Wolfgang Puck WPSC0017C Cream of Root Vegetable Soup with Sour Cream, Spareribs Chinois, servings

TSCDIST_SlowCooker Manual 7/20/07 1:53 PM Page 19

Cream of Root Vegetable Soup

with Sour Cream

6 servings

INGREDIENTS

6 cups water or chicken broth

3 carrots, peeled and chopped

2 parsnips, peeled and chopped

2 stalks celery, chopped

1 large russet potato, peeled and chopped

1 leek, white part only, rinsed, sliced 1/2 rutabaga, peeled and chopped

2 tablespoons chopped flat-leaf parsley

2 teaspoons kosher salt (more to taste) 1/2 teaspoon white pepper

1 pinch ground coriander

2 tablespoons whipping cream

1 tablespoon unsalted butter 1/2 cup sour cream

Minced dill or thinly sliced green onions for garnish

METHOD

1Add all ingredients into the slow cooker in the order listed.

2Cover and cook on LOW 7 - 8 hours or until vegetables are tender and fragrant.

3Taste carefully and adjust seasoning. Serve

Recipe courtesy Wolfgang Puck Makes it Easy,

Rutledge Hill Press (October, 2004)

Spareribs Chinois

2 - 3 servings

INGREDIENTS

2 pounds baby back ribs, in one or 2 racks Freshly ground pepper

1 cup soy souce (half mushroom soy is nice)

11/2 cups rice vinegar 1/4 cup shopped garlic

1/4 cup chopped fresh ginger

2 tablespoons chopped fresh cilantro or lemongrass

1small jalapeno pepper, minced

1large shallot, minced

METHOD

1Rub both sides of the ribs with the black pepper. Place them in the slow cooker.

2Mix the soy sauce, vinegar, garlic, ginger, cilantro or lemongrass, jalapeño pepper and shallot and pour over the ribs. There should be enough liquid to barely cover the meat.

3Cover with lid and cook on LOW for 8-9 hours. Meat is done when tender and meat starts to separate from the bone.

Recipe courtesy Wolfgang Puck Cookbook, Recipes from Spago, Chinois, and Points East and West, Random House (May, 1996)

19 20