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Recipes
The Det Burger
By CheeseDiva
Make the Det Mix: Combine all the ingredients in a bowl
- 1/3 cup drained, sliced canned whole green chiles
- 1/3 cup sliced pitted oil-cured black olives
- 1/3 cup sliced sauteed cremini mushrooms
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 4 James Beard's Favorite Hamburger patties, recipe follows
- 4 slices onion
- 1/4 cup beer, plus more as needed
- 4 slices cheddar cheese
- 4 toasted hamburger buns
- James Beard's Favorite Hamburger
- Recipe courtesy Beard on Food, Running Press, 2000
- 2 pounds chopped beef chuck or round
- 1 onion
- 1 tablespoon heavy cream
- Freshly ground black pepper, to taste
- Unsalted butter
- Vegetable oil, as needed
- Kosher salt, to taste
Garlic Cream Sauce
By CheeseDiva
Melt butter with vegetable oil in a saucepan over medium heat
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 3 cloves garlic, chopped
- 1 tablespoon all-purpose flour
- 1 cup heavy whipping cream
- 1/2 cup chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 2 ounces cream cheese, softened
Salted Caramel Butter Bars
By CheeseDiva
To Make the Crust: Preheat oven to 325°
- For the Crust:
- 2 cups salted butter, room temperature
- 1 cup granulated sugar
- 1½ cups powdered sugar
- 2 tablespoons vanilla extract
- 4 cups all purpose flour
- For the Filling:
- 14 ounces soft caramel candies (about 50 individual caramels), unwrapped
- 1/3 cup milk or cream
- 1/2 teaspoon vanilla
- optional – 1 tablespoon coarse sea salt
Coconut Water, Mixed Berry, and Spinach Smoothie
By CheeseDiva
Add all ingredients to the blender and blend until smooth
- 2 cups coconut water, frozen in an ice cube tray or straight from the container (I used a 11.2 oz container of coconut water with pineapple)
- 2 cups frozen mixed berries
- 1 cup fresh spinach
- 1 tablespoon flax seed meal
Lobster Risotto and Foie Gras Butter
By CheeseDiva
For the Risotto: In a medium saucepot, saute onions in olive oil on low heat until translucent and tender
- Lobster risotto:
- 1 large Spanish onion, diced
- 2 tablespoons olive oil
- 1 pound arborio rice
- 8 ounces white cooking wine
- 2 cups lobster broth
- 8 ounces cooked lobster meat
- 2 tablespoons unsalted butter
- 1/4 cup grated Asiago
- Foie Gras Butter:
- 1 cup white wine
- 1 diced shallot
- 2 sprigs of fresh thyme
- 2 fresh bay leaves
- 1 tablespoon whole black peppercorn
- 1/4 cup heavy cream
- 1 pound unsalted butter cut into large dice
- 4 ounces diced A or B grade foie gras
Dungeness Crab and Shrimp Cheese Dip
By CheeseDiva
Heat oven to 350°. Grease eight 6-oz
- Unsalted butter, for greasing
- 1 1/2 cups sour cream
- 1 cup grated parmesan
- 1 cup shredded Monterey Jack
- 4 cloves garlic, minced
- 1 (8-oz.) package cream cheese, softened
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. cooked Dungeness crabmeat, finely shredded
- 8 oz. raw medium shrimp, peeled, deveined, and roughly chopped
- 1/4 cup panko bread crumbs
- 1 tsp. paprika
- 2 tsp. minced parsley
- Sliced baguette, toasted
Scallion Corn Cakes - Skillet
By CheeseDiva
Awesome vegetarian entree
- Directions:
- 1 egg, beaten
- 1 cup buttermilk small can creamed corn
- 1 cup self-rising white cornmeal / cornmeal mix**
- 1/2 tsp baking soda
- 4 to 6 scallions, thinly sliced on the diagonal
- 1 Tbsp melted butter
- 3/4 cup cornmeal
- 3 tablespoons flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1
- Mix together the corn meal, flour, baking powder and salt.
- 2 2
- Use as directed in your recipe.
- Read more: http://www.food.com/recipe/self-rising-cornmeal-mix-254874?oc=linkback
Best French Fries
By CheeseDiva
These are so simple and good! Enjoy!
- 2 pound Yukon gold potatoes
- Vegetable oil, for frying
- Kosher salt
The Pragmatist's Porchetta
By CheeseDiva
1. Start by evaluating pork and trimming as necessary
- 1 center-cut pork loin with belly flap attached and skin on (8 to 9 pounds)
- 6 garlic cloves, minced
- 1 1/2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 tablespoon fennel seeds, toasted and ground to a coarse powder
- 1 tablespoon finely grated lemon zest
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 tablespoons kosher salt, plus more, to taste
- 2 teaspoons freshly ground black pepper, plus more, to taste
Orzotto with Spring Ramps & Goat Cheese
By CheeseDiva
Bring 1 quart of salted water to a boil
- 24 Ramps
- 1 quart water
- 1 tablespoon salt
- 1/2 pound orzo
- 3 tablespoons unsalted butter
- zest of 1/2 lemon
- black pepper
- 3 ounces goat cheese - crumbled