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Recipes
BLUE CHEESE, BACON & GARLIC DIP
By jarren
Cook bacon in a large skillet over medium-high heat until almost crisp, about 7 minutes
- 7 slices bacon, chopped
- 2 cloves garlic, minced
- 8 ounces cream cheese, softened
- 1/4 cup half and half
- 4 ounces blue cheese, crumbled (1 cup)
- 2 tablespoons chopped fresh chives
- 3 tablespoons chopped smoked almonds (1 ounce)
BAKED BLUEBERRY PECAN FRENCH TOAST WITH BLUEBERRY SYRUP
By jarren
Butter a 9 x 9-inch baking dish
- 1/2 of 24 “ baguette
- 3 Large eggs
- 1 C Whole milk or 1/2 light cream & 1/2 partially skim milk
- 1/4 tsp Nutmeg
- 1/2 tsp Vanilla
- 1/4 C Packed brown sugar
- 1 C Blueberries
- 1/2 C Pecans chopped
- 1 tsp Unsalted butter
- Pinch Salt
- 1/4 C Unpacked brown sugar
- 3 T Unsalted butter
- FOR SYRUP
- 1/2 C Blueberries
- 1/4 c Pure maple syrup
- 1/2 T Fresh lemon juice
CHEVRE, OLIVE & ROASTED PEPPER TAPENADE
By jarren
Calgary Herald
- 7 oz marinated artichokes
- 1 whole roasted red pepper, skinned and seeded
- 1 whole roasted yellow pepper, skinned and seeded
- 3 1/2 oz (100 g) large green olives
- 3 1/2 oz (100 g) kalamata olives
- 3 1/2 oz (100 g) canned jalapeno peppers (can use 1/2 can)
- 1 clove garlic, minced
- 7 oz chevre cheese
STRAWBERRY-RHUBARB SEMIFREDDO
By jarren
Excellent
- 3 1/2 cups chopped fresh (or frozen) rhubarb, about 350 g
- 3/4 cup chopped fresh strawberries
- 1 cup sugar, divided
- 3 tbsp limoncello liqueur
- 4 egg yolks
- 1/3 cup milk
- 1 tsp vanilla
- 2 cups whipping cream
BUTTERFLIED LEG OF LAMB WITH PEPPERCORNS
By jarren
Preheat oven to 350F degrees
- 3 tbsp crushed green peppercorns, preserved in salt water
- 1 tbsp fresh rosemary, chopped finely
- 1/4 cup fresh mint leaves, chopped finely
- 4 cloves garlic, crushed
- 1/2 cup red wine vinegar or lemon juice
- 1/2 cup light soy sauce
- 4 - 5 lb leg of lamb, boned and butterflied
- 2 tbsp Dijon mustard
- 1/2 tsp sea salt
LEMON HERB ROASTED POTATO NUGGETS
By jarren
Parboil the potatoes in salted water for about 3-4 minutes, no longer
- 6-8 large sized russet potatoes, peeled and cut into 1 1/2 to 2 inch chunks
- juice of one lemon
- 1/4 to 1/2 cup olive oil (butter or other oil will work as well; a butter/olive oil combination is very good too)
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1 1/2 tbsp dried herbs, oregano, thyme and rosemary are good choices
- 1 whole garlic bulb broken into about 4 pieces (optional)
SMOKED SALMON & HORSERADISH MASCARPONE IN WONTON CUPS
By jarren
Preheat oven to 350 degrees F
- 24 square wonton skins
- 1/2 cup mascarpone cheese, room temperature
- 1 tbsp plus 1 tsp horseradish
- 2 tsp finely chopped fresh dill
- 1/8 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 6 oz. smoked salmon, cut into 24 equal pieces
- Fresh dill springs
CRAB ARTICHOKE DIP
By jarren
Ina medium bowl, beat cream cheese until smooth
- 1 - 8 oz package cream cheese
- 1/2 cup sour cream or mayonnaise
- 1 cup canned artichoke hearts, drained and chopped
- 1 - 120 g can crabmeat, drained
- 2 tbsp finely chopped green onion
- 2 tbsp finely chopped parsley
- 1 tbsp lemon juice
- 1 cup grated aged white Cheddar, divided
- Salt and freshly ground pepper
SPRING VEGETABLES WITH WARM VINAIGRETTE
By jarren
Bring a wide pot of salted water to a boil
- Kosher salt
- 3 bunches baby carrots (about 24)
- 3 bunches spring onions (about 15)
- 3 bunches asparagus (about 3 lbs)
- 5 tbsp extra virgin olive oil
- 2 tsp sugar
- Freshly ground pepper
- 2 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh dill
LEMON MARINADE PORK CHOPS (BBQ)
By jarren
Combine marinade ingredients
- 4 pork chops
- 1 tsp grated lemon peel
- 1/3 cup fresh lemon juice
- 2 tbsp oil
- 3 tsp Worcestershire
- 1/4 tsp oregano
- 1/4 tsp rosemary
- 1/4 tsp pepper
- 1 clove garlic
- 1 tsp salt