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Preview: Recipe4living - Wolfgang Puck

Recipe4living - Wolfgang Puck

Wolfgang Puck -

Last Build Date: Mon, 20 Nov 2017 15:59:50 +0000


Hearty Vegan Chili

Mon, 07 Jan 2013 11:31:14 +00002013-01-07 11:31:14

Vegan doesn't mean bland and tasteless food. It can also mean hearty and delicious! Try this recipe out and see if you're still hungry afterward!

Luscious Pumpkin Bread Pudding Recipe

Sat, 23 Oct 2010 21:29:07 +01002010-10-23 21:29:07

This delicious recipe is for the Thanksgiving Recipe Contest, which aligns well with any fall harvest theme. I have created a delectable Pumpkin Bread Pudding that will knock your socks off, leaving your taste buds yearning for more. I was excited to use a fresh loaf of soft bread, which has an incredible consistency and is perfectly suited for bread pudding. Thanks to the pumpkin, whole wheat and ground flax, this tasty treat packs a healthy dose of beta carotene, whole grains and fiber.

One Pot Meatball and Gnocchi Soup

Mon, 21 Jan 2008 00:00:00 +00002008-01-21 00:00:00

The combination of the herbs and red wine make for such a bountiful and refreshing dish. Opting for the turkey products is a very figure-friendly choice and using the lemon juice and zest in the meatballs also brings such a light zing to your mouth.

Roasted Pumpkin and Sweet Potato Soup with White Truffle Oil

Thu, 15 Nov 2007 00:00:00 +00002007-11-15 00:00:00

We had family over for Halloween this year and I made this soup as a starter. I roasted two fresh sugar pumpkins and a couple sweet potatoes along with some spices, which filled the house with such a comfortable aroma. This Fall we visited Napa for our anniversary and picked up some quality white truffle oil, it was the perfect topper for the soup.

Chilled Cream of Avocado Soup

Fri, 06 Jul 2007 00:00:00 +01002007-07-06 00:00:00

One of the most refreshing ways I know to start a summer meal is with a cold soup. The beautiful color, showcasing the bright colors of fresh seasonal produce. The first sip, which reveals vivid flavors and soothingly cool temperatures. The way you just want to go on eating it, spoonful after spoonful. There's only one drawback I know to many summer soups: You have to cook them. From classic vichyssoise (a smooth chilled leek-and-potato soup) to cream of watercress, you start by preparing a hot soup, cooking the vegetables before pureeing them. Even gazpacho, based on raw tomatoes, requires you to peel the tomatoes first by dunking them in boiling water, not to mention boiling eggs and frying croutons for the garnishes. Who wants to spend time in a hot kitchen just so you can enjoy something cool? Fortunately, there's the avocado. When fully ripened, its rich, creamy flesh soft enough to puree, the avocado is ready to eat raw. All you have to do is add a touch of seasonings and pop it in a food processor or blender with seasonings, cream and chilled broth. It's not just because I live in Los Angeles but my favorite avocados are the Hass variety, which were first developed in the 1920s and now account for about 95 percent of the fruit grown in California. Widely available year round, the pear-shaped variety simply has the best texture and flavor. You can recognize it by its pebbly skin, which turns a dark blackish-green when the fruit is ripe. Other, similar varieties may also be used, with names like Fuerte, Gwen and the Lamb Hass. Better still, many avocados are now organically grown, and you can find them in farmers' markets and well-stocked supermarkets. If your avocados aren't ripe enough to yield to gentle finger pressure, put them in a brown paper bag at room temperature, and they should be ready in 2 to 5 days. Adding an apple or banana to the bag speeds up the process, because they give off ethylene gas, which promotes ripening. Feel free to vary my recipe to your taste. Use vegetable broth if you want a vegetarian soup. Add a little jalapeño chile pepper to the processor or blender before pureeing if you want spicier results. To garnish the soup for a very special occasion, add a dab of caviar to each bowl. Even more reasonably priced salmon roe or domestically produced America sturgeon caviar works beautifully. Or substitute diced smoked salmon for an equally luxurious flavor. It's easy to be so creative when you don't even have to turn on the stove to cook!

