04.30Edamame Guacamole Recipe | Wolfgang Puck’s Winning Twist

Celebrity Chef Recipes | Celebrity Chef Wolfgang Puck | Best Food Blog

Courtesy Wolfgang Puck

What can I say? I love Wolfgang Puck. I love his fabulous food, his innovative restaurants and his commitment to the communities in which he works. How often do you go to two high profile fundraisers in one week and see major donations from Puck’s restaurants raising so much money for local charity events?

Wolfgang Puck was the first celebrity chef  for good reason. With a commitment to the freshest of ingredients and cuisine with an innovative flair, one can count on Puck for  healthy, creative and absolutely delicious food.  This is why Wolfgang Puck continues to be the quintessential celebrity chef!

Who else but Puck would think of transforming a popular Japanese snack into a scrumptious appetizer? This Edamame Guacamole Recipe just happens to be healthy, light and beautiful to the eye. Try it!

SERVES: 10 – 12

INGREDIENTS:

1 cup shelled edamame

3 ounces sour cream

1 tablespoon fresh lime juice

1 tablespoon extra-virgin olive oil

2 medium-sized ripe Hass-style avocados

Salt and freshly ground black pepper

PREPARATION

Put the edamame, sour cream, lime juice and olive oil in a food processor fitted with the stainless-steel blade. Pulse until pureed.

With a sharp knife, cut the avocados lengthwise in half, cutting around the pit. Twist the 2 halves between your hands to separate them.

With a sharp-edged tablespoon, scoop out and discard the pits.

Scoop the avocado pulp from each half into the food processor bowl.

Season to taste with salt and pepper.

Process until smoothly blended, stopping once or twice to scrape down the bowl.

Carefully transfer the guacamole to a serving bowl.

Serve with your favorite chips or fresh vegetables.

Serve immediately.

-The Gourmet Review

12.30Champagne Etiquette 101 | Tips From Wolfgang Puck

Wolfgang Puck Recipes | Celebrity Chef Wolfgang Puck

Courtesy Wolfgang Puck

What exactly is the proper etiquette for opening and serving champagne?  No one knows the answer to this better than Wolfgang Puck. He’s the master at creating the perfect mood for any special occasion. Make sure you remember these tips to look like a pro.

If you’re popping the question this Valentine’s Day or raising your glass in celebration of a great quarter at work, savor more bubbly when you open your next bottle like a pro:

• Champagne should be served at 45° F. To achieve this quickly, allow your bottle to rest in a bucket of ice for at least 20 minutes.

• Towel dry the bottle completely, so it’s not slippery or wet.

• Gently score any foil, if present, and remove it with your fingers.

• Point the bottle away from any guests or breakables.

• Gently loosen the wire cage and remove it completely. Drape your towel over the top of the bottle and grip the bottle firmly.

• Slowly turn the bottle versus pulling the cork. Listen carefully for the sound of air escaping, signaling that the bottle is open.

• Opening the bottle slowly reduces the dramatic “pop” that many people associate with a party atmosphere, but doing so ensures more bubbles in your glass and better tasting champagne.

• To preserve the bubbles while pouring, tilt your champagne flute slightly and pour the liquid down the side of the glass like you would if you were pouring a beer.

• To keep your champagne chilled, avoid holding the glass by the bowl and use the stem instead. Enjoy!

                                                                                                                                                                                             – Wolfgang Puck

– The Gourmet Review

 

09.17Potato Galette Recipe | Wolfgang Puck

Best Recipes Blog | Top Food Blogs | Gourmet Food Blog

Courtesy Wolfgang Puck

Wolfgang Puck’s versatile Potato Galette can be served for breakfast, brunch or even the post Oscar dinner for the  Governor’s Ball. Enjoy!

SERVES 4

INGREDIENTS

1 1/2  pounds baking potatoes, peeled

2         teaspoons chopped fresh thyme

1/2     teaspoon salt

1/4     teaspoon freshly ground white pepper

1/2     cup olive oil

DIRECTIONS

With a sharp chef’s knife, slice the potatoes thinly, then cut into julienne. In a medium bowl, combine the potatoes, thyme, salt, and pepper.

