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Recipes
Cheesy Polenta
By KDHarmon
Bring the water to a boil in a large, heavy pot
- 9 cups water
- 1 tablespoon salt, plus extra for seasoning
- 2 1/2 cups yellow cornmeal or polenta
- 1 1/2 cups freshly grated Parmesan
- 1 1/2 cups whole milk, at room temperature
- 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
- 1/3 cup chopped fresh flat-leaf parsley
- Freshly ground black pepper
Chicken Tikka Masala
By KDHarmon
Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl
- 6 garlic cloves, finely grated
- 4 teaspoons finely grated peeled ginger
- 4 teaspoons ground turmeric
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 1/2 cups whole-milk yogurt (not Greek)
- 1 tablespoon kosher salt
- 2 pounds skinless, boneless chicken breasts, halved lengthwise
- 3 tablespoons ghee (clarified butter) or vegetable oil
- 1 small onion, thinly sliced
- 1/4 cup tomato paste
- 6 cardamom pods, crushed
- 2 dried chiles de árbol or 1/2 teaspoons crushed red pepper flakes
- 1 28-ounce can whole peeled tomatoes
- 2 cups heavy cream
- 3/4 cup chopped fresh cilantro plus sprigs for garnish
Spicy Cheese Straws
By KDHarmon
Preheat oven to 425°F. Place one rack in top third of the oven, the other in lower third
- 2 cups finely shredded cheddar cheese
- 1 packet Hidden Valley® Original Ranch® dips mix
- 1/4 teaspoon crushed red pepper flakes
- salt and pepper (to taste)
- 1 sheet frozen puff pastry (thawed)
- 1 egg
- 1 tablespoon water
Roasted Red Pepper Soup with Orange Cream
By KDHarmon
Heat oil in heavy medium saucepan over medium-high heat
- For Soup:
- 1 tablespoon olive oil
- 2/3 cup sliced shallots (about 4)
- 1 15-ounce jar roasted red peppers packed in water
- 1 teaspoon sugar
- 2 cups (or more) low-salt chicken broth
- 1/2 cup orange juice
- For Orange Cream:
- 2 tablespoons whipping cream
- 3/4 teaspoon grated orange peel
- Thinly sliced fresh basil leaves for ganish
Carrot Orzo
By KDHarmon
Place carrots in processor
- 6 ounces peeled baby carrots (about 1 1/4 cups; from 16-ounce package)
- 2 tablespoons (1/4 stick) butter
- 1 cup orzo (rice-shaped pasta; about 8 ounces)
- 1 1/2 cups water
- 1 1/4 cups low-salt chicken broth
- 1 large garlic clove, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped green onions
- 1 teaspoon minced fresh rosemary
Pistachio Pesto
By KDHarmon
Pulse pistachios, tomato, garlic cloves, mint leaves, Parmesan, crushed red pepper flakes, and a black pepper in a ...
- 1-1/2 C ulsalted, shelled roasted pistachios
- 1 C chopped tomato
- 2 garlic cloves
- handful of fresh mint leaves
- handful grated Parmesan
- pinch rushed red pepper flakes
- greshly ground black pepper
- 2 Tbl olive oil (or more)
- Read More http://www.bonappetit.com/recipes/2012/10/pasta-with-pistachio-pesto#ixzz29PQraMhl
French Onion Soup Dumplings
By KDHarmon
1. Make the filling: At least 6 hours before making the dumplings, melt the butter in a large skillet over medium-h...
- For the Filling:
- 1 stick unsalted butter
- 2 medium shallots, thinly sliced
- 1/2 medium yellow onion, thinly sliced
- 1 cup red wine
- 1 cup beef broth
- 1 cup chicken broth
- 2 tablespoons minced fresh thyme
- 1 tablespoon balsamic vinegar, preferably aged
- Kosher salt and freshly ground black pepper, to taste
- For the Croutons:
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon minced fresh thyme
- Twelve 3/4-inch cubes of artisan bread
- 1 garlic clove, minced
- Kosher salt and freshly ground black pepper, to taste
- For the Dumplings:
- 36 square wonton wrappers
- 1 egg, lightly beaten
- For Assembly:
- Vegetable oil, for frying
- 2 cups grated Gruyère cheese
- Softened butter, for greasing
Butter Pecan Layer Cake
By KDHarmon
1. Place pecans and 1/4 cup butter in a baking pan
- FROSTING:
- 2-2/3 cups chopped pecans
- 1-1/4 cups butter, softened, divided
- 2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 cup butter, softened
- 8 to 8-1/2 cups confectioners' sugar
- 1 can (5 ounces) evaporated milk
- 2 teaspoons vanilla extract
Butermilk Eggnog Pie
By KDHarmon
Make the crust: In a medium bowl, whisk the flour with the sugar and salt
- Crust:
- 1 cup all-purpose flour
- 1 1/2 teaspoons sugar
- 1/2 teaspoon table salt
- 1 stick cold unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons ice water
- Filling:
- 1 1/2 cups sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 3 large eggs, at room temperature
- 5 tablespoons unsalted butter, melted and cooled
- 1 cup buttermilk, at room temperature
- 1 tablespoon dark rum
- 1 teaspoon pure vanilla extract
Red Wine Chocolate Cake
By KDHarmon
For the cake: Preheat the oven to 350 F
- Cake:
- 1 cup all-purpose flour
- 3/4 cup, plus 2 tablespoons, granulated sugar
- 1/4 cup, plus 2 tablespoons, unsweetened cocoa powder (plus extra for dusting)
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg (room temperature)
- 1/4 cup milk (room temperature)
- 1/4 cup vegetable oil
- 3/4 cup red wine
- 1 teaspoon vanilla
- Ganache:
- 4 ounces bittersweet chocolate
- 4 ounces cream