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Recipes
Cheesy Pastry Puffs
By susanwadle
Recipe courtesy Giada De Laurentiis
- 1/4 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1 1/4 cups all-purpose flour, plus extra for dusting
- 1/4 teaspoon baking powder
- 1 stick unsalted butter, cut into 1/2-inch pieces, chilled
- 1 1/2 cups shredded white Cheddar or mozzarella (6 ounces)
- Special equipment: 3-inch cookie cutters in assorted shapes, such as animals, stars and flowers
Lidia's Italy
By susanwadle
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat
- 6 oz green fettucine
- 6 oz white fettucine
- 4 scallions
- 2 tablespoons extra-virgin olive oil
- salt
- 1 cup fresh peas, shelled, or frozen baby peas, defrosted
- 2 tablespoons unsalted butter
- 8 slices imported Italian Prosciutto, cut crosswise into 1/2-inch thick ribbons
- 2/3 cup chicken stock, or canned reduced-sodium chicken broth
- 1/2 cup heavy cream
- 3/4 cup Parmigiano-Reggiano, freshly grated
Green Beans With Pecans and Maple Vinaigrette Recipe
By susanwadle
Chris Rich from Real Simple
- 3/4 cup pecans
- kosher salt and black pepper
- 2 pounds green beans, trimmed
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon pure maple syrup
Dry Rub Ribs- Memphis (Dave's Dinners)
By susanwadle
Recipe courtesy Dave Lieberman
- 2 pounds baby back ribs
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 2 teaspoon paprika
- 1 teaspoon dry oregano
- 1 teaspoon sugar
- 1 teaspoon salt
- 25 grinds fresh black pepper
- 3 tablespoons vegetable oil
Prosciutto roasted bass with autumn vegetables
By susanwadle
1. Heat the oven to 400 degrees
- 2 cups diced butternut squash, cut into 1/2 -inch cubes (from about half of a peeled and seeded squash)
- 2 cups peeled and diced Yukon Gold potatoes, cut into 1/2 -inch cubes (about 2 potatoes)
- 2 cups peeled and diced parsnips, cut into 1/2 -inch cubes (about 3 large parsnips)
- 2 cups peeled and diced carrots, cut into 1/2 -inch cubes (about 3 large)
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon minced garlic
- 6 (8-ounce) skinless fish fillets, such as striped bass or halibut
- 6 thin slices prosciutto di Parma
- 8 tablespoons (1 stick) butter
- 6 sprigs fresh rosemary
- 3 tablespoons lemon juice (from 1 large lemon)
- 8 lemon wedges
Tomatoes and Burrata with Tapenade
By susanwadle
Burrata (a fresh Italian cheese similar to mozzarella but with a creamy center) is a luscious addition to this upda...
- 12 oz. burrata, cut into 1/2-inch thick slices
- 3 medium ripe beefsteak tomatoes, cut into 1/2-inch thick slices
- Kosher salt and freshly ground black pepper
- 6 large basil leaves, torn into pieces
- 4 tsp. tapenade (store bought or homemade)
- 1 Tbs. extra-virgin olive oil
Malloreddus alla Campidanese
By susanwadle
DIRECTIONS 1. In a medium bowl, roughly crush the Italian tomatoes using your fingers
- 2 cups strained, whole canned tomatoes (preferably Italian tomatoes)
- 1 pound malloreddus (or penne or fusilli)
- 1 tablespoon plus 1 teaspoon kosher salt, divided
- 1/2 cup extra-virgin olive oil
- 1 small red onion, finely chopped
- 1 small garlic clove, crushed
- 3/4 pound mild Italian sausage, casing removed and sausage roughly chopped
- 8 basil leaves, roughly chopped
- Pinch dried red pepper flakes
- Pinch saffron
- 1 cup finely grated Pecorino cheese, divided
Beet, Orange, and Black Olive Salad
By susanwadle
Place beets in a pot and cover with cold water
- 2 to 5 beets, depending on the size
- 1 shallot or half a small red onion
- 2 tablespoons vinegar (I like white balsamic)
- good sea salt or kosher salt to taste
- Pinch of sugar
- 2 to 3 oranges
- 2 tablespoons olive oil
- handful of black, wrinkled olives, pitted and halved
Red Wine-Braised Short Ribs With Lemon-Herb Gremolata
By susanwadle
Serious Heat Adjust oven rack to lower-middle position and preheat oven to 325°F
- For the Short Ribs:
- 4 (8-ounce) pieces bone-in short ribs
- 1 cup flour
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 cups dry red wine
- 1 (28-ounce) can whole peeled tomatoes, crushed between your fingers
- 2 tablespoons Worcestershire sauce
- 1 (15.4-ounce) jar roasted red peppers, drained and roughly chopped
- 3 bay leaves
- 1 medium onion, quartered
- 1 three-inch strip of orange zest
- 2 medium cloves peeled garlic, smashed
- 1 ½ teaspoons sugar
- For the Gremolata:
- 2 tablespoons grated zest from 1 lemon
- 2 tablespoons minced fresh parsley leaves
- 1 medium clove garlic, minced (about 1 teaspoon)
- ½ teaspoon crushed red pepper flakes
Classic Steak au Poivre
By susanwadle
Susan Wadle Fine Cooking
- 2 boneless beef strip steaks (about 1 lb. total)
- Kosher salt
- 1-1/2 Tbs. black peppercorns, very coarsely crushed
- 1 Tbs. olive oil
- 1 oz. (2 Tbs.) unsalted butter
- 1 small shallot, minced
- 1/4 cup Cognac
- 1/3 cup heavy cream
- 1 Tbs. chopped fresh flat-leaf parsley