Wolfgang Puck's Recipes

Wolfgang's Beef Goulash

2 tablespoons extra virgin olive oil
4 cups onion, thinly sliced
1 tablespoon sugar
3 garlic cloves, minced
1 tablespoon caraway seeds, toasted and ground
1 1/2 tablespoons sweet paprika
1 teaspoon spicy paprika
2 tablespoons minced fresh marjoram leaves
1 teaspoon minced fresh thyme leaves
1 bay leaf
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
4 cups chicken stock
2 1/2 pounds beef shank, cut into 2-inch cubes
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a large sauté pan, heat the olive oil and sauté the onions and sugar until caramelized. Add the garlic and caraway seed. Cook another minute.

Add the sweet and sharp paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant.

Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper. Makes 6 servings

Wolfgang’s Bacon-Wrapped Meat Loaf

3 tablespoons olive oil
1 large onion, diced
1/2 pound mushrooms, finely chopped
3 large cloves garlic, minced (2 tablespoons)
1 cup heavy cream
1 1/2 teaspoons minced fresh oregano
1 1/2 teaspoons minced fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound lean ground pork
1 pound lean ground beef
1 pound ground veal
1 egg, lightly beaten
3/4 pound sliced bacon (13 slices)

In a large skillet over medium high heat, heat the olive oil. Sauté the onions until translucent, about 8 minutes. Add the mushrooms and garlic and cook over medium high heat for 3 or 5 minutes. Add the cream, oregano, thyme, salt and pepper. Bring mixture to a boil. Reduce heat and simmer 5 minutes or until vegetables are tender. Cool vegetable mixture.

In large bowl, combine the beef, pork, veal and vegetable mixture. Stir in the egg. Preheat oven to 400 degrees F.

Place a 9 x 5 x 2 1/2-inch loaf pan with the short side facing you. Take bacon slices and place them across the pan, slightly overlapping, to line the bottom and sides. Continue with the meat mixture, patting down to level. Fold the ends of the bacon strips up and over the ground meat mixture.

Place the loaf pan in a larger baking or roasting pan and fill the larger pan with boiling water halfway up the sides of the loaf pan. Cover with aluminum foil and bake for 1 hour. Remove the foil and continue to bake 30 minutes or until an instant read thermometer registers 165 degrees F.

Remove the meatloaf from the oven and let rest for 10 minutes. Carefully pour the juices out of the pan. Cut into 8 slices.

Wolfgang's Special Spaghetti and Meatballs

1/4 cup unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
4 slices Italian bread, crusts removed, cut into small dice
1/4 cup whole milk
2 pounds lean ground veal
1 large egg, lightly beaten
1/4 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1 double recipe Wolfgang's favorite tomato sauce
1 pound spaghetti
chopped fresh parsley for garnish
freshly grated Parmesan cheese

In a medium skillet, over medium heat, melt butter. Add onion and garlic, cook for about 5 minutes until soft, taking care not to brown onions. Remove from skillet; set aside to cool.

In a large bowl combine bread and milk and set aside for about 10 minutes until all the milk is absorbed.In a large bowl combine ground veal, sauteed onion, soaked bread, egg, Parmesan cheese, parsley, basil, thyme, salt, sugar and black pepper. Mix to combine thoroughly.

With wet hands, roll meat mixture into large meatballs using about 1/2 cup at a time, making about 8 meatballs. As they are formed, place on large plate or baking sheet.

In large saucepan over medium heat, heat tomato sauce until it is very gently simmering. Carefully lower meatballs into simmering sauce; reduce heat and simmer, covered for about 45 minutes or until sauce has thickened and flavors have developed.

Bring a large pot of salted water to boil; cook the spaghetti about 7 to 8 minutes or until al dente. With a slotted spoon, remove meatballs from tomato sauce and transfer to a plate. Remove 1 1/2 cups of sauce and keep warm. Drain spaghetti and stir into remaining tomato sauce still in saucepan. Stir to coat spaghetti thoroughly.

Twirl or mound spaghetti and tomato sauce into each of 8 hot serving bowls or plates. Top with meatballs. Drizzle with reserved 1 1/2 cups of tomato sauce. Sprinkle with freshly chopped parsley and freshly grated Parmesan cheese, if desired. Makes 6 servings

Wolfgang’s Favorite Tomato Sauce for Pasta

2 tablespoons extra-virgin olive oil
1 small onion, peeled, trimmed, and minced
3 garlic cloves, minced
1 tablespoon tomato paste
2 pounds Roma tomatoes, peeled, seeded, and diced
1 cup homemade Chicken Stock (see separate recipe) or store-bought, heated
6 to 8 fresh basil leaves, washed and dried
6 tablespoons (3/4 stick) unsalted butter, cut into small pieces
Kosher salt and freshly ground black pepper

In a medium saucepan, heat the olive oil. Over medium-high heat, sauté the onion until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, then the tomatoes, cook 2 or 3 minutes, and pour in the chicken stock. Reduce until the sauce thickens, 15 to 20 minutes. Strain into a clean saucepan.

Cut the basil leaves into a chiffonade (see cooking tips) and stir into the sauce. Whisk in the butter, piece by piece, and season to taste with salt and pepper. Keep warm. Makes about 2 1/2 cups

Wolfgang’s Classic Beef Lasagna

Filling:
2 cups ricotta cheese
1/2 cup mascarpone cheese
1/2 cup freshly grated Parmesan cheese
1 large egg, beaten

Pasta:
1 x 16-ounce package lasagne noodles or 1 pound fresh pasta sheets

Topping:
1 1/2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
Freshly chopped parsley

Prepare Wolfgang’s Hearty Beef Bolognese Sauce; set aside to cool. In large bowl combine ricotta cheese, mascarpone, grated Parmesan and egg. Cover and refrigerate until needed.

