Jarren's profile page
Recipes
CARROT SALAD WITH CHICKPEAS & PISTACHIOS
By jarren
Roast chickpeas: Heat oven to 425F
- Chickpeas:
- 1 , 15 oz can chickpeas, drained and patted dry on paper towels
- 1 tbsp olive oil
- 1/2 tsp coarse sea salt
- 1/4 tsp ground cumin
- Salad:
- 1 lb carrots, peeled and coarsely grated
- 1/4 cup coarsely chopped parsley
- 1/4 cup shelled, salted pistachios, coarsely chopped
- Dressing:
- 1 medium garlic clove, minced
- 1/4 cup lemon juice
- 3 tbsp well-stirred tahini
- 2 tbsp water, plus more if needed
- 2 tbsp olive oil
- Salt and red pepper flakes to taste
PEACH UPSIDE DOWN CAKE
By jarren
Chere Reilly
- Batter:
- 1/2 tsp nutmeg
- 1/2 cup brown sugar
- 1/4 cup melted butter
- 1/4 tsp salt
- 1 1/4 cups flour
- 1 1/2 tsp baking powder
- 1/4 cup butter
- 1 egg
- 1/2 cup white sugar
- 1/3 cup milk
MINI HUMMUS & ROASTED RED PEPPER PHYLLO BITES
By jarren
Fill each mini phyllo shell with 1 1/2 teaspoon hummus
- 30 Athens mini phyllo shells (2 boxes), defrosted
- 3/4 cup + 3 tbsp. hummus
- 1/2 c diced English cucumber
- 1 roasted red pepper (2 halves), diced
- 1 1/4 oz. (1/4 c) crumbled feta cheese
- 2 tbsp. minced flat-leaf parsley
SPINACH SALAD WITH PARMESAN
By jarren
Mix dressing ingredients. Assemble salad
- 6 strips bacon, cooked and chopped
- 1 tsp mustard
- 1/2 tsp sugar
- 1/2 small onion, grated and chopped
- 1 tbsp bacon drippings
- 1 cup mayonnaise
- 1/4 cup Parmesan cheese
- 1/4 cup canola oil
- 1/4 cup vinegar
- 1 bag of baby spinach
- Parmesan cheese for topping
GREEK-TOWN POTATOES
By jarren
In a large bowl, whisk together lemon juice, water,3 tbsp oil, garlic, oregano, salt and pepper
- 1/2 cup lemon juice
- 1/4 cup water
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 1/2 tsp oregano
- 1 tsp salt
- 1/4 tsp pepper
- 2 lb potatoes, peeled(about 5 medium)
- 1 onion. thinly sliced
ROASTED ASPARAGUS
By jarren
Preheat oven to 400F. Arrange asparagus spears in a single layer on a large rimmed baking sheet
- 24 large asparagus spears (about 2 lb), trimmed and peeled
- Extra-virgin olive oil
- Coarse sea salt and freshly ground black pepper
- Aged balsamic vinegar
- Parmesan cheese, for shaving
CLASSIC SCALLOPED POTATOES
By jarren
Cook potatoes and onions in batches i boiling salted water until potatoes are almost tender; drain
- 10 cups thinly sliced peeled russet potatoes (1/4" thick)
- 2 cups thinly sliced onions
- 1/2 cup butter
- 1/2 cup flour
- 4 cups 2% milk
- 1 tsp salt
- 1/4 tsp ground pepper
- 2 cups shredded Cheddar cheese
PAELLA
By jarren
Early in the morning or the night before, heat olive oil in pan, and saute the chicken, sausage and pork until gold...
- 1/4 cup olive oil
- 2 chicken breasts, boned, skinned and cut into 1" pieces
- 1/2 lb chorizo, cut into pieces
- 1 lb pork tenderloin, cut into1" pieces
- 1 large onion, finely chopped
- 1 green pepper, cut into thin strips
- 1/4 lb mushrooms
- 2 cloves garlic, crushed
- 1/4 tsp saffron powder
- Pinches of oregano, salt and pepper
- 3 cups long-grained rice
- 8 cups chicken stock
- 1/4 cup brandy
- 1/2 lb scallops
- 1 lb raw prawns, peeled
- 1 lobster tail, cooked (basted with butter) and chopped into 1" pieces
- 1 1/2 cups frozen peas, thawed
- 2 medium tomatoes, peeled and cubed
- For garnish - lemon wedges, pimento strips, ripe or green olives, parsley
- 1 lb mussels, cooked in wine, shallot and parsley broth
BUTTER TART FILLING
By jarren
Beat until bubbly, then spoon into prepared tart shells (2/3 full)
- 1/2 cup brown sugar
- 1 egg
- 2 tbsp milk or cream
- 1 tsp vanilla
- 1/4 cup melted butter
- 1 cup raisins or currants
TEQUILA LIME SHRIMP
By jarren
Marinate the shrimp for 1-2 hours in garlic, oil, and tequila
- 1 lb large shrimp
- 1 tbsp chopped garlic
- 1/4 cup olive oil
- 1/4 cup Tequila
- 1/2 cup lime juice
- 2 tbsp fresh cilantro, chopped