SMImmBlderManual_09 6/25/09 6:04 PM Page 1
I M P O R T A N T N O T I C E
PLEASE DO NOT RETURN TO STORE.
If you have any problems with this unit,
contact Consumer Relations for service
PHONE: 1-800-275-8273 or
Please read operating instructions
before using this product.
Wolfgang Puck
200 Watt Immersion Blender
Please keep original box and packing materials
in the event that service is required.
Use and Care
W.P. APPLIANCES, INC. Toll Free (800) 275-8273
Model BIBC1050 Printed in China REV 1.0
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.
SMImmBlderManual_09 6/25/09 6:04 PM Page 3
Table of Contents
Important Safeguards
1
2
Before Your First Use
About Wolfgang Puck
Know Your Immersion Blender
Assembly and Use of Blending Rod
Suggested Uses
3
5
6
7
Helpful Hints
8
Care and Cleaning
Beverages
9
10
13
Appetizers to Main Dishes,
Desserts
Wolfgang Puck,
29
34
back
owner of the famous
Spago restaurants and
one of the most influential
chef-restauranteurs in
America, is credited with
reviving California’s rich
culinary heritage. His
cooking innovations, a
result of blending fresh
Limited Warranty
Contact Information
California ingredients with his classical French techniques, are
enjoyed by world leaders, stars and fellow chefs alike. He established
other trend-setting restaurants like Postrio in San Francisco, Chinois
on Main in Santa Monica, Trattoria del Lupo, Cut, and his latest
creation, Jai, an Asian fusion restaurant in San Diego. Home chefs can
also share Mr. Puck’s talents through his cookbooks, cutlery,
cookware and, of course, through his appliances!
3
SMImmBlderManual_09 6/25/09 6:04 PM Page 5
Know Your
Immersion Blender
Assembly and Use
of Blending Rod
1
Ensure the Motor Base is unplugged.
Attach Blending Rod to Motor Base by
aligning the arrow on the Motor Base with
the unlock graphic on the blending rod.
Turn counterclockwise until the arrow on
the Motor Base aligns with the lock graphic
on the Blending Rod. (see figure 1)
Speed Control 1 - Low
2
Place food in suitable container for mixing
(beaker, bowl, or stockpot). For best results
solid foods should be no larger than
1/2" cubes.
figure 1
Speed Control 2 - High
3
Plug into 120-volt 60 Hz AC only outlet.
4
Immerse the Blending Rod into your
ingredients. Always start on Low Speed to
process your ingredients. If more power is
needed, simply press the High Speed
button. Slowly move the rod up, down and
sideways through the food . Note: Never lift
the Blending Rod attachment out of your
ingredients while the unit is running to
avoid splattering.
Motor Base
6
7
Do not operate the motor continuously
for more than one minute when using
the Blending Rod. Simply pulse to your
desired consistency.
Blending Rod
When you are finished, simply release the
Speed Control Button, unplug the Motor
Base, twist the Blending Rod clockwise
to the unlock graphic and separate the
blending rod from the motor base.
5
6
SMImmBlderManual_09 6/25/09 6:04 PM Page 7
Suggested Uses
Helpful Hints
•
•
This Immersion Blender can be used in hot liquids, always use
extreme care. To avoid splashing when using the Immersion Blender
in a saucepan, insert the Blending Rod into the pan first, while
holding the Blender straight up and down. Start out with Low Speed
first. Caution: Do not tilt or lift the Immersion Blender out of the
pan while the motor is running, as a serious burn or injury can occur
from food splatter.
Your Immersion Blender comes with a fixed multi-purpose blade,
which allows the unit to be used in a variety of containers.
Caution: Blades are sharp. Handle with care.
To puree foods, a certain amount of liquid is needed. Add
cooking liquid, broth, juice, milk, or cream, until desired consistency
is reached.
Functions
Speed
•
•
•
For thorough blending, move blade up and down in mixture until smooth.
You will achieve better mixing results if you use deep, tall containers.
Low
Beat cream, whip egg whites,
puddings, sauces, frostings and
other airy, foamy mixtures. When
using, move Blending Rod up and
down to draw air in. Use a tall,
narrow container for best results
when foaming milk, making cream
and whipping egg whites.
For easy cleanup, unplug Immersion Blender and rinse under running
water immediately after using.
