Eating & Living WELL
For years, Chef Wolfgang Puck has been an inspiration to home cooks across the country, teaching them how to create contemporary American dishes by mixing formal French techniques with Asian and California influences. At the center of Chef Puck's inspiration is his WELL (Wolfgang's Eat, Love, Live) philosophy, which means using food made with humanely treated, natural, organic and seasonal ingredients when available.
To help bring the WELL philosophy to your own kitchen, Chef Puck has simplified some of his signature recipes, like Chicken with Chardonnay and Fresh Herbs and the creamy and satisfying Hearty Potato and Cheddar Soup. These recipes make it a cinch to channel your inner chef and indulge your culinary passion.
4 ounces bacon, coarsely chopped2 tablespoons butter2 small leeks, trimmed and chopped1 large onion, diced (about 1 cup)1 large carrot, diced (about ½ cup)1 clove garlic, minced¼ cup all-purpose flour6 cups chicken broth3 large Russet potatoes, cut into cubes (about 4 cups)½ cup heavy cream2 cups grated sharp cheddar cheese (about 8 ounces)Freshly ground black pepperChopped fresh chivesCook bacon in a 4-quart saucepan over medium-high heat until crisp. Remove bacon from saucepan. Pour off all but 1 tablespoon drippings. Add butter to saucepan and cook and stir until melted.Add leeks, onion, carrot and garlic to saucepan and cook until tender, stirring occasionally. Add flour and cook and stir for 2 minutes. Gradually stir in broth.Add potatoes and heat to a boil. Reduce heat to low. Cook for 15 minutes or until potatoes are tender and the broth mixture is thickened.Stir cream and cheese in saucepan and cook until cheese is melted. Season with black pepper. Crumble bacon. Sprinkle soup with bacon and chives before serving.
4 ounces fresh goat cheese1 tablespoon each chopped fresh tarragon leaves and Italian (flat-leaf) parsleyFreshly ground black pepper4 boneless or bone-in chicken breast halves*, skin on1 tablespoon olive oil1 shallot, minced (about ¼ cup)½ cup Chardonnay or other white wine1½ cups chicken stock½ cup heavy cream2 tablespoons butter, cut upHeat the oven to 450 degrees. Stir cheese and half the herbs in a small bowl. Season with black pepper.Loosen skin on chicken. Spread ¼ of cheese mixture under skin of each chicken breast half. Place chicken, skin-side up, into a shallow 3-quart baking dish. Brush chicken with oil.Roast for 20 minutes or until chicken is cooked through.Heat shallots, wine and stock in a 1-quart saucepan over medium heat to a boil. Cook and stir until the mixture is reduced to ½ cup. Stir in cream. Stir in butter, 1 piece at a time, making sure it is melted before adding another. Stir in remaining herbs. Season with additional black pepper.Spoon sauce onto 4 plates. Cut chicken into slices and place on sauce.*If using bone-in chicken breast halves, increase the roasting time to 30 minutes or until the chicken is cooked through.
6 serving-sized pieces beef short ribs (about 4 pounds)1 teaspoon black peppercorns, crushed¼ cup all-purpose flour¼ cup vegetable oil10 cloves garlic, peeled1 large onion, cut into 1-inch pieces (about 1 cup)2 medium carrots, cut into 1-inch pieces (about 1 cup)2 stalks celery, cut into 1-inch pieces (about 1Z\x cups)6 sprigs fresh Italian (flat-leaf) parsley2 sprigs fresh thyme leaves2 bay leaves2 tablespoons tomato paste2 cups Cabernet Sauvignon or other dry red wine4 cups beef stockHot cooked noodles or mashed potatoesSeason beef with peppercorns. Coat beef with flour.Heat 3 tablespoons oil in an oven-safe 8-quart saucepot over medium-high heat. Add beef and cook for 10 minutes or until well browned on both sides. Remove beef from saucepot. Pour off any fat.Heat remaining oil in saucepot over medium heat. Add garlic, onion, carrots, celery, parsley, thyme and bay leaves and cook for 5 minutes or until vegetables are lightly browned, stirring often.Stir in tomato paste and cook for 1 minute. Stir in wine and stock and heat to a boil. Return beef to the saucepot. Cover saucepot.Bake at 350 degrees for 2 ½ hours or until beef is fork-tender. Skim fat from surface of stock mixture.Transfer beef to a serving platter. Heat stock mixture in saucepot over medium heat to a boil. Cook until mixture is reduced to 1 quart. Remove and discard parsley and thyme sprigs and bay leaves. Serve beef and gravy over noodles.
4 sweet onions or large yellow onions, thinly sliced (about 4 cups)3 tablespoons vegetable oil2 stalks celery, thinly sliced (about 1 cup)½ cup port wine6 cups beef broth2 sprigs fresh thyme leaves2 bay leaves¼ teaspoon ground black pepper12 slices French bread (about ¼-inch-thick)1½ cups grated Gouda cheese (about 6 ounces)Heat oil in a 6-quart saucepot over medium-high heat. Add onions and cook for 20 minutes or until golden brown, stirring often. Add celery and cook and stir for 3 minutes.Add port, broth, thyme, bay leaves and black pepper to saucepot, stirring to scrape up browned bits from bottom of pot. Reduce heat to low. Cook for 30 minutes. Remove and discard thyme sprigs and bay leaves.Heat broiler. Place bread slices onto a baking sheet 2 at a time, making 6 pairs in all. Sprinkle each pair with ¼ cup cheese.Broil 4 inches from heat until cheese is melted. Divide soup among 6 bowls. Top with bread and cheese.