Amazing Boysenberry Crumble Recipe

Fri, 06 Jul 2007 00:00:00 +01002007-07-06 00:00:00

You bought the steaks, chicken, hamburgers or hot dogs. You've stocked up on charcoal or a freshly filled propane tank. You were sure to get an extra package of paper plates, the extra-sturdy kind that won't buckle under weight of the potato salad that you made — or bought at the deli (don't worry, I won't tell!). Everything is ready for your Fourth of July cookout. But wait. You forgot dessert! Sure, there's probably ice cream or sorbet in the freezer. This year, however, you'd promised yourself that you'd make something special to end the Independence Day dinner. Something all-American that would leave a memorable impression. I'm here to tell you not to worry, even though most of you are reading this in your newspaper's food section on July 4 itself, just hours before guests arrive — or before you're supposed to leave for another party, to which you'd promised to bring dessert. It is possible, even easy, to prepare an incredible last-minute dessert for the holiday, or for any summer day you want to make more memorable. You don't even have to be an accomplished pastry chef. And the secret can be found in the wonderful summer berries in supermarkets and farmers' markets right now. Fresh berries are so beautiful, sweet and juicy that they have the power to turn anyone into an expert dessert-maker. All you have to do is buy them, do minimal preparation and serve them. Slice or cut them up, or leave small ones whole, and toss with a splash of fruit brandy or liqueur and some fresh mint to make an extraordinary fruit salad, served on its own or over ice cream. Or saute briefly with a little butter and sugar to make a warm compote. Better still, toss the fruit with some sugar, spread it in a baking dish and add a simple crumble topping made from on-hand pantry ingredients, and in less than half an hour you'll have a spectacularly beautiful baked dessert. Hurry to your local market to find the berries ready and waiting, even at the last minute. Buy organic fruit if possible, selecting specimens that are well formed, blemish-free, deeply colored, plump but firm, and fragrant — all signs of freshness and sweetness. Use a mixture of different berries if you like, and add other fruit, including pitted cherries, chopped apples, or chunks of apricot, peach or plum. If you want some crunch, throw a handful of nuts into the mixture, too. Don't worry about timing. You can serve the crumble hot from the oven, warm or at room temperature. Of course, you'll want to top each serving with some of that ice cream or sorbet you have on standby in the freezer!

Scrambled Eggs with Tomatoes and Goat Cheese

Fri, 22 Jun 2007 00:00:00 +01002007-06-22 00:00:00

I like to cook the eggs in more of a European style than some Americans are used to, continuously stirring them over low heat so they form soft, creamy curds. Melting some fresh goat cheese into the eggs adds still more flavor. The results are simple and spectacular. All you need to complete the meal are, maybe, a few strips of applewood-smoked bacon and some freshly toasted rustic bread — both of which, of course, you can also pick up at the farmers' market along with those other great ingredients.

Mini Strawberry-Swirl Cheesecakes

Fri, 22 Jun 2007 00:00:00 +01002007-06-22 00:00:00

If you bake them in individual ceramic ramekins, you don't even have to unmold the extras. Just keep them covered with plastic wrap in the refrigerator and enjoy them up to several days later, right out of the mold or unmolded and decorated with more sauce and berries. Just don't eat it standing up in front of the refrigerator. Mom definitely would not approve of that.

Spicy Blue Cheese Salad with Apples and Caramelized Pecans

Fri, 22 Jun 2007 00:00:00 +01002007-06-22 00:00:00

One of my favorite recipes for blue cheese, though, is in a salad with spinach, apples and spicy caramelized pecans. I love the contrast of the sharp-tasting, creamy, salty cheese with the crispy, sweet fruit, the astringent-tasting spinach and the earthy-sweet-spicy nuts. You get a classic combination of flavors, without having to open an expensive bottle of Sauternes. Or just make my Spicy Caramelized Pecans on their own and eat them with blue cheese after your meal. You'll wish National Dairy Month came around more often.

