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Recipes
SPRING HERB SALAD WITH WALNUT-CRUSTED GOAT CHEESE
By jarren
Preheat the oven to 350 degrees F
- 6 tbsp champagne vinegar
- 2 minced shallots
- 1 tbsp honey
- Sea salt and freshly ground pepper
- 1/2 cup plus 2 tbsp walnut oil
- 3 cups walnuts, toasted
- 2 , 9 oz logs goat cheese
- 1/4 cup extra-virgin olive oil
- 7 cups mesclun mix lettuce
- 1 cup fresh dill, coarsely chopped
- 1 cup fresh flat-leaf parsley leaves, coarsely chopped
- 1 cup fresh chives, finely chopped
ROASTED CARROT & SWEET POTATO SOUP WITH APPLE & SAGE
By jarren
Preheat oven to 450F. Place carrots and sweet potato on a rimmed baking sheet lined with parchment paper
- 2 large carrots,chopped
- 1 medium sweet potato, peeled and diced
- Vegetable oil
- 1 tbsp butter
- 1 onion, chopped
- 1 tart apple, peeled and chopped
- 1 tsp dried sage
- 4 cups chicken broth
- 1 cup apple juice or cider
- Salt and black pepper to taste
- 1/2 cup whipping cream
STEAM-ROASTED ROOTS WITH MAPLE, SRIRACHA & THYME
By jarren
Position a rack in the centre of the oven and heat the oven to 425F
- 1 lb medium carrots, cut into 2" lengths, halved lengthwise, if thick
- 12 oz small turnips, peeled and cut into 1/2" thick wedges
- 3 cloves garlic, unpeeled and lightly mashed
- 3 tbsp olive oil
- Kosher salt and freshly ground black pepper
- 2 tbsp pure maple syrup
- 1 tsp Sriracha
- 1 tsp finely chopped fresh thyme
GRAND MARNIER SOUFFLE
By jarren
Lightly butter a 1/2 quart souffle dish, dust with sugar to coat
- 1/4 cup flour
- 1/2 cup sugar
- 4 tbsp butter softened
- 1 cup milk
- 5 egg yolks
- 2 tbsp Grand Marnier
- 5 egg whites
- Powdered sugar
BUTTERFLIED LEG OF LAMB IN MIDDLE EASTERN YOGURT MARINADE
By jarren
Place the lamb in a glass or plastic container large enough to hold it in one layer
- 1 large leg of lamb, about 6 lb., boned, butterflied and trimmed of fat and silverskin
- 1 large onion, chopped
- 2-3 cloves garlic, minced
- 1/2 tsp. cinnamon
- 1/2 tsp. cardamom
- 1/2 tsp. saffron threads, crushed
- 1 tsp. ground ginger or tbsp. freshly-grated ginger
- 1 tbsp. coriander
- 1/2 tsp. pepper
- 2 c. plain lowfat or nonfat yogurt
- 3 tbsp. fresh lemon juice
- 1/2 c. chopped fresh mint
- oil for brushing
- salt, pepper to taste
ANTIPASTO WITH MARINATED MOZZARELLA, TOMATOES & ROASTED PEPPERS
By jarren
Place Mozzarella balls in a jar
- Mozzarella:
- 12 Mozzarella balls or Mozzarella cut into 1/4 slices
- 1/4 cup white wine vinegar
- 2/3 cup olive oil
- 2 garlic cloves, minced
- 1/3 cup fresh basil
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp ground pepper
- Roasted peppers
- 2 ripe red tomatoes
- 2 ripe yellow tomatoes
- 1 tsp fresh basil
GARLIC SOUP (Debbie Booth)
By jarren
This can be made a day in advance for a more garlic flavor
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 lb onions, coarsely chopped
- 1 Bouquet Garni (5 parsley sprigs, 3 thyme sprigs, 1/2 bay leaf)
- 2 cup whipping cream or 1/2 & 1/2 cream
- 28 medium garlic cloves, peeled (about 2 heads)
- 3 cups or more chicken stock or canned unsalted broth
- 3 oz French bread, torn into pieces
- Salt and freshly ground pepper
CHOCOLATE CARAMEL COOKIES
By jarren
Combine and chill for 1 hour: 3 eggs, beaten, 1 cup raisins, and 1 tsp vanilla
- 3 eggs, beaten
- 1 cup raisins
- 1 tsp vanilla
- 1 cup butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 1/2 cups flour
- 1 tsp salt
- 1 tsp cinnamon
- 2 tsp baking soda
- 2 cups rolled oats
- 3/4 cup chopped pecans
- 1 pkge (225 gms) Hershey Chipits Caramels (chocolate covered caramels)
ROASTED FETA WITH OLIVES & RED PEPPERS
By jarren
Preheat broiler. Cut cheese into 1/2 inch-thick-slices and divide evenly among 4 small flameproof baking dishes ...
- 1/2 lb Greek feta, rinsed and drained
- 1/4 teaspoon dried oregano, crumbled
- 1/4 teaspoon black pepper
- 1/4 cup bottled roasted red peppers, chopped
- 10 Kalamata or other brine-cured black olives, pitted, rinsed, and coarsely chopped (1/4 cup)
- 2 tablespoons extra-virgin olive oil
CREAMY HERBES DE PROVENCE DIP
By jarren
In bowl, beat together cream cheese, sour cream, mayonnaise and mustard until sooth
- 1/2 cup cream cheese softened
- 1/2 cup sour cream
- 1/2 cup light mayonnaise
- 1/2 tsp Dijon mustard
- 1/2 tsp dried herbes de Provence
- 1/4 tsp each garlic powder and onion power
- Pinch each of salt and pepper
- Dash hot pepper sauce
- 1 tbsp chopped fresh chives