Wolfgang Puck BIBC1025 Operating instructions

Wolfgang Puck BIBC1025 Operating instructions
Toll Free (800) 275-8273 Email address: [email protected]
Website: www.wolfgangpuck-kitchenware.com
Model BIBC1025
Printed in China
REV 1.0
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.
If you have any problems with this unit,
contact Consumer Relations for service
PHONE: 1-800-275-8273.
Please read operating instructions
before using this product.
Please keep original box and packing materials
in the event that service is required.
Important Safeguards
When using electrical appliances, basic safety precautions should always be
followed, including the following:
1 Read all instructions carefully.
Save These Instructions
This appliance has a polarized plug (one blade is wider than the other).
As a safety feature, this plug will fit in a polarized outlet only one way. If the plug
does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a
qualified electrician. Do not attempt to defeat this safety feature.
2 To protect against risk of electrical shock, do not put motor base, cord or
plug of the appliance in water or other liquid.
3 Close supervision is necessary when any appliance is used by or near children.
4 Turn unit off and unplug from outlet when not in use, before putting on or
taking off parts, and before cleaning. To disconnect, turn unit off, grasp plug,
and pull from the wall. Never yank on cord.
5 Avoid contact with moving parts. Keep hands, hair, clothing as well as
utensils, away from the cutting blade during operation to prevent injury
and/or damage to the chopper. A spatula may be used but only when the unit
is not running.
Before Your First Use
Carefully unpack the blender and accessories, and remove all packaging materials.
Wash the chopper bowl, chopping blade, blade attachments, and hand blender
attachment in warm, soapy water to remove any dust that may have accumulated
during packaging. Do not immerse the bowl cover, motor base, cord or plug in
water. Wipe the motor base and bowl cover with a damp cloth.
CAUTION: The attachment blades are very sharp. Use care when handling.
6 Blades are sharp; handle carefully.
7 Do not operate any appliance with a damaged cord or plug or after the
appliance malfunctions or is dropped or damaged in any manner. Return the
appliance to an authorized service facility for examination, repair, or
electrical or mechanical adjustment.
8 The use of attachments not recommended or sold by the appliance manufacturer may cause fire, electric shock, or injury.
9 Do not use outdoors.
10 Do not let cord hang over edge of table or counter or touch hot surfaces,
including the stove.
11 Mixing flammable non-food substances can be harmful.
12 When mixing liquids, especially hot liquids, use a tall container, or make
small quantities at a time to reduce spillage.
13 Do not use this appliance for other than intended use.
14 Do not operate in the presence of explosive and/or flammable fumes.
15 This appliance is intended for HOUSEHOLD USE ONLY.
Table of Contents
Important Safeguards
Before Your First Use
About Wolfgang Puck
Know Your Immersion Blender
Hand Blender Attachment
Suggested Uses
Food Chopper Attachment
Helpful Hints
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 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, Granita,
Vert and Trattoria del Lupo. Home chefs can also share Mr. Puck’s talents
through his cookbooks and, of course, through his appliances!
Care and Cleaning
Recipe Notes
Limited Warranty
Contact Information
Assembly and Use
of Hand Blender Attachment
Know Your
Immersion Blender/Chopper
figure 1
Beaker •
Ensure the motor base is unplugged. Attach
hand blender rod to motor base by holding the
motor base with the arrows slightly to the right
of the arrows on the blending rod. Turn the
motor base counter clockwise while holding
the blending rod firmly. (see figure 1)
Place one of the small metal attachments in the
shaft of the mixing rod. Make sure that the pin
located on the shaft fits into the groove of the
attachment. Press down until attachment locks
in place. (see figure 2)
Caution: Blades are sharp. Handle with care.
Place food in suitable container for mixing
(beaker, bowl, pan). For best results, solid foods
should be no larger than 1/2" cubes.
Plug into 120-volt 60 Hz AC only outlet.
Immerse the hand blending rod into your
ingredients. Turn the speed selector to “1” first.
Press the ON/OFF switch to begin blending;
then gradually increase speed, as needed. (see
figure 3) Slowly move the rod up, down and
sideways through the food . Note: Never
lift the hand blender attachment out of your
ingredients while the unit is running to avoid
splatter of your food.
