Wolfgang Puck Blender BIBC1050 User Manual

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I M P O R T A N T N O T I C E  
PLEASE DO NOT RETURN TO STORE.  
If you have any problems with this unit,  
contact Consumer Relations for service  
PHONE: 1-800-275-8273 or  
Please read operating instructions  
before using this product.  
Wolfgang Puck  
200 Watt Immersion Blender  
Please keep original box and packing materials  
in the event that service is required.  
Use and Care  
W.P. APPLIANCES, INC. Toll Free (800) 275-8273  
Model BIBC1050 Printed in China REV 1.0  
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary  
to Wolfgang Puck World Wide.  
 
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Table of Contents  
Important Safeguards  
1
2
Before Your First Use  
About Wolfgang Puck  
Know Your Immersion Blender  
Assembly and Use of Blending Rod  
Suggested Uses  
3
5
6
7
Helpful Hints  
8
Care and Cleaning  
Beverages  
9
10  
13  
Appetizers to Main Dishes,  
Desserts  
Wolfgang Puck,  
29  
34  
back  
owner of the famous  
Spago restaurants and  
one of the most influential  
chef-restauranteurs in  
America, is credited with  
reviving California’s rich  
culinary heritage. His  
cooking innovations, a  
result of blending fresh  
Limited Warranty  
Contact Information  
California ingredients with his classical French techniques, are  
enjoyed by world leaders, stars and fellow chefs alike. He established  
other trend-setting restaurants like Postrio in San Francisco, Chinois  
on Main in Santa Monica, Trattoria del Lupo, Cut, and his latest  
creation, Jai, an Asian fusion restaurant in San Diego. Home chefs can  
also share Mr. Puck’s talents through his cookbooks, cutlery,  
cookware and, of course, through his appliances!  
3
 
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Know Your  
Immersion Blender  
Assembly and Use  
of Blending Rod  
1
Ensure the Motor Base is unplugged.  
Attach Blending Rod to Motor Base by  
aligning the arrow on the Motor Base with  
the unlock graphic on the blending rod.  
Turn counterclockwise until the arrow on  
the Motor Base aligns with the lock graphic  
on the Blending Rod. (see figure 1)  
Speed Control 1 - Low  
2
Place food in suitable container for mixing  
(beaker, bowl, or stockpot). For best results  
solid foods should be no larger than  
1/2" cubes.  
figure 1  
Speed Control 2 - High  
3
Plug into 120-volt 60 Hz AC only outlet.  
4
Immerse the Blending Rod into your  
ingredients. Always start on Low Speed to  
process your ingredients. If more power is  
needed, simply press the High Speed  
button. Slowly move the rod up, down and  
sideways through the food . Note: Never lift  
the Blending Rod attachment out of your  
ingredients while the unit is running to  
avoid splattering.  
Motor Base  
6
7
Do not operate the motor continuously  
for more than one minute when using  
the Blending Rod. Simply pulse to your  
desired consistency.  
Blending Rod  
When you are finished, simply release the  
Speed Control Button, unplug the Motor  
Base, twist the Blending Rod clockwise  
to the unlock graphic and separate the  
blending rod from the motor base.  
5
6
 
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Suggested Uses  
Helpful Hints  
This Immersion Blender can be used in hot liquids, always use  
extreme care. To avoid splashing when using the Immersion Blender  
in a saucepan, insert the Blending Rod into the pan first, while  
holding the Blender straight up and down. Start out with Low Speed  
first. Caution: Do not tilt or lift the Immersion Blender out of the  
pan while the motor is running, as a serious burn or injury can occur  
from food splatter.  
Your Immersion Blender comes with a fixed multi-purpose blade,  
which allows the unit to be used in a variety of containers.  
Caution: Blades are sharp. Handle with care.  
To puree foods, a certain amount of liquid is needed. Add  
cooking liquid, broth, juice, milk, or cream, until desired consistency  
is reached.  
Functions  
Speed  
For thorough blending, move blade up and down in mixture until smooth.  
