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Recipes
***Chicken and Spinach Crepes
By CheeseDiva
My subscription to Gourmet magazine started in 1973 and this popped up in February, 1974
- Filling:
- 1/2 c.minced onion
- 1/2 stick butter
- 1 c. cooked, squeezed, minced spinach
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
- 2 c. minced, cooked chicken
- 1 c. whole milk ricotta cheese
- 1/4 c. grated Parmigiano
- 3/4 c. heavy cream
- 1/4 c. minced parsley
- crepes:
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- Bechamel Sauce:
- 1 tbsp. minced onion
- 3 tbsp. butter
- 1/4 c. flour
- 1 c. scalded heavy cream
- 1 c. scalded milk
- 1/4 tsp. salt and white pepper
- Topping:
- 1/2 c. heavy cream
- 2 tbsp. each Parmigiano and Gruyere
- Minced parsley
Cinnamon Roll Bread Pudding
By CheeseDiva
Heat the oven to 350 degrees F and arrange a rack in middle
- 2 cups whole milk
- 3/4 cup heavy cream
- 4 large eggs
- 1/2 cup granulated sugar plus 1 tablespoon for garnish
- 1/3 cup nut-flavored liqueur (recommended: Di Saronno or Frangelico)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 7 cups large dice cinnamon challah (or plain challah or brioche plus 2 teaspoons ground cinnamon) (about 10 ounces challah)
- 1 cup walnuts, toasted and coarsely chopped
Almond Flour Chocolate Chip Cookies
By CheeseDiva
1. Heat oven to 350°. 2
- 3 1/2 cups flour
- 1 1/4 tsp. fine sea salt
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 16 tbsp. unsalted butter, at room temperature
- 1 cup sugar
- 1 cup packed brown sugar
- 1 1/2 vanilla extract
- 2 eggs
- 12 oz. semisweet chocolate, coarsely chopped
- 1 1/2 cups almond flour
Colcannon
By CheeseDiva
Place potatoes in a 6-qt. saucepan and cover with water by 1"; bring to a boil over high heat, and cook until tende...
- 2 1/2 lb. russet potatoes, peeled
- 8 tbsp. unsalted butter, plus more for serving
- 1/4 medium head green cabbage, cored and thinly shredded
- 1 cup milk
- 1/3 cup heavy cream
- 4 scallions, green parts only, finely chopped
- Kosher salt and freshly ground black pepper,
Chicken Cordon Bleu Soup
By CheeseDiva
Instructions In a large sauce pan melt butter and then add the flour to make a roux
- 1/4 cup butter
- 1/4 cup flour
- 2 1/2 cups half and half (half and half is a half cream, half milk mixture found next to the heavy cream)
- 2 1/2 cups milk
- 1 Tablespoon chicken base, or two chicken bullion cubes crushed
- 8 oz. cream cheese, softened
- 2 1/2 cups chopped rotisserie chicken (cooked chicken breast will work)
- 1/2 cup cooked and chopped bacon
- 1 cup cubed ham
- 2 cups grated Swiss cheese
*** Mim's Creamy Orzo w/Wild Mushrooms
By CheeseDiva
Rehydrate dried mushroom (Cover with very warm water and soak for 20 min
- 6 tbsp. unsalted butter
- 1-2 oz. dried mushroom - mixed varieties
- 8-10 oz. sliced dark brown cremini mushrooms
- 3 medium shallots, minced
- 2 cloves garlic, minced
- 1 3/4 cups (12 oz.) orzo
- 1 tsp. minced fresh thyme
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup cream
- 1/2 cup finely grated parmesan, plus more for serving
Potato and Cheese Latkes
By CheeseDiva
Mix everything together and form into pancake shaped patties
- 4 cups frozen hash brown, defrosted
- 1/2 cup sharp cheddar cheese, grated
- 1/2 cup jack cheese, grated
- 1/2 onion, grated
- 1/4 cup green onion, diced
- 1/4 cup Italian parsley, minced
- 1 egg, beaten
- 1 clove garlic, minced
- 4 tablespoons cornstarch
- 1 tablespoon hot sauce
- 2 teaspoons creole seasoning
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- extra virgin olive oil to cook
- 1 cup sour cream
- 2 tablespoons hot sauce
Lox Lollipop Bites
By CheeseDiva
2 teaspoon fresh dill, chopped, plus additional sprigs for garnish In a bowl, fold together the softened cream che...
- 8 ounces cream cheese, softened
- 1/2 cup chives, finely chopped
- 2 teaspoon fresh dill, chopped, plus additional sprigs for garnish
- 12 ounces lox, sliced thin
- 20 to 30 lollipop sticks
- Freshly ground black pepper
- Everything bagel seasoning or poppy seeds, for garnish
Wild Mushroom Ragu - JS
By CheeseDiva
Serve over Polenta Squares on appetizer spoons
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 large shallots, chopped
- 2 garlic cloves, minced
- 1/2 pound of cremini mushrooms
- 1/2 pound of chanterelle mushrooms
- 4 oz. dried mixed mushrooms, soaked in 3 cups boiling water for 15 min
- 2 cups of reserved mushroom soaking liquid
- 1/2 cup dry Marsala wine
- 1 teaspoon fresh thyme
- 1/4 teaspoon coarse ground black pepper
- 1/4 teaspoon kosher salt
- 1 cup of heavy cream with 1 tablespoon of corn starch stirred in
- 2 tablespoons chopped fresh chives
- 3/4 cup grated Parmigiano Reggiano cheese
Ramp Butter I
By CheeseDiva
Mince the ramp leaves, a food processor is ideal for this purpose, but a fine mincing will do as well
- 1 lb salted butter (4 sticks), completely softened
- 1 1/2 cups minced ramp leaves, approximately 4 cups of packed whole leaves *
- Kosher salt (optional)
- Zest of 2 lemons (optional) **