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38
Paella
4 Servings
INGREDIENTS
2 cups water or stock
3/4 cup white wine
1 small onion chopped
1 clove garlic, minced
12 large shrimp, peeled and deveined
12 small clams, scrubbed
12 black mussels, scrubbed
18 strands of saffron
1 cube chicken bouillon
1 pinch black pepper
1 pinch red pepper ground
1/4 cup tender young peas, fresh or frozen
2 tablespoons red pimiento
2 tablespoons chopped fresh cilantro
1 cup arborio rice
METHOD
1 Place all ingredients in cooking pot. Stir to mix.
2 Lock lid in place. Select Rice function, and set timer for 12 minutes.
3 When cooking cycle is complete and all pressure is released,
open lid.
4 Stir once and serve hot.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
37
Beef Bolognese
6 Servings
INGREDIENTS
2 tablespoons extra virgin olive oil
1 pound lean ground beef
Kosher salt and fresh ground black pepper, to taste
2 shallots, minced
2 cloves garlic, minced
1 medium onion, peeled and chopped
1 medium carrot, peeled and chopped
1 stalk celery, trimmed and chopped
1 cup red wine
5 pounds roma tomatoes, cored, blanched, peeled, seeded and chopped
1/4 cup tomato paste
1 tablespoon sugar
1 spice sachet (1 spring of each: rosemary, basil, oregano, and parsley; 1
bay leaf and 1/2 teaspoon of whole black peppercorns, wrapped
together in cheesecloth, tied together in a bundle)
2 cups chicken stock
1 pinch red pepper flakes
METHOD
1 Select Meat function. Add olive oil to cooking pot. When oil is hot,
add ground beef and brown, uncovered, while crumbling with spoon.
Season with salt and pepper.
2 Add shallots, garlic, onion, carrot and celery. Sauté until tender.
3 Add red wine, tomatoes, tomato paste, sugar, spice sachet, stock
and red pepper flakes. Taste again for salt and pepper.
4 Lock lid in place. Select Meat setting, but cancel cooking after 15
minutes (5 minutes earlier than preset time).
5 When cooking cycle is complete and all pressure is released,
open lid.
6 Taste for additional seasoning, and remove the sachet.
Use as desired.
Recipe courtesy Wolfgang Puck
5QPressureCookerMan08 6/5/08 12:12 PM Page 37