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Recipes
FRESH CHERRIES JUBILEE
By jarren
Reserve four perfect-looking cherries with their stems on
- 1 pound fresh sweet ripe cherries
- 1 pint vanilla ice cream
- 3 tablespoons unsalted butter
- 1/3 cup sugar
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon zest
- 1/4 cup Kirsch or Grand Marnier (optional)
- Lightly whipped cream (optional)
- Fresh mint sprigs, for garnish
PORK TENDERLOIN WITH CHARLEVOIX BLUEBERRY SAUCE
By jarren
In a large, heavy oven-proof skillet over medium-high heat, sear tenderloins on all sides
- 4 pork tenderloins
- (about 3/4 lb./375 g each)
- 1 tbsp. (15 mL) canola oil
- 1 onion, finely chopped
- 3 cloves garlic, halved
- 1/2 cup (125 mL) dry white wine
- 1 cup (250 mL) chicken stock
- 1/4 cup (50 mL) blueberry liqueur or cassis
- Bouquet garni
- (made of 1 thyme sprig, 1 bay leaf, celery leaves and 3 peppercorns)
- 1 1/2 cups (375 ml) blueberries
- 1/2 cup (125 ml) whipping cream (35%) Salt and freshly ground black pepper to taste
SANDI'S ARTICHOKE DIP
By jarren
Heat oil in a nonstick fry-pan
- 1 tsp canola oil
- 1 cup red onion
- 2 tsp prepared garlic
- 300 g pkg chopped spinach, thawed and drained
- 284 ml can artichokes (or 1+cup)
- 250 g pkg light cream cheese
- 1 cup 1% milk
- 2 Tbsp Parmesan (I use light)
- 8 twists fresh pepper (or 1/2 tsp)
- 1 cup chunky salsa
HAMBURGER RICE DINNER
By jarren
Prepare rice according to directions
- 1 package (6.8 oz) beef flavoured rice mix
- 1/2 lb ground beef
- 1/3 cup chopped celery
- 1/3 cup chopped green pepper
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/3 cup shredded Cheddar cheese
GLAZED ROOT VEGETABLES
By jarren
In a medium saute pan, heat oil over medium heat
- 1 Medium parsnip, peeled and cut into 2" pieces
- 1/2 Medium turnip, peeled and cut into 2" pieces
- 1 Large carrot, peeled and cut into 2" pieces
- 1 Leek, cleaned and cut into 1/2" rounds
- 1 Cup Brussels Sprouts, sliced in half
- 1 Tablespoon butter
- 1-2 Sprigs, fresh thyme
- 1/4 Cup white wine
- 1 Tablespoon honey
- Salt and Pepper
APPLE CRUMB CAKE
By jarren
Blend 1/2 cup sugar, butter and flour with pastry blender
- 1/2 cup soft butter
- 1/2 cup sugar
- 1 1/2 cups flour
- 1/2 cup chopped walnuts or pecans
- 5 cups peeled, sliced apples
- 2 tbsp flour
- 1/2 cup sugar
- 3/4 tsp cinnamon
ROASTED BRUSSELS SPROUTS
By jarren
Preheat oven to 450° (230°C)
- 4 Cups (1L) Brussels sprouts, ends trimmed
- 1 Tbsp (15mL) Vegetable oil
- Salt and freshly ground black pepper
- 3 Tbsp (45mL) Maple syrup or liquid honey
- 2 Tbsp (30mL) Balsamic vinegar
WILD RICE WITH THYME
By jarren
Peggy Kay
- 1 cup wild rice
- 2 cups water
- Chopped yellow onion
- Chopped celery
- Olive oil
- Thyme
- Salt and pepper
- Chopped green onion
SHRIMP & ASPARAGUS STIR-FRY
By jarren
in 12" non-stick skillet, heat 2 tsp sesame oil on medium 2 minute
- 3 tsp sesame oil
- 1 1/2 lbs asparagus, trimmed and cut into 1" pieces
- 1 lb peeled and deveined shrimp
- 1 tbsp grated peeled fresh ginger
- 2 tbsp reduce-sodium soy sauce
- 2 tbsp fresh lime juice
- 1/4 cup loosely packed fresh basil leaves, thinly sliced
BUTTERFLIED LEG OF LAMB WITH MINT PESTO
By jarren
By marinating the lamb a couple of days ahead and using the barbecue, the kitchen is free and clear to prepare the ...
- For the Lamb:
- 1 onion, chopped
- 2 cloves garlic minced
- 1/3 cup liquid honey
- 1/4 cup vegetable oil
- 1/4 cup lemon juice
- 3 Tbsp Dijon mustard
- 1 Tbsp chopped fresh rosemary
- 1 tsp each, salt and pepper
- 5 lb leg of lamb
- For the Mint Pesto:
- 1/2 cup pine nuts
- 1 cup packed fresh mint leaves
- 1/4 tsp each salt and pepper
- 3 Tbsp extra virgin olive oil