Wolfgang Puck BIBC2050 Use and Care Manual

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Wolfgang Puck BIBC2050 Use and Care Manual | Manualzz




If you have any problems with this unit, contact

Consumer Relations for service PHONE: 1-800-275-8273 or visit our website at wphousewares.com

Please read operating instructions before using this product. Please keep original box and packing materials in the event that service is required.


Food Prep Center

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

Model BIBC2050 Printed In China REV 1.0

All trademarks, service marks and trade names (collectively the “Marks”) are proprietary to Wolfgang Puck World Wide.


When using electrical appliances, basic safety precautions should always be followed, including the following:


Read all instructions carefully.


To protect against risk of electrical shock, do not put Motor Base, cord or plug of the appliance in water or other liquid.


This appliance should not be used by children and care should be taken when used near children.


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.


Avoid contact with moving parts. Keep hands, hair, clothing as well as spatulas and other utensils away from beaters, dough hooks, and all other moving parts or out of the mixing container while blending or mixing to prevent severe injury or damage to the unit. A scraper may be used but must be used only when unit is not running.


Caution: Sharp blades - handle carefully - unplug before inserting or removing parts and do not put motor end in water.


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.


The use of attachments not recommended or sold by the appliance manufacturer may cause fire, electric shock, or injury.


The maximum electrical rating occurs when using chopper cup assembly, the electrical rating may be less when using other attachments.


Do not use outdoors.


Do not let cord hang over edge of table or counter or touch hot surfaces, including the stove.


Mixing flammable non-food substances can be harmful.


When mixing liquids, especially hot liquids, use a tall container, or make small quantities at a time to reduce spillage. Never add to container while appliance is operating.


Do not use this appliance for other than intended use.


Do not operate in the presence of explosive and/or flammable fumes.




To reduce the risk of injury, never place cutting blade on base without first putting bowl properly in place. A spatula may be used but only when the unit is not running.

Be certain the chopper cover is securely locked in place before operating appliance.



Additional Safety Information

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.

Before Your First Use

Carefully unpack the blender and accessories, and remove all packaging materials. Wash the chopping bowl, chopping blade and chopping lid, and Blending Rod in warm, soapy water to remove any dust that may have accumulated during packaging. Do not immerse the motor base, cord or plug in water. Wipe the motor base and bowl cover with a damp cloth.

CAUTION: The blades are very sharp. Use care when handling.


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, Trattoria del Lupo, Cut, and his latest creation, Jai, an Asian fusion restaurant in San Diego. Home chefs can also share Mr. Puck’s talents through his cookbooks, cutlery, cookware and, of course, through his appliances!

Table of Contents

Important Safeguards

Additional Safety Information

Before Your First Use

About Wolfgang Puck

Know Your Food Prep Center

Using Your Immersion Accessories

Assembly and Use of Blending Rod

Suggested Uses

Helpful Hints

Assembly and Use of Food Chopper Attachment

Using Your Hand Mixer Accessories

Using Your Mixer

Speed Control Guide

Care & Cleaning



Contact Information


















4 5

Know Your Food Prep Center

Actual product may differ slightly from images on this page

6 7

Using Your Immersion


Assembly and Use of

Blending Rod







Ensure the Motor Base is unplugged. Attach

Blending Rod to Motor Base by lining up the Dot on the Motor Base with the unlock graphic on the Blending Rod (see figure

1). Turn the Motor Base while holding the

Blending Rod firmly until the Dot is lined up with the lock graphic. (see figure 2)

Place food in suitable container for mixing

(beaker, bowl, or stockpot). For best results solid foods should be no larger than

1/2" cubes.

Plug into 120-volt 60 Hz AC only outlet.

Immerse the Blending Rod into your ingredients. Turn the speed selector to 1, press the On Button to begin blending; then gradually increase speed, as needed.

Slowly move the Blending Rod up, down and sideways through the food. Note: Never lift the Blending Rod out of your ingredients while the unit is running to avoid splatter of your food.

Note: At any time during the blending process, you can press the Turbo Button to increase the blender to its maximum speed.

Do not operate the motor continuously for more than one minute when using the Blending Rod, simply pulse the selected speed to your desired consistency.

When you are finished, simply release the

On or Turbo button, unplug the Motor Base.

Figure 1

Figure 2

Actual product may differ slightly from images on this page

8 9

Suggested Uses


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.

Mix and stir shakes, drinks, omelet batters, sauces and emulsions. Use for pancake batter, gravies and dressings.

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.


