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Recipes
GREEN SALAD WITH MAPLE-LEMON VINAIGRETTE
By jarren
In mixing bowl, combine mustard, syrup and vinegar
- 1 tbsp Dijon mustard
- 1/4 cup real maple syrup
- 1/4 cup sherry vinegar
- 2 large shallots, minced
- 1/2 cup light olive oil
- juice of 1 lemon
- salt and pepper to taste
- salad greens (about 5 large heads of leaf or Boston Bibb lettuce)
SALMON WITH PISTACHIO-BASIL BUTTER
By jarren
Process pistachios, 10 basil leaves and garlic clove in processor until finely chopped
- 1/4 cup shell pistachios
- 10 large fresh basil leaves
- 1 garlic clove
- 1/2 cup butter, room temperature
- 1 tsp lime juice
- 6 , 6 oz 1 1/2" thick salmon fillets
- 1/2 cup dry white wine
- Fresh basil leaves
BERRY & PISTACHIO MUFFINS
By jarren
With the rack in the middle position, preheat the oven to 350F
- 1 cup unbleached flour
- 1/2 cup wheat germ
- 1/2 cup quick cooking rolled oats
- 6 tbsp lightly packed brown sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 eggs
- 1/2 cup Greek yogurt
- 1/4 cup canola oil
- 1 orange, grated zest only
- 1 lemon, grated zest only
- 1 tbsp lemon juice
- 3/4 cup fresh or frozen raspberries
- 3/4 cup fresh or frozen blueberries or blackberries
- 1/4 cup unsalted pistachios, finely chopped
- If using frozen berries, do not thaw them before adding to the mixture, and bake for an additional 6 to 8 minutes.
BUTTERMILK HERB SALAD DRESSING
By jarren
Whisk all ingredients together
- 1 cup buttermilk
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/4 tsp Dijon mustard
- 1/4 tsp minced garlic
- 1/4 tsp lemon juice
- Salt and pepper, to taste
CLASSIC FRENCH VINAIGRETTE
By jarren
In a bowl, whisk vinegar with garlic, Dijon, tarragon, salt and sugar
- 1/4 cup white wine vinegar
- 1 garlic clove, minced
- 1 tbsp Dijon mustard
- 1 tsp dried tarragon or 1/2 tsp dried thyme leaves
- 1/2 tsp salt
- 1/4 tsp sugar
- 1 cup extra-virgin olive oil
TWO-RICE PILAF WITH DRIED BLUEBERRIES & WALNUTS
By jarren
Place the wild rice and water in a small pot, bring to a simmer,and simmer until firm-tender, about 20 minutes (the...
- 1/2 cup wild rice
- 2 1/2 cups water
- 2 tbsp olive oil
- 1 small onion, finely diced
- 3/4 cup long grain white rice
- 2 1/2 cups chicken stock
- 1/2 tsp ground sage
- 1/2 cup dried blueberries
- 1/2 cup walnut pieces
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley
INSTANT YEAST
By jarren
To use instant yeast in a recipe calling for regular yeast, cut the amount of yeast in half and add it to the dry g...
- Instant yeast packets
SHRIMP SAMBUCCA WITH ANGEL HAIR PASTA
By jarren
Get pasta water boiling, while preparing shrimp
- 4 ounces olive oil
- 1 tbsp finely garlic, chopped
- 1 tbsp finely shallots, chopped
- 16 Monterrey Bay prawns (Jumbo Shrimp)
- 3 ounces Chardonnay or dry white wine
- 2 ounces Sambucca liqueur
- 1/4 cup fresh tomatoes, diced
- 1 tbsp fresh tarragon, chopped
- 2 tsp salt and pepper
- 4 ounces sweet butter
- 16 ounces angel hair pasta, cooked
- Fresh tarragon sprigs
- 2 chives
MARINATED BBQ PORK CHOPS
By jarren
Note: Must be prepared 1 day in advance
- 1/2 cup vegetable oil
- 1/4 cup dry white wine
- 1/4 cup lemon juice
- 1/4 teaspoon garlic powder
- 1 Tablespoon salt
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 6 bay leaves, halved
- 6 to 8 (1 inch thick) pork chops
MAPLE GINGER SALMON
By jarren
Preheat barbecue and oil grill
- 1/4 cup (50 mL) maple syrup
- 2-inch (5-cm) piece fresh ginger or 2 tsp (30 mL) bottled minced ginger
- 1 lime
- 1 tsp (5 mL) sesame oil, preferably dark or 1 tbsp (15 mL) olive or vegetable oil
- 4 salmon steaks, about 1 inch (2.5 cm) thick