Wolfgang Puck's Recipes

Wolfgang's Ganache

3/4 pound bittersweet or semisweet chocolate, cut into small pieces
1 cup heavy cream
1 tablespoon cognac or liqueur of your choice, optional
Fresh fruit, such as apples, bananas, and strawberries, for dipping
Dried fruit, such as apricots, for dipping
Candied citrus peels, such as orange and grapefruit, for dipping
Crystallized ginger, for dipping
Unsweetened cocoa powder, for rolling truffles

Place the chocolate in a medium heatproof bowl and set aside.

In a small saucepan, bring the cream to a boil. Pour over the chocolate, let sit for 2 or 3 minutes, then whisk until smooth and shiny. Cool slightly. Whisk in the liqueur, if using.

One at a time, dip fruit, dried fruit, candied citrus peel, and crystallized ginger halfway into the warm ganache to cover by half. Place on a wire rack with parchment, wax paper, or foil underneath. Let stand until chocolate has dried.

To make truffles, let ganache cool completely in the refrigerator until hard. Scoop small balls of the hardened ganache and shape by hand. Roll truffles in the cocoa powder to coat. Makes about 2 cups ganache

Wolfgang's Linzer Bars

1/2 pound whole shelled hazelnuts
1 cup cake flour, plus more for dusting
1/2 pound unsalted butter, room temperature, cut into chunks
1 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon lemon zest
1 egg
1 1/2 cups raspberry jam
Powdered sugar, for decorating

Preheat oven to 400 degrees. Position the rack in the middle of the oven. Spread hazelnuts in a single layer on a baking sheet and toast them in the oven until golden, about 10 minutes.

Turn oven off since you will not need it on again for at least 45 minutes. Empty nuts onto a folded towel, enclosing them between the folds, and rub them to remove their skins. Transfer the nuts to a strainer and carefully discard the skins. Allow nuts to cool to room temperature.

Put the hazelnuts in a food processor fitted with the stainless-steel blade and pulse a few times. Add cake flour and process until the nuts are finely ground. Set aside.

In a mixer fitted with the paddle attachment, beat butter, sugar, cinnamon, cloves, and lemon zest on medium speed until light and creamy. Turn the mixer off and scrape down the sides of the bowl. Over medium speed, add the egg and continue mixing for 1 more minute. Reduce the speed to low, add the hazelnut-flour mixture, and continue mixing until well blended into a smooth dough.

Divide the dough into 2 portions, with 1 portion about 8 ounces or 1/3 of the dough. Transfer to a medium pastry bag fitted with a number 1 plain tip and set aside. With the remaining 2/3 of the dough (about 20 ounces), form into a 1-inch flat disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 350 degrees. With a marking pen, trace a 16 by 13-inch rectangle shape on parchment paper. Place paper, marked side down, onto a baking sheet. With the reserved dough in the pastry bag, pipe straight parallel lines, about 1-inch apart, inside the marked rectangle. Then pipe a second set of parallel lines at a 45 degree angle to the first set of lines to make a trellis shape. Refrigerate until needed (dough should be well chilled before using).

With more cake flour, lightly dust a pastry board or work surface with flour. With a rolling pin, roll out the dough to a rectangular shape, about 15 by 12 inches by 1/4-inch thick. Transfer dough to a parchment lined baking sheet and trim any excess dough to make an even rectangle. Bake for 20 minutes, or until dough starts to color. Remove baking sheet from the oven and transfer to a rack. Leave oven on. Allow dough to cool for at least 10 minutes.

Spread raspberry jam over the entire surface of the cooled dough. Carefully place the refrigerated trellis-shaped dough over the jam. Return to the oven and bake for 20 minutes, or until crust is golden in color. Allow to cool completely before cutting. Trim edges and then cut into 3 by 1-inch bars. Lightly dust bars with powdered sugar. Makes about 48 (3 by 1-inch) bars

Wolfgang's Beef Sate with Spicy Szechuan Sauce

24 (6-inch) bamboo or wooden skewers
3/4-pound New York strip steak or fillet

Marinade:
1/2 cup soy sauce
1 tablespoon honey
1 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon turmeric

Szechuan Sauce:
6 tablespoons (3 ounces) unsalted butter
2 garlic cloves, blanched and chopped finely (about 1 tablespoon)
1 green onion, chopped finely
4 tablespoons hoisin sauce
1/4 cup soy sauce
1 teaspoon red chili flakes

Soak the bamboo or wooden skewers in cold water and refrigerate for 1 hour. Cut the steak into 24 (3 by 1-inch) strips, each weighing about 1/2-ounce. Stick a skewer into each strip lengthwise and arrange on a large platter or baking pan. Refrigerate until needed.

Prepare the marinade: In a small bowl, combine all the marinade ingredients and pour over the meat, turning to coat all sides. Let marinate at room temperature for about 15 minutes. Preheat the grill or broiler while the steak is marinating.

Prepare the sauce: In a small skillet, melt 2 tablespoons butter. Add the garlic and green onion and saute over medium-high heat until soft, about 2 minutes. Pour in the hoisin sauce, soy sauce and chili pepper flakes and cook 1 or 2 minutes longer. Strain into a clean pan and whisk in the remaining 4 tablespoons butter. Keep warm.

Arrange the steak skewers on the grill or under the broiler,* being careful that the bare ends of the skewers are not directly over (or under) the flame. Grill until medium rare, about 30 to 40 seconds each side.

Pour the sauce into a small bowl and set in the center of a large serving platter. Arrange the skewers around the bowl and serve immediately.

Note - Bring your boiler tray directly under the flame for best results. Makes 24 skewers

Wolfgang's Tortilla Soup

2 ears fresh corn, husks removed
4 or 5 large garlic cloves, peeled
1 small onion (about 3 ounces), peeled, trimmed and quartered
1 small jalapeno pepper, trimmed and seeded
2 tablespoons corn oil
1 large boneless skinless chicken breast
2 corn tortillas, cut into 1-inch squares
1 pasilla chile pepper, soaked in water
2 large ripe tomatoes (1 pound), peeled, seeded, and coarsely chopped
2 tablespoons tomato paste
2 to 3 teaspoons ground cumin
2 quarts chicken stock
Kosher salt and freshly ground black pepper

Garnish:
2 corn tortillas, cut into strips and baked to crispness
1 ripe avocado, diced
1/2 cup grated Cheddar
1/4 cup chopped fresh cilantro leaves

Using a large knife, carefully scrape the kernels off the corn cobs and set aside, reserving the cobs.

Using a food processor fitted with the steel blade, or a large knife, coarsely chop the garlic, onion, jalapeno pepper and corn kernels. Reserve.

In a large soup pot, heat the oil over medium-high heat and sear the chicken until just browned on both sides. Add the tortilla squares, and cook over low heat until they are slightly crisp. Stir in the chopped vegetable mixture and pasilla pepper and simmer just until the vegetables are coated with the oil. Do not brown.

Add the tomatoes, tomato paste and 2 teaspoons of the cumin and continue to simmer for about 10 minutes to maximize the flavor. Slowly pour in the stock and cook over low heat until the soup is reduced by 1/3 and the chicken breast is cooked through.

Remove the chicken breast and set aside. When cool enough to handle, slice chicken into very thin strips. Meanwhile, puree the soup, in batches, in a blender* or food processor until smooth. At this point, the soup can be passed through the fine strainer if desired.

Ladle the soup into soup bowls and garnish with tortillas, avocados, chicken, cheese, and cilantro.

Note - When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway.

If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. Makes 3 quarts

Wolfgang's Hache Parmentier

2 cups chopped leftover pot roast or beef stew
1/2 cup beef gravy
2 cups chopped cooked vegetables, like carrots, leeks, spinach, Swiss chard, etc.
Salt and freshly ground black pepper
3 cups mashed potatoes, heated
2 tablespoons freshly grated horseradish
1/2 to 3/4 cup fresh bread crumbs
1/4 cup grated Parmesan
2 tablespoons butter, cut into pieces

Preheat the oven with 350 degrees. Combine the meat, gravy, and vegetables in a large saute pan and cook over medium heat just until everything is heated through. Season with salt and pepper.

Pour the heated mixture into a large glass pie plate or a round glass baking dish. Add the horseradish to the heated potatoes. Spread the mashed potatoes over the meat mixture, smoothing with a spatula and spreading to the edges of the pie dish.

Sprinkle the top with the bread crumbs and the Parmesan. Dot the top with butter. Bake for 45 minutes on the top shelf of the oven. Raise the oven temperature to broil and broil just until the crumbs are browned, about 1 minute. Serve. Makes 6 servings

Wolfgang's Barbecue Chicken

1 whole chicken, butterflied
Olive oil, for coating
Salt and freshly ground black pepper
Barbecue Sauce, recipe follows

Preheat grill. Coat the chicken with oil and season with salt and pepper. Place the chicken directly over the hottest part of the grill to sear. Once seared on both sides remove to a cooler part of the grill. Baste both sides with barbecue sauce and cover the grill. Cook until the internal temperature of the chicken is 165 degrees. Makes 4 to 6 servings

Barbecue Sauce:
Peanut oil
3 red onions, sliced into 1/2- inch rounds
3 red bell peppers, cored
2 apples, cored and quartered
2 cups red wine vinegar
1/4 cup Worcestershire sauce
1 1/2 cups molasses
3 1/2 cups ketchup
1 cup tomato paste
1 cup packed brown sugar
1 1/2 tablespoons salt
1 tablespoon ground coriander
1 tablespoon ground cinnamon
8 Thai chilies, stemmed

Preheat grill. Toss the onion, red bell pepper, and apples in the peanut oil to coat. Place on the grill for about 15 minutes. Remove and roughly chop.