1 - 2

3 - 5


3 - 5


Helpful Hints

The Blending Rod can be used in hot liquids. Always use care when using in hot liquids. To avoid splashing when using the Blending Rod in a saucepan, insert the Blending Rod into the pan first, set the

Speed Selector to 1, and then press the On button for operation, slowly raising the speed to your desired setting.

Caution: Do not tilt or lift the Blending Rod out of the pan while the motor is running, as a serious burn or injury can occur from food splatter.

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 Blending Rod up and down in mixture until smooth.

You will achieve better mixing results if you use deep, tall containers.

For easy cleanup, detach the Motor Base from the Blending Rod and rinse the Blending Rod under running water immediately after using.

Place liquid ingredients into the Beaker first unless recipe specifically states otherwise.

Before turning the appliance on, immerse the Blending Rod 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 Blending Rod.

The Blending Rod 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 Blending Rod, ensure the blades are covered to avoid splashing.


Assembly and Use of

Food Chopper Attachment


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).

Place food in the Chopper 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 3).


Attach the Motor Base to the Chopper Bowl by lining up the Dot on the Motor Base with the unlock graphic on the Chopper Lid (see figure 4). Hold the Chopper Lid firmly with one hand, while turning the Motor Base so that the Dot on the Motor Base lines up with the lock graphic on the Chopper Lid.

(see figure 5)


Plug into 120-volt 60 Hz AC only outlet.


Always use slight downward pressure when operating the Motor Base, while the other hand is placed firmly on the Chopper

Bowl Lid to avoid the bowl from moving.

Always ensure your Speed Selector is on 5 when chopping. Use a pulse action when chopping by pressing and releasing

On button.


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 button, unplug the Motor Base, and detach it from the Chopper Bowl Lid by turning the Motor Base until the Dot on the Motor Base is lined up with the unlock graphic on the Chopper Bowl Lid. Lift straight up to remove.

Figure 3

Figure 4

Figure 5


Using Your Hand Mixer


Your Food Prep Center easily converts into a five speed hand mixer with Turbo. It can hand all of your mixing tasks from bread dough to emulsifications. The convenient Turbo Button blasts through the heaviest ingredients with ease. The soft rubberized hand grip fits easily and comfortably in your hand without slipping. The Speed Selector, On

Button, and Turbo Button are just a fingers length away.

Twisted Wire Beaters without center posts allow ingredients to pass easily through the beaters without clogging. Plow through hard butter, and add nuts and candies without having them break into tiny pieces, and avoid spattering food out of your bowls. We have included Dough

Hooks to allow you to seamlessly knead dough, or incorporate your favorite meat loaf recipes. The Wire Whisk is perfect for whipping egg whites and emulsifications. Also included is a Frother that is perfect for cappuccinos, lattes, and mochas.

Actual product may differ slightly from images on this page


Using Your Mixer

Be sure the unit is unplugged before attaching any parts to the Motor

Base. Before attaching accessories to your Hand Mixer Receptacle first attach the receptacle to the Motor Base. Line up the Dot on the Motor

Base with the unlock graphic on the Hand Mixer Receptacle (see figure

6). While holding the Motor Base turn the receptacle until the Dot on the Motor Base is aligned with the lock graphic on the Hand Mixer

Receptacle (see figure 7).

Inserting Beaters and Dough Hooks

To insert the Twisted Wire Beaters or Dough

Hooks into the Hand Mixer Receptacle, first identify the left and right Beater or Dough

Hook. The RIGHT beater is identified as having a round flat circular shape towards the top of the stem (see figure 8). Insert RIGHT beater into the opening marked R on the bottom of the Hand Mixer Receptacle. The LEFT will be placed into the opening marked L. Push each attachment in as far as it will go. The attachment will click as it locks into place.

The Wire Whisk and Frother are universal and can be inserted into either the L or R of the

Hand Mixer Receptacle. The Wire Whisk and

Frother should only be used independently.

Do not use the Wire Whisk and Frother together to avoid damaging your appliance.

Plug the mixer’s power cord into a 120 volt 60

Hz AC only outlet. Your mixer is now ready to use.

Removing Beaters and Dough Hooks

Be sure your Motor Base is unplugged before removing or inserting attachments. To remove attachments from your Hand Mixer Receptacle hold the Hand Mixer Receptacle firmly while pulling the attachment out.

Figure 6

Figure 7

Controlling the Mixer Speed

To operate your mixer, select the desired speed from 1 - 5 and press the On Button. To stop mixing, release the On Button.

Using the Turbo Feature

The Turbo feature of your mixer is perfect for tough mixing jobs. The Turbo increases the speed to the mixers maximum. You can use this feature should you feel or hear the mixer slowing or straining during tough mixing jobs. When you release the Turbo Button, the mixer will stop and you can resume your selected speed by pressing the On Button.


