COOK FROM THE HEART AND WITH LOVE LIMITED LIFETIME WARRANTY Your Wolfgang Puck Cookware is warranted for life to be free of defects under normal household use to the original purchaser for life. Kitchen accessories are warranted to be free from defects under normal household use for a period of one year from the date of original purchase to the original purchaser. This warranty excludes damage caused by accident, overheating, misuse or abuse, and does not apply to scratches, stains, discoloration or other damage which does not impair the functionality of the cookware. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state. Shipping and handling charges may apply. W.P. Productions, Inc. P.O. Box 3150 Hallandale, FL 33008 Toll-free: 800-275-8273 Hours: M - F 8:30am - 5:00pm EST www.wphousewares.com Printed in China

Stainless Steel Cookware Recipe Guide

Wolfgang Puck

Helpful Hints

Stainless Steel Cookware Use and Care

Your cookware is oven safe to 400°F (350°F with glass cover). The covers on your cookware are made of tempered glass which is designed to reduce the risk of injury should the glass break. Nicks, dings or other damage to the glass covers can cause them to crack or break if exposed to extreme temperatures. We therefore recommend checking the covers for any damage before placing in the dishwasher, oven or freezer. The handles of your cookware are designed to minimize heat transfer under normal stovetop cooking conditions, however it is recommended to use a potholder, towel or oven mitt at all times.

Before Your First Use Wash cookware in hot water with mild dishwashing soap using a sponge, nylon pad or dishcloth. Rinse and dry thoroughly. Using Your Wolfgang Puck Cookware Heat Setting Do not use high heat. High heat can discolor or permanently damage your pans. Use a low to medium-high heat setting. The aluminum sandwich construction on the bottom of your cookware is highly conductive for quick, even heat distribution. When using a gas burning stove do not allow the gas flame to rise up along the sides of the pan. This may permanently discolor the cookware and cause the handle(s) to get very hot. Frying Always start with a clean pan. Pre-heat the pan for 1-2 minutes on medium to medium-high heat. After pre-heating your pan, coat the bottom with 1-2 tablespoons of oil or butter. Let heat until oil begins to ripple or butter stops bubbling and begins to brown. Add food to pan, do not move food until you can see caramelization or browning around the edges. This will prevent food from sticking. If food begins to stick even after following preheating instructions, check your heat setting and make sure your cookware is clean. High heat or grease buildup can cause sticking. Boiling Bring liquid to a full boil before adding salt, stir to dissolve completely. Direct contact with salt can cause white spots or pitting on the cookware surface, however this is only cosmetic and will not affect the performance of the cookware.

2

Do not allow foods with high chloride (ex. salt) or acidic content (ex. tomatoes) to remain in cookware after use. This can cause discoloration or pitting. We recommend that you do not let food or liquids exceed the rivet line on your cookware. Your Wolfgang Puck Cookware is compatible with all kitchen stovetops including induction. Cleaning Your cookware is dishwasher safe, however hand washing is recommended to retain the original luster and shine. To clean simply use warm water, a mild dishwashing soap and a soft sponge or nylon pad. Dry thoroughly. Removing Stains We recommend the use of stainless steel cleaners to remove stubborn stains from your cookware, such as Wolfgang Puck Bistro Stainless Steel Cleaning Set, Bon Ami®, Cameo® or Barkeeper’s Friend®. To remove baked on food use a mild dishwashing soap in about 1 inch of water. Boil and then simmer in cookware for about 15 minutes. Let the pan cool then drain and wipe clean. Rinse and dry thoroughly before storing. Do not soak cookware in water for a long period of time, even if it is heavily soiled. The chlorine and mineral content of your water, especially iron, can cause corrosion or discoloration. Warning We recommend using CAUTION when taking the glass covers from one extreme temperature to another. NEVER let your cookware boil dry. If this occurs do not attempt to move or remove the cookware from the cooking surface until it has completely cooled. NEVER leave an empty piece of cookware on a hot burner or in a hot oven unattended. This can damage both your cookware and stovetop. The handle(s) of your cookware will get hot when placed in an oven or left over a hot burner for an extended period of time. Use a potholder or oven mitt AT ALL TIMES.

3

Chicken & Noodles

Chicken Casserole

4-6 servings

8 servings

INGREDIENTS

INGREDIENTS

4 boneless, skinless chicken thighs, cubed 3 carrots, peeled and sliced 2 celery stalks, sliced 1 large onion, diced 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 4 cups flavorful chicken stock (add bouillon if desired) 1 cup whole milk Kosher salt and fresh pepper to taste 4 cups ring pasta, dry 1 cup frozen peas

6 chicken thighs or 1 whole chicken 1 large yellow onion, peeled and diced 1 celery stalk, diced 3 large carrots, peeled and diced 1 tablespoon dried sage 1/4 teaspoon cayenne pepper Kosher salt and freshly cracked pepper to taste 2 teaspoons apple cider vinegar 8 cups good quality chicken stock 1 pound dry elbow macaroni 1 cup half & half 2 cups panko breadcrumbs 2 tablespoons flat leaf parsley, chopped 3 tablespoons unsalted butter, melted

METHOD 1. Place all ingredients, except peas, into the Stockpot; stir. 2. Set stovetop to medium heat until the ingredients are



simmering. 3. Let cook for 20 minutes or until pasta is tender. 4. Adjust seasoning if desired then stir in the peas and let rest for 5 minutes. 5. Remove from heat then serve hot in bowls. Tip: You can substitute the chicken with ham, pork or beef.