In a large pot on a hot grill add the chopped vegetables and the rest of the ingredients. Simmer for 20 minutes. Remove and puree until smooth. Makes 3 quarts

Wolfgang's Raita

1 quart yogurt, strained
1/4 cup chopped onion
1/4 cup chopped mint
1 lemon, juiced
1 tablespoon olive oil
Salt and freshly ground black pepper

In a large bowl, combine all of the ingredients. Season with the salt and pepper, to taste. Makes 6 to 8 servings

Wolfgang's Breadsticks

6 ounces pizza dough, recipe follows, or use store bought
Chili Garlic Oil, recipe follows
1/4 cup grated Parmesan
2 tablespoons fresh thyme leaves
2 tablespoons red pepper flakes

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or aluminum foil. Roll the pizza dough out on a lightly floured surface into a long, thin strip. The dough should be about 4-inches wide, 14-inches long, and less than 1/8-inch thick. Brush the surface of the dough with the oil.

Sprinkle with the Parmesan, thyme, and red pepper flakes. Using a pizza cutter, slice the dough into 1/4-inch strips. Place on the prepared baking sheets. The strips can be laid straight or curved into designs. You can also twist 2 strips together. Leave 1/2-inch space between breadsticks.

Alternately, roll out the dough very thinly and pass through the fettucine cutter of a pasta machine. Bake until browned and crispy, 10 to 15 minutes.

Pizza Dough:
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus additional for brushing

In a small bowl, dissolve the yeast and honey in 1/4 cup warm water. In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).

Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days. Makes 4 small pizzas

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 Individual Baked Alaska

1 loaf Classic Pound Cake, recipe follows
1/2 gallon vanilla ice cream

Meringue:
6 egg whites
1/4 teaspoon cream of tartar
6 ounces sugar

Slice the pound cake loaf into 1/2-inch slices. With a 3-inch round cookie cutter, cut pound cake into 6 individual portions and place on a cookie sheet.

Place a large scoop of vanilla ice cream on top of each round cake. Freeze cake and ice cream until very hard, at least 1 hour.

While the ice cream freezes, make your meringue: Preheat the oven to broil and place a rack 8 inches from the top of the oven.

In an electric mixer with the whip attachment, on medium speed, beat together the egg whites and cream of tartar to soft peaks. Continue to beat and add the sugar, 1 tablespoon at a time. Whip until meringue has reached stiff peaks. Place meringue in a pastry bag fitted with a large star tip.

Remove the ice cream from the freezer. Quickly pipe the meringue evenly over the ice cream, covering completely. Place in the broiler and broil just until tops are browned, about 2 minutes. Remove from the oven and serve immediately.

Classic Pound Cake:
Melted butter, for brushing loaf pans
1 pound unsalted butter
1 tablespoon vanilla extract
1 pound sugar
1 pound eggs, about 8 large
1 pound cake flour
1/4 teaspoon salt

Preheat oven to 350 degrees. Brush the inside of 2 loaf pans (9 by 5 by 3-inch) with melted butter. Line the bottoms of the pans with parchment paper and brush again with butter. Reserve.

Using a mixer fitted with the whip attachment, beat the butter and vanilla extract until creamy, about 5 minutes. Add the sugar, 1/4 cup at a time and continue to beat until light and fluffy, about 10 to 12 minutes.

Add the eggs, 1 at a time, making sure each egg is completely incorporated before adding the next one. Lower the speed to stir and add the flour and salt. Mix until well blended.

Pour half of the batter into each prepared loaf pan. Bake the cakes for about 1 hour, until the top is golden brown and a bamboo skewer inserted in the center comes out clean. Transfer pans to a rack and cool for 10 minutes. Then, remove cakes from the pan and allow to cool further on the rack. Serve slightly warm or use as needed. Makes 2 (9 by 5 by 3-inch) loaves. Makes 6 servings

Wolfgang's Chocolate Fudge Sauce

3 tablespoons unsalted butter
1/2 cup water
1/3 cup heavy cream
2 tablespoons honey
1/2 pound bittersweet chocolate, coarsely chopped
2 tablespoons dark rum

Melt the butter in a medium saucepan. Add the water, cream, and honey and bring to a simmer over moderately high heat. Put the chocolate in a medium, heat-proof bowl and pour the hot cream mixture on top. Let stand until the chocolate melts, 1 minute, then stir until smooth. Stir in the rum. Makes about 1 1/2 cups

Wolfgang's Mushroom Soup

1 pound firm white mushrooms, cleaned
1 medium lemon
1 tablespoon unsalted butter
2 tablespoons minced shallots
1/4 teaspoon dried thyme
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 teaspoon cornstarch, dissolved in 1 tablespoon of water
1 tablespoon minced parsley

Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them. Melt the butter in a heavy saucepan and lightly saute the shallots.

Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.

Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste. Serve in warm bowls. Sprinkle with minced parsley. Makes 4 servings

Wolfgang's Classic Pound Cake

Melted butter, for brushing loaf pans
1 pound unsalted butter
1 tablespoon vanilla extract
1 pound sugar
1 pound eggs, about 8 large
1 pound cake flour
1/4 teaspoon salt

Preheat oven to 350 degrees. Brush the inside of 2 loaf pans (9 by 5 by 3-inch) with melted butter. Line the bottoms of the pans with parchment paper and brush again with butter. Reserve.

Using a mixer fitted with the whip attachment, beat the butter and vanilla extract until creamy, about 5 minutes. Add the sugar, 1/4 cup at a time and continue to beat until light and fluffy, about 10 to 12 minutes.

Add the eggs, 1 at a time, making sure each egg is completely incorporated before adding the next one. Lower the speed to stir and add the flour and salt. Mix until well blended.

Pour half of the batter into each prepared loaf pan. Bake the cakes for about 1 hour, until the top is golden brown and a bamboo skewer inserted in the center comes out clean. Transfer pans to a rack and cool for 10 minutes. Then, remove cakes from the pan and allow to cool further on the rack. Serve slightly warm or use as needed. Makes 2 (9 by 5 by 3-inch) loaves. Makes 6 servings

Wolfgang's Strawberry Shortcake

2 3/4 cups cake flour
1/4 cup sugar, plus additional to sprinkle on top
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
10 tablespoons chilled unsalted butter, cut into 1-ounce pieces
1 cup heavy cream, plus additional to brush on top
3 pints fresh strawberries, stemmed
2 or 3 tablespoons sugar
1 tablespoon lemon juice
2 teaspoons kirsch
1 teaspoon orange zest
Strawberry Swirl Ice Cream, recipe follows

Preheat the oven to 350 degrees. Line 1 or 2 baking trays with parchment paper and set aside. In a food processor, combine the flour, 1/4 cup sugar, baking powder, and salt and pulse to combine. Add the chilled butter and process just until combined.

With the motor running, add the cream through the feed tubes, stopping just before the dough forms a ball.
Turn the dough out onto a lightly floured surface and gently knead, forming a smooth ball. Do not overwork. Roll the dough out into a 3/4-inch thick round. Using a 3-inch cookie or biscuit cutter, cut out 7 circles. Knead the scraps together, roll, cut out 3 more circles.

Arrange the circles on the prepared baking trays, brush the tops with cream and sprinkle lightly with sugar. Bake for 25 to 30 minutes, or until the cakes are golden and firm to the touch. Cool on a rack.

Meanwhile, rinse and drain the strawberries. Cut each berry into thick slices and toss with sugar in a large mixing bowl. Add the lemon juice, kirsch, and orange zest, and gently mix. Set aside.

When ready to serve, split each shortcake in half and warm slightly. Place the bottom half of the shortcake on a dessert plate. Spoon about 1 cup of ice cream on the cake, arrange a scant cup of strawberries over and around the ice cream, and top with the remaining half of the cake. Serve immediately. Makes 10 servings

Strawberry Swirl Ice Cream:
2 cups heavy cream
2 cups milk
1 vanilla bean, split and scraped
8 egg yolks
1/2 cup sugar
Strawberry Compote, recipe follows

In a medium saucepan, bring the cream, milk, and vanilla bean to boil. In a large bowl, using a whisk or a rotary beater, whip the egg yolks. Gradually whisk in the sugar until thoroughly combined. Slowly whisk in the hot cream mixture and return to the saucepan. Over low heat, stirring constantly with a wooden spoon, cook until the mixture heavily coats the back of the spoon.

Return to the bowl and cool over ice. Strain into a clean bowl and freeze in an ice-cream maker according to manufacturer's instructions. Scrape 1/2 of the ice cream into a large container and swirl 1 cup of the strawberry compote through. Repeat with the remaining half of the ice cream and another 1 cup compote. Freeze, covered, until needed.

Strawberry Compote:
6 pints strawberries, stemmed
3 cups sugar
1/4 cup lemon juice
2 vanilla beans, split and scraped

In a 4-quart saucepan, combine strawberries, sugar, and lemon juice. Add the vanilla beans and cook over low heat until the liquid begins to thicken, about 45 minutes. Lower the heat and cook for 15 minutes more, stirring. Remove from the heat and cool.

Wolfgang's Chocolate Souffle

2 tablespoons (1 ounce) unsalted butter
4 tablespoons sugar
4 ounces bittersweet chocolate, cut into small pieces
4 eggs, separated
2 tablespoons orange liqueur
3 egg whites
1/2 lemon, juiced
Powdered sugar, for garnish
Unsweetened whipped cream

Preheat the oven to 400 degrees. Butter and dust with about 2 tablespoons of the sugar, 6 (1-cup) souffle dishes. Chill until needed.

