Susanwadle's profile page
Recipes
Fresh Homemade Peach Ice Cream Recipe
By susanwadle
In a medium sauce pan over a med-low heat, pour in heavy cream and sugar
- 2 1/2 cups heavy cream
- 1 cup half and half
- 1 cup organic evaporated cane sugar
- 4 medium peaches (I used 2 white peaches and two yellow peaches, chopped, and roughly 2 1/2 cups worth)
- Juice from one lemon (roughly two tablespoons)
Iowa Pork Chops With Maytag Blue Cheese Butter
By susanwadle
1. Make the blue cheese butter: Place the butter and blue cheese in a mixing bowl and mash together with a fork
- 4 tablespoons (½ stick) unsalted butter, at room temperature
- 1 ounce Maytag Blue cheese, crumbled, at room temperature
- 1 tablespoon chopped toasted walnuts (see note)
- 1 tablespoon thinly slivered fresh basil
- Coarse salt (kosher or sea) and freshly ground black pepper
- 4 bone-in pork loin chops (each about 1¼ inches thick and 8 to 10 ounces)
- 2 cloves garlic, cut in half crosswise
- Coarse salt (kosher or sea) and freshly ground black pepper
Birdie Bread Rolls
By susanwadle
Combine water, orange juice, sugar, yeast, and bread flour in bowl of stand mixer fitted with dough hook
- 1/2 cup water, at room temperature
- 1/2 cup orange juice, at room temperature
- 2 tablespoons sugar
- 2 1/4 teaspoons instant yeast
- 11 1/4 ounces (about 2 1/4 cups) bread flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- Chocolate pearls (for eyes)
- Slivered almonds (for beaks)
Creamy Artichoke Soup
By susanwadle
Recipe courtesy Giada De Laurentiis
- 2 tablespoons extra-virgin olive oil
- 2 leeks, white part only, washed well and chopped
- 1 clove garlic, minced
- 1 small potato, peeled and chopped
- 1 (8-ounce) package frozen artichoke hearts, thawed
- 2 cups chicken stock
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons plus 1/3 cup mascarpone cheese
- 2 tablespoons chopped chives, for garnish
Salad A La the Scotts
By susanwadle
SALAD A LA THE SCOTTS
- Dressing:
- 1/2 cup red wine vinegar
- 2 cup vegetable oil
- 1/3 cup sugar
- 1 tsp dry mustard
- 1 tsp salt
- 1 small red onion chopped
- Salad:
- 1/2 " thick slab of Lorraine Swiss Cheese
- Bacon slices (number to your taste)
- 2 -3 heads romaine lettuce
Cinnamon Spice Rub Pork Tenderloin
By susanwadle
From Janet Fremont and Dr
- 1 tbsp chili powder
- 1 tbsp cinnamon
- Sea salt and black pepper
- 2 tbsp olive oil
- 1 lb pork tenderloin
Tres Leche Cupcakes (adapted from Pioneer Woman)
By susanwadle
Cupcakes: Preheat oven to 350 degrees
- Cupcake
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 whole eggs, separated
- 1 cup sugar, divided
- 1 tsp vanilla
- 1/3 cup whole milk
- 2 cups whole milk or heavy whipping cream
- 1 cup Cream Of Coconut or sweet condensed milk
- 1 can (12 ounces), evaporated milk
- foil cupcake liners
- meat/flavor injector
- Frosting
- 3 cups powder sugar
- 1 stick butter, soften
- 2 tbs heavy whipping cream
The Standard Grill Million Dollar Chicken
By susanwadle
The day before you plan to cook the chicken, season it well inside and out with salt and pepper
- 3 1/2 pound whole chicken, preferably organic
- Kosher salt
- Freshly ground black pepper
- 3 to 4 garlic cloves, lightly smashed
- 1 lemon
- 1 bay leaf
- 5 sprigs fresh thyme
- Olive oil
- 1 slice sourdough, cut 3/4-inch thick (day old bread is perfect!)
- Maldon salt
- 1 cup creme fraiche
- 1 lemon, zested and juiced
- 1 tablespoon shallots, grated on a fine zester
- 1 teaspoon Aleppo pepper
Brown Butter Almond Brittle Ice Cream
By susanwadle
from Jenis Splendid Ice Cream at Home
- 2 cups whole milk
- 1 T plus 1 t cornstarch
- 1 1/2 ounces (3 T) cream cheese, softened
- 1/8 t fine sea salt
- 3/4 pound (3 sticks) unsalted butter
- 1 1/4 cups heavy cream
- 2 T light corn syrup
- 1 cup bite-sized pieces Almond Brittle (see recipe below), plus larger shreds for garnish (optional)
Authentic Spaghetti alla Carbonara Recipes from The Kitchn
By susanwadle
Bring about 6 quarts of generously salted water (it should taste like the ocean) to a boil, add the spaghetti and...
- 1 pound dry spaghetti
- 4 fresh large eggs
- 8 ounces guanciale, pancetta or slab bacon, cubed
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/2 cup freshly grated Pecorino
- Freshly cracked black pepper
- Sea salt