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Recipes
Boiled Ham With Parsley Sauce
By CheeseDiva
Place the ham in a large pot or Dutch oven and cover with cold water; bring to a boil over medium high heat
- 3 lbs fresh ham
- 2 medium onions, skinned
- 2 medium carrots, thickly sliced
- 2 celery ribs, chopped
- 1 bay leaf
- 4 black peppercorns
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- salt & freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Ricotta Spätzle
By CheeseDiva
Whisk the ricotta, eggs, and water together until smooth
- 1 cup whole milk ricotta
- 4 large eggs
- 1/4 cup warm water
- 2 cups flour
- 1 teaspoon salt
Chocolate Brioche Bread Pudding
By CheeseDiva
Heat the oven to 325 degrees
- 2 cups heavy cream
- 2 cups milk
- 1 whole vanilla bean, split in half lengthwise, seeds scraped
- 3 cinnamon sticks (optional)
- 1 loaf brioche (about 1 pound, or you may substitute white bread)
- 12 ounces roughly chopped Valrhona or other bittersweet chocolate, plus 1/2 ounce or 1/4 cup shavings for garnish
- 8 large egg yolks
- 3/4 cup sugar
- 1 package (8 ounces) creme fraiche
***Mim's Potato Salad
By CheeseDiva
This is the recipe I developed for Nonna's Kitchen's original potato salad in the mid-80's
- 5 pounds Russet Potatoes (about 8 Medium Russets)
- 1-1/2 cup Real Mayonnaise (NOT Miracle Whip)mixed w/ 2 Tab olive oil
- 5 whole Green Onions,sliced
- 1 teaspoon Kosher Salt (more To Taste)
- Pepper to taste
- 5 hard boiled eggs, sliced, chopped or chunked
- Chopped chives for garnish -- optional
Ricotta and Coffee Mousse (Spuma di Ricotta al Caffè)
By CheeseDiva
The recipe for this elegant, easy-to-make dessert is based on one prepared at Ristorante Dattilo in Calabria
- 2 cups store-bought ricotta
- 1 cup cold heavy cream
- 1/3 cup sugar
- 2 tbsp. instant espresso
- 1 tbsp. powdered gelatin
- Shaved chocolate
Mushroom & Gruyere Cheese Phyllo Tartlets
By CheeseDiva
Instructions In a frying pan over medium/high heat, melt the butter and olive oil and add the onion, mushrooms, th...
- 1 1 1 tbsp olive oil
- 1 1 1 tbsp olive oil
- 1 1 1 tbsp olive oil
- 1 1 1 tbsp butter
- 1 1 1 tbsp butter
- 1 1 1 tbsp butter
- 1/2 1/2 1/2 cup chopped onion
- 1/2 1/2 1/2 cup chopped onion
- 1/2 1/2 1/2 cup chopped onion
- 2 2 2 cups cremini or bella mushrooms, chopped
- 2 2 2 cups cremini or bella mushrooms, chopped
- 2 2 2 cups cremini or bella mushrooms, chopped
- 2 2 2 tsp thyme, choppped
- 2 2 2 tsp thyme, choppped
- 2 2 2 tsp thyme, choppped
- 1/4 1/4 1/4 tsp course black pepper
- 1/4 1/4 1/4 tsp course black pepper
- 1/4 1/4 1/4 tsp course black pepper
- 1/4 1/4 1/4 tsp kosher salt
- 1/4 1/4 1/4 tsp kosher salt
- 1/4 1/4 1/4 tsp kosher salt
- 2 2 2 tsp chopped garlic
- 2 2 2 tsp chopped garlic
- 2 2 2 tsp chopped garlic
- 3 3 3 tbso cream sherry
- 3 3 3 tbso cream sherry
- 3 3 3 tbso cream sherry
- 8 8 8 oz cream cheese, softened
- 8 8 8 oz cream cheese, softened
- 8 8 8 oz cream cheese, softened
- 2 2 2 eggs
- 2 2 2 eggs
- 2 2 2 eggs
- 1 1 1 tbsp Dijon mustard
- 1 1 1 tbsp Dijon mustard
- 1 1 1 tbsp Dijon mustard
- 1 1/2 1 1/2 1/2 cups grated Gruyere cheese
- 1 1/2 1 1/2 1/2 cups grated Gruyere cheese
- 1 1/2 1 1/2 1/2 cups grated Gruyere cheese
- 3 3 15 45 of phyllo cups, 15 in each box, total 45 cups
- 3 3 15 45 of phyllo cups, 15 in each box, total 45 cups
- 3 3 15 45 of phyllo cups, 15 in each box, total 45 cups
Baked Fontina Garlic Cheese Dip
By CheeseDiva
Adjust top rack of the oven so that it sits about 5 inches under the broiler unit
- 1 1/2 lbs Italian fontina, rind removed and cubed into 1-inch pieces
- 6 cloves garlic, thinly sliced
- 1 tbsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- 3 tbsp extra virgin olive oil
- 1/2 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
Cranberry Sauce With Pinot Noir
By CheeseDiva
Combine allspice, cloves and peppercorns in a spice grinder or coffee grinder and pulse until finely ground
- 10 whole allspice berries
- 10 whole cloves
- 10 whole black peppercorns
- 4 cups fresh or thawed frozen cranberries
- 1 1/2 cups Oregon pinot noir
- 1 cup light brown sugar, loosely packed
- 1 cup clover or wildflower honey
- 1 cup fresh orange juice
- 6 strips orange zest, about 1 inch by 3 inches, removed with a vegetable peeler
- 2 (4-inch) sprigs rosemary
- 1 small cinnamon stick
- 1 vanilla pod
Jacques Pépin's Fromage Fort
By CheeseDiva
Makes enough for about 50 pieces of toast Place the peeled garlic in the bowl of a food processor and process for a...
- 3 to 4 garlic cloves, peeled
- 1 pound leftover pieces of cheese, a combination of as many hard and soft varieties as you desire (like Brie, cheddar, Swiss, bleu, mozzarella or goat), trimmed to remove surface dryness and mold (see notes)
- 1/2 cup dry white wine or vegetable broth or a mixture of both
- 1 teaspoon freshly ground black pepper
- Salt, if needed
Nancy Silverton's All-Butter Biscuits Recipe | SAVEUR
By CheeseDiva
Either working with a box grater over a large bowl or using the large grating blade of a food processor, quickly gr...
- 5 sticks unsalted butter, frozen, plus more, melted, for brushing
- 5 cups (1 lb, 7 oz.) all-purpose flour, plus more for dusting
- 2 tbsp. plus 2 tsp. baking powder
- 1 tbsp. kosher salt
- 1 tbsp. sugar
- 1 tsp. baking soda
- 2 cups buttermilk, chilled
- Flaky sea salt