KDHarmon's profile page
Recipes
Breakfast Sausage
By KDHarmon
Mix sage, thyme, brown sugar, salt, fennel seeds, red pepper flakes, black pepper, garlic powder, and paprika in a ...
- 1 tablespoon finely chopped fresh sage
- 1 tablespoon finely chopped fresh thyme
- 2 teaspoons light brown sugar
- 1-1/2 teaspoons kosher salt
- 1 teaspoon crushed fennel seeds
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1 pound ground pork shoulder (Boston butt)
Guinness Beef Stew
By KDHarmon
1. In a large stockpot, heat up a drizzle of olive oil over medium heat
- 2 lbs. beef, cut into 1 1/2-inch cubes (use beef chuck or similar)
- 2 tbsps. garlic, chopped
- 1 cup carrots, rough chop
- 1 large yellow onion, rough chop
- 1/2 cup celery, rough chop
- 1/2 cup Jack Daniel
- 2 cups potatoes, rough chop
- 2 pint cans of Guinness
- 1 quart beef stock
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1/2 cup leftover coffee (we want the bitterness)
- Drizzle of olive oil
- Salt and pepper
Grilled Ramen and Cheese
By KDHarmon
Fill the pot with water and season with salt until it tastes like sea water
- 16 ounces fresh ramen noodles
- 1 tablespoon salted butter
- 1 bunch scallions (sliced)
- 1 clove garlic
- 1 teaspoon paprika
- salt and pepper to taste
- 2 cups shredded aged cheddar cheese
- 1/2 cup grated parmesan cheese
Spice-Crusted Carrots with Harissa Yogurt
By KDHarmon
Cook carrots in a large pot of boiling salted water until crisp-tender and skins easily rub off, about 5 minutes; ...
- 2 pounds small carrots with tops, scrubbed, tops trimmed to 1/2”
- Kosher salt
- 1 tablespoon sugar
- 1 teaspoon English mustard powder
- 1 teaspoon hot smoked Spanish paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander or fennel
- 4 tablespoons vegetable oil, divided
- Freshly ground black pepper
- 1/2 cup plain Greek yogurt
- 1 tablespoon harissa paste
- 2 teaspoons chopped fresh thyme, plus more
- 1/2 teaspoon finely grated lemon zest, plus more
- Lemon wedges (for serving)
Christmas Cup
By KDHarmon
Chill the prosecco and ginger ale and chill a container big enough for all ingredients
- 1 750ml bottle of Prosecco (or other dry, white, fizzy wine)
- 125 ml cherry brandy
- 500 ml dry ginger ale
Beef Stroganoff over Buttered Noodles
By KDHarmon
Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf
- 3 cups beef stock
- 1 carrot, chopped
- 6 sprigs fresh thyme
- 1 bay leaf
- 2 pounds chuck roast, cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 tablespoons cognac
- 5 tablespoons unsalted butter
- 1 pound mushrooms, sliced
- 3 cloves garlic, chopped
- 2 tablespoons sour cream, plus more for garnish
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh parsley leaves, plus more for garnish
- 1 (1-pound) package wide egg noodles
Spicy Citrus Popcorn
By KDHarmon
1. In a wide, heavy-bottomed pot, heat the oil over medium-high heat along with 2 or 3 individual popcorn kernels
- 1 cup canola oil (225 grams)
- 1 cup popcorn kernels (225 grams)
- 1 tablespoon salt (7 grams)
- 1 teaspoon Calabrian chile oil (5 grams)
- 2 teaspoons olive oil (10 grams)
- Zest of 2 limes
- Zest of 2 lemons
- 2 tablespoons cilantro (10 grams), chopped
- 1/2 teaspoon citric acid (2 grams)
Garlic Scape Pesto
By KDHarmon
In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until jus...
- 1/4 cup pine nuts
- 3/4 cup coarsely chopped garlic scapes*
- Juice and zest of 1/2 lemon
- 1/2 teaspoon salt
- A few generous grinds of black pepper
- 1/2 cup extra virgin olive oil
- 1/4 cup grated Parmigiano Reggiano cheese
- Or use half scapes and half herbs such as basil, dill and chervil
Corned Beef Hash Casserole
By KDHarmon
Slice bread into long slices, about 1/3" thick
- 1 1/2 Lb Challah/Brioche/or Pullman (crusts trimmed)
- 1/3 Lb Corned Beef (shaved)
- 2 Onions (sliced and caramelized)
- 4 cups Gruyere (shredded)
- 1/2 cup Chives (chopped)
- 1/2 cup Fresh Parsley (chopped)
- 8 large Eggs
- 4 cups Whole Milk
- 2 tablespoons Whole Grain Mustard
- 1 tablespoon Kosher Salt (to taste)
- 1 tablespoon Chile Flakes
- 2 teaspoons Black Pepper (or to taste)
Trapenese Pesto
By KDHarmon
Fresh tomatoes and toasted almonds set this Sicilian sauce apart from the better-known Genovese-style pesto
- 4 ounces whole, skin-on almonds (about 1 cup), toasted
- 1 pound grape tomatoes
- 1 ounce fresh basil leaves (1 cup lightly packed)
- 1 small garlic clove, grated
- 1/4 teaspoon red pepper flakes
- 1/2 cup extra-virgin olive oil
- 12 ounces short, sturdy pasta, such as rigatoni or gemelli
- Kosher salt and ground black pepper
- 1 ounce grated pecorino cheese (1/2 cup), plus more to serve