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Recipes
Chocolatr Gravy for Biscuits
By CheeseDiva
Sift the cocoa, sugar, flour, and salt into a large skillet, preferably cast-iron
- 1/4 cup cocoa powder
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- Pinch of kosher salt
- 2 cups whole milk
- 4 tablespoons butter, cubed
- Good biscuits, for serving
Steak with Epoisses
By CheeseDiva
FOR THE STEAK Heat oil in a thick-bottomed pan over medium-high
- FOR THE STEAK
- Peanut or vegetable oil
- 4 thick-cut boneless rib-eye steaks (1 pound each)
- Kosher salt, to taste
- Ground black pepper, to taste
- FOR THE EPOISSES SAUCE*
- 1 cup heavy cream
- 1/2 chicken bouillon cube, crumbled
- 1/2 Epoisses, cut into chunks
- Ground black pepper, to taste
Sesame-Lemon Chicken with a Crisp Phyllo Crust
By CheeseDiva
Directions For the marinade—Rinse the chicken breasts, pat them dry, and make a few slashes in each
- CHICKEN AND MARINADE
- 6 (6 ounce) boneless skinless chicken breast halves,cut in tenderloins
- 3 tablespoons fresh lemon juice
- 2 tablespoons soy sauce
- 3 tablespoons honey
- 2 tablespoons vegetable oil
- 1 clove garlic, minced
- 2 teaspoons minced fresh ginger
- 1 pinch cayenne
- 1 ⁄2 teaspoon fresh ground black pepper
- 1 egg white
- COATING
- 4 sheets phyllo dough or puffed pastry (defrosted completely in the package)
- 4 tablespoons melted butter
- 1 ⁄2 cup sesame seeds, toasted
Boudin Blanc–Stuffed Turkey Breasts with Chestnuts
By CheeseDiva
A spice mill or mortar and pestle Roasted chestnuts can be found at specialty foods stores and some supermarkets
- kosher salt
- sugar
- sweet white wine (optional)
- skin-on, boneless turkey breasts (about 4 lb. total)
- coarse fresh breadcrumbs
- heavy cream
- low-sodium chicken broth
- roasted chestnuts from a jar
- Cognac or brandy
- bay leaves
- kosher salt, plus more
- yellow mustard seeds
- coriander seeds
- whole allspice
- whole clove
- white peppercorns
- ground pork belly or 3/4 ground pork and 1/4 finely chopped bacon
- finely chopped fresh thyme
- ground mace
- ground nutmeg
- (1/2 stick) unsalted butter
- roasted chestnuts from a jar
- sprigs thyme
- Kosher salt and freshly ground black pepper
Shrimp and Fennel
By CheeseDiva
Heat the olive oil in a large (12-inch) saute pan over medium heat
- 4 tablespoons good olive oil
- 1 cup chopped fennel bulb,
- fronds reserved
- 3 tablespoons minced garlic
- (9 cloves)
- 1/4 teaspoon crushed red
- pepper flakes
- 1 pound (16-20 count)
- shrimp, peeled with tails
- on
- 1 tablespoon chopped fresh
- flat-leaf parsley
- 1 tablespoon Pernod (option- al)
- 1 teaspoon fleur de sel
- 1/2 teaspoon freshly ground
- black pepper
- Orzo or Orecchiette - cooked
Honey Balsamic Chicken
By CheeseDiva
Season the chicken with the salt and ground black pepper
- 1 /2 teaspoon salt
- 1 1/2 lbs chicken thighs
- 1/2 teaspoon salt
- 3 dashes ground black pepper
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 1/2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 tablespoons water Chopped parsley for garnishing
Bellini - Harry's Bar - Venice
By CheeseDiva
CHILL glass and ALL ingredients Don't use Cuisinart to puree-too much aeration
- One part white peach puree
- 3 parts Prosecco
- sugar or simple syrup, if needed
The Seven-Minute Egg | SAVEUR
By CheeseDiva
Fill a saucepan with water (enough to cover a few large eggs), bring it to a boil, ease in the eggs (I lower them o...
- Eggs
- Boiling water
Bacon Pancake Sticks
By CheeseDiva
Whisk together the ingredients for the pancake batter
- 8 pieces bacon, cooked
- 1 1/2 cup pancake mix
- 3 tablespoons oil*
- 1 egg*
Garlic and Rosemary Skillet Bread
By CheeseDiva
Instructions In a large bowl or stand mixer, add warm water, sugar, and yeast
- 1 cup warm water (not hot! not cold! Test it with your fingers. Like a nice warm bath.)
- 1 tablespoon white sugar
- 1 scant tablespoon active dry yeast (or 1 package)
- 3/4 teaspoon kosher or sea salt*
- 1/4 cup olive oil (goes in the dough)
- 2 and 1/4 cups all-purpose or bread flour, plus more as needed
- 1 tablespoon olive oil (for bottom of skillet)
- 1 tablespoon olive oil (for top of bread)
- 2 cloves garlic, thinly sliced
- 2 sprigs fresh rosemary, chopped (or 1 teaspoon dried)
- 1/2 teaspoon kosher or sea salt*