•
•
•
•
Before turning the appliance on, immerse the Immersion Blender
attachment into the prepared ingredients, thus ensuring they will not
spill over.
For greater efficiency, move the appliance in small outward spiraling
circles while mixing, without touching the bottom of your container
with the Blending Rod attachment.
High
High
High
Mix and stir shakes, drinks, omelet
batters, sauces and emulsions. Use
for pancake batter, gravies and
dressings.
The Blending Rod attachment cannot blend hard or fibrous
ingredients efficiently unless they are no larger than 1/2" cubes.
Soft ingredients can be up to 1 inch cubes.
Cut, chop, and crush raw or cooked
meat and hard vegetables.Grind
cooked meat for use in recipes such
as casseroles or chicken salad.
Some foods require a small amount of liquid to allow them to move
freely around the blades. Soft or wetter foods require less liquid,
while dry ingredients require more liquid. Add the liquid a little at a
time until the mix gains the required consistency.
•
When using the Immersion Blender, ensure the blades are fully
immersed to avoid splashing.
Chop, crush, and mash vegetables,
and fruit for baby food, soups and
sauces.
7
8
SMImmBlderManual_09 6/25/09 6:04 PM Page 9
Care & Cleaning
1
Unplug the motor base from the outlet.
Remove the Blending Rod Attachment
from the Motor Base for cleaning by
turning it clockwise until the arrow on the
Motor Base is aligned with the unlock
graphic on the Blending Rod. See Figure
2. Clean the Blending Rod in warm, soapy
water. Caution: Blades are sharp. Handle
with care. Do not immerse the Motor
Base, cord or plug in water. Wipe the
Motor Base with a damp cloth only.
Beverages
figure 2
2
If food particles are not easily rinsed
off the Blending Rod, place a drop of
dish detergent in a tall mixing container
with one cup of warm water. Attach the
Blending Rod to the Motor Base and
plug cord into outlet. Immerse the blade
portion of the Blending Rod and operate
the unit for about 10 seconds. Unplug and
rinse under hot water, then dry.
3
Simply wipe the Motor Base clean with
a damp cloth. Never hold the Motor Base
under running water or immerse it in
any liquid.
4
Do not use pointed or sharp objects to
remove food particles.
Important: Do not try to sharpen the cutting
edges of the Blending Rod blade. They have
been precision honed at the factory and will
be damaged by any attempted sharpening.
9
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Banana Blueberry Smoothie
Florida Sunshine
Breakfast Smoothie
Makes 4 servings
Makes about 2 quarts
INGREDIENTS
INGREDIENTS
2 cups plain yogurt
3 oranges, peeled and quartered
1 medium papaya, peeled, seeded and cut into chunks
2 bananas, peeled
2 cups fresh blueberries
2 cups frozen unsweetened strawberries
3 ripe bananas, peeled
2 cups frozen peaches
2 cups ice cubes
1 cup plain yogurt, preferably Greek
2 tablespoons honey (more or less as desired)
2 cups ice cubes
2 tablespoons honey
1/2 teaspoon pure vanilla extract
METHOD
2 cups fresh tangerine or orange juice (more or less as needed)
1
Combine all ingredients in a serving pitcher. Blend using Immersion
Blender until as smooth as desired. Serve immediately.
METHOD
1
Layer all ingredients in an attractive serving pitcher and add half of
the orange juice. Use the Immersion Blender Rod to puree to desired
smoothness and thickness. If too thick, add remaining juice, too thin,
add ice cubes and/or more frozen peaches.
Recipe courtesy Marian Getz
Recipe courtesy Marian Getz
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Aioli
This classic Provençal mayonnaise takes its name from the French
word for its key ingredient, garlic. If you have health concerns about
making mayonnaise from raw eggs, consider this statement from the
American Egg Board: “There have been warnings against consuming
raw or lightly cooked eggs on the grounds that the egg may be
contaminated with Salmonella, a bacteria responsible for a type of
foodborne illness. Healthy people need to remember that there is
a very small risk and treat eggs and other raw animal foods
accordingly. Use only properly refrigerated, clean, sound-shelled,
fresh, grade AA or A eggs. Avoid mixing yolks and whites with the
shell.” Alternatively, start with about 1 1/2 cups of good-quality
bottled mayonnaise and blend into it pureed garlic, Dijon mustard,
and lemon juice.