In a non-stick 10-inch skillet, heat the oil over high heat. Carefully spread the potatoes into the pan. Reduce to medium heat, cook until you can see them browning around the edges and the galette pulls away from the sides of the skillet. (If the heat is too high, the potatoes won’t cook in the middle; if too low, the potatoes will stick to the pan.)

When the underside is golden brown and the potatoes hold together, it’s time to flip the galette. Using a wide spatula, turn the galette. (If you find this difficult, slide out onto a large plate, browned-side down. Place the skillet over the top and flip back into the skillet, browned-side up.) Cook until golden brown on the second side.

PRESENTATION

Place the potato galette on a heated plate a little larger than the galette. Cut into 4 or 6 wedges and serve immediately. Placing a dollop of crème fraiche on top of the galette and adding a thin slice of smoked salmon makes a delicious appetiser or breakfast dish. Or you can serve a wedge with eggs, sausages, chicken, or meat. It’s a very versatile dish.

NOTE

Sometimes, Wolfgang will tightly squeeze the julienned potatoes in a towel to remove the excess moisture from the potatoes before spreading into the pan. This is the trick to remember when preparing this dish!

– The Gourmet Review

08.20Easy Basil Garlic Vinaegrette Recipe | Wolfgang Puck

Best Recipes Blog | Top Food Blogs | Gourmet Food Blog

Courtesy Wolfgang Puck

Wolfgang Puck is the original celebrity chef. Puck’s food is always sensational, as well as healthy, seasonal and easy to prepare. Puck’s Basil Garlic Vinaigrette recipe is one of my favorites and is especially good during the summer when fresh basil is readily available. Use this recipe for marinades or salad dressing, as well.


SERVES:  1 Cup

INGREDIENTS

1/2 cup fresh basil leaves, chopped

2 tablespoons chopped garlic

1/4 cup Champagne vinegar

2 tablespoons grated Parmesan cheese

1/2 cup Olive oil

Salt

Freshly ground pepper

PREPARATION

In a blender, combine the basil, vinegar, and Parmesan cheese until the basil is pureed.

With the motor running, pour the oil through the opening and blend until smooth.

Season with salt and pepper to taste, pour into a small bowl, and set aside. Whisk before using.

NOTE

Puck recommends this simple dressing over fresh tomatoes or as a wonderful marinade for chicken and shrimp.  Another great fresh basil recipe is Wolfgang Puck’s Tomato and Basil Bruschette Recipe. Perfect for all that fresh basil growing in your garden!

Enjoy Puck’s website that is jam packed with great demonstration videos, great menus from his many restaurants and lots of fabulous recipes.

– The Gourmet Review

04.15Bartlett Pear and Prosciutto Salad Recipe | Wolfgang Puck

Famous Chef's Recipes | Celebrity Recipes | The Gourmet Review

Courtesy Wolfgang Puck

Wolfgang Puck creates another seasonal favorite with his Bartlett Pear and Prosciutto Salad with EisweinVinaigrette recipe. The sweet and juicy pear is a favorite ingredient of mine. Remember, you can always substitute Asian, Bosc or Anjou pear, depending on the season. Instead of prosciutto, you can substitute ham, but I personally love the distinctive taste of prosciutto.

Serves: 4

INGREDIENTS

2 tablespoons ice wine (eiswein) or other sweet white dessert wine

1 tablespoon extra-virgin olive oil

1 teaspoon Champagne vinegar

2 teaspoons balsamic vinegar, preferably aged

Salt and freshly ground pepper

4 ripe Bartlett pears —halved, seeded and cut lengthwise into 1/4-inch-thick slices

1/2 pound burrata (cream-filled mozzarella) or fresh buffalo mozzarella, at room temperature, cut into 4 slices

4 thin slices of prosciutto

2 cups micro-arugula (1 1/2 hounces)

INSTRUCTIONS

In a small bowl, combine the ice wine, olive oil and Champagne and balsamic vinegars and season with salt and pepper.

In a shallow dish, drizzle the sliced pear with 1 1/2 tablespoons of the dressing and toss to coat.

Arrange the slices on plates. Set a slice of burrata on the melon and drizzle the plates with 1 tablespoon of the dressing.Drape a slice of prosciutto over the cheese.In the shallow dish, toss the arugula with the remaining dressing.Top the salads with the arugula and serve right away.

