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Recipes
Croques Meurice
By CheeseDiva
Preheat the oven to 375°
- Sixteen 1 1/2-inch cubes of crustless white Pullman bread- use Hawaiian rolls
- 4 tablespoons unsalted butter, 2 tablespoons melted
- 2 tablespoons all-purpose flour
- 1 /3 cup whole milk
- 4 ounces Comté or Gruyère cheese, shredded (1 1/2 cups)
- 1 /4 cup finely diced baked ham
- Pinch of freshly grated nutmeg
- Kosher salt and freshly ground pepper
- How to Make It
- Step 1
- Step 2
Red Velvet Bundt Cake with Cinnamon- Cream Cheese Glaze
By CheeseDiva
1. Preheat oven to 350 degrees F
- CAKE:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 3/4 cups granulated white sugar
- 2 1/2 cups cake flour
- 1 1/4 teaspoons salt
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 1/2 teaspoons vinegar
- 1 1/2 teaspoons unsweetened cocoa powder
- 1 ounce red food coloring (use 2 ounces if you desire a deeper red color)
- GLAZE:
- 2 cups powdered sugar
- 1/2 cup (4 ounces) softened cream cheese
- 1/2 teaspoon of ground cinnamon
- 1 to 2 tablespoons milk (to thin out)
French Melt (Grilled Cheese With Caramelized Onion and Comté)
By CheeseDiva
1. Heat 1 tablespoon in a large non-stick of cast iron skillet over medium-low heat until melted
- 4 tablespoons butter, divided
- 2 medium onions, thinly sliced
- Kosher salt and freshly ground black pepper
- 4 slices crusty country-style bread
- 4 ounces Comté or gruyere cheese, sliced
Loaded Tater Tot Waffles
By CheeseDiva
I would add an egg on top!
- 4 scallions, cut into 1-inch pieces
- Flaky sea salt
- 8 ounces thick-cut smoked bacon, cut into ½-inch pieces
- 1 32-ounce bag tater tots (preferably Ore-Ida), room temperature
- 3 ounces sharp cheddar, coarsely grated (about ¾ cup)
- Sour cream and cilantro leaves with tender stems (for serving)
- Fried or scrambled Eggs - optional
Roasted White Chocolate
By CheeseDiva
Chop the white chocolate and spread it on a parchment paper-lined baking sheet
- 1 lb. white chocolate (at least 20 percent cocoa butter)
Cinnamon Pancetta Carbonara
By CheeseDiva
Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes
- 4 slices bacon, chopped
- 4 slices pancetta, chopped
- 1/4 teaspoon ground cinnamon
- 2 cups whipping cream
- 1 1/2 cups freshly grated Parmesan
- 6 large egg yolks
- 18 ounces fresh fettuccine
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh chives
Classic Potato Gratin--Saveur
By CheeseDiva
Preheat oven to 325°. Cut 1 garlic clove in half and rub the inside of a 3-qt
- 5 garlic cloves, divided
- 1 tablespoon unsalted butter, room temperature
- 2 medium shallots, quartered through root ends
- 2 1/2 cups heavy cream
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon thyme leaves, plus more
- 4 pounds russet potatoes, scrubbed, very thinly sliced on a mandoline
- 3 ounces Gruyère, finely grated
- 1 ounce Parmesan, finely grated
Eggs Baked in Avocado
By CheeseDiva
Adjust oven rack to middle position and preheat to 450°F
- 4 avocados
- 8 eggs
- 2 limes
- Kosher salt and freshly ground black pepper
- Chopped cilantro, optional
- Sliced scallions, optional
- Sliced chilies, optional
- Warm flour or corn tortillas
Grace Neill's Chocolate and Guinness Brownies
By CheeseDiva
Preheat the oven to 375 degrees
- 4 eggs
- 3/4 c superfine sugar or granulated sugar
- 8 oz bittersweet chocolate, chopped
- 4 oz white chocolate, chopped
- 6 Tbsp unsalted butter
- 3/4 c all purpose flour
- 3/4 c cocoa powder
- 1 1/4 c guinness stout
- confectioners' sugar, for dusting
Italian Hot Chocolate
By CheeseDiva
Combine the milk and cocoa powder, little by little, whisking along the way to get rid of any lumps
- 125 ml warm milk
- 35 grams of bittersweet cocoa powder
- 20 grams of sugar (about one heaped tablespoon of sugar), o