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Recipes
Barley Bread
By susanwadle
From Susan Wadle and Epicurious
- 1 (1/4 oz) package active dry yeast (2 1/2 teaspoons)
- 1 tablespoon mild honey
- 1 3/4 cups warm (105-115°F) water
- 2 1/3 cups all-purpose flour plus additional for dusting
- 1 cup barley flour
- 1 cup semolina flour
- 1 tablespoon nigella seeds (also called black onion seeds)
- 1 teaspoon salt
- 1/4 cup olive oil
- 3 tablespoons cornmeal
- Special equipment: a large pizza stone; a baking peel or rimless baking sheet
Chicken with Forty Cloves of Garlic
By susanwadle
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds
- 3 whole heads garlic, about 40 cloves
- 2 (3 1/2-pound) chickens, cut into eighths
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons good olive oil
- 3 tablespoons Cognac, divided
- 1 1/2 cups dry white wine
- 1 tablespoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 2 tablespoons heavy cream
Fennel Salad
By susanwadle
Cut the fronds from the fennel bulbs and reserve some of the feather leaves for later
- 2 pounds fennel bulbs
- 1/4 cup plus 2 tablespoons olive oil
- 1/4 cup orange juice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup freshly grated Parmesan cheese
Pasta with soft-shell crabs
By susanwadle
From Susan Wadle and Mark Bittman
- 1/4 cup extra-virgin olive oil, or a little more
- 3 or 4 cloves garlic, slivered
- 1/2 teaspoon crushed red chili flakes, or to taste
- 4 soft-shell crabs, cleaned
- Salt and freshly ground black pepper
- 1 pound long pasta, like spaghetti or linguini
- 1/2 cup chopped fresh parsley leaves
Crabcakes with Horseradish
By susanwadle
In a small bowl, whisk together the sour cream, 1/4 cup of the mayonnaise, and the horseradish
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons drained bottled horseradish
- 1 pound lump crabmeat, picked free of shell
- 1 cup dry bread crumbs
- 3 scallions including green tops, chopped
- 1/4 cup chopped fresh parsley
- Pinch cayenne
- 1/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 3 tablespoons cooking oil
Soft Shell Crabs Almondine
By susanwadle
Soft shell blue crabs are a seasonal specialty that are only available in the late spring/early summer when blue cr...
- if you buy crabs that have been previously frozen you can soak them in some milk to help them plump back up.
Buttermilk Pretzel Rolls
By susanwadle
Susan Wadle Little Flower: Recipes From the Cafe, Christine Moore
- For rolls:
- 2 tablespoons active dry yeast
- 1 1/2 cups warm water
- 1/2 cup plus 2 tablespoons buttermilk*
- 2 tablespoons and 1 teaspoon olive oil, divided
- 5 cups bread flour (or all purpose works just fine too)
- 1/3 cup firmly packed light brown sugar
- 2 teaspoons granulated sugar
- 1 tablespoon salt
- For poaching liquid:
- 6 tablespoons baking soda
- 1 cup firmly packed light brown sugar
- 3 cups water
- For garnish:
- 1/3 cup olive oil
- 2 tablespoons kosher sa
ORANGE & PISTACHIO MAGDALENAS
By susanwadle
Sift the cake and all-purpose flours, salt, and baking powder together in a mixing bowl Place the eggs in a larg...
- 2 Cups cake flour
- 1 Cup all-purpose flour
- Pinch of salt
- 1 1/2 teaspoon baking powder
- 6 large eggs, at room temperature
- 2 2/3 Cups confectioners’ sugar, sifted, plus more for dusting the cakes
- 2/3 Cup heavy (whipping) cream
- 1/2 Cup orange juice from Spanish Clementines
- 1 Cup light, fruity olive oil
- 2/3 cup pistachios, coarsely chopped
- 2 Tablespoons zest from Spanish Clementines, or more to taste
- 2 dashes of orange extract
- 1 dash of vanilla extract
- 2 Tablespoons of unsalted butter, for buttering the muffin tins.
Big Crumb Apple Coffee Cake
By susanwadle
Preheat oven to 325 degrees
- For the apple filling:
- 1/2 pound apple, trimmed
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon ground ginger
- For the crumbs:
- 1/3 cup dark brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
- 1/2 cup (1 stick or 4 ounces) butter, melted
- 1 3/4 cups cake flour (I was out and used all-purpose and it worked great)
- For the cake:
- 1/3 cup sour cream
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup cake flour (ditto on the all-purpose flour–worked just fine)
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons softened butter, cut into 8 pieces.
- Butter for greasing pan
Arugula Salad with Bacon and Grape Tomatoes
By susanwadle
Arugula is grown in dark, sandy soil and almost always arrives gritty
- 4 ounces arugula
- 8 ounces of thick-cut bacon
- Handful of grape tomatoes, halved or quartered (optional)
- Small amount of parmesan cheese, shaved with a vegetable peeler (optional)
- Aged balsamic vinegar
- Drizzle of olive oil
- Sea salt
- Freshly ground black pepper