Wolfgang Puck BDRCRS007 - Manual (Page 29)

56
Gorgonzola Cheese Polenta
Makes 3 - 4 Servings
INGREDIENTS
2 tablespoons unsalted butter
1/2 onion, chopped
1 clove garlic, peeled and minced
1/2 cup homemade chicken broth or good-quality canned chicken broth
3/4 cup half and half or milk
1/2 cup coarse-grain polenta, either white or yellow
salt and pepper, as desired
1/4 cup heavy cream
3 ounces gorgonzola or blue cheese
METHOD
1 Add butter, onion and garlic to Steamer/Rice Cooker Pot and press
COOK. Saute onion and garlic, stirring occasionally, until fragrant
and translucent.
2 Add all ingredients, except the cream and gorgonzola. Stir
occasionally.
3 When Steamer/Rice Cooker switches to KEEP WARM, add cheese
and cream. Taste and adjust seasoning if needed.
Note: This is a great accompaniment to lamb.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
55
Cauliflower Mashers
Makes 2 - 4 Servings
INGREDIENTS
1 small head cauliflower, cut into florets
1 cup chicken broth or stock
1/2 cup milk
1/2 teaspoon lemon juice
kosher salt and fresh cracked pepper, to taste
butter or cream cheese, if desired
METHOD
1 Combine all ingredients into the Steamer/Rice Cooker Pot.
2 Close lid and press COOK. After 15 minutes, test cauliflower. When
fork tender, unplug machine and remove inner pot using potholders.
3 Drain away and reserve most of the liquid. Puree cauliflower using an
immersion blender or potato masher until mostly smooth. Stir in
enough reserved liquid to make the puree a desirable texture. Taste
carefully and adjust seasoning.
4 Serve immediately or close lid and keep hot on KEEP WARM setting.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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