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Recipes
Moroccan Meatballs
By CheeseDiva
Line large rimmed baking sheet with plastic wrap
- Meatballs:
- 1 1/2 pounds ground lamb
- 1/3 cup coarsely grated onion
- 1/3 cup panko (Japanese breadcrumbs)*
- 1/4 cup chopped fresh cilantro
- 1 large egg, beaten to blend
- 2 garlic cloves, minced
- 1 c. crumbled feta
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon ground ginger
Mini Beef-and-Sage Sliders with Gorgonzola
By CheeseDiva
Preheat the broiler to high
- Ingredients
- 12 mini dinner rolls, split
- 1 garlic clove, halved
- Extra-virgin olive oil (EVOO), for liberal drizzling
- 1 1/2 pounds ground sirloin
- 1 tablespoon Worcestershire sauce (eyeball it)
- 10 fresh sage leaves, finely chopped
- 1 large shallot, finely chopped
- 2 tablespoons flat-leaf parsley, finely chopped (about a palmful)
- Salt and freshly ground pepper
- 2 cups baby spinach, thinly sliced (a couple of generous handfuls)
- 3/4 pound Gorgonzola cheese, crumbled
Art Smith's Biscuit Recipe
By CheeseDiva
Preheat oven to 425 degrees
- 2 cups self-rising flour
- 1 teaspoon salt
- 4 tablespoons cold butter, plus extra to grease pan and top biscuits
- 4 tablespoons (2 ounces) goat cheese
- 1 cup buttermilk
- 1/4 cup grated Parmesan cheese
Christian Brothers Cream Sherry Cake
By CheeseDiva
Heat oven to 350 degrees F
- 1 (18.25 ounce) box yellow cake mix
- 4 eggs
- 1 small box vanilla instant pudding
- 3/4 cup The Christian Brothers Cream Sherry
- 3/4 cup vegetable oil
- 1 teaspoon nutmeg
Bacon Wrapped Chicken with Blue Cheese and Pecans
By CheeseDiva
Heat the oven to 375 degrees F
- 4 pieces boneless, skinless chicken breast
- Salt and freshly ground black pepper
- 1 cup blue cheese crumbles
- 1/4 cup toasted pecans, chopped
- 2 scallions, sliced on bias
- 4 slices good-quality center cut bacon
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup half-and-half or cream
- 2 tablespoons grainy mustard
- Special equipment: toothpicks
Salted Caramel Popcorn Balls
By CheeseDiva
Combine sugars and corn syrup with 1/3 cup water in a saucepan and bring to a boil, stirring occasionally until sug...
- 1 1/2 cups sugar
- 1/2 cup dark brown sugar
- 1/2 cup light corn syrup
- 2 Tbs butter
- 1 1/2 teaspoons Rum or Maple extract
- 2 tsp baking soda
- 1 1/2 teaspoon salt
- 8 cups popped popcorn
- 6 pieces cooked bacon, chopped.
- 1 teaspoon kosher salt, or to taste
Balsamic Jelly
By CheeseDiva
preparation pour vinegar in a sm sauce pan sprinkle gelatin over let stand until gelatin softens (10 min) stir over...
- 1 c balsamic vinegar
- 1 1/2 t unflavored gelatin
- 6 T honey
- sliced crusty bread
- whipped butter
Boeuf Bourguignon --Stephen Markwick
By CheeseDiva
Two days before you want to eat, cut the meat into 12 chunks, slice the onion and mix with all the other marinade i...
- For the marinade
- 2 About 2kg of stewing beef, boned
- 4 onion
- 1 bottle red wine
- a few parsley stalks
- a few peppercorns
- For the sauce
- 50 g butter
- 6 rashers streaky bacon, cut into strips, or 200g diced pancetta
- 1 onion, diced
- 2 sticks of celery, diced
- 3 carrots, chopped into chunks
- 6 cloves of garlic, chopped
- 1 tbsp plain flour
- 500 ml good beef stock
- 1 bouquet garni
- To finish
- 12 shallots
- 250 g mushrooms
- 1 tbsp sugar
- 50 g butter
- parsley
Shrimp-and-Feta-Stuffed Zucchini
By CheeseDiva
Preheat the oven to 425°
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 large white onion, finely chopped
- 1 red bell pepper, finely chopped
- 1/2 fennel bulb, finely chopped
- 1 large garlic clove, minced
- 4 plum tomatoes, chopped
- 1/2 teaspoon crushed red pepper
- Salt and freshly ground black pepper
- 3/4 pound shelled and deveined large shrimp, finely chopped
- 2 tablespoons chopped parsley
- 2 tablespoons chopped dill
- 6 small, round or oblong zucchini (2 1/2 pounds), halved lengthwise
- 1 1/2 cups crumbled feta (6 ounces)
Balthazar's Braised Short Ribs
By CheeseDiva
1 Preheat the oven to 325°F
- 6 beef short ribs (5 to 7 pounds)
- 1 medium onion, roughly chopped
- 2 sprigs of rosemary
- 4 shallots, peeled and sliced 1/4 inch thick
- 6 sprigs of thyme
- 5 garlic cloves, peeled and halved
- 1 bay leaf
- 3 tablespoons tablespoons tomato paste
- 1 celery stalk, halved
- 3 tablespoons all-purpose flour
- 3 teaspoons kosher salt
- 1/2 cup ruby port
- 2 teaspoons coarsely ground black pepper
- 4 cups full-bodied red wine, such as cabernet sauvignon
- 3 tablespoons vegetable oil
- 6 cups veal stock
- 3 medium carrots, peeled and cut into 1inch pieces