Wolfgang Puck BTOBR0060 Bistro collection Manual page 22

Dill Cream
4 servings
INGREDIENTS
1 1/2 cups sour cream
3 tablespoons shallots, minced
2 tablespoons fresh dill, chopped
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon ground white pepper
METHOD
1 In a medium bowl, combine all the ingredients and mix well.
2 Cover with plastic wrap and refrigerate until ready to use.
Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)
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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
1 In a large saucepan, heat the olive oil over medium-high heat.
2 Add the onion and sauté until soft, about 5 minutes. Add the garlic
and cook 1 minute longer.
3 Add the tomato paste and then the tomatoes, cook for 2 - 3 minutes,
and then pour in the chicken stock.
4 Simmer 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.
5 Stack the basil leaves, roll them up lengthwise, and cut across the
roll very thinly to make a chiffonade.
6 Stir 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)
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