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Recipes
Salted Caramel–Chocolate Tart
By CheeseDiva
Crust Whisk cocoa, sugar, salt, and 1⅔ cups flour in a medium bowl
- ⅓ cup unsweetened cocoa powder (we like Guittard’s Cocoa Rouge Cocoa Powder Unsweetened)
- 2 Tbsp. sugar
- ½ tsp. kosher salt
- 1 ⅔ cups all-purpose flour, plus more for surface
- ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces
- 1 large egg yolk
- 3 Tbsp. chilled milk or water
- 10 " tart pan
- Crust
- Filling
- 1½ cups sugar⅛ tsp. cream of tartar6 Tbsp. chilled unsalted butter, cut into pieces⅓ cup heavy cream1 tsp. kosher salt
- 1 ½ cups sugar⅛ tsp. cream of tartar6 Tbsp. chilled unsalted butter, cut into pieces⅓ cup heavy cream1 tsp. Diamond Crystal kosher salt
- Ganache
- 4 oz. semisweet chocolate (do not go above 70% cacao), finely chopped½ cup heavy cream2 Tbsp. unsalted butter, cut into small piecesFlaky sea salt
Sartu di Riso
By CheeseDiva
In a large saucepan combine the rice, chicken broth, 1 1/4 teaspoons of the salt and the bay leaf
- 1 pound Arborio rice (2 1/3 cups)
- 4 cups low-sodium chicken broth
- 1 3/4 teaspoons kosher salt
- 1 dried bay leaf
- 3 cups freshly grated Parmigiano-Reggiano
- 4 large eggs, at room temperature
- 1/4 cup extra-virgin olive oil
- 8 ounces sweet Italian sausage or sweet Italian turkey sausage
- 1 clove garlic, chopped
- 1 shallot, sliced
- 2 sprigs basil
- One 2-inch piece Parmigiano-Reggiano rind
- One 28-ounce can crushed tomatoes
- 3 tablespoons whole milk, at room temperature
- 7 tablespoons fine breadcrumbs
- 1/2 teaspoon dried oregano
- 8 ounces ground sirloin or ground dark turkey meat
- Olive oil, for frying
- 1 1/2 tablespoons unsalted butter, at room temperature
- 1 cup frozen peas, thawed
- One 8-ounce ball fresh mozzarella, diced
Green Salad with Sauce Vinaigrette - Julia
By CheeseDiva
Combine vinegar and mustard, if using, in medium bowl
- white or red wine vinegar
- dry mustard (optional)
- olive oil or vegetable oil
- minced fresh herbs (such as basil, chives, tarragon, and/or parsley)
- 5 - to 6-ounce package baby greens
Oven-Fried Chicken Breasts with Pecan Crust-Virginia Willis
By CheeseDiva
"Brining, or soaking poultry in salted water before cooking, is the answer to dry, taste-less white meat and rubber...
- 1/4 cup coarse salt
- 2 tablespoons sugar
- 1 tablespoon sweet Hungarian paprika
- 4 cloves garlic, smashed
- 2 bay leaves, preferably fresh
- 4 cups buttermilk
- 4 to 6 (8-ounce) boneless, skinless chicken breasts
- 1/2 cup fresh or panko (Japanese) breadcrumbs
- 3/4 cup finely chopped pecans
- 2 tablespoons canola oil
- 2 large eggs
- 2 tablespoons Dijon mustard
- 1 teaspoon chopped fresh thyme leaves
- Freshly ground black pepper
The Perfect Cheese Sauce
By CheeseDiva
In saucepan, melt butter over medium heat
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 3 cups milk
- 1 cup (4 ounces) Wisconsin swiss cheese, shredded (or other semi-soft cheese)
- 1 cup (4 ounces) Wisconsin parmesan cheese, grated (or other hard grating cheese)
- Salt and black pepper
Deconstructed Green Goddess Dressing Chicken over Puff Pastry
By CheeseDiva
In 2015 I used this dressing to make a Deconstructed Green Goddess Chicken served on Puff Pastry pieces -- quite yu
- 2 teaspoons anchovy paste or 2-4 canned anchovies
- 1 small garlic clove, minced
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1/2 cup chopped parsley
- 1/4 cup chopped tarragon
- 3 Tbsp chopped chives
- 2 Tbsp lemon juice
- Salt and black pepper to taste
- Chicken Thighs
- Puff Pastry rounds or rectangles
Fried Shrimp Cakes
By CheeseDiva
Process or blend the shrimp with the garlic, scallions, salt, flour, sherry, and enough water to make a thick batte...
- 1/2 pound shrimp, minced
- 1 garlic clove, minced
- 2 scallions (white and green parts), minced
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 4 teaspoons sherry
- Olive oil
Vanilla Bean Oil
By CheeseDiva
Take 1 whole vanilla bean and split it in half
- Vanilla Bean Oil
- Makes 1 quart
- 1 whole vanilla bean
- 1 quart of peanut oil
Croque Tartine Parisienne (Egg-Topped Ham and Cheese Sandwich)
By CheeseDiva
Melt 4 tbsp. butter in a 2-qt
- thick) slices country bread, lightly toasted 8 oz. thinly sliced smoked ham 16 oz. Gruyère cheese 4 eggs Crème fraîche, for garnish Aleppo pepper, for garnish Mixed green salad, for serving (optional) Kosher salt and freshly ground black pepper, to taste
Leek Brioche Bread Pudding
By CheeseDiva
Preheat the oven to 350 degrees
- 2 cups 1/2" thick slices leeks (white and light green parts only)
- Kosher salt
- 1 tablespoon canola or vegetable oil
- 4 tablespoons (2 oz.) unsalted butter
- Freshly ground black pepper
- 12 cups 1" thick cubes crustless Brioche or Pullman sandwich loaf- 1-1/2 loaves
- 1 tablespoon finely chopped chives
- 1 teaspoon thyme leaves
- 3 large eggs
- 3 cups whole milk
- 3 cups heavy cream
- Freshly grated nutmeg
- 1 cup shredded Comte or Emmentaler