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Recipes
OVEN-FRIED PANKO CHICKEN
By susanwadle
reheat oven to 450 degrees F with rack in middle
- 2 cups panko (Japanese bread crumbs)
- 1/2 teaspoon cayenne
- 1 stick unsalted butter, softened
- 1 chicken (about 3 1/2 lb), rinsed, patted dry, and cut into 10 serving pieces (breasts cut crosswise in half)
Cinq-Cinquièmes à la Pistache
By susanwadle
Preheat the oven to 180°C (350°F)
- 3 eggs (about 170 grams or 6 ounces, weighed shell-on)
- The same weight as the eggs in salted butter (about 3/4 cup), at room temperature -- add a good pinch of salt if you use unsalted butter
- The same weight as the eggs in sugar (about 3/4 cup plus 2 tablespoons) -- I used unrefined brown sugar
- 1 tablespoon pure vanilla extract
- The same weight as the eggs in flour (about 1 1/3 cup)
- The same weight as the eggs in unsalted pistachios (about 1 1/3 cup), toasted and chopped
- 1 1/2 teaspoon baking powder
Mexican Chocolate Chip Cookies
By susanwadle
Recipe adapted from Michael Voltaggio, Ink
- 2 cups all-purpose flour
- 1/2 tablespoon kosher salt
- 1/4 teaspoon baking powder
- 1 1/2 sticks unsalted butter, at room temperature
- 1 1/4 cups light brown sugar
- 1 egg
- 3/4 cup semisweet chocolate, chopped
- 3/4 cup Mexican chocolate, chopped
Olive-Oil-Braised Carrots with Warm Spices
By susanwadle
Position a rack in the center of the oven and heat the oven to 375°F
- 1-1/2 lb. carrots (about 10 small), peeled and halved lengthwise (if large, quartered lengthwise)
- 3 medium cloves garlic, sliced
- 1/2 cup lower-salt chicken or vegetable broth
- 1/4 cup extra-virgin olive oil
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- Pinch of ground cayenne
- Kosher salt
Tomato, Chard and Gruyère Casserole
By susanwadle
Cynthia Boatman Food and Wine Magazine
- 5 1/2 pounds Swiss chard, stemmed
- 1/4 cup extra-virgin olive oil
- 2 large onions, thinly sliced
- 1 tablespoon chopped thyme
- 1 cup dry white wine
- Salt
- Freshly ground pepper
- 3 cups chicken stock or low-sodium broth
- One 1-pound loaf of day-old peasant bread, sliced 1/2 inch thick
- 3 pounds beefsteak tomatoes, sliced 1/2 inch thick
- 9 ounces Gruyère cheese, shredded (3 cups)
- 3 tablespoons unsalted butter, melted
Warm Duck Salad
By susanwadle
2006, Barefoot Contessa at Home, All Rights Reserved
- 2 boneless duck breasts, skin on (about 12 to 14 ounces each)
- Kosher salt
- 1 tablespoon minced shallots
- 2 1/2 tablespoons good sherry vinegar
- 1 teaspoon grated orange zest
- 1/2 cup good olive oil
- 3 heads Belgian endive
- 3 ounces mache or other delicate baby lettuce
- Navel oranges, peeled, cut in 1/2, and sliced
- 1/2 pint fresh raspberries
- 1 cup toasted whole pecan halves
No-Knead Whole Wheat Bread Adapted from Jim Lahey’s My Bread:The Revolutionary No-Work, No-Knead Method
By susanwadle
Susan Wadle ShaunaSever.com
- 2 1/4 cups bread flour
- 3/4 cup whole wheat flour
- 2 teaspoons kosher salt
- 1/2 teaspoon instant or other active dry yeast
- 1 1/3 cups cool (55 to 65 degrees) water
- Wheat bran, cornmeal, or additional flour for dusting
Pan-Roasted Sausages with Apples, Onions, and Sage
By susanwadle
From Amanda Miller and David Bonom, Coastal Living OCTOBER 2011
- 2 tablespoons olive oil, divided
- 6 sweet Italian sausages (about 1 1/4 pounds)
- 1 large sweet onion, cut into 1/4-inch-thick slices
- 8 garlic cloves, sliced
- 1/2 (8-ounce) package baby portobello mushrooms, quartered
- 1 red bell pepper, sliced
- 2 Golden Delicious apples, cut into 1/2-inch-thick wedges
- 2 tablespoons chopped fresh sage
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup low-sodium chicken broth
Mocha Fudge Pops from the Tasting Table Test Kitchen | TastingTable Recipes
By susanwadle
1. In a medium bowl, add the milk and bittersweet chocolates
- 4 ounces milk chocolate, finely chopped
- 1 ounce bittersweet chocolate, finely chopped
- cup strong, hot coffee (or espresso)
- cup heavy cream
- cup whole milk
- 2 teaspoons light corn syrup
- 1 teaspoon vanilla extract
- Pinch kosher salt
- Popsicle sticks
Fresh Pasta with Sausage and Mushrooms
By susanwadle
Bring a medium pot of salted water to a boil
- Kosher salt
- 2 Tbs. extra-virgin olive oil
- 3/4 lb. sweet Italian chicken sausage, cut into 1-inch pieces
- 1/2 lb. mixed sliced mushrooms (like oyster, shiitake, and cremini)
- 4 medium scallions (white and green parts), trimmed and thinly sliced
- 2 tsp. chopped fresh rosemary
- 1/8 tsp. crushed red pepper flakes
- Freshly ground black pepper
- 1 cup drained canned diced tomatoes
- 1 cup lower-salt chicken broth
- 1 12-oz. package fresh linguine or fettuccine
- 3/4 cup freshly grated Parmigiano-Reggiano