Artichoke Mousse
Serves 4
INGREDIENTS
4 or 5 very large artichokes
2 lemons, halved
4 tablespoons (2 ounces) unsalted butter, at room temperature about 2 tablespoons heavy cream
salt
freshly ground pepper
METHOD
1Trim away the leaves from the artichokes to expose the bottoms. Rub the cut surfaces with lemon to prevent oxidation.
2Bring a large pot of salted water to a boil. Add the juice of half a lemon and the artichoke bottoms, cover with a linen towel or several sheets of paper towels and cook until the artichokes are tender, 40 to 50 minutes.
3Remove the artichokes and drain. Remove and discard the fiber from the center of the chokes.
4Use hand blender to purée the artichoke bottoms with the butter. Pass the purée through a tamis or fine strainer into a heavy saucepan and heat through. Stir in the cream and correct the seasonings with salt, pepper and lemon juice.
PRESENTATION
Serve as a side dish to accompany lamb or chicken or use as a bed for sliced meats and poultry.
Note: To reheat, place the mousse in a heavy saucepan, add 1 tablespoon each of unsalted butter and heavy cream. Heat slowly, stirring constantly.
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and Points East and West (Random House, 1986)
Easy Instant Mayonnaise
INGREDIENTS
2 cups oil, i.e. canola, peanut, vegetable or olive oil 2 large eggs
1 teaspoon lemon juice or white vinegar
1 teaspoon dry mustard
1 scant salt
pinch cayenne (optional) fresh herb leaves
METHOD
1Place all the ingredients into a 1 quart mason jar.
2Switch the power on the speed selector to speed 5.
3Place the multipurpose blade onto the immersion blender.
4Put the immersion blender into jar, while pressing the power switch, pull up slowly.
Note: Perfect mayonnaise every time. Try adding a few fresh tarragon or basil leaves for a wonderful flavor. Store in the refrigerator with a secure lid, do not keep for more then a week.
Recipe courtesy Deborah Murray, Wolfgang Puck, Food Stylist
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