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Recipes
Fusilli with Green Beans, Pancetta, and Parmigiano
By susanwadle
Bring a medium pot of well-salted water to a boil
- 1/2 lb. fusilli or other twisted pasta
- 4 oz. pancetta, sliced 1/4 inch thick and cut into 1/2 -inch squares (3/4 cup)
- 1 large clove garlic, smashed and peeled
- 1/2 lb. green beans, trimmed and cut into 1-inch lengths (2 cups)
- Freshly ground black pepper
- 2 Tbs. unsalted butter, at room temperature
- 2 oz. finely grated Parmigiano-Reggiano (1 cup)
Vanilla Bean Pudding
By susanwadle
To create this vanilla pudding, I crunched together two pretty standard recipes, using 4/5 of a cornstarch pudding ...
- 2 2/3 cups whole milk, divided
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- Seeds from 1/2 vanilla bean (or 2 teaspoons of vanilla extract)
- 1 large egg
Chewy Fig and Almond Cookies
By susanwadle
Recipe courtesy Giada De Laurentiis
- Butter, for greasing the baking dish
- 1 3/4 cups all-purpose flour
- 1/2 cup almond flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon baking soda
- 1 cup sugar
- 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
- 1 large egg, at room temperature
- 1 tablespoon heavy cream
- 1 teaspoon pure vanilla extract
- 3 cups dried Mission figs, stemmed (14 ounces)
- 1/2 cup fresh orange juice
- 1 tablespoon pure vanilla extract
- Zest of 1 medium orange
- 1 cup unsalted chunky almond butter, at room temperature
- 1/2 cup sliced almonds, toasted, see Cook's Note
- All-purpose flour, for dusting
Royal Wedding Scones
By susanwadle
In the bowl of a food processor fitted with the chopping blade, place the dry ingredients and pulse to combine
- 2 1/2 cups (11.25 ounces) all-purpose unbleaced flour (I use King Arthur Flour)
- 1/4 cup granulated sugar, plus more for sprinkling on tops of scones
- 1 tablespoon baking powder* (see step 11)
- 3/4 teaspoon kosher salt
- 6 tablespoons chilled unsalted butter, cut into small cubes
- 3/4 cup frozen wild Maine blueberries
- 1 cup heavy cream, plus more for brushing on tops of scones
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
Braised Endive
By susanwadle
From Kelly Snody - source unknown
- 12 medium belgian endive, trimmed
- 7 T butter
- 1 cup dark beer
- 2 t chicken bouillon
- 1 T sugar
- salt and pepper
- 1/4 cup bread crumbs
- 1/4 cup shredded gruyere cheese
- 2 T butter
Baked Egg With Prosciutto and Tomato
By susanwadle
1. Heat oven to 375 degrees
- Butter or oil as needed
- 1 slice tomato
- 1 small slice prosciutto
- 1 egg
- Salt and freshly ground black pepper.
FOIL BAKED CORN ON THE COB
By susanwadle
Preheat oven to 450 degrees or prepare coals in grill
- 12 ears fresh corn
- 1/2 c. butter
- 1/2 tsp. salt
Fresh Lemon Pie
By susanwadle
Chris Rich - source unknown
- 1 lemon (thin skin)
- 4 eggs
- 1 stick butter, softened
- 1 1/2 c. sugar
- 1 (9") deep dish frozen pie shell, unbaked
Butter Roasted Chicken with Roasted Vegetables
By susanwadle
DirectionsFor the chicken: Heat the oven to 400 degrees F
- Butter roasted chicken
- 1 chicken, about 3 pounds/1.2 kg
- Sprig fresh rosemary
- Sprig fresh thyme
- Few sprigs fresh tarragon
- Salt and freshly ground black pepper
- 1/4 cup/60 g butter
- Roasted vegetables
- 6 small potatoes, peeled and cut into grins
- 4 carrots, cut in half, then halved lengthwise
- 3 leeks, washed, trimmed and cut into logs
- 2 handfuls cherry tomatoes
- 3 tablespoons olive oil
- Coarse sea salt and freshly ground black pepper
- 2 tablespoons butter
- 2 bay leaves
- Branch fresh rosemary, cut in 3
Spanish Tortilla
By susanwadle
From Susan Wadle and Mario Batali/Food and Wine
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 1/4 pounds red bliss potatoes, peeled and sliced 1/8 inch thick
- 1 onion, halved and thinly sliced
- Kosher salt and freshly ground pepper
- 8 large eggs