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Recipes
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
FRESH FRUIT COFFEE CAKE
By jarren
Kathryn Braun
- Cake Batter:
- 1/4 cup butter
- 3/8 cup sugar
- 1 egg
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- Crumbs:
- 1/4 cup butter
- 1/4 cup sugar
- 3/4 cup flour
STANDING RIB ROAST - SLOW COOKED
By jarren
At noon, preheat oven to 375F
- 1 standing rib roast, any size
- Salt and pepper
100 GOOD COOKIES
By jarren
In a large bowl, cream butter, white sugar and brown sugar
- 1 cup (250 mL) butter
- 1 cup (250 mL) white sugar
- 1 cup (250 mL) brown sugar
- 1 cup (250 mL) oil
- 1 egg
- 1 cup (250 mL) Rice Krispies
- 1 cup (250 mL) coconut
- 1 cup (250 ml) rolled oats
- 3 cups (750 mL) flour
- 1 tsp (5 mL) baking soda
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) cream of tartar
MAPLE PECAN ORANGE PIE
By jarren
Preheat oven to 350F. Whisk sugar, eggs, maple syrup, molasses, orange zest, liqueur, vinegar and salt in a large ...
- 1 9" prepared pie crust (thawed, if frozen)
- 1 cup packed light brown sugar
- 3 large eggs
- 1/2 cup maple syrup
- 2 tbsp molasses
- 1 tbsp freshly grated orange zest
- 1 tbsp orange flavored liqueur
- 1 tsp white vinegar
- 1/4 tsp salt
- 2 cups pecan halves, toasted and cooled
PESTO TORTE
By jarren
Pesto: In a food processor, add garlic and pine nuts and puree
- 2 teaspoons cloves garlic, minced
- 1/2 cup pine nuts
- 1 cup fresh spinach
- 1/4 cup fresh basil
- 6 tablespoons butter, room temperature
- 1/2 cup olive oil
- 3/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 cups butter, room temperature
- 2 (8-ounce) package cream cheese, room temperature
- Baguette
BEEF TENDERLOIN WITH MUSTARD-THYME CRUST & PAN GRAVY
By jarren
Preheat oven to 500F. Set a rack in a large roasting pan
- derloin:
- 2 kg fillet or 2 1 kg fillets of beef tenderloin, trimmed
- 2 tablespoons Dijon
- 2 teaspoons fresh thyme
- 1 teaspoon crushed black peppercorns
- 1 teaspoon kosher salt
- Gravy:
- 3 tablespoons all-purpose flour
- 2 cups low-sodium beef broth
- 2 tablespoons port
- 1/4 teaspoon kosher salt
- 2 tablespoons butter
CARROT GINGER BISQUE
By jarren
In a Dutch oven, saute onions in butter until tender, about 5 minutes
- 1 1/2 cups chopped onions
- 2 tbsp butter
- 5 cups sliced carrots
- 6 cups chicken stock
- 2 tbsp grated fresh ginger
- 1/2 cup brandy
- 1 cup whipping cream
- Salt
- Thinly sliced green onion
FLATBREAD WITH STEAK & CARMELIZED ONIONS
By jarren
Pat steak dry with a paper towel
- Marinade:
- 1 pound (500 g) sirloin steak, about 1 1/2 inches/4 cm thick, trimmed of fat
- 3 tablespoons Dijon mustard
- 1 1/2 teaspoon (7 mL) Worcestershire sauce
- 1 1/2 teaspoons (7 mL) soy sauce
- 1/2 teaspoon (2 mL) Tabasco sauce or liquid red pepper seasoning
- 1/4 teaspoon (1 mL) freshly grated black pepper
- 2 flatbreads, focaccia or pizza rounds
- 2 tablespoons (25 mL) extra-virgin olive oil
- 2 tablespoons (25 mL) butter or margarine
- 4 large sweet onions (3 pounds/1.5 kg), thinly sliced
- 1 tablespoon (15 mL) sugar
- 1/2 teaspoon (2 mL) salt
- 1 cup (250 mL) sour cream (7 per cent milk fat)
- 3/4 teaspoon (3 mL) horseradish (or to taste)
PINEAPPLE CHUTNEY
By jarren
Peel and chop pineapple. Place in a bowl
- 1 medium ripe pineapple
- 1 lemon
- 2 or 3 limes
- 1/2 cup sugar
- 3 tbsp finely diced fresh ginger
- 1 medium-size yellow onion, finely chopped
- 1 small bunch cilantro
- 1/2 jalapeno, seeded and finely chopped