WOLFGANG PUCK'S NEW YEAR'S EVE DINNER
RECIPES
NEW YEAR'S EVE DINNER
Fom the Table of Wolfgang Puck
(All recipes courtesy Wolfgang Puck,
"Wolfgang Puck Makes it Easy” Rutledge Hill Press, 2004)
ROASTED YUKON GOLD POTATOES WITH CRÈME FRAÎCHE AND IRANIAN OSETRA CAVIAR
Yield: Serves 12
12 medium Yukon Gold potatoes
2 ounces Iranian osetra caviar
Crème Fraîche (recipe follows)
Preheat oven to 350 degrees F.
Wash and dry potatoes. Wrap individually with aluminum foil.
Place on baking sheet and bake for 1 hour.
Remove potatoes from oven and set aside.
CRÈME FRAÎCHE
2 tablespoons buttermilk
1 cup heavy cream
Stir together the ingredients and let sit at room temperature, covered, until the mixture thickens, usually overnight. Scrape into a container, cover, and refrigerate until needed.
Score and pinch each potato. Dollop with a little bit of the crème fraîche and osetra caviar.
PROVENÇAL SALMON WITH TOMATO BASIL SAUCE
Yield: Serves 6
This summer salmon recipe allows you to prepare the sauce a day ahead, so that all you have to do at the last minute is broil the fish. The light sauce, with its sunny Provençal flavors, proves how delicious healthy food can be.
FOR THE SAUCE
4 large, firm, ripe organic tomatoes, peeled, seeded, and finely chopped
2 shallots, minced
1 bunch fresh organic basil leaves, chopped (about 2/3 cup)
Grated zest of 1/2 organic lemon
1/2 cup extra-virgin olive oil
2 tablespoons sherry wine vinegar
1 tablespoon minced fresh organic chives
1 tablespoon minced fresh organic tarragon
Salt and freshly ground black pepper
Cayenne pepper
FOR THE SALMON
6 pieces fresh salmon fillet, about 6 ounces each, preferably wild-caught from Alaska
Extra-virgin olive oil
Salt and freshly ground black pepper to taste
6 small sprigs fresh organic basil, for garnish
Make the sauce several hours or the night before. In a nonreactive mixing bowl, stir together the chopped tomatoes, shallots, basil, lemon zest, olive oil, vinegar, chives, and tarragon. Season to taste with salt, pepper, and a little cayenne. Cover the bowl and leave at room temperature to marinate for several hours or overnight (if your kitchen is very hot, refrigerate.)
About 1/2 hour before serving time, preheat the oven to 400 degrees F. Cover a baking sheet with foil and lightly oil the foil with olive oil. When the oven is hot, switch it to its broiler function. Brush the salmon fillets with olive oil, season them with salt and pepper, and arrange them on a baking sheet. Place the salmon under the broiler about 2 inches from the flame and cook until done the top is very lightly browned and the flesh is still slightly pink in the center, 7 to 8 minutes. Meanwhile, taste the sauce and, if necessary, adjust the seasonings to taste.
Spoon a generous amount of the sauce onto the middle of each of 6 heated serving plates. Place the salmon fillets on top of the sauce. Top each fillet with a basil sprig. Serve immediately, passing any remaining sauce separately.
MACARONI AND CHEESE WITH BLACK TRUFFLES
Yield: Serves 4
INGREDIENTS
8 ounces elbow macaroni
3 tablespoons butter
3 tablespoons flour
3 1/2 cups milk
1/2 medium white onion
1 bay leaf
1 teaspoon Kosher salt
1 teaspoon black pepper
Pinch cayenne
3 tablespoons finely chopped black truffles
10 ounces sharp aged white cheddar, grated
3 ounces Gruyere cheese, grated
1 ounce Parmesan cheese, grated
2 drops black winter truffle oil
3 tablespoons butter
1 cup brioche bread crumbs
2 tablespoons chopped parsley
Sliced fresh black truffles for garnish
Preheat oven to 350 degrees F.
In a large pot of boiling salted water, cook the macaroni to al dente (approximately 7 minutes). Strain and place on a lightly oiled sheet pan.
While the macaroni is cooking, in a separate pot, melt the butter and whisk in the flour. Continue to cook over low heat for 4 minutes stirring constantly. Add the milk, chopped truffles, onion and bay leaf. Simmer for 10 minutes. Remove onion and bay leaf.
Turn off the heat and add 3/4 of the aged cheddar and all of the other cheeses. Season with salt and black pepper and fold in macaroni. Pour into a 2-quart casserole dish. Top with remaining cheddar.
Melt the butter in a sauté pan and toss bread crumbs and parsley to coat. Top the macaroni with bread crumb mixture. Bake for 30 minutes. Remove from the oven let stand for about 5 minutes. Serve with fresh shaved black truffles.
