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Recipes
Vatapá (Brazilian Shrimp Stew)
By CheeseDiva
1. Place cod in a 2-qt. saucepan; cover by 2″ with cold water
- 6 oz. dried salt cod
- 1/2 cup small dried shrimp
- 1/4 cup cashews
- 1/4 cup plain, unsalted peanuts
- 3 scallions, trimmed and thinly sliced
- 2 dried chiles de arbol, stemmed
- 2 garlic cloves
- 1 1″-piece ginger, peeled and thinly sliced crosswise
- 5 oz. white country bread, thinly sliced
- 1 14-oz. can coconut milk
- 1/2 cup dende (palm oil)
- 1 small onion, finely chopped
- 3 canned whole peeled tomatoes, crushed by hand
- 3 cups fish stock
- 8 oz. raw medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- Cooked rice, for serving
Classic Meatballs
By CheeseDiva
In a large bowl, combine beef, pork, pork fat, prosciutto, parsley, oregano, fennel seeds, chile flakes, cumin, all...
- 10 oz. ground beef chuck or veal
- 10 oz. ground pork shoulder
- 2 oz. minced pork fat or unsmoked bacon
- 2 oz. prosciutto, minced
- 1 1⁄4 cups loosely packed flat-leaf parsley leaves, minced, plus more for garnish
- 2 tsp. dried oregano
- 1 1⁄2 tsp. fennel seeds
- 1 tsp. crushed red chile flakes
- 1 ⁄2 tsp. ground cumin
- 1 ⁄4 tsp. ground allspice
- 7 slices white bread, finely ground in a food processor Kosher salt and freshly ground black pepper, to taste 2⁄3 cup ricotta, drained in a strainer for 2 hours
- 2 tbsp. milk
- 3 eggs, lightly beaten
- 6 tbsp. extra
- virgin olive oil, plus more for greasing
- 1 ⁄4 cup dry red wine
- 4 cups canned tomato purée
- 1 cup beef or veal stock or water
- Grated parmesan, for garnish
Cream Cheese Stuffed Carrot Cake with Orange Glaze
By CheeseDiva
Preheat the oven to 350F degrees
- 2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 1 cup pecans, finely chopped (I use my food processor)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon + 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- Wet ingredients
- 4 large eggs
- 3/4 cup vegetable oil
- 1/2 cup vanilla Greek yogurt (regular or lowfat)
- 1 teaspoon vanilla extract
- 2 teaspoons orange extract
- Cream Cheese Filling
- 8 oz. cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 3 tablespoons all purpose flour
- Orange Cream Cheese Glaze
- 4 oz. cream cheese, softened
- 2 tablespoons butter, softened
- 2 tablespoons orange juice
- 2 teaspoons lemon juice
- 1 teaspoon orange extract
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar, sifted
- Optional Decorative Garnishes
- roasted pecans, roughly chopped
- orange zest
Shrimp Scampi with Linguini - Ultimate
By CheeseDiva
For the pasta, put a large pot of water on the stove to boil
- 1 pound linguini
- 4 tablespoons butter
- 4 tablespoons extra virgin olive oil, plus more for drizzling
- 1 large shallot, finely diced
- 5 cloves garlic, sliced
- Pinch red pepper flakes, optional
- 20 large shrimp, about 1 pound, peeled and deveined, tail on
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1 lemon, juiced
- 1/4 cup finely chopped parsley leaves
Chicken with Mustard and Tarragon Cream Sauce
By CheeseDiva
Melt butter with oil in heavy large skillet over high heat
- tablespoon butter
- 1 tablespoon olive oil
- 1 3-pound whole chicken, cut into 8 pieces
- 3/4 cup chopped shallots
- 1/4 cup brandy
- 1 cup low-salt chicken broth
- 1/2 cup whipping cream
- 4 teaspoons chopped fresh tarragon
- 2 teaspoons Dijon mustard
Green Bean and Peach Salad
By CheeseDiva
Heat 3 tbsp. oil in a 12" skillet over medium-high heat
- 1 ⁄2 cup olive oil
- 1 medium yellow onion, thinly sliced
- 1 lb. firm-ripe yellow peaches, sliced
- 1 tbsp. finely chopped oregano
- 2 tbsp. white balsamic vinegar
- Kosher salt and freshly ground black pepper, to taste
- 2 lb. green beans, trimmed
Crab and Avocado Grilled Cheese
By CheeseDiva
Instructions Butter two slices of bread
- Sourdough bread
- Butter
- 8 oz. crab meat (I used canned, but fresh would be better)
- 1/2 tsp Old Bay seasoning
- Pepper to taste
- 1 ripe avocado, sliced
- Monterey Jack cheese, sliced
Ramp Compound Butter
By CheeseDiva
Bring a wide pot of water to a boil
- 6-7 ramps, washed and root ends trimmed
- 1 stick unsalted butter, softened and cubed
- 1/2 lemon, zested
- salt and pepper to taste
Chocolate Cookie Crust
By CheeseDiva
A rich-tasting crust
- 30 chocolate wafers (Nabisco Famous Chocolate Wafers, to yield about 1 1/2 cups crumbs) 1 box
- 5 tablespoons unsalted butter, melted and slightly cooled - 1/4 cup
- 1/8 teaspoon salt
- 1/2 teaspoon pure vanilla extract
Crispy Potato Skins | Silvia's Cucina
By CheeseDiva
1. Place the skin in a large bowl, cover them with warm water and set aside for 20 minutes
- The skin of 1 Kg (4-1/2 Lb) of potatoes
- 4-5 tablespoons of extra-virgin olive oil
- Salt, herbs and freshly ground pepper to taste