Wolfgang Puck BFPR0007 - Manual (Page 21)

40
Crookneck Squash Casserole
Serves 6 - 8
INGREDIENTS
1 2 - inch piece of leek (white part only)
6 medium crookneck squash, ends removed
3 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
4 oz piece Swiss, Fontina, or Kasseri Cheese
Cracker Topping (see separate recipe in Dough & Crust section)
METHOD
1 Preheat oven to 350 degrees.
2 Place the Adjustable Slicing Disc on Spindle in your food processor
bowl (set the slicing blade at 4mm).
3 Gently push the leek and squash through feed tube.
4 Heat a large sauce pan or stove top casserole over medium heat.
Add the butter. Melt butter and add leeks, squash, salt and pepper.
Toss a few times. Lower heat to low.
5 Remove Slicing Disc and replace with Shredding Disc (large side up).
Gently press cheese through feed tube and shred.
6 Grease an au gratin pan or casserole.
7 Layer a layer of squash and leeks, top with half the cheese mixture.
Layer more squash and leeks over cheese and sprinkle with
remaining cheese. Top with cracker mixture.
8 Bake for 30-35 minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
39
Ricotta Pancakes
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 with the Processing Blade. Add ricotta, eggs,
butter and sugar to food processing bowl. 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 on griddle and spread it out to form pancake.
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. These are so light and
delicious yet satisfying. Serve with fresh fruit and dust with
powdered sugar.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 39