HSN_4CupFoodProcManual08_2 8/22/08 1:31 PM Page 1
I M P O R T A N T N O T I C E
PLEASE DO NOT RETURN TO STORE.
If you have any problems with this unit,
contact Consumer Relations for service
PHONE: 1-800-275-8273 or
Please read operating instructions
before using this product.
Wolfgang Puck
4 Cup Continuous Flow
Please keep original box and packing materials
in the event that service is required.
Food Processor
Use and Care
W.P. APPLIANCES, INC. Toll Free (800) 275-8273
Model BFPR0040 Printed in China REV 2.0
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.
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HSN_4CupFoodProcManual08_2 8/22/08 1:31 PM Page 3
Table of Contents
Important Safeguards
1
2
Additional Safety Precautions
About Wolfgang Puck
3
Know Your Food Processor
Before Your First Use
5
7
Overload Protection Reset Switch
Assembling Your Food Processor
Assembling Your Attachments
Using Your Food Processor
Processing Less Than 4 Cups
Processing More Than 4 Cups
7
8
9
1 1
13
14
Disassembly of
Your Food Processor
16
17
Wolfgang Puck,
Storing Your Food Processor
Helpful Hints
owner of the famous
Spago restaurants and
one of the most influential
chef-restauranteurs in
America, is credited with
reviving California’s rich
culinary heritage. His
18
Care and Cleaning
20
Appetizers, Dips, Sauces
Dressings & Spreads
21
37
47
52
cooking innovations,
a result of blending fresh
Pizzas, Dough & Crust
Desserts
California ingredients with his classical French techniques, are enjoyed
by world leaders, stars and fellow chefs alike. He established other
trend-setting restaurants like Postrio in San Francisco, Chinois on
Main in Santa Monica, Trattoria del Lupo, and his latest creation, Cut,
a gourmet steakhouse in the Beverly Wilshire Hotel. Home chefs can
also share Mr. Puck’s talents through his cookbooks and, of course,
through his appliances!
Limited Warranty
3
4
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HSN_4CupFoodProcManual08_2 8/22/08 1:31 PM Page 5
Know Your Food Processor
Configuration for Chopping
Configuration for Slicing/Shredding
Photos of Processor may be slightly different from actual unit.
Food pusher
Food pusher
Food Chute Door
Closed when processing into bowl;
Open when ejecting
Food Chute Door
Food Chute
Ejector Chute
Food Chute
Slicing Disc
Ejector Chute
Shredding Disc
Chopping Blade
Spindle
Ejector Disc
only required when ejecting
into another container
Spindle
Work Bowl
Work Bowl
Motor Housing
Motor Housing
PULSE Button
CONTINUOUS ON
Button
CONTINUOUS ON
Button
Storage Drawer
Storage Drawer
Holds Reversible Slicing
and Shredding Discs
Holds Reversible Slicing
and Shredding Discs
Non-Slip Feet
Non-Slip Feet
5
6
PULSE Button
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Before Your First Use
Assembling Your
Food Processor
Prior to using your Food Processor, wash all parts as outlined in the
section “Care and Cleaning.”
figure 1
Before you assemble the Food Processor,
ensure that the power cord is unplugged.
1
Place the Motor Base facing you on a dry,
level surface.
2
Place the Processing Bowl onto the Motor
Base, the bowl will only sit correctly on the
base when the handle is at the 3 o’clock
position, see figure 1.
Overload Protection
Reset Switch
Your 4 Cup Food Processor is equipped with an overload protection
switch. Should your food processor stop working, unplug it from the wall
outlet. Wait for the motor to cool down (about 5 minutes) and follow the
instructions below.
figure 2
3
Rotate the handle clockwise to lock, as
indicated by the graphics on the left side
of the motor base. The Bowl Handle should
be at the 6 o’clock position, see figure 2.
4
Place the Lid on the Processing Bowl
with the tab on the Lid to the right of the
handle. See figure 3. Ensure that the center
pin of the Lid is inserted into the hole on
the shaft. Turn the Lid clockwise until it
engages the interlock on the handle.
See figure 4.
1
Ensure that your Food Processor
is powered off and unplugged from the
wall outlet.
figure a
2
3
Remove the Storage Drawer from the
Motor Housing
figure 3
Locate the red RESET button located
underneath the Motor Housing (see figure
a) Press the button in completely.
Note: Your Food Processor will not operate
unless your bowl and lid are assembled properly.
4
Assemble your Food Processor according
to the instructions in the section
“Assembling Your Food Processor. Plug the
food processor into the wall outlet. Your
Food Processor is now ready to for use.
Warning: Use caution, as blades are
extremely sharp. Always handle all blades by
their central plastic section. Never grasp the
cutting blade itself.
figure 4
7
8
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HSN_4CupFoodProcManual08_2 8/22/08 1:31 PM Page 9
Assembling Your Attachments
Assembling Your Attachments
continued
Note: All attachments must be firmly attached
to the Spindle. Always adjust the attachments
until you are sure that they are correctly fitted.
8
Fit the Processing Cover to the Processing
Bowl (see figure 10), and place the Food
Pusher in the Feed Tube.
figure 5
figure 9
5
Place the Chopping Blade over the
Spindle until it snaps into place. See figure
5. The top of the Chopping Blade has a
rim. Be sure to slide with rim side up onto
Spindle. Refer to figure 6 for correct
placement of the Chopping Blade onto
the Spindle.
9
Plug the power cord into a 120V AC power
outlet.
10 Start processing using the CONTINUOUS
ON or PULSE button.
11 When processing is complete, remove the
Spindle and Blade from the Processing
Bowl before removing the processed food.
Note: If Chopping Blade is incorrectly
placed onto Spindle (see figure 7), use a flat-
tipped screwdriver or other blunt instrument
to depress the flexible side tabs in order
to release the Blade from the Spindle.
See figure 8.
figure 10
Warning! Make sure motor has stopped
completely before removing cover. If machine
does not stop within four (4) seconds from
turning power off call 800-275-8273 for assistance.
Do not use machine.
figure 6
6
Place the assembled Spindle/Chopping
Blade onto the Drive Shaft, see figure 9,
next page. Ensure that the Spindle
Always turn machine off from Power button,
NEVER use the lid as a means of turning the
machine on or off.
assembly is fully seated into the Drive
Shaft. You should not see any of the metal
stem on the bottom of the Spindle if it is
properly assembled. It may be necessary
to turn the Spindle slightly left or right.
CORRECT PLACEMENT
figure 7
7
Place ingredients into the Processing Bowl.