You will achieve better mixing results if you use deep, tall containers.  
Low  
Beat cream, whip egg whites,  
puddings, sauces, frostings and  
other airy, foamy mixtures. When  
using, move Blending Rod up and  
down to draw air in. Use a tall,  
narrow container for best results  
when foaming milk, making cream  
and whipping egg whites.  
For easy cleanup, unplug Immersion Blender and rinse under running  
water immediately after using.  
Before turning the appliance on, immerse the Immersion Blender  
attachment into the prepared ingredients, thus ensuring they will not  
spill over.  
For greater efficiency, move the appliance in small outward spiraling  
circles while mixing, without touching the bottom of your container  
with the Blending Rod attachment.  
High  
High  
High  
Mix and stir shakes, drinks, omelet  
batters, sauces and emulsions. Use  
for pancake batter, gravies and  
dressings.  
The Blending Rod attachment cannot blend hard or fibrous  
ingredients efficiently unless they are no larger than 1/2" cubes.  
Soft ingredients can be up to 1 inch cubes.  
Cut, chop, and crush raw or cooked  
meat and hard vegetables.Grind  
cooked meat for use in recipes such  
as casseroles or chicken salad.  
Some foods require a small amount of liquid to allow them to move  
freely around the blades. Soft or wetter foods require less liquid,  
while dry ingredients require more liquid. Add the liquid a little at a  
time until the mix gains the required consistency.  
When using the Immersion Blender, ensure the blades are fully  
immersed to avoid splashing.  
Chop, crush, and mash vegetables,  
and fruit for baby food, soups and  
sauces.  
7
8
 
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Care & Cleaning  
1
Unplug the motor base from the outlet.  
Remove the Blending Rod Attachment  
from the Motor Base for cleaning by  
turning it clockwise until the arrow on the  
Motor Base is aligned with the unlock  
graphic on the Blending Rod. See Figure  
2. Clean the Blending Rod in warm, soapy  
water. Caution: Blades are sharp. Handle  
with care. Do not immerse the Motor  
Base, cord or plug in water. Wipe the  
Motor Base with a damp cloth only.  
Beverages  
figure 2  
2
If food particles are not easily rinsed  
off the Blending Rod, place a drop of  
dish detergent in a tall mixing container  
with one cup of warm water. Attach the  
Blending Rod to the Motor Base and  
plug cord into outlet. Immerse the blade  
portion of the Blending Rod and operate  
the unit for about 10 seconds. Unplug and  
rinse under hot water, then dry.  
3
Simply wipe the Motor Base clean with  
a damp cloth. Never hold the Motor Base  
under running water or immerse it in  
any liquid.  
4
Do not use pointed or sharp objects to  
remove food particles.  
Important: Do not try to sharpen the cutting  
edges of the Blending Rod blade. They have  
been precision honed at the factory and will  
be damaged by any attempted sharpening.  
9
10  
 
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Banana Blueberry Smoothie  
Florida Sunshine  
Breakfast Smoothie  
Makes 4 servings  
Makes about 2 quarts  
INGREDIENTS  
INGREDIENTS  
2 cups plain yogurt  
3 oranges, peeled and quartered  
1 medium papaya, peeled, seeded and cut into chunks  
2 bananas, peeled  
2 cups fresh blueberries  
2 cups frozen unsweetened strawberries  
3 ripe bananas, peeled  
2 cups frozen peaches  
2 cups ice cubes  
1 cup plain yogurt, preferably Greek  
2 tablespoons honey (more or less as desired)  
2 cups ice cubes  
2 tablespoons honey  
1/2 teaspoon pure vanilla extract  
METHOD  
2 cups fresh tangerine or orange juice (more or less as needed)  
1
Combine all ingredients in a serving pitcher. Blend using Immersion  
Blender until as smooth as desired. Serve immediately.  
METHOD  
1
Layer all ingredients in an attractive serving pitcher and add half of  
the orange juice. Use the Immersion Blender Rod to puree to desired  
smoothness and thickness. If too thick, add remaining juice, too thin,  
add ice cubes and/or more frozen peaches.  
