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Recipes
Gingerbread with Fluffy Lemon Sauce
By susanwadle
From Janet Fremont in memory of her mom, Dorothy Stamm
- Bread:
- 2 cups flour
- 1/2 cup sugar
- 2 t ground ginger
- 1 t ground cinnamon
- 1/2 t baking soda
- 1/2 t salt
- 1 cup light molasses
- 1 stick butter or margarine cut in 4 pieces (1/2 cup)
- 1 egg, lightly beaten
- Lemon Sauce:
- 1/2 cup sugar
- 2 T cornstarch
- 1/8 t nutmeg
- 1 T butter
- 4 T lemon juice
- 2 t grated lemon rind
- 1 egg, beaten
Barb's Nicoise Salad
By susanwadle
Pour some of the dressing on warm potatoes and refrigerate to marinate Same with the beans Line plate with lett...
- Nicoise salad:
- 3 Cups (or more) cooked green beans
- 4 medium cooked Potatoes or equivalent little ones
- 16 oz canned salmon or equivalent fresh, poached
- lettuce leaves
- 2 tomatoes in wedges
- 3 hard boiled eggs in 1/4's
- Dressing: (I usually double this)
- 2 T chopped green onions
- 2 T chopped parsley
- 1/2 tsp. dill
- 1/4 tsp garlic pdr
- 1 pkg. Italian dressing mix
- 3/4 C. olive oil
- 1/4 C. red wine vinegar
- 1/2 C. ripe olives
Garlic and Herb Tomatoes
By susanwadle
2006, Barefoot Contessa at Home, All Rights Reserved
- 3 tablespoons good olive oil
- 2 teaspoons minced garlic (2 cloves)
- 2 pints cherry tomatoes or grape tomatoes
- 2 tablespoons chopped fresh basil, plus more for garnish
- 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Baked Chicken Meatballs with Peperonata
By susanwadle
Susan Wadle from Epicurious
- For peperonata:
- 3 red bell peppers, cut into strips
- 1 1/2 tablespoons extra-virgin olive oil, divided
- 1 1/2 tablespoons drained capers
- 1 teaspoon red wine vinegar
- 1/8 teaspoon hot red pepper flakes
- For meatballs:
- 3 slices Italian bread, torn into pieces (1 cup)
- 1/3 cup milk
- 3 ounces sliced pancetta, finely chopped
- 1 small onion, finely chopped
- 1 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil, divided
- 1 large egg
- 1 pound ground chicken
- 3 tablespoons finely chopped flat leaf parsley
- 1 tablespoon tomato paste
Judy's Granola
By susanwadle
Preheat the oven to 300 degrees
- 5 cups large flake rolled oats
- 1 cup whole hazelnuts
- 1 cup pecans
- 1 cup almonds
- 1 cup sunflower seeds
- 3/4 cup sesame seeds
- 1 cup flaked unsweetened coconut
- 1 cup soy flour
- 1 cup non-instant skim milk powder (or soy milk powder, for a non-dairy granola)
- 1 cup honey
- 1 cup vegetable oil
Marinated Broccoli for Antipasti or Salad
By susanwadle
From Janet Fremont - source unknown
- 6 cups broccoli florets
- 1/4 cup olive oil
- 1 t crushed red pepper
- 1 head garlic minced
- 1/4 t salt and some black pepper
- 1 1/2 T white wine vinegar
- 1 T lemon juice
Challah
By susanwadle
The traditional Sabbath bread of European Jews is rich, eggy, and very, very tender
- 5 cups (scant 11/2 pounds) all-purpose flour, plus more as needed
- 2 teaspoons salt
- 2 teaspoons instant yeast
- A few threads saffron (optional)
- 1 tablespoon honey or sugar
- 3 eggs plus 1 yolk
- 11/3 cups water or milk, warmed to about 70°F if you’re working by hand
- Neutral oil, like grapeseed or corn, or softened butter for the bowl and pan
- 1 tablespoon poppy seeds
- Coarse salt (optional)
Peach Melba
By susanwadle
From Susan Wadle and Nigella Lawson
- 3 cups water
- 3 1/2 cups sugar
- 1 vanilla pod, split lengthwise
- 2 tablespoons lemon juice
- 8 peaches
- 3 cups raspberries
- 1/4 cup confectioners' sugar
- 1 tablespoon lemon juice
- 1 large tub vanilla ice
Pan Seared Veal Chop with Rosemary
By susanwadle
Recipe Courtesy of Cathy Lowe
- 2 veal chops, about 3/4-inch thick
- 2 cloves garlic, finely chopped
- 1 tablespoons fresh rosemary, finely chopped
- 2 tablespoons olive oil
- Salt and pepper
- 1/2 cup white wine
- 1/4 cup chicken stock
Sugar-Crusted Popovers
By susanwadle
1. Preheat the oven to 400ºF (200ºC)
- 2 tablespoons butter, melted
- 3 large eggs, at room temperature
- 1 cup (250 ml) whole milk
- 1 teaspoon salt
- 1 1/2 teaspoons sugar
- 1 cup (140 g) flour