Figure 8


Speed Control Guide

Speed 1 - Stir

Always start with speed 1 when mixing ingredients as this will prevent your ingredients from spattering out of the bowl. Speed 1 is best used for a slow start when mixing liquid ingredients, or for combining dry and wet ingredients that do not require heavy mixing.

Speed 2 - Mix

Use when a recipe calls for combining ingredients together. Use for corn bread, muffins, and light cream cheese spreads.

Speed 3 - Blend

Used for combining heavier cream cheese spreads, cake mixes, or creaming butter and sugar.

Speed 4 – Beat

Used for cake frostings, packaged puddings, whipping heavy cream.

Speed 5 – Whip

Emulsifying egg whites, mashing potatoes.


Use this feature when if you hear your mixer slowing or straining during tough mixing jobs.


Care & Cleaning


Unplug the unit from the outlet. Remove any attachments from the

Motor Base. Clean the Blending Rod in warm, soapy water.

Caution: Blades are sharp. Handle with care. Do not immerse the bowl cover, motor base, cord or plug in water. Wipe the motor base and bowl cover with a damp cloth only.


If food particles are not easily rinsed off the Blending Rod, 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.


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.


To clean the food chopper attachment, remove the bowl cover first, then the chopping blade. 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 use abrasive or harsh cleansers.


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.

Do not immerse the Hand Mixer connector in water. Wipe with a damp cloth using dishwashing liquid if necessary. The mixing beaters, dough hooks, and wire whisk can can be washed in warm, soapy water or in the dishwasher.

The Beaker can be hand washed in warm soapy water by first removing the handle. To remove the handle hold the beaker while pulling the handle straight down. The beaker (with handle removed) can also be washed in the top rack of the dishwasher. Do not place handle in the dishwasher.

Immersion Blender Recipes


16 17

Banana Blueberry Smoothie

4 servings


2 cups plain yogurt

2 cups fresh blueberries

2 cups frozen unsweetened strawberries

3 ripe bananas, peeled

2 cups ice cubes

2 tablespoons honey

1/2 teaspoon pure vanilla extract


1. Combine all ingredients in a serving pitcher. Blend using Immersion

Blender Rod until as smooth as desired. Serve immediately.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

Florida Sunshine

Breakfast Smoothie

Makes about 2 quarts


3 oranges, peeled and quartered

1 medium papaya, peeled, seeded and cut into chunks

2 bananas, peeled

2 cups frozen peaches

1 cup plain yogurt, preferably Greek

2 tablespoons honey (more or less as desired)

2 cups ice cubes

2 cups fresh tangerine or orange juice (more or less as needed)


1. Layer all ingredients in an attractive serving pitcher and add half of the orange juice. Use the Immersion Blender Rod to puree to desired smoothness and thickness. If too thick, add remaining juice, too thin, add ice cubes and/or more frozen peaches.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

18 19

Hot Summer Mojitos

For A Crowd

8 servings


1/2 cup fresh mint leaves, tightly packed

Zest from 4 limes

1 1/3 cups granulated sugar

Juice from 10 limes, (include the 4 limes from above with zest removed)

4 - 6 cups ice cubes

2 cups excellent quality white rum, more or less or omit as desired

3 cups club soda, cold

8 long sprigs fresh mint, for garnish

8 lime wedges or wheels, for garnish


1. Combine mint leaves, lime zest and sugar in Immersion Chopper

Bowl. Attach lid and pulse until zest and mint are finely chopped.

Now the sugar is infused with flavor.

2. In a 2-quart serving pitcher add sugar mixture and top with lime juice, ice and rum. Blend using Immersion Blender Rod until thoroughly mixed. Add club soda and pour (strain first if desired) into tall, chilled glasses. Garnish with mint sprigs and lime wedges.

Note: To juice limes more easily, roll them under your palm on a counter using firm pressure. Then, place them in a microwave for 10-15 seconds.

Recipe courtesy Marian Getz

Immersion Blender Recipes

Appetizers, Soups,

Salads & Dressings

20 21

Chicken Satè with Mint Vinaigrette

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


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


1. Soak 24 6-inch bamboo skewers in cold water and refrigerate for 1 hour.

2. Cut the chicken breast into 24 3-x1-inch strips. Stick one skewer into each chicken strip, lengthwise, and arrange on a large platter or baking tray.

3. 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, refrigerated.


Chicken Satè with Mint Vinaigrette (con't)

4. Prepare the vinaigrette: Using the Immersion Blender Bowl, combine the egg yolks, vinegar, 2 tablespoons mint leaves, soy sauce, coriander and 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.

