HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 61
Tangerine Sauce
This goes well with cold fish, fish salad, barbecued chicken, or duck salad.
INGREDIENTS
2 cups fresh tangerine juice*
4 shallots, chopped
1 bunch cilantro. leaves only
2 teaspoons chopped fresh ginger Juice of 2 limes
1 egg yolk
2 tablespoons sushi vinegar**
1 teaspoon soy sauce
1 cup peanut oil
METHOD
1In a small saucepan, combine the tangerine juice, chopped shallots, cilantro leaves, and 1 teaspoon chopped ginger. Cook until syrupy and reduced by about 3/4.
2Scrape the contents of the saucepan into your food processor fitted with the Processing Blade. Add the lime juice, egg yolk, sushi vinegar, soy sauce, and the remaining 1 teaspoon chopped ginger and process until well combined.
3With the motor still running, gradually pour the peanut oil into the processor until smooth. Pour into a separate jar and refrigerate, covered, until needed.
To prepare ahead:
Through step 3, the sauce will keep, refrigerated, for up to 1 week.
* Orange juice can be substituted for the tangerine juice
** Can be purchased in markets that carry oriental products
Recipe courtesy Wolfgang Puck Adventures in the Kitchen, Random House; 1st edition (October 29, 1991)
Almond Pesto
Makes 1/2 cup
INGREDIENTS
1 cup loosely packed parsley, washed with large stems removed 1 cup firmly packed basil leaves
2 tablespoons chopped blanched garlic
1 tablespoon finely ground almonds 3/4 cup olive oil
1 teaspoon salt
1 teaspoon freshly ground white pepper
2 teaspoons lemon juice
METHOD
1In the food processor fitted with the Processing Blade combine the parsley, basil, garlic, almonds and a little of the oil until combined well. With the motor still running slowly pour the oil through the opening and process until smooth. Season with salt pepper, and lemon juice and correct seasoning to taste. Scrape into a small serving bowl.
Recipe courtesy Wolfgang Puck
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