CheeseDiva's profile page
Recipes
Mozzarella in Carozza
By CheeseDiva
Place the mozzarella on 4 slices of bread
- 1 pound fresh buffalo mozzarella, cut into 4 equal pieces about 3" by 4"
- Eight 1/2-inch-thick slices firm white sandwich bread
- 2 large eggs
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- A grating of nutmeg
- 1/4 cup extra virgin olive oil
- 2 tablespoons unsalted butter
Bolognese Sauce Recipe-Marcella Hazan
By CheeseDiva
1. Heat the oil and 6 tablespoons butter in a heavy 5-quart over medium heat until the butter melts and stops foami...
- 2 tablespoons vegetable oil
- 8 tablespoons unsalted butter, divided
- 1 cup chopped onion
- 1 1/3 cups chopped celery
- 1 1/3 cups chopped carrot
- 1/2 pound ground beef chuck
- 1/2 pound ground pork
- 1/2 pound ground veal
- Kosher salt and freshly ground black pepper
- 2 cups whole milk
- 1/8 teaspoon freshly grated nutmeg, or ground if your’re bereft of fresh
- 2 cups dry white wine
- 3 cups reduced homemade tomato purée or canned imported Italian San Marzano tomatoes, crushed by hand, with their juice
- As much spaghetti as you wish, cooked and drained
- Freshly grated Parmigiano-Reggiano cheese, at the table
Baked Ziti with Sausage
By CheeseDiva
Enter your email address: Before I begin with this recipe tutorial, I must make an important disclosure: I did no...
- 2 Tablespoons Olive Oil
- 3 cloves Garlic, Minced
- 1 whole Large Onion, Diced
- 1 pound Italian Sausage
- 1 pound Ground Beef
- 1 can (28 Ounce Can) Whole Tomatoes, With Juice
- 2 cans (14.5 Ounce) Tomato Sauce Or Marinara Sauce
- 2 teaspoons Italian Seasoning
- 1/2 teaspoon Red Pepper Flakes
- Salt And Pepper, to taste
- 16 ounces, weight Ziti Or Mostaciolli, Cooked Until Not Quite Al Dente
- 1 tub (15 Ounce) Whole Milk Ricotta Cheese
- 1-1/2 pound Mozzarella Cheese, Grated
- 1/2 cup Grated Parmesan Cheese
- 1 whole Egg
- Fresh Minced Parsley
BOVOLO BACON Mac 'n Cheese
By CheeseDiva
preheat oven to 400. bring a pot of salted water to a boil
- 1 head cauliflower, cut into florets
- 2 ounces quality bacon (we make our own out of heritage pork known as black pig bacon) 5 cups cream
- 12 ounces small elbows
- 3 ounces medium cheddar (we use clover)
- 3 ounces bellwether carmody cheese
- 3 ounces truffled sheep’s milk cheese (cacciata tartufo)
- 3 ounces mascarpone (we make our own)
- 1 1/2 cups cheese crackers (we use cheez–it)
- 2 tablespoons fresh chives and their blossoms
- kosher salt and freshly ground black pepper to taste
- pure olive oil for cooking
- up to 1 cup water
Shrimp and Gruyère Cheese Grits With Bacon and Mushrooms
By CheeseDiva
Infusing the chicken stock that's used to cook the grits with shrimp shells and mushroom trimmings adds layers ...
- 5 3/4 cups homemade or store-bought chicken stock, divided
- 1 pound large shrimp, shelled (shells reserved)
- 3/4 pound mixed mushrooms, such as cremini, shiitake, and oyster, stemmed and thinly sliced (stems reserved)
- 3/4 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon baking soda
- 1/4 teaspoon cornstarch
- 1 cup grits, preferably stoneground (see note above)
- 1 cup grated Gruyère cheese (about 4 ounces)
- Freshly ground black pepper
- 4 slices thick-cut bacon (about 4 ounces), diced
- Vegetable oil (if needed)
- 1 medium shallot, minced
- 2 medium cloves garlic, minced
- 1/4 teaspoon cayenne pepper
- 2 tablespoons unsalted butter, cubed
- 1 tablespoon fresh juice from 1 lemon
- 2 tablespoons mixed minced fresh herbs, such as parsley, chives, and tarragon, plus more as garnish
Aunt Shirley’s Famous Dinner Rolls (and a Bun in the Oven Announcement!)
By CheeseDiva
Instructions In a small bowl or coffee mug, microwave the 1/2 cup water for 20-30 seconds, until it is lukewarm ...
- 1/2 cup water
- 2 tablespoons active dry yeast
- 2 teaspoons white sugar
- 2 cups milk
- 1/3 cup white sugar
- 2 teaspoons salt
- 1/4 cup butter-flavored shortening OR real butter
- 1 egg
- 4-5 cups all purpose flour, spooned and leveled
- 4 tablespoons melted butter, for brushing
Guam-Style Chicken Salad (Kelaguen Mannok)
By CheeseDiva
Combine soy sauce, vinegar, pepper, sliced onion, and 1 cup water in a large bowl; add chicken and cover bowl with ...
- 2 cups soy sauce
- 1 1⁄2 cups cane vinegar
- 1 tsp. freshly ground black pepper
- 1 small yellow onion, thinly sliced, plus 1 cup finely chopped
- 2 1⁄2 lb. boneless, skinless chicken thighs
- 4 cups thinly sliced scallions
- 1 1⁄2 cups unsweetened, grated coconut
- 1 ⁄4 cup fresh lemon juice
- 8 red Thai bird chiles, stemmed and thinly sliced
- Toasted pita, for serving
Mini Waffle Ice Cream Sandwiches
By CheeseDiva
Prepare mini waffles according to package directions
- 1 package of frozen mini waffles (contains 40)
- 1 quart of vanilla or chocolate Ice cream of your choice
- 1- 11.5 oz. package of chocolate chips
- 1- 8 oz. package of toffee bits
Ham Comte Sliders
By CheeseDiva
Preheat the broiler. Place the buns, cut sides up, on a baking sheet and broil 2-3 minutes, or until lightly toaste...
- 6 dinner rolls, cut in half horizontally to make mini buns
- 3 tablespoons fig or black currant jam
- 2 ounces high-quality deli ham, thinly sliced
- 2 ounces Comté, thinly sliced
Sheet-Pan Chicken with Sourdough and Bacon
By CheeseDiva
Preheat the oven to 400°
- 1 /2 pound sourdough boule, cut or torn into 2-inch pieces
- 1 /2 pound slab bacon, cut into 1-by- 1/2-inch lardons
- 1 large baking potato—scrubbed, halved crosswise and cut into 3/4-inch wedges
- 1 large red onion, cut into 1-inch wedges
- 2 tablespoons cold unsalted butter, diced
- 4 oregano sprigs
- 1 /2 teaspoon crushed red pepper
- 1 /4 cup extra-virgin olive oil
- Kosher salt
- Black pepper
- 6 whole chicken legs
- How to Make It
- Step 1
- Step 2
- Roast the chicken and bread mixture for about 45 minutes, until the bread is crisp and an instant-read thermometer inserted in the chicken registers 160°. Serve.