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Recipes
Grilled Skirt Steak with Salsa Verde and Fresh Chick Pea Salad
By susanwadle
Remove the skirt steak from the refrigerator and allow it to come to room temperature
- 1 whole skirt steak, fat trimmed
- 1 clove garlic, minced
- 1/2 shallot, minced
- 1 salt-packed anchovy, rinsed, boned and minced
- 2 tablespoons salt-packed capers, rinsed
- Pinch red chili flakes
- 1/2 Fresno chile, seeded and minced
- 1 lemon, zested and juiced, juice reserved
- 1/2 cup chiffonade fresh mint leaves
- 1/2 cup fresh flat-leaf parsley, chiffonade
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- Freshly cracked black pepper
- Kosher salt
- Salt
- 3 cups fresh chickpeas, shelled
- 1/2 shallot, thinly sliced
- 1/2 Fresno chile, seeded and julienned
- Freshly cracked black pepper
- Extra-virgin olive oil
- 1/2 cup freshly picked flat-leaf parsley
- 1/2 cup freshly picked mint leaves
Onion Braised Pot Roast with Carrots
By susanwadle
Add a Recipe Add a Recipe » Between a Pot and a Hard Place Today, in the background of my daydreams, I he...
- 2 pounds rolled chuck roast, salted on all sides and left on a cooling rack set over a tray and uncovered in the fridge
- 1 1/2 cup fennel bulb, trimmed, core removed and julienned
- 1 /12 cup yellow onion, peeled, trimmed, and julienned
- 1 1/2 tablespoon rosemary, minced
- 2 teaspoons fennel seeds, crushed
- 2 cups carrots, peeled and cut into 1-inch rounds
- 2 1/2 cups dry red wine
- Kosher salt and freshly ground pepper
Pastina with Peas and Carrots
By susanwadle
Recipe courtesy Giada De Laurentiis
- 1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 medium carrots, peeled and diced into 1/2-inch pieces
- 1 cup low-sodium chicken stock
- 1 cup frozen petite peas, thawed
- 1/2 cup (4 ounces) cream cheese, at room temperature
- 1/2 cup (4 ounces) mascarpone cheese, at room temperature
- Kosher salt
- 2 tablespoons chopped fresh basil leaves
Pretzel Bites with Quick Cheddar Dip
By susanwadle
Pretzel Bites with Quick Cheddar Dip
- FOR CHEDDAR DIP (SEE COOKS’ NOTES):
- 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
- 12 ounces good-quality Cheddar cheese, cut into 1-inch cubes
- 6 to 8 tablespoons dry white wine or water
Golden Potatoes with Caper Brown-Butter Crumbs
By susanwadle
Put a 4-sided sheet pan in upper third of oven and preheat oven to 425 degrees F
- 3 pounds Yukon Gold potatoes, peeled, halved, and sliced 1/4 inch thick
- 1 stick unsalted butter
- 1/4 cup drained capers, chopped
- 2 cups coarse fresh bread crumbs (preferably from a baguette)
Animal Sugar Cookies
By susanwadle
Recipe courtesy Giada De Laurentiis
- 1 (16.5-ounce) tube refrigerated sugar cookie dough (recommended: Pillsbury)
- 1/4 cup all-purpose flour, plus extra for dusting
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1 pound powdered sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup water, plus extra, as needed
- Assorted food coloring (see Cook's Note)
Salt Caramel Molten Chocolate Cake
By susanwadle
You can make these a few hours in advance
- 1/4 cup unsalted butter
- 12 ounces best quality bittersweet chocolate
- 1/2 cup sugar
- 4 large eggs, beaten
- 1 tsp vanilla
- 1 tsp salt
- 1/3 cup all purpose flour
- 8-1 inch square good quality sea salt caramels*
- *Plain caramels or caramel sauce may be substituted.
- 8-4 ounce (or 6-6 ounce) custard cups, buttered
- baking parchment paper
Jeff Hertzberg's Deli-Style Rye
By susanwadle
Mix the yeast, salt, and caraway seeds with the water in a large bowl or container
- Dough:
- 3 cups lukewarm water
- 1 1/2 tablespoons dry yeast
- 1 1/2 tablespoons salt
- 1 1/2 tablespoons caraway seeds
- 1 cup rye flour
- 5 1/2 cups unbleached all-purpose flour
- Wash:
- 1/2 teaspoon corn starch
- 1/2 cup water
- Topping
- 1-2 tablespoons caraway seeds
Fresh Corn Salad
By susanwadle
From Kelly Snody and The Barefoot Contessa
- 5 ears of corn, shucked
- 1/2 cup small-diced red onion (1 small onion)
- 3 tablespoons cider vinegar
- 3 tablespoons good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup julienned fresh basil leaves
Chocolate Biscuit Cake
By susanwadle
by Darren McGrady
- 1/2 teaspoon butter, for greasing pan
- 8 ounces McVities rich tea biscuits
- 1/2 stick (4 tablespoons) unsalted butter, softened
- 1/2 cup granulated sugar
- 4 ounces dark chocolate
- 1 egg, beaten
- 8 ounces dark chocolate, for icing
- 1 ounce white chocolate, for decoration