MARJOLAINE
Yield: Makes 8 servings
FOR THE MERINGUE
6 egg whites, at room temperature
1/4 teaspoon cream of tartar
1-1/2 cups superfine sugar
1 cup toasted, skinned hazelnuts, finely chopped
FOR THE GANACHE GLAZE AND FILLING
1/2 pound bittersweet chocolate
1 cup heavy cream
2 tablespoons light corn syrup
FOR THE WHIPPED CREAM FILLING
1 cup heavy cream
1/2 cup crème fraîche
1 tablespoon sugar
Make the meringue: Preheat the oven to 325 degrees F. Coat a 12 x 15-inch baking sheet with nonstick cooking spray and line with parchment. Lightly spray the parchment. In the bowl of a stand mixer fitter with the whisk attachment, or in a large stainless steel bowl with a hand held beater, beat the egg whites until they begin to foam. Add the cream of tartar and continue to whip the egg whites at medium speed until they form soft, slightly drooping peaks when the beaters are lifted out. Turn the speed to high and continue to whip the egg whites as you gradually add the superfine sugar a tablespoon at a time. Beat until the meringue is shiny and holds stiff, upright peaks when the beaters are lifted out. Take care not to overbeat. Fold in the chopped hazelnuts.
Scrape the meringue onto the baking sheet and, using an offset spatula, spread in an even layer over the entire surface of the pan. Place in the oven on the middle rack and bake for 30 to 35 minutes, or until light brown and crisp. Turn off the oven and leave the meringue for 1 hour with the heat off. Remove from the oven and allow to cool. When completely cooled, remove from the baking sheet and, using a serrated knife, carefully cut crosswise into three equal pieces. Set aside on sheets of parchment paper.
Make the ganache: Chop the chocolate into 1/4-inch pieces and place in a heatproof bowl. Bring the cream to a boil in a saucepan or in the microwave and pour over the chocolate. Gently tap the bowl on your work surface so that the chocolate settles into the cream and allow it to sit for 1 minute. Using a plastic spatula, stir the mixture, scraping the bottom of the bowl until the chocolate and cream are nicely blended and completely smooth. Divide the ganache into two equal parts. Add the corn syrup to one half and set aside. Fill a large bowl three-quarters full with ice cubes and water and place the bowl of remaining ganache in the ice bath to cool. Stir over the ice water, using a rubber spatula, until the ganache is thick.
Place one piece of the meringue in a serving platter and spread the cool ganache over it in an even layer. Top with another sheet of meringue.
Make the whipped cream filling: Combine the heavy cream and crème fraîche with the sugar and beat until fairly stiff. Spread in a thick, even layer over the second sheet of meringue. Top with the last sheet of meringue. Stir the glaze, and if it has cooled too much to pour freely, heat at 50 percent power in a microwave for 25 seconds. Pour the glaze over the top layer to drip down the sides. Set aside the marjolaine and allow the glaze to cool and set. If you wish, trim the edges with a serrated knife. Your marjolaine is now ready to slice with a serrated knife and serve. If not serving right away, store in the refrigerator.
BONUS RECIPES
Wolfgang Puck was so gracious to give us these extra recipes and we loved them so much we had to share... enjoy.
SAVORY SQUASH SOUP
INGREDIENTS
2 butternut squash (about 3 3/4 pounds)
1 acorn squash (about 1 3/4 pounds)
6 tablespoon (3/4 stick) unsalted butter
1 white onion (about 4 ounces), peeled, trimmed, and finely diced
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground white pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
4 cups chicken stock or vegetable stock, heated (NOTE: If you don’t want to prepare chicken stock, you can find prepared Wolfgang Puck label chicken stock in the soup aisle at your local grocery store)
1 cup heavy cream
1 sprig of fresh rosemary
GARNISH
1 Cranberry Relish (see below)
1 Cardamom Cream (see below)
Spiced Caramelized Pecans
4 tablespoons seed oil
METHOD
1. Preheat the oven to 350 degrees.
2. Cut each squash in half and discard the seeds. Brush cut sides with 2 tablespoons of melted butter. Season with salt, pepper and nutmeg. Arrange the squash cut side down in a roasting pan and bake until tender, about 1 hour. Cool, scoop out the insides of the squash, and purée the flesh in a food processor. Reserve. (You should have about 4 cups of puréed squash.)
3. In a medium stockpot, melt the remaining 4 tablespoons of butter. Over low heat, sauté the onion. Do not allow it to brown. Add the puréed squash and cook over very low heat until heated through, stirring occasionally. Do not allow it to bubble up. Season with the salt, pepper, ginger and cardamom.
4. Pour in the stock and bring to a boil, still over low heat, stirring often. Cook about 20 minutes.
5. In a small saucepan, heat the cream with the rosemary sprig. Remove the rosemary and pour the cream into the soup. Transfer to a blender or food processor and process, in batches, for 2 or 3 minutes. Adjust the seasoning to taste.
SERVING SUGGESTION: The soup can be served warm or cold. For the vegetarian, the soup can be made with a vegetable stock. If desired, bake small squash until tender, scoop out and use squash shells as individual serving bowls. You can use hollowed out pumpkins as serving bowls, as well. Makes 2 quarts.
