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Recipes
Fingerling Potato Salad with Chive Mayonnaise Recipe
By CheeseDiva
For the chive mayonnaise: In a blender, puree the vegetable oil and chives until smooth
- 1 ⁄2 cup vegetable oil
- 1 bunch chives, roughly chopped (about 1 1⁄2 oz.)
- 1 tsp. Dijon mustard
- 1 ⁄2 tsp. kosher salt, plus more to taste
- 1 egg yolk, at room temperature
- 2 lb. small fingerling potatoes
- 1 bunch asparagus, trimmed (about 1 lb.)
- 2 tbsp. olive oil
- Freshly ground black pepper
- 4 hard cooked eggs, cut into 1
- inch pieces 1⁄4 cup loosely
- packed mint leaves, torn into small pieces, plus more leaves to garnish
Chorizo & Andouille Potstickers - Table for Two
By CheeseDiva
Instructions: In a large bowl, combine the two kinds of sausages and set aside
- 2 fresh chorizo sausage links, casings removed (I went to Whole Foods & got it from their meat section so you don't have to buy an entire package)
- 2 fresh andouille sausage links, casings removed (got them at Whole Foods too)
- 1 large green bell pepper, diced
- 1 large onion, diced
- 2 cloves of garlic, minced
- 50 round dumpling wrappers (you can typically find these at any Asian mart or International mart)
- Water (to seal the potstickers)
- 3 tbsp. vegetable oil
BRIE CROISSANTS
By CheeseDiva
Preheat oven to 375. Slice croissants horizontally
- Fresh Croissants
- 8 tsp raspberry jam, divided
- 4 oz Brie cheese, cut into 4 inch long strips
- Optional: sliced turkey or roast beef
- Sprouts/greens
Chocolate Genoise
By CheeseDiva
Makes one 10 1/2-by-15 1/2-inch cake Directions Heat oven to 350 degrees
- 5 tablespoons unsalted butter, plus more for parchment and pan
- 2/3 cup sifted cake flour (not self-rising)
- 1/3 cup sifted cocoa powder, plus more for dusting
- Pinch of baking soda
- 6 large eggs
- 3/4 cup sugar
- 2 teaspoons vanilla extract
Crab Stuffed Shrimp
By CheeseDiva
1. Preheat oven to 300 degrees
- 24 jumbo shrimp
- 1 pound lump crab meat
- 1 cup breadcrumbs
- 2 cloves garlic, minced
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 4 scallions, green part thinly sliced
- 1/4 cup flat leaf parsley, chopped
- 3/4 cup mayonnaise
- 2 tablespoon Dijon mustard
- Salt and pepper
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter, melted
- Lemon wedges
Cast Iron Raclette
By CheeseDiva
Preheat oven to 400 degrees
- 1 1/2 lbs of Raclette cheese (or Gruyere), cut into roughly 1/4 in thick slices
- 1 Tbs vegetable oil
- Suggested accompaniments: steamed new or yukon gold potatoes, cornichons, pickled onions, roasted peppers, and hearty baguette. Pumpernickel is also a delicious, albeit a bit untraditional, complement to the nutty flavors of raclette
Braised Lamb Shanks with Gremolata and Baked Polenta
By CheeseDiva
Place lamb on a large rimmed baking sheet; season all over with 2 Tbsp
- 6 lb. lamb shanks (6–8 shanks, depending on size), trimmed
- 2 Tbsp. kosher salt plus more for seasoning
- Freshly ground black pepper
- 2 tsp. minced fresh rosemary
- 1 tsp. coarsely ground fennel seeds
- 7 garlic cloves, 1 grated, 6 minced
- 3 Tbsp. olive oil
- 2 large onions, minced
- 2 Tbsp. unbleached all-purpose flour
- 2 tsp. paprika
- 1/2 tsp. crushed red pepper flakes
- 2 cups drained canned diced tomatoes
- 1/2 cup dry white wine
- 4 cups (or more) low-sodium chicken broth
- 1 1/2 cups polenta (coarse cornmeal)
- 2 Tbsp. olive oil
- 2 tsp. kosher salt
- 1 1/2 cups finely grated Parmesan
- 2 Tbsp. (1/4 stick) unsalted butter
- Freshly ground black pepper
- 3/4 cup flat-leaf parsley leaves
- 2 garlic cloves, minced
- 1 Tbsp. finely grated lemon zest
- 1 tsp. minced fresh rosemary
Indian Shrimp Curry
By CheeseDiva
Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes
- 2 tablespoons peanut oil
- 1/2 sweet onion, minced
- 2 cloves garlic, chopped
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 (14.5 ounce) can chopped tomatoes
- 1 (14 ounce) can coconut milk
- 1 teaspoon salt
- 1 pound cooked and peeled shrimp
- 2 tablespoons chopped fresh cilantro
Salted Pistachio Brittle
By CheeseDiva
Line a rimmed baking sheet with parchment paper; spray with nonstick spray and set aside
- Nonstick vegetable oil spray
- 1 cup sugar
- 1/2 cup light corn syrup
- 1 cup unsalted, shelled raw natural pistachios, very coarsely chopped
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- Coarse gray sea salt (such as fleur de sel or sel gris)
- Special equipment: A candy thermometer
Spaghetti Collins-Scallions
By CheeseDiva
1. Heat olive oil in a skillet over medium heat
- 1/3 cup olive oil
- 2 garlic cloves, peeled and minced
- 6 bunches scallions, trimmed and chopped
- 1/3 cup white wine
- 1/2 cup veal stock
- 4 tbsp. butter
- Salt and freshly ground black pepper
- 1 lb. cooked spaghetti
- Parmigiano-reggiano