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Recipes
Chicken with Tarragon Cream Sauce
By susanwadle
Combine lemon juice and cream in a small bowl
- Juice of 1 lemon
- 1/3 cup heavy cream
- 1/2 teaspoon kosher salt, divided
- 1 teaspoon plus 1/2 cup all-purpose flour, divided
- 1 teaspoon plus 1 tablespoon butter, divided
- 3 large boneless, skinless chicken breasts, (about 1 1/2 pounds), trimmed
- 1/4 teaspoon ground white pepper
- 1 teaspoon peanut or canola oil
- 1 cup reduced-sodium chicken broth, divided, plus more as needed
- 1/2 cup frozen peas, thawed
- 3 tablespoons finely minced fresh tarragon, or dill, plus sprigs for garnish
Caramelized Onion Cheeseburgers
By susanwadle
Susan Wadle Fine Cooking
- 2 Tbs. extra-virgin olive oil; more as needed
- 1 large sweet onion, thinly sliced (about 2 cups)
- Kosher salt and freshly ground black pepper
- 1/3 cup mayonnaise
- 1 Tbs. Dijon mustard
- 1-1/2 tsp. fresh lemon juice
- 1 tsp. finely chopped fresh rosemary
- 1 small clove garlic, minced
- 1-1/2 lb. 85%-lean ground beef
- 4 slices Comté or Gruyère cheese
- 4 good-quality hamburger buns or rolls, split
- 12 fresh arugula leaves
Grilled Duck a l'orange
By susanwadle
Score the skin of duck breasts and press rosemary leaves, salt and pepper into both sides
- Duck breasts
- Rosemary leaves
- Oranges
Roasted Green Beans and Cashews
By susanwadle
by Ian Knauer
- 2 pounds green beans, trimmed and halved
- 3/4 cup salted roasted cashews (3 ounces), chopped
- 1/2 cup chopped shallots (about 4 medium)
- 2 tablespoon extra-virgin olive oil
Italian-Sausage Burgers with Garlicky Spinach
By susanwadle
In a large skillet, bring 1/4 inch of water to a boil
- 10 ounces baby spinach
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 garlic cloves, minced
- 1 teaspoon anchovy paste (optional)
- Salt
- 1 pound sweet or hot Italian sausages (or a combination of both), casings removed
- 4 slices of provolone cheese
- 1/4 cup sun-dried-tomato pesto
- 4 round ciabatta rolls, split and toasted
Parmesan Lavash Chips with Creamy Tomato-Basil Dip
By susanwadle
Recipe courtesy Giada De Laurentiis
- Two 9-by-12-inch whole wheat lavash breads
- 2 tablespoons extra-virgin olive oil
- 1 cup finely grated Parmesan
- 1 cup tomato-basil sauce, such as Giada De Laurentiis for Target Tomato-Basil Sauce
- 1/4 cup (2 ounces) creamy gorgonzola, at room temperature
- 1/4 cup (2 ounces) mascarpone, at room temperature
Chinese Five-Spice-Crusted Duck Breasts
By susanwadle
Trim the visible fat and silver-skin from the flesh side of the duck
- 4 boneless duck breast halves with skin (2 to 2-1/2 lb.)
- 1-1/2 tsp. Chinese five-spice powder
- 3/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
Bagels
By susanwadle
If you've never made bagels before, you may be rather surprised to find that they get their dense chewiness from be...
- 1 pound strong white flour
- 2 teaspoon salt
- 1 (.25 ounce) packet fast-acting yeast
- 1 cup plus 2 tablespoons warm water (about 98 degrees)
- 2 tablespoons honey
- 1 tablespoon vegetable oil
- 3 tablespoons treacle or molasses
- Maize or cornmeal, for sprinkling
- 1 egg, beaten
- Sesame seeds, sea salt, poppy seeds or a savory topping of your choice, optional
Whole Wheat Peanut Butter & Jelly Pockets Recipes from The Kitchn
By susanwadle
Mix the water and yeast together and let sit for about five minutes until the yeast is dissolved
- For the dough:
- 1/2 cup warm water (not hot or boiling)
- 2 teaspoons active dry or instant yeast
- 1/4 cup creamy peanut butter
- 2 tablespoons honey
- 1/2 cup milk, whole, 2%, or skim
- 1 1/2 cups whole wheat flour
- 3/4 cup all-purpose flour, plus extra for kneading
- 1 teaspoons salt
- For the pockets:
- 1 cup jam or jelly
- 1 cup peanut butter, creamy or chunky
- 1/4 cup of milk