Wolfgang Puck BBLFP050 - Manual (Page 17)

32
Potato Latkes
The ever-popular potato pancakes of the Jewish kitchen make a
wonderful appetizer, side dish, or even a vegetarian main course.
Makes 12 servings
INGREDIENTS
8 medium baking potatoes, peeled and trimmed
to fit Food Processor Food Chute
1 medium onion, peeled and cut into quarters
1 tablespoon lemon juice
1 cup all-purpose flour
1 cup milk
1 egg
1 tablespoon baking powder
2 tablespoons unsalted butter, melted
Peanut oil
Freshly grated nutmeg
Salt and pepper to taste
Watercress, for garnish
Caviar, for garnish (optional)
Applesauce, for garnish (optional)
Crème fraiche or sour cream, for garnish
METHOD
1 In your Food Processor Mixing Bowl fitted with the Shredding Blade,
shred the potatoes and onion in batches. Place potatoes into a large
mixing bowl. Toss them with a squeeze of lemon juice. A handful at a
time, squeeze out as much liquid as possible from the shreds.
2 In another mixing bowl, stir together the flour, milk, egg, baking
powder, and nutmeg. Stir this batter into the potatoes and then stir
in the melted butter.
3 Heat a large, heavy skillet over medium-high heat. Add an even film
of peanut oil about 1/4 inch deep and, when it is hot, form pancakes
about 1 heaping tablespoonful large, spreading out and smoothing
the top surface with the back of the spoon. When the undersides are
golden brown, about 3 minutes, use a metal spatula to flip the
pancakes over and cook until their other sides are browned.
4 Serve the pancakes as a side dish or appetizer, garnished with
watercress. If serving as an appetizer, also accompany the pancakes
with your choice of caviar or applesauce, along with some crème
fraiche or sour cream.
Recipe courtesy Wolfgang Puck
31
Almond Pesto
Makes 1/2 cup
INGREDIENTS
1 cup loosely packed parsley, washed, stems removed
1 cup firmly packed basil leaves
2 tablespoons garlic, chopped and blanched
1 tablespoon almonds, finely ground
3/4 cup olive oil
1 teaspoon salt
1 teaspoon freshly ground white pepper
2 teaspoons lemon juice
METHOD
1 In the Food Processor Mixing Bowl fitted with the Chopping blade,
combine the parsley, basil, garlic, almonds and a little of the oil until
combined well.
2 With the motor still running, slowly pour the remaining oil through
the opening, and process until smooth. Season with salt, pepper and
lemon juice. Correct seasonings to taste.
Recipe Courtesy Wolfgang Puck
HSN_3n1BlenderManual 6/25/10 11:08 AM Page 31