KDHarmon's profile page
Recipes
Porter Cake
By KDHarmon
Mix all and bake for 2 hours at 300 degrees
- 4 C self rising flour
- 1/2 lb butter
- 1 C brown sugar
- 1 lb raisins
- 4 eggs
- 2 tsp allspice
- 12 oz Guiness Stout
- 1 shot Jameson Whiskey
Scape Pesto - Kootenai Farmers Market
By KDHarmon
Here’s a delicious and easy recipe for using those crazy, twisty-turny, garlic flower stalks, called “scapes
- 8 to 10 Garlic Scapes stalk and leaves
- 1/3 cup Pine nuts or almonds or pistachios
- 1/3 cup Parmigiano-Reggiano
- 1/3 cup Extra Virgin Olive Oil
- 1/2 small lemon, juiced
- Salt and fresh cracked pepper to taste
Jicama-Carrot Chipotle Slaw
By KDHarmon
Whisk the marmalade with orange juice, chipotle sauce, vinegar and oil
- 1/4 cup orange marmalade
- 1 orange, zested and juiced
- 2 tablespoons adobo sauce from canned chipotle in adobo (pop the chipotles in plastic baggie and freeze for later use)
- 1/3 cup white wine vinegar
- 1/3 cup canola oil
- 1 pound jicama root, peeled
- 2 cups shredded carrots
- 1/4 cup freshly chopped cilantro leaves
Bobby's Shrimp and Grits
By KDHarmon
Bring water to a boil. Add salt and pepper
- 4 cups water
- Salt and pepper
- 1 cup stone-ground grits
- 3 tablespoons butter
- 2 cups shredded sharp cheddar cheese
- 1 pound shrimp, peeled and deveined
- 6 slices bacon, chopped
- 4 teaspoons lemon juice
- 2 tablespoons chopped parsley
- 1 cup thinly sliced scallions
- 1 large clove garlic, minced
Almond Pound Cake with Limoncello
By KDHarmon
Preheat oven to 325 degrees
- 3/4 C all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 C sugar
- 1/3 C extra-light olive oil
- 5 Tbl unsalted butter, room temperature
- 1-1/2 tubes (7 oz each) almond paste, crumbled
- 2 Tbl finely grated lemon peel
- 4 large eggs
- 1/3 C limoncello
- Powdered sugar
Crack Pie
By KDHarmon
Oat Cookie Crust: Preheat oven to 350°F
- Oat Cookie Crust:
- Nonstick vegetable oil spray
- 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
- 5 1/2 tablespoons (packed) golden brown sugar, divided
- 2 tablespoons sugar
- 1 large egg
- 3/4 cup plus 2 tablespoons old-fashioned oats
- 1/2 cup all purpose flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon (generous) salt
- Filling:
- 3/4 cup sugar
- 1/2 cup (packed) golden brown sugar
- 1 tablespoon nonfat dry milk powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted, cooled slightly
- 6 1/2 tablespoons heavy whipping cream
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
Roast Beef with Port Sauce
By KDHarmon
For beef: Sprinkle entire surface of beef tenderloin with coarse kosher salt
- Beef:
- 1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
- 2 teaspoons coarse kosher salt
- Sauce:
- 4 tablespoons (1/2 stick) chilled unsalted butter, divided
- 1/4 cup finely chopped shallots
- 3 tablespoons Cognac or brandy
- 1 fresh rosemary sprig
- 1 teaspoon coarsely cracked black pepper
- 1 cup ruby or tawny Port
- Beef Stock
- Roasting:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet
Fried Mozzarella
By KDHarmon
Mozzarella: Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend
- Mozzarella:
- 1 1/2 cups Italian-style dried breadcrumbs
- 1 1/3 cups freshly grated Parmesan
- 1 teaspoon salt
- 2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks
- 4 large eggs, beaten to blend
- 1 1/2 cups vegetable oil
- 4 cups Marinara Sauce
- Marinara Sauce:
- 1/2 cup extra-virgin olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 teaspoon sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 (32 ounce) cans crushed tomatoes
- 2 dried bay leaves
Mushroom and Burratta Lasagnette
By KDHarmon
Preheat oven to 425°. Heat 1 Tbsp
- 3 tablespoons unsalted butter, divided
- 3 tablespoons olive oil, divided, plus more for brushing
- 1 1/2 pounds mixed mushrooms (such as chanterelle, crimini, and maitake), cut into bite-size pieces
- Kosher salt, freshly ground pepper
- 1 large shallot, finely chopped
- 1/3 cup dry white wine
- 1 cup ricotta
- 1/4 cup heavy cream
- 6 fresh pasta sheets (about 7x5 inches) or 12 dried lasagna noodles
- 8 ounces burrata or fresh mozzarella, torn into large pieces
- 1 1/2 ounces Parmesan, finely grated
- 6 teaspoons marjoram leaves
Margarita Bars
By KDHarmon
1.Preheat oven to 350º F and line a 9x9-inch baking dish with aluminum foil or parchment paper
- Crust:
- 1 1/2 cup graham cracker crumbs (about 10 crackers)
- 6 tablespoons unsalted butter, melted
- 3 tablespoons sugar
- Filling:
- 1 1/2 cups sugar
- 1/4 cup all-purpose flour
- 4 eggs
- 1/4 cup lime juice (6 limes)
- 2 teaspoons lime zest
- 1 tablespoon orange juice (2, if omitting tequila)
- 1-2 tablespoons tequila
- powdered sugar, garnish
- sea salt, garnish, optional