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Фрагмент инструкции
2 Add the onion and saute until soft, about 5 minutes. Add the garlic and cook 1 minute longer. 3 Add the tomato paste and then the tomatoes, cook for 2 - 3 minutes, and then pour in the chicken stock. 4 Simmer briskly until the sauce is thick, 20 - 30 minutes. For a finer consistency, pass the sauce though a wire-mesh sieve into a clean saucepan. 5 Stack the basil leaves, roll them up lengthwise, and cut across the roll very thinly to make a chiffonade. 6 Stir in the basil. Whisk in the butter piece by piece, then season to taste with salt and pepper. Keep warm. Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002) 21 Classic French Onion Soup 6 servings INGREDIENTS 3 tablespoons safflower oil or olive oil 4 medium onions, peeled and thinly sliced 1/2 cup port wine 8 cups chicken stock 1 sprig thyme 1 bay leaf 1 stalk celery salt to taste freshly ground black pepper to taste 12 slices french bread, 1/4” thick 2 cups swiss cheese, shredded METHOD 1 In a large saucepan over medium-high heat, heat the oil. 2 Add the onions and saute, stirring frequently and taking care that the onions do not scorch. Saute until golden brown, for about 20 minutes. 3 Add port to the pan and deglaze, stirring and scraping with a wooden spoon to dissolve the pan deposits. 4 Stir in the stock, add the Bouquet garni (made with the thyme, bay leaf, and celery), and season to taste with salt and pepper. When the liquid reaches a boil, reduce the heat and simmer for about 40 minutes. Meanwhile, arrange the bread slices on a baking sheet and put them in the convection oven set at 250°. 5 When the bread slices are dry and crusty, place 1 slice in each of 6 deep ovenproof soup bowls. Set the other slices aside and place the bowls on the baking sheet. Turn convection oven to broil. Place the rack in the center of the oven. Turn the temperature to max and turn the timer to “Stay On”. 6 Ladle the soup over the bread in each bowl. Top each bowl with 1 more slice of bread and sprinkle with cheese. Place on rack in convection oven. Watch for browning. Remove from oven when melted and bubbly, 2 to 3 minutes. Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002) 22 FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 27 FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 27 Rotisserie Baby Back Pork Ribs 4 servings INGREDIENTS 1 whole slab baby back ribs 2 tablespoons olive oil 1 tablespoon kosher salt 1 tablespoon fresh thyme, chopped 6 cloves garlic, minced 1/2 tablespoon fresh ground pepper 1 medium lemon 1 teaspoon crushed red pepper, optional METHOD 1 Rinse the ribs and pat dry with a paper towel. 2 Thread the rotisserie spit through the slab of ribs, inserting about every third rib. 3 Place ribs on a platter. Rub well with olive oil. 4 Mix the salt, thyme, garlic, & pepper together. Press onto the meat side of the ribs. Rub some on the back side of ribs. 5 Squeeze the lemon juice over both sides of the ribs. If you are using crushed red pepper flakes, sprinkle them on now. Insert the rotisserie forks into ribs. Secure by tightening screws. 6 Insert rotisserie spit into oven. 7 Set heat to max, set function to rotisserie, and set the timer for 40 - 45 minutes. 8 When timer goes off, ribs will be crispy outside, juicy and tender inside. 9 Remove from oven, set on platter. Let rest for 10 minutes before cutting them up. Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host Fennel Garlic Pork Roast 4 servings INGREDIENTS 3 pounds pork loin, rib end, ready to cook 2 tablespoons Dijon mustard 6 cloves garlic, chopped 1 tablespoon kosher salt 1 tablespoon pepper blend or fresh cracked pepper 1 tablespoon fennel seeds 1 teaspoon crushed red pepper (optional) METHOD 1 Rinse the roast and pat dry with paper towels. 2 Place roast on a platter, rub entire roast with Dijon mustard. 3 Combine the remaining ingredients. Press them firmly on entire roast. 4 Insert the rotisserie spit through center of roast. Pierce each end of roast with the rotisserie forks. When forks are secure in roast, tighten the screws. 5 Insert rotisserie spit in oven. Set the temperature to max. Turn function dial to rotisserie and the timer to 70 - 80 minutes. 6 When timer goes off, test the pork with a thermometer for a reading of 170 degrees. 7 Remove roast from oven with rotisserie removal tool; let rest at least 10 minutes before carving. Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host 23 24 FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 29 FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 29 Dill Cream 4 servings INGREDIENTS 1 1/2 cups sour cream 3 tablespoons shallots, minced 2 tablespoons fresh dill, chopped 1 1/2 tablespoons fresh lemon juice 1/4 teaspoon ground white pepper METHOD 1 In a medium bowl, combine all the ingredients and mix well. 2 Cover with plastic wrap and refrigerate until ready to use. Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002) Pizza with Smoked Salmon and Caviar 1 8-inch pizza INGREDIENTS 6 ounces pizza...