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Recipes
Vanilla Cream
By susanwadle
Directions Whisk yolks until smooth
- 2 large egg yolks
- 1/4 cup sugar
- 2 tablespoons plus 1/2 teaspoon cornstarch
- Pinch of salt
- 1 cup whole milk
- 1/2 teaspoon pure vanilla extract
Lentil Soup with Sausage, Chard and Garlic
By susanwadle
Heat 1/4 cup olive oil (enough to coat bottom of pot) in a large pot on medium heat
- 1/2 cup olive oil, divided
- 4 large links of sweet Italian sausage, casings removed (I used half of this, preferring the sausage to not dominate the soup’s flavor)
- 1 medium onion, diced
- 2 celery stalks, sliced or diced
- 2 medium carrots, peeled and sliced into half-moons or diced
- 4 cloves garlic, sliced (reserve half for later in recipe)
- Kosher salt
- A pinch of crushed red pepper flakes (optional)
- 1 cup brown lentils, sorted and rinsed
- 2 bay leaves
- 1 28-ounce can crushed tomatoes
- 6 cups water
- Freshly ground black pepper
- 3 to 4 cups shredded or thinly ribboned Swiss chard leaves or kale
- Grated Pecorino Romano cheese to finish
Doughnut Muffins
By susanwadle
Put a rack in the middle of the oven and heat the oven to 350°F
- For the muffins:
- 12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
- 1-3/4 cups sugar
- 4 large eggs
- 1 lb. 11 oz. (6 cups) all-purpose flour
- 1 Tbs. plus 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1-3/4 tsp. salt
- 1 tsp. ground nutmeg
- 1-2/3 cups milk
- 1/4 cup buttermilk
- For dipping:
- 8 oz. (16 Tbs.) unsalted butter; more as needed
- 2 cups sugar
- 2 Tbs. ground cinnamon
Peach and Blue Cheese Salad
By susanwadle
Preheat the oven at 400 degrees F
- 4 slices prosciutto
- Vinaigrette
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 2 tablespoons balsamic vinegar
- 1/2 cup canola oil
- Salt and freshly ground black pepper
- Salad
- 2 hearts Romaine lettuce
- 2 peaches, cut in 6 wedges
- 1 shallot, thinly sliced
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/2 cup crumbled firm blue cheese
- 3 tablespoons finely chopped fresh chives
Recipe: Breakfast Grain Salad with Blueberries, Hazelnuts & Lemon Recipes from The Kitchn | The Kitchn
By susanwadle
Mix the oats, quinoa, and millet in a fine mesh strainer and rinse for about a minute under running water
- 1 cup steel-cut oats
- 1 cup golden quinoa
- 1/2 cup millet
- 3 tablespoons olive oil, divided
- 1 inch fresh ginger, peeled and cut into coins
- 2 large lemons, zest and juice
- 1/2 cup maple syrup
- 1 cup Greek yogurt (or soy yogurt, if you want to make this vegan)
- 1/4 teaspoon nutmeg
- 2 cups hazelnuts, roughly chopped and toasted
- 2 cups blueberries or mixed berries
Silky Cauliflower Soup
By susanwadle
From Susan Wadle and Smitten Kitchen
- 1 head cauliflower
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 quart low-sodium chicken stock
- 1/2 cup finely grated Parmesan
- Salt and freshly ground black pepper
Pasta with Sausage, Basil and Mustard Recipe - Nigel Slater | Food & Wine
By susanwadle
Cook the pasta in a large pot of boiling salted water until al dente; drain
- 1 pound penne or medium shells
- 1 tablespoon extra-virgin olive oil
- 8 hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 pounds)
- 3/4 cup dry white wine
- 3/4 cup heavy cream
- 3 tablespoons grainy mustard
- Pinch of crushed red pepper
- 1 cup thinly sliced basil
Light Wheat Bread
By susanwadle
1. Stir together the high-gluten flour, whole-wheat flour, sugar (if using), salt, powdered milk, and yeast in a 4-...
- 2 1/2 cups (11.25 oz) unbleached high-gluten or bread flour
- 1 1/2 cups (6.75 oz.) whole-wheat flour
- 1 1/2 tablespoons (.75 oz.) granulated sugar or honey
- 1 1/2 teaspoons (.38 oz.) salt
- 3 tablespoons (1 oz.) powdered milk*
- 1 1/2 teaspoons (.17 oz.) instant yeast
- 2 tablespoons (1 oz.) shortening or unsalted butter, at room temperature
- 1 1/4 cups (10 oz.) water, at room temperature
Shrimp and Sausage Cioppino
By susanwadle
Recipe courtesy Giada De Laurentiis
- 1/4 cup extra-virgin olive oil
- 1 large fennel bulb, trimmed and chopped into 1/2-inch pieces
- 4 cloves garlic, peeled and smashed
- 1 large or 2 small shallots, chopped
- 1/2 teaspoon kosher salt, plus 1/2 teaspoon
- 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
- 1 pound spicy Italian turkey sausage links, casings removed
- 2 cups white wine, such as Pinot Grigio
- 1/4 cup tomato paste
- 3 cups low-sodium chicken broth
- 1 bay leaf
- 1 pound large shrimp, peeled and deveined
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 cup fresh basil leaves, chopped
- 1 tablespoon chopped fresh thyme leaves
- Serving suggestion: crusty sourdough bread