Wolfgang Puck BDRC0010 Bistro collection Manual page 11

Dumplings
6 servings
INGREDIENTS
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons shortening
1/2 cup buttermilk
1 tablespoon chopped fresh herbs.
(i.e. flat leaf parsley, chives, thyme, sage)
METHOD
1 In a medium bowl, mix flour, salt, and baking powder together.
2 Add shortening and herbs, the mixture will look like crumbs.
3 Add buttermilk and stir until moist.
Recipe courtesy, Debra Murray, HSN TV Show Host
19
Flavorful Smashed Potatoes
8 servings
INGREDIENTS
6 russet potatoes, peeled and quartered
1 tablespoon olive oil
2 cloves garlic – whole
1 rutabaga – peeled into 2" pieces
1 can chicken stock
1/2 teaspoon salt
1 teaspoon pepper
3 tablespoons butter or margarine
1 tablespoon cream or milk
METHOD
1 Add oil to rice cooker and press cook. When oil is hot sauté garlic.
Cook for several minutes. Do not allow to brown.
2 Add potatoes, rutabaga, and stock. Cook for 30 minutes.
3 After 30 minutes add remaining ingredients and smash with
a potato masher. Will be slightly chunky.
NOTES
Substitution for rutabaga could be celery root, parsnips, or turnips.
You may add 1 tablespoon fresh rosemary and thyme leaves right after
cooking garlic
Recipe courtesy, Debra Murray, HSN TV Show Host
20