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Recipes
Simple Gluten-Free Pie Dough
By CheeseDiva
Pulse flour, starch, sugar, baking powder, baking soda, cream of tartar, salt, and butter in a food processor into ...
- 1 cup white rice flour
- 1 ⁄4 cup cornstarch
- 2 tbsp. confectioners' sugar
- 1 ⁄2 tsp. baking powder
- 1 ⁄2 tsp. baking soda
- 1 ⁄4 tsp. cream of tartar
- 1 ⁄4 tsp. salt
- 7 tbsp. shortening or unsalted butter, cubed and chilled
- 1 egg, lightly beaten
Grilled Steaks with Garlic Chive Butter and French-Style Potato Salad
By CheeseDiva
Bring medium pot of water to boil and add potatoes
- 1 1/2 lb. small red potatoes
- 4 tbsp. (1/4 cup) unsalted butter, room temperature
- 3 tbsp. minced chives, divided
- 1/2 small shallot, minced (1 tbsp.)
- 1 small garlic clove, minced
- kosher salt
- Black pepper
- 1 tsp. Dijon mustard
- 2 tbsp. red wine vinegar
- 1/4 c. extra-virgin olive oil
- 2 tbsp. finely chopped parsely
- 2 tbsp. finely chopped basil
- 2 scallions, halved lengthwise, white and light green parts thinly sliced (1/4 c.)
- 2 10 oz. NY strip steaks, halved
“Colonel Cozy’s” Double-Dredged, Extra Crispy, Buttermilk Fried Chicken with 12 Herbs & Spices
By CheeseDiva
-Place the chicken pieces into a large bowl; add 1 tablespoon of the salt, and ½ tablespoon each of the black pepp...
- 1 fryer chicken, cut-up into 8 pieces (or 4 breasts and 4 legs)
- 2 tablespoons salt, divided use
- 1 tablespoon freshly cracked black pepper, divided use
- 1 tablespoon granulated garlic, divided use
- 1 tablespoon onion powder, divided use
- 1 tablespoon paprika, divided use
- 1 tablespoon smoked paprika, divided use
- 1 tablespoon Italian seasoning, divided use
- 1/2 teaspoon cayenne pepper, divided use
- 1/2 teaspoon ground white pepper, divided use
- 4 cups buttermilk
- 4 cups flour
- Peanut (or vegetable) oil for frying
Canneles from Bordeaux: Canneles de Bordeaux
By CheeseDiva
In a small saucepan, combine the milk, vanilla bean, and its scrapings
- 3 cups milk
- 1/2 vanilla bean, split lengthwise and scraped
- 7 1/2 ounces (3 tablespoons plus 3/4 cup) unsalted butter
- 1 cup sugar
- 2/3 cup pastry flour
- 1 extra-large egg yolk
- 2 extra-large eggs
- 3 tablespoons dark rum
- 3 ounces beeswax, finely chopped (about 1/3 cup)
Steak au Poivre
By CheeseDiva
Preheat oven to 200°F. Pat steaks dry and season both sides with kosher salt
- 4 (3/4- to 1-inch-thick) boneless beef top-loin (strip) steaks (8 to 10 oz each)
- 1 tablespoon kosher salt
- 2 tablespoons whole black peppercorns
- 1 tablespoon vegetable oil
- 1/3 cup finely chopped shallots
- 1/2 stick (1/4 cup) unsalted butter, cut into 4 pieces
- 1/2 cup Cognac or other brandy
- 3/4 cup heavy cream
***Martha’s Perfect Roast Thanksgiving Turkey
By CheeseDiva
The only way to roast turkey! 2013 -- 14
- 1 twenty- to-twenty-one-pound fresh whole turkey, giblets and neck removed from cavity and reserved
- 1 1/2 cups (3 sticks) unsalted butter, melted, plus 4 tablespoons unsalted butter, room temperature
- 1 750-ml bottle dry white wine (can sub chicken broth)
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- Sausage Fennel Stuffing - see recipe in Sides)
- Cheesecloth
Hot Artichoke-Spinach Dip
By CheeseDiva
Preheat the oven to 450. Bring a pot of salted water to a boil and prepare a bowl of ice water
- Kosher salt
- 1 10-ounce bag baby spinach
- 1 cup packed fresh basil
- 3/4 cup canned cannellini beans, drained and rinsed
- 6 ounces Neufchatel cream cheese
- 1 clove garlic, smashed
- 1/2 cup low-sodium chicken broth
- 1 14-ounce can artichoke hearts, drained, squeezed dry and finely chopped
- 1/4 cup grated parmesan cheese
- 3/4 cup shredded low-fat mozzarella cheese
- Pinch of cayenne pepper
- 2 or 3 dashes Worcestershire sauce
- Freshly ground black pepper
- Cooking spray
- Baked chips, for serving
Ricotta-Filled Meatballs With Fennel
By CheeseDiva
Preheat a large skillet over medium heat
- 1- 8 oz. tub whole milk ricotta
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- 1 bulb fennel, finely diced
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 slices white bread, torn into small pieces
- 1 cup milk
- 1/2 pound ground beef
- 1/2 pound ground veal
- 1 large egg
- Zest of 1 lemon, finely chopped
- 1 1/2 tablespoons fennel seeds, toasted and ground
- 1/2 cup grated pecorino romano cheese
- 1/2 cup grated parmesan cheese
- 1 bunch parsley, leaves finely chopped
- Kosher salt and freshly ground pepper
- 3/4 cup canola oil
- 8 cups tomato sauce
- Cooked whole wheat or whole grain pasta, for serving
Linda Kaufman's Cinnamon Rolls
By CheeseDiva
Make the dough: Place the margarine in a large bowl
- 1/2 C (1 stick) margarine (or butter), cut into cubes
- 1 C milk
- 1/2 C sugar
- 1 t salt
- 2 packets fast-rising yeast
- 2 eggs eggs, beaten
- 7 C unbleached all-purpose flour (carefully measured with a scoop or spoon to add the flour to the measuring cup, then leveling off with the back of a table knife.)
- 1/2 t nutmeg
- + FILLING
- 1 C brown sugar
- 1 T ground cinnamon
- 5 T butter, melted, plus more for greasing
- + FROSTING
- 3 T butter, softened
- 2 C powdered sugar
- 1 t vanilla
- 1/2 t almond flavoring
- 1/4 C milk, as needed
Lazy Girl Cobbler
By CheeseDiva
❶ Pick through 1/2 cup fresh blueberries and 1½ cup firm, fresh raspberries for any stems
- 1/2 cup fresh blueberries
- 1 1/2 cup firm, fresh raspberries
- 1/4 cup sugar
- 1/2 cup butter
- one cup self-rising flour
- one cup whole mil
- 3/4 cup sugar.