At any time during the blending process, you can
press the Pulse button to increase the blender to
its maximum speed
Do not operate the motor continuously for more
than one minute when using the blender.
When you are finished, simply release the
ON/OFF switch, unplug the motor base, twist
the hand blending rod to remove.
To remove blades from the blender rod, use your
blade removal tool as shown in figure 4. Slide
the opening of the tool underneath the blade
and press down.
Speed Selector •
Chopper bowl
and Lid •
Bowl cover •
Motor Base •
Rod •
Whisk •
On / Turbo
Buttons •
figure 2
Shaft Pin
figure 3
Chopping Blade •
(for chopping bowl only)
Aerator Disc •
Blending Disc •
Grinding Blade •
figure 4
Attachment removal tool •
Multipurpose Blade •
Suggested Uses
To change the metal attachment blade, remove the attachment already inserted
on the shaft of the mixing rod with the tool provided. Use the side of the tool with
the semi-circular slot to remove the attachment. Place the slot around the shaft,
underneath the attachment, and lift up to remove.
Assembly and Use
of Food Chopper Attachment
figure 1
Caution: Blades are sharp. Handle with care.
Aerator disc
Beat cream, whip egg whites,
puddings, sauces, frostings and other
airy, foamy mixtures. When using, move
blending rod up and down to draw air
in. Use a tall, narrow container for best
results when foaming milk, making
cream and whipping egg whites.
Blending disc
Mix and stir shakes, drinks, omelet
batters, sauces and emulsions. Use for
pancake batter, gravies and dressings.
Medium to
Grinding blade
Cut, chop, and crush raw or cooked
meat and hard vegetables.Grind
cooked meat for use in recipes such
as casseroles or chicken salad.
Chop, crush, and mash vegetables, and
fruit for baby food, soups and sauces.
Medium to
Multipurpose blade
Ensure the motor base is unplugged.
Assemble chopper bowl by first placing the
chopping blade onto the blade shaft in the
chopper bowl. (see figure 1) Then place food in
bowl. For best results, solid foods should be no
larger than 1/2" cubes.
Place the chopper bowl lid on top of the
chopper bowl. (see figure 2)
Attach motor base to top of bowl cover by
turning clockwise.
Plug into 120-volt 60 Hz AC only outlet.
Attach the motor base to the chopping bowl
as follows: Hold the cover firmly with one hand,
while holding the motor base with the arrows
slightly to the right of the arrows on the bowl
lid. Turn the motor base counter clockwise.
(see figure 3)
Always use slight downward pressure when
operating the motor base, while the other hand
is placed firmly on the bowl cover. Always
ensure your speed selector is on “5” when
chopping. Use a pulse action when chopping by
pressing and releasing ON/OFF switch.
Do not operate the motor continuously for
more than 15 seconds when using chopper
attachment, otherwise food will be too
finely chopped.
When you are finished, simply release the
ON/OFF switch, unplug the motor base, and
then unscrew the chopper bowl.
figure 2
figure 3
Helpful Hints
Care & Cleaning
The hand blender can be used in hot liquids. Always use care when using in
hot liquids. To avoid splashing when using the hand blender in a saucepan,
insert the hand blender into the pan first, and then press the ON/OFF switch
for operation.
Unplug the unit from the outlet. Remove the blender rod attachment
from the motor base for cleaning by turning it to the right. Remove metal
attachment. Clean in warm, soapy water. Caution: Blades are sharp.
Handle with care.
To puree foods, a certain amount of liquid is needed. Add cooking liquid,
broth, juice, milk, or cream, until desired consistency is reached.
For thorough blending, move blade up and down in mixture until smooth.
If food particles are not easily rinsed off the blender rod or attachment, place
a drop of dish detergent in a mixing container with one cup of warm water.
Plug cord into outlet. Immerse the blade portion and metal rod and operate
the unit for about 10 seconds. Unplug, rinse under hot water, then dry.
You will achieve better mixing results if you use deep, tall containers.
For easy cleanup, unplug blender and rinse under running water immediately
after using.
