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Recipes
Apple Upside-Down French Toast
By susanwadle
Melt butter in medium saucepan
- 1/2 cup butter or margarine
- 1 1/4 cups packed brown sugar
- 1 T water
- 2 large Granny Smith apples, peeled, cored and sliced
- 1 loaf French or Italian Bread, cut into 1" thick slices
- 6 eggs, beaten
- 1 1/2 cups milk
- 1 T vanilla
Tuscan Beef Stew with Polenta
By susanwadle
From Susan Wadle and Cooking Channel's Extra Virgin
- 3 tablespoons olive oil
- 1 red onion, cut into medium dice
- 3 carrots, peeled and cut into 1/2-inch pieces
- 3 stalks celery, cut into 1/2-inch pieces
- 2 pounds stew beef (boneless chuck), excess fat trimmed, cut into 1-inch cubes
- 2 1/2 cups dry red wine
- 8 sprigs fresh thyme
- 3 medium tomatoes, halved
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 4 cups vegetable stock or broth
- 1 cup instant polenta
Roast Chicken with Fennel
By susanwadle
Given chicken's tendency to become dry during cooking, I'd suggest one of two options: Use all drumsticks and thigh...
- 1/3 cup extra virgin olive oil, or as needed
- 2 bulbs fennel, trimmed and cut into 1/4-inch-thick slices
- Salt and freshly ground black pepper
- 1 whole (about 3-pound) chicken, cut up, or about 3 pounds drumsticks and thighs
- Chopped fresh parsley leaves for garnish
- Lemon wedges
Spanish Roast Chicken with Romesco and Grilled Onions
By susanwadle
Serious Heat Roasting pan, blender, grill Adjust oven rack to lower-middle position and preheat oven to 375°F
- For the Chicken:
- 1 large chicken (4 to 5 pounds)
- 2 teaspoons hot smoked paprika (see note above)
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1/4 cup juice from 1 orange
- 8 medium cloves garlic
- For the Romesco:
- 3 tablespoons slivered almonds, toasted
- 7 hazelnuts, toasted, with loose skins removed while warm
- 1 slice stale bread, roughly torn
- 1/2 cup roasted red peppers, drained
- 1 1/4 cup fire-roasted tomatoes (from a 14-ounce can), drained
- 1/4 cup sherry vinegar
- 1/4 tsp red pepper flakes
- 1/2 cup extra virgin olive oil
- For the Onions:
- 12 gree onions or scallions, trimmed.
- 2 teaspoons olive oil
Doughnut Holes
By susanwadle
Susan Wadle Recipe by girlversusdough
- 1 1/4 cups unbleached all-purpose flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 egg
- 1/2 cup milk
- 2 tbsp melted butter
- vegetable oil
- 1/4 cup sugar (for the topping) (optional)
- 3 tbsp cinnamon (for the topping) (optional)
- 1/2 cup confectioners sugar (for the topping) (optional)
Strawberry-Rhubarb Clafouti
By susanwadle
From Chris Rich and King Arthur Flour
- Fruit
- 1 quart (1 pound) ripe strawberries, washed and stemmed
- 1 cup (5 1/2 ounces) rhubarb (about two 10-inch stalks), washed and diced
- 4 tablespoons (2 ounces) butter
- 1/3 cup (2 1/4 ounces) sugar
- Batter
- 1/3 cup (2 1/4 ounces) sugar
- 1/4 teaspoon salt
- 3 eggs
- 3/4 cup (3 ounces) unbleached all-purpose flour
- 3/4 cup (6 ounces) light cream
- 1 teaspoon vanilla
English Muffin Bread
By susanwadle
1. Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl
- 3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon baking soda
- 1 tablespoon instant yeast
- 1 cup milk
- 1/4 cup water
- 2 tablespoons vegetable oil or olive oil
- Cornmeal, to sprinkle in pan
Carnitas (adapted from Chaos in the Kitchen
By susanwadle
In a slowcooker combine all ingredients and stir
- 3 pounds boneless pork shoulder (butt) roast, cut into cubes
- 3/4 cup fresh squeezed orange juice
- juice from 1/2 a lemon
- 7 cloves garlic
- 1 tbsp kosher salt
- 1 tbsp cumin
- 1/4 cup cilantro, chopped
- 1/4 cup of chicken or beef stock
- 1 Mexican beer (optional)
Creamy Herb Dressing
By susanwadle
From Janet Fremont Real Simple
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 2 tablespoons chopped fresh herbs (such as chives, parsley, and dill)
- kosher salt and black pepper
Rice Pilaf with Vermicelli
By susanwadle
Hold pasta upright in a medium bowl, and, using kitchen shears, cut into 1/2-inch lengths; set aside
- 1 ounce angel-hair pasta
- 2 tablespoons olive oil
- 1/2 small onion, finely chopped
- Coarse salt and ground pepper
- 2/3 cup long-grain white rice
- 1 can (14.5 ounces) reduced-sodium chicken broth
- 1/4 cup fresh parsley, finely chopped