Makes about 2 cups
INGREDIENTS
1 tablespoon chopped garlic
1/4 cup chopped basil
2 extra-large raw egg yolks
Salt
Appetizers to Main Dishes
Freshly ground white pepper
1 tablespoon Dijon mustard
1 1/2 to 2 cups safflower oil
1 tablespoon lemon juice
METHOD
1
Combine all ingredients in a tall, narrow container and blend using
High Speed.
Recipe courtesy Wolfgang Puck
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SMImmBlderManual_09 6/25/09 6:04 PM Page 15
Chicken Satè
Chicken Satè
with Mint Vinaigrette
with Mint Vinaigrette (cont.)
5
6
Preheat the grill or broiler.
Satès can be readied early in the day and grilled or broiled as your
guests arrive. These satè recipes can be increased as necessary and
are frequently served at cocktail parties at Spago.
Arrange the skewers of chicken on the grill or under the broiler,*
careful that the bare ends of the skewers are not directly over (or
under) the flame. Grill the chicken until golden brown, 1 1/2 to 2
minutes on each side.
Makes 24 skewers
INGREDIENTS
PRESENTATION
About 10 ounces boned and skinned chicken breasts
Pour the vinaigrette into a small serving bowl. Arrange the
skewers around the bowl and serve immediately. Let your guests
help themselves.
Marinade
1 1/2 teaspoons curry powder
1 teaspoon freshly ground pepper
1/2 teaspoon salt
TO PREPARE AHEAD
1/2 teaspoon ground cumin
1 1/2 to 2 tablespoons peanut oil
Through step 4, remove the chicken and the vinaigrette from the
refrigerator 15 minutes before grilling.
Mint Vinaigrette
2 egg yolks
1/4 cup rice wine vinegar
2 tablespoons (about 1/2 bunch)
plus 2 teaspoons finely chopped mint leaves
1 tablespoon soy sauce
1/2 teaspoon ground coriander
1/2 cup peanut oil
*Bring your broiler tray directly under the flame for best results.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen with
Wolfgang Puck (Random House, 1991)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
METHOD
1
Soak 24 6-inch bamboo skewers in cold water and refrigerate
for 1 hour.
2
Cut the chicken breast into 24 3-x1-inch strips. Stick one skewer
into each chicken strip, lengthwise, and arrange on a large platter
or baking tray.
3
Prepare the marinade: In a small cup or bowl, combine the curry
powder, pepper, salt and cumin. Spoon the oil over the chicken,
turning to coat well, and then sprinkle the dry ingredients on both
sides. Let marinate for 1 hour, refrigerated.
4
Prepare the vinaigrette: Using the Immersion Blender, combine the
egg yolks, vinegar, 2 tablespoons mint leaves, soy sauce, coriander
and oil and blend until smooth on Low Speed. With the motor
running, slowly pour in the remaining oil and blend until smooth.
Transfer to a small bowl and stir in the remaining 2 teaspoons
chopped mint leaves. Season with salt and pepper to taste and
refrigerate, covered, until needed.
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Sautèed Crabcakes with
Sweet Red Pepper Sauce
Sautèed Crabcakes (cont’d.)
Makes 12 crabcakes
2
In a small saucepan, reduce the cream with the jalapeno until 1/2 cup
remains. Cool and add to the onion mixture. Stir in the chives, dill,
Italian parsley, thyme, salt and cayenne pepper. Stir in the egg and
1/2 cup each bread crumbs and almond meal. Gently fold in the
crabmeat. Mixture will be lumpy. Correct seasonings to taste. Divide
the mixture into 12 crabcakes, about 2 1/2 ounces each.
INGREDIENTS
Crabcakes
2 tablespoons olive oil
1/2 medium (about 4 ounces)
red bell pepper, cored, seeded and diced
1/2 medium (about 4 ounces)
yellow bell pepper, cored, seeded and diced
1/2 medium (about 4 ounces) red onion, diced
1 cup heavy cream
1/2 teaspoon jalapeno pepper, diced
2 teaspoons fresh chives, chopped
2 teaspoons fresh dill, chopped
2 teaspoons Italian parsley, chopped
2 sprigs fresh thyme
3
Combine the remaining 1/2 cup each breadcrumbs and almond meal
on a flat plate. Dip both sides of each crabcake into the mixture and
coat well. Place on a tray and refrigerate, covered, 2 to 3 hours, up to
6 hours.
