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Recipes
Dry Rubbed London Broil
By susanwadle
Rub London broil with olive oil and then coat generously with the dry rub
- 1 (2-pound) London broil
- 2 tablespoons olive oil
- 1 recipe Dave's Rub, recipe follows
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 tablespoon sweet paprika
- 2 teaspoons garlic powder
- 4 pinches salt
- 15 grinds black pepper
Casserole Roasted Chicken with Garlic, Lemon and Watercress Salad
By susanwadle
from Susan Wadle and Chef Jeremiah Tower for Julia Child
- For the Chicken:
- A 5 1/2 to 6-pound roaster chicken
- Salt and freshly ground pepper
- 1/2 cup olive oil
- 5 large heads of garlic separated into cloves, unpeeled
- 3 sprigs fresh rosemary
- 4 lemons halved crosswise
- For the Salad:
- 1/4 cup very fresh-tasting walnut oil
- Salt
- Freshly ground pepper
- 12 bunches watercress
- Special Equipment Suggested:
- A covered casserole or roaster just large enough to hold the chicken comfortably
- A bulb baster
- A pastry brush
- An oven-proof serving platter
Mario Batali's Honey Poppy Seed Yogurt Sauce
By susanwadle
From Susan Wadle and Mario Batali
- 2 cups yogurt or ricotta (strained)
- 3 - 4 tablespoons honey or to taste
- 1 teaspoon poppy seeds or black pepper
Rose Levy Beranbaum's Hearth Bread
By susanwadle
Make a sponge: In a bowl, whisk together 1 cup bread flour , 1/4 cup of whole wheat flout, 3/8 t instant yeast, 1...
- Sponge:
- 1 cup bread flour
- 1/4 cup whole wheat flour or kamut
- 3/8 t instant yeast
- 1 1/4 t honey
- 1 1/3 cups of water at room temperature
- Flour Mixture:
- 1 3/4 cups plus 2 T bread flour
- 1/2 t instant yeast
- 1 1/2 t salt
Linguine with Roasted Red Peppers, Tomatoes & Toasted Breadcrumbs
By susanwadle
- 1 medium clove garlic
- 12-oz. jar roasted red peppers, drained and cut into 1/4-inch dice (about 1 cup)
- 1 cup small grape or cherry tomatoes, halved
- 1/2 cup chopped fresh flat-leaf parsley
- 4-1/2 Tbs. extra-virgin olive oil
- 1 Tbs. capers, rinsed and chopped
- 1/2 tsp. crushed red pepper flakes
- 1/2 cup coarse fresh breadcrumbs, preferably whole wheat
- 12 oz. dried linguine or spaghetti
- 1/2 cup freshly grated Parmigiano-Reggiano; more for serving
Breakfast Bread Pudding
By susanwadle
From Susan Wadle and Ina Garten
- 5 extra-large whole eggs
- 2 extra-large egg yolks
- 2 1/2 cups half-and-half
- 1/3 cup honey
- 1 1/2 teaspoons pure vanilla extract
- 2 teaspoons orange zest (2 oranges)
- 1/2 teaspoon kosher salt
- Brioche loaf
- 1/2 cup golden raisins
- Maple syrup, to serve
Browned Butter Frosting
By susanwadle
Lightly brown the butter in a pan over moderate heat
- 1/4 c. butter
- 3 tbsp. cream or milk
- 1/4 tsp. vanilla
- 2 c. sifted powdered sugar
Roast Chicken with Pancetta and Olives
By susanwadle
by Toni Oltranti
- 2 chickens (about 3 1/2 pounds each), backbones cut out and each chicken cut into 12 pieces (see cooks note, below)
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons chopped thyme
- 1 tablespoon chopped rosemary
- 1 tablespoon fine sea salt
- 1/2 to 1 teaspoon hot red-pepper flakes
- 10 garlic cloves, peeled
- 2 (1/4-inch-thick) slices pancetta, cut into 1-inch pieces
- 1 cup dry white wine
- 24 oil-cured black olives
Skirt Steak with Rosemary, Black Pepper & Balsamic Vinegar
By susanwadle
). Combine the rosemary, pepper, and salt, and press it onto the skirt steaks
- 1 lb. skirt steak, trimmed and cut into four portions
- 4-1/2 tsp. finely chopped fresh rosemary
- 1-1/2 tsp. finely crushed black peppercorns
- 3/4 tsp. salt
- 2 tsp. vegetable oil
- 1/2 cup balsamic vinegar
- 8 oz. arugula, tough stems removed, leaves washed and dried
Magnolia's Vanilla Cupcake
By susanwadle
Recipe courtesy Allysa Torey, More From Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitc
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- Vanilla Buttercream, recipe follows