WRONG PLACEMENT
figure 8
9
10
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HSN_4CupFoodProcManual08_2 8/22/08 1:31 PM Page 11
Using Your Food Processor
Using Your Food Processor
continued
Your Food Processor has two speed controls, CONTINUOUS ON, or
PULSE. Please note that your Food Processor will not operate unless
the Bowl and Lid are properly assembled according to the section
“Assembling Your Food Processor”. The safety interlock must
be engaged.
Warning! Never turn the Food Processor off by removing the lid, as
a serious injury can occur from the blades and or discs. Always power
the processor off by using the control buttons and waiting for the blades
to completely stop spinning. If the blades continue to spin while the
switch is off, unplug from the wall outlet and call our customer service
department at 1-800-275-8273. Do not attempt to use the machine
any further.
CONTINUOUS ON
Press the CONTINUOUS ON button located on the left side of the
control panel. Your processor will stay on as long as this button is
engaged. To stop the motor from spinning depress the CONTINUOUS
ON button once again.
4
Foods with high moisture content will turn into a fine puree
very quickly. If this is not the result you want, use the PULSE button
in very short increments while watching the result of the
processed food.
PULSE
5
6
Should your recipe call for liquid ingredients, or small pieces of food
to be added while chopping, remove the Food Pusher and drop
them through the feed tube and then replace the cover.
For pulse chopping, depress and hold the PULSE button located on
the right hand side of the control panel. The motor will continue to spin
for as long as you hold the PULSE button down. When pulsing, always
allow enough time for the food to fall down back into the blades in
between pulses.
If processing liquid ingredients by themselves, do not exceed
more than 1 cup of thin liquids and 1 1/2 cups of thick liquids in the
continuous feed lid, or 1.5 cups of thin liquid and 2.5 cups of thick
liquid in the standard lid (optional standard lid must be
purchased separately).
The PULSE button allows you to more precisely control processing.
Never control pulsing by opening and closing the lid.
Using the Chopping Blade
7
To remove the food after you have completed processing, turn the
processor off (see warning under paragraph 3 above), remove the
Cover, remove the Blade/Spindle assembly by lifting straight up and
out of the bowl. Remove the Work Bowl by turning counter-
clockwise and lifting straight up.
The stainless Chopping Blade is used for chopping, mixing, kneading,
pureeing, and emulsfying.
1
Always use the metal Chopping Blade when chopping, pureeing,
mixing, or kneading. Place the Blade into the food processor prior
to adding food. For more uniform results, food should be cut into
pieces no larger than 1-inch . If food is not uniform, you may get
inconsistent results. For best results, process no more than 2 cups
at a time.
Using the Slicing and Shredding Discs
The Slicing and Shredding Discs can be used to process up to 4 cups
of processed food directly into the work bowl, or up to 7 cups into the
optional food hopper (sold separately), or into a tall mixing bowl
or container.
2
3
Place Cover onto Processor Bowl and lock into place. Place Food
Pusher into Cover to prevent splatter.
Processing Cheese
For precise chopping, use the PULSE button. For pureeing,
kneading, or fine chopping, use the CONTINUOUS ON button. If
necessary, use a spatula to scrape down the sides of the bowl.
Ensure that your Food Processor is powered off first.
Your 4 Cup Food Processor is able to shred soft cheese such as
Cheddar, Mozzarella, or Swiss that has been pre-chilled, not frozen.
When processing soft cheese only use the shredding disc or chopping
blade, not the slicing disc. Do not use excess force to push the cheese
through the feed tube, slow steady pressure will be sufficient, allowing
the shredding disc to shred the cheese equally.
When processing hard cheese such as Parmesan or Romano ensure
that it is at room temperature prior to processing. You can use the
slicing disc, shredding disc, or chopping blade to process hard cheese.
11
12
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HSN_4CupFoodProcManual08_2 8/22/08 1:31 PM Page 13
Processing Less Than 4 Cups
Processing More Than 4 Cups
1
Assemble Work Bowl according to instructions
in “Assembling Your Food Processor.”
For processing more than 4 cups, you will
need the ejector disc, and ensure that the
Food Chute Door in the Processing Lid is in the
open position. See figure 12.
2
3
Place the Spindle into the Work Bowl and
push down as far as it will go.
Warning! When using the Food Processor with
the Food Chute Door open, keep hands and
fingers away from the Food Ejector Chute.
NEVER reach into the opening to remove food.
Should the Ejector Chute become clogged,
turn the Processor off, wait for the blades to
stop spinning, remove the Cover, and remove
the clogged food.
Select the reversible Slicing or Shredding
disc. You will notice there are two sides to
each disc, one large, and one small. The
desired cut you are looking for should be
placed facing up onto the Spindle.
figure 11
figure 12
Warning! Blades are razor sharp; always handle discs by the white
center rim, not by the blade itself.
1
Assemble Work Bowl according to instructions
in “Assembling Your Food Processor.”
4
Place Cover onto Processor Bowl and lock into place. Ensure
that the food chute door is in the down position (closed) to prevent
your ingredients from exiting out the Ejector chute during
processing. See figure 11.
2
3
Place the Spindle into the Work Bowl and
push down as far as it will go.
Place the Ejector Disc on to the Spindle
BEFORE adding the cutting disc of your
choice. The Ejector Disk will allow the food
to bypass the work bowl and eject into the
optional hopper, or container of your
choice. The top side of the Ejector Disc is
identified by the side with the sweeping
ridge as shown in figure 13.
5
6
Load Food Chute before turning Processor on. It is best to ensure
that the side of food facing the blade is flat to ensure consistency.
Always cut and load food flat-side down into the Food Chute. Insert
the Food Pusher into the Food Chute and apply slight pressure while
holding the PULSE button down to process the food. (See “Helpful
Hints” for more processing tips.) When the Food Chute is empty,
release the PULSE button. It’s normal for a small piece of
unprocessed food to be left between the Slicing/Shredding Discs
and Bowl Lid.
figure 13
4
Select the reversible Slicing or Shredding
Disc. You will notice there are two sides to
each disc, one large, and one small. The
desired cut you are looking for should be
placed facing up onto the Spindle.
7
Remove the Lid, and then remove the Disc before removing the
Work Bowl. Remove the Work Bowl by turning counter-clockwise
to the 3 o’clock position and lifting straight up.
Warning! Blades are razor sharp; always handle discs by the white
center rim, not by the blade itself.
13
14
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HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 15
Processing More than 4 Cups
Disassembly of Your
Food Processor.
continued
Warning! Blades are razor sharp; always handle discs by the white
center rim, not by the blade itself.
figure 14
Warning! Always wait for the Chopping Blade
to stop moving completely before removing
the Cover.
