Wolfgang Puck BTOBR0025 Bistro collection, Руководство пользователя

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Classic French Onion Soup
6 servings
INGREDIENTS
3 tablespoons safflower oil or olive oil
4 medium onions – peeled and thinly sliced
1/2 cup port wine
8 cups chicken stock
1 sprig thyme
1 bay leaf
1 stalk celery
salt to taste
freshly ground black pepper to taste
12 slices French bread – 1/4” thick
2 cups Swiss cheese – shredded
METHOD
1 In a large saucepan over medium-high heat, heat the oil.
2 Add the onions and sauté, stirring frequently and taking care that the
onions do not scorch. Sauté until golden brown, for about 20 minutes.
3 Add port to the pan and deglaze, stirring and scraping with a
wooden spoon to dissolve the pan deposits.
4 Stir in the stock, add the Bouquet garni (made with the thyme,
bay leaf, and celery), and season to taste with salt and pepper.
When the liquid reaches a boil, reduce the heat and simmer for
about 40 minutes. Meanwhile, arrange the bread slices on a
baking sheet and put them in the convection oven set at 250º F.
5 When the bread slices are dry and crusty, place 1 slice in each of 6
deep ovenproof soup bowls. Set the other slices aside and place the
bowls on the baking sheet. Turn convection oven to broil. Place the
rack in the center of the oven. Turn the temperature to max and turn
the timer to “Stay On”.
6 Ladle the soup over the bread in each bowl. Top each bowl with 1
more slice of bread and sprinkle with cheese. Place on rack in
convection oven. Watch for browning. Remove from oven when
melted and bubbly, 2 to 3 minutes.
Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)
Chocolate Chip Cookies
12 servings
INGREDIENTS
1 cup walnut or pecans
1 3/4 cups cake flour
1/2 teaspoon salt
6 ounces unsalted butter – at room temperature
3/4 cup brown sugar
1/2 cup sugar
1/2 teaspoon baking soda
2 teaspoons warm water
1 egg
1 teaspoon vanilla
1 cup chocolate chips
METHOD
1 Preheat oven to 375º on bake function.
2 Arrange the nuts on the baking tray and toast for 10 minutes, turning
occasionally. Cool and chop coarsely. Set aside.
3 Sift together the flour and salt. Set aside.
4 In an electric mixer, cream the butter until light and fluffy. On low
speed, gradually add the brown and white sugars. Increase speed
and beat until well combined.
5 In a cup or a small bowl, dissolve the baking soda in the warm water
and pour into the mixture. Add the egg and vanilla and mix until
blended. With the motor off, sprinkle the nuts, chocolate chips and,
last of all, the flour around the blade. On low to medium speed, mix
just until the flour is incorporated.
6 Turn out of the bowl, wrap in plastic wrap, and chill until firm. With
lightly floured hands, shape the dough into 12 equal balls, about 3
ounces each, and arrange on the parchment-lined baking trays, 3
inches apart. Flatten each ball slightly and bake 16 minutes or until
golden brown. Let the cookies cool slightly on the baking tray, then
transfer to a rack to finish cooling.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen
(Random House, 1991)
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