Recipe courtesy Marian Getz  
Recipe courtesy Marian Getz  
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Aioli  
This classic Provençal mayonnaise takes its name from the French  
word for its key ingredient, garlic. If you have health concerns about  
making mayonnaise from raw eggs, consider this statement from the  
American Egg Board: “There have been warnings against consuming  
raw or lightly cooked eggs on the grounds that the egg may be  
contaminated with Salmonella, a bacteria responsible for a type of  
foodborne illness. Healthy people need to remember that there is  
a very small risk and treat eggs and other raw animal foods  
accordingly. Use only properly refrigerated, clean, sound-shelled,  
fresh, grade AA or A eggs. Avoid mixing yolks and whites with the  
shell.” Alternatively, start with about 1 1/2 cups of good-quality  
bottled mayonnaise and blend into it pureed garlic, Dijon mustard,  
and lemon juice.  
Makes about 2 cups  
INGREDIENTS  
1 tablespoon chopped garlic  
1/4 cup chopped basil  
2 extra-large raw egg yolks  
Salt  
Appetizers to Main Dishes  
Freshly ground white pepper  
1 tablespoon Dijon mustard  
1 1/2 to 2 cups safflower oil  
1 tablespoon lemon juice  
METHOD  
1
Combine all ingredients in a tall, narrow container and blend using  
High Speed.  
Recipe courtesy Wolfgang Puck  
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Chicken Satè  
Chicken Satè  
with Mint Vinaigrette  
with Mint Vinaigrette (cont.)  
5
6
Preheat the grill or broiler.  
Satès can be readied early in the day and grilled or broiled as your  
guests arrive. These satè recipes can be increased as necessary and  
are frequently served at cocktail parties at Spago.  
Arrange the skewers of chicken on the grill or under the broiler,*  
careful that the bare ends of the skewers are not directly over (or  
under) the flame. Grill the chicken until golden brown, 1 1/2 to 2  
minutes on each side.  
Makes 24 skewers  
INGREDIENTS  
PRESENTATION  
About 10 ounces boned and skinned chicken breasts  
Pour the vinaigrette into a small serving bowl. Arrange the  
skewers around the bowl and serve immediately. Let your guests  
help themselves.  
Marinade  
1 1/2 teaspoons curry powder  
1 teaspoon freshly ground pepper  
1/2 teaspoon salt  
TO PREPARE AHEAD  
1/2 teaspoon ground cumin  
1 1/2 to 2 tablespoons peanut oil  
Through step 4, remove the chicken and the vinaigrette from the  
refrigerator 15 minutes before grilling.  
Mint Vinaigrette  
2 egg yolks  
1/4 cup rice wine vinegar  
2 tablespoons (about 1/2 bunch)  
plus 2 teaspoons finely chopped mint leaves  
1 tablespoon soy sauce  
1/2 teaspoon ground coriander  
1/2 cup peanut oil  
*Bring your broiler tray directly under the flame for best results.  
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen with  
Wolfgang Puck (Random House, 1991)  
1/4 teaspoon salt  
1/4 teaspoon freshly ground pepper  
METHOD  
1
Soak 24 6-inch bamboo skewers in cold water and refrigerate  
for 1 hour.  
2
Cut the chicken breast into 24 3-x1-inch strips. Stick one skewer  
into each chicken strip, lengthwise, and arrange on a large platter  
or baking tray.  
3
Prepare the marinade: In a small cup or bowl, combine the curry  
powder, pepper, salt and cumin. Spoon the oil over the chicken,  
turning to coat well, and then sprinkle the dry ingredients on both  
sides. Let marinate for 1 hour, refrigerated.  
4
Prepare the vinaigrette: Using the Immersion Blender, combine the  
egg yolks, vinegar, 2 tablespoons mint leaves, soy sauce, coriander  
and oil and blend until smooth on Low Speed. With the motor  
running, slowly pour in the remaining oil and blend until smooth.  
