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Recipes
Classic Spaghetti Carbonara
By susanwadle
Recipe courtesy Emeril Lagasse, 1999
- 1/2 pound bacon, chopped
- 1 tablespoon chopped garlic
- Freshly ground black pepper
- 1 pound fresh spaghetti, cooked al dente
- 4 large eggs, beaten
- Salt
- 1 cup freshly grated Parmigiano-Reggiano
- 1 tablespoon finely chopped fresh parsley leaves
Lamb Bolognese
By susanwadle
Heat a large rondeau (or Dutch oven) with the olive oil over medium-high heat
- 2 tablespoons olive oil
- 1 pound ground lamb shoulder
- Kosher salt
- 2 medium carrots, roughly chopped
- 1 stalk celery, roughly chopped
- 1 small red onion, roughly chopped
- 2 cloves garlic, minced
- 2 cups dry red wine
- 12 ounces canned San Marzano tomatoes, chopped
- 3 sprigs fresh oregano
- 1 fresh bay leaf
- 1 cinnamon stick
- Pinch chile flakes
- 2 pounds tagliatelle pasta
- 1/4 cup grated Parmesan
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 cup picked and torn fresh mint leaves
Chicken Trombino
By susanwadle
Susan Wadle Lidia's Italy
- 4 6 to 8-ounce boneless, skinless chicken breasts
- 1 1/2 teaspoons kosher salt
- All-purpose flour, for dredging
- 2 tablespoons extra-virgin olive oil
- 4 plum tomatoes, seeded and diced
- 8-ounce jar roasted red peppers, drained and sliced
- 1 teaspoon dried oregano
- 1 cup grated provolone
- 2 tablespoons unsalted butter
- 2 tablespoons shredded fresh basil
Sweet Corn Cake with Blueberry-Lavender Compote
By susanwadle
Make the cake: Position a rack in the center of the oven and heat the oven to 350°F
- For the cake:
- 6 oz. (12 Tbs.) unsalted butter, softened; more for the pan
- 4-1/2 oz. (1 cup) unbleached all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. table salt
- 2-1/4 oz. (1/2 cup) sifted stone-ground yellow cornmeal
- 1 cup cooked fresh corn kernels (from about 1 large ear)
- 1/2 cup sour cream, at room temperature
- 3/4 cup granulated sugar
- 3 large eggs, at room temperature and lightly beaten
- For the compote:
- 1 cup granulated sugar
- 2 tsp. dried lavender
- 1-1/4 cups cooked fresh corn kernels (from about 2 medium ears)
- 1 cup fresh blueberries
Scott Conant's Whole Roasted Chicken in Potacchio
By susanwadle
step 1 ingredients instructions Heat the oven to 375°F
- 1 (3 1/2 - 4 pound) chicken (trimmed and patted dry)
- 2 - 3 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 6 medium new potatoes (quartered)
- 6 small sprigs rosemary
- 1 large onion (cut into 8 wedges)
- 1 cup crushed canned tomatoes
- 1 cup dry white wine
- Pinch of cayenne pepper
Roasted Asparagus
By susanwadle
Recipe courtesy Giada De Laurentiis
- 1 pound asparagus, trimmed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
Duck Breast a l'Orange
By susanwadle
From Susan Wadle and Martha Stewart
- 1/4 cup sugar
- 2 tablespoons sherry vinegar
- Zest of 1 orange (2 teaspoons), 1 cup fresh orange juice, plus 1 orange, supremed
- 3/4 cup chicken broth
- 1 shallot, minced (3 tablespoons)
- 2 boneless duck breast halves (8-10 ounces each)
- 1 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
Grill-Roasted Clam Linguine
By susanwadle
Cheryl Alters Jamison and Bill Jamison
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, chopped
- 1 1/2 teaspoons finely grated lemon peel, divided
- 3/4 teaspoon dried crushed red pepper
- 1 1/3 cups Sauvignon Blanc or other non-oaky white wine
- 2 1/2 tablespoons fresh lemon juice
- 3 canned anchovy fillets, minced
- 2 tablespoons chopped fresh Italian parsley, divided
- Coarse kosher salt
- 4 dozen small clams (such as littleneck), scrubbed
- 12 ounces linguine
- Lemon wedges (for garnish)