Wolfgang Puck WPSSCO24 operating instructions My Favorite Tomato Sauce, Classic French Onion Soup

FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 25

My Favorite Tomato Sauce

4 servings

INGREDIENTS

1/4 cup extra virgin olive oil

2 small onions, peeled, trimmed, and minced

6 cloves garlic, minced

2 tablespoons tomato paste

4 pounds Roma tomatoes, peeled, seeded, and diced

2 cups chicken stock

14 large fresh basil leaves, washed and dried

12 tablespoons unsalted butter, cut into pieces kosher salt & freshly ground black pepper to taste

METHOD

1In a large saucepan, heat the olive oil over medium-high heat.

2Add the onion and sauté until soft, about 5 minutes. Add the garlic and cook 1 minute longer.

3Add the tomato paste and then the tomatoes, cook for 2 - 3 minutes, and then pour in the chicken stock.

4Simmer briskly until the sauce is thick, 20 - 30 minutes.

For a finer consistency, pass the sauce though a wire-mesh sieve into a clean saucepan.

5Stack the basil leaves, roll them up lengthwise, and cut across the roll very thinly to make a chiffonade.

6Stir in the basil. Whisk in the butter piece by piece, then season to taste with salt and pepper. Keep warm.

Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)

Classic French Onion Soup

6 servings

INGREDIENTS

3 tablespoons safflower oil or olive oil

4 medium onions, peeled and thinly sliced 1/2 cup port wine

8 cups chicken stock

1 sprig thyme

1 bay leaf

1 stalk celery salt to taste

freshly ground black pepper to taste 12 slices french bread, 1/4” thick

2 cups swiss cheese, shredded

METHOD

1In a large saucepan over medium-high heat, heat the oil.

2Add the onions and sauté, stirring frequently and taking care

that the onions do not scorch. Sauté until golden brown, for about 20 minutes.

3Add port to the pan and deglaze, stirring and scraping with a wooden spoon to dissolve the pan deposits.

4Stir in the stock, add the Bouquet garni (made with the thyme, bay leaf, and celery), and season to taste with salt and pepper. When the liquid reaches a boil, reduce the heat and simmer for about 40 minutes. Meanwhile, arrange the bread slices on a baking sheet and put them in the convection oven set at 250°.

5When the bread slices are dry and crusty, place 1 slice in each of 6 deep ovenproof soup bowls. Set the other slices aside and place the bowls on the baking sheet. Turn convection oven to broil. Place the rack in the center of the oven. Turn the temperature to max and turn the timer to “Stay On”.

6Ladle the soup over the bread in each bowl. Top each bowl with 1 more slice of bread and sprinkle with cheese. Place on rack in convection oven. Watch for browning. Remove from oven when melted and bubbly, 2 to 3 minutes.

Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)

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