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Recipes
The Flatiron
By CheeseDiva
Make dipping mixture: Whisk 2 eggs, milk, vanilla, cinnamon, and nutmeg in wide bowl
- 6 eggs
- 1 cup milk
- 1 teaspoon pure vanilla extract
- Pinch cinnamon
- Pinch nutmeg
- 2 large russet potatoes
- Salt and pepper
- 4 tablespoons canola oil
- 8 slices bacon
- 8 thick slices firm white bread
- 4 tablespoons butter
- 8 ounces Wisconsin Brie cheese, sliced
- Pure maple syrup, optional
“Layered” Chicken Enchiladas for KB
By CheeseDiva
Spread 1 cup Las Palmas in Pyrex dish
- 6 flour tortillas
- 4 cups cooked chicken, diced
- 1 jar La Victoria Med. Green Salsa Verde
- 2 cups La Palmas enchilada sauce
- 4 cups shredded cheese
- 1 1/2 cup sour cream
- 1 cup green onions, sliced
Great-Gramma Wolfe’s Buttermilk Biscuits
By CheeseDiva
Sift dry ingredients into a stainless steel bowl and chill in the freezer
- 2 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup butter, cut into pea-sized pieces and chilled well (or grate the chilled butter on a box grater just be-fore needed)
- 3/4 to 1 cup buttermilk*
- Optional: Add dried raisins or currants to the mix, turning these biscuits into scones, or season the mix with grated Parmesan, scallions or cracked pepper for a savory biscuit.
BALSAMIC RUM SYRUP
By CheeseDiva
Boil water and sugar until reduced by half
- 1/4 cup granulated sugar
- 1/4 cup water
- 3/4 cup balsamic vinegar
- 2 tablespoons rum
Mexican Wedding Cakes
By CheeseDiva
1 Heat oven to 400ºF. 2 Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl
- 1 cup butter or margarine, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 1/4 cups Gold Medal® all-purpose flour
- 3/4 cup finely chopped nuts
- 1/4 teaspoon salt
- Powdered sugar
Julia Child’s Sauté de Boeuf – Beef Sauté with Cream & Mushroom Sauce
By CheeseDiva
Musings on Food & Culture
- 1/2 pound fresh mushrooms
- 2 tablespoons butter
- 1 tablespoon good cooking oil
- 3 tablespoons minced shallots
- 1/4 teaspoon salt
- pinch of pepper
- 2 1/2 pounds filet of beef
- 2 tablespoons butter and 1 tablespoon cooking oil, more if needed
- 1/4 cup Madeira or dry white vermouth
- 3/4 cup beef stock
- 1 cup whipping cream
- 2 tablespoons cornstarch blended with 1 tablespoon of the cream
- salt and pepper
- 2 tablespoons softened butter
- parsley sprigs
"BZT" Panini with Mozzarella, Bacon, Grilled Zucchini, and Tomato
By CheeseDiva
In a large skillet, fry bacon over medium-high heat until golden and crispy, 6 minutes
- 6 slices bacon
- 1/2 large zucchini, cut lengthwise into 1/4" slices
- 3 tbsp. extra-virgin olive oil, divided
- kosher salt
- Black pepper
- 1 medium yellow tomato, thinly sliced
- 1 medium red tomato, thinly sliced
- 1 loaf ciabatta, halved lengthwise
- 8 oz. mozzarella, thinly sliced
- 2 tbsp. chopped fresh basil
Baked Ziti with Spicy Pork and Sausage Ragù
By CheeseDiva
Braised pork shoulder, spicy Italian sausage, and pancetta enrich the tomato sauce
- 2 tablespoons olive oil
- 4 ounces thinly sliced pancetta,* chopped
- 2 pounds Boston butt (pork shoulder), cut into 1 1/4-inch cubes
- 1 pound Italian hot sausages, casings removed
- 2 cups chopped onions
- 3/4 cup chopped carrots
- 3/4 cup chopped celery
- 6 large fresh thyme sprigs
- 6 large garlic cloves, chopped
- 2 bay leaves
- 1/2 teaspoon dried crushed red pepper
- 2 cups dry red wine
- 1 28-ounce can plum tomatoes in juice, tomatoes chopped, juice reserved
- 1 1/4 pounds ziti pasta
- 2 cups (packed) coarsely grated whole-milk mozzarella cheese (about 8 ounces)
- 1/2 cup freshly grated Parmesan cheese
Chicken Breasts Stuffed with Raclette, Herbs, and Prosciutto
By CheeseDiva
1. Using a knife, make a deep, 3"-wide cut into thickest part of each breast, to form a pocket
- 4 bone-in, skin-on chicken breasts
- 3 cloves garlic, chopped
- Kosher salt
- 2 tbsp. chopped thyme leaves,
- plus 12 sprigs
- 1 tbsp. chopped tarragon
- 4 thin slices prosciutto
- 4 slices raclette cheese,
- 1 about 1 oz. each
- Ground black pepper
- 3 tbsp. olive oil
- 2 lemons, halved
- 1 ⁄2 cup chicken broth
Crab & Gouda Stuffed Mushrooms
By CheeseDiva
Pre-heat oven to 350 degrees F and line a baking sheet with foil
- 25-30 button mushrooms [I used three 8 oz containers]
- 1/4 cup diced red pepper [green works too!]
- 1/4 cup diced celery
- 1/4 cup diced onion
- 3 button mushrooms, chopped
- 3 cloves of garlic, mined [around 2 TBSP]
- 1/2 TBSP butter
- 1/2 tsp old bay seasoning blend
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp paprika, plus extra for topping
- salt and pepper, to taste
- 4 oz lump crab meat [found in the refrigerated seafood section]
- 1/2 cup gouda cheese, plus extra for topping
- 1/4 cup panko breadcrumbs