METHOD 1. Preheat the Sauté Pan over medium-high heat. 2. Add the chicken, onions, celery, carrots, sage and cayenne



pepper to the pan.

3. Season with salt and pepper then add the vinegar. 4. Add enough chicken stock to cover the chicken inside the



Sauté Pan; cover with lid.

5. Cook for 1 hour then remove the chicken; let cool. 6. Remove the skin and debone the chicken; set aside. 7. Reduce temperature to low, skim the fat from the surface of



the stock then raise the temperature back to medium-high; when stock is boiling, add the macaroni. 8. Stir occasionally until the pasta is tender; add half & half then taste and adjust the seasoning if desired. 9. Add the chicken to the pan. 10. In a bowl, combine remaining ingredients and scatter the mixture over the top of the casserole; cover with lid. 11. Cook for an additional 5 minutes before serving.

4

5

Beef Brisket with Fall Vegetables

One Pan Pasta & Sausage Dinner

6-8 servings

4-6 servings

INGREDIENTS

INGREDIENTS

4 pounds beef brisket, trimmed 1 tablespoon kosher salt 1 teaspoon freshly cracked pepper 1 tablespoon olive oil 4 large carrots, peeled and halved lengthwise 4 parsnips, peeled and halved lengthwise 2 large yellow onions, peeled and quartered 10 whole garlic cloves, peeled 3 celery stalks, halved 4 bay leaves 10 fresh sage leaves 10 sprigs fresh thyme 1 cup very strong beef stock 1/2 cup ketchup 2 tablespoons mushroom soy sauce 1/2 cup dry red wine

1 pound sweet or hot Italian sausage, crumbled 1 bell pepper, julienned 1 large yellow onion, diced 4 garlic cloves, minced 2 1/2 cups dry penne pasta 2 1/2 cups chicken stock 1/2 cup white wine 1/2 cup half & half 1 tablespoon balsamic vinegar Kosher salt, fresh pepper and chili flakes, to taste 3 cups broccoli florets Grated Parmesan cheese, for serving

METHOD



1. Preheat oven to 290°F. 2. Preheat the Chef's Pot over medium-high heat. 3. Pat the brisket dry using paper towels; season with salt and





pepper. and sear on both sides until well browned.

5. Layer the carrots, parsnips, onions, garlic and celery over the



meat; top with the bay leaves, sage leaves and thyme sprigs.

6. In a bowl, combine remaining ingredients; whisk then pour the



1. Preheat the Chef's Pot over medium-high heat. 2. Add the sausage to the pot; cook until no longer pink, then

remove and set aside.

3. Add the bell peppers and onions to the fat remaining in the

4. Pour the oil into the Chef's Pot; when oil is hot, add the meat



METHOD

Chef's Pot; sauté until fragrant. Add the garlic, pasta, stock, wine, half & half and vinegar; stir. Season with salt, pepper and chili flakes. Reduce heat to medium; cover with lid. Cook for 8 minutes, stirring occasionally. Add the broccoli to the pot; cover with lid. Cook for an additional 8 minutes, stirring occasionally or until the pasta is al dente and the broccoli just tender. 10. Remove from heat and serve topped with Parmesan cheese. 4. 5. 6. 7. 8. 9.

mixture into the Chef's Pot and cover with lid.

7. Place the Chef's Pot in the oven; cook for 5-6 hours or until



meat is tender.

8. Remove from oven then scoop out the vegetables using a



slotted spoon and arrange them alongside the meat.

9. Strain the juices into a gravy boat and let stand for 1 minute. 10. Use a small ladle to remove the fat that has risen to the top. 11. Serve meat and vegetables with the juice.

6

7

Austrian Rum Raisin Gugelhopf

Austrian Rum Raisin Gugelhopf (cont.)

Makes 1 cake 8. Raise speed to medium and add the salt; start sprinkling in the

INGREDIENTS



For the Raisins: 1 cup golden raisins 1 cup Stroh rum or dark rum For the Cake: 1 1/4 cups unsalted butter, softened + more for pan 1/2 cup almonds, sliced 2 cups confectioners sugar 1/2 cup cornstarch 2 1/4 cups all purpose flour, sifted 1 tablespoon Stroh rum or dark rum 2 teaspoons vanilla extract Grated zest from 1 lemon 6 large eggs, yolks and whites separated 1/4 teaspoon kosher salt 3/4 cup granulated sugar

granulated sugar very slowly and whisk until soft peaks form and tips curl. 9. Drain the raisins, add to the egg whites then pour yolk mixture over the whites. 10. Gently fold together then pour mixture into the pan. 11. Press the drinking glass into the center of the batter until it touches the bottom (this will form the tube part of the Gugelhopf). 12. Bake for 50-60 minutes or until well browned and a wooden pick inserted off center comes out clean; let cool before serving.

