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La Belle Cuisine
October 29, 2002)
Live, Love, Eat!:
The Best of Wolfgang Puck
by Wolfgang Puck, 2002, Random House
Wolfgang's Bacon-Wrapped Meatloaf
tablespoons extra-virgin olive oil
1 large onion, peeled and diced
1/2 pound mushrooms, trimmed and finely chopped
3 large cloves garlic, peeled and minced
1 cup heavy cream
1 1/2 teaspoons minced fresh oregano
1 1/2 teaspoons minced fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound each lean ground beef, pork, veal
1 egg, lightly beaten
3/4 pound sliced smoked bacon (about 13 slices)
In a large skillet over medium-high heat, heat the olive oil. Sauté the
onion until translucent, about 8 minutes. Add the mushrooms and garlic
cook over medium-high heat until they just begin to color, 3 to 5
in the cream, oregano, thyme, salt, and pepper. Bring the
mixture to a boil,
then reduce the heat and simmer until the vegetables
are tender, about 5
minutes. Transfer the vegetable mixture to a large
mixing bowl and let it
Preheat the oven to 400 F. Add to the bowl the beef, pork, and
veal. Stir in
the egg and continue mixing just until the ingredients
On a work surface, position a 9 by 5 by 3-inch loaf pan. Line the
sides of the pan with the bacon slices, placing them
parallel to the short
end and slightly overlapping, with their ends
hanging over the edges. Add
the meat mixture to the pan patting
it down to make it smooth and even. Fold
the ends of the bacon
strips up and over the meat mixture to enclose it
Cover the loaf pan with aluminum foil.
To prepare the water bath, place a roasting pan inside the oven on
middle shelf. Bring a kettle of water to boil. Using an oven glove,
slide out part way from the oven the shelf with the roasting pan. Place
the loaf pan in the center of the roasting pan. Carefully pour boiling
water into the roasting pan to come halfway up the side of the loaf
pan. Cover the roasting
pan with aluminum foil.
Carefully slide the shelf back into the oven and bake for 1 hour.
foil and continue to bake until an instant-read ther-
mometer inserted into
the center of the meatloaf registers 165
degrees F., about 30 minutes more.
Remove the pan of meatloaf from the oven and let it rest for 10
Meanwhile, carefully empty the boiling water from the
roasting pan. Holding
the loaf pan with oven gloves or pot holder,
carefully pour the juices from
the pan into a sauceboat or heat-
proof cup. Cut the loaf crosswise into 8
slices, taking care to cut
completely through the bacon with each slice.
Serve each slice
drizzled with pan juices.
Creamy Mashed Potatoes
1/2 pounds baking potatoes, peeled and cut
1 1/2- to 2 1/2-inch
Salt to taste
1/2 cup heavy cream, brought to a boil
1/4 pound (1 stick) of unsalted butter, cut
into small pieces,
Freshly ground while pepper, to taste
Freshly ground nutmeg, to taste
Garnish: Caramelized Onions (recipe follows)
tablespoon chopped fresh parsley
Put the potatoes in a saucepan filled with enough lightly
to cover them well. Bring the water to a boil over high
the heat slightly and simmer briskly until the potatoes
15 to 20 minutes.
Meanwhile, put the cream in a small saucepan and heat it over
When the potatoes are done, drain them well. Pass the potatoes
food mill set over the saucepan, or put them back in the
pan and mash
with a potato masher until they are as smooth
as you like them.
Add the butter and warm cream to the mashed potatoes and stir
heat with a wooden spoon until thoroughly blended in.
taste with salt, pepper and just a little
Spoon the mashed potatoes onto warmed serving plates or into
serving bowl and garnish with the Caramelized Onions
parsley. Serve immediately.
tablespoons extra-virgin olive oil
1 large red, yellow, or white onion
(about 3/4 pound), peeled,
cut into 3/4-inch pieces
2 tablespoons balsamic vinegar
Freshly ground black pepper
10-inch skillet, over medium heat, heat the oil. Add the onion
stirring frequently, until lightly browned, about 15 minutes.
Stir in the
vinegar and cool 1 minute longer. Season to taste with salt
Classic Spago Cheesecake
1/2 cup all-purpose flour
1/4 cup finely chopped pecans or walnuts
2 tablespoons brown sugar
4 tablespoons (1/2 stick) unsalted butter,
at room temperature
1 1/2 pounds cream cheese, at room
temperature, cut into small pieces
1 1/4 cups granulated sugar
1/4 teaspoon salt
3/4 cup sour cream
1 tablespoon dark rum
1 tablespoon lemon juice
2 tablespoons vanilla extract
Fresh berries, for garnish
Position the rack in the center of the oven and preheat the oven to
degrees F. Butter or coat with nonstick spray, the bottom of a
10-inch springform pan.
In a large bowl, assemble all the ingredients for the Butter Crunch
Mix them together with your hands until the mixture resembles
Press the Butter Crunch Crust into the bottom of the springform
covering the base completely and evenly. Wrap heavy-duty
two layers of regular foil around the pan's bottom
and halfway up it's
outside, pleating the foil to tighten it securely.
Bake the crust until it
lightly golden, about 8 minutes. Remove
from the oven and set aside.
To make the filling: Put the cream cheese, sugar and salt in the large
of an electric stand mixer fitted with a paddle or beaters or in
mixing bowl. Using the stand mixer or a handled mixer on
medium speed, beat
the ingredients until smooth, stopping often to
scrape down the sides of the
bowl and under the blades with a rubber
spatula. Turn the speed high and
continue to beat until mixture is
creamy. Stop the mixer and add the sour
cream, rum, lemon juice
and vanilla; then, on medium speed, continue
blended. Add the eggs and beat just until combined.
filling into the prepared springform pan.
Bring a kettle of water to a boil. Place the springform pan inside
slightly larger baking pan. Use and oven glove, pull out the oven
place the baking pan on it. Pour enough hot water into
the pan to reach
the sides of the springform pan, but
not above the foil.
Carefully slide the shelf into the oven and bake
the cheesecake until its
top is slightly golden
and slightly firm in
the center, about one hour and
Carefully remove the baking pan from the oven. Lift out the spring-
and place it on a wire rack to cool, carefully folding down
the foil on
sides to promote quicker cooling. When the pan is cool
enough to touch,
completely remove the foil and continue cooling.
When the cheesecake is
completely cool, cover the pan loosely with
a clean sheet of foil and
When ready to serve, remove the cheesecake from the refrigerator.
long, sharp knife in warm water and run the knife around the
inside of the
springform pan to loosen the cake. Remove the outer
ring. Continue to dip
the knife into warm water as necessary as you
cut neat wedges. To serve,
place a wedge of cake on a cake plate
and garnish with fresh berries of
choice. Or, for a special end
to a meal, cover the entire cheesecake
assorted fresh berries
and present it that way at the table before
© 2002 ABC News Internet Ventures.
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