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Recipes
RUM SAUCE (for apple pie)
By jarren
Bring apple juice to a boil
- 2 cups apple juice
- 2 tbsp sugar
- 2 tbsp cornstarch
- 1/2 tsp cinnamon
- Pinch ground cloves
- 1/4 tsp nutmeg
- Pinch salt
- 3 tbsp rum
CRANBERRY PISTACHIO BARK
By jarren
Melt chocolate in the top of a double boiler
- 1 lb.(500 g) good quality white chocolate
- 1 cup (250 mL) dried cranberries
- 1 cup (250 mL)shelled pistachios (you must buy the nuts in their shells - but do buy extra as you'll have to bribe the pistachio sheller!)
EARL'S PARMESAN DIP
By jarren
Mix all ingredients together with a whisk
- 2 1/2 cups mayonnaise
- 1 cup sour cream
- 1/2 cup malt vinegar
- 1/2 cup Parmesan cheese, grated
- 1/2 tbsp oregano
- 1/2 tbsp basil
- 1/2 tsp garlic puree
SUGAR PUMPKIN PIE
By jarren
To make crust, preheat oven to 375F and grease a 9" pie pan
- Graham crust:
- 1 1/4 cup graham crumbs
- 1/4 cup sugar
- 7 tsp melted butter, softened
- Pie filling:
- 1/2 cup whipping cream
- 1/2 cup sweetened condensed milk
- 2 large eggs
- 3 1/2 tbsp white sugar
- 3 1/2 tbsp brown sugar
- 1/4 tsp salt
- 2 cups canned pumpkin puree
- Allspice and nutmeg to taste
BALSAMIC SALAD DRESSING
By jarren
Whisk all ingredients together
- 1/2 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1/2-1 tsp Dijon mustard
- Freshly ground pepper to taste
- Optional: 1 tsp fresh herbs, such as oregano, basil or thyme
PINE-NUT CRUSTED OPAKAPAKA WITH TOMATO-DILL BEURRE BLANC
By jarren
The sauce can be made ahead and reheated, just adding dill and capers at the end
- 1/4 cup pine nuts
- 1 1/2 cups Panko breadcrumbs
- 4 , 6 oz opakapaka or mahi mahi fillets
- 1/2 cup mayonnaise
- 2 tbsp olive oil
- Salt and pepper
- 2 cloves garlic, minced
- 1 large tomato, seeded and finely chopped
- 1 cup dry white wine
- Juice of 1 lemon
- 1 cup cold unsalted butter, cut into small pieces
- 1 tbsp capers, drained
- 2 tbsp chopped fresh dill
ORZO SALAD WITH PEAS & FETA
By jarren
To prepare dressing, combine vinegar, oil, garlic, salt and pepper in a bowl
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 clove garlic, finely chopped
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 3 cups cooked orzo, rinsed and drained
- 1 cup frozen peas, hawed
- 3/4 cup shredded feta cheese
- 1/4 cup chopped fresh parsley
BEEF BURGUNDY
By jarren
In 5- to 6-quart Dutch oven, cook bacon over medium heat until browned
- 2 slices bacon, cut into 1/2-inch pieces
- 3 pounds boneless beef chuck, trimmed and cut into 11/2-inch chunks
- 5 carrots, cut into 1/2-inch pieces
- 3 garlic cloves, crushed with side of chef's knife
- 1 large onion, cut into 1-inch pieces "V
- 2 tablespoons all-purpose flour 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 2 cups dry red wine
- 4 sprigs fresh thyme
- 1 package (12 ounces) mushrooms,
- trimmed and each cut into quarters, or halves if small
- 1/2 cup loosely packed fresh parsley leaves, chopped
HALIBUT WITH LEMON TARRAGON VINAIGRETTE
By jarren
In a small bowl or measuring cup, whisk lemon juice with salt and pepper
- Juice of one lemon (2 to 3 tbsp)
- 1 tsp Kosher salt
- Pinch freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 1 tbsp chopped fresh tarragon
- 1 lb fresh halibut, in one piece of cut into serving pieces
BRAISED CARROTS, RED ONIONS & BELL PEPPERS WITH GINGER, LIME & CILANTRO
By jarren
Gourmet - Brenda, Aug/16
- 3/4 lb. fresh young carrots, preferable with the tops on
- 1 Tbs. fresh lime juice
- 1 Tsp. freshly grated lime zest
- 1 Tsp. light brown sugar
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. unsalted butter
- Kosher salt
- 4 oz. yellow bell pepper (about 1 small, cored and seeded),cut lengthwise into 1/2 - inch strips
- 4 oz. red onion (about 1 small), cut into 1/2 - inch wide strips
- 1 piece fresh ginger, 2x3/4 inches, cut into thin matchsticks (a scant 1/4 cup)
- 1/2 small fresh jalapeno, cored but not seeded, cut crosswise into slices about 1/4 inch thick
- 1/3 cup plus 2 Tbs. homemade or low-salt canned chicken broth
- 1/4 cup loosely packed chopped fresh cilantro