Transfer to a small bowl and stir in the remaining 2 teaspoons  
chopped mint leaves. Season with salt and pepper to taste and  
refrigerate, covered, until needed.  
15  
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Sautèed Crabcakes with  
Sweet Red Pepper Sauce  
Sautèed Crabcakes (cont’d.)  
Makes 12 crabcakes  
2
In a small saucepan, reduce the cream with the jalapeno until 1/2 cup  
remains. Cool and add to the onion mixture. Stir in the chives, dill,  
Italian parsley, thyme, salt and cayenne pepper. Stir in the egg and  
1/2 cup each bread crumbs and almond meal. Gently fold in the  
crabmeat. Mixture will be lumpy. Correct seasonings to taste. Divide  
the mixture into 12 crabcakes, about 2 1/2 ounces each.  
INGREDIENTS  
Crabcakes  
2 tablespoons olive oil  
1/2 medium (about 4 ounces)  
red bell pepper, cored, seeded and diced  
1/2 medium (about 4 ounces)  
yellow bell pepper, cored, seeded and diced  
1/2 medium (about 4 ounces) red onion, diced  
1 cup heavy cream  
1/2 teaspoon jalapeno pepper, diced  
2 teaspoons fresh chives, chopped  
2 teaspoons fresh dill, chopped  
2 teaspoons Italian parsley, chopped  
2 sprigs fresh thyme  
3
Combine the remaining 1/2 cup each breadcrumbs and almond meal  
on a flat plate. Dip both sides of each crabcake into the mixture and  
coat well. Place on a tray and refrigerate, covered, 2 to 3 hours, up to  
6 hours.  
4
Prepare the sauce: In a 10-inch skillet, melt 3 tablespoons of  
butter. Sautè the pepper, onion, garlic and thyme until the onion is  
translucent, about 10 minutes. Deglaze with the wine and cook until  
3 tablespoons liquid remain. Remove from heat and puree on Low  
Speed using the Immersion Blender until smooth. Strain, return to  
a clean pan and reheat. Whisk in the remaining 2 tablespoons of  
butter and the lemon juice and season to taste with salt and pepper.  
Keep warm.  
1/2 teaspoon salt  
1/8 teaspoon cayenne pepper  
1 extra large egg, lightly beaten  
1 cup fresh bread crumbs  
1 cup almond meal*  
1 1/4 pounds fresh crabmeat, any shells removed  
5
6
Scrape the contents of the skillet into a tall, narrow container or  
mixing beaker and purèe on Low Speed until smooth. Strain, return  
to a clean pan and reheat. Whisk in the remaining 2 tablespoons of  
butter and the lemon juice and season to taste with salt and pepper.  
Keep warm.  
Red Bell Pepper Sauce  
5 tablespoons (2 1/2 ounces) unsalted butter  
1/2 medium (about 4 ounces)  
red pepper, cored, seeded and diced  
1/2 medium (about 4 ounces) red onion, diced  
2 garlic cloves, mashed  
When ready to serve, in 1 or 2 skillets, melt the 2 tablespoons butter  
with the vegetable oil. Over medium-high heat, sauté the crabcakes  
until golden brown, about 4 minutes on each side, using additional  
oil as necessary. Drain on paper towels.  
PRESENTATION  
Divide the salad greens among 6 large plates. Arrange 2 crabcakes on  
2 sprigs thyme  
1/2 cup dry white wine  
the greens, drizzle sauce around the greens and on top of the crabcakes.  
1 cup heavy cream  
juice of 1/2 medium lemon  
salt  
TO PREPARE AHEAD  
Through step 4. In step 5, return the sauce to a clean pan but reheat  
over a low flame and continue with the recipe when ready to serve.  
freshly ground white pepper  
2 tablespoons (1 ounce) unsalted butter  
about 2 tablespoons vegetable oil  
3 cups mixed greens of your choice, cut or torn into bite-size pieces  
Note: Coarsely ground or chopped uncooked shrimp can be substituted  
for the crabmeat.  
