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Recipes
Bugie-Ganali
By CheeseDiva
. Melt the butter in a saucepan
- 3 c flour
- 2 eggs + 1 egg yolk
- 1 tab. sugar
- pinch of salt
- 2 tab. unsalted butter
- 1 teaspoon vanilla extract
- 2 tablespoons white grappa -/
- frying oil (preferably peanut) 1 liters
- icing sugar to taste
- a pinch of salt
- 1 grated lemon
Lee Brothers' Tuesday Fried Chicken
By CheeseDiva
According to Matt and Ted, the secret to great fried chicken is temperature
- 3 cups peanut oil, canola oil, clarified butter, or lard
- 1 recipe Lee Bros. All-Purpose Fry Dredge
- 3 pounds chicken legs and thighs (about 6 legs and 6 bone-in thighs)
- 1/2 cup all-purpose flour
- 3 tablespoons stone-ground cornmeal
- 2 teaspoons salt
- 1 1/2 teaspoons freshly ground black pepper
- A sprinkling of bread crumbs for quick browning, if dredging fish or oysters
- 1 cup white wine vinegar
Beef Stroganoff Recipe | SAVEUR
By CheeseDiva
Heat 2 tbsp. butter in a 2-qt
- 4 tbsp. unsalted butter
- 2 tbsp. flour
- 1 tsp. dry mustard
- 1 cup beef stock
- 1 ⁄4 cup sour cream
- 1 small yellow onion, thinly sliced
- 1 1⁄2 lb. beef tenderloin, cut into 3″ x 1″ x 1⁄8″ slices
- Kosher salt and freshly ground black pepper, to taste
- Canola oil, for frying
- 4 russet potatoes, peeled and sliced into 1⁄8″ matchsticks
- 2 tbsp. finely chopped parsley
Metabolism Boosting Coffee
By CheeseDiva
Mix all the ingredients in a glass bowl with a lid until they are well –blended
- 3/4 cups of coconut oil
- 1 teaspoon of cinnamon powder
- 1/2 cups of honey (optional)
- 1 teaspoon of cacao
Salmon Rillettes
By CheeseDiva
Storage: Store in an airtight container in the refrigerator for up to 2 weeks
- 12 tablespoons (6 ounces) unsalted butter, at room temperature, divided
- 7 tablespoons minced shallot
- 3 ounces prepared horseradish (about 5 tablespoons)
- 6 ounces (cold) smoked salmon or lox
- 6 ounces hot smoked salmon
- 2 tablespoons chopped fresh flat-leaf parsley
Cannelloni with Truffle Cream
By CheeseDiva
1. For the filling: Heat oil in a medium pot over medium-high heat
- For the filling:
- 1 tbsp. olive oil
- 5 oz. boneless veal shoulder, cut into 2" pieces
- 5 oz. boneless pork shoulder, cut into 2" pieces
- Salt and freshly ground black pepper
- 1 small yellow onion, peeled and coarsely chopped
- 1 clove garlic, peeled and chopped
- 2 tbsp. marsala
- 2 oz. foie gras, cubed
- For the sauce:
- 2 1/2 cups heavy cream
- 11/2 cups chicken stock
- 2 tbsp. finely chopped jarred black truffle
- For the béchamel:
- 1 tbsp. butter
- 1 tbsp. flour
Scallops with Potato Pancakes and Caviar Sauce
By CheeseDiva
Make the pancakes: Coarsely shred the potatoes and squeeze out any excess liquid
- PANCAKES
- 1 lb. baking potatoes
- 1 large egg
- 1/4 c. matzo meal
- 1/4 c. grated onion
- salt
- vegetable oil
- SCALLOPS AND CAVIAR SAUCE
- 1 1/2 c. Champagne
- 9 black peppercorns
- 3 thyme sprigs
- 1 bay leaf
- 1 large shallot
- 1 tsp. fresh lemon juice
- 1 1/2 tbsp. Crème fraîche
- 1 1/2 stick cold unsalted butter
- 1 oz. caviar
- salt
- vegetable oil
- 20 medium sea scallops
- 2 tbsp. minced chives
Scrambled Egg Grilled Cheese
By CheeseDiva
Whisk eggs and cayenne in a small bowl; season generously with salt
- Scrambled Eggs
- 4 large eggs
- 1 small pinch of cayenne pepper
- Kosher salt
- 2 Tbsp. unsalted butter
- 3 Tbsp. cream cheese
- Assembly
- 4 slices American cheese
- 4 thick slices Martin’s Potato Bread or other white bread
- Unsalted butter (for pan)
Pork Loin alla Focettina
By CheeseDiva
Heat a large Dutch oven over medium-high heat
- 1/4 cup olive oil
- 5 cloves garlic, peeled
- Handful fresh rosemary, chopped
- Handful fresh sage leaves, chopped
- One 2 1/2-pound pork loin (some fat always helps the sauce)
- 1 cup dry white wine
- Kosher salt and freshly ground black pepper
- 1/2 cup whole milk
CHEESESTEAK STUFFED PORTOBELLO MUSHROOMS
By CheeseDiva
Preheat the oven to 400F. Spray a baking sheet with oil
- 6 ounces thinly sliced sirloin steaks
- 1/8 teaspoon kosher salt
- black pepper to taste
- cooking spray
- 3/4 cup diced onion
- 3/4 cup diced green pepper
- 1/4 cup light sour cream
- 2 tablespoons light mayonnaise
- 2 oz light cream cheese, softened
- 3 oz shredded mild provolone cheese (or cheese of your choice)
- 4 medium portobello mushrooms, with no cracks