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Recipes
Moules a La Moutarde (Mussels in a Mustard Cream Sauce)
By susanwadle
From Susan Wadle and Food
- 1 small shallot, minced
- 1/4 cup dry white wine
- 1 lb fresh mussels, cleaned
- 1 tablespoon Dijon mustard, strong
- 1/3 cup heavy cream
- 1/4 teaspoon saffron
- salt & fresh ground pepper
Roasted Olives with Fennel & Lemon
By susanwadle
Preheat oven to 350 degrees F
- 8 ounces imported black olives such as Kalamata olives*
- 4 garlic cloves, peeled and sliced
- 1/2 lemon, scrubbed and thinly sliced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon fennel seeds
- Pinch of crushed red pepper
- * Green olives may also be used
Baked Ziti
By susanwadle
This can be fancied up in a variety of ways
- Salt and pepper
- 1 pound Italian sausage, preferably bulk or ground meat of any type, or a combination
- 1 large onion, diced
- 1 tablespoon minced garlic, optional
- 1 28-ounce can tomatoes, chopped, with liquid
- 1 pound ziti or other large cut pasta
- 1 pound mozzarella, grated or chopped
- Olive oil or butter as needed
- 1/2 cup freshly grated Parmesan, optional
Reinhart Neapolitan Style
By susanwadle
. I was very pleased with the way the pizzas turned out
- 5 cups (22.5 oz) unbleached all-purpose flour
- 3.25 teaspoons kosher salt
- 1 teaspoon instant yeast
- 1.75 cups plus 2 teaspoons cool water (65 F)
French String Bean Salad
By susanwadle
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- Kosher salt
- 1 1/2 pounds French string beans, both ends trimmed
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
- 2 tablespoons minced fresh dill
Savory Spinach & Cheese Waffles
By susanwadle
Preheat and grease a 6-inch, round Belgian waffle iron, or other
- 1/2 cup raw/light buckwheat flour
- 1/4 cup sweet rice flour
- 3 tablespoons almond meal
- 1 teaspoon oregano
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt + pepper
- 1 egg
- 1/2 cup + 1 tablespoon unsweetened almond milk
- 1/4 cup unsweetened applesauce
- 1 1/2 tablespoons olive oil
- 1 teaspoon minced garlic
- 3/4 cup chopped baby spinach
- 1/3 cup freshly grated pepper jack cheese
- egg, avocado, salsa, cream cheese, butter, optional toppings
Knobby Apple Cake
By susanwadle
From Susan Wadle - A wonderful apple cake that you can serve hot or at room temperature with or without whipped cre...
- 1 cup granulated sugar
- 1/4 cup unsalted butter or margarine
- 1 egg, beaten
- 3 cups apples (I used Rome), peeled & cubed 1/2"
- 1 t vanilla
- 1/2 t baking soda
- 1 cup all purpose flour
- 1/2 t salt
- 1/2 t cinnamon
- 1/2 t ground nutmeg (if you don't have nutmeg on hand, just double the cinnamon)
- 1/2 cup nuts (optional), chopped
S'more Skewer Bites
By susanwadle
Line a baking sheet with parchment paper
- 10 – 12 jumbo marshmallows
- 8 ounces semi-sweet chocolate
- 1 cup crushed graham crackers
Herb Gravy for a brined turkey
By susanwadle
Make the broth Chop the turkey neck into 3 or 4 pieces with a cleaver
- For the turkey broth
- Turkey neck, gizzard, tail, and heart
- 2 Tbs. vegetable oil
- 1 large yellow onion, cut into 2-inch chunks
- 1 small carrot, peeled and cut into 2-inch pieces
- 1 celery stalk, cut into 2-inch pieces
- 1 bay leaf
- 2 large sprigs each fresh thyme and parsley
- 10 black peppercorns
- For the gravy
- Drippings from a roasted brined turkey
- 6 Tbs. all-purpose flour
- 1 tsp. chopped fresh sage (save the stems)
- 1/2 tsp. chopped fresh thyme (save the stems)
- 1/2 tsp. fresh lemon juice
- Freshly ground black pepper
Buttery Polenta Cake with Almond Crunch and Cherries
By susanwadle
Here’s a cake that has a pleasantly light texture and a delicate crunch from the polenta which is made from finel...
- Almond Crunch:
- 1-1/2 cups (approximately 6 ozs.) sliced almonds
- 3 ounces unsalted butter
- 1/3 c. (2.6 ozs) granulated sugar
- 3 T. honey (approximately 1.8 ozs.)
- 4 T. (2 ozs.) heavy cream
- Cake:
- 1 T. butter, melted, to brush on the bottom of the cake pan
- Scant 1/2 cup (approximately 2 ounces net) pitted fresh cherries, chopped into roughly 1/2 inch pieces
- 4 whole large eggs (approximately 6 oz.)
- Scant half cup (3.5 ozs.) granulated sugar
- Scant cup (3 ozs.) cake flour
- Generous tablespoon (approximately .6 oz.) fine grained polenta
- Pinch salt
- Generous 3 T. (1.8 ozs.) unsalted butter, melted
- 1 t. high quality vanilla extract
- Cherry Sauce:
- 2/3 c. (approximately 4 ounces) fresh pitted cherries (Bing, Rainer or other variety locally available), halved
- Generous 1/4 cup (2 ozs.) granulated sugar
- 1 t. cornstarch dissolved in 1 T. cold water
- Juice of 1/2 medium sized lemon