Simply wipe the motor base clean with a damp cloth. Never hold the motor
base under running water or immerse it in any liquid.
Do not use pointed or sharp objects to remove food particles.
Place liquid ingredients into the beaker first unless recipe specifically states
Before turning the appliance on, immerse the hand blender attachment into the
prepared ingredients, thus ensuring they will not spill over.
For greater efficiency, move the appliance in small outward spiraling circles
while mixing, without touching the bottom of the beaker with the hand
blender attachment.
To clean the food chopper attachment, remove the bowl cover first, then the
chopping blade and the blade shaft. Do not immerse the chopper bowl cover
in water. Wipe with a damp cloth using dishwashing liquid if necessary. The
chopper bowl and chopping blade can be washed in warm, soapy water. Do
not to use abrasive or harsh cleansers.
The hand blender attachment cannot blend hard or fibrous ingredients unless
they are in less than 1/2" pieces, soft ones into 1/2 - 1" pieces.
Some foods require a small amount of liquid to allow them to move freely
around the blades. Soft or wetter foods require less liquid, while dry ingredients require more liquid. Add the liquid a little at a time until the mix gains
the required consistency.
When using the hand blender, ensure the blades are covered to avoid splashing.
Important: Do not try to sharpen the cutting edges of any blades.
They have been precision honed at the factory and will be damaged by any
attempted sharpening.
Tortilla Soup
Whipped Cream
This is our version of the tortilla soups typical of the American Southwest.
Serves 6 to 8
2 tablespoons corn oil
2 corn tortillas, cut into 1-inch squares
2 tablespoons chopped fresh garlic
1/4 medium onion
1 small jalapeno pepper
1 pound ripe fresh tomatoes, peeled, seeded, and diced.
(If tomatoes are out of season, use an equal portion of canned tomatoes.)
2 tablespoons tomato paste
2 to 3 teaspoons ground cumin
2 quarts double-strength chicken stock
2 corn tortillas
1 avocado
1 large chicken breast, cooked
1/2 cup grated cheddar cheese
1/3 cup coarsely chopped fresh cilantro
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla
Place all ingredients into the beaker or a liquid measuring cup.
Secure the immersion blender with the blending disc.
Place the immersion blender into the heavy cream, with the speed set to five.
In a slow and steady fashion while the immersion blender is on, pull the rod
up and down in the cream mixture. If the cream is very cold, this should only
take 3 or 4 strokes. Be careful not to overwhip or you will have butter.
Recipe courtesy Deborah Murray, Wolfgang Puck, Food Stylist
In a large soup pot, heat the oil, add the tortillas and cook them over low
heat until they are slightly crisp.
Using food chopper attachment, chop the garlic, onion, corn and jalapeno
pepper together and add the mixture to the tortillas. Simmer until the
vegetables are tender.
Add the tomatoes to the pot with the tomato paste and simmer the mixture for
10 minutes to bring out the flavor. Add the cumin and mix well.
Slowly whisk in the stock, then simmer the soup until it is reduced by one
Purèe the soup using hand blender until it is very smooth, then pass it
through a fine strainer into a clean pot.
Add salt, pepper and cumin to taste.
Prepare the garnish: Preheat the oven to 350°. Cut the tortillas into julienne
strips, place them on a baking sheet and bake them for 10 to 15 minutes, or
until they are crisp. Peel and dice the avocado, cut the chicken into julienne
strips, grate the cheese and chop the cilantro. Place each garnish in a
separate bowl. (Continued next page.)
At serving time, reheat the soup.
Add the chicken and avocado to the soup and heat. Pour the soup into a warm
tureen, then ladle it into hot shallow soup bowls. Garnish with the cheese, tortilla
strips and chopped cilantro. Serve immediately.
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and Points East
and West (Random House, 1986)
Watercress Salad with
Barbecued Chicken Breast
Chicken Salad Chinois
Makes 2 entrée salads
An ideal luncheon dish for spring or summer.
