Tiramisu Ala Wolfgang Puck Recipes

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WOLFGANG PUCK'S TOMATO RISOTTO WITH SHRIMP RECIPE BY TASTY



Wolfgang Puck's Tomato Risotto With Shrimp Recipe by Tasty image

Here's what you need: olive oil, garlic, shallot, arborio rice, dry white wine, chicken stock, tomato soup, unsalted butter, parmesan cheese, kosher salt, white pepper, large shrimps, green peas, fresh parsley leaf

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

6 tablespoons olive oil, divided
2 teaspoons garlic, minced, divided
1 tablespoon shallot, minced
1 cup arborio rice
¼ cup dry white wine
2 cups chicken stock, boiling
14.5 oz tomato soup, 1 can
6 tablespoons unsalted butter, cubed
¼ cup parmesan cheese, freshly grated
kosher salt, to taste
white pepper, freshly ground, to taste
8 large shrimps, peeled, deveined, tails on, butterflied
¼ cup green peas
1 tablespoon fresh parsley leaf, for garnish, minced

Steps:

  • In a medium skillet, heat 3 tablespoons olive oil over medium heat. Add the shallots and 1 teaspoon minced garlic, and sauté until soft, but not brown.
  • Add the rice and sauté until well-coated with the oil. Deglaze the pan with the wine and reduce until the pan is almost dry.
  • Using a 4-ounce (115 g) ladle, add one ladle of boiling stock to the rice. Stir the rice until the stock is absorbed and the rice is almost dry. Continue adding stock 1 ladle at a time until the rice is tender, but still firm. It should be moist and creamy, but not runny.
  • Add the tomato basil bisque and stir to combine.
  • Remove the risotto from the heat, and stir in the butter and the Parmesan cheese. Season with salt and pepper.
  • Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium heat. Add the remaining teaspoon of minced garlic and the shrimp. Season with salt and white pepper. Add the peas and cook until the shrimp is pink and opaque, 4-5 minutes.
  • Remove the shrimp from the heat and sprinkle with parsley. Divide the risotto between 2 warm serving plates. Top each with half the shrimp and peas. Serve immediately.
  • Enjoy

Nutrition Facts : Calories 971 calories, Carbohydrate 73 grams, Fat 68 grams, Fiber 2 grams, Protein 12 grams, Sugar 9 grams

CHEF JOHN'S TIRAMISU



Chef John's Tiramisu image

In addition to being an incredible-tasting dessert, tiramisu also offers the perfect segue when you're trying to steer the Valentine's dinner conversation towards spicier subjects. This heady, mood-elevating concoction is rich and deeply satisfying, yet remarkably light in texture. Yes, you can use regular cream cheese, but mascarpone is far superior.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 8h35m

Yield 2

Number Of Ingredients 11

½ cup brewed espresso
3 tablespoons Marsala wine, divided
2 eggs, separated
2 tablespoons white sugar
1 teaspoon white sugar
¾ cup mascarpone cheese
½ teaspoon vanilla extract
1 pinch salt
10 ladyfinger cookies, broken in half, or more as needed
1 tablespoon cocoa powder
½ ounce dark chocolate, grated

Steps:

  • Stir espresso and 2 tablespoons Marsala wine together in a shallow bowl.
  • Whisk egg yolks, 2 tablespoons plus 1 teaspoon sugar, and 1 tablespoon Marsala wine together in the top of a double boiler over simmering water, until thick, pale yellow, and creamy, 5 to 6 minutes.
  • Whisk egg yolk mixture, mascarpone cheese, vanilla extract, and salt together in a bowl until completely smooth.
  • Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Gently stir and fold 1/2 the egg whites into egg yolk mixture; fold in remaining 1/2 egg whites.
  • Place 1 heaping spoonful mascarpone mixture into a single-serving cup or glass. Dip 2 ladyfinger cookie halves briefly in espresso mixture and turn 3 to 4 times to coat. Place cookie halves in the bottom of the glass on top of mascarpone.
  • Fill the glass halfway with mascarpone mixture. Dip 5 ladyfinger halves in the espresso mixture and place vertically along the inside of the glass, dipping and placing more ladyfinger halves as necessary to fit the glass. Place 2 dipped ladyfinger halves horizontally on top of the mascarpone mixture. Fill glass to the top with mascarpone mixture. Repeat for the second serving glass.
  • Wrap both glasses in plastic wrap and refrigerate for at least 8 hours or overnight. Remove plastic wrap and dust tops with cocoa powder and grated chocolate.

