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50
Wasabi Mashed Potatoes
I like serving this with quickly-seared ahi tuna steaks.
Makes 4 Servings
INGREDIENTS
1 1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
1 cup water
1 teaspoon kosher salt
2 tablespoons unsalted butter
1/2 cup heavy cream (or milk if your diet would prefer)
2 tablespoons wasabi paste, either dry powder mixed with water,
or tube of paste
1 teaspoon juice from pickled ginger (the kind used for sushi)
METHOD
1 Add potatoes to Steamer/Rice Cooker Pot and add water and salt.
Close lid and press COOK.
2 When Steamer/Rice Cooker switches to KEEP WARM, either mash
with a potato masher or pass potatoes through ricer or food mill
(the best way to get perfectly smooth mashed potatoes).
3 Return mashed potatoes to pot and gently stir in butter, cream,
wasabi, pickled ginger juice and any additional salt if needed. If
potatoes are too dry, add more cream.
4 Taste for seasoning. Serve immediately or keep hot on the KEEP
WARM setting.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
49
One Pot Pasta Primavera
Makes 3 - 4 Servings
INGREDIENTS
1 1/2 cups dry pasta (ziti, penne, etc.)
1 1/2 cups beef, chicken, or vegetable stock
1 1/2 cups pasta sauce, bottled or homemade
1 cup fresh vegetables (zucchini, broccoli, mushrooms)
1/4 cup shredded mozzarella cheese, optional
METHOD
1 Add pasta, stock, and sauce to Steamer/Rice Cooker. Press COOK.
2 After 10 minutes, stir in vegetables and sprinkle cheese on top.
Cook for 2 to 3 minutes.
3 Switch to KEEP WARM until ready to eat.
HSN7C_RiceCooker09 5/28/09 5:47 PM Page 49