KDHarmon's profile page
Recipes
Cranberry Sauce
By KDHarmon
Bring water and sugar to boil in medium saucepan
- 1 C water
- 1 C sugar
- 12 oz package fresh or frozen cranberries
Parm Broth
By KDHarmon
Heat oil in a large saucepan over medium-high heat
- 2 tablespoons olive oil
- 1 onion, peeled, quartered
- 1 head of garlic, halved crosswise
- 1 bunch thyme
- 1 bay leaf
- 3 –4 parsley sprigs
- 1 teaspoon black peppercorns
- 1 cup dry white wine
- 1 pound Parmesan rinds
Chocolate Caramel Tart
By KDHarmon
Prepare chocolate dough: In bowl of an electric mixer, combine the butter, confectioners' sugar and cocoa
- For the chocolate dough:
- 1/2 cup (1 stick) salted butter, at room temperature
- 1/2 cup plus 1 tablespoon confectioners' sugar
- 1/4 cup unsweetened cocoa
- 1 large egg yolk
- 3/4 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- For the caramel filling:
- 2 cups sugar
- 1/2 cup water
- 1/4 cup corn syrup
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup heavy cream
- 2 tablespoons creme fraiche (available at specialty food markets)
- PInch of salt
- For the chocolate glaze:
- 3 1/2 ounces extra-bittersweet chocolate (70 to 85%), chopped
- 1/2 cup heavy cream
- Fleur de sel
Turkish Spiced Chicken
By KDHarmon
Preheat oven to 400°F. Use a mortar and pestle to combine the spices with the Olive Oil to form a paste
- 1/2 Chicken (backbone removed)
- 2 tablespoons Ground Toasted Cumin
- 1 tablespoon Ground Toasted Coriander
- 1 tablespoon Granulated Garlic
- 1 tablespoon Dried Oregano
- 1 teaspoon All-Spice
- 1 tablespoon Crushed Aleppo Pepper
- 2 tablespoons Kosher Salt
- 1/4 cup Olive Oil
Momofuku Compost Cookies
By KDHarmon
http://www.cookingchanneltv
- Graham Cracker Crust:
- 16 tablespoons (2 sticks) butter, at room temperature
- 2/3 cup tightly packed light brown sugar
- 1 cup granulated sugar
- 2 tablespoons glucose
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/3 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup mini chocolate chips
- 1/2 cup mini butterscotch chips
- 1/4 recipe 1/2 cup Graham Cracker Crust (Recipe to Follow)
- 1/3 cup old-fashioned rolled oats
- 2 1/2 teaspoons ground coffee
- 2 cups potato chips
- 1 cup mini pretzels
- 1 1/2 cups graham cracker crumbs
- 1/4 milk powder
- 2 tablespoons sugar
- 3/4 teaspoon kosher salt
- 4 tablespoons (1/2 stick) butter, melted
- 1/4 cup heavy cream
Romesco Sauce
By KDHarmon
Pulse first 8 ingredients in a food processor until very finely chopped
- 1 large roasted red bell pepper from a jar
- 1 garlic clove, smashed
- 1/2 cup slivered almonds, toasted
- 1/4 cup tomato purée
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons Sherry vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 cup extra-virgin olive oil
- Fine sea salt and freshly ground black pepper
Grilled Lamb Chops
By KDHarmon
Combine the Spices, Garlic, and Oil
- 8 Lamb Chops (Frenched)
- 1 tablespoon Chipotle Powder
- 1 tablespoon Garlic Powder
- 2 teaspoons Cumin
- 2 cloves Garlic (smashed)
- 1 teaspoon Kosher Salt
- 1/4 cup Olive Oil (plus more to oil grill)
- 1/2 teaspoon Freshly Ground Pepper
Chicken Korma (creamy cashew sauce)
By KDHarmon
1. Make the marinade: With the side of a chef’s knife, smash the garlic clove and salt into a paste (see how here...
- Marinade:
- 1 garlic clove
- 1/2 teaspoon salt
- 2 tablespoons garam masala (Indian spice blend available in gourmet and Asian markets)
- Juice of 1 lemon
- 1-1/2 cups Greek yogurt
- 2 pounds boneless, skinless chicken breast, cut into 1/2-inch cubes
- Sauce:
- 2 tablespoons coconut oil, divided
- 2 onions, diced
- 3 garlic cloves, minced
- 1 jalapeño, minced
- 2 tablespoons garam masala
- 1 tablespoon ground cumin
- 2 teaspoons turmeric
- Salt and freshly ground black pepper, to taste
- One 28-ounce can whole tomatoes
- 1 cup chicken broth
- 3/4 cup raw cashews
- 1/4 cup heavy cream (optional)
- To Finish:
- Steamed rice, for serving
- 1/2 cup chopped cilantro, for garnish
Cream of Tomato Bisque with Horseradish Cream
By KDHarmon
In large, covered saucepan over medium heat, melt butter
- For the Soup:
- 1/4 C butter
- 1/2 C celery, chopped
- 1/2 C onion, chopped
- 1/4 C carrots, chopped
- 3 Tbl flour
- 1 28-ounce can whole or chopped tomatoes
- 2 C chicken stock
- 1 tsp sugar
- 1/2 tsp dried basil
- 1/2 tsp marjoram
- 1 bay leaf
- 1/2 C heavy cream
- 1/4 tsp paprika
- 1/4 tsp curry powder
- 1/8 tsp salt
- 1/8 tsp white pepper
- 1 Tbl Madeira
- Freshly chopped chives
- For the Horseradish Cream:
- 1/2 C whipped cream
- 2 tsp fresh horseradish
- pinch of salt
Turmeric-Ginger Chicken Soup
By KDHarmon
Place chicken, onions, garlic, ginger, bay leaves, turmeric, peppercorns, coriander seeds, and several pinches of s...
- 1 3 1/2–4-pound chicken
- 2 medium onions, unpeeled, quartered
- 2 heads of garlic, halved crosswise
- 1 4-inch piece ginger, unpeeled, thinly sliced
- 3 dried bay leaves
- 1 tablespoon ground turmeric
- 2 teaspoons black peppercorns
- 2 teaspoons coriander seeds
- Kosher salt
- 12 ounces carrots (about 4 medium), peeled, cut into 1/2-inch pieces on a diagonal
- 8 ounces dried udon noodles scallions, very thinly sliced
- Chili oil (for serving)