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Recipes
Perfect Chocolate Chip Cookies
By susanwadle
Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to ga...
- 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter (1 3/4 sticks)
- 1/2 cup granulated sugar (3 1/2 ounces)
- 3/4 cups packed dark brown sugar (5 1/4 ounces) (see note)
- 1 teaspoon table salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 1/4 cups semisweet chocolate chips or chunks (see note)
- 3/4 cup chopped pecans or walnuts, toasted (optional)
Savory Madeleines
By susanwadle
In a container, mix flour and baking powder
- 5.30 oz (or 150 g) flour
- 1 tsp baking powder
- 2 eggs
- 1 . 35 fl oz (or 4 cl) olive oil
- 1 fl oz (or 3 cl) milk
- 1 tbs fresh oregano, chopped
- 2 . 16 oz (or 60 g) gruyère cheese, grated
- 2 tbs kalamata olives, chopped
- salt and pepper
Chicken Piccata
By susanwadle
Season the chicken with 1 tsp
- 8 boneless, skinless, thin-cut (1/4 to 1/2 inch thick) chicken breast cutlets, (about 1-1/2 lb.)
- Kosher salt and freshly ground black pepper
- 2 to 3 Tbs. extra-virgin olive oil; more as needed
- 3 Tbs. capers, rinsed and chopped
- 2 medium cloves garlic, thinly sliced
- 3/4 cup lower-salt chicken broth
- 2 Tbs. fresh lemon juice; more as needed
- 1/4 cup chopped fresh flat-leaf parsley
- 1 Tbs. unsalted butter
Brioche Circles with Brie and Cherries
By susanwadle
Combine the flours, yeast, sugar, salt, eggs, and 120 ml (1/2 cup) of room temp
- 2 1/4 cups (315 g) all-purpose flour
- 2 1/4 cups (340 g) bread flour
- 3 1/4 teaspoons active dry yeast
- 1/3 cup + 1 Tbs. (80 g) sugar
- 1 tablespoon kosher salt
- 5 large eggs
- 1 cup + 6 Tbs. (310 g) unsalted butter, at room temp, cut into about a dozen pieces
- 3 1/2 cups (About) ripe cherries, washed, stemmed, and pitted
- 3 tablespoons honey
- 8 pieces of Brie, each about 1 or 1.5-inch square and about 1/3-inch thick
- 1/2 the batch of brioche dough
Pasta Bolognese
By susanwadle
Recipe courtesy Anne Burrell
- 1 large onion or 2 small, cut into 1-inch dice
- 2 large carrots, cut into 1/2-inch dice
- 3 ribs celery, cut into 1-inch dice
- 4 cloves garlic
- Extra-virgin olive oil, for the pan
- Kosher salt
- 3 pounds ground chuck, brisket or round or combination
- 2 cups tomato paste
- 3 cups hearty red wine
- Water
- 3 bay leaves
- 1 bunch thyme, tied in a bundle
- 1 pound spaghetti
- 1/2 cup grated Parmigiano-Reggiano
- High quality extra-virgin olive oil, for finishing
Raos Meatballs
By susanwadle
Makes 28 meatballs Combine beef, veal, and pork in a large bowl
- 1 pound lean ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 2 large eggs
- 1 cup freshly grated Pecorino Romano cheese
- 1 1/2 tablespoon chopped Italian parsley
- 1/2 small clove garlic, peeled and minced
- Kosher or sea salt, to taste
- Freshly ground pepper, to taste
- 2 cups fresh bread crumbs
- 2 cups lukewarm water
- 1 cup good quality olive oil, for cooking
- Your favorite marinara sauce (we like Marcella Hazan's Tomato Sauce with Onion and Butter, also on Food52)
Deeply Chocolate Gelato
By susanwadle
From Susan Wadle and Ina Garten, Food Network
- 2 1/4 cups whole milk
- 1/3 cup heavy cream
- 3/4 cup sugar, divided
- 1 cup unsweetened cocoa powder (recommended: Pernigotti)
- 2 ounces bittersweet chocolate, finely chopped
- 4 extra-large egg yolks
- 2 tablespoons Mexican coffee flavor liqueur (recommended: Kahlua)
- 2 teaspoons pure vanilla extract
- Large pinch kosher salt
- 8 chocolates, roughly chopped, optional (recommended: Baci)
Pork Tonkatsu
By susanwadle
Susan Wadle from Food Network
- 4 slices pork loin or tenderloin, each about 1/2-inch thick and 5 ounces
- Salt and freshly ground black pepper
- Flour for dredging
- 2 eggs, lightly beaten
- 2 cups panko (bread crumbs)
- Vegetable oil for pan frying
- Shredded Napa cabbage, for serving
- Lemon wedges, for garnish
- Tonkatsu sauce, for dipping
- Prepare the recipe for Pork Tonkatsu, using 4 turkey cutlets, each about 1/2inch thick, in place of the pork loin.
Cincinnati Three Way Chili
By susanwadle
1. Pour water into large saucepan
- 1 quart hot water
- 2 lbs. ground beef, crumbled
- 1 12 ounce can tomato paste
- 1 large onion, chopped
- 3 Tablespoons chili powder
- 3 bay leaf
- 1 Tablespoon salt
- 1 Teaspoon cinnamon
- 1 Teaspoon ground pepper
- 1 Teaspoon allspice
- 1 Teaspoon white wine vinegar
- 1/2 Teaspoon cumin
- 1/2 Teaspoon worcestershire sauce
- 1/4 Teaspoon cayenne pepper
- 1/4 Teaspoon garlic powder
- 1 lb. spaghetti, freshly cooked
- 1 cup cheddar cheese or monterey jack, grated
- 1 onion, chopped
- sour cream
Buttermilk Ranch Chicken
By susanwadle
Combine all ingredients up to oil; marinate 45 minutes (or overnight)
- 1 cup buttermilk
- 1/2 cup mayonnaise
- 1/2 tsp. dried mustard
- 1 tbsp. chopped fresh chives
- 1/2 tsp. dried dill
- Salt and pepper
- 4 thin-cut chicken breast cutlets
- 2 tbsp. oil