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Recipes
Apple-Cranberry Sage Dressing
By KDHarmon
Preheat oven to 375 degrees
- 3 C cubed French bread, fresh or day old
- 1/2 C chicken stock
- 3 eggs, beaten
- 1/4 C whole milk
- 2 onions, peeled and diced
- 2 Tbl unsalted butter
- 3 tart apples such as Granny Smith, peeled, cored and cut into medium dice
- 1/2 C dried cranberries
- 3 Tbl sage, chopped or 1-1/2 tsp dried
- Salt and Pepper to taste
Slow-Cooker Moroccan-Spice Chicken with Couscous
By KDHarmon
Mix the cumin, coriander, cinnamon, and 1 teaspoon each salt and pepper in a 4-to 6-quart slow cooker
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon cinnamon
- Kosher salt and black pepper
- 1-1/2 pounds boneless, skinless chicken
- 1 14.5-ounce can diced tomatoes, drained
- 1 pound large carrots, cut into 1-inch pieces
- 1/3 cup pitted black olives
- 1 cup whole-wheat couscous
- Fresh cilantro, for serving
Roast Chicken Breasts with Roasted Red Pepper-Walnut Sauce (Muhummara)
By KDHarmon
Preheat oven to 350 degrees
- Muhummara:
- 1 1/2 cups raw, unsalted walnut halves
- 2 jarred roasted red bell peppers
- 2 tablespoons julienned sun dried tomatoes, stored in oil
- 3 cloves garlic, crushed
- 3/4 cup very roughly chopped parsley (leaves & soft stems)
- 1/4 cup extra virgin olive oil
- 2 tablespoons pomegranate molasses (or 1 tablespoon honey)
- Juice and zest from a juicy lemon (about 1/4 cup juice, 1 tablespoon zest)
- 1 teaspoon kosher salt
- freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red chile flakes
- Chicken:
- 4 large boneless skinless chicken breasts, pounded to 1” thickness
- 3 tablespoons sunflower oil
Corned Beef and Cabbage
By KDHarmon
Combine all the brine ingredients, except the brisket, in a large non-reactive bowl
- For the brine:
- 1 cup kosher salt
- 1 cup brown sugar
- 1 1/2 tablespoons whole coriander
- 1 1/2 tablespoons whole mustard seeds
- 1 1/2 tablespoons whole black peppercorns
- 1 1/2 tablespoons whole allspice
- 1 (2 1/2 to 3 pound) brisket
- 4 sprigs fresh marjoram
- 4 sprigs fresh thyme leaves
- 2 bay leaves
- For Meal:
- 3 tablespoons extra-virgin olive oil
- 1 onion, halved
- 6 carrots, coarsely chopped
- 1 head celery including leaves, coarsely chopped
- 1 head garlic, halved
- 3 sprigs fresh marjoram
- 2 bay leaves
- 1 small cabbage cut into 6 to 8 wedges
Slow Roasted Shallots in Skins
By KDHarmon
Preheat oven to 425°. Rinse shallots and place on a rimmed baking sheet
- 1 pound whole large shallots, unpeeled
Chicken in Garlic-Almond Sauce
By KDHarmon
Heat 3 Tbsp. olive oil in a large heavy pot over medium heat
- 4 tablespoons olive oil, divided
- 1/2 cup slivered almonds
- 2 cups 1/2-inch cubes crustless white bread
- 4 garlic cloves
- 2 cups low-sodium chicken broth
- 2/3 cup dry Sherry or white wine
- 1/2 teaspoon freshly ground black pepper plus more for seasoning
- 1/2 teaspoon saffron threads (optional)
- Kosher salt
- 4 chicken legs (thigh and drumstick)
- 1 onion, minced
- 1 tablespoon chopped flat-leaf parsley
Slow Cooker Basil Chicken Curry
By KDHarmon
1.Heat olive oil in a large skillet over medium-high heat and, once oil is shimmering, sear both sides of (seasoned...
- Coconut Curry:
- 2 pounds skinless chicken
- 3 tablespoons olive oil, plus extra as needed
- kosher salt and freshly ground pepper, to taste
- 2 (13.5 oz.) cans coconut milk
- 6-8 cloves garlic, minced
- 2 jalapeños, ribs and seeds removed, finely chopped
- 1 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons dried basil
- 1 1/2 tablespoons yellow curry powder
- 1 tablespoon cornstarch
- 2 teaspoons salt
- 1 teaspoon fresh ginger, grated
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/2 cup fresh Thai basil, chopped, garnish
- naan or coconut rice, garnish
Grilled Stuffed Jalapenos
By KDHarmon
1. Preheat grill to medium-high heat
- 2 center-cut bacon slices
- 4 ounces cream cheese, softened (about 1/2 cup)
- 4 ounces fat-free cream cheese, softened (about 1/2 cup)
- 1 ounce extra-sharp cheddar cheese, shredded (about 1/4 cup)
- 1/4 cup minced green onions
- 1 teaspoon fresh lime juice
- 1/4 teaspoon kosher salt
- 1 small garlic clove, minced
- 14 jalapeño peppers, halved lengthwise and seeded
- Cooking spray
- 2 tablespoons chopped fresh cilantro
Ramp Pesto
By KDHarmon
Blanch ramp greens in a large pot of boiling salted water until wilted, about 10 seconds
- 4 ounces ramps, greens separated
- Kosher salt
- 1/4 cup walnuts, toasted
- 1/3 cup olive oil
- 2 tablespoons grated Pecorino, plus more for serving
- Lemon wedges, for serving
- 12 ounces pasta
Cider-Brined Turkey with Star Anise and Cinnamon
By KDHarmon
Bring 2 quarts cider, 1 cup salt, and the next 10 ingredients to a boil in a very large (16-qt
- 2 quarts plus 1 cup apple cider
- 1 cup kosher salt plus more
- 1 cup soy sauce
- 1/2 cup (packed) light brown sugar
- 16 whole black peppercorns
- 8 whole star anise pods plus more for garnish
- 6 garlic cloves, smashed
- 6 scallions, white parts only, trimmed, split lengthwise
- 6 1/4 ”-thick slices unpeeled ginger
- 5 dried shitake mushrooms
- 2 3”-4” cinnamon sticks plus more for garnish
- 2 sprigs cilantro
- 1 12–14-lb. turkey
- Freshly ground black pepper
- 2 Granny Smith apples, cut into sixths
- Melted unsalted butter or vegetable oil (for basting)