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Recipes
Classic Scones
By susanwadle
1. Heat the oven to 450 degrees
- 2 cups cake flour, more as needed
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3 tablespoons sugar
- 5 tablespoons cold butter, cut into pieces
- 1 egg
- 1/2 to 3/4 cup heavy cream, more for brushing.
Dressed Up White Bread
By susanwadle
In the bowl of your stand mixer, combine water, yeast, and sugar
- 1 cup lukewarm water
- 2 1/2 teaspoons active dry yeast
- 1 tablespoon brown sugar
- 1/2 cup (2 1/2 ounces) semolina flour
- 1/2 cup quick cooking rolled oats
- 2 cups (9 ounces) bread flour
- 1 large egg
- 1 1/2 teaspoons kosher salt
- 1 tablespoon olive oil
Spiced Sweet Potato Wedges
By susanwadle
Heat oven to 400° F. In a large bowl, combine the oil, sugar, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 3 tablespoons brown sugar
- 1/4 teaspoon ground nutmeg
- kosher salt and pepper
- 4 pounds small sweet potatoes, each peeled and cut into 8 wedges
- 3 1/2 teaspoons ground cumin
- 3/4 teaspoon ground cinnamon
Osso Buco
By susanwadle
Recipe courtesy Giada De Laurentiis
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 dry bay leaf
- 2 whole cloves
- Cheesecloth
- Kitchen twine, for bouquet garni and tying the veal shanks
- 3 whole veal shanks (about 1 pound per shank), trimmed
- Sea salt and freshly ground black pepper
- All purpose flour, for dredging
- 1/2 cup vegetable oil
- 1 small onion, diced into 1/2-inch cubes
- 1 small carrot, diced into 1/2-inch cubes
- 1 stalk celery, diced into 1/2 inch cubes
- 1 tablespoon tomato paste
- 1 cup dry white wine
- 3 cups chicken stock
- 3 tablespoons fresh flat-leaf Italian parsley, chopped
- 1 tablespoon lemon zest
Daily Camera Sourdough Starter and Bread
By susanwadle
T o make sourdough bread -- or any other sourdough creation, you need a starter
- Starter:
- 1/2 ounce flour
- 1 ounce water
- Bread:
- Sourdough Bread
- 7 ounces prepared starter
- 8 ounces bread flour
- 4 ounces water
- 1 teaspoon salt
- 1 tablespoon olive oil
Sourdough Bread
By susanwadle
1. Break up the starter, dilute it in the water, and mix in the flour
- For the starter:
- 1 piece of starter the size of a tangerine (kept out at room temperature for 6 to 8 hours or in the refrigerator for a few days)
- 2 cups warm water
- 2 cups organic, unbleached white or all-purpose flour
- For the dough:
- 2 1/2 cups organic, unbleached white or all-purpose flour
- 1 1/2 teaspoons salt
- 3/4 cup starter from the previous step
- 3/4 cup cool water
- Cooking oil (to grease the bowl)
- a mixing bowl
- a food processor (optional)
- a large spoon
- a baguette tray or parchment-lined baking tray
- a razor blade
- a spray bottle
Garlic Roasted Potatoes
By susanwadle
Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved
- 3 pounds small red or white potatoes
- 1/4 cup good olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced garlic (6 cloves)
- 2 tablespoons minced fresh parsley
Mashed Yams
By susanwadle
Place the yams in a medium-sized pan
- 4 yams (or sweet potatoes), peeled and cut into large chunks
- 1 teaspoon salt
- 1/4 - 1/2 cup milk, depending on the size of the yams or sweet potatoes
- 2 tablespoons butter
Au Gratin Potatoes
By susanwadle
Chris Rich from idahopotato
- 2 pounds of Idaho Potatoes, peeled and thinly sliced (about 5 cups)
- 2 tablespoons melted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup grated sharp cheddar cheese
- 1/4 cup fresh bread crumbs
ITALIAN EASTER BREAD
By susanwadle
In large bowl, combine flour, sugar, salt and undissolved yeast
- 2 3/4 to 3 c. all purpose flour, unsifted
- 1/4 c. sugar
- 1 tsp. salt
- 1 pkg. active dry yeast, undissolved
- 2/3 c. milk
- 2 tbsp. butter
- 2 eggs, room temperature
- Melted butter
- 5 eggs, raw, colored