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Recipes
Balsamic Glazed Strawberries
By susanwadle
In a small heavy saucepan heat vinegar and brown sugar over moderate heat, stirring until sugar is dissolved and s...
- 6 large strawberries, Trimmed and wedged
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons packed brown sugar
- 1 1/2 cups super premium vanilla ice cream
Baked Eggs with Spinach, Mushrooms and Pancetta
By susanwadle
Put oven rack in upper third of oven and preheat oven to 450°F
- 8 oz cubed pancetta
- 1/4 cup finely chopped onion
- 3 garlic clove, finely chopped
- 8 oz baby portobello mushrooms, halved and thinly sliced (2 cups)
- 10 oz baby spinach leaves
- 1/3 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon freshly grated nutmeg
- 6 large eggs
- 2 tablespoons finely grated parmesan
Sauteed Mushrooms with Oregano
By susanwadle
From Susan Wadle and Romeo Salta cookbook
- 1 1/2 pounds mushrooms (not too large), leave whole
- 4 tablespoons olive oil
- 3 cloves garlic, minced
- 3/4 teaspoon salt
- 1/3 teaspoon black pepper
- 1/4 teaspoon dried oregano
Beef Stroganoff
By susanwadle
Season steaks generously with salt and pepper
- Olive Oil
- 8 ounce Button Mushrooms
- 1/2 Onion (chopped)
- 1 tablespoon Brandy
- 1 1/4 cup Beef Broth
- 2 tablespoon Fresh Thyme (leaves only and chopped)
- 1 tablespoon Dijon Mustard
- 1/2 cup Heavy Cream
- 1 8 ounce package Egg Noodles
- 2 tablespoon Butter
- 1/4 cup Flat Leaf Parsley (leaves only and chopped)
- 1/2 cup Sour Cream
Jelly Doughnuts
By susanwadle
Recipe courtesy Gale Gand
- 4 to 4 1/2 cup white bread flour, plus more for dusting
- 1 teaspoon salt
- 2/3 ounce (.6 ounce) cake fresh yeast or 1 envelope dry active yeast (2 1/2 teaspoons)
- 1 cup lukewarm milk
- 2 tablespoons sugar, plus more for dusting
- 2 large eggs, beaten
- 2 tablespoons unsalted butter, melted and cooled
- 1/2 cup preserves of choice
- Vegetable oil, for frying
- Cinnamon and sugar, for rolling doughnuts
Roasted Chicken with Salsa Verde
By susanwadle
A day before cooking, rinse the chicken inside and out under cold water and pat dry
- One 4-to 5-pound chicken
- Kosher salt
- 1 lemon, thinly sliced and seeded
- 2 fresh bay leaves
- 3 cloves garlic
- 1 small onion, peeled
- 1 small bunch fresh thyme
- 2 tablespoons olive oil
- 4 cups baby arugula
- 2 teaspoons red wine vinegar
- 1 tablespoon extra-virgin olive oil
- Salsa Verde, recipe follows
Cook's Illustrated's Foolproof Pie Dough
By susanwadle
Serious Heat Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses
- 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
- 1 teaspoon table salt
- 2 tablespoons sugar
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
- 1/2 cup cold vegetable shortening, cut into 4 pieces
- 1/4 cup cold vodka
- 1/4 cup cold water
Easy Sole Meuniere
By susanwadle
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 4 fresh sole fillets, 3 to 4 ounces each
- 6 tablespoons unsalted butter
- 1 teaspoon grated lemon zest
- 6 tablespoons freshly squeezed lemon juice (3 lemons)
- 1 tablespoon minced fresh parsley
Trout With Wild Rice, Radicchio, and Oranges
By susanwadle
Cynthia Boatman - Cynthia actually made this with salmon
- 1 cup wild and long-grain rice blend
- 1/2 cup pecan halves
- 3 oranges
- 1/2 small head radicchio, thinly sliced (about 2 cups)
- 2 tablespoons olive oil
- kosher salt and black pepper
- 8 trout fillets (about 1 1/2 pounds)
- 1 tablespoon chopped fresh chives
Caraway Rye Bread
By susanwadle
From Susan Wadle and King Arthur Flour
- 1 cup lukewarm water*
- 1 cup white rye, medium rye, or pumpernickel flour
- 4 teaspoons sugar
- 2 1/4 teaspoons instant yeast
- 1/2 cup sour cream (low-fat is fine; please don’t use nonfat)
- 1 to 2 tablespoons caraway seeds, to taste
- 1 1/2 teaspoons salt
- 2 1/3 cups (9 7/8 ounces) King Arthur Unbleached All-Purpose Flour or First Clear Flour
- 3 tablespoons vital wheat gluten or King Arthur Rye Bread Improver, optional, for best rise*