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Recipes
Maple Mustard Sauce
By susanwadle
Whisk all the ingredients together in a small bowl
- 1/4 cup (50 ml) real maple syrup
- 3 tablespoons (45 ml) yellow mustard
- 3 tablespoons (45 ml) spicy brown mustard or dijon mustard
MaMa's Supper Club Tilapia Parmesan
By susanwadle
You asked for it. Here it is
- 2 lbs tilapia fillets (orange roughy, cod or red snapper can be substituted)
- 2 tablespoons lemon juice
- 1/2 cup grated parmesan cheese
- 4 tablespoons butter , room temperature
- 3 tablespoons mayonnaise
- 3 tablespoons finely chopped green onions
- 1/4 teaspoon seasoning salt (I like Old Bay seasoning here)
- 1/4 teaspoon dried basil
- black pepper
- 1 dash hot pepper sauce
Caprese Pockets
By susanwadle
Heat 2 inches of oil in a large pan or pot
- oil for frying
- 16 round wonton (gyoza/potsticker) wrappers
- 4 ounces of mozzarella sliced into 4 slices, then halved (8 total pieces)
- 1 – 2 roma tomatoes cut into 8 slices
- 8 basil leaves
- kosher salt
- water for sealing
Italian Wedding Soup
By susanwadle
From Susan Wadle and The Barefoot Contessa
- 3/4 pound ground chicken
- 1/2 pound chicken sausage, casings removed
- 2/3 cup fresh white bread crumbs
- 2 teaspoons minced garlic (2 cloves)
- 3 tablespoons chopped fresh parsley leaves
- 1/4 cup freshly grated Pecorino Romano
- 1/4 cup freshly grated Parmesan, plus extra for serving
- 3 tablespoons milk
- 1 extra-large egg, lightly beaten
- Kosher salt and freshly ground black pepper
- 2 tablespoons good olive oil
- 1 cup minced yellow onion
- 1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
- 3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
- 10 cups homemade chicken stock
- 1/2 cup dry white wine
- 1 cup small pasta such as tubetini or stars
- 1/4 cup minced fresh dill
- 12 ounces baby spinach, washed and trimmed
Noodle Pudding
By susanwadle
An oldie but goodie passed down from Mandy's Grandmother - sure-bet crowd-pleaser
- 8 ounces medium width egg noodles, cooked
- 8 ounces canned fruit cocktail, drained
- 1 cup sugar
- 1 large can evaporated milk
- 8 ounces small curd cottage cheese
- 1/2 cup raisins (black or yellow) or dried cranberries
- 1 t vanilla
- 3 eggs
- 1/2 t cinnamon plus extra to sprinkle on top
- 1/4 cup butter, melted
Fettuccine Alfredo
By susanwadle
If you are cutting your own pasta, dust it with semolina flour first
- 2 tablespoons salt
- 1 1/2 pound Basic Pasta Dough cut into Fettucine or 1 pound Dry Fettuccine Pasta
- 8 tablespoon Unsalted Butter cut into 1/8-inch dice
- 1/4 cup Parmigiano-Reggiano plus extra to garnish
- 2 tablespoons Olive Oil
- Grappa to taste (optional)
- Salt and Freshly Ground Pepper to taste
Classic Rye Bread
By susanwadle
Combine all ingredients in the bowl of a standing mixer (or any bowl if you’re mixing by hand)
- 12 ounces/340 grams bread flour
- 8 ounces/230 grams rye flour
- 12 ounces/340 grams water
- 1 teaspoon/3 grams active dry yeast (if you need a fast rise, you can double this)
- 1 tablespoon/7 grams caraway seeds
- 2 teaspoons/10 grams kosher salt
The Almost-No-Knead Baguette
By susanwadle
1) Find a large (6-quart) bowl or bucket, for dough storage in the fridge
- 3 cups lukewarm water
- 8 cups King Arthur Unbleached All-Purpose Flour
- 1 tablespoon table salt or 1 1/2 tablespoons kosher salt
- 1 tablespoon instant yeast
Radicchio, Pear and Arugula Salad
By susanwadle
Recipe courtesy Giada De Laurentiis
- Four 3/4-inch-thick slices country-style sourdough bread
- 1/4 cup extra-virgin olive oil
- 1/4 cup extra-virgin olive oil
- 2 tablespoons dry white wine, such as pinot grigio
- 2 tablespoons honey
- 1 teaspoon whole grain mustard, such as Grey Poupon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Two 8-ounce heads radicchio, halved and chopped into 1-inch pieces
- 3 cups baby arugula
- 2 ripe but firm Asian or Bosc pears, cored, halved and cut lengthwise into 1/4-inch-thick slices
- 3/4 cup chopped walnuts, toasted* see Cook's Note
- One 2-ounce chunk Parmesan
- Kosher salt and freshly ground black pepper
Cornmeal Pancakes With Vanilla and Pine Nuts
By susanwadle
1. Heat the oven to 200 degrees
- 1 1/2 cups fine or medium cornmeal
- 1 teaspoon salt
- 1/2 cup milk, or more as needed
- 2 tablespoons vegetable or olive oil, plus more for frying
- 1 teaspoon vanilla extract
- 1/2 cup pine nuts
- Honey, for serving.