Wolfgang Puck BIBC1050 - Manual (Page 13)

24
Artichoke Mousse
Serves 4
INGREDIENTS
4 or 5 very large artichokes
2 lemons, halved
4 tablespoons (2 ounces) unsalted butter, at room temperature
about 2 tablespoons heavy cream
salt
freshly ground pepper
METHOD
1 Trim away the leaves from the artichokes to expose the bottoms.
Rub the cut surfaces with lemon to prevent oxidation.
2 Bring a large pot of salted water to a boil. Add the juice of half a
lemon and the artichoke bottoms, cover with a linen towel or several
sheets of paper towels and cook until the artichokes are tender,
40 to 50 minutes.
3 Remove the artichokes and drain. Remove and discard the fiber from
the center of the chokes.
4 Use the Immersion Blender on Low Speed to purée the artichoke
bottoms with the butter. Pass the purée through a tamis or fine
strainer into a heavy saucepan and heat through. Stir in the cream
and correct the seasonings with salt, pepper and lemon juice.
PRESENTATION
Serve as a side dish to accompany lamb or chicken or use as a bed
for sliced meats and poultry.
Note: To reheat, place the mousse in a heavy saucepan, add 1
tablespoon each of unsalted butter and heavy cream. Heat slowly,
stirring constantly.
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and
Points East and West (Random House, 1986)
23
Cilantro Mint Vinaigrette
This is an amazing, flavorful sauce. Use it as a marinade, as a
sauce for fish or chicken or seafood. It is a fantastic salad dressing.
Keeping a jar of this in the fridge will make it possible to create
quick and very flavorful foods at any time.
Makes 2 1/2 cups
INGREDIENTS
1 egg yolk
Juice and zest from 2 limes
1 clove garlic
1 cup rice vinegar
1/2 teaspoon Chinese chili sauce
1 bunch cilantro, stems removed
1 bunch mint, stems removed
1/2 teaspoon kosher salt
Pinch of black pepper
1 1/2 tablespoons packed brown sugar
1 1/2 cups peanut oil
2 teaspoons dark sesame oil
METHOD
1 Combine all ingredients in a tall, narrow container. Place Blending
Rod at the bottom of the container. Using High Speed pull up to
start emulsion, then move rod up and down to chop ingredients
and blend thoroughly. Store airtight in fridge for up to 5 days.
Recipe courtesy Wolfgang Puck
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