COOK FROM THE HEART AND WITH LOVE

LIMITED LIFETIME WARRANTY

Your Wolfgang Puck Cookware is warranted for life to be free of defects under normal household use to the original purchaser for life.

Kitchen accessories are warranted to be free from defects under normal household use for a period of one year from the date of original purchase to the original purchaser.

This warranty excludes damage caused by accident, overheating, misuse or abuse, and does not apply to scratches, stains, discoloration or other damage which does not impair the functionality of the cookware.

This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

Shipping and handling charges may apply.

W.P. Productions, