Wolfgang Puck Rapid Food Steamer Use And Care Manual page 14

Steamed Asparagus with Citrus
Vinaigrette
4 servings
INGREDIENTS
1 pound asparagus spears, trimmed
1 teaspoon fresh orange zest
1 tablespoon fresh orange juice
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 tablespoon fresh lemon juice
Kosher salt to taste
Fresh pepper to taste
METHOD
1. Fill water tank with water.
2. Place the asparagus in the steamer basket.
3. Steam for 3-4 minutes or until asparagus are tender.
4. Combine the remaining ingredients in a mixing using a whisk.
5. Remove the asparagus to a serving plate.
6. Drizzle the vinaigrette over the asparagus and serve.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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Steamed Beef and Vegetables
4 servings
INGREDIENTS
1 1/2 pounds beef chuck roast
2 tablespoons soy sauce
1 tablespoon powdered beef bouillon
1 teaspoon fresh black pepper
1 teaspoon onion powder
1 teaspoon paprika
1 medium yellow onion, quartered
8 red bliss potatoes
2 carrots, cut into rounds
1 stalk celery, cut into large pieces
METHOD
1. Cut beef into 1/2-inch thick steaks and place in bowl.
2. In a small bowl stir together the soy sauce, bouillon, pepper, onion
powder, paprika and then divide mixture in half and reserve half for
the end of the recipe.
3. Stir on half of the flavoring mixture into the beef and smear to coat
each side and allow meat to stand for 30 minutes.
4. Fill water tank with water and arrange meat on bottom steamer tray.
5. Steam for 30 minutes and then refill steamer add steam for
15 minutes more.
6. Test meat at this point, it should be fork tender.
7. Add remaining vegetables to other two steamer baskets and steam
for 15 minutes or until potatoes are tender; remove to serving platter.
8. Brush meat with reserved flavoring mixture and serve with
vegetables.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
27