Jarren's profile page
Recipes
THREE PEA SAUTE WITH PISTACHIOS
By jarren
Heat unsalted butter and vegetable oil in a 12" skillet over medium-high heat
- 1 tbsp unsalted butter
- 1 tsp vegetable oil
- 2 cups sugar snap peas, trimmed
- 1/2 cup thinly sliced scallions
- 2 cups snow peas
- 2/3 cup frozen peas
- 1 garlic clove, minced
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp finely chopped fresh mint
- 2-3 tbsp chopped toasted pistachios
- 1/4 tsp cayenne
KITCHEN SINK COOKIES
By jarren
Preheat oven to 350F. Line two baking sheets with parchment paper or silicone baking liners; set aside
- 2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1/4 cup sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 tsp vanilla
- 1/2 cup semi-sweet chocolate chips
- 1 cup old-fashioned rolled oats, crushed potato chips, pretzels, raisins, nuts or unsweetened shredded coconut, or any combination
APPLE WALNUT TORTE WITH CARAMEL RUM SAUCE
By jarren
Chere Reilly
- Torte:
- 1 cup 1 cup unbleached all purpose flour
- 1 teaspoon 1 teaspoon baking soda
- 1 teaspoon 1 teaspoon ground cinnamon
- 1/2 teaspoon 1/2 teaspoon salt
- 1 cup 1 cup sugar
- 1/4 cup 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 1 egg, beaten to blend
- 1 1/2 cups 1 1/2 cups chopped peeled apples
- 1/4 cup 1/4 cup raisins sauteed in vermouth until soft
- 1/2 cup 1/2 cup chopped walnuts
- Sauce:
- 1/2 cup 1/2 cup whipping cream
- 1/2 cup 1/2 cup (1 stick) unsalted butter
- 1/2 cup 1/2 cup packed dark brown sugar
- 1/2 cup 1/2 cup sugar
- 3 tablespoons 3 tablespoons dark rum
- Vanilla ice cream
ORANGE-VANILLA ICE CREAM PIE
By jarren
In a blender, combine the ice cream, sherbet and orange soda
- 1 pint vanilla ice cream
- 1 1/2 cups orange sherbet
- 1 cup orange soda
- 1 prepared graham cracker pie shell
- 1 1/2 cups whipping cream
- 1 tsp orange extract
- 1 tbsp icing sugar
- Zest of 1 orange
BAKED BRIE WITH ALMONDS
By jarren
Preheat oven to 350F. Spread butter over top and sides of cheese
- 8 oz Brie or Camembert at room temperature
- 1/3 cup butter
- 1/4 cup slivered almonds
- 1 loaf crusty baguette
CHEESE BALL
By jarren
Mix first 4 ingredients together with hand mixer
- 8 oz cream cheese
- 4 oz cheddar cheese
- 1/3 cup stuffed olives
- 1/4 tsp onion powder
- 1/2 cup chopped walnuts
- 1/4 cup bacon bits
- 1/4 cup chopped parsley
PORK MEDALLIONS WITH MUSTARD-CHIVE SAUCE
By jarren
Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-high heat
- 2 tablespoons (1/4 stick) butter, divided
- 2 tablespoons olive oil, divided
- 2 cups chopped leeks (white and pale green parts only; about 2 medium)
- 1 cup low-salt chicken broth
- 1/2 cup dry white wine
- 2 garlic cloves, minced
- 1/2 cup creme fraiche or sour cream
- 3 tablespoons whole grain Dijon mustard
- 2 1-pound pork tenderloins, each cut crosswise into 6 slices
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- 2 tablespoons chopped fresh parsley
LEMON PEPPER POPCORN
By jarren
In small saucepan over low heat, cook butter, lemon rind, pepper and salt for 2 minutes
- 2 tbsp butter
- 1/2 tsp grated lemon rind
- 1/2 tsp black pepper
- 1/2 tsp salt
- 6 cups popped corn
GRILLED PINEAPPLE SALSA
By jarren
Cut pineapple in half lengthwise, reserve one half for another use
- 1 fresh pineapple, peeled
- 1 tbsp canola oil
- 1 ripe avocado, halved, pitted, peeled and diced
- 1 cup diced red bell pepper
- 1 cup diced seeded tomatoes
- 3 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
PARMESAN CRISPS
By jarren
Make the crisps: Preheat oven to 375°F
- 1 cup grated Parmesan cheese
- 2 teaspoons all-purpose flour
- 1/8 teaspoon fresh-ground pepper
- 1/8 teaspoon crushed red pepper