Recipes: Pumpkin Pie

November 7, 2013
Pumpkin Pie
  1. 1/2 Cup granulated sugar
  2. 1/4 Cup brown sugar
  3. 1 tsp. ground cinnamon
  4. 1/2 tsp. salt
  5. 1/2 tsp. ground ginger
  6. 1/4 tsp. ground cloves
  7. 1/2 tsp. cardamom
  8. 1/2 tsp. nutmeg
  9. 2 large eggs
  10. 1 can (15 oz.) pumpkin puree
  11. 1 can (12 fl. oz.) evaporated milk
  12. 1 unbaked 9-inch deep-dish pie shell made from dough recipe above
  1. Preheat the oven to 450 degrees.
  2. In a large bowl mix the eggs breaking the yolks.
  3. Add all of remaining ingredients and mix together making sure everything is incorporated.
  4. Pour into prepared pie shell
  5. Place on a rimmed baking sheet and bake at 450 for 15 minutes then reduce the heat to 375 for 40 minutes.
  6. Remove the pie and place on the stovetop to cool for at least an hour.
  1. Find out more about pies in the related "Ask A Chef" topic on KSL: Blog

Recipes: Perfect Pie Crust

November 7, 2013
Perfect Pie Crust
  1. 3 Cups all-purpose flour
  2. 1 1/2 Cups vegetable shortening (packed measurement)
  3. 1 egg (beaten)
  4. 5 Tbsp. ice water
  5. 1 Tbsp. white vinegar
  6. 1 tsp. salt
  7. 1 Tbsp. sugar
  1. In a large bowl add the flour, salt and sugar together.
  2. Add shortening.
  3. Using a pastry knife cut the shortening and flour mix together.
  4. In a small bowl beat the egg then add egg to flour and shortening mixture.
  5. Stir in water and vinegar gently (careful not to over mix).
  6. Separate the dough into thirds.
  7. Shape the dough into dough balls.
  8. Place the dough onto some parchment paper or in a large plastic zipper top bag then flatten the dough slightly. It can store in the freezer this way for up to two weeks.
  9. To use the dough lightly flour a flat smooth surface.
  10. Place the dough into the center and lightly flour the surface of the dough.
  11. Use a floured rolling pin to flatten and shape into a round.
  12. Be sure to flip the dough and flour both the surface and dough as needed roll until the dough is about a 1/4 inch thick.
  13. Careful not to over work your dough.
  14. Create pie filling using one of the delicious recipes below.
  1. Find out more about pies in the related "Ask A Chef" topic on KSL: Blog

Recipes: Pumpkin Seed Pesto with Grilled Sirloin & Creamy Risotto with Pine Nuts

October 29, 2013

Each week a Harmons chef will answer a question submitted on KSL’s “Ask A Chef” feature. Last week’s question was about pumpkin seeds and pine nuts. Here are two great recipes featuring these seasonal favorites. Find the question, Chef Kimberly’s reply, and tasty suggestions on KSL.

We’re trying out this new recipe tool on our blog. Let us know what you think of it by leaving a comment.

Creamy Risotto With Pine Nuts
  1. 6-8 cups chicken stock, heated to a boil and reserved
  2. 3 tablespoons butter, divided
  3. 2 shallots, finely minced
  4. 2 cloves garlic
  5. 2 cups Arborio rice
  6. 3/4 cup grated Parmesan
  7. 1 cup purple kale, cut into 1/2 in ribbons
  8. 1 cup butternut squash, cut in small dice and steamed until fork tender
  9. 1/4 to 1/2 cup toasted pine nuts
  10. Shaved Parmesan
  11. Freshly ground pepper
  1. In large sauté pan heat 2 tablespoons of butter over medium heat.
  2. Add shallots and cook until translucent and aroma releases.
  3. Add garlic and rice.
  4. Using a wooden spoon, stir and toast rice until all is coated with butter, about 3-4 minutes.
  5. Turn heat to medium high and add 1 cup of chicken stock.
  6. Stir consistently until moisture is absorbed.
  7. Continue adding stock 1 cup at a time, waiting for moisture to absorb between additions.
  8. Test rice for doneness once 6 cups of stock has been added and rice has cooked for approximately 18 minutes.
  9. Add more stock if necessary.
  10. Continue to stir and add purple kale.
  11. Allow to cook for 1 minute.
  12. Add remaining butter.
  13. Remove from heat and add butternut squash and Parmesan.
  14. Add salt and pepper to taste.
  15. Serve in a heated bowl. Garnish with toasted pine nuts, shaved Parmesan and freshly grated pepper. Blog
Pumpkin Seed Pesto with Grilled Sirloin
  1. 4 6 oz. sirloin steaks
  2. 1 cup lightly packed baby spinach leaves
  3. 1 cup lightly packed Arugula
  4. 1/3 cup pumpkin seeds
  5. 2 tablespoons fresh lemon juice
  6. 1 to 2 teaspoons grated lemon peel
  7. 1/3 cup plus 2 teaspoons olive oil
  8. 1/3 cup freshly grated Pecorino cheese
  9. Salt and freshly ground black pepper
  1. Preheat grill.
  2. Season steak with salt and pepper.
  3. Grill steak for 4-7 minutes on each side depending on thickness and desired temperature.
  4. Combine the spinach, arugula, pumpkin seeds, lemon juice, and lemon peel in a processor.
  5. Lightly pulse.
  6. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy.
  7. Add salt and pulse.
  8. Transfer the desired amount of pesto into to a medium bowl.
  9. Stir in the Pecorino cheese.
  10. Season the pesto with salt and pepper, to taste.
  11. Spread the pesto over each steak and serve with roasted sweet potato. Blog

