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Recipes
Jason's Cocodrillo Ciabatta
By susanwadle
In a stand mixer with a paddle attachment(like a Kitchen Aid), combine all ingredients together and roughly mix for...
- 500g bread flour
- 475g - 485g (~2 cups) water
- 2 tsp. INSTANT yeast
- 15g salt
Swedish Cinnamon-and-Cardamom Bread
By susanwadle
ake the dough: Melt butter in a 1-qt
- FOR THE FILLING AND TOPPING:
- FOR THE DOUGH
- 7 tbsp. unsalted butter
- 1 1/2 cups whole milk, heated to 115°
- 2 tsp. active dry yeast
- 4 1/2 cups flour, plus more for dusting
- 1/4 cup sugar
- 1 1/2 tsp. cardamom seeds, lightly crushed
- 1/4 tsp. kosher salt
- 1/2 cup granulated sugar
- 7 tbsp. unsalted butter, softened
- 1 tbsp. ground cinnamon
- 1 1/2 tsp. cardamom seeds, finely crushed
- 1 egg, beaten
- Pearl sugar, for topping
Spaghetti with Tomatoes, Basil, Olives, and Fresh Mozzarella
By susanwadle
In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic...
- 2 pounds vine-ripened tomatoes (about 6), chopped
- 3/4 pound salted fresh mozzarella, cut into 1/4-inch cubes, at room temperature
- 1 1/4 cups chopped fresh basil
- 1/2 cup halved and pitted black olives
- 4 teaspoons balsamic vinegar
- 1 1/4 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 1 pound spaghetti
- 1/2 cup olive oil
- 3 cloves garlic, minced
Quick and Easy Grilled Potatoes | Yummly
By susanwadle
Poke each potato with the tines of a fork
- 2 large russet potatoes, scrubbed
- 2 tablespoons olive oil
- salt and ground black pepper to taste
Baked Eggs with Sausage and Mushrooms
By susanwadle
Recipe courtesy Anne Burrell
- Extra-virgin olive oil
- 2 cloves garlic, smashed
- Pinch crushed red pepper flakes
- 1 pound fennel sausage, casings removed
- 1 pound cremini mushrooms, stemmed and sliced
- Kosher salt
- 4 sage leaves, finely chopped
- 1/2 cup dry white wine
- 8 eggs
- 6 ounces Gruyere cheese, grated
Classic Cobb Salad Adapted, barely, from Saveur
By susanwadle
Susan Wadle from Smitten Kitchen/Saveur Magazine
- Dressing (Heads up: I found I only needed half of this)
- 3/4 cup canola oil
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon dry mustard
- 1/2 teaspoon Worcestershire
- 1/4 teaspoon sugar
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- Salad
- 1/2 head iceberg lettuce, cored and shredded
- 1/2 head romaine lettuce, chopped
- 1/2 bunch watercress, some of the stems trimmed, chopped
- 2 ounces blue cheese, crumbled (we used a Stilton)
- 6 strips cooked bacon, roughly chopped
- 3 hard-boiled eggs, peeled and cut into 1/2-inch cubes
- 2 medium tomatoes, peeled*, seeded, and cut into 1/2-inch cubes
- 1 boneless skinless chicken breast, cooked and cut into 1/2-inch cubes
- 1 avocado, peeled, pitted, and cut into 1/2-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chives, minced
Spice-Rubbed Roast Beef Tenderloin with Red Wine Sauce
By susanwadle
From Janet Fremont and Fine Cooking Magazine This roast beef tenderloin looks glamorous and tastes amazing, yet it...
- For the beef
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. finely chopped fresh thyme
- 1 Tbs. ground fennel seed
- 1/2 tsp. caraway seeds, coarsely ground
- Kosher salt
- Freshly cracked black pepper
- 2 2-1/2-lb. beef butt tenderloins, trimmed
- Tip: For a crowd serve two partial tenderloins—request butt tenderloins at the meat counter—instead of one whole one. This way, there are no thinner tail ends, and the roasts cook evenly.
- For the sauce
- 2 Tbs. unsalted butter
- 1 Tbs. olive oil or canola oil
- 4 oz. cremini mushrooms, thinly sliced (1-3/4 cup)
- 1/4 cup thinly sliced shallot (1 medium)
- 1/4 tsp. granulated sugar
- Kosher salt
- 3 large sprigs fresh thyme
- 1 tsp. cracked black peppercorns
- 1 750-ml bottle dry, hearty red wine,such as Shiraz or Zinfandel
- 2 cups lower-salt beef broth
- 1 Tbs. all-purpose flour
- Freshly ground black pepper