*To make the almond meal, grind blanched almonds in a food chopper,  
being careful not to overgrind.  
METHOD  
1
Prepare the crabcakes: In a 10-inch skillet, heat the olive oil. Sautè the  
red and yellow peppers and the onion until the onion is translucent and the  
peppers are tender, 10 to 15 minutes. Transfer to a large bowl and let cool.  
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and  
Points East and West (Random House, 1986)  
17  
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Chino Farm Carrot  
and Ginger Soup  
Watercress Salad with  
Barbecued Chicken Breast  
An ideal luncheon dish for spring or summer.  
Makes about 8 cups  
Serves 5  
INGREDIENTS  
INGREDIENTS  
1 pound orange carrots  
1 pound yellow carrots  
1 pound white carrots  
Mustard Vinaigrette:  
Salad:  
1 tablespoon Dijon mustard  
1 teaspoon finely chopped  
fresh tarragon  
1 tablespoon sherry wine vinegar  
salt  
freshly ground white pepper  
1 cup almond or extra-virgin olive oil  
(or a mixture of both)  
3 small whole chicken breasts  
15 cloves garlic  
1/4 cup fresh Italian parsley  
salt  
freshly ground pepper  
3 tablespoons extra-virgin olive oil  
3 bunches watercress  
1/2 pound mushrooms such as  
chanterelles, porcini or shiitake  
1/4 cup peanut oil  
1 tablespoon garlic, minced  
1 tablespoon ginger, minced  
1 tablespoon green onion, minced  
Pinch red pepper flakes  
1 tablespoon salt  
1/2 teaspoon freshly ground white pepper  
1/2 teaspoon turmeric  
1 tablespoon honey, or to taste  
8 cups vegetable stock  
1 cup heavy cream  
METHOD  
1
Prepare the vinaigrette: In a tall, narrow container, combine the  
mustard, tarragon, vinegar, salt and pepper. Use the Immersion  
Blender on Low Speed blend in the oil in a slow, steady stream.  
Taste carefully and correct the seasonings. Set aside.  
4 ounces butter  
Oil, for deep-frying  
1/2 cup julienne ginger  
2
3
4
Preheat a grill or barbeque.  
METHOD  
Cut the chicken breasts in half and set aside.  
1
Peel the carrots and slice thinly.  
Peel the garlic, place it in a saucepan with water to cover and bring  
the water to a boil. Drain and slice the garlic thin. Mix the garlic with  
the parsley and spread it underneath the skin of the chicken. Season  
the chicken with freshly ground pepper and salt, then brush it with  
olive oil.  
2
In a stockpot, heat the oil and sauté the garlic, minced ginger, green  
onions and pepper flakes for 1 to 2 minutes or just until glossy. Do  
not allow to develop color. Add the carrots, salt, pepper, turmeric  
and honey. Sauté for 2 minutes, stirring constantly. Add the stock  
and bring to a boil. Lower to a simmer and add the cream. Cook for  
40 minutes or until carrots are tender.  
5
6
7
Place the chicken, skin side down, on the grill and cook it for about 6  
minutes on each side.  
3
Remove pot from heat, add the butter and puree on Low Speed  
using Immersion Blender. Strain soup into a new stockpot. If the  
soup is too thick, add extra stock. Taste and adjust seasoning with  
salt, pepper and honey. Keep warm.  
Wash and dry the watercress and remove the tough stems. In a big  
bowl toss the watercress with enough vinaigrette to coat it lightly.  
Heat a large skillet and add 1 to 2 tablespoons olive oil. Sauté the  
mushrooms over high heat about 4 minutes and season them with  
salt and pepper.  
4
5
Preheat oil to 300 degrees F.  
Deep-fry the ginger and drain on plate lined with paper towel.  
Ladle 1 cup of soup into heated bowls. Garnish with fried ginger.  
Serve immediately.  
