Wolfgang Puck BBLFP050 manual Almond Pesto, Potato Latkes

HSN_3n1BlenderManual 6/25/10 11:08 AM Page 31

Almond Pesto

Makes 1/2 cup

INGREDIENTS

1 cup loosely packed parsley, washed, stems removed

1 cup firmly packed basil leaves

2 tablespoons garlic, chopped and blanched

1 tablespoon almonds, finely ground 3/4 cup olive oil

1 teaspoon salt

1 teaspoon freshly ground white pepper

2 teaspoons lemon juice

METHOD

1In the Food Processor Mixing Bowl fitted with the Chopping blade, combine the parsley, basil, garlic, almonds and a little of the oil until combined well.

2With the motor still running, slowly pour the remaining oil through the opening, and process until smooth. Season with salt, pepper and lemon juice. Correct seasonings to taste.

Recipe Courtesy Wolfgang Puck

Potato Latkes

The ever-popular potato pancakes of the Jewish kitchen make a wonderful appetizer, side dish, or even a vegetarian main course.

Makes 12 servings

INGREDIENTS

8 medium baking potatoes, peeled and trimmed to fit Food Processor Food Chute

1 medium onion, peeled and cut into quarters

1 tablespoon lemon juice

1 cup all-purpose flour

1 cup milk

1egg

1tablespoon baking powder

2 tablespoons unsalted butter, melted Peanut oil

Freshly grated nutmeg Salt and pepper to taste Watercress, for garnish Caviar, for garnish (optional) Applesauce, for garnish (optional) Crème fraiche or sour cream, for garnish

METHOD

1In your Food Processor Mixing Bowl fitted with the Shredding Blade, shred the potatoes and onion in batches. Place potatoes into a large mixing bowl. Toss them with a squeeze of lemon juice. A handful at a time, squeeze out as much liquid as possible from the shreds.

2In another mixing bowl, stir together the flour, milk, egg, baking powder, and nutmeg. Stir this batter into the potatoes and then stir in the melted butter.

3Heat a large, heavy skillet over medium-high heat. Add an even film of peanut oil about 1/4 inch deep and, when it is hot, form pancakes about 1 heaping tablespoonful large, spreading out and smoothing the top surface with the back of the spoon. When the undersides are golden brown, about 3 minutes, use a metal spatula to flip the pancakes over and cook until their other sides are browned.

4Serve the pancakes as a side dish or appetizer, garnished with watercress. If serving as an appetizer, also accompany the pancakes with your choice of caviar or applesauce, along with some crème fraiche or sour cream.

Recipe courtesy Wolfgang Puck