(WOLFGANG) PUCK DOESN'T STOP HERE.Byline: Natalie Haughton Food Editor Wolfgang Puck Wolfgang Johann Puck (born Wolfgang Johann Topfschnig on July 8, 1949) is an Austrian-American celebrity chef, restaurateur, and businessman based in Los Angeles. - celebrity chef In its strictest sense, a celebrity chef is a someone who has become well-known for his/her cooking. The first historical personality that fits this description is Martino da Como but in practical terms the term grew in popularity during the 1990s. to the stars - knows how to throw a party. He's catered Hollywood awards events and invited the biggest names in town to his Spago restaurants. Now he is going to share his cooking secrets in a big Hollywood production. We're talking about the new ``Wolfgang Puck'' show, premiering at 6 p.m. Jan. 12 on Food Network (repeating at 9 p.m.). It's studio-based, with a three- to five-minute field segment in every show. Puck, with his charming Austrian accent and laid-back style, will take you behind the scenes and on culinary adventures at events like the Emmy Awards and the ``Lion King'' premiere. He'll also visit such places as La Brea La Brea (lə brā`ə), area, S Calif., formerly in Rancho La Brea. The La Brea asphalt pits, which yielded prehistoric animal and plant remains, are in Hancock Park, Los Angeles. Bakery, Chino Chino (chē`nō), city (1990 pop. 59,682), San Bernardino co., S Calif.; founded 1887, inc. 1910. It is the business and processing center of a diversified farming (notably dairying) area. Farms and the Mondavi winery. Then he'll prepare dishes based on those visits so you can re-create them at home. When you enter what looks like a garage door at the Media City production studio in Burbank, where the cooking show is taped, you pass by a makeshift prep kitchen with two ranges, three refrigerators, sinks and lots of counter space. There are also five 6-foot-high baker's racks brimming with cooking equipment including various-size pots, pans and bowls, and an array of spices, oils, condiments and the like. Eight chefs, cooks and helpers are busily cutting, chopping and preparing the food in various stages for this day's taping, which will include an herbed herbed adj. Flavored with herbs: herbed vinaigrette. focaccia, a layered vegetable sandwich Vegetable sandwich is the most common type of sandwich in India. It is a purely vegetarian item (though not vegan if butter is used), and is often seen prepared and served fresh by roadside vendors as well as in many restaurants. , pot stickers, spring rolls, pan-seared sea bass with a white bean ragout ra·gout n. A well-seasoned meat or fish stew, usually with vegetables. [French ragoût, from ragoûter, to revive the taste, from Old French ragouster : re-, , chocolate bread pudding Bread pudding is a dessert popular in British cuisine and that of the Southern U.S., as well as Belgian and French cuisine. The French refer to it by the English name "pudding" without the word "bread" and the Belgians call it Bodding. and more. The shows' recipes are Puck's picks from his restaurants, parties and cookbooks, including his latest, ``Wolfgang Puck's Pizza, Pasta and More!'' In the adjacent room that houses the set, an expansive, beautiful kitchen - far larger and better-equipped than many home kitchens - comes into view. Designed by award-winning L.A.-based television set designer Bob Keene, it sports the most up-to-date cooking equipment - cooktops, ovens, grills, deep-fryers and more - and has a feel reminiscent of Puck's Spago Beverly Hills Beverly Hills, city (1990 pop. 31,971), Los Angeles co., S Calif., completely surrounded by the city of Los Angeles; inc. 1914. The largely residential city is home to many motion-picture and television personalities. digs. You can't miss Puck's motto - Live, Love, Eat! ``We don't want this cooking show to look like other shows on Food Network,'' says Robb Weller Robb Weller (born on September 27, 1949) is an executive producer of Weller/Grossman Productions. He hosted Entertainment Tonight from 1984-1986. He currently appears as the co-anchor of FOX 11 Sunday Morning News with Gina Silva at KTTV in Los Angeles. , executive producer and co-owner of Weller/Grossman Productions in Sherman Oaks, the company producing the series for Food Network. He finds the show inspiring. ``Wolf is such a teacher. He loves his work, and you get the real Wolf on camera.'' Puck comes a little late to the popular Food Network. With the Iron Chef For the American version of this show, see Iron Chef America. Iron Chef is a Japanese television program produced by FujiTV. The original Japanese title is Ironmen of Cooking ( and Emeril making a name for themselves, the network has grown and is now broadcast