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Recipes
Chicken Catanzaro-Style
By susanwadle
In these days when the choice of chicken dishes seems limited to variations of grilled chicken breast, this recipe ...
- a 3 1/2 pound roasting chicken
- 1/4 cup fine dry bread crumbs (I used panko)
- 1 T chopped fresh Italian parsley
- 3 anchovy fillets, finely chopped
- Finely grated zest and juice of 1 large lemon
- 1/2 t freshly grated nutmeg
- 1/8 t ground cinnamon
- 1/2 cup small capers, drained and chopped
- 5 T extra virgin olive oil
- 1 t kosher salt
- 4 small onions, peeled and halved
- 3 T red wine vinegar
Lettuce Snap Pea Salad with Meyer Lemon Cream Dressing
By susanwadle
From Janet and Sunset Magazine
- Salad:
- 1 Meyer lemon
- 1 1/4 pounds mixed whole small lettuces (4 to 6 in. long), ends trimmed; or use 10 oz. salad mix
- Meyer Lemon Cream Salad Dressing
- 1 cup sugar snap peas, thinly sliced on a diagonal
- 3/4 cup thinly sliced radishes
- 1/2 cup torn fresh mint leaves
- Dressing:
- 2 tablespoons finely diced shallot
- 1/4 cup Meyer lemon juice
- 3/4 About 3/4 tsp. kosher salt, divided
- 1/2 cup plus 2 tbsp. extra-virgin olive oil
- 1/8 About 1/8 tsp. pepper
- 1/3 cup heavy whipping cream
Chocolate Biscotti
By susanwadle
reheat your oven to 350 degrees
- 2 cups Flour
- 1 1/2 cups Sugar
- 3/4 cup of good quality Cocoa Powder
- 1 tsp baking soda
- 4 large fresh Eggs - room temp
- 1 1/2 tsp Pure Vanilla Extract
- 1/2 tsp Almond Extract
- 1 cup Walnuts - Toasted & Chopped
- Raw Sugar
Easy Provençal Lamb
By susanwadle
by Ina Garten
- 1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied
- 1/2 cup Dijon mustard
- 3 tablespoons chopped garlic (9 cloves), divided
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon balsamic vinegar
- Kosher salt and freshly ground black pepper
- 3 pounds ripe red tomatoes, cored and 1-inch diced
- 1/2 cup good olive oil
- 1/2 cup good honey (see note), divided
- 1 large Spanish onion, sliced
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Note: You'll want to use a liquidrather than a solidhoney for this recipe so it can be drizzled on the lamb.
Flank Steak with Bloody Mary Tomato Salad
By susanwadle
by Sara Dickerman
- 2 1 1/2 pounds flank steaks
- Kosher salt
- 4 teaspoons (packed) light brown sugar
- 2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- Vegetable oil (for brushing)
- 1 cup finely chopped red onion
- 3 tablespoons Sherry vinegar, divided
- 2 pound cherry or grape tomatoes, halved
- 1 cup chopped celery hearts (inner stalks and leaves; from 1 bunch)
- 1/2 cup chopped brined green olives plus 2 tablespoons olive brine
- 2 tablespoons prepared horseradish
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot pepper sauce
- 1/2 teaspoon celery seeds
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Spinach Recipe
By susanwadle
1 Cut off the thick stems of the spinach and discard
- 2 large bunches of spinach, about 1 lb
- Olive oil, extra virgin
- 3 cloves garlic, sliced
- Salt to taste
Blueberry Buttermilk Pancakes
By susanwadle
Susan Wadle from The Cookworks
- 2 cups all-purpose flour
- 1/4 cup sugar
- 21/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 cups buttermilk
- 1/4 cup melted unsalted butter, plus some for frying
- 1 cup blueberries, fresh or frozen
- Serving suggestions: whipped cream and maple syrup
Michael Symon's Jambalaya
By susanwadle
Place the chicken in a mixing bowl and place the shrimp in another mixing bowl
- 1/2 pound Andouille Sausage or Polish Kielbasa (Sliced)
- 1/2 pound Chicken Thighs (Bone-In)
- 1/2 pound Shrimp (Peeled and Deveined with tails removed)
- 3 tablespoon Smoked Paprika
- 1/4 teaspoon Cayenne
- Olive Oil
- 1 1/2 cup Onion (small diced)
- 1 cup Celery (Small Diced)
- 1 cup Green Bell Pepper (Small Diced)
- 3 Cloves Garlic (Minced)
- 1 Large Jalapeño (seeds and ribs removed and then minced)
- 1/4 teaspoon Chili Flakes
- 14 1/2 ounces Can Petite Diced Tomatoes
- 2 cup Chicken Stock
- 1 tablespoon Worcestershire Sauce
- 1 1/2 cup White Rice
- 2 Bay Leaves
- 1 Lemon (Juice and Zest)
- 1/2 cup Scallions (Sliced Finely)
- Hot Sauce for Garnish
Creamy Lemon-Shallot Vinaigrette
By susanwadle
Janet Fremont Julia Dowling Rutland, Coastal Living MAY 2011
- 1 tablespoon minced shallot
- 1/2 teaspoon lemon zest
- 1/4 cup fresh lemon juice
- 1/3 cup light olive oil
- 2 tablespoons crème fraîche or sour cream
- 1 tablespoon minced Italian parsley
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
Chitarra Alla Amatriciana from PastaBar
By susanwadle
Drop chitarra in boiling salted water and cook until al dente (drop time is about 7 minutes)
- Four ounces of thick chitarra pasta.
- 1 ounce of guanciale, cut into small batons
- 1 ounce of red onion, sliced thick
- A pinch of crushed red pepper
- 4 ounces Italian plum tomatoes, crushed
- A small handful of Italian parsley leaves
- Extra virgin olive oil as needed