METHOD 1. Soak raisins overnight in rum; the next day, preheat oven to



325°F.

2. Generously butter the Sauté Pan and bottom half of a glass or



metal pint-size glass.

3. Sprinkle buttered surfaces evenly with almonds; set aside. 4. In the bowl of a stand mixer fitted with the paddle attachment,



mix the butter, confectioners sugar, cornstarch and flour on medium speed until fluffy. 5. Add the rum, vanilla, zest and egg yolks; mix well then scrape the bowl. 6. Remove mixture to a separate bowl and thoroughly wash the bowl and whisk attachment (there must be no traces of fat left or the meringue won’t work). 7. In the stand mixer fitted with the whisk attachment, beat egg whites until foamy.

8

9

Austrian Cheese Dumplings 4-6 servings

Austrian Cheese Dumplings (cont.) 6. Place it on the sheet pan then repeat with remaining dough. 7. Add the balls to the simmering cranberry juice; cover and

INGREDIENTS



For the Dumplings: 8 cups sweetened cranberry juice 1 package (7.5 ounces) farmer cheese Pinch of kosher salt 3 tablespoons granulated sugar 2/3 cup all purpose flour 1 large egg 2 tablespoons unsalted butter, softened 1 teaspoon vanilla extract 2 teaspoons lemon zest 1 teaspoon fresh lemon juice 12 small sugar cubes 24 fresh raspberries + additional for serving Powdered sugar

cook for 10 minutes.

8. In the Sauté Pan, combine all coating ingredients; sauté until



toasted and browned.

9. Remove then lightly drain the dumplings; roll them in the



coating mixture until evenly coated.

10. Serve warm with powdered sugar and additional raspberries.

For The Coating: 1 1/2 cups French breadcrumbs 4 tablespoons unsalted butter 4 tablespoons granulated sugar

METHOD 1. Pour the cranberry juice into the Saucepan and bring to a



simmer over medium heat.

2. Apply nonstick spray to a sheet pan; set aside. 3. In a bowl, combine the cheese, salt, sugar, flour, egg, butter,



vanilla, zest and lemon juice; stir using a wooden spoon until a dough forms. 4. Moisten your hands with water; using a small ice cream scoop, gather up a ball of dough then place it into your hand. 5. Sandwich a sugar cube between 2 raspberries then place it in the center of the dough; roll it into a ball until the raspberries are covered in dough.

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11

Pork Roast with Apples

Wolf's Lemon Pound Cake

6 servings

Makes 1 cake

INGREDIENTS

INGREDIENTS

5 pounds pork shoulder, skin on 4 Granny Smith apples, thickly sliced 2 tablespoons chicken bouillon powder, such as Maggi 1 bunch fresh sage leaves 1 large yellow onion, thickly sliced 5 garlic cloves 1/2 cup light brown sugar, packed 3 cups apple juice 2 tablespoons apple cider vinegar 1/2 cup unsalted butter Kosher salt and freshly cracked pepper to taste

For the Cake: 8 ounces cream cheese, softened 1/2 cup unsalted butter, softened 1 1/4 cups granulated sugar 2 large eggs 2 1/4 cups unbleached all purpose flour 1 tablespoon baking powder 1/2 teaspoon kosher salt 1/2 cup plain yogurt, preferably Greek 2 tablespoons fresh lemon zest 1 tablespoon fresh lemon juice

METHOD

For The Lemon Glaze: 2 cups powdered sugar 3 tablespoons fresh lemon juice 1 tablespoon fresh lemon zest 2 tablespoons water

1. Preheat oven to 290°F. 2. Place all ingredients into the Chef's Pot; cover with lid. 3. Place in the oven and cook for 4-5 hours or until meat is



tender. Remove from oven then transfer the meat to a sheet pan. Pour the contents through a colander over a large bowl. Reserve the vegetables and apples in the colander. Skim fat from the surface of the strained juice and discard it. Return the strained juice to the pot then add the reserved vegetables and apples. 9. Pull the pork into large chunks; discard any bones and remove the skin. 10. Serve pork with vegetables, apples and the juice. 4. 5. 6. 7. 8.

METHOD 1. Preheat oven to 350°F. 2. Apply non-stick spray to the Sauté Pan; set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment,



combine the cream cheese, butter and sugar.

4. Beat on medium speed for 3-4 minutes or until just fluffy. 5. Add the eggs until incorporated; scrape the sides of the bowl. 6. On low speed, add the flour, baking powder and salt; scrape



the sides of the bowl.

7. Add the yogurt, lemon zest and lemon juice and mix just until



smooth.

8. Pour the batter into the Sauté Pan and bake for 1 hour or until



a wooden pick inserted slightly off center comes out with just a few moist crumbs clinging to it. 9. Remove from oven and let cool completely. 10. In a bowl, combine all glaze ingredients; mix well and pour over the cooled cake before serving.

