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Recipes
Classic Creamed Spinach
By CheeseDiva
In a large skillet, melt butter over medium heat; stir in flour until mixture is combined and golden
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 (10-ounce) packages frozen chopped spinach, thawed and well drained (see Note)
- 1 cup (1/2 pint) heavy cream
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Scallop Fritters
By CheeseDiva
In a large saucepan, heat 2 inches of oil to 350°
- 1 /4 cup pilsner beer
- 2 teaspoons baking powder
- 1 small jalapeño with seeds, minced
- Kosher salt and freshly ground pepper
- Tartar sauce and lemon wedges, for serving
- 1 /2 cup yellow cornmeal
- 1 /4 cup finely chopped red onion
- Vegetable oil, for frying
- 1 /2 pound sea scallops, coarsely chopped
- 1 /4 cup bottled clam broth
- 2 large eggs, lightly beaten
- 1 /2 cup all-purpose flour
- 3 scallions, white and green parts, thinly sliced
Leg Of Lamb En Croute
By CheeseDiva
Trim heavy fat from the lamb leg and cut off the shank
- 5 -or 6-lb leg of lamb, fresh or frozen
- 1 clove garlic, peeled (optional) Sauterne or vermouth (optional) Dry mustard Seasoning salt Enough pastry mix for 2 double-crust pies 2 tsp each thyme, sweet basil, rosemary and paprika 2 eggs, separated 2 or 3 tbs cold water
- 2-3 Puff Pastry thawed
- Garlic cloves
- Rosemary
- Decorate
- Brush with egg
Potato Gnocchi with Chanterelles and Pancetta
By CheeseDiva
Directions: To make the gnocchi, put the potatoes in a saucepan, add water to cover and bring to a simmer over med...
- For the gnocchi:
- 1 lb. small baking potatoes, preferably organic, unpeeled
- 1 egg
- 1 tsp. sea salt
- 3/4 cup all-purpose flour, or as needed
- For the sauce:
- 2 Tbs. olive oil
- 2 oz. pancetta, chopped
- 1 small red onion, chopped
- 1/4 lb. fresh chanterelle mushrooms, brushed clean, trimmed and sliced
- Sea salt and freshly ground pepper, to taste
- 2 cups chicken stock, or as needed
- 1 Tbs. chopped fresh flat-leaf parsley
- 1/2 cup grated pecorino romano cheese
Grandma Maronis Meatballs 100 Year Old Recipe
By CheeseDiva
Preheat oven to 350 degrees F
- 1 pound ground chuck
- 4 ounces dried bread crumbs
- 4 large eggs
- 4 ounces whole milk
- 6 ounces grated Romano
- 3 ounces grated Spanish onion
- 2 ounces finely diced fresh garlic
- 2 ounces finely chopped fresh Italian parsley leaves
- 2 ounces finely chopped fresh basil leaves
SEA SALT Chocolate Chip Cookies
By CheeseDiva
Serious Heat Makes about 28 cookies baking sheet, whisk, rubber spatula, 1 ounce ice cream scoop Melt butter in ...
- 8 ounces (2 sticks) unsalted butter
- 1 standard ice cube (about 2 tablespoons frozen water)
- 10 ounces (about 2 cups) all-purpose flour
- 3/4 teaspoon baking soda
- 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon table salt
- 5 ounces (about 3/4 cup) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 5 ounces (about 1/2 tightly packed cup plus 2 tablespoons) dark brown sugar
- 8 ounces semi-sweet chocolate, roughly chopped with a knife into 1/2- to 1/4-inch chunks
- Coarse sea salt for ganish
***Lasagne - Auntie Mimi's
By CheeseDiva
Saute garlic and red onion in olive oil until softened
- 2 cloves garlic, minced
- 1/4 c. olive oil
- 1 large red onion, chopped
- 1 lb. ground chuck
- 1 lb. ground sirloin
- 1 lb. mild Italian sausage, casing removed and in bite size pieces
- 2 c. sliced, sauteed, crimini mushrooms
- 1/2 c. fresh parsley, chopped
- Salt and Pepper to taste
- 1 sm. can tomato paste
- 1 tbsp. sugar
- 1 sm. can tomato sauce or 1 c. San Marzano tomato puree
- 1 lge. can Homestead meat sauce
- 1/2 c. red wine
- 1 package cooked wide lasagne noodles
- 1 lb. fresh whole milk ricotta (or more!)
- 1 lb. whole milk mozzarella, shredded (or more!)
Commander's Palace Sazerac
By CheeseDiva
MAKES 1 COCKTAIL Pour absinthe into an old-fashioned glass; swirl to coat, and discard liqueur; fill glass with ic...
- 1/2 oz. absinthe (preferably Lucid)
- 2 oz. rye
- 1/4 oz. simple syrup
- Peychaud's bitters
- Angostura bitters
- Lemon twist
Coquilles St. Jacques À La Provençale-Julia
By CheeseDiva
Excerpted from Mastering the Art of French Cooking by Julia Child
- 1/3 cup minced yellow onions
- 1 Tb butter
- 1 1/2 Tb minced shallot or green onions
- 1 clove minced garlic
- 1 1/2 lbs washed scallops
- Salt and pepper
- 1 cup sifted flour in a dish
- 2 Tb butter
- 1 Tb olive oil
- A 10-inch enameled skillet
- 2/3 cup dry white wine, or 1/2 cup dry white vermouth and 3 Tb water
- 1/2 bay leaf
- 1/8 tsp thyme
- 6 buttered scallop shells, or porcelain or pyrex shells, of 1/3 cup capacity
- 1/4 cup grated Swiss cheese
- 2 Tb butter cut into 6 pieces
Caramelized Onion, Gruyère, and Bacon Spread
By CheeseDiva
Mary Drennan, Cooking Light NOVEMBER 2011
- Cooking spray
- 3 1/2 cups chopped onion
- 2 ounces Gruyère cheese, shredded and divided
- 2 tablespoons chopped fresh chives, divided
- 1/3 cup canola mayonnaise
- 1/3 cup fat-free sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 bacon slices, cooked and crumbled