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Recipes
Muffuletta
By CheeseDiva
1. Bring cauliflower, oil, oregano, thyme, carrots, celery, and 3 tbsp
- 1 1/4 cups coarsely chopped cauliflower florets
- 1/2 cup extra-virgin olive oil
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 2 small carrots, roughly chopped
- 2 small ribs celery, thinly sliced
- 3/4 cup chopped pitted green niçoise olives
- 1/2 cup chopped pitted kalamata olives
- 1/2 cup chopped roasted red peppers
- 1/4 cup jarred, drained, sliced banana peppers
- 2 tbsp. red wine vinegar
- Kosher salt and freshly ground black pepper, to taste
- 1 8″-10″ round loaf Italian bread with sesame seeds
- 6 oz. thinly sliced deli ham
- 6 oz. thinly sliced Genoa salami
- 6 oz. thinly sliced mortadella
- 6 oz. thinly sliced provolone
Morimoto’s Pork and Shrimp Shumai Recipe | SAVEUR
By CheeseDiva
In a medium bowl, cover shiitake with boiling water and soak for 10 minutes
- 15 dried shiitake mushrooms
- 12 cleaned and deveined shrimp (about 5 oz.)
- 5 oz. ground pork
- 2 tbsp. cornstarch
- 2 tsp. sesame oil
- 1 1⁄4 tsp. kosher salt
- 1 tsp. plus 1 tbsp. sugar
- 1 ⁄4 tsp. freshly ground black pepper
- 12 square wonton wrappers
- 2 tbsp. tobiko (flying fish roe)
- 3 tbsp. rice vinegar
- 3 tbsp. soy sauce
Teacup Chocolate Mousse
By CheeseDiva
What's the secret to this incredibly airy, intensely chocolaty mousse? Alice Medrich, doyenne of all things chocola...
- 1/2 pound bittersweet chocolate, coarsely chopped
- 1/2 cup milk
- 2 tablespoons brandy
- 4 large eggs, at room temperature
- 1/4 cup plus 1 tablespoon sugar
- 1/4 cup water .
- 1 cup heavy cream
- 2 tablespoons coarsely chopped cocoa nibs (see Note), plus more for garnish
French Onion Soup with Comté
By CheeseDiva
Eight 10–12 oz. ovenproof bowls Heat butter in a large heavy pot over medium-high heat
- 4 tablespoons (1/2 stick) unsalted butter or duck fat
- 6 large onions (about 5 lb.), thinly sliced
- 2 large shallots, finely chopped
- 2 garlic cloves, finely chopped
- Kosher salt and freshly ground black pepper
- 1/2 cup dry vermouth or dry white wine
- 1 tablespoon white wine vinegar
- 4 sprigs flat-leaf parsley
- 2 sprigs thyme
- 1 bay leaf
- 8 cups low-sodium chicken or vegetable broth
- 8 slices 1/4"-thick slices country-style bread, toasted
- 8 ounces sliced Comté cheese or Gruyère
Loaded Potato and Chicken Casserole
By CheeseDiva
Preheat oven to 350 degrees F
- 4 1/2 cups diced russet potatoes (skins left on), divided
- 1 lb. boneless, skinless chicken breasts, diced
- 4 slices cooked and crumbled bacon, divided
- 1 1/2 cups shredded cheddar cheese, divided
- 4 green onions, sliced (green parts only)
- 1/2 teaspoon salt, divided
- black pepper to taste
- 1/2 cup heavy cream
- 2 Tbsp butter, cut into small pieces
Caramelized Leek Tart with Bacon
By CheeseDiva
1. Saute the bacon in a skillet until crisp; remove and drain on paper towels
- 1 1/4 cups flour (you can use an all-purpose gluten-free flour if you wish)
- 1/2 teaspoon salt
- 1 stick cold butter, cut into little chunks
- 2 tablespoons cold vodka
- 2 tablespoons cold water
- 1 . Put half the flour and salt into the bowl of a food processor with the metal blade and give it a whirl. Add the butter and process until it looks like cornmeal, about 10-15 seconds, Add the rest of the flour and process again.
- 2 . Turn the mixture into a bowl, sprinkle with the vodka and water, and mix with a rubber spatula. Flatten into a disc, wrap in plastic wrap and pop in the fridge for 30 minute before rolling out.
- 3 . Line a tart pan or pie plate withe the rolled out dough, weigh down with beans or pie weights and bake at 425 degrees for 10 minutes. Remove and let cool.
- minutes. Remove and let cool.
- Tart
- 5 slices bacon
- 2 leeks, white part and a little light green part, sliced thinly
- 5 ounces Jarlsberg, shredded
- 3 ounces Brie, as close to shredded as you can get (the big holes on the box grater work ok)
- 2 cups half-and-half or light cream
- 5 extra large eggs
- pinch of nutmeg
Bacon and Egg Pie
By CheeseDiva
1. Heat oven to 400°. Whisk together ketchup and Worcestershire in a small bowl; set aside
- 1/2 cup ketchup
- 1/4 cup Worcestershire sauce
- 2 9″ x 11″ sheets frozen puff pastry, thawed and chilled
- 20 eggs
- 1 tbsp. heavy cream
- 1 lb. sliced bacon, roughly chopped
- Kosher salt and freshly ground black pepper, to taste
Layered Cheese Torta with Pesto - Sunset Mag.
By CheeseDiva
Pesto Filling: 2 Whirl basil, Parmigiano and olive oil to a paste in blender or food processor
- Pesto filling:
- 1 lb. cream cheese, room temperature
- 1 lb. unsalted butter, room temperature
- 2 1/2 c. lightly packed basil
- 1 c. grated Parmigiano
- 1/3 c. olive oil
- 1/4 c. pine nuts
- salt and pepper to taste
- Fresh basil sprigs
- Thinly sliced baguettes
- Crisp raw vegetables, optional
- Cheesecloth
Negroni
By CheeseDiva
1) Pour all ingredients directly into an old-fashioned glass filled with ice; 2) Stir gently; 3) Garnish with...
- 1 part (1oz, 3cl) Campari
- - 1 part (1oz, 3cl) Gin
- - 1 part (1oz, 3cl) Red Vermouth
- - 1 slice of orange
Chocolate Chip Cookies-Saveur
By CheeseDiva
1. Heat oven to 375°. Whisk together flour, baking soda, and salt in a bowl; set aside
- 2 1/4 cups flour
- 3/4 tsp. baking soda
- 3/4 tsp. kosher salt
- 16 tbsp. unsalted butter, softened
- 3/4 cup packed dark brown sugar
- 3/4 cup sugar
- 1 tsp. vanilla extract
- 4 egg yolks
- 9 oz. bittersweet chocolate, roughly chopped