Wolfgang Puck

 

Wolfgang Puck is world-renowned for his restaurant chains that provide both casual and sophisticated dining. He is a staple in the food industry, and has inspired and changed the dining world.

 

Photo Credit Alex Berliner/BE Images/Action Press

Chef Wolfgang Puck

Specialty: California, French, and fusion cuisine

Best known for his vast restaurant empire, Wolfgang Puck has had a profound influence on American and international dining. With three separate divisions, Wolfgang Puck Fine Dining, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, chef Puck’s culinary holdings include sophisticated dining locations, a catering service, and a franchise of casual restaurants, consumer products, and media projects.

Puck was born in an Austrian town, where he began cooking alongside his mother at a young age. At age 14, Puck began his culinary training and worked in some of the best restaurants in France. Ten years later, the young chef moved to the United States, where he began his first job at LaTour, a restaurant in Indianapolis.

In 1975, Puck moved to Los Angeles, and he gained immediate attention from the media as chef and then part-owner of Ma Maison in West Hollywood. From there he created his first restaurant, Spago, also located in West Hollywood. Puck’s now famous dishes, such as his gourmet pizzas topped with smoked salmon and caviar, earned the chef a degree of notoriety. Spago and Puck received numerous accolades, including two James Beard awards for Outstanding Chef of the Year in 1991, and Restaurant of the Year in 1994. After Spago moved to Beverly Hills in 1997, it received two Michelin Stars, one of only three Los Angeles restaurants to receive this honor.

Puck then opened Chinois, in which he experimented with a fusion of Asian flavors, and Postrio, taking inspiration from the melting pot of San Francisco. From there, Puck has introduced 13 additional fine dining restaurants. Launched in 1998, his catering service is the official caterer of the Academy of Motion Picture Arts and Sciences' annual Governor’s Ball. In 1991, Puck opened a chain of Wolfgang Puck Bistros, which offer his signature pizzas and other dishes at affordable prices. He has written six cookbooks, made numerous television appearances, and has had his own television show on the Food Network.

Puck is also involved with many philanthropic activities. His main endeavor is Wolfgang’s Eat, Love, Live (WELL). This is a commitment to provide food made from the healthiest, freshest, most natural, and organic products possible.

Wolfgang Puck lives in Los Angeles with his wife, Gelila, and four sons, Cameron, Byron, Oliver, and Alexander.

Recipes:

Chinois Lamb Chops with Cilantro Mint Vinaigrette and Stir Fried Vegetables

Wild Mushroom Risotto

My Favorite Chocolate Cake

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Puck's Chinois Lamb Chops with Cilantro Mint Vinaigrette and Stir-Fried Vegetables

Asian flavors infuse lamb chops complemented by a colorful vegetable stir-fry.

 

 

Photo Credit Illustration by Michael Toland

SERVINGS
4

Lamb Chops:

INGREDIENTS
3 racks of lamb (about 1 pound each), trimmed and cut into chops
Salt and freshly ground pepper
10 Belgian endives
Sesame oil
2 to 3 heads tender young lettuce

Marinade:
1 cup soy sauce
1 cup mirin (sweet sake)
1/2 cup chopped scallions
1 tablespoon dried red chile flakes
2 to 3 garlic cloves, finely chopped

Sauce:
1/4 cup each coarsely chopped mint, cilantro, and parsley
1/2 cup peanut oil
1/2 cup rice wine vinegar
2 egg yolks
Chili oil
Salt
Freshly ground black pepper

Vinaigrette:
1/2 cup peanut oil
1/4 cup rice wine vinegar
1 teaspoon miso (soy bean paste)
Salt
Freshly ground black pepper
1 teaspoon finely chopped fresh ginger

PREPARATION

1. Prepare marinade: In a bowl, mix together all marinade ingredients. Pour over lamb chops and let marinate 30 minutes. Remove from marinade and let stand until ready to cook. Reserve marinade for later use.

2. While lamb marinates, prepare sauce and vinaigrette. To make sauce, combine all sauce ingredients in blender and puree. Strain into bowl. To make vinaigrette, whisk together all ingredients in bowl. Correct seasonings.

3. Season lamb chops with salt and pepper and sauté in a pan over high heat about 2 minutes on each side. (Cook chops in several batches if necessary, but don't crowd pan.)

4. Meanwhile, cut endives in half lengthwise and brush halves with sesame oil. Sprinkle with salt and pepper and grill or sauté in a pan about 2 minutes on each side.

5. Toss salad greens with enough dressing to coat lightly.

6. Presentation: Make an island of sauce on each plate. Place lamb in center and salad to side. Serve remaining sauce in separate bowl. Serve with Stir-Fried Vegetables.

Stir Fried Vegetables

INGREDIENTS
1 1/2 tablespoons peanut oil or vegetable oil
1/2 large slender Japanese or Asian eggplant, trimmed and cut into 1-inch chunks
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/2 teaspoon crushed red pepper flakes
1/4 pound snow peas, trimmed and cut into 1-inch (2.5-cm) pieces
2 ounces oyster mushrooms, left whole or cut into bite-size pieces, depending on size
2 ounces shiitake mushrooms, stems removed, caps left whole or cut in half, depending on size
1/2 small red bell pepper, stemmed, seeded, deveined, and cut into 1-inch squares
1/2 small green bell pepper, stemmed, seeded, deveined, and cut into 1-inch squares
1/4 medium bok choy, cut into 1-inch chunks
6 to 8 bite-size broccoli florets
5 asparagus stalks, trimmed and cut into 1 1/2-inch pieces
2 teaspoons sugar
1/2 cup good-quality canned chicken broth
1 tablespoon soy sauce
Salt
Freshly ground black pepper
1/4 cup thinly sliced green onions

PREPARATION

1. In large wok or large heavy-bottomed skillet, heat half oil over high heat. When almost hot enough to smoke, reduce heat to medium-low, add eggplant, and cook, stirring frequently, until tender and golden brown, 5 to 7 minutes. Remove eggplant from wok, transfer to bowl, and set aside.