Serves 5
Mustard Vinaigrette:
1 tablespoon Dijon mustard
1 teaspoon finely chopped fresh tarragon
1 tablespoon sherry wine vinegar
freshly ground white pepper
1 cup almond or extra-virgin olive oil (or a mixture of both)
3 small whole chicken breasts
15 cloves garlic
1/4 cup fresh Italian parsley leaves
freshly ground pepper
3 tablespoons extra-virgin olive oil
3 bunches watercress
1/2 pound mushrooms such as chanterelle, porcini or shiitake
Chinese Mustard Vinaigrette:
1 egg yolk
2 teaspoons dry Chinese mustard
1/4 cup rice wine vinegar
1 teaspoon soy sauce
2 tablespoons light sesame oil
2 to 3 tablespoons peanut oil
freshly ground pepper
Chicken Salad:
One 3-pound chicken, its cavity filled with celery, carrot, onion, garlic, bay leaf,
thyme, salt and pepper
2 ounces unsalted butter, melted
2 small heads or 1 medium head Napa cabbage
1 cup romaine lettuce, cut into 1/4-inch julienne strips
8 to 10 snow peas, cut into 1/4-inch julienne strips
1 teaspoon black sesame seeds
Prepare the vinaigrette: Place all the vinaigrette ingredients in beaker or tall
container; use hand blender to blend until smooth. Correct the seasonings.
Preheat the oven to 425°.
Place the chicken on a rack in a roasting pan and baste it with some of the
butter. Roast for about 1 1/2 hours, or until just done. (The meat near the
joints should still be very slightly pink.) Baste every 15 or 20 minutes with
the butter and the drippings.
Select 4 to 8 nice leaves from the Napa cabbage and reserve them. Slice the
remaining cabbage into 1/4-inch julienne strips.
Shred the meat from the breasts and thighs of the chicken.
Combine the chicken, cabbage, romaine and snow peas in a bowl and toss
with enough of the vinaigrette to coat the salad nicely.
Prepare the vinaigrette: In a bowl or beaker, combine the mustard, tarragon,
vinegar, salt and pepper. Use hand blender to whisk in the oil in a slow,
steady stream. Taste carefully and correct the seasonings, including the
mustard and vinegar. Set aside.
Preheat a grill or barbeque.
Cut the chicken breasts in half and set aside.
Peel the garlic, place it in a saucepan with water to cover and bring the water
to a boil. Drain and slice the garlic thin. Mix the garlic with the parsley and
spread it underneath the skin of the chicken. Season the chicken with freshly
ground pepper and salt, then brush it with olive oil.
Place the chicken, skin side down, on the grill and cook it for about 6
minutes on each side.
Wash and dry the watercress and remove the tough stems. In a big bowl toss
the watercress with enough vinaigrette to coat it lightly.
Heat a large skillet and add 1 to 2 tablespoons olive oil. In it sauté the
mushrooms over high heat about 4 minutes and season them with salt
and pepper.
Arrange the reserved Napa cabbage leaves around the edge of a large serving
plate. Mound the salad in the center and sprinkle it with the sesame seeds.
Divide the watercress among 6 salad plates. Arrange the mushrooms around it.
Cut each chicken breast on the diagonal into 6 slices and arrange the slices over
each plate of watercress.
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and Points East
and West (Random House, 1986)
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and Points East
and West (Random House, 1986)
Gulf Shrimp Salad
with Spicy Jalapeno Sauce
Gulf Shrimp Salad with
Spicy Jalapeno Sauce (cont.)
Serves 4
1 pound large shrimp
freshly ground pepper
2 tablespoons peanut oil
4 large radicchio leaves
3 cups assorted greens (mache, watercress, etc.), in bite-size pieces
1/3 cup vinaigrette
4 Belgian endive leaves
4 stems garlic chives
A fine julienne of assorted peppers
About 1 pound (8 to 10) Italian plum tomatoes, cored and cut into chunks
2 jalapeno peppers, cored and seeded
2 to 3 garlic cloves
1 teaspoon tomato paste
1/2 bunch cilantro, leaves only
freshly ground pepper
Through step 1. In step 2, peel the shrimp and refrigerate, covered, until needed.