Meanwhile, if using dried, packaged lasagna noodles, cook according to package directions until al dente (firm to touch). Drain and plunge into a bowl of iced water to stop cooking. Remove noodles from water and lay on an oiled baking sheet, separating the layers of noodles with plastic wrap. If using fresh pasta sheets, cook only 2 or 3 sheets at a time and follow same directions as for dried noodles.

Pre-heat oven to 375°. With olive oil lightly brush a 13 x 9 x 2 1/2-inch ovenproof baking dish. Lay about 3 cooked lasagna noodles on base of dish to cover completely. Cover the noodles with a layer of Bolognese sauce (about 2 cups) then another layer of noodles. Cover with about half the ricotta mixture then repeat layering one more time. Top with a final layer of noodles then Bolognese sauce (about 2 cups) and sprinkle top with mozzarella cheese and grated Parmesan cheese.

Bake lasagna for about 45 minutes or until heated through and browned and bubbly. Let rest 10 minutes before cutting and serving.

Sprinkle generously with freshly chopped Italian parsley and serve with freshly grated Parmesan cheese and freshly ground black pepper. Makes 8 servings

Wolfgang’s Hearty Beef Bolognese Sauce
6 tablespoons extra-virgin olive oil
1 pound lean ground beef
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons minced shallots
1 teaspoon minced garlic
1/2 cup dry red wine
5 pounds Roma tomatoes, cored, blanched, peeled, seeded and chopped
2 tablespoons tomato paste
3 tablespoons sugar
Bouquet garni made up of 2 sprigs each rosemary, basil, parsley,1 sprig oregano, 2 bay leaves,
1 tablespoon black peppercorns
1 medium onion, finely diced
1 medium carrot, finely diced
1 medium celery stalk, finely diced
2 cups chicken stock

In a large saucepan, over medium-high heat, heat 3 tablespoons of olive oil. Add ground beef and sauté until browned, breaking up the large chunks of meat as they cook. Season with salt and pepper. Add shallots and garlic, continue cooking for about 3 more minutes or until shallots are soft.

Add red wine and deglaze pan, reduce until almost all liquid has been absorbed. Add chopped tomatoes, tomato paste, sugar and bouquet garni. Bring mixture to a boil. Reduce heat; simmer, covered for about 45 minutes, stirring frequently.

Meanwhile, in a small skillet, heat remaining 3 tablespoons olive oil. Add onion, carrot and celery. Sauté for about 4 minutes or until onion is translucent.

Add sautéed vegetables along with chicken stock to meat sauce and simmer for another 30 minutes until meat sauce is rich and thickened. Season to taste, if necessary.

Note: Beef bolognese sauce can be made ahead and refrigerated in a covered container for 2 to 3 days in refrigerator or frozen for up to 3 months. Makes about 7 cups

Wolfgang's Sachertorte

Cake
6 ounces bittersweet chocolate, cut into small pieces
6 tablespoons unsalted butter
4 egg yolks
4 ounces sugar
5 egg whites
1/4 teaspoon salt
1/3 cup all-purpose flour, sifted

Apricot Filling
1 1/2 cups apricot preserves
1 tablespoon apricot brandy

Glaze
6 ounces bittersweet chocolate, cut into small pieces
2 tablespoons unsalted butter
2 ounces heavy cream
Whipped cream, for serving

To make the cake: Preheat the oven to 350º. Butter and flour a 9-inch round cake pan. In a saucepan, bring several inches of water to boil. Reduce the heat to a simmer. Place a heatproof mixing bowl on top of the pan, without touching the water. Add the chocolate and butter and melt them, stirring to combine.

Remove the bowl and set it aside to cool. In another bowl, with a wire whisk or a hand-held electric mixer, beat the egg yolks with 2 tablespoons of the sugar until they turn light in color and form a ribbon when the whisk or beaters are lifted out. Beat in the melted chocolate mixture.

In another clean bowl, use a clean whisk or an electric mixer with clean beaters to beat the egg whites and salt until they form soft peaks when the whisk or beaters are lifted out. Continuing to beat slowly, gradually pour in the remaining 6 tablespoons of sugar; continue to beat until stiff peaks form.

Fold in the flour until no streaks remain. Fold a third of the egg white mixture into the chocolate mixture to lighten it; then, gently but thoroughly fold in the remaining egg whites. Pour the batter into the prepared cake pan.

Bake the cake until a paring knife inserted into its center comes out dry. Remove it from the oven and transfer to a rack to cool.

To make the apricot filling: Put the preserves and brandy in a food processor or blender. Process briefly, just until smoothly pureed. Transfer to a bowl and set aside.

With a serrated knife, slice the cake horizontally into 3 equal layers. Spread half of the apricot filling on the bottom layer. Top with the middle layer. Spread the remaining apricot filling and top with the last layer. Cover with plastic wrap and refrigerate for at least 30 minutes.

To make the glaze: In a saucepan, bring several inches of water to boil. Reduce the heat to a simmer. Place a heatproof mixing bowl on top of the pan, without touching the water. Add the chocolate and butter and melt them, stirring to combine. Meanwhile, in a separate small saucepan over medium heat, bring the cream to a boil.

Stir the hot cream into the melted chocolate. Remove the bowl from the heat and let it cool until it is thick enough to glaze the cake but still liquid enough to pour and spread easily. Pour the glaze over the top of the cake and, with a cake spatula, spread it smoothly over the top and around the side. Chill in the refrigerator for at least 30 minutes more before cutting into wedges and serving with whipped cream. Makes 8 to 10 servings

Wolfgang’s Favorite Chocolate Cake

8 ounces bittersweet chocolate, cut into small pieces
4 ounces unsalted butter, cut into small pieces
5 large eggs, separated
Pinch of salt
2/3 cup sugar

Preheat oven to 325 degrees. Butter, flour and line the base of a 10-inch round cake pan with parchment. Combine chocolate and butter in a bain marie or in a bowl over simmering water.

Whisk together the egg yolks and all but 3 tablespoons of the sugar. Stir melted chocolate into egg yolks until thoroughly combined.

With an electric mixer, on medium speed, beat egg whites and salt until soft peaks form. Gradually beat in the remaining sugar and continue to whip until egg whites are stiff but not dry.

Carefully fold chocolate mixture into egg whites. Pour into prepared pan. Bake for about 45 minutes. Turn out onto a rack immediately. As the cake cools, the center will sink and crack - do not worry. Dust the cake with powdered sugar and serve with unsweetened whipped cream. Makes one 10-inch cake

Wolfgang’s Absolutely Luscious Brownies

3/4 pound bittersweet chocolate, coarsely chopped
8 ounces (2 sticks) unsalted butter, cut into small pieces
1 teaspoon instant espresso, diluted in 1 tablespoon hot water, optional
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
2 cups granulated sugar
1 teaspoon vanilla extract
2 cups coarsely chopped walnuts

Position rack in center of oven and preheat oven to 350 degrees. Butter, or coat with vegetable spray, an 8-inch square baking pan. Dust with flour, tapping out excess flour. Set aside.

In the top of double boiler or medium heatproof bowl set over simmering water, combine chocolate, butter, and espresso (if desired), stirring occasionally until almost melted. Turn off the heat, stir, and let melt completely.

Sift together the flour, baking powder, and salt. Set aside.

In a large heatproof mixing bowl set over simmering water, whisk the eggs, sugar, and vanilla until the sugar dissolves. Transfer to the large bowl of an electric mixer, on high speed, using paddle or beaters, beat until pale yellow.

Lower speed to medium, scrape in the chocolate mixture, and beat until well mixed. On low speed, gradually add flour mixture and beat just until combined. Add 1 cup of walnuts and again, on low speed, beat just until combined. Scrape into prepared pan and sprinkle remaining walnuts over top of cake.

Bake until edges of cake pull away from sides of pan and a toothpick inserted into center of cake comes out clean, 40 to 45 minutes. Cool on wire rack.

To serve, cut the brownies into 9 squares, each about 2 1/2 inches. Serve as is or with softly whipped cream or ice cream of your choice. Makes about 9 brownies

Wolfgang’s Cheese Quesadillas with Fresh Guacamole

4 (12-inch) flour tortillas
1/2 cup grated Cheddar
1/4 cup grated mozzarella
1/2 cup grated queso blanco
Olive oil
Guacamole, recipe follows

Lay out 2 of the flour tortillas on a flat surface. Top with the cheeses, spreading evenly over the tortillas. Top with remaining tortillas and press to seal.

Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.

Let cool for 5 minutes. Slice into 8 or 10 pieces. Serve with the guacamole. Makes 4 to 8 hors d'oeuvre servings

Guacamole:

1 small ripe Haas avocado
1 tablespoon minced jalapeno pepper
2 tablespoons minced red onion
1 tablespoon chopped cilantro leaves
1/2 lime, juiced
Salt

Halve the avocado and remove the pit with a sharp knife. Discard the pit. Scoop the flesh into a small bowl and mash with a fork. Stir in the remaining ingredients, season with salt to taste, and set aside. Makes about 2/3 cup

Wolfgang’s Stuffed Green Peppers with Tomato Sauce

Chicken Filling, recipe follows
2 cups cooked long grain rice
Tomato Sauce, heated, recipe follows
6 green bell peppers
1/4 cup olive oil
Salt
Pepper
Minced parsley, for garnish

Prepare the Chicken Filling. When cool, stir in cooked rice. Reserve. Prepare the Tomato Sauce. Set aside and keep warm.

Preheat oven to 350 degrees. Wash the peppers under cold water. Wipe dry. Cut the top 1-inch of the peppers off, keeping the stem intact. Reserve. Remove the core and seeds. Brush inside and outside with olive oil. Season inside with salt and pepper.

Divide the filling into 6 portions and fill each pepper to the top. Place the lids back on top. In a roasting pan, place the stuffed peppers and the hot Tomato Sauce. Bake in the oven for about 1 hour or until done. Serve in heated plates garnished with minced parsley. Makes 6 servings

Chicken Filling:
2 chicken legs, skinned and deboned
1/4 cup olive oil
1 cup (about 1/4 pound) diced onion
1/2 pound mushrooms, chopped fine
2 garlic cloves, minced
1 egg, lightly beaten
2 tablespoons chopped fresh parsley
1 teaspoon salt
Freshly ground white pepper
1 teaspoon chopped fresh thyme
1/2 teaspoon ground cumin

Coarsely grind the chicken and transfer to a large bowl. Reserve. In a medium skillet, heat the olive oil over moderate heat. Saute the onion until translucent. Add mushrooms and continue to cook until all the liquid evaporates, stirring occasionally. Cool.

