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Recipes
Campanelle Pasta Salad
By susanwadle
Recipe courtesy Giada De Laurentiis
- 1 pound campanelle pasta
- 1/4 cup extra-virgin olive oil, plus 1/4 cup
- 1 small or 1/2 medium red onion, chopped
- 2 cloves garlic, minced
- 1 (6-ounce) can Italian tuna in oil, such as Flott, drained
- 1 pint (2 cups) cherry tomatoes, halved
- 8 ounces frozen artichoke hearts, thawed and quartered
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons chopped fresh thyme leaves
- 1/4 cup chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
Fennel and Onion Braised Pot Roast
By susanwadle
Heat the oven to 325˚F. Place a 4-quart enameled cast iron pot over medium high heat
- 2 pounds rolled chuck roast, salted on all sides and left on a cooling rack set over a tray and uncovered in the fridge
- 1 1/2 cup fennel bulb, trimmed, core removed and julienned
- 1 /12 cup yellow onion, peeled, trimmed, and julienned
- 1 1/2 tablespoon rosemary, minced
- 2 teaspoons fennel seeds, crushed
- 2 cups carrots, peeled and cut into 1-inch rounds
- 2 1/2 cups dry red wine
- Kosher salt and freshly ground pepper
Fire-Roasted Tomato Soup
By susanwadle
In a large saucepan heat olive oil and butter over medium heat
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 1 (28 ounce) can fire roasted crushed tomatoes
- 3/4 cup vegetable broth
- 1/2 teaspoon granulated sugar
- fresh cracked black pepper and kosher salt
- 1/2 cup half and half
- chopped fresh basil
Rigatoni with Seafood
By susanwadle
Susan Wadle Lidia's Italy
- 1/2 teaspoon toasted saffron threads
- 1/2 teaspoon kosher salt
- 1/2 pound sea scallops
- 1/2 pound medium shrimp
- 1/3 cup extra-virgin olive oil
- 6 garlic cloves, crushed and peeled
- 1/2 teaspoon peperoncino
- 3 cups San Marzano tomatoes, crushed by hand
- 1 pound littleneck clams, scrubbed, rinsed, and drained
- 1 pound mussels, scrubbed, rinsed and drained
- 1 tablespoon Italian parsley, freshly chopped
- 1 pound rigatoni
Shallot, Arugula & Spinach Salad
By susanwadle
From Susan Wadle and Nick Stellino
- 4 tablespoons chopped shallot
- 3 tablespoons white wine vinegar
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 teaspoon C&H® or Domino® sugar
- 4 tablespoons DaVinci® Extra Virgin Olive Oil
- 3 ounces baby arugula salad
- 3 ounces baby spinach salad
- 4 tablespoons red bell pepper, seeded and cut into 1/4-inch dice
- 4 tablespoons yellow bell pepper, seeded and cut into 1/4-inch dice
- 4 ounces shaved provolone cheese
Braised Hoisin Beer Short Ribs with Creamy Mashed Yukons and Sesame Snow Peas
By susanwadle
Season the ribs generously with salt and pepper
- 3 pounds beef short ribs, about 10 ribs
- Salt and freshly ground pepper
- 3 tablespoons vegetable oil
- 10 to 12 garlic cloves smashed
- 1-inch piece ginger, peeled and sliced into 1/4-inch slices
- 12 ounces good ale (recommended: Bass)
- 3 tablespoons rice wine vinegar
- 1 cup hoisin sauce
- Creamy Mashed Yukons, recipe follows
- Sesame Snow Peas, recipe follows
- 3 pounds Yukon gold potatoes, peeled
- 1/2 stick butter, melted
- 1 cup half-and-half
- Salt and pepper
- 1 bunch chives, chopped
- 1 pound snow peas
- 2 tablespoons vegetable oil
- 1 tablespoon dark sesame oil
- 1 teaspoon sesame seeds
- Salt and pepper
Green Beans with Fried Shallots
By susanwadle
Directions: Peel and slice shallots crosswise 1/8-inch thick using a sharp knife
- 2 large shallots
- 1/4 cup all purpose flour
- Peanut oil
- Sea salt
- 1 pound green beans
- Olive oil
Crabcakes
By susanwadle
In a small saute pan over low heat, melt 1 tablespoon of the butter
- 3 tablespoons unsalted butter
- 2 celery stalks, finely chopped
- 2 tablespoons finely chopped yellow onion
- 1 tablespoon water, if needed
- 1 cup (8 fl oz/250 ml) heavy (double) cream
- 1 1/2 tablespoon Dijon mustard
- 1 1/2 tablespoon finely chopped jarred pimiento (sweet pepper)
- Salt and freshly ground white pepper
- 1 egg, lightly beaten
- 1 pound (500 g) lump crabmeat
- 1 1/4 cup (5 oz/155 g) fine dried bread crumbs
- 2 tablespoons vegetable oil
- 1/2 lemon, cut in wedges, for serving
Bacon Cheddar Green Onion Waffles
By susanwadle
1. Preheat waffle iron. 2
- 2 cups (150 grams) all-purpose flour
- 1/4 cup (55 grams) light-brown sugar
- 1 teaspoon (8 grams) baking soda
- 1 1/2 teaspoons (6 grams) baking powder
- 1/2 teaspoon (4 grams) salt
- 2 teaspoons (14 grams) freshly cracked black pepper
- 3 large eggs, room temperature
- 1/3 cup (76 grams) unsalted butter, melted and cooled
- 2 cups (484 grams) buttermilk, room temperature
- 6 slices bacon, cooked and crumbled
- 1 cup (100 grams) cheddar cheese, shredded
- 5 scallions (green onions) thinly sliced
- cooking spray, for waffle iron
Salted Caramel Brownies
By susanwadle
Caramel Sauce: In a 3-quart saucepan, heat the sugar over medium-high heat, whisking as the sugar begins to melt
- Caramel Sauce:
- 5 ounces semisweet or bittersweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 8 tablespoons (1 stick) unsalted butter, cut into quarters
- 3 tablespoons cocoa powder
- 3 eggs
- 1 ¼ cups granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
- Salted Caramel Sauce (recipe follows)
- Fine sea salt
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, at room temperature
- 1 teaspoon fine sea salt
- 2/3 cup heavy cream, at room temperature