4
Prepare the sauce: In a 10-inch skillet, melt 3 tablespoons of
butter. Sautè the pepper, onion, garlic and thyme until the onion is
translucent, about 10 minutes. Deglaze with the wine and cook until
3 tablespoons liquid remain. Remove from heat and puree on Low
Speed using the Immersion Blender until smooth. Strain, return to
a clean pan and reheat. Whisk in the remaining 2 tablespoons of
butter and the lemon juice and season to taste with salt and pepper.
Keep warm.
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 extra large egg, lightly beaten
1 cup fresh bread crumbs
1 cup almond meal*
1 1/4 pounds fresh crabmeat, any shells removed
5
6
Scrape the contents of the skillet into a tall, narrow container or
mixing beaker and purèe on Low Speed until smooth. Strain, return
to a clean pan and reheat. Whisk in the remaining 2 tablespoons of
butter and the lemon juice and season to taste with salt and pepper.
Keep warm.
Red Bell Pepper Sauce
5 tablespoons (2 1/2 ounces) unsalted butter
1/2 medium (about 4 ounces)
red pepper, cored, seeded and diced
1/2 medium (about 4 ounces) red onion, diced
2 garlic cloves, mashed
When ready to serve, in 1 or 2 skillets, melt the 2 tablespoons butter
with the vegetable oil. Over medium-high heat, sauté the crabcakes
until golden brown, about 4 minutes on each side, using additional
oil as necessary. Drain on paper towels.
PRESENTATION
Divide the salad greens among 6 large plates. Arrange 2 crabcakes on
2 sprigs thyme
1/2 cup dry white wine
the greens, drizzle sauce around the greens and on top of the crabcakes.
1 cup heavy cream
juice of 1/2 medium lemon
salt
TO PREPARE AHEAD
Through step 4. In step 5, return the sauce to a clean pan but reheat
over a low flame and continue with the recipe when ready to serve.
freshly ground white pepper
2 tablespoons (1 ounce) unsalted butter
about 2 tablespoons vegetable oil
3 cups mixed greens of your choice, cut or torn into bite-size pieces
Note: Coarsely ground or chopped uncooked shrimp can be substituted
for the crabmeat.
*To make the almond meal, grind blanched almonds in a food chopper,
being careful not to overgrind.
METHOD
1
Prepare the crabcakes: In a 10-inch skillet, heat the olive oil. Sautè the
red and yellow peppers and the onion until the onion is translucent and the
peppers are tender, 10 to 15 minutes. Transfer to a large bowl and let cool.
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and
Points East and West (Random House, 1986)
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Chino Farm Carrot
and Ginger Soup
Watercress Salad with
Barbecued Chicken Breast
An ideal luncheon dish for spring or summer.
Makes about 8 cups
Serves 5
INGREDIENTS
INGREDIENTS
1 pound orange carrots
1 pound yellow carrots
1 pound white carrots
Mustard Vinaigrette:
Salad:
1 tablespoon Dijon mustard
1 teaspoon finely chopped
fresh tarragon
1 tablespoon sherry wine vinegar
salt
freshly ground white pepper
1 cup almond or extra-virgin olive oil
(or a mixture of both)
3 small whole chicken breasts
15 cloves garlic
1/4 cup fresh Italian parsley
salt
freshly ground pepper
3 tablespoons extra-virgin olive oil
3 bunches watercress
1/2 pound mushrooms such as
chanterelles, porcini or shiitake
1/4 cup peanut oil
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon green onion, minced
Pinch red pepper flakes
1 tablespoon salt
1/2 teaspoon freshly ground white pepper
1/2 teaspoon turmeric
1 tablespoon honey, or to taste
8 cups vegetable stock
1 cup heavy cream
METHOD
1
Prepare the vinaigrette: In a tall, narrow container, combine the
mustard, tarragon, vinegar, salt and pepper. Use the Immersion
Blender on Low Speed blend in the oil in a slow, steady stream.
Taste carefully and correct the seasonings. Set aside.
4 ounces butter
Oil, for deep-frying
1/2 cup julienne ginger
2
3
4
Preheat a grill or barbeque.
