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Recipes
GREENS WITH GRILLED LEMON CHIVE DRESSING
By jarren
Grate 1/2 tsp rind from lemon and reserve, Halve lemon
- 1 lemon
- 1 tsp plus 3/4 cup olive oil
- White wine vinegar
- 2 tsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp each dried thyme and salt
- 1/4 tsp pepper
- 1/4 cup finely chopped chives
- Fresh greens (approximately 8 handfuls)
ALMOND-CRUSTED CHICKEN BREASTS WITH GOAT CHEESE FILLING
By jarren
In small skillet, toast almonds over medium-low heat, stirring, until barely golden, about 3 minutes
- 1/2 cUP sliced almonds
- 1 pkg goat cheese (4.5 oz)
- 1 Tbsp chives or green onion
- 1 Tbsp parsley
- 1/2 tsp pepper
- 4 boneless skinless breasts
- 4 slices white bread
- 2 Tbsp butter, melted
- 1 egg
- 1/4 tsp salt
HOT CURRIED CRAB DIP
By jarren
In a bowl, combine crabmeat, cilantro, olive oil, lime zest and juice and chile sauce
- 8 oz cooked crabmeat, chopped
- 2 tbsp finely chopped fresh cilantro
- 1 tbsp extra virgin olive oil
- 1/2 tsp grated lime zest
- 1 tbsp freshly squeezed lime juice
- 1 tsp Asian chile sauce, such as samba oelek
- 8 oz cream cheese, cubed
- 2 tbsp mayonnaise
- 4 green onions, white part with just a hint of green, finely chopped
- 1/2 tsp Thai red curry paste
SALMON WITH CAPER & TARRAGON CRUST
By jarren
Combine first 8 ingredients; set aside
- Mustard Cream Sauce:
- 1/2 cup fine dry bread crumbs
- 1/4 cup finely chopped fresh parsley
- 3 tbsp drained capers, finely chopped
- 3 tbsp butter, melted
- 2 tsp grated lemon peel
- 1 tsp tarragon, crumbled
- 1/4 tsp salt and freshly ground pepper
- 3 1/2 lb salmon fillet, skin removed
- 1/2 cup sour cream
- 3 tbsp Dijon mustard
- 1 tbsp horseradish
- 2 tsp fresh lemon juice
- 1/4 tsp each salt and freshly ground pepper
- 1/2 cup whipping cream
BLUE CHEESE DRESSING
By jarren
Place sour cream, cheese, vinegar, water and a little salt and pepper in a blender and blend until fairly smooth
- 1/3 cup sour cream
- 1/4 cup creamy blue cheese
- 1 tbsp white wine vinegar
- 2 tsp just-boiled water
- 2 tbsp extra-virgin olive oil
- 1 tbsp chopped fresh chives
- Salt and pepper to taste
HOME-BAKED BUNS (Mom's)
By jarren
Heat oven to 200F, then turn off and turn light on
- 8 cups flour
- 2 + tbsp rapid-rising yeast
- 1 cup milk
- 4 eggs, beaten
- 2 cups boiling water
- 1/2 cup sugar
- 1/2 cup flour
- 1/2 tsp salt
- 1/2 cup butter, melted
- Shortening
OVEN BROWNED POTATOES
By jarren
Parboil potatoes until almost done
- Potatoes, not peeled
- Oil
- Basil
- Garlic powder
- Seasoning salt
- Pepper
- Oregano
- Marjoram
LEMON CAKE (DIANE DIPPEL)
By jarren
Preheat oven to 350F. Lightly grease 9" square cake pan
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 large lemon (+ rind grated)
- 1/4 tsp salt
- 3/4 cup sour cream
- 1 tsp baking soda
- 2 cups flour
STRAWBERRY TIRAMISU WITH MASCARPONE
By jarren
Whisk preserves, 1/3 cup Cointreau and orange juice in 2-cup measuring cup
- 1 1/4 cups strawberry preserves
- 1/2 cup, plus 4 tbsp Cointreau
- 1/3 cup orange juice
- 1 lb mascarpone cheese, room temperature
- 1 1/3 cups chilled whipped cream
- 1/3 cup sugar
- 1 tsp vanilla
- 52 crisp ladyfingers (boudoirs or Savoiardi)
- 1 1/2 lbs strawberries, divided
LOBSTER FETTUCINE
By jarren
Cut lobster meat into chunks
- 2 cooked small lobster tails
- 8 oz fettuccine
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 shallot, minced
- 1/2 tsp salt
- Pinch hot pepper flakes
- 1/4 cup dry white wine
- 1/4 cup finely chopped fresh parsley
- 1/4 cup whipping cream
- Parmesan cheese