Stir the onion and mushroom mixture into the ground chicken. Add the remaining ingredients and combine well. To test for taste, saute a small amount in a little oil and adjust seasoning. Reserve as stuffing for Green Peppers with Tomato Sauce. Makes about 4 cups

Wolfgang's Favorite Tomato Sauce:
2 tablespoons olive oil
1 small onion, minced
3 cloves garlic, minced
1 tablespoon tomato paste
2 pounds Roma tomatoes, peeled, seeded, and diced
1 cup homemade Chicken Stock, recipe follows or store-bought, heated
3 ounces butter, cut into small pieces
1/4 cup basil, chiffonade
Salt and freshly ground black pepper

In a medium saucepan, heat the olive oil. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens.

Strain into a clean saucepan. Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed. Makes 2 1/2 cups

Chicken Stock:
5 to 6 pounds chicken bones, including necks and feet, coarsely chopped
1 medium carrot, peeled, trimmed, and cut into 1-inch slices
1 medium onion, peeled, trimmed, and quartered
1 small celery stalk, trimmed, and cut into 1-inch slices
1 small leek, cleaned, trimmed, and cut into 1-inch slices
1 sprig fresh thyme
3 sprigs fresh parsley with stems
1 bay leaf
1/2 teaspoon whole white peppercorns

Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.

Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing. Makes about 2 quarts

Wolfgang’s Hearty Beef Bolognese Sauce

6 tablespoons extra-virgin olive oil
1 pound lean ground beef
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons minced shallots
1 teaspoon minced garlic
1/2 cup dry red wine
5 pounds Roma tomatoes, cored, blanched, peeled, seeded and chopped
2 tablespoons tomato paste
3 tablespoons sugar
Bouquet garni made up of 2 sprigs each rosemary, basil, parsley,1 sprig oregano, 2 bay leaves,
1 tablespoon black peppercorns
1 medium onion, finely diced
1 medium carrot, finely diced
1 medium celery stalk, finely diced
2 cups chicken stock

In a large saucepan, over medium-high heat, heat 3 tablespoons of olive oil. Add ground beef and sauté until browned, breaking up the large chunks of meat as they cook. Season with salt and pepper. Add shallots and garlic, continue cooking for about 3 more minutes or until shallots are soft.

Add red wine and deglaze pan, reduce until almost all liquid has been absorbed. Add chopped tomatoes, tomato paste, sugar and bouquet garni. Bring mixture to a boil. Reduce heat; simmer, covered for about 45 minutes, stirring frequently.

Meanwhile, in a small skillet, heat remaining 3 tablespoons olive oil. Add onion, carrot and celery. Sauté for about 4 minutes or until onion is translucent.

Add sautéed vegetables along with chicken stock to meat sauce and simmer for another 30 minutes until meat sauce is rich and thickened. Season to taste, if necessary.

Note: Beef bolognese sauce can be made ahead and refrigerated in a covered container for 2 to 3 days in refrigerator or frozen for up to 3 months. Makes about 7 cups

Wolfgang’s Yin Yang Soup

Tomato Soup:
1 tablespoon peanut oil
1 tablespoon onion, thinly sliced
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic
1/2 teaspoon minced green onions (scallions)
1 Kaffir lime leaf, torn
1 lemongrass, trimmed, 3-inches from the base, crushed
2 cup whole peeled plum tomatoes
1 tablespoon tomato paste
Salt and freshly ground white pepper
1 teaspoon sugar
1 tablespoon butter
1 teaspoon chile oil

Pea Soup:
1 tablespoon peanut oil
1 tablespoon onion, thinly sliced
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic
1/2 teaspoon minced green onions (scallions)
1 small bunch Thai basil
1 (13 1/2-ounce) can coconut milk
2 cups shelled peas
Salt and freshly ground white pepper
1 teaspoon sugar
1 tablespoon butter

Lobster Salad:
6 ounces cooked lobster meat, diced
1/2 cup ripe mango, diced
2 leaves Thai basil, chiffonaded
1/4 cup Asian vinaigrette, recipe follows
Salt and freshly ground white pepper

Garnish:
1 cup assorted herb leaves, mixed
1 cup assorted micro-greens
1/4 cup Asian Vinaigrette
Salt and pepper
Lotus root, thinly sliced, deep-fried

Tomato Soup: In a saucepan, heat oil. Sweat onions, ginger, garlic, and green onions until glossy, about 1 to 2 minutes. Add lime leaf and lemongrass. Continue to sweat another minute. Add the tomatoes, and tomato paste, and season with salt, pepper, and sugar. Bring to a boil and lower to a simmer. Cook for 10 minutes. Remove the lime leaf and lemongrass. Transfer to a blender, add butter, and chile oil, and process to a puree. Strain through a chinois and chill over a bowl of ice. Reserve.

To make the Pea Soup: In a saucepan, heat oil. Sweat onions, ginger, garlic, and green onions until glossy, about 1 to 2 minutes. Add Thai basil and coconut milk. Bring to a boil, lower to a simmer, and add peas. Season with salt, pepper, and sugar. Simmer for 5 minutes. Remove Thai basil. Transfer to a blender, add butter, and process to a puree. Strain through a chinois and chill over a bowl of ice.

To prepare the Lobster Salad: In a bowl, combine the lobster meat, mango, and Thai basil. Add 1/4 cup of Asian vinaigrette and season with salt and pepper. Chill until ready to serve.

