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Scripps Howard News Service
Stir Fried Wild Rice with Apples and Sun Dried Cherries Recipe courtesy Wolfgang Puck, 2001. Ingredients: 2 Tbs. olive oil
2 Tbs. finely minced onions
1 Tbs. curry powder
1 apple, peeled, cored, and cut into small cubes
1 cup chopped mushrooms
1/4 cup sun dried cherries
1-1/2 cups cooked wild rice
Salt and freshly ground black pepper, to taste Preparation: Heat saute pan. Add olive oil and saute minced onions and curry powder until translucent. Add chopped apple, mushrooms and sun-dried cherries and cook until mushrooms are cooked through. Add cooked wild rice and stir-fry until rice is hot and tender. Add salt and pepper to taste. Serves: 2
Pizza with Smoked Salmon and Caviar Recipe courtesy Wolfgang Puck, 2001. Ingredients: 3 to 4 oz. smoked salmon
1 recipe Pizza Dough, recipe below
1/4 cup extra-virgin olive oil
1/2 medium red onion, cut into julienne strips
1/4 bunch fresh dill, minced, plus 4 small sprigs, for garnish
1/3 cup sour cream or creme fraiche
Freshly ground pepper
4 heaping Tbs. domestic golden (whitefish) caviar
1 heaping tsp. black caviar Preparation: Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F. Cut the salmon into paper-thin slices. Reserve. Roll or stretch the dough into 4 (8-inch) circles. Place the pizzas on a lightly floured wooden peel. Brush the center of each pizza to within 1 inch of the edge with olive oil and sprinkle it with some of the red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven. Mix the dill with the sour cream or creme fraiche and freshly ground pepper to taste. Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture. Divide the salmon, and arrange decoratively over the cream. Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden caviar. Ingredients for Pizza Dough: Preparation: 1 package active dry or fresh yeast
1 tsp. honey
1 cup warm water (105 to 115 degrees)
3 cups all-purpose flour
1 tsp. kosher salt
1 Tbs. extra virgin olive oil, plus additional for brushing Preparation: In a small bowl, dissolve the yeast and honey in 1/4-cup warm water. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball). 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 warm spot for about 30 minutes. (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 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days. To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Serves: Sauce serves 4 to 8 and the dough makes 4 (8-inch pizzas)
Veal Loin with Sicilian Blood Orange Sauce Recipe courtesy Wolfgang Puck, 2001. Ingredients: 1 veal loin with flank, about 6 lbs., frenched (you can ask your butcher to do this)
1 Tbs. mild-flavored oil, such as almond or safflower
Salt
Freshly ground pepper
6 blood oranges
2 lemons
2 Tbs. sugar
Water, to cover
1 cup port
2 cups brown veal stock
1/4 lb. unsalted butter, cut into small pieces Preparation: Preheat oven to 400 degrees F. Remove all the fat and sinew from the veal loin and reserve them. Rub the loin with oil and season with salt and pepper. Heat a saute pan over medium high heat. Add the veal loin and sear until golden brown on all sides, about 2 to 3 minutes per side. Remove the loin from the pan. Place fat and trimmings in the bottom of a roasting pan and set the loin on top. Roast for 45 minutes. The roast should still be pink inside, not well done. Transfer it to a warm platter. While the meat is roasting, peel the skins of the oranges and lemons, and cut into julienne. Place in a small saucepan with the sugar and enough water to cover. Boil until the sugar begins to caramelize. Pour the julienne into a strainer and rinse briefly under water. Set aside. Squeeze the juice from the oranges. Remove fat and trimmings from the roasting pan and pour off any fat that has accumulated. Deglaze with the port and add the veal stock and orange juice. Simmer 15 minutes, strain, and reduce until only 1 cup remains. Whisk in the butter, 1 piece at a time, to slightly thicken the sauce. Reserve and keep warm. Place a slice of the roast on a warm plate. Cover with sauce and sprinkle with the julienne of orange and lemon peels. Serve immediately. Serves: 6 (On the Web: The Food Network at www.foodtv.com). (Ricardo Baca is a reporter at the Corpus Christi Caller-Times in Texas.)
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