Nutrition Facts : Calories 774.1 calories, Carbohydrate 56.8 g, Cholesterol 412.9 mg, Fat 51.7 g, Fiber 1.9 g, Protein 19.2 g, SaturatedFat 25 g, Sodium 285 mg, Sugar 20.3 g

TIRAMISU



Tiramisu image

Provided by Food Network

Categories     dessert

Time 3h35m

Yield 8 to 12 servings

Number Of Ingredients 15

6 eggs, separated
1/4 cup sugar, plus 1/4 cup
1 cup cake flour, sifted
Melted butter, for brushing pan
6 egg yolks
1 cup sugar
1/4 cup Marsala
1/4 cup brandy
2 pounds mascarpone cheese
1 cup espresso, hot
3 tablespoons brown sugar
1 tablespoon sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 cup grated bittersweet chocolate

Steps:

  • Ladyfingers:
  • Preheat oven to 350 degrees F.
  • Butter a 12 by 16-inch baking tray. Line with parchment paper and brush again with butter.
  • In a mixing bowl, whip the egg yolks with 1/4 cup sugar until ribbony and light in color. Reserve. In another mixing bowl, whip the egg whites to soft peaks. Slowly add the remaining 1/4 cup sugar and continue to whip to medium peaks. Sift the flour again. With a rubber spatula, fold half of the flour mixture into the yolk mixture. Fold in 1/2 of the egg white mixture. Then fold in the remaining 1/2 flour mixture. Lastly, fold in the remaining 1/2 egg white mixture. Pour the batter into prepared baking tray and with an offset spatula, carefully spreading the batter to fill the tray. Bake for 12 to 15 minutes until done and golden in color. Remove from the oven and allow to cool to room temperature. Use as needed. This can be made up to 2 weeks in advanced, wrapped in plastic wrap and foil and stored in the freezer.
  • Mascarpone Cream:
  • In a medium bowl, whisk together the egg yolks and sugar. Add the Marsala and brandy. Place over a double-boiler and cook until mixture reaches 160 degrees F. Continue to cook mixture for another 5 minutes, until the mixture resembles a thick paste (this is a sabayon). Remove from the double-boiler and cool mixture over ice bath, until room temperature. Whip the mascarpone cheese to soft peaks. Fold into the cooled sabayon until well incorporated. Use as layers in the tiramisu or as needed. Can be made up to 4 hours ahead.
  • Espresso Syrup:
  • Brew fresh espresso. To 1 cup of hot espresso, add the brown sugar, sugar, lemon juice and vanilla extract. Stir until dissolved.
  • Assembly: Divide the sheet of ladyfinger into 2 (8 by 10-inch) sheets. Divide espresso syrup into 2 portions. Divide the mascarpone cream into 3 portions. To assemble. spread the first portion of the mascarpone cream at the bottom of a deep (8 by 10-inch) mold topped with 1 sheet of ladyfinger. Pour 1 portion of espresso syrup on to layer of ladyfinger until soaked. Repeat process. Lastly, top with the remaining mascarpone cream and cover with grated chocolate. Cover mold and refrigerate at least 2 hours before serving.

TIRAMISU ALA WOLFGANG PUCK



Tiramisu Ala Wolfgang Puck image

There are many recipes for tiramisu, but what sets this one apart are both the simplicity- and the fact that Wolfgang teaches how to make the ladyfingers making it a little more economical to make. Try it, you will find it to be fairly easy. Great make-ahead dessert that makes a great impression!