To serve: Place a 2-inch mold ring in center of soup plate. Spoon the lobster salad inside the ring. Press to mold. Ladle the soups on each side of ring. Decorate soup by placing a spoonful of contrasting soups over plated soups. In a bowl, mix the herbs and micro greens with Asian Vinaigrette. Season with salt and pepper. Top lobster salad with micro green mixture and a slice of fried lotus root. Carefully remove ring. Serve immediately. Makes 6 servings

Asian Vinaigrette:
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 tablespoons peanut oil
2 tablespoons soy sauce
1/2 lemon, juiced
Salt and freshly ground black pepper

In a small bowl, whisk together the vinegar, sesame oil, peanut oil, soy sauce, and lemon juice. Season, to taste, with salt and pepper. Reserve until ready to use. Makes 1/2 cup

Wolfgang’s Chicken Stock

5 to 6 pounds chicken bones, including necks and feet, coarsely chopped
1 medium carrot, peeled, trimmed, and cut into 1-inch slices
1 medium onion, peeled, trimmed, and quartered
1 small celery stalk, trimmed, and cut into 1-inch slices
1 small leek, cleaned, trimmed, and cut into 1-inch slices
1 sprig fresh thyme
3 sprigs fresh parsley with stems
1 bay leaf
1/2 teaspoon whole white peppercorns

Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top. Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary.

Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing. Makes about 2 quarts

Wolfgang’s Spinach and Blue Cheese Salad

1 apple, chilled
1 small lemon, juiced
8 ounces spinach, washed, thoroughly dried, and stemmed
1 small head (about 3 ounces) radicchio, cut into chiffonade
5 ounces blue cheese, crumbled
Kosher salt and freshly ground white pepper
1/2 cup Spago House Dressing, recipe follows
1 1/2 cups Spiced Caramelized Pecans, recipe follows

Cut the apple into quarters, remove the stem and the seeds, and cut into very thin slices. Sprinkle lemon juice over the slices and set aside.

When ready to serve, in a salad bowl, combine the apple, spinach, radicchio, and blue cheese. Season lightly with salt and pepper and toss with the dressing. Adjust seasoning, to taste. To serve, divide the salad among 4 plates and sprinkle the pecans around each salad.

Spago House Salad Dressing:
2 large shallots, minced (1 heaping tablespoon)
1 tablespoon Dijon mustard
2 tablespoons zinfandel vinegar
2 tablespoons sherry wine vinegar
1/2 cup olive oil
1/2 cup vegetable oil
Salt and freshly ground white pepper

In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars, and then the olive and vegetable oils. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed. Makes 1 1/4 cups

Spiced Caramelized Pecans:
3 cups peanut oil
2 cups pecan halves
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 cup sifted confectioners' sugar

In a deep-fryer or a deep pot, heat the oil to 350 degrees. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).

Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans.

Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.

Carefully add the nuts to the heated oil, keeping the oil at 350 degrees. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool. Makes 2 cups

Wolfgang’s Butterflied Baked Shrimp

2 cups fresh bread crumbs
16 extra large shrimp, peeled and deveined, tails left on
Freshly ground black pepper
Salt
2 tablespoons chopped fresh oregano leaves
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped garlic
4 ounces butter, melted
4 cups arugula, cleaned
2 tablespoons extra-virgin olive oil
1/2 lemon, juiced
Lemon wedges, as garnish

Preheat the oven to 400 degrees. Spread the bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 10 minutes. Watch them carefully as they burn very quickly. Remove from the oven and cool. Raise the oven to 500 degrees.

Butterfly the shrimp by slicing from the tail to the front on the top of the shrimp, where the vein was. Slice as deep as possible without cutting all the way through. Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp, being careful not to cut all the way through. These slits will prevent the shrimp from curling during cooking. Season with salt and pepper and set aside.

Mix together the oregano, thyme, parsley, basil and garlic. Add the garlic herb mixture to the bread crumbs and mix well. Season with salt and pepper.

Brush a large oven proof skillet with some of the melted butter, coating the bottom well. Dip the shrimp in the butter, opened side down, and then dredge in the bread crumbs, pressing so they stick. Place the shrimp, bread crumb side up, in the skillet in 1 layer.

When all of the shrimp are in the pan, drizzle the top with a little more of the melted butter. Bake for about 5 minutes, or until the shrimp are just cooked through and the bread crumbs are golden brown.

Toss the arugula with the olive oil and lemon juice and season with salt and pepper. Divide the arugula among 4 plates. Place 4 shrimp around each pile of arugula. Drizzle with more butter, if desired, and serve with lemon wedges. Makes 4 servings

Wolfgang’s Apple Coleslaw

Poppy Seed Honey Dressing:
1/4 cup cider vinegar
1 cup mayonnaise
1/3 cup poppy seeds
1/3 cup honey
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

1 medium cabbage, cored, finely shredded
2 large carrots, peeled, julienne
1 bunch scallions, thinly sliced
1/2 cup finely minced parsley leaves, optional
4 Fuji apples, peeled, cored, julienne

Prepare the Poppy Seed Dressing. In a medium bowl, combine all the ingredients together until well blended. Set aside.

Prepare the salad. In a large bowl, combine the cabbage, carrots, scallions, parsley, and apples. Pour in the reserved dressing and toss until well blended. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing. Makes 6 to 8 servings

Wolfgang’s Pork Back Ribs with Spicy Dipping Sauce

2 racks back ribs, membrane removed
1/2 cup Pork Rub, recipe follows
Olive oil

Spicy Dipping Sauce:
1/4 cup apple cider vinegar
2 tablespoons honey
1 red jalapeno, seeded and minced
1 tablespoon chopped fresh oregano leaves
Kosher salt

Sprinkle the ribs all over with the rub and rub in well with your hands. Cover and refrigerate for 1 hour, up to overnight.

