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Recipes
Biscotti bunny, duck, chick
By CheeseDiva
In large bowl of an electric mixer, beat 2 of the eggs and 1 egg yolk (set aside white) with 3/4 cup sugar until t...
- 3 large eggs
- 3/4 cup sugar
- 1/2 cup melted butter
- 1 teaspoon vanilla
- 1 teaspoon grated orange peel
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- Whole cloves (optional)
Pull-Apart Thanksgiving Leftover Stuffed Bread
By CheeseDiva
To make the tangzhong, whisk the water and 2 tablespoons of flour together in a small saucepan until there are no l...
- 6 tablespoons water
- 2 tablespoons flour
- 1/2 cup milk
- 1 1/2 teaspoons active dry yeast
- 2 3/4 cups bread flour
- 1 teaspoon salt
- 1/4 cup sugar
- 1 egg, beaten
- 2 tablespoons butter
- 2 cups Thanksgiving leftovers (cubed turkey, mashed potatoes, candied sweet potatoes, stuffing, etc.)
- Olive oil, for brushing
Baked Rigatoni with Milk-Braised Pork, Ricotta and Lemon
By CheeseDiva
Preheat the oven to 425°
- 1/4 cup extra-virgin olive oil
- One 4-pound boneless pork shoulder roast
- Kosher salt and pepper
- 12 garlic cloves
- 1/2 cup dry white wine
- 3 quarts whole milk
- 6 rosemary sprigs, plus chopped rosemary for garnish
- 1 bay leaf
- Five 3-inch strips of lemon zest
- 1 pound rigatoni
- 2 cups fresh ricotta cheese (1 pound)
- Freshly grated pecorino cheese, preferably Pecorino di Fossa
Humboldt Fog Brûlée
By CheeseDiva
1. Start by slicing off the top rind of the wheel
- Mini wheel Humboldt Fog - original or Truffle Tremor
- Raw Brown Sugar
Blue Cheese Butter
By CheeseDiva
Combine all ingredients except parsley in mixing bowl
- 2 lbs. good quality butter (unsalted)
- 2 tbsp. shallots (chopped fine)
- 1-1/2 cup blue cheese crumble
- 1 tbsp. worcestershire sauce
- 1 tsp. tabasco (or to taste)
- 1/4 cup chopped parsley (other chopped fresh herbs such as thyme or rosemary to taste)
- kosher or sea salts (to taste)
Six-Onion Pizza
By CheeseDiva
MAKES FOUR 12-INCH PIZZAS 1
- FOR THE DOUGH:
- 1 tsp. honey
- 1 (1/4-oz.) package active dry yeast
- 3/4 cup warm beer
- 2 tbsp. extra-virgin olive oil
- 3 cups bread flour, plus more as needed
- 1 tsp. kosher salt
- FOR THE ONION PUREE AND COMPOTE:
- 5 tbsp. extra-virgin olive oil
- 12 sprigs thyme
- 2 large white onions, very thinly sliced lengthwise
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 8 oz. leeks, white part only, halved lengthwise, cut into 1/4"-thick slices
- 8 oz. shallots, very thinly sliced lengthwise
- 8 oz. red onions, very thinly sliced lengthwise
- 8 oz. finely grated pecorino
- 5 scallions, very thinly sliced
- 1 bunch chives, thinly sliced
PAULA DEEN'S OOEY GOOEY BUTTER CAKE/“The Original Neiman Marcus Bars” and “Texas Gold Bars”
By CheeseDiva
Preheat oven to 350 degrees F
- Cake:
- 1 18¼-ounce package yellow cake mix
- 1 egg
- 16 tablespoons melted butter, divided
- Filling:
- 1 8-ounce package cream cheese, softened
- 2 eggs
- 1 16-ounce box powdered sugar
- 1 tsp vanilla
Grilled Cheese and Fried Egg Sandwiches
By CheeseDiva
Cook pancetta in large nonstick skillet over medium-high heat until crisp
- 12 slices pancetta (Italian bacon)
- 2 tablespoons butter
- 4 slices sourdough bread
- 8 thin slices provolone cheese
- 4 large eggs
- 1 small green onion, chopped
- Parmesan cheese shavings
- 12 fresh basil leaves or arugula leaves
Christmas Confetti Cookies « Go Bold with Butter
By CheeseDiva
Preheat oven to 350°F. Line sheet pan with parchment paper or silicone baking mat
- 1/2 cup (1 stick) + 2 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup Christmas-colored sprinkles
Garlicky Bourbon Chicken
By CheeseDiva
In a large cast iron pan over medium-high heat melt 1 tablespoon butter and 1 tablespoon olive oil
- 2 lb. bone-in chicken thighs, skin on
- kosher salt
- Freshly ground black pepper
- 2 tbsp. unsalted butter
- extra-virgin olive oil
- 6 garlic cloves, minced
- 1 large onion, sliced
- 1 c. bourbon
- 2 1/2 c. low-sodium chicken stock
- 1 c. frozen peas
- 2 tbsp. chopped parsley