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Recipes
Carmelized Onion Dip with Cilantro-Garlic Pita Crisps
By KDHarmon
For dip: Heat oil in heavy large skillet over medium heat
- Dip
- 2 tablespoons vegetable oil
- 3 cups chopped sweet onions (such as Vidalia or Maui; about 2 medium)
- 1 1/2 teaspoons garam masala
- 1 8-ounce container crème fraîche or sour cream (1 cup)
- Pita crisps
- 1/2 bunch fresh cilantro
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, crushed
- 6 pita breads
- Chopped fresh chives
Orecchiette with Roasted Fennel and Sausage
By KDHarmon
For the fennel: Place an oven rack in the center of the oven and preheat to 400 degrees F
- Fennel:
- Vegetable oil cooking spray
- 2 small bulbs fennel, trimmed and cut into 3/4-inch pieces
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pasta:
- 8 ounces (2 1/2 cups) orecchiette pasta
- 2 tablespoons extra-virgin olive oil
- One 4-ounce spicy Italian sausage link, casing removed
- 1 small onion, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic, minced or smashed
- 2 tablespoons white wine, such as pinot grigio
- 8 oil-packed sun-dried tomatoes, drained and chopped
- 2 tablespoons chopped fresh flat-leaf Italian parsley
- 1 teaspoon capers, rinsed and drained
- 1/2 cup grated Parmesan
Chicken-Andouille Gumbo
By KDHarmon
Stock: Bring chicken, onion, carrots, celery, peppercorns, basil, oregano, and 12 cups water to a boil in a large ...
- Stock:
- 1 3 1/2–4-lb. chicken
- 1 large onion, peeled, quartered
- 2 large carrots, peeled, coarsely chopped
- 2 celery stalks, coarsely chopped
- 2 tablespoons black peppercorns
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- Gumbo:
- 1/2 cup vegetable oil
- 1 pound andouille sausage, sliced 1/4” thick
- 1/2 cup all-purpose flour
- 1 large onion, finely chopped
- 1 large green bell pepper, finely chopped
- 4 celery stalks, finely chopped
- 8 garlic cloves, finely chopped
- Kosher salt and freshly ground black pepper
- 4 sprigs thyme
- 2 bay leaves
- 2 tablespoons Louisiana hot sauce
- Cooked white rice and sliced scallions (for serving)
Greek Lemon Chicken Soup
By KDHarmon
In a large saucepan, combine the chicken stock with 4 cups water, the carrot, celery, dill, shallot and 1/2 teaspoo...
- 4 cups chicken stock
- 1 small carrot, halved
- 1 stalk celery, halved
- 1 sprig dill, plus sprigs for garnish
- 1 shallot, halved
- Kosher salt
- 1 boneless, skinless chicken breast (about 6 ounces)
- 1/3 rounded cup orzo
- 2 large eggs
- 3 tablespoons fresh lemon juice
French Onion Soup
By KDHarmon
Heat butter in a large heavy pot over medium-high heat
- 4 tablespoons (1/2 stick) unsalted butter or duck fat
- 6 large onions (about 5 lb.), thinly sliced
- 2 large shallots, finely chopped
- 2 garlic cloves, finely chopped
- Kosher salt and freshly ground black pepper
- 1/2 cup dry vermouth or dry white wine
- 1 tablespoon white wine vinegar
- 4 sprigs flat-leaf parsley
- 2 sprigs thyme
- 1 bay leaf
- 8 cups low-sodium chicken or vegetable broth
- 8 slices 1/4"-thick slices country-style bread, toasted
- 8 ounces sliced Comté cheese or Gruyère
Gouda and Beer Fondue Bread Bowl
By KDHarmon
Preheat the oven to 350 degrees F
- 1 1/2 -pound round loaf crusty bread
- 8 ounces Gouda cheese, shredded
- 8 ounces Swiss Emmentaler cheese, shredded
- 2 tablespoons cornstarch
- One 12-ounce bottle lager beer
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- Kosher salt
- 1 clove garlic, split
- 2 apples, cut into wedges
- 2 ripe pears, cut into wedges
Hazelnut-Rosemary Caramel Tart
By KDHarmon
Make the pastry: In a food processor, pulse the flour with the confectioners’ sugar, baking powder and fine sea s...
- Pastry:
- 1 cup plus 2 tablespoons all-purpose flour
- 1/4 cup confectioners’ sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 sticks cold unsalted butter, cubed
- 2 large egg yolks
- Ice water
- Filling:
- 1 1/2 sticks unsalted butter
- 1 tablespoon chopped rosemary
- 1 1/2 cups hazelnuts
- 3 large eggs
- 3 large egg yolks
- 1 cup packed light brown sugar
- 3/4 cup brown rice syrup
- 1/4 cup honey
- 1 teaspoon fine sea salt
- 2 tablespoons heavy cream
- 1 tablespoon all-purpose flour
- 1 teaspoon pure vanilla extract
- Flaky sea salt, for sprinkling
- Whipped crème fraîche, for serving
Little Gem Wedge Salad with Tahini Ranch
By KDHarmon
Whisk garlic, yogurt, tahini, lemon juice, and 1 Tbsp
- 1 1 1 small garlic clove, finely grated
- 1 1 1 cup plain whole-milk Greek yogurt
- 3 3 3 Tbsp. tahini
- 2 2 2 Tbsp. fresh lemon juice
- 1 1 1 Tbsp. extra-virgin olive oil, plus more for drizzling
- 4 4 2 heads of Little Gem lettuce, halved lengthwise, or 2 heads of romaine, quartered lengthwise
- 3 3 3 Tbsp. white wine vinegar
- 1-1/2 1-1/2 1-1/2 cups torn mixed tender herbs (such as basil, dill, tarragon and/or parsley)
- 1/4 1/4 1/4 cup mixed toasted seeds (such as sesame, poppy, hemp, and/or sunflower)
- 1/4 1/4 1/4 cup sliced chives
- Aleppo-style pepper
- Flaky sea salt
Roasted Strawberry Triffles with Lemon Cream
By KDHarmon
Bring cream, 1 cup sugar, and a pinch of kosher salt to a gentle simmer in a medium saucepan over medium heat, stir...
- 3 cups heavy cream
- 1 1/4 cups sugar, divided
- Kosher salt
- 1/3 cup fresh lemon juice
- 1 cup gluten-free baking flour or regular all-purpose flour
- 5 tablespoons unsalted butter, room temperature, cut into pieces
- 1/4 cup (packed) light brown sugar
- 1 tablespoon finely chopped basil
- 1 teaspoon vanilla extract
- 3/4 cup granola
- 2 pounds strawberries, hulled, halved if large
- 1 teaspoon smoked sea salt or flaky sea salt
- Torn mint and basil leaves (for serving)
Baked Polenta with Two Cheeses
By KDHarmon
Lightly butter 15x10x2-inch glass baking dish
- 12 cups water
- 1 tablespoon salt
- 2 large garlic cloves, minced
- 3 cups white cornmeal
- 12 ounces sharp white cheddar cheese, shredded (about 3 cups)
- 8 ounces mascarpone cheese (can substitute sour cream if desired)
- 4 tablespoons (1/2 stick) butter
- 1/4 teaspoon ground white pepper