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Recipes
MEDITERRANEAN SALAD WITH OLIVE BREAD CROUTONS
By jarren
Make the croutons: Preheat oven to 350 degrees
- FOR THE CROUTONS:
- 1/4 olive loaf, crust removed, bread cut into 1/2-inch pieces (about 2 cups)
- 1 tablespoon extra-virgin olive oil
- FOR THE DRESSING:
- 2 tablespoons minced shallot
- 1/4 cup red-wine vinegar
- 2 teaspoons fresh lemon juice
- 6 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper, to taste
- FOR THE SALAD:
- 2 heads frisee, torn into pieces (4 cups)
- 1 head red-leaf lettuce torn into pieces (4 cups)
- 12 red or yellow cherry tomatoes, halved or quartered
- 1/2 cup pitted, sliced Kalamata olives (about 2 1/2 ounces)
- 3 ounces feta cheese, crumbled
- 1/2 cup fresh dill leaves
- 1/2 English cucumber, thinly sliced
CARAMEL PECAN BARS
By jarren
Base: In bowl, beat butter, sugar and vanilla until creamy
- Base:
- 1 cup (250 mL) butter, softened
- 3/4 cup (175 mL) packed brown sugar
- 1 tsp (5 mL) vanilla
- 2 cups (500mL) all-purpose flour
- Caramel Filling:
- 1-1/3 cups (325 mL) packed brown suGar
- 3/4 cup (175 mL) whipping cream
- 3/4 cup (175 mL) corn syrup
- 1-1/2 cups (375 mL) chopped pecans
- Topping:
- 10 oz (283 g) semisweet chocolate, chopped
- 1/4 cup (60 mL) butter
- 1/4 cup (60 mL) whipping cream
- 1 cup (250 mL) pecan halves
SESAME GINGER DIP
By jarren
Place all the ingredients in a bowl and whisk to combine
- 11/4 cup (300 mL) mayonnaise
- 1/4 cup (50 mL) teriyaki sauce
- l tbsp (15 mL) grated fresh ginger
- 2 tbsp (25 mL) toasted sesame seeds
- 1-2 tsp (5-10 mL) wasabi paste
BANANAS FOSTER
By jarren
Mix butter and brown sugar in a glass pie plate
- 1/4 cup butter
- 2 heaping tablespoons brown sugar
- 4 firm, yet ripe bananas
- 1 tablespoon banana liqueur
- Pinch cinnamon
- 1 tablespoon rum
- 2 tablespoons brandy
- Vanilla ice cream
CITRUS-MARINATED OLIVES
By jarren
The flavourful olive oil used to marinate these olives makes a delicious dip for crusty French bread, or you can dr...
- 1 1/2 cup brine-cured olives such as kalamata, nicoise, and cracked green
- 1/4 cup extra-virgin olive oil
- 1 tbsp grated orange (or lemon) zest
- 2 tbsp fresh orange juice
- 1 clove garlic, minced
- 1/4 tsp fennel seeds
- 1 Tbsp minced fresh rosemary (or thyme)
- Freshly ground pepper (or red pepper flakes) to taste
DRIED CHERRY, GRAND MARNIER & ALMOND BISCOTTI
By jarren
Preheat oven to 325 F (160 C)
- 1 small orange
- 4 cups (1 L) all purpose four
- 1 1/2 tsp (7 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1 1/2 cups (375 mL) sliced or coarsely chopped almonds, divided
- 4 large eggs
- 1 1/3 cups (325 mL) granulated sugar
- 1/3 cup (75 mL) butter, melted
- 1 tbsp (15 mL) Grand Marnier
- 1 tsp (5 mL) vanilla extract
- 1 cup (250 mL) dried cherries
ROMAINE WITH TOASTED NUTS, HERBS & CHEVRE
By jarren
Chop almonds coarsely. In a medium, deep frying pan, combine almonds, pumpkin seeds, sesame seeds and pepper flake...
- 3 tbsp whole, skin-on almonds
- 1 tbsp pumpkin seeds
- 1 1/2 tsp sesame seeds
- Pinch of dried red pepper flakes
- 3 tbsp extra virgin olive oiil
- 1 1/2 tbsp lemon juice
- 1 tsp balsamic vinegar
- Coarse salt
- Freshly ground pepper
- 3 1/2 cups bite-size romaine
- 3/4 cup chopped fresh dill
- 3/4 cup chopped fresh basil
- 1 1/2 oz chilled chèvre, in pieces
MAC & CHEESE (WITH CAULIFLOWER)
By jarren
Position a rack in the center of the oven and heat the oven to 375F
- 4 cups 1 1/2" cauliflower florets (about 1 lb; from 1/2 head)
- 1 medium onion, sliced
- 1 clove garlic, peeled and minced
- 12 oz dried penne
- 2 cups 1% milk
- 2 tsp dry mustard
- Freshly ground black pepper
- 1 tsp salt
- 2 tsp chopped fresh thyme
- 1 tsp Italian herb seasoning
- 1/4 cup chopped fresh parsley
- 1 1/2 cups grated sharp white Cheddar
- 1 cup finely grated Parmigiano-Reggiano
- 1/2 cup panko bread crumbs
- 1 tsp butter, melted
CAJUN SHRIMP WITH SUMMER VEGETABLE ORZO
By jarren
Very good
- Summer Vegetable Orzo:
- 1 lb jumbo shrimp (21 to 25 per lb), peeled and deveined
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tsp Cajun seasoning
- 1 tsp olive oil
- 1 cup Orzo
- 2 zucchini, cut lengthwise in 1/2" thick slices
- 2 corncobs, husked
- 1 carrot, cut lengthwise in 1/4" thick slices
- 2 tbsp olive oil
- 1/4 cup thinly sliced fresh basil
- 3 tbsp lemon juice
- 1/2 tsp pepper
- 1/4 tsp salt
BAKED SCALLOPS WITH HERBED BREADCRUMBS TOPPING
By jarren
Preheat oven to 450°F. Melt butter in heavy medium skillet
- 2 tablespoons (1/4 stick) butter
- 12 ounces bay scallops
- 1 cup fresh breadcrumbs made from crust-less French bread
- 1 large garlic clove, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- Lemon wedges