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Recipes
Petits Pois a la Francaise
By susanwadle
(Copyright 2004, Feast, Hyperion, All Rights Reserved)">Recipe courtesy Nigella Lawson (Copyright 2004, Feast, Hype
- 3 small or 2 fat scallions, finely sliced
- 3 tablespoons unsalted butter
- 1 drop garlic-infused oil (or any oil really)
- 1 Little Gem (Butterhead) lettuce, shredded
- 2 cups frozen petits pois
- 1/2 cup hot chicken stock (concentrate or cube and hot water is fine)
Grilled Cherry Tomato Pasta with Crisp Breadcrumbs & Basil
By susanwadle
Prepare a grill by adjusting the grill grate so that it’s 4 to 5 inches from the flame or heat source
- 2 cups red cherry tomatoes (about 12 oz. total)
- 2 cups yellow cherry tomatoes (about 12 oz. total)
- 2 cups orange cherry tomatoes (about 12 oz. total)
- 1 cup very coarse fresh breadcrumbs
- 6 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 3-1/2 to 4 Tbs. balsamic vinegar
- 1 lb. dried orecchiette pasta
- 3/4 cup roughly chopped fresh basil leaves
Roast Chicken with Fingerling Potatoes, Leeks, and Bacon
By susanwadle
Meanwhile, position a rack in the center of the oven and heat the oven to 450°F
- 1 3-1/2- to 4-lb. whole chicken
- Kosher salt and freshly ground black pepper
- 2 Tbs. finely chopped fresh parsley, plus 10 small sprigs
- 4 fresh or dried bay leaves
- 1 Tbs. finely chopped fresh thyme, plus 4 sprigs
- 4 large leeks, white and light-green parts halved lengthwise, then sliced crosswise into 3/8-inch pieces (about 4 cups) and rinsed; dark-green parts from 1 leek rinsed and reserved
- 3 strips thick-cut bacon, cut crosswise 3/8-inch thick
- 1 Tbs. olive oil
- 2 large cloves garlic, thinly sliced
- 1-1/2 lb. large fingerling potatoes, cut crosswise into 1/8-inch-thick rounds
- 1-1/2 cups lower-salt chicken broth
- 2 Tbs. unsalted butter, softened
Chicken Roasted in a Simple Crust
By susanwadle
From Susan Wadle the Tasting Table Test Kitchen
- One 3- to 4-pound chicken, rinsed and patted dry
- 3 tablespoons kosher salt
- 3 1/4 cups all-purpose flour, plus extra for rolling
- 1 1/2 tablespoons sugar
- 1 pound unsalted butter, chilled and cut into 1-inch pieces
- 3/4 cup cold water
- 1 tablespoon finely chopped fresh sage
- 1 tablespoon finely chopped fresh thyme
- 2 large eggs, beaten
Chocolate and Vanilla Marble Cake
By susanwadle
From Susan Wadle and The Cooking Channel
- 2 sticks butter, softened, plus more for greasing
- 8 ounces all-purpose flour, plus more for dusting
- 8 ounces caster sugar (superfine)
- 4 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/4 cup milk
- 2 ounces cocoa powder, sifted
Chocolate Butter Cake with Rum Cream Sauce
By susanwadle
From Susan Wadle and Nick Stellino
- Batter:
- 1 1/2 cups all purpose flour
- 1 T baking powder
- Pinch of salt
- 1 cup granulated sugar
- 3 eggs
- 1/2 (1 stick) melted unsalted butter
- 1/2 cup whole milk
- 2 oz semi-sweet or bittersweet, finely chopped or grated
- Rum Cream Sauce:
- 4 T granulated sugar
- 1 cup heavy cream
- 1/4 cup rum
Chicken Parmesan
By susanwadle
Recipe courtesy Giada De Laurentiis
- 3 tablespoons olive oil
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh Italian parsley leaves
- Salt and freshly ground black pepper
- 8 (3-ounces each) chicken cutlets
- 1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
- 1/2 cup shredded mozzarella
- 16 teaspoons grated Parmesan
- 2 tablespoons unsalted butter, cut into pieces
- 1/2 cup extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- Sea salt and freshly ground black pepper
- 2 (32-ounce) cans crushed tomatoes
- 4 to 6 basil leaves
- 2 dried bay leaves
- 4 tablespoons unsalted butter, optional
Orange and Soy-Glazed Chicken Thighs
By susanwadle
There’s no better accompaniment to this dish than steamed white rice
- vegetable oil
- chicken thighs
- kosher salt
- more
- Vegetable oil for the broiler pan
- 8 bone-in, skin-on chicken thighs, trimmed
- Kosher salt and freshly ground black pepper
- 16 small to medium shiitake mushrooms, stemmed
- 3 medium scallions (green parts only), cut into 3-inch lengths
- 1/2 cup soy sauce
- 1/3 cup granulated sugar
- 2 Tbs. mirin
- 1/2 tsp. finely grated orange zest
- 2 Tbs. fresh orange juice
- 1-1/4 tsp. cornstarch
- 2 tsp. toasted sesame seeds
Vegetable Tian
By susanwadle
Janet Fremont 2004, Barefoot in Paris, All Rights Reserved
- Good olive oil
- 2 large yellow onions, cut in half and sliced
- 2 garlic cloves, minced
- 1 pound medium round potatoes, unpeeled
- 3/4 pound zucchini
- 1 1/4 pounds medium tomatoes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves, plus extra sprigs
- 2 ounces Gruyere cheese, grated
Chocolate Buckwheat Cake
By susanwadle
Susan Wadle Smitten Kitchen
- 7 tablespoons (100 grams or 3 1/2 ounces) unsalted butter, plus extra for buttering pan
- 3 1/2 ounces (100 grams) bittersweet dark chocolate (70 to 72 percent is ideal)
- 4 large eggs at room temperature
- 1/2 cup (100 grams or 3 1/2 ounces) granulated or blond cane sugar
- A good pinch of sea salt
- 1 teaspoon pure vanilla extract
- 1/4 cup (35 grams or 1 1/4 ounces) buckwheat flour
- 1/4 cup (30 grams or 1 ounce) almond meal
- Confectioners’ sugar, lightly whipped cream and/or berries to serve (optional)