Wolfgang Puck BBLFP050 manual Homemade Potato Chips, Ricotta Pancakes, Seasoning possibilities

HSN_3n1BlenderManual 6/25/10 11:08 AM Page 29

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.

2Using the Slicing Disc in your Food Processor, slice the potatoes crosswise into very thin slices in batches. Soak sliced potatoes in cold water for about 10 minutes, then drain and very carefully. Pat the slices completely dry with separate layers of paper towels.

3Put 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.

4In 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.

5Bring 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, 2004

Ricotta Pancakes

These are so light and delicious yet satisfying. Serve with fresh fruit and dust with powdered sugar.

Makes approximately 12 four-inch pancakes

INGREDIENTS

2 cups ricotta cheese

4 large eggs

4 tablespoons unsalted butter, melted

2 tablespoons sugar

1/2 cups all-purpose flour 1 teaspoon salt

1 teaspoon baking powder

METHOD

1Preheat griddle or large fry pan on medium heat.

2Fit Food Processor Mixing Bowl with the Chopping blade. Add ricotta, eggs, butter and sugar to Mixing Bowl and process for 1 minute.

3Add flour, salt, and baking powder. Pulse several times; all you want to do is to incorporate ingredients. Don’t over mix.

4Dab griddle with butter or non-stick spray. Pour approximately 3 tablespoons of batter onto griddle and spread it out to form pancakes.

5Cook for 2 - 3 minutes. Lift pancakes to make sure they are brown then flip. These pancakes do not emit little bubbles like traditional pancakes so you need to check for color.

Recipe Courtesy Debra Murray, Wolfgang Puck HSN Host