Wolfgang Puck BFPR0040 operating instructions Potato Latkes, Hot Chinese Mustard Sauce

HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 33

Potato Latkes

Makes 12 servings

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

INGREDIENTS

8 medium baking potatoes, peeled and trimmed to fit processor Feed Tube

1 medium onion, peeled and cut into quarters 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

1With the Shredding Blade large side up in your food processor, shred the potatoes and onions by adding the white disk blade and opening the small slide to allow continuous feed of vegetables 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

Hot Chinese Mustard Sauce

Chinese mustard is fiery hot, so I moderate its power by creating a simple sauce which can be used in all sorts of ways. My favorite is with spring rolls.

Makes 1 1/2 cups

INGREDIENTS

2 tablespoons Chinese dry mustard (or Colman’s English Mustard Powder)

2 teaspoons water

2 tablespoons rice wine vinegar 1/4 cup pickled ginger liquid Juice of 1 lemon

Pinch of turmeric

1 tablespoon sugar

1 tablespoon chili oil

1 tablespoon Asian sesame oil

1 cup peanut oil

METHOD

1In the food processor with the Chopping Blade attached, combine all the ingredients except the peanut oil. Pulse until well blended.

2Turn Processor on and add the peanut oil until emulsified. Set aside until needed. This can be prepared up to 1 week ahead.

Recipe Courtesy Wolfgang Puck

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