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Recipes
Beef Tenderloin with Mustard-Cognac Sauce
By KDHarmon
Preheat oven to 250°F. Sprinkle steaks on all sides with salt and pepper
- 6 (7- to 8-ounce) beef tenderloin steaks (each about 1 1/2 inches thick)
- Coarse kosher salt
- Cracked black pepper
- 3 tablespoons canola oil
- 6 tablespoons (3/4 stick) chilled unsalted butter, divided
- 4 garlic cloves, peeled, smashed
- 2 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 cup finely chopped shallots
- 1/2 cup Cognac or brandy
- 2 tablespoons tawny Port
- 3 cups low-salt chicken broth
- 2 tablespoons Dijon mustard
Gorgonzola Sauce
By KDHarmon
Bring cream to full boil in medium saucepan over medium-high heat
- 4 C heavy cream
- 4 oz crumbly Gorgonzola
- 3 Tbl freshly grated Parmigiano-Reggiano
- 3/4 tsp kosher salt
- 3/4 tsp freshly ground black pepper
Brie en Croute
By KDHarmon
Preheat oven to 375 degrees
- 1 sheet puff pastry
- 1 Tbl butter
- 1/4 C chopped pecans or walnuts
- 1-8 oz wheel Brie
- 1/2 C Raspberry Jam
- 2 eggs, beaten
John Cole Cookies
By KDHarmon
In a small bowl stir together flour and baking soda; set aside
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 cup butter
- 2/3 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup packed brown sugar
- 1/4 cup buttermilk or sour milk*
- 1 teaspoon vanilla
- Nonstick cooking spray
- 1 tablespoon sifted powdered sugar
Fettuccine with Creamy Red Pepper Sauce
By KDHarmon
Heat the oil in a heavy skillet over medium-high heat
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 to 3 garlic cloves, peeled and chopped
- 1 (16-ounce) jar roasted red peppers, drained and chopped
- 1/2 cup low-sodium chicken stock or vegetable stock
- 1 cup crumbled feta cheese or a 6-ounce block
- 1 pound whole-wheat fettuccine
- Salt
- Freshly ground black pepper
- 2 tablespoons chopped fresh parsley leaves
Double Jack Stew
By KDHarmon
For the marinade: In a gallon re-sealable bag, combine all the ingredients and marinate for 1 hour at room temper...
- Marinade:
- 3 pounds hanger steak, cut into 2-inch cubes, trimmed as needed
- 1/2 cup Irish stout
- 1/4 cup applejack (recommended: Laird's)
- 1/4 cup whiskey (recommended: Jack Daniel's)
- 2 tablespoons stone-ground Dijon mustard
- 2 tablespoons agave
- 1 tablespoon granulated garlic
- 2 teaspoons kosher salt
- 2 teaspoons fresh cracked black pepper
- Stew:
- 4 tablespoons olive oil
- 1 Spanish onion, cut into 3/4-inch dice
- 5 tablespoons all-purpose flour, divided
- 1/3 cup whiskey (recommended: Jack Daniel's)
- 4 cups beef stock, divided
- 2 bay leaves
- 1/2 teaspoon dried thyme, crushed fine
- 1/2 teaspoon dried savory, crushed fine
- 4 red potatoes, washed and quartered
- 1 turnip, peeled, halved and sliced into 1/2-inch half rounds
- 2 large carrots, peeled and cut into 1/2-inch coins
- 1/2 cup apple cider vinegar
- Kosher salt
- 1/2 cup buttermilk
- 1/4 cup heavy cream
- 2 tablespoons butter
Fudgy Squares
By KDHarmon
Preheat oven to 350 degrees
- 1-1/2 C graham cracker crumbs
- 1 can sweetened, condensed milk
- 1-6 ounce package chocolate chips
- 1-6 ounce package butterscotch chips
Mushroom and Gruyere Crostata
By KDHarmon
1. Adjust oven rack to middle position and heat oven to 425 degrees
- 1 1 1 (9-inch) store-bought pie dough round
- 2 2 2 tablespoons unsalted butter
- 6 6 1/4 portobello mushroom caps, gills removed, halved and sliced crosswise 1/4 inch thick
- 1 1 1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
- Salt and pepper
- 2 2 2 garlic cloves, minced
- 1 1 1 teaspoon minced fresh rosemary
- 2 2 2 ounces Gruyère cheese, shredded (1/2 cup)
- 1 1 1 large egg, lightly beaten
- 1 1 1 tablespoon minced fresh chives
Strawberry and Rosemary Scones
By KDHarmon
For the scones: Place an oven rack in the middle of the oven
- Scones:
- 2 cups all-purpose flour, plus more for dusting
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 tablespoon finely chopped fresh rosemary leaves
- 1/4 teaspoon fine sea salt
- 6 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1 cup heavy cream
- 1/3 cup strawberry jam
- Glaze:
- 1/4 cup fresh lemon juice, from 1 large lemon
- 2 cups powdered sugar
- 1 to 2 tablespoons water
- Special equipment: a 3-inch heart-shaped cookie cutter
Sticky Buns
By KDHarmon
Dough Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers...
- Special Equipment:
- Dough
- 2/3 cups whole milk
- 5 tablespoons sugar, divided
- 1 3/4 teaspoons active dry yeast (from one 1/4-ounce envelope)
- 2 large eggs, room temperature
- 2 3/4 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1/2 cup(1 stick)unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted
- Topping
- 1 3/4 cupschopped pecans (about 8 ounces)
- 1/2 cup(1 stick) unsalted butter
- 3/4 cup(packed) dark brown sugar
- 3/4 cupheavy cream
- 1/3 cups honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon finely grated orange zest (optional)
- Buns
- 1/2 cup(1 stick) unsalted butter, room temperature
- 1/2 cup(packed) dark brown sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon kosher salt
- All-purpose flour (for dusting)
- 1 large egg
- Coarse sea salt (such as Maldon)
- An 8x8x2-inch metal baking pan