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Recipes
AVOCADO SALAD
By jarren
Halve avocados and remove stones
- 2 avocados
- 2 dill pickles
- 2 oz pine nuts
- 1 small onion
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- Salt and pepper
- 2 garlic cloves
- 1 tbsp chopped fresh mint
- 1/2 pint plain yogurt
EATMORE FLORENTINES
By jarren
Cut into 5 pieces. Please on cookie sheet lined with parchment paper
- 1 Eatmore chocolate bar
SIMPLE MARKET SALAD WITH TARRAGON VINAIGRETTE
By jarren
Combine shallot, vinegar, mustard, l teaspoon salt, and ¼ teaspoon pepper, and let stand until shallot is soft, ab...
- 1 small shallot, finely chopped
- 2 tablespoons tarragon vinegar
- 1 teaspoon smooth Dijon mustard
- Coarse salt and freshly ground pepper
- 6 tablespoons extra-virgin olive oil
- 1/4 cup coarsely chopped fresh tarragon
- 10 cups (8 ounces) mixed lettuces, washed and dried
MARINATED ASPARAGUS
By jarren
In a large saucepan, bring 1 inch (2
- 1 Bunch Asparagus
- 1 Clove Garlic, Minced
- 2 tsp Grated Ginger-root - 10 ml
- 1/4 cup Orange Juice - 60 ml
- 2 tbsp Rice Vinegar - 30 ml
- 1 tbsp Soy Sauce - 15 ml
- 1 tbsp Sesame Oil - 15 ml
- 1 tbsp Sesame Seeds, Toasted - 15 ml
BALSAMIC-BEER MARINATED FLANK STEAK
By jarren
Pierce steak several times with fork; place in resealable plastic bag or in shallow dish
- 1 1⁄2 lbs flank steaks
- 1 ⁄2 cup beer (either ale or lager) or 1⁄2 cup sherry wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 ⁄4 cup ketchup
- 1 tbsp chili powder
- 2 tbsp balsamic vinegar
- 2 tbsp brown sugar
- 4 tsp grainy mustard or 4 teaspoons Dijon mustard
- 1 ⁄2 tsp salt
- 1 ⁄2 tsp pepper
CHARRED CORN WITH ZUCCHINI & BASIL
By jarren
Heat extra-virgin olive oil in a 12-inch skillet over high heat until shimmering
- 2 cups fresh corn kernels (from 3 to 4 medium ears)
- 3/4 cup halved and thinly sliced zucchini
- 1/4 cup small-diced red onion
- 1/4 tsp Kosher salt
- 2 tbsp extra-virgin olive oil
- 1 cup coarsely chopped fresh basil
CAULIFLOWER WITH HAZELNUT CRUMB TOPPING
By jarren
Preheat broiler. Lightly grease a 10-cup shallow baking dish
- 2 tbsp butter
- 1/4 cup hazelnuts or walnuts, finely chopped
- 1/2 cup soft fresh bread crumbs
- 1 clove garlic, minced
- 1/2 cup finely shredded sharp Cheddar cheese
- 2 tbsp chopped fresh parsley
- 1 cauliflower head, broken into florets
SWEET & SPICY CASHEW CHICKEN
By jarren
Whisk together chicken broth, oyster sauce, sugar, cornstarch and vinegar, set aside
- 1/2 cup chicken broth
- 3 tbsp oyster sauce
- 1 tbsp sugar
- 1 tbsp cornstarch
- 1 tbsp white vinegar
- 2 tbsp vegetable oil
- 1 lb boneless, skinless chicken breasts, cut in chunks
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 sweet red peppers, chopped
- 2 onions, chopped
- 1 tsp Thai chili paste or sambal oelek
- 1/2 cup roasted unsalted cashews
- 3 green onions, chopped
GUMDROP COOKIES
By jarren
Combine softened butter with sugars, mixing well
- 1/2 cup butter (room temperature)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup flour
- 1/2 tsp baking soda
- 1/2 tap baking powder
- 1/4 tsp salt
- 1 cup rolled oats
- 1/2 cup medium unsweetened coconut
- 1/2 cup gumdrops or more (baking fruitlets from Co-op), cut in half with kitchen shears
COQ AU VIN
By jarren
Preheat oven to 325°F. In 5-quart Dutch oven, cook bacon over medium heat until browned
- 4 slices bacon, cut into 1/2-inch pieces
- 4 pounds chicken parts (thighs, drumsticks, and/or breasts), skin removed 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped 20 pearl onions (about half 10-ounce package or generous 1 cup), soaked in warm water and peeled
- 1 package (12 ounces) mushrooms,
- each cut in half or into quarters if large
- 2 tablespoons margarine or butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups dry red wine
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1/2 cup loosely packed fresh parsley leaves and stems, chopped