METHOD
Cut the chicken breasts in half and set aside.
1
Peel the carrots and slice thinly.
Peel the garlic, place it in a saucepan with water to cover and bring
the water to a boil. Drain and slice the garlic thin. Mix the garlic with
the parsley and spread it underneath the skin of the chicken. Season
the chicken with freshly ground pepper and salt, then brush it with
olive oil.
2
In a stockpot, heat the oil and sauté the garlic, minced ginger, green
onions and pepper flakes for 1 to 2 minutes or just until glossy. Do
not allow to develop color. Add the carrots, salt, pepper, turmeric
and honey. Sauté for 2 minutes, stirring constantly. Add the stock
and bring to a boil. Lower to a simmer and add the cream. Cook for
40 minutes or until carrots are tender.
5
6
7
Place the chicken, skin side down, on the grill and cook it for about 6
minutes on each side.
3
Remove pot from heat, add the butter and puree on Low Speed
using Immersion Blender. Strain soup into a new stockpot. If the
soup is too thick, add extra stock. Taste and adjust seasoning with
salt, pepper and honey. Keep warm.
Wash and dry the watercress and remove the tough stems. In a big
bowl toss the watercress with enough vinaigrette to coat it lightly.
Heat a large skillet and add 1 to 2 tablespoons olive oil. Sauté the
mushrooms over high heat about 4 minutes and season them with
salt and pepper.
4
5
Preheat oil to 300 degrees F.
Deep-fry the ginger and drain on plate lined with paper towel.
Ladle 1 cup of soup into heated bowls. Garnish with fried ginger.
Serve immediately.
PRESENTATION
Divide the watercress among 6 salad plates. Arrange the mushrooms
around it. Cut each chicken breast on the diagonal into 6 slices and
arrange the slices over each plate of watercress.
Recipe courtesy Deborah Murray, Wolfgang Puck, Food Stylist
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and
Points East and West (Random House, 1986)
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SMImmBlderManual_09 6/25/09 6:04 PM Page 21
Chicken Salad Chinois
Easy Instant Mayonnaise
Makes 2 entrée salads
Makes about 2 cups
INGREDIENTS
INGREDIENTS
Chinese Mustard Vinaigrette:
1 egg yolk
2 cups oil, i.e. canola, peanut, vegetable or olive oil
2 large eggs
2 teaspoons dry Chinese mustard
1/4 cup rice wine vinegar
1 teaspoon soy sauce
2 tablespoons light sesame oil
2 to 3 tablespoons peanut oil
salt
1 egg yolk
1 teaspoon lemon juice or white vinegar
1 teaspoon dry mustard
1 teaspoon kosher salt
pinch cayenne (optional)
1 tablespoon fresh herb (optional)
freshly ground pepper
METHOD
Chicken Salad:
1
Place all the ingredients into a tall, narrow container.
3-pound chicken, cavity filled with celery, carrot, onion, garlic,
bay leaf, thyme, salt and pepper
2 ounces unsalted butter, melted
2 small heads or 1 medium head Napa cabbage
1 cup romaine lettuce, cut into 1/4-inch julienne strips
8 to 10 snow peas, cut into 1/4-inch julienne strips
1 teaspoon black sesame seeds
2
Put the Immersion Blender into container, with the rod all the way
to the bottom. Using High Speed pull up slowly until desired
consistency is reached.
Note: Perfect mayonnaise every time. Try adding a few fresh tarragon
or basil leaves for a wonderful flavor. Store in the refrigerator with a
secure lid, do not keep for more then a week.
METHOD
1
Prepare the vinaigrette: Place all the vinaigrette ingredients in a tall,
narrow container; use Immersion Blender on Low Speed to blend
until smooth. Correct the seasonings.
Recipe courtesy Deborah Murray, Wolfgang Puck, Food Stylist
2
3
Preheat the oven to 425°.
Place the chicken on a rack in a roasting pan and baste it with some
of the butter. Roast for about 1 1/2 hours, or until just done. (The
meat near the joints should still be very slightly pink.) Baste every 15
or 20 minutes with the butter and the drippings.
4
Select 4 to 8 nice leaves from the Napa cabbage and reserve them.
Slice the remaining cabbage into 1/4-inch julienne strips.
