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Recipes
Crepes Lorraine
By CheeseDiva
Instructions For the crepes, mix together the flour, milk, eggs, oil and salt, and whisk well
- 1 cup flour
- 2 eggs
- 1/4 tsp. salt
- 1 1/2 cups milk
- 1 Tbsp. cooking oil
- Butter for the pan
- 1 green onion, diced
- 2 cups shredded swiss cheese or half swiss and half cheddar
- 1/8 tsp. pepper
- 1 Tbsp. chopped fresh parsley
- 10 slices bacon, fried and crumbled
- 1 egg
- 1/3 cup sour cream
- Pinch of nutmeg
- Parsley for garnish
Alevropita (Greek Egg, Feta, and Herb Tart) Recipe | SAVEUR
By CheeseDiva
Heat oven to 425°. Grease a baking sheet with butter
- 2 tbsp. unsalted butter, melted, plus more
- 4 sheets phyllo dough
- 1 1⁄2 cups milk
- 5 eggs
- 1 lb. ricotta, drained
- 12 oz. crumbled feta
- 1 tbsp. finely chopped oregano
- 2 tsp. finely chopped thyme
- 1 ⁄2 tsp. crushed red chile flakes
The Best No-Knead Cinnamon Bun Recipe
By CheeseDiva
1 room temperature egg, lightly beaten Melt the butter in the microwave and set aside to cool
- BUNS
- 1 CUP + 2 TABLESPOONS + 1 TEASPOON MILK
- 1 TEASPOON ACTIVE DRY YEAST
- 2 1/4 CUPS BREAD FLOUR
- 1/2 TEASPOON SALT
- 1/4 CUP SUGAR
- 2 TABLESPOONS + 2 TEASPOONS BUTTER
- 1 ROOM TEMPERATURE EGG, LIGHTLY BEATEN
- FILLING
- 1/2 CUP BROWN SUGAR, PACKED
- 2 TABLESPOONS GROUND CINNAMON
- 1 TABLESPOON FLOUR
- 1/4 CUP BUTTER, AT ROOM TEMPERATURE
- FROSTING
- 4 OUNCES WHIPPED CREAM CHEESE (ABOUT A CUP)
- 2 TABLESPOONS ROOM TEMPERATURE BUTTER
- 1/4 CUP SUGAR
- 1 cup + 2 tablespoons + 1 teaspoon milk
SEAREDFOIE GRAS W/ BALSAMIC REDUCTION
By CheeseDiva
Add the first 4 ingredients into a saucepan and reduce on medium heat, until only about a cup of liquid remains
- 1 quart veal or chicken stock (low-sodium)
- 1/4 cup aged balsamic vinegar
- 2 tbsp red currant jelly
- 12 small dried mission figs, quartered
- salt and pepper to taste
- 4 slices grade "A" foie gras (2 to 3 ounces each)
- 4 slices white bread, crust trimmed, toasted
Bacon and Mushroom Spaetzle
By CheeseDiva
In a small pot on medium-high heat, add olive oil, garlic, shallots, bacon and sauté until bacon caramelizes, 5-7 ...
- 5 slices of bacon, sliced thin
- 2 cups of sliced crimini mushrooms
- 1 tablespoon of olive oil
- 2 shallots, minced
- 1 clove of garlic, minced
- 1/3 cup dry white wine
- 1 and 1/2 cup of heavy cream
- Salt and freshly ground black pepper
- 2 ounces grated Gruyere cheese
Chicken Walnut Puff Pastry
By CheeseDiva
Instructions Preheat the oven to 400F
- 1 chicken breast, cut into four large pieces
- 3 sheets puff pastry, thawed, each cut into 8 squares
- 1 egg, lightly whisked
- 1 cup chopped walnuts
- 4-5 green onions, chopped
- 1/2 cup low fat mayonnaise (add more if desired)
- 3/4 cup plain Greek yogurt
- 1 1/2 tsp salt
- 1 tsp black pepper
Honey-Balsamic Sauce for Lamb
By CheeseDiva
In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey
- 1/3 cup balsamic vinegar
- 1 garlic clove
- 2 tablespoons honey
- 3/4 cup vegetable or canola oil
- Kosher salt and freshly ground black pepper
Stephen Markwick’s Provençal Fish Soup
By CheeseDiva
The key thing is to get the right kind of bones – you don’t want bones from oily fish like mackerel and even p...
- 1 kg (2lb 4 oz) fish heads, bones and trimmings (see above)
- 1 onion
- 1 leek, trimmed and washed
- A stick of celery
- Any fennel trimmings
- Parsley stalks
- 2 tbsp olive oil and a good knob of butter
- A few black peppercorns
- A couple of bay leaves
Omelette Roulée (Rolled Omelette)-Julia Child’s
By CheeseDiva
Any time I’ve made omelettes in the past, I’ve kept the heat low, let the eggs set for a while, added the filli...
- 2-3 eggs
- spoonful of water
- pinch of salt
- dash of pepper
Cognac Risotto-Ben's
By CheeseDiva
1. Melt 2 tbsp. butter in a medium skillet over medium-high heat
- 4 tbsp. butter
- 15 small white mushrooms, cleaned, trimmed, and quartered
- 2/3 cup cognac
- 3/4 cup heavy cream
- 7 cups chicken stock
- 1 tbsp. extra-virgin olive oil
- 4 medium shallots, peeled and minced
- 1 3/4 cups arborio rice
- 1/3 cup freshly grated parmigiano-reggiano
- Salt and freshly ground black pepper
- 2 tbsp. chopped fresh parsley