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Recipes
Chicken with Olives and Pine Nuts
By susanwadle
* This recipe is from Lidia’s NEW cookbook, “Lidia Cooks from the Heart of Italy,” published by Alfred A
- 31/2 to 4 pounds assorted cut- up chicken pieces
- 1 teaspoon kosher salt
- 2 tablespoons extra- virgin olive oil
- 2 tablespoons butter
- 3 plump garlic cloves, peeled
- 2 bay leaves, preferably fresh
- 1 cup brine- cured green Italian olives or oil- cured black Italian olives
- 1/2 cup white wine
- 1/4 cup toasted pine nuts
- Recommended equipment: A 12- inch cast- iron or other heavy skillet or sauté pan, with a cover; an olive pitter
Ciabatta
By susanwadle
From Susan Wadle and Food 52
- Biga
- 2 cups bread flour (264 g)
- 1/2 teaspoon instant yeast (2 g)
- 1 cup room temperature water (225 g)
- Dough
- 3 cups bread flour (396 g)
- 1 tablespoon instant yeast (11.7 g)
- 2 teaspoons Kosher salt (7 g)
- 1 1/2 cups warm water
Roasted Cauliflower, Hazelnut and Pomegranate Seed Salad
By susanwadle
From Chris Rich and The New York Times
- 1 head cauliflower, broken into small florets (1 1/2 pounds total)
- 5 tablespoons olive oil
- 1 large celery stalk, cut on an angle into 1/4-inch slices (2/3 cup total)
- 5 tablespoons hazelnuts, with skins
- 1/3 cup small flat-leaf parsley leaves, picked
- 1/3 cup pomegranate seeds (from about 1/2 medium pomegranate)
- 1/4 generous 1/4 teaspoon ground cinnamon
- 1/4 generous 1/4 teaspoon ground allspice
- 1 tablespoon sherry vinegar
- 1 teaspoon maple syrup
- Salt and freshly ground black pepper
Cook the Book: Four Grain-Honey Bread
By susanwadle
is the perfect whole wheat "gateway" loaf for avowed white bread fans
- 2 cups (10 ounces) unbleached white bread flour, plus more as needed
- 1 cup (5 ounces) whole wheat flour
- 1/2 cup white or yellow cornmeal, preferably stone-ground, plus more for garnish
- 1/3 cup rolled oats, plus more for garnish
- 1/3 cup cooked and cooled brown rice
- Generous 1 1/2 teaspoons salt
- 3/4 teaspoon instant, fast-rising, or bread machine yeast
- 1/2 cup clover honey or other mild honey
- 1 1/4 cups ice water, plus more if needed
- Corn oil or other flavorless vegetable oil for coating dough top and baking pan
Kale, Butternut Squash and White Bean Soup
By susanwadle
Janet Fremont
- Kale, Butternut Squash and White Bean Soup
- 3 T Olive oil
- 1 large onion diced
- 6 about 6 C vegetable broth
- 1 Can finely diced tomatoes
- 2 tsp finely diced fresh rosemary
- 1/2 tsp salt
- pepper
- 2-4 C diced butternut squash
- 1 can white beans rinsed and drained
- 1/2 pound Kale ( weight with stems) ripped off stems and sliced thin ( Chiffonade) about 4 cups
- Grated parmesan if desired
VEAL PIZZAIOLA
By susanwadle
Coat the veal slices in flour shake off the excess
- 6 pieces veal scaloppini
- Flour
- 4 cloves garlic
- 2 cups ground San Marzano tomatoes
- Olive oil
- Salt
- Pepper
- Oregano
- White wine
Spiced Prunes | Yummly
By susanwadle
1 Combine the prunes and water in a large saucepan
- 1 lb prune (dried plums)
- 3 cups water
- 1 cinnamon stick
- 1 teaspoon whole allspice
- 1/2 teaspoon whole cloves
- 2 slices fresh lemon rind (1/2 inch wide and 3 inches long)
- 1 cup brown sugar
- 1/4 cup lemon juice
Rich Buttermilk Waffles
By susanwadle
Combine the dry ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 1/2 teaspoons baking soda
- 1 3/4 cups buttermilk* or 1 1/2 cups sour cream or plain yogurt thinned with 1/4 cup milk
- 2 eggs, separated
- 4 tablespoons (1/2 stick butter, melted and cooled)
- 1/2 teaspoon vanilla extract
- Canola or other neutral oil for brushing on waffle pan (Deb note: Pam works great!)
Winter Squash Soup
By susanwadle
2004, Barefoot in Paris, All Rights Reserved
- 2 tablespoons unsalted butter
- 1 tablespoon good olive oil
- 2 cups chopped yellow onions (2 onions)
- 1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
- 1 1/2 pounds butternut squash, peeled and cut in chunks
- 3 cups homemade chicken stock or canned broth
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup half - and - half
- Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)
Parmesan Black-Pepper Biscotti
By susanwadle
These savory biscotti are ideal for a soiree
- 1 1/2 tablespoons whole black peppercorns
- 4 cups all-purpose flour plus additional for dusting
- 2 teaspoons baking powder
- 2 teaspoons salt
- 4 1/2 ounces Parmigiano-Reggiano, finely grated (2 1/4 cups)
- 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
- 4 large eggs
- 1 cup whole milk
- Special equipment: an electric coffee/spice grinder