5
Place Cover onto Processor Bowl and lock into place. Ensure that
the Food Chute door is in the up position to allow your ingredients
to exit out of the Ejector Chute during processing. See figure 12.
1
Remove the Processing Bowl Cover by
turning counter-clockwise and lifting
straight up.
6
Always cut and load food flat-side down into the Food Chute. Insert
the Food Pusher into the Food Chute and apply slight pressure while
holding the PULSE button down to process the food. (See “Helpful
Hints” for more processing.) When the Food Chute is empty, release
the PULSE button. It’s normal for a small piece of unprocessed food
to be left between the Slicing/Shredding Discs and Bowl Lid.
2
If using the Chopping Blade, remove the
Spindle with Chopping Blade attached.
Depress the two flexible tabs located just
above the Chopping Blade and press in
while pushing the Chopping Blade up.
See figure 15.
Only grasp under lip
7
Remove the Lid, and then remove the disc before removing the
work bowl. Remove the work bowl by turning counter-clockwise and
lifting straight up.
figure 15
3
If using one of the Processing Discs, remove
first by grasping the center plastic section
of the Disc. See figure 16. Lift straight up to
remove, then remove center shaft.
Warning! Blades are razor sharp; always handle discs by the white
center rim, not by the blade itself (See figure 14).
4
To remove the Work Bowl, grasp the handle
and turn counter-clockwise to the 3 o’clock
position and lift straight up.
Depress flexible tabs
figure 16
Only grasp by center
plastic section
15
16
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HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 17
Storing Your Food Processor
Helpful Hints
The Wolfgang Puck Food Processor was designed so that all
attachments can be stored within the unit itself and inside the
Storage Drawer. See figure 17. For added convenience the unused cord
length can easily be pushed into the base of the processor for storage.
See figure 18.
•
•
For consistent results, you should try to process pieces of food that
are approximately equal in size. When you break, cut or tear food
into uniform pieces before you begin processing, the finished results
will be more uniform. More consistent processing results are also
achieved if the container is not overloaded.
Before processing, cut meat into cubes approximately 1” square. It is
best to process very cold meat (not frozen). Always use the PULSE
button in 2 second increments.
figure 17
figure 18
•
•
When processing vegetables such as onions, peel and quarter or cut
large vegetables into eighths.
When processing herbs or garlic cloves, best results are achieved
when using the PULSE button in short increments. Herbs must be
dry prior to processing.
•
•
The quantities that can be processed within the Processing Bowl will
vary with the density of the mixture.
When various recipes require dry ingredients such as flour, add
them directly into the Processing Bowl before processing. There is
no need to sift ingredients when using your food processor. Liquid
ingredients may be added while the processor is operating by
pouring through the Feed Tube in the processor cover.
•
•
When processing sauces or semi-liquid ingredients, stop the food
processor and scrape down the container sides with a spatula.
When slicing, shredding and grating, cut all ingredients to a size that
fits comfortably into the Feed Tube. Pack the Feed Tube and, while
holding food steady and upright with the Food Pusher, press down
evenly until all ingredients are sliced or shredded. Do not use
excessive force as you will get inconsistent results and you may
damage the food processor.
•
•
Follow the dough recipes exactly to create the best consistency
and results.
When shredding soft cheese, ensure that it is fully chilled but not
frozen. This will prevent cheese from getting clogged between the
Shredding Disc and Ejector Disc.
Warning! Never use fingers to push food down the Feed Tube. Always
use the Food Pusher.
17
18
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HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 19
Helpful Hints
Care and Cleaning
continued
•
•
For best results when slicing, the Feed Tube should always be
packed firmly to allow each piece of food to support the others.
There will always be a small portion of food left unprocessed
between the Food Pusher and the Blade. When using the Slicing
Disc, excessive force will cause food to be sliced unevenly. Only
slight pressure is needed from the food pusher when using
this attachment.
Ensure that your Food Processor is unplugged from the electrical outlet
before cleaning.
Wipe the Base and Cord with a warm soapy cloth and wipe clean with
a damp cloth. Dry thoroughly. Do not use any abrasive cleaners or
scouring pads on the housing as this will damage the finish. Wash the
Processing Bowl, Cover and all attachments (except Motor Base) in
warm water using a mild detergent (or see dishwasher instructions
below). Dry each part thoroughly before use.
For best results when shredding and grating remember that
softer foods such as cheese (cheddar, mozzarella or swiss) should
be well chilled (not frozen) before processing. Harder foods such as
Parmesan or Romano cheese should be at room temperature before
processing. Never attempt to shred or grate cheese that cannot be
pierced with a fork or a knife tip.
Warning! Care must be taken when handling the metal blades as these
items are extremely sharp.
Dishwasher Use
All plastic components deteriorate through the prolonged use of a
dishwasher for cleaning. However all parts of your Food Processor are
tolerant to dishwasher use, (excluding the processor body). If using the
dishwasher place parts only on the top rack.
figure 20
figure 19
• The most important factor for successful slicing and shredding is the
way in which the food is packed into the Feed Tube. To prepare shorter
slices, pack the food items vertically in the feed tube, see figure 19. To
prepare longer slices, pack food items horizontally in the Feed Tube,
see figure 20.
19
20
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HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 21
Almond Pesto
Makes 1/2 cup
INGREDIENTS
1 cup loosely packed parsley, washed, stems removed
1 cup firmly packed basil leaves
2 tablespoons chopped blanched garlic
1 tablespoon almonds, finely ground
3/4 cup olive oil
1 teaspoon salt
1 teaspoon freshly ground white pepper
2 teaspoons lemon juice
METHOD
1
In the Food Processor fitted with the Chopping blade, combine
the parsley, basil, garlic, almonds and a little of the oil until
combined well.
2
With the motor still running, slowly pour the remaining oil through
the opening, and process until smooth. Season with salt, pepper and
lemon juice. Correct seasonings to taste.
Appetizers,
Dips, Sauces, Dressings
& Spreads
Recipe Courtesy Wolfgang Puck
21
22
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HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 23
Asian Vinaigrette
Black and Green Tapenade
with Goat Cheese Crostini
This simple dressing gives a light yet rich Asian flavor to salad
greens. You'll find rice wine vinegar and toasted sesame oil in the
Asian foods section of well-stocked markets.
Crostini are thin versions of the classic Italian Bruschetta. Tapenade is
the great olive spread of Provence. It’s a perfect combination.
