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Recipes
Sundried Tomato Caprese Turkey Meatloaf with Balsamic Caramelized Onions on Closet Cooking
By CheeseDiva
Puree the sundried tomatoes, basil and garlic in a food processor, mix it into the remaining ingredients, form four...
- 10 sundried tomatoes
- 10 leaves basil
- 3 cloves garlic
- 1/4 cup parmigiano reggiano (parmesan), grated
- 1 teaspoon italian seasoning
- salt and pepper to taste
- 1 pound ground turkey
- 1/4 cup breadcrumbs
- 1 tablespoon oil
- 2 red onions, thinly sliced
- 2 tablespoons balsamic vinegar
- 4 ounces pancetta, thinly sliced
- 4 buns, optionally lightly toasted
- 8 ounces fresh mozzarella, sliced
- 1 large avocado, sliced
- 12 basil leaves
Dark Chocolate Cocoa Nib Shortbread Cookies
By CheeseDiva
InstructionsFor the Cookies: Line a sheet pan with parchment paper or a silpat
- 3/4 C All Purpose Flour + a few Tbs for work surface dusting + A small bowl of flour for cookie cutter dipping 112 g
- 1/2 C White Whole Wheat Flour, aka Ivory Wheat Flour 82 g
- 1/2 C Unsweetened Cocoa Powder - I used Rodelle Cocoa 58 g
- 1 Tbs Corn Starch
- 1/2 tsp Sea Salt
- 1/2 tsp Baking Soda
- 12 Tbs Unsalted Butter,room temperature (1 1/2 sticks or 170 g)
- 1/4 C Granulated Sugar 58 g
- 3/4 C Light Brown Sugar 150 g
- 1 1/2 tsp Vanilla Extract
- 1/3 C Cacao Nibs 46 g
- Powder Sugar
- 1/2 C High Quality White Chocolate Chips/Wafers 42.5 g
- A few drops of Olive Oil
Buttery Polenta with Grana Padano, Mushrooms
By CheeseDiva
This recipe calls for a fine stone-ground polenta that has been slowly simmered in stock for at least 45 minutes
- For the polenta:
- 2 1/2 Cups chicken stock (Use milk?)
- 1/2 Cup fine stone-ground polenta
- 1 1/2 Tbsp butter
- 1 Tbsp Grana Padano Riserva 24 months
- For the mushrooms:
- 2 Tbsp olive oil
- 2 Cups assorted wild mushrooms
- 1 Tbsp red onion or 1 shallot, thickly sliced
- 3 Tbsps veal gravy or left-over roast gravy(try Madeira instead?)
- 1 Tbsp each parsley and sage, roughly chopped
- Salt and freshly ground black pepper
Sweet Cream Scones Recipe | SAVEUR
By CheeseDiva
In a large bowl, whisk the flour with the sugar, baking powder, and salt
- Recipes
- Sweet Cream Scones
- 3 Claire Ptak Posted 3 hours ago
- Sweet Cream Scones
- Christina Holmes
- Sweet Cream Scones
- Featured in: An American-Inspired Scone on English Soil
- 2 2 dozen
- 1 1 30 hour, 30 minutes
- Ingredients
- 5 5 7 1⁄2 (1 lb. 7 1⁄2 oz.) all-purpose flour, plus more
- 1 1⁄2 1⁄2 cup (4 oz.) sugar
- 2 2 2 tbsp. baking powder
- 1 1⁄2 1⁄2 tsp. kosher salt
- 14 14 1⁄2-inch tbsp. chilled unsalted butter, cut into 1⁄2-inch cubes
- 2 2 1⁄2 1⁄2 cups chilled heavy cream
- 1 1 1 large egg, lightly beaten
- Rhubarb and Angelica Jam, for serving
- Clotted cream, for serving
TWICE-BAKED POTATO CASSEROLE w/ Lamb
By CheeseDiva
Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius)
- – 4 large baking potatoes (about 2 1/2 pounds)
- – 1 1/2 teaspoons kosher salt
- – 1/4 teaspoon pepper
- – 4 tablespoons butter, melted
- – 1 1/2 cups shredded cheddar cheese, divided
- – 1/2 cup milk, warmed
- – 1/2 cup sour cream
- – 6 green onions, finely chopped and divided
- – 4 strips of cooked bacon, crumbled
- 1 # cooked ground lamb
BA's Best Fried Chicken Sandwich
By CheeseDiva
Mix salt, sugar, and baking powder in a small bowl
- 1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt
- 1 teaspoon light brown sugar
- 1 teaspoon baking powder
- 4 skin-on or skinless, boneless chicken thighs
- 1 garlic clove, finely grated
- 2 tablespoons fresh lemon juice
- 1/2 cup mayonnaise
- 2 tablespoons finely chopped chives
- 1/2 teaspoon celery seeds
- 1/2 teaspoon freshly ground black pepper
- Kosher salt
- 1 1/2 cups all-purpose flour
- 1/3 cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 2 teaspoons cayenne pepper
- 2 tablespoons kosher salt, plus more
- 1 large egg, beaten to blend
- 1 cup buttermilk
- 2 tablespoons bourbon (optional)
- 3 tablespoons hot sauce (such as Frank’s); plus more for serving (optional)
- Peanut or vegetable oil (for frying; about 8 cups)
- 4 soft seeded hamburger buns
- 3 tablespoons unsalted butter, melted
- Bread-and-Butter Pickles (for serving), plus 1 tablespoon brine
- 4 cups thinly sliced iceberg lettuce
- Freshly ground black pepper
- A deep-fry thermometer
Taleggio-and-Roasted-Mushroom Crostini
By CheeseDiva
Preheat oven to 425 degrees
- Ingredients
- 1 pound mixed mushrooms, sliced if large
- 2 tablespoons extra-virgin olive oil
- Coarse salt
- 4 ounces thinly sliced Taleggio, rind removed
- Fresh thyme, for topping
- Crostini, for serving
Revolutionary Risotto
By CheeseDiva
Chef Massimo Bottura gave us the recipe for this creamy risotto, a take on the classic Roman pasta dish cacio e pep...
- FOR THE PARMESAN BROTH:
- 2 lb. Parmigiano Reggiano, coarsely grated
- FOR THE RISOTTO:
- 6 cups parmesan broth
- 1 ⁄3 cup parmesan cream
- 2 tbsp. unsalted butter
- 3 medium shallots, minced
- 2 cloves garlic, minced
- 2 cups Arborio rice
- Freshly ground black pepper, to taste
- Parsley leaves, for garnish
Oatmeal Cookies II
By CheeseDiva
Mix butter with brown sugar, white sugar, egg, vanilla extract andmashed bananas until well combined
- 3/4 cup of softened, salted butter
- 1 cup of packed brown sugar
- 1/2 cup of white sugar
- 1 egg
- 1 teaspoon of vanilla extract
- 1 cup of mashed bananas until well combined. Beat in
- 1 1/2 cups of flour
- 1 1/2 teaspoon of cinnamon
- 1 teaspoon of baking soda
- 1/4 teaspoon of ground cloves
- 2 teaspoons of cornstarch.
- Stir in 3 cups of old fashioned oats.
SHRIMP STUFFED EGGS
By CheeseDiva
Finely chop shrimp and set aside
- 1/3 cup medium-sized shrimp, peeled, deveined, and cooked
- 6 large eggs, hard-boiled and peeled
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- Salt and freshly ground black pepper
- Additional shrimp, optional
- Chopped dill, optional