CheeseDiva's profile page
Recipes
Pork Belly Sandwich
By CheeseDiva
Mix the salt and sugar together in a small bowl and coat the pork belly evenly with the mixture
- 3/4 cup kosher salt
- 1/2 cup sugar
- 3 1/2 pounds pork belly, skin off (ask for side belly)
- 1 cup mayonnaise
- 1/2 cup nonpareil capers
- 4 cups arugula
- 2 tablespoons red wine vinegar
- 4 eggs
- 4 brioche buns
Ramp and Wild Greens Pesto | SAVEUR
By CheeseDiva
In the bowl of a food processor, combine the chickweed with the cilantro, parsley, oil, ramps, and sunflower seeds ...
- 1 cup packed chickweed, watercress, or arugula leaves, roughly chopped
- 1 ⁄2 cup packed cilantro leaves, roughly chopped
- 1 ⁄2 cup packed flat-leaf parsley leaves, roughly chopped
- 1 ⁄2 cup olive oil, plus more
- 1 ⁄2 cup finely chopped ramps, or 3 garlic cloves
- 1 ⁄2 cup sunflower seeds, soaked overnight, drained
- 2 tbsp. finely grated Parmigiano-Reggiano
- 2 tbsp. fresh lemon juice Kosher salt
Pommes Aligot
By CheeseDiva
DIRECTIONS 1. Put the potatoes in a medium pot and add enough cold water to cover by 2 inches
- 4 medium Yukon Gold potatoes (about 2 pounds), peeled and quartered
- Kosher salt
- 2 garlic cloves, minced
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- 1 cup heavy cream, warmed
- 1 1/2 pounds Tomme d'Auvergne, rind removed and cut into 1/2-inch cubes (3/4 pound Gruyère and 3/4 pound fresh mozzarella can be substituted for Tomme d'Auvergne)
- Freshly ground black pepper
Chicken Marbella-Silver Palate
By CheeseDiva
1. In a large bowl, combine chicken quarters, garlic, oregano, pepper, salt, vinegar, olive oil, prunes, olives, ca...
- 4 chickens, 2 1/2 pounds each, quartered
- 1 head of garlic, peeled and finely pureed
- 1/4 cup dried oregano
- Coarse salt and freshly ground black pepper to taste
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1 cup pitted prunes
- 1/2 cup pitted Spanish green olives
- 1/2 cup capers with a bit of juice
- 6 bay leaves
- 1 cup brown sugar
- 1 cup white wine
- 1/4 cup Italian parsley or fresh cilantro, finely chopped
Beef and Lamb Koftas with Mustard Recipe | SAVEUR
By CheeseDiva
In a large bowl, mix the beef and lamb with the bread crumbs, red onion, parsley, salt, cumin, thyme, and pepper
- 1 lb. ground beef
- 10 oz. ground lamb
- 3 ⁄4 cup plain bread crumbs
- 1 ⁄3 cup minced red onion
- 2 1⁄2 tbsp. finely chopped flat-leaf parsley
- 1 tbsp. plus 2 tsp. kosher salt
- 1 tbsp. plus 1⁄4 tsp. ground cumin
- 2 1⁄2 tsp. dried thyme
- 2 tsp. freshly ground black pepper
- Coarse-grain mustard, for serving
Master Recipe for Biscuits and Scones
By CheeseDiva
f height is what you are looking for in a biscuit, try recipes that call for self-rising flour and baking soda or b...
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1/4 pound (1 stick) cold unsalted butter, cubed
- 1 cup heavy cream
- 3 tablespoons melted butter
CHICKEN SALSA VERDE CASSEROLE
By CheeseDiva
In large bowl mix soup and mayonnaise until blended together
- 2 chicken cooked and cut in small chunks
- 1 can cream of chicken soup
- 1 c. mayonnaise
- 1/4 c. chopped green onions
- 2 c. shredded Cheddar/Monterey Jack blend cheese + more for top
- 1 jar La Victoria Medium Salsa Verde, – Thick – maybe 2 jars
- 1 pkg. white corn tortillas
- 1 can sliced black olives
Perfect Pound Cake
By CheeseDiva
Tips for Baking a Perfect Pound Cake Nothing beats the rich, buttery flavor of a homemade pound cake
- 3 cups cake flour
- 6 large eggs
- 1 pound butter
- 1 pound sugar
- 2 teaspoons of pure vanilla extract -sub 1 tsp. ea. Vanilla and almond extract
- 1/2 teaspoon salt
- 1/2 cup buttermilk -sub sweetened condensed milk
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
Zucchini Corn Pancakes
By CheeseDiva
Place grated zucchini in a colander over the sink
- 1 pound zucchini, grated
- 1 teaspoon salt
- 1 cup corn kernels, frozen, canned or roasted
- 4 large eggs, beaten
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup shredded cheddar cheese
- 3/4 cups all-purpose flour
- 2 tablespoons olive oil
Alevropita (Greek Egg, Feta, and Herb Tart)
By CheeseDiva
Heat oven to 425°. Grease a baking sheet with butter
- 2 tbsp. unsalted butter, melted, plus more
- 4 sheets phyllo dough
- 1 1⁄2 cups milk
- 5 eggs
- 1 lb. ricotta, drained
- 12 oz. crumbled feta
- 1 tbsp. finely chopped oregano
- 2 tsp. finely chopped thyme
- 1 ⁄2 tsp. crushed red chile flakes