Melt the chocolate in a metal bowl set over a double boiler. Remove from the heat and stir in the egg yolks and the liqueur.

Whip all 7 egg whites until they form soft peaks. Whip in the lemon juice and the remaining 2 tablespoons sugar. Continue to whip the whites until they are stiff but still very shiny. Stir a quarter of them into the chocolate mixture, and then gently fold in the remaining whites.

Fill the molds with the souffle mixture. Run your thumb around the inside edge of each dish so that the souffles will form a hat. Bake for 8 to 10 minutes, or until the edges are set but the middle is still just a little soft.

Serve on napkin-lined dessert plates. Dust the tops with powdered sugar, if desired, and spoon a dollop of whipped cream into the center of each souffle. Serve immediately. Makes 6 servings

Wolfgang's Jaeger Schnitzel

20 ounces beef or veal or venison leg, tri tip or shoulder, cut into 1/2-inch
Salt and pepper
Flour, for dredging
3 ounces olive oil
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
Bouquet garni (thyme, bay leaf, parsley)
2 cups red wine
1 cup veal stock
1 ounce butter
2 ounces thick cut bacon, diced
6 ounces pearl onions, boiled
2 cups wild mushrooms
2 tablespoons minced parsley leaves
Noodles or mashed potatoes, as an accompaniment

Season the meat with salt and pepper, dip the pieces in the flour, and shake off excess. In a heavy saute pan, heat 2 ounces of olive oil over high heat. Sear both sides of the meat until golden. Remove meat and set aside.

Add the onion, carrot, celery, and bouquet garni. Saute for 1 minute. Deglaze with wine and continue to cook until reduced by half. Add 3/4-cup of the stock and return meat to pan, lower to a simmer, and cook until meat is tender. Transfer meat to a plate and keep warm. Strain sauce. Reserve.

In another saute pan, heat the remaining 1 ounce oil and butter. Saute the bacon until golden. Add the pearl onions and mushrooms and continue to saute until golden. Add to the sauce. Place the meat back into the sauce and simmer for 5 minutes.

To serve, divide schnitzel into 4 portions on center of heated plates. Pour the sauce with mushrooms and bacon on top. Sprinkle with minced parsley. Serve with noodles or mashed potatoes. Makes 4 servings

Wolfgang's North Indian Chicken Curry

1 whole chicken, skin removed, cut into 12 pieces
3 tablespoons salt, divided
4 teaspoons ground black pepper, divided
1/4 cup ghee or clarified butter
4 cups sliced onions
3-4 tablespoons sugar
3 tablespoons minced garlic
3 tablespoons minced ginger
2 tablespoons minced green jalapeno chili
1 bay leaf
2 tablespoons Garam Masala, recipe follows
4 cups diced tomatoes
1 tablespoon tomato paste
4 cups boiling potatoes, 2-inch cubes
6 cups chicken stock, divided

Season chicken with 1 tablespoon of salt and 1 teaspoon black pepper. Set aside. In a large saucepan, heat the ghee. Stir-fry the onions until glossy.

Season with the remaining 2 tablespoons salt, 2 teaspoons black pepper and sugar. Continue to stir-fry until soft but do not allow to brown. Add the garlic, ginger, jalapeno, bay leaf, and garam masala. Stir-fry for 1 to 2 minutes until spices bloom and become aromatic.

Add the reserved seasoned chicken pieces, tomatoes, tomato paste, potatoes, and 4 cups of chicken stock. Slowly bring to a boil, stirring occasionally. When mixture comes to a boil, lower to a simmer and cook until chicken pieces are done, about 30 minutes. Add more chicken stock as necessary. Taste and adjust seasoning with salt, pepper, and sugar. Makes 4 to 6 servings

Garam Masala:
1 tablespoon black peppercorns
1/2 tablespoon whole cloves
1 tablespoon plus 1/2 teaspoon cardamom seeds
3 tablespoons cumin seeds
3 tablespoons coriander seeds
4 (3-inch) cinnamon sticks
1/4 cup dried red chiles
1/2 tablespoon freshly grated nutmeg
1/2 cup turmeric

In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg and turmeric.

Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.

Wolfgang's Wild Mushroom Risotto

1/2 cup peanut oil
1/2 pound (1 medium) onion, minced fine
1 large garlic clove, minced
2 cups arborio rice
1 cup dry white wine
2 cups mushroom stock, heated
5 cups chicken stock, heated
3 tablespoons olive oil
1/2 pound wild mushrooms, stems reserved for stock
Salt
1/4 cup (1 medium) tomato, chopped, peeled, and seeded
4 tablespoons (2 ounces) unsalted butter, chilled, and cut into small pieces
2 ounces (1/2 cup) grated Parmesan
Large pinch chopped Italian parsley
Freshly ground pepper

In a medium-size heavy saucepan, heat the peanut oil. Over medium-high heat, saute the onion and garlic just to soften, stirring all the while, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, coating the rice with the oil and onion.

