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Recipes
Rösti (Swiss Hash Browns)
By CheeseDiva
Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat; cook until te...
- 2 1/4 lb. russet potatoes (about 3 large)
- 2 tbsp. lard or unsalted butter
- 2 tbsp. canola oil
- 1 tbsp. kosher salt, plus more to taste
Quebec Beery Onion Soup
By CheeseDiva
Preparation Melt the butter in a saucepan, add the oil and the onions
- 10 ml (2 tsp.) butter
- 20 ml (4 tsp.) vegetable oil
- 500 g (about 3 cups) onions, finely minced
- Pinch of fresh thyme
- 341 ml amber beer (1 regular-sized bottle)
- 500 ml (about 2 cups) reduced chicken stock*
- Salt, to taste
- 4 slices of country-style bread
- 120 g aged cheddar (4 x 30 g)
- Black pepper
- *You can reduce your own chicken stock by simply boiling down 1 to 1.5 litres of unsalted chicken stock to 500 ml.
GF Peanut Butter Cookies
By CheeseDiva
Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F
- 1 cup chunky peanut butter
- 2/3 cup granulated sugar, plus more for rolling
- 1/3 cup packed light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 3 ounces bittersweet chocolate, finely chopped
Baked Alaska Flambe'
By CheeseDiva
At least 1 day and up to 1 week before serving, assemble the ice cream dome: Transfer all of the ice cream to the ...
- For the ice cream and cake:
- Nonstick cooking spray or butter, for greasing
- 1 1⁄2 cups (13 oz.) nutty ice cream, such as pistachio
- 11 oz. finely chopped bittersweet chocolate, divided
- 3 cups (24 oz.) fruity ice cream (not sorbet), such as strawberry
- 2 cups (20 oz.) vanilla ice cream
- 1 stick (4 oz.) unsalted butter, plus more for greasing
- 6 large egg yolks (plus half of a reserved egg shell, gently washed and dried
- 3 ⁄4 cup plus 1 Tbsp. (3 oz.) pistachio or almond flour
- 1 ⁄2 cup (3 oz.) rice flour
- 6 large egg whites
- 3 ⁄4 cup plus 2 Tbsp. (7 oz.) superfine sugar
- For the meringue topping:
- 4 large egg whites, at room temperature
- 3 ⁄4 cup plus 2 Tbsp. (7 oz.) superfine sugar
- Pinch of cream of tartar
- Seeds scraped from 1 vanilla bean
- 1 ⁄3 cup overproof spiced rum (optional)
Wild Rice with Mushrooms
By CheeseDiva
Bring 5 cups water to a boil
- 8 ounces long-grain Wisconsin wild rice
- 8 tablespoons (1 stick) butter
- 1 pound cremini or button mushrooms, sliced
- 1/2 teaspoon salt, more to taste
- Black pepper, to taste
- 1/3 cup dry sherry, such as Dry Sack (do not use cream sherry)
Baked Ricotta
By CheeseDiva
Serve warm for lunch with a little salad of baby lettuces or arugula
- 2 pounds or two 15-ounce containers whole-milk ricotta
- 1/3 cup freshly grated Parmigiano Reggiano
- Kosher or sea salt and freshly ground black pepper
- 2 large eggs, beaten
7 Minute Egg
By CheeseDiva
It’s less fussy than poaching, able to be peeled or served from the shell, and pretty much guaranteed to be perfe...
- Raw eggs
Grilled Radicchio-Pancetta, Goat Cheese
By CheeseDiva
Combine the Caesar dressing and pesto and blend thoroughly
- 1/4 cup – Caesar dressing
- 1 tablespoon – Pesto
- 1 – Large head red radicchio (6 to 8 ounces)
- 4 – Thin slices pancetta
- 1/4 cup – Balsamic Vinaigrette
- 1 ounce – Fresh goat cheese, crumbled
Turkey Brie Bites
By CheeseDiva
Instructions Arrange crackers on a microwave safe plate
- Crackers
- Brie
- Leftover Butterball turkey, cut into small pieces
- Whole berry cranberry sauce
Pancetta Crisps with Goat Cheese and Figs
By CheeseDiva
Preheat oven to 400°F. Place pancetta in single layer on large rimmed baking sheet
- 12 thin pancetta slices
- 12 arugula leaves
- 12 t soft fresh goat cheese
- Fig jam or preserves
- 6 fresh figs or 6 plump dried Mission figs, halved, or 12 small fresh persimmon wedges
- Chopped fresh thyme