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Recipes
Lean and Green
By susanwadle
DIRECTIONS 1. Bring the water, kombu, ginger and garlic to a gentle simmer in a medium saucepan over medium heat
- 4 cups water
- One 3-inch piece kombu (Japanese kelp)
- One 2-inch piece fresh ginger, scraped and sliced into 1/2-inch-thick coins
- 2 garlic cloves, smashed
- 1 pound frozen edamame (shelled green soybeans)
- 2 teaspoons kosher salt
- 2 teaspoons grapeseed oil
- 8 ounces oyster mushrooms (or cremini mushrooms), ends trimmed
- Smoked salt
- 2 lemon wedges
Hiker's Cake
By susanwadle
From Fiona Simon
- 3 c. flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 12 oz. butter
- 2 tsp vanilla
- 2 c sugar
- 3 eggs
- 2 c. apple sliced very thinly
- 1 c. toasted chopped pecans
Chocolate Peanut Butter Cup Ice Cream
By susanwadle
In a medium mixing bowl, use a hand mixer or whisk to combine the peanut butter and sugar until smooth
- 1-1/8 cups good quality peanut butter (not natural)
- 3/4 cup granulated sugar
- 1-1/4 cups whole milk
- 2 cups heavy cream
- 1-1/2 teaspoons pure vanilla extract
- 1 cup chopped chocolate peanut butter cup candies
Honey Kissed Crispy Chicken Sandwich
By susanwadle
Place chicken breasts in a resealable plastic bag
- 2 boneless, skinless chicken breasts, rinsed and pat dry
- 2/3 cup buttermilk
- 1 egg
- 1 tablespoon plus 1 1/4 teaspoon seasoning salt
- 1/2 teaspoon Tabasco
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- oil for frying
- 2 kaiser rolls
- mayonnaise
- About 2 teaspoons honey
- tomato slices
- lettuce leaves
- sliced red onion
Robiola Pizza
By susanwadle
Mozzarella isn't the only cheese that tastes delicious on top of pizza
- Extra-virgin olive oil, for pans and drizzling
- Pino's Pizza Dough
- 200 grams robiola
- 2 teaspoons white-truffle oil
- Freshly ground pepper
Chili for a Crowd
By susanwadle
When choosing chopped meat for chili, you’ll find that beef chuck adds great flavor
- virgin olive oil 1 lb yellow onions, coarsely chopped 1 lb sweet Italian sausage, removed from casings 4 lb beef chuck, ground 1 (12
- oz) can tomato paste 1 1/2 Tbsp minced garlic 1/3 cup ground cumin 1/2 cup chili powder 1/4 cup Dijon mustard 2 Tbsp dried basil 2 Tbsp dried oregano 1 1/2 Tbsp salt,or to taste 1 1/2 Tbsp freshly ground black pepper 3 (28
- oz) cans Italian plum tomatoes, drained 1/4 cup dry red wine 2 Tbsp fresh lemon juice 1/4 cup chopped fresh dill 1/4 cup chopped parsley 2 (16
- oz) cans dark
- red kidney beans, drained 2 (5.5
- oz) cans pitted black olives, drained
Savory Parmesan Pain Perdu with Poached Eggs and Greens
By susanwadle
Savory Parmesan Pain Perdu with Poached Eggs and Greens
- 6 (1-inch-thick) slices baguette, cut on a diagonal
- 1 cup whole milk
- 3 large eggs, divided
- 1/2 cup grated parmesan
- 1 tablespoon unsalted butter, softened
- 2 teaspoons red-wine vinegar plus a few drops for cooking eggs
- 3 cups baby greens (2 oz)
- 1 tablespoon extra-virgin olive oil
Pão de Queijo (Brazilian Cheese Bread)
By susanwadle
Susan Wadle TheKitchn.com
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 2 cups (10 ounces) tapioca flour or sour cassava flour
- 2 eggs
- 1 - 1 1/2 cups Parmesan cheese
- Equipment
- 2-quart saucepan
- Long-handled spoon
- Standing mixer with paddle attachment (or mixing bowl and elbow grease)
Pasta with Pecorino and Pepper
By susanwadle
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1 tablespoon whole black Tellicherry peppercorns
- Kosher salt
- 1/2 pound dried Italian egg pasta, such as tagliarelle
- 1 cup freshly grated aged Pecorino cheese (4 ounces), plus extra for serving
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 2 tablespoons minced fresh parsley leaves
Brisket with Onion-and-Chile Jam Recipe - Jean-Georges Vongerichten | Food & Wine
By susanwadle
Heat the olive oil in a large skillet
- 2 tablespoons pure olive oil
- 11 medium onions7 minced, 4 coarsely chopped
- 2 Thai chiles, with some seeds, minced
- Salt
- 5 large carrots, coarsely chopped
- 1 bunch of celery, coarsely chopped
- Freshly ground pepper
- One 5-pound beef brisket, fat trimmed to a thin layer
- 2 quarts hot chicken stock or low-sodium broth
- 1/2 teaspoon soy sauce