Provided by That Napa Chicken R

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 15

6 eggs, separated
1/4 cup sugar, plus 1/4 cup
1 cup cake flour, sifted
melted butter, for brushing pan
6 egg yolks
1 cup sugar
1/4 cup marsala
1/4 cup brandy
2 lbs mascarpone cheese
1 cup espresso, hot
3 tablespoons brown sugar
1 tablespoon sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 cup grated bittersweet chocolate

Steps:

  • Ladyfingers:
  • Preheat oven to 350 degrees F.
  • Butter a 12 by 16-inch baking tray. Line with parchment paper and brush again with butter.
  • In a mixing bowl, whip the egg yolks with 1/4 cup sugar until ribbony and light in color. Reserve. In another mixing bowl, whip the egg whites to soft peaks. Slowly add the remaining 1/4 cup sugar and continue to whip to medium peaks.
  • Sift the flour again. With a rubber spatula, fold half of the flour mixture into the yolk mixture. Fold in 1/2 of the egg white mixture. Then fold in the remaining 1/2 flour mixture. Lastly, fold in the remaining 1/2 egg white mixture.
  • Pour the batter into prepared baking tray and with an offset spatula, carefully spreading the batter to fill the tray.
  • Bake for 12 to 15 minutes until done and golden in color. Remove from the oven and allow to cool to room temperature. Use as needed.
  • This can be made up to 2 weeks in advanced, wrapped in plastic wrap and foil and stored in the freezer.
  • Mascarpone Cream:
  • In a medium bowl, whisk together the egg yolks and sugar. Add the Marsala and brandy. Place over a double-boiler and cook until mixture reaches 160 degrees F. Continue to cook mixture for another 5 minutes, until the mixture resembles a thick paste (this is a sabayon).
  • Remove from the double-boiler and cool mixture over ice bath, until room temperature.
  • Whip the mascarpone cheese to soft peaks. Fold into the cooled sabayon until well incorporated.
  • Use as layers in the tiramisu or as needed. Can be made up to 4 hours ahead.
  • Espresso Syrup:
  • Brew fresh espresso. To 1 cup of hot espresso, add the brown sugar, sugar, lemon juice and vanilla extract. Stir until dissolved.
  • Assembly:
  • Divide the sheet of ladyfinger into 2 (8 by 10-inch) sheets. Divide espresso syrup into 2 portions. Divide the mascarpone cream into 3 portions.
  • To assemble, spread the first portion of the mascarpone cream at the bottom of a deep (8 by 10-inch) mold topped with 1 sheet of ladyfinger.
  • Pour 1 portion of espresso syrup on to layer of ladyfinger until soaked. Repeat process. Lastly, top with the remaining mascarpone cream and cover with grated chocolate.
  • Cover mold and refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 236.3, Fat 4.7, SaturatedFat 1.5, Cholesterol 200.2, Sodium 44.4, Carbohydrate 35.4, Fiber 0.2, Sugar 25.7, Protein 5.3

WIENERSCHNITZLE ALA WOLFGANG PUCK



Wienerschnitzle Ala Wolfgang Puck image

This is simply fabulous and the best I have ever made & eaten, YUM! It's got to be the panko and peanut oil. My children love it as does everyone we have served it to. The original recipe suggests 6 oz. cutlets. I typically get very thin slices from the butcher and they don't need further flattening w. a meat mallet. They are probably 2-4 oz each. Great with recipe#390832.

Provided by Chicagoland Chef du

Categories     Veal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 veal cutlets, VERY thin
salt
pepper
1/2 cup flour, for dredging
2 eggs
2 tablespoons water
1 -1 1/2 cup panko breadcrumbs, crushed
1/2-1 cup peanut oil, for frying, add more as needed
1 lemon, cut into wedges

Steps:

  • Preheat oil to 375 degrees F. in a heavy, deep saucepan.
  • Beat eggs with 2 T water to make an egg wash.
  • To prepare Wienerschnitzle:.
  • Pound out the cutlets if necessary.
  • Season the veal cutlets with salt and pepper.
  • Score the coat the veal cutlets with four shallow knife cuts in a cross-hatch pattern to help prevent curling while cooking.
  • Dredge in flour. Dip in egg wash. Coat with crushed panko crumbs. *You may need more flour and panko crumbs.
  • Deep fry about 2-3 minutes PER SIDE, or until golden brown and cooked through. Transfer to paper towels to drain. Replenish oil as necessary.
  • My notes:.
  • Panko (Japanese) bread crumbs can be found in the Asian aisle/ market to often times with "regular" bread crumbs. I highly recommend using panko. They are lighter & much crunchier than standard bread crumbs. To crush, pour them in the food processor and give a quick whirl or in a ziploc bag and run over them with a rolling pin.
  • I would recommend slicing each cutlet in half to ease in cooking.
  • The cutlets should be sliced very thinly. If not you may have to use a meat mallet to tenderize and pound flatter.
  • I serve with basmati rice, lemon wedges and recipe#390832.

