Susanwadle's profile page
Recipes
Chocolate Hazelnut Brownies
By susanwadle
Terri Pierce from Sunset Magazine
- 1/2 About 1/2 cup butter
- 1 ounce unsweetened chocolate, finely chopped
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3/4 cup flour
- 1/2 cup chocolate hazelnut spread (Nutella)
Overnight Blonde Country Bread
By susanwadle
from Susan Wadle and Ken Forkish
- Equipment recommended:
- 804 grams unbleached all purpose flour
- 26 grams whole wheat flour
- 50 grams rye flour (I used pumpernickel)
- 684 grams (by weight) filtered water at 90 to 95 degrees F
- 22 grams salt
- 216 to 275 grams active levain (the amount depends on your kitchen's temperature, more if your kitchen is cool. I used the minimum even though my kitchen was fairly cool.)
- Food grade buckets with the measurements on the outside.
- Large rubberband or tape to mark where the dough started.
- A kitchen scale. Essential.
- Dutch ovens for baking the bread. I used this Combo cooker and a 4 quart cast iron Dutch oven and I baked both loaves at the same time.
- Bannetons or proofing baskets that are about 9 inches across.
- Parchment paper.
Baked Fregola Casserole
By susanwadle
Pour the olive oil into the skillet, and set it over medium-high heat
- 2 T extra-virgin olive oil plus more for baking dish
- 1 cup chopped onion
- 4 ounces pancetta, cut in 1/4" dice (about 1 cup)
- 1 pint cherry or grape tomatoes
- 2 bay leaves, preferably fresh
- 2 1/2 t kosher salt
- 1/4 t peperoncino flakes, or to taste
- 8 ounces (about 2 cups) Fregola pasta
- 1/2 cup freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano Reggiano
- Recommended equipemnt: A heavy-bottomed skillet or saute pan, 12" diameter or larger with a cover; a pot for cooking the pfregola; a 3 quart baking dis, 9 x 13 inches, or shallow casserole of similar
Sear-Roasted Chicken with Tomato & Red Wine Sauce
By susanwadle
Sear-roast the chicken: Heat the oven to 425°F
- For the Chicken:
- 4 boneless, skinless chicken breast halves (about 1-1/2 lb. total)
- Kosher salt and freshly ground black pepper
- 2 Tbs. olive oil, canola oil, or peanut oil
- For the Tomato & Red Wine Sauce:
- 1/2 cup red wine
- 1 14-1/2-oz. can diced tomatoes (preferably “petite-cut”), with their juices
- 2 Tbs. loosely packed chopped fresh oregano
- Pinch crushed red chile flakes
- 1/3 cup freshly grated Parmigiano-Reggiano
- Kosher salt and freshly ground black pepper
Spicy Pork Meatballs
By susanwadle
Recipe adapted from Rachel Yang, Joule, Seattle, WA
- 1 pound ground pork
- 5 scallions, finely chopped
- 1/4 cup gochujang (Korean chile paste)
- 1/4 cup mirin rice wine
- 2 tablespoons soy sauce
- 4 medium garlic cloves, finely chopped
- 1-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated
- 2 tablespoons canola oil
American Sandwich Bread
By susanwadle
from Susan Wadle and adapted from Cooks Illustrated by Brown Eyed Baker
- 3 3/4 cups (18 3/4 ounces) unbleached all-purpose flour, plus more for dusting the work surface
- 2 teaspoons salt
- 1 cup warm whole milk (about 110 degrees)
- 1/3 cup warm water (about 110 degrees)
- 2 tablespoons unsalted butter, melted
- 3 tablespoons honey
- 1 envelope (about 2 1/4 teaspoons) instant yeast
Lemon Cream Pie with Berries
By susanwadle
Chris Rich from Taste of Italia
- for the filling:
- 1 (10 oz) prepared graham cracker crust
- 1- 3/4 oz package of Instant lemon pudding and pie fillin
- 1/4 cup sour cream
- 1 tsp grated lemon peel
- 1 cup whipped topping (well chilled)
- for the topping:
- 1 cup fresh strawberries' cup fresh blueberries
- thin strips of lemon peel for garnish if desired.
- makes 8 servings.
Potato Salad
By susanwadle
From Kelly Snody and The Barefoot Contessa
- 3 pounds small white potatoes
- Kosher salt
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/2 cup chopped fresh dill
- Freshly ground black pepper
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
Warm Duck Salad
By susanwadle
2006, Barefoot Contessa at Home, All Rights Reserved
- 2 boneless duck breasts, skin on (about 12 to 14 ounces each)
- Kosher salt
- 1 tablespoon minced shallots
- 2 1/2 tablespoons good sherry vinegar
- 1 teaspoon grated orange zest
- 1/2 cup good olive oil
- 3 heads Belgian endive
- 3 ounces mache or other delicate baby lettuce
- Navel oranges, peeled, cut in 1/2, and sliced
- 1/2 pint fresh raspberries
- 1 cup toasted whole pecan halves