KDHarmon's profile page
Recipes
Tomatillo Salsa Verde
By KDHarmon
Puree all, adding water as needed, until smooth
- 1 lb tomatillo, husked, rinsed and quartered
- 1/2 medium onion, coarsely chopped
- 1 garlic clove, smashed
- 1 Serrano chile, coarsely chopped
- 1/4 C cilantro leaves with tender stems
Shrimp with Fresh Corn Grits
By KDHarmon
Grate 2 ears of corn on the large holes of a box grater over a medium bowl, catching as much juice as possible; se...
- 3 ears of corn, husked
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 3/4 cup grits (not instant)
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon hot smoked Spanish paprika or 1/2 tsp. smoked paprika and a pinch of cayenne pepper
- 1 1/2 pound large shrimp, peeled, deveined, tails left intact
- Chopped fresh chives (for serving)
Meatballs
By KDHarmon
Preheat oven to 275 degrees
- 2 lb ground meat
- 1-1/4 tsp ground Ginger
- 1 clove garlic, crushed
- 1/2 C soy sauce
- 1/2 C water
- 1/2 C sherry
- Rondele Garlic and Herb Cheese
Batali Bolognese
By KDHarmon
In a large heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat until melted
- 1/4 cup extra-virgin olive oil
- 1/4 cup butter
- 2 medium red onions (finely chopped)
- 4 ribs celery (finely chopped)
- 2 carrots (finely chopped)
- 5 cloves garlic (thinly sliced)
- 1 pound ground pork
- 1 pound ground veal
- 4 ounces ground pancetta (or slab bacon, run through the medium holes of the butcher's grinder)
- 1 tube tomato paste (4 1/2 ounces)
- 1 cup whole milk
- 1 cup dry white wine
- 1/2 cup parsley (leaves chopped)
- salt and freshly ground black pepper (to taste)
Honey Butter
By KDHarmon
Melt ingredients while mixing over low heat
- 1/3 C honey
- 1/3 C butter
- 1/3 C margarine
Egg Nog Pound Cake
By KDHarmon
Preheat oven to 350 degrees
- 1 yellow cake mix
- 1 small box instant vanilla pudding
- 3/4 C Egg Nog
- 4 eggs
- 3/4 C vegetable oil
- 1/2 tsp nutmeg
Dutch Butter Cake (Boterkoek)
By KDHarmon
Heat the oven to 375°F with a rack in the middle position
- 2 2 2 large eggs (1 egg separated)
- 1 1 1 teaspoon vanilla extract
- 16 16 16 tablespoons (2 sticks) salted butter, room temperature
- 198 198 198 grams (1 cup) white sugar
- 1 1 1 teaspoon grated lemon zest (1 lemon)
- 3/4 3/4 3/4 teaspoon kosher salt
- 216 216 216 grams (12/3 cups) all-purpose flour, plus more for pan
Strawberry-Raspberry Chocolate Shortcake
By KDHarmon
Preheat oven to 425 degrees
- 1 pint strawberries, sliced
- 1/2 pint raspberries
- 1 C sugar
- 2 C all purpose flour
- 1/2 C unsweetened cocoa powder
- 1 Tbl baking powder
- 1/2 tsp salt
- 6 Tbl unsalted butter, cut into bits and chilled
- 1/2 C milk
- 1 tsp vanilla
- 1 C heavy cream, whipped
- Hot fudge sauce
Venetian Lasagne
By KDHarmon
Put the porcini mushrooms, marsala, and water into a small saucepan and bring to a boil, then take off the heat and...
- Equipment:
- 1 ounce (scant 1 cup) dried porcini mushrooms
- 3 tablespoons tomato paste
- 1 14-ounce can diced tomatoes
- 1/2 cup marsala
- 1 bay leaf
- 1/2 cup water
- 2 cups instant polenta
- 2 tablespoons regular olive oil
- 1 chicken bouillon cube, or enough chicken broth to make up the polenta following the instructions on the package
- 1 onion, peeled
- 1 medium carrot, peeled
- 1 celery stalk
- 1 teaspoon dried thyme
- 1 tablespoon soft butter
- 2 teaspoons kosher salt or 1 teaspoon table salt, or to taste
- 1 1/2 cups grated Parmesan cheese
- 1 pound ground beef
- 3 aluminum foil trays or ovenproof dishes/roasting pans approximately 13 x 9 x 2 inches
Bourbon-Brown Butter Pecan Pie
By KDHarmon
Crust: Whisk 1½ cups flour and salt in a medium bowl
- Crust:
- 1 1/2 cups all-purpose flour, plus more
- 1/2 teaspoon kosher salt
- 3/4 cup vegetable shortening
- Assembly:
- 1/2 cup (1 stick) unsalted butter
- 3 large eggs
- 1 cup (packed) light brown sugar
- 1/2 cup honey
- 1/2 cup pure cane syrup (such as Steen’s) or dark corn syrup
- 2 tablespoons bourbon
- 2 tablespoons vanilla extract
- pinch of freshly grated nutmeg
- pinch of ground cinnamon
- 2 cups pecans, chopped