Wolfgang Puck WPMFP15 User Manual

FG_FoodProc Manual2 7/7/06 3:54 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

visit our website at wppotsandpans.com

Please read operating instructions

before using this product.

Wolfgang Puck

12-Cup Food Processor

manual

Please keep original box and packing materials

in the event that service is required.

W.P. APPLIANCES, INC. Toll Free (800) 275-8273 Website:

Model WPMFP15 Printed in China REV 1.0

All trademarks, service marks and trade names (collectively the “Marks”) are proprietary

to Wolfgang Puck World Wide.

FG_FoodProc Manual2 7/7/06 3:54 PM Page 5

Additional Safety Precautions

If you have any concerns regarding the performance and use of your

appliance, please visit www.wolfgangpuckkitchenware.com or contact

the Wolfgang Puck Consumer Service Line at 800-275-8273.

• Always use extreme care when handling S-blades and cutting discs.

These are extremely sharp and may cause injury if handled incorrectly.

Always store S-Blades and cutting discs as referenced in the section

“Storing Your Food Processor”.

• Unplug from power outlet when not in use, before putting on or taking

off attachments, and before cleaning.

• Do not put hot liquids into the food processor, warm liquids

are acceptable.

• Avoid contacting moving parts at all times.

• Place the processor bowl onto the base of the processor before fitting

any attachments.

• All blades and attachments should be removed with care

before cleaning.

• Do not overfill the processor. The maximum levels for the 12 cup work

bowl is 8 cups of liquid, or 9 cups of solids. The maximum level for the

mini-bowl is 1 cup of liquid, or 1/2 cup of solids.

• Always remove the blade before emptying the processor bowl of

its contents.

FG_FoodProc Manual2 7/7/06 3:54 PM Page 7

Table of Contents

Important Safeguards

Additional Safety Precautions

About Wolfgang Puck

Know Your Food Processor

Attachments

Before Your First Use

Assembling Your Food Processor 11

Assembling Your Attachments

Using Your Food Processor

Storing Your Food Processor

Helpful Hints

Disassembly

Care and Cleaning

Fitting Continuous Flow

Using Your Mini Bowl

Appetizers, Salads & Entreés

Pizzas

Wolfgang Puck,

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

Sauces and Dressings

Dough and Crust

cooking innovations,

a result of blending fresh

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, Vert and 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!

Desserts

Limited Warranty

FG_FoodProc Manual2 7/7/06 3:54 PM Page 9

Know Your Food Processor

Twin Food Pusher

Guides food evenly down the feed tube

and can also be used to close the chute

while processing to prevent food from

escaping through the feed tube.

Processing Cover

The processing cover activates the

automatic safety system. The Food

Processor will not operate unless the cover

is correctly positioned on the processing

bowl and locked into place.

Feed Tube

The feed tube is used to guide ingredients

down into the selected blades and allows

you to add ingredients during other

processing tasks.

900 Watt Induction Motor

The base houses a powerful 900 watt

motor, which provides great processing

results every time. Ideal for high load

applications during processing. It provides

greater starting strength and maintains a

constant speed throughout. Its reliable, long

life and quiet performance is backed by

a 5 year guarantee.

Processing Bowl

The liquid-sealed processing bowl

achieves a large working capacity due to

the liquid seal around the base of the

drive shaft and the lip of the lid.

On/Off Button

For easy use, the large ON/OFF button

starts and stops the operation of the

food processor. Never use the safety

interlock mechanism to turn your food

processor on and off. Only use the

On /Off button.

Pulse

The control panel includes a Pulse

feature for optimum cutting precision

during processing.

Storage Drawer

Cord Storage Facility

Unique drawer design

enables attachments to be

stored conveniently within

the appliance when not

in use.

For added convenience the unused cord

length can easily be pushed into the base

of the processor for storage.

Non-Slip Feet

Keeps the food processor secure on the

countertop during use.

FG_FoodProc Manual2 7/7/06 3:54 PM Page 11

Attachments for Your

Optional Accessory

Attachments

Food Processor

(Sold separately)

Universal “S” Blade

Processing Bowl with Chute

Stainless steel smooth-edged processing blade

is designed for cutting, chopping, kneading,

and whisking.

Specially designed to encourage processed

food to be guided into the food collector.

Designed for minimal mess as this chute fits

together with the food collector.

Variable Slicing Blade

The variable stainless steel slicing blade

allows foods to be sliced to a variety of

thicknesses, from 0mm – 7mm. You can adjust

the thickness by turning the outer center

Spindle of the blade shaft.

Food Collector

Uniquely designed to fit underneath

processing bowl with chute for effortless, no

mess food collection. Holds large quanitities of

food, ensuring continuous processing with

no interruption.

Reversible Shredding Disc – Fine and Coarse

Ideal control, the reversible stainless steel

shredding blades allow for the choice of fine

or coarse results.

Reversible Grating and Shaving Disc

Unique to processing is the shaving blade.

It creates thin flakes, great for parmesan and

sweet potato crisps. The other side will achieve

finely grated results, ideal for hard cheeses

and chocolate.

Ejector Disc

This disc features specially designed ribs to

direct food from the processing bowl to the

food collector.

Julienne Disc

This stainless steel julenne disc is perfect for

achieving consistent julienned cut food.

Mini Bowl and Mini S-Blade

Fits directly into the 12 cup work bowl and

is perfect for smaller batches such as spices,

garlic cloves, etc.

Spindle

Used to hold Universal S-Blade, Variable

Slicing Blade and processing discs.

Spatula

The spatula is ideal for assisting with all food

processing tasks.

FG_FoodProc Manual2 7/7/06 3:54 PM Page 13

Before Your First Use

Assembling Your Attachments

Prior to using your Food Processor, wash all parts as outlined in the

section “Care and Cleaning.”

Warning: Use caution, as blades are

extremely sharp. Always handle all blades by

their central plastic section. Never grasp the

cutting blade itself.

Assembling Your

Food Processor

Note: All attachments must be firmly attached

to the Spindle. Always adjust the attachments

until you are sure that they are correctly fitted.

Universal “S” Blade (see figure 4)

Before you assemble the food processor,

ensure that the power cord is unplugged.

Place the processor bowl on the motor

base as indicated in figures 1 and 2.

Place the motor base facing you on a dry,

level surface.

Fit the S-Blade over the Spindle

and press firmly into place. It may be

necessary to turn the blade slightly left

or right in order to fit the blade properly

onto the shaft.

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.

Place ingredients into the

processing bowl.

figure 1

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.

Fit the processing cover to the processing

bowl (see figure 3), and place the food

pusher in the feed tube.

Position the lid onto the processing bowl.

You will notice an arrow on the lid in front

of the feed tube. When placing the lid onto

the bowl this arrow needs to align with the

arrow on the handle of the bowl. To lock,

turn the lid clockwise, as indicated by the

graphics on the top of the handle, until it

snaps into place. See figure 3.

Plug the power cord into a 120V AC

power outlet.

Start processing using the On/Off or

Pulse buttons.

When processing is complete, remove the

Spindle and blade from the processing

bowl before removing the processed food.

figure 2

figure 4

figure 3

FG_FoodProc Manual2 7/7/06 3:54 PM Page 15

Assembling Your Attachments

continued

Reversible Grating, Shaving

and Shredding Blades

Variable Slicing Blade

Place the processor bowl on the motor

base as indicated in figures 1 and 2.

Place the processor bowl on the motor

base as indicated in figures 1 and 2.

Fit the slicing disc over the Spindle, see

figure 6.

Select the ‘Reversible’ disc of your choice

- Shredding (fine or coarse), Grating or

Shaving, or the julienne disc and fit over

the Spindle. See figure 5.

Warning: Use caution as the blades are sharp.

The Slicing blade will adjust from 0 - 7mm

in thickness. To adjust the Slicing Blade,

hold the blade by grasping the finger hole

and turn the center Spindle to the desired

thickness. See figure 2.

Warning: Use caution as the blades are sharp.

Fit the processing cover to the processing

bowl as previously shown in figure 3 and

place the food pusher in the feed tube.

Fit the processing cover to the processing

bowl as previously shown in figure 3 and

place the food pusher in the feed tube.

Plug the power cord into a 120V AC

power outlet.

Start processing using the On/Off or

Pulse buttons.

Plug the power cord into 120V AC power

outlet.

When processing is complete, remove the

disc and Spindle from the processing bowl

before removing the processed food.

Start processing using the On/Off or Pulse

buttons.

When processing is complete, remove the disc

and Spindle from the processing bowl before

removing the processed food.

figure 5

figure 6

FG_FoodProc Manual2 7/7/06 3:54 PM Page 17

Using Your Food Processor

Storing Your Food Processor

Important: If the processing bowl and cover are not correctly

assembled, the Food Processor will not function.

The Wolfgang Puck Food Processor was

designed so that all attachments can be stored

within the unit itself.

figure 7

figure 8

Storage Drawer

The Reversible Shredding Disc, Reversible

Grating and Shaving Disc, Julienne Disc, and

Spatula are all stored in the storage drawer.

The Spindle, Universal S-Blade, and Variable

Slicing Disc are stored in the Processing Bowl.

figure 10a

Remove the storage drawer from the base

of the food processor.

Food Processor will not function with

cover tab in the above position

(unlocked).

Food processor will only function when

cover tab is locked over processing

bowl handle as shown above (locked).

Place Spatula on bottom of storage

drawer as indicated in figure 10a.

figure 10b

Place one of the Reversible Discs in

storage drawer as indicated in figure 10b.

Plug the power cord into a 120V AC power.

Using the On/Off button on the control panel, press once to start

processing. The Pulse function remains on as long as the Pulse

button is pressed down. Further ingredients can also be added while

processing by pouring through the feed tube once the food pusher

has been removed.

Place the Julienne Disc in the storage

drawer as indicated in figure 10c.

Place the remaining Reversible Disc on top

of the first reversible disc 10d.

After you have completed processing, press the On/Off button to

stop processing.

Your food processor drawer is now

properly assembled.

figure 10c

Note: For maximum control load the feed tube

first before turning on your food processor.

Always use the food pusher for more evenly

processed foods and never use your fingers.

