in long strips (reserve the oranges for another use)
- 7 medium navel oranges, preferably organic
- 1 (750ml) bottle vodka
- 2 1/2 cups water
- 1 1/2 cups sugar