5
6
Shred the meat from the breasts and thighs of the chicken.
Combine the chicken, cabbage, romaine and snow peas in a bowl
and toss with enough of the vinaigrette to coat the salad nicely.
PRESENTATION
Arrange the reserved Napa cabbage leaves around the edge of a large
serving plate. Mound the salad in the center and sprinkle it with the
sesame seeds.
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and
Points East and West (Random House, 1986)
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Cilantro Mint Vinaigrette
Artichoke Mousse
This is an amazing, flavorful sauce. Use it as a marinade, as a
sauce for fish or chicken or seafood. It is a fantastic salad dressing.
Keeping a jar of this in the fridge will make it possible to create
quick and very flavorful foods at any time.
Serves 4
INGREDIENTS
4 or 5 very large artichokes
2 lemons, halved
4 tablespoons (2 ounces) unsalted butter, at room temperature
Makes 2 1/2 cups
about 2 tablespoons heavy cream
salt
freshly ground pepper
INGREDIENTS
1 egg yolk
Juice and zest from 2 limes
1 clove garlic
METHOD
1 cup rice vinegar
1
Trim away the leaves from the artichokes to expose the bottoms.
1/2 teaspoon Chinese chili sauce
1 bunch cilantro, stems removed
1 bunch mint, stems removed
1/2 teaspoon kosher salt
Pinch of black pepper
1 1/2 tablespoons packed brown sugar
1 1/2 cups peanut oil
2 teaspoons dark sesame oil
Rub the cut surfaces with lemon to prevent oxidation.
2
Bring a large pot of salted water to a boil. Add the juice of half a
lemon and the artichoke bottoms, cover with a linen towel or several
sheets of paper towels and cook until the artichokes are tender,
40 to 50 minutes.
3
Remove the artichokes and drain. Remove and discard the fiber from
the center of the chokes.
4
Use the Immersion Blender on Low Speed to purée the artichoke
bottoms with the butter. Pass the purée through a tamis or fine
strainer into a heavy saucepan and heat through. Stir in the cream
and correct the seasonings with salt, pepper and lemon juice.
METHOD
1
Combine all ingredients in a tall, narrow container. Place Blending
Rod at the bottom of the container. Using High Speed pull up to
start emulsion, then move rod up and down to chop ingredients
and blend thoroughly. Store airtight in fridge for up to 5 days.
PRESENTATION
Serve as a side dish to accompany lamb or chicken or use as a bed
for sliced meats and poultry.
Recipe courtesy Wolfgang Puck
Note: To reheat, place the mousse in a heavy saucepan, add 1
tablespoon each of unsalted butter and heavy cream. Heat slowly,
stirring constantly.
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and
Points East and West (Random House, 1986)
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Lobster Ravioli
with Fresh Dill Sauce
Lobster Ravioli
with Fresh Dill Sauce (cont.)
Serves 6 to 8
3
On a floured surface, roll the pasta as thin as possible. Brush half of
the dough with the egg wash. Place 30 mounds of the mousse, on
the pasta, 3 inches apart. Cover the mounds with the uneggwashed
pasta sheet and press the dough together around each ravioli. With
a ravioli cutter or a large, sharp knife cut the ravioli apart. Dust a tray
with semolina and place the ravioli on the tray. Refrigerate.
INGREDIENTS
1 1/2 pounds fresh pasta dough
1 or 2 eggs, beaten lightly, for egg wash
Semolina
4
5
At dinnertime, while you make the sauce, bring a large pot of water
to a boil with a little oil.
Mousse
1 pound fresh sea scallops, side muscles removed
1 egg
1 cup very cold heavy cream
1/2 teaspoon cayenne pepper
1 tablespoon chopped fresh dill
1 teaspoon salt
Prepare the sauce: In a saucepan, reduce the wine with 1 sprig of the
dill and the minced shallot until 1/4 cup liquid remains. Add the
cream and reduce it by half. Slowly whisk in the butter, a little at a
time, until all of it is incorporated. Season to taste with salt, pepper
and lemon juice. Set the sauce aside and keep it warm.
1 teaspoon freshly ground white pepper
1 small lobster, cooked
6
7
Chop the remaining dill sprigs into 1/4 inch pieces, reserving 6 small
sprigs for the final garnish. Set aside.