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13

Spinach & Potato Frittata

Berry Croissant Bread Pudding

2 servings

9 servings

INGREDIENTS

INGREDIENTS

2 tablespoons canola oil 6 small red potatoes, sliced 1 cup fresh spinach, packed 2 tablespoons green onions, sliced 1 fresh garlic clove, crushed Kosher salt to taste Freshly ground pepper to taste 6 large eggs 1/3 cup whole milk 1/2 cup Cheddar cheese, shredded

6 croissants, day-old, split in half 1 1/2 cups heavy cream 4 large eggs 1/2 cup granulated sugar Pinch of kosher salt 1 teaspoon fresh lemon juice 1 teaspoon vanilla extract 1 cup fresh or frozen berries 1 1/2 cups semi-sweet chocolate chips (optional) Whipped cream

METHOD

METHOD

Heat oil in the Skillet or Everything Pan over medium heat. Add potatoes to the Pan; cover with lid. Cook for 10 minutes or until tender. Mix in the spinach, green onions and garlic. Season with salt and pepper then continue to cook for 1-2 minutes or until spinach is wilted. 6. Place the eggs and milk into a blender; cover with lid. 7. Pulse for 5 seconds or until frothy. 8. Pour egg mixture over the vegetables in the Pan. 9. Sprinkle with cheese then reduce the heat to low; cover with lid. 10. Cook for 5-7 minutes or until eggs are firm. 11. Serve immediately.

1. Preheat oven to 375°F. 2. Place the croissants into the Everything Pan. 3. In a bowl, combine remaining ingredients, except whipped

1. 2. 3. 4. 5.

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4. 5. 6. 7.

cream; mix well. Pour mixture over the croissants. Let rest for 10 minutes. Bake for 25-30 minutes or until custard is set. Serve warm with whipped cream.

15

Poached Pears

Potato Pancakes

8 servings

2 servings

INGREDIENTS

INGREDIENTS

2 cups granulated sugar 4 cups sweet white wine, such as Sauternes 2 cups water Seeds scraped from half of a vanilla bean 3-inch strip of peel from a lemon 3-inch strip of peel from an orange Juice from the lemon and orange 2 cinnamon sticks 8 firm Bosc pears, stems attached

2 tablespoons butter, divided 2 medium Russet potatoes, peeled, shredded and squeezed dry Kosher salt and pepper to taste

METHOD 1. Place all ingredients, except pears, into the Everything or



Sauté Pan.

2. Bring to a gentle simmer over medium heat. 3. While the poaching liquid heats up, peel the pears and trim a

4. 5. 6. 7.



METHOD Preheat the Skillet over medium heat. When the Skillet is hot, add 1 tablespoon of butter. Divide the potatoes and place on top of the butter. Season with salt and pepper. Gently press down the potato pancakes using a spatula then shape each into a circle. 6. Top each pancake with 1/2 tablespoon of butter. 7. Cook for 7 minutes or until well browned then flip and cook the other side until well browned. 8. Remove and serve hot with desired toppings. 1. 2. 3. 4. 5.

bit off the bottoms. Add the pears to the poaching liquid; cover with lid. Cook for 45 minutes or until pears are tender. Transfer the pears to shallow bowls. Pour desired amounts of poaching liquid around each pear and serve with crispy cookies if desired.

Tip: If you need to avoid sugar, my favorite substitutes are Zsweet or agave syrup.

16

17

Bolognese Sauce with Chicken

Mushroom Stroganoff

6 servings

4 servings

INGREDIENTS

INGREDIENTS

1 tablespoon unsalted butter 1 large yellow onion, minced 1 large carrot, minced 1 celery stalk, minced 3 tablespoons tomato paste 1/2 cup water 1 tablespoon olive oil 1 pound ground chicken Kosher salt and fresh pepper to taste 2 garlic cloves, chopped 1/4 cup dry white wine 3 cups chicken stock 1 can (28 ounces) diced tomatoes 1/2 cup whole milk 2 tablespoons heavy cream 1 pound pasta, cooked 1 cup ricotta cheese

2 tablespoons unsalted butter 1 1/2 pounds fresh mixed mushrooms 4 garlic cloves, minced Kosher salt and freshly cracked pepper to taste 1 1/2 cups chicken stock 1 cup sour cream 3 tablespoons instant flour, such as Wondra 1 1/2 teaspoons smoked pimentón paprika 1 cup frozen peas 1 box pappardelle pasta, cooked 2 tablespoons flat leaf parsley, chopped 2 tablespoons chives, snipped

METHOD



1. Melt the butter in the Chef's Pot over medium heat. 2. Add the onions, carrots and celery; sauté for 15 minutes,







METHOD 1. Preheat the Sauté Pan over medium-high heat. 2. When pan is hot, add the butter. 3. When butter turns brown and smells nutty, add the

mushrooms; stir thoroughly.

4. Cook for 5-10 minutes or until mushrooms are browned and

stirring often, until browned.

softened.

5. Add the garlic then season with salt and pepper; cook until

fragrant.

3. Add tomato paste and cook for an additional 5 minutes to

6. In a bowl, combine the stock, sour cream, flour and paprika;





brown the tomato paste.

whisk until smooth.

4. Add the water and stir to scrape up all the brown bits from the

7. Pour the flour mixture into the Sauté Pan; whisk until mixture





bottom of the pan.

