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Recipes
PINEAPPLE & MACADAMIA NUT TART
By jarren
Crust: In a food processor, pulse the nuts and sugar until finely chopped, 12 to 15 one-second pulses
- Crust:
- 1/2 cup macadamia nuts, toasted
- 1/4 cup sugar
- 1 cup flour
- 1/2 cup cold unsalted butter, cut into 1/2" pieces
- 1 large egg, lightly beaten
- Filling:
- 3/4 cup macadamia nuts
- 1/4 cup sugar
- 1 large egg, at room temperature
- 1/4 cup unsalted butter, softened
- 1 1/2 tbsp unbleached flour
- 1 tbsp light or dark rum
- 1/4 tsp vanilla
- Topping:
- 1 tbsp unbleached flour
- 1 medium fresh pineapple, trimmed and cut crosswise into 1/2" thick slices
- 3 tbsp honey
- 2 tbsp light or dark rum
MAPLE MUSTARD CARROTS
By jarren
In large saucepan, bring 3/4 cup water, carrots, maple syrup, mustard, salt and pepper to boil; cover and cook over...
- 1 1/2 lbs carrots, peeled and sliced diagonally
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1/4 tsp each salt and pepper
- 2 tbsp butter
- 1 tbsp chopped fresh thyme
PASTA SALAD WITH GARBANZO BEANS
By jarren
Salt and boil a large pot of water
- 8 oz fregola pasta (white, pearl-like
- 1 cup garbanzo beans
- 2 oz diced feta
- 2 oz cucumber, diced
- 1/2 small red onion, diced
- 2 tbsp parsley, minced
- 1 small garlic clove, minced
- 1/4 extra virgin olive oil
- 1 tbsp red wine vinegar
- salt and pepper, to taste
SHRIMP IN DIJON VINAIGRETTE
By jarren
Cook shrimp in boiling salted water until pink
- 3 lbs large shrimp, peeled and deveined
- 1/2 cup finely chopped fresh parsley
- 1/2 cup finely chopped shallots
- 1/2 cup tarragon vinegar
- 1/2 cup white wine vinegar
- 1 cup olive oil
- 8 tbsp Dijon mustard
- 4 tsp red pepper flakes
- 2 tsp salt
- Freshly ground pepper, to taste
- 1 tbsp fresh lemon juice
- 1/4 finely chopped cilantro
SHRIMP WITH PESTO & FETA CHEESE
By jarren
Wash the shrimp and pat dry
- 1 lb shrimp, shelled
- 1/4 cup olive oil
- 1 clove garlic, minced
- 3 tomatoes, chopped fine
- 1/2 jalapeno pepper, chopped fine
- 2 tbsp pesto
- 1 tbsp finely chopped parsley
- 1/4 cup Feta cheese, crumbled
- Salt & pepper, to taste
GRILLED CHICKEN BREASTS WITH BLUEBERRY LIME SALSA
By jarren
Preheat the broiler. Place the jalapeno under the broiler and char on all sides
- 1 small jalapeno pepper
- 2 1/2 cups fresh blueberries
- 1/2 small red bell pepper, cored and seeded
- 3 tbsp fresh lime juice
- 1/2 tsp coarse sea salt
- 1/2 cup loosely packed finely julienned fresh basil
- 1/2 cup loosely packed coarsely chopped cilantro
- 1 tbsp extra-virgin olive oil
- 1/2 tsp grated ginger root
- freshly ground black pepper
- 6 boneless chicken breasts, grilled
SPRING MIXED GREENS TOSSED WITH MAPLE-GLAZED NUTS
By jarren
Wash greens and spin dry. Wrap in clean tea towel in plastic bag, or store greens in salad spinner in refrigerator ...
- Dressing:
- 9 cups (2.25 L) mixed lettuce greens
- 1 cup (250 mL) pecan halves
- 1 tbsp (15 mL) maple syrup
- 1 tbsp (15 mL) red wine vinegar
- 2 tbsp (30 mL) extra-virgin olive oil
- 1/4 tsp (l mL) salt
- Pinch pepper
- 1 oz (30 g) Asiago cheese, shaved
CHOCOLATE MINT PIE
By jarren
Line the bottom of a deep, 9" pie pan with a circle of parchment paper
- Crust:
- 1 1/2 cups chocolate cookie crumbs
- 6 tbsp unsalted butter, melted
- Filling:
- 1 , 1lb container mascarpone cheese
- 1 , 10 oz can sweetened condensed milk
- Pinch of sea salt
- 1/2 tsp mint extract, or more to taste
- Few drops of green food colouring
- 1 cup whipping cream
- Topping:
- 1/4 cup whipping cream
- 4 oz bittersweet chocolate chips (3/4 cup)
PEACH FRENCH TOAST
By jarren
Add 3 tbsp peach preserves to eggs and beat in light cream
- 3 eggs, beaten
- 3 tbsp peach preserves
- 3/4 cup light cream
- 6 slices French bread
- 1/3 cup peach preserves
- 4 tbsp butter
- Icing sugar
- Toasted almonds
- 1/4 cup butter
- 1 can peach slices or 3 fresh peaches, sliced
MARINATED FLANK STEAK
By jarren
Combine soya sauce, honey and vinegar in a mixing jar
- 2 1/2 lb flank steak
- 1/4 cup soya sauce
- 3 tbsp honey
- 2 tbsp red wine vinegar
- 1 garlic clove, crushed
- 1 1/2 tsp ginger
- 3/4 cup canola oil
- 1 finely chopped green onion