Wolfgang Puck BIBC1050 - Manual (Page 11)

20
Watercress Salad with
Barbecued Chicken Breast
Serves 5
INGREDIENTS
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)
METHOD
1 Prepare the vinaigrette: In a tall, narrow container, combine the
mustard, tarragon, vinegar, salt and pepper. Use the Immersion
Blender on Low Speed blend in the oil in a slow, steady stream.
Taste carefully 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.
PRESENTATION
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)
An ideal luncheon dish for spring or summer.
Salad:
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
19
Chino Farm Carrot
and Ginger Soup
Makes about 8 cups
INGREDIENTS
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
METHOD
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 on Low Speed
using Immersion Blender. 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.
Recipe courtesy Deborah Murray, Wolfgang Puck, Food Stylist
SMImmBlderManual_09 6/25/09 6:04 PM Page 19