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Recipes
LINGUINE WITH ARUGULA PESTO & PANCETTA
By jarren
- 1 garlic clove
- 3 cups packed arugula
- 1/3 cup toasted sliced almonds
- 1/4 cup grated gorgonzola cheese
- 2 tbsp lemon juice
- 1/4 tsp salt
- 1/4 cup olive oil
- 1/4 cup canola oil
- 450 g linguine
- 100 g pancetta, diced (about 3/4 cup)
SLOW COOKER FIVE-SPICE PORK WITH SNAP PEAS
By jarren
In a 5 to 6 quart slow cooker, combine the dry sherry, soy sauce, brown sugar, chili sauce, garlic, ginger, five-sp...
- 1/2 cup dry sherry
- 1/2 cup reduced-sodium soy sauce **
- 1/4 cup light brown sugar **
- 1 tsp Asian chili sauce, such as Sriracha
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp Chinese five-spice powder
- 1/2 cup water
- 2 lb pork tenderloin, cut into 1" pieces
- Freshly ground black pepper
- 1/2 lb sugar snap peas, trimmed
PARMESAN WAFERS
By jarren
Preheat oven to 350F. Spoon grated Parmesan onto a cookie sheet in 1-2-tea-spoon-size mounds about 2 inches apart
- 3/4 cup coarsely grated Parmesan cheese
- Fresh tarragon
- Fresh basil
- Fresh chervil
- Fresh sage
STUFFING BALLS
By jarren
Saute celery, onions and seasonings in butter for 5 minutes
- 4 cups chopped celery and leaves
- 2 large onions, chopped
- 1 tsp celery salt
- 2 tsp thyme, crumbled
- 2 tsp sage, crumbled
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup butter
- 1 cup chicken stock or water
- 8 cups soft bread cubes (or crumbs)
WHITE CHOCOLATE MACADAMIA BARK
By jarren
Line rimmed baking sheet with parchment paper
- 16 oz best quality white chocolate, chopped
- 1 cup macadamias, toasted and coarsely chopped
- Zest of 1 small orange
- Long ribbons of coconut
BRAN BUDS MUFFINS
By jarren
Karen Borno Do not substitute Bran Buds
- 1/2 cup boiling water
- 1/2 cup Bran Buds
- 1/2 cup dried fruits or raisins
- 1/2 cup chopped nuts
- 1 tbsp flour
- 1 cup buttermilk
- 1 1/4 tsp baking soda, dissolved in the buttermilk
- 1 egg, beaten
- 1/4 cup grape-seed oil
- 1 1/4 cups unbleached flour
- 1/4 tsp salt
- Another 1/2 cup dry Bran Buds
- 3/4 cup packed brown sugar
CINNAMON ROLLS (Mom's)
By jarren
Heat oven to 200F, then turn off
- Rolls:
- 1/4 cup sugar
- 1/2 cup cold water
- 1 tbsp rapid-rising yeast
- 1/4 cup butter
- 1 tsp salt
- 2 eggs, beaten
- 4 cups flour
- 1/2 cup milk
- Bottom of Pan:
- 1 cup butter, melted
- 1 cup packed brown sugar
- Filling:
- 1 tbsp cinnamon
- 1 cup coarsely chopped pecans
- 1 1/2 cups brown sugar
- 1/4 cup butter, melted
CHEVRE-FILLED MUSHROOMS
By jarren
Place mushroom caps, hollow side up, in a 9 by 13-inch baking dish
- 24 large fresh mushrooms, caps reserved, stems minced
- 1/3 cup unsalted butter
- 2 teaspoons onion, minced
- 3/4 cup bread crumbs
- 2 tablespoons fresh parsley, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 3 ounces chevre cheese, crumbled (3/4 cup)
- 2 ounces blue cheese, crumbled (1/2 cup)
- unsalted butter, melted
ARUGULA SALAD WITH SNAP PEAS & BURRATA
By jarren
Cut pea pods in half lengthwise, leaving some peas on each side of pods
- 8 oz sugar snap peas, trimmed, strings removed
- 4 cups arugula, thick stems trimmed
- 1/4 cup fresh basil leaves, plus more for serving
- 1/4 cup fresh mint leaves, plus more for serving
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon
- Flaky sea salt
- 1 lb burrata or fresh buffalo mozzarella
CHEESE BALL (GREEK-INSPIRED) WITH BAKED PITA CHIPS
By jarren
In bowl with fork, mash together cream cheese and cottage cheese until blended
- Half pkg / 250 g light cream cheese, softened
- Half pkg / 250 g 0.5% MF pressed cottage cheese
- 3/4 cup /175 mL crumbled light feta cheese
- 2 tbsp / 30 mL chopped dry-packed sun-dried tomatoes
- 1 tbsp / 75 mL chopped pitted kalamata olives
- 1 clove garlic, minced
- 1/2 tsp / 2 mL grated lemon zest
- 1/2 tsp / 2 mL dried oregano
- 4 whole wheat pitas
- 2 tbsp / 30 mL olive oil
- 2 tsp /10 mL PC Blue Menu Lemon & Herb Seasoning Blend
- 1/2 cup /125 mL pine nuts, toasted