Susanwadle's profile page
Recipes
Flatbread Stuffed with Cheese and Prosciutto (Torta al Testo )
By susanwadle
by Ursula Ferrigno
- 1/4 ounce fresh (cake) yeast or 13/4 teaspoons active dry yeast
- 2/3 cup warm water (105-115°F), divided
- 9 ounce unbleached bread flour (about 1 3/4 cups plus 2 tablespoons)
- 3/4 teaspoon salt
- 1/2 tablespoon olive oil
- 1/4 pound thinly sliced Italian Fontina, Gruyère, or Emmental cheese
- 2 cups baby arugula
- 6 thin prosciutto slices
Roasted Red Pepper Bruschetta
By susanwadle
In a medium mixing bowl, stir in the roasted peppers, black olives, cherry tomatoes, green onions and garlic
- 1 seven ounce container roasted red peppers packed in oil - drained and diced
- 1/2 cup black olives - diced
- 1/2 cup cherry tomatoes - diced
- 1 bunch green onions - sliced thin
- 2 cloves garlic - minced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon salt
- 1/4 cup cilantro - minced
Braised Italian Chicken with Green Beans, Tomatoes and Olives
By susanwadle
Season the chicken with 1 tsp
- 2 lb. boneless, skinless chicken thighs, trimmed of excess fat and each cut into 3 uniform pieces
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 to 3 Tbs. extra-virgin olive oil
- 3/4 lb. green beans, trimmed and cut in half
- 3 cloves garlic, smashed and peeled
- 1/3 cup dry red wine
- 1 14-1/2-oz. can diced tomatoes
- 1 tsp. chopped fresh rosemary
- 1/2 tsp. crushed red pepper flakes
- 1/3 cup pitted, quartered Kalamata olives
Veal Milanese
By susanwadle
Season the veal with salt and pepper and lightly coat them with creme fraiche
- 2 lbs veal medallions
- 8 ounces baby arugula
- 12 ounces tomatoes, diced
- 1 t parsley, chopped fine
- 2 ounces shaved Parmigianno Reggiano
- 1/2 ounce lemon juice
- 3 ounces Creme Fraiche
- 1 bulb fennel
- 1 ounce orange juice
- 2 cups Panko bread crumbs
- 4 ounces olive oil
- salt and pepper
Spinach and Lentil Soup with Cheese and Basil
By susanwadle
David Bonom, Cooking Light JANUARY 2012
- 1 tablespoon extra-virgin olive oil
- 1/4 cup chopped pancetta (about 1 ounce)
- 1 1/4 cups chopped onion
- 3/4 cup chopped celery
- 3/4 cup chopped carrot
- 1 teaspoon chopped fresh thyme
- 1 bay leaf
- 1 cup dried brown lentils
- 3 cups fat-free, lower-sodium chicken broth
- 2 cups water
- 1 (6-ounce) package fresh baby spinach
- 1/2 cup chopped fresh basil
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon freshly ground black pepper
Classic Pizza Dough - Neapolitan Style
By susanwadle
What makes this Neo-Neapolitan is that I use American bread flour instead of Italian -00- flour, but you can certai...
- 5 1/4 cups (24 ounces by weight) unbleached bread flour
- 2 teaspoons (0.5 oz.) kosher salt
- 1 1/4 teaspoons (0.14 oz.) instant yeast (or 1 1/2 teaspoons active dry yeast dissolved in the water)
- 2 tablespoons (1 oz.) olive oil (optional)
- 1 tablespoons (1/2 oz.) sugar or honey (optional)
- 2 1/4 cups (18 oz.) room temperature water (less if using honey or oil)
Lemon and Onion Roasted Chicken
By susanwadle
Roast chicken was the first thing I learned to make in an oven, if you don’t count American cheese slices melted ...
- 3 large carrots, peeled
- 3 parsnips, peeled
- 1 fennel bulb, quartered
- 2 handfuls fingerling potatoes
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
- 3 tablespoons olive oil
- 4- to 5-pound 5-pound roasting chicken
- 2 3 3 cloves of garlic, peeled
- 2 sprigs thyme or rosemary
- 1 large onion
- 1 lemon
- 6 to 8 sage leaves
Grilled Chicken Breasts with Sun-Dried & Fresh Tomato Salsa
By susanwadle
Grilled chicken in the summer can't be beat
- 8 oz. small red and yellow cherry tomatoes, halved or quartered, depending on size
- 2 Tbs. chopped drained oil-packed sun-dried tomatoes
- 2 tsp. drained capers (roughly chopped if large)
- 1/2 tsp. minced garlic
- 1 Tbs. sherry vinegar
- 2 tsp. lightly chopped fresh thyme leaves; plus sprigs for garnish, if you like
- 3 Tbs. plus 2 tsp. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 large (6 to 8 oz.) skinless, boneless chicken breast halves, rinsed and patted dry, tenderloins removed, butterflied
Shrimp and Corn Chowder
By susanwadle
In a large dutch oven cook bacon until browned
- 4 slices bacon, diced into 1 inch pieces
- 1/2 onion, diced
- 3 tablespoons of flour, divided
- 1 (8 ounce) jar clam juice
- 1 cup, plus 2 tablespoons water, divided
- 2 medium red potatoes, diced
- 2 celery stalks, diced
- 1 bay leaf
- 2 teaspoons kosher salt
- 2 teaspoons cajun seasoning
- 2 cups whole milk
- 1 pound (51 – 60) count prawns, peeled and deveined
- 1 cup frozen corn
Shells and Whistles
By susanwadle
Recipe adapted from Michael Santoro, The Mildred, Philadelphia, PA
- Kosher salt
- 1 pound dried spaghetti or linguini
- 2 bacon strips, finely chopped
- 1 medium shallot, finely chopped
- 4 garlic cloves, finely chopped
- 2 dozen clams, cleaned and scrubbed
- 1/3 cup canned diced tomatoes
- 1 3/4 cups lager-style beer (such as Kronenbourg 1664 or Heineken)
- 2 tablespoons unsalted butter
- 2 teaspoons sherry vinegar
- 2 tablespoons thinly sliced fresh basil, plus extra for serving