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Recipes
European Peasant Bread
By susanwadle
Another great bread from Artisan Bread in 5 Minutes A Day!
- 3 cups lukewarm water
- 1 1/2 Tbsp instant yeast
- 1 1/2 Tbsp salt
- 1/2 cup rye flour
- 1/2 cup whole wheat flour
- 5 1/2 cups flour
Fabio Viviani's Fettucini with Roasted Lemon, Tomato and Parmesan
By susanwadle
For the Homemade Fettucini: Combine eggs and olive oil in food processor
- For the Homemade Fettucini:
- 4 Large Eggs
- 12-14 heaping soup spoonfuls of flour (plus more if needed)
- Salt and Pepper
- 1 tablespoon Olive Oil
- For the Sauce:
- 1/2 Lemon (sliced)
- 3 cups Heirloom Cherry Tomatoes
- 3 tablespoons Olive Oil
- 1/4 cup Basil leaves
- 1/2 cup Parmesan Cheese (shaved)
- 1 ladle chicken stock
Janet's Chicken Green Chili
By susanwadle
From Janet Fremont
- 3 pounds bone in chicken breasts
- 7 cups water
- celery, carrots, onion, garlic for broth
- 1 cup chopped onion
- 2 T olive oil
- 2 t chopped garlic
- 1/3 cup flour
- 28 oz canned green chills (7 small cans)
- 28 oz canned diced tomatoes
- 2 t oregano
- 2 bay leaves
- salt and pepper to taste
Brioche
By susanwadle
This is a no-knead bread from Nancy Baggett's Kneadlessly Simple Cookbook
- 2 1/2 (12.5 oz) unbleached all-purpose white flour, plus 3/4 cup (3.75 oz), plus more as needed
- 5 1/2 tablespoons granulated sugar, divided
- 1 1/4 teaspoons table salt
- 1 1/4 cups plus 2 tablespoons ice water, plus more if needed
- 10 tablespoons unsalted butter, soft but not melted, cut into 1/2" pieces, plus more for brushing dough top and brioche pan
- 1/3 cup good-quality instant nonfat dry milk powder (don't use a generic brand)
- 2 large eggs plus 1 egg yolk, at room temperature, plus 1 egg for egg wash (if using loaf pan)
Brussel Sprouts with Mustard Caper Sauce
By susanwadle
Bring a large pot of well-salted water to a boil
- 3 T unsalted butter
- 2 T thinly sliced fresh chives or minced parsley
- 1 T salt packed capers finely minced
- 2-1/2 tsp Dijon mustard
- 1 garlic clove
- salt
- 1 pound brussels sprouts, preferably small
Beef Chili with Sour Cream and Cheddar Biscuits Adapted from Gourmet
By susanwadle
A couple notes: First, if you like a saucier chili, you might reduce the beef by one pound, though this might reduc...
- Biscuits:
- 2 large onions, chopped (about 3 cups)
- 1/4 cup vegetable oil
- 1 tablespoon minced garlic
- 2 carrots, sliced thin (suggested by Gourmet) or in a small dice, as I’d chop them next time
- 3 pounds boneless beef chuck, ground coarse or 3 pounds ground beef
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 2 tablespoons paprika
- 1 tablespoon crumbled dry oregano
- Dried red pepper flakes, to taste (Gourmet suggests 1 tablespoon; I used 1 teaspoon knowing that my flakes are very hot)
- 2 8-ounce cans tomato sauce or 2 cups fresh tomato sauce or tomato puree
- 1 1/4 cups beef broth
- 3 tablespoons cider vinegar
- 1 3/4 cups or 1 19-ounce can kidney beans, rinsed and drained
- 2 green bell peppers, chopped
- Sour Cream and Cheddar Biscuits, below
- Sour cream and pickled jalapeños (optional, to finish)
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons cold unsalted butter, cut into bits
- 1/4 pound sharp Cheddar cheese, coarsely grated (about 1 1/2 cups)
- Drained and chopped pickled jalapeños, to taste (I used about 2 tablespoons)
- 1 cup sour cream
Peach Blueberry Cornmeal Cobbler
By susanwadle
Adapted from The Lee Bros
- For the fruit
- 1 1/2 (about 4 cups) pounds peaches, pitted and cut into slices*
- 1 pint (about 2 cups) blueberries, rinsed and dried
- 2/3 cup packed dark-brown sugar
- 2 tablespoons flour
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- For the biscuit topping
- 3/4 cup (3 1/4 ounces) all-purpose flour
- 1/4 cup fine stone-ground cornmeal (yellow or white)
- 3 tablespoons dark brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons cold unsalted butter, cut into pieces
- 1/2 cup buttermilk
Easter Bread
By susanwadle
Place 5 or 6 eggs in a medium pot
- 6 –7 large eggs
- Food coloring (optional)
- Master Sweet Dough
- All-purpose flour (for dusting)
Skillet-Roasted Chicken with Stuffing
By susanwadle
1. Adjust oven rack to lower-middle position and heat oven to 375 degrees
- 1 (4-pound) whole chicken, giblets discarded
- 6 tablespoons unsalted butter, melted
- 2 tablespoons minced fresh sage
- 2 tablespoons minced fresh thyme
- Salt and pepper
- 2 onions, chopped
- 2 celery ribs, chopped
- 7 ounces Italian bread, cut into 1/2-inch cubes (6 cups)
- 1/3 cup low-sodium chicken broth