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Recipes
TOASTED BRIE WITH PEPPERED STRAWBERRIES
By jarren
Mix together first 4 ingredients
- 1/2 lb fresh strawberries, cleaned and sliced
- 2 tsp sugar
- 1/2 tsp lime juice
- Generous grinding of fresh black pepper
- 80 ml salted, shelled pistachios, finely chopped
- 80 ml fresh bread crumbs
- Fresh ground pepper to taste
- 1 egg, plus 1 tbsp water
- 60 ml flour
- 1 round of brie, 1/2 lb (250 g), not too rp\ipe
- 30 ml olive oil, divided
MEDITERRANEAN POTATO SALAD
By jarren
For the salad: Using sharp knife, cut nugget potatoes into 1/4-inch (5 mm) thick slices
- Salad:
- 2 lbs (1 kg) nugget potatoes (unpeeled, about 2 inches or 5 cm in diameter)
- 2 tsp (10 mL) salt
- 1/3 cup (75 mL) chopped fresh Italian (flat-leaf) parsley
- 2 tbsp (25 mL) chopped, drained sun-dried tomatoes (packed in oil)
- 1/3 cup (75 mL) grated extra-old white cheddar cheese
- 1/4 cup (50 mL) sliced green onions
- Vinaigrette:
- 3 tbsp (50 mL) red wine vinegar
- 1 garlic clove, minced
- 1/4 tsp (1 mL) each salt and pepper
- 1 1/2 tsp (7 mL) Dijon mustard
- 3 tbsp (50 mL) extra-virgin olive oil
- 1/4 cup (50 mL) chopped fresh basil
MOZARELLA PIZZA PUFFS
By jarren
Make an indentation in centre of each biscuit
- 7 1/2 oz package buttermilk refrigerator biscuits
- 1 tsp oregano
- 2-3 oz Mozzarella cheese
- 2 tbsp pizza sauce
BUTTERMILK SALAD DRESSING
By jarren
Whisk salad dressing ingredient together
- 1/4 cup buttermilk
- 2 tbsp mayonnaise
- 2 tbsp sugar
- 1 tbsp vinegar
SALMON & CRISPY POTATOES WITH ORANGE BEURRE BLANC
By jarren
Toss together potatoes, oil and half each of the salt and pepper; arrange on parchment paper-lined rimmed baking sh...
- Orange Beurre Blanc:
- 900 g yellow-fleshed potatoes, peeled and cut in generous 1/4" cubes
- 1 tbsp olive oil
- 1/2 tsp each salt and pepper
- 4 skinless salmon fillets (about 170 g each)
- 1 tbsp chopped fresh parsley
- 1 shallot, minced
- 4 springs fresh thyme
- 3/4 cup dry white wine
- 1 tbsp white wine vinegar
- 1 tbsp orange juice
- 1/2 cup cold unsalted butter, cubed
- 1 tsp orange zest
- Pinch each of salt and pepper
ROAST TURKEY BREAST WITH FRESH SAVORY & THYME
By jarren
Preheat oven to 325F. Place butter in a bowl
- 1/4 cup butter, at room temperature
- 2 tbsp chopped fresh savory
- 2 tbsp thyme leaves
- 2 halves boneless turkey breast, from 1 to 1.25-kg each
- 1 tbsp olive oil
- 1 tbsp honey-Dijon mustard, or 1 1/2 tsp each of honey and Dijon mustard
- Pinch salt
GORGONZOLA & FRESH THYME PASTA
By jarren
Stir together butter, cream, cheese, thyme, and nutmeg in a large skillet
- 2 tbsp unsalted butter, melted
- 1 1/2 c heavy whipping cream
- 6 oz. aged Gorgonzola cheese, crumbled
- 1 tbsp fresh thyme or 1/2 tsp dried thyme
- 1/8 tsp ground nutmeg
- Salt
- White pepper
- 2 tbsp chopped parsley
- 1/4 cup chopped walnuts, toasted
- Hot cooked pasta
LEMON HERB SCALLOPS
By jarren
Lemon Cilantro Oil: In blender, blend cilantro, oil, lemon zest, lemon juice, salt and pepper until smooth, about ...
- Lemon Cilantro Oil:
- 1 tbsp butter
- 2 tsp olive oil
- 1 small leek (white and light green parts only), thinly sliced
- 1/2 cup frozen edamame, thawed
- 1/4 tsp each of salt and pepper
- 4 large sea scallops (about 8 oz), patted dry
- 1 cup packed fresh cilantro
- 1/3 cup olive oil
- 1 tbsp grated lemon zest
- 2 tbsp lemon juice
- 1/2 tsp each salt and pepper
- 1/4 tsp crumbled saffron threads
CREOLE CRAB DIP
By jarren
Saute shallots in 3 tbsp melted butter in skillet over medium heat untel tender
- 3 shallots, finely chopped
- 5 tbsp butter, divided
- 1/2 cup whipping cream
- 3 tbsp mascarpone cheese
- 1/3 cup chopped green onions
- 2 dozen baguette slices
- salt and freshly ground black pepper
- 1 lb crabmeat
- 2 oz goat cheese, crumbled
BEEF TENDERLOIN WITH PINOT NOIR SAUCE
By jarren
Marinade: To prepare marinade, combine vinegar, oil, parsley, garlic, basin and oregano in a heavy zip-lock plasti...
- Marinade:
- 1/3 cup balsamic vinegar
- 1/3 cup olive oil
- 2 tbsp chopped fresh parsley
- 2 cloves garlic, chopped
- 2 tsp basil, crumbled
- 2 tsp oregano, crumbled
- 2 lb beef tenderloin
- Pinot Noir Sauce:
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 tbsp butter
- 2 tbsp tomato paste
- 1/2 tsp freshly ground pepper
- 1 1/4 cups Pinot Noir or dry red wine
- 1 can beef broth
- 1 can chicken broth
- 2 tbsp butter, softened
- 1 tbsp flour
- 1/4 tsp freshly ground pepper