Remove the inner clear plastic core from the

Twin Food Pusher to add liquid ingredients or

to process smaller batches of carrots, celery or

other similar type food products.

figure 10d

See figure 5.

figure 9

Important: The Food Processor is fitted with a safety thermal cut-out

device and will shut off in the event of overload. If this occurs, switch the

appliance off and it will automatically reset when cool.

FG_FoodProc Manual2 7/7/06 3:54 PM Page 19

Storing Your Food Processor

Helpful Hints

continued

Processing Bowl storage

• 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 achieved if the

container is not overloaded.

Fit the Processor Bowl and Spindle as detailed previously,

in figures 1, and 2.

Place the Universal S-Blade over the Spindle and snap into place.

• Pre-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.

Place the Variable Slicing blade over the Spindle, see figure 6, and

then fit the processing cover to the processing bowl. Do not lock

the cover onto the bowl, simply place it on top without locking

(for storage only - see figure 7).

• When processing vegetables such as onions, peel and quarter or cut

large vegetables into eighths.

Place the food pusher in the feed tube.

• When processing herbs or garlic cloves, best results are achieved when

using the Mini Bowl (purchased separately). Herbs must be dry prior

to processing.

Cord storage

The power cord can be stored by pushing it into the back of the motor

base.

• 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 the spatula

provided.

• 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 or you may damage the food processor.

Warning: Never use fingers to push food down the feed tube.

Always use the food pusher.

• 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 Variable Slicing Disc, excessive

force will cause food to be sliced unevenly. Only slight pressure is

needed from the food pusher when using this attachment.

figure 11

FG_FoodProc Manual2 7/7/06 3:54 PM Page 21

Helpful Hints

Disassembly of Your

Food Processor^.

continued

• 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: Always unplug the unit fiirst, and

wait for the Food Processor to stop moving

completely before removing the cover.

Remove the Processing Bowl cover by

turning counter-clockwise and lifting

straight up.

Only grasp under lip

figure 15

If using the S-Blade, remove the Spindle

with S-Blade attached. Hold the blade

assembly by grasping under the top lip

(see figure 15). While holding the top lip

firmly, push the Spindle through the blade

assembly (see figure 16). You can also

lightly tap the metal tip of the spindle on

a hard surface (do not tap on wooden

furniture) while holding the S-Blade under

the lip. ( see figures 17 and 18).

figure 16

Use extreme caution, as the S-Blade

is very sharp.

figure 12

figure 13

figure 14

If using one of the Processing Discs,

remove first by grasping the center

plastic section of the Disc (see figure 19).

Lift straight up to remove, then remove

center shaft.

• 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 12.

To prepare longer slices, pack food items horizontally in the feed tube,

see figure 13. You can also remove the inner clear plastic core from

the Twin Food Pusher to add liquid ingredients or to process single

carrots, celery or other type of food products. See figure 14.

To remove the Work Bowl, grasp the

handle and turn counter-clockwise to the

3 o’clock position and lift straight up.

figure 17

figure 18

Only grasp by center

plastic section

figure 19

FG_FoodProc Manual2 7/7/06 3:54 PM Page 23

Care and Cleaning

Fitting the Continuous

Flow Attachment

(Sold separately)

Ensure that your food processor is unplugged from the electrical outlet

before cleaning.

Before Using the Continuous Flow Attachment

Wash the processing bowl with chute, ejector disc and food collector in

warm water using a mild detergent. dry each part thoroughly before use.

Before you assemble your Food Processor, ensure that the power cord

is unplugged.

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.

Place the motor base facing you on a dry,

level surface.

Place the processing bowl onto the motor

base, the bowl will only sit correctly on the

base when the handle is positioned to the

right, see figure 1.

Warning: Care must be taken when handling the metal blades as these

items are extremely sharp.

Dishwasher Use

Rotate the handle clockwise to lock as

indicated by the graphics on the left side

of the motorbase, see figure 2.

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 of your dishwasher.

Fit the spindle onto the drive shaft.

Fit the ejector disc over the spindle.

Once your food processor and accessories have been cleaned and dried

thoroughly, store your food processor as outlined in the section “Storing

your Food Processor.”

Fit the required disc for processing above

the ejector disc on the spindle.

Position the lid onto the processing

bowl, ensuring that the lid locks into place,

following lock directions on lid, see

figures 7 and 8.

Fit the Food Collector underneath the

processing bowl chute. The Food

Collector should fit alongside the food

processor and the opening of bowl should

be in line with the chute. See figure 21 for

the properly assembled unit.

figure 20

figure 21

FG_FoodProc Manual2 7/7/06 3:54 PM Page 25

Using Your Mini Bowl

(Sold separately)

Before you assemble the Mini Bowl, ensure that the power cord is

unplugged.

Place the motor base facing you on a dry, level surface.

Place the processing bowl onto the motor base, the bowl will only

sit correctly on the base when the handle is positioned to the right,

see figure 1.

Rotate the handle clockwise to lock as indicated by the graphics on

the left side of the motorbase, see figure 2.

Fit the spindle onto the drive shaft.

Place the Mini Bowl over the spindle of the food processor.

Place the Mini S-blade over the center shaft of the mini

processing bowl.

Appetizers,

Salads and

Entreés

Position the lid onto the processing bowl, ensuring that the lid locks

into place, following lock directions on lid, see figures 7 and 8.

Plug the power cord into a 120V AC power outlet. Start processing

using the On/Off or Pulse buttons.

When processing is complete, unplug the power cord,

remove the Mini S-Blade from the mini bowl before removing

the processed food.

Note: You can store your ingredients in the Mini Bowl by placing the

Mini Bowl lid over the bowl and pressing the center of the lid until it

snaps into place. The lid of the Mini Bowl will not snap into place unless

the mini blade has been removed.

FG_FoodProc Manual2 7/7/06 3:54 PM Page 27

Potato Latkes

Spinach Artichoke Dip

Serves 12

Makes about 2 cups, 4 - 6 servings

The ever-popular potato pancakes of the Jewish kitchen make a

wonderful appetizer, side dish, or even a vegetarian main course.

Who said dip has to be a trip back to the fifties and a bunch of canned

ingredients blended with cream cheese? Creamy mascarpone, goat

cheese and Parmesan combine with artichokes and spinach to make

this fabulous party dip. All it needs is hot, crusty French bread as an

accompaniment to make a great summer appetizer or hors d’oeuvre.

INGREDIENTS

8 medium baking potatoes, peeled

1 medium onion, peeled

Lemon juice

INGREDIENTS

1 cup all-purpose flour

1 cup milk

1 egg

3 bunches spinach, washed,

stems removed

1 10 - ounce package

2 tablespoons roasted garlic

1 tablespoon lemon juice

1 teaspoon salt

1 tablespoon baking powder

2 tablespoons unsalted butter, melted

Peanut oil

Freshly grated nutmeg

Salt and pepper to taste

Watercress, for garnish

Caviar, for garnish (optional)

Applesauce, for garnish (optional)

Crème fraiche or sour cream, for garnish

frozen artichoke hearts, thawed

1 cup mayonnaise

1/3 cup mascarpone cheese

1/3 cup crème fraiche

1/4 cup freshly grated

Parmesan cheese

1/4 teaspoon black pepper

Topping

1/4 cup freshly grated Parmesan cheese

2 tablespoons breadcrumbs

1/4 teaspoon paprika

2 tablespoons goat cheese

METHOD

In large metal sieve, blanch one bunch of spinach for about 1 minute

METHOD

in large pot of boiling water. Transfer in sieve to bowl of iced water

and leave for 30 seconds. Remove sieve from water and with the

back of a large metal spoon drain out excess water. Set aside.

Repeat with remaining bunches of spinach.

With the shredding blade large side up in your food processor shred

the potatoes and onions and transfer 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.

Place artichokes in bowl of your food processor fitted with the S-

Blade. Process for about 5 to 7 seconds or until very coarsely

chopped. Pre-heat oven to 375 degrees F.

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.

Add mayonnaise, mascarpone cheese, crème fraiche, Parmesan,

goat cheese, roasted garlic, lemon juice, salt and pepper. Process for

another 5 seconds or until combined.

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.

Add blanched spinach and pulse a few times or until well blended.

The dip should still have some texture and not be completely

smooth. Spoon into a shallow ovenproof dish.

In small bowl combine all ingredients for topping and sprinkle over

spinach dip. Bake in a 350 degrees F oven for about 15 to 20

minutes or until heated through and top is golden brown. Serve hot

surrounded by slices of crispy French bread or crackers.

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

FG_FoodProc Manual2 7/7/06 3:54 PM Page 29

Wolfgang’s Vegetable

Spring Rolls

Wolfgang’s Vegetable

Spring Rolls

continued

Makes 20 to 24 rolls

3. To make the spring rolls, place about 1/4 cup of prepared filling per

wonton wrapper. Place filling as per directions alongside. Roll the

wrapper, tuck ends in, and complete as if wrapping a parcel. Seal

edges with the egg wash. Repeat the process until all filling is used.

Forget about the greasy, tasteless spring rolls you once tasted from

the take out restaurant. These are wonderful, crisp, fresh-tasting

morsels that look a lot more complicated to make than they really

are. I find them a lot of fun to put together and people are often

amazed that you are able to master an alien cuisine!

4. In a heavy deep saucepan, heat oil to 350 degrees F. and deep fry

spring rolls, 3 or 4 at a time until golden, about 2 to 3 minutes. Drain

on paper towels.

INGREDIENTS

5. Trim off the ends and slice diagonally. Drizzle top with Hot Chinese

Filling

Aromatics

Mustard Sauce. Serve immediately.

1/2 cup onions, julienned

1 medium carrot, julienned

4 ounces shiitake mushrooms,

stems discarded,

2 tablespoons fresh ginger, chopped

1 tablespoon garlic, chopped

2 tablespoons green onions, chopped

Pinch of red pepper flakes

1/2 cup peanut oil

Recipe courtesy Wolfgang Puck

sliced into julienne

1 1/2 cups red bell pepper, julienned

2 cups green cabbage, julienned

3 tablespoons peanut oil,

for stir-frying

Pinch of salt

Pinch of freshly ground black pepper

Pinch of sugar

Salt and freshly ground

black pepper

METHOD

4 ounces glass noodles,

soaked in water for 10 minutes,

chopped into smaller strands

1/4 cup mushroom soy sauce

2 tablespoons chili paste

1 tablespoon Asian sesame oil

1/2 cup cilantro, chopped

To form spring rolls

1 package wonton wrappers

1 egg with 1 tablespoon each of

water and cornstarch, beaten

together for eggwash

Peanut oil, for deep-frying

Hot Chinese Mustard Sauce

(see separate recipe in Sauces & Dressings section.)

