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La Belle Cuisine


(Recipe source: Good Morning America October 29, 2002)

Live, Love, Eat!:
The Best of Wolfgang Puck
by Wolfgang Puck, 2002, Random House



Wolfgang's Bacon-Wrapped Meatloaf

3 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)

1. 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
and cook over medium-high heat until they just begin to color, 3 to 5
minutes. Stir 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 cool.

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
are thoroughly combined.

On a work surface, position a 9 by 5 by 3-inch loaf pan. Line the
bottom and 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 completely.
Cover the loaf pan with aluminum foil.

To prepare the water bath, place a roasting pan inside the oven on
the 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.
Remove the 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
minutes. 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

2 1/2 pounds baking potatoes, peeled and cut
into even 1 1/2- to 2 1/2-inch chunks
Salt to taste
1/2 cup heavy cream, brought to a boil
1/4 pound (1 stick) of unsalted butter, cut
into small pieces, at room temperature
Freshly ground while pepper, to taste
Freshly ground nutmeg, to taste
Garnish: Caramelized Onions (recipe follows)
1 tablespoon chopped fresh parsley

1. Put the potatoes in a saucepan filled with enough lightly salted cold
water to cover them well. Bring the water to a boil over high heat,
then reduce the heat slightly and simmer briskly until the potatoes
are fork-tender, 15 to 20 minutes.

Meanwhile, put the cream in a small saucepan and heat it over
low heat.

When the potatoes are done, drain them well. Pass the potatoes
through a food mill set over the saucepan, or put them back in the
pan and mash them 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
over a low heat with a wooden spoon until thoroughly blended in.
Season the potatoes to taste with salt, pepper and just a little

Spoon the mashed potatoes onto warmed serving plates or into
a warmed serving bowl and garnish with the Caramelized Onions
(below) and the parsley. Serve immediately.

Caramelized Onions

2 tablespoons extra-virgin olive oil
1 large red, yellow, or white onion
(about 3/4 pound), peeled, trimmed and
cut into 3/4-inch pieces
2 tablespoons balsamic vinegar
Kosher salt
Freshly ground black pepper

In a 10-inch skillet, over medium heat, heat the oil. Add the onion
and cook, stirring frequently, until lightly browned, about 15 minutes.
Stir in the vinegar and cool 1 minute longer. Season to taste with salt
and pepper.


Classic Spago Cheesecake

Butter Crunch Crust:
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
3 eggs
Fresh berries, for garnish

1. Position the rack in the center of the oven and preheat the oven to
350 degrees F. Butter or coat with nonstick spray, the bottom of a
9-inch or 10-inch springform pan.

In a large bowl, assemble all the ingredients for the Butter Crunch
Crust. Mix them together with your hands until the mixture resembles
 very small pebbles.

Press the Butter Crunch Crust into the bottom of the springform
pan, covering the base completely and evenly. Wrap heavy-duty
aluminum foil, or 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 is 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
bowl of an electric stand mixer fitted with a paddle or beaters or in
a large 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 beating until well
blended. Add the eggs and beat just until combined. Scrape the
filling into the prepared springform pan.

Bring a kettle of water to a boil. Place the springform pan inside
a slightly larger baking pan. Use and oven glove, pull out the oven
shelf and place the baking pan on it. Pour enough hot water into
the pan to reach halfway up 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 10 minutes.

Carefully remove the baking pan from the oven. Lift out the spring-
form pan and place it on a wire rack to cool, carefully folding down
the foil on its 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 refrigerate overnight.

When ready to serve, remove the cheesecake from the refrigerator.
Dip a 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 your choice. Or, for a special end
to a meal, cover the entire cheesecake with assorted fresh berries
and present it that way at the table before slicing and serving.

Copyright © 2002 ABC News Internet Ventures.

Featured Archive Recipes:
Wolfgang Puck's Roast Rack of Pork
Wolfgang Puck's Chino Chopped Vegetable Salad
Wolfgang Puck's Special Spaghetti and Meatballs

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