Wolfgang Puck BPSM0050A2 Instrucciones de operaciones descargar pdf (Pagina 22)

Wolfgang’s Three Nut Cookies

Makes 20 - 30 cookies

INGREDIENTS

4 sticks butter, softened

1/2 cup dark brown sugar

1 cup toasted hazelnuts, chopped*

1 cup toasted pecans, chopped*

1 cup toasted almonds, chopped*

3 cups all-purpose flour

1 teaspoon salt

2 teaspoons vanilla

powdered sugar, for dusting

METHOD

1 Preheat oven to 350°.

2 Line two large baking sheets with parchment paper.

3 In stand mixer with the flat beater attached, cream butter and brown

sugar until smooth. Stop mixer and scrape down sides of bowl. Add

nuts. Mix well.

4 Sift together flour and salt. Tilt mixer head back and add sifted flour

and salt. Mix well, about 30 seconds.

5 With a teaspoon, form the dough into small ovals and place about

1 1/2 inches apart on baking sheets.

6 Bake 20 minutes or until golden brown. Remove from oven and let

cool. Dust the cookies well with powdered sugar before serving.

*HELPFUL HINT: To toast nuts, preheat oven to 350°. Spread the nuts

onto a cookie sheet and place in oven for 3 to 5 minutes, until you can

smell the rich nut flavor. Let cool; then chop well with a food processor.

Recipe courtesy Marian Getz, Wolfgang Puck Chef

Creamy Mashed Potatoes

with Brown Onions

Serves 6-8

INGREDIENTS

2 1/2 pounds baking potatoes, peeled and cut into chunks

8 tablespoons unsalted butter, cut into small pieces

1/2 cup heavy cream, brought to a boil

1 teaspoon salt

1 pinch freshly ground white pepper

1 pinch freshly ground nutmeg

vegetable oil for frying

1/2 pound onions, sliced in thin rings

all-purpose flour, for dredging

METHOD

1 In a saucepan, cook the potatoes in lightly salted water to cover,

until tender. Drain well.

2 Place the potatoes in the mixer bowl with the flat beater attached.

Add butter, heated cream, salt, white pepper and nutmeg. Mash the

potatoes on speed 2 until well blended.

3 Place 2 inches of water in a stock pot or dutch oven. Place the

potatoes in the stainless bowl over bowling water to keep warm.

Cover the bowl with a towel or lid to keep the heat in.

4 Dredge the onions in the flour.

5 Heat the oil in a deep fryer or a fry pan. When the oil reaches 350°,

shake off excess flour then drop the onions into the hot oil and fry to

golden brown.

6 Remove onions from oil and drain on a paper towel. Season lightly

with salt.

SERVING SUGGESTION

Spoon some of the mashed potatoes onto plates and top with french

fried onions.

Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)

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