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Recipes
Blue-Ribbon Pecan Pie
By CheeseDiva
On a lightly floured surface, roll dough into a 12" round
- Flour, for dusting
- 1 ⁄2 recipe Buttery Pie Dough
- 1 cup light corn syrup
- 3 ⁄4 cup granulated sugar
- 1 ⁄4 cup packed light brown sugar
- 2 tbsp. unsalted butter, melted and cooled
- 2 tsp. vanilla extract
- 1 ⁄2 tsp. kosher salt
- 3 eggs, lightly beaten
- 1 1⁄4 cups roughly chopped pecans, plus 1⁄2 cup halves
BLACK PIG Bacon & Asparagus Carbonara
By CheeseDiva
Bring a large pot of salted water to a boil
- 6 slices quality bacon, cut in lardons
- 1 bunch (pencil thin) asparagus, cut into 3/4 inch lengths on the bias 4 eggs, whisked
- 1 cup fresh grated parmesan cheese, plus more for garnish
- kosher salt and fresh ground black pepper
Fried Egg and Avocado Sandwich
By CheeseDiva
In a small skillet, cook bacon over medium-high heat until crispy
- 4 slices bacon
- 2 tablespoons butter, room temperature
- 4 slices wheat bread, toasted
- 4 ounces cream cheese, room temperature
- 1 teaspoon minced fresh parsley leaves
- 1 teaspoon minced green onion
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 large eggs
- 4 slices tomato
- 1/2 avocado, peeled, sliced
Twice-baked goats cheese souffles --Stephen Markwick
By CheeseDiva
Pre heat the oven to 190°C and butter six+ ramekins or ovenproof coffee cups
- 6 eggs
- 55 g strong cheddar 2 oz.
- 55 g gruyère, grated 2 oz.
- 4 oz. goats cheese, roughly crumbled
- 3/4 pint whole milk
- A slice of onion,bay leaf
- 85 g butter 3 oz.
- 85 g plain flour 3 oz.
- 1 tbsp dijon mustard
- a tiny pinch of smoked paprika, or cayenne, s&p, nutmeg
Scampi alla Griglia | Time Life
By CheeseDiva
1. Shell the shrimp, being careful not to remove the last segment of shell or the tail
- 2 lbs. large fresh shrimp in their shells or defrosted frozen shrimp
- 8 T. butter
- 1/2 cup olive oil
- 1 T. lemon juice
- 1/4 cup finely chopped shallots or scallions
- 1 T. finely chopped garlic
- 1 tsp. salt
- Freshly ground black pepper
- 4 T. finely chopped fresh parsley, preferably the flat-leaf Italian type
- Lemon quarters
Overnight Oats: No-Cook Blueberry-Almond Oatmeal
By CheeseDiva
Directions The night before, combine the milk, oats, blueberries, brown sugar, lemon zest, vanilla, almond extract...
- 3/4 cup nonfat milk
- 1/2 cup old-fashioned rolled oats
- 1/3 cup blueberries
- 1 teaspoon packed light brown sugar
- 1/4 teaspoon finely grated lemon zest
- 1/8 teaspoon pure vanilla extract
- 3 drops pure almond extract
- Kosher salt
- 1 tablespoon toasted sliced almonds
- 2 teaspoons honey or agave nectar
Waffle Iron Croissant Sandwich
By CheeseDiva
Preheat a waffle iron to medium
- 2 croissants (sliced in half)
- 2 eggs (whisked)
- 1/4 pound sliced bacon (cooked & crumbled)
- 1/2 cup shredded cheddar cheese
- 2 scallions (thinly sliced)
- salt & freshly cracked black pepper
- non-stick cooking spray
New England Clam Chowder-Saveur
By CheeseDiva
1. Bring 2 cups water to a boil in a 6-qt
- 10 lb. clams in the shell, preferably cherrystone, scrubbed
- 4 oz. thick-cut bacon, finely chopped
- 2 tbsp. unsalted butter
- 1 tbsp. finely chopped thyme leaves
- 2 medium yellow onions, roughly chopped
- 2 bay leaves
- 2 1/2 lb. new potatoes, cut into 1/4" cubes
- 2 cups heavy cream
- Kosher salt and freshly ground black pepper, to taste
- Oyster crackers and hot sauce, for serving
Chocolate Ganache
By CheeseDiva
Ganache is the French term for the luscious combination of chocolate and cream, and it makes a strategic addition t...
- 14 ounces semisweet or bittersweet chocolate, broken into pieces
- 3 tablespoons espresso, strong coffee or water
- 1 teaspoon vanilla extract
- 1/4 cup sugar (confectioners’, granulated or light brown)
- 3/4 cup heavy cream, preferably not ultrapasteurized
- 1 pinch coarse salt, more to taste
Beer Cheese Dip
By CheeseDiva
Combine cream cheese, ranch mix, cheddar cheese, dry mustard, and chives
- 2 packages of cream cheese, softened
- 1/3 cup beer
- 1 packet of ranch dip mix
- 2 cups cheddar cheese
- 1 teaspoon dry mustard
- 1 tablespoon fresh chives (plus extra for garnish)