Makes 1/2 cup
Makes 1 heaping cup
INGREDIENTS
INGREDIENTS
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons peanut oil
1 tablespoon toasted Asian sesame oil
Juice of 1/2 lemon
For the Tapenade
1 cup Niçoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup oven-dried tomatoes (see recipe p. 24), drained
1 tablespoon capers
Salt
1 clove garlic
1 anchovy fillet
Freshly ground black pepper
1/2 tablespoon fresh basil leaves, chopped
1/2 tablespoon fresh thyme leaves, chopped
1/2 tablespoon fresh flat-leaf parsley leaves, chopped
1/4 tablespoon fresh oregano leaves, chopped
1/4 cup extra-virgin olive oil
METHOD
1
In the Food Processor fitted with the Chopping blade combine the
vinegar, soy sauce, peanut oil, sesame oil, and lemon juice.
2
Season to taste with salt and pepper.
For the Crostini
1 loaf crusty French bread, cut into slices on a bias
Goat cheese
Recipe Courtesy Wolfgang Puck
METHOD
1
In the Food Processor fitted with the Chopping blade, combine all
the ingredients for the Tapenade except the olive oil. Using the
PULSE button, process until coarsely chopped and well blended.
Continue to process, slowly adding the olive oil. Refrigerate in a
covered container. Use as needed for up to 1 month.
2
3
Preheat oven to 400 degrees F.
Place bread slices on a cookie sheet and bake for 5 minutes, or until
lightly toasted.
4
Spread crostini toast with a thin layer of goat cheese, and then add
tapenade. Serve immediately.
Recipe Courtesy Wolfgang Puck
23
24
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HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 25
Oven-Dried Tomatoes
Caesar Vinaigrette
Makes 1 1/4 cups
Using a whole egg rather than just egg yolks results in a lighter
Caesar dressing that comes together more easily.
INGREDIENTS
Makes about 2 cups
About 12 medium Roma tomatoes (2 pounds)
3/4 cup extra virgin olive oil, plus additional
1 teaspoon fresh thyme leaves, minced
6 cloves garlic, crushed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
INGREDIENTS
1 egg
3 tablespoons fresh lemon juice
1 tablespoon garlic, minced
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed
Scant cup peanut oil
METHOD
1
Preheat the oven to 250 degrees F.
1/3 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan
Kosher salt
2
In a pot of boiling water, blanch tomatoes for about 15 seconds.
Drain and refresh in ice water. Drain water, peel, core and cut
tomatoes into quarters and remove seeds.
Freshly ground black pepper
3
Line a baking tray with parchment paper. Place tomatoes quarters
on the tray, cut side down. Drizzle with 1/4 cup of olive oil. Sprinkle
with thyme and garlic. In a small bowl, combine salt, pepper and
sugar and sprinkle evenly over the tomatoes.
METHOD
1
In the food processor fitted with the Chopping blade, combine the
egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes,
mustard, and anchovies. Slowly pour in the oils to emulsify. Stir in the
cheese and season with salt and pepper.
4
Bake tomatoes until they begin to shrivel, about 1 hour. When
tomatoes are cool enough to handle, transfer to a container and
pour remaining 1/2 cup of olive oil over them. Cover, refrigerate
and use as needed.
2
Refrigerate in a covered container. When ready to use, whisk or
shake the container.
Recipe Courtesy Wolfgang Puck
Recipe Courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
25
26
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HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 27
Chili and Garlic Oil
Cilantro-Mint Vinaigrette
Makes about 2 cups
Used in Panko-Crusted Scallops recipe see page 41.
Makes 4 servings
INGREDIENTS
INGREDIENTS
1 whole head garlic, cloves separated and peeled
2 cups extra-virgin olive oil
1 tablespoon red pepper flakes
1 egg yolk
Juice of 2 limes
1 1/2 tablespoons soy sauce
1 medium clove garlic, chopped
1 cup rice vinegar
1/2 teaspoon Chinese chile sauce (optional)
1/2 cup (1 bunch) cilantro leaves, coarsely chopped
6 sprigs mint leaves
1/2 teaspoon kosher salt
Pinch of black pepper
1 1/2 tablespoons packed brown sugar
1 1/2 cups peanut oil
METHOD
1
In a small saucepan, combine garlic cloves and olive oil. Bring to a
boil over high heat, then reduce the heat to maintain a bare simmer
and cook until the garlic turns golden brown, about 10 to 15 minutes.
Do not let the garlic get too brown or the oil will have a bitter taste.
2
Remove from heat and cool to room temperature. Add red
pepper flakes and let sit to infuse for at least 2 hours to seal flavors.
Strain the oil into a clean glass container, cover, and refrigerate
for up to 2 weeks.
2 teaspoons sesame oil
Recipe Courtesy Wolfgang Puck
METHOD
1
Assemble all ingredients.
2
Put the egg yolk, lime juice, soy sauce, garlic, rice vinegar, Chinese
chile sauce (if using), cilantro leaves, mint leaves, salt, pepper, and
brown sugar in the large bowl of your food processor fitted with the
Chopping Blade. Process for about 20 seconds or until the mixture
is smooth.
3
With the machine running, drizzle in the oils and process until the
mixture is thick. Refrigerate until ready to use.
Recipe Courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
27
28
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HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 29
Fresh Homemade
Peanut Butter
Gazpacho with
Avocado Garnish
Makes about 1 cup
Serves 6 - 8
INGREDIENTS
INGREDIENTS
1 cup roasted peanuts
For the Gazpacho
1/4 teaspoon kosher salt
1 tablespoon light corn syrup or honey
3 tablespoons peanut oil
1 tablespoon water
2 pounds sun-ripened tomatoes, cored and chopped
2 celery stalks, chopped
1 small red bell pepper, cored, seeded, and chopped
1 large English cucumber, peeled, halved lengthwise,
seeded, and chopped
1 1/2 cups good-quality canned tomato juice or V-8
1/2 cup vegetable broth or water
1/2 cup extra-virgin olive oil
METHOD
1
Combine all ingredients into Processor Bowl fitted with the
Chopping Blade. Process for 20-30 seconds. Mix a little longer if
a smoother texture is desired.
1/4 cup sherry vinegar
1/2 cup packed fresh flat-leaf parsley leaves
1 to 2 tablespoons sugar (or to taste)
2 tablespoons tomato paste
Tip: Use the same amounts but vary the ingredients to suit your
tastes. Cashews and almonds are wonderful too.
