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Recipes
Parsley Lemon Water
By CheeseDiva
Rub the lemons with some baking soda to remove any dirt and toxins
- 50 oz / 1.5 liters water
- 3 bunches parsley
- 2.2 lbs / 1 kg lemons
- baking soda
Cheeseburger Onion Rings
By CheeseDiva
Heat oil in a pot over medium heat to 350°F (180°C)
- for 6 onion rings
- 1 lb ground beef
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon onion powder
- ¼ lb cheddar cheese, cut into 1-inch (2 cm) squares
- 1 large white onion
- 1 cup flour
- 5 eggs, beaten
- 3 cups panko breadcrumbs
- oil, for frying
- ketchup
Wild Mushroom Ragout and Cobbler
By CheeseDiva
Place the dried mushrooms in a pyrex measuring cup and pour on 2 cups boiling water
- For the mushroom ragout:
- 1 ounce (about 1 cup) dried porcini mushrooms
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced or pressed
- 1 pound mushrooms, cleaned, trimmed, and sliced 1/2 inch thick
- 1 pound oyster mushrooms, trimmed and torn into pieces if very large
- Salt
- 1 tablespoon all-purpose flour
- 1 tablespoon soy sauce
- 1/2 cup fruity red wine, such as a Côtes du Rhone
- 2 teaspoons chopped fresh rosemary or 1 teaspoon crumbled dried
- 2 teaspoons chopped fresh sage
- Freshly ground pepper
- For the cobbler:
- 1 cup whole wheat or whole wheat pastry flour
- 1 cup unbleached white flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter
- 1/2 cup plain yogurt (nonfat is fine)
- 1/4 to 1/2 cup milk
- 1 egg, beaten
The Lola Burger -Michael Symon
By CheeseDiva
Build a medium-hot fire in your grill or preheat a stovetop grill pan
- 8 slices bacon
- 24 ounces ground beef, 75 percent lean*
- Kosher salt and cracked black pepper
- 4 thin slices Cheddar
- 4 English muffins, split
- 4 large eggs
- 1 dill pickle, thinly sliced
- 1/2 cup Pickled Red Onions, recipe follows
- 4 teaspoons Spicy Ketchup, recipe follows
- 2 pounds red onions, sliced
- White wine vinegar
- Sugar
- Kosher salt
- 2 teaspoons mustard seeds
- 1 tablespoon crushed red pepper flakes
- 2 tablespoons coriander seeds
- 2 tablespoons black peppercorns
- 4 garlic cloves
- 2 bay leaves
- 1 tablespoon olive oil
- 1 small yellow onion, minced
- 3 garlic cloves, chopped
- Kosher salt
- 5 Fresno chiles, seeded and minced
- 1 ancho chile, seeded and minced
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons dark brown sugar
- 1 tablespoon cumin seeds
- 1 cinnamon stick
- 1 (6-ounce) can tomato paste
- 2 tablespoons cider vinegar
- 3 cups water
Tortilla Española (Spanish Potato Frittata)
By CheeseDiva
(El Bulli, 2003), the chef Ferran Adrià proposes an audacious update
- 4 oz. (about 2 1/4 cups) crushed thick-cut potato chips, like Cape Cod brand
- 2 oz. thinly sliced serrano ham or prosciutto
- 1/4 cup finely chopped canned piquillo peppers or pimentos
- 1 tbsp. thyme leaves
- 8 eggs, lightly beaten
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. olive oil
Lobster "Cappuccino"
By CheeseDiva
1. In a 2 quart pot, saute shallots in butter until golden
- 1 qt. heavy whipping cream
- 1 lb. lobster meat
- 2 tbsp. butter
- 1 tbsp. lobster base, cooked
- 3 shallots, minced
- 1/2 tsp. tarragon, dried
- Salt and pepper to taste
- Milk foam
- Carr Valley Black Sheep Truffle
Murray’s Classic Mac & Cheese Recipe
By CheeseDiva
Directions: 1. Pre-heat over to 350 degrees
- 8 oz Tickler cheddar, grated
- 8 oz Spring Brook Farm Reading, grated
- 6 oz Comte St. Antoine
- 2 oz Cabot Clothbound Cheddar, finely grated
- 1 lb elbow macaroni
- 1 quart milk
- 8 TBSP butter
- 1/2 cup all-purpose flour
- .5 tsp nutmeg
- .25 tsp cayenne
- 1 cup panko breadcrumbs
- Zest of 1 lemon
- 2 sprigs fresh thyme, minced
- 3 TBSP butter
- .5 tsp black pepper
- 1 bay leaf
- 1 half onion, skin removed
- 1 bay leaf
- 2 cloves
- 1/2 clove grated garlic
Toasted-Pecan-Torte-with-butterscotch-topping
By CheeseDiva
Place a rack in middle of oven; preheat to 350°
- 1 ¼ cups (2½ sticks) unsalted butter, room temperature, divided, plus more for pan
- 1 ½ cups all-purpose flour, plus more for pan
- 4 ½ cups pecan halves
- 2 ¼ tsp. baking powder
- 1 ¾ tsp. kosher salt, divided
- 1 cup granulated sugar
- 1 Tbsp. finely grated orange zest
- 3 large eggs, room temperature
- 4 Tbsp. rum, divided
- ½ cup (packed) dark brown sugar
- 1 ½ cups chilled heavy cream, divided
- 9 "-diameter springform pan
- Special EquipmentA 9"-diameter springform pan
Taleggio Brioche Bread Pudding
By CheeseDiva
Preheat the oven to 350 degrees
- 2 cups 1/2" thick slices leeks (white and light green parts only)
- Kosher salt
- 1 tablespoon canola or vegetable oil
- 4 tablespoons (2 oz.) unsalted butter
- Freshly ground black pepper
- 12 cups 1" thick cubes crustless Brioche or Pullman sandwich loaf- 1-1/2 loaves
- 1 tablespoon finely chopped chives
- 1 teaspoon thyme leaves
- 3 large eggs
- 3 cups whole milk
- 3 cups heavy cream
- Freshly grated nutmeg
- 3-1/2 cups shredded Taleggio
Crêpes Fines Sucrées (Dessert Crepes) Julia
By CheeseDiva
Julia Child's batter for dessert crepes is shockingly easy — just measure out the ingredients and whirl them ar...
- For crepes:
- 3/4 cup milk
- 3/4 cup cold water
- 3 egg yolks
- 1 tablespoon granulated sugar
- 3 tablespoons orange liqueur
- 1 cup all-purpose flour
- 5 tablespoons butter, melted
- Clarified butter, for cooking
- Powdered sugar, for serving
- For strawberries:
- 3 cups strawberries, quartered
- 3 teaspoons orange liqueur, or more to taste
- Granulated sugar, to taste