5. Preheat the grill or broiler.

6. Arrange the skewers of chicken on the grill or under the broiler,* 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.


Pour the vinaigrette into a small serving bowl. Arrange the skewers around the bowl and serve immediately. Let your guests help themselves.


Through step 4, remove 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)


Sautèed Crabcakes with

Sweet Red Pepper Sauce

Makes 12 crabcakes



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 jalapeno pepper, diced

2 teaspoons fresh chives, chopped

2 teaspoons fresh dill, chopped

2 teaspoons Italian parsley, chopped

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

2 sprigs thyme

1/2 cup dry white wine

1 cup heavy cream juice of 1/2 medium lemon salt 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


1. 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.


Sautèed Crabcakes with

Sweet Red Pepper Sauce (con't)

2. 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.

3. 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.

4. 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. Remove from heat and puree using the

Immersion Blender 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.

5. 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.

6. 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.


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 crabmeat.

*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, Adventures in the Kitchen with

Wolfgang Puck (Random House, 1991)



This classic Provençal mayonnaise takes its name from the French word for its key ingredient, garlic. If you have health concerns about making mayonnaise from raw eggs, consider this statement from the

American Egg Board: “There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell.” Alternatively, start with about 1 1/2 cups of good-quality bottled mayonnaise and blend into it pureed garlic, Dijon mustard, and lemon juice.

Makes about 2 cups


1 tablespoon chopped garlic

1/4 cup chopped basil

2 extra-large raw egg yolks


Freshly ground white pepper

1 tablespoon Dijon mustard

1 1/2 to 2 cups safflower oil

1 tablespoon lemon juice


1. Combine all ingredients in beaker and blend using Immersion

Blender Rod pressing the TURBO button.

Recipe courtesy Wolfgang Puck

Fresh Tomato Salsa

(Salsa Mexicana or Pico De Gallo)

Makes 2 cups


1 pound or 8 Campari tomatoes (or other very ripe, fragrant tomatoes)

Juice of 1 lime

3 Serrano chiles

1/3 cup loosely packed cilantro leaves

1/2 teaspoon kosher salt or 1/4 teaspoon iodized salt

1/2 of a small white onion, peeled and quartered

1 green onion, cut into 2 inch lengths


1. Combine all ingredients into Immersion Chopper Bowl cutting any of the tomatoes that are too big to fit. Add top and motor. Pulse to chop as chunky or smooth as you like it. Serve immediately. Salsa should be eaten within an hour or so or the onions get too strong and the perfume of the cilantro dissipates.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

26 27

Chino Farm Carrot and Ginger Soup

Makes about 8 cups


1 pound orange carrots

1 pound yellow carrots

1 pound white carrots

1/4 cup peanut oil

1 tablespoon garlic, minced

1 tablespoon ginger, minced

1 tablespoon green onion, minced

Pinch red pepper flakes

1 tablespoon salt

1/2 teaspoon freshly ground white pepper

1/2 teaspoon turmeric

1 tablespoon honey, or to taste

8 cups vegetable stock

1 cup heavy cream

4 ounces butter

Oil, for deep-frying

1/2 cup julienne ginger


1. Peel the carrots and slice thinly.

2. In a stockpot, heat the oil and sauté the garlic, minced ginger, green onions and pepper flakes for 1 to 2 minutes or just until glossy. Do not allow to develop color. Add the carrots, salt, pepper, turmeric and honey. Sauté for 2 minutes, stirring constantly. Add the stock and bring to a boil. Lower to a simmer and add the cream. Cook for

40 minutes or until carrots are tender.

3. Remove pot from heat, add the butter and puree using Immersion

Blender Rod. Strain soup into a new stockpot. If the soup is too thick, add extra stock. Taste and adjust seasoning with salt, pepper and honey. Keep warm.

4. Preheat oil to 300 degrees F.

5. Deep-fry the ginger and drain on plate lined with paper towel.

Ladle 1 cup of soup into heated bowls. Garnish with fried ginger.

Serve immediately.


Tortilla Soup

Serves 6 to 8


2 tablespoons corn oil

2 corn tortillas, cut into 1-inch squares

2 tablespoons fresh garlic, chopped

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 fresh cilantro, chopped


1. In a large soup pot, heat the oil, add the tortillas and cook them over low heat until they are slightly crisp.

2. Using the Immersion Blender Chopper Bowl attachment, chop the garlic, onion, corn and jalapeno pepper together and add the mixture to the tortillas. Simmer until the vegetables are tender.

3. 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.

4. Slowly whisk in the stock, then simmer the soup until it is reduced by one third.

5. Purèe the soup using the Immersion Blender Rod until it is very smooth, then pass it through a fine strainer into a clean pot.

