Jarren's profile page
Recipes
BOURBON-PECAN TART WITH CHOCOLATE DRIZZLE
By jarren
Make 1 day ahead and store in refrigerator
- 1 cup packed light brown sugar
- 3/4 cup dark corn syrup
- 3 tbsp flour
- 2 tbsp bourbon
- 1 tbsp butter, melted
- 1/2 tsp vanilla
- 1/4 tsp salt
- 2 large eggs
- 1 large egg white
- 2/3 cup pecan halves
- Cooking spray
- 9 " pie dough
- 1/2 oz bittersweet chocolate, chopped
WHOLE WHEAT COOKIES
By jarren
Beat butter with brown sugar until light and fluffy
- 1 cup butter
- 1 1/2 cups brown sugar
- 1 1/4 cups coconut
- 1 egg
- 1 tsp vanilla
- 1 cup rolled oats
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- May substitute 1 1/4 cups brown sugar and 1/2 cup honey.
ROASTED VEGETABLE HUMMUS
By jarren
On rimmed baking sheet, toss together carrots, shallots, garlic and 1 tbsp of the oil
- 2 large carrots, chopped
- 4 shallots, quartered
- 4 cloves garlic (unpeeled)
- 1/4 cup extra-virgin olive oil
- 1 cup drained, rinsed canned chickpeas
- 1/4 cup tahini paste
- 2 tbsp lemon juice
- 1/4 tsp salt
- 3 tbsp water
TANGY COLESLAW
By jarren
In large bowl, whisk together 1/3 cup (75 mL) vegetable oil; 2 tbsp (25 mL) cider vinegar; 1 tbsp (15 mL) Dijon mus...
- 1/3 cup (75 mL) vegetable oil
- 2 tbsp (25 mL) cider vinegar
- 1 tbsp (15 mL) Dijon mustard
- 2 tsp (10 mL) granulated sugar
- 1/2 tsp (2 mL) each salt and pepper
- 1/4 tsp (1 mL) celery seeds.
- 4 cups (1 L) shredded green cabbage
- 3 carrots, grated
- 1 cup (250 mL) grated radishes
- 2 green onions, thinly sliced
- 2 tbsp (25 mL) minced fresh parsley
CHEESE-BAKED PENNE WITH ROASTED VEGETABLES
By jarren
Jan Costello
- 2 red or yellow peppers, sliced
- 1/2 lb mushrooms, quartered
- 2 small zucchini, sliced
- 2 small red onions, cubed
- 3 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper
- 1 lb penne pasta
- 2 tbsp chopped fresh basil
- 1/2 tsp rosemary
- 1/2 cup chopped fresh parsley
- 1- 28oz can meatless spaghetti sauce
- 1 lb shredded Provolone cheese
- 1/2 cup freshly grated Asiago cheese
- 1/2 cup freshly grated Parmesan cheese
HOISIN CHICKEN
By jarren
Combine hoisin sauce, vinegar and pepper in a heavy zip-lock plastic bag
- 1/2 cup (125 mL) hoisin sauce
- 2 tbsp (25mL) balsamic vinegar
- 1/4 tsp (1mL) freshly ground pepper
- 4 boneless skinless chicken breasts
CHOCOLATE PAVLOVA
By jarren
Note: To make superfine sugar, place 1 1/4 cups (250 g) of white granulated sugar in your food processor and proce...
- Meringue:
- 6 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1 1/4 cups (250 g) superfine (castor) sugar
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 1 teaspoon cornstarch (corn flour)
- 3 tablespoons (20 g) Dutch processed cocoa powder
- 2 ounces (55 g) semi-sweet or bittersweet chocolate, chopped
- Topping:
- 1 cup (240 mL) heavy whipping cream
- 1 tablespoon (14 g) granulated white sugar
- Fresh ruit - raspberries, blackberries, strawberries, and kiwi fruit are
- some good choices
ARTICHOKE DIP
By jarren
Place the cream cheese in a bowl and beat until lightened
- 2 , 250 g packages firm cream cheese, softened
- 1 400 g can artichoke hearts, drained well and coarsely chopped
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1 tsp finely grated lemon zest
- 2 tbsp fresh lemon juice
- 2 green onions, very thinly sliced
- 1 garlic clove, minced
- 1/2 tsp Tabasco sauce
- Salt and freshly ground pepper
ICE CREAM CAKE
By jarren
Bottom Cake Part: Beat egg whites with sugar until stiff
- Bottom Cake Part:
- 4 egg whites
- 3/4 cup sugar
- 1 1/2 cups ground almonds
- 1 tbsp white flour
- 1 tsp baking powder
- Top - Cream Mixture:
- 4 egg yolks
- 1/2 cup sugar
- 1 1/2 cups whipping cream (whipped)
- 3 Skor bars, chopped
ASPARAGUS SALSA
By jarren
In a pot of boiling salted water, blanch asparagus until vibrant green and al dente, about 2 minutes
- 1 1/4 cups finely chopped asparagus 300ml
- Ice water
- 1/3 cup finely diced cherry tomatoes 75ml
- 1/3 cup grilled corn kernels 75ml
- 2 Tbsp finely diced red onion 30ml
- 1 Tbsp coarsely chopped dried cranberries 15ml
- 1 Tbsp coarsely chopped toasted almonds 15ml
- 1 tsp malt vinegar 5ml
- 1 tsp extra virgin olive oil 5ml
- 1/2 tsp chopped fresh basil leaves 2ml
- 1/4 tsp salt 1ml
- 1/4 tsp freshly ground black pepper 1ml
- 1/3 tsp hot pepper flakes 0.5ml