Susanwadle's profile page
Recipes
Baked Fontina
By susanwadle
from Susan Wadle and Ina Garten
- 1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced
- 1/4 cup good olive oil
- 6 garlic cloves, thinly sliced
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon minced fresh rosemary leaves
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 crusty French baguette
Grilled Buttermilk Chicken Recipe
By susanwadle
Chris Rich from Real Simple
- 1 1/2 cups buttermilk
- 8 cloves garlic, chopped
- 1 tablespoon paprika
- kosher salt and black pepper
- 6 pounds bone-in chicken pieces
Skirt Steak with Garlic Confit and Broccoli Rabe
By susanwadle
DIRECTIONS 1. In a gallon-size resealable plastic bag or airtight container, add the: Red wine Smashed garlic S...
- Full-bodied red wine, 3/4 cup Garlic, 2 small cloves (smashed) plus 8 whole medium cloves Shallot, 1/2 medium (thinly sliced) Freshly ground black pepper, 1 tablespoon plus extra for seasoning Skirt steak, two 6
- ounce pieces (trimmed of extra fat) Extra
- virgin olive oil, 1 1/2 cups plus 2 tablespoons, divided Red pepper flakes, 1/2 teaspoon Broccoli rabe, 1 large bunch (tough stems removed and stalks cut into 3
- inch
- long pieces) Water, 2 tablespoons Kosher salt Canola oil, 1 tablespoon EQUIPMENT Chef’s knife Cutting board Measuring cups and spoons Gallon
- size resealable plastic bag or airtight container Small saucepan Paring knife Slotted spoon Large pot or Dutch oven with a lid Wooden spoon Paper towels Medium heavy
- bottomed skillet Tongs
Portugese Sausage and Shellfish Stew
By susanwadle
1. In a nonstick skillet, cook chorizo, celery and onion over medium heat, stirring and breaking meat up with a spo...
- 1 lb (500 g) fresh chorizo sausage, removed from casings
- 4 stalks celery, thinly sliced
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp (5 ml) saffron threads, soaked in 1 tbsp (15 ml) boiling water (optional)
- ¼ tsp (1 ml) salt
- ¼ tsp (1 ml) cracked black peppercorns
- 1 can (14 oz/398 ml) diced tomatoes, with juice
- 2 cups (500 ml) dry white wine
- ½ cup (125 ml) bottled clam juice
- ½ cup (125 ml) water
- 1 green bell pepper, finely chopped
- 1 lb (500 g) medium shrimp, cooked, shelled and deveined (see Notes)
- 1 tsp (5 ml) paprika (see Notes)
- 12 mussels or small clams, cleaned (see Notes)
- Finely chopped fresh parsley
Pasta with Garlicky Broccoli Rabe Adapted, just a smidge, from Gourmet, September 2006
By susanwadle
The original recipe calls for spaghetti, but I prefer short, chunky pastas that are spear-able by toddler forks
- 1 pound pasta, whatever shape you like (but chunky ones will match up better with the rabe)
- 1 pound broccoli rabe, heavy stems removed, remaining stems and leaves cut into 1- to 2-inch sections (I attempt to match my pasta in length)
- 1/2 cup olive oil
- 5 garlic cloves, peeled and minced or pressed
- 1/2 teaspoon red pepper flakes, or more or less to taste
- 1 About 1 heaping teaspoon Kosher salt (or more to taste)
- To serve: Grated Parmesan or Romano cheese
Make Ahead Mashed Potatoes
By susanwadle
Just cover the potatoes with water and bring to a boil Simmer for about 15 to 20 minutes, until the pieces can be
- 5 to 6 pounds of russet potatoes
- 8 ounces of cream cheese, cut into 1 inch cubes
- 1 cup of sour cream
- 1 stick of butter, cut into 1/2 inch cubes
- garlic salt, to taste
- pepper, to taste
- paprika - optional
- scallions or chives - optional
French Onion Soup, the Scorched Way
By susanwadle
from Susan Wadle and Food52
- 6 large yellow onions, sliced thinly
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 2 cups dry white wine
- 2 quarts chicken stock
- 5 ounces Gruyere cheese, grated (a Cheddar would work, too)
- 4 slices of hole-y, country bread
Crispy Baked Pasta with Mushrooms, Sausage, and Parmesan Cream Sauce
By susanwadle
From Susan Wadle and Serious Eats
- 1 cup Panko-style bread crumbs
- 6 ounces grated Parmesan cheese
- 1/4 cup chopped fresh parsley leaves
- 2 tablespoons finely minced fresh chives
- 2 small shallots, finely minced (about 1/2 cup)
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 8 ounces Italian sausage (mild or hot), removed from casings
- 1 pound mixed mushrooms (such as portobello, shiitake, and oyster), cleaned and thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon juice from 1 lemon
- 2 1/2 tablespoons all-purpose flour
- 2 cups homemade or store-bought low-sodium chicken stock
- 1 cup heavy cream
- 12 ounces fresh or 8 ounces dried ridged pasta such as rotini or campanelle
Stuffed Shells
By susanwadle
Susan Wadle Lidia's Italy
- 1 pound drained fresh ricotta
- 2 28-ounce cans Italian plum tomatoes, crushed by hand
- 1 teaspoon kosher salt
- 1 pound low-moisture mozzarella, 12 oz. cut in 1/4-inch cubes, 4 oz. shredded
- 2 cups grated Parmigiano-Reggiano or Grana Padano, freshly grated
- 3 tablespoons fresh Italian parsley, freshly chopped
- 1/4 teaspoon peperoncino
- 1 large egg, beaten
- 6 tablespoons extra-virgin olive oil
- 6 garlic cloves, peeled and crushed
- 1/2 teaspoon crushed red pepper
- 1 pound large pasta shells
- 1/2 teaspoon dried oregano
- 8 ounces frozen peas, thawed
Ciabatta
By susanwadle
Mix all ingredients until they just come together
- 3 cups (400 grams)
- 2 t salt
- 1/4 t yeast (instant or active dry)
- 1 1/2 cups (350 grams) water (around 60 degrees)
- flour for dusting dough