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HSN_7QPressCookr11_HSN_7QPressCookr11 7/6/11 12:39 PM Page 25
Braised Lamb Shanks
(cont.)
11
Remove shanks and vegetables to a platter and keep warm by
covering with foil.
12 Remove as much fat from pot as you can.
13 Set timer for 3 minutes longer, bring sauce to a boil and skim off fat
that rises to surface.
14 Taste sauce for added seasoning.
15 Pour sauce over lamb shanks and vegetables. Garnish with rosemary
sprigs and parsley.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press, 2004
25
Savory Squash Soup
6 Servings
INGREDIENTS
2 butternut squash (about 3 3/4 pounds)
1 acorn squash (about 1 3/4 pounds)
6 tablespoons unsalted butter
1 white onion (about 4 ounces), peeled, trimmed, and finely diced
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground white pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
4 cups homemade chicken or vegetable stock, or store-bought, heated
1 cup heavy cream
1 sprig of fresh rosemary
Garnish:
1 recipe Cranberry Relish (page 27)
1 recipe Cardamom Cream (page 28)
1/2 recipe Spiced Caramelized Pecans (page 29)
4 tablespoons pumpkin seed oil
METHOD
1
Cut squash in half and discard seeds.
2
Cut off outside peeling from squash and cut into 2-inch pieces.
3
Place all soup ingredients, except cream, in cooking pot.
4
Lock lid in place and set timer for 20 minutes.
5
When cook cycle is complete and all pressure has been released,
remove lid and discard the rosemary sprig.
6
Using an immersion blender with a stainless steel wand, pureé soup
on lowest setting while adding cream.
7
To serve, ladle soup into heated bowls. Place a tablespoon
of Cranberry Relish in center; top with a dollop of Cardamom
Cream; then sprinkle with chopped pecans. Drizzle pumpkin seed
oil over soup.
Recipe courtesy Wolfgang Puck Pizza, Pasta, and More!,
Random House, 2000
26
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