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Recipes
Fallen Chocolate Cake
By CheeseDiva
Preheat oven to 350°. Lightly butter springform pan and dust with sugar, tapping out any excess
- ½ cup (1 stick) unsalted butter, cut into 1” pieces, plus more, room temperature, for pan
- ¾ cup plus 2 Tbsp. sugar, divided, plus more for pan
- 10 ounces semisweet or bittersweet chocolate (61%–72% cacao), coarsely chopped
- 2 tablespoon vegetable oil
- 6 large eggs
- 2 tablespoon natural unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¾ teaspoon kosher salt
- cake
- topping1 cup chilled heavy cream½ cup mascarpone3 tablespoon powdered sugar
Bacon and Shrimp Fried Rice
By CheeseDiva
Stir rice and egg in a bowl; set aside
- 1 egg
- 1 tbsp. toasted sesame oil
- 1 tsp. Chinese chile bean paste (tobanjan)
- 2 cloves garlic, minced
- 1 (1”) piece ginger, peeled and minced
- 1 ⁄4 cup bean sprouts
- 3 tbsp. frozen peas
- 4 medium shrimp, peeled and deveined, roughly chopped
- 1 tbsp. sake
- 1 tbsp. soy sauce
- 2 slices bacon, cooked until crisp and roughly chopped
- 1 scallion, minced
Buttermilk Salad Dressing
By CheeseDiva
Mix together
- 1 1/2 teaspoons dry mustard
- 3 tablespoons seasoned rice wine vinegar
- 5 tablespoons extra virgin olive oil
- 9 tablespoons buttermilk
- 1 tablespoon finely chopped shallot
- 1 tablespoon chopped fresh dill or 1 1/2 teaspoons dried dill
- freshly ground black pepper, to taste
Creme Brulee Doughnuts
By CheeseDiva
In a small bowl, dissolve the yeast in warm water and leave to sit for 5 minutes
- SUGAR GLAZE:
- 1/2 to 3/4 cups icing sugar
- 1 tablespoons water
- splash of vanilla extract
- YEAST-RAISED DOUGHNUTS (yields 30-35 doughnuts):
- 3/4 cup scalded milk
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 (.25 ounce) envelope active dry yeast
- 1/4 cup warm water
- 4 cups sifted all-purpose flour
- 1/3 cup butter or margarine
- 2 eggs, beaten
- OPTIONAL: 1 teaspoon freshly grated nutmeg
- VANILLA CUSTARD FILLING:
- 2 1/2 cups of milk
- 3 eggs
- 6 tablespoon of sugar
- 4 tablespoon of cornflour
- 6 drops of vanilla extract
- 1/2 teaspoon salt
Onion and Bacon Tart Recipe | SAVEUR
By CheeseDiva
Heat bacon in a 12″ skillet over medium-high heat, and cook, stirring occasionally, until fat renders and bacon i...
- 6 oz. slab bacon, cut into 1⁄4″ matchsticks
- 4 tbsp. unsalted butter
- 2 medium yellow onions, thinly sliced lengthwise
- Kosher salt and freshly ground black pepper, to taste
- 1 1⁄2 cups flour
- 2 tsp. dry mustard
- 1 1⁄4 cups milk
- 3 eggs, lightly beaten
Grand Marnier Souffle
By CheeseDiva
My Dad LOVED this souffle! Sometimes he would call his favorite restaurant to order one, and, we would drive down
- 3/4 stick (6 tablespoons) unsalted butter plus additional for buttering ramekins
- 1 cup sugar plus additional for coating ramekins
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 cup whole milk
- 7 large egg yolks
- 1/4 teaspoon vanilla
- 1/8 teaspoon orange oil*
- 2 tablespoons Grand Marnier
- 8 large egg whites
- Creme Anglaise
- 1 cup half-and-half
- 1/2 cup heavy cream
- 2 large egg yolks
- 3 tablespoons sugar
- 1 teaspoon cornstarch
Biscuits - Pies-N-Thighs
By CheeseDiva
To make ahead, freeze the cut-out biscuits in plastic bags
- baking powder
- kosher salt
- sugar
- baking soda
- all-purpose flour, plus more
- (3 sticks) chilled unsalted butter, cut into pieces
- chilled buttermilk
- large egg, beaten to blend
Polenta Crusted Scallops
By CheeseDiva
Method: Place fennel bulbs along with the chopped shallots, garlic, bay leaf and a sprig of thyme in a pot just lar...
- 4 heads baby fennel, cleaned, 1 tablespoon fronds reserved
- 3 shallots, 2 chopped + 1 minced
- 2 cloves garlic, chopped
- 1 bay leaf
- 1 sprig thyme
- 3 large heirloom tomatoes
- 1 cup sweet yellow corn kernels
- 1 cup cleaned spinach leaves
- 2 cups good quality red wine
- 1 cup olive oil
- 2 teaspoons fennel seeds (toasted until fragrant)
- 2 tablespoons truffle oil
- 1 cup polenta
- 12 very large scallops, side muscle removed
- 1 tablespoon chives
Kibbeh (Beef and Bulgur Wheat Meatballs) Recipe | SAVEUR
By CheeseDiva
For the filling: Heat oil in a 12" skillet over medium heat
- For the Filling
- 1 tbsp. olive oil, plus more to garnish
- 1 medium yellow onion, roughly chopped
- 8 oz. ground beef sirloin
- 1 tsp. kosher salt
- 1 ⁄4 tsp. ground allspice
- 1 ⁄4 tsp. ground cinnamon
- 1 ⁄4 cup pine nuts, toasted
- 1 tbsp. ground sumac, plus more to garnish
- For the Shell
- 1 1⁄2 cups fine bulgur
- 1 tbsp. kosher salt
- 1 ⁄2 tsp. ground allspice
- 1 ⁄2 tsp. ground cinnamon
- 1 ⁄4 tsp. ground black pepper
- 1 small yellow onion, finely chopped
- 1 1⁄2 lb. lamb shoulder, trimmed of all fat and sinew
- Canola oil, for frying
- Plain yogurt, for serving
- Mint leaves, to garnish
Spaghetti Boats
By CheeseDiva
1. Preheat oven to 425 degrees
- Leftover spaghetti (approximately 3-4 cups)
- 1 loaf of french bread (cut in half and then cut through the middle)
- 4 TB butter (softened)
- 4 tsp garlic powder
- 2 cups mozzarella cheese