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Recipes
Italian Cheesecake with Berries
By susanwadle
From Susan d'Autremont and The Wall Street Journal
- 3 cups strawberries, hulled and quartered
- 2 cups raspberries
- 1 cup blackberries
- 1 cup sugar
- 5 large egg yolks, lightly beaten with a fork
- 1 pound fresh whole-milk ricotta
- 1/4 cup mascarpone
- 2 tablespoons flour
- 1/2 teaspoon baking powder
- 1 tablespoon orange zest
- 2 teaspoons orange blossom water or Grand Marnier
- 1/4 teaspoon fleur de sel
- 5 large egg whites
- Butter, for greasing the pan
Summer Bouillabaisse with Smoky Rouille
By susanwadle
In a 5- to 6-qt. soup pot or Dutch oven, heat the oil over medium heat
- 3 Tbs. extra-virgin olive oil; more for the sauce
- 1-1/2 Tbs. chopped garlic, plus 1/2 tsp. finely grated or minced garlic
- 2 lb. ripe tomatoes, cored and large diced (about 4-1/2 cups)
- 1 cup dry white wine
- 1 tsp. sweet smoked paprika (Spanish pimentón)
- 1/4 cup mayonnaise
- Kosher salt
- One 14-oz. can low-salt chicken broth (1-3/4 cups)
- 1 large pinch saffron
- 1 lb. halibut, cod, or other firm white fish, cut into 1-inch chunks
- 2 cups fresh corn kernels (from 4 medium ears)
- Freshly ground black pepper
- 1 to 2 Tbs. chopped fresh flat-leaf parsley, for garnish (optional)
How to Make Frozen Pizzas at Home Cooking Lessons from The Kitchn
By susanwadle
Pre-heat the oven to 450°F
- 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
Buttermilk Fried Chicken (boneless)
By susanwadle
1. Place the chicken in a large bowl
- 4 chicken breast cutlets, cut in half so you end up with 8 half pieces
- 1 1/2 cups (363 grams) buttermilk
- 1 tablespoon (15 ml) hot sauce, optional
- 1 1/2 cups (188 grams) all-purpose flour
- 1 teaspoon (6 grams) salt
- 1 teaspoon (6 grams) cayenne pepper
- 1 teaspoon (6 grams) garlic powder
- 1 teaspoon (6 grams) black pepper
- canola oil for frying
Grilled Chicken with Tomato, Lime & Cilantro Salsa
By susanwadle
From Janet Fremont Fine Cooking 2006
- 2 cups seeded, diced ripe tomatoes (2 to 3 medium tomatoes)
- 1/2 cup finely chopped fresh cilantro
- 4 scallions (white and green parts), thinly sliced
- 2 Tbs. fresh lime juice
- 3 Tbs. extra-virgin olive oil
- 1-1/2 to 2 tsp. granulated sugar
- Finely grated zest of 1 lime (about 1 tsp.)
- Kosher salt and freshly ground black pepper
- 2 tsp. minced chipotle (from a can of chipotles in adobo sauce)
- 4 boneless, skinless chicken breast halves (1-1/2 to 2 lb.)
Grilled Chicken Satay
By susanwadle
From Kelly Snody - source unknown
- For satay dip:
- 1/4 cup (about 2 limes) freshly squeezed lime juice
- 1/4 cup canola oil
- 1/4 cup soy sauce
- 2 T sesame oil
- 1 pound boneless, skinless chicken breasts
- 2 t sesame oil
- 1 t olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, peeled and minced
- 1 1/2 t minced freesh ginger
- 1/4 t crushed red-peper flakes
- 1/2 cup smooth peanut butter
- 1/4 cup packed dark brown sugar
- 2 T white-wine vinegar
- 2 T soy sauce
- 1 T ketchup
- 1 1/2 t freshly squeezed lime juice
Naked Tomato Sauce
By susanwadle
Bring a large pot of water to boil
- 3 pound plum tomatoes
- 3/4 teaspoon coarse salt
- 1 large clove garlic, thinly sliced
- Pinch of red pepper flakes
- Small handful basil leaves, most left whole, a few slivered for garnish
- 1/4 cup olive oil
- 12 ounces (3/4 pound) dried spaghetti
- 1 tablespoon unsalted butter, or maybe two if nobody is looking
Mozzarella, Mushroom and Sundried Tomato Stuffed Chicken Breasts
By susanwadle
From Susan Wadle and 12 Tomatoes
- 3 boneless, skinless chicken breasts
- 6 oz. mozzarella, sliced
- 1/2 (8 oz.) jar sun-dried tomato halves
- 1 cup cremini mushrooms, sliced
- 1/2 cup pitted kalamata olives
- 1 tablespoon extra-virgin olive oil, plus extra for filling
- 1 sprig rosemary, de-stemmed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- kosher salt and freshly ground pepper, to taste
Sausage & Fennel Ragù
By susanwadle
Susan Wadle The Kitchn.com
- Olive oil
- 1 pound hot Italian sausage, casings removed
- 2 small to medium white onions
- 6 cloves garlic
- 2 small fennel bulbs
- Two 32-ounce cans diced tomatoes, with their juices
- One 15-ounce can tomato puree
- 1 long sprig rosemary
- Salt and freshly ground black pepper
- Cooked pasta, to serve
- Freshly grated Parmesan cheese, to serve
Oatmeal Sandwich Bread
By susanwadle
From Susan Wadle and Kim Boyce's Good To The Grain Cookbook I’ve noticed that some reviews of this book complain...
- 1 package (2 1/4 tsp.) active dry yeast
- 3 Tbsp. unsulphured (not blackstrap) molasses
- 2 1/2 cups whole wheat flour
- 2 cups bread flour
- 1 cup rolled oats
- 4 Tbsp. unsalted butter, melted and cooled slightly
- 2 1/4 tsp. table salt, or to taste