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Recipes
The Calvert (Stink's Favorite)
By CheeseDiva
Spread the balsamic mayonnaise on the inside of top and bottom of focaccia
- 2 tablespoons balsamic mayonnaise
- 1 (5-inch) round rosemary focaccia
- 5 slices Monterey Jack cheese
- 4 ounces oven-roasted turkey, sliced
- 2 pieces applewood smoked bacon, cooked until crisp
- 1/2 avocado, sliced into thin strips
PARMESAN SCALLOPS
By CheeseDiva
1. Heat broiler to high. Put scallops in shells; place on baking sheet; stir together Parmesan, bread crumbs, oil, ...
- 8 diver scallops
- 8 scallop shells
- 2 tbsp. grated Parmesan
- 1 1/2 tbsp. plain bread crumbs
- 1 1/2 tbsp. olive oil
- 3 sprigs thyme, stemmed
- Kosher salt and freshly ground black pepper, to taste
Mozzarella Basil Cream Sauce
By CheeseDiva
Whisk cornstarch with milk, set aside
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4-6 garlic cloves, minced
- 1 small shallot
- 2 tablespoons all purpose flour
- 2 cups chicken broth
- 1 1/2 cups milk (I use lowfat)
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 1 tablespoon Dijon mustard
- 1/3 cup freshly grated Parmesan
- 1/2 cups shredded mozzarella
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup loosely packed flat leaf parsley, minced
- 10 basil leafs, chiffonade**
- Garnish (optional)
- freshly grated Parmesan cheese
- fresh basil
- fresh parsley
- freshly squeezed lemon juice
Orange Chocolate Mousse
By CheeseDiva
(makes 4 small but decadent servings) Directions: 1
- 8 ounces dark chocolate (cut into small pieces)
- 8 ounces cream cheese (room temperature)
- 1/2 cup sugar
- 1 tablespoon orange liqueur
- 1 orange (zest)
- 1 cup whipping cream
***Dude's Mesclun Salad with Goat Cheese and Balsamic Vinaigrette
By CheeseDiva
1. Heat oven to 350°. Toss bread cubes with 1 tbsp
- 2 heaping cups 1" cubes sourdough bread
- 3 ⁄4 cup plus 1 tbsp. extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 clove garlic
- 1 ⁄4 cup balsamic vinegar
- 1 tbsp. dijon mustard
- 12 lightly packed cups mesclun greens
- 1 cup dried cranberries
- 1 ⁄2 cup pecan halves, toasted
- 2 tbsp. finely chopped fresh thyme leaves
- 4 oz. goat cheese, chilled
Spaghetti Carbonara
By CheeseDiva
1. Heat oil in a 12″ skillet over medium-high heat
- 3 tbsp. extra-virgin olive oil
- 4 cloves garlic, peeled and crushed
- 10 oz. pancetta, cut into 1/2″-long x 1/4″-square strips
- 2/3 cup white wine
- 1 lb. dried spaghetti
- 2/3 cup finely grated Parmesan
- 1/4 cup finely grated pecorino Romano
- 2 tbsp. finely chopped parsley
- 2 eggs
- Kosher salt and freshly ground black pepper, to taste
Creamy Brie Mushroom Sauce
By CheeseDiva
Melt the butter in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their ...
- 2 tablespoons butter
- 1 small onion, diced
- 8 ounces various mushrooms, sliced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1/4 cup dry white wine (or broth)
- 1/4 cup vegetable broth or beef broth or chicken broth
- 1/4 cup cream
- 4 ounces brie
- 1/2 cup parmigiano reggiano (parmesan), grated
- 1 tablespoon white miso paste (optional)
- salt and pepper to taste
GF Bechamel Sauce
By CheeseDiva
Melt the butter in a large heavy sauce pan or cast iron skillet over medium heat Sprinkle in the flour over the bu...
- 3 tablespoons of butter
- 5 tablespoons of Gluten Free Glutinous (Sweet) Rice Flour
- 2 1/2- 3 cups of 2 % milk or dairy free milk of your choice
- Salt, pepper
- Spices of your choice. We like a little minced roasted garlic mixed in
- Parmesan or Cheddar cheese-optional (or try Goat cheese for a dairy free option)
Aelplermagronen-Alpine Mac 'n Cheese
By CheeseDiva
Pre-heat oven to 375 degrees F Peel the potatoes and dice into 1/2 " cubes (this will assure that the potatoes get...
- 2 large potatoes (to equal 4 cups)
- 1/2 lb elbow macaroni (to equal 2 cups dry)
- 4 Tbsp butter
- 3 large onions
- 1 1/2 cups gruyere cheese
- 1 1/2 cups appenzeller cheese (if you can't find, add another 1 1/2 cups of gruyere)
- 1/2 cup cream
- salt and pepper to taste
- 2 cups granny smith apples (about 3 apples)
- 4 Tbsp butter
- 1/4 cup sugar
- 1 Tbsp cinnamon
Kale and Sausage Penne with Lemon Cream Sauce
By CheeseDiva
This is a pasta dish of strong flavors: dark, earthy kale is offset by bright lemon cream and a warm, aromatic heat...
- 1/4 cup olive oil
- 4 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 1 tsp. crushed red chile flakes
- 1 pound sweet Italian sausage, casing removed
- 1 bunch kale, stemmed and roughly chopped
- 2 1/2 cups half and half
- 1/3 cup grated Parmesan
- Juice and zest of 1 lemon
- Freshly grated nutmeg, to taste
- Kosher salt and freshly ground black pepper, to taste
- 1 pound dried penne pasta
- 3 tbsp. finely chopped parsley, for garnish