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Recipes
Fennel and Radicchio Winter Salad with Pecans
By susanwadle
Susan d'Autremont TheKitchn
- For the dressing:
- Olive oil
- 1 cup pecans, roughly chopped
- 2 small bulbs fennel
- 1 small head radicchio
- 2 hearts of romaine
- Flaky salt and freshly ground black pepper
- 4 ounces pecorino cheese
- 1 lemon
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1/4 cup olive oil
Heavenly Chocolate Cake Roll
By susanwadle
Preheat oven to 350°F. Butter or oil a 10-by-15-inch shallow baking or jellyroll pan
- Cake layer:
- 6 ounces semisweet bittersweet chocolate, chopped or 1 cup semi- or bittersweet chocolate chips
- 3 tablespoons water or strong coffee
- 6 large eggs, at room temperature, separated
- 2/3 cup sugar
- 1/4 teaspoon table salt
- 2 tablespoons unsweetened cocoa powder, divided
- Filling:
- 1 cup heavy or whipping cream
- 2 to 3 tablespoons powdered sugar (use more if you prefer a sweeter filling)
- 1/2 teaspoon vanilla extract or 1 to 2 tablespoons liqueur of your choice, such as Grand Marnier
Panna Cotta with Balsamic Strawberries
By susanwadle
In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water
- 1/2 packet (1 teaspoon) unflavored gelatin powder
- 1 1/2 tablespoons cold water
- 1 1/2 cups heavy cream, divided
- 1 cup plain whole-milk yogurt
- 1 teaspoon pure vanilla extract
- 1/2 vanilla bean, split and seeds scraped
- 1/3 cup sugar, plus 1 tablespoon
- 2 pints (4 cups) sliced fresh strawberries
- 2 1/2 tablespoons balsamic vinegar
- 1 tablespoon sugar
- 1/4 teaspoon freshly ground black pepper
- Freshly grated lemon zest, for serving
Braided Lemon Bread Adapted from my favorite bakers
By susanwadle
I made a lot of changes to the original recipe, because I’m like that; I halved it because the original recipe wo...
- Sponge
- 6 tablespoons (3 ounces) warm water
- 1 teaspoon sugar
- 1 1/2 teaspoons instant yeast
- 1/4 cup (1 ounce) unbleached all-purpose flour
- Dough
- Sponge (above)
- 6 tablespoons (3 ounces) sour cream or yogurt
- 1/4 cup (4 tablespoons or 2 ounces) unsalted butter, softened
- 2 large eggs, 1 beaten for dough, 1 beaten with 1 teaspoon water for brushing bread
- 1/4 cup (1 3/4 ounces) sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 1/2 cups (10 5/8 ounces) unbleached all-purpose flour
- Pearl sugar* or sparkling white sugar for sprinkling
- Lemon cream cheese filling
- 1/3 cup (2 1/2 ounces) cream cheese, softened
- 2 tablespoons (5/8 ounces) sugar
- 2 tablespoons (1 ounce) sour cream
- 1 teaspoon fresh lemon juice
- 2 tablespoons (1/2 ounce) unbleached all-purpose flour
- 1/4 cup (2 ounces) homemade (recipe below) or prepared lemon curd
- You can either purchase jarred lemon curd or make it with the following ingredients
- 3 tablespoons fresh lemon juice
- 3/4 teaspoon fresh lemon zest, finely grated
- 3 tablespoons sugar
- 1 large egg
- 2 tablespoons unsalted butter, cut into small pieces
- Whisk together juice, zest, sugar, and egg in a 1-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and fir
Cheese Tortellini with Sausage, Tomatoes and Spinach
By susanwadle
Bring the water to a boil
- 1 pound fresh cheese tortellini
- 5 turkey Italian sausage links
- 2 tablespoons olive oil
- ½ red onion sliced
- 2 cloves garlic, minced
- 1 cup halved cherry tomatoes
- 3 cups baby spinach leaves
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
- 3 – 4 fresh basil leaves, chopped
Codcakes in Tomato Sauce
By susanwadle
From Susan Wadle and The Jerusalem Cookbook
- white bread, crusts removed 3 slices
- cod (sustainably sourced), halibut, hake or pollock fillet, skinless and boneless 600g
- medium onion 1, finely chopped
- garlic cloves 4, crushed
- flat-leaf parsley 30g, finely chopped
- coriander 30g, finely chopped
- ground cumin 1 tbsp
- salt 1 tsp
- large free-range eggs 2, beaten
- olive oil 4 tbsp
- For the tomato sauce
- olive oil 2 tbsp
- ground cumin 1 tsp
- sweet paprika 1/2 tsp
- ground coriander 1 tsp
- medium onion 1, chopped
- white wine 125ml
- chopped tomatoes 400g tin
- red chilli 1, deseeded and finely chopped
- garlic clove 1, crushed
- caster sugar 2 tsp
- mint leaves 2 tbsp, roughly chopped
- salt and black pepper
Heirloom Tomato Caprese Salad
By susanwadle
Slice the top and bottomtop and bottom off each tomato so that it can "stand" by itself
- 3 medium red heirloom tomatoes
- 1/2 cup fresh basil
- 2 cups mozzarella cheese, sliced 1/2 inch think
- Balsamic wine vinegar
- Olive Oil
- Sea Salt and Pepper
Crusty Seeded Pale Ale Pot Boulde
By susanwadle
First rise: In a large bowl thoroughly stir together the flour, sugar, salt, and yeast
- 4 1/2 cups (22.5 ounces) unbleached all-purpose white flour, plus more if needed
- 3 tablespoons granulated sugar
- Scant 2 teaspoons plain table salt
- 3/4 teaspoon rapid rising, bread machine or “instant,” yeast
- 1 12-ounce bottle well-chilled pale ale or beer
- 2/3 cup ice cold water, plus more if needed
- Vegetable oil for coating dough top
- 1/4 cup sesame seeds or poppy seeds, or a blend of seeds for garnish
Engagement Roast Chicken
By susanwadle
2009, Ina Garten, All Rights Reserved
- 1 (4 to 5 pound) roasting chicken
- Kosher salt and freshly ground black pepper
- 2 lemons
- 1 whole head garlic, cut in 1/2 crosswise
- Good olive oil
- 2 Spanish onions, peeled and thickly sliced
- 1/2 cup dry white wine
- 1/2 cup chicken stock, preferably homemade
- 1 tablespoon all-purpose flour
The Wednesday Chef: Meatballs for New Mothers
By susanwadle
Put the meat and eggs in a bowl
- Meatballs:
- 1/2 pound of ground beef, 1/2 pound of ground pork, two eggs, 2 slices of white bread, the crusts cut off, enough milk to soak the bread, a bunch of parsley, a nutmeg for grating, salt, pepper
- Sauce:
- 28 oz can diced or crushed tomatoes
- 1 garlic clove
- salt and pepper