Continue with the recipe at serving time.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen with Wolfgang Puck
(Random House, 1991)
Prepare the sauce: Use hand blender or food chopper to puree the tomatoes,
jalapeno peppers, garlic and tomato paste. Transfer to a medium bowl. Chop
the cilantro leaves very fine and fold into the sauce. Season with salt and
pepper to taste and set aside.
Peel the shrimp, leaving the tails intact. Season lightly with salt and pepper.
In a large skillet, heat the peanut oil. Without crowding the pan, cook the
shrimp, about 1 1/2 minutes on each side. If necessary, do it in batches.
Set the radicchio leaves on one half of a large serving platter. Toss the greens
with the vinaigrette and spoon equal amounts into each of the radicchio leaves.
Place the endive attractively around the radicchio. Spoon the sauce over the
remaining half of the platter and arrange the shrimp on the sauce. Garnish with
the garlic chives and julienne of peppers. Serve immediately. (You can also do
this on individual platters, placing one radicchio leaf on each plate, dividing the
remaining ingredients equally.)
Chicken Satè
with Mint Vinagrette
Chicken Satè
with Mint Vinagrette (cont.)
Satès can be readied early in the day and grilled or broiled as your guests arrive.
These satè recipes can be increased as necessary and are frequently served at
cocktail parties at Spago.
Makes 24 skewers
Pour the vinaigrette into a small serving bowl. Arrange the skewers around the
bowl and serve immediately. Let your guests help themselves.
About 10 ounces boned and skinned chicken breasts
1 1/2 teaspoons curry powder
1 teaspoon freshly ground pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 1/2 to 2 tablespoons peanut oil
Mint Vinaigrette:
2 egg yolks
1/4 cup rice wine vinegar
2 tablespoons (about 1/2 bunch) plus 2 teaspoons finely chopped mint leaves
1 tablespoon soy sauce
1/2 teaspoon ground coriander
1/2 cup peanut oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Arrange the skewers of chicken on the grill or under the boiler,* careful that
the bare ends of the skewers are not directly over (or under) the flame. Grill
the chicken until golden brown, 1 1/2 to 2 minutes on each side.
Through step 4, removing the chicken and the vinaigrette from the refrigerator 15
minutes before grilling.
*Bring your broiler tray directly under the flame for best results.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen with Wolfgang Puck
(Random House, 1991)
Soak 24 6-inch bamboo skewers in cold water and refrigerate for 1 hour.
Cut the chicken breast into 24 3X1-inch strips. Stick one skewer into each
chicken strip, lengthwise, and arrange on a large platter or baking tray.
Prepare the marinade: In a small cup or bowl, combine the curry powder,
pepper, salt and cumin. Spoon the oil over the chicken, turning to coat well,
and then sprinkle the dry ingredients on both sides. Let marinate for 1 hour,
Prepare the vinaigrette: Using hand blender, combine the egg yolks, vinegar,
2 tablespoons mint leaves, soy sauce, coriander and a little oil. With the motor
running, slowly pour in the remaining oil and blend until smooth. Transfer to
a small bowl and stir in the remaining 2 teaspoons chopped mint leaves.
Season with salt and pepper to taste and refrigerate, covered, until needed.
Preheat the grill or broiler.
Sautèed Crabcakes with
Sweet Red Pepper Sauce
Makes 12 crabcakes
Sautèed Crabcakes with
Sweet Red Pepper Sauce (cont.)
In a small saucepan, reduce the cream with the jalapeno until 1/2 cup
remains. Cool and add to the onion mixture. Stir in the chives, dill, Italian
parsley, thyme, salt and cayenne pepper. Stir in the egg and 1/2 cup each
bread crumbs and almond meal. Gently fold in the crabmeat. Mixture will be
lumpy. Correct seasonings to taste. Divide the mixture into 12 crabcakes,
about 2 1/2 ounces each.
Combine the remaining 1/2 cup each breadcrumbs and almond meal on a
flat plate. Dip both sides of each crabcake into the mixture and coat well.
Place on a tray and refrigerate, covered, 2 to 3 hours, up to 6 hours.