6. Add salt, pepper and cumin to taste.

7. Prepare the garnish: Preheat the oven to 350°F. 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.

8. 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


Gulf Shrimp Salad with Spicy Jalapeno Sauce

Serves 4


1 pound large shrimp salt 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

Assorted peppers, cut into julienne strips


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 salt freshly ground pepper


1. Prepare the sauce: Use the Immersion Blender Chopper Bowl to puree the tomatoes, jalapeno peppers, garlic and tomato paste.

You will need to do this in 2 batches. 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.

2. 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.

Gulf Shrimp Salad (con't)


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.)


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)

30 31

Watercress Salad with

Barbecued Chicken Breast

Serves 5


Mustard Vinaigrette:

1 tablespoon Dijon mustard

1 teaspoon finely chopped fresh tarragon

1 tablespoon sherry wine vinegar salt 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 salt freshly ground pepper

3 tablespoons extra-virgin olive oil

3 bunches watercress

1/2 pound mushrooms such as chanterelles, porcini or shiitake


1. Prepare the vinaigrette: In the Chopper Bowl, combine the mustard, tarragon, vinegar, salt and pepper and oil. Process and correct the seasonings. Set aside.

2. Preheat a grill or barbeque.

3. Cut the chicken breasts in half and set aside.

4. 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.

5. Place the chicken, skin side down, on the grill and cook it for about 6 minutes on each side.

6. Wash and dry the watercress and remove the tough stems. In a big bowl toss the watercress with enough vinaigrette to coat it lightly.

7. Heat a large skillet and add 1 to 2 tablespoons olive oil. Sauté the mushrooms over high heat about 4 minutes and season them with salt and pepper.


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.


Chicken Salad Chinois

Makes 2 entrée salads


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 salt freshly ground pepper

Chicken Salad:

3-pound chicken, 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


1. Prepare the vinaigrette: Place all the vinaigrette ingredients in beaker or tall container; use Immersion Blender Rod to blend until smooth. Correct the seasonings.

2. Preheat the oven to 425°F.

3. 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.

4. Select 4 to 8 nice leaves from the Napa cabbage and reserve them.

Slice the remaining cabbage into 1/4-inch julienne strips.

5. Shred the meat from the breasts and thighs of the chicken.

6. Combine the chicken, cabbage, romaine and snow peas in a bowl and toss with enough of the vinaigrette to coat the salad nicely.


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.

Recipe courtesy Wolfgang Puck


Easy Instant Mayonnaise

Makes 2 cups


2 cups oil, i.e. canola, peanut, vegetable or olive oil

2 large eggs

1 egg yolk

1 teaspoon lemon juice or white vinegar

1 teaspoon dry mustard

1 teaspoon kosher salt pinch cayenne (optional)

1 tablespoon fresh herb (optional)


1. Place all the ingredients into a 1 quart mason jar.

2. Attach the Motor Base to the Blending Rod and set the speed selector to “5”.

3. Put the Immersion Blender Rod into jar, with the wand all the way to the bottom of the jar. Press the power switch, and 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.

Cilantro Mint Vinaigrette

This is an amazing, flavorful sauce. Use it as a marinade, as a sauce for fish or chicken or seafood. It is a fantastic salad dressing.

Keeping a jar of this in the fridge will make it possible to create quick and very flavorful foods at any time.

Makes about 2 1/2 cups


1 egg yolk

Juice and zest from 2 limes

1 clove garlic

1 cup rice vinegar

1/2 teaspoon Chinese chili sauce

1 bunch cilantro, stems removed

1 bunch mint, stems removed

1/2 teaspoon kosher salt

Pinch of black pepper

1 1/2 tablespoons packed brown sugar

1 1/2 cups peanut oil

2 teaspoons dark sesame oil


1. Combine all ingredients in a tall, narrow container such as a quart mason jar. Use your Immersion blender Rod. Place Rod at the bottom of the container. Press TURBO and pull up to start emulsion, then move Rod up and down to chop ingredients and blend thoroughly. Store airtight in fridge for up to 5 days.

Recipe courtesy Wolfgang Puck

34 35

Immersion Blender Recipes

Main Dishes, Side Dishes,

Sauces & Toppings

Pizza Dough

Serves 2 to 4


1 1/2 cups all purpose flour

1 teaspoon kosher salt or 1/2 teaspoon iodized salt

1 1/2 teaspoons honey

1 tablespoon olive oil

1/2 cup lukewarm water

1 1/2 teaspoons yeast


1. Combine flour and salt in Immersion Chopper Bowl. Set aside.

2. In a small bowl, combine the honey, oil, water and yeast. Stir to dissolve. Pour all of the yeast mixture into the Chopper Bowl containing the flour and salt. Attach top and hold the TURBO button down for 15 seconds. Remove dough ball and knead by hand for a minute. If it is very sticky, add a bit of flour. Cover with a towel and let rest for 40 minutes, or cover and refrigerate up to 24 hours.