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne
2 to 3 teaspoons kosher salt (or to taste)
1/2 teaspoon freshly ground black pepper
Recipe Courtesy Marian Getz
For the Avocado Garnish
1 large, ripe but firm Hass avocado, peeled, pitted,
and cut into 1/4-inch dice
1/4 small red onion, peeled and cut into 1/4-inch dice
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
For serving (optional)
6 to 8 beefsteak tomatoes
8 sprigs flat-leaf parsley
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HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 31
Gazpacho with
Avocado Garnish
Homemade Potato Chips
continued
Makes 12 - 16 servings
INGREDIENTS
METHOD
4 pounds baking potatoes or Yukon Gold potatoes, scrubbed clean
Peanut oil for deep frying
Kosher salt
1
In a large, nonreactive bowl, stir together the tomatoes, celery stalks,
red bell pepper, cucumber, tomato juice, vegetable broth or water,
olive oil, sherry vinegar, parsley leaves, 1 tablespoon sugar, tomato
paste, paprika, cayenne, 2 teaspoons salt, and black pepper. Cover
with plastic wrap and refrigerate for 2 hours.
Seasoning possibilities
Salt mixed with cayenne
Freshly grated Parmesan
Salt mixed with chopped fresh thyme or rosemary
Thinly sliced or slivered truffles
2
In batches, transfer the chilled gazpacho mixture to your Food
Processor fitted with the Chopping blade and use the PULSE button
until the soup is coarsely puréed. Transfer the batches, as ready, to
another nonreactive bowl. Stir the mixture to blend the batches.
Taste and add salt and pepper or sugar, if necessary, to highlight the
sweetness of the tomatoes. Cover with plastic wrap and refrigerate
until well chilled, several hours more.
METHOD
1
If the potatoes have thick, gnarly skins, as older potatoes do, peel
them. Otherwise, just scrub. Using the thinnest slicing blade in your
Food Processor slice the potatoes crosswise into very thin slices. Use
the white continuous feed disk and open the small trap to allow
potatoes to continuously feed through processor into a large mixing
bowl filled half way with cold water. Do not use excess force with the
food pusher as this will result in uneven slices. Leave them to soak
for about 10 minutes, then drain and very carefully pat the slices
completely dry with separate layers of paper towels.
3
Prepare the avocado garnish: In a small bowl, gently stir together
the avocado, red onion, and lime juice. Season to taste with salt and
pepper. Cover with plastic wrap and refrigerate.
4
If serving in hollowed out beefsteak tomatoes, slice the tops off the
beefsteak tomatoes. With a teaspoon or tablespoon, scoop out the
seeds and the cores, taking care not to break through the tomatoes'
bottoms or outer walls. Place the hollowed-out tomatoes upside
down on a platter to drain and refrigerate them until ready to serve.
2
3
Put several inches of oil in an automatic deep fryer or a deep, heavy
pan or skillet. Set the deep fryer or bring the oil in the pan to 350°F.
5
At serving time, place a beefsteak tomato bowl on each of eight
serving plates. Ladle the gazpacho into each tomato (or into bowls),
top with a generous tablespoonful of the avocado mixture, and
garnish with a parsley sprig. Serve immediately.
In batches, deep-fry the potato slices, turning them with a wire
strainer if necessary to cook them evenly until they turn light golden
brown, 2 to 3 minutes. Lift out the basket or scoop out the potatoes
with a deep-fry skimmer and spread them onto paper towels to
drain. Sprinkle right away with salt and your choice of seasonings.
Bring the oil back up to 350°F before adding the next batch.
Arrange the chips attractively in one or more napkin-lined baskets
and serve.
Recipe Courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
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HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 33
Potato Latkes
Hot Chinese Mustard Sauce
Makes 12 servings
Chinese mustard is fiery hot, so I moderate its power by creating
a simple sauce which can be used in all sorts of ways. My favorite
is with spring rolls.
The ever-popular potato pancakes of the Jewish kitchen make a
wonderful appetizer, side dish, or even a vegetarian main course.
Makes 1 1/2 cups
INGREDIENTS
INGREDIENTS
8 medium baking potatoes, peeled and trimmed
to fit processor Feed Tube
1 medium onion, peeled and cut into quarters
Lemon juice
2 tablespoons Chinese dry mustard
(or Colman’s English Mustard Powder)
2 teaspoons water
1 cup all-purpose flour
1 cup milk
1 egg
2 tablespoons rice wine vinegar
1/4 cup pickled ginger liquid
Juice of 1 lemon
1 tablespoon baking powder
2 tablespoons unsalted butter, melted
Peanut oil
Pinch of turmeric
1 tablespoon sugar
1 tablespoon chili oil
Freshly grated nutmeg
Salt and pepper to taste
Watercress, for garnish
1 tablespoon Asian sesame oil
1 cup peanut oil
METHOD
Caviar, for garnish (optional)
Applesauce, for garnish (optional)
Crème fraiche or sour cream, for garnish
1
In the food processor with the Chopping Blade attached, combine all
the ingredients except the peanut oil. Pulse until well blended.
2
Turn Processor on and add the peanut oil until emulsified. Set aside
until needed. This can be prepared up to 1 week ahead.
METHOD
1
With the Shredding Blade large side up in your food processor,
shred the potatoes and onions by adding the white disk blade and
opening the small slide to allow continuous feed of vegetables into
a large mixing bowl. Toss them with a squeeze of lemon juice. A
handful at a time, squeeze out as much liquid as possible from
the shreds.
Recipe Courtesy Wolfgang Puck
2
3
In another mixing bowl, stir together the flour, milk, egg, baking
powder, and nutmeg. Stir this batter into the potatoes and then stir
in the melted butter.
Heat a large, heavy skillet over medium-high heat. Add an even film
of peanut oil about 1/4 inch deep and, when it is hot, form pancakes
about 1 heaping tablespoonful large, spreading out and smoothing
the top surface with the back of the spoon. When the undersides are
golden brown, about 3 minutes, use a metal spatula to flip the
pancakes over and cook until their other sides are browned.
4
Serve the pancakes as a side dish or appetizer, garnished with
watercress. If serving as an appetizer, also accompany the pancakes
with your choice of caviar or applesauce, along with some crème
fraiche or sour cream.
Recipe Courtesy Wolfgang Puck
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HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 35
Mayonnaise
Wolfgang Puck Pesto
Makes about 1 1/2 cups
Makes 1/4 cup
INGREDIENTS
INGREDIENTS
2 tablespoons white wine vinegar or Champagne vinegar
1 large egg
1 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
1 cup olive oil
12 medium fresh basil leaves, washed, dried, and coarsely chopped
3 medium cloves garlic, coarsely chopped
2 tablespoons pine nuts, lightly toasted
Pinch of salt
3 tablespoons extra-virgin oil
METHOD
METHOD
1
Place the vinegar, egg, mustard, salt and pepper in the bowl of the
food processor fitted with the Chopping Blade.
