Susanwadle's profile page
Recipes
Honey-Mustard Pork Roast with Bacon
By susanwadle
Recipe courtesy Giada De Laurentiis
- 1/4 cup Dijon mustard
- 2 tablespoons whole-grain mustard (recommended: Maille)
- 2 tablespoons honey
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh rosemary leaves
- 1 (3 1/2-pound) center-cut, boneless, pork loin roast
- 12 slices bacon (about 1 pound)
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 5 cups (5 ounces) baby arugula
Healthy Eggs en Cocotte with Fresh Berries
By susanwadle
Susan Wadle hunterslyonesse
- 1 – 1 1/2 cups sliced mushrooms
- 1 shallot, sliced
- 1 -2 handfuls spinach leaves
- grapeseed oil (or your choice of oil)
- 1 egg
- salt
- pepper
- splash of marsala
- parsley for garnish
Fennel & Garlic Shrimp
By susanwadle
From Susan Wadle and Ina Garten
- 6 tablespoons good olive oil
- 1 cup chopped fennel bulb, fronds reserved
- 3 tablespoons minced garlic (9 cloves)
- 1/4 teaspoon crushed red pepper flakes
- 1 pound (16- to 20-count) shrimp, peeled with tails on
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon Pernod (optional)
- 1 teaspoon fleur de sel
- 1/2 teaspoon freshly ground black pepper
- French bread for serving
Italian Snacking Bread
By susanwadle
This is a version of Focaccia alla Barese, an Italian flatbread topped with anchovies, olives, and onions
- 2 1/4 teaspoons active dry yeast
- 1 cup warm water (100 to 120° F)
- 1 egg, lightly beaten
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons extra virgin olive oil
- 3/4 teaspoons salt
- 2 1/2 to 3 cups bread flour
- One 2-ounce tin of anchovies packed in oil
- 1 tablespoon extra virgin olive oil
- 1 very large sweet onion, halved and thinly sliced
- 25 to 30 oil-cured black olives, pitted and roughly chopped
Baked Spinach and Gruyere
By susanwadle
Heat oven to 400° F. Coat a shallow 2 1/2- to 3-quart baking dish with oil; set aside
- 1 tablespoon olive oil, plus more for the dish
- 6 shallots, thinly sliced
- kosher salt and black pepper
- 6 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1/4 teaspoon grated nutmeg
- 4 10-ounce boxes frozen leaf spinach, thawed
- 1/2 cup grated Parmesan (2 ounces)
- 2 cups grated Gruyere (8 ounces)
- 1 cup dry white wine
Fettuccine Alfredo
By susanwadle
Recipe courtesy Giada De Laurentiis
- 18 ounces fresh fettuccine
- 2 1/2 cups heavy cream
- 1/2 cup fresh lemon juice
- 12 tablespoons unsalted butter
- 2 cups grated Parmesan
- 2 teaspoons grated lemon zest
- Pinch freshly grated nutmeg
- Salt and freshly ground white pepper
Shrimp with Pancetta on Polenta
By susanwadle
Cook polenta according to package instructions in a heavy medium saucepan until thickened and creamy, about 5 minut...
- 1/2 cup instant polenta
- 1/4 pound pancetta, chopped
- 2 garlic cloves, minced
- 1/4 teaspoon hot red pepper flakes
- 3 tablespoons extra-virgin olive oil, divided
- 1 (14-ounces) can diced tomatoes in juice
- 1 pound cleaned large shrimp
- 1 tablespoon chopped flat-leaf parsley
- print a shopping list for this recipe
Tomato-Cheese Bread
By susanwadle
1. In the bowl of your stand mixer, combine water, yeast, sugar, and one cup of the bread flour
- 1 cup lukewarm water
- 2 1/2 teaspoons yeast
- 1 tablespoon sugar
- 2 1/2 cups (11 1/2 ounces) bread flour, divided
- 1 teaspoon dried oregano
- 1 tablespoon tomato powder
- 1 teaspoon salt
- 1 generous cup (4 ounces) coarsely shredded sharp cheddar cheese
- 2 tablespoons olive oil
Tartufo
By susanwadle
Caramel sauce: In a heavy saucepan over medium-high heat, combine the sugar with 1/4 cup of water
- 1/2 cup sugar
- 1/4 cup water
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup crushed chocolate cookies
- 1/2 cup chopped bittersweet chocolate
- 1 pint vanilla ice cream
- 4 brandied or maraschino cherries
- 4 sprigs mint
Herb-Marinated Pork Tenderloins
By susanwadle
2009, Ina Garten, All Rights Reserved
- 1 lemon, zest grated
- 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
- Good olive oil
- 2 tablespoons minced garlic (6 cloves)
- 1 1/2 tablespoons minced fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons Dijon mustard
- Kosher salt
- 3 pork tenderloins (about 1 pound each)
- Freshly ground black pepper