Ask a Chef & Ask a Dietitian

October 10, 2013

pasta2Harmons has teamed up with KSL to bring you a new weekly “Ask a Chef” and “Ask a Dietitian” resource. Harmons chefs and registered dietitians will select a question each week and provide answers, tips and suggestions to your tough culinary and healthy living inquiries.

This first topic is homemade pasta and Chef Johnny from Harmons City Creek gives us some easy instruction and a yummy recipe. To check out his pasta secrets and find out how to submit your question visit this week’s Ask A Chef page on KSL.


Fabulous Fall Recipes

October 7, 2013

Sweet Potato & Pumpkin Soup

2 tablespoons butter
2 cups sweet potato, peeled & diced
2 cups pumpkin puree
1 cup onion, diced
4 cloves garlic, minced
2-3 cups vegetable or chicken stock
1 cup heavy whipping cream
2 teaspoon cinnamon
1 teaspoon fresh nutmeg
1 bay leaf
*Optional for garnish, Maple Syrup & Candied Pecans
In large stockpot sauté butter, sweet potato, pumpkin,
onion and garlic for 5 minutes, avoiding browning.
Add chicken stock, pumpkin puree and bay leaf.
Simmer for 20-25 minutes until sweet potato is soft.
Blend with immersion blender until smooth. Add heavy cream. Continue to simmer for 10 minutes or until com¬pletely heated.
Season with salt and pepper and serve.


Fairytale Fall Pizza

1 package Harmons Ready Pizza Dough
1 cup fresh kale
1/4 cup basil
2 tablespoons toasted pine nuts
2-3 tablespoons olive oil
1 1/2 cups fairytale squash, very small dice
1 tablespoons butter
1/2 white onion, thinly sliced
8 slices prosciutto, cut in thirds
4 ounces parmesan cheese, freshly grated
8 ounces Shepard’s Goat cheese, large crumbles

Press pizza dough into baking sheet. Allow to proof while you make toppings.
For pesto: Combine kale, basil and pine nuts in a food processor. Pulse until minced and combined. Stream in olive oil and blend until a pesto forms.
Heat a large skillet on medium heat. Coat bottom of pan with olive oil, add butternut squash, tossing to coat.
Sauté for 5-7 minutes then season with salt and pepper. Continue to sauté until fork tender. Remove and set aside, allowing to cool slightly.
In the same skillet, add 1 tablespoon of butter and onions. Cover and let caramelize for 15-20 minutes, stirring occasionally. Remove and allow to cool slightly.
Preheat oven to 375 degrees F.
Spread pizza dough with pesto. Top with Parmesan. Spread fairytale squash on pizza evenly. Add onions and goat cheese crumbles. Lay prosciutto pieces on top.
Bake for 25-30 minutes, or until crust is cooked and toppings are heated.


Fall Harvest Roasted Vegetable Medley

2 cups sweet potato, peeled and diced
2 cups butternut squash, peeled, seeded and diced
1 cup turnips, peeled and diced
1 cup red onion, small dice
1 tablespoon sage, minced
1 tablespoon olive oil
2 cups frozen, shelled edamame
2 cups fresh corn kernels
2 tablepoons Sciabica’s Basil oil
1 tablespoon Slide Ridge Apple Harvest Vinegar
1 tablespoon Slide Ridge Honey
4 roasted garlic clove, smashed
salt and pepper

Preheat oven to 420 degrees F. Lightly grease a rimmed baking pan with olive oil.
In a medium bowl combine the sweet potatoes, butternut squash, red onion, sage 1 teaspoon of olive oil and a dash of salt and pepper. Spread over the prepared baking pan. Cook, uncovered, for 35-40 minutes, stirring halfway through.
In small saucepan, steam edamame for 2 minutes. Remove and run cold water over to cool.
Grill corn on open flame. Cut kernels off corncob.
In a small bowl whisk together the roasted garlic, Sciabica basil oil, apple vinegar, honey. Season with salt and pepper.
In a large bowl, combine the roasted veggies, edamame, fresh corn kernels. Drizzle dressing over veggies and serve.


