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Recipes
Croissant or Brioche Bread Pudding
By CheeseDiva
Preheat the oven to 350 degrees F
- 3 extra-large whole eggs
- 8 extra-large egg yolks
- 5 cups half-and-half
- 1 1/2 cups sugar
- 1 1/2 teaspoons pure vanilla extract
- 6 croissants, preferably stale, sliced horizontally - OR Brioche
- 1 cup raisins
Peach Tart
By CheeseDiva
Makes one 11-inch tart; serves 8 Heat the oven to 425 degrees
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt
- 3/4 cup plus 1 teaspoon sugar
- 1/4 cup vegetable or canola oil
- 1/4 cup mild olive oil
- 2 tablespoons whole milk
- 1/2 teaspoon almond extract
- 2 tablespoons cold, unsalted butter
- 3 to 5 small ripe peaches, pitted and thickly sliced (about 1/2-inch wide)
Shrimp Monterey
By CheeseDiva
Preheat oven to 350°. In a large skillet, heat butter over medium heat; saute garlic until tender, about 1 minute
- 2 tablespoons butter
- 2 garlic cloves, minced
- 2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
- 1/2 cup white wine or chicken broth
- 2 cups shredded Monterey Jack cheese
- 2 tablespoons minced fresh parsley
Salted Pistachio Brittle
By CheeseDiva
Here, a coarse sea salt like fleur de sel or sel gris plays a few important roles: It tempers and cuts the richness...
- Nonstick vegetable oil spray
- 1 cup sugar
- 1/2 cup light corn syrup
- 1 cup unsalted, shelled raw natural pistachios, very coarsely chopped
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- Coarse gray sea salt (such as fleur de sel or sel gris)
- A candy thermometer
Lobster Mac and Cheese-Ree Drummond
By CheeseDiva
Bring a large pot of water to a boil
- 8 ounces macaroni
- 6 tablespoons salted butter, plus more for buttering the pan
- 2 lobster tails, meat removed and chopped into large chunks
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup half-and-half
- Salt and freshly ground black pepper
- 1 cup shelf-stable grated Parmesan, such as Kraft
- 3/4 cup grated sharp Cheddar
- 3/4 cup grated fontina cheese
- 4 ounces goat cheese (chevre)
Pasta Bolognese
By CheeseDiva
by Chef Joseph W. DiPerri, The Culinary Institute of America
- 2 (28-ounce) cans whole tomatoes with juice or crushed tomatoes
- 3 tablespoons olive oil
- 6 ounces pancetta or 6 slices bacon, finely chopped
- 1/4 pound ground pork (not lean)
- 1/4 pound ground beef chuck (not lean)
- 1/4 pound ground veal
- 1 small onion, finely chopped (about 1 cup)
- 1 carrot, finely chopped (about 1 cup)
- 1 cup dry red wine
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pound small pasta such as orecchiette or rotini
- Garnish: Freshly grated Parmigiano-Reggiano cheese
Oliebollen (Dutch Doughnuts)
By CheeseDiva
"Ollie-bollen, or (Oliebollen) is a dutch pastry similar to a doughnut
- 1 (0.6 ounce) cake compressed fresh yeast
- 1 cup lukewarm milk
- 2 1/4 cups all-purpose flour
- 2 teaspoons salt
- 1 egg
- 3/4 cup dried currants
- 3/4 cup raisins
- 1 Granny Smith apple - peeled, cored and finely chopped
- 1 quart vegetable oil for deep-frying
- 1 cup confectioners' sugar for dusting
Cook's Illustrated's Blondies
By CheeseDiva
Adjust oven rack to middle position; heat oven to 350° F
- 1 cup pecans or walnuts (4 ounces)
- 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 12 tablespoons unsalted butter ( 1 1/2 sticks), melted and cooled
- 1 1/2 cups packed light brown sugar (10 1/2 ounces)
- 2 large eggs, lightly beaten
- 4 teaspoons vanilla extract
- 6 ounces white chocolate chips (1 cup) or chopped bar, or 3 ounces each white chocolate and semisweet chocolate chips
Brunch Tater Tot Egg Casserole with Sausage & Cheddar
By CheeseDiva
Instructions Preheat oven to 350 degrees F Place the ¾ of the bag of tater tots in a well buttered 13X9 baking d
- 1 32 1 32 1 32 oz bag of frozen tater tots
- 1 32 1 32 1 32 oz bag of frozen tater tots
- 1 32 1 32 1 32 oz bag of frozen tater tots
- 8 8 8 large eggs
- 8 8 8 large eggs
- 8 8 8 large eggs
- 1 1 1/2 1/2 1/2 & 1/2
- 1 1 1/2 1/2 1/2 & 1/2
- 1 1 1/2 1/2 1/2 & 1/2
- 3/4 3/4 3/4 cup Parmesan/Romano cheese, grated
- 3/4 3/4 3/4 cup Parmesan/Romano cheese, grated
- 3/4 3/4 3/4 cup Parmesan/Romano cheese, grated
- 1 1 1 lb breakfast sausage from a tube
- 1 1 1 lb breakfast sausage from a tube
- 1 1 1 lb breakfast sausage from a tube
- 1 1 1 red bell pepper, chopped
- 1 1 1 red bell pepper, chopped
- 1 1 1 red bell pepper, chopped
- 1 1 1 medium onion, chopped
- 1 1 1 medium onion, chopped
- 1 1 1 medium onion, chopped
- 3 3 3 cloves garlic, chopped
- 3 3 3 cloves garlic, chopped
- 3 3 3 cloves garlic, chopped
- 2 2 2 tsp fennel seeds
- 2 2 2 tsp fennel seeds
- 2 2 2 tsp fennel seeds
- 1 1 1 tsp kosher salt
- 1 1 1 tsp kosher salt
- 1 1 1 tsp kosher salt
- 1 1 1 tsp course ground pepper
- 1 1 1 tsp course ground pepper
- 1 1 1 tsp course ground pepper
- 2 2 2 cups sharp cheddar cheese
- 2 2 2 cups sharp cheddar cheese
- 2 2 2 cups sharp cheddar cheese
- 2 2 2 tbsp cut chives
- 2 2 2 tbsp cut chives
- 2 2 2 tbsp cut chives
Skillet Chicken with Bacon Cream Sauce
By CheeseDiva
Heat olive oil in a large skillet on medium-high heat
- 2 tablespoons olive oil
- 5 chicken thighs
- salt and pepper
- 3 garlic cloves, minced
- 1 cup chicken stock
- 8 strips bacon (cooked, fat drained off, and chopped into small chunks) - divided
- 5 thin lemon slices
- 2/3 cup heavy cream.
- 2 green onions, chopped