Instructions to change your password should arrive in your inbox in a few moments.
Read all of Wolfgang Puck's recipes from today's show and about his new APP!
Recipes from Wolfgang’s Governors Ball menu are available on Wolfgang Puck’s app “Live, Love, Eat,” which is free to download for iphone and ipad.
The app also features some of the chef’s favorite seasonal recipes, step-by-step how to videos, digital ‘shopping lists’, and timers for each step of the recipes so you can stay on track while cooking- extremely helpful if you’re looking to put something together for an Oscars party.
WOLFGANG PUCK’S OSCARS MENU RECIPES
TRUFFLED "CHICKEN POT PIE"
This recipe uses a classic French chicken veloute scented deliciously with winter black truffles. You may substitute or add to the vegetables we've used below according to your taste, however, please do make sure anything added to the veloute mixture is as dry as possible. A vegetarian version of this can be made by substituting a vegetable or mushroom stock for chicken stock in the veloute recipe and by adding more vegetables in place of the chicken.
Make an enriched chicken stock:
1 gallon chicken stock
1 each 3-3.5 pound whole chicken (excess fat trimmed)
1 each carrot (peeled, rough chop for mirepoix)
2 stalks celery (rough chop for mirepoix)
2 each yellow onion (rough chop for mirepoix)
3 sprigs thyme
1 each bay leaf
Combine all ingredients in a pot and bring up to a boil. Turn heat down to bring it to a simmer. Cook for 2 hours, skimming off fat along the way. Remove chicken and let cool. Strain enriched stock through a fine mesh sieve and skim off any remaining fat off the top. Reserve 1 quart for the veloute and cool the rest of it down for later use in a soup or a sauce.
1/2 cup flour
1/2 cup butter
1 quart enriched chicken stock
1 cup creme fraiche
2 tablespoons black truffle oil
1/4 cup chopped black truffle
1 each lemon
Salt (or truffle salt) to taste
White pepper to taste. Make a roux by melting the butter in a pot. Once completely melted, whisk in flour. Cook on low heat for 5 minutes while continually whisking. Slowly add enriched stock to roux. Bring veloute up to a boil and then turn heat down to low and simmer for 5 minutes. Veloute should be slightly thick. Strain through a fine mesh sieve. Add truffle oil, creme fraiche, and chopped truffle. Whisk thoroughly, season to taste with salt and pepper and juice from lemon. Check for consistency. Make sure its not too thick, loosen with more stock if necessary.
2 cups cooked pearl onions (red and white)
2 cups cooked baby carrots (yellow and orange, cut into 1/2 " pieces)
2 cups cooked (or defrosted if frozen) green peas
18 slices black truffle
Meat from chicken cooked from enriched chicken stock (not fine shredded)
6 each approximately 10oz. ramekins or 4" wide soup vessel
Puff Pastry, cut into circles that overlap your ramekin or vessel by 1.5"
2 whole eggs +1 egg yolk for egg wash
Preheat a "still" or low fan oven to 350 degrees. Make sure veloute and all ingredients are completely cool before you begin. In a wide bowl or a wide pot, combine veloute, vegetables, and chicken and mix well with a rubber spatula. Spoon mixture into ramekins, leaving about 1/2" room from the top. Place 3 slices of shaved truffle on top of mixture in each ramekin. Prepare an egg wash by whisking whole eggs and egg yolks together in a separate bowl. Make sure puff pastry is cool enough to work with. (Leave in the freezer and take out 5 minutes before using). Brush outside edge of ramekins with egg wash about 1" from the top of the rim, all the way around. Cover each ramekin with puff pastry and secure the puff pastry by pressing around the outside of the ramekin. Brush puff pastry with egg wash and bake in the oven until golden brown (usually 20-23 minutes). Glaze again with egg wash halfway through cooking.
BACON-WRAPPED PARMESAN-STUFFED DATES
I love this easy appetizer's combination of sweet, salty, nutty, meaty, and smoky flavors and smooth, creamy, and crispy textures—all wrapped up in just an intense bite or two. The effect works best when you seek out ingredients of the highest quality. You'll need a wooden toothpick to secure each stuffed and wrapped date for baking and serving. And let me add one more important word of advice: People will love these so much that you might want to plan on making multiple batches.
18 large dates, preferably Medjool, slit lengthwise and pitted
18 pieces good-quality Parmesan cheese, preferably Parmigiano-Reggiano, each about 1 by 1/4 inch
6 slices good-quality smoked bacon, cut crosswise into thirds
Position an oven rack in the middle of the oven. Preheat the oven to 450°F.
Insert a piece of Parmesan into each date. Then, wrap each date with 1 piece of bacon, securing it with a wooden toothpick.
Arrange the dates 1 inch apart in a shallow baking pan. Bake for 5 minutes. Then, using tongs, turn the dates over. Continue baking until the bacon is crisp, 5 to 6 minutes longer.
