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Wolfgang Puck Tips:
(Excerpted from Wolfgang Puck Makes
It Easy by Rutledge Hill Press)
· When making stock it's important to skim it thoroughly and often so that
it will be clear and have a pure flavor. Also, chefs don't salt their
chicken stock because they often reduce it for sauces. But you can salt
yours if you are going to be using it for soups.
· Store tomatoes at room temperature. Never put tomatoes in the
refrigerator, as their sugars will cease to develop and their flavor will
be muted.
· Cooking vegetables briefly in boiling water, then cooling them quickly
by plunging them into ice water, or "shocking," is a great technique for
bringing out the bright colors of a vegetable and bringing both it's taste
and texture close to their peak.
· To prevent dulling the edges of your knives, store them in either a
storage block with horizontal slots or, for blocks with vertical slots,
put them in with the cutting edge facing up.
· Choose wooden spoons made of olive wood rather than softwoods, like
pine, because olive wood is not as porous and will last longer without
splintering.
· Shop for cookware with stainless steel handles that are riveted directly
onto the pans. The connection is secure and stays intact when the cookware
goes through different temperature changes, plus, it stays cooler than
other metals.
· If you have limes that are very hard to juice, microwave them for 15 to
20 seconds before squeezing.
· When deep-frying, choose an oil that has a high smoke point. Corn,
canola, peanut, soy, and safflower oils are excellent choices. Also,
change your oil after each use to prevent unhealthy substances from being
introduced to your food
· Buy shrimp that are firm and have a fresh, clean scent. Avoid any that
look or feel gritty or mushy, are yellowing, have black spots on their
shells, or smell unpleasant in any way.
· When making mashed potatoes, after you drain the potatoes return them to
the hot pan, cover tightly, and allow them to steam for 5 minutes. Doing
this allows them to dry out so they'll mash to a beautiful texture and
soak up the butter and cream more readily.
· Before buying baking sheets, measure the inside dimensions of your oven.
Ideally, there should be 2 inches of clearance all around the sheet's
front, back, and sides to allow the oven's heat to circulate freely for
even baking.
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Wolfgang
Puck's Barbecued Shrimp BLT Sandwich
Serves 4
Ingredients:
1/2 pound (about 20 medium) peeled shrimp
1/2 cup mayonnaise
12 thin slices sourdough bread
2 cups baby lettuce
1/2-pound tomato, cut into slices
6 ounces (12 thick slices) bacon, cooked and drained
Salt & Pepper
3 tablespoons vegetable oil
1. Preheat the
Wolfgang Puck Bistro Panini Maker or your home grill.
Drain and cut each shrimp in half lengthwise.
2. Sprinkle some vegetable oil over the shrimp. Grill the shrimp, about 1
1/2 minutes on each side with your Bistro Panini Maker or your grill. Do
not overcook.
3. For each sandwich, spread mayonnaise on one slice of bread and arrange
lettuce on top of the mayonnaise. Top with tomato and bacon then season
with a little salt and pepper. Top with the second slice of bread, a layer
of mayonnaise and lettuce. Heat the shrimp in a lemon butter sauce (see
below for recipe) and arrange 10 shrimp halves on the lettuce. Top with the
third slice of bread and serve along with a light salad or fresh French
fries.
Lemon-Butter Sauce
Ingredients:
1 teaspoon vegetable oil
3 ounces (about 5 large) shallots, peeled and sliced
1/2 cup dry white wine
1 tablespoon vinegar
1/2 cup cream
1/2 cup unsalted butter, cut into small pieces
Juice of 1/2 lemon
Salt
White pepper
Preparation
In a medium saucepan, heat the oil. Sweat the
shallots for about 2 minutes. Do not brown. Deglaze the pan with the
wine and vinegar and reduce slightly. Pour in the cream and reduce
by half. Whisk in the butter and strain into a clean pan. Season
with lemon juice and salt and pepper to taste. Keep warm.
Pesto
Serving Size:
about 1/4 cup
Ingredients
12 medium fresh basil leaves, washed, dried, and
coarsely chopped
3 medium garlic cloves, coarsely chopped
2 tablespoons pine nuts, lightly toasted
Pinch of salt
3 tablespoons extra-virgin oil
Directions
- In a mortar and pestle, pound the basil, garlic,
nuts, and salt until thoroughly mashed.
- Pesto can also be made in a blender. Blend the
garlic, nuts, and basil leaves, then slowly add the oil. Blend on low to
a smooth paste. Season with the kosher salt.
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Wolfgang's Garlic Bread Recipe
Ingredients
10 to 15 cloves garlic,
peeled and roughly chopped
1/2 cup basil leaves, roughly chopped
1 small sprig rosemary, leaves stripped and roughly chopped
2 medium sage leaves, roughly chopped
Pinch chili flakes
Salt
3/4 cup extra-virgin olive oil
1 loaf bread
Grated Parmesan, optional
Mozzarella cheese, optional
Directions
- Preheat the oven to 500 degrees F.
- In a blender, combine the garlic, basil, rosemary,
sage, chili flakes, and a pinch of salt and puree. With the blender running,
slowly drizzle in the olive oil. .
- Slice the bread into 1/2-inch thick slices and place
on a cookie sheet. Brush with the garlic pesto. Sprinkle with Parmesan
and mozzarella, if desired.
- Bake on the upper rack until golden brown and bubbly,
about 5 to 7 minutes.
Wolfgang’s Breakfast
Pancakes
Serving Size:
Twelve 3½-inch pancakes
Ingredients
2 large eggs, separated
1/2 cup sour cream
1/2 cup non fat milk
1/2 cup (4 ounces) unsalted butter, melted
1/2 cup pastry flour
1/2 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
Directions
- In a small bowl, whisk together the
egg yolks, sour cream, milk and melted butter.
- In a large bowl, sift together the
pastry and all-purpose flours, sugar, baking powder and salt. Make a
well in the center, pour the egg-yolk mixture into the well, and whisk
just enough to incorporate into the dry ingredients.
- In a clean bowl, with a clean whisk,
beat the egg whites until shiny and firm, but not dry. Stir a little
into the batter, then fold in the remaining whites.
- Heat the griddle and butter lightly.
Over medium heat, using a 1/4-cup measure, pour the batter onto the
griddle. When each pancake is golden brown on one side, and small
bubbles appear on the surface, turn with a wide spatula and brown the
other side. As the pancakes are cooked, transfer to a tray lined with a
clean towel and keep warm in a low oven.
Presentation
Arrange 3 or 4 pancakes on a warm plate. Serve with warmed pure maple
syrup or fruit syrup. Garnish with a few slices of seasonal fruit and
serve immediately. To make fruit syrup, combine 1 part fruit (blueberries,
sliced strawberries, or any other berry, sliced peaches, or plums) with 3
parts maple syrup and a little grated orange rind. The fruit can be
pureed, if desired. Serve warm. |
