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Recipes
Lobster Thermidor
By CheeseDiva
Most Thermidor recipes yield something that tastes stodgy and heavy, but this version, by 1940s Gourmet chef Louis ...
- 2 (1 1/2-lb) live lobsters
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 lb mushrooms, trimmed and thinly sliced
- 1/2 teaspoon paprika
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons medium-dry Sherry
- 1 cup heavy cream, scalded
- 2 large egg yolks
Pâté de Canard en Croûte
By CheeseDiva
So here’s the schedule I would suggest to any wanna-be-French-chef: de-bone the duck the night before you wish to...
- 1 5-lb 1 5-lb read-to-cook roaster duckling
- 1/2 1/2 1/2 tsp salt
- 1/8 1/8 1/8 tsp pepper
- pinch pinch of allspice
- 2 2 2 Tablespoons Cognac
- 2 2 2 Tablespoons Port
- 2-3 2-3 2-3 diced canned truffles and their juice (optional)
- 4 4 4 cups pork and veal stuffing
- Puff pastry sheets - at least two.
- Stuffing
- Have the pork, veal, and pork fat ground together finely.
- 2 2 2 tablespoons butter
- 1 1 1 onion, finely chopped
- 1/2 1/2 1/2 cup port, Madeira, or cognac
- 3/4 3/4 3/4 pound each lean pork and lean veal
- 1/2 1/2 1/2 pound fresh pork fat
- 2 2 2 eggs, lightly beaten
- 1 1/2 1 1/2 1/2 teaspoons salt
- 1/8 1/8 1/8 teaspoon pepper
- Big pinch ground allspice
- 1/2 1/2 1/2 teaspoon dried thyme
- 1 1 1 clove garlic, mashed (optional)
- 1 1 8 . In a small skillet, melt the butter and cook the onion for 8 minutes or until it is translucent but not brown. Scrape it into a bowl.
- 2 2 to . Pour the port, Madeira, or cognac into the skillet and boil it down until reduced by half. Scrape it into the bowl; leave to cool.
Shrimp Bisque
By CheeseDiva
il and melt the butter in a large sauce pan over medium heat, add the onion, carrots and celery and saute until ten...
- 1 pound shrimp, peeled, deveined, and roughly chopped with shells reserved
- 1 tablespoon oil
- 1 tablespoon butter
- 1 cup onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, chopped
- 2 tablespoons flour (or rice flour for gluten free)
- 2 cups shrimp stock or chicken broth or dashi
- 2 cups water
- 1 (15 ounce) can tomatoes with juice, chopped
- 1/4 cup dry sherry
- 2 tablespoons brandy
- 1 sprig thyme
- 1 bay leaf
- 1/4 cup arborio rice
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1 tablespoon butter
- 2 tablespoons dry white wine
- 1/4 cup dry sherry
- 2 tablespoons brandy
- 2/3 cup heavy cream
- salt and pepper to taste
- 1/2 lemon, juice
Lardo's Porchetta Sandwiches Recipe | SAVEUR
By CheeseDiva
Make the pork: Heat oven to 325°
- For the Porchetta
- 1 ⁄2 cup lightly packed rosemary leaves
- 1 ⁄2 cup lightly packed sage leaves
- 1 ⁄3 cup olive oil
- 3 tbsp. fennel seeds, lightly crushed
- 2 1⁄2 tbsp. coarsely ground black pepper
- 1 tbsp. crushed red chile flakes
- 14 cloves garlic, thinly sliced
- 1 (6–7-lb.) skin-on pork shoulder, butterflied
- Kosher salt, to taste
- For the Gremolata, Aïoli, and Serving
- 1 1⁄3 cups olive oil
- 1 cup lightly packed parsley leaves
- 1 ⁄2 cup hazelnuts, toasted
- 5 tbsp. salt-packed capers, rinsed and drained
- 1 tbsp. hazelnut oil
- 1 small shallot, thinly sliced
- Zest and juice of 2 lemons
- Kosher salt and freshly ground black pepper, to taste
- 2 egg yolks
- 8 ciabatta buns, split
Green Bean Casserole
By CheeseDiva
1. MIX soup, milk and pepper in a 1 1/2 -qt
- 1 (10 3/4 oz.) can CAMPBELL’S® Cream of Mushroom Soup
- 3/4 cup milk
- 1/8 tsp. black pepper
- 2 (9 oz. each) pkgs. frozen cut green beans, thawed*
- 1 1/3 c. FRENCH’S® Original French Fried Onions (These used to be Durkee’s)
Zucchini Gratin
By CheeseDiva
Another wonderful dish to make ahead before baking
- 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
- 1 pound yellow onions, cut in 1/2 and sliced (3 large)
- 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup hot milk
- 3/4 cup fresh bread crumbs
- 3/4 cup grated Gruyere
Basic Bacon Spread
By CheeseDiva
1. Brown bacon in a large skillet over medium low heat
- Ingredients
- 1 . 2 lbs smoked bacon, diced
- 2 . 1 medium yellow onions, diced
- 3 . 1/4 cup balsamic vinegar
- 4 . 1 teaspoon fresh ground black pepper
- 5 . 1/2 teaspoon coarse sea salt
Almond Ricotta Bars
By CheeseDiva
For the bars: Preheat the oven to 325 degrees
- 16 tablespoons (2 sticks) unsalted butter, at room temperature, plus more for the pan
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 15 ounces whole-milk ricotta cheese
- FOR THE ICING
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 3 cups confectioners' sugar
- 1 teaspoon almond extract
- 1/2 cup sliced, skin-on almonds, toasted (see NOTE)
Herb Butter
By CheeseDiva
The fresher the herbs, the better the flavor! Place herbs in a strainer and plunge into boiling water for a few sec...
- 1/8 cup parsley sprigs
- 1 tbsp tarragon leaves
- 1 tsp thyme leaves
- 1 8oz tub of Meadow Butter
Banana Split Pops
By CheeseDiva
Line a large baking sheet with parchment paper and set a side
- 4 bananas
- 8 popsicle sticks
- 1 c. melted chocolate
- 1 tbsp. coconut oil
- 1/2 c. rainbow nonpareil sprinkles
- Whipped cream, for serving
- 8 maraschino cherries