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Recipes
Creamy Spinach and Mushroom Lasagna
By susanwadle
Preheat the oven to 350 degrees F
- 1 tablespoon unsalted butter, at room temperature, for greasing the baking dish
- All-purpose flour, for dusting
- 3 tablespoons extra-virgin olive oil
- 12 ounces cremini mushrooms, cleaned and quartered
- 1 medium onion, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups heavy cream, at room temperature
- 1 3/4 cups whole milk, at room temperature
- 1/3 cup all-purpose flour
- 2 cups grated Pecorino Romano
- 2 cups shredded mozzarella
- Two 5-ounce bags baby spinach, coarsely chopped
- 1/4 packed cup chopped fresh basil
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 recipe Fresh Pasta, recipe follows, or nine 8- by 5-inch fresh lasagna noodles
- 1 1/2 cups shredded mozzarella
- Extra-virgin olive oil, for drizzling
- 2 cups cake flour
- 1 cup all-purpose flour, plus extra for dusting
- 4 large egg yolks, at room temperature
- 1/8 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
Olive Oil Matzo
By susanwadle
1. Heat oven to 500 degrees
- 2 cups flour
- 1/2 teaspoon salt
- 1/3 cup olive oil
- Sea salt, optional
20 Minute Croissant Dough
By susanwadle
Place the milk, water and yeast into a medium bowl and mix to combine, set aside
- 60 ml milk, body temperature
- 65 ml water, body temperature
- 125 g plain flour
- 125 g strong bread flour
- 6 grams dry active yeast
- 30 g caster sugar
- 1/2 tsp salt
- 150 g unsalted butter, diced and chilled
Prosciutto, Chanterelle Mushrooms and Mozzarella Panini
By susanwadle
Preheat panini press. In a small pan, melt butter over medium heat
- 1/2 tablespoon butter
- 1 clove garlic, minced
- 1 cup sliced chanterelle mushrooms
- 4 slices thinly sliced prosciutto
- 2 slices mozzarella cheese
- olive oil
- 2 panini rolls
Roasted Shrimp with Rosemary and Thyme
By susanwadle
From Susan Wadle and Fine Cooking Magazine This hands-off dish delivers amazing flavor for very little effort; Roa...
- 6 Tbs. extra-virgin olive oil
- 6 fresh thyme sprigs
- 3 large fresh rosemary sprigs, halved
- Freshly ground black pepper
- 1-1/2 lb. extra-large shrimp (26 to 30 per lb.), preferably wild, peeled and deveined
- 1-1/2 Tbs. white wine vinegar
- Kosher salt
Pasta With Prosciutto and Whole Cloves of Garlic (Maccheroni alla San Giovanniello)
By susanwadle
1. Bring a large pot of water to a boil
- 1/3 cup olive oil or butter
- 10 cloves garlic, lightly crushed
- 1/2 cup prosciutto or other salted ham or slab bacon, cut into cubes or strips
- 6 plum tomatoes, or 11/2 cups drained canned tomatoes
- Salt and freshly ground black pepper to taste
- 1 pound cut pasta, such as ziti or penne
- 1 cup roughly chopped fresh basil leaves
- 1 cup freshly grated Pecorino Romano or Parmesan cheese, or a combination
Parmigiano-Pistachio Frico
By susanwadle
From Susan Wadle and Fine Cooking
- 6 oz. Parmigiano-Reggiano, finely ground in a food processor (1-1/2 cups)
- 1-1/2 oz. (1/4 cup) shelled pistachios, coarsely chopped
Classic Sandwich Bread
By susanwadle
For sandwiches, toast, and French toast, you just cant beat a classic American sandwich loaf, with its creamy-white...
- 3 cups King Arthur Unbleached All-Purpose Flour*
- 1/2 cup milk (skim, 1%, 2% or whole, your choice)**
- 1/2 to 2/3 cup hot water, enough to make a soft, smooth dough**
- 4 tablespoons (1/2 stick) melted butter, margarine or vegetable oil
- 2 tablespoons sugar
- 1 1/4 teaspoons salt
- 1 packet active dry yeast dissolved in 1 tablespoon warm water OR 2 teaspoons instant yeast
- For added whole-grain goodness, substitute great-tasting King Arthur 100% White Whole Wheat Flour for up to half of the all-purpose flour in this recipe.
- Mix the cold-from-the-refrigerator milk with 1/2 cup of the hot-from-the-tap water to make a lukewarm combination.
Brown Butter Chocolate Chip Cookies
By susanwadle
From Susan Wadle and Joy the Baker
- 1 cup (16 tablespoons) unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 teaspoon molasses
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup bittersweet chocolate chips
- 1/2 cup coarsely chopped pecans
- coarse sea salt, to sprinkle on top
Stovetop Clambake
By susanwadle
Pour about 2 inches of water into an 8- to 10-quart, tall, narrow pot and bring to a boil over high heat
- 1 lb. baby red potatoes, 1 to 2 inches in diameter (halved or quartered if large)
- 1/3 cup ketchup
- 2 Tbs. prepared white horseradish
- 1-1/2 tsp. Pickapeppa sauce
- 1-1/2 tsp. Worcestershire sauce
- 1 tsp. fresh lime juice
- 12 large littleneck clams, scrubbed
- 1 lb. mussels, scrubbed and debearded
- 12 extra-jumbo shell-on shrimp (16 to 20 per lb., 3/4 lb total), deveined
- 4 medium ears fresh corn, husked and halved crosswise