Make sure the racks of the grill are set so they are 6-inches above the fire. Preheat the grill to high. When the grill is hot, turn off 1 side, or push the coals to 1 side.

Place the ribs, fattier side down, on the cooler side of the grill and close the cover. Cook until browned, about 20 minutes. Turn the ribs over and continue to cook until the bones wiggle easily when twisted, about 1 1/2 hours, turning every 20 minutes or so. Remove from the grill and let rest for 10 minutes before slicing.

Make the Spicy Dipping Sauce: In a small bowl, combine the vinegar, honey, jalapeno, oregano, and salt and whisk well. Pour into a decorative bowl. Slice the ribs into desired size and serve with the Spicy Dipping Sauce. Makes 4 to 6 servings

Pork Rub:
4 tablespoons brown sugar
4 tablespoons onion powder
4 tablespoons garlic powder
4 tablespoons dried thyme
4 tablespoons dried oregano
2 tablespoons mild paprika
2 tablespoons hot paprika
4 teaspoons cayenne
4 teaspoons ground coriander
2 teaspoons black pepper
2 teaspoons white pepper
2 tablespoons kosher salt

Mix all ingredients together and stir well. Makes about 1 cup

Wolfgang’s Clam Chowder

3 sprigs fresh thyme, plus 1 more sprig
3 sprigs fresh parsley
2 garlic cloves
15 to 20 whole black peppercorns
2 cups white wine
1 cup water
1 1/2 pounds littleneck clams, cleaned
2 tablespoons olive oil, plus more as needed
2 ounces smoked bacon, chopped
1 small onion or 1/2 large onion, diced
2 cloves garlic, minced
2 inner stalks celery, diced
1 small carrot, diced
4 tablespoons all-purpose flour
1 russet potato, peeled and diced
1 cup milk
1 lemon, juiced
Pinch cayenne
1/3 cup heavy cream
Salt and freshly ground pepper
Croutons, recipe follows, for garnish
Fresh thyme sprigs, for garnish, optional

Make a bouquet garni by placing the 3 sprigs thyme, parsley, garlic cloves, and peppercorns in cheesecloth and tying with kitchen twine. Add wine, water, and bouquet garni to a large saucepan and bring to a simmer. Add the clams, cover with a lid, and cook until clams open. Strain the clams into a bowl, reserving both the juice and clams.

Return the pan to the heat, add olive oil, and heat over medium-high heat. Add bacon and cook until crispy. Add onion and cook for 1 minute. Add garlic and cook for 30 seconds. Add celery and carrot and cook until tender. Sprinkle flour into pan, stir to make a roux, and cook until flour is incorporated; do not let roux brown. Add more oil if mixture seems dry.

Add 1 more fresh thyme sprig, and return the strained clam cooking liquid to the pan and bring to a simmer for 30 minutes, or until vegetables are tender. Add potato, milk, lemon juice, and cayenne and simmer until potato is tender. Meanwhile, remove clams from their shells and roughly chop clams. When potato is tender, add clams back into the pan, add cream, and season with salt and pepper, to taste. Stir to combine, and as soon as clams are heated through, remove from the heat.

Ladle soup into serving bowls. Garnish each with croutons and a sprig of fresh thyme. Serve immediately. Makes 6 servings

Croutons:
1 loaf sourdough bread, crusts removed, cubed
Garlic and Chili Oil, recipe follows
1/4 cup minced fresh parsley leaves
Salt and freshly ground pepper

Preheat oven to 400 degrees. Place bread cubes in a large bowl. Drizzle with garlic and chili oil and sprinkle with parsley. Season with salt and pepper, to taste, and toss well. Pour onto a sheet pan in 1 even layer and bake until crispy and golden brown, about 10 minutes. Serve on top of chowder.

Chili and Garlic Oil:
1 whole head garlic (about 2 1/2 ounces, cloves separated and peeled)
2 cups extra-virgin olive oil
1 tablespoon red pepper flakes

In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.)

Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks. Makes about 2 cups

Wolfgang’s Chicken Bolognese with Penne

2 tablespoons olive oil
1 pound ground chicken
1/2 cup finely chopped red onion
4 cloves garlic, minced
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 tablespoon thyme leaves
Pinch chili flakes
Salt and freshly ground black pepper
1/2 cup dry white wine
2 cups tomato sauce
1/2 cup tomato juice
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for garnish
1/4 cup chopped fresh parsley leaves
1 pound penne pasta

Heat a large saute pan over high heat. Add the olive oil and heat. When the oil is hot, add the ground chicken and cook until well browned, stirring occasionally, about 8 minutes. Add the onion, garlic, carrots, celery, thyme, and chili flakes and cook until the vegetables are softened, about 5 to 8 minutes.

Carefully deglaze the pan with the white wine, scraping the bottom of the pan with a wooden spoon. Reduce until the white wine is almost completely evaporated. Add the tomato sauce and juice and simmer until a thick sauce consistency, about 20 minutes. Season, to taste, with salt and pepper.