 – The Gourmet Review

02.22Raspberries in Puff Pastry | Wolfgang Puck Recipe

Secret Restaurant Recipes | Best Restaurant Blogs

Courtesy Wolfgang Puck

Wolfgang Puck loves this dessert!  “Once all the components are ready, and they can be prepared earlier in the day, it is a simple matter to put them together. The puff pastry squares, called feuilletées, can also be used to make other desserts – with various fruits, ice cream and sweet sauces.” – Puck

I love an easy to make, elegant dessert that can be assembled quickly. Try substituting strawberries, blueberries or blackberries for a great variations.

INGREDIENTS

1/2 pound puff pastry *

1 egg with 1 tablespoon of water, lightly beaten, for egg wash

1 cup heavy cream, whipped

2 tablespoons Grand Marnier (or any orange-based liqueur)

1/2 cup raspberries per serving

DIRECTIONS

Preheat oven to 450 degrees F.

Roll out puff pastry to a rectangle slightly larger than 6 by 9 inches, 3/8 inch thick.

Cut pastry into six 3-by-3-inch squares.

Place them on a baking sheet and brush with egg wash, being careful not to let it drip onto the baking sheet.

Bake for 5 minutes; then lower the heat to 350°, and bake 20 minutes longer.

While the pastry is baking, whisk together in a mixing bowl the whipped cream and Grand Marnier. Chill until needed.

Remove feuilletées from the oven.

Cool on a wire rack. Then slice them in half horizontally.

Place the bottom half of each one on a dessert plate and spread with a large dollop of whipped cream mixture.

Arrange the berries on the whipped cream and top with the remaining half of the feuilletée.

Assemble and serve immediately.
* Find Wolfgang’s recipe for home made puff pastry at www.wolfgangpuck.com. OR Puff pastry can be purchased in the refrigerator section of your local
grocery store.
 – The Gourmet Review

10.28Wolfgang Puck’s Savory Squash Soup Recipe

Best Restaurant Recipes | Secret Restaurant Recipes

Courtesy Wolfgang Puck

Wolfgang Puck shares his Savory Squash Soup Recipe just in time for Halloween, Thanksgiving or any autumn dining occasion. This is a perfect autumn soup and is so popular at Spago’s that it is on the menu six months a year. It can be served either warm or cold.

QUANTITY :    2 Quarts

INGREDIENTS

2 butternut squash (about 3 3/4 pounds)

1 acorn squash (about 1 3/4 pounds)

6 tablespoons (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  stock (you can try Wolfgang Puck® Free Range Roasted Chicken Stock or Wolfgang Puck® All Natural Vegetable Stock), heated

1 cup heavy cream

1 sprig of fresh rosemary

Garnish

Cranberry Relish (see below)

Cardamom Cream (see below)

4 tablespoons pumpkin seed oil

DIRECTIONS FOR SOUP

Preheat the oven to 350 degrees F.

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.)

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.

Pour in the stock and bring to a boil, still over low heat, stirring often. Cook about 20 minutes.

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.

NOTE: If desired, bake small squash until tender, scoop out, and use as individual serving bowls.

Cardamom Cream

Serves:  1 1/2 Cups

Ingredients

2 cups Heavy cream

1 tablespoon Black cardamom seeds

Instructions

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.

Add flavored cream to the remaining 1 cup of heavy cream and whip until stiff peaks form. Chill until ready to serve.

Cranberry Relish

Ingredients

2 cups cranberries, fresh

1/2 cup Sugar

1/2 cup Verjus or 3 tablespoons lemon juice

Instructions
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.

PRESENTATION OF SOUP

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.

ABOUT THIS RECIPE

Fall and winter squash have a long season and are easily stored for months on end. Because our customers love it so much, we have this soup on the menu at Spago six months out of the year. The soup can be served warm or cold. For the vegetarian, the soup can be made with a vegetable stock.

– Wolfgang Puck

– On The Gourmet Review

10.28Wolfgang Puck’s Savory Squash Soup Recipe | Video Demonstration

Wolfgang Puck demonstrates how to create a delicious autumn or holiday soup. You’ll see it’s really quite easy. If cooking for company, try serving Savory Squash Soup in a carved out pumpkin!

This is a great recipe. I love the hint of nutmeg. The soup can be either a great appetizer or main course with a salad. Check out The Gourmet Review for the complete recipe.