to 54 million U.S. home. The popular West Coast chef had been talking to Noun 1. talking to - a lengthy rebuke; "a good lecture was my father's idea of discipline"; "the teacher gave him a talking to" lecture, speech rebuke, reprehension, reprimand, reproof, reproval - an act or expression of criticism and censure; "he had to the network for the past five years about a show but ``they didn't want to tape out here.'' And he didn't want to tape in New York New York, state, United States New York, Middle Atlantic state of the United States. It is bordered by Vermont, Massachusetts, Connecticut, and the Atlantic Ocean (E), New Jersey and Pennsylvania (S), Lakes Erie and Ontario and the Canadian province of . ``It takes too much time,'' he told them. Besides, Puck believed it was important to have a show out of California, representing West Coast cuisine. Finally, the network agreed and hired Weller to produce the show. ``Puck's show represents all the best things about food on television - there's a great story, a fabulous personality and great information that you can rely on.'' ``I always knew Wolfgang was a charismatic individual and his food was wonderful and distinct, but I never knew what a great teacher he is, continues Opatut. ``He has the ability in the space of a half-hour show to give people simple tips as well as in-depth instruction as to how he does his food and why it is so wonderful. He also has a great rapport with the audience - and a great ability to talk to them, ask them questions and get them to ask questions. He is a superstar in the world of cuisine - and extremely giving. He wants people to know about food - and wants to help them share his love for it. He is intensely passionate about all things food.'' It takes about 1 1/2 hours to tape each half-hour hour show, with three shows being completed per day. When the camera rolls (the show uses a steady-cam like those used on televised football games), it's obvious that Puck is having a good time with the audience of 30 friends and the topic, two winning appetizer creations he served at a catered Emmy party. Before the taping starts, Puck jokes with an audience member sitting near the grill. ``Do you have good insurance? It really gets hot here.'' He then goes on to tell the audience and viewers,``I love to party - and you can prepare a fantastic party with my pot stickers and spring rolls.'' While demonstrating the chopping of some ingredients, Puck continues, ``Watch your fingers - you don't want to cut them off - you need them. If you don't like pork, you can use chicken in the pot stickers,'' he suggests. He passes out a little filling mixture and a few wonton skins so a handful of audience members can assist in wrapping the pot stickers. ``We want to make you work a little bit, too. I want them perfect - don't laugh,'' the pro tells them as he speedily demonstrates the folding technique, adding ``I think maybe my father was Chinese.'' In a spring roll segment, Puck tastes one of the mixtures with his finger and advises viewers, ``Don't do this at home, except if you are alone in the kitchen.'' In between segment tapings - and during the short rehearsals - he banters with the producers, crew and staff of more than 25 who bustle around him, setting up the food, advising him on the timing and amount of material that must be covered, checking his makeup and taking care of myriad other details. Among the group is Rob Bleifer, a chef at Food Network in New York, and another New York colleague, who are overseeing the quality and integrity of the food in accordance with the network's guidelines. ``Wolf has an obvious charisma in life and on camera,'' notes Bleifer, adding that Puck remembers everything. ``Even though he is a celebrity chef, he still cooks every day and still loves it.'' ``Wolf, we need lots of Hollywood energy,'' calls out one of the producers. ``Let's make some television,'' says Weller at one point. But it's not always been so relaxed, Puck admits, noting that when taping first started in mid-October, he was very nervous - and not totally comfortable with both cooking and talking at the same time. ``The most difficult thing is that you have a limited amount of time - about 22 minutes total without commercials,'' notes Puck. Unlike on ``Good Morning America Good Morning America is a weekday morning news show that is broadcast on the ABC television network. The show was adapted from The Morning Exchange, a morning show created by and airing on the ABC affiliate in Cleveland, Ohio, and was launched nationally as ,'' where Puck does a five-minute segment with a host alongside, he goes it alone here, mostly without a script and with only minimal audience participation. ``All of a sudden, I feel