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Recipes
Filipino Ensaymada Recipe
By susanwadle
From Susan Wadle and ifood
- Ingredients
- 5 cups all-purpose flour
- 3/4 cup butter, melted
- 3/4 cup white sugar
- 1 tsp salt
- 1 cup grated cheddar cheese
- 3 eggs
- 1 pouch rapid rise yeast (about 2 1/4 tsp)
- 1 cup fresh milk, warm
Chicken with Mustard-Fennel Crust
By susanwadle
Set a rack in the center of the oven and heat the oven to 400°F
- fennel seeds
- Dijon mustard
- chicken thighs
- more
- 8 bone-in, skin-on chicken thighs or drumsticks (or a mix)
- Kosher salt and freshly ground black pepper
- 3 Tbs. extra-virgin olive oil
- 1 Tbs. fennel seeds
- 1 cup coarse fresh breadcrumbs
- 2 Tbs. Dijon mustard
- 2 Tbs. chopped fresh flat-leaf parsley
Steamed Mussels with Pancetta, Yuengling, and Goat Cheese
By susanwadle
1. Heat the canola oil in a large saucepan over mediumhigh heat
- 1 T canola oil
- 1/2 cup finely diced pancetta
- 1/2 cup thinly sliced shallot rings
- 2 T whole-grain mustard
- 2 pounds mussels, cleaned and debearded
- 1 cup Yuengling lager (or amber lager)
- 2 ounces goat cheese, crumbled
- 1 T finely chopped chives
Roasted Shrimp and Orzo
By susanwadle
From Susan Wadle and Barefoot Contessa at Home Cookbook
- Kosher salt
- Good olive oil
- 3/4 pound orzo pasta (rice-shaped pasta)
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- Freshly ground black pepper
- 2 pounds (16 to 18 count) shrimp, peeled and deveined
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 1/2 cup small-diced red onion
- 3/4 pound good feta cheese, large diced
Pretzel Rolls
By susanwadle
From Susan Wadle and Smitten Kitchen * I used regular old active dry yeast
- 2 3/4 cups bread flour
- 1 envelope quick-rising yeast*
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup plus 2 tablespoons (about) hot water (125°F to 130°F)
- Cornmeal
- 8 cups water
- 1/4 cup baking soda
- 2 tablespoons sugar
- 1 egg white, beaten to blend (glaze)
- Coarse salt
Orecchiette with Pancetta, Peas and Fresh Herbs Recipe | Food & Wine
By susanwadle
Cook the pasta in a large pot of salted water until al dente
- 1 pound orecchiette
- Salt
- 2 tablespoons unsalted butter
- 4 ounces thickly sliced pancetta, finely diced
- 2 garlic cloves, minced
- 1 large jalapeo, seeded and minced
- 1 cup frozen peas, thawed (about 5 ounces)
- 1/2 cup freshly grated Pecorino-Romano cheese
- Freshly ground pepper
- 2 tablespoons snipped chives
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped mint
Easy Posole
By susanwadle
Kelly Snody from Parade Magazine
- 3 pound pork roast (shoulder roast or
- Boston Butt), trimmed
- 2 large onions, chopped
- 1 (15-ounce) can of mild green chile enchilada sauce
- 4 (4-ounce) cans of chopped green chiles
- 1 (15-ounce) canreduced-sodium chicken broth
- 1/2 teaspoon dried oregano leaves
- 8 garlic cloves, minced
- 2 (15-ounce) cans white hominy, undrained
- 2 1/2 tablespoons chipotle adobo sauce (from a can of chipotle peppers)
- Sliced radishes, chopped cilantro and crumbled queso fresco cheese
Cream Cheese Frosting Adapted from several sources
By susanwadle
Place cream cheese and butter in a medium bowl
- 8 ounces cream cheese, room temperature
- 1/2 cup (1 stick) butter room temperature
- 3 cups confectioner’s sugar, sifted
- 1 teaspoon pure vanilla extract
Stuffed Shells Recipe
By susanwadle
you can make the components for this a couple days ahead of time if needed - i
- Sauce:
- zest of one lemon
- 1/3 cup / 80 ml extra virgin olive oil, plus more for the pan
- 1 1/2 teaspoons crushed red pepper flakes
- scant 3/4 teaspoon fine grain sea salt
- 4 medium cloves of garlic, finely chopped
- 1 28-ounce can crushed red tomatoes
- 1 14-ounce can crushed red tomatoes
- Filling:
- 1 15-ounce container ricotta cheese
- 1 egg, beaten
- 1/4 teaspoon fine grain sea salt
- 1 cup / ~5 oz grated mozzarella
- 1 bunch of chives, minced
- 25-30 jumbo dried pasta shells
Salad of Bitter Greens with Speck and Clementines
By susanwadle
Recipe adapted from Greg Marchand, Frenchie: New Bistro Cooking (Artisan)
- 4 small clementines (tangerines or mandarins can be substituted)
- 12 mint leaves
- 2 big handfuls bitter greens (a mixture of radicchio leaves, dandelion, arugula, purslane or watercress)
- Juice of 1/2 lemon
- Olive oil
- Fleur de sel
- Freshly ground black pepper
- 8 thin slices speck (bresaola or prosciutto can be substituted)
- Parmesan shavings
- Balsamic vinegar