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Recipes
BUTTER CRUNCH PIE CRUST
By jarren
Heat oven to 400F. Mix all ingredients with hands
- 1/2 cup butter
- 1/4 cup brown sugar, packed
- 1 cup flour
- 1/2 cup chopped pecans or walnuts
CREPES SUZETTE
By jarren
Prepare Crepes; there should be about 24 crepes
- Crepes Suzette sauce:
- 1 large navel orange
- 1/4 cup (50 mL) butter
- 1/4 cup (50 mL) sugar
- 1/4 cup (50 mL) orange liqueur
- 1 tbsp (15 mL) brandy
- Crepes:
- 2 cups (500 mL) milk
- 1 1/2 cups (375 mL) flour
- 4 eggs
- 2 tsp (10 mL) sugar
- 1/8 tsp (0.5 mL) salt
- Butter
BERRY LEMON CURD TRIFLE
By jarren
In heatproof bowl or top of double boiler over gently simmering water, whisk together eggs, egg yolks, sugar, and l...
- 2 eggs
- 2 egg yolks
- 2/3 cup (150 mL) granulated sugar
- 2 tsp (10 mL) grated lemon rind
- 1/2 cup (125 mL) lemon juice
- 3 tbsp (45 mL) butter
- 1 pound cake
- 1/4 cup (60 mL) thawed raspberry cocktail concentrate
- 1-1/2 cups (375 mL) whipping cream
- 2 cups (500 mL) fresh raspberries
- 2 cups (500 mL) fresh blueberries
- 10 mint sprigs
CHOCOLATE CHIP OATMEAL CRANBERRY COOKIES
By jarren
Preheat the oven to 375F. Line 3 sheet pans with parchment paper
- 1/2 lb unsalted butter, at room temperature
- 3/4 cup light brown sugar, lightly packed
- 3/4 cup sugar
- 2 tsp vanilla
- 2 extra-large eggs, at room temperature
- 1 3/4 cups flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 1/4 cups oats
- 3/4 lb chocolate chips (can be semi-sweet or bittersweet)
- 3/4 cup dried cranberries
- Fleur de sel
MOMOFUKU MILK BAR COMPOST COOKIES
By jarren
In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2 to 3 minutes ...
- 1 cup butter, room temperature
- 1 cup sugar
- 2/3 cup tightly packed light brown sugar
- 2 tbsp corn syrup
- 1/2 tsp vanilla
- 1 large egg
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
- 2 1/2 tsp ground coffee
- 1/3 cup rolled oats
- 1 1/2 cups of your favorite baking ingredients (chocolate chips, mini butterscotch chips, chocolate-covered raising, chopped Rollos, Cocoa Krispies)
- 1 1/2 - 3 cups of your favorite snack foods (pretzels, potato chips, etc).
PORK TENDERLOIN WITH LIME CILANTRO PESO
By jarren
For marinade: Combine all marinade ingredients and set aside
- derloin:
- 1 (1-1/2-pound) pork tenderloin
- 1/2 cup grated jalapeño cheese
- 1/4 cup toasted pine nuts, to garnish
- Marinade:
- 1/2 cup white wine
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Pesto:
- 2 cloves garlic, minced
- 3 tbsp minced fresh ginger
- 3/4 cup minced scallions (tops included)
- 3 tbsp minced cilantro
- 1 tbsp minced jalapeño pepper
- 1/3 cup lime juice
- 6 tablespoons olive oil
LEMON-HERB VINAIGRETTE
By jarren
In a medium bowl, whisk together the lemon juice, vinegar, mustard, shallots and salt
- 1/4 cup lemon juice
- 1/4 cup white wine vinegar
- 1 tsp Dijon mustard
- 2 tbsp minced shallots
- 1/2 tsp salt
- 1 1/2 cups canola oil
- 1 tsp finely chopped parsley
- 1 tsp finely chopped chervil
- 1 tsp chopped chives
DOUBLE-STACKED TORTILLA CASSEROLE
By jarren
Preheat oven to 350F (180C)
- 2 cups (500 mL) regular sour cream
- (4.5-oz/113-g) cans diced green chilies, drained,
- 4 green onions, thinly sliced
- 2 garlic cloves, minced
- 1/2 tsp (2 mL) paprika
- 1/4 tsp (1 mL) each of ground cumin and salt
- 1 small cooked deli chicken or about 4 cups (1 L) large bite-size pieces cooked chicken or turkey
- 340-g jar roasted red peppers, drained, or 2 home- roasted red peppers 1 1 large bunch coriander or parsley
- 100 gms pkg shredded cheese, preferably Mexican- flavoured,
- 2 about 2 cups (500 mL)
- 8 to 10 flour tortillas, each about 7 inches (18 cm) wide
- 2 cups (500 ml) salsa
SLOW-ROASTED VEGETABLES
By jarren
In large bowl, combine oil, rosemary and 1 teaspoon (5 mL) salt
- 2 tbsp (25 mL) olive oil
- 2 tbsp (10 mL) chopped fresh rosemary
- Salt and pepper
- 1 medium red onion
- 4 medium carrots, peeled and cut into 1 1/2-inch (3 cm) pieces
- 2 medium potatoes, peeled and quartered
- 1 small turnip (about 8 ounces/200 g), peeled and cut into 1 1/2-inch (3 cm) pieces
- 1 tbsp (15 mL) balsamic vinegar
BERRY TART WITH CALLEBAUT CHOCOLATE GANACHE
By jarren
Cream the butter and sugar until light and fluffy
- 3/4 cup (180 ml) unsalted butter, softened
- 1/2 cup (120 ml) white sugar
- 1 orange, zest only
- 1/2 teaspoon (2.5 ml) ground cinnamon
- 1/2 teaspoon (2.5 ml) ground ginger
- 1 1/2 cups (360 ml) all-purpose flour
- 1/2 cup (120 ml) whipping cream
- 4 ounces (120 g) semi-sweet chocolate (preferably Callebaut)
- 1 tablespoon (15 ml) espresso or liqueur (optional)
- 3 pints (1.5 L) fresh berries
- Whipped ream, to garnish