1
In your food processor fitted with the Chopping Blade process the
basil, garlic, nuts, and salt until thoroughly processed
2
Begin processing the mixture and slowly drizzle in the oil. Continue
to run the machine until all of the oil has been added. You will have
beautiful mayonnaise in seconds. Transfer to a bowl or jar, cover
tightly, and refrigerate until ready to use.
2
With the Processor running slowly add the oil through the feed tube
until it reaches a smooth paste. Season with the kosher salt.
Recipe Courtesy Wolfgang Puck
Recipe Courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
35
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HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 37
Basic Pasta Dough
Makes 8 ounces, serves 2-4
INGREDIENTS
1 cup flour
1 teaspoon extra-virgin olive oil
3 large egg yolks
1/2 teaspoon salt
1 tablespoon water (more as needed)
Semolina or all-purpose flour for dusting
METHOD
1
In the Food Processor fitted with the Chopping Blade, combine the
flour, egg yolks, salt, olive oil, and water. Process until the dough
begins to hold together, then stop the Processor and pinch the
dough to test it. If it is too dry, add up to one more tablespoon of
water and process until it forms a moist ball. Turn out onto a lightly
floured smooth work surface and knead by hand until a smooth
ball is formed. Loosely wrap in plastic wrap and let rest at room
temperature for 20 minutes to 1 hour.
2
3
Cut the dough into 2 equal pieces. Keep one piece covered in plastic
while you roll out the other piece by hand with a rolling pin or
through the rollers of a pasta machine, stretching the dough to the
desired thickness.
Pizzas, Dough
& Crust
If using a pasta machine, set the rollers at the widest opening.
Flatten the first piece of dough into a thick strip no wider than the
machine, to enable it to pass through the rollers. If necessary, dust
the pasta very lightly with flour. Run the pasta through the machine.
Fold in thirds, crosswise, and run through the machine again. Repeat
this procedure two more times, until the dough is smooth and
somewhat elastic. Set the machine to the next smaller opening and
run the dough through the rollers. Continue rolling and stretching
the dough, using the smaller opening each time, until the next to the
last or the last opening is reached, dusting lightly with flour only as
necessary. (The strip of dough will be long. If you don’t have enough
space on your worktable, halfway through the rolling process cut the
strip of dough in half and continue to work with each piece
separately, keeping the unused dough covered.)
4
5
Adjust the cutting mechanism to the desired width, cut the noodles,
and allow them to dry before cooking. A convenient way to dry
pasta is to arrange the cut pasta on a pastry tray sprinkled with flour,
preferably semolina flour. As one layer is completed, sprinkle flour
over the noodles, place a piece of parchment paper over them, and
continue layering with noodles and flour. Dry for at least 15 - 20
minutes.
Repeat with the remaining piece of dough.
Recipe Courtesy Wolfgang Puck
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HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 39
Basic Pizza Dough
Brunch Pizza with Scrambled
Eggs and Smoked Salmon
Makes dough for 1 small pizza
INGREDIENTS
Makes 2 servings
1 package active dry or fresh yeast
1 teaspoon honey
1/2 cup warm water, 105 to 115 degrees F
1 1/2 cups unbleached, all-purpose flour
1/2 teaspoon kosher salt
INGREDIENTS
6 ounces Pizza Dough (see page 38)
Chili and Garlic Oil (see page 26)
4 large eggs
1/4 cup milk
1 tablespoon extra-virgin olive oil, plus additional for brushing
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
METHOD
1
In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
2
In your Food Processor fitted with the Chopping Blade, combine the
flour and the salt. Add the oil, the yeast mixture, and the remaining
1/4 cup of water and process until the mixture forms a ball.
METHOD
1
Place a pizza stone on the middle rack of the oven and preheat oven
to 500 degrees F.
3
4
Turn the dough out onto a clean work surface and knead by hand
2 or 3 minutes longer. The dough should be smooth and firm.
Cover the dough with a clean, damp towel and let it rise in a cool
spot for about 2 hours. (When ready, the dough will stretch as it
is lightly pulled).
2
On a lightly floured surface, stretch or roll out the dough to an
8-inch round. Place the dough on a pizza peel that has been dusted
with flour or semolina (you can also place on a cookie sheet). Lightly
brush the surface of the dough with chili oil. Place dough on the
pizza stone and bake until the bottom begins to turn golden brown,
but the pizza is not cooked through, about 6 to 8 minutes. Remove
from the oven and set aside.
Work ball by pulling down the sides and tucking under the bottom
of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured
surface, roll the ball under the palm of your hand until the top of the
dough is smooth and firm, about 1 minute. Cover the dough with a
damp towel and let rest 1 hour. At this point, the ball can be wrapped
in plastic and refrigerated for up to 2 days.
3
In a medium bowl, whisk together the eggs, milk, salt, and pepper.
Place a nonstick 10-inch skillet over medium-high heat. When the
pan is hot, add the olive oil and butter and cook until the butter is
melted. Add the egg mixture and cook, stirring constantly, until the
eggs are slightly set, but still fairly undercooked, about 4 minutes.
The eggs will cook further in the oven so it is important not to
overcook them. Remove from the heat and remove from the pan to
stop the cooking.
• Pizza dough can be rolled out, covered airtight with plastic and foil,
frozen, then transferred directly form the freezer to hot oven.
• You can make pizza dough ahead and let it rise in a covered bowl in
the refrigerator. Just punch it down and knead it a few times when
you’re ready to roll it out.
4
5
Spread the eggs on the pizza dough, leaving a 1/2-inch border
around the edges. Scatter the mozzarella and Fontina cheeses
evenly over the eggs. Return to the oven and cook just until the
cheese melts and is bubbly, about 5 minutes.
• If you don’t have a pizza wheel for cutting the pizzas, use kitchen
scissors or a serrated knife.
Remove the pizza from the oven and transfer to a firm surface.
Arrange the smoked salmon slices over the surface of the pizza,
covering completely. Garnish with the chopped chives and
salmon eggs.
