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Recipes
BLT GRILLED CHEESE
By CheeseDiva
1. Spread butter on one side of each slice of bread, then stack buttered sides together
- 2 slices egg bread
- 4 slices cheddar cheese
- 1-2 slices lacy swiss
- 4 slices cooked bacon
- 2 slices tomato
- 1 tablespoon butter
Meatball Parmesan
By CheeseDiva
Heat oven to 400. Remove crusts from bread slices and discard
- 3 slices white bread (stale is fine)
- 1/3 cup milk
- 1 pound ground pork or veal
- 1 pound ground beef
- 1/2 cup finely chopped onion
- 1 1/4 cups finely grated Parmesan, preferably Parmigiano-Reggiano
- 1/4 cup chopped parsley
- 2 garlic cloves, finely chopped
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- Olive oil, for frying
- 5 cups Simple Tomato Sauce (see recipe)
- 1/2 pound fresh mozzarella, torn into bite-sized pieces
Tapioca Pudding (using Minute Tapioca)
By CheeseDiva
This is comfort food at its finest
- 1/3 cup sugar
- 3 tablespoons minute tapioca
- 2 3/4 cups milk
- 1 egg, beaten
- 1 teaspoon vanilla extract
Focaccia di Recco
By CheeseDiva
Legend has it that this iconic focaccia has its origins during the Third Crusade
- bread flour250 g strong bread flour, plus extra for dusting
- sea salt6 g fine sea salt, plus extra for sprinkling
- water125 g water
- extra virgin olive oil25 g extra virgin olive oil, plus extra for greasing and drizzling
- Crescenza400 g Crescenza or Stracchino cheese
Polenta Mini Pizzas
By CheeseDiva
Preheat the oven to 400°
- Ingredients or Use Marion's Pizza Mix
- Canola oil, for coating the pan
- 1 (18-ounce) tube prepared polenta, sliced into 12 rounds
- 3/4 cup tomato sauce
- 3/4 cup grated mozzarella cheese
- 1/4 cup grated Pecorino Romano cheese
Old Fashioned Molasses Candy-Like my Dad's
By CheeseDiva
Stir the brown sugar, molasses, butter and vinegar together
- 1/2 c dark brown sugar, packed
- 1 1/2 c molasses
- 1 Tbsp butter
- 1 Tbsp white vinegar
- 1 tsp. baking soda
Crispy Pork Schnitzel Sandwiches
By CheeseDiva
Season pork with salt and pepper
- 1 3⁄4 lb. pork loin, cut into 8 pieces, pounded 1⁄4" thick
- Kosher salt and freshly ground black pepper, to taste
- 1 ⁄2 cup Dijon mustard
- 10 tbsp. olive oil
- 3 tbsp. fresh lemon juice, plus more to taste
- 2 cups panko breadcrumbs
- 15 tbsp. unsalted butter
- 3 tbsp. minced sage
- 3 cloves garlic, peeled and smashed
- 8 slices swiss cheese
- 1 ⁄2 cup capers, rinsed
- 2 cups baby arugula
- 4 buns, toasted
Quail, Foie Gras in Puff Pastry
By CheeseDiva
Preheat the oven to 425º
- 1 recipe for or 1 pound puff pastry
- 4 quails boned (by that I mean remove the backbone and rib cage bones leaving the legs and wings still on—this makes eating the tiny birds much easier)
- 1/2 cup Boston Bual Madeira
- 2 T Cognac
- 1 1/2 teaspoons salt
- Freshly ground pepper to taste
- 5 ounces foie gras, cut into 8 slices
- 1 1-ounce black truffle, sliced as thinly as possible, 8-12 slices
- 1 tablespoon unsalted butter
- 1 Tablespoon Duck Fat
- 1/2 cup white wine
- 1 cup Madeira (Rare Wine Company, Boston Bual)
- 1/2 cup chicken stock
- 1/2 cup demi-glace
- 16 black figs, quartered
- 1 sprig of marjoram
- Marinate the quail in 1/2 c of Madeira and cognac for a few hours or overnight.
Gingerbread
By CheeseDiva
Preheat oven to 350°F. Grease a 13 by 9 inch baking pan
- 2 cups flour
- 2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1/2 teaspoon allspice
- 1 cup sugar
- 1 cup vegetable oil
- 1 cup molasses
- 3 eggs
- 1 cup boiling water (may need slightly less)
Baked Egg Boats
By CheeseDiva
Instructions Preheat oven to 350 F degrees
- 4 demi baguettes, about 10 inches long
- 5 eggs
- 1 cup feta cheese, crumbled
- 1/2 link smoked chorizo sausage, about 6 inches
- salt and pepper to taste
- parsley or green onions for garnish