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Recipes
Hartstone Inn Chocolate Chip and Walnut Cookies
By susanwadle
1. Preheat the oven to 350 degrees
- 1 cup vegetable shortening
- 1 cup granulated sugar
- 1/2 cup brown sugar, firmly packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 2 cups chocolate chips
- 1 cup walnut pieces
Foil Baked Corn on the Cob
By susanwadle
Preheat oven to 450 degrees or prepare coals in grill
- 12 ears fresh corn
- 1/2 c. butter
- 1/2 tsp. salt
Herb-Marinated Pork Tenderloins
By susanwadle
2009, Ina Garten, All Rights Reserved
- 1 lemon, zest grated
- 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
- Good olive oil
- 2 tablespoons minced garlic (6 cloves)
- 1 1/2 tablespoons minced fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons Dijon mustard
- Kosher salt
- 3 pork tenderloins (about 1 pound each)
- Freshly ground black pepper
Russian Chocolate Braid
By susanwadle
from Susan Wadle and Fine Cooking
- for the pastry cream:
- 1 cup milk
- 2-inch piece vanilla bean, slashed lengthwise, seeds scraped out, or 1/2 tsp. pure vanilla extract
- 1/4 cup granulated sugar
- 3 Tbs. all-purpose flour
- 1/4 tsp. table salt
- 2 large egg yolks
- recipe Sour Cream & Potato Sweet Dough:
- 8 oz plus 3 T , unbleached, all-purpose flour
- 1 tsp instant yeast
- 1 very small potato, peeled, boiled, and sieved to yield 1/4 cup
- 2 large egg yolks
- 2 tsp pure vanilla extract
- 1/4 cup sour cream
- 3 T granulated sugar
- 1/2 tsp table salt
- 1 1/2 oz (3 T) cold, unsalted butter
- to finish the bread:
- 1/2 cup mini chocolate chips (semi- or bittersweet)
- 1 large egg, beaten
Basic No-Knead Bread adapted from Jim Lahey
By susanwadle
Mix first 4 ingredients until they just come together
- 3 cups (400g) bread flour
- 2 t salt
- 1/4 t yeast (instant or active dry)
- 1 1/3 cups (300g) water (around 60 degrees - pretty cool
- semolina flour, cornmeal, bran or all purpose flour for dusting dough
Artichokes and Hearts of Palm Crostinis
By susanwadle
from Susan Wadle - source unknown
- 1 16 ounce can artichoke hearts (not marinated), drained
- 1 16 ounce can hearts of palm, drained
- juice of 1 lemon
- 1/4 cup tarragon vinegar
- 1/3 cup olive oil
- 1/4 cup fresh diil, chopped
- 1/4 cup fresh Italian parsley, chopped
- freshly ground pepper to taste
- 1 baguette
- 1/4 cup olive oil
- kosher salt
- freshly ground pepper
Hokkaido Milk Bread
By susanwadle
From Susan Wadle and Food 52
- 6 tablespoons water
- 2 tablespoons bread flour
- 1/4 cup whole milk
- 1 1/2 teaspoon active dry yeast
- 2 3/4 cups (about 350 grams) bread flour
- Scant 1 teaspoons salt
- 1/4 cup sugar
- 1/4 cup heavy whipping cream
- 1 tablespoon sweetened condensed milk or milk powder (optional)
- 2 eggs, 1 for the dough and 1 for the egg wash
- 2 tablespoons butter, softened
- splash milk or water, for the egg wash
Croque Madame Muffins Recipe
By susanwadle
from Susan Wadle and Little Paris Kitchen
- 1 tablespoon (1/2 ounce) unsalted butter
- 1 tablespoon all-purpose flour
- 3/4 cup plus 1 tablespoon lukewarm milk, preferably whole, plus more as needed
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon freshly grated nutmeg
- 1/4 cup grated Gruyère or mature Comté cheese (or a strong hard cheese like Parmesan or mature Cheddar), plus more for sprinkling
- Salt and freshly ground black pepper to taste
- 6 slices white bread, crusts removed
- 3 tablespoons (1 1/2 ounces) unsalted butter, melted, plus more for the tin
- 2 1/2 ounces ham, cut into cubes or thin strips
- 6 small eggs
Chocolate Pots de Creme
By susanwadle
Recipe courtesy Alex Guarnaschelli
- 1 cup whole milk
- 1 cup half-and-half
- 1 teaspoon almond extract
- 1 vanilla bean, split and seeds scraped
- 1/2 cup chopped semisweet chocolate
- 6 eggs
- 1/3 cup dark cocoa powder
- 1/2 cup granulated sugar
- 6 (4-ounce) espresso cups or other small cups
- Whipped cream, for serving