responsible for a whole show,'' Puck notes. Today, Puck has 17 episodes under his belt - and will complete taping of the remaining half-hour shows in the first series of 26 in the next few weeks. The show is a reflection of Puck's style and personality - and it's all about entertaining and making people laugh, sharing a bit of the California lifestyle and teaching viewers something along the way. ``It's not a history or cultural lesson,'' Puck says. ``Cooking is not some weird science or chemistry. I want people to understand that if you buy good fresh ingredients, anyone can cook. And you should have fun cooking at home.'' Puck steers away from cooking with exotic and difficult-to-locate ingredients such as white truffles (although he might discuss them at some point so viewers know about them). Instead, he opts to use available, in-season items. In order to challenge viewers, recipes will range from fairly simple to more complex. ``I don't want recipes to be so simple or pedestrian that viewers already know how to do them,'' he says. He hopes the show will get more people interested in fine food. ``It's more important to know what to put in your body than what gasoline to put in your car.'' Food Network finally became serious a year ago as it broadened its approach to the subject of food. ``Everyone (Food Network has 54 million viewers) has a different palate,'' says Eileen Opatut, senior vice president, programming and production, Food Network, New York. POTSTICKERS FILLING: 8 cloves garlic, peeled (1/4 cup) 1 (1-inch) piece fresh ginger 2 tablespoons peanut oil peanut oil n. The oil pressed from peanuts, used for cooking, in soaps, and as a solvent for pharmaceutical preparations. Noun 1. 1/4 cup dried fruits (apricots, cherries OR raisins) 1/2 bunch fresh cilantro, minced 1/2 bunch green onions, minced Salt and pepper
Pinch sugar 1/4 cup oyster sauce Oyster sauce is a viscous dark brown sauce commonly used in Chinese, Filipino and Thai cuisine. It is especially common in Cantonese cuisine. Origin Oyster sauce is prepared from oysters, brine, umami flavour enhancers such as MSG, and typically contains preservatives to 1 tablespoon chile paste 1 tablespoon sesame oil Noun 1. sesame oil - oil obtained from sesame seeds vegetable oil, oil - any of a group of liquid edible fats that are obtained from plants benniseed, sesame seed - small oval seeds of the sesame plant 2 pounds pork butt, cubed ASSEMBLY: Round wonton wrappers 1 egg beaten with 1 tablespoon water for eggwash Boiling salted water Peanut oil Dipping Sauce For Filling, in a blender, combine garlic and ginger. Turn on blender and slowly pour in peanut oil; process to a puree pu·rée or pu·ree tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. . Transfer to a bowl. Add remaining filling ingredients. Stir together and marinate mar·i·nate v. mar·i·nat·ed, mar·i·nat·ing, mar·i·nates v.tr. To soak (meat, for example) in a marinade. v.intr. To become marinated. 1 hour. Pass mixture through medium dye in the meat grinder Grinder A slang term for a person who works in the investment industry and makes small amounts of money at a time on small investments, over and over again. Notes: or turn into food processor and process until finely ground. If using meat grinder, transfer to a mixer and using a paddle on slow speed, mix until emulsified. To assemble potstickers, separate wonton wrappers. Brush edges with eggwash. Place a generous spoonful of filling on wonton wrapper and fold edges, making folds (or pleats) in front side, starting from center, going down to each end to create a half moon shape. Continue until you have used up all filling. Refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. until ready to cook. Cook potstickers, in small batches, in a large pot of boiling, salted water 1 to 2 minutes. Drain on paper towels. Heat a nonstick non·stick adj. Permitting easy removal of adherent food particles: a frying pan with a nonstick surface. nonstick Adjective saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. pan filled with enough peanut oil to coat the bottom until hot. Add a few potstickers at a time and sear on bottom side only until golden. Remove and serve with Dipping Sauce. Makes 100 to 120. DIPPING SAUCE: Whisk together 1/2 cup rice wine vinegar Noun 1. wine vinegar - vinegar made from wine vinegar, acetum - sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative , 1 cup sesame oil, 2 tablespoons minced green onions and large pinch sugar until well blended. Serve as dipping sauce for potstickers. Makes 1 1/2 cups. NOTE: In Dipping Sauce recipe, home cooks may want to use 1/4 cup sesame oil and 3/4 cup vegetable oil in place of 1 cup sesame oil. ANGEL HAIR WITH GOAT CHEESE, BROCCOLI AND TOASTED PINE NUTS Water 1 tablespoon extra-virgin olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. 