Wolfgang Puck BFPR0040 operating instructions Homemade Potato Chips

HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 31

Gazpacho with

Avocado Garnish continued

METHOD

1In a large, nonreactive bowl, stir together the tomatoes, celery stalks, red bell pepper, cucumber, tomato juice, vegetable broth or water, olive oil, sherry vinegar, parsley leaves, 1 tablespoon sugar, tomato paste, paprika, cayenne, 2 teaspoons salt, and black pepper. Cover with plastic wrap and refrigerate for 2 hours.

2In batches, transfer the chilled gazpacho mixture to your Food Processor fitted with the Chopping blade and use the PULSE button until the soup is coarsely puréed. Transfer the batches, as ready, to another nonreactive bowl. Stir the mixture to blend the batches. Taste and add salt and pepper or sugar, if necessary, to highlight the sweetness of the tomatoes. Cover with plastic wrap and refrigerate until well chilled, several hours more.

3Prepare the avocado garnish: In a small bowl, gently stir together the avocado, red onion, and lime juice. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate.

4If serving in hollowed out beefsteak tomatoes, slice the tops off the beefsteak tomatoes. With a teaspoon or tablespoon, scoop out the seeds and the cores, taking care not to break through the tomatoes' bottoms or outer walls. Place the hollowed-out tomatoes upside down on a platter to drain and refrigerate them until ready to serve.

5At serving time, place a beefsteak tomato bowl on each of eight serving plates. Ladle the gazpacho into each tomato (or into bowls), top with a generous tablespoonful of the avocado mixture, and garnish with a parsley sprig. Serve immediately.

Recipe Courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)

Homemade Potato Chips

Makes 12 - 16 servings

INGREDIENTS

4 pounds baking potatoes or Yukon Gold potatoes, scrubbed clean Peanut oil for deep frying

Kosher salt

Seasoning possibilities

Salt mixed with cayenne

Freshly grated Parmesan

Salt mixed with chopped fresh thyme or rosemary

Thinly sliced or slivered truffles

METHOD

1If the potatoes have thick, gnarly skins, as older potatoes do, peel them. Otherwise, just scrub. Using the thinnest slicing blade in your Food Processor slice the potatoes crosswise into very thin slices. Use the white continuous feed disk and open the small trap to allow potatoes to continuously feed through processor into a large mixing bowl filled half way with cold water. Do not use excess force with the food pusher as this will result in uneven slices. Leave them to soak for about 10 minutes, then drain and very carefully pat the slices completely dry with separate layers of paper towels.

2Put several inches of oil in an automatic deep fryer or a deep, heavy pan or skillet. Set the deep fryer or bring the oil in the pan to 350°F.

3In batches, deep-fry the potato slices, turning them with a wire strainer if necessary to cook them evenly until they turn light golden brown, 2 to 3 minutes. Lift out the basket or scoop out the potatoes with a deep-fry skimmer and spread them onto paper towels to drain. Sprinkle right away with salt and your choice of seasonings. Bring the oil back up to 350°F before adding the next batch. Arrange the chips attractively in one or more napkin-lined baskets and serve.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)

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