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Recipes
Chicken and Honey Mustard Pinwheels
By susanwadle
Recipe courtesy Giada De Laurentiis
- 2 store-bought rotisserie chicken breasts, finely shredded to yield 2 cups meat
- 1 1/2 cups arugula, chopped
- 1 cup mascarpone, at room temperature (8 ounces)
- 1/4 cup honey
- 1/4 cup whole grain mustard
- Zest of 1 large lemon
- Kosher salt and freshly ground black pepper
- Two 12-by-9-inch whole wheat or plain Lavash breads
Homemade Gravy
By susanwadle
From Susan Wadle and Ina Garten
- 1/2 cup(s) (1 stick) unsalted butter
- 1.50 cup(s) chopped onion
- 1/4 cup(s) all-purpose flour
- Kosher salt
- Black pepper
- 2 cup(s) chicken broth or stock, heated
- 1 tablespoon(s) Cognac or brandy
- 1 tablespoon(s) heavy cream, optional
Crab and Prosciutto-Stuffed Peppers
By susanwadle
From Susan Wadle and Giada de Laurentiis
- 1 pound lump crab meat
- 1 cup crushed cornflakes cereal
- 6 ounces thinly sliced prosciutto, chopped into 1/2-inch pieces
- 2 tablespoons mayonnaise
- 4 scallions, thinly sliced (1/2 cup)
- 1 large egg, at room temperature
- Kosher salt
- 1/8 to 1/4 teaspoon cayenne pepper, optional
- 2 small red bell peppers, stemmed, halved lengthwise, seeds and ribs removed
- 2 small yellow or orange bell peppers, stemmed, halved lengthwise, seeds and ribs removed
- Olive oil, for drizzling
- 1 1/2 cups low-sodium vegetable or chicken broth
Spanish Tomato Sauce Recipe - Sofrito
By susanwadle
From Susan Wadle and SpanishFood
- 1 can crushed tomatoes (28-29 oz)
- 1 long green pepper (Anaheim or other sweet pepper, not “hot”)
- 1 medium yellow onion
- 2 large cloves garlic
- virgin Spanish olive oil
- 1 tsp Spanish sweet paprika
- salt and pepper to taste
Scallion Pancake Challah
By susanwadle
From Susan Wadle and Food52
- 1 tablespoon instant yeast
- 3/4 cups warm water
- 2 tablespoons plus 1 teaspoon sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 2 tablespoons honey
- 1/3 cup vegetable or canola oil
- 2 large eggs
- 1 tablespoon toasted sesame oil
- 3 stalks scallions, minced
- Salt, pepper, and crushed red pepper, to taste
- 1 egg beaten with 1 tablespoon of water
- A few pinches of toasted sesame seeds and black sesame seeds
Warm chocolate tart
By susanwadle
To make the tart: Preheat oven to 350 degrees
- 1 6-7 inch sweet pie crust (recipe follows)
- 1/2 cup heavy whipping cream
- 1/3 cup milk
- 8 ounces semi-sweet chocolate
- 2 whole eggs
- 1 1/4 cups unbleached flour
- 1/4 cup evaporated cane juice or sugar
- Pinch of sea salt
- 2 tablespoons soft unsalted butter
- 1/4 teaspoon vanilla extract
- 1 whole egg
Kale and White Bean Soup
By susanwadle
Cover beans with water by 2 inches in a pot and bring to a boil
- 1 lb dried white beans such as Great Northern, cannellini, or navy
- 2 onions, coarsely chopped
- 2 tablespoons olive oil
- 4 garlic cloves, finely chopped
- 5 cups chicken broth
- 2 qt water
- 1 (3- by 2-inch) piece Parmigiano-Reggiano rind
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 bay leaf (not California)
- 1 teaspoon finely chopped fresh rosemary
- 1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick
- 8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
- 1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped
- Accompaniment:provolone toasts
Baked Fontina Cheese Fondue
By susanwadle
from Susan Wadle and 12tomatoes
- 1 1/2 pounds Italian Fontina cheese
- 1/4 cup extra-virgin
- olive oil
- 6 6
- garlic cloves
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon minced fresh rosemary leaves
- 1 teaspoon coarse
- salt
- 1 teaspoon freshly-ground
- black pepper
- 1 baguette bread (French or sourdough bread)
Coffee on a Stick
By susanwadle
From the Tasting Table Test Kitchen
- 4 ounces milk chocolate, finely chopped
- 1 ounce bittersweet chocolate, finely chopped
- 1/2 cup strong, hot coffee (or espresso)
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 2 teaspoons light corn syrup
- 1 teaspoon vanilla extract
- Pinch kosher salt
- Popsicle sticks
Michael Symon's Veal Parmigiana
By susanwadle
Arrange three shallow dishes
- 4 Veal Cutlets (pounded thin)
- 1/2 cup Flour
- 2 Eggs (lightly beaten)
- 1 cup Breadcrumbs
- 1/2 bunch Oregano (leaves only - chopped)
- 1/4 cup Parmigiano Regianno
- Salt and Pepper
- 3 tablespoons Olive Oil
- 2 cups Basic Tomato Sauce
- 1/4 pound Provolone (sliced)
- 4 Long Hoagie Rolls