Jarren's profile page
Recipes
SPICY CHEESE BREAD
By jarren
Preheat oven to 350F. In a small microwave-safe bowl, combine butter, olive oil, garlic, green onion, thyme, orega...
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 tbsp chopped green onions
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1/4 tsp crushed red pepper
- 1 baguette
- 3 tbsp grated Gruyere or Swiss cheese
- 1 tbsp grated Parmesan cheese
- Coarse salt and ground pepper
LINGUINI WITH FRESH LEMON & BASIL
By jarren
Gourmet at Chere's - March 16/17 Serve with Baked Shrimp Scampi
- 1 lb linguini
- 2/3 cup olive oil
- 2/3 cup grated Parmesan cheese
- 2 lemons
- Zest of 2 lemons
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/3 cup fresh basil, chopped
CHICKEN LETTUCE WRAPS
By jarren
Ginger Lime Hoisin Sauce: Combine all ingredients in a small saucepan and bring to a boil
- Ginger Lime Hoisin Sauce:
- 3/4 cup (175mL) hoisin sauce
- 11/2 tsp (7 mL) rice vinegar
- 1 tbsp (15 mL) liquid honey
- 2 tbsp (30 mL) water
- 1 tbsp (15 mL) fresh lime
- 2 tsp (10 mL)sesame oil
- 1 large garlic clove, minced
- 1 tsp (5 mL) freshly grated ginger
- Chicken Noodle Filling:
- 2 boneless chicken breasts
- 1/3 cup (75 mL0 grated carrot
- 2 green onions, diagonally sliced
- 1 cup (250 mL) dry steam-fried noodles, crumbled
- 1/2 cup (125 mL) unsalted peanuts, chopped
- 1 head butter lettuce, separated into whole leaves
CHEESE & PESTO TORTE
By jarren
This layered spread always gets rave reviews for its great looks and delectable flavor
- 8 oz (250 g) light or regular cream cheese, softened
- 8 oz (250 g) mild goat cheese (chèvre), softened
- 1/2 cup (125 mL) butter, softened
- 1 cup (250 mL) basil pesto
- 1/2 cup (125 mL) chopped sun-dried tomatoes
- 1/2 cup (125 mL) toasted pine nuts
- Fresh basil leaves for garnish
GRILLED ASIAN PORK TENDERLOIN WITH PEANUT SAUCE
By jarren
In a large bowl, whisk the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic, and coriander t...
- 1 cup light coconut milk
- 1/2 cup smooth peanut butter, preferably a natural variety
- 1/4 cup soy sauce
- 3 tablespoons fresh lime juice
- 3 tablespoons dark brown sugar
- 2 large cloves garlic, minced
- 2 teaspoons ground coriander
- 2 small pork tenderloins (about 2 lb. total)
- Vegetable oil for the grill
LEEK TARTLETS
By jarren
Thinly slice 18 slices from baguette (probably about 1/2 a loaf) and toast them lightly on one side
- 1 French baguette
- 18 slices of bacon (I cut 1 slice into 4 to equal 1 slice- this gave me 4 appetizers per person for 4 folks)
- 3 leeks
- 2 tbsp butter
- Salt & pepper, to taste
- 1-1/2 c whipping cream
- 6 tbsp grated Gruyere cheese(or a bit more), also Jarlsberg was recommended.
LEMON DILL MARINATED FLANK STEAK
By jarren
For marinade: In a medium mixing bowl combine all marinade ingredients
- 2 green onions, sliced (1/4 cup)
- 1/4 cup water
- 1/4 cup dry red wine
- 1/4 cup soy sauce
- 3 tbsp lemon juice
- 2 tbsp cooking oil
- 1 tbsp snipped fresh dill
- 1 tbsp Worcestershire sauce
- 1 clove garlic, minced
- 1/2 tsp celery seed
- 1/2 tsp pepper
- 1 to 1 1/2 lb beef flank steak, cut about 3/4" thick
SALAD WITH MAPLE SYRUP, NUTS, SEEDS, BLUEBERRIES & CHEVRE
By jarren
Toss the romaine lettuce, blueberries, dried cranberries, sunflower seeds, walnut pieces, feta cheese and chevre in...
- 3 cups torn romaine lettuce
- 1/2 cup blueberries
- 1/4 cup dried cranberries
- 1/4 cup sunflower seeds
- 1/4 cup walnut pieces
- 1/4 cup crumbled feta cheese
- 1/4 cup crumbled chevre
- 1/4 cup white balsamic vinegar, or to taste
- 1/4 cup maple syrup, or to taste
- 1/4 cup grape-seed oil, or to taste
- Salt, to taste
GREEN BEAN SAUTE WITH ORANGE & BALSAMIC
By jarren
In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil
- 1/2 lb thin green beans, trimmed
- 2 tbsp olive oil
- 2 medium shallots, halved and thinly sliced (about 1/2 cup)
- 1 tsp chopped fresh rosemary
- 1 medium yellow bell pepper, cored and sliced 1/4" thick
- 3 tbsp fresh orange juice
- 1/2 tbsp balsamic vinegar
- 1 tsp finely grated orange zest
- 3 cups lightly packed fresh baby spinach leaves
- Sea salt and freshly ground black pepper
BAKED CHEVRE
By jarren
Place goat cheese into goat cheese baker
- 1-2 tbsp Herbes de Provence
- 1/2 tsp red pepper flakes
- Freshly ground black pepper
- Chevre