PRESENTATION  
Divide the watercress among 6 salad plates. Arrange the mushrooms  
around it. Cut each chicken breast on the diagonal into 6 slices and  
arrange the slices over each plate of watercress.  
Recipe courtesy Deborah Murray, Wolfgang Puck, Food Stylist  
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and  
Points East and West (Random House, 1986)  
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Chicken Salad Chinois  
Easy Instant Mayonnaise  
Makes 2 entrée salads  
Makes about 2 cups  
INGREDIENTS  
INGREDIENTS  
Chinese Mustard Vinaigrette:  
1 egg yolk  
2 cups oil, i.e. canola, peanut, vegetable or olive oil  
2 large eggs  
2 teaspoons dry Chinese mustard  
1/4 cup rice wine vinegar  
1 teaspoon soy sauce  
2 tablespoons light sesame oil  
2 to 3 tablespoons peanut oil  
salt  
1 egg yolk  
1 teaspoon lemon juice or white vinegar  
1 teaspoon dry mustard  
1 teaspoon kosher salt  
pinch cayenne (optional)  
1 tablespoon fresh herb (optional)  
freshly ground pepper  
METHOD  
Chicken Salad:  
1
Place all the ingredients into a tall, narrow container.  
3-pound chicken, cavity filled with celery, carrot, onion, garlic,  
bay leaf, thyme, salt and pepper  
2 ounces unsalted butter, melted  
2 small heads or 1 medium head Napa cabbage  
1 cup romaine lettuce, cut into 1/4-inch julienne strips  
8 to 10 snow peas, cut into 1/4-inch julienne strips  
1 teaspoon black sesame seeds  
2
Put the Immersion Blender into container, with the rod all the way  
to the bottom. Using High Speed pull up slowly until desired  
consistency is reached.  
Note: Perfect mayonnaise every time. Try adding a few fresh tarragon  
or basil leaves for a wonderful flavor. Store in the refrigerator with a  
secure lid, do not keep for more then a week.  
METHOD  
1
Prepare the vinaigrette: Place all the vinaigrette ingredients in a tall,  
narrow container; use Immersion Blender on Low Speed to blend  
until smooth. Correct the seasonings.  
Recipe courtesy Deborah Murray, Wolfgang Puck, Food Stylist  
2
3
Preheat the oven to 425°.  
Place the chicken on a rack in a roasting pan and baste it with some  
of the butter. Roast for about 1 1/2 hours, or until just done. (The  
meat near the joints should still be very slightly pink.) Baste every 15  
or 20 minutes with the butter and the drippings.  
4
Select 4 to 8 nice leaves from the Napa cabbage and reserve them.  
Slice the remaining cabbage into 1/4-inch julienne strips.  
5
6
Shred the meat from the breasts and thighs of the chicken.  
Combine the chicken, cabbage, romaine and snow peas in a bowl  
and toss with enough of the vinaigrette to coat the salad nicely.  
PRESENTATION  
Arrange the reserved Napa cabbage leaves around the edge of a large  
serving plate. Mound the salad in the center and sprinkle it with the  
sesame seeds.  
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and  
Points East and West (Random House, 1986)  
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Cilantro Mint Vinaigrette  
Artichoke Mousse  
This is an amazing, flavorful sauce. Use it as a marinade, as a  
sauce for fish or chicken or seafood. It is a fantastic salad dressing.  
Keeping a jar of this in the fridge will make it possible to create  
quick and very flavorful foods at any time.  
Serves 4  
INGREDIENTS  
4 or 5 very large artichokes  
2 lemons, halved  
4 tablespoons (2 ounces) unsalted butter, at room temperature  
Makes 2 1/2 cups  
about 2 tablespoons heavy cream  
salt  
freshly ground pepper  
INGREDIENTS  
1 egg yolk  
Juice and zest from 2 limes  
1 clove garlic  
METHOD  
1 cup rice vinegar  
1
Trim away the leaves from the artichokes to expose the bottoms.  
