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Recipes
MINI POTATOES WITH BROWN BUTTER & HERBS
By jarren
Bring 2" of salted water and potatoes to a simmer
- 1 bag yellow petit potatoes, scrubbed and halved
- 1/4 cup sliced almonds
- 3 tbsp unsalted butter
- 1/4 cup chopped flat leaf parsley
- 2 tbsp chopped thyme
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1/2 tsp salt
SALMON WITH PISTACHIO-BASIL BUTTER
By jarren
Process pistachios, 10 basil leaves and garlic cloves in processor until finely chopped
- 1/4 cup shelled pistachios (about 1 ounce)
- 10 large fresh basil leaves or 1/4 cup parsley and 2 teaspoons dried basil, crumbled 1 garlic clove
- 1/2 cup (1 stick) butter, room temperature 1 teaspoon lime juice
- 6 6-ounce 1 1/2-inch-thick salmon fillets
- 1/2 cup dry white wine
- Additional fresh basil leaves (optional)
RED WINE & LEMONADE SANGRIA
By jarren
Mix all together and let marinate for several hours before serving
- 1 bottle red wine
- 6 oz pink lemonade (undiluted)
- 1/4 cup Grand Marnier
- 2 each of oranges, lemons and nectarines sliced
PECAN PUMPKIN PIE (Mom)
By jarren
Canadian Living
- 3 eggs, beaten (save out 1 egg white)
- 14 oz canned pumpkin
- 3/4 cup brown sugar
- 1/2 cup corn syrup
- 1/3 cup butter
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup toasted pecans
- Partially baked pie shell
- 1/2 pint whipping cream, whipped
MONKEY BREAD (CAROL PAULIIN)
By jarren
Preheat oven to 350F. Cut each biscuit into quarters
- 2 cans (7.5 oz) refrigerated buttermilk biscuits
- 1 cup brown sugar, packed
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 cup butter, melted
- 1/2 cup finely chopped walnuts or pecans
- 1/2 cup maple syrup
ASPARAGUS & BRIE WONTON TARTLETS
By jarren
Preheat oven to 375F. Brush wonton wrappers with 1 1/2 tbsp melted butter and press 2 wrappers into each mould of a...
- 24 wonton wrappers, thawed
- 2 1/2 tbso butter, divided
- 24 asparagus spears, cut into 1" lengths
- 1 shallot, chopped
- 1/4 cup white wine or low-sodium chicken broth
- 1 tbsp sherry vinegar or white balsamic vinegar
- Salt and freshly ground pepper
- 4 oz Brie, sliced
COCONUT CURRY SAUCE
By jarren
Heat a 12" frying pan over medium heat, then add oil, onion, carrot and ginger and saute until the onion begins to ...
- 1 tbsp peanut or extra-virgin olive oil
- 1/3 cup thinly sliced white onion
- 1 medium carrot, peeled, cut in half lengthwise, and thinly sliced into half-moons
- 1 tbsp minced fresh ginger
- 1 tsp Thai-style red curry paste
- 2/3 cup canned coconut milk
- 2 tbsp coarsely chopped fresh mint, basil, or cilantro or a mix
- 1 tbsp fresh lime juice
- salt
HOLLANDAISE SAUCE (WITH YOGURT)
By jarren
Whisk ingredients together and servce
- 2 2 2 egg yolks
- 1/2 1/2 2% cup 2% Greek yogurt
- 1 1 1 tbsp unsalted butter, melted
- 1/2 1/2 1/2 tsp Dijon mustard
- 1/2 1/2 1/2 tsp lemon zest
- 1/4 1/4 1/4 tsp salt
CHEVRE DIP
By jarren
In food processor, combine all ingredients except olive oil
- 16 ounces goat cheese
- 2 tablespoons fresh basil
- 1/4 cup sun-dried tomatoes in oil, drained*
- 1/2 package frozen chopped spinach, squeezed and drained*
- Zest from 1 lemon
- 2 teaspoons freshly ground black pepper
- 1/2 cup extra virgin olive oil
- Green or kalamata olives
BAKED LEMON RISOTTO
By jarren
Place rack in the center of the oven and preheat oven to 350F
- 1 small onion, chopped
- 1 tbsp olive oil
- 1 tbsp lemon zest
- 2 tsp fresh chopped thyme leaves
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp coarsely ground black pepper
- 2 cups Arborio rice
- 21 oz low-sodium chicken broth
- 1 1/4 cups water
- 1 cup grated Parmesan cheese
- Salt to taste
- Butter for coating the dish
- More cheese, lemon zest and thyme leaves for garnish