Nutrition Facts : Calories 442.2, Fat 31, SaturatedFat 5.7, Cholesterol 93, Sodium 234, Carbohydrate 32.9, Fiber 2, Sugar 2.2, Protein 8.5

TIRAMISU II



Tiramisu II image

Mascarpone custard layered with whipped cream and rum and coffee soaked ladyfingers.

Provided by Christine

Categories     Desserts     Specialty Dessert Recipes     Tiramisu Recipes

Time 5h

Yield 12

Number Of Ingredients 10

6 egg yolks
¾ cup white sugar
⅔ cup milk
1 ¼ cups heavy cream
½ teaspoon vanilla extract
1 pound mascarpone cheese, at room temperature
¼ cup strong brewed coffee, at room temperature
2 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder

Steps:

  • In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
  • In a medium bowl, beat cream with vanilla until stiff peaks form.
  • Whisk mascarpone into yolk mixture until smooth.
  • In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
  • Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

Nutrition Facts : Calories 387.2 calories, Carbohydrate 22.7 g, Cholesterol 215.7 mg, Fat 30.5 g, Fiber 0.3 g, Protein 6.6 g, SaturatedFat 16.6 g, Sodium 60 mg, Sugar 13.2 g

ITALIAN TIRAMISU



Italian Tiramisu image

Tiramisu is a classic Italian dessert. Ladyfinger cookies are dipped in coffee, then layered with mascarpone (a rich Italian cream cheese) and dusted with cocoa powder. It might become your new favorite dessert!

Provided by SALLYCOOKS

Categories     Italian Recipes

Time 3h30m

Yield 6

Number Of Ingredients 9

6 egg yolks
1 cup white sugar, divided
1 pound mascarpone cheese
6 egg whites, stiffly beaten
¼ cup heavy cream
3 tablespoons kirschwasser
1 ¼ cups strong brewed coffee, cold
25 ladyfingers
1 tablespoon unsweetened cocoa powder

Steps:

  • In a medium bowl beat together the egg yolks and 1/3 cup of sugar. Using a wooden spoon stir in mascarpone cheese, beaten egg whites, cream and kirschwasser; stir until smooth. Set aside.
  • Dissolve remaining 2/3 cup sugar in coffee. Quickly, to avoid complete saturation, dip ends of ladyfingers in coffee mixture. Place ladyfingers in a single layer in a 9 x 13 inch glass baking dish. Spread a layer of cheese mixture over the ladyfingers; repeat layers, ending with cheese mixture.
  • Cover and refrigerate for several hours. Sprinkle with cocoa just before serving.

Nutrition Facts : Calories 748 calories, Carbohydrate 62.3 g, Cholesterol 414.3 mg, Fat 47.5 g, Fiber 0.8 g, Protein 17 g, SaturatedFat 24.4 g, Sodium 176.3 mg, Sugar 33.7 g

MOROCCAN CARROT AND SPINACH SALAD



Moroccan Carrot and Spinach Salad image

This lovely warm salad, with flavours reminiscent of Morocco, is the creation of celebrity chef Wolfgang Puck.

Provided by Irmgard

Categories     Spinach

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil, divided
5 cups carrots, sliced on the bias
2 tablespoons granulated sugar
1/2 cup lemon juice
1/2 teaspoon kosher salt
3 cups Baby Spinach
1/2 teaspoon ground cumin
1 teaspoon granulated sugar
1 tablespoon lemon juice
1 teaspoon garlic, chopped
2 tablespoons orange juice

Steps:

  • In a large saute pan, heat 1 tablespoon olive oil.
  • Add the carrots, 2 tablespoons sugar, 1/2 cup lemon juice, and 1/4 teaspoon kosher salt.
  • Cook the carrots until they just start softening.
  • In another saute pan, heat 1 tablespoon olive oil.
  • Add the spinach and cook just until wilted.
  • Remove from the pan and chop roughly.
  • In a large bowl, combine the cooked carrots, spinach, remaining 1 teaspoon sugar, cumin, garlic, orange juice, remaining lemon juice and remaining olive oil.
  • Serve warm.