Recipe Courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
Recipe Courtesy Wolfgang Puck Pizza, Pasta, and More! Random
House; 1st edition (November 7, 2000)
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HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 41
Calzone with Artichokes Hearts
& Porcini Mushrooms
Panko-Crusted Scallops with
Cilantro-Mint Vinaigrette
Makes 1 calzone, 1-2 servings
Makes 4 servings
INGREDIENTS
INGREDIENTS
Pizza Dough (see page 38)
Cilantro-Mint Vinaigrette (see page 27)
2 tablespoons extra-virgin olive oil
For the scallops
2 large artichoke hearts, very thinly sliced
1 1/2 cups fresh porcini, sliced if large
Salt and freshly ground pepper
2 tablespoons Chile and Garlic Oil (see page 26)
1 cup Italian Fontina cheese, grated
2 cups mozzarella, grated
2 tablespoons garlic, chopped and blanched
3 teaspoons fresh thyme, chopped, plus 4 sprigs for garnish
2 tablespoons unsalted butter, melted
2 tablespoons freshly grated Parmesan
1 pound fresh sea scallops, cut in half lengthwise if very large
Kosher salt and freshly ground white pepper
2 large eggs, beaten
1/4 cup milk
1/2 cup all-purpose flour
1 cup panko
Peanut oil or vegetable oil for deep-frying
Bottled Hoisin sauce for serving
METHOD
1
In an automatic deep fryer or a deep, heavy frying pan, preheat
several inches of oil to a temperature of 350°F. (If you don't have
an automatic deep fryer, check the temperature by clipping a
deepfrying thermometer to the side of the pan.) Meanwhile, pat the
scallops dry with paper towels and season them with a little salt and
pepper. In a bowl beat together the eggs and milk. Place the
scallops on one plate, the flour on another plate, and the panko
on a third plate.
METHOD
1
Preheat the oven and pizza stone to 500 degrees F for 30 minutes.
2
Place a large sauté pan over high heat. Add the olive oil and
when it is hot, sauté the artichoke hearts and mushrooms. Season
to taste with salt and pepper. Pour off any excess oil and let the
vegetables cool.
3
Roll or stretch the dough into a 9-inch circle. Place the dough circle
on a lightly floured wooden peel. Brush the circle to within 1-inch of
the edge with chili oil. Put both cheeses on half of the dough, still
leaving the 1-inch border. Top with the artichokes and mushrooms,
the garlic and the thyme.
2
3
Dredge a scallop in the flour, turning it to coat all sides and then
flaking off excess flour. Dip it in the beaten egg, letting the excess
egg drip back into the bowl. Dip the scallop into the panko, pressing
lightly to help the crumbs adhere on all sides. Gently shake off any
excess crumbs. Place the scallop back on its plate and repeat with
the remaining scallops.
4
5
Moisten the edges of the circle with water. Fold the un-topped half
of the dough, trapping as much air inside as possible, over the filling
and press the edges together firmly to seal. With the backside of a
fork, press the edges of the dough to crimp them.
When all the scallops are coated and the oil has reached 350°F,
place about 6 scallops in the oil and fry until golden brown, about
2 minutes; flip them over if necessary. Lift them out with the fryer's
strainer basket, or remove with a wire skimmer if using a frying pan,
and let the excess oil drain off; then transfer to paper towels and
immediately sprinkle lightly with salt. Repeat with the remaining
scallops. Serve hot, with the vinaigrette or Hoisin sauce.
Slide the calzone onto the pizza stone and bake about 12 minutes, or
until the crust is golden brown. Brush the calzone with melted butter
and sprinkle with Parmesan.
Recipe Courtesy Wolfgang Puck
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
41
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Four Cheese Pizza
Pizza with Caramelized Onions
and Crispy Bacon
When my son Cameron was younger, this was the only pizza he
would eat. He told me just what he wanted on his pizza, and he’s
eaten it the same way ever since.
Serves 2 main course or 4 appetizer servings
INGREDIENTS
Makes one 10-inch pizzas; Serves 1 -2.
1 teaspoon olive oil
INGREDIENTS
3 slices bacon (about 2 ounces), cut into 1/2-inch pieces
1 small onion, peeled, thinly sliced
2 tablespoons Mascarpone cheese
1/4 cup Farmer's cheese
1 recipe Pizza Dough (see page 38)
2 tablespoons prepared Pesto (see page 35)
2 tablespoons Oven-Dried Tomatoes, cut into thin slices (see page 24)
1 cup mozzarella cheese, grated
3/4 cup Fontina cheese, grated
2 Roma tomatoes, ends trimmed and cut into 12 slices
2 ounces goat cheese, crumbled
1 teaspoon fresh oregano leaves, chopped
1 teaspoon fresh thyme leaves, chopped
2 tablespoons freshly grated Parmesan cheese
6 to 8 large fresh basil leaves, cut into chiffonade
Freshly grated nutmeg
Freshly ground black pepper
6 ounces Pizza Dough (see page 38)
1/2 cup mozzarella, grated
2 tablespoons Parmesan, grated
2 tablespoons fresh thyme leaves
METHOD
1
Place a pizza stone on the middle rack of the oven and preheat the
oven to 500 degrees F.
METHOD
1
Place a pizza stone on the middle rack of the oven and preheat the
oven to 500°F.
2
In a medium size sauté pan, add olive oil and heat over medium heat.
When the oil is hot, add the bacon and cook until the bacon is very
crispy and all of the fat is rendered. Remove the bacon with a slotted
spoon and drain on a paper towel-lined plate. Remove all but 2
tablespoons of the bacon fat from the pan and discard. Place the
pan over high heat. Add the onions to the hot bacon fat and cook
until the onions are well browned, about 8 to 10 minutes, stirring
often. Remove to a paper towel lined plate and reserve.
2
On a lightly floured surface, stretch or roll out the dough. Transfer
dough to wooden pizza paddle or lightly-floured cookie sheet. Brush
lightly with Pesto and scatter the Oven-Dried Tomatoes evenly
around the inner circle of the pizza.
3
Sprinkle with the mozzarella and Fontina cheeses, arrange the slices
of the Roma tomatoes, and then sprinkle with the goat cheese,
oregano, thyme, and finally the Parmesan cheese. Slide pizza off
paddle or cookie sheet onto hot pizza stone. Bake until the pizza
crust is nicely browned, 10 to 12 minutes.
3
In a small bowl, combine the Mascarpone and Farmer's cheeses.
Season with nutmeg and black pepper. Reserve.
4
On a lightly floured surface, stretch or roll the dough as thinly as
possible into a 14 to 15-inch circle. Evenly spread the Mascarpone
mixture over the dough. Sprinkle with the mozzarella and Parmesan
cheeses, bacon, thyme, and sautéed onion. Bake until the pizza crust
is nicely browned, about 8 to 10 minutes.
PREPARATION
When the pizza is removed from the oven, transfer to a cutting
board and garnish with the chiffonade of basil leaves, cut into slices,
and serve immediately.
