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Recipes
Honey-Bourbon Toddy
By CheeseDiva
Preparation Stir honey and water in a 2-cup measuring cup until honey dissolves
- 2 tablespoons honey
- 1 cup hot water
- 6 tablespoons bourbon or Apple Bourbon (see below for recipe)
- 2 3x1/2' strips lemon peel
- 2 cinnamon sticks
Fritto Misto di Mare
By CheeseDiva
Make the batter: Put flour and salt in a small bowl and gradually whisk in wine to obtain a smooth, lump-free mixtu...
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup white wine
- 1/4 cup seltzer or club soda
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable oil, or a mixture of olive oil and vegetable oil
- 1/2 pound medium shrimp, peeled
- 1 pound cleaned squid, cut in 1/2-inch pieces
- 1/2 pound bay scallops
- 1 pound mussels, steamed and shucked
- 1 pound white bait or smelt
- 1 lemon, sliced very thin
- 1 bunch scallions, trimmed to thin, 4-inch lengths
- Sea salt
- Pinch of crushed red pepper for garnish, optional
- Parsley sprigs or chopped parsley for garnish, optional
- Lemon wedges
Pork Belly Gyro
By CheeseDiva
By starting with a low cooking temperature and then switching to a high one, Rick Gencarelli of Lardo, in Portland,...
- 1 lb. boneless, skinless pork belly
- 1 tbsp. garlic powder
- 1 ⁄2 tbsp. dried marjoram
- 1 ⁄2 tbsp. dried rosemary
- 1 ⁄2 tbsp. dried thyme
- 1 ⁄2 tbsp. freshly ground black pepper
- 1 ⁄2 tbsp. ground cumin
- 1 ⁄4 tsp. za'atar
- 1 shallot, sliced 1⁄4" thick
- 1 ⁄4 cup plain, full-fat Greek yogurt
- 1 ⁄4 cup sour cream
- 1 tsp. plus 1 tbsp. fresh lemon juice
- 1 ⁄2 tsp. minced oregano
- 1 small cucumber (one-quarter grated and squeezed dry, three-quarters thinly sliced)
- 1 tsp. kosher salt, plus more to taste
- 2 tbsp. sugar
- 1 tsp. sumac
- 1 ⁄2 cup shredded romaine lettuce
- 1 plum tomato, cored and roughly chopped
- 1 preserved lemon rind, minced
- 2 9" pocket pitas, halved
Jude's Grilled Ham and Egg Sandwich
By CheeseDiva
Heat grill or skillet to medium
- 2 slices sourdough bread
- 4 slices shaved deli ham
- 1 slice swiss cheese
- 1 slice American cheese
- 1 egg, scrambled as you like
- 1 tablespoon mayonnaise or 1 tablespoon butter, for grilling
Ruth Reichl's Easy, 4-Ingredient Cream Biscuits
By CheeseDiva
In a large bowl, whisk the flour with the baking powder and salt
- 2 cups (10 oz.) "00" pasta flour, plus more
- 1 tbsp. baking powder
- 1 ⁄2 tsp. kosher salt
- 1 1⁄4 cups heavy cream, chilled, plus more for brushing
Chicken in Tarragon Cream Sauce, White and Wild Rice with Walnuts
By CheeseDiva
Preheat extra-virgin olive oil in a skillet over medium high heat
- 1 package, 5 to 7 ounces, white and wild rice (recommended: Uncle Ben's or Near East brands) cooked to package directions -- either chicken or herb flavors are fine
- 2 tablespoons extra virgin olive oil, 2 turns of the pan
- Salt and pepper
- 4 pieces, 8 ounces each, boneless, skinless chicken breast
- 1/4 cup balsamic vinegar, eyeball it
- 1/4 cup water, eyeball it
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh tarragon leaves, plus extra for garnish
- 1/2 cup heavy cream, half-and-half or 1/3 cup sour cream
- 1/4 cup, 1 (2-ounce) package chopped walnuts, available on baking aisle, toasted
- 2 tablespoons chopped parsley leaves
- Edible flowers (available in produce section with herbs) for garnish
Monkey Bread--Saveur
By CheeseDiva
1. Grease a 10" bundt pan with butter and dust with flour; set aside
- 18 tbsp. unsalted butter, softened, plus more for greasing
- 3 1/4 cups flour, plus more for dusting
- 2 tsp. kosher salt
- 1 cup milk
- 1 1/4 cup granulated sugar
- 2 (1/4-oz.) packages active dry yeast
- 2 tsp. ground cinnamon
- 1/2 cup packed light brown sugar
Indian Rice Pudding (Kheer)
By CheeseDiva
Place rice in a fine strainer, and rinse under running water until water runs clear; drain thoroughly
- 6 tbsp. jasmine rice
- 2 tbsp. unsalted butter
- 1 ⁄2 tsp. lightly crushed saffron
- 1 ⁄2 tsp. ground cardamom
- 6 cups milk
- 3 oz. jaggary or 6 tbsp. light brown sugar
- 1 ⁄4 cup slivered almonds, toasted
- 1 ⁄4 cup thinly sliced pistachios
Beecher's Mac 'n Cheese
By CheeseDiva
Heat oven to 350°F. Butter or oil an 8-inch baking dish
- 4 tablespoons unsalted butter, plus more for preparing dish
- 6 ounces penne pasta
- 5 tablespoons all-purpose flour 1 1/2 cups milk
- 8 ounces (about 2 cups) grated Beecher’s Flagship cheese, divided
- 2 ounces (about 1/2 cup) grated Beecher’s Just Jack cheese, divided
- 1/2 teaspoon kosher salt 1/4 teaspoon chili powder, divided
- &frac18 teaspoon garlic powder
Keens' Steakhouse Prime Rib Hash
By CheeseDiva
1. Heat oven to 450°. Boil potatoes in a 2-qt
- 1 large russet potato, peeled and cut into 1/2" pieces
- 2 tbsp. unsalted butter
- 1/2 small white onion, finely chopped
- 1 stalk celery, finely chopped
- 10 oz. cooked prime rib, cut into 1/2" pieces
- 1 tbsp. finely chopped flat-leaf parsley
- 1 tsp. finely chopped rosemary
- 2 –3 tbsp. ketchup
- 1/2 tsp. hot sauce, such as Tabasco
- Kosher salt and freshly ground black pepper, to taste
- 1 sunny-side-up egg, for serving
- Chopped fresh chives, for garnish