5. Add the olive oil and chicken, then season with salt and



pepper.

6. Cook for 10 minutes then add the garlic and stir until fragrant. 7. Add the wine, stock, tomatoes and milk; stir then season to



bubbles.

8. Reduce heat to medium and bring to a simmer. 9. Fold in the peas then remove from heat. 10. Serve over pasta and garnish with remaining ingredients.

taste with salt and pepper.

8. Cover with lid then reduce heat to low and simmer for 2 hours,



stirring occasionally.

9. Stir in the cream then taste and adjust seasoning if desired. 10. Serve over pasta with a dollop of the ricotta cheese.

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19

Steak with Herb Butter

Fried Ricotta Puffs

2-4 servings

Makes 30 puffs

INGREDIENTS

INGREDIENTS

For the Herbed Butter: 1 cup (2 sticks) unsalted butter, at room temperature 1 tablespoon fresh chives, finely chopped 2 teaspoons fresh thyme, finely chopped 1 tablespoon fresh parsley, finely chopped 1 teaspoon kosher salt

For the Puffs: 15 ounces whole milk ricotta cheese 1/2 cup sour cream 1/2 cup granulated sugar 5 large eggs 1/2 teaspoon kosher salt 1 tablespoon vanilla extract 1 teaspoon ground cinnamon 4 teaspoons baking powder 1 1/2 cups unbleached all purpose flour

For The Steak: 2 tablespoons canola oil 2 t-bone steaks (12 ounces each) Kosher salt and pepper to taste

METHOD Preheat the Everything Pan over medium-high heat. When pan is hot, add the oil. In a bowl, combine all herbed butter ingredients; set aside. Season steaks with salt and pepper. Place the steaks into the Everything Pan and cook for 6-7 minutes on each side or until desired doneness. 6. Transfer the steaks to a cutting board and let rest for 3 minutes. 7. Slice the steaks into strips if desired, top with herbed butter and serve. 1. 2. 3. 4. 5.

Tip: Leftover herbed butter will keep in the refrigerator in a sealed container for up to 2 weeks.

For Frying and Rolling: 4 cups canola or peanut oil 1/2 cup unsalted butter, melted 1 tablespoon ground cinnamon 1 cup granulated sugar

METHOD 1. Place all puffs ingredients in the order listed into a blender;



cover with lid.

2. Blend on low speed until smooth. 3. Heat the oil in the Chef's Pot over medium-high heat until it



reaches 350°F on a thermometer.

4. Using a small ice cream scoop, drop the batter, 5-10 scoops at



a time, into the hot oil.

5. Fry for 90 seconds on each side or until golden brown. 6. Remove and drain on absorbent paper then repeat with



remaining batter.

7. Pour the melted butter into a bowl. 8. Combine the cinnamon and sugar in a separate bowl. 9. Roll each cooked puff first in butter, allowing excess to drip



off, then roll to cover in cinnamon sugar.

10. Serve warm.

20

21

Cheesecake Berry French Toast

Pineapple Upside Down Cake

4 servings

Makes 1 cake

INGREDIENTS

INGREDIENTS

1 package (8 ounces) cream cheese, softened 1/4 cup strawberry jam 1 cup fresh strawberries, sliced 4 large eggs 1 1/2 cups half & half 2 tablespoons canola oil, divided 8 thick French bread slices 6 tablespoons unsalted butter, melted and divided

For the Cake: 3 tablespoons unsalted butter, softened 4 tablespoons light brown sugar, packed 14 pineapple slices, 1/2-inch thick, core removed 14 fresh cherries

METHOD 1. Preheat the Everything Pan over medium heat. 2. In a small bowl, combine the cream cheese and jam; stir until



smooth.

3. Fold the strawberries into the cream cheese mixture then set



aside.

4. In a shallow bowl, whisk together the eggs and half & half. 5. Add 1 tablespoon of oil to the Everything Pan. 6. Dip 4 bread slices in the egg mixture then place them into the



pan.

7. Drizzle with 1 1/2 tablespoons melted butter and cook for



3 minutes or until golden brown.

8. Flip over, drizzle with another 1 1/2 tablespoons melted butter

For the Batter: 2/3 cup granulated sugar 1/4 cup unsalted butter, softened 1 large egg 2/3 cup pineapple juice 2 teaspoons vanilla extract 2 teaspoons baking powder 1 1/3 cups unbleached all purpose flour

METHOD 1. Preheat oven to 350°F. 2. Grease the bottom and sides of the Skillet with 3 tablespoons

3.



and cook for an additional 3 minutes. 9. Remove to serving plates and top with strawberry mixture. 10. Repeat with remaining bread slices. 11. Garnish as desired and serve hot.

4. 5.

Tip: This recipe works well with any berries and even diced peaches.

7. 8.



6.





of butter and sprinkle brown sugar across the Skillet; twirl until the butter is evenly coated with sugar. Press the pineapple slices evenly across the bottom and sides of the Skillet into the butter. Press a cherry into the center of each pineapple slice. In a bowl, combine all batter ingredients; mix well using a whisk until smooth. Pour batter into the pineapple-lined Skillet and smooth out the top using a rubber spatula. Bake for 25-30 minutes; test for doneness using a toothpick. Let cool for 10 minutes then loosen the edges with a table knife and invert the cake onto a plate.

