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Recipes
Spaghetti with slow-roasted cherry tomatoes, basil, arugula and Parmesan
By susanwadle
Preheat oven to 250º. Heat 1/4 cup of oil in a large skillet over medium heat
- 1/4 cup extra-virgin olive oil, plus about 1/4 cup for roasting
- 1 large white onion, diced (we prefer shallots)
- 6 garlic cloves, smashed and peeled
- 18 fresh basil leaves, plus 1/4 cup cut into thin ribbons
- 1/8 t crushed red pepper flakes
- 48 ripe cherry or grape tomatoes, rinsed and dried
- 3 t kosher salt
- 2 t sugar
- 1 pound spaghetti
- 2 cups lightly packed arugula
- 1/2 cup grated Parmesan cheese
Rao's Meatballs
By susanwadle
From Susan Wadle and Food 52
- 1 pound lean ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 2 large eggs
- 1 cup freshly grated Pecorino Romano cheese
- 1 1/2 tablespoons chopped Italian parsley
- 1/2 small clove garlic, peeled and minced
- Kosher or sea salt, to taste
- Freshly ground pepper, to taste
- 2 cups fresh bread crumbs
- 2 cups lukewarm water
- 1 cup good quality olive oil, for cooking
- Your favorite marinara sauce (we like Marcella Hazan's Tomato Sauce with Onion and Butter, also on Food52)
Chocolate Blackout Cake
By susanwadle
MAKE THE CAKE Preheat the oven to 375°
- 1 stick unsalted butter, softened, plus more for the pan
- 2 1/4 cups cake flour, plus more for dusting
- 1/4 cup solid vegetable shortening
- 2 cups sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 3/4 cup unsweetened natural cocoa powder (See Note)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 3 cups water
- 2 1/2 cups sugar
- 1 tablespoon light corn syrup
- 1 1/2 cups unsweetened natural cocoa powder (See Note)
- 2/3 cup cornstarch
- 6 tablespoons unsalted butter, cut into small cubes
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
Pasta Bolognese
By susanwadle
Recipe courtesy Anne Burrell
- 1 large onion or 2 small, cut into 1-inch dice
- 2 large carrots, cut into 1/2-inch dice
- 3 ribs celery, cut into 1-inch dice
- 4 cloves garlic
- Extra-virgin olive oil, for the pan
- Kosher salt
- 3 pounds ground chuck, brisket or round or combination
- 2 cups tomato paste
- 3 cups hearty red wine
- Water
- 3 bay leaves
- 1 bunch thyme, tied in a bundle
- 1 pound spaghetti
- 1/2 cup grated Parmigiano-Reggiano
- High quality extra-virgin olive oil, for finishing
Croque Monsieur Ham and Cheese Sandwich
By susanwadle
From Chris Rich and Simply Recipes
- 2 Tbsp butter
- 2 Tbsp flour
- 1 1/2 cups milk
- A pinch each of salt, freshly ground pepper, nutmeg, or more to taste
- 6 ounces Gruyère cheese, grated (about 1 1/2 cups grated)
- 1/4 cup grated Parmesan cheese (packed)
- 8 slices of French or Italian loaf bread
- 12 ounces ham, sliced
- Dijon mustard
Crisp Nori Chips With Toasted Sesame Oil
By susanwadle
1. Heat oven to 250 degrees
- 8 nori sheets, sold at Asian markets
- Sea salt, to taste
- Toasted sesame oil as needed.
Baked Cod Dijonaisse
By susanwadle
1. Preheat oven to 450˚. 2
- 4 (6-8 ounce) pieces cod fillets
- 3 tablespoons extra virgin olive oil or melted unsalted butter
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon dry tarragon
- 6 tablespoons panko, Japanese bread flakes or unseasoned bread crumbs
Swiss Apple Torte
By susanwadle
Cream butter, 1/3 cup sugar and 1/4 teaspoon vanilla
- 1/2 cup butter, softened
- 1/3 cup sugar
- 1/4 teaspoon vanilla
- 1 cup flour
- 8 ounces cream cheese, softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 1 egg
- 1/2 teaspoon cinnamon
- 2 cups apples, sliced and peeled
- 1/3 cup sugar
- 1/4 cup blanched, slivered almonds
Plum Upside-Down Cakes - Fine Cooking Recipes, Techniques and Tips
By susanwadle
Butter eight 8 oz. ramekins
- 10 oz. (2-1/2 sticks) unsalted butter, softened at room temperature; more for greasing the ramekins
- 3/4 cup firmly packed brown sugar
- 6 medium-size ripe but firm red plums, pitted and sliced 1/8-inch thick
- 1/2 cup plus 1 Tbs. milk
- 1 Tbs. fresh lemon juice
- 6 oz. (1-1/2 cups) cake flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. table salt
- 1 cup granulated sugar
- Grated zest of 1 orange
- 2 large eggs
- 2 tsp. pure vanilla extract
Lidia's Chicken with Olives & Pine Nuts (Pollo con Olive e Pignoli)
By susanwadle
A NOTE FROM LIDIA:� "Choose your preferred chicken pieces
- 3 1/2 to 4 pounds assorted cut-up chicken pieces (see note below)
- 1 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 3 plump garlic cloves, peeled
- 2 bay leaves, preferably fresh
- 1 cup brine-cured green Italian olives
- 1/2 cup white wine
- 1/4 cup toasted pine nuts