PRESENTATION
To serve, ladle the soup into heated bowls. Place a tablespoon of Cranberry Relish in the center, top with a dollop of Cardamom Cream, then sprinkle with chopped pecans. Drizzle pumpkin seed oil over soup.
EDITOR’S NOTE: The OH&L crew absolutely loved Wolfgang’s fiery-sweet alternate garnish served at the Grand Café restaurant: Drizzling the top with red pepper sauce.
GARNISH RECIPES
CRANBERRY RELISH
INGREDIENTS
2 cups Cranberries, fresh
1/2 cup Sugar
1/2 cup Verjus or 3 tablespoons lemon juice
METHOD
In a small saucepan, combine all the ingredients. Bring to a boil, then lower to a simmer. Continue to cook until the mixture is thick and the berries are glazed. Allow to cool. Transfer to a covered container and refrigerate until needed.
CARDAMOM CREAM
INGREDIENTS
2 cups cream
1 tablespoon Black cardamom seeds
METHOD
1. In a small saucepan, bring 1 cup of heavy cream and the cardamom seeds to a boil. Reduce until only 1/4 cup remains. Strain through a wire sieve and allow to cool.
2. Add flavored cream to the remaining 1 cup of heavy cream and whip until stiff peaks form. Chill until ready to serve.
GRILLED SAKE RIVER FARMS KOBE STEAK WITH CILANTRO-SHALLOT SAUCE
INGREDIENTS
8 tablespoons peanut oil
4 shallots, thinly sliced
4 garlic cloves
2 tablespoons grated fresh ginger
1/3 cup chopped fresh cilantro
1 teaspoon red pepper flakes (or to taste)
½ cup Hoisin sauce
4 tablespoons soy sauce
½ cup chicken stock
3 tablespoons honey
3 tablespoons unsalted butter
6 8-ounce boneless Snake River Farms Kobe Steaks (or regular NY strip steaks or beef tenderloin)
Kosher salt and freshly group black pepper
12 fresh cilantro sprigs
METHOD
Coat a large sauté pan with 4 tablespoons of the oil and place over medium heat. When the oil starts to smoke, add the shallots, garlic, ginger, cilantro and re pepper flakes. Cook and stir for 5 minutes or until sauce reduces and thickens slightly. Add the honey and the butter, stirring to combine. Reduce the heat to very low to hold warm.
Preheat outdoor or tabletop grill. Season both sides of the beef generously with salt and pepper; you should see the seasoning on the meat. Rub the meat with the remaining 4 tablespoons of peanut oil. When the grill is hot, place the steaks on the grill and cook for about 5 minutes on each side, turning with tongs. Cooking time depends on your desire of doneness.
Using tongs, remove steaks to a cutting board and let them rest in a warm place for 5 minutes to allow juices to settle.
Using a sharp knife, cut the beef on the bias into ¼-inch-thick slices on individual serving plates. Spoon the sauce over the meat and garnish with cilantro.
Serve with Wasabi Mashed Potatoes (see recipe to follow).
EDITOR’S NOTE: If you have access to the Sake River Farms Kobe beef, it’s well worth the effort or cost, but the beef tenderloin works just as well. The secret is the seasoning and cooking of the meat: Do not overcook the meat!
WASABI MASHED POTATOES
INGREDIENTS
2 1/2 pounds baking potatoes peeled and cut into 1-1/2-inch chunks
1 teaspoon kosher salt, plus more for seasoning whipped potatoes
2/3 cup milk or heavy cream, or a combination of both
6 to 8 tablespoons unsalted butter cut into small pieces
Pinch of freshly ground white pepper
Pinch of freshly grated nutmeg
2 to 3 teaspoons Wasabi powder stirred to a paste in 2 teaspoons water, or prepared Wasabi (add extra to taste)
METHOD
Put cut potatoes in saucepan with enough old water to cover well. Add the salt. Bring to a boil over high heat, then reduce heat to simmer briskly until fork tender, approximately 15-20 minutes.
Meanwhile, combine milk or cream (or combination of both) and butter in a small saucepan. Heat over low heat until melted.
Drain potatoes and return to pot. Cover tightly and set undisturbed for 5 minutes. Transfer to mixing bowl and beat at medium-low speed while gradually adding hot cream and butter mixture, a generous amount of salt, the white pepper and the nutmeg. Beat until smooth, light and fluffy, approximately 3-5 minutes.
Beat in Wasabi, taste and adjust seasonings. Add more Wasasbi as desired.
EDITOR’S NOTE: Using the Wasabai powder, our potatoes were a much lighter green than what was served at the restaurant. We’re not sure if the paste delivers a darker or brighter green color but we figured we could always add some green food coloring to enhance the presentation. We also found that more ground white pepper and at least 2 more teaspoons of Wasabi really pumped up the flavor.
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