Sauce
Prepare the vegetables: Heat a sauté pan over medium heat and
add the butter. When it foams, add the julienne strips of vegetables
and sauté them until al dente. Season to taste with salt and pepper
and reserve.
2 cups dry white wine
1 bunch fresh dill
2 large shallots, minced
1 cup heavy cream
1 pound unsalted butter
salt
8
9
Add a little salt to the water, then the ravioli, and cook for 5 to 6
minutes. Cut 1 ravioli open to see if the mousse is done. It should be
barely cooked through as it will continue to cook in the sauce. Drain
the ravioli.
freshly ground white pepper
fresh lemon juice
Add the ravioli to the sauce with the vegetables and the reserved
lobster meat and the chopped dill and heat just to the boiling point.
Vegetables
2 tablespoons unsalted butter
1 carrot, cut into julienne strips
1 stalk celery, cut into julienne strips
1 leek, white part only, cut into julienne strips
salt
PRESENTATION
Divide the ravioli among heated dinner plates. Spoon the sauce over
them and garnish each plate with a small sprig of dill in the center. Serve
immediately.
freshly ground white pepper
reserved dill and lobster meat
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and
Points East and West (Random House, 1986)
METHOD
1
Prepare the mousse: In a deep 2 quart bowl, puree the scallops and
egg using the Immersion Blender on Low Speed. With the motor
running, slowly pour in the cream, then add the cayenne, dill, salt
and pepper. Cover bowl and chill.
2
Remove the meat from the lobster tail and claws and dice it fine.
Fold 1/4 of the meat into the mousse. Reserve the remaining meat
for the sauce.
25
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SMImmBlderManual_09 6/25/09 6:04 PM Page 27
Baby Food Peas
Makes 1 1/2 cups
INGREDIENTS
2 cups fresh or frozen peas, preferably organic, thawed
1/2 cup liquid such as water, breast milk, formula
METHOD
1
Combine in a tall, narrow container and puree with Immersion
Blender on High Speed until the mixture is as smooth as desired.
Remove and store airtight for 1 day or spread mixture out in an ice
cube tray and freeze. When solidly frozen, pop out of tray into
plastic storage bag. Keep for no more than 1 month, frozen.
Desserts
VARIATIONS
Most foods can be pureed for your baby using your Immersion Blender.
Most fruits do not need added liquid. Meats and starchy vegetables
usually do.
Recipe courtesy Marian Getz
27
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SMImmBlderManual_09 6/25/09 6:04 PM Page 29
Whipped Cream
INGREDIENTS
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla
METHOD
1
Place all ingredients into a tall, narrow container of your choice.
Secure the Motor Base with the Blending Rod.
2
3
Place the Blending Rod into the heavy cream, and press the Speed
Control - Low button.
4
In a slow and steady fashion while the immersion blender is on, pull
the rod up and down in the cream mixture. If the cream is very cold,
this should only take 3 or 4 strokes. Be careful not to overwhip or
you will have butter.
Recipe courtesy Deborah Murray, Wolfgang Puck, Food Stylist
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Recipe Notes
Recipe Notes
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Recipe Notes
Limited Warranty
This warranty covers all defects in workmanship or materials in the
mechanical and electrical parts, arising under normal usage and care, in
this product for a period of 12 months from the date of purchase
provided you are able to present a valid proof-of-purchase. A valid
proof-of-purchase is a receipt specifying item, date purchased, and
cost of item. A gift receipt with date of purchase and item is also an
acceptable proof-of-purchase. Product is intended for household use only.
Any commercial use voids the warranty.
This warranty covers the original retail purchaser or gift recipient. During
the applicable warranty period within normal household use,we will
repair or replace, at our discretion, any mechanical or electrical part
which proves defective, or replace unit with a comparable model.
To obtain service under the terms of this warranty,
call Toll Free (800) 275-8273.
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED
WITHIN THE UNITED STATES AND DOES NOT COVER:
•
•
•
Damages from improper installation.
Defects other than manufacturing defects.
Damages from misuse, abuse, accident, alteration, lack of proper
care and maintenance, or incorrect current or voltage.
Damage from service by other than an authorized dealer or
service center.
•
This warranty gives you special legal rights and you may also
have other rights to which you are entitled which may vary from
state to state.
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