Prepare the aromatic mixture: In your food processor fitted with the

S-Blade, combine the ginger, garlic, green onions and red pepper

flakes. Turn on machine, slowly add oil and process mixture to a

puree. Cook mixture in a small saucepan over medium heat for 1 to 2

minutes. Season with salt, pepper and sugar. Set aside.

2. Prepare the filling: In a wok or heavy skillet, stir fry mushrooms in

peanut oil for 30 seconds, then add remaining vegetables and cook

for 1 minute. Season with salt and pepper. Drain and transfer to a

mixing bowl. Stir in noodle, mushroom soy sauce, chili paste, sesame

oil, and cilantro. Add aromatics mixture. Season with salt and pepper.

Set aside to cool completely. When ready to form the spring rolls,

squeeze out all the excess liquid.

FG_FoodProc Manual2 7/7/06 3:54 PM Page 31

Black and Green Tapenade

with Goat Cheese Crostini

Oven-Dried Tomatoes

Makes 1 1/4 cups

Makes 1 heaping cup

INGREDIENTS

Crostini are thin versions of the classic Italian Bruschetta. Tapenade is

the great olive spread of Provence. It's a perfect combination.

About 12 medium Roma tomatoes (2 pounds)

3/4 cup extra virgin olive oil, plus additional as needed

1 teaspoon minced fresh thyme leaves

6 garlic cloves, crushed

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon sugar

INGREDIENTS

For the Tapenade

1 cup Niçoise olives, pitted

1 cup small green French olives (Picholine), pitted

1/4 cup Oven-Dried Tomatoes (see separate recipe opposite page),

drained

1 tablespoon capers

1 garlic clove

1 anchovy fillet

METHOD

Preheat the oven to 250 degrees F.

In pot of boiling water, blanch tomatoes. Drain and refresh in ice

water. Drain, peel, core, cut into quarters and remove seeds.

1/2 tablespoon chopped fresh basil leaves

1/2 tablespoon chopped fresh thyme leaves

1/2 tablespoon chopped fresh flat-leaf parsley leaves

1/4 tablespoon chopped fresh oregano leaves

1/4 cup extra-virgin olive oil

Line a baking tray with parchment paper and arrange the tomato

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.

For the Crostini

Bake until tomatoes begin to shrivel, about 1 hour. When the

tomatoes are cool enough to handle, transfer to a container. Pour

remaining 1/2 cup of olive oil over and cover the container.

Refrigerate and use as needed.

1 loaf crusty French bread, cut into slices on a bias

Goat cheese

METHOD

In your food processor fitted with the S-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.

Recipe courtesy Wolfgang Puck

Preheat oven to 400 degrees F.

Place bread slices on a cookie sheet and bake for 5 minutes, or until

lightly toasted.

Spread crostini toast with a thin layer of goat cheese, and then add

tapenade. Serve immediately.

Recipe courtesy Wolfgang Puck

FG_FoodProc Manual2 7/7/06 3:54 PM Page 33

Panko-Crusted Scallops with

Cilantro-Mint Vinaigrette

Savory Crepes

Serves: 4-6

Makes 4 servings

INGREDIENTS

For the Cilantro-Mint Vinaigrette see recipe in Sauces & Dressings

3/4 cup all purpose flour

1/4 teaspoon salt

1 teaspoon sugar

3 large eggs

3 tablespoons unsalted butter, melted

1 1/2 cups milk

INGREDIENTS

For the scallops

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

Put the flour, salt, and sugar in the bowl of a food processor fitted

with the S-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.

METHOD

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 deep-

frying 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.

Heat an 8-inch crêpe pan 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.

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.

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.

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.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press

(October, 2004)

FG_FoodProc Manual2 7/7/06 3:54 PM Page 35

Barbecue Chicken Quesadillas

continued

Make the Fire-Roasted Tomato Salsa: Over a hot grill, roast the

tomatoes until blackened all over. Transfer to a bowl and add the

chipotles. Cover and allow to cool for 15 minutes. Add the lime juice,

basil, and garlic and marinate for 10 minutes. Transfer to your food

processor fitted with the S-Blade and pulse until chunky. Transfer to

a nonreactive bowl and add the vinegar, sugar, salt and pepper.

Slowly whisk in 1 cup of olive oil. Cover with plastic wrap and reserve

in the refrigerator.

Serves 4 to 6

Mexico's version of the familiar grilled cheese sandwich gains

incredible flexibility from the tortilla that encloses it. For this version, I

marinate chicken breasts with Latin American seasonings, cook them,

and toss the chunks of meat with barbecue sauce before enclosing it

with cheese inside flour tortillas and pan-frying them until crispy and

golden. Tangy Mexican-style sour cream and roasted tomato-and-

chili salsa make flavorful finishing touches. You'll find a similar version

of this great recipe, minus the barbecue sauce, in my cookbook

Live, Love, Eat!

To start the Quesadillas: In a mixing bowl, stir together the peanut

oil, ginger, garlic, cilantro, green onion, and red pepper. Add the

chicken breasts, turn to coat them well, cover with plastic wrap, and

marinate in the refrigerator overnight.

INGREDIENTS

The next day, preheat the oven to 350°F. Remove the chicken from

the marinade and season all over with salt and pepper.

Mexican Cream

1 lime, juiced

1 1/2 cups sour cream

Salt

Fire-Roasted Tomato Salsa

5 Roma tomatoes

2 dried chipotle chiles,

reconstituted in warm water to

cover until soft, then drained

1/2 cup fresh lime juice

1/2 cup chopped basil leaves

1/4 cup minced garlic

1/4 cup balsamic vinegar

2 teaspoons sugar

Heat a large ovenproof sauté pan over medium-high heat. When the

pan is hot, add enough peanut oil to coat the bottom. Add the

chicken and sear on both sides until golden, about 3 minutes per

side. Transfer the pan to the oven and roast until cooked through, 10

to 15 minutes more. Remove the pan from the oven, leave the chicken

to cool slightly, and then cut it into 1/2-inch dice and put the dice in

a mixing bowl.

Freshly ground black pepper

Quesadillas

1/4 cup peanut oil

1 tablespoon minced ginger

1 tablespoon minced garlic

1 tablespoon chopped cilantro leaves

1 tablespoon chopped green onion

1 teaspoon crushed red pepper

1 pound boneless, skinless

chicken breasts

Salt

Pepper

Peanut oil

1 red onion, sliced

1/4 to 1/2 cup barbecue sauce

8 (8-inch) flour tortillas

1 cup shredded fontina cheese

1 cup shredded mozzarella cheese

3 tablespoons butter

Preheat a grill or grill pan. Drizzle the onion slices with oil and place

them on the grill. Cook until the onions are tender and golden

brown, about 4 minutes per side. Remove from the grill.

2 teaspoons salt

1/2 teaspoon freshly cracked

black pepper

Add enough of the barbecue sauce to the mixing bowl to coat the

chicken to your taste. Place 4 tortillas on a flat work surface. In a

separate bowl, toss together the fontina and mozzarella cheeses.

Evenly distribute about half of the cheese mixture among the 4

tortillas. Then, evenly spread all of the chicken and the onions on top

of the cheese and top them with the remaining cheese and the 4

remaining tortillas.

1 cup olive oil

Heat a large sauté pan or skillet over medium-high heat. Add 1 table-

spoon of the butter and cook until it is foamy. Carefully transfer 1

quesadilla to the pan and cook, pressing down with a spatula to seal

the tortillas together as the cheese melts, until golden brown on

both sides, about 3 minutes per side, turning the quesadilla very

carefully. Repeat with the remaining quesadillas, adding more butter

to the pan as necessary.

METHOD

Make the Mexican Cream: In a nonreactive bowl, stir together all of the

ingredients, seasoning to taste with salt and pepper. Cover with plastic

wrap and refrigerate until needed.

With a sharp knife, cut each quesadilla into 6 wedges, transferring

them to a serving plate. Top each serving with Mexican Cream and

Salsa, or pass them for guests to add to taste.

Recipe courtesy Wolfgang Puck

FG_FoodProc Manual2 7/7/06 3:54 PM Page 37

Homemade Potato Chips

Potato Pancakes with

Smoked Sturgeon

Makes 12 - 16 servings

Makes 4 servings, 12 to 14 latkes

INGREDIENTS

4 pounds baking potatoes or Yukon Gold potatoes, scrubbed clean

Peanut oil for deep frying

Kosher salt

1 pound russet baking potatoes,

1 small onion, peeled

1 egg, beaten

2 tablespoons all-purpose flour

1/2 teaspoon baking powder

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground

black pepper

Cooking oil, such as canola,

peanut, or safflower

1/2 cup crème fraiche or sour cream

1 teaspoon minced fresh dill

Lemon juice

1/2 pound smoked sturgeon,

separated into large flakes, skin

and bones removed (you may

substitute smoked whitefish, trout,

or smoked salmon)

Seasoning possibilities

Salt mixed with cayenne

Freshly grated Parmesan

Salt mixed with chopped fresh thyme or rosemary

Thinly sliced or slivered truffles

METHOD

If the potatoes have thick, gnarly skins, as older potatoes do, peel

them. Otherwise, just scrub. Using the adjustable slicing blade set at

2mm in your food processor slice the potatoes crosswise into very

thin slices and put them in a bowl of 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.

Using the large holes of reversible shredding disc in your food

processor shred the potatoes. Change to the grating disc and grate

the onion.

Line a large bowl with a clean kitchen towel. Transfer the mixture to

the towel-lined bowl, twist the towel around it and squeeze out as

much liquid as you can (alternatively you can pick the mixture up by

handfuls and squeeze dry). Transfer to another bowl. Add the egg,

flour, baking powder, salt, and pepper. Stir with a fork until well

blended.

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.

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.

Heat about 1/4 inch of oil in a large, heavy skillet or in an electric

fryer set at 350°F until it ripples and feels quite hot when you

hold your hand over it. With a metal tablespoon, carefully place a

spoonful of the mixture into the hot oil. Press down on the mixture

with an offset spatula to form an evenly thick pancake about

3 inches in diameter. Add more spoonfuls, taking care not to

overcrowd the skillet. Cook the pancakes until golden brown, 2 to 3

minutes per side, turning them over carefully with a slotted metal

spatula. Transfer to a tray or platter lined with paper towels to drain.

