Susanwadle's profile page
Recipes
Biscoff and Dark Chocolate Chip Cookies
By susanwadle
From Susan Wadle and Life's Ambrosia
- 1/2 cup (1 stick) butter, softened
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 (12 ounce) bag dark chocolate chips
- 1 cup Biscoff spread
Italian-Style Stuffing with Sausage, Fennel, and Mushrooms
By susanwadle
1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat
- 3 tablespoons olive oil, divided
- 1 pound sweet ltalian sausage, their casings removed
- 2 small heads fennel, cut into ½-inch dice (3 cups)
- 1 large onion, chopped
- 1 large red bell pepper, seeded, cored, and cut into ½-inch dice
- 10 ounces cremini (baby bella) mushrooms, sliced
- 4 garlic cloves, chopped
- 1 pound day-old, crusty Italian or French bread with a firm crumb, cut into 1-inch cubes (8 cups)
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh rosemary
- 1 ½ cups Turkey Stock, as needed
- Salt and freshly ground black pepper
Spaghetti Nests
By susanwadle
Recipe courtesy Giada De Laurentiis
- Butter, for greasing the pans
- Kosher salt
- 1/2 box spaghetti (about 8 ounces)
- 2 packed cups spinach leaves, finely chopped
- 1/4 cup grated Parmesan
- 2 tablespoons extra-virgin olive oil
- 1/3 cup grated Parmesan
- 2 tablespoons whole milk
- 3/4 teaspoon kosher salt
- 1 large egg
- Olive oil, for drizzling
- 2 cups marinara sauce, warmed
- 12 small fresh mozzarella balls, such as ciliegine or bocconcini
- Special equipment: Four 4-inch-diameter springform pans
Madeleines
By susanwadle
Adapted by Grist and Toll from Bouchon Bakery
- 68 grams Whole Grain flour (Sonora, Red Fife, Spelt, Hard Red)
- 2.2 grams (1/2 t) baking powder
- .6 grams (1/4 t) kosher salt
- 83 grams (2 medium eggs
- 55 grams granulated sugar
- 66 grams unsalted butter, at room temp
- 9 grams (2 t) dark brown sugar
- 9 grams (1 1/4 t) honey
- Additional butter for pans
- 1 12 mold Madeleine pan
Pretzel Bites with Quick Cheddar Dip
By susanwadle
Pretzel Bites with Quick Cheddar Dip
- 1 cup warm water (100° to 110°F)
- 1 (1/4-ounce) envelope active dry yeast
- 3 cups bread flour or all-purpose flour plus more for work surface
- 1 tablespoon coarse kosher salt
- 2 tablespoons packed light brown sugar
- 1/2 stick (4 tablespoons) unsalted butter, well softened
- Vegetable oil for bowl
Michael Ruhlman's Perfect Roast Chicken
By susanwadle
1 About 1 hour before cooking the chicken, remove it from the refrigerator, and rinse it
- One 3- to 4-pound chicken
- 1 lemon and/or 1 medium onion, quartered
- Kosher salt
Chicken Breast Braciole
By susanwadle
1 Cut each chicken breast into four pieces
- 2 boneless skinless chicken breasts
- 1/2 cup breadcrumbs cup breadcrumbs
- 1/4 pound mozzarella cheese
- 2 T parsley
- 2 T olive oil
- 2 garlic cloves (minced)
- 4 T white wine
- 1 lemon juice
Pissaladiere—Provencal Pizza
By susanwadle
For our pissaladiere recipe, we wanted a dough with a crackerlike exterior, a chewy crumb, and the structure to sta...
- Dough
- 2 cups bread flour (11 ounces), plus extra for dusting work surface
- 1 teaspoon instant yeast
- 1 teaspoon table salt
- 1 tablespoon olive oil, plus additional oil for brushing dough and greasing hands
- 1 cup water (8 ounces), warm (about 110 degrees)
- Caramelized Onions
- 2 tablespoons olive oil
- 2 pounds yellow onions, sliced 1/4 inch thick
- 1/2 teaspoon table salt
- 1 teaspoon brown sugar
- 1 tablespoon water
- Olives, Anchovies, and Garnishes
- Olive oil
- 1/2 teaspoon ground black pepper
- 1/2 cup niçoise olives, pitted and chopped coarse
- 8 anchovy fillets, rinsed, patted dry, and chopped coarse (about 2 tablespoons)
- 12 anchovy fillets, rinsed and patted dry for (optional) garnish
- 2 teaspoons minced fresh thyme leaves
- 1 teaspoon fennel seeds (optional)
- 1 tablespoon minced fresh parsley leaves (optional)
Corn and Bell Pepper Chowder
By susanwadle
by Cynthia and Duane Thomas
- 4 cups fresh or frozen corn kernels (thawed if frozen), divided
- 2 cups low-salt chicken broth, divided
- 3 tablespoons butter
- 1 red bell pepper, chopped
- 1 (5- to 6-ounce) Yukon Gold potato, peeled, cut into 1/2-inch cubes
- 3 large shallots, chopped
- 2 tablespoons whipping cream
- Chopped green onions