1/2 teaspoon Chinese chili sauce  
1 bunch cilantro, stems removed  
1 bunch mint, stems removed  
1/2 teaspoon kosher salt  
Pinch of black pepper  
1 1/2 tablespoons packed brown sugar  
1 1/2 cups peanut oil  
2 teaspoons dark sesame oil  
Rub the cut surfaces with lemon to prevent oxidation.  
2
Bring a large pot of salted water to a boil. Add the juice of half a  
lemon and the artichoke bottoms, cover with a linen towel or several  
sheets of paper towels and cook until the artichokes are tender,  
40 to 50 minutes.  
3
Remove the artichokes and drain. Remove and discard the fiber from  
the center of the chokes.  
4
Use the Immersion Blender on Low Speed to purée the artichoke  
bottoms with the butter. Pass the purée through a tamis or fine  
strainer into a heavy saucepan and heat through. Stir in the cream  
and correct the seasonings with salt, pepper and lemon juice.  
METHOD  
1
Combine all ingredients in a tall, narrow container. Place Blending  
Rod at the bottom of the container. Using High Speed pull up to  
start emulsion, then move rod up and down to chop ingredients  
and blend thoroughly. Store airtight in fridge for up to 5 days.  
PRESENTATION  
Serve as a side dish to accompany lamb or chicken or use as a bed  
for sliced meats and poultry.  
Recipe courtesy Wolfgang Puck  
Note: To reheat, place the mousse in a heavy saucepan, add 1  
tablespoon each of unsalted butter and heavy cream. Heat slowly,  
stirring constantly.  
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and  
Points East and West (Random House, 1986)  
23  
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Lobster Ravioli  
with Fresh Dill Sauce  
Lobster Ravioli  
with Fresh Dill Sauce (cont.)  
Serves 6 to 8  
3
On a floured surface, roll the pasta as thin as possible. Brush half of  
the dough with the egg wash. Place 30 mounds of the mousse, on  
the pasta, 3 inches apart. Cover the mounds with the uneggwashed  
pasta sheet and press the dough together around each ravioli. With  
a ravioli cutter or a large, sharp knife cut the ravioli apart. Dust a tray  
with semolina and place the ravioli on the tray. Refrigerate.  
INGREDIENTS  
1 1/2 pounds fresh pasta dough  
1 or 2 eggs, beaten lightly, for egg wash  
Semolina  
4
5
At dinnertime, while you make the sauce, bring a large pot of water  
to a boil with a little oil.  
Mousse  
1 pound fresh sea scallops, side muscles removed  
1 egg  
1 cup very cold heavy cream  
1/2 teaspoon cayenne pepper  
1 tablespoon chopped fresh dill  
1 teaspoon salt  
Prepare the sauce: In a saucepan, reduce the wine with 1 sprig of the  
dill and the minced shallot until 1/4 cup liquid remains. Add the  
cream and reduce it by half. Slowly whisk in the butter, a little at a  
time, until all of it is incorporated. Season to taste with salt, pepper  
and lemon juice. Set the sauce aside and keep it warm.  
1 teaspoon freshly ground white pepper  
1 small lobster, cooked  
6
7
Chop the remaining dill sprigs into 1/4 inch pieces, reserving 6 small  
sprigs for the final garnish. Set aside.  
Sauce  
Prepare the vegetables: Heat a sauté pan over medium heat and  
add the butter. When it foams, add the julienne strips of vegetables  
and sauté them until al dente. Season to taste with salt and pepper  
and reserve.  
2 cups dry white wine  
1 bunch fresh dill  
2 large shallots, minced  
1 cup heavy cream  
1 pound unsalted butter  
salt  
8
9
Add a little salt to the water, then the ravioli, and cook for 5 to 6  
minutes. Cut 1 ravioli open to see if the mousse is done. It should be  
barely cooked through as it will continue to cook in the sauce. Drain  
the ravioli.  
freshly ground white pepper  
fresh lemon juice  
Add the ravioli to the sauce with the vegetables and the reserved  
lobster meat and the chopped dill and heat just to the boiling point.  
