Wolfgang Puck BFPR0007 - Manual (Page 17)

32
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. Using the adjustable slicing blade set at
2mm in your food processor slice the potatoes crosswise into very
thin slices and put them in a bowl of cold water. Do not use excess
force with the food pusher as this will result in uneven slices. Leave
them to soak for about 10 minutes, then drain and very carefully pat
the slices completely dry with separate layers of paper towels.
2 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.
3 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.
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
(October, 2004)
31
Savory Crepes
Serves: 4-6
INGREDIENTS
3/4 cup all purpose flour
1/4 teaspoon salt
1 teaspoon sugar
3 large eggs
3 tablespoons unsalted butter, melted
1 1/2 cups milk
METHOD
1 Put the flour, salt, and sugar in the bowl of a food processor fitted
with the Processing Blade and turn the processor on. With the
machine running, add the eggs, 2 tablespoons of the melted butter,
and the milk through the feed tube. Process for 1 minute. Transfer to
a bowl, cover with plastic, and allow to sit at room temperature for 1
hour, or refrigerate overnight.
2 Heat an 8-inch crêpe pan or omelet pan over medium-high heat until
it feels hot when you hold your hand above it. Brush lightly with
some of the remaining melted butter. Ladle in about 3 tablespoons
of batter and tilt or swirl the pan to spread the batter evenly. Cook
until the crêpe's surface is covered with bubbles and the edges can
be easily lifted away from the pan so that you can see if the
underside is golden. When the underside is golden, after about 2
minutes, flip the crepe, using a thin spatula or, very carefully, your
fingertips. Cook the other side for 30 seconds and transfer to a
plate. Repeat with the remaining batter, stacking the crêpes as you
go along. The recipe yields about fifteen 6-inch crêpes or ten to
twelve 8-inch crêpes.
3 If you aren't using the crêpes right away, stack them between
pieces of parchment or wax paper, wrap them in foil, and refrigerate
or freeze.
HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 31