Mediterranean Grilled Chopped Vegetable Salad with Feta

Fri, 22 Jun 2007 00:00:00 +01002007-06-22 00:00:00

I also make sure the vegetables come out right by grilling them over indirect heat — that is, cooking the vegetables on the cooler side of the grill, not right above the heat, so they are less likely to scorch. A simple marinade of olive oil and herbs also keeps them moist. Then I cool them quickly, spreading them out in a single layer, so they don't go on cooking from residual heat. All that's left to do is chop them up, toss them with a flavorful dressing and garnish to your liking — simply with some shavings of cheese for an appetizer or vegetarian main dish or with grilled hot or cold meat, poultry or seafood for a heartier entree. I promise you that, while enjoying this salad, you'll pat yourself on the back for being such a smart, strategic grill cook!

Spicy Steak Quesadillas

Fri, 22 Jun 2007 00:00:00 +01002007-06-22 00:00:00

¡Feliz Cinco de Mayo!

New York Steaks with Mushrooms and Grilled Scallions

Fri, 22 Jun 2007 00:00:00 +01002007-06-22 00:00:00

Test for doneness with an instant-read grilling thermometer inserted into the thickest part; 130 to 140 F indicates a juicy medium-rare steak. All that's left is to serve it however you like — on its own or with a sauce made in the kitchen, like my easy mixture of buttery, cognac-laced mushrooms. Simple touches like that are one final secret to steak success.

Chinois Marinated Grilled London Broil with Cilantro-Mint Vinaigrette

Fri, 22 Jun 2007 00:00:00 +01002007-06-22 00:00:00

You could also substitute New York or rib-eye steaks if you prefer. Whichever cut becomes your London broil, my Chinois marinade complements its rich flavor and enhances its tenderness. It shouldn't spend much time in the marinade, either, since the steak is fairly thin. Then, after the steak is grilled, I leave it to rest for about 10 minutes before carving, to allow the bubbling-hot juices to settle back into the meat's fibers. As a final touch, I spoon my Cilantro-Mint Vinaigrette over the carved meat. You'll find you've entered a whole new world of grilling possibilities.

Basil-Crusted Salmon with Tomato-Eggplant Fondue

Fri, 22 Jun 2007 00:00:00 +01002007-06-22 00:00:00

To give it a fresh summery flavor, I like to bake it in a crust of breadcrumbs and fresh basil puree, which also helps to seal in the fish's moisture and provides a good crunchy contrast to its texture. Cooking it in the oven also ensures that all the fish cooks uniformly and is done at the same time, ready to serve. While the salmon is cooking, I'm also making a ragout of vegetables that becomes its sauce. I combine a medley of early summer produce, cut into small dices that turn tender during half an hour or so of simmering, blending their flavors while retaining their shapes and colors. The sauce is a perfect choice for another reason, too. Being composed almost entirely of vegetables, with just a touch of olive oil, it's incredibly light and healthful — just the thing you want to eat at this time of year, when you're thinking about getting back into your swimsuit!

