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Recipes
Open-Face Brie, Apple, and Arugula Sandwiches
By susanwadle
Position a rack 6 inches from the broiler and heat the broiler to high
- 8 slices rustic artisan bread (about 2-1/2 by 6 inches and 3/4 inch thick)
- 8 tsp. Dijon mustard
- 4 cups packed baby arugula
- 1 medium Fuji apple, cored and thinly sliced
- Kosher salt and freshly ground black pepper
- 8 oz. Brie, thinly sliced
Mixed-Bean Crudités with Olive-Anchovy Aioli
By susanwadle
From Susan Wadle and Food and Wine
- 1 large garlic clove, smashed
- Pinch of salt
- 6 plump oil-packed anchovies, chopped
- 1/2 cup mayonnaise
- 1/3 cup finely chopped pitted green olives
- 1/2 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1 1/2 pounds mixed beans, such as string beans, haricots verts, romano beans, Dragon Tongues, yellow wax beans and purple beans
Butter Pecan Ice Cream Recipe
By susanwadle
In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned
- 1/2 cup chopped pecans
- 1 tablespoon butter
- 1-1/2 cups half-and-half cream
- 1 cup packed brown sugar
- 2 eggs, lightly beaten
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
Karen Bailey's Braised and Praised Pork Burritos
By susanwadle
From Susan Wadle and The Chew
- For Serving:
- 2 pounds Pork Tenderloin (cut into 2-inch cubes)
- 2 tablespoons Mexican Spice Blend
- Olive Oil
- 1 large Onion (diced)
- 2 Bell Peppers (Red and Green; diced)
- Sliced Jalapeno (to taste)
- 2 cloves Garlic (chopped)
- 1 16-ounce jar Salsa Verde
- 1 bottle Mexican Beer
- 1 tablespoon Apple Cider Vinegar
- 1 14-ounce can Black Beans
- Large Flour Tortillas
- Sour Cream
- Shredded Lettuce
- Salsa Verde
- Refried Beans
- Fire Roasted Corn
- Guacamole
Baked Rigatoni with Tiny Meatballs
By susanwadle
When I first realized that this “baked ziti” lacked a tomato sauce, I had my doubts
- For the meatballs:
- 1/4 cup milk
- 1 slice good white bread trimmed of its crust
- 1 pound ground pork (or beef, or lamb, or a mix of the three)
- 1 teaspoon chopped garlic
- 2 tablespoons chopped parsley
- 1/3 cup freshly grated parmigiano-reggiano (Parmesan)
- 1 egg
- Salt
- Black pepper in a grinder
- 1 cup flour, spread on a plate
- Vegetable oil for frying
- For the bèchamel:
- 4 1/2 cups milk
- 6 tablespoons butter
- 5 tablespoons flour
- 1/8 teaspoon grated nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- To finish:
- 1 pound rigatoni
- 3/4 cup freshly grated parmigiano-reggiano
- 1 tablespoon butter
- 1/4 cup milk
Ensalada De Cebolla y Naranjas - Red Onion and Orange Salad
By susanwadle
Judy Kurtz from Paella by Maria Solis Ballanger and Natalia Solis Ballanger This popular and colorful salad lends ...
- 4 ripe medium oranges, peeled
- 1 small red onion, sliced fine
- 2 tablespoons raspberry vinegar
- 6 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 4 tablespoons golden raisins, covered for 20 minutes in hot water, then drained
- 20 black olives, pitted
- 2 tablespoons sunflower seeds
- 2 tablespoons almonds, blanched and chopped fine
- Sprigs of fresh mint, to garnish
Pan de Muerto
By susanwadle
Liquid ingredients should be heated to between 100°F to 110°F
- For the Bread:
- 3 1/4 teaspoons active dry yeast (from 2 1/4-ounce packages)
- 5 cups all-purpose flour, plus additional for counter
- 1/2 cup warm water (See notes)
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 tablespoons orange blossom water (See Notes)
- Finely grated zest of 1 orange
- 1/2 cup warm milk (See Notes)
- 3 large eggs, lightly beaten
- 4 large egg yolks
- 4 ounces (1 stick) unsalted butter, softened
- Cooking spray or 1/4 cup vegetable oil
- For the Assembly:
- 1 egg yolk
- 2 teaspoons heavy cream
- 1/4 cup sugar or bright pink colored sugar
Classic Bread Stuffing
By susanwadle
In a large skillet over medium heat, melt half of the butter
- 1/4 lb. (1/2 cup) unsalted butter
- 3 cups chopped onion
- 2-1/2 cups chopped celery, including leaves
- 1 clove garlic, finely chopped
- 1-1/2 Tbs. chopped fresh sage or 1-1/2 tsp. dried
- 1-1/2 Tbs. chopped fresh thyme or 1-1/2 tsp. dried
- 2 tsp. celery seeds
- Pinch of grated nutmeg
- Pinch of ground cloves
- 1 tsp. kosher salt
- 1-lb. loaf good-quality white bread, cut into 1/2-inch cubes (10 to 12 cups), stale or lightly toasted
- 1/2 tsp. freshly ground black pepper
- 1/2 cup homemade or low-salt chicken broth, milk, or dry white wine
- Turkey stock or homemade or low-salt chicken broth as needed
Maple Lacquered Duck Breast
By susanwadle
From Susan Wadle and Food 52
- 2 duck breasts - I buy them frozen at Whole Foods
- 1/4 cup grade B pure maple syrup
- 1/2 teaspoon crushed red pepper
- zest from one orange
- 1 teaspoon fresh thyme
- salt and pepper
Chocolate Ice Cream Pudding Pie
By susanwadle
1 In a large bowl, beat pudding mix and melted ice cream with a whisk until fully combined (about 2 minutes)
- Pre-baked 9-inch pie crust
- 1 large package (5.9 oz) instant chocolate pudding
- 2 cups melted chocolate ice cream
- whipped cream for topping (optional)