Deglaze with the white wine and cook until the liquid is absorbed, stirring often. Pour in enough mushroom and/or chicken stock to cover, about 3 cups, and cook, stirring often, until the liquid is absorbed.

Meanwhile, in a medium skillet, heat the olive oil. If the mushrooms are large, cut them into bite-size pieces and saute over medium-high heat just to soften, 3 to 4 minutes.

Pour 3 cups of stock into the rice, turn the flame to high, and stir in a large pinch of salt and the tomatoes. Stir until almost al dente. Stir in the mushrooms and the remaining 1-cup of stock, as necessary.

Remember that the risotto should be creamy, not runny. Remove from the flame and vigorously beat in the chilled butter and 1/2 cup of the Parmesan until completely dissolved. Stir in the parsley, and season with salt and pepper to taste. Serve immediately. Makes 4 servings

Wolfgang's Potato and Pea Samosa

2 pounds baking potatoes, like russets
1/2 cup ghee or clarified butter
1/2 cup diced onion
2 tablespoons minced garlic
2 tablespoons minced jalapeno
1 cup fresh peas
1 tablespoon minced ginger
1 teaspoon cumin seeds, toasted and crushed
1 teaspoon coriander seeds, toasted, crushed
2 teaspoons salt
1 teaspoon black pepper
Sugar
1/4 cup cilantro leaves, minced
1 package small square wonton wrappers
1 egg
1 tablespoon water or milk
Frying oil
Tamarind and Date Chutney, recipe follows

Preheat the oven to 350 degrees. Wash and dry the baking potatoes. Bake the potatoes in the oven until done, about 45 to 60 minutes. Allow to cool for 10 minutes and then split in half lengthwise to release steam. When cool to the touch, use a fork to mash and fluff the potatoes. Place in a mixing bowl. Discard potato skins.

Preheat the deep-fryer to 350 degrees. In a large saute pan, heat the ghee. Sweat the onions, garlic, jalapeno, and peas for about 1 minute, or until glossy. Add the ginger, cumin, and coriander. Cook another 20 seconds. Pour over the mashed potato. Season with salt and pepper. Stir and taste to correct seasoning with salt, pepper, and sugar. Stir in cilantro. Allow to cool completely before shaping into samosas.

To form the samosas, take a generous tablespoon of the filling and with your hand form a cone shape. Place on top of the wonton wrapper, at an angle. Beat together the egg and water to make an eggwash.

Eggwash the edges of the wrapper and proceed to roll wrapper around the filling, making sure that the top flap is folded to secure filling. Repeat process until you have used up all the filling. Makes 2 to 3 dozen samosas

Deep-fry the samosas until done, golden and crisp. Serve with Tamarind and Date Chutney.

Tamarind and Date Chutney:
14 ounces tamarind pulp
1 pound pitted dates
2 cups sugar, divided
6 cups water, plus 4 cups

In a large saucepan, combine the tamarind pulp, dates, 1 cup sugar, and 6 cups water. Bring to a boil, and then lower to a simmer. Cook mixture until tamarind paste has dissolved into the water, about 1 hour, stirring every now and then.

Pass mixture through a food mill. Discard the pulp. Pass the puree through a chinois or fine strainer. Return the puree to the saucepan. Add the remaining 1 cup sugar and 4 cups water. Stir and bring to a boil, then lower to a simmer. Reduce until thickened. Transfer to a non-reactive container and allow to cool completely. Refrigerate until needed. Makes 4 cups

Wolfgang's Chocolate Truffle Cake

For the Truffles:
4 ounces bittersweet or semisweet chocolate, cut into small pieces
3 tablespoons, heavy cream
1 tablespoon unsalted butter
2 tablespoons flavoring of your choice (orange, almond, or raspberry liqueur, etc.)
8 fresh perfect raspberries, optional

For the Chocolate Cake:
5 ounces bittersweet chocolate, cut into small pieces
5 ounces unsalted butter, cut into small pieces
3 eggs, at room temperature
3 egg yolks, at room temperature
1/2 cup sugar
5 tablespoons plus 1 teaspoon all-purpose flour
Whipped Cream, optional
Ice Cream, optional

For the truffles: Combine the chocolate, cream and butter in a small heatproof bowl set over simmering water and let melt. When almost melted, remove from heat and stir the mixture until smooth. Stir in your flavoring of choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.

Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into a pastry bag fitted with a #3 plain tip. Pipe 8 (1-inch) mounds onto the prepared tray. Place 1 raspberry in the center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.

