Wolfgang Puck WPIB0010C - Manual (Page 19)

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Fresh Basil Pesto
Makes 1 1/2 cups
INGREDIENTS
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
METHOD
1 Combine everything but oil in the Immersion Chopper Bowl.
Pulse to chop. Add 1/2 of the olive oil and puree till smooth adding
more oil as needed. Carefully taste and correct seasoning. 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
Artichoke Mousse
Serves 4
INGREDIENTS
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
METHOD
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 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.
PRESENTATION
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, Recipes from Spago, Chinois, and
Points East and West (Random House, 1986)
TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 35