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Recipes
Reversed Impossible Chocolate Flan
By susanwadle
From Susan Wadle and The New York Times
- Nonstick cooking spray
- 1 1/2 cups/185 grams all-purpose flour
- 1/2 teaspoon/3 grams kosher salt
- 1/2 teaspoon/3 grams baking soda
- 1/2 teaspoon/2 grams baking powder
- 3/4 cup/177 milliliters unsweetened coconut milk
- 1 tablespoon/15 milliliters distilled white vinegar or coconut vinegar
- 1 teaspoon/5 milliliters coconut extract (optional)
- 1 teaspoon/5 milliliters vanilla extract
- 1 stick/113 grams unsalted butter, at room temperature
- 3/4 cup/150 grams sugar
- 1 large egg
- 1 14-ounce can/414 milliliters sweetened condensed milk
- 1 12-ounce can/355 milliliters evaporated milk
- 1/2 cup/37 grams Dutch-process cocoa powder
- 1 teaspoon/5 milliliters vanilla extract
- 4 large eggs
Turkey Sandwich
By susanwadle
Recipe courtesy Alex Guarnaschelli
- 1 (2 pound) bone-in turkey breast
- Kosher salt and freshly ground black pepper
- 1 teaspoon dried thyme
- 1/4 cup cider vinegar
- 1/4 cup white wine vinegar
- 1/4 cup heavy cream
- 1 tablespoon poppy seeds
- 8 slices bacon
- 1/2 cup water
- 1 head iceberg lettuce, outer leaves removed, cored, quartered, and shredded
- 4 (6-inch) hero rolls, or 8 thick slices sourdough bread
- 1 avocado, peeled, pitted, quartered, and cut into slices
- 1 green apple, washed, cored, halved, and cut into thin slices
Pasta with Tomatoes, Garlic and Anchovies
By susanwadle
Recipe adapted from Dale Talde, Talde, Brooklyn
- Kosher salt
- 8 ounces dried spaghetti
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, smashed
- 2 anchovies, finely chopped
- 1/2 small yellow onion, cut into 1/4-inch pieces
- Pinch red pepper flakes
- 1 medium ripe tomato, finely chopped
- 1 cup grated Parmigiano-Reggiano cheese
Soft Shell Crab Sandwich
By susanwadle
Preheat oven to 375 degrees F
- 1 head garlic
- 2 large, hard-cooked eggs, whites and yolks separated, whites finely chopped
- 2 tablespoons grainy mustard
- 3 tablespoons lemon juice
- 1 teaspoon drained horseradish
- 1/2 teaspoon kosher salt
- Vegetable oil, for frying
- 4 soft-shell crabs, cleaned (see note)
- Fine yellow cornmeal, for dredging
- 4 ounces baby arugula
- 4 seeded semolina rolls, split and lightly toasted
Roberta’s Pizza Dough
By susanwadle
In a large mixing bowl, combine flours and salt
- 153 grams 00 flour (1 cup plus 1 tablespoon)
- 153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
- 8 grams fine sea salt (1 teaspoon)
- 2 grams active dry yeast (3/4 teaspoon)
- 4 grams extra-virgin olive oil (1 teaspoon)
Spaghetti with Meatballs
By susanwadle
For the sauce: Heat the oil in a large Dutch oven over medium heat
- 1/4 cup olive oil
- 1 rack baby back ribs, separated (about 2 pounds)
- 1 large Spanish onion, diced
- 1 tablespoon kosher salt
- 6 cloves garlic, sliced
- 1 bottle dry white wine
- Two 28-ounce cans San Marzano tomatoes, chopped
- 3 tablespoons fresh oregano leaves
- 1 tablespoon crushed red pepper flakes, optional
- 1 fresh bay leaf
- One 2-to 3-inch Parmesan rind
- 1/3 cup olive oil
- 1 clove garlic, minced
- 1 shallot, minced
- 1 1/2 cups diced day-old wheat bread (like from a pullman loaf)
- 1/4 cup whole milk
- 1 1/2 pounds ground beef (80/20 or 75/25)
- 3/4 cup whole-milk ricotta
- 1/2 cup fresh basil leaves, chopped
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup grated Parmesan
- 1 teaspoon kosher salt
- 1 egg
- Yia Yia's Neapolitan Sauce
- Kosher salt
- 1 pound spaghetti
- 15 fresh basil leaves, torn
- 1 to 2 tablespoons butter
- 1/4 cup grated Parmesan
Janet's Arugula Salad with Citrus Basil Dressing
By susanwadle
Janet Fremont
- 1 small head Fennel sliced in thin celery like slices
- 6 Cups arugala
- 4-6 C baby romaine
- a few sliced green onions
- 2 sliced firm type pears
- 1/4 C roasted pine nuts
- Citrus basil dressing
- 1 C olive oil
- 1/2 c plus 2 T orange juice
- 1/4 C lemon juice
- 1 T lime juice
- Zest of 1 lemon
- zest if 1/2 lime
- 2 tsp salt
- 1/4 C honey
- 1/2 C chopped basil
- 1 T plus 1 Tsp white wine vinegar
Salted Chocolate Pecan Pie
By susanwadle
Adjust oven rack to lower middle position and preheat oven to 425°F
- One half recipe Easy Pie Dough, shaped and chilled in a pie plate
- 4 eggs, lightly beaten
- 14 ounces (about 1 2/3 cups) light corn syrup
- 3 1/2 ounces (about 1/3 cup) dark brown sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 8 ounces pecan pieces (or whole pecans, roughly chopped, about 2 cups)
- 4 ounces semisweet chocolate, roughly chopped into 1/4 inch pieces, (about 1 cup) divided
- Sprinkle of Maldon sea salt crystals or other coarse salt
Linguine with Heirloom Tomato, Capers, Anchovies, and Chile
By susanwadle
Bring a large pot of salted water to a boil
- Kosher salt
- 1 cup bread crumbs
- 1 tablespoon olive oil
- 3 garlic cloves, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1 pound linguine, fresh or dried
- 1 large heirloom tomato, peeled, cored, seeded, diced (about 1 cup)
- 6 salt-packed anchovies, rinsed, filleted, and minced
- 1 tablespoon salt-packed capers, rinsed and patted dry
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh parsley, chopped
Mario Batali's Hanger Steak with Hen of the Woods
By susanwadle
Preheat oven to 350F. Preheat a grill or grillpan over medium high heat
- For the Lemon Thyme Vinaigrette:
- 1 pound Hen of the Woods Mushrooms
- 2 ounces Lardo (thin slices)
- 1 Shallot (minced)
- 1 clove Garlic (minced)
- 1.5-2 pounds Hanger Steak
- Olive Oil
- Salt and freshly ground Pepper
- 4 tablespoons White Wine Vinegar
- 1/4 cup minced Shallot
- 4 tablespoons Lemon Juice
- zest of 1 Lemon
- 2/3 cup Olive Oil
- 1/4 cup Thyme (chopped)
- For Assembly:
- Grana Padano (shaved to garnish)