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Recipes
Make a Better French Onion Soup
By CheeseDiva
In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat
- 5 tablespoons unsalted butter, divided
- 3 pounds Vidalia onions (about 4 medium), halved lengthwise, peeled, and thinly sliced
- 1 tablespoon vegetable oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon granulated sugar
- 1 1/2 cups dry white wine
- 6 cups homemade beef broth or store-bought low-sodium beef broth
- 10 sprigs thyme
- 2 bay leaves
- 1 baguette
- 1 garlic clove, cut in half lengthwise
- 2 teaspoons sherry, preferably Fino or Manzanilla
- 4 ounces Gruyère cheese, grated (about 1 cup)
Tia O'Brien's Chocolate Chip Pecan Pie
By CheeseDiva
From B's sister to Erin to me
- 1 cube butter, softened
- 2 lge. eggs, slightly beaten
- 1 cup sugar
- 1/2 cup self rising flour
- 1 tsp. vanilla
- 1 cup chopped pecans
- 1 cup semi sweet chocolate chips
- 1 9-10 " deep dish pie shell (maybe a cookjie crust?)
Ciabatta and Sausage Stuffing-Bouchon
By CheeseDiva
Heat oven to 375°. Melt 1 tbsp
- 3 tbsp. unsalted butter
- 10 oz. bulk sweet or hot breakfast sausage, casing removed
- 1 carrot, cut into 1⁄4" dice
- 1 small yellow onion, cut into 1⁄4" dice
- 1 stalk celery, cut into 1⁄4" dice
- 2 cups turkey or chicken stock
- 1 ⁄3 cup olive oil
- 2 tbsp. roughly chopped parsley, plus more for garnish
- 2 tbsp. roughly chopped rosemary
- 2 tbsp. roughly chopped sage
- 1 (12-oz.) loaf ciabatta bread, cut into 1" pieces
- Kosher salt and freshly ground black pepper, to taste
Foie Gras Custard
By CheeseDiva
Make croutons: Heat 1/4 inch oil in a 10-inch heavy skillet over Make custard while soup simmers: Preheat oven ...
- 100 gm cooked pure-goose foie gras medallions (3 1/2 ounces)
- 2 whole large eggs
- 2 large egg yolks
- 1 1/2 cups heavy cream
Foie Gras Sliders
By CheeseDiva
Preparation: . Sauté shallots in olive oil until translucent and add onion, thyme and stocks
- Ingredients:
- Foie Gras Sliders Recipe
- 2 shallots, minced
- Olive oil
- 1 cup diced onion
- 1/4 t dried thyme
- 1 cups chicken stock
- 1/2 cup veal stock (available frozen at Butchers)
- 1 Tablespoon honey
- Cracked black pepper
- 6 mini brioche rolls
- 6 1 1/4-ounce portions of cleaned grade A foie gras
Homemade French Onion Dip
By CheeseDiva
MAKES ABOUT 3 ½ CUPS 1. Heat oven to 425°
- 4 medium yellow onions (2 quartered lengthwise, 2 finely chopped)
- 1 cup olive oil Kosher salt and freshly ground black pepper, to taste
- 1 cup mayonnaise
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1 tbsp. fresh lemon juice
- 1 tsp. Worcestershire sauce
- Hot sauce, such as Tabasco, to taste
- 4 scallions, minced
- Cut raw vegetables, such as cucumber, carrot, and cauliflower, for serving
Guacamole Onion Rings
By CheeseDiva
In a medium mixing bowl, mash avocados with the juice of one lime
- 3 avocados, ripe
- 1 lime
- 1 tomato, diced and drained of excess water
- 1/4 cup cilantro, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp chili powder
- 2 small-medium yellow onions
- Flour
- 2 eggs, beaten
- 2 cups panko bread crumbs
- Oil for frying
Comte Stuffed Pork Loin
By CheeseDiva
Preheat oven to 425˚F. Line large baking sheet with aluminum foil and coat with oil
- Oil for pan
- 2 tablespoons plus 2 teaspoons Dijon mustard, divided
- 1/2 teaspoon each minced rosemary, thyme and sage
- 1 tablespoon plus 1 teaspoon minced shallots, divided
- 4 ounces Comté, shredded (2 scant cups shredded)
- 1 1/4 pound pork tenderloin
- Salt and pepper
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1 cup low-sodium chicken stock
- 1 tablespoon cold butter, cut into pieces
Sweet Ricotta Tart
By CheeseDiva
Pre-heat oven to 350° Mix all ingredients until smooth
- Pre-baked tart shell (9 inch)Or:
- 1 1/2 cups fresh ricotta
- 3 Tbsp sugar
- 1 egg
- scrapings from 1/4 vanilla bean
- a pinch of salt
- 1 Tbsp half and half (you could also use cream or milk)
- 85 g (3 ounces) unsalted butter, cut into pieces
- 1 tablespoon vegetable oil (I used canola)
- 3 tablespoons water
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 160 g (5.5oz, or 1 rounded cup) flour
Crustless California Shrimp or Pancetta Quiche
By CheeseDiva
Saute mushrooms and onions in butter
- 2 tbsp. 2 tbsp. butter
- 1 c. 1 c. sliced mushrooms
- 1 c. 1 c. chopped onions
- 2 tbsp. 2 tbsp. dry white wine
- 6 6 eggs
- 1 1/2 c. 1 1/2 c. milk
- 1/4 c. 1/4 c. flour
- 1 tsp. 1 tsp. seasoned salt
- 1 1/2 c. 1 1/2 c. cooked baby shrimp or cooked, crisp bacon or pancetta for more traditional quiche.
- 2 c. 2 c. shredded Swiss cheese