Prepare the sauce: In a 10-inch skillet, melt 3 tablespoons of butter. Sautè
the pepper, onion, garlic and thyme until the onion is translucent, about 10
minutes. Deglaze with the wine and cook until 3 tablespoons liquid remain.
Pour in the cream and bring to a boil.
Scrape the contents of the skillet into a blender and purèe until smooth.
Strain, return to a clean pan and reheat. Whisk in the remaining 2 tablespoons of butter and the lemon juice and season to taste with salt and
pepper. Keep warm.
When ready to serve, in 1 or 2 skillets, melt the 2 tablespoons butter with
the vegetable oil. Over medium-high heat, sauté the crabcakes until golden
brown, about 4 minutes on each side, using additional oil as necessary. Drain
on paper towels.
2 tablespoons olive oil
1/2 medium (about 4 ounces) red bell pepper, cored, seeded and diced
1/2 medium (about 4 ounces) yellow bell pepper, cored, seeded and diced
1/2 medium (about 4 ounces) red onion, diced
1 cup heavy cream
1/2 teaspoon diced jalapeno pepper
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh dill
2 teaspoons chopped Italian parsley
leaves from 2 sprigs fresh thyme
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 extra large egg, lightly beaten
1 cup fresh bread crumbs
1 cup almond meal*
1 1/4 pounds fresh crabmeat, any shells removed
Red Bell Pepper Sauce:
5 tablespoons (2 1/2 ounces) unsalted butter
1/2 medium (about 4 ounces) red pepper, cored, seeded and diced
1/2 medium (about 4 ounces) red onion, diced
2 garlic cloves, mashed
leaves from 2 sprigs thyme
1/2 cup dry white wine
1 cup heavy cream
juice of 1/2 medium lemon
freshly ground white pepper
2 tablespoons (1 ounce) unsalted butter
about 2 tablespoons vegetable oil
3 cups mixed greens of your choice, cut or torn into bite-size pieces
Prepare the crabcakes: In a 10-inch skillet, heat the olive oil. Sautè the red
and yellow peppers and the onion until the onion is translucent and the peppers are
tender, 10 to 15 minutes. Transfer to a large bowl and let cool.
Divide the salad greens among 6 large plates. Arrange 2 crabcakes on the greens,
drizzle sauce around the greens and on top of the crabcakes. Serve immediately.
Through step 4. In step 5, return the sauce to a clean pan but reheat over a low
flame and continue with the recipe when ready to serve.
Note: Coarsely ground or chopped uncooked shrimp can be substituted for the
*To make the almond meal, grind blanched almonds in food chopper, being
careful that you don’t overgrind – you want the texture of fine bread crumbs.
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and Points East
and West (Random House, 1986)
Lobster Ravioli
with Fresh Dill Sauce
Serves 6 to 8
Lobster Ravioli
with Fresh Dill Sauce (cont.)
On a floured surface, roll the pasta as thin as possible. Brush half of the
dough with the egg wash. On it place 30 mounds of the mousse, 3 inches
apart. Cover the mounds with the uneggwashed pasta sheet and press the
dough together around each ravioli. With a ravioli cutter or a large, sharp
knife cut the ravioli apart. Dust a tray with semolina and place the ravioli on
the tray. Refrigerate.
At dinnertime, while you make the sauce, bring a large pot of water to a boil
with a little oil.
Prepare the sauce: In a saucepan, reduce the wine with 1 sprig of the dill
and the minced shallot until 1/4 cup liquid remains. Add the cream and
reduce it by half. Slowly whisk in the butter, a little at a time, until all of it is
incorporated. Season to taste with salt, pepper and lemon juice. Set the
sauce aside and keep it warm.
Chop the remaining dill sprigs into 1/4 inch pieces, reserving 6 small sprigs
for the final garnish. Set aside.
Prepare the vegetables: Heat a sauté pan over medium heat and add the
butter. When it foams, add the julienne strips of vegetables and sauté them
until al dente. Season to taste with salt and pepper and reserve.
Add a little salt to the water, then the ravioli and cook for 5 to 6 minutes. Cut
1 ravioli open to see if the mousse is done. It should be barely cooked
through as it will continue to cook in the sauce. Drain the ravioli.
