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Recipes
Baked Shrimp with Fennel & Feta
By CheeseDiva
Position a rack in the center of the oven and heat the oven to 425°F
- 4 Tbs. extra-virgin olive oil
- 1-1/2 cups 1/2-inch diced fennel bulb (about 1 small or 1/2 large)
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1 14-1/2-oz. can diced tomatoes, with their juices
- Kosher salt and freshly ground black pepper
- 1/2 cup fresh breadcrumbs
- 3 Tbs. chopped fresh flat-leaf parsley
- 1/4 lb. feta, crumbled (about 3/4 to 1 cup)
- 1-1/4 to 1-1/2 lb. large shrimp, peeled and deveined
Comte, Egg Galette
By CheeseDiva
Notes The cooking method for this is entirely different to what you would find in a crêperie, but through many exp...
- Batter
- 100 g buckwheat flour
- pinch salt
- 180 mls water
- 1 egg
- coconut oil, ghee or butter
- filling – per galette
- 15 g Comté cheese, grated
- 1 egg
- 25 g ham
- a few spinach leaves
- freshly ground blackpepper
Beef Tenderloin with Goat Cheese Sauce
By CheeseDiva
Our entree for our 1995 dinner
- 1 1/2 cups milk
- 3 slices white bread, crusts trimmed, bread torn into small pieces
- 1 large egg, hard-boiled, chopped
- 1/4 cup crumbled soft fresh goat cheese (such as Montrachet), about 2 ounces
- 1 garlic clove, chopped
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- Pinch of sugar
- Pinch of ground white pepper
- 6 7- to 8-ounce beef tenderloin steaks
- 1/2 cup all purpose flour
- 2 tablespoons (1/4 stick) butter
- 1/4 cup Zinfandel or other dry red wine
- 3 tablespoons chopped fresh chives
- Zinfandel-glazed Shallots recipe
- Buttermilk-SpinachSpaetzle recipe
Parmesan and Fennel Seed Crusted Chicken Fritters
By CheeseDiva
In a small bowl, combine flour and salt; set aside
- 1/4 cup all-purpose flour
- 1/4 cup salt
- 1 large egg
- 1 tablespoon milk
- 1 cup fresh bread crumbs
- 2/3 cup finely grated Parmesan
- 3/4 teaspoon fennel seed
- 1/2 teaspoon dried thyme
- Vegetable oil for frying
- 1/2 pound chicken breast
Spaghetti alla Carbonara - Tyler
By CheeseDiva
Use Guanciale
- 1 1 1 pound dry spaghetti
- 2 2 2 tablespoons extra-virgin olive oil
- 4 4 4 ounces pancetta or slab bacon, cubed or sliced into small strips
- 4 4 4 garlic cloves, finely chopped
- 2 2 2 large eggs
- 1 1 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
- Freshly ground black pepper
- 1 1 1 handful fresh flat-leaf parsley, chopped
Smoky Paella with Shrimp and Squid
By CheeseDiva
In a large, deep skillet, heat the oil until shimmering
- 1/4 cup extra-virgin olive oil
- 1 pound large shrimp, shelled and deveined
- Salt and freshly ground pepper
- 1 cup arborio or Valencia rice
- 1 tablespoon tomato paste
- 1 teaspoon hot smoked paprika
- 1 large garlic clove, minced
- 1 small pinch of saffron, crumbled
- 2 cups clam broth
- 2 cups water
- 1/2 pound baby squid, bodies cut into 1/4-inch rings
Cobbler Biscuits-Drop -- try rolled
By CheeseDiva
This recipe is actually a topping of a Mushroom Cobbler
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons chilled butter
- 1/2 cup freshly grated parmesan cheese
- 1 1/3 cups buttermilk
Chive Cream
By CheeseDiva
To assemble • 1/4 to 1/2 cup fresh, fine bread crumbs or panko • -- Oil and butter for frying • -- Chopped ch
- The chive cream:
- 1/2 cup creme fraiche or sour cream
- 2 tablespoons chopped chives
- 2 tablespoons very finely chopped Vidalia onion
- 1 tablespoon fresh lemon juice + more to taste
- 1/8 teaspoon smoked paprika or cayenne
Cobb Nachos
By CheeseDiva
Spread chips on rimmed baking sheet or in a shallow dish
- 8 cups tortilla chips
- 2 cups shredded cooked chicken
- 1/2 cup crumbled cooked bacon
- lettuce
- tomato
- scallions
- avocado
- blue cheese
- ranch dressing
Chicken Panini with Gruyère, Tarragon and Artichoke Spread
By CheeseDiva
Preheat an electric panini press on the “sear” setting according to the manufacturer’s instructions
- 2 Tbs. olive oil, plus more for brushing
- 1 tsp. finely chopped fresh tarragon
- 2 boneless, skinless chicken breasts, each about 10 oz., tenders removed, breasts butterflied and cut in half
- Kosher salt and freshly ground pepper, to taste
- 8 slices sweet batard, each cut on the bias about 1/2 inch thick
- 1/2 cup ’wichcraft artichoke spread
- 4 oz. Gruyère cheese, shredded
- 1 oz. arugula