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Recipes
Cubano (Cuban Ham and Cheese Sandwich)
By CheeseDiva
Spread mayonnaise on bottom half of roll and top with pork, ham, cheese, and pickle chips
- 2 tbsp. mayonnaise
- (1) 8" Cuban roll, split
- 1 ⁄2 cup leftover roast pork shoulder, shredded
- 3 slices deli ham
- 3 slices Swiss cheese
- 10 dill pickle chips
- 1 tbsp. yellow mustard
- 1 tbsp. canola oil
Shrimp Bisque with Bourbon
By CheeseDiva
This flavorful soup, garnished with shrimp, makes a good introduction to any meal
- 2 pound(s) large shrimp
- 2 tablespoon(s) olive oil
- 2 teaspoon(s) salt
- 1/2 teaspoon(s) fresh-ground pepper
- 1/4 cup(s) bourbon
- 3 tablespoon(s) bourbon
- 3 tablespoon(s) unsalted butter
- 3/4 cup(s) celery, chopped
- 3/4 cup(s) fennel, chopped
- 1 large onion, chopped
- 3 clove(s) garlic, chopped
- 3 tablespoon(s) tomato paste
- 2 tablespoon(s) all-purpose flour
- 1/2 cup(s) white wine
- 1/2 cup(s) low-sodium chicken broth
- 1/2 cup(s) basmati rice
- 1/2 teaspoon(s) (each) dried rosemary and thyme
- 8 tablespoon(s) heavy cream
Baked Chicken Tenders
By CheeseDiva
Make the dip: Mix yogurt, chives, parsley, dill, lemon juice and garlic in a small bowl; season with salt and plent...
- 1 1/2 cups full-fat Greek yogurt, labneh or sour cream
- 1/4 cup finely chopped chives
- 1/4 cup finely chopped parsley
- 2 tablespoons finely chopped dill
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, finely grated or chopped
- Kosher salt and freshly ground pepper
- 1 1/2 pounds boneless, skinless chicken breasts
- Kosher salt and freshly ground pepper
- 1 cup all-purpose flour
- 2 teaspoons smoked paprika
- 2 large eggs, beaten to blend
- 2 cups bread crumbs (preferably panko or other coarse bread crumbs)
- 3 tablespoons olive oil
Gorgonzola Cream Sauce Recipe | SAVEUR
By CheeseDiva
Combine cream and cheeses in a 12” skillet over medium; bring to a simmer and cook, stirring occasionally, until ...
- 2 cups heavy cream
- 4 oz. Gorgonzola Dolce, crumbled (about 3/4 cup), plus more for garnish
- 1 ⁄3 cup finely grated Parmigiano-Reggiano
- Freshly grated nutmeg, to taste, plus more for garnish
- Kosher salt, to taste
- 1 ⁄2 cup lightly toasted walnut halves, coarsely chopped, for garnish
Tortilla Española
By CheeseDiva
Fill a large pot with 3 quarts of cold water and season with kosher or sea salt
- 3 lbs potatoes, such as Yukon Gold, scrubbed and patted dry but not peeled
- 1 large Spanish onion or 2-3 medium yellow onions
- 12 large eggs
- 1 tablespoon smoked spanish paprika
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Kosher salt
Sausage Fennel Stuffing
By CheeseDiva
In a 10- to 12-inch heavy skillet cook sausage over moderately high heat, stirring and breaking up lumps with a for...
- 1 pound Aidell's chicken apple sausage, casing discarded
- 1/2 stick (1/4 cup) unsalted butter
- 2 medium-large onions, chopped fine
- 1 1/2 pounds fennel bulbs (sometimes called anise, about 2 medium), stalks trimmed flush with bulbs and bulbs chopped fine (about 4 1/2 cups)
- 2 teaspoons fennel seeds, chopped fine
- 1/4 cup Pernod or other anise-flavored apéritif - red wine ok - optional
- 2 teaspoons dried thyme, crumbled
- 2 teaspoons dried tarragon, crumbled
- 5 cups corn bread for stuffing or packaged corn bread stuffing
- 8 oz. chicken stock or 4 beaten eggs -- pour over before baking
Afghani Bolani – Potato, Green Onion, and Cilantro Stuffed Flatbread
By CheeseDiva
InstructionsFor the dough:Combine flour, salt, and oil in the bowl of a food processor
- For the filling:
- 1 1/2 pounds potatoes (680g)
- 2 cups, packed sliced green onion (140g)
- 2 cups, packed cilantro (60g)
- 1 /2 cup chopped green pepper (60g) or to taste
- 1 teaspoon black pepper
- 1 teaspoon salt or to taste
- 2 tablespoons olive oil
- Additional oil for shallow frying ( I use canola)
- For the dough:3 1/2 cups all-purpose flour (580g)1 teaspoon salt2 tablespoons oil (I use canola)1 1/4 cups water (300g)
Beuree Blanc
By CheeseDiva
Place shallots, wine and lemon juice in a small pan
- 6 tbsp shallots, minced
- 6 tbsp dry white wine
- 2 tbsp fresh lemon juice
- 1/2 tub 8oz Meadow Butter
- pinch of salt and pepper
Buche de Noel | SAVEUR
By CheeseDiva
For the Cake: Preheat oven to 375°
- For the Roulade Cake and Filling
- 14 tbsp. unsalted butter, softened, divided
- 8 oz. bittersweet chocolate, finely chopped
- 1 cup heavy cream
- 7 egg whites
- 8 tbsp. sugar, divided
- 2 tbsp. dark rum
- 4 oz. semisweet chocolate
- 3 egg yolks
- For the Chocolate Ganache Icing and Decoration
- 12 oz. semisweet chocolate
- 8 tbsp. unsalted butter
- 2 ⁄3 cup heavy cream
- Meringue Mushrooms
- 1 ⁄2 cup confectioners' sugar
MAINE CRABMEAT FONDUE
By CheeseDiva
Preheat oven to 350 degrees F
- 8 ounces crabmeat, preferably from Maine
- 3/4 cup mayonnaise
- 1 medium onion, chopped
- 1 cup grated Asiago
- Paprika
- 1 French baguette
- 1/2 cup olive oil
- 2 fresh garlic cloves
- Salt and freshly ground black pepper