Wolfgang Puck BDRCRS007 manual Corned Beef and Cabbage

HSN7C_RiceCooker09 5/28/09 5:47 PM Page 21

Corned Beef and Cabbage

Makes 3 - 4 Servings

INGREDIENTS

1 small corned beef brisket

1 bottle of your favorite beer, or stock if desired 1 cup beef or chicken stock

1/2 small head green cabbage, cut into small wedges 4 small red bliss potatoes, scrubbed

METHOD

1Place brisket, beer and stock into the Steamer/Rice Cooker Pot. Close lid and press COOK.

2Cook for 2 1/2 to 3 hours. Check for tenderness. If liquid has evaporated, cooker will switch to KEEP WARM. Add 1 more cup liquid if needed and add cabbage and potatoes to steamer tray.

3Close lid and press COOK again for 20 minutes or until cabbage and potatoes are tender.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

Soy Steamed Salmon Filets with Shiitake Brown Rice

This recipe is so healthy but is also very pretty and full of flavor. It is a real treat and a snap to prepare. The busier my life gets, the more grateful I am to have a Steamer/Rice Cooker and wonderful recipes like this.

Makes 2 Servings

INGREDIENTS FOR STEAMED SALMON

2 salmon filets, 3-4 ounces each

1 tablespoon mushroom soy sauce

2 teaspoons fresh ginger, cut into julienne strips

1 green onion, cut into julienne strips

1 big clove garlic, cut into julienne strips

INGREDIENTS FOR RICE

2/3 cup brown rice, preferably organic 1 1/4 cup stock or water

1 bay leaf

2 teaspoons olive oil

1/2 cup dried shiitake mushrooms, rehydrated in 1 cup hot water, squeeze to remove excess water (use this leftover liquid

in place of part of the stock called for, if desired) 2 teaspoons mushroom soy sauce

1 clove garlic, smashed

1/2 teaspoon sambal oelek or chili flakes kosher salt and pepper, to taste

1 green onion, sliced thinly on the bias

METHOD

1Place salmon in steamer tray. Set on a plate to catch any dripping. Rub mushroom soy sauce over salmon. Top evenly with ginger, green onion and garlic. Set aside to marinate for 20 minutes.

2Add remaining rice ingredients, except for green onion, into Steamer/Rice Cooker Pot. Stir, close, and press COOK. After 20 minutes, add tray with salmon. Cook 5-10 minutes or until fish is done to your liking.

3When Steamer/Rice Cooker switches to KEEP WARM, fluff rice and fold in remaining green onion.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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