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Recipes
Spinach with Cream-Spinaci all a Panna
By CheeseDiva
Mary Ann Esposito
- 2 10-ounce bags fresh spinach, stemmed, washed, and drained
- 2 tablespoons butter
- 1/3 cup heavy cream
- 1/2 teaspoon grated nutmeg
- Fine sea salt to taste
- 1/4 c parmesan
Easy Pea "Risotto" - Ina
By CheeseDiva
Preheat the oven to 350 degrees
- 1 1/2 cups Arborio rice
- 5 cups simmering chicken stock, preferably homemade, divided
- 1 cup freshly grated Parmesan cheese
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter, diced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup frozen peas
Kuleto’s Chicken Breast Stuffed with Herbed Ricotta
By CheeseDiva
In a small bowl, mix ricotta, tomatoes, herbs and 1 tsp
- 1 c. whole milk ricotta
- 3 tbsp. reconstituted sun-dried tomatoes
- 2 tbsp. chopped basil
- 1 tsp. chopped chives
- 2 tsp. chopped fresh oregano
- 2 tsp. minced garlic
- salt and pepper to taste
- 4 - 8 oz. chicken breast halves with upper wing joint attached (called Suprème in French)
- 2 tbsp. olive oil
- Flour for dredging
- 2 tsp. minced shallots
- 1/3 c. dry white wine
- 1 1/2 c. sliced roasted and peeled red, yellow peppers combination
- 4-5 tbsp. butter
- 12 long chives for garnish
***Monku in Nevada’s Custard
By CheeseDiva
Preheat oven to 350 degrees F
- 6 6 6 eggs
- 1/2 1/2 1/2 cup sugar
- 2 2 2 teaspoons pure vanilla extract
- 1/4 1/4 1/4 teaspoon salt, optional
- 3 3 3 cups milk, heated until very hot
- Ground nutmeg for garnish
****Creme Brulee
By CheeseDiva
Finally, THE recipe -- made this for Val
- 2 1/2 cups heavy cream
- 3/4 cup Baker's or caster sugar
- 2 vanilla bean, split lengthwise and seeds scraped
- Pinch salt
- 5 large egg yolks, lightly beaten
- 6 tablespoons sugar
Recipe: Dio Deka's Lamb Meatballs
By CheeseDiva
Makes about 24 meatballs 1½ inches in diameter
- For the meatballs:
- 2 pounds ground lamb
- 1/4 cup milk
- 2 eggs
- 1/4 of a yellow onion, minced
- 1 cup panko bread crumbs
- 2 tablespoons chopped fresh dill
- 3 tablespoons chopped fresh mint
- 3 tablespoons chopped fresh Italian parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground black pepper
- 3/4 cup grated kefalograviera (a firm Greek cheese) or Parmigiano-Reggiano
- Salt to taste
- For the garnish:
- 1 cup Greek yogurt
- Fresh lemon juice to taste
- Honey to taste
Caramelized Onion, Pancetta & Gorgonzola Mini Quiche
By CheeseDiva
Preheat oven to 400 degrees F
- 1 Recipe Basic Pie Dough Minus The Sugar (Or Use Your Own Favorite Pate Brisee or Savory Dough Recipe)
- 1 Large Onion, Peeled And Chopped
- 2 Tablespoons Butter
- 4 Ounces (1/2 Cup) Diced Pancetta
- 1/3 to 1/2 Cup Gorgonzola Cheese, Diced
- 1/3 Cup Grated Parmesan Cheese
- 5 Tablespoons Finely Chopped Parsley
- 1 Cup Heavy Cream
- 1/2 Cup Whole Milk
- 4 Large Egg Yolks
- 2 Tablespoons Finely Chopped Rosemary
- Cracked Black Pepper
Julia Child’s Potato & Leek Soup
By CheeseDiva
Take a large Dutch oven or stockpot and put oil into it
- Neutral oil (such as grape-seed or canola oil): 2 tablespoons
- Medium Russet Potatoes: 4 to 5 or 1 pound (Peel the potatoes and roughly chop them!)
- Vegetable Stock: 6 cups (You can also use light chicken stock)
- Kosher Salt: to taste
- Leeks: 3 or one pound (large, cleaned and thinly sliced)
- Heavy Cream: 1/2 cup
- Lemon Juice: 1 to 2 tablespoons (freshly squeezed)
- Parsley or chives: 1/3 cup (minced)
- Crème fraiche: 1/2 cup
CHOW Green Goddess Dressing
By CheeseDiva
Place all of the ingredients in a blender and blend until smooth, scraping down the sides of the blender with a rub...
- 2 anchovy fillets, rinsed, patted dry, and coarsely chopped
- 1 medium garlic clove, smashed and peeled
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup loosely packed fresh Italian parsley leaves
- 1/4 cup loosely packed fresh tarragon leaves
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper, to taste
Bittersweet Chocolate Sauce
By CheeseDiva
Bring cream and corn syrup to simmer in large saucepan
- 1 1/2 cups whipping cream
- 1/4 cup dark corn syrup
- 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped