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Recipes
Pistachio Granola
By susanwadle
Combine sugar and cider in a large nonstick skillet; cook over medium-high heat 3 minutes or until sugar dissolves,...
- 2/3 cup packed brown sugar
- 1/4 cup apple cider
- 2 cups regular oats
- 2/3 cup chopped pistachios
- 2/3 cup nutlike cereal nuggets (such as Grape-Nuts)
- 2/3 cup dried sweet cherries
- 1/2 cup sunflower seed kernels
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Slow-Baked Broccoli Frittata
By susanwadle
From Susan Wadle and Food 52
- 10 large eggs
- 2 1/2 tablespoons grated Parmigiano Reggiano, plus more for serving
- 1 teaspoon kosher salt, plus more to taste
- 40 turns from a black pepper mill
- 7 tablespoons extra-virgin olive oil, divided, plus more for serving
- 1 medium (1-pound) head of broccoli (4 cups once trimmed)
- 1/2 of a red onion, sliced thinly
- 1 heaping tablespoon chopped garlic
- 1/8 teaspoon plus a large pinch of dried chile flakes
- 1 squeeze lemon, to taste, for serving
Mussels with Fennel, Tomatoes and Orange
By susanwadle
From Susan Wadle and The Pig and The Fig
- 3 lbs mussels, preferably from Prince Edward Island, rinsed
- 1 quart of stewed tomatoes or 32 oz of San Marzanos, roughly chopped, juice reserved
- 1 c fennel, thinly sliced
- 4 cloves of garlic, finely chopped
- 1/4 c orange juice
- 1/2 c red wine
- 1/4 c parsley, finely chopped
- crushed red pepper
- salt and pepper
- parmesan for serving
Roasted Green Beans with Lemon, Pine Nuts & Parmigiano
By susanwadle
Position oven racks in the top and bottom thirds of the oven
- 1-1/4 lb. fresh green beans, rinsed well, stem ends trimmed
- 1 small head garlic
- 1/4 cup plus 2 Tbs. extra-virgin olive oil
- 1-1/2 Tbs. finely grated lemon zest (from 1 to 2 medium lemons), plus 2 Tbs. fresh lemon juice
- Kosher salt and freshly cracked black pepper
- 1/3 cup (about 1-1/2 oz.) pine nuts
- 1/4 cup coarsely grated Parmigiano-Reggiano
- 1 Tbs. coarsely chopped fresh flat-leaf parsley
Peach and Raspberry Crisp
By susanwadle
From Janet Fremont 1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
- 1 orange, zested
- 1 1/4 cups granulated sugar
- 1 cup light brown sugar, packed
- 1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
- 1/2 pint raspberries
- 1/4 teaspoon salt
- 1 cup quick-cooking oatmeal
- 1/2 pound cold unsalted butter, diced
Clementine Pound Cake
By susanwadle
By SavvyJulie, posted 19 days ago SavvyJulie showcases both citrus and cardamom by setting them against the backdro...
- 1 1/2 sticks butter, softened, plus more for the pan
- 1 3/4 cup all-purpose flour, plus more for the pan
- 2 tablespoons olive oil
- 1 1/4 cup sugar
- 1/4 cup brown sugar
- 3 large eggs
- 1/2 teaspoon salt
- 1 1/4 teaspoon vanilla extract or paste
- 1 teaspoon ground cardamom
- 1 tablespoon clementine zest, from about 2 clementines
- 4 tablespoons clementine juice, from about 2 clementines
- 1/4 cup milk
Roasted Shrimp and Orzo
By susanwadle
Terrie Pierce 2006, Barefoot Contessa at Home, All Rights Reserved
- Kosher salt
- Good olive oil
- 3/4 pound orzo pasta (rice-shaped pasta)
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- Freshly ground black pepper
- 2 pounds (16 to 18 count) shrimp, peeled and deveined
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 1/2 cup small-diced red onion
- 3/4 pound good feta cheese, large diced
Creamy Mashed Yukons
By susanwadle
Boil potatoes until fork tender
- 3 pounds Yukon gold potatoes, peeled
- 1/2 stick butter, melted
- 1 cup half-and-half
- Salt and pepper
- 1 bunch chives, chopped
Grilled Brussels Sprouts
By susanwadle
By kitchenwitchcookie, posted about 1 year ago
- 12 small to medium Brussels Sprouts
- 1-2 tablespoon olive oil
- 1/2-1 teaspoon kosher salt
- 1/2-1 teaspoon cracked black pepper
- 1/2-1 teaspoon onion powder
- 1/2-1 teaspoon garlic powder
- 1/2-1 teaspoon celery salt
- 1 handful crumbled bacon (optional)
- 1 teaspoon lemon zest (optional)
- 1 tablespoon parmesan cheese grated or shreded (optional)
Brown-Butter Apple Tart
By susanwadle
Recipe adapted from Mika Paredes, Beast, Portland, OR
- Unsalted butter, 2 1/4 sticks (at room temperature) plus 1 tablespoon (melted)
- Granulated sugar, 1 cup
- Kosher salt, 1/4 teaspoon
- Large egg, 1 (lightly beaten)
- Heavy cream, 2 tablespoons
- Vanilla extract, 2 teaspoons
- All-purpose flour, 3 1/2 cups (plus extra for shaping and rolling)
- Large eggs, 4
- Granulated sugar, 1 cup
- Unsalted butter, 2 sticks
- Vanilla bean, 1 (halved lengthwise, split open and seeds scraped from the pod using the tip of a knife)
- All-purpose flour, 1/2 cup
- Kosher salt, 1/2 teaspoon
- Semi-tart apples, 3 (such as Granny Smith, Braeburn or Pink Lady; peeled, cored and thinly sliced crosswise into 1/4-inch thick rings)