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34
Hot Chinese Mustard Sauce
Chinese mustard is fiery hot, so I moderate its power by creating
a simple sauce which can be used in all sorts of ways. My favorite
is with spring rolls.
Makes 1 1/2 cups
INGREDIENTS
2 tablespoons Chinese dry mustard
(or Colman’s English Mustard Powder)
2 teaspoons water
2 tablespoons rice wine vinegar
1/4 cup pickled ginger liquid
Juice of 1 lemon
Pinch of turmeric
1 tablespoon sugar
1 tablespoon chili oil
1 tablespoon Asian sesame oil
1 cup peanut oil
METHOD
1 In the food processor with the Chopping Blade attached, combine all
the ingredients except the peanut oil. Pulse until well blended.
2 Turn Processor on and add the peanut oil until emulsified. Set aside
until needed. This can be prepared up to 1 week ahead.
Recipe Courtesy Wolfgang Puck
33
Potato Latkes
Makes 12 servings
The ever-popular potato pancakes of the Jewish kitchen make a
wonderful appetizer, side dish, or even a vegetarian main course.
INGREDIENTS
8 medium baking potatoes, peeled and trimmed
to fit processor Feed Tube
1 medium onion, peeled and cut into quarters
Lemon juice
1 cup all-purpose flour
1 cup milk
1 egg
1 tablespoon baking powder
2 tablespoons unsalted butter, melted
Peanut oil
Freshly grated nutmeg
Salt and pepper to taste
Watercress, for garnish
Caviar, for garnish (optional)
Applesauce, for garnish (optional)
Crème fraiche or sour cream, for garnish
METHOD
1 With the Shredding Blade large side up in your food processor,
shred the potatoes and onions by adding the white disk blade and
opening the small slide to allow continuous feed of vegetables into
a large mixing bowl. Toss them with a squeeze of lemon juice. A
handful at a time, squeeze out as much liquid as possible from
the shreds.
2 In another mixing bowl, stir together the flour, milk, egg, baking
powder, and nutmeg. Stir this batter into the potatoes and then stir
in the melted butter.
3 Heat a large, heavy skillet over medium-high heat. Add an even film
of peanut oil about 1/4 inch deep and, when it is hot, form pancakes
about 1 heaping tablespoonful large, spreading out and smoothing
the top surface with the back of the spoon. When the undersides are
golden brown, about 3 minutes, use a metal spatula to flip the
pancakes over and cook until their other sides are browned.
4 Serve the pancakes as a side dish or appetizer, garnished with
watercress. If serving as an appetizer, also accompany the pancakes
with your choice of caviar or applesauce, along with some crème
fraiche or sour cream.
Recipe Courtesy Wolfgang Puck
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