Nutrition Facts : Calories 129, Fat 7.1, SaturatedFat 1, Sodium 221.2, Carbohydrate 16.9, Fiber 3, Sugar 10.1, Protein 1.5

SPICY HONEY-GLAZED BABY PORK RIBS (WOLFGANG PUCK)



Spicy Honey-Glazed Baby Pork Ribs (Wolfgang Puck) image

I remember eating at Spago in the early 1980s when I was in law school in LA (this was a treat) and I was in my 20s loving every minute of it. Faye Dunaway was waiting in line in front of me to use the ladies room! Anything "Wolfgang Puck" reminds me of that! By the way, I have no memory of what I ate! This recipe requires overnight marination.

Provided by Oolala

Categories     Asian

Time 14h

Yield 30 ribs, 4 serving(s)

Number Of Ingredients 7

1 cup soy sauce
1 cup sake
1 teaspoon red pepper flakes
4 tablespoons honey
2 tablespoons fresh garlic, minced
6 tablespoons sesame oil
3 lbs baby pork ribs, about 2 sides

Steps:

  • In a bowl, mix together the ingredients except for the ribs. Place the ribs in a container large enough to hold them, one slab on top of another, and pour the marinade over the meat. Cover and let it marinate in the refrigerator overnight.
  • Preheat the oven to 300°F and pour half the marinade in a baking pan. Add the ribs and bake turning frequently for the next 2 hours or until the meat is tender.
  • Under a preheated broiler or on a wood fired grill, glaze ribs for 3-4 minutes per side. Watch carefully to avoid burning.
  • Remove ribs and cut each side into individual pieces. Arrange overlapping on plates or on a platter and spoon the warm marinade over the meat.

Nutrition Facts : Calories 1488.7, Fat 106.7, SaturatedFat 34.2, Cholesterol 312.8, Sodium 4201.6, Carbohydrate 26, Fiber 0.8, Sugar 18.6, Protein 87.8

EMILY'S FAMOUS TIRAMISU



Emily's Famous Tiramisu image

If you really want an all-out fancy restaurant style tiramisu with all the fixin's this is the one. People will speak of this for years to come. You can also make it in a bowl like a trifle!

Provided by HBIC

Categories     World Cuisine Recipes     European     Italian

Time 5h

Yield 12

Number Of Ingredients 16

5 eggs, separated
¾ cup white sugar, divided
1 cup all-purpose flour
1 teaspoon vanilla extract
¾ cup confectioners' sugar for dusting
1 cup white sugar
1 cup boiling water
½ cup strong brewed coffee
¼ cup rum
1 (8 ounce) container mascarpone cheese
2 cups confectioners' sugar
¼ cup dark rum
1 teaspoon vanilla extract
2 cups heavy cream
2 (1 ounce) squares semisweet chocolate, grated
⅛ cup confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • In a medium bowl, whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale. In a separate bowl, whip egg whites (with clean beaters) to soft peaks. Gradually sprinkle in the remaining 1/2 cup sugar while whipping to medium stiff peaks. Fold the egg yolk mixture into the egg whites. Gently fold in the flour and 1 teaspoon vanilla. The batter should be thick and pale yellow.
  • Trace two 9 inch circles onto the parchment paper using a cake pan as a guide. Spread or pipe batter to completely fill inside the lines of the circles. Batter should be about 1/2 inch tall.
  • Load the remaining batter into a pastry bag fitted with a half inch tip or hole. Draw parallel lines onto another piece of parchment that are 3 inches apart. Pipe the batter back and forth just between the lines in a compressed S motion, until you run out of batter. This is the part that wraps around the outside of the cake. (It helps to have it in one piece, but you can pipe individual fingers using the guidelines drawn on the paper, if you prefer.) There may be extra.
  • Bake in preheated oven 10 to 15 minutes, until firm but not browned. Remove from the oven and dust generously with confectioners' sugar. Set aside to cool.
  • To make the syrup, stir together 1 cup sugar, boiling water, coffee and 1/4 cup rum until sugar is dissolved. Set aside.
  • To make the filling, combine mascarpone, 2 cups confectioners' sugar, dark rum and 1 teaspoon vanilla in a large bowl. Whisk together until completely smooth, scraping the bottom of the bowl to remove any lumps. Gradually whisk in the heavy cream. Whip with an electric mixer until soft peaks form. Stop whipping when the mixture shows the first sign of graininess.
  • To assemble, line the sides of a 9-inch springform pan with parchment or waxed paper. Place one of the ladyfinger rounds in the bottom of the pan. Brush generously, but do not soak completely, with syrup. Place the 3-inch high ladyfinger strips around the inside edge of the pan, so that the sides are completely covered. Brush generously with syrup.
  • Spread half of the filling mixture over the first ladyfinger round in the pan. Place the remaining ladyfinger round on top of the filling. Soak the second ladyfinger round with syrup until it cannot take any more. Spread the remaining filling over that and smooth the top. Sprinkle with grated chocolate. Refrigerate at least 4 hours.
  • To serve, remove the sides of the pan and carefully remove the parchment or waxed paper from the outside of the cake. Dust with confectioners' sugar just before serving.