Continue with the remaining mixture. If not serving right away, allow

to cool completely. When ready to serve, preheat the oven to 400°F.

Place the potatoes on a baking sheet and heat in the oven until crisp,

about 10 minutes.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press

(October, 2004)

Meanwhile, in a small bowl, stir together the crème fraiche or sour

cream and dill. Season to taste with lemon juice, salt, and pepper.

To serve, transfer the hot potato pancakes to a platter. Spoon a small

dollop of the crème fraiche mixture onto each pancake and top with

flakes of sturgeon. Serve immediately.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press

(October, 2004)

FG_FoodProc Manual2 7/7/06 3:54 PM Page 39

Gazpacho with Avocado

Garnish

Gazpacho

continued

Serves 6 - 8

and add salt and pepper to taste and a little more sugar, if

necessary, to highlight the sweetness of the tomatoes. Cover with

plastic wrap and refrigerate until well chilled, several hours more.

INGREDIENTS

For the gazpacho

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

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.

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.

1/4 cup sherry vinegar

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.

1/2 cup packed fresh flat-leaf parsley leaves

1 to 2 tablespoons sugar (or to taste)

2 tablespoons tomato paste

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 Wolfgang Puck Makes it Easy, Rutledge Hill Press

(October, 2004)

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

METHOD

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.

In batches, transfer the chilled gazpacho mixture to your food

processor fitted with the S-Blade and pulse the machine until the

soup is coarsely puréed. Transfer the batches, as ready, to another

nonreactive bowl. Stir the mixture to blend the batches. Taste it

FG_FoodProc Manual2 7/7/06 3:54 PM Page 41

Gouda Cheese Fondue

Ricotta Pancakes

Serves 4

Makes approximately 12 four - inch pancakes

In this version of the classic recipe, Dutch-style Gouda cheese

replaces the traditional Swiss varieties. I like to serve a variety of

items for dipping: bite-sized pieces of vegetables and cooked and

cured meats, along with the usual good-quality crusty bread such as

a French baguette. For more great recipes featuring cheese, see my

books Live, Love, Eat! and Pizza, Pasta, & More!

INGREDIENTS

2 cups ricotta cheese

4 large eggs

4 tablespoons unsalted butter, melted

2 tablespoons sugar

1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

INGREDIENTS

1 large clove garlic, sliced in half lengthwise

1/2 cup white wine

METHOD

5 ounces fresh Gouda cheese, or mozzarella, shredded

5 ounces aged Gouda cheese, shredded

1 tablespoon cornstarch

Preheat griddle or large fry pan on medium heat.

Fit food processor with the S-Blade. Add ricotta, eggs, butter and

sugar to food processing bowl. Process for 1 minute.

2 tablespoons Kirsch

Add flour, salt, and baking powder. Pulse several times; all you want

to do is to incorporate ingredients. Don’t over mix.

Freshly ground black pepper, to taste

Freshly grated nutmeg, to taste

1 baguette loaf, cut into 2-inch cubes

Assorted vegetables and cooked meats and salami,

cut into bite-sized pieces

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.

METHOD

Rub the bottom of a medium saucepan with the sliced garlic. Put the

pan over high heat and immediately add the wine, stirring and

scraping with a wooden spoon to dissolve the garlic residue.

Shred the two cheeses using the large side of your shredding disc in

your food processor. In a small bowl, toss together the two cheeses

and the cornstarch. Reduce the heat to medium-low and add the

cheese mixture.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

Stir continuously until the mixture is melted and smooth. Stir in the

Kirsch and season with black pepper and nutmeg.

Serve the fondue immediately, accompanied by the bread,

vegetables, and meats, with long fondue forks for guests to spear

bites of food and dip them into the sauce.

Recipe courtesy Wolfgang Puck

FG_FoodProc Manual2 7/7/06 3:54 PM Page 43

Crookneck Squash Casserole

Italian Wedding Soup

Serves 6 - 8

8 servings

INGREDIENTS

1 2 - inch piece of leek (white part only)

6 medium crookneck squash, ends removed

3 tablespoons butter

Meatballs

1/2 cup heavy cream

6 inch piece crusty French bread

1 small onion

1 teaspoon salt

1 teaspoon pepper

1 large egg

4 oz piece Swiss, Fontina, or Kasseri Cheese

Cracker Topping (see separate recipe in Dough & Crust section)

2 cloves garlic

1 teaspoon salt

3 oz piece Parmesan cheese

8 ounces lean beef chunks

8 ounces lean pork chunks

1/2 teaspoon freshly ground pepper

2 tablespoons flat leaf parsley

METHOD

Preheat oven to 350 degrees.

Place the Adjustable Slicing Disc on Spindle in your food processor

bowl (set the slicing blade at 4mm).

Soup

Gently push the leek and squash through feed tube.

1 pound spinach leaves or escarole

12 cups chicken stock

2 large eggs

Heat a large sauce pan or stove top casserole over medium heat.

Add the butter. Melt butter and add leeks, squash, salt and pepper.

Toss a few times. Lower heat to low.

Salt and pepper to taste

Remove Slicing Disc and replace with Shredding Disc (large side up).

Gently press cheese through feed tube and shred.

METHOD

Chop the spinach leaves in the food processor fitted with the S-

Blade and set aside.

Grease an au gratin pan or casserole.

Layer a layer of squash and leeks, top with half the cheese mixture.

Layer more squash and leeks over cheese and sprinkle with

remaining cheese. Top with cracker mixture.

Bring the chicken stock to a boil in a large stock pot.

Place the bread and heavy cream into the bowl of the food

processor fitted with the S-Blade. Pulse 2-3 times to combine. Add

the onion, garlic, egg, pork, and lean beef into the processor and

pulse 2-3 times.

Bake for 30-35 minutes.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

With the S-Blade still attached, place the Grating disc over the

Spindle and secure the lid. Turn the food processor on and grate the

parmesan into meatball ingredients.

Remove Grating disc. Add parsley, salt, and pepper. Pulse 2 - 3 times

to combine.

Make 1 inch diameter meatballs. Drop meatballs into boiling stock.

Add the chopped spinach to the soup. Cook for 8-10 minutes.

Whisk the 2 eggs. Stirring the soup in a circular motion gradually

drizzle the egg mixture to the moving broth to form thin egg

strands. Taste for seasoning and serve with additional grated cheese.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

FG_FoodProc Manual2 7/7/06 3:54 PM Page 45

Curried Chicken Satay with

Fresh Mint-Soy Vinaigrette

Chicken Salad with Avocados

and Mint-Soy Vinaigrette

Serves 8-12

Serves: 4

INGREDIENTS

For the chicken satay:

For the salad:

2 skinless, boneless chicken breast halves

1 1/2 teaspoons curry powder

2 whole chicken breasts, bone in, skins removed (1 1/2 to 2 pounds)

1 medium onion, quartered

1 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

1 garlic clove, crushed

1 bay leaf

1/2 teaspoon ground cumin

1/4 teaspoon kosher salt

2 tablespoons peanut oil or vegetable oil

1 romaine heart, or 1 romaine lettuce, outer leaves removed

2 celery stalks, thinly sliced

1 large or 2 small Hass avocados

For the mint-soy vinaigrette (see separate recipe in Sauces & Dressings)

METHOD

For the dressing see separate recipe in Sauces & Dressings

Soak two dozen 6-inch bamboo or wooden skewers in water for

30 - 60 minutes. With a sharp knife, cut each chicken breast

lengthwise into twelve long, thin strips. Thread 1 strip onto each of

the skewers, weaving the skewer back and forth along the length of

each chicken strip. Arrange them on a large platter or baking tray.

METHOD

Poach the chicken breasts. Place in a large, heavy saucepan and

cover by about 1 inch with water. Add the onion, garlic, and bay leaf

and bring to a simmer over medium-high heat. Add the salt and

reduce the heat so that the water simmers gently. Cook, partially

covered, for 20 to 25 minutes, or until the juice runs clear when the

chicken is pierced with the tip of a sharp knife. Remove from the

heat and, if time allows, let the chicken cool in the liquid.

To prepare the marinade, in a small bowl combine the curry powder,

pepper, salt, and cumin. Spoon the oil over the chicken strips, turning

to coat them evenly, and then evenly sprinkle the dry ingredients

over them on both sides. Cover the platter or tray with plastic wrap

and marinate in the refrigerator for 1 hour or longer.

Remove the chicken from the pot (strain the light broth and use for

another purpose). When it is cool enough to handle, either shred the

meat by hand, or pulse in your Food Processor with the S-Blade

attached to the desired consistency. Transfer to a bowl.

Preheat a hinged indoor grill or Panini maker, following the manufac-

turer's instructions, or preheat a broiler, outdoor grill, or stovetop

grill pan. Grill the skewers, in batches if necessary, until cooked

through and nicely browned, about 2 minutes total on a hinged grill

or panini maker, or 2 minutes per side in the broiler, a grill pan, or on

an outdoor grill. If using an indoor grill, take care that the skewers

don't prevent the grill or Panini maker from closing properly.

Wash the lettuce, breaking the larger leaves in half across the

middle. You will line the platter with these larger leaves. Cut the

bottom halves of the leaves and the smaller leaves crosswise into

1/2-inch-thick slices (chiffonade) and toss with the chicken. Add the

celery and toss together.

Serve the skewers immediately, passing the vinaigrette for guests to

drizzle over their skewers or to use as a dip.

Cut half of the avocado or avocados into dice and add to the

chicken. Cut the remaining avocado into thin slices.

Pour the dressing over the chicken mixture. Toss well.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press

(October, 2004)

Line a serving platter or individual plates with the leaves that did not

go into the salad and top with the salad. Fan the remaining avocado

slices out on the side for garnish. Serve cold or at room temperature.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press

(October, 2004)

FG_FoodProc Manual2 7/7/06 3:54 PM Page 47

Brunch Pizza with Scrambled

Eggs and Smoked Salmon

Makes 2 servings

INGREDIENTS

6 ounces Pizza Dough (see separate recipe in Dough & Crust section)

Chili Garlic Oil (see separate recipe in Sauces & Dressings section)

4 large eggs

1/4 cup grated mozzarella cheese

1/4 cup grated Fontina cheese

2 ounces smoked salmon,

sliced very thin

Chopped chives, for garnish

2 tablespoons salmon roe, optional

1/4 cup milk

Kosher salt and freshly

ground black pepper

1 tablespoon olive oil

1 tablespoon unsalted butter

METHOD

Place a pizza stone on the middle rack of the oven and preheat oven

to 500 degrees F.

