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Recipes
Ina's Italian Wedding Soup
By CheeseDiva
Preheat the oven to 350 degrees F
- 3/4 pound ground chicken
- 1/2 pound chicken sausage, casings removed
- 2/3 cup fresh white bread crumbs
- 2 teaspoons minced garlic (2 cloves)
- 3 tablespoons chopped fresh parsley leaves
- 1/4 cup freshly grated Pecorino Romano
- 1/4 cup freshly grated Parmesan, plus extra for serving
- 3 tablespoons milk
- 1 extra-large egg, lightly beaten
- Kosher salt and freshly ground black pepper
- 2 tablespoons good olive oil
- 1 cup minced yellow onion
- 1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
- 3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
- 10 cups homemade chicken stock
- 1/2 cup dry white wine
- 1 cup small pasta such as tubetini or stars - Orzo?
- 1/4 cup minced fresh dill
- 12 ounces baby spinach, washed and trimmed
Burnt-Caramel Custards
By CheeseDiva
Preheat oven to 300°F. Place cream in a medium saucepan; scrape in seeds from vanilla bean and add pod
- 1 quart heavy cream
- 1 vanilla bean, split lengthwise
- 3/4 cup plus 4 tablespoons sugar, divided
- 6 large egg yolks, room temperature
- Pinch of kosher salt
- Whipped cream (for serving; optional)
- Flaky sea salt (such as Maldon, for serving; optional)
Pistou
By CheeseDiva
In a large mortar, pound the garlic with the salt to a paste
- 1 tablespoon crushed garlic
- 1 teaspoon kosher salt
- 4 1/2 cups basil leaves, torn into pieces (2 ounces)
- 1/4 cup coarsely grated plum tomatoes
- 1/4 cup extra-virgin olive oil
- 1 cup finely grated Mimolette or slightly aged Gouda (3 ounces)
Chicken Cornbread Tamale Pie
By CheeseDiva
Preheat oven to 400º. Prepare cornbread base: In a medium bowl, combine corn muffin mix, sour cream, creamed corn ...
- 1 box JIFFY corn muffin mix
- 1/2 c. sour cream
- 1/2 c. corn kernels (canned, fresh, or frozen)
- 1 large egg
- Cooking spray, for skillet
- 1 tbsp. extra-virgin olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. Taco Seasoning
- 2 c. Shredded chicken
- 3/4 c. enchilada sauce, divided
- 1 c. shredded Cheddar
- 1 c. Shredded Monterey Jack
- Chopped fresh cilantro, for garnish
Blueberry-Poppy Seed Squares (Borůvkový Koláč)
By CheeseDiva
1. Heat oven to 350°. Butter and flour a 9" x 13" metal baking pan; set aside
- 20 tbsp. unsalted butter, softened, plus more for pan
- 3 cups flour, plus more for pan
- 1 1/2 cups sugar
- 3/4 tsp. kosher salt
- 1/4 tsp. vanilla
- 4 cups blueberries
- 2 tbsp. fresh lemon juice
- 1/2 tsp. ground cinnamon
- 1 1/2 cups ground poppy seeds (available at Kalustyan's)
- 1/2 cup heavy cream
Seared Foie Gras w/ Jumbo Shrimp
By CheeseDiva
Shell the shrimp and make a small incision running down the back
- 1 slice (40/60g) of Rougié flash frozen duck foie gras
- 2 large prawns
- olive oil as needed
- 1 lemon
- salt, pepper, fresh thyme (to taste)
Bacon and Potato Frittata with Greens
By CheeseDiva
Set oven rack about 6 inches from the heat source and preheat the oven's broiler
- 6 slices bacon, chopped
- 1 potato, peeled and sliced into thin 1-inch pieces
- 2 tablespoons water, or as needed
- 1 clove garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- salt and ground black pepper to taste
- 1 bunch Swiss chard, chopped
- 8 eggs, beaten
- 1/3 cup grated Parmesan cheese
Perfect Neapolitan Pizza Dough
By CheeseDiva
Doppio zero or "00" flour, a fine Italian flour, is available at specialty food shops and online at amazon
- 1 3/4 pounds “00” flour (5 1/2 cups; see Note), plus more for dusting
- .75 grams active dry yeast (1/2 teaspoon; see Note)
- 2 cups warm water
Fromage Fort
By CheeseDiva
1. Preheat the oven to 350°F
- 1 baguette
- 2 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1 clove garlic, chopped
- 8 ounces mixed cheeses, finely chopped
- 1 tbsp parsley, chopped
- 1 tsp thyme, chopped
- 1/4 cup white wine
- 1/4 tsp freshly ground pepper
- A handful of parsley leaves for garnish (optional)
Chicken-Fried Chicken With Cream Gravy
By CheeseDiva
Boneless, skinless chicken thighs are juicier and more flavorful than white meat
- For the Chicken:
- 2 tablespoons paprika
- 2 tablespoons freshly ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1/2 teaspoon cayenne pepper
- 4 boneless, skinless chicken thighs (about 4 ounces each), or 2 boneless, skinless chicken breasts (about 8 ounces each), cut and pounded into 4 cutlets (see note above)
- 1 cup buttermilk
- 1 large egg
- 1 tablespoon plus 2 teaspoons kosher salt, divided
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 4 cups vegetable shortening or peanut oil, for frying
- For the Cream Gravy:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped (about 3/4 cup)
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 3/4 cup heavy cream
- Kosher salt and freshly ground black pepper