Winter Squash & Ricotta Manicotti w/ Quick Tomato Marinara

Ingredients Winter Squash Cream Sauce
2 cups winter squash, cut into chunks
2 cups heavy cream
1/4 cup butter
1 garlic clove, minced
3/4 cup Parmesan, grated
Fresh nutmeg
*Best winter squash options: Butternut, Fairy Tale, Hubbard, Pink Banana
Ingredients Manicotti & Cheese Filling
1 box oven ready lasagna sheets
3 cups Ricotta Cheese
2 cup mozzarella cheese, shredded
1 cup Parmesan cheese, grated
2 large eggs
1/2 bunch fresh parsley, minced
4-6 basil leaves, chiffonade


Directions For Squash
In medium saucepan, bring 6-cups water to a boil.
Salt water.
Add squash and cook until fork tender.
Allow to cool and dry slightly.
Add 1/4 cup softened butter and smash with fork.
Directions For Sauce
In small saucepan add 1 1/2 cups heavy cream, garlic and butter.
Bring to simmer and allow to reduce for 15 minutes.
Add in remaining cream and bring back to simmer.
Remove from heat.
Whisk in grated cheese and fresh nutmeg.
Combined cream and winter squash until lightly mixed.
Allow to cool while preparing pasta.

In warm water soak lasagna pasta for 5-10 minutes.
Make sure sheets don’t stick together.
In medium mixing bowl combined ricotta, mozzarella, 1/2 cup Parmesan, eggs and herbs.
Spread bottom of baking dish with prepared Winter Squash Cream Sauce.
Lay prepared manicotti into baking dish.
Finish rolling all sheets.
Top with remaining sauce.
Cover with foil and bake at 375 degrees for 25 minutes.
Remove foil and sprinkle with remaining Parmesan cheese.
Allow to cook 10-15 more minutes or until bubbly.
Remove and allow to set for 5-10 minutes before serving.

Marinara Ingredients
28 oz. diced tomatoes
2 tbsp. butter
1/2 white onion, minced
3 cloves garlic, minced
1/2 cup white or red wine
4-6 basil leaves, chiffonade
On med-high heat, melt butter in medium saucepan.
Add onions and sauté until translucent. Add garlic and cook until fragrant.
Deglaze with 1/2 cup wine.
Add tomatoes, season with salt and pepper continue cooking sauce for 5 minutes.
Remove from heat.
Stir in basil.


~Chef Kimberly, Harmons Bangerter Crossing Cooking School

Green Bean Almandine

September 19, 2013

greenbeanGreen Bean Almandine

1 package French green beans
¼ cup olive oil
1/4 cup sliced almonds
6 cherry tomatoes, sliced
1 clove garlic, minced
1 shallot, minced
Salt and pepper to taste

In a pan, warm the olive oil and add the shallots and garlic.  Cook till aromatic.  Add the beans and cook for four minutes or until the beans are warm.  Add the almonds and tomatoes and cook for another minute.

Green Beans are low in calories and rich in fiber.  They also contain vitamin C, beta carotene, and the carotenoids lutein and zeaxanthin which are important for eye health.


Halibut Marinade

1lb Halibut
¼ cup parsley, chopped
3 cloves garlic, minced
1 shallot, minced
1 lemon, juiced
½ cup olive oil

Place all ingredients into a food processor except the fish.  Puree till smooth.  Place the fish in a zip lock bag and add the marinade.  Let marinade for at least 20 minutes.

Halibut is a great healthy choice!  Not only is it a delicious source of lean protein, it also contains many vitamins and minerals including selenium, potassium and vitamin D. 


Roasted Red Pepper Coulis

2 large red bell peppers
2 tablespoons extra-virgin olive oil
½ cup low sodium chicken stock
1 medium shallot, thinly sliced
1 tablespoon red wine vinegar
Salt and freshly ground white pepper

Roast the red peppers directly over a gas flame or under the broiler, turning occasionally, until the peppers are blackened all over. Transfer the peppers to a bowl and let cool completely. Peel the peppers and discard the skins, seeds and cores. Coarsely chop the peppers.

In a blender, combine the peppers with the olive oil, shallot, chicken stock, and vinegar and puree until very smooth. Season the coulis with salt and pepper. Place liquid in a medium pot and bring up to a boil.

