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Recipes
Brown Butter Tomatoes
By susanwadle
Core the tomatoes and slice them 1/3-inch thick
- 2 large or 3 small ripe beefsteak tomatoes Ask a question about this ingredient
- 6 tablespoons unsalted butter Ask a question about this ingredient
- Flaky sea salt, like Maldon Ask a question about this ingredient
- Coarsely ground black pepper Ask a question about this ingredient
- Baguette or other country bread, for mopping up the butter Ask a question about this ingredient
Italian Meatloaf
By susanwadle
Preheat oven to 350 degrees F
- 1 pound ground beef
- 1/2 pound mild Italian sausage
- 1/2 cup chopped yellow onion
- 1/2 cup chopped red or green bell pepper (I recommend red)
- 1 clove garlic, minced
- 1/2 cup coarse dried bread crumbs, preferably sourdough or Italian (I used Panko Italian Seasoned Breadcrumbs)
- Optional: 2 Tablespoons dry red wine (not optional for me!)
- 1 egg, lightly beaten
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon each of dried basil and dried oregano, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons freshly grated Parmesan cheese
- 1 can (8 ounces) tomato sauce, divided
- 1 1/2 cups shredded mozzarella cheese, divided
Olive Oil Pine Nut Ice Cream
By susanwadle
Preheat the oven to 350. Place pine nuts on a cookie sheet and bake for 8-10 minutes until fragrant and golden brow...
- 2 cups of heavy cream
- 1 cup whole milk
- 3/4 granulated sugar
- table salt
- 5 large egg yolks
- 1/4 cup extra virgin olive oil, fruity
- 1 cup pine nuts, toasted
Lemony Chicken Milanese with Arugula Salad
By susanwadle
Preparation Using meat mallet or rolling pin, flatten chicken between sheets of plastic wrap to thickness of 1/2 i...
- 4 skinless boneless chicken breast halves
- 2 large eggs
- 1 1/4 cups panko (Japanese breadcrumbs)
- 3 tablespoons chopped fresh parsley, divided
- 2 teaspoons chopped fresh oregano
- 1 teaspoon coarse kosher salt
- 3/4 teaspoon ground black pepper
- 4 tablespoons olive oil, divided
- 2 tablespoons fresh lemon juice
- 2 cups (packed) baby arugula leaves (about 2 ounces)
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
No-Knead Challah
By susanwadle
1. Mixing and storing the dough: Mix the yeast, salt, eggs, honey, and melted butter (or oil) with the water in a 5...
- 1 3/4 cups lukewarm water
- 1 1/2 tablespoons granulated yeast (2 packets)
- 1 1/2 tablespoons salt
- 4 large eggs, lightly beaten
- 1/2 cup honey
- 1/2 cup unsalted butter, melted (or neutral-tasting vegetable oil such as canola), plus more for greasing the cookie sheet
- 7 cups unbleached all-purpose flour
- Egg wash (1 egg beaten with 1 tablespoon of water)
- Poppy or sesame seeds for the top
Basic Edamame
By susanwadle
Recipe courtesy Alton Brown, 2008
- 1 pound edamame, fresh or frozen, in or out of shell
- 1/4 cup water
- Kosher salt, optional
Garlic Bread
By susanwadle
Recipe adapted from G. Terrill Brazelton, Slice Pizza & Brew, Birmingham, AL
- 2 cups bread flour
- 1/2 teaspoon instant yeast
- 1 teaspoon kosher salt
- 1/8 teaspoon dried Italian spices
- 1 1/2 teaspoons honey
- 1 cup water, room temperature
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 4 teaspoons finely chopped garlic (about 5 garlic cloves), divided
- 2 teaspoons chopped fresh thyme, divided
- 1 1/2 cups shredded mozzarella, divided
Bucatini with Butter-Roasted Tomato Sauce
By susanwadle
From Susan Wadle and Bon Appetit
- 28-oz. can whole peeled tomatoes
- garlic cloves, peeled, crushed
- anchovy fillets packed in oil
- (1/2 stick) unsalted butter, cut into small pieces
- crushed red pepper flakes plus more for serving
- Kosher salt and freshly ground black pepper
- 16 oz. bucatini or spaghetti
- Finely grated Parmesan (for serving)
Sirloin Steak with Garlicky Swiss Chard
By susanwadle
From Susan Wadle and Fine Cooking Magazine
- 2 lb. sirloin steak, 1 inch thick
- 1-1/2 tsp. dried rosemary, coarsely chopped
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 3/4 cup dry red wine, such as merlot
- 4 large cloves garlic, minced
- 2 Tbs. red wine vinegar
- 1 tsp. granulated sugar
- 1/2 tsp. Dijon mustard
- 2 large bunches Swiss chard (about 1-1/2 lb. total), stems very thinly sliced and leaves roughly chopped
- 2 oz. Pecorino Romano, thinly shaved with a vegetable peeler (1 cup; optional)