Add the ravioli to the sauce with the vegetables and the reserved lobster
meat and the chopped dill and heat just to the boiling point.
1 1/2 pounds fresh pasta dough
1 or 2 eggs, beaten lightly, for egg wash
1 pound fresh sea scallops, side muscles removed
1 egg
1 cup very cold heavy cream
1/2 teaspoon cayenne pepper
1 tablespoon chopped fresh dill
1 teaspoon salt
1 teaspoon freshly ground white pepper
1 small lobster, cooked
2 cups dry white wine
1 bunch fresh dill
2 large shallots, minced
1 cup heavy cream
1 pound unsalted butter
freshly ground white pepper
fresh lemon juice
2 tablespoons unsalted butter
1 carrot, cut into julienne strips
1 stalk celery, cut into julienne strips
1 leek, white part only, cut into julienne strips
freshly ground white pepper
reserved dill and lobster meat
Divide the ravioli among heated dinner plates. Spoon the sauce over them and
garnish each plate with a small sprig of dill in the center. Serve immediately.
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and Points East
and West (Random House, 1986)
Prepare the mousse: Use hand blender to purèe the scallops with the egg.
With the motor running, slowly pour in the cream, then add the cayenne, dill,
salt and pepper. Transfer the mousse to a bowl and chill, covered.
Remove the meat from the lobster tail and claws and dice it fine. Fold 1/4 of
the meat into the mousse. Reserve the remaining meat for the sauce.
Artichoke Mousse
Easy Instant Mayonnaise
Serves 4
4 or 5 very large artichokes
2 lemons, halved
4 tablespoons (2 ounces) unsalted butter, at room temperature
about 2 tablespoons heavy cream
freshly ground pepper
2 cups oil, i.e. canola, peanut, vegetable or olive oil
2 large eggs
1 teaspoon lemon juice or white vinegar
1 teaspoon dry mustard
1 scant salt
pinch cayenne (optional)
fresh herb leaves
Trim away the leaves from the artichokes to expose the bottoms.
Rub the cut surfaces with lemon to prevent oxidation.
Bring a large pot of salted water to a boil. Add the juice of half a lemon and
the artichoke bottoms, cover with a linen towel or several sheets of paper
towels and cook until the artichokes are tender, 40 to 50 minutes.
Remove the artichokes and drain. Remove and discard the fiber from the
center of the chokes.
Use hand blender to purée the artichoke bottoms with the butter. Pass the
purée through a tamis or fine strainer into a heavy saucepan and heat
through. Stir in the cream and correct the seasonings with salt, pepper and
lemon juice.
Place all the ingredients into a 1 quart mason jar.
Switch the power on the speed selector to speed 5.
Place the multipurpose blade onto the immersion blender.
Put the immersion blender into jar, while pressing the power switch,
pull up slowly.
Note: Perfect mayonnaise every time. Try adding a few fresh tarragon or basil
leaves for a wonderful flavor. Store in the refrigerator with a secure lid, do not
keep for more then a week.
Recipe courtesy Deborah Murray, Wolfgang Puck, Food Stylist
Serve as a side dish to accompany lamb or chicken or use as a bed for sliced
meats and poultry.
Note: To reheat, place the mousse in a heavy saucepan, add 1
tablespoon each of unsalted butter and heavy cream. Heat slowly, stirring
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and Points East
and West (Random House, 1986)
Recipe Notes
Limited Warranty
This warranty covers all defects in workmanship or materials in the mechanical
and electrical parts, arising under normal usage and care, in this product for a
period of 12 months from the date of purchase provided you are able to present a
valid proof-of-purchase. A valid proof-of-purchase is a receipt specifying item,
date purchased, and cost of item. A gift receipt with date of purchase and item is
also an acceptable proof-of-purchase. Product is intended for household use only.
Any commercial use voids the warranty.
This warranty covers the original retail purchaser or gift recipient. During the
applicable warranty period within normal household use, we will repair or replace,
at our discretion, any mechanical or electrical part which proves defective, or
replace unit with a comparable model.
To obtain service under the terms of this warranty, call Toll Free (800) 275-8273.
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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