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 the chili oil. Place 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.

Pizzas

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.

Spread the eggs on the pizza dough, leaving a 1/2-inch border around

the edges. Scatter the mozzarella cheese and Fontina cheese evenly

over the eggs. Return to the oven and cook just until the cheese melts

and is bubbly, about 5 minutes.

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 Pizza, Pasta, and More! Random House;

1st edition (November 7, 2000)

FG_FoodProc Manual2 7/7/06 3:54 PM Page 49

Caesar Chicken Pizza

continued

Makes 4 pizzas, 8 to 10 servings

Make the Caesar Vinaigrette.

Place a pizza stone on the middle rack of the oven and preheat the oven

to 500°F.

See recipe for Whole Wheat Pizza Dough in the Dough & Crust section of

this manual

On a lightly floured surface, stretch or roll out each of the balls of

dough into an 8-inch circle. Brush each of the circles with the Chili

Oil and start to layer, dividing the ingredients among the 4 pizzas.

Start with the tomatoes, then the mozzarella and Fontina cheeses,

the herbs, chicken, and Parmesan.

Two favorite dishes - Caesar salad and pizza - become one in this

popular recipe from my book Pizza, Pasta, & More! You can make it

with regular pizza dough in place of the Whole Wheat Pizza Dough,

if you like.

INGREDIENTS

Transfer the pizzas to the pizza stone and bake until the pizza crusts

are nicely browned, 10 to 12 minutes.

Sautéed Spicy Chicken

1 1/4 pounds skinned and boned uncooked chicken, cut into cubes to make

4 cups 1/2 cup extra-virgin olive oil, plus 1 tablespoon

3 1/2 tablespoons fresh lime juice

2 large jalapeño peppers, seeded and minced

1 garlic clove, minced

Toss the lettuce with the Caesar Vinaigrette and season lightly

with salt and pepper. Remove the pizzas from the oven, arrange

the lettuce on each of the pizzas, and top with some of the shaved

Parmesan. Cut into slices and serve immediately.

Pinch chopped fresh cilantro

Kosher salt

Recipe courtesy Wolfgang Puck Pizza, Pasta, and More! Random House;

1st edition (November 7, 2000)

1/2 cup Caesar Vinaigrette (see separate recipe in Sauces & Dressings)

2 tablespoons Chili Garlic Oil (see separate recipe in Sauces & Dressings)

1/4 cup Oven Dried Tomatoes (see separate recipe in Sauces & Dressings)

2 cups shredded Mozzarella cheese

2 cups shredded Fontina cheese

2 teaspoons chopped fresh thyme leaves

2 teaspoons chopped fresh oregano leaves

2 tablespoons freshly grated Parmesan cheese

10 ounces romaine lettuce, cut into chiffonade strips

Kosher salt

Freshly ground black pepper

1/2 ounce freshly shaved Parmesan

METHOD

Several hours ahead or the night before, prepare the Whole Wheat

Pizza Dough.

At least 1 1/2 hours before making the pizzas, start to prepare the

Sautéed Spicy Chicken: Arrange the cubed chicken in a shallow

medium bowl and toss with the 1/2 cup olive oil, the lime juice,

jalapeños, garlic, and cilantro. Season with salt, cover with plastic

wrap, and marinate in the refrigerator for 1 hour. Then, in a skillet or

sauté pan large enough to hold the chicken comfortably in a single

layer, heat the remaining 1 tablespoon of oil. With a slotted spoon,

remove the chicken from the marinade. Sauté the chicken just long

enough to brown the pieces on all sides. Do not overcook. Remove

from the skillet with the slotted spoon and set aside.

FG_FoodProc Manual2 7/7/06 3:54 PM Page 51

Calzone with Artichokes Hearts

& Porcini Mushrooms

Pizza with Caramelized Onions

and Crispy Bacon

Makes 4 calzones, 12 servings

Serves 2 main course or 4 appetizer servings

INGREDIENTS

Pizza dough (see separate recipe in Dough & Crust section)

2 tablespoons extra-virgin olive oil

2 large artichoke hearts, very thinly sliced

1 1/2 cups fresh porcini, sliced if large

Salt and freshly ground pepper

1 teaspoon olive oil

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

2 tablespoons chile oil

Freshly grated nutmeg

1 cup grated Italian Fontina

Freshly ground black pepper

2 cups grated Mozzarella

6 ounces Pizza Dough (see separate recipe in Dough & Crust section)

1/2 cup grated Mozzarella

2 tablespoons grated Parmesan

2 tablespoons fresh thyme leaves

2 tablespoons chopped garlic, blanched

3 teaspoons chopped fresh thyme, plus 4 sprigs for garnish

2 tablespoons unsalted butter, melted

2 tablespoons freshly grated Parmesan

METHOD

Place a pizza stone on the middle rack of the oven and preheat the

oven to 500 degrees F.

Divide the pizza dough into 4 equal pieces.

Preheat the oven with a pizza stone to 500 degrees F for 30 minutes.

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 table-

spoons 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.

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.

Roll or stretch the dough, 1/4 at a time, into 9-inch circles. Place the

dough circles, one at a time, on a lightly floured wooden peel. Brush the

circles to within 1-inch of the edge with chili oil. For each calzone, put

1/4 of both cheeses on half of the dough, still leaving the 1-inch border.

Top with 1/4 of the artichokes and mushrooms, the garlic and the

thyme. Assemble the remaining calzones in the same way.

In a small bowl, combine the mascarpone and farmer's cheeses. Season

with nutmeg and black pepper. Reserve.

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.

Moisten the edges of the circles 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.

Slide the calzones onto the pizza stone and bake about 12 minutes, or

until the crust is golden brown. Brush the calzones with melted butter

and sprinkle them with Parmesan.

Remove pizza from the oven, transfer to a cutting board, cut into slices

and serve immediately.

Recipe courtesy Wolfgang Puck

FG_FoodProc Manual2 7/7/06 3:54 PM Page 53

Cameron’s Four Cheese Pizza

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.

Makes one 10-inch or two 8-inch pizzas; Serves 3 to 4.

INGREDIENTS

12 ounces (1/2 recipe) Pizza Dough (see separate recipe in Dough & Crust section)

2 tablespoons prepared Pesto (see separate recipe in Sauces & Dressings)

2 tablespoons Oven-Dried Tomatoes, cut into thin slices

(see separate recipe in Appetizers, Salads & Entreés)

1 cup grated mozzarella cheese

3/4 cup grated Fontina cheese (3 ounces)

2 Roma tomatoes, ends trimmed and cut into 12 slices

2 ounces goat cheese, crumbled

1 teaspoon chopped fresh oregano leaves

1 teaspoon chopped fresh thyme leaves

2 tablespoons freshly grated Parmesan cheese

6 to 8 large fresh basil leaves, cut into chiffonade

METHOD

Place a pizza stone on the middle rack of the oven and preheat the oven

to 500°F.

Sauces and Dressings

On a lightly floured surface, stretch or roll out the dough into one 10-

inch round or two 8-inch rounds. 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.

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.

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.

Recipe courtesy Wolfgang Puck Pizza, Pasta, and More! Random

House; 1st edition (November 7, 2000)

FG_FoodProc Manual2 7/7/06 3:54 PM Page 55

Hot Chinese Mustard Sauce

Caesar Vinaigrette

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. (See separate recipe in Appetizers, Salads &

Entreés section)

Makes about 2 cups

INGREDIENTS

1 egg

3 tablespoons fresh lemon juice

1 tablespoon minced garlic

1/2 teaspoon Worcestershire sauce

1/4 teaspoon red pepper flakes

1 tablespoon Dijon mustard

2 anchovy fillets, mashed

Scant cup peanut oil

1/3 cup extra-virgin olive oil

1/4 cup freshly grated Parmesan

Kosher salt

Makes 1 1/2 cups

INGREDIENTS

2 tablespoons Chinese dry mustard

(or Colman’s English Mustard Powder)

2 teaspoons water

2 tablespoons rice wine vinegar

1/4 cup pickled ginger liquid

Juice of 1 lemon

Pinch of turmeric

1 tablespoon sugar

Freshly ground black pepper

1 tablespoon chili oil

1 tablespoon Asian sesame oil

1 cup peanut oil

METHOD

Using a whole egg rather than just egg yolks results in a lighter

Caesar dressing that comes together more easily.

METHOD

In your food processor fitted with the Emulsifying disc, add 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.

In your food processor with the Emulsifying disc attached, combine

all the ingredients except the peanut oil. Pulse until well blended.

Turn processor on and slowly add the peanut oil until emulsified. Set

aside until needed. This can be prepared up to 1 week ahead.

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)

FG_FoodProc Manual2 7/7/06 3:54 PM Page 57

Cilantro-Mint Vinaigrette

Asian Vinaigrette

Used in Panko-Crusted Scallops recipe in Appetizer, Salads &

Entrees section.

Makes 1/2 cup

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.

Makes 4 servings

INGREDIENTS

1 egg yolk

Juice of 2 limes

3 tablespoons rice wine vinegar

2 tablespoons soy sauce

2 tablespoons peanut oil

1 tablespoon toasted Asian sesame oil

Juice of 1/2 lemon

1 1/2 tablespoons soy sauce

1 medium garlic clove, chopped

1 cup rice vinegar

1/2 teaspoon Chinese chile sauce (optional)

1 bunch cilantro leaves, picked and coarsely chopped (about 1/2 cup)

6 sprigs mint leaves, picked

1/2 teaspoon kosher salt

Salt

Freshly ground black pepper

Pinch of black pepper

1 1/2 tablespoons packed brown sugar

1 1/2 cups peanut oil

METHOD

In your food processor fitted with the Emulsifying disc mix together

the vinegar, soy sauce, peanut oil, sesame oil, and lemon juice.

2 teaspoons sesame oil

Season to taste with salt and pepper. Reserve until ready to use.

