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Recipes
Mim's Croutons
By CheeseDiva
Heat saute pan. Add Olive oil--heat the oil
- 1/3 cup extra-virgin olive oil
- 1 loaf (8 to 10 ounces) sourdough bread, cut into cubes -- I try to have some crust on each cube.
- 1 tsp. kosher salt
Ramp Carbonara
By CheeseDiva
First, prep the ramps. Cut the root end off and separate the bulbs from the leaves
- 1 pound spaghetti
- 1 cup chopped pancetta
- 2 tablespoons olive oil
- 1 pound ramps
- 1/3 cup white wine
- 1/2 cup grated parmesan
- 1/4 cup grated pecornio romano
- 1/2 medium sized lemon
- 5 eggs (I used large - if you use extra large - 4 eggs)
Brown Butter and Toffee Chocolate Chip Cookies
By CheeseDiva
Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes
- 1 1 1 cup (2 sticks) unsalted butter
- 2 2 2 cups all-purpose flour
- 1 1 1 teaspoon baking soda
- 3/4 3/4 3/4 teaspoon kosher salt
- 1 1 1 cup (packed) dark brown sugar
- 1/3 1/3 1/3 cup granulated sugar
- 2 2 2 large eggs, room temperature
- 2 2 2 teaspoons vanilla extract
- 2 2 1/4-inch chocolate toffee bars (preferably Skor), chopped into 1/4-inch pieces
- 1 1/2 1 1/2 72% cups chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)
- Flaky sea salt
Spaghetti Carbonara Recipe | SAVEUR
By CheeseDiva
Heat oil in a 12″ skillet over medium-high heat
- 3 tbsp. extra-virgin olive oil
- 4 cloves garlic, peeled and crushed
- 10 oz. pancetta, cut into 1⁄2″-long x 1⁄4″-square strips
- 2 ⁄3 cup white wine
- 1 lb. dried spaghetti
- 2 ⁄3 cup finely grated Parmesan
- 1 ⁄4 cup finely grated pecorino Romano
- 2 tbsp. finely chopped parsley
- 2 eggs
- Kosher salt and freshly ground black pepper, to taste
Scalllion Ginger Paste
By CheeseDiva
Ginger scallion sauce Makes 1 cup; a little goes a long way Active time: 5 minutes
- 1 ounce ginger, peeled and cut into 1/2-inch chunks
- 1 bunch (about 4 ounces) whole scallions, cut into 1-inch lengths
- 1/2 cup oil, preferably peanut or corn (Avoid olive oil and definitely no canola, which, when heated like this, smells like a fish. And not in a good way.)
- Salt
Creamy Boursin Omelette
By CheeseDiva
Melt butter in small non-stick skillet, over medium-high heat
- 1 tablespoon butter
- 2 large eggs
- 3 Tbsp Boursin Light Garlic & Herbs Gourmet Spreadable Cheese
- Salt and pepper to taste
Garlic Potatoes
By CheeseDiva
Directions Cut the potatoes into bite-size pieces and place in a large bowl of cold water (to keep from browning)...
- 1 stick of margarine or butter
- 3 lbs red potatoes
- 2 1/2 tablespoons chopped garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tbs paprika
Mushroom/Chive Sauce:
By CheeseDiva
Saute mushrooms and garlic in olive oil
- 2 T. olive oil
- 3/4 lb. wild mushrooms – sliced
- 3 cloves garlic – sliced
- 1/2 cup wine or chicken stock
- 1/4 cup chopped chives
- 1/2 cup+ heavy cream
Cranberry Apple Pecan Wild Rice Pilaf
By CheeseDiva
Bring broth, apple juice Dijon, 1 tablespoon butter, salt, pepper, dried thyme, oregano, parsley and bay leaf to a ...
- 1 1/2 cups low sodium chicken broth
- 1 1/2 cups apple juice - I used Sparkling Apple Cider
- 1 tablespoon Dijon mustard
- 3 tablespoons butter, divided
- 1/2 tsp EACH salt, dried parsley
- 1/4 tsp EACH pepper, dried oregano, dried thyme
- 1 bay leaf
- 2 cup wild rice blend, rinsed and drained - I like Lundberg's
- 1/2 large onion, diced
- 2 Fuji or honeycrisp apple, chopped
- 3 garlic cloves, minced
- 1-2 teaspoons apple cider vinegar (to taste)
- 1/2 cup dried cranberries- I used Craisins
- 1 cup rough chopped pecans, toasted
- fresh thyme
- fresh parsley
Skillet S'Mores
By CheeseDiva
Instructions Preheat the oven to 450
- 1 cup chocolate chips
- 8 large marshmallows
- graham crackers for dipping