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Recipes
Endive and Watercress Salad with Apples and Herbs
By susanwadle
From Janet Fremont and Fine Cooking Magazine In this refreshing salad, cool, crisp endive and apple pair well with...
- 4 medium heads Belgian endive (about 1 lb. total)
- 1 medium shallot, finely diced (1/3 cup)
- 1 Tbs. fresh lemon juice; more as needed
- 1 Tbs. white wine vinegar; more as needed
- Kosher salt
- 6 Tbs. heavy cream
- 2 Tbs. extra-virgin olive oil
- Freshly ground black pepper
- 1 bunch watercress (about 4 oz.), thick stems trimmed, cut into 3-inch sprigs (5 cups)
- 1 large, crisp apple such as Pink Lady, Sierra Beauty, or Granny Smith, thinly sliced
- 1 Tbs. coarsely chopped fresh tarragon
- 1 Tbs. chives, cut at an angle into 1/4-inch lengths
- 1 Tbs. coarsely chopped fresh chervil (optional)
- 1 Tbs. coarsely chopped fresh flat-leaf parsley (optional)
- 1/3 cup almonds, toasted and coarsely chopped
Garlic Grilled Shrimp
By susanwadle
Janet Fremont From Classic Colorado Junior League Cookbook
- 3 cloves minced garlic
- 1/4 C minced fresh parsley
- 1/4 C fresh basil minced
- 1 tsp dry mustard
- 2 tsp Dijon mustard
- 2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/4 C olive oil
- juice of 2 lemons
- 2 pounds jumbo shrimp, peeled and deveined tails intact
Cheesy Garlic Knots
By susanwadle
1. Coat a large bowl with nonstick cooking spray and set aside
- 3 cups bread flour
- cup semolina flour
- 1 teaspoons fine sea salt
- 1 teaspoons sugar
- ounce dry active yeast
- 1 cups warm water
- 2 tablespoons extra-virgin olive oil
- cup Maldon sea salt (or other flaky salt)
- 1 teaspoons freshly ground pepper
- 1 teaspoons caraway seeds
- 2 cups coarsely grated Emmentaler
- 6 tablespoons unsalted butter
- 1 garlic clove, crush
Pasta with Slow Roasted Duck Recipe
By susanwadle
*To slow roast raw duck legs, first pat them dry
- 1 pound tagliatelle
- 1 or 2 slow-roasted duck legs*
- 4 finely chopped garlic cloves
- 1 tablespoon butter
- 1-2 tablespoons duck fat
- Salt
- Freshly ground black pepper
- Lemon zest
- 1-2 tablespoons lemon juice
Herb Roasted Potatoes
By susanwadle
Recipe courtesy Anne Burrell
- 1 pound new potatoes, assorted varieties and colors are great
- 6 cloves garlic, smashed
- 2 tablespoons finely chopped sage
- Pinch crushed red pepper flakes
- Kosher salt
- Extra-virgin olive oil
English Muffin Bread
By susanwadle
from Susan Wadle and America's Test Kitchen
- Cornmeal
- 5 cups (27 1/2 ounces) bread flour
- 4 1/2 teaspoons instant or rapid-rise yeast
- 1 tablespoon sugar
- 2 teaspoons salt (fine/table salt)
- 1 teaspoon baking soda
- 3 cups whole milk, heated to 120°F
Zuni Cafe Roast Chicken
By susanwadle
Season the chicken: [1 to 3 days before serving; give a 3 1/4 to 3 1/2-pound chicken at least 2 days] Remove and d...
- One small chicken, 2 3/4 to 3 1/2-pounds
- 4 tender sprigs fresh thyme, marjoram, rosemary or sage, about 1/2 inch long
- 3/4 teaspoon salt
- 3/4 to 1 teaspoon freshly cracked black pepper
- A little water
Chicken Milanese and Escarole Salad with Pickled Red Onions
By susanwadle
Make the pickled red onions: In a small bowl, combine red wine vinegar with 1/2 cup of cold tap water
- For the Pickled Onions:
- 1/2 cup red wine vinegar (I swapped half with regular vinegar; I was being stingy with my fancy red wine stuff)
- 1/2 cup cold water
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 2 to 3 really good shots hot sauce (recommended: Tabasco)
- 1 red onion, sliced into very thin rings
- For the Chicken Milanese:
- 1 cup all-purpose flour
- 2 eggs, beaten with 1 tablespoon of water
- 1 1/2 cups panko bread crumbs
- 1/2 cup grated pamesan
- 4 small organic chicken breasts, butterflied and lightly pounded/flattened (not tenderized; a good organic chicken breast will already be tender) to 1/4-inch thick*
- Kosher salt and pepper
- Extra-virgin olive oil, for frying
- For the Escarole Salad:
- 1/2 cup grated pecorino romano
- 1/2 cup toasted hazelnuts
- 2 tablespoons freshly chopped parsley leaves
- 1 head escarole, washed, spun dry, cut into bite size pieces
- High-quality extra-virgin olive oil
Ricotta and Vanilla Ravioli with Orange Mint Dipping Sauce
By susanwadle
Recipe courtesy Giada De Laurentiis
- Ravioli
- 1/2 cup whole milk ricotta cheese
- 2 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon chopped fresh mint leaves
- 1 1/2 teaspoons orange zest, from 1 medium orange
- 1 vanilla bean, split lengthwise
- 1 egg, beaten
- 24 round potsticker (Gyoza) wrappers *
- *Can be found at specialty Asian markets
- 1/2 cup fresh orange juice, from 1 medium orange
- 1 cup sugar
- 2 tablespoons chopped fresh mint leaves