HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 25
Oven-Dried Tomatoes
Makes 1 1/4 cups
INGREDIENTS
About 12 medium Roma tomatoes (2 pounds) 3/4 cup extra virgin olive oil, plus additional
1 teaspoon fresh thyme leaves, minced
6 cloves garlic, crushed 1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper 1/2 teaspoon sugar
METHOD
1Preheat the oven to 250 degrees F.
2In a pot of boiling water, blanch tomatoes for about 15 seconds. Drain and refresh in ice water. Drain water, peel, core and cut tomatoes into quarters and remove seeds.
3Line a baking tray with parchment paper. Place tomatoes quarters on the tray, cut side down. Drizzle with 1/4 cup of olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar and sprinkle evenly over the tomatoes.
4Bake tomatoes until they begin to shrivel, about 1 hour. When tomatoes are cool enough to handle, transfer to a container and pour remaining 1/2 cup of olive oil over them. Cover, refrigerate and use as needed.
Recipe Courtesy Wolfgang Puck
Caesar Vinaigrette
Using a whole egg rather than just egg yolks results in a lighter Caesar dressing that comes together more easily.
Makes about 2 cups
INGREDIENTS
1 egg
3 tablespoons fresh lemon juice
1 tablespoon garlic, minced
1/2 teaspoon Worcestershire sauce 1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed Scant cup peanut oil
1/3 cup
1/4 cup freshly grated Parmesan Kosher salt
Freshly ground black pepper
METHOD
1In the food processor fitted with the Chopping blade, combine the egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard, and anchovies. Slowly pour in the oils to emulsify. Stir in the cheese and season with salt and pepper.
2Refrigerate in a covered container. When ready to use, whisk or shake the container.
Recipe Courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)
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