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Recipes
Custardy Apple Squares
By susanwadle
From Susan Wadle and The Splendid Table
- 3 medium juicy, sweet apples, such as Gala or Fuji, peeled
- 1/2 cup (68 grams) all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs, at room temperature
- 1/3 cup (67 grams) sugar
- Pinch of fine sea salt
- 2 teaspoons pure vanilla extract
- 6 tablespoons whole milk, at room temperature
- 2 tablespoons (1 ounce; 28 grams) unsalted butter, melted and cooled
- Confectioners' sugar, for dusting (optional)
Spaghetti with Clams
By susanwadle
Recipe adapted from Chad Colby, Chi Spacca, Los Angeles, CA
- Fresh clams, 2 pounds (preferably Manila clams)
- Good-quality extra-virgin olive oil, 2 tablespoons
- Garlic cloves, 6 medium (thinly sliced)
- Whole dried chile, 1
- Kosher salt, 1 tablespoon plus 1/2 teaspoon
- Dry white wine, 1 cup
- Dry spaghetti, 8 ounces
- Fresh oregano sprigs, 4 (leaves picked from the stem and roughly chopped; about 1 tablespoon of roughly chopped leaves)
Skirt Steak Tacos with Spicy Sour Cream
By susanwadle
Ground chipotle chiles add a fiery kick to the creamy sauce for these tacos, and you can find it right in the super...
- 1/2 cup sour cream
- 1/4 tsp. ground chipotle chile
- Kosher salt
- 1 Tbs. extra-virgin olive oil
- 1 tsp. ground cumin
- Freshly ground pepper
- 1 lb. skirt steak (3/4 inch thick)
- Eight 6-inch flour or corn tortillas
- 1/4 small head iceberg lettuce, shredded (2 cups)
- 2 medium ripe tomatoes (8 oz. each), cored and chopped (2 cups)
- 1 medium ripe avocado, pitted, peeled, and sliced 1/4 inch thick
- 1/3 cup chopped red onion
Jam Plan
By susanwadle
Recipe from the Tasting Table Test Kitchen
- 1/2 cup boiling water
- 2 tablespoons loose hibiscus tea leaves (or open a few hibiscus tea bags)
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 lime, finely zested and juiced
- 3 cups (about 1 quart) coarsely chopped strawberries
Pork Tenderloin with Sage & Marsala Sauce
By susanwadle
Make the fried sage leaves, if using: Pour enough olive oil in a heavy skillet to cover the bottom by about 1/8 inc...
- For the fried sage leaves (optional):
- 12 to 16 large, whole sage leaves, thoroughly washed and dried, stems left on
- Olive oil, for frying
- Kosher salt
- For the pork:
- 1 large pork tenderloin (1-1/4 to 1-1/2 lb.), trimmed and cut in half crosswise
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 tsp. pink peppercorns, crushed (optional)
- 2 Tbs. unsalted butter
- 1 Tbs. extra-virgin olive oil
- 1/2 cup sweet Marsala
- 1 Tbs. chopped fresh sage leaves
Spaghettini alla Chitarra with Bottarga
By susanwadle
Recipe courtesy Mario Batali
- Kosher salt
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1/2 to 1 habanero chile, seeded and thinly sliced (use rubber gloves to seed and slice)
- 3 garlic cloves, thinly sliced
- 1/4 cup sun-dried tomatoes, cut in 1/2-inch pieces
- 1/4 cup whole flat-leaf parsley leaves
- 1/4 cup basic tomato sauce, recipe follows
- 1 pound spaghettini (reserve 1 cup cooking liquid)
- Bottarga, for grating
- 1/4 cup toasted bread crumbs
- Pinch chili flakes
- 1/4 cup extra-virgin olive oil
- 1 Spanish onion, 1/4-inch dice
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
- 1/2 medium carrot, finely grated
- 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
- Salt
Grilled Cheese with Spinach and Pancetta
By susanwadle
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- 6 ounces pancetta, cut into 1/8-inch-thick slices
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 cups (8 ounces) shredded Monterey Jack cheese
- 2 cups (8 ounces) shredded mild Cheddar
- 1 teaspoon kosher salt
- 1 tablespoon vegetable or canola oil, plus extra, as needed
- 2 packed cups coarsely chopped baby spinach
- 16 (1/3-inch-thick) slices country-style white bread
Mexican Seasoning Blend
By susanwadle
From Susan Wadle and foodiewife-kitchen
- 2 Tbsp. ground cumin
- 2 Tbsp. chili powder
- 2 Tbsp. paprika
- 2 Tbsp. dried oregano
- 1 Tbsp. garlic powder
- 2 tsp. cayenne
Chimichurri
By susanwadle
From Kelly Snody and Food Network's Surreal Gourmet
- 1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley)
- 3 to 5 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon chili pepper flakes
- 2 tablespoons fresh oregano leaves (optional)
- 2 tablespoons shallot or onion, minced
- 3/4 cup vegetable or olive oil
- 3 tablespoons sherry wine vinegar, or red wine vinegar
- 3 tablespoons lemon juice