Knead briefly to deflate and form into 1 or 2 balls. Let it rest for 15 minute to relax dough.

3. Shape as desired, your pizza does not have to be round. Have fun with it and shape it thick or thin, football shaped or round and neat.

It will be delicious. Top your pizza with your favorite toppings. Bake in a very hot, 500°F preheated oven for 15 -20 minutes or until brown and crispy. Serve hot.

Note: Vary the dough by adding fresh herbs before mixing. Toppings are endless. I love basil pesto, mozzarella and Parmesan or ricotta with sliced garlic, parmesan and tomatoes.

Recipe courtesy Marian Getz

36 37

Lobster Ravioli with Fresh Dill Sauce

Serves 6 to 8


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 salt 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 salt freshly ground white pepper reserved dill and lobster meat


1. Prepare the mousse: In a deep 2 quart bowl, puree the scallops and egg using the Immersion Blender Rod. With the motor running, slowly pour in the cream, then add the cayenne, dill, salt and pepper.

Cover bowl and chill.


Lobster Ravioli with Fresh Dill Sauce (con't)

2. 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.

3. On a floured surface, roll the pasta as thin as possible. Brush half of the dough with the egg wash. Place 30 mounds of the mousse, on the pasta, 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.

4. At dinnertime, while you make the sauce, bring a large pot of water to a boil with a little oil.

5. 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.

6. Chop the remaining dill sprigs into 1/4 inch pieces, reserving 6 small sprigs for the final garnish. Set aside.

7. 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.

8. 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.

9. 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.


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)


Artichoke Mousse

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 salt freshly ground pepper


1. Trim away the leaves from the artichokes to expose the bottoms.

Rub the cut surfaces with lemon to prevent oxidation.

2. 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.

3. Remove the artichokes and drain. Remove and discard the fiber from the center of the chokes.

4. Use the Immersion Blender Rod 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.


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 constantly.

Recipe courtesy Wolfgang Puck

Makes 1 1/2 cups

Fresh Basil Pesto


1 tablespoons garlic cloves

2 tablespoons toasted pine nuts

2 tablespoons fresh grated Parmesan cheese

Juice from half a lemon

1/2 teaspoon kosher salt

1 cup packed whole basil leaves

1 cup excellent quality fruity olive oil


1. Combine everything but oil in the Immersion Chopper Bowl.

Pulse to chop. Add 1/2 of the olive oil and puree until smooth adding more oil as needed. Carefully taste and correct seasonings. Store airtight for a few days or freeze to preserve color and fresh taste for up to 1 month.

Note: Having pesto on hand is a wonderful way to add a huge boost of flavor to whatever you are making. I love it on sandwiches, pasta, pizza, salad dressings, crostinis, even on crackers and raw veggies. You can use all the same ingredients listed here, swap out the basil for something else and create many great pestos. I love sun-dried tomatoes, or ricotta cheese, black olives, beets, even other herbs like sage.

Recipe courtesy Marian Getz

40 41

Fresh Homemade

Peanut Butter

Makes about 1 cup


1 cup roasted peanuts

1 1/2 teaspoons kosher salt (or 3/4 teaspoon iodized salt)

1 tablespoon light corn syrup or honey

3 tablespoons peanut oil

1 tablespoon water


1. Combine all ingredients into the Immersion Chopper Bowl. Add lid and motor and puree using the TURBO button for 15 seconds. Mix a little longer if a smoother texture is desired.

Note: Use the same amounts but vary the ingredients to suit your tastes.

Cashews and almonds are wonderful too.

Recipe courtesy Marian Getz

Baby Food Peas

Makes 1 1/2 cups


2 cups fresh or frozen peas, preferably organic, thawed

1/2 cup liquid such as water, breast milk, formula


1. Combine in beaker and puree with Immersion Blender Rod pressing the TURBO button till mixture is as smooth as desired. Remove and store airtight for 1 day or spread mixture out in an ice cube tray and freeze. When solidly frozen, pop out of tray into zip to bag. Keep for no more than 1 month, frozen.


Most foods can be pureed for your baby using your Immersion Blender.

Most fruits do not need added liquid. Meats and starchy vegetables usually do.