3 cups broccoli florets (3/4 pound) Kosher salt and freshly ground black pepper 1 1/2 cups chicken stock 1 teaspoon fresh thyme leaves (OR fresh basil) plus 4 to 6 sprigs for garnish 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces 4 ounces goat cheese, crumbled 12 ounces fresh OR store-bought angel hair pasta 2 tablespoons toasted pine nuts (see Note) Bring a large stock pot of water to a boil. In a 12-inch saute pan, heat olive oil. Over medium-high heat, saute broccoli florets, stirring as necessary, 2 to 3 minutes. Season lightly with salt and pepper. Transfer to a bowl and reserve until needed. Deglaze de·glaze tr.v. de·glazed, de·glaz·ing, de·glaz·es 1. To remove the glaze from (pottery, for example). 2. pan with chicken stock and add thyme leaves. Bring to a boil and reduce by half. Add butter and goat cheese and stir together until cheese melts. Keep warm. Meanwhile, add a little salt to pot of boiling water along with pasta. Cook pasta until al dente, about 1 minute for fresh pasta. (Cook store-bought pasta according to package directions.) Drain pasta well and add along with broccoli to cheese mixture in saute pan. Cook until heated through, about 2 minutes. Season with salt and pepper to taste. To serve, divide pasta among 4 heated plates. Sprinkle with toasted pine nuts and garnish with a sprig of thyme. Makes 4 to 6 servings. NOTE: To toast pine nuts, place nuts in a small skillet in a single layer. Over low heat, toast until lightly golden, stirring often to prevent burning, about 3 to 4 minutes. Drain on paper towels. BRAISED braise tr.v. braised, brais·ing, brais·es To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container. RED CABBAGE 1/4 cup peanut oil 1 medium red onion, sliced 1 cup packed brown sugar 2 Granny Smith apples, sliced 1/2 cup red wine vinegar 2 cups red wine 2 cups orange juice 1 cinnamon stick 3 teaspoons ground ginger Salt and pepper to taste 4 pounds red cabbage, cut into julienne ju·li·enne n. Consommé or broth garnished with long thin strips of vegetables. adj. also ju·li·enned Cut into long thin strips: julienne potatoes; julienned pork. strips Heat peanut oil in a heavy ovenproof ov·en·proof adj. Capable of resisting the heat produced in a kitchen oven: an ovenproof casserole dish. ovenproof adj → refractario, casserole. Add red onion and saute until translucent, stirring occasionally. Sprinkle in brown sugar and cook a few minutes, until it starts to caramelize car·a·mel·ize tr. & intr.v. car·a·mel·ized, car·a·mel·iz·ing, car·a·mel·iz·es To convert or be converted into caramel. car . Add sliced apples and deglaze casserole with red wine vinegar. Bring to a boil. Add red wine, orange juice, cinnamon stick, ginger and salt and pepper. Simmer 10 minutes. Add red cabbage and continue to cook about 10 minutes on top of stove. Cover cabbage with foil. Bake in preheated 350-degree oven about 45 minutes. Taste and adjust seasonings, if necessary. Makes 12 servings. KAISERSCHMARREN 4 egg yolks Sugar 1 cup creme fraiche 2 tablespoons dark rum 4 teaspoons flour 2 tablespoons plumped golden raisins Unsalted butter, softened, for brushing 3 egg whites Strawberry Sauce 1 pound fresh strawberries, rinsed, hulled and halved Prepare ``kaiser'' base. In an electric mixer bowl, combine egg yolks and 6 tablespoons sugar. Beat on medium speed until pale yellow. Add creme fraiche and rum. Continue to beat until smooth. Fold in flour and raisins. Can be prepared up to this point 1 day in advance and refrigerated re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. . Brush 4 (6-inch) saute pans with butter and sprinkle with sugar. To make the Kaiserschmarren, in a separate mixing bowl, beat egg whites to soft peaks. Add 3 tablespoons sugar and continue beating until stiff but not dry. Fold meringue into ``kaiser'' base. Spoon souffle souffle /souf·fle/ (soo´f'l) a soft, blowing auscultatory sound. cardiac souffle any cardiac or vascular murmur of a blowing quality. mixture into 4 prepared pans, dividing evenly. Bake in preheated 425-degree oven 12 minutes. To serve, in a medium saute pan, reheat Re`heat´ v. t. 1. To heat again. 2. To revive; to cheer; to cherish. Verb 1. reheat - heat again; "Please reheat the food from last night" Strawberry Sauce until warm. Add fresh strawberries and toss until well coated. Serve over Kaiserschmarren (slip out of pans onto dessert plates). Makes 4 to 8 servings. STRAWBERRY SAUCE: In a medium saucepan, combine 1/2 pound strawberries, rinsed and hulled, 3 tablespoons sugar, 1/2 of a whole star anise star anise: see under anise. , 1/2 tablespoon orange peel, juice of 1/2 orange, 1/4 cup dry white wine and 1/2 tablespoon fresh lemon juice. Bring to a boil. Cook 5 minutes. Remove from heat and cover with plastic wrap. Allow flavors to infuse in·fuse v. 1. To steep or soak without boiling in order to extract soluble elements or active principles. 