Wolfgang Puck BPCR0010 - Manual (Page 16)

Braised Red Cabbage
12 Servings
INGREDIENTS
1/4 cup peanut oil
1 medium red onion, sliced
1 cup brown sugar
2 Granny Smith apples, sliced
1/2 cup red wine vinegar
2 cups red wine
2 cups orange juice
1 cinnamon stick
3 teaspoons ground ginger
Salt and pepper, to taste
4 pounds red cabbage, julienned
A few gold leaves for decoration (optional, available at specialty stores)
METHOD
1 Preheat uncovered pressure cooker to 350°.
2 Add peanut oil and sauté red onion until translucent.
3 Sprinkle in brown sugar and cook for a few minutes until it starts
to caramelize.
4 Add sliced apples and deglaze with red wine vinegar. Bring mixture
to a boil.
5 Add red wine, orange juice, cinnamon stick, ginger, salt, pepper
and cabbage.
6 Secure pressure cooker lid.
7 Set temperature to 400°. When pressure indicator pops up,
reduce temperature to 250°. Set a kitchen timer for 10 minutes.
8 When time is up, turn temperature dial to off. Flip the pressure
release valve to release pressure. After pressure is released, remove
the lid.
9 Test for seasoning. Serve as an accompaniment to your
favorite pork dish.
Recipe Courtesy Wolfgang Puck
29
Green Risotto
6 Servings
INGREDIENTS
1/2 cup olive oil
1 medium onion, finely chopped
1 1/2 cups arborio rice
4 cups chicken stock
1 cup leaves fresh spinach, pureed
1 teaspoon salt
METHOD
1 Preheat uncovered pressure cooker to 350°.
2 Add oil and sauté onion until tender.
3 Add remaining ingredients to pressure cooker; secure pressure cooker lid.
4 Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 8 minutes.
5 When time is up, turn temperature dial to off. Flip the pressure
release valve to release pressure. After pressure is released, remove
the lid.
Spanish Rice
4 Servings
INGREDIENTS
1 can (14.5 ounces) stewed tomatoes
1 can (14.5 ounces) chicken broth
1 teaspoon olive oil
2 cups regular long-grain rice
METHOD
1 Place all ingredients in pressure cooker.
2 Secure the pressure cooker lid.
3 Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 6 minutes.
4 When time is up, turn temperature dial to off. Flip the pressure
release valve to release pressure. After pressure is released, remove
the lid.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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