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Recipes
Risotto alla Milanese--Saveur
By CheeseDiva
Heat stock and saffron in a 2-qt
- 6 cups chicken stock
- 1 tbsp. saffron threads
- 3 tbsp. unsalted butter
- 2 small yellow onions, minced
- 2 cups Arborio rice
- 1 cup dry white wine
- 2 oz. raw bone marrow (optional)
- 1 ⁄2 cup grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
Purses
By CheeseDiva
Use this idea -- not necessarily this recipe
- 2 cups diced tomatoes
- 1/2 cup julienned red onions
- 1 tablespoon fresh minced parsley
- 1 tablespoon fresh minced thyme
- 1 teaspoon ground cumin
- 1 teaspoon celery salt
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- Oil, for deep frying
- Twelve 5-inch square egg roll wrappers
- 1 1/2 cups shredded mozzarella
- 1/4 cup cornstarch
- Shredded Parmesan, for garnish
Frittata Caviar Bites
By CheeseDiva
In a non-stick 10-inch saute pan over medium-high heat, heat the butter
- 1 tablespoon butter
- 1 cup wild mushrooms
- 6 eggs
- 1/4 cup heavy cream
- Salt
- Pepper
- 1/2 cup grated Gruyere
- 1/2 cup creme fraiche
- 2 tablespoons chopped chives
- Sevruga caviar or black inexpensive Romanoff.
****Ann Marie's Scones - Bath 2015
By CheeseDiva
Mix flour and butter by hand
- 8 oz. self rising flour
- 2 oz. butter
- 1/4 pint of: 1 egg, 2/3 milk, 1/3 water
- 1 tsp. caster sugar
- Sprinkle salt
Warm Tunisian Orange cake
By CheeseDiva
Mix the breadcrumbs with the sugar, almonds and baking powder
- Citrus Syrup:
- 40 g slightly stale breadcrumbs-1 1/2 oz.
- 200 g caster sugar 7 oz.
- 100 g ground almonds 3 1/2 oz
- 1 level tsps baking powder
- 200 ml sunflower oil 7 fl.oz.
- 4 eggs
- zest of 1 large unwaxed orange, finely grated
- zest of 1/2 unwaxed lemon, finely grated
- 4 tbsp.juice of 1 unwaxed orange
- 2 tbsp.juice of 1/2 unwaxed lemon
- 75 g sugar - 3 oz.
- 6 cloves
- 1 cinnamon stick
- 2 star anise
Eggplant Parmigiana - Alex GUARNASCHELLI
By CheeseDiva
I really think this is what I would eat for my last meal on Earth
- The Sauce:
- 1 /4 cup extra-virgin olive oil
- 3 medium yellow onions, peeled, halved, and cut into thin slices
- 6 cloves garlic, peeled and grated
- Kosher salt
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon granulated sugar
- 3 (28-ounce) cans San Marzano whole plum tomatoes
- The Eggplant:
- 2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds)
- 1 /2 cup all-purpose flour
- Freshly ground black pepper
- 5 large eggs
- 3 tablespoons whole milk
- 4 cups Italian-style breadcrumbs
- 1 tablespoon dried oregano
- 1 tablespoon fresh thyme leaves
- Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups
- 1 1/2 pounds mozzarella cheese, cut into thin slices
- 1 /2 cup grated Parmesan
- 1 pound provolone cheese, grated
- 2 handfuls fresh basil, leaves only, torn
Risotto With Spring Peas, Ham & Fontina
By CheeseDiva
Place the olive oil and half the butter in a heavy bottomed saucepan and heat until sizzling over medium heat
- 2 Tablespoons Olive Oil
- 4 Tablespoons Butter, Divided
- 1/3 Cup Finely Chopped Onion (About 1/2 Medium)
- 1 1/2 Cups Arborio Rice
- 1/2 Cup Dry White Wine
- 4 Cups Low Sodium Chicken or Vegetable Broth, Kept Warm
- 1 Cup Shelled Baby Peas (See Notes Above)
- 1 Cup Finely Diced Ham (About 4 Ounces)
- 1 Cup Grated Fontina Cheese
- 1 Tablespoon Grated Lemon Zest
- 2 Tablespoons Finely Chopped Basil Leaves
- Kosher Salt and Freshly Ground Black Pepper
Crab Louis
By CheeseDiva
Make dressing: Whisk together mayonnaise, chili sauce, scallion, green olives, lemon juice, Worcestershire sauce, ...
- 1 cup mayonnaise
- 1/4 cup ketchup-based chili sauce
- 1/4 cup minced scallion
- 2 tablespoons minced green olives
- 2 teaspoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon bottled horseradish
- Salt and pepper to taste
- 1 1/2 lb jumbo lump crabmeat
- Iceberg lettuce, shredded
- Capers
- Tomato wedges
- Hard-boiled egg
- Lemon
Santa Hat Strawberry Brownies
By CheeseDiva
Assemble like picture
- Strawberries
- Brownies
- Whipped Cream
Fried Polenta, Asparagus, Hen Egg, and Spicy Goat Cheese
By CheeseDiva
Lightly oil a quarter sheet pan
- 2 cups vegetable oil (for frying), plus more for greasing pan
- 1 cup chopped yellow onion (about 1 medium-size onion)
- 1 cup coarsely ground cornmeal
- 2 teaspoons sugar
- Salt, to taste
- Ground black pepper, to taste
- 4 cups chicken stock
- 1/4 cup heavy cream
- 1 cup milk
- 1/2 cup heavy cream
- 4 ounces soft fresh goat cheese (Coté prefers the fresh goat cheese from Pure Luck Dairy in Texas)
- Cayenne pepper, to taste
- 1 garlic clove, finely chopped
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 pound asparagus, trimmed of tough ends
- 6 fresh eggs
- Fresh parsley, roughly chopped, for garnish