Tip: If you don't have fresh cherries, the maraschino jarred variety are a great substitute.

22

23

Wolf's Focaccia

Sweet Potato Gratin

12 servings

6 servings

INGREDIENTS

INGREDIENTS

For the Focaccia: 1 packet dry yeast 1 3/4 cups water 1 tablespoon honey 1 1/2 pounds bread flour 1/2 cup extra virgin olive oil 1 tablespoon kosher salt Extra virgin olive oil, for brushing

4 tablespoons (2 ounces) unsalted butter 1 lb. Granny Smith apples, peeled, cored, quartered, cut into 1/4in slices 1 1/2 pounds sweet potatoes, peeled and cut into thinly sliced rounds 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon freshly ground white pepper Freshly grated nutmeg 1 1/4 cups heavy cream, half & half, or milk 1/2 cup fresh bread crumbs

Toppings: Fresh ground black pepper Fresh thyme leaves, minced

METHOD 1. Preheat the oven to 375°F. 2. In the Sauté Pan, melt 2 tablespoons of butter. Over medium-

METHOD 1. Preheat oven to 400°F. 2. Brush the Sauté or Everything Pan with olive oil. Set aside. 3. Using the mixer bowl, combine the yeast, 4 ounces of water

4.

5.

6.

7.

8.



and honey. Stir together until yeast dissolves into the water. Add 2 ounces of flour and mix to make a sponge. Let rise in a warm place until double. Gradually add the remaining flour, water, olive oil and salt. Using the dough hook attachment, mix at medium speed to make a soft sough. Beat for 2 minutes. Turn off machine, scrape sides of bowl and allow dough to relax for 10 minutes. Turn on mixer and continue to mix the dough for another 5 minutes at medium speed. The dough will become velvety and elastic. Transfer dough onto prepared Sauté or Everything Pan. Stretch the dough to fill the pan. Cover loosely with clean kitchen towel and allow to rise at room temperature for about 20 minutes. Uncover the dough and stretch to cover the entire pan. Brush with olive oil and dimple with fingertips. Sprinkle with kosher salt, pepper and thyme. Let rise for 15 minutes. Bake for 10 minutes, turn around and bake another 6 to 8 minutes, until golden brown and well-risen.

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3.

4.

5.

6.

high heat, sauté the apples until slightly caramelized, about 6 to 8 minutes. Place the potatoes into a mixing bowl and season with salt, cinnamon, pepper and nutmeg. Pour over the cream and mix well. Butter a 10-inch casserole dish and layer with half the potatoes, one overlapping the other. Cover with the apples and arrange the remaining potatoes on top. Cover the dish with aluminum foil and bake for 1 hour, or until the potatoes are tender. Remove from the oven. Increase the oven temperature to 500°F. Sprinkle the bread crumbs over the potatoes and dot with the remaining 2 tablespoons of butter. Return to the oven to brown, watching carefully to prevent burning. Remove from oven and serve immediately.

25

Sauteed Shrimp with Tomato-Basil Vinaigrette

Braised Red Cabbage

12 servings

12 servings

INGREDIENTS

INGREDIENTS

For the Shrimp: 16 large shrimp Salt Freshly ground black pepper

1/4 cup peanut oil 1 medium red onion, sliced 1 cup brown sugar 2 Granny Smith apples, cored and sliced 1/2 cup red wine vinegar 2 cups red wine 2 cups orange juice 1 cinnamon stick 1 teaspoon dry ginger Salt and freshly ground black pepper to taste 4 pounds red cabbage, cut into julienne

For the Vinaigrette: 6 ripe plum tomatoes (about 1 pound), peeled, seeded and diced 2 medium shallots, finely chopped 2 garlic cloves blanched and cut into julienne (or minced) 3 tablespoons chopped fresh basil plus 4 whole sprigs for garnish 1 tablespoon finely chopped fresh parsley Salt Freshly ground black pepper 1 tablespoon good wine vinegar 1 tablespoon lime juice 1/2 cup plus 2 tablespoons extra virgin olive oil

METHOD 1. Remove the heads of the shrimp, peel and devein, leaving the



tail intact. Season lightly with salt and pepper and set aside.

2. In a small bowl, combine the tomatoes, shallots, garlic, basil



and parsley. Season with salt and pepper. Stir in the vinegar, lime juice and 1/2 cup olive oil, and mix well. 3. Heat your Sauté Pan and pour in the remaining 2 tablespoons olive oil. Over medium-high heat cook the shrimp, about 1 1/2 minutes per side (do not overcook as well-done shrimp will become dry).

26

METHOD 1. Preheat oven to 350°F. 2. Heat your Everything Pan over medium high heat. Add peanut



oil. Sauté the red onions until translucent. Sprinkle in brown sugar and cook for about 5 minutes until it starts to caramelize. 3. Add sliced apples and deglaze with the red wine vinegar. Bring to a boil. Add red wine and orange juice, cinnamon stick, ginger powder and salt and pepper. Simmer for 5 minutes. 4. Add red cabbage and continue to cook for about 10 minutes on top of the stove. 5. Cover cabbage with foil and cook in 350°F oven for about 45 minutes. Remove. Taste, and adjust seasoning, if necessary.