With the tongs, transfer the dates to paper towels to drain, carefully patting them dry with more paper towels. Serve immediately.
So many people today enjoy edamame, those delicious little fresh soybeans, usually served as a snack in Japanese restaurants, simply boiled in their pods, sprinkled with some sea salt, and popped from pod to mouth. But thinking of other ways they could be enjoyed, my team and I came up with the idea of including them in guacamole, pureed along with ripe avocados and seasonings. The result is a touch lighter in taste and texture (and fat) than traditional guacamole, with a beautiful pale-green color. Serve it with your favorite chips or fresh vegetable crudités for dipping.
Makes about 2 1/2 cups, 10 to 12 servings
1 cup shelled edamame
3 ounces sour cream
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
2 medium-sized ripe Hass-style avocados
Freshly ground black pepper
Put the edamame, sour cream, lime juice, and olive oil in a food processor fitted with the stainless-steel blade. Pulse until pureed.
With a sharp knife, cut the avocados lengthwise in half, cutting around the pit. Twist the 2 halves between your hands to separate them. With a sharp-edged tablespoon, scoop out and discard the pits.
Scoop the avocado pulp from each half into the food processor bowl. Season to taste with salt and pepper and process until smoothly blended, stopping once or twice to scrape down the bowl.
Carefully transfer the guacamole to a serving bowl. Serve immediately
PARTY NUT MIX
What's a party without crunchy, earthy flavored toasted nuts to nibble on? For many hosts and guests alike, they're the perfect complement to drinks served at the start of the gathering, and people can go on enjoying them throughout the evening—whether they're continuing to chat and mingle or are sitting down to watch an awards show or sporting event on TV.
I like to put together my own special blend of nuts when I entertain. That way, I can chose which nuts I prefer, and in whatever proportions I like. I can also season them to taste. And toasting the nuts yourself produces the most wonderfully rich flavor and satisfying texture, which can't compare to anything from a jar, bag, or can.
In this particular recipe, I call for equal quantities of seven different kinds of nuts, but you can vary the amounts as you prefer—as long as the total comes to 1 3/4 pounds. (Some of your guests may be allergic to certain kinds of nuts, so you might want to ask before you make the recipe—or alert guests to what's in it.)
Buy whole, shelled nuts that are raw and, for certain kinds like almonds, hazelnuts, or peanuts, skinless as well. If you wish, you can also include a little dried fruit, like the pineapple in this recipe. And make the seasonings as spicy or sweet as you want, feeling free to vary them from those I give here.
1/4 pound shelled whole skinless raw almonds
1/4 pound shelled raw Brazil nuts
1/4 pound shelled raw cashews
1/4 pound shelled skinless raw hazelnuts
1/4 pound shelled skinless raw peanuts
1/4 pound shelled raw pecan halves
1/4 pound shelled raw walnut halves
1/4 pound dried pineapple, cut into 1/2-inch dice
2 tablespoons coarsely chopped fresh rosemary leaves
2 teaspoons cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon unsalted butter, melted
Preheat oven to 350°F.
In mixing bowl, put almonds, Brazil nuts, cashews, hazelnuts, peanuts, pecans, walnuts, and pineapple. With clean hands, toss until thoroughly combined.
Spread mixture on baking sheet. Put in preheated oven and bake until nuts are golden brown, 10 to 12 minutes, checking to make sure they don't burn.
When nuts are almost done, in mixing bowl stir together rosemary, cayenne, sugar, and salt. Drizzle in melted butter and stir well.
Transfer warm nut mixture to bowl and toss to coat evenly with seasoned butter mixture.
Evenly spread coated nut mixture back on baking sheet. Return to oven and bake until sugar coating has melted, 3 to 5 minutes longer.
Transfer nuts to large, clean bowl. Serve warm. Or let cool and then store in airtight container until serving.
CHERRY ON TOP!
3 cups milk
½ cup sugar
3 Tbsp cocoa powder
4 Tbsp cornstarch
6 oz bittersweet chocolate
1 oz butter
1 tsp vanilla extract
1/8 tsp salt
In a heavy metal sauce pan add milk and half the sugar. and over a medium flame bring to a boil. Remove from heat.
In a medium bowl whisk together the remaining sugar, cocoa powder and cornstarch.
Whisking constantly stream the sugar cocoa powder mixture directly into the hot milk.
Place back on heat and continue to whisk and cook for 4 minutes additional until thickened, 200 degrees F ( liquid like molted jelly).
Remove from heat and whisk in the bittersweet chocolate, butter and vanilla extract.
Pour out into glasses. Cover directly with plastic wrap.
Refrigerate for 2 hours, or will keep refrigerated for 3 days.
Serve with Fresh Whipped Cream and Cherries.