2. Add remaining oil along with garlic, ginger, and pepper flakes and raise heat to high. As soon as they are fragrant, after about 30 seconds, add snow peas, mushrooms, bell peppers, bok choy, broccoli, asparagus, and sugar. Stir briskly to coat all vegetables with oil, aromatics, and sugar. Add broth and soy sauce and continue stirring until vegetables are brightly colored, about 1 minute.

3. Add reserved eggplant and continue stirring, until heated through and well glazed and other ingredients are perfectly tender-crisp, about 2 minutes more. Season to taste with salt and pepper, bearing in mind that soy sauce is salty itself. Garnish with green onions and serve immediately.

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Wild Mushroom Risotto from Wolfgang Puck

Wild mushrooms give this creamy risotto a unique flavor.

By Wolfgang Puck

Photo Credit Illustration by Michael Toland

Recipe courtesy of Wolfgang Puck.

SERVINGS
4

INGREDIENTS
1/2 cup peanut oil
1/2 pound (1 medium) onion, minced fine
1 large garlic clove, minced
2 cups Arborio rice
1 cup dry white wine
2 cups mushroom stock, heated
5 cups chicken stock, heated
3 tablespoons olive oil
1/2 pound wild mushrooms, stems reserved for stock
Salt
1/4 cup (1 medium) tomato, chopped, peeled, and seeded
4 tablespoons (2 ounces) unsalted butter, chilled, and cut into small pieces
2 ounces (1/2 cup) grated Parmesan cheese
Large pinch chopped Italian parsley
Freshly ground pepper

PREPARATION

1. In a medium-size heavy saucepan, heat peanut oil. Over medium-high heat, sauté onion and garlic just to soften, stirring all the while, 3 to 4 minutes. Add rice and continue to stir, using a wooden spoon, coating rice with oil and onion.

2. Deglaze with white wine and cook until liquid is absorbed, stirring often. Pour in enough mushroom and/or chicken stock to cover, about 3 cups, and cook, stirring often, until liquid is absorbed.

3. Meanwhile, in medium skillet, heat olive oil. If mushrooms are large, cut into bite-size pieces and sauté over medium-high heat just to soften, 3 to 4 minutes.

4. Pour 3 cups stock into rice, turn flame to high, and stir in large pinch of salt and tomato. Stir until almost al dente. Stir in mushrooms and remaining 1 cup stock, as necessary. Remember that risotto should be creamy, not runny. Remove from flame and vigorously beat in chilled butter and 1/4 cup Parmesan cheese until completely dissolved. Stir in parsley, and season with salt and pepper to taste.

5. Presentation: Divide among 4 heated plates and serve immediately. Pass remaining 1/4 cup Parmesan cheese.

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Wolfgang Puck's Favorite Chocolate Cake

"I love the simple things in life, like this flourless chocolate cake, which is made with just a few ingredients and tastes amazing. For the best results, start with the finest-quality chocolate you can find." — Wolfgang Puck

 

Photo Credit Illustration by Michael Toland

Recipe courtesy of chef Wolfgang Puck.

SERVINGS
8 to 12

INGREDIENTS
8 ounces bittersweet chocolate, broken into small pieces
1/4 pound (1 stick) unsalted butter, cut into small pieces
5 large eggs, separated
2/3 cup sugar
Pinch salt
Confectioners' sugar, for garnish
Unsweetened whipped cream, for garnish
Fresh berries, for garnish

PREPARATION

1. Preheat the oven to 325 degrees F. Butter and flour a 10-inch round cake pan and line bottom with a piece of parchment paper, using pan as a guide to cut out paper.

2. Bring a pan of water or bottom of double boiler to boil. Reduce heat to maintain a fair simmer. In top half of double boiler, or in a heatproof bowl set over but not touching water, melt chocolate and butter together, stirring occasionally. Set chocolate-butter mixture aside.

3. In a mixing bowl, put egg yolks and all but 3 tablespoons sugar. Whisk until sugar has dissolved and yolks are smooth. Whisking continuously, slowly pour in melted chocolate until thoroughly combined.

4. Put egg whites and salt in a clean bowl. With electric mixer on medium speed, beat egg whites until soft peaks form when beaters are lifted out. Gradually sprinkle and beat in remaining sugar, and continue to beat until egg whites form stiff but not dry-looking peaks when beaters are lifted out.

5. Stir a dollop of egg whites into chocolate mixture to lighten. Then, 1/3 at a time, gently fold chocolate mixture into egg whites just until thoroughly combined. Pour mixture into prepared cake pan.

6. Bake cake until looks firm and set but a wooden toothpick inserted into center still comes out slightly moist, about 45 minutes. Immediately turn cake out onto cooling rack by using pot holders or oven gloves to hold rack securely on top of pan, and then invert them together and lift off pan. Peel off parchment paper. As cake cools, its center will sink and crack, but do not worry.

7. Before serving, put some confectioners' sugar in a fine-meshed sieve held over cake, and tap sieve to dust cake with sugar. Cut cake into wedges and serve with unsweetened whipped cream or berries.

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