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Spareribs Chinois
2 - 3 servings
INGREDIENTS
2 pounds baby back ribs, in one or 2 racks
Freshly ground pepper
1 cup soy souce (half mushroom soy is nice)
1 1/2 cups rice vinegar
1/4 cup shopped garlic
1/4 cup chopped fresh ginger
2 tablespoons chopped fresh cilantro or lemongrass
1 small jalapeno pepper, minced
1 large shallot, minced
METHOD
1 Rub both sides of the ribs with the black pepper.
Place them in the slow cooker.
2 Mix the soy sauce, vinegar, garlic, ginger, cilantro or lemongrass,
jalapeño pepper and shallot and pour over the ribs. There should be
enough liquid to barely cover the meat.
3 Cover with lid and cook on LOW for 8-9 hours. Meat is done when
tender and meat starts to separate from the bone.
Recipe courtesy Wolfgang Puck Cookbook, Recipes from Spago,
Chinois, and Points East and West, Random House (May, 1996)
Cream of Root Vegetable Soup
with Sour Cream
6 servings
INGREDIENTS
6 cups water or chicken broth
3 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 stalks celery, chopped
1 large russet potato, peeled and chopped
1 leek, white part only, rinsed, sliced
1/2 rutabaga, peeled and chopped
2 tablespoons chopped flat-leaf parsley
2 teaspoons kosher salt (more to taste)
1/2 teaspoon white pepper
1 pinch ground coriander
2 tablespoons whipping cream
1 tablespoon unsalted butter
1/2 cup sour cream
Minced dill or thinly sliced green onions for garnish
METHOD
1 Add all ingredients into the slow cooker in the order listed.
2 Cover and cook on LOW 7-8 hours or until vegetables are tender
and fragrant.
3 Taste carefully and adjust seasoning. Serve
Recipe courtesy Wolfgang Puck Makes it Easy,
Rutledge Hill Press (October, 2004)
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