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Recipes
Onion Soup Dumplings #2
By KDHarmon
Make the "soup" Melt the butter in a 12-inch skillet over medium low heat
- For the "soup"
- 4 oz. (1/2 cup) unsalted butter
- 1 cup thinly sliced yellow or red onion (or a combination)
- 1/2 cup thinly sliced shallot (2 medium)
- 1 cup dry red wine
- 1 cup lower-salt beef broth
- 1 cup lower-salt chicken broth
- 2 Tbs. chopped fresh thyme
- 1 Tbs. aged balsamic vinegar
- Kosher salt and freshly ground black pepper
- For the croutons
- 1/2 lb. dense, chewy bread, crust removed, cut into 3/4-inch cubes (about 2 cups)
- 2 Tbs. extra-virgin olive oil
- 1/2 tsp. minced garlic (1 medium clove)
- 1/2 tsp. chopped fresh thyme
- Kosher salt and freshly ground black pepper
- For the dumplings
- 40 square wonton wrappers
- 1 large egg, lightly beaten
- 3 cups vegetable oil
- 1-3/4 cups grated Gruyère
- Kosher salt and freshly ground black pepper
Pappardelle with Lamb Ragu
By KDHarmon
In a large cast-iron casserole, heat 2 tablespoons of the oil
- 3 tablespoons extra-virgin olive oil
- 1 carrot, finely diced
- 1 onion, finely diced
- 1 celery rib, finely diced
- 1-1/2 tablespoons sliced garlic
- 1 1/2 pounds ground lamb
- 2 teaspoons ground coriander
- 1 teaspoon ground fennel seeds
- 1/2 teaspoon ground cumin
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped thyme
- 1 teaspoon chopped oregano
- 1 teaspoon chopped parsley
- 1 teaspoon chopped basil
- Salt and freshly ground pepper
- 1 tablespoon tomato paste
- 1/2 cup dry red wine
- One 28-ounce can diced tomatoes
- 1-1/4 cups chicken stock or low-sodium broth
- 3/4 pound pappardelle
- 1 tablespoon unsalted butter
- 3/4 cup fresh ricotta cheese
Pepita-Mexican Chocolate Cake
By KDHarmon
Position a rack in the lower third of the oven and turn it on to 350 degrees
- 4 ounces (1 stick, 8 tablespoons) unsalted butter, slightly softened and cut into 1/2-inch pieces, plus another tablespoon or two for greasing the pan
- 1-3/4 cups (about 8 ounces) toasted salted pumpkin seeds (divided use)
- 1 cup plus 2 tablespoons sugar (divided use)
- 3 large eggs, at room temperature
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 tablespoon tequila
- 1/2 cup (about 3 ounces) Mexican chocolate
Baked Pineapple
By KDHarmon
Preheat oven to 350 degrees
- 1 big can diced pineapple
- 1/2 C sugar
- 3 Tbl flour
- Butter
Mushroom-Shallot Quiche
By KDHarmon
For crust: Blend flour, salt, and sugar in processor
- Crust:
- 1 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1 large egg
- 1 teaspoon cold water
- 1 large egg white, lightly beaten
- Filling:
- 1 1/2 tablespoons unsalted butter
- 1/3 cup chopped shallots (about 2 medium)
- 1/2 pound mushrooms, cut into 1/4-inch slices
- 5 teaspoons chopped fresh thyme, divided
- 3/4 cup whipping cream
- 2 large eggs
- Pinch of salt
- Pinch of ground black pepper
- 2 green onions (white and pale green parts only), thinly sliced
- 2 tablespoons finely grated Gruyère cheese
Chipotle-Corn Salad
By KDHarmon
1. Light a grill or preheat a grill pan
- 1/4 cup plus 2 tablespoons sour cream
- 2 tablespoons fresh lime juice
- 2 chipotle chiles in adobo sauce, seeded and finely chopped
- 1 scallion, thinly sliced
- Salt and freshly ground pepper
- 5 ears of corn
- 1/2 medium Vidalia or Walla Walla onion, thickly sliced crosswise
- 1 tablespoon extra-virgin olive oil
Pumpkin Grilled Cheese
By KDHarmon
Mix together brown sugar, paprika, chili powder, and salt
- 1 4 pound pumpkin, roasted and mashed(1/2 cup pumpkin per sandwich)
- 8-12 ounces gruyere cheese, grated
- 8 slices sourdough bread
- 4 tablespoons unsalted butter
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon paprika
Candied Sweet Potatoes with Bourbon
By KDHarmon
Preheat the oven to 400°
- 6 tablespoons unsalted butter
- 3 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces
- 3/4 cup packed dark brown sugar
- 1/4 cup fresh apple cider
- 3 tablespoons bourbon
- Kosher salt
Tortillas (Michael Symon)
By KDHarmon
In a heavy bottomed pot or Dutch oven, heat your Oil to 375°F
- 1 1/2 cups Masa Harina
- 1/2 teaspoon Salt
- 1 tablespoon Unsalted Butter, melted
- 1 cup Warm Water
- Peanut or Veg/Canola oil for frying
Kathy Baker's Beef Tender
By KDHarmon
Prepare a heavy baking dish that is as close to the size of the beef tenderloin as possible by making an aluminum f...
- 2 pounds beef tenderloin (the butt end), tied with kitchen string
- 3 cloves garlic, finely chopped
- Salt and pepper
- 4 tablespoons unsalted butter, cut into small pieces
- 2 tablespoons Worcestershire sauce
- 2 limes, juiced
- 1/2 cup sour cream
- 3 tablespoons prepared horseradish, drained