Wolfgang Puck BFPR0040 operating instructions Calzone with Artichokes Hearts Porcini Mushrooms

HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 41

Calzone with Artichokes Hearts

& Porcini Mushrooms

Makes 1 calzone, 1 - 2 servings

INGREDIENTS

Pizza Dough (see page 38)

2 tablespoons extra-virgin olive oil

2 large artichoke hearts, very thinly sliced

11/2 cups fresh porcini, sliced if large Salt and freshly ground pepper

2 tablespoons Chile and Garlic Oil (see page 26)

1cup Italian Fontina cheese, grated

2 cups mozzarella, grated

2 tablespoons garlic, chopped and blanched

3 teaspoons fresh thyme, chopped, plus 4 sprigs for garnish 2 tablespoons unsalted butter, melted

2 tablespoons freshly grated Parmesan

METHOD

1Preheat the oven and pizza stone to 500 degrees F for 30 minutes.

2Place a large sauté pan over high heat. Add the olive oil and when it is hot, sauté the artichoke hearts and mushrooms. Season to taste with salt and pepper. Pour off any excess oil and let the vegetables cool.

3Roll or stretch the dough into a 9-inch circle. Place the dough circle on a lightly floured wooden peel. Brush the circle to within 1-inch of the edge with chili oil. Put both cheeses on half of the dough, still leaving the 1-inch border. Top with the artichokes and mushrooms, the garlic and the thyme.

4Moisten the edges of the circle with water. Fold the un-topped half of the dough, trapping as much air inside as possible, over the filling and press the edges together firmly to seal. With the backside of a fork, press the edges of the dough to crimp them.

5Slide the calzone onto the pizza stone and bake about 12 minutes, or until the crust is golden brown. Brush the calzone with melted butter and sprinkle with Parmesan.

Recipe Courtesy Wolfgang Puck

Panko-Crusted Scallops with

Cilantro-Mint Vinaigrette

Makes 4 servings

INGREDIENTS

Cilantro-Mint Vinaigrette (see page 27)

For the scallops

1 pound fresh sea scallops, cut in half lengthwise if very large Kosher salt and freshly ground white pepper

2 large eggs, beaten 1/4 cup milk

1/2 cup all-purpose flour 1 cup panko

Peanut oil or vegetable oil for deep-frying Bottled Hoisin sauce for serving

METHOD

1In an automatic deep fryer or a deep, heavy frying pan, preheat several inches of oil to a temperature of 350°F. (If you don't have an automatic deep fryer, check the temperature by clipping a deepfrying thermometer to the side of the pan.) Meanwhile, pat the scallops dry with paper towels and season them with a little salt and pepper. In a bowl beat together the eggs and milk. Place the scallops on one plate, the flour on another plate, and the panko

on a third plate.

2Dredge a scallop in the flour, turning it to coat all sides and then flaking off excess flour. Dip it in the beaten egg, letting the excess egg drip back into the bowl. Dip the scallop into the panko, pressing lightly to help the crumbs adhere on all sides. Gently shake off any excess crumbs. Place the scallop back on its plate and repeat with the remaining scallops.

3When all the scallops are coated and the oil has reached 350°F, place about 6 scallops in the oil and fry until golden brown, about

2 minutes; flip them over if necessary. Lift them out with the fryer's strainer basket, or remove with a wire skimmer if using a frying pan, and let the excess oil drain off; then transfer to paper towels and immediately sprinkle lightly with salt. Repeat with the remaining scallops. Serve hot, with the vinaigrette or Hoisin sauce.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)

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