Jarren's profile page
Recipes
GREEK CHEESE BALL WITH FETA & OREGANO
By jarren
Beat cream cheese in a large bowl with a wooden spoon until smooth
- Coating:
- 250-g pkg cream cheese, softened
- 1/2 crumbled feta
- 1/4 cup prepared hummus
- 4 tsp chopped parsley
- 2 tsp chopped oregano
- 2 tsp finely diced sun-dried tomatoes (in oil)
- 1/4 tsp minced garlic
- Walnuts, finely chopped
- Finely chopped parsley
CHINESE BBQ PORK TENDERLOIN
By jarren
Combine all marinade ingredients in a bowl
- Marinade:
- 2 pork tenderloins (about 3/4 lb./375 g each)
- 1/2 cup (1 25 ml_) maple syrup
- 1 stalk celery, finely diced
- 1 medium carrot, finely diced
- 1 medium Spanish onion, finely diced
- 1 tbsp (15 mL) minced fresh ginger (do not grate)
- 1/4 cup (50 mL) cilantro, finely chopped
- 1 tsp (5 mL) black peppercorns, crushed
- 1 tbsp (15 mL) dry sherry or marsala
- 1 tbsp (15 mL) sesame oil
- 4 tbsp (60 mL) soy sauce
- For brushing:
- 2 tbsp (30 ml) maple syrup
- Sauce:
- Reserved marinade
- 1/4 tsp (1 mL) orange zest
- Juice of 3 oranges (about 3/4 cup/175 mL juice)
- Juice of 1 lemon (about 1/4 cup/50 mL juice)
- 2 shallots, finely diced (about 1/3 cup/75 mL diced) Salt to taste
- 5 or 6 drops Japanese or Chinese-style chili oil
RISOTTO ALLA PRIMAVERA
By jarren
Bring broth to simmer in medium saucepan
- 6 1/2 cups (about) vegetable broth
- 3 tablespoons unsalted butter, divided
- 1 tablespoon extra-virgin olive oil
- 1 8-ounce onion, chopped
- 1 medium leek (white part only), sliced crosswise into thin rings
- 1 garlic clove, minced
- 2 cups arborio rice
- 1/2 cup dry white wine
- 1 cup 1-inch pieces thin asparagus
- 1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound)
- Can also add zucchini, carrots & porcini mushroom
- 1/4 cup chopped fresh Italian parsley
- 3/4 cup freshly grated Parmesan cheese, plus additional for serving
FRENCH LEMON TART
By jarren
For crust, place flour, sugar and salt into a food processor
- CRUST:
- 1 cup (250 mL) all-purpose flour
- 3 tbsp (45 mL) granulated sugar
- Pinch of salt
- 1/2 cup (125 mL) cold unsalted butter, cut into cubes
- 1 tbsp (15 mL) white vinegar or lemon juice
- 2 tbsp (30 mL) apricot jam (see tip, right)
- FILLING:
- 5 eggs
- 1 cup sugar
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup whipping cream
- Toasted sliced almonds
MAUI FISH TACOS
By jarren
In a non-reactive bowl, mix together the olive oil, 3/4 cup lime juice, chili powder, and garlic
- Fish:
- 1/2 cup olive oil
- 3/4 cup fresh lime juice
- 1/4 teaspoon chili powder
- 1 tablespoon finely chopped garlic
- 3 to 4 (1/2 pound) talapia, red snapper, or orange roughy fillets
- Salsa Fresca:
- 3 ripe tomatoes, seeded and chopped
- 1/2 cup diced red onion
- 1 serrano chile, seeded and diced
- 2 tablespoons finely chopped cilantro
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- Salt and freshly ground pepper to taste
- 2 chipotle chiles in adobo sauce, finely chopped
- 1/2 cup heavy cream or creme fraiche
- 1 tablespoon lime juice
- Salt and freshly ground pepper to taste
- 12 (6-inch) corn tortillas
- 2 cups shredded cabbage
FENNEL, PROSCIUTTO & POMEGRANATE SALAD
By jarren
Toss fennel and 1 tablespoon olive oil in medium bowl
- 2 cups very thinly sliced fennel bulb
- 3 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon coarse kosher salt
- 6 cups arugula (about 4 ounces)
- 1 cup thinly sliced green onions
- 1/4 cup thinly sliced mint leaves
- 1 1/2 tablespoons balsamic vinegar
- 6 ounces thinly sliced prosciutto, torn into strips
- 1/2 cup pomegranate seeds
BEEF & BROCCOLI STIR-FRY
By jarren
In a small bowl or glass measuring cup, blend cornstarch with orange juice, hoisin and sesame oil, if using
- 1/2 tsp (2 ml) cornstarch
- 1/3 cup (75 ml) orange juice, beef broth or bouillon
- 2 tbsp (30 ml) hoisin sauce
- 1/2 tsp sesame oil
- 2 tsp (10 ml) vegetable oil
- 12 ounces (375 g) sirloin steak, cut into bite-size strips
- 1 tbsp (15 ml) finely chopped or grated ginger
- 1 garlic clove, minced, about 1 tsp (5 ml)
- 3 cups (750 ml) small broccoli floret, about 2 heads
- 1/2 onion, cut in chunks and separated
- 1/3 cup (75 ml) sliced water chestnuts
- Finely ground black pepper to taste
- 1 tbsp (15 ml) toasted sesame seeds (optional)
RIGATONI WITH VODKA SAUCE
By jarren
In heavy fry pan, heat oil over medium-low heat
- 2 Tbsp (25 mL) extra virgin olive oil
- 1 oz (30 g) thinly sliced prosciutto, chopped coarse
- 1 onion, chopped
- 2 large garlic cloves, minced
- 1 19 oz (540 mL) can whole tomatoes (undrained), chopped
- 1 14 oz (398 mL) can stewed tomatoes (un-rained), chopped
- 1/2 cup (125 mL) vodka
- 1/4 cup (50 mL) whipping cream
- 2 Tbsp (25 mL) chopped fresh basil
- Salt and pepper
- 4 cups (1 L) rigatoni or penne
- 1/4 cup (50 mL) chopped fresh Italian (flat-leaf) parsley
- 1/3 cup (75 mL) grated Parmesan cheese
BLUEBERRY LIME SHORTBREAD SQUARES
By jarren
from Canadian Living
- Base:
- 3/4 cup (175 mL) butter, softened
- 1/2 cup (125 mL) granulated sugar
- 1 tbsp (15 mL) grated lime zest
- 1/4 tsp (1 mL) salt
- 2 cups (500 mL) all-purpose flour
- Blueberry Lime Filling:
- 1/2 cup (125 mL) granulated sugar
- 3 tbsp (45 mL) cornstarch
- 3 tbsp (45 mL) lime juice
- 4 cups (1 L) fresh blueberries
- Pecan Topping:
- 1 cup (250 mL) chopped pecans
- 1 tbsp (15 mL) butter, melted
HERB-CRUSTED LEG OF LAMB WITH RED WINE GLAZE
By jarren
Mix together the wine and all remaining ingredients (except herbs)
- 1 leg of lamb, boned and butterflied open
- 1/2 cup dry red wine
- 1 orange, juice and zest
- 1/2 cup light soy sauce
- 1/2 cup balsamic vinegar
- 1/4 cup red wine vinegar
- 1/2 cup brandy
- 2 tbsp Dijon mustard
- 2 tbsp freshly cracked pepper
- 4 cloves garlic, pureed
- 4 tbsp minced fresh herbs - rosemary, thyme, oregano, sage, parsley