For the cake: Position the rack in the center of the oven and preheat the oven to 350 degrees F. Butter or coat with vegetable spray, 8 oversize muffin cups (4-inches wide and 2-inches deep) or 1 1/4-cup custard cups. Line bottoms with rounds of waxed paper.

In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter, cool slightly.

Meanwhile in the bowl of an electric mixer with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat until just combined. Remove the bowl from the mixer and fold in the flour, using a rubber spatula.

Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter. Arrange the cups on a baking tray and bake until the edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes.

Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off the paper. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately. Makes 8 servings

Wolfgang's Kaiserschmarren

4 egg yolks
4 1/2 ounces sugar
8 ounces creme fraiche
1 ounce dark rum
4 teaspoons flour
2 tablespoons plumped golden raisins
Soft unsalted butter, for brushing
Sugar, for coating
3 egg whites
1 recipe Strawberry Sauce, recipe follows
1 pound fresh strawberries, hulled, cut in halves

Prepare the "kaiser" base. In the mixer bowl, combine the egg yolks and 3 ounces of sugar. Mix over medium speed, with the wire whisk, until pale yellow. Add the creme fraiche and rum. Continue to mix until smooth. Fold in the flour and raisins. This can be prepared up to 1 day in advance.

Preheat the oven to 425 degrees. Brush 4 (6-inch) saute pans with butter and sprinkle with sugar. To make the Kaiserschmarren, in a separate mixing bowl, whisk the egg whites to soft peaks.

Add the remaining 1 1/2 ounces of sugar and continue to whip until stiff but not dry. Fold the meringue into the "kaiser" base. Spoon the souffled mixture into 4 pans. Bake for 12 minutes.

To serve, in a medium saute pan, reheat the Strawberry Sauce. Add the fresh strawberries and toss until well coated. Serve over the Kaiserschmarren. Makes 3 cups base, 4 to 8 servings

Strawberry Sauce:
1/2 pound strawberries, hulled
3 tablespoons sugar
1/2 whole star anise
1/2 tablespoon orange zest
1/2 orange, juiced
1/4 cup dry white wine
1/2 tablespoon fresh lemon juice

Combine all the ingredients in a medium saucepan. Bring to a boil. Cook for 5 minutes. Remove from heat and cover with plastic wrap. Allow flavor to infuse for 10 minutes.

Transfer the mixture to a blender and process until well incorporated. Strain. This can be prepared up to 3 days ahead. Makes about 1 1/2 cups

Wolfgang's Chocolate Bread Pudding

Custard:
6 ounces bittersweet chocolate
1 1/2 ounces bitter chocolate
3 whole eggs
3 egg yolks
1/2 cup sugar
2 cups half-and-half

Soaking liquid:
1 1/2 cups half-and-half
1 cup plus 2 tablespoons sugar
1/3 cup unsweetened cocoa
8 1/2-inch thick slices brioche
Powdered sugar, for garnish
Unsweetened whipped cream, for garnish

In a stainless steel bowl or double boiler placed over simmering water, melt the 2 chocolates.

In a large stainless steel bowl, beat the whole eggs and the egg yolks. Gradually whisk in the sugar and beat until fluffy. Meanwhile, in a small saucepan, bring the half-and-half to a rolling boil. Slowly whisk into the egg mixture. Then, whisk in the melted chocolate. Chill over ice and refrigerate, covered, until needed. (This should be prepared the day before so that the custard will thicken.)

When ready to prepare the pudding, combine the soaking liquid ingredients in a saucepan and heat until the cocoa is completely dissolved.

Cut each slice of bread into two 2-inch circles (16 circles), using a cookie cutter or something similar. Arrange the circles of bread in 1 or 2 dishes with sides large enough to hold the circles in 1layer. Pour the soaking liquid over and soak well, turning so that the bread absorbs as much liquid as possible.

Preheat the oven to 350 degrees. Butter 8 3/4 cup molds or custard cups.

To prepare the pudding, spoon a layer of custard (about 2 ounces) into the bottom of each of the 8 cups. Using a slotted spoon, remove a circle of bread and set in the custard.

Spoon over a second layer of custard, a second circle of bread and top with a final layer of custard. Repeat this procedure, filling the remaining cups with custard and bread, and then arrange the cups in a large baking pan. Fill the pan with boiling water, halfway up the sides of the cups. Bake 30 minutes. Cool and refrigerate until needed.

Dust the puddings with sifted powdered sugar and pass a bowl of unsweetened whipped cream. Makes 8 servings

Wolfgang's Fillet of Beef in Puff Pastry with Sauce Madeira

6 tournedos, 6 ounces each (fillet steaks, 1 1/2 inches thick)
6 tablespoons unsalted butter
2 shallots, minced
1 pound mushrooms, finely chopped
4 tablespoons heavy cream
Salt and freshly ground black pepper
2 pounds puff pastry
1 egg with 1 tablespoon of water, lightly beaten, for egg wash
Sauce Madeira, recipe follows
Watercress, for garnish

In a large skillet, over high heat, saute tournedos in 3 tablespoons butter for 30 seconds on each side. Set aside to cool completely.

