All posts filed under: Books, Quotes

Interview With Wolfgang Puck

Interview With Wolfgang Puck Wolfgang Puck entered the meet and greet with kind of an easy going charm. He exuded presence and wisdom as he spoke to us that day. He made sure we all felt comfortable. Wolfgang Puck spoke about his early days in Austria, his rise in the culinary industry; and the early days of Spago.  And now Cut in DC. He answered questions about his longevity and gave practical tips for new chefs just beginning their careers. Success can be had but it won’t happen overnight. One must learn the foundations of cooking(French) in the beginning as it will be hard to go backwards once you move forward.  In his new book, “Wolfgang Puck Makes It Healthy”, he wrote about healthy food alternatives in cooking to Stewardship of our planet.  The full interview may be viewed by clicking on Meet Wolfgang Puck. Cheers! 

Wolfgang Puck Masters Risotto & Lamb

Wolfgang Puck was at his best at the DC Metro Cooking Show 2019 . He was humble and treated his guests well. I had the pleasure of meeting with him behind the scenes and was able to get his perspective on longevity in the culinary industry.  As you watch the short film in my article, ” Wolfgang Speaks Out,” I hope you use the information to propel you towards your own vision.

The article,” Wolfgang Speaks Out,” includes his opinions about healthy food alternates in cooking to Stewardship of our planet. He also shared his life story. He spoke about family life in Austria to how he began his career.

It is my pleasure to include his ” Brown Rice Mushroom Risotto” recipe from his new book, ” Wolfgang Makes It Easy.” Its available for viewing on Wolfgang Puck Masters Class .

Ingredients:

1 1/2 tablespoons extra-virgin olive oil

1 tablespoon minced garlic

1 tablespoon minced shallot

2 Cups coarsely chopped fresh mushrooms of any kind

1 cup brown rice

1/2 cup homemade chicken stock(good quality canned or homemade

1 tablespoon port

Kosher salt

Freshly ground black pepper

Onion Soubise (pg283) of his book

1 cup fresh peas or frozen baby peas

2 tablespoons finely chopped fresh flat-leaf parsley or chives

1/4 cup grated Parmesan(optional)

Directions:

I an electric pressure cooker with the lid off, heat olive oil. Add the garlic and shallot and sauté, stirring until tender, about 3 minutes. Add the mushrooms and cook, stirring regularly, until most of the moisture has evaporated, 10 – 15 minutes.

Next, prepare the Onion Soubise. When the rice is done, release the pressure and carefully remove the lid. Taste the rice.  If the rice isn’t done, then re-secure the lid and bring back to pressure and cook about 2 minutes before releasing the pressure and removing the lid again.

Once the rice is completely cooked, add the peas to the pressure cooker w/o stirring them into the rice. Secure the lid back to the pressure cooker and leave for 5 minutes to allow peas to steam under residual heat. Then, uncover and stir the peas into the rice mixture.

Stir in the hot Onion Soubise. Taste and adjust the seasonings.

Serve immediately, garnish with the parsley or chives and Parmesan, if desired.

Cheers!

Love and light!