METHOD

Chop cilantro leaves in Mini Bowl of your food processor and

set aside.

Recipe courtesy Wolfgang Puck

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

Emulsifying disc. Process for about 2 minutes or until the mixture

is smooth.

With the machine running, slowly 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)

FG_FoodProc Manual2 7/7/06 3:54 PM Page 59

Thousand Island Dressing

My Russian Dressing

Makes approx. 2 cups

Makes 1 1/4 cups

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.

INGREDIENTS

1 tablespoon white wine vinegar or Champagne vinegar

1 large egg

Kosher salt and freshly ground pepper

1 cup vegetable or olive oil

3 tablespoons store-bought relish

5 tablespoons ketchup

INGREDIENTS

3/4 cup mayonnaise, homemade (See Mayonnaise recipe)

1/4 cup ketchup

1 tablespoon chopped cornichons or sweet pickles

1/2 tablespoon chopped flat-leaf parsley

1/2 tablespoon chopped chives

1 teaspoon Worcestershire sauce

2 tablespoons minced red onion

1 tablespoon chopped flat-leaf parsley

Juice of 1 lemon

METHOD

2 tablespoons store-bought barbecue sauce

2 tablespoons chopped red onion

Chop the parsley in the Mini bowl of your processor and set aside.

Add the onion to your mini bowl and pulse until minced. Remove the

mini bowl and set aside.

METHOD

Using your food processor with the mini bowl attached separately

chop and set aside the pickles, flat-leaf parsley, chives and red onion.

Remove the small processing bowl and add all of the ingredients

into the large processing bowl fitted with the Emulsifying disc. Turn

the machine on and processes to desired consistency.

Place the vinegar, egg, and salt and pepper to taste into the large

bowl of your food processor fitted with the emulsifying disc. Turn

the machine on and slowly drizzle in the oil through the feed tube.

Continue to run the machine until all of the oil has been added.

When you have a thick mayonnaise, stop beating and stir or whisk in

the remaining ingredients. Blend well and refrigerate in a jar or

covered bowl until ready to use. It will keep for a week.

Keep in a jar or covered bowl in the refrigerator until ready to use.

Will keep for 1 week.

Recipe courtesy Wolfgang Puck

FG_FoodProc Manual2 7/7/06 3:54 PM Page 61

Mayonnaise

Chili and Garlic Oil

Makes about 1 1/2 cups

Makes about 2 cups

INGREDIENTS

2 tablespoons white wine vinegar or Champagne vinegar

1 large egg

1 whole head garlic (about 2 1/2 ounces, cloves separated and peeled)

2 cups extra-virgin olive oil

1 teaspoon Dijon mustard

1 tablespoon red pepper flakes

Kosher salt and freshly ground pepper

1 cup olive oil

METHOD

In a small saucepan, combine the garlic cloves and olive oil and heat.

Reduce the heat and simmer until the garlic begins to turn brown, 10

to 15 minutes. (Do not let the garlic get too brown or the oil will have

a bitter taste.)

METHOD

Place the vinegar, egg, mustard, salt and pepper in the bowl of your

food processor fitted with the Emulsifying disc.

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.

Remove from the heat and cool to room temperature. Add the red

pepper flakes and let sit to infuse for at least 2 hours to seal flavors.

Refrigerate in

a covered container for up to 2 weeks.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press

(October, 2004)

Recipe courtesy Wolfgang Puck

FG_FoodProc Manual2 7/7/06 3:54 PM Page 63

Tartar Sauce

Tangerine Sauce

Makes about 1 1/2 cups

This goes well with cold fish, fish salad, barbecued chicken, or duck

salad.

INGREDIENTS

1 1/2 cups Mayonnaise (see separate recipe)

1 tablespoon chopped cornichons

1 tablespoon drained, rinsed capers

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh chives

1/2 teaspoon sugar

2 cups fresh tangerine juice*

4 shallots, chopped

1 bunch cilantro. leaves only

2 teaspoons chopped fresh ginger

Juice of 2 limes

1 egg yolk

METHOD

2 tablespoons sushi vinegar**

1 teaspoon soy sauce

1 cup peanut oil

Make the mayonnaise as directed. Stir in the remaining ingredients.

Store in a jar.

METHOD

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press

(October, 2004)

In a small saucepan, combine the tangerine juice, chopped shallots,

cilantro leaves, and 1 teaspoon chopped ginger. Cook until syrupy

and reduced by about 3/4.

Scrape the contents of the saucepan into your food processor fitted

with the Emulsifying disc. Add the lime juice, egg yolk, sushi vinegar,

soy sauce, and the remaining 1 teaspoon chopped ginger and

process until well combined.

With the motor still running, gradually pour the peanut oil into the

processor until smooth. Pour into a separate jar and refrigerate,

covered, until needed.

To prepare ahead:

Through step 3, the sauce will keep, refrigerated, for up to 1 week.

* Orange juice can be substituted for the tangerine juice

** Can be purchased in markets that carry oriental products

Recipe courtesy Wolfgang Puck Adventures in the Kitchen, Random

House; 1st edition (October 29, 1991)

FG_FoodProc Manual2 7/7/06 3:54 PM Page 65

Almond Pesto

Wolfgang Puck Pesto

Makes 1/2 cup

Makes 1/4 cup

INGREDIENTS

1 cup loosely packed parsley, washed with large stems removed

1 cup firmly packed basil leaves

2 tablespoons chopped blanched garlic

1 tablespoon finely ground almonds

3/4 cup olive oil

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

1 teaspoon salt

1 teaspoon freshly ground white pepper

2 teaspoons lemon juice

METHOD

In your food processor fitted with the S-Blade process the basil,

garlic, nuts, and salt until thoroughly processed

METHOD

With the processor running slowly add the oil through the feed tube

until it reaches a smooth paste. Season with the kosher salt.

In the food processor fitted with the S-Blade combine the parsley, basil,

garlic, almonds and a little of the oil until combined well. With the motor

still running slowly pour the oil through the opening and process until

smooth. Season with salt pepper, and lemon juice and correct seasoning

to taste. Scrape into a small serving bowl.

Recipe courtesy Wolfgang Puck

FG_FoodProc Manual2 7/7/06 3:54 PM Page 67

Easy Microwave Alfredo

Mint Soy Vinaigrette

10 - 12 servings

INGREDIENTS

2 large egg yolks, beaten

1/4 cup seasoned rice wine vinegar

2 tablespoons finely chopped fresh mint

1 tablespoon soy sauce

1/2 teaspoon ground coriander

1/2 cup regular or roasted peanut oil

1/2 teaspoon salt

8 oz Cream cheese

1/2 cup Ricotta cheese

3 tablespoons milk or cream

1 clove garlic

2 oz chunk of Parmesan cheese

2 tablespoons fresh parsley leaves

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 teaspoon fresh ground pepper

METHOD

In your Food Processor, fitted with the Emulsifying disc, combine the

egg yolks, vinegar, mint, soy sauce and coriander. With the motor

running, slowly drizzle in the oil and continue processing until

smooth. Transfer the dressing to a bowl to taste with salt and

pepper. Cover with plastic wrap and refrigerate.

Place Cream cheese, milk or cream, Ricotta, and garlic into the bowl

of the food processor fitted with the S-Blade.

With the S-Blade still attached to the Spindle, place the Grating disc

onto Spindle as well and secure lid.

Gently push Parmesan cheese into feed tube with processor on.

There may be a thin piece left over. Remove grating disc, break the

small piece of parmesan and add to food processor.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press

(October, 2004)

Add the parsley leaves, salt, and pepper. Pulse two or three times.

Remove lid, Spindle, and S-Blade. Cover food processor bowl with a

paper towel, microwave on high for 2 minutes. Pour over hot pasta.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

FG_FoodProc Manual2 7/7/06 3:54 PM Page 69

Basic Pasta Dough

Makes 1 1/2 pounds, serves 6 - 8

INGREDIENTS

3 cups flour

9 large egg yolks

1 teaspoon salt

1 teaspoon extra-virgin olive oil

1/4 cup water (more as needed)

Semolina or all-purpose flour for dusting

METHOD

In your Food Processor, fitted with the S-Blade, combine the flour,

egg yolks, salt, olive oil, and 3 tablespoons of the 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 table-

spoon 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 it rest at

room temperature for 20 minutes to 1 hour.

Cut the dough into 4 equal pieces. Keep the other pieces covered in

plastic while you roll out one piece at a time, by hand with a rolling

pin or through the rollers of a pasta machine, stretching the dough

to the desired thickness.

Dough and 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.)

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 pieces of dough.

Recipe courtesy Wolfgang Puck

FG_FoodProc Manual2 7/7/06 3:54 PM Page 71

Spinach Pasta

Basic Pizza Dough

Serves 6 - 8

Makes dough for 4 small pizzas

• Pizza dough can be rolled out, covered airtight with plastic and foil,

frozen, then transferred directly form the freezer to hot oven.

INGREDIENTS

2 cups fresh spinach, firmly packed

1 1/2 cups semolina

1 1/2 cups all-purpose flour

4 large eggs

• 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.

1 teaspoon kosher salt

1 teaspoon extra virgin olive oil

Extra semolina for dusting

• If you don’t have a pizza wheel for cutting the pizzas, use kitchen

scissors or a serrated knife.

INGREDIENTS

METHOD

1 package active dry or fresh yeast

1 teaspoon honey

1 cup warm water, 105 to 115 degrees F

3 cups all-purpose flour

In your food processor fitted with the S-Blade, chop the fresh

spinach. Scrape the bowl well and squeeze the liquid from the

spinach by squeezing it in a coffee filter.

1 teaspoon kosher salt

1 tablespoon extra-virgin olive oil, plus additional for brushing

Wipe processor bowl, again fitted with S-Blade, add semolina and

process for a minute.

Add all the remaining ingredients including strained spinach to bowl.

Process until the dough begins to hold together, stop the machine

and pinch dough to test it. If it feels too dry add a teaspoon of water.

Process until it forms a moist ball.

METHOD

In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.

In your food processor fitted with the S-Blade, combine the flour

and the salt. Add the oil, the yeast mixture, and the remaining 3/4

cup of water and process until the mixture forms

a ball.

Turn out dough ball onto a lightly floured surface, and knead by

hand till a smooth ball is formed. Wrap dough in plastic wrap and let

it rest at room temperature for at least 30 minutes.

