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Recipes
Osso Buco with Toasted Garlic Gremolata
By susanwadle
From Susan Wadle and Cookstr
- 6 pieces veal shank (2 1/2 to 3 inches thick, 1 pound each)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- All purpose flour, for dredging
- 1 celery stalk, finely diced
- 1 carrot, finely diced
- 1/2 onion, finely diced
- 2 garlic cloves, very finely minced
- 1/2 cup dry Marsala
- 1/2 cup dry white wine
- 2 large thyme sprigs
- 1 tablespoon chopped flat-leaf parsley
- 1 bay leaf
- 1-inch piece orange peel, pith removed
- 1-inch piece lemon peel, pith removed
- 4 cups Brown Veal Stock
- 1 cup canned whole tomatoes in juice
- Risotto alia Milanese
- Toasted Garlic Gremolata
Ricotta Pancakes
By susanwadle
Breakfast, pancakes, blueberry, ricotta
- 2 cups water
- 1/3 cup sugar
- 1/3 cup honey
- 1 1/2 teaspoons vanilla extract
- 2 cups pancake and waffle mix (recommended: Krusteaz)
- 1 cup whole milk ricotta cheese
- 2/3 cup frozen blueberries
- Melted butter
Chesapeake Bay Seafood Stew
By susanwadle
Heat the oil in a heavy pot and sauté the onion, garlic, leeks, and fennel until slightly softened, about 8 to 10 ...
- ¼ cup olive oil
- 1 large onion, diced
- 6 cloves garlic, unpeeled
- 2 leeks, well washed, halved, and cut into pieces
- 1/3 cup chopped fennel bulb, or 1 tablespoon fennel seed
- 5 pounds ripe tomatoes, chopped
- 2 small potatoes, peeled and diced
- 2 cups dry white wine
- 3 cups Fish Stock
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried oregano
- 1 bay leaf
- Grated zest of 1 orange
- 3 or 4 threads of saffron
- Salt and freshly ground black pepper, to taste
- 8 to 10 pieces of French bread, sliced on the diagonal
- Melted butter and chopped garlic, for toast
- 2 pounds bass, rockfish, bluefish, or other firm-fleshed fillets
- 1 pound backfin crabmeat, picked over
- 1 ½ pounds small hard-shell clams, well scrubbed
- Rouille
- Chopped parsley
Japanese Salad
By susanwadle
Created by Janet Fremont
- 1/2 head iceberg lettuce
- 1/2 head romaine
- Handful of sunflower sprouts
- 1 radish per serving, julienned
- 1 cherry or grape tomato per serving, halved
- 1 T shredded carrot per serving
Filone
By susanwadle
1. In a medium bowl, whisk together ⅓ cup water and ½ tsp
- 1 2/3 cups (13 1/4 oz.) tap water, heated to 115°
- 1 1/2 tsp. (1/4 oz.) active dry yeast
- 3 1/4 cups plus 2/3 cup (1 lb. 1 2/3 oz.) allpurpose flour, plus more for dusting
- 1/3 cup (2 2/3 oz.) olive oil, plus more for greasing bowl
- 2 1/4 tsp. (3/4 oz.) kosher salt
- 1/2 cup ice cubes
Strawberry Chiffon Cake
By susanwadle
Directions Make the cake: Preheat oven to 325 degrees
- 2 1/4 2 1/4 1/4 cups cake flour (not self-rising)
- 1 1/2 1 1/2 1/2 cups granulated sugar, divided
- 2 1/4 2 1/4 1/4 teaspoons baking powder
- 3/4 3/4 3/4 teaspoon salt
- 1/2 1/2 1/2 cup safflower oil
- 7 7 9 large egg yolks plus 9 large egg whites
- 3/4 3/4 3/4 cup whole milk
- 1/2 1/2 1/2 teaspoon cream of tartar
- 1 1 2 whole vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract
- 2 2 5 pounds strawberries, hulled and halved or quartered (about 5 cups), plus more for serving
- 1/2 1/2 1/2 cup granulated sugar
- 1 1 1 tablespoon fresh lemon juice
- Pinch Pinch of salt
- 2 2 2 cups cold heavy cream
- 1/4 1/4 1/4 cup confectioners' sugar, plus more for sprinkling
Iceberg Lettuce Slices
By susanwadle
We’ve added the intense flavors of oven-dried tomatoes, bacon, and blue cheese to this classic American salad and...
- 8 ounces applewood-smoked slab bacon (recipe below)
- 4 heads baby iceberg lettuce (about 9 ounces each)
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 8 pieces Oven-Roasted Tomatoes (recipe below)
- Brioche Croutons (recipe below)
- Flat-leaf parsley leaves
- Blue Cheese Dressing (recipe below)
Sunday Morning Edition: Stecca No-Knead Baguettes | Diamond Soup
By susanwadle
1. In a medium bowl, stir together the flour, table salt, sugar and yeast
- 3 cups (400 grams) bread flour
- 1/2 teaspoon table salt
- 3/4 teaspoon sugar
- 1/4 teaspoon instant or other active dry yeast
- 1 1/2 cups (350 grams) cool 55-65F water
- Additional flour for dusting
- 1/4 cup extra virgin olive oil
- 3/4 teaspoon coarse sea salt or kosher salt
- Cherry tomatoes and garlic cloves for garnish
Granola
By susanwadle
Heat oven to 325 degrees. Mix first six ingredients in large bowl
- 1 cup walnuts
- 2 cups rolled oats
- 1/2 cup unsweetened shredded coconut
- 1/2 cup almonds - chopped
- 1/4 cup flax seed
- 1/2 cup sunflower seeds (optional)
- 1/2 cup maple syrup
- 1/4 cup honey
- 1/3 cup canola oil
- 1 cup of raisins or other dried fruit
Chicken-Udon Soup
By susanwadle
Adapted by Janet Fremont from David Bonom, Cooking Light JANUARY 2012
- 8 oz fresh shiitake mushrooms
- 8 cups Chicken Stock or fat-free, lower-sodium chicken broth
- 12 (1/4-inch) slices peeled fresh ginger
- 6 garlic cloves, crushed
- 2 green onion, cut into 2-inch pieces
- 2 star anise
- 12 ounces dried udon noodles (thick Japanese wheat noodles)
- 2 tablespoon canola oil
- 2 teaspoons minced peeled fresh ginger
- 2 garlic clove, minced
- 1/2 cup sake (rice wine) or sherry or dry white wine
- 2 cups shredded cooked chicken breast (about 8 ounces)
- 2 tablespoon lower-sodium soy sauce
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/2 cup diagonally cut green onions
- 2 carrots, peeled and sliced diagonally
- 1 cup snow peas
- 2 hardboiled eggs, quartered