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Recipes
Tarte Normande aux Pommes
By CheeseDiva
Julia Child’s Custard Apple Tart adapted from Mastering the Art of French Cooking, Vol
- An 8-inch partially baked pastry shell placed on a baking sheet*
- 2 Granny Smith apples
- 1/3 cup sugar**
- 1/2 teaspoon cinnamon
- Custard
- 1 egg
- 1/3 cup sugar**
- 1/4 cup all purpose flour
- 1/2 cup whipping cream
- 3 Tablespoons Calvados or cognac
- 1 Tablespoon confectioners sugar
Buttermilk Brined Fried Chicken
By CheeseDiva
Place chicken pieces in a bowl and toss them with buttermilk, 2 tablespoons salt and a healthy grind of black peppe...
- 1 chicken, approximately 3 to 3 1/2 pounds, cut into 10 pieces (or use a mix of thighs and drumsticks)
- 3 to 4 cups buttermilk
- 3 tablespoons kosher salt, more as needed
- 2 teaspoons ground black pepper, more as needed
- 1 1/2 cups all-purpose flour
- 3 cups peanut oil, lard or a neutral oil like canola, more as needed
Skillet Biscuits - Gordoni's
By CheeseDiva
Preheat the oven to 450 degrees and grease a baking sheet or cast-iron skillet
- 2 cups all-purpose flour, plus more for kneading
- 1 + tablespoon baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 8 tablespoons unsalted butter, cold (1 stick),grate for ease in mixing
- 3/4 cup half-and-half or buttermilk - buttermilk preferred
***Dude's Beef Tartare
By CheeseDiva
1. In a chilled mixing bowl, mash the anchovies and garlic with a fork to make a paste
- 4 anchovy fillets
- 1/2 cup minced red onions (2T+)
- 2 teaspoon drained, chopped capers
- 2 large egg yolks
- 1 tablespoons Dijon mustard
- 4 teaspoons olive oil
- Dash Worcestershire sauce
- 1 pound beef tenderloin, freshly ground - Costco Filet Mignon - cut with knife is best (10 oz.)
- Kosher salt and cracked black pepper
- 8 slices toasted Crostini
- 2 Tablespoon chopped fresh flat-leaf parsley
- Lemon juice to taste
Pancetta Cream
By CheeseDiva
1. Heat a large skillet over medium heat
- 1 TBS olive oil
- 4 cloves garlic, thinly sliced
- 1 1/2 oz pancetta, chopped
- 1/2 cup dry white wine
- 1 cup chicken stock
- 2 TBS Mascarpone cheese
- 2 TBS water
- 2 tsp flour
Cheesy Baked Chicken
By CheeseDiva
Preheat oven to 375º F. Season chicken breasts generously with salt and pepper and place in a large baking dish
- 6 boneless, skinless chicken breasts
- 1 1/2 cups sharp cheddar cheese, grated
- 3/4 cup whole milk
- 1/2 cup parmesan cheese, grated
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 tablespoons whole grain mustard
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground pepper, to taste
Zuni Bread Salad - warm Panzanella
By CheeseDiva
Brush the bread all over with olive oil
- 4 cups cube sourdough - I try to have an edge of crust on each piece.
- 6 to 8 tablespoons mild-tasting olive oil
- 1-1/2 tablespoons Champagne vinegar or white wine vinegar
- Salt and freshly cracked black pepper
- 1 tablespoon dried currants
- 1 teaspoon red wine vinegar, or as needed
- 1 tablespoon warm water
- 2 tablespoons pine nuts
- 2 to 3 garlic cloves, slivered
- 1/2 cup slivered scallions (about 4 scallions), including the green part
- 2 tablespoons lightly salted Chicken Stock {page 58} or lightly salted water
- A few handfuls of arugula, frisée, or red mustard greens, carefully washed and dried
Garlic Confit
By CheeseDiva
Cook’s note: Bring garlic confit to room temperature before using, as the oil will firm up when refrigerated
- . 3 cups unpeeled garlic cloves (about 112 cloves)
- . 3 cups extra virgin olive oil
Caramel Apple Brie Quesadillas
By CheeseDiva
Gooey brie quesadillas stuffed with thinly sliced apples and topped with an easy 2-ingredient caramel sauce
- 14 Werther's Original® Baking Caramels, unwrapped
- 1 Tablespoon heavy cream, half-and-half, or full fat milk
- butter or oil, for the pan
- 4 whole wheat tortillas (I use 8 or 9 inch flour tortillas)
- 4-6 ounces brie, sliced (rind removed)*
- 1 small apple, thinly sliced
Sesame Ginger Chicken
By CheeseDiva
For the chicken marinade: In a mixing bowl, combine the chicken with the sesame oil, sugar, soy sauce and pepper
- 2 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 6 tablespoons sesame oil
- 2 1/2 tablespoons sugar
- 2 tablespoons soy sauce
- 1 teaspoon cracked black pepper
- 1 cup plus 2 tablespoons cornstarch
- Vegetable or peanut oil
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 4 tablespoons Chinese Shoaxing rice wine
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 2 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons honey
- 1 tablespoon sambal chili sauce
- 1 tablespoon Thai chili sauce
- 1 lemon, zest and juice
- Toasted sesame seeds, for garnish
- Scallions, thinly sliced on an angle, for garnish
- Rice, for serving