5
Remove pizza from the oven, transfer to a cutting board, cut into
slices and serve immediately.
Recipe courtesy Wolfgang Puck Pizza, Pasta, and More! Random
House; 1st edition (November 7, 2000)
Recipe Courtesy Wolfgang Puck
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HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 45
Ricotta Pancakes
Savory Crepes
Makes approximately 12 four-inch pancakes
Serves 4-6
INGREDIENTS
INGREDIENTS
2 cups ricotta cheese
4 large eggs
3/4 cup all-purpose flour
1/4 teaspoon salt
4 tablespoons unsalted butter, melted
2 tablespoons sugar
1 teaspoon sugar
3 large eggs
1/2 cups all-purpose flour
1 teaspoon salt
3 tablespoons unsalted butter, melted
1 1/2 cups milk
1 teaspoon baking powder
METHOD
METHOD
1
Put the flour, salt, and sugar in the bowl of the food processor fitted
with the Processing blade and turn the processor on. With the
machine running, add the eggs, 2 tablespoons of the melted butter,
and the milk through the feed tube. Process for 1 minute. Transfer to
a bowl, cover with plastic, and allow to sit at room temperature for
1 hour, or refrigerate overnight.
1
Preheat griddle or large fry pan on medium heat.
2
Fit food processor with the Processing blade. Add ricotta, eggs,
butter and sugar to food processing bowl. Process for 1 minute.
3
4
5
Add flour, salt, and baking powder. Pulse several times; all you want
to do is to incorporate ingredients. Don’t over mix.
2
Heat an 8-inch crêpe or omelet pan over medium-high heat until it
feels hot when you hold your hand above it. Brush lightly with some
of the remaining melted butter. Ladle in about 3 tablespoons of
batter and tilt or swirl the pan to spread the batter evenly. Cook until
the crêpe's surface is covered with bubbles and the edges can be
easily lifted away from the pan, so that you can see if the underside
is golden. When the underside is golden, after about 2 minutes, flip
the crepe, using a thin spatula or, very carefully, your fingertips.
Cook the other side for 30 seconds and transfer to a plate. Repeat
with the remaining batter, stacking the crêpes as you go along.
The recipe yields about fifteen 6-inch crêpes or ten to twelve
8-inch crêpes.
Dab griddle with butter or non-stick spray. Pour approximately 3
tablespoons of batter on griddle and spread it out to form pancake.
Cook for 2-3 minutes, lift pancakes to make sure they are brown
then flip. These pancakes do not emit little bubbles like traditional
pancakes so you need to check for color. These are so light and
delicious yet satisfying. Serve with fresh fruit and dust with
powdered sugar.
Recipe Courtesy Debra Murray, Wolfgang Puck HSN Host
3
If you aren't using the crêpes right away, stack them between
pieces of parchment or wax paper, wrap them in foil, and refrigerate
or freeze.
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HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 47
Fresh Peach Melba with
Raspberry Sauce
Makes 6 servings
INGREDIENTS
For the poached peaches
3 large ripe, firm, freestone peaches
2 cups water
2 cups sugar
1/4 cup lemon juice
Grated zest of 1 lemon
For the Raspberry sauce
1 pound raspberries
1/2 cup sugar
2 tablespoons lemon juice
METHOD
1
Bring a saucepan of water to a boil and boil peaches for about
20 seconds. Transfer to a bowl of ice water to cool. Drain and peel
away skin.
2
In another saucepan, make a simple syrup. Stir together the 2 cups
water, the sugar, and the lemon juice and zest. Over medium-high
heat, bring the mixture to a boil, then reduce the heat to low. Add
the peach halves to this syrup and continue simmering until tender,
5 to 7 minutes. Remove from the heat and let the peaches cool in
the syrup. Transfer the fruit and syrup to a nonreactive bowl, cover
with plastic wrap, and refrigerate until serving time.
Desserts
3
Make the Raspberry sauce: Put the berries, sugar, and lemon juice in
the food processor fitted with the Processing blade and process
until puréed. Place a fine-mesh strainer over a nonreactive bowl and,
with a rubber spatula, pass the puree through the strainer to remove
the seeds. Cover with plastic wrap and refrigerate.
4
5
Before serving, toast the sliced almonds in a small, dry skillet over
low heat, stirring almost continuously, until they turn light golden,
about 3 minutes. Transfer immediately to a bowl to cool.
To serve, scoop the ice cream into six attractive, chilled
serving bowls. Remove the peach halves from their syrup and place
them cut side down on top of the ice cream. Drizzle each serving
generously with the raspberry sauce, garnish with whipped cream
and toasted almonds, and serve immediately.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
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Instant Blackberry Ice Cream
Recipe Notes
Makes about 2 1/2 cups
INGREDIENTS
8 ounces frozen blackberries
1 cup heavy whipping cream
1 regular-sized package instant, sugar-free vanilla pudding (dry, as is)
METHOD
1
Pour frozen blackberries into processor bowl fitted with the
“S” blade.
2
Pour package of instant sugar free pudding mix over blackberries.
Quickly pour the cream over that and process for 20 seconds.
Remove lid and scoop into serving bowls or onto ice cream cones.
You can vary the frozen fruit and the flavor of pudding mix. You can
use pudding mixes which contain sugar; the ice cream will just be
somewhat softer in consistency. I love banana and white chocolate
cheesecake flavored pudding. Dark cherries with chocolate pudding
mix is very good too.
Recipe Courtesy Marian Getz
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Recipe Notes
Limited Warranty
This warranty covers all defects in workmanship or materials in the
mechanical and electrical parts, arising under normal usage and care, in
this product for a period of 12 months from the date of purchase
provided you are able to present a valid proof-of-purchase. A valid
proof-of-purchase is a receipt specifying item, date purchased, and
cost of item. A gift receipt with date of purchase and item is also an
acceptable proof-of-purchase. Product is intended for household use only.
Any commercial use voids the warranty.
This warranty covers the original retail purchaser or gift recipient. During
the applicable warranty period within normal household use,we will
repair or replace, at our discretion, any mechanical or electrical part
which proves defective, or replace unit with a comparable model.
To obtain service under the terms of this warranty,
call Toll Free (800) 275-8273.
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED
WITHIN THE UNITED STATES AND DOES NOT COVER:
•
•
•
Damages from improper installation.
Defects other than manufacturing defects.
Damages from misuse, abuse, accident, alteration, lack of proper
care and maintenance, or incorrect current or voltage.
Damage from service by other than an authorized dealer or
service center.
•
This warranty gives you special legal rights and you may also
have other rights to which you are entitled which may vary from
state to state.
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