Nutrition Facts : Calories 558.4 calories, Carbohydrate 70.2 g, Cholesterol 155.2 mg, Fat 27 g, Fiber 0.6 g, Protein 6.2 g, SaturatedFat 15.3 g, Sodium 55.7 mg, Sugar 60.3 g

TUNA TATAKI - WOLFGANG PUCK



Tuna Tataki - Wolfgang Puck image

Make and share this Tuna Tataki - Wolfgang Puck recipe from Food.com.

Provided by Cristina Barry

Categories     Tuna

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup minced fresh ginger
1/4 cup sesame seeds
1 tablespoon cracked black pepper
1/2 lb very fresh sushi-grade fresh ahi tuna
kosher salt
3 tablespoons peanut oil, for searing
1 tablespoon lime juice
1 medium ripe avocado, peeled, pitted, quartered and sliced
2 cups mixed greens
12 slices red onions (thin slices)
1 medium tomatoes, peeled, seeded, and diced
1 small shallot, minced
1/2 teaspoon finely grated fresh ginger
fresh ground black pepper
1/3 cup soy sauce
1/3 cup lime juice
1/3 cup olive oil

Steps:

  • On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt.
  • Make 1/2-inch deep slices in the tuna, every 1/4 to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna.
  • Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna.
  • In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the ginger sauce.
  • For the ginger sauce - in a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine.

Nutrition Facts : Calories 522.3, Fat 43, SaturatedFat 6.7, Cholesterol 21.5, Sodium 1372.3, Carbohydrate 19.1, Fiber 6.3, Sugar 4, Protein 19.6

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WOLFGANG PUCK WPMFP15 TIRAMISU, DESSERTS
Wolfgang Puck WPMFP15 Tiramisu, Desserts . Tiramisu, Serves 12, Desserts ... Recipe courtesy Debra Murray, Wolfgang Puck HSN Host. 79. Desserts. FG_FoodProc Manual2 7/7/06 3:54 PM Page 81. Search. Models. ... 4 Table of Contents. Wolfgang Puck, 5 Know Your Food Processor; 6 Attachments for Your Food Processor; Optional Accessory Attachments ; 7 ...
From manualsdump.com


WOLFGANG PUCK: TORTELLINI RECIPE PERFECT FOR FALL
2014-11-06 Secure a pasta roller. Cut the dough in half and cover 1 piece with plastic. Set the rollers to the largest opening. Flatten the uncovered dough into a …
From freep.com


WOLFGANG PUCK RECIPES - FOOD NETWORK
Season 3 of Guy Fieri’s Tournament of Champions Brings Together the Biggest Group of Chefs Ever for the Biggest Cash Prize of All Time Jan 18, 2022
From foodnetwork.com


WOLFGANG PUCK RECIPES | RECIPES.NET
Recipes.net logo. Browse Recipes. Go
From recipes.net


RECIPEDB - COSYLAB.IIITD.EDU.IN
By category composition, top 50 recipes similar to: Dangerously Delicious Dark-Chocolate Bailey's Cupcakes
From cosylab.iiitd.edu.in


