Wolfgang Puck BBLFP001 operating instructions Gazpacho with Crabmeat, Spago House Salad Dressing

Page 11

Gazpacho with Crabmeat

Makes 8 servings

INGREDIENTS

2 1/2 pounds very ripe medium size tomatoes, cored and seeded 2 medium cucumbers, peeled and seeded

1 medium bell pepper (yellow, green or red), cut into 1-inch cubes 2 large celery stalks, cut into 1" pieces

3 tablespoons tomato paste

2 teaspoons salt

1/2 teaspoon freshly ground pepper 1/2 teaspoon cayenne pepper

1/4 cup olive oil

1 tablespoon sherry wine vinegar

2 cups vegetable stock or tomato juice

1/2 pound fresh lump crabmeat at room temperature

METHOD

1In a large stainless steel, glass, or ceramic bowl, combine the tomatoes, 1 1/2 cucumbers, bell peppers, celery, tomato paste, salt, pepper, and cayenne. Pour the olive oil and vinegar over vegetables. Cover and refrigerate 6 - 8 hours, up to overnight, stirring occasionally.

2Place the food processor attachment on the base with the chopping blade attached. Put vegetable mixture in food processor, secure lid and press the chop button. This will take about 4 different batches. Do not

over chop, you want the vegetables minced but still with some texture.

3Return the minced vegetables to the bowl, pour in the stock or tomato juice. Correct seasoning to taste and chill until serving time.

4When ready to serve, cut the remaining half of a cucumber into thin slices.

5Ladle gazpacho into 8 soup bowls. Garnish with the cucumber slices and top with crabmeat.

Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random House, 1991)

Spago House Salad Dressing

Makes 1 1/4 cups

INGREDIENTS

2 large shallots, peeled

1 tablespoon Dijon mustard

2 tablespoons zinfandel vinegar

2 tablespoons sherry wine vinegar 1/2 cup olive oil

1/2 cup vegetable oil

salt and freshly ground pepper to taste

METHOD

1Secure the food processor to the base with the chopping blade attached.

2Secure the lid.

3Press the chop button, put the shallots through the feed tube, mince. Add mustard, the vinegars, and slowly drizzle in the oil.

4Remove the lid and add the desired salt and pepper for taste. Secure lid and press process for 3 seconds.

5Transfer to covered container and refrigerate until needed.

Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random House, 1991)

19

20

Page 10 Page 12
Image 11
Page 10 Page 12
Contents L F G a N G Puck Additional Safety Information Important SafeguardsTable of Contents Assembling Your Blender Know Your Blender/Food ProcessorBefore Your First Use Blender Helpful Hints Using Your BlenderCleaning Your Blender Assembling Your Food Processor Attachment Using Your Food ProcessorHelpful Hints Food Processor Processing GuideDisassembling Your Food Processor Cleaning Your Food ProcessorHomemade Mayonnaise Basil Garlic Vinaigrette PestoSoup of Pistou with Basil Oil Soup of Pistou With Basil OilSpago House Salad Dressing Gazpacho with CrabmeatBlack and Green Olive Tapenade Peanut ButterFast and Easy Fruit Gelato Tangerine SauceCucumber Yogurt Soup Sautéed Shrimp With Tomato-Basil VinaigretteCandied Tomato Soup Cold Buttered RumsBlue Margaritas Blueberry SmoothieRecipe Notes Limited WarrantyRecipe Notes

BBLFP001 specifications

The Wolfgang Puck BBLFP001 is a high-performance blender that has become a favorite in both home and professional kitchens. This versatile appliance is designed to handle a wide range of culinary tasks, offering users the ability to create smoothies, soups, sauces, and much more with ease.

One of the standout features of the BBLFP001 is its powerful motor, which operates at a peak power of 1,500 watts. This ensures that the blender can effortlessly tackle even the toughest ingredients, such as frozen fruits, leafy greens, and ice. The high torque provided by the motor contributes to efficient blending, reducing time spent in the kitchen and enhancing the overall cooking experience.

The blender is equipped with a large 64-ounce Tritan blending jar, which is not only spacious but also BPA-free, ensuring that your food remains safe and healthy. The jar features measurement markings, allowing for precise ingredient additions. The lid has a removable cap for adding ingredients during the blending process, ensuring convenience without the need to stop the machine.

Users will appreciate the variety of pre-programmed settings available on the BBLFP001. With dedicated functions for smoothies, soups, salsas, and nut butters, the blender simplifies the cooking process. This technology takes the guesswork out of blending, allowing users to achieve perfect consistency at the touch of a button. The unit also features variable speed controls, enabling personalized blending to achieve specific textures.

Durability is another key aspect of the Wolfgang Puck BBLFP001. The stainless steel blades are designed to withstand the rigors of daily use, providing sharpness and longevity. Additionally, the blender’s base is constructed from sturdy materials, ensuring stability during operation.

Cleaning the blender is made easy with the self-cleaning mode, which allows for quick and effortless maintenance. Simply add warm water and a drop of dish soap, and the blender will do the rest, making it convenient for users to switch between recipes without the hassle of extensive cleanup.

In conclusion, the Wolfgang Puck BBLFP001 blender combines power, versatility, and ease of use, making it an excellent addition to any kitchen. Its range of features caters to both novice cooks and seasoned chefs, empowering users to explore their culinary creativity and enjoy a healthier lifestyle.
Top Page Image Contents