Recipe courtesy Marian Getz

42 43

Immersion Blender Recipes


Chocolate Mousse-In-A-Minute

Serves 2


1 1/2 cups heavy whipping cream

1 tablespoon powdered sugar

1/4 teaspoon excellent quality pure vanilla extract

1/3 cup melted and cooled chocolate, or very high-quality chocolate sauce


1. Combine all ingredients into a tall beaker. Using the Immersion

Blender Rod and speed setting number 4, mix moving Rod up and down to help incorporate air. Watch carefully for the texture to change. When the mousse seems fairly thick, stop. This will take about 20 seconds. Scoop mousse into pretty dessert glasses and garnish with more melted and cooled chocolate, fresh berries or chocolate curls if desired.


For raspberry mousse, omit chocolate and add 1/3 cup pureed raspberries. Top with additional raspberries.

Recipe courtesy Marian Getz

44 45

Whipped Cream


1 cup heavy cream

1/4 cup sugar

1 teaspoon vanilla


1. Place all ingredients into a tall beaker or a liquid measuring cup.

2. Secure the motor base with the Blending Rod.

3. Place the immersion Blending Rod into the heavy cream, with the speed set to five.

4. In a slow and steady fashion while the Immersion Blender motor 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.

Instant Ice Cream

Makes 2 cups


8 ounces frozen fruit, i.e. blueberries, raspberries, bananas, cherries

1 cup heavy cream, or other desired cold liquid

1 package instant pudding mix, preferably sugar free


1. Combine all ingredients into Immersion Chopper bowl and blend using the turbo button for 15 seconds.

Recipe courtesy Marian Getz

46 47

Hand Mixer Recipes


Heavenly Chocolate Mousse

Serves 8


4 egg yolks

3/4 cup sugar

5 ounces bittersweet chocolate

5 ounces unsweetened chocolate

1/2 cup heavy cream

8 large egg whites

2 teaspoons lemon juice


1. Attach the beaters to the mixer. In a large bowl, mix egg yolks with

1/4 cup sugar until they become a pale yellow.

2. Melt chocolate over a bain-marie or in a heat-proof bowl over simmering water.

3. In small saucepan, bring cream to a boil and stir it into the melted chocolate.

4. Stir the chocolate mixture into the egg yolks and sugar. Set aside.

5. With the mixer attached with the beaters, beat egg whites and lemon juice until they reach soft peaks. Add remaining 1/2 cup sugar slowly with the mixer on speed 3. Increase speed to 5 and continue to beat until whites are stiff and very shiny, approximately 7 minutes.

6. Stir one third of the whites into the chocolate mixture to lighten it.

Fold in the remaining beaten egg whites, a third at a time.

7. Pour into individual serving glasses or bowls and chill at last six hours or overnight.

Note: If the chocolate and egg yolk mixture should tighten, place the mixture back over the bain-marie, and vigorously whisk in 3 or 4 tablespoons of the beaten egg whites. The chocolate will smooth out so you can continue with the recipe.


Serve in individual glass dishes topped with whipped cream and shaved chocolate.


Chocolate Chip Cookies

Makes about 2 1/2 dozen cookies


1 3/4 cups all-purpose flour

1/2 cup unsweetened cocoa

3/4 teaspoon baking soda

1/4 teaspoon salt

8 ounces (2 sticks) unsalted butter, room temperature, cut into small pieces

1 cup light brown sugar

3/4 cup granulated sugar

2 large eggs

1 1/2 teaspoons vanilla extract

1 1/2 ounces bittersweet chocolate, melted over water bath or in microwave

2 cups (1/2 pound) coarsely chopped pecans or walnuts, or toasted

and cooled unsalted peanuts, coarsely chopped

1 3/4 cups semisweet chocolate chips


1. Sift together the flour, cocoa, baking soda, and salt. Set aside.

2. In a large bowl, soften the butter with the mixer equipped with the beaters. Mix on speed 4 until butter is softened. Add the brown and granulated sugars, increasing the speed to 5. After the sugar is incorporated, continue to mix until fluffy, stopping to scrape down sides of bowl when necessary. Reduce speed to 3 and add the eggs, one at a time, and the vanilla.

3. Stop mixer, scrape in the melted chocolate, and beat until thoroughly combined with mixer set to speed 4. Reduce speed to lowest setting. Gradually add flour mixture, and beat just until combined. Add nuts and chocolate chips, and again beat just until combined. If the dough is soft, wrap in plastic wrap and refrigerate until firm, 1 to 2 hours.

4. Position rack in center of oven and preheat oven to 350°F. Line two baking trays with parchment paper.

5. Using a small ice cream scoop, divide the dough into mounds, about

2 tablespoons each, forming small balls of dough. (Dough can be rolled, placed on trays, and refrigerated until needed.) Arrange the rolled balls on the prepared baking trays, about 2 inches apart. Bake until slightly firm to the touch, about 15 minutes, reversing trays front to back after 7 to 8 minutes. Remove cookies from trays with a wide metal spatula and cool on wire rack. If reusing a baking tray, cool slightly before arranging balls of dough on it.


