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Recipes
Sprinkles Bakery Peanut Butter Chip Cupcakes
By susanwadle
For Cupcakes: Preheat oven to 350 degrees
- For cupcakes:
- 1 cup unbleached all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 6 tbsp unsalted butter, at room temperature
- 3/4 cup smooth all natural peanut butter, at room temperature
- 1/2 cup packed dark brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 2 cups semi-sweet chocolate chips
- For frosting:
- 6 ounces unsalted butter, room temperature
- 1/2 cup confectioners' sugar
- 1/2 teaspoon salt
- 1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup whole milk
Brodetto
By susanwadle
Heat a shallow 12" sauce pan with enough cooking oil to coat the bottom, until the first tendrils of smoke arise
- 4 large “dry” scallops
- 6 tiger shrimp
- 4 oz calamari rings and tentacles
- 1/2 lb. mussels, scrubbed
- 1 large clove garlic, sliced thinly
- 2 Tbsp. chopped parsley
- 3 sprigs marjoram
- pepperoncino, chopped to taste
- 16 canned peeled cherry tomatoes and a little juice or 1 can diced tomatoes
- ( Alex uses the canned tomatoes from Academia Barilla)
- 3 oz. dry white wine
- 1 cup fish stock (frozen or use clam juice)
- zest of 1/2 lemon (use a microplane)
- Good EVOO
- Cooking oil
- Salt and pepper
Penne with Roasted Tomatoes and Onions
By susanwadle
From Susan Wadle and Dinner: A Love Story
- 1 16-ounce container of grape tomatoes (or however many you’ve got)
- 1 small onion, chopped roughly (ok, I admit, a little skill involved here, but minimal!)
- 4 tablespoons olive oil
- a shake of red pepper flakes (optional)
- salt & pepper
- a sprig of thyme, leaves removed (optional)
- 1 pound penne pasta (I like the ridged kind, penne rigate, or orecchiette)
- 1 tablespoon butter
- 1/2 cup grated Parmesan, plus more for serving
Cream Cheese Cookies
By susanwadle
These were amazingly simple to make - next time I might cut back a bit on the sugar and add some orange or lemon ze...
- 8 tablespoons unsalted butter, at room temperature Ask a question about this ingredient.
Eggs Columbian
By susanwadle
2012, Mary's Marvelous!, All Rights Reserved
- 12 large eggs
- Salt and pepper
- 6 scallions, white and green parts
- Plum tomato or 1/2 of a large tomato
- 2 tablespoons olive oil
- 2 12-inch whole wheat tortillas
Nach Waxman's Brisket of Beef
By susanwadle
by Stephanie Pierson
- 1 (6-pound) first-cut beef brisket, trimmed so that a thin layer of fat remains
- All-purpose flour, for dusting
- Freshly ground black pepper
- 3 tablespoons corn oil
- 8 medium onions, peeled and thickly sliced
- 3 tablespoons tomato paste
- Kosher salt
- 2 to 4 cloves garlic, peeled and quartered
- 1 carrot, peeled and trimmed
Peach Crumble
By susanwadle
Recipe from the Tasting Table Test Kitchen
- Topping
- 4 slices whole-wheat bread
- 1 cup whole-wheat panko
- 1/4 cup turbinado sugar (sugar in the raw)
- 1/2 teaspoon ground cinnamon
- Pinch kosher salt
- 4 tablespoons unsalted butter, melted
- Filling
- 6 medium peaches--halved, pitted and roughly chopped
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
- Pinch kosher salt
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
*
By susanwadle
*
- 3 firmish pears (about 1 pound or 255 grams)
- 1 1/2 cups (190 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar plus 1 1/2 tablespoons granulated or coarse for sprinkling
- 1 1/2 teaspoons (8 grams) baking powder
- 1/2 teaspoon (3 grams) table salt plus additional for egg wash
- 6 tablespoons (85 grams) cold unsalted butter, cut into small cubes
- 1/4 cup (60 ml) heavy cream
- 1/4 cup (3 ounces or 85 grams) semisweet or bittersweet chocolate, chopped (or chips)
- 2 large eggs, 1 for dough, 1 for glaze
Old Fashioned Latkes
By susanwadle
From Susan Wadle and Max Falkowitz and Serious Eats
- 4 1/2 pounds russet potatoes (about 7 medium-large)
- 5 cups diced onion
- 4 eggs
- 1 1/4 cup matzo meal (more or less as needed)
- 2 tablespoons kosher salt, to taste
- Canola or peanut oil, for frying
CRAB CAKE PHYLLO CUPS WITH SPICY REMOULADE
By susanwadle
From Susan Wadle and The Chew
- 30 mini phyllo shells
- 1 pound lumb crab meat, picked through
- 2 tablespoons mayonnaise
- 2 teaspoons seafood seasoning
- 2 tablespoons chives, finely chopped
- 1 cup mayonnaise
- 3 tablespoons whole grain mustard
- 1 tablespoon Louisiana-style hot sauce
- 2 teaspoons seafood seasoning
- 2 tablespoons ketchup
- 2 tablespoons chives
- 2 tablespoons parsley
- 1/2 lemon, juice
- 2 tablespoons capers, drained and chopped
- salt and freshly ground black pepper to taste