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Recipes
Bruschetta with Pea Pesto and Mozzarella Recipe
By susanwadle
From Kelly Snody and Oprah
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- 1/3 cup plus 3 Tbsp. extra-virgin olive oil
- 2 tsp. lemon juice
- 1 1/2 tsp. finely grated lemon zest
- Kosher salt
- 8 ounces mozzarella
- 16 baguette slices
- 1 small shallot, finely chopped (2 Tbsp.)
- 1 garlic clove, finely chopped
- 1 1/2 cups peas (from 1 1/2 pounds English pea pods)
- Ground black pepper
- 1/4 cup grated Parmesan
Chicken Parmigiana, new style from Lidia
By susanwadle
Cut off any fat, bone and gristle remaining on the chicken thighs
- 4 boneless and skinless chicken thighs, or breasts (about 1 1/2 pounds)
- salt and freshly ground black pepper to taste
- all-purpose flour for dredging
- 3/4 cup fine dry breadcrumbs or seasoned breadcrumbs
- 2 large eggs
- 1 cup vegetable oil, or as needed
- 3 ripe plum tomatoes, cored and sliced thin
- 6 ounces fresh mozzarella or imported Fontina cheese, sliced thin
- For the Sauce
- 1/4 cup extra-virgin olive oil, plus more for drizzling over the finished dish
- 6 garlic cloves, peeled
- 8 ripe tomatoes or 12 plum tomatoes, peeled seeded and chopped
- 1/4 cup fresh basil leaves, shredded
Who's Chicken?
By susanwadle
Recipe adapted from Chad Colby, Chi Spacca, Los Angeles
- 1 Spanish onion, peeled and sliced into 3/4-inch-thick rings
- 1 tablespoon sweet paprika
- 1 tablespoon freshly ground black pepper
- 1 tablespoon kosher salt
- 1/2 teaspoon ground cayenne pepper
- One 3- to 4-pound chicken, rinsed and patted dry
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon finely chopped flat-leaf parsle
Chocolate Sorbet
By susanwadle
In a large saucepan, whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt
- 2 1/4 cups (555 ml) water
- 1 cup (200 g) sugar
- 3/4 cups (75 g) unsweetened Dutch-process cocoa powder
- Pinch of salt Ask a question about this ingredient
- 6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
- 1/2 teaspoon vanilla extract
Beef Tenderloin Quesadillas
By susanwadle
1. Mix all spice ingredients together in a small bowl
- Spice Mix:
- 1 T ground cinnamon
- 1 T paprika
- 1 T sugar
- 1 T ground coriander
- 1 T kosher salt
- 1/2 t cayenne pepper
- 1 pound beef tenderloin
- 2 T spice mix
- 6 flour tortillas
- 2 cups Asadero or Jack cheese, shredded
- 1 cup Mango salsa
Boston Cream Cupcakes
By susanwadle
Directions Preheat oven to 350 degrees
- 1 1/2 cups all-purpose flour, plus more for tins
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
- 3 large eggs
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- Vanilla Cream
- Chocolate-Ganache Glaze
Breakfast Panini
By susanwadle
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- 16 thin slices pancetta
- 1/2 cup sugar
- 1/2 cup water
- 12 dried black mission figs
- 3 tablespoons brandy or apple juice
- 1/2 cup hazelnuts, toasted (see Cook's Notes)
- 4 ciabatta rolls, halved lengthwise
- 8 ounces Brie, rind removed, cut into 8 slices (see Cook's Notes)
Master Sweet Dough
By susanwadle
Recipes & Menus | recipes Master Sweet Dough This versatile dough is ideally made in a stand mixer, but a food pr...
- 2/3 cup whole milk
- 5 tablespoons sugar, divided
- 1 3/4 teaspoons active dry yeast (from one 1/4-ounce envelope)
- 2 large eggs, room temperature
- 2 3/4 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted
Chocolate Krantz Cake (Babka)
By susanwadle
From Susan Wadle and Lisa Cohen
- For the dough
- 4 cups / 530 g all- purpose flour, plus extra for dusting
- 1/2 cup / 100 g superfine sugar
- 2 teaspoons fast-rising active dry yeast
- grated zest of 1 small lemon
- 3 extra-large free-range eggs
- 1/2 cup / 120 ml water rounded 1/4 tsp salt
- 2/3 cup / 150 g unsalted butter, at room temperature, cut into 3/4-inch / 2cm cubes
- sunflower oil, for greasing
- For the chocolate filling
- scant 1/2 cup / 50 g confectioners’ sugar
- 1/3 cup / 30 g best-quality cocoa powder
- 4 oz / 130 g good-quality dark chocolate, melted
- 1/2 cup / 120 g unsalted butter, melted
- 1 cup / 100 g pecans, coarsely chopped
- 2 tbsp superfine sugar
- For the sugar syrup (enough for both cakes)
- 2/3 cup / 160 ml water
- 1 1/4 cups / 260 g superfine sugar
Crustless Broccoli Almond Quiche
By susanwadle
Janet Fremont
- 4 eggs
- 1 and !/2 C Half and Half
- 2 T melted butter
- 1 T flour
- pinch of salt
- pinch of cayenne pepper
- pinch of nutmeg
- 1 small pkg slivered almonds
- 1 pkg frozen broccoli cuts defrosted, drained and patted dry on a paper towel
- 1 C or so of shredded swiss
- 1 C or so shredded montery jack chess