Vegetables  
2 tablespoons unsalted butter  
1 carrot, cut into julienne strips  
1 stalk celery, cut into julienne strips  
1 leek, white part only, cut into julienne strips  
salt  
PRESENTATION  
Divide the ravioli among heated dinner plates. Spoon the sauce over  
them and garnish each plate with a small sprig of dill in the center. Serve  
immediately.  
freshly ground white pepper  
reserved dill and lobster meat  
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and  
Points East and West (Random House, 1986)  
METHOD  
1
Prepare the mousse: In a deep 2 quart bowl, puree the scallops and  
egg using the Immersion Blender on Low Speed. With the motor  
running, slowly pour in the cream, then add the cayenne, dill, salt  
and pepper. Cover bowl and chill.  
2
Remove the meat from the lobster tail and claws and dice it fine.  
Fold 1/4 of the meat into the mousse. Reserve the remaining meat  
for the sauce.  
25  
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SMImmBlderManual_09 6/25/09 6:04 PM Page 27  
Baby Food Peas  
Makes 1 1/2 cups  
INGREDIENTS  
2 cups fresh or frozen peas, preferably organic, thawed  
1/2 cup liquid such as water, breast milk, formula  
METHOD  
1
Combine in a tall, narrow container and puree with Immersion  
Blender on High Speed until the mixture is as smooth as desired.  
Remove and store airtight for 1 day or spread mixture out in an ice  
cube tray and freeze. When solidly frozen, pop out of tray into  
plastic storage bag. Keep for no more than 1 month, frozen.  
Desserts  
VARIATIONS  
Most foods can be pureed for your baby using your Immersion Blender.  
Most fruits do not need added liquid. Meats and starchy vegetables  
usually do.  
Recipe courtesy Marian Getz  
27  
28  
 
SMImmBlderManual_09 6/25/09 6:04 PM Page 29  
Whipped Cream  
INGREDIENTS  
1 cup heavy cream  
1/4 cup sugar  
1 teaspoon vanilla  
METHOD  
1
Place all ingredients into a tall, narrow container of your choice.  
Secure the Motor Base with the Blending Rod.  
2
3
Place the Blending Rod into the heavy cream, and press the Speed  
Control - Low button.  
4
In a slow and steady fashion while the immersion blender is on, pull  
the rod up and down in the cream mixture. If the cream is very cold,  
this should only take 3 or 4 strokes. Be careful not to overwhip or  
you will have butter.  
Recipe courtesy Deborah Murray, Wolfgang Puck, Food Stylist  
29  
30  
 
SMImmBlderManual_09 6/25/09 6:04 PM Page 31  
Recipe Notes  
Recipe Notes  
31  
32  
 
SMImmBlderManual_09 6/25/09 6:04 PM Page 33  
Recipe Notes  
Limited Warranty  
This warranty covers all defects in workmanship or materials in the  
mechanical and electrical parts, arising under normal usage and care, in  
this product for a period of 12 months from the date of purchase  
provided you are able to present a valid proof-of-purchase. A valid  
proof-of-purchase is a receipt specifying item, date purchased, and  
cost of item. A gift receipt with date of purchase and item is also an  
acceptable proof-of-purchase. Product is intended for household use only.  
Any commercial use voids the warranty.  
This warranty covers the original retail purchaser or gift recipient. During  
the applicable warranty period within normal household use,we will  
repair or replace, at our discretion, any mechanical or electrical part  
which proves defective, or replace unit with a comparable model.  
To obtain service under the terms of this warranty,  
call Toll Free (800) 275-8273.  
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED  
WITHIN THE UNITED STATES AND DOES NOT COVER:  
Damages from improper installation.  
Defects other than manufacturing defects.  
Damages from misuse, abuse, accident, alteration, lack of proper  
care and maintenance, or incorrect current or voltage.  
Damage from service by other than an authorized dealer or  
service center.  
This warranty gives you special legal rights and you may also  
have other rights to which you are entitled which may vary from  
state to state.  
33  
34  
 

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