Cook the penne in boiling, salted water until al dente. Drain the pasta and set aside. Add a few tablespoons of the pasta cooking water to the sauce. Add the drained pasta to the sauce along with the Parmesan and toss well. Serve in a large bowl garnished with parsley leaves. Makes 4 to 6 servings

Wolfgang’s Roasted New York Strip Steak with Port Wine Mustard Sauce

1 whole New York strip, about 5 pounds, well trimmed of excess fat and silverskin, trimmings reserved
Kosher salt
Freshly ground black pepper
Olive oil

Port Wine Dijon Sauce:
1 tablespoon minced shallot
1 cup port wine
1 cup beef stock, veal stock, or chicken stock
1 cup heavy cream
4 tablespoons unsalted butter, cut into pieces
2 tablespoons grainy Meaux mustard or smooth Dijon mustard
Salt
Freshly ground white pepper

Preheat the oven to 400 degrees and place a rack in the middle. Generously season the New York strip all over with salt and pepper. Heat a heavy metal roasting pan on the stove over high heat. Add a film of olive oil. When the oil begins to give off wisps of smoke, carefully put the meat in the pan presentation side down and turn down the heat to medium-high; scatter the trimming scraps around its sides.

Sear without disturbing until the meat is evenly browned, about 5 minutes per side. With the meat presentation side up, put the roasting pan in the oven and cook until done medium rare, 140 to 145 degrees on an instant-read thermometer, about 45 minutes.

Transfer the meat from the roasting pan to a serving platter, cover it with aluminum foil, and let it rest in a warm place for 10 to 15 minutes.

For Port Wine Mustard Sauce: Remove and discard the scraps from the roasting pan and pour off all but a thin film of fat. Put the pan on the stove over medium-high heat. Add the shallot and, as soon as it starts to sizzle, pour in the port wine and the stock, stirring and scraping with a wooden spoon to dissolve the pan deposits.

With a whisk, stir in the cream. Reduce the heat to maintain a bare simmer and, a piece at a time, whisk in the butter until it melts. Continue cooking until the sauce is thick enough to coat the back of a spoon. Turn off the heat and stir in the mustard and sprinkle with salt and pepper, to taste. Transfer the sauce to a small saucepan to keep it warm.

Uncover the New York strip and transfer it to a cutting board. Pour any juices that have collected on the platter into the sauce, stirring it in. With a sharp knife, cut the meat across the grain into slices about 1/2-inch thick, arranging them overlapping on the platter. Ladle a little sauce over the meat and pass the rest alongside. Makes 10 to 12 servings

Wolfgang's Garlic Bread

10 to 15 cloves garlic, peeled and roughly chopped
1/2 cup basil leaves, roughly chopped
1 small sprig rosemary, leaves stripped and roughly chopped
2 medium sage leaves, roughly chopped
Pinch chili flakes
Salt
3/4 cup extra-virgin olive oil
1 loaf bread
Grated Parmesan, optional
Mozzarella cheese, optional

Preheat the oven to 500 degrees. In a blender, combine the garlic, basil, rosemary, sage, chili flakes, and a pinch of salt and puree. With the blender running, slowly drizzle in the olive oil.

Slice the bread into 1/2-inch thick slices and place on a cookie sheet. Brush with the garlic pesto. Sprinkle with Parmesan and mozzarella, if desired. Bake on the upper rack until golden brown and bubbly, about 5 to 7 minutes. Makes 6 to 8 servings

Wolfgang's BBQ Chicken Quesadilla

4 (12-inch) flour tortillas
1/4 cup grated Cheddar, plus 1/4 cup
1/4 cup grated queso blanco
8 ounces cooked boneless, skinless chicken breast, small diced
1 red onion, thinly sliced
1/4 cup favorite barbecue sauce
Tropical Fruit Salsa, recipe follows
Cilantro sprigs, for garnish

Lay out 2 of the flour tortillas on a flat surface. Top with 1/4 cup of the Cheddar, and the queso blanco spreading evenly over the tortillas. Divide the chicken among the tortillas and sprinkle with the desired amount of red onion. Top with barbecue sauce and remaining 1/4 cup of Cheddar. Top with remaining tortillas and press to seal.

Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.

Let cool for 5 minutes. Slice into 8 or 10 pieces. Garnish with Tropical Fruit Salsa and cilantro sprigs. Makes 4 to 8 hors d'oeuvre servings

Tropical Fruit Salsa:

1/4 cup small diced mango
1/4 cup small diced papaya
1/4 cup small diced pineapple
1 red jalapeno, minced
1/2 lime, juiced
Pinch salt

Combine all ingredients and mix well. Let sit for 30 minutes before serving. Makes 3/4 cup

Wolfgang's Spanish Open-Faced Omelet

1 tablespoon extra-virgin olive oil, plus more for drizzling
1/4 cup small diced red peppers
2 tablespoons small diced yellow peppers
1/4 cup small diced green peppers
Salt and freshly ground black pepper
1/4 cup peeled, seeded, and small diced tomatoes
8 large eggs
1/4 cup pitted black olives
3 thin slices Serrano or prosciutto ham, sliced into thin ribbons
6 leaves basil, chiffonade

Preheat the oven to 400 degrees. Heat a cast iron skillet over medium heat. When the pan is hot, add the olive oil and heat. Add the peppers and cook until they start to caramelize, about 5 minutes. Season with salt and pepper. Add the tomatoes and cook for 2 minutes.

Break the eggs into a large bowl. Season with salt and pepper and whisk well. Add the eggs to the pepper mixture and stir constantly until curds start to form. Cook until the mixture has begun to set but is still fairly wet.

