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Recipes
Stovetop Clambake
By susanwadle
Susan Wadle Fine Cooking
- 1 lb. baby red potatoes, 1 to 2 inches in diameter (halved or quartered if large)
- 1/3 cup ketchup
- 2 Tbs. prepared white horseradish
- 1-1/2 tsp. Pickapeppa sauce
- 1-1/2 tsp. Worcestershire sauce
- 1 tsp. fresh lime juice
- 12 large littleneck clams, scrubbed
- 1 lb. mussels, scrubbed and debearded
- 12 extra-jumbo shell-on shrimp (16 to 20 per lb., 3/4 lb total), deveined
- 4 medium ears fresh corn, husked and halved crosswise
Chocolate Anise Cookies
By susanwadle
Recipe courtesy Giada De Laurentiis
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- 1 teaspoon ground anise seed
- 1 cup semisweet chocolate chips
Paximadia, a Greek bread loaf of engaging rustic flavor and texture
By susanwadle
In a 4-cup bowl, dilute the honey in 3/4 cup of the warm water
- 2 tablespoons honey
- 1-3/4 cups warm water
- 2 tablespoons dry yeast
- 1 tablespoon coarse sea salt
- 1 tablespoon anise seed
- 2-1/4 cups unbleached, all-purpose flour, plus more as needed
- 2 cups whole barley flour
- 1/4 cup olive oil, plus more for brushing dough and baking sheets
- 1/4 cup sweet red wine such as Mavrodaphne or port
- 1/4 cup dry red wine
Niçoise Tuna Melts
By susanwadle
Position a rack 4 inches from the broiler element and heat the broiler on high
- 1 5-oz. can water-packed tuna, well drained
- 1/4 cup small-diced tomato
- 2 Tbs. minced red onion
- 1 Tbs. chopped Kalamata olives
- 1 Tbs. chopped fresh dill
- 1-1/2 tsp. red wine vinegar
- 1 tsp. extra-virgin olive oil
- 1 small anchovy, minced (about 1/2 tsp.)
- Kosher salt and freshly ground black pepper
- 2 slices artisanal boule-type bread (about 5x3 inches, 1/2 inch thick)
- 3 oz. (1 cup) finely grated Comté, Emmentaler, or Gruyère
Calamari Puttanesca
By susanwadle
Combine tomatoes, capers, olives, parsley and olive oil together in a bowl
- teaspoon garlic powder:
- 1 large tomato, diced, seeds removed
- 2 tablespoons non-pareil capers
- 1/3 cup sliced kalamata olives
- 1/4 cup chopped parsley
- 1 tablespoon olive oil
- oil for frying
- 1 pound calamari tubes
- 1 egg
- 1 tablespoon milk
- 2/3 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Pecan Pie Ice Cream
By susanwadle
Pie meets ice cream in this rich and creamy pecan-vanilla ice cream amped up with a salty molasses-twinged gooey sw...
- 2 cups heavy cream
- 1 cup milk
- 1 vanilla bean, split and scraped
- 2 cups (about 8 ounces) pecans, toasted and roughly chopped, divided
- 6 egg yolks
- 3/4 cup granulated sugar
- 1 1/4 teaspoons Kosher salt, divided
- 1/2 cup light (clear) corn syrup
- 1/2 cup dark brown sugar
- 2 tablespoons molasses
- 2 tablespoons unsalted butter
- 2 teaspoons bourbon
Grilled Bruschetta with Goat Cheese, Ham and Peach
By susanwadle
From Kelly Snody and Martha Stewart
- Kelly's Topping:
- Crusty white boule or artisanal loaf
- Fresh head of garlic
- First-rate olive oil
- Ungreased grill or grill pan
- 2 T goat cheese
- Small piece of thin sliced ham
- Thin slice of peach
- Extra virgin olive oil and balsamic
Herb-Roasted Pork Loin
By susanwadle
Herb-Roasted Pork Loin
- 1 (4- to 4 1/2 lb) boneless pork loin roast, trimmed
- 2 tablespoons plus 1 teaspoon olive oil, divided
- 6 rosemary sprigs, divided
- 8 large thyme sprigs, divided
- 8 sage sprigs, divided
- 8 savory sprigs (optional), divided
- 1/2 cup finely chopped shallots (4 to 5)
- 2 tablespoons finely chopped garlic
- 3 tablespoons Dijon mustard
Michael Symon's Pretzel Crusted Pork Cutlets
By susanwadle
For the Pork Loin: Set up shallow dishes, one with flour, one with egg, and one with the crushed pretzels
- For the Pork Loin:
- 1/2 pound Pork Loin (cut into 1/2-inch thick pieces - pounded thin)
- 2 Eggs (lightly beaten)
- 1/4 cup Flour
- 1 cup sourdough Pretzels (crushed)
- 2 tablespoons Butter
- Salt and Freshly Ground Pepper
- For the Crunchy Salad:
- 2 Apples (sliced)
- 1 bunch Radishes (sliced)
- 1 tablespoon Whole Grain Mustard
- 3 tablespoons Olive Oil
- 2 tablespoons Red Wine Vinegar
Fregola con Vongole (Pasta with Clams)
By susanwadle
DIRECTIONS 1. In a large skillet, heat the olive oil over medium heat
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, finely chopped
- 1 shallot, finely chopped
- 1/2 teaspoon red pepper flakes
- 2 pounds small Manila clams, scrubbed and rinsed well
- 1 cup dry white wine
- 1 small lemon, finely zested
- 2 cups chicken stock, warmed
- 1 cup fregola
- Salt and freshly ground black pepper
- 8 sun-dried tomatoes packed in olive oil, sliced thinly
- 3 tablespoons finely chopped flat-leaf parsley