27

Mandarin Noodles with Sauteed Tenderloin and Vegetables

Wolf's Breakfast Pancakes

4 servings

4 servings

INGREDIENTS

INGREDIENTS

1 tablespoon peanut oil 3 tablespoons unsalted butter 6 ounces tenderloin steak, cut into thin strips 1/2 cup julienned mixed vegetables, such as carrots and asparagus 1 ounce fresh enoki mushrooms 1/2 cup quartered fresh shiitake mushroom caps 3 tablespoons chopped scallions 1 tablespoon chopped ginger 1 tablespoon chopped garlic Salt and freshly ground black pepper 1/3 cup plum wine 1/2 teaspoon ground cinnamon 2/3 cup Wolfgang Puck Beef Stock 2 cups cooked (4 ounces uncooked) Chinese egg noodles 2 tablespoons rice wine 8 endive leaves

2 large eggs, separated 1/2 cup sour cream 1/2 cup non fat milk 1/2 cup (4 ounces) unsalted butter, melted 1/2 cup pastry flour 1/2 cup all-purpose flour 1 tablespoon sugar 1/2 teaspoon baking powder 1/2 teaspoon salt

METHOD 1. In your Chef's Pot over medium-high heat, heat the peanut oil



and 1 tablespoon butter. Add the tenderloin strips and stir them until lightly seared on all sides. Add the vegetables, enoki and shiitake mushrooms, 1 tablespoon of the scallions, the ginger and garlic then stir-fry for 3 minutes. Season with salt and pepper to taste. Remove the meat and vegetables from the pot and set aside. 2. Add the plum wine and cinnamon and deglaze the pot, stirring and scraping to dissolve the pot deposits; continue cooking until the liquid has reduced by half. Add the beef stock and continue to reduce until the liquid has thickened slightly. Whisk in the remaining 2 tablespoons butter. Add the cooked noodles and the reserved meat and vegetables. Stir in the rice wine and just heat through. Adjust the seasoning to taste. 3. Arrange the endive around the edges of a large platter. Spoon the steak, noodles and sauce in the center of the endive. Garnish with remaining scallions before serving. 28

METHOD 1. In a small bowl, whisk together the egg yolks, sour cream, milk,



and melted butter.

2. In a large bowl, sift together the pastry and all-purpose flours,



sugar, baking powder, and salt. Make a well in the center, pour the egg-yolk mixture into the well, and whisk just enough to incorporate into the dry ingredients. 3. In a clean bowl, with a clean whisk, beat the egg whites until shiny and firm, but not dry. Stir a little into the batter, then fold in the remaining whites. 4. Heat the Skillet or Everything Pan and butter lightly. Over medium heat, using a 1/4-cup measure, pour the batter onto the Pan. When each pancake is golden brown on one side, and small bubbles appear on the surface, turn with a wide spatula and brown the other side. As the pancakes are cooked, transfer to a tray lined with a clean towel and keep warm in a low oven. Note: Makes twelve 3 1/2-inch pancakes

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Spanish Style Bean Soup

Edamame Steak Salad

6-8 servings

Makes 4 servings

INGREDIENTS

INGREDIENTS

2 pounds dried navy beans 8 ounces beef stew meat or pork, diced small 3 slices uncooked bacon, diced 8 ounces chorizo sausage, diced 2 tablespoons extra-virgin olive oil 1 large yellow onion, diced 1 red bell pepper, diced 1 bay leaf 4 garlic cloves, minced Juice from 1/2 of a lime 1 teaspoon honey 1 tablespoon instant chicken bouillon 2 teaspoons adobo all purpose seasoning Freshly cracked pepper to taste 10 cups water Freshly chopped cilantro Rice, cooked

For the Salad: 3 cups frozen edamame, thawed and shelled 1/2 cup bottled sesame ginger dressing 1 pint cherry tomatoes, halved 4 green onions, chopped 1 1/2 cups English cucumbers, seeded and chopped

METHOD 1. Place all ingredients, except cilantro and rice, into the



Stockpot.

2. Bring to a gentle simmer over medium-low heat and cook



uncovered for 2 hours or until beans and meat are tender.

For the Steaks: 2 tablespoons canola oil 2 New York strip steaks (6 ounces each) Kosher salt and pepper to taste

METHOD In a bowl, combine all salad ingredients; toss to coat. Preheat the Skillet or Everything Pan over medium-high heat. When pan is hot, add the oil. Season steaks with salt and pepper. Place the steaks into the pan and cook for 4-5 minutes on each side or until desired doneness. 6. Remove and let rest for 3-5 minutes. 7. Divide edamame salad among 4 plates. 8. Cut steaks into small pieces and place evenly over the salads before serving. 1. 2. 3. 4. 5.

3. Taste and adjust seasoning if desired. 4. Serve over rice topped with cilantro and additional chopped



onions.

