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Recipes
Soft Scrambled Eggs with Fresh Ricotta and Chives
By CheeseDiva
by Jeanne Thiel Kelley
- 4 large eggs
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon fleur de sel or coarse kosher salt plus more for sprinkling
- 1 tablespoon butter
- 1/2 cup fresh ricotta cheese*
- 4 1/3 - to 1/2-inch-thick slices whole grain bread or 8 whole grain baguette slices, lightly toasted and buttered
- Whole chives (optional)
Prosciutto Wrapped Grissini
By CheeseDiva
In a small bowl, combine mascarpone, rosemary and sea salt
- 2 slices Prosciutto di San Daniele
- 1 ⁄2 cup mascarpone cheese
- 1 tbsp. fresh rosemary, chopped
- 1 ⁄4 tsp. sea salt
- 12 breadsticks
Goat Cheese Stuffed Portobello Mushrooms
By CheeseDiva
Preheat the oven to 350 degrees
- 4 large or 8 small portobello mushrooms, cleaned and stalks removed
- ▪ 4 tbs. olive oil
- ▪ Fresh parsley
- ▪ Salt and pepper, to taste
- ▪ 1 celery stalk, chopped
- ▪ 1 small onion, diced
- ▪ 2 tbs. sun-dried tomatoes
- ▪ 2 garlic cloves, chopped
- ▪ 2 scallions, chopped
- ▪ 1/3 cup grated parmesan cheese
- ▪ 3 oz. goat cheese
Bacon Guacamole Deviled Eggs
By CheeseDiva
1. Scoop the yolks out of the egg halves, mash them, mix with the avocado, bacon, jalapeno, onion, tomato, lime jui...
- 6 eggs, boiled, cooled, peeled, and cut in half
- 1 large avocado, mashed
- 2 tablespoons bacon, cooked and crumbled
- 1 tablespoon jalapeno, finely diced
- 1 tablespoon red onion, finely diced
- 2 tablespoons diced tomato
- 1 tablespoon lime juice (~1/2 lime)
- 1 tablespoon cilantro, chopped
- salt, pepper and cayenne to taste
- pinch chili powder (for garnish)
Cannoli Pound Cake
By CheeseDiva
Heat oven to 350°F (175°C)
- Butter or cooking spray to coat pan
- 1 cup (200 grams) granulated sugar
- Finely grated zest from 1 orange
- Finely grated zest from 1 lemon
- 1/2 cup (120 ml) olive oil
- 1 tablespoon (15 ml) sweet marsala wine or 2 tablespoons white wine (optional)
- 1 cup (250 grams) whole-milk ricotta cheese
- 2 large eggs
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea or table salt
- 1/2 teaspoon ground cinnamon
- 1 or 2 pinches allspice
- 1 1/2 cups (190 grams) all-purpose flour
- 1 cup (170 grams) mini-chocolate chips or 6 ounces semisweet chocolate bar, chopped into tiny bits
- 1/2 cup (60 grams) pistachios, chopped small
Fried Chicken and Waffle Grilled Cheese {how-to}
By CheeseDiva
Depending on the type of waffle you are using, either cut it in half or split it apart
- 1 tablespoon softened butter
- 1 large waffle or 2 regular small square waffles
- 2 slices of Cheddar cheese
- 1 piece of fried chicken (any part), bones and cut into thin/small slices
Artisanal's Cheese Fondue
By CheeseDiva
Vigorously rub the garlic clove all over the inside of a fondue pot or medium saucepan; discard the garlic
- 1 garlic clove, halved
- 1 cup Sauvignon Blanc
- 2 teaspoons fresh lemon juice
- 3/4 pound rindless Emmentaler, Gruyère, Beaufort, Comté and Appenzeller, coarsely shredded
- 1 tablespoon cornstarch
- Salt and freshly ground pepper
- II
- Coarse salt and freshly ground pepper
- 1 clove garlic
- 1 cup white wine
- 2 teaspoons freshly squeezed lemon juice
- 4 ounces Hoch Ybrig cheese, grated
- 4 ounces Emmental cheese, grated
- 4 ounces Beaufort cheese, grated
- 4 teaspoons cornstarch
- Crusty bread, cubed, for serving
- Boiled fingerling potatoes, sausages, beef tips, cornichons, or pickled vegetables, for serving (optional)
Ciabatta and Sausage Stuffing-Thomas Keller
By CheeseDiva
is made with crusty Italian bread and laced with fresh herbs, aromatics, and sausage
- 3 tbsp. unsalted butter
- 10 oz. bulk sweet or hot breakfast sausage, casing removed
- 1 carrot, cut into 1/4" dice
- 1 small yellow onion, cut into 1/4" dice
- 1 stalk celery, cut into 1/4" dice
- 2 cups turkey or chicken stock
- &frac13 cup olive oil
- 2 tbsp. roughly chopped parsley, plus more for garnish
- 2 tbsp. roughly chopped rosemary
- 2 tbsp. roughly chopped sage
- 1 (12-oz.) loaf ciabatta bread, cut into 1" pieces
- Kosher salt and freshly ground black pepper, to taste
Camembert Soup
By CheeseDiva
Peel the onions, then mince them
- 1 Ile de France Camembert
- 500 g onions
- 15 cl dry white wine
- 30 g butter
- 1 tablespoon of thick crème fraîche
- 1 tablespoon flour
- 1 bay leaf
- 1 tablespoon thyme
- 4 large slices of bread
- 1 pinch of cayenne pepper
- 1 pinch of nutmeg
- Salt and pepper
Bacon Egg Fried Rice
By CheeseDiva
Heat a large nonstick skillet over medium-high heat
- 1 teaspoon toasted sesame oil
- 3 slices thick-cut bacon, thinly sliced
- 1/2 teaspoon sugar
- 1 tablespoon low-sodium soy sauce
- 6 large eggs
- Kosher salt
- 1/2 pint grape tomatoes, halved
- 1 tablespoon minced peeled ginger
- 6 ounces snow peas, trimmed and halved
- 1 orange, yellow or red bell pepper, thinly sliced
- 1 bunch scallions, thinly sliced
- 4 cups cooked brown or white rice (thawed if frozen)