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Recipes
Croque Tartine Parisienne (Egg-Topped Ham and Cheese Sandwich)
By CheeseDiva
Mixed green salad, for serving (optional) 1
- 6 tbsp. unsalted butter
- 4 tbsp. flour
- 1 cup milk
- 5 1/2 tbsp. Dijon mustard
- 1/4 tsp. freshly grated nutmeg
- Kosher salt and freshly ground black pepper, to taste
- 8 (1/4"-thick) slices country bread, lightly toasted
- 8 oz. thinly sliced smoked ham
- 16 oz. Gruyère cheese
- 4 eggs
- Crème fraîche, for garnish
- Aleppo pepper, for garnish
The Loaded Nacho “Game Day” Grilled Cheese
By CheeseDiva
If you don’t have any ground beef, cook that to your liking first (I just used salt, pepper and garlic)
- 2 Slices French Bread
- 1 Tbsp Sour Cream
- 2 Tbsp Salsa
- Tex Mex Cheese
- 2-3 Tbsp Cooked Ground Beef
- 1/8 Tsp Taco Seasoning
- 1 Green Onion Stalk (chopped)
- 4-5 Cilantro Leaves
- 1 Slice of Tomato (diced)
- 1/4 Avocado (diced)
- 1-2 Black Olives (chopped)
- 1 Tbsp Black Beans
- 1-2 Slices Jalapeno Pepper (chopped)
- 1-2 Handful Nacho Flavoured Doritos (crumbled)
- 1 Egg (scrambled)
- Butter
Veal Milanese
By CheeseDiva
Preheat oven to 175 degrees F
- User Rating:
- Veal Milanese
- Recipe courtesy Giada De Laurentiis
- Recipe Summary
- Difficulty: Easy
- 15 Time: 15 minutes
- 16 Time: 16 minutes
- 6 6 servings
- 4 4 4 large eggs
- 1 1/2 1 1/2 1/2 cups all-purpose flour
- 2 2 2 cups plain dry bread crumbs
- 2 2 2 teaspoons dried basil
- 1 1 1 teaspoon dried thyme
- 2 2 2 pounds thinly sliced veal scallopine
- Kosher salt and freshly ground black pepper
- 2 2 2 cups vegetable oil
- 1 1 1 lemon, cut into wedges
- to 175 to 175 degrees F.
- In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
- Serve with lemon wedges.
Mim's Apple Pie
By CheeseDiva
1. In medium bowl, mix flour and 1 teaspoon salt
- 2-2/3 cups unbleached flour
- 1 teaspoon salt
- 1 cup shortening
- 7 to 8 tablespoons cold water - chill n freezer
- 1-1/2 cups sugar
- 2 teaspoon ground cinnamon
- 8 cups thinly sliced peeled tart apples (8 medium)
- 8 tab. butter or margarine
- Milk
- Cinnamon
- Sugar
Tartar Sauce
By CheeseDiva
Stir ingredients in a bowl until combined
- 1 cup mayonnaise
- 1 ⁄3 cup capers, drained and finely chopped
- 1 small shallot, finely chopped
- 1 tbsp. finely chopped parsley
- 10 cornichons, finely chopped
- Zest and juice of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
Meatball Poutine with Roth Grand Cru
By CheeseDiva
Combine ground meat, stuffing, and egg in a medium bowl
- 8 ounces ground beef, pork, or veal
- ¼ cup prepared stuffing
- 1 egg
- 2 cups prepared gravy
- 2 large baking potatoes
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- ¼ cup Roth Grand Cru, cubed
- Scallions (optional)
Chocolate Buttermilk-Frosted Brownies
By CheeseDiva
Makes one 9- by 13-inch pan Preheat the oven to 350° F
- 4 ounces unsweetened chocolate
- 3/4 cup butter
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup flour
- 1/4 cup butter
- 3 tablespoons buttermilk
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 2 to 4 cups confectioners' sugar
British Pork Huntsman Pies -- SAVEUR
By CheeseDiva
For the pastry: In the bowl of a food processor, combine the flour with the salt and butter and pulse until crumbly
- serves 43 hours, 30 minutes
- For the pastry
- 4 1⁄2 cups (1 lb. 4 3⁄4 oz.) all-purpose flour, plus more
- 1 tsp. kosher salt
- 2 sticks chilled unsalted butter, cut into cubes
- 1 large egg, lightly beaten, for brushing
- For the filling
- 3 tbsp. vegetable oil
- 1 celery stalk, minced
- 1 small yellow onion, minced
- 2 tbsp. minced flat-leaf parsley
- 1 tbsp. minced sage
- 6 oz. crustless white bread, cut into 1⁄2-inch cubes
- 1 ⁄3 cup chicken stock
- 1 1⁄2 tsp. kosher salt, plus more
- Freshly ground black pepper
- 2 boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 boneless, skinless chicken breast, cut into 1-inch pieces
- 1 lb. pork shoulder, trimmed and cut into 1⁄4-inch cubes
- 4 oz. skinless pork belly, cut into 1⁄4-inch cubes
- 4 oz. slab bacon, cut into 1⁄4-inch cubes
- 1 ⁄4 tsp. freshly grated nutmeg
- 1 ⁄4 tsp. ground white pepper
- Westmorland chutney, for serving
***Beef Carpaccio
By CheeseDiva
Version II is how I support the raw foods movement
- 1 10 oz. fillet mignon or beef tenderloin
- 2 tbsp. extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 c. lightly packed fresh arugula
- 1/2-ounce shaved Parmesan
- 2 tbsp. fresh lemon juice
Cheesy Chicken and Wild Rice Casserole
By CheeseDiva
Preheat oven to 350 degrees F
- 3 Tablespoons extra virgin olive oil
- 1 medium onion, finely diced
- 3 stalks celery, finely diced
- 3 carrots, peeled and diced
- 2 Tablespoons fresh minced garlic
- 2 Cups shredded, cooked chicken breast
- 2 Cups steamed white rice
- 16 oz prepared wild rice (I get mine at Trader Joes, LOVE it)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic salt
- ______
- Cheese Sauce
- 4 Tablespoons butter
- 1/4 Cup all purpose flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 Cups chicken broth
- 2 Cups shredded cheddar cheese
- Top with 1 1/2 Cups shredded cheddar cheese