ANGEL-HAIR PASTA ALA WOLFGANG PUCK - RECIPE | COOKS.COM
2016-07-13 Freshly ground pepper. 3 tbsp. unsalted butter. 4 oz. goat cheese, crumbled. 10 oz. angel hair pasta. 1 tbsp. pine nuts, toasted at 350 degrees for 7-10 minutes, as garnish. Heat the oil in a saucepan or 12 inch skillet and saute the broccoli for 1 minute over high heat. Add the stock and bring it to a boil. Add thyme leaves, pepper, butter and ...
From cooks.com


ARTICLES BY WOLFGANG PUCK - PARADE: ENTERTAINMENT, RECIPES, HEALTH ...
2014-02-28 Wolfgang Puck's Pizza with Smoked Salmon and Golden Caviar. By Wolfgang Puck Feb 28, 2014. Recipe.
From parade.com


WOLFGANG PUCK ICE CREAM MAKER RECIPES - DEPORECIPE.CO
2018-09-03 Wolfgang Puck 2 1 Pint Cooling Chip Ice Cream Maker Refurbished Com. 12 Easy Ice Cream Recipes To Make At Home. Wolfgang Puck Cool Off With Homemade Ice Cream That Captures The Essence Of Summer Fruit Twin Cities. Wolfgang Puck Frozen Treat Cookbook By Marian Getz 9528891 Hsn. Hamilton Ice Cream Maker Target.
From deporecipe.co


WOLFGANG PUCK RESTAURANT RECIPES | TOP SECRET RECIPES
The rest was easy: poach the leek, squash, and apple in broth until soft; blend everything until smooth; then reheat with the cream and just a little brown sugar. I think my Wolfgang Puck butternut squash soup recipe below will be your new favorite. Find more famous soup recipes here. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com


TIRAMISU THAT WASN'T - CUCINA BY WOLFGANG PUCK, LAS VEGAS …
2017-09-27 Cucina By Wolfgang Puck: Tiramisu that wasn't - See 1,126 traveler reviews, 284 candid photos, and great deals for Las Vegas, NV, at Tripadvisor. Las Vegas. Las Vegas Tourism Las Vegas Hotels Las Vegas Bed and Breakfast Las Vegas Vacation Rentals Las Vegas Packages Flights to Las Vegas
From tripadvisor.ca


WOLFGANG PUCK MAKES IT EASY: DELICIOUS RECIPES FOR YOUR HOME …
Wolfgang Puck Makes It Easy: Delicious Recipes for Your Home Kitchen: Puck, Wolfgang: 9781401604035: Books - Amazon.ca
From amazon.ca


61 WOLFGANG PUCK RECIPES IDEAS - PINTEREST.CA
Jan 29, 2018 - Explore Len Lee's board "Wolfgang Puck Recipes" on Pinterest. See more ideas about wolfgang puck recipes, recipes, wolfgang puck. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca


WOLFGANG PUCK ICE CREAM MAKER RECIPES RECIPES
Feb 17, 2016 · To make the cream cheese frosting: In a medium bowl, beat the cream cheese and butter until smooth, about 1 minute. Gradually add the sugar and beat until fluffy, about 5 minutes. …. From breadmakermachines.com. See details.
From stevehacks.com


CHICKEN PAPRIKASH WOLFGANG PUCK - COOKEATSHARE
Trusted Results with Chicken paprikash wolfgang puck. Chicken Paprika Recipe : Wolfgang Puck: Food Network. Food Network invites you to try this Chicken Paprika recipe from Wolfgang Puck.. wolfgang puck chicken tortilla soup Recipes at Epicurious.com. chicken paprikash Submitted by awesome48 on Nov 20, 2005. Tuscan Oven Grains and Greens ... kevin's …
From cookeatshare.com


WOLFGANG PUCK SPAGHETTI SAUCE RECIPES ALL YOU NEED IS FOOD
Steps: In a large dutch oven over medium-high heat, heat oil. Add onion, carrot, and celery, and cook until soft, about 7 minutes. Stir in beef and garlic, breaking up meat with back of a spoon. Cook until no longer pink and lightly seared, about 8 minutes. Add wine, and bring mixture to a …
From stevehacks.com


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