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Recipes
Chocolate, Banana and Teff Cupcakes
By susanwadle
In a medium bowl, whisk together the eggs, sugar, banana puree, oil and vanilla
- 3 eggs
- 200 grams natural cane sugar
- 300 grams ripe bananas, mashed
- 175 grams light olive oil
- 2 tsp vanilla extract
- 100 grams teff flour
- 50 grams sweet rice flour
- 50 grams hazelnut meal
- 15 grams cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 100 grams chocolate chips
Stratchitella Gelato
By susanwadle
Stir the milk and sugar together in a medium sauce pan over medium heat and add the vanilla bean
- 2 cups whole milk
- 3/4 cup sugar
- 1 vanilla bean, split lengthwise
- 4 egg yolks
- 1 cup heavy cream
- 4 ounces bittersweet chocolate, coarsely chopped
Paella Master Recipe
By susanwadle
1. Put 3 tablespoons olive oil in a 12-inch skillet over medium-high heat
- 3 tablespoons olive oil
- 1/2 pound meat, like chicken thighs, chorizo, pork, etc. (optional)
- Salt and pepper to taste
- 1 onion, chopped
- 1 bell pepper, minced
- 2 cups rice
- 1 pinch saffron
- 3 1/2 cups liquid (chicken, lobster or vegetable stock; water; wine, etc., or a combination)
- 1/2 pound seafood, like shrimp, mussels, squid, etc. (optional)
- 1/2 pound vegetables, like olives, tomatoes, snow peas, mushrooms
Recipe: Slow-Cooked Kale with Smashed Garlic & Red Onions Recipes from The Kitchn
By susanwadle
Heat a large saucepan over medium heat
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 1 1 1 whole sprig rosemary
- 1 1 1 large red onion, sliced
- 5-10 5-10 5-10 garlic cloves, smashed
- 1/8-1/2 1/8-1/2 to teaspoon dried hot red pepper flakes, to taste
- 1 1 1 pound kale, center ribs removed
- Sea salt
- Freshly ground pepper
Sunday Farmhouse Chicken
By susanwadle
Susan Wadle Food52
- 2 chickens, 3 1/2 pounds each
- 3 tablespoons goose, duck fat or even bacon drippings
- 1 head of garlic, halved
- 1 lemon, halved
- 1 small onion halved
- 1 bunch fresh thyme
- 1 handful Italian parsley
- 1 tablespoon fennel seed, crushed in a mortar and pestle
- 1/2 teaspoon ground black pepper
- Kosher salt
Pasta with Sicilian Pork and Sausage Ragù
By susanwadle
From Susan Wadle and Fine Cooking
- 1 Tbs. extra-virgin olive oil
- 2 lb. boneless pork shoulder (Boston butt)
- Fine sea salt and freshly ground black pepper
- 3 medium cloves garlic, minced
- 1 large yellow onion, finely chopped (2 cups)
- 1 cup dry red wine, such as Sicilian Nero d’Avola
- 3 cups strained tomatoes or tomato purée
- 3 dried bay leaves
- 1/2 lb. sweet Italian pork sausage (3 links)
- 2 lb. short, sturdy pasta, such as penne, rigatoni, or cavatappi
- Freshly grated Parmigiano-Reggiano, for serving
Sauteed Trout with Pecans
By susanwadle
Pat fillets dry and rub flesh sides with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (total)
- 4 trout fillets with skin
- 1/4 teaspoon cayenne
- 1/2 cup all-purpose flour
- 1 1/4 sticks unsalted butter, divided
- 3/4 cup pecans, chopped
- 2 tablespoons fresh lemon juice
- 1/3 cup chopped parsley
Chocolate "Ice Cream" Cupcakes Adapted from Omnomicon
By susanwadle
Preheat oven to 350o. To make cupcakes, line cupcake tins with paper liners or spray with baking spray (I like t...
- box chocolate cake mix (or any other flavor)
- 1 pint chocolate ice cream, softened (again, any other flavor)
- 3 eggs
- 1 c. water
Cinnamon Swirl Raisin Bread
By susanwadle
Susan Wadle Fine Cooking
- 2 2 2 cups dark raisins
- Canola oil, for the bowl
- 18 18 18 oz. (4 cups) unbleached all-purpose flour; more for dusting
- 6 6 6 Tbs. granulated sugar
- 6 6 6 Tbs. ground cinnamon
- 1 1 2-1/4 packet (1/4 oz. or 2-1/4 tsp.) instant yeast
- 2 2 2 tsp. fine sea salt
- 1/2 1/2 1/2 cup whole milk
- 1 1 1 large egg
- 3-1/2 3-1/2 3-1/2 oz. (7 Tbs.) unsalted butter, softened; more for the pans
New Mexican Green Chile Chili
By susanwadle
Chris Rich Rachael Ray
- Toppings:
- 4 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 1 2- to 3-pound pork shoulder/butt
- Salt and pepper
- 3 medium yellow onions, 2 thinly sliced, 1 chopped
- 1 bottle Negra Modela or other Mexican beer
- Juice of 3 limes, divided
- 4 cloves of garlic, sliced
- 1 teaspoon dried Mexican oregano, 1/3 palmful
- 1 tablespoon cumin, a palmful
- 1 tablespoon ground coriander, a palmful
- 2 cans or 12 fresh tomatillos, chopped, divided
- 4 to 5 New Mexican green chilies or 3 poblano peppers, charred, peeled and seeded
- 1 tablespoon honey
- 1 quart chicken stock
- 3 tablespoons masa or cornmeal
- 1 can pinto beans, optional
- Cilantro
- Raw red onions, finely chopped or pickled red onion rings
- Fritos or corn tortilla chips
- Queso Fresco, crumbled or other mild cheese, shredded