Cut the dough ball into 4 separate pieces (if using a roller pasta

maker) cut into walnut sized pieces if using extruder. Constantly

keep all dough covered with a damp towel or plastic wrap until

ready to use. Follow manufacturer’s instructions for making desired

pasta shapes.

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).

Divide the dough into 4 balls, about 6 ounces each. Work each 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 balls can be wrapped in

plastic and refrigerated for up to 2 days.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press

(October, 2004)

FG_FoodProc Manual2 7/7/06 3:54 PM Page 73

Whole Wheat Pizza Dough

Basic Cookie Dough

Makes enough for 4 7- to 8-inch pizzas

Makes enough for 4 to 5 dozen cookies, depending on size

Try this robust dough in place of my regular pizza dough. The honey

brings out a wonderful, rich flavor in the crust.

The following recipe yields two separate batches of dough: one a

vanilla dough, and one a chocolate dough.

INGREDIENTS

1 package yeast

3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

8 ounces (2 sticks) unsalted butter, cut into 1-inch pieces,

at room temperature

1/4 cup warm water

1 tablespoon honey

3 3/4 cups whole wheat flour

1 cup cool water

1 tablespoon olive oil

Pinch salt

1 1/2 cups granulated sugar

2 eggs

1 tablespoon vanilla extract

1/4 cup cocoa powder

METHOD

In a small bowl, dissolve the yeast in the warm water. Add the honey

and let sit for 5 minutes, until foamy.

METHOD

In a medium bowl, sift together the flour, baking powder, and salt;

set aside. Put the butter in a large mixing bowl and, with a rubber

spatula, stir until smooth and softened. Add the sugar and continue

to blend for 2 minutes, until the mixture resembles light yellow-

colored mashed potatoes. Transfer to the bowl of your food

processor fitted with the S-Blade.

Put the flour in your food processor fitted with the S-Blade. Mix the 1

cup cool water with the olive oil and salt. With the motor running,

pour the olive oil mixture and the yeast slowly in through the feed

tube. Process until the dough forms a ball that rides around on the

blade.

Transfer the dough to an oiled bowl, cover with plastic wrap, and

let rise until double in bulk. Punch down the dough and knead it on

a lightly floured surface for 1 minute. Divide the dough into 4 equal

portions and roll them into tight balls. Place on a tray, cover with

a damp towel, and let rest for several hours or overnight in the

refrigerator before use.

With the food processor running, crack the eggs, one at a time, into

the butter mixture and beat until well-blended. Add the vanilla

extract. Add the sifted flour mixture and continue to blend until a

smooth dough forms, 2 to 3 minutes more. Remove the dough from

the mixer and divide it in half. Place half of the dough back into the

Processor. On low speed, add the cocoa powder and continue to mix

until the cocoa is evenly blended in. Gather each batch of dough into

a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour or as

long as overnight.

Roll or stretch each ball of dough into a 7- to 8-inch circle. Place the

circles, one at a time, on a wooden peel or on a baking sheet and

build the pizza as desired.

Recipe courtesy Wolfgang Puck

FG_FoodProc Manual2 7/7/06 3:54 PM Page 75

Lemon Shortbread Crust

Cheddar Cheese Crust

Used in Zesty Lemon Bar recipe in the Desserts section.

Makes enough crust for two dozen bars

INGREDIENTS

Used in the Granny Smith Apple Pie (see separate recipe in

Desserts section).

Makes enough crust for 8 servings or 1 pie

INGREDIENTS

1 1/2 cups all-purpose flour

3/4 cup confectioners' sugar

2 1/4 cups all-purpose flour

3 tablespoons cornstarch

1/2 teaspoon salt

1/8 teaspoon salt

1 tablespoon grated lemon zest

6 ounces (1 1/2 sticks) unsalted butter, cut into 1/2-inch piece

6 ounces (1 1/2 sticks) unsalted butter, cut into 1-inch pieces

and frozen for 15 minutes

1 1/2 cups shredded extra-sharp cheddar cheese

3/4 teaspoon apple cider vinegar

1/3 to 1/2 cup ice water, or as needed

METHOD

Preheat the oven to 350°F. Adjust the rack to the bottom third of the

oven. Spray the bottom and sides of a 9 x 12-inch baking pan. Cut a

piece of cooking parchment to fit the bottom of the pan and line the

pan with the parchment. Spray the parchment.

METHOD

Prepare the pastry dough: Put the flour and salt in the bowl of your

food processor fitted with the S-Blade. Pulse the machine 5 or 6

times to combine them. Add the frozen butter and process for 5

seconds. Add the shredded cheddar and pulse the machine four

times to mix it in.

Put the flour, sugar, cornstarch, salt, and lemon zest in the bowl of

your food processor fitted with the S-Blade. Pulse several times to

combine them.

In a measuring cup, combine the cider vinegar and 1/3 cup ice water.

With the motor running, pour the vinegar/water mixture through the

feed tube and continue processing until a ball of dough forms. If the

dough doesn't come together, add another tablespoon or two of ice

water.

With the machine running, gradually drop in the pieces of butter

through the feed tube and continue to process until you have a

slightly crumbly dough.

Transfer the mixture to the prepared baking pan and, with your

fingers, press it into the bottom to form an even layer of crust. Bake

in the lower third of the oven until the crust is light golden in color,

25 to 30 minutes.

Turn out the dough onto a lightly floured work surface, form it into

an even ball, and cut it into two pieces, one slightly larger than the

other. Pat each piece into a flattened disk, wrap it in plastic wrap,

then chill the disks in the refrigerator for at least 2 hours.

Remove from the oven and allow to cool.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press

(October, 2004)

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press

(October, 2004)

FG_FoodProc Manual2 7/7/06 3:54 PM Page 77

Bread Crumb Topping

for Casserole

Cracker Crumb Topping

INGREDIENTS

Makes enough for 1 large casserole

1 sleeve salted crackers, approximately 48

1/2 stick melted butter

1 tablespoon fresh parsley leaves

INGREDIENTS

8 slices firm texture bread

4 tablespoons melted butter

1 tablespoon fresh flat leaf parsley

METHOD

Place crackers into the bowl of food processor fitted with S-Blade.

Process until fine crumbs.

METHOD

Place all the ingredients into the bowl of the food processor fitted

with a S-Blade.

Add the parsley and drizzle in the butter through feed tube while

pulsing 2 or 3 times so all the ingredients are evenly distributed.

Process until all ingredients are combined evenly.

Sprinkle over the top of a casserole, or store refrigerated in an

airtight container.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

FG_FoodProc Manual2 7/7/06 3:54 PM Page 79

Dry Bread Crumbs

Zucchini Bread

Approximately 2 cups

INGREDIENTS

Makes 2 loaves

INGREDIENTS

11 tablespoons unsalted butter

2 2/3 cups sugar

4 large eggs

12-16 slices white bread toasted

METHOD

2/3 cups orange juice

2 medium zucchini, ends removed

3 1/3 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon vanilla

You may toast in a toaster on light or medium. Or Preheat oven to

300 degrees, and arrange the slices of bread, not touching, on a

non-greased baking sheet. Bake for 20-25 minutes.

Cut cooled toast into 2 inch cubes. Drop cubes into the food

processor fitted with the S-Blade. Pulse until uniform

fine consistency.

Store crumbs in an airtight container. You may do this with rice

bread to make panko coating.

2/3 cup nuts

2/3 cup raisins

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

METHOD

Preheat oven to 350 degrees. Grease two loaf pans or spray with

non-stick spray.

Into the food processor fitted with S-Blade, place the butter, sugar,

and eggs. Process until smooth. Add the orange juice.

With the S-Blade still attached, place the shredding disc on the

Spindle. Turn the food processor on and gently push zucchini

through feed tube.

Remove shredding disc only. Add flour, baking soda, salt, baking

powder, cinnamon, nuts, and vanilla. Pulse 3-4 times to combine

ingredients. Remove blade and fold in raisins.

Pour batter into pans. Bake until a toothpick stuck into the center of

each cake comes out clean, approximately 60-70 minutes.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

FG_FoodProc Manual2 7/7/06 3:54 PM Page 81

Tiramisu

Serves 12

INGREDIENTS

7 large eggs, separated

1/2 cup sugar

1 pound mascarpone

1/3 cup chocolate liqueur

3/4 cup whipping cream

1 cup espresso or very strong coffee cooled

35 lady fingers

3 ounces dark chocolate, grated

METHOD

In the bowl of the food processor fitted with the Emulsifying disc

add the whip cream and process to stiff peaks (do not over process).

Remove whipped cream to large bowl and reserve.

In the bowl of the food processor fitted with the Emulsifying disc

add egg whites and process to stiff peaks. Remove egg whites to a

separate container and reserve.

Desserts

Place the S-Blade in food processor. Add the mascarpone, sugar,

egg yolks, and 1/2 the chocolate liqueur. Process until you reach a

smooth consistency. Gently fold the whipped cream into the

mascarpone mixture.

Fold 1/3 of egg whites into cream mixture; be careful not to deflate

the whites. Repeat with the remaining whites.

In a large bowl combine coffee with remaining chocolate liqueur.

Place the clean food processor bowl onto base with the grating disc

attached. Gently push the chocolate through the feed tube.

To assemble, dip lady fingers into coffee mixture. (Dip not soak). Lay

them on the bottom of a 9 x 13 inch baking dish. Spread half the

mousse mixture over lady fingers, and then sprinkle half the grated

chocolate over mousse.