Oven-Braised Baby Artichokes with Lemon Aioli

Fri, 22 Jun 2007 00:00:00 +01002007-06-22 00:00:00

Being sheltered and shaded by those higher up on the plant, they simply grow to a size that seems immature by comparison. Like many true baby vegetables, however, baby artichokes are more tender and have a more delicate flavor. They also offer the benefit of not having developed the tough, fibrous chokes that you'll find at the heart of big artichokes, or as much of the thick skin and sharp points on the leaves, so they require less in the way of meticulous trimming and cutting. Nevertheless, before cooking, you will have to trim away anything from their exterior that seems inedible, and, after cutting, you still need to put them in acidulated water — that is, water with lemon juice — to maintain the pristine greenish-gray color of their raw flesh, which oxidizes rapidly on exposure to air. Once you're prepped them for cooking in this way, baby artichokes lend themselves to a great variety of preparations. I enjoy them raw, cut into thin slices and tossed with Parmesan shavings and a light lemon vinaigrette. They're delicious quartered or thickly sliced, dipped in a light batter, and deep-fried in the style of Italian fritto misto or Japanese tempura. My fiancée goes often to Angelini Osteria, the Los Angeles restaurant of our friend Gino Angelini, just to eat the baby artichokes that he slowly braises in olive oil with garlic and herbs. She also likes to eat them the way I often cook them, oven-braised with aromatic vegetables, herbs and white wine, then tossed with a simple vinaigrette and drizzled with a lemony version of aioli, the popular garlic mayonnaise of Provence. When shopping for baby artichokes in your farmers' market, look for ones that have good color, are free of blemishes and wrinkles, and feel heavy for their size. If you see lots of them, plan on doubling or even tripling my recipe. They'll keep in the refrigerator for several days — store the aioli separately — and will only go on improving in flavor. Just be sure to let them come to room temperature before serving. One taste, and I'm sure you'll agree that “baby” artichokes deserve just as much or even more attention than their seemingly grown-up siblings.

Northern Indian Chicken Curry

Thu, 29 Mar 2007 00:00:00 +01002007-03-29 00:00:00

Enjoy this Northern Indian Chicken Curry prepared by Wolfgang Puck and made with homemade garam masala!

Simple Dal Recipe

Thu, 29 Mar 2007 00:00:00 +01002007-03-29 00:00:00

Enjoy this delectable preparation of dal from Wolfgang Puck. Dal is a stew prepared with lentils and spiced with homemade garam masala!

Roast Pork Normandy

Mon, 12 Mar 2007 00:00:00 +00002007-03-12 00:00:00

Wolfgang PuckEvery year at Easter, my mother would roast a ham for our family table. It made a glorious main course: deeply browned and glazed outside, rosy pink within, succulent, tender, with the perfect mix of salty and sweet flavors. I still think first of pork when I'm planning my own Easter meal. And it has to be a roast, which makes the most sense when you want an impressive star for your meal, but don't want to spend too much time working in the kitchen. Happy Easter!Click here for Wolfgang Puck's full introduction.

Sherry Yard's Spago Almond Macaroons

Mon, 12 Mar 2007 00:00:00 +00002007-03-12 00:00:00

Wolfgang PuckNext to Oscar and Emmy parties, probably the most sought-after reservation at Spago Beverly Hills is the Seder we hold each spring to celebrate the Jewish holiday of Passover. This meal is a real family-style affair. We completely reorganize the restaurant into big communal tables, and serve our own versions of all the customary dishes in an evening that weaves together prayers, storytelling, and song. What better way could there be to celebrate tradition than with a good meal — especially one that tells the story of the holiday?Click here for Wolfgang Puck's full introduction.

Spago's Lobster Cobb Salad

Tue, 27 Feb 2007 00:00:00 +00002007-02-27 00:00:00

Wolfgang PuckMy favorite way to enjoy organic produce when springtime comes around is in a big main-course salad. I love to go down to one of our local farmers' markets in the Los Angeles area, or to my dear friends at Chino Farm near San Diego, and get an incredible variety of crisp, fresh-tasting, beautiful organic greens. You'll certainly find them at your own area farmers' market, and even in some enterprising supermarkets in smaller cities and towns. Then celebrate springtime's freshness with one of my favorite main-course salads, a Lobster Cobb, featuring organic leaves, tomatoes, the slender French-style green beans known as haricots verts, and other colorful and satisfying ingredients. Click here for Wolfgang Puck's full introduction.