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Easy Dinner Rolls

Spicy Mango Chutney

Makes 24 rolls

Makes 4 cups

INGREDIENTS

INGREDIENTS

1 cup (8 ounces) sour cream 1 cup unsalted butter, divided, melted then cooled 1/2 cup granulated sugar 2 1/2 teaspoons kosher salt 2 packages active dry yeast 1/2 cup water 2 large eggs 4 cups unbleached all purpose flour

2 ripe mangoes, peeled and diced into ½-inch cubes 1 cup raisins 1 yellow onion, peeled and chopped 3 garlic cloves, minced 2 tablespoons fresh ginger, peeled and minced 1/2 cup apple cider vinegar 2 1/2 cups granulated sugar 1 tablespoon kosher salt 1 teaspoon curry powder 1 teaspoon turmeric 1 teaspoon red pepper flakes 1 tablespoon coriander seed 1 pouch (3 ounces) liquid fruit pectin

METHOD 1. In the bowl of a stand mixer fitted with the dough hook, mix



together the sour cream, 1/2 cup of butter, sugar and salt.

2. Add yeast, water and eggs to the bowl; mix for 1 minute then



add the flour and mix for 5 minutes until the dough is soft and sticky. 3. Cover and refrigerate overnight. 4. Place the dough on a lightly floured surface and cut it into thirds. 5. Divide each third into 8 pieces and roll each piece into a ball. 6. Place the balls, seam-side down, into the Skillet. 7. Brush tops with additional melted butter. 8. Let rise for 45 minutes. 9. Preheat oven to 375°F. 10. Bake rolls for 15-20 minutes or until golden brown. 11. Serve warm.

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METHOD 1. Place all ingredients in the order listed into the Windsor Pan;



stir until sugar is moistened.

2. Bring mixture to a boil over medium heat. 3. When mixture is fully boiling, cook for an additional 3 minutes. 4. Remove from heat and carefully ladle into storage containers



or jars.

5. When chutney is cool, store refrigerated for up to 3 months or



in the freezer for up to 1 year.

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Chicken & Sausage Gumbo

Chicken & Sausage Gumbo (cont.)

6 servings

8. Add the tomato, stock, Creole seasoning, okra, hot sauce and

INGREDIENTS

9. Cover with lid then simmer for 45 minutes; stir occasionally

1/2 cup rendered chicken fat or canola oil 1/2 cup all purpose flour 1 large yellow onion, chopped 1 whole chicken, cut into 10 pieces 8 ounces andouille sausage, diced 1 celery stalk, diced 1 green bell pepper, diced 1 bay leaf 1 tomato, chopped 6 cups chicken stock 1 teaspoon Creole seasoning 2 cups okra, sliced 1 teaspoon bottled hot sauce 2 teaspoons gumbo file’ powder 1 bunch green onions, chopped Kosher salt and freshly cracked pepper to taste Plain rice, cooked

10. Stir in the green onions then season with salt and pepper to



file’ powder. and skim off the fat that rises to the surface. taste.

11. Remove the bay leaf and serve in bowls over rice.

METHOD Preheat the Sauté Pan over medium-high heat. Add the chicken fat or oil to the pan. When the fat is hot, add the flour all at once (it will sizzle). Using a whisk, begin whisking constantly, reaching all over the pan to keep the roux moving (the color will begin to change from white to blonde to brown). 5. Keep whisking until the color turns brown then immediately add the onions. 6. Using a wooden spoon, stir until the roux turns to a glossy color. 7. Reduce the temperature to low heat then add the chicken, sausage, celery, bell peppers and bay leaf; stir. 1. 2. 3. 4.

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35

Cranberry Orange Relish

Wolf's Beef Goulash

Makes 2 cups

6 servings

INGREDIENTS

INGREDIENTS

1 large orange, finely chopped 3 cups fresh or frozen cranberries 1 celery stalk 1 cup granulated sugar, or to taste 1/2 cup pecans or walnuts, toasted

2 tablespoons extra virgin olive oil 4 cups onion, thinly sliced 1 tablespoon sugar 3 garlic cloves, minced 1 tablespoon caraway seeds, toasted and ground 1 1/2 tablespoons sweet paprika 1 teaspoon spicy paprika 2 tablespoons minced fresh marjoram leaves 1 teaspoon minced fresh thyme leaves 1 bay leaf 3 tablespoons tomato paste 2 tablespoons balsamic vinegar 4 cups chicken stock 2 1/2 pounds beef shank, cut into 2-inch cubes 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

METHOD 1. Place all ingredients into the Windsor Pan; stir then cover

2. 3. 4. 5. 6. 7.

with lid. Bring to a gentle simmer over medium heat. Cook for 10 minutes, stirring occasionally. Remove from heat. Pour into storage containers or jars. Refrigerate overnight before serving. Will keep refrigerated for up to 3 months.

Tip: For a change of flavor, add a cup of chopped fresh or frozen rhubarb before blending.

METHOD 1. In the Sauté Pan, heat the olive oil and sauté the onions



and sugar until caramelized. Add the garlic and caraway seed. Cook another minute. 2. Add the sweet and sharp paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant. 3. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally. 4. Taste and adjust seasoning with salt and pepper.

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Recipe Notes

Recipe Notes

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