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Recipes
Seafood risotto with Scallops--Stephen Markwick
By CheeseDiva
For the risotto, chop the vegetables finely, melt the butter in a large pan and saute lightly until softened
- 900 ml(1-1/2 to 2 pints)
- fish or crab stock
- 250 g (8 oz.)carnaroli or arborio rice
- 50 g butter
- 100 ml white wine
- 1 small onion
- 1 small leek
- 1 small fennel bulb
- zest and juice of half a lemon
- 1 tbsp mascapone
- 50 about 50g white crab meat, cooked (or other shellfish)
- 6 large scallops, sliced into 3 discs each.
- chopped chives
Kanafeh/Künefe (Sweet Cheese Pastry)
By CheeseDiva
Mix the butter into the pastry with your hands in a large bowl until coated and press half of it into the bottom of...
- 1/2 pound shredded phyllo (called: kataifi or kunefe), thawed as directed on package
- 1/2 cup unsalted butter, melted
- 2 cups mozzarella, shredded
- 2 cups feta (soaked in water for an hour) or goat cheese, crumbled
- 1/2 cup simple syrup or 1/4 cup apple and/or pear sauce
Ruth Reichl's Diva Grilled Cheese
By CheeseDiva
Gather a group of shallot, leek, scallions, and onion—as many members of the allium family as you have on hand—...
- Any combination of shallot, leek, scallions, onion (any color)
- 1 clove garlic
- 1/4 pound cheddar cheese, divided
- Butter
- 2 slices thickly sliced, sturdy sourdough bread
- Mayonnaise
Philly Cheesesteak Panini - J.S.
By CheeseDiva
This is an all-time favorite comfort food classic all rolled up into a crunchy, cheesy Panini that is a bit more ma...
- 8 slices of good quality sour dough
- 1/2 lb. thinly sliced deli roast beef
- 1 Tablespoon Olive Oil
- 1 small red bell pepper, roughly chopped
- 1 small green bell pepper, roughly chopped
- 1/2 cup of pepperoncini slices, drained
- 1 garlic clove, chopped
- Pinch of kosher salt and black pepper
- 1/2 medium onion, chopped
- 4 slices of Provolone Cheese
- 4 slices Swiss style American cheese
Gingerbread Brownies
By CheeseDiva
All the warm, spicy flavors of your favorite holiday cookie in an extra-dense chocolate brownie that's perfect for ...
- Nonstick vegetable oil spray
- 2 1/4 cups sugar
- 1 1/2 cups unsweetened cocoa powder
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter
- 4 large eggs
- 3 tablespoons molasses (not robust/blackstrap)
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon ground cloves
Lola Burgers
By CheeseDiva
In a large nonstick skillet, cook the bacon over moderate heat until crisp, about 6 minutes
- 8 thick-cut slices of smoky bacon (1/2 pound)
- 1 1/2 pounds mixed ground sirloin and chuck
- Kosher salt and freshly ground pepper
- 4 slices of smoked cheddar cheese (2 ounces)
- 4 large eggs
- 4 English muffins, toasted
- 1 /4 cup pickled cocktail onions, thinly sliced
- Ketchup and mustard, for serving
- How to Make It
- Step 1
- In a large nonstick skillet, cook the bacon over moderate heat until crisp, about 6 minutes. Drain on paper towels. Pour off all but 1 tablespoon of the bacon fat in the skillet.
- Step 2
- Step 3
- Meanwhile, in the reserved bacon fat in the skillet, fry the eggs over-easy over moderate heat, about 3 minutes. Set the burgers on the bottoms of the English muffins and top with the pickled onions, bacon and fried eggs. Serve with ketchup and mustard.
Time Life Besciamella (Bechamel) Sauce
By CheeseDiva
The BEST bechamel EVER!
- 8 tbsp butter
- 8 tbsp flour
- 2 cup whole milk
- 2 cup heavy cream
- 1 tsp salt
- 1/8 tsp white pepper
Pork & Veal Meatball Slider Recipe
By CheeseDiva
Step 1 Place all the ingredients in a bowl except the olive oil and ETA BBQ Sauce
- 10 each 10 each Artisan White Ciabatta Dinner Rolls
- 460 g Pork and Veal Mince
- 20 g Flat Leaf Parsley Chopped
- 85 g Parmesan Cheese
- 30 g GFFC White Fine Crumbs
- 20 g Egg Yolks
- 100 mL Red Wine
- 100 mL Olive oil
- 2 g Salt and pepper
- 50 g ETA BBQ Sauce
Chocolate Fondue
By CheeseDiva
Add a tablespoon or two of Bailey's Irish Cream to the chocolate
- 12 ounces of milk or dark chocolate (chips or roughly chopped if from a block)
- 1 cup (8 ounces) of heavy whipping cream
- A pinch of salt
- Dip-ables such as strawberries, banana pieces cut into 1-inch chunks, dried apricots, candied ginger, apple pieces
Lobster Smothered in White Truffle Butter with Toasted White Corn Pancakes
By CheeseDiva
In a mixing bowl, combine the cornmeal, flour, baking powder, honey and salt
- Toasted White Corn Pancakes:
- 2 cups white cornmeal, lightly toasted
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons honey
- 1/2 teaspoon salt
- 4 large eggs, lightly beaten
- 2 1/4 cups milk
- 4 tablespoons unsalted butter, melted
- White Truffle Butter:
- 1 pound unsalted butter, softened
- 1 white truffle, finely shaved
- Salt and freshly ground white pepper
- Steamed Lobster:
- 4 lobsters (1 1/2 pounds each) steamed and meat removed