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Recipes
Debby Stetson's Classic Blue Log Souffle
By CheeseDiva
The Classic Blue Log has a soft blue-black rind that, when baked, has the look and taste of mushrooms
- 3 tablespoons butter
- 1/4 cup flour
- 1 cup milk
- 1 (4-1/2 ounce) Classic Blue log, cubed
- 3 eggs, separated.
Bel-Air Club Sandwich Recipe | SAVEUR
By CheeseDiva
Stir mayonnaise, chervil, chives, parsley, tarragon, shallot, salt, and pepper in a bowl; set aïoli aside
- 1 ⁄4 cup mayonnaise
- 2 tsp. minced chervil
- 2 tsp. minced chives
- 2 tsp. minced parsley
- 2 tsp. minced tarragon
- 1 ⁄2 small shallot, minced
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp. canola oil
- 1 egg
- 3 slices white bread, crusts removed, lightly toasted
- 1 ⁄2 oz. thinly sliced maple-glazed turkey (about 3 slices)
- 1 ⁄2 oz. thinly sliced smoked ham (about 3 slices)
- 2 slices Gruyère
- 3 slices thick-cut bacon, cooked until crisp
- 1 ⁄2 small vine-ripe tomato, cored and thinly sliced
- 2 inner leaves romaine lettuce
- Shoestring french fries and ketchup, for serving (optional)
Deep-Fried Shrimp Potato Balls
By CheeseDiva
Peel off the shrimp skin (leave the tail on) and salt and pepper the shrimp for seasoning
- For the shrimp:
- 15 raw shrimp
- Salt, for seasoning
- Pepper, for seasoning
- For the mashed potato：
- 3 russet potatoes
- 1 Tbsp. butter
- 1 egg yolk
- 2 tsp salt
- 2 tsp pepper
- 2 tsp paprika
- 2 tsp garlic powder
- Flour (if the texture is too wet)
- Other ingredients:
- Flour
- Egg wash
- Panko
- Oil, for frying
Gruyere Chicken
By CheeseDiva
Flatten chicken breasts until 1/2 inch thick (I use the heel of my hand)
- 4 skinless chicken thighs
- flour (for dusting)
- 2 tablespoons olive oil
- 1 ⁄4 lb mushrooms, sliced
- 3 spring onions, sliced
- 1 ⁄2 cup cream
- 1 tablespoon brandy
- 3 ⁄4 cup grated gruyere cheese
- salt
- fresh ground black pepper
Erin’s Chicken Breast Supreme
By CheeseDiva
Mix together cream cheese and green onions
- 4 boneless chicken breasts with skin
- 8 oz.cream Cheese
- 2 green onions, sliced
- 4 slices prosciutto
Timmy’s Shrimp Butter
By CheeseDiva
Mix all ingredients together with a fork
- 1-8oz. package cream cheese
- 1/4 large onion, chopped fine, sauteed and drained of any moisture or
- 3 sliced scallions
- 2 tbsp. lemon juice
- 1 cube softened butter
- 2 tbsp. mayonnaise
- 1/2 lb. chopped baby shrimp
Warm Bacon Potato Salad
By CheeseDiva
For the vinaigrette: Mix all the ingredients together in a small bowl and set aside
- 1/2 cup white wine vinegar
- 1 tablespoon coarse-grained mustard
- 1 tablespoon sugar
- 2 1/2 pounds red potatoes, diced into 1-inch cubes
- Salt
- 6 bacon slices, chopped
- 1 medium sized red onion, diced
- Freshly ground black pepper
- 2 cloves garlic, chopped
- 1/4 cup freshly chopped dill leaves, plus more for garnish
***Eggs Alta Mira
By CheeseDiva
Christmas Brunch favorite for years!
- Toasted English muffin half
- Sliced Black Forest Ham
- Fried Egg
- Sliced Jack or Havarti Cheese
Foie Gras Breakfast Sandwich Recipe
By CheeseDiva
Instructions: Step 1: To make the maple mustard, bring the maple syrup to a boil in a heavy saucepan over medium-...
- 2 thin slices Canadian back bacon or peameal bacon
- 1 egg
- 1 English muffin, split
- 2 tbsp canola oil
- 4-oz. piece fresh duck or goose foie gras, 3/4" thick
- Salt and pepper
- Maple Mustard
- 3/4 cup maple syrup
- 1/2 cup Dijon mustard
- 1 tbsp mustard seeds
- 1/2 tsp pepper
Parmesan Smashed Potatoes
By CheeseDiva
Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover
- 3 pounds red new potatoes, unpeeled
- 1 tablespoon kosher salt, plus 2 teaspoons
- 1 cup half and half
- 1/4 pound unsalted unsalted butter
- 1/2 cup sour cream
- 1/2 cup freshly grated Parmigiano Reggiano
- 1/2 teaspoon ground black pepper