2. To introduce a solution into the body through a vein for therapeutic purposes. 10 minutes. Transfer mixture to a blender and process until well incorporated. Strain. This can be prepared up to 3 days in advance and refrigerated. Makes about 1 1/2 cups. ``Wolfgang Puck'' Get a sneak peek at Wolfgang Puck's new show on Food Network at 7:30 a.m. tonight, when the celebrity chef gives you a behind-the-scenes look at Spago Beverly Hills. The show will premiere in its regular timeslot Friday, Jan. 12 at 6 p.m. (repeating at 9 p.m.) CHEF PROFILE ... Wolfgang Puck Age: 51. Profession: Chef and food entrepreneur. Hometown: St. Veit, Austria. Food background: Puck did an apprenticeship in a hotel in Austria for three years, then moved to France and spent seven years cooking in restaurants there. He then came to the United States, and after two months in New York, did a year's stint as a chef at a restaurant in Indianapolis, Ind. His next move was to Los Angeles, where he has been ever since. He worked six years as a chef at Ma Maison. He then opened his own restaurant - Spago in Hollywood - 19 years ago (it will close in March). Today, in addition, he is chef, co-owner of Spago Beverly Hills, Chicago, Las Vegas and Palo Alto; Granita gra·ni·ta n. A granular dessert ice with a sugar-syrup base, usually flavored with fruit purée, coffee, or wine. [Italian, from feminine past participle of granire, to make grainy, granulate ; Chinois on Main (Santa Monica); Chinois Las Vegas; Trattoria trat·to·ri·a n. pl. trat·to·ri·as or trat·to·ri·e An informal restaurant or tavern serving simple Italian dishes. [Italian, from trattore, host, from trattare del Lupa (Las Vegas); Postrio (San Francisco and Las Vegas); and Wolfgang Puck Cafes (various locations around the country). Most popular dish he makes: Smoked Salmon Pizza (also known as Jewish Pizza). Two favorite foods: Sweets and vegetables (he grew up on a farm). Secret food passions: Fine chocolate; melons; tomatoes; white truffles. Favorite kitchen gadget: Good utensils - and good pots and pans. ``I can't stand to cook in aluminum - I like to cook in stainless.'' Pet peeve: When people don't have respect for food ingredients and don't care if they are prepared perfectly or not. What does he do when not cooking?: Exercises (walks and works with a trainer); plays tennis; plays with his children, 11 1/2-year-old Cameron and 6-year-old Byron. Worst kitchen disaster: On Thanksgiving Day two years ago, he popped a cooked turkey topped with a pomegranate pomegranate (pŏm`grănĭt, pŏm`ə–), handsome deciduous and somewhat thorny large shrub or small tree (Punica granatum glaze (that Granita in Malibu had prepared) into the oven to heat it up. Then he joined the guests for some champagne. His mother-in-law was in the kitchen preparing a side dish - and he smelled something burning, but just assumed it was whatever she was making. Finally, he returned to the kitchen, opened the oven - and found a burned and blackened black·en v. black·ened, black·en·ing, black·ens v.tr. 1. To make black. 2. To sully or defame: a scandal that blackened the mayor's name. 3. turkey. He removed the skin, sliced and served it. ``People thought it tasted wonderful and asked if I had smoked it.'' He never told them what had happened. If he couldn't be a chef, what would he be?: An architect or artist (painter). Most memorable meal: At Kitcho, an upscale Japanese restaurant in Kyoto. ``We dined in our own private room. It was a perfect serene setting.'' If he could dine with anyone, who would it be?: Albert Einstein, Winston Churchill, John F. Kennedy, William Shakespeare, Wolfgang Amadeus Mozart. - Natalie Haughton CAPTION(S): 7 photos, 2 boxes Photo: (1 -- cover -- color) Wolfgang Puck brings California style to food Network (2 -- color) During a show rehearsal, Wolfgang Puck, left, tastes, while chef Rob Bleifer advises him. (3 -- color) Spring rolls will be demonstrated on the Jan. 19 episode. (4 -- 6 -- color) Far left, Puck's motto is displayed in the expansive kitchen on the set. Pot stickers, above, are featured party fare you can make at home. Robb Weller, left, and Puck banter during a break in taping. (7) Karl Matz, a chef who has worked with Wolfgang Puck for 4 1/2 years, prepares seabass for a show taping in a makeshift kitchen at the studio. Tina Burch/Staff Photographer Box: (1) Wolfgang Puck (see text) (2) Chef Profile (see text) |
|
||||||||||||||||
Printer friendly
Cite/link
Email
Feedback
Reader Opinion