– The Gourmet Review

10.09Wolfgang Puck | Celebrity Chef

Wolfgang Puck | Celebrity Chef

Photograph by Amanda Marsalis

Wolfgang Puck is one of the most recognized celebrity chefs in the United States, as well as the world. Puck shares some of his celebrity chef recipes on my  blog and they are fabulous. Whether it’s overseeing the Oscar after party or demonstrating how to create his signature satay recipe, Puck has changed the culinary landscape forever.


There are now 21 Wolfgang Puck fine dining restaurants nationwide. More than 80 fast, casual dining venues provide a more casual Puck dining experience, proving there is something for everyone. This number will be outdated quickly, as it seems as if Wolfgang Puck is always creating a new dining venue. Lucky us!

Puck also has a number of best-selling cookbooks and TV features, as well as a line of cookware and prepared foods too numerous to name. I’m sure I’ve forgotten something, as Wolfgang Puck is always innovative, creative and fun.

Many years ago, I first dined at Wolfgang Puck’s Spago and Chinois restaurants in California. Both restaurants offer contemporary dishes that feature only the freshest, seasonal ingredients.  The food was sensational – healthy, creative and simply fabulous. Back then, Wolfgang was just beginning to garner a following. The rest is history.

I remember ordering his Chinese Chicken Salad. It was fabulous then and remains a favorite of mine. This Chinese Chicken Salad is the first of many Wolfgang Puck recipes to be featured on my blog.

Out of curiosity, I pulled what must be one of Wolfgang Puck’s earliest cookbooks from my kitchen bookshelf the other day.

The copyright is 1986 and the book is no longer sold in hardback. I bought this cookbook after first enjoying the Chinese chicken salad and asking for the recipe. It’s hard to comprehend what this innovative chef has accomplished between my first taste of his chicken salad in the l980’s and today!

For more information on Wolfgang Puck, check out his website at www.wolfgangpuck.com.

– The Gourmet Review

10.07Wolfgang Puck | Tomato & Basil Bruschette Recipe

Wolfgang Puck Recipe Tomato & Basil Bruschette

Courtesy Wolfgang Puck

Celebrity chef Wolfgang Puck shares his Spicy Tomato and Basil Bruschette recipe.  You can never go wrong using fresh ingredients like tomatoes and basil.

Wolfgang Puck recipes are always crowd pleasers. Whether you go to one of Wolfgang Puck’s restaurants like Spago’s, or just try an easy Puck recipe at home, you’ll never be disappointed.

SERVES 6

INGREDIENTS

Base

 12 x 1-inch thick slices, country-style Italian bread

3 tablespoons extra-virgin olive oil

1 tablespoon roasted garlic (see separate recipe)

Toppings

3 tablespoons julienned basil, for garnish

4 ripe tomatoes, cored and cut into 1/2-inch dice

1/2 cup oven-dried tomatoes, coarsely chopped (see separate recipe)

1/2 cup julienned basil leaves

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon crushed dried red pepper flakes

DIRECTIONS

Pre-heat broiler or grill.

In medium bowl combine fresh and oven-dried tomatoes, basil, salt and black and red peppers. Set aside.

Broil or grill bread until golden brown on both sides. In small bowl combine extra-virgin olive oil and roasted garlic. Brush over toasted bread slices.

Using a slotted spoon to drain off excess liquid, divide tomato mixture among bread slices. Serve immediately.

Garnish with extra julienned basil leaves, if desired, and serve immediately.

NOTE

“In Tuscany, when the first olives are picked to make oil, they take a slice of fresh toast, rub it with garlic and splash on the brand new, pungent, peppery oil. I add tomato and basil, as they do in Rome, but make it sweeter by using oven-dried tomatoes and roasted garlic.

I like to start a dinner, especially in the summer, with a chilled red wine, cooled just enough to take the edge off it. Lighter-bodied wines like a good Cotes du Rhone from Guigal or Chapoutier’s Belleruche, or perhaps a young Valpolicella, respond to a cooler temperature. Or you might want to try cooling a Californian Gamay or Beaujolais style wine too. They’re the perfect match for fresh, fragrant Bruschetta made with fresh, ripe tomatoes.”

 –  Wolfgang Puck

on The Gourmet Review

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