Wolfgang Puck's Recipes

Wolfgang’s Focaccia

1 packet dry yeast
1 3/4 cups water
1 tablespoon honey
1 1/2 pounds bread flour
1/2 cup extra virgin olive oil
1 tablespoon kosher salt
Extra virgin olive oil, for brushing

Toppings:
Fresh ground black pepper
Fresh thyme leaves, minced

Preheat oven to 400 degrees. Brush a 15 x 11-inch baking tray with olive oil. Set aside. Using the mixer bowl, combine the yeast, 4 ounces of water and honey. Stir together until yeast dissolves into the water. Add 2 ounces of flour and mix to make a sponge. Let rise in a warm place until double.

Gradually add the remaining flour, water, olive oil and salt. Using the dough hook attachment, mix at medium speed to make a soft sough. Beat for 2 minutes. Turn off machine, scrape sides of bowl and allow dough to relax for 10 minutes.

Turn on mixer and continue to mix the dough for another 5 minutes at medium speed. The dough will become velvety and elastic. Transfer dough onto prepared baking tray.

Stretch the dough to fill the tray. Cover loosely with clean kitchen towel and allow to rise at room temperature for about 20 minutes.

Uncover the dough and stretch to cover the entire baking tray. Brush with olive oil and dimple with fingertips. Sprinkle with kosher salt, pepper and thyme. Let rise for 15 minutes. Bake for 10 minutes, turn around and bake another 6 to 8 minutes, until golden brown and well-risen. Makes 12 servings

Wolfgang Puck's Honey Marinated Beef Skewers

6 bamboo skewers, about 9 to 12 inches long
2 pounds strip steak or filet or any other tender cut of beef, cut into 1/2-inch cubes

Marinade:
1/2 cup soy sauce
1 tablespoon honey
1 teaspoon chile flakes
1 tablespoon chopped ginger
2 tablespoons scallions

Asian Cole Slaw:
1 bunch green scallions
1 head of green cabbage
1 large organic carrot
1/2 cup mayonnaise
1/4 cup rice wine vinegar
1/4 cup honey
2 tablespoons sesame oil
Salt and freshly ground black pepper
6 hot dog buns (optional)

Soak the skewers in cold water for about an hour. Drain and pat dry. In a medium bowl, whisk together the marinade ingredients and set aside. Thread the beef cubes onto the skewers and place in the marinade for about 1/2 hour.

Slice half of the scallions, cabbage and carrot into thin julienne and place in a salad bowl. Reserve the remaining scallions, which you have also julienned. In a small bowl, combine the mayonnaise, rice wine vinegar, honey and sesame oil until thoroughly mixed and pour over cabbage mixture. Check salt and pepper to taste and let marinate for 1/2 hour before serving.

Preheat grill or broiler while skewers are marinating. Cook beef skewers for about ten minutes or until desired doneness. Divide cabbage slaw onto 6 plates. Place skewers on top and sprinkle with remaining scallions.

If using hot dog buns, drizzle them with a little olive oil and grill until well toasted. Spread cole slaw on the bottom of the bun. Place meat on slaw, hold bun, and remove skewer. Top with remaining bun. Serves 6