Red bell peppers are low in calories, are a sweet source of beta carotene, and are an excellent source of vitamin C with one cup containing more than twice the vitamin C of an orange!

Tailgating Season Recipes

September 6, 2013


Chili Rub Tri-Tip

2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
2 pound Tri-tip Roast Continue Reading »

Spiced Lamb Chop

August 30, 2013

Click image to view video on KUTV

Spiced Lamb Chop

1tsp. Allspice
1tsp. Ginger
1tsp. Cardamom
1tsp. Red pepper
Cup Olive oil
Salt and Pepper to taste
8 4oz. loin cut lamb chop
Onion sliced
6 sweet mini peppers cut in half
1tsp. minced garlic
1 Cup mini Heirloom tomato
Cup Red Wine Continue Reading »

Rosemary Chicken in Honey Cream Sauce

August 21, 2013

Click the image to view video on KUTV

Rosemary Chicken in Honey Cream Sauce

1 pound small red potatoes, halved
Kosher salt
2 sprigs rosemary, plus 1 tablespoon leaves
1 clove garlic, chopped
Pinch of red pepper flakes
Juice of 2 lemons, plus zest of 1(squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken breasts
10 ounces cremini mushrooms, halved
½ cup honey
1 cup heavy cream

Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife.
Transfer the paste to a bowl.
Stir in the juice of 1 lemon and the olive oil.
Add the chicken and turn to coat.
Heat a large skillet over medium-high heat.
Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes.
Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
Add the rosemary sprigs and the squeezed lemon halves to the skillet.
Transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
Remove the chicken, rosemary sprigs, potatoes, mushrooms and lemon halves from the pan on a large platter set aside.
Place the pan over medium-high heat.
Add heavy cream and honey.
Bring the liquid to a boil, then lower to a simmer.
Allow the sauce to reduce 5 to 8 minutes.
Pour over the chicken on the platter and serve.

Banh Mi with Creminelli Charcuterie

August 12, 2013

sandwichBanh Mi featuring Creminelli Charcuterie

Ingredients For Pickled Vegetables
1/2 cup rice vinegar
1/4 cup water
1/4 cup white or baker’s sugar
1 package matchstick carrots
1/4 cup white (daikon) radish julienne
1/4 cup thinly sliced sweet onion

Place vinegar, water, and sugar into a saucepan over medium heat.
Bring to a boil and stir until the sugar has dissolved.
Boil for about a minute or so and remove from heat, allowing the mixture to cool.
In a bowl pour the cooled vinegar mixture over the carrot, radish onion.
Marinate for at least thirty minutes best overnight.
The pickled veggies will keep in the refrigerator for a week.

Ingredients For Sandwich
6 ounces Creminelli Mortadella
6 ounces Creminelli Capicola
Garlic salt and pepper to taste
2 demi baguettes or 1 fresh Harmons baguette
1 thinly sliced English cucumber
Half a bunch of fresh cilantro leaves washed and patted dry with towel
1 small jalapeno pepper (optional) – seeded deveined and julienned
2 lime wedges

Slice baguette in half the long way.
If using a whole baguette cut into two or three sandwiches.
Pull a bit of the center of the bread out of the baguette halves to produce a cavity for the filling.
Spread the mayo on each half of the sandwich.
Place 3oz of Capicola and 3oz of Mortadella on the bottom.
Follow with cucumber, pickled veggies cilantro and jalapenos.
Garnish with lime wedge and serve.

Banh Mi Pho’ Version

2 cups pea shoots or tendrils
2 cups small rice noodles
2 tbsp hoisin sauce
2 tbsp mayonnaise
1 tsp Chinese five spice
1 tsp Rice vinegar
2 tsp sesame seed oil
Pinch of Real Salt
12 ounces Low sodium rare roast beef (can be found at Harmons delicatessen counter)
Half bunch of fresh cilantro leaves washed and patted dry with towel
¼ cup thinly sliced sweet onion
1 small jalapeno pepper (optional) – seeded deveined and julienned
2 lime wedges for garnish
1 full Harmons baguette or two demi baguettes

Slice baguette in half the long way.
If using a whole baguette cut into two or three sandwiches.
Pull a bit of the center of the bread out of the baguette halves to produce a cavity for the filling.
Hydrate the noodles in a bowl of hot water for at least ten minutes or until soft.
Mix mayo, hoisin sauce, and five spice together in bowl to use as a spread for the sandwich.
Wash and dry pea shoots and place in a bowl and toss with vinegar, sesame seed oil and a pinch of Real Salt.
Spread mayo dressing on both sides of the sandwich liberally.
Place 6oz of roast beef on the bottom layer followed by noodles, marinated pea shoots, cilantro, onion, and jalapenos.
Garnish with lime wedge and serve.