Top that with another layer of dipped lady fingers. Top with

remaining mousse, sprinkle with remaining grated chocolate. Cover

and refrigerate at least 3 hours before serving. For a twist to this

delicious dessert use white chocolate liqueur and white chocolate

shavings

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

FG_FoodProc Manual2 7/7/06 3:54 PM Page 83

Granny Smith Apple Pie with

Cheddar Cheese Crust

Lemon and Watermelon

Granitas

Makes 8 servings

For the cheddar cheese pastry see recipe under Dough & Crust

INGREDIENTS

For the watermelon granita

2 pounds peeled seedless watermelon

(about half of a round melon),

cut into 1-inch chunks

1/2 cup sugar

1/2 cup water

2 tablespoons fresh lemon juice

1 tablespoon fresh lime juice

1/8 teaspoon salt

For the lemonade granita

3 cups water

1 cup sugar

Grated zest of 2 lemons

1 cup fresh lemon juice

INGREDIENTS

For the Granny Smith apple filling:

6 plus 1 tablespoon unsalted butter

8 medium Granny Smith apples,

peeled, cored, and cut into 1/2-inch wedges

1/2 cup sugar

4 tablespoons Calvados (apple brandy) or applejack

1 large egg, beaten

Vanilla ice cream or whipped cream for serving (optional)

Fresh mint sprigs for garnish (optional)

METHOD

Make the lemonade granita mixture: In a nonreactive saucepan,

Prepare the filling. Heat a large skillet or sauté pan over medium-

high heat and melt 6 tablespoons of the butter. When the butter is

light brown, add the apples and sprinkle with the sugar. Cook, stirring

frequently, until the sugar has turned a golden-brown caramel color,

10 - 15 minutes. The apples should still be firm. Stir in the Calvados

and remove from the heat. Transfer the apple filling to a sheet pan

lined with foil and set aside to cool to room temperature.

stir together the water, sugar, and lemon zest. Bring to a boil over

medium-high heat and continue boiling for 3 minutes. Remove from

the heat and stir in the lemon juice. Set a fine-mesh sieve over a

mixing bowl and pour the mixture through the sieve to strain out any

pulp. Set aside to cool.

Make the watermelon granita mixture: Working in batches, in your

food processor fitted with the S-Blade; combine the watermelon

chunks, sugar, water, lemon juice, lime juice, and salt. Process until

puréed. Place a fine-mesh sieve over a mixing bowl and pour the

purée through the sieve to remove the pulp from the juice.

Preheat the oven to 400°. On a lightly floured work surface, use a

floured rolling pin to roll out the smaller disk of chilled dough to an

even circle with a diameter of 11 inches. Gently fold the dough in half

or into quarters and transfer it to a 9” pie pan. Unfold the dough and

gently ease it into the contours of the pan. Roll out the larger disk of

dough to a circle about 12 inches in diameter.

Pour each granita mixture into its own small, shallow, nonreactive

metal baking pan (9-inch round or rectangular cake pans are a good

size). Cover each pan with plastic wrap and freeze until the granita

mixtures begin to set, about 45 minutes. Using a clean fork for each

mixture, scrape the Granitas to break up the ice crystals, and mix

them well. Cover the pans, return them to the freezer, and repeat the

process every 20 minutes, pushing the ice crystals on the outside of

the pan toward the center so that the unfrozen liquid in the center

will go to the edges. Do this until the Granitas are completely frozen

but not a solid block.

Fill the lined pie pan with the cooled apple mixture. Dot the apples

with the remaining 1 tablespoon of butter. Carefully place the larger

disk of pastry over the pie. Tuck the edges of the top pastry under

the rim of the bottom pastry and press down with your fingers to

seal together and decoratively flute the pastry edges all around the

pie's rim. With the tip of a small, sharp knife, cut three slashes about

2 inches long in the center of the top crust.

Place the pie on a baking sheet and bake in the lower third of the

preheated oven for 30 minutes. Reduce the heat to 375° and bake

for 20 minutes more. Remove the pie from the oven, brush its top

with the beaten egg, return to the oven, and bake until golden brown,

about 5 minutes more. Serve hot, warm, or at room temperature,

accompanied with vanilla ice cream or whipped cream if you wish.

To serve, chill large wine glasses or individual glass bowls in the freezer.

Scrape up each granita with a fork once more and scoop the water-

melon granita into each glass or bowl. Top with a scoop of lemon

granita. Serve immediately, garnished with mint sprigs if you like.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press

(October, 2004)

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press

(October, 2004)

FG_FoodProc Manual2 7/7/06 3:54 PM Page 85

Grilled Summer Fruit with Fresh

Raspberry-Grape Sorbet

Zesty Lemon Bars

Makes 4 servings

Makes 2 dozen

INGREDIENTS

For the Lemon Shortbread Crust see recipe under

Dough & Crust section.

For the sorbet

For the fruit

2 cups white grape juice

1 cup water

1/2 cup sugar

4 cups raspberries, rinsed and

dried on paper towels

2 ripe, sweet peaches, halved & pitted

4 ripe, sweet plums, halved & pitted

2 ripe, sweet nectarines, halved & pitted

2 tablespoons unsalted butter, melted

Fresh mint sprigs for garnish

INGREDIENTS

4 eggs

1 cup granulated sugar

1/4 cup all-purpose flour

Pinch of salt

3/4 cup fresh lemon juice

1 cup milk

1 tablespoon finely grated lemon zest

Confectioners' sugar for decorating

Pre-baked lemon shortbread crust

METHOD

Put the grape juice in a small saucepan and bring to a boil over

medium-high heat. Boil until it reduces to 1 cup, 7 - 10 minutes. Make

a simple syrup by combining the water and sugar in another saucepan

and boiling until the sugar has dissolved. Combine the syrup and

grape juice and chill, either in an ice bath or in the refrigerator.

Purée the raspberries in your food processor fitted with the S-Blade.

Set a fine-mesh strainer over a mixing bowl and pour the purée

through the strainer to remove the seeds, pressing down with a

rubber spatula to force all the puree through and scraping any purée

into the bowl from the underside of the sieve. Stir in the chilled

grape juice mixture.

METHOD

In the bowl of your food processor fitted with the S-Blade process

the eggs until smooth. Combine the sugar, flour, and salt in a

separate bowl and hand stir until well blended. Add this mixture into

the eggs and pulse until well blended. Stir in the lemon juice, milk,

and lemon zest.

If you have an ice cream or sorbet maker, transfer the berry mixture

to the machine and freeze, following the manufacturer's instructions.

Pack it into a freezer container with a lid and freeze until solid. If you

do not have an ice cream or sorbet maker, make a granita. Transfer

the mixture to a shallow baking dish or bowl, cover it with plastic

wrap, and place it in the freezer. Leave the mixture until it begins to

set, about 25 minutes. Using a clean fork for each mixture, scrape

the granita to break up the ice crystals, and mix well. Cover the pan

and return to the freezer, and repeat the process every 20 minutes,

pushing the ice crystals on the outside of the pan toward the center

so that the unfrozen liquid in the center will go to the edges, until

the mixture is completely frozen but not a solid block. About 15

minutes before serving time, remove the container of sorbet from

the freezer to soften slightly for scooping.

Pour the topping over the pre-baked crust. Return the pan to the

oven and continue to bake until custard is set, jiggling only slightly

when the pan is moved, about 30 minutes. Remove the pan from the

oven and leave it at room temperature until completely cooled.

Cover the pan with plastic wrap and chill in the refrigerator for at

least 2 hours.

Before serving, use a sharp knife to cut into rectangular bars. With a

small spatula, starting at one edge, carefully begin to pry the bars up

and out from the baking pan; they'll become easier to remove as you

have more room to insert the spatula. Arrange the bars on a platter.

Just before serving, dust with confectioners' sugar.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press

(October, 2004)

Preheat an indoor or outdoor grill or the broiler. Brush the fruit

halves all over with the melted butter and cook them on the grill or

under the broiler until golden brown, 3 to 5 minutes per side.

Use an ice cream scoop or a large serving spoon to scoop the sorbet

onto the centers of individual serving plates. Arrange the fruit

around the sorbet, garnish with mint sprigs, and serve.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press

(October, 2004)

FG_FoodProc Manual2 7/7/06 3:54 PM Page 87

Fresh Peach Melba with

Raspberry Sauce

Cream Cheese Frosting

Makes 6 servings

Makes 2 cups

INGREDIENTS

For serving

For the poached peaches

3 large ripe, firm, freestone peaches

2 cups water

1 8 oz package cream cheese

1/3 cup unsalted butter

2 teaspoons heavy cream

1 teaspoon vanilla

1 cup sliced almonds

1 1/2 pints good-quality

vanilla ice cream

2 cups sugar

1 cup heavy cream,

whipped to soft peaks

1/4 cup lemon juice

Grated zest of 1 lemon

4 cups powdered sugar

METHOD

For the fresh raspberry sauce

1 pound raspberries

1/2 cup sugar

Place all the ingredients into the bowl of the food processor fitted

with the S-Blade. Process to a smooth consistency

2 tablespoons lemon juice

Store unused frosting in a covered container.

Note: This frosting will frost a 13 x 9 inch cake or fill and frost a

METHOD

9-inch two-layer cake.

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.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

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.

Make the fresh raspberry sauce: Put the berries, sugar, and lemon

juice in your food processor fitted with the S-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.

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 gener-

ously with the raspberry sauce, garnish with whipped cream and

toasted almonds, and serve immediately.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press

(October, 2004)

FG_FoodProc Manual2 7/7/06 3:54 PM Page 89

Quick Carrot Cake

Recipe Notes

Makes 2 eight - inch cake rounds

INGREDIENTS

2 large carrots, peeled

1 package yellow cake mix

1/2 cup water

1/2 cup vegetable oil

4 eggs

1 8 oz can pineapple in juice, drained

3/4 cups walnuts

1/2 cup raisins

1 1/2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon allspice

Cream Cheese Frosting (see separate recipe opposite page)

METHOD

Preheat oven to 350 degrees. Grease bottoms of two round baking

pans. Dust lightly with flour.

Place the shredding disc in the food processor with the small holes

facing up.

Stand the carrots into the feed tube and guide through the

shredding disc with the pusher, without excess pressure.

Remove the shredding disc and replace with S-Blade. Add all the

ingredients except nuts, raisins, and frosting. Puree for 1 minute. Add

nuts and pulse 3 to 4 times. Remove blade and fold in raisins with

spatula.

Divide cake batter between pans. Bake for 40-45 minutes using an

8-inch pan and 30 minutes if using a 9-inch pan. Check for doneness

by inserting toothpick. The toothpick should come out clean when

cake is done.

Let cake cool 10 minutes. Invert cakes onto cooling racks, and

let cool for at least 1 hour.

Fill and frost with cream cheese frosting.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

FG_FoodProc Manual2 7/7/06 3:54 PM Page 91

Recipe Notes

Limited Warranty

This warranty covers all defects in workmanship or materials of the

accessories, arising under normal usage and care, in this product for a

period of 12 months from the date of purchase. The motor of your food

processor is warrantied for a period of five years from date of purchase.

A valid proof-of-purchase is required. 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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