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Recipes
Pane alle Olive (Olive Bread)
By susanwadle
From Culinary School of the Rockies: Nothing brings more warmth into a house than a freshly baked loaf of bread
- 3 1/2 tsp. active dry yeast
- 10 oz. water, at 100° – 115°
- 3 oz. olive oil
- 2 sprigs thyme, chopped
- 22 oz. all purpose flour
- 1 1/2 tsp. salt
- 1 oz. cornmeal
- 6 – 8 oz. Kalamata olives, roughly chopped
Cream Cheese "Braids"
By susanwadle
Heat sour cream in a small saucepan over low heat
- For the dough
- 1 cup sour cream
- 1/2 cup sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 packets active dry yeast
- 1/2 cup warm water
- 2 eggs, beaten
- 4 cups all-purpose flour
- For the cream cheese filling
- 2 8-ounce packages cream cheese, softened
- 3/4 cup sugar
- 1 egg, beaten
- 1/8 teaspoon salt
- 2 teaspoons vanilla
- For the glaze
- 2 cups powdered sugar
- 4 tablespoons milk
- 2 teaspoons vanilla
Angeli Caffe's Pollo Arrosto
By susanwadle
- 1 , 3-1/2 lb chicken, cut into 8 pieces
- 1/2 cup extra-virgin olive oil
- 1/2 cup fresh rosemary leaves
- 1/4 cup fresh lemon juice
- 10 cloves garlic, thinly sliced
- 1 lemon, peel removed, pith and pulp chopped
- Kosher salt and freshly ground black pepper, to taste
Baked Eggs with Spinach and Mushrooms
By susanwadle
Active time: 30 min Start to finish: 40 min
- 10 oz baby spinach leaves
- 1/4 cup finely chopped onion
- 1 garlic clove, finely chopped
- 2 tablespoons unsalted butter
- 5 oz mushrooms, thinly sliced (2 cups)
- 1/3 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon freshly grated nutmeg
- 4 large eggs
- 2 tablespoons finely grated parmesan
Mini Pistachio Boston Cream Pies
By susanwadle
From Susan Wadle and The Candid Appetite
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups shelled pistachios
- 2/3 cup buttermilk
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- pinch of salt
- 1 vanilla bean
- 3 large egg yolks
- 3/4 cups whole milk
- 2 tablespoons unsalted butter, cold and diced
- 1 teaspoons vanilla extract
- 4 ounces dark chocolate, chopped
- 1/2 cup heavy cream
- 1/4 cup chopped pistachios
How to Make Frozen Pizzas at Home Cooking Lessons from The Kitchn
By susanwadle
To make homemade frozen pizzas, parbake the crust and then wrap in a double layer of plastic and foil to protect th...
- 1 pound pizza dough, store-bought or homemade
- 1/2 to 1 cup sauce: tomato sauce or other spread
- 2 to 3 cups other toppings: sautéed onions, sautéed mushrooms, pepperoni, cooked sausage, cooked bacon, diced peppers, leftover veggies, or any other favorite toppings
- 1 to 2 cups (8-16 ounces) cheese, shredded or sliced: mozzarella, monterey jack, provolone, fontina, or any other favorite
- Equipment
- Parchment paper
- Rolling pin
- Baking stone (or baking sheet)
- Plastic wrap
- Aluminum foil
Spatchcocked Roast Turkey
By susanwadle
From Susan Wadle and Food 52
- 1 Turkey (you choose your size!)
- Salt for the rub (1 tablespoon for every five pounds of turkey; for a smaller bird, you might need a bit more.)
- Fresh herbs for the rub. (I use a combination of fresh marjoram and thyme; you could use rosemary and sage, or your favorites.) 2-3 thick sprigs of each for a small bird, and 5-6 for a large one.
- White wine (one glass for the bird, one for you)
Jewels' Delicioso Arroz Con Pollo
By susanwadle
Season the chicken pieces liberally with salt, pepper, cumin and paprika Heat pan (high med
- 2 whole chickens, each cut into 10 pieces (the whole breast cut into 4 pieces)
- salt, pepper, cumin, paprika
- grapeseed oil for browning
- 1 onion diced
- 2 shallots diced
- 2-4 cloves garlic diced
- 3 cups brown kalijira rice (can use any brown rice or white rice - white needs less liquid and cooks faster)
- 6 -8 cups chicken stock
- small handfull of finely chopped flat-leaf parsley
French String Bean Salad
By susanwadle
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- Kosher salt
- 1 1/2 pounds French string beans, both ends trimmed
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
- 2 tablespoons minced fresh dill
Best Cocoa Brownies Adapted from Alice Mendrich’s Bittersweet
By susanwadle
Position a rack in the lower third of the oven and preheat the oven to 325°F
- 10 tablespoons (1 1/4 sticks, 5 ounces or 141 grams) unsalted butter
- 1 1/4 cups (9 7/8 ounces, 280 grams) sugar
- 3/4 cup plus 2 tablespoons (2 7/8 ounces, 82 grams) unsweetened cocoa powder (natural or Dutch-process)
- 1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used)
- 1/2 teaspoon pure vanilla extract
- 2 large eggs, cold
- 1/2 cup (66 grams, 2 3/8 ounces) all-purpose flour
- 2/3 cup walnut or pecan pieces (optional)