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Recipes
Sunday Brunch Grilled Cheese
By CheeseDiva
With a sharp knife, cut the brie straight from the fridge, into even slices
- 2 thick slices brioche bread or bread of choice
- 1 tablespoons whole grain mustard
- 3-6 thin slices black forest ham
- 1 tablespoons fruit jam
- 2 ounces brie
- butter, for the pan
Tuscan Frittata Affogata
By CheeseDiva
Preheat an oven to 500°F
- 10 eggs
- 1/2 cup grated pecorino romano cheese
- Salt and freshly ground pepper, to taste
- 2 Tbs. plus 1 tsp. olive oil
- 8 oz. mild Italian sausage, casings removed
- 1 small yellow onion, cut into 1/4-inch slices
- 1 red bell pepper, seeded and cut into 1/4-inch slices
- 1 cup tomato sauce
- 6 oz. fresh mozzarella cheese, sliced
- 6 to 8 fresh basil leaves, thinly sliced
Bacon Bark
By CheeseDiva
Yields: 6-8 Preparation Preheat oven to 350ºF
- Share:
- For the nuts:
- 1 cup pecan halves, about half gently chopped (do not buy them pre-chopped, you want bigger chunks)
- 1 cup walnut halves, about half gently chopped (do not buy them pre-chopped, you want bigger chunks)
- 2 tablespoons maple syrup
- 1/4 cup light brown sugar
- 1/2 teaspoon hot Hungarian paprika
- 1 teaspoon pumpkin pie spice
- Salt and freshly ground black pepper
- For the bacon:
- 6 strips center-cut bacon, sliced or cut with scissors into 1-inch pieces
- 1/4 cup light brown sugar
- Zest of 1 lemon (using a rasp or Microplane)
- 1/2 teaspoon hot Hungarian paprika
- Salt and freshly ground black pepper
Normandy-Style French Onion Soup | SAVEUR
By CheeseDiva
In a 4-qt. saucepan, melt 3 tablespoons butter over medium-high heat
- 5 tbsp. unsalted butter
- 2 medium yellow onions, thinly sliced
- 2 flat-leaf parsley sprigs
- 2 thyme sprigs
- 1 bay leaf
- 1 rosemary sprig
- 1 cup hard cider
- 1 ⁄4 cup all-purpose flour
- 2 3⁄4 cups chicken stock
- Kosher salt and freshly ground black pepper
- 4 oz. baguette, thinly sliced on the diagonal
- 1 ⁄4 cup heavy cream
- 1 ⁄3 cup grated Gruyere cheese (about 2 oz.)
Coconut Snowballs
By CheeseDiva
Make ice cream balls with a 1 1/2-inch scoop, then roll each ball in the shredded coconut
- 1 gallon French vanilla ice cream
- 2 14-ounce packages shredded coconut
Classic Homemade Lemonade-Martha
By CheeseDiva
Makes 1 quart Directions Strain lemon juice through a fine sieve into a pitcher
- 1 1/2 cups fresh lemon juice (from about 10 lemons)
- 1 cup superfine sugar
- 2 cups water
Crab Stuffed Potatoes
By CheeseDiva
Preheat the oven to 400 degrees F
- 6 large baking potatoes
- Olive oil
- 2 tablespoons plus 1 cube butter
- 2 medium shallots
- 3 cloves garlic, minced
- 2 tablespoons fresh thyme leaves
- 2 cups cooked crab meat, preferably fresh Dungeness crab
- 2 cups shredded mild cheddar cheese or Swiss Gruyere
- 1/2 cup sour cream
- 1 tablespoon freshly chopped chives
- Salt
- Freshly ground black pepper
Portable Beef Welllingtons
By CheeseDiva
You can't make a good sandwich with low-quality ingredients, and with a three-ingredient sandwich, those selections...
- Madeira Mushrooms
- Steaks
- Round loaf of bread
English MuffinEgg Casserole
By CheeseDiva
Instructions Heat a large skillet over medium-high heat
- 1/2 lb. bacon, chopped (bulk pork sausage would also work well)
- 1/4 cup diced mushrooms
- 1/4 cup diced onion
- 3 English muffins, cubed into 1-inch pieces
- 1 1/2 cups grated cheddar cheese
- 5 eggs
- 1 cup half-and-half
- 1/4 cup milk
- Salt and pepper, to taste
Endlessly Adaptable Galette Dough
By CheeseDiva
Make Ahead: The disks of dough can be refrigerated for up to 3 days, or in the freezer for 3 months
- 2 cups flour, plus more as needed
- 1/2 cup medium or finely ground cornmeal
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 16 tablespoons (2 sticks) cold unsalted butter, cut into cubes
- 1/4 cup ice water
- 1/4 cup sour cream (may substitute buttermilk or plain yogurt)