In the same skillet, with the remaining 3 tablespoons of butter, cook shallots and mushrooms until all liquid evaporates. Add cream, salt and pepper. Reduce over moderate heat to a thick puree. Cool.

Preheat oven to 450 degrees. Divide pastry into 6 equal portions. On a lightly floured board, roll out each portion to a rectangle approximately 6 by 12 inches and 1/4 inch thick. Place each tournedo on one side of a pastry rectangle, leaving enough room to fold over.

Top each tournedos with mushroom puree. Brush edges of the pastry with egg wash and then fold it over and shape it to the contours of the meat. Cut away excess pastry and decorate as desired.

Glaze the tops of the pastry with egg wash. Bake the tournedos 15 to 20 minutes, or until the pastry is golden brown. Arrange each tournedo on a heated plate and garnish with watercress. Nap the sauce Madeira around the tournedos. Makes 6 servings

Sauce Madeira:
1 cup Madeira
2 tablespoons minced shallots
1 teaspoon minced thyme leaves
1 cup veal stock
2 tablespoons butter
Salt and pepper

In a saucepan, bring Madeira, shallots, and thyme to a boil. Reduce to a simmer and cook until only 1/3 cup remains. Add the stock; continue to reduce, over medium heat, until slightly thickened. Whisk in the butter. Season, to taste, with salt and pepper. Makes about 1 cup

Wolfgang's Chicken Pot Pie Soup

2 tablespoons olive oil
2 leeks, trimmed, chopped
1 large onion, chopped
2 celery stalks, diced
1 large clove garlic, minced
1/3 cup all-purpose flour
8 cups chicken stock, divided
2 medium carrots, peeled and cut into 1/2-inch dice
1 pound small white button mushrooms, quartered
1 10-ounce bag frozen pearl onions
2 large chicken breasts, boneless, skinless and cut into thin strips
1 to 2 teaspoons salt
1/2 teaspoon dried tarragon
1/2 teaspoon ground white pepper
1 cup heavy cream

Dumplings:
3/4 cup flour
3/4 teaspoon baking powder
1/2 teaspoon salt
Pinch freshly ground black pepper
2 tablespoons butter, chilled
1 large egg
3 tablespoons milk
1 tablespoon freshly chopped parsley

In large stockpot, heat oil over medium heat. Add leeks, onion, celery and garlic. Cook for about 7 minutes or until just soft. Stir in flour; cook for about 2 minutes stirring constantly taking care not to brown the flour.

Remove from heat and gradually stir in 6 cups chicken broth. Add carrots, mushrooms, pearl onions, chicken, salt, tarragon and white pepper. Return stockpot to medium-high heat and bring to a boil, stirring occasionally. Reduce heat, cover and simmer for about 30 minutes or until vegetables and chicken are tender.

Meanwhile, in separate shallow saucepan, over medium-high heat, bring remaining 2 cups chicken broth and 1 cup water to a boil.

To make dumplings: In a medium bowl combine flour, baking powder, salt and pepper. With a pastry blender or fork cut butter into flour until it resembles coarse meal. In small bowl whisk together egg, milk and parsley; stir into flour mixture until a dough forms.

Using a greased teaspoon gently place rounded teaspoons of dough into simmering broth. Cook for about 7 minutes or until well-risen and cooked through. Reserve in a small amount of broth until ready to serve.

Stir heavy cream into chicken soup mixture and adjust thickness of soup by adding remaining cooking liquid from dumplings. Adjust seasonings if necessary. Add cooked dumplings to soup and over medium heat return to almost boiling. Serve immediately.

Note - Carefully ladle into warmed soup bowls and arrange dumplings on top. Sprinkle generously with freshly chopped parsley. Makes about 12 cups.

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 Asian Burgers

2 pounds ground beef
1 teaspoon curry powder
1 teaspoon sugar
2 1/2 tablespoons chopped cilantro
4 teaspoons scallions, cut into 1/8-inch rings
1/4 cup finely chopped garlic
2 Thai bird chiles, minced
1 teaspoon cumin powder
Salt
Freshly Ground Black Pepper
2 bunches scallions, cut into 3-inch long pieces
8 shiitake mushroom caps
1/4 cup teriyaki sauce
4 sesame hamburger buns

Place the beef in a bowl, add with curry powder, sugar, cilantro, scallions, garlic, chiles, cumin, salt, and pepper, and mix well. Form into 4 (8-ounce) patties.

Place patties on grill and grill to desired doneness. Place scallion pieces and shiitake caps on the grill and brush with the teriyaki sauce and grill until well charred. Serve burgers on sesame buns topped with grilled scallion and shiitakes and more teriyaki sauce, if desired. Makes 4 servings