Remove from the heat and scatter the olives and Serrano ham over the top. Place in the oven and cook for 5 minutes, or just it is mostly set, but still a little bit moist. Remove from the oven and sprinkle with the basil. Drizzle with extra-virgin olive oil and let sit for 5 minutes. Slice and serve. Makes 6 servings

Wolfgang's Brined Roast Turkey with Pan Gravy

Brine:
1 gallon water
1/2 ounce ground cloves
1/2 ounce ground ginger
4 ounces cracked black peppercorns
12 bay leaves
1 pound kosher salt
24 ounces honey
24 ounces maple syrup

1 (10-pound) whole fresh turkey, giblets and neck removed and reserved for stock
1 stick butter, room temperature
2 teaspoons chopped garlic
1 teaspoon chopped fresh rosemary leaves
2 teaspoons chopped fresh sage leaves
2 apples, quartered and cored
1 onion, peeled and quartered
2 rosemary sprigs
3 sprigs sage
Olive oil, for drizzling

1 cup cubed carrots
1 cup cubed celery
1 cup cubed onions
1/2 cup white wine
1/2 cup Madeira wine
4 cups turkey stock, recipe follows
1 sprig thyme
2 sprigs parsley
Beurre manie (2 ounces butter mixed with 2 ounces flour until it forms a soft dough)
Salt and pepper

In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow to cool to room temperature.

Rinse the turkey inside and out with cold tap water. Reserve the neck and specialty meats for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator.

Preheat oven to 325 degrees. In a shallow roasting pan, place the carrots, celery and onions. Remove turkey from brine.

Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin. Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.

Place the turkey over the vegetables, breast-side up, in the roasting pan. Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation.

Drizzle the turkey with olive oil and rub it into the skin. Roast the turkey to at least 165 degrees in the breast, about 2 1/2 hours. If the skin gets too dark during roasting, tent with foil. Transfer turkey to a platter and allow to cool. Meanwhile, prepare the pan gravy.

Tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan on 2 burners set on medium heat. Deglaze roasting pan with white wine and Madeira. Scrape the bottom of the pan to loosen any brown bits.

Reduce until only a quarter remains. Add the turkey stock, thyme and parsley. Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer. Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened. Season, to taste, with salt and pepper.

Turkey Stock:
Giblets and neck from 1 turkey
2 tablespoons olive oil
1/2 cup port wine
1 cup roughly chopped onions
1/2 cup roughly chopped carrots
1/2 cup roughly chopped celery
2 sprigs rosemary
5 peppercorns
Water, to cover

Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat. Add the neck and giblets and cook until browned all over, about 7 minutes. Remove the pan from the heat and deglaze with the port. Return the pan to the heat and cook until the port is almost completely evaporated, about 10 minutes.

Add the carrots, onions, celery, rosemary and peppercorns. Cover with cold water by 4-inches. Bring to a boil. Reduce heat to a simmer, and simmer for 2 hours, adding a little more water, if necessary. Skim any scum that rises to the surface of the stock and discard. Strain the stock. Use immediately, or cool and refrigerate for up to 4 days. Makes 8 servings

Wolfgang's Pan-Roasted Chicken with Port and Whole-Grain Mustard

3 tablespoons olive oil
1 whole frying chicken, 3 to 4 pounds, butterflied
1/2 cup port wine
1/2 cup chicken stock or 2 tablespoons BBQ sauce
1/3 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon Meaux (whole grain) mustard
Salt and freshly ground black pepper
2 tablespoons finely chopped parsley leaves
2 tablespoons finely chopped tarragon leaves

Preheat oven to 400 degrees. Heat an ovenproof skillet large enough to hold the chicken over high heat. Add the olive oil and swirl it in the skillet.

As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet. Sear the chicken, undisturbed, while reducing the heat little by little to medium, until its skin has turned golden brown and crisp, 5 to 7 minutes. Carefully turn the chicken skin side up.

Put the skillet into the oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh is pierced with a skewer, about 10 to 15 minutes, depending on its size. When the chicken is done, transfer it to the plate and keep warm.

Pour off all but a thin layer of fat from the skillet. Add the port, put the skillet over high heat, and reduce until half remains. Add the chicken stock and reduce again. (If using BBQ sauce, you don't have to reduce.)

Add the cream, bring it to a boil, and cook for 3 minutes. Stir in the Dijon and Meaux mustards and adjust the seasoning with salt and pepper. Return the chicken to the skillet and sprinkle with parsley and tarragon. Makes 4 servings

Wolfgang's Chocolate-covered Almond Toffee Bars

10 ounces whole unblanched almonds
1 1/4 cups sugar
1/3 cup light corn syrup
1/3 cup water or rum
8 ounces (2 sticks) unsalted butter, cut into small pieces
1 teaspoon salt
1/2 teaspoon baking soda
8 ounces bittersweet chocolate, cut into small pieces

Position rack in center of oven and preheat oven to 375 degrees. Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting. Cool and chop coarsely. You should have about 2 cups. Set aside. Clean baking tray and coat with vegetable oil or vegetable oil spray. Spray both sides of the offset spatula with vegetable oil spray. Set aside.

Make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water or rum and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer.

Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees on a candy thermometer, about 30 minutes. (The candy thermometer has a clip on the side that can be slid up or down.

If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.) Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts. Stir with a wooden spoon until well combined.

Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can. When cool, blot some of the oil or vegetable spray with a clean towel.

While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water. When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally. Keep warm.

When you can lift up the block of toffee, transfer it to a flat work surface or to a clean baking tray. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts. If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate.

Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide. Then cut into smaller pieces, as desired. Use as needed. Makes 1 (2-pound) block, 10 by 13 inches