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Recipes
Lemon-Almond Buttermilk Loaf with Balsamic Strawberries
By susanwadle
Preparation Preheat oven to 350°F
- 2 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3 large eggs
- 1/4 teaspoon almond extract
- 3/4 cup buttermilk
- 3/4 cup ground almonds (from about 3 1/2 ounces whole almonds)
- 1 tablespoon grated lemon peel
- 5 tablespoons fresh lemon juice
- Balsamic Strawberries
Roast Bacon
By susanwadle
2003 Ina Garten, All rights reserved
- 8 to10 slices Apple wood centre cut smoked bacon
Suvir Saran's Penne with Popped Tomatoes and Bacon
By susanwadle
Serious Heat Instead of a smooth, long simmered tomato sauce, this one is made by cooking down cherry tomatoes unt...
- 1 tablespoon kosher salt, plus 1 teaspoon
- One 14.5-ounce box whole-grain/wholemeal, multigrain, or nutrient-enriched penne pasta
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon freshly ground black pepper
- 2 teaspoon finely chopped fresh rosemary
- 2 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh basil
- 1/2 pound slab bacon cut into 1/2-inch cubes
- 1 large red onion, quartered and sliced crosswise
- 1 1/2 pounds cherry tomatoes, halved if large
- Freshly grated Parmigiano-Reggiano cheese for serving
Classic White Hamburger Buns and White Bread
By susanwadle
From Susan Wadle and Where Flours Bloom
- 4 1/4 cups (19 ounces) unbleached bread flour
- 1 1/2 teaspoons (.38 ounces) salt
- 3 tablespoons (1.5 ounces) sugar
- 2 teaspoons (.22 ounce) instant yeast
- 1 large (1.65 ounces) egg, slightly beaten, at room temperature
- 1/4 cup (2 ounces) butter, margarine, or shortening, at room temperature, or vegetable oil
- 1 1/2 cups (12 ounces) buttermilk or whole milk, at room temperature
- 1 egg, whisked with 1 teaspoon water until frothy, for egg wash (optional)
- sesame or poppy seeds for garnish (optional)
Rosemary Filone
By susanwadle
Prepare the biga Nine to 17 hours before you want to bake, prepare the biga
- Equipment
- baker's peel or rimless baking sheet
- parchment paper
- bench scraper or chef's knife
- baking stone
- Biga<
- Ingredients | US volume | metric volume | US weight | metric weight
- water tepid (70 - 78F/21-26C) 1/3 c | 80 ml | 2.3 oz | 65 g
- instant yeast 1/2 tsp | 2.5 ml | .1 oz | 2 g
- unbleached all purpose flour 2/3 c | 160 ml | 3.5 oz | 100 g
- Bread dough
- Ingredients | US volume | metric volume | US weight | metric weight
- biga about 1 cup | 237 ml | 5.9 oz | 167 g
- water tepid (70 - 78F/21 - 26C) 1 1/3 c | 320 ml | 10.6 oz | 300 g
- instant yeast 1 tsp | 5 ml | .2 oz | 5 g
- unbleached all purpose flour 3 1/4 c | 770 ml | 17.6 oz | 500 g
- sea salt 2 1/4 tsp | 12 ml | .5 oz | 15 g
- extra virgin olive oil 1/3 c | 80 ml | 2.3 oz | 65 g
- fresh rosemary coarsely chopped 1/4 c | 60 ml | .4 oz | 10 g
Garlic Rubbed Grilled Cheesewith Prosciutto and Tomatoes
By susanwadle
Three kinds of cheese, salty prosciutto, fresh tomatoes, and a touch of spice make this anything but your everyday ...
- 3 oz. grated aged Gruyère (1-1/4 cups)
- 3 oz. grated fontina (about 1 cup)
- 2 Tbs. finely grated Parmigiano-Reggiano
- 1/4 tsp. crushed red pepper flakes (or to taste)
- 8 1/2-inch-thick slices rustic Italian bread
- 4 very thin slices prosciutto, halved crosswise
- 2 medium ripe tomatoes, cut into 1/4-inch-thick slices
- Kosher salt
- 2 Tbs. salted butter, at room temperature
- 1 to 2 large cloves garlic, halved and peeled for rubbing
Shredded Parmesan Brussels Sprouts
By susanwadle
From Susan Wadle and Food & Wine Magazine
- 3 pounds brussels sprouts, trimmed
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/2 cup freshly grated Parmesan cheese
Bialys
By susanwadle
1. Mix the dough. In the bowl, whisk together the flour and the yeast, then whisk in the salt (this keeps the yeast...
- 2 cups (10.5 ounces/300 grams) King Arthur high-gluten bread flour, preferably, or bread flour
- 1/2 teaspoon (1.6 grams) instant yeast
- 1 teaspoon (6.6 grams) salt (the more authentic bialys I have had use a bit more salt, so feel free to dial it up if you like a saltier roll)
- 3/4 cup plus 2 tablespoons (7.25 ounces/206 grams) water, at room temperature
- Onion-Poppy Seed Filling
- 2 1/4 teaspoons vegetable oil
- 6 tablespoons (1.5 ounces, 43 grams) onion, chopped
- 3/4 teaspoon poppy seeds (I love poppy seeds on a bialy, but this did seem more than I was used to; I might dial it back next time)
- 1/4 teaspoon sea salt
- Black pepper to taste
Duck Breast
By susanwadle
Sauteing a duck breast: Thaw duck breasts and remove from package
- Duck Breast
- Rosemary
- Orange
Slow-Roasted Pork Loin with Molasses and Balsamic Glaze
By susanwadle
Scott Conant says this recipe is a perfect reflection of his heritage: The molasses harks back to his father's New ...
- 1 cup balsamic vinegar
- 1/2 small onion, coarsely chopped
- 6 thyme sprigs
- 2 cups chicken stock, preferably homemade
- 1 cup unsulfured molasses
- 2 tablespoons powdered mustard
- 1/4 teaspoon crushed red pepper
- Two 5-bone pork loin roasts, chine bones removed (about 4 pounds each)
- Kosher salt
- 2 garlic cloves, thinly sliced
- 2 rosemary sprigs, broken into 2-inch pieces