Wolfgang Puck BBLFP050 - Manual (Page 16)

30
Ricotta Pancakes
These are so light and delicious yet satisfying. Serve with fresh fruit
and dust with powdered sugar.
Makes approximately 12 four-inch pancakes
INGREDIENTS
2 cups ricotta cheese
4 large eggs
4 tablespoons unsalted butter, melted
2 tablespoons sugar
1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
METHOD
1 Preheat griddle or large fry pan on medium heat.
2 Fit Food Processor Mixing Bowl with the Chopping blade. Add
ricotta, eggs, butter and sugar to Mixing Bowl and process for
1 minute.
3 Add flour, salt, and baking powder. Pulse several times; all you want
to do is to incorporate ingredients. Don’t over mix.
4 Dab griddle with butter or non-stick spray. Pour approximately
3 tablespoons of batter onto griddle and spread it out to form
pancakes.
5 Cook for 2 - 3 minutes. Lift pancakes to make sure they are brown
then flip. These pancakes do not emit little bubbles like traditional
pancakes so you need to check for color.
Recipe Courtesy Debra Murray, Wolfgang Puck HSN Host
29
Homemade Potato Chips
Makes 12 - 16 servings
INGREDIENTS
4 pounds baking potatoes or Yukon Gold potatoes, scrubbed clean
Peanut oil for deep frying
Kosher salt
Seasoning possibilities
Salt mixed with cayenne
Freshly grated Parmesan
Salt mixed with chopped fresh thyme or rosemary
Thinly sliced or slivered truffles
METHOD
1 If the potatoes have thick, gnarly skins, as older potatoes do, peel
them. Otherwise, just scrub.
2 Using the Slicing Disc in your Food Processor, slice the potatoes
crosswise into very thin slices in batches. Soak sliced potatoes in
cold water for about 10 minutes, then drain and very carefully. Pat
the slices completely dry with separate layers of paper towels.
3 Put several inches of oil in an automatic deep fryer or a deep, heavy
pan or skillet. Set the deep fryer or bring the oil in the pan to 350°F.
4 In batches, deep-fry the potato slices, turning them with a wire
strainer if necessary to cook them evenly until they turn light golden
brown, 2 to 3 minutes. Lift out the basket or scoop out the potatoes
with a deep-fry skimmer and spread them onto paper towels to
drain. Sprinkle right away with salt and your choice of seasonings.
5 Bring the oil back up to 350°F before adding the next batch.
Arrange the chips attractively in one or more napkin-lined baskets
and serve.
Recipe courtesy Wolfgang Puck Makes it Easy,
Rutledge Hill Press, 2004
HSN_3n1BlenderManual 6/25/10 11:08 AM Page 29