Recipes - Wolfgang Puck BDRC0010 Bistro collection Manual

Old Fashioned Pot Roast
4 - 6 servings
INGREDIENTS
4 pounds beef chuck
4 cups beef broth or good quality canned broth
4 small potatoes, scrubbed and halved
2 teaspoons minute tapioca
1 large onion, peeled and cut in eighths
2 cups baby carrots
1 rib celery, sliced
1 bay leaf
4 cloves garlic, sliced
2 Tablespoons ketchup
12 ounces beer or other desired liquid
salt and pepper to taste
METHOD
1 Layer all ingredients in rice cooker in order listed. Leave on KEEP
WARM setting for 24 hours. Do not use COOK setting as that is too
harsh of a boil for pot roast.
2 The KEEP WARM setting is 180-185 degrees and will cook the pot
roast perfectly and the vegetables stay whole and beautiful. Check
for seasoning before serving.
Recipe Courtesy, Marian Getz, Wolfgang Puck Chef
13
Steamed Chocolate
Cup Custards
2 servings
INGREDIENTS
1 cup whole milk
1/2 cup half and half
3/4 cup chocolate chips, excellent quality
1/3 cup packed dark brown sugar
1 teaspoon pure vanilla
1 egg
1 egg yolk
1 pinch of kosher salt
METHOD
1 Zap milk and half and half in the microwave till hot. Add chocolate
chips and stir till chocolate melts. Whisk in remaining ingredients.
Pour into 2 buttered 6 ounce ramekins. Add 4 cups hot tap water to
bottom of rice cooker bowl. Put steamer basket on top. Cover
ramekins with plastic wrap and add to basket. Close and press
COOK. Set timer for 25 minutes. When time is up, check custards.
They should be barely set with very wobbly centers.
2 Use caution. It is easy to over cook these desserts.
Remove, cool and enjoy
Recipe Courtesy Marian Getz, Wolfgang Puck Chef
14