Pizza Dough

Makes four 8 inch pizzas


1 package active dry or fresh yeast

1 teaspoon honey

1 cup warm water (105° to 115°)

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon extra-virgin olive oil,

plus more for brushing

Toppings of your choice


1. In a small mixing bowl dissolve the yeast and honey with 1/4 cup

of the warm water.

2. Fit the mixer with the dough hooks.

3. In a large bowl, use speed 1 to mix flour and salt thoroughly for

4 to 5 seconds. Increase speed to 3 and add the oil and the yeast

mixture to the flour. Slowly add the remaining 3/4 cup of warm

water. As you are mixing, all of the dough from the sides of the

bowl must be incorporated. A ball will start to form; continue

beating for 5 minutes.

4. Turn the dough onto a lightly floured surface and continue to knead

by hand 2 or 3 minutes longer. The dough should be smooth and firm.

Cover the dough with clean, damp towel and let it rise in a warm spot

for 30 minutes.

5. Divide the dough into 4 equal parts and roll into balls. Work each

ball by pulling down the sides and tucking under the bottom. 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 clean, damp towel and let rise

in a warm place for 15 minutes. At this point, the balls can be wrapped

in plastic wrap and refrigerated for up to 2 days. Make sure you wrap

loose, but secure enough that the dough does not ooze out.

6. Place a pizza stone on the middle rack and preheat the oven to 500°F.

7. To prepare each pizza, dip the ball of dough into flour, shake off

excess flour, place dough on a clean, lightly floured surface, and start

to stretch the dough. Press down on the center, spreading the dough

to form an 8-inch circle, with outer border a little thicker than the

inner circle. Lightly brush the inner circle of the dough with oil and

arrange the toppings of your choice over the inner circle.

8. Using a lightly floured baker's peel or a rimless flat baking tray,

slide pizza onto the baking stone and bake until the pizza crust

is nicely browned,10 to 12 minutes. Transfer the pizza to a firm

surface and cut into slices with a pizza cutter or very sharp

knife. Serve immediately.


Basic Pasta Dough

Makes about 1 1/2 pounds, serves 6 to 8


1 1/2 cups semolina flour

1 1/2 cups all-purpose flour

2 teaspoons salt

4 large eggs

2 tablespoons olive oil


1. In a large bowl, combine salt and flours.

2. Create a well in the middle of the flour. Crack the eggs and place them in the well; pour oil over eggs.

3. With the mixer fitted with the dough hooks, begin kneading the dough with the mixer on speed 3. Increase the speed to 5 and knead until a ball is formed.

4. Make sure to knead all of the remaining flour which may be on bottom or sides of bowl. Continue to knead ball by hand onto a lightly floured surface until a smooth ball is achieved.

5. Wrap in plastic wrap and let rest at room temperature for

30 minutes.

6. Cut dough into 4 equal pieces and roll out 1 piece at a time, keeping the remaining dough wrapped until needed. Cut as desired.

Buttermilk Biscuits

Makes 20 to 22 biscuits


2 3/4 cups all-purpose flour

1 1/2 tablespoons sugar

1 tablespoon plus 1 teaspoon baking powder

2 teaspoons salt

1/4 teaspoon baking soda

10 tablespoons (5 ounces) chilled unsalted butter, cut into small pieces

1/4 cup minced onion

1 tablespoon chopped fresh or 2 teaspoons dried thyme

1 cup buttermilk

1 or 2 tablespoons milk or cream

1/4 cup grated Parmesan cheese, optional


1. With the mixer fitted with the beaters, mix the flour, sugar, baking powder, salt and baking soda in a large bowl on speed 1.

2. Add the onion, thyme, and chilled butter pieces. Increase mixer speed to 4 and blend chilled butter into batter. Reduce speed to 2 and slowly add the buttermilk.

3. When dough comes together, remove the beaters and attach the dough hooks. Continue to knead on speed 3 until a round ball is formed.

4. Place dough ball onto well-floured surface and, with a rolling pin, roll out dough to 1-inch thickness.

5. Cut biscuits with biscuit cutter, and place onto a parchment lined baking sheet. Refrigerate for at least 1 hour before baking.

6. Preheat oven to 350°F. Brush the tops of biscuits with milk or cream, and then sprinkle with Parmesan cheese. Bake 25-30 minutes, or until golden brown.

52 53

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 province to province.

54 55


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