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Recipes
Mama Chang's Stir-Fried Shrimp and Scallions
By CheeseDiva
In a large bowl, toss the shrimp with the garlic, ginger, red pepper, egg white and 1 teaspoon of the cornstarch un...
- 1 1/2 pounds shelled and deveined large shrimp
- 3 garlic cloves, sliced
- One 1-inch piece of fresh ginger, peeled and minced
- 1 1/2 teaspoons crushed red pepper
- 1 large egg white
- 2 teaspoons cornstarch
- 3/4 cup ketchup
- 1/2 cup low-sodium chicken broth
- 1 tablespoon sugar
- 1 1/2 teaspoons freshly ground pepper
- 1 1/2 teaspoons kosher salt
- 1/4 cup canola oil
- 3 scallions, thinly sliced
- 1/2 cup coarsely chopped cilantro
Shrimp and Scallop Fraiche
By CheeseDiva
Prepare creme fraiche ahead of time by combining heavy cream and sour cream
- Creme Fraiche:
- 1/2 cup creme fraiche, recipe follows
- 1 pound shrimp, cleaned, peeled, and deveined
- 1 pound fresh sea scallops
- Salt and pepper
- 1/2 stick butter
- 1 lemon, juiced
- 3 cloves garlic, minced
- 1 tablespoon Cognac or wine
- 1 tablespoon cornstarch
- 2 tablespoons fish or chicken stock
- 4 sprigs fresh basil
- 1 cup heavy cream
- 2 tablespoons sour cream
Cambozola Sauce
By CheeseDiva
Melt butter in a skillet over medium heat
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 cloves minced garlic
- 1/2 cup heavy cream
- Gray salt and freshly ground black pepper
- 1/4 pound Cambozola cheese, broken into pieces
- 1 teaspoon finely chopped thyme leaves
- 1/2 loaf day-old bread, cut into cubes
White Chocolate Brie Cups Recipe
By CheeseDiva
Preheat oven to 350°. Fill each tart shell with chocolate, then cheese
- 1 package (1.9 ounces) frozen miniature phyllo tart shells
- 1-1/2 ounces white baking chocolate, chopped
- 2 ounces Brie cheese, chopped
- 1/3 cup orange marmalade
- Kumquat slices, optional
Pumpkin Pie w/ Aged Gouda
By CheeseDiva
Heat oven to 350°F. Roll half of the dough on lightly floured surface to a 12-inch round
- 1 recipe Traditional Pie Dough, divided
- 2/3 cup sugar, plus more for sprinkling
- 3 large eggs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 15 ounces pumpkin purée
- 1 1/4 cups heavy cream
- 3/4 cup grated aged gouda (try Beemster Extra Aged)
NYTimes Chocolate Chip Cookies
By CheeseDiva
Sift flours, baking soda, baking powder and salt into a bowl
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
- Sea salt.
Heath Bar Dip
By CheeseDiva
In a large bowl, beat cream cheese, sugars and vanilla together until smooth and fluffy
- 8 oz cream cheese, softened to room temperature
- 1/2 c. brown sugar
- 1/4 c. powdered sugar
- 1 tsp. vanilla extract
- 2 c. heavy cream
- 3 Health bars, chopped
- 1/4 c. caramel sauce
- Pretzels, for serving
- apple slices, for serving
Almost-Famous Chicken Lettuce Wraps
By CheeseDiva
Directions Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl
- 1 large egg white
- 1 tablespoon cornstarch
- 1 tablespoon Chinese rice wine or dry sherry
- 1 1/2 pounds skinless, boneless chicken breasts, diced
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
- 2 bundles cellophane noodles
- Peanut oil, for frying
- 4 tablespoons peanut oil
- 3 cloves garlic, minced
- 1 teaspoon minced peeled ginger
- 1 jalapeno pepper, seeded and minced
- 4 scallions; 2 minced, 2 cut into 1-inch pieces
- Kosher salt
- 1/4 teaspoon sugar
- 1/2 pound shiitake mushrooms,stemmed and diced
- 3/4 cup diced water chestnuts
- Small lettuce leaves, for serving
- Soy sauce, chili paste and/or hot mustard, for serving
Perfect Cheese Sauce
By CheeseDiva
►Grate Gruyère, cheddar, and fontina into a large mixing bowl
- 4 ounces Gruyère cheese
- 2 ounces aged white cheddar cheese (1 or 2 year)
- 2 ounces fontina cheese
- 1 tablespoon cornstarch
- 1 12-ounce can full-fat evaporated milk
- Whole milk, to thin (optional)
Ricotta Gnudi with Wild Mushroom and Truffle Sauce
By CheeseDiva
For gnudi: Line medium bowl with several layers of paper towels
- 1 pound fresh ricotta cheese*
- 1 large egg
- 1/3 cup finely grated Pecorino Romano cheese (about 1 ounce) plus additional for serving
- 1/2 teaspoon salt
- Large pinch of ground white pepper
- 3/4 cup all purpose flour plus additional for coating
- 5 tablespoons extra-virgin olive oil, divided
- 6 thin prosciutto slices
- 12 whole fresh sage leaves
- 2 pounds fresh wild mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
- 2 large shallots, chopped
- 6 fresh thyme sprigs
- 2 teaspoons chopped fresh sage
- 2 cups low-salt chicken broth
- 1 teaspoon black truffle oil*
- 1/4 cup ( 1/2 stick) chilled butter, diced
- Available at some supermarkets and at specialty foods stores and Italian markets.