Tiramisu Ala Wolfgang Puck Food

TIRAMISU ALA WOLFGANG PUCK

Steps:

• Ladyfingers:
• Preheat oven to 350 degrees F.
• Butter a 12 by 16-inch baking tray. Line with parchment paper and brush again with butter.
• In a mixing bowl, whip the egg yolks with 1/4 cup sugar until ribbony and light in color. Reserve. In another mixing bowl, whip the egg whites to soft peaks. Slowly add the remaining 1/4 cup sugar and continue to whip to medium peaks.
• Sift the flour again. With a rubber spatula, fold half of the flour mixture into the yolk mixture. Fold in 1/2 of the egg white mixture. Then fold in the remaining 1/2 flour mixture. Lastly, fold in the remaining 1/2 egg white mixture.
• Pour the batter into prepared baking tray and with an offset spatula, carefully spreading the batter to fill the tray.
• Bake for 12 to 15 minutes until done and golden in color. Remove from the oven and allow to cool to room temperature. Use as needed.
• This can be made up to 2 weeks in advanced, wrapped in plastic wrap and foil and stored in the freezer.
• Mascarpone Cream:
• In a medium bowl, whisk together the egg yolks and sugar. Add the Marsala and brandy. Place over a double-boiler and cook until mixture reaches 160 degrees F. Continue to cook mixture for another 5 minutes, until the mixture resembles a thick paste (this is a sabayon).
• Remove from the double-boiler and cool mixture over ice bath, until room temperature.
• Whip the mascarpone cheese to soft peaks. Fold into the cooled sabayon until well incorporated.
• Use as layers in the tiramisu or as needed. Can be made up to 4 hours ahead.
• Espresso Syrup:
• Brew fresh espresso. To 1 cup of hot espresso, add the brown sugar, sugar, lemon juice and vanilla extract. Stir until dissolved.
• Assembly:
• Divide the sheet of ladyfinger into 2 (8 by 10-inch) sheets. Divide espresso syrup into 2 portions. Divide the mascarpone cream into 3 portions.
• To assemble, spread the first portion of the mascarpone cream at the bottom of a deep (8 by 10-inch) mold topped with 1 sheet of ladyfinger.
• Pour 1 portion of espresso syrup on to layer of ladyfinger until soaked. Repeat process. Lastly, top with the remaining mascarpone cream and cover with grated chocolate.
• Cover mold and refrigerate at least 2 hours before serving.

TIRAMISU

Steps:

• Ladyfingers:
• Preheat oven to 350 degrees F.
• Butter a 12 by 16-inch baking tray. Line with parchment paper and brush again with butter.
• In a mixing bowl, whip the egg yolks with 1/4 cup sugar until ribbony and light in color. Reserve. In another mixing bowl, whip the egg whites to soft peaks. Slowly add the remaining 1/4 cup sugar and continue to whip to medium peaks. Sift the flour again. With a rubber spatula, fold half of the flour mixture into the yolk mixture. Fold in 1/2 of the egg white mixture. Then fold in the remaining 1/2 flour mixture. Lastly, fold in the remaining 1/2 egg white mixture. Pour the batter into prepared baking tray and with an offset spatula, carefully spreading the batter to fill the tray. Bake for 12 to 15 minutes until done and golden in color. Remove from the oven and allow to cool to room temperature. Use as needed. This can be made up to 2 weeks in advanced, wrapped in plastic wrap and foil and stored in the freezer.
• Mascarpone Cream:
• In a medium bowl, whisk together the egg yolks and sugar. Add the Marsala and brandy. Place over a double-boiler and cook until mixture reaches 160 degrees F. Continue to cook mixture for another 5 minutes, until the mixture resembles a thick paste (this is a sabayon). Remove from the double-boiler and cool mixture over ice bath, until room temperature. Whip the mascarpone cheese to soft peaks. Fold into the cooled sabayon until well incorporated. Use as layers in the tiramisu or as needed. Can be made up to 4 hours ahead.
• Espresso Syrup:
• Brew fresh espresso. To 1 cup of hot espresso, add the brown sugar, sugar, lemon juice and vanilla extract. Stir until dissolved.
• Assembly: Divide the sheet of ladyfinger into 2 (8 by 10-inch) sheets. Divide espresso syrup into 2 portions. Divide the mascarpone cream into 3 portions. To assemble. spread the first portion of the mascarpone cream at the bottom of a deep (8 by 10-inch) mold topped with 1 sheet of ladyfinger. Pour 1 portion of espresso syrup on to layer of ladyfinger until soaked. Repeat process. Lastly, top with the remaining mascarpone cream and cover with grated chocolate. Cover mold and refrigerate at least 2 hours before serving.

BACON-WRAPPED MEATLOAF (WOLFGANG PUCK)

Steps:

• In large skillet over medium heat heat olive oil and saute onions until translucent (about 8 minutes).
• Add mushrooms and garlic and cook (medium high heat) 3-5 minutes.
• Stir in cream, oregano, thyme, salt and pepper. Bring to a boil, then reduce heat and simmer about 5 minutes. Transfer to large bowl and let cool.
• Mix beef, pork and veal; stir in egg and mix well. Add cream mixture and combine well. It will look a bit too liquid, but it is just fine.
• Position 9" x 5" x 2 1/2" loaf pan with short side facing you. Line bottom and sides of pan with bacon, placing them parallel to the short end, slightly overlaping each other (their ends will hang over the edge).
• Put meat mixture in pan and smooth top. Fold bacon striips over the meat, enclosing it completely.
• Place loaf pan in the center of a roasting pan. Fill roasting pan half way up with boiling water. Cover both pans with aluminum paper.
• Carefully place pans in middle shelf of hot oven (400 F) and bake 1 hour. Remove foil and bake until instant thermometer inserted in center of meatloaf registers 165 F (about 30 minutes more). (at this stage I unmold the meatloaf and bake it uncovered, because I like crispy bacon.).
• Remove pan of meatloaf from oven and let rest 10 minutes. Pour juices from pan into sauceboat.
• Cut loaf into 8 slices, taking care to cut bacon completely. Drizzle with pan juices.

POMEGRANATE JUICE REDUCTION SAUCE

Steps:

• Toast coriander seeds on the stovetop over medium high heat in a dry pan until fragrant.
• Remove coriander seeds from pan and cool slightly. Place in a ziploc bag and crush coarsely with a rubber mallet or drinking glass.
• Combine all ingredients in a saucepot and reduce to a thick sauce-like consistency. Cornstarch (mixed into a little cold water) may be added toward the end and simmered to further thicken the sauce.
• Strain, if desired (optional), and serve with grilled or baked chicken, pork or beef.

SMOKED SALMON PIZZA

Steps:

• Preheat the oven to 500°F.
• Prepare Dill Cream by combining sour cream, dill, onion and lemon juice in a small bowl.
• On a lightly floured surface, roll the dough out into a 10-inch round. Transfer dough to a rimless baking sheet; brush with olive oil. Scatter sliced onion over the top. Bake until crust is golden brown, 6 to 8 minutes. Let cool 5 minutes.
• Spread the Dill Cream over the top to within an inch of the edge. Arrange the salmon to cover the surface entirely. Use a pizza wheel to slice into 6 pieces.

WIENERSCHNITZLE ALA WOLFGANG PUCK

Steps:

• Preheat oil to 375 degrees F. in a heavy, deep saucepan.
• Beat eggs with 2 T water to make an egg wash.
• To prepare Wienerschnitzle:.
• Pound out the cutlets if necessary.
• Season the veal cutlets with salt and pepper.
• Score the coat the veal cutlets with four shallow knife cuts in a cross-hatch pattern to help prevent curling while cooking.
• Dredge in flour. Dip in egg wash. Coat with crushed panko crumbs. *You may need more flour and panko crumbs.
• Deep fry about 2-3 minutes PER SIDE, or until golden brown and cooked through. Transfer to paper towels to drain. Replenish oil as necessary.
• My notes:.
• Panko (Japanese) bread crumbs can be found in the Asian aisle/ market to often times with "regular" bread crumbs. I highly recommend using panko. They are lighter & much crunchier than standard bread crumbs. To crush, pour them in the food processor and give a quick whirl or in a ziploc bag and run over them with a rolling pin.
• I would recommend slicing each cutlet in half to ease in cooking.
• The cutlets should be sliced very thinly. If not you may have to use a meat mallet to tenderize and pound flatter.
• I serve with basmati rice, lemon wedges and recipe#390832.

TUNA TATAKI - WOLFGANG PUCK

Steps:

• On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt.
• Make 1/2-inch deep slices in the tuna, every 1/4 to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna.
• Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna.
• In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the ginger sauce.
• For the ginger sauce - in a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine.

RED VELVET WAFFLES

Steps:

• PREHEAT WAFFLE IRON.
• SPRAY WITH NON STICK COOKING SPRAY.
• .separate eggs.
• beat egg whites until stiff.
• mix dry ingredients togetherthen add wet.
• MIX ALL INGREDIENTS TOGETHER.
• fold in egg whites.
• pour into waffle iron and cook until done.

ROASTED BUTTERNUT SQAUSH SOUP WITH SAGE OIL

Steps:

• In a large bowl, toss 3 cups of butternut squash, peeled and seeded, cut into large chunks. Add 1/2 cup orange juice, 1/3 cup dark brown sugar, and 1 cinnamon stick. Pour into roasting pan and cover with aluminum foil. Bake in a preheated 450 degree oven for 1 hour or until tender. Discard cinnamon stick, drain and set juice aside.
• In a heavy bottom stock pot place 1/4 cup sweet butter, 1 cup leeks, white part only - rough chopped, 1/2 cup onion and 1 granny smith apple - peeled, cored and chopped. Cook slowly over a medium flame, stirring frequently until very tender. Do not allow to color. Add 4 C chicken stock or vegetable bouillon. Bring to a low boil. Add squash, but not the squash juice. Cook for five minutes and add the optional 1/3 cup heavy cream and simmer for about 5 minutes. Cool and puree with a hand blender till very smooth.
• In a non-stick saute pan, over a high flame place 1/4 cup extra virgin olive oil. When it begins to smoke, add 1 cup of butternut squash, diced into small pieces. Stir until slightly colored. Add the reserved "juice" from the squash that was made earlier. Cook until all the liquid evaporates and the squash is lightly glazed. Reserve in a warm place.
• Place 1/4 cup sage leaves, 1/8 cup Italian parsley and 1/2 cup Canola oil in a blender with a few ice cubes. Blend at high speed till very smooth. Pour into a cup and refrigerate.
• In a small pan with a little peanut oil, fry 6 large sage leaves till crispy and drain on paper towels.
• Ladle squash soup puree into six warm bowls. Sprinkle glazed, diced squash evenly over bowls, and drizzle about one teaspoon sage oil over each, and lay one sage leaf on each soup. Serve immediately.