Wolfgang Puck BIBC1030 Bistro collection Manual page 13

Artichoke Mousse
Serves 4
INGREDIENTS
4 or 5 very large artichokes
2 lemons, halved
4 tablespoons (2 ounces) unsalted butter, at room temperature
about 2 tablespoons heavy cream
salt
freshly ground pepper
METHOD
1 Trim away the leaves from the artichokes to expose the bottoms.
Rub the cut surfaces with lemon to prevent oxidation.
2 Bring a large pot of salted water to a boil. Add the juice of half a lemon and
the artichoke bottoms, cover with a linen towel or several sheets of paper
towels and cook until the artichokes are tender, 40 to 50 minutes.
3 Remove the artichokes and drain. Remove and discard the fiber from the
center of the chokes.
4 Use hand blender to purée the artichoke bottoms with the butter. Pass the
purée through a tamis or fine strainer into a heavy saucepan and heat
through. Stir in the cream and correct the seasonings with salt, pepper and
lemon juice.
PRESENTATION
Serve as a side dish to accompany lamb or chicken or use as a bed for sliced
meats and poultry.
Note: To reheat, place the mousse in a heavy saucepan, add 1
tablespoon each of unsalted butter and heavy cream. Heat slowly, stirring
constantly.
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and Points East
and West (Random House, 1986)
23
Easy Instant Mayonnaise
INGREDIENTS
2 cups oil, i.e. canola, peanut, vegetable or olive oil
2 large eggs
1 teaspoon lemon juice or white vinegar
1 teaspoon dry mustard
1 scant salt
pinch cayenne (optional)
fresh herb leaves
METHOD
1 Place all the ingredients into a 1 quart mason jar.
2 Attach the motor base to the blending rod and set the speed selector to "5".
3 Put the immersion blender into jar, while pressing the power switch,
pull up slowly.
Note: Perfect mayonnaise every time. Try adding a few fresh tarragon or basil
leaves for a wonderful flavor. Store in the refrigerator with a secure lid, do not
keep for more then a week.
Recipe courtesy Deborah Murray, Wolfgang Puck, Food Stylist