KDHarmon's profile page
Recipes
Smoked Paprika Vinaigrette
By KDHarmon
Chef Marc Vidal of Boqueria in NYC blends garlic, shallots and pimentón de la Vera (smoked Spanish paprika) to mak...
- 2 cups Arbequina olive oil
- 1/4 cup sherry vinegar
- 3 tablespoons Dijon mustard
- 3 tablespoons pimentón de la Vera
- 3 garlic cloves
- 1 shallot
- Kosher salt and freshly ground black pepper, to taste
Ricotta and Sage Meatballs
By KDHarmon
Line a baking sheet with parch-ment
- 1/3 cup whole-milk ricotta
- 2 tablespoons vegetable oil plus more for frying
- 3 garlic cloves, minced
- 2 teaspoons fennel seeds, toasted, lightly crushed
- 1-1/4 teaspoons dried sage
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces ground pork
- 24 fresh sage leaves
- 3/4 cup all-purpose flour
- 1 large egg, beaten to blend
- 2 cups panko (Japanese breadcrumbs)
- Marinara sauce, warmed (optional)
- Special Equipment
- A deep-fry thermometer
Scalloped Potatoes
By KDHarmon
Preheat oven to 350 degrees F
- 2 pounds Yukon gold potatoes, peeled and cut into 1/8-inch thick round slices
- 1 cup Spanish onion, peeled and sliced 1/8-inch
- 2 1/4 cups half and half
- 3 tablespoons butter
- 1/2 nutmeg clove, grated
- 2 garlic cloves, very finely minced
- 1 1/2 tablespoons thyme leaves, finely minced (plus 1/2 tablespoon reserved of whole leaves for garnish)
- 3/4 cup gruyere cheese, grated
- 1/4 cup coarse breadcrumbs
- 1/4 cup Parmigiano Reggiano, grated
- Fresh ground pepper
Bread and Butter Pudding with Strawberries
By KDHarmon
Preheat oven to 400 degrees
- 4 large eggs
- 3/4 C milk
- 3/4 C heavy cream
- 7 Tbl sugar
- 2 Tbl dark rum
- 8 slices white bread
- 4 Tbl unsalted butter, very sfot
- 1 pint strawberries, hulled and halved
Soy-Glazed Chicken with Asparagus and Scallions
By KDHarmon
Toast aniseed in a small dry skillet over medium heat, tossing, until fragrant, about 2 minutes
- 2 teaspoons aniseed
- 4 garlic cloves, finely chopped
- 1/4 cup fresh lime juice, plus wedges for serving
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons honey
- 8 chicken breasts (about 4 lb.)
- 1 bunch asparagus (about 3/4 lb.), trimmed
- 2 bunches scallions, trimmed
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper
- 1/2 cup fresh cilantro leaves with tender stems
Apple Spice Cake with Cream Cheese Frosting
By KDHarmon
Preheat the oven to 350 degrees F
- Cake:
- 1/2 stick butter, plus extra for loaf pan
- 3 Granny Smith apples, peeled and cored, cut into 1/2-inch dice and tossed with a little lemon juice
- 1/2 lemon, juiced
- 1 cup apple cider
- 1 3/4 cups all-purpose flour, plus extra for loaf pan
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 3 or 4 grates fresh nutmeg (about 1/2 teaspoon)
- 3/4 cup brown sugar
- 3/4 cup sugar
- Pinch kosher salt
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup toasted and chopped walnuts
- 1/2 cup golden raisins
- Cream Cheese Icing, recipe follows
- Special equipment: Standard loaf pan
- Cream Cheese Icing:
- 1 (8-ounce) package cream cheese, at room temperature
- 1 stick butter, at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 lemon, juiced
Pesto Meatballs/Burgers
By KDHarmon
Mix all and form into balls or patties
- Pesto Cream Sauce:
- 1 lb ground turkey or chicken
- 1/2 C breadcrumbs
- 1/2 C pesto
- 1/4 C milk
- 1/4 C grated Parmesan
- 1 Cup chicken broth
- 1/4 C pesto
- 1/2 C cream
Penne with Five Cheeses
By KDHarmon
Preheat oven to 500 degrees
- Kosher salt
- 2 C heavy cream
- 1 C crushed tomatoes in thick tomato puree
- 1/2 C freshly grated Pecorino Romano
- 1/2 C Fontina, shredded
- 1/4 C Gorgonzola, crumbled
- 2 Tbl Ricotta
- 1/4 pound fresh mozzarella, sliced
- 6 basil leaves, chopped
- 1 pound penne
- 4 tsp unsalted butter
- (Can double Gorgonzola--add 1/2 C grated Parmesan)
Country Bread and Sage Dressing
By KDHarmon
Heat large saute pan over high heat
- 1 pound hot Italian sausage, removed from casings
- 2 tablespoons unsalted butter, plus more for greasing dish
- 1 large red onion, finely diced
- 2 stalks celery, finely diced
- 1 large carrot, finely diced
- 4 cloves garlic, finely chopped
- 6 fresh sage leaves, chopped
- 1 large egg, slightly beaten
- 4 cups stale country bread, cut into 1-inch dice
- Salt and freshly ground pepper
- 1 1/2 to 2 cups warm chicken stock
Holly's Big chewy Chocolate Chip Cookies
By KDHarmon
Preheat oven to 325 degrees
- 2 C flour, plus 2 Tbl
- 1/2 tsp Baking Soda
- 1/2 tsp salt
- 1-1/2 sticks melted butter
- 1 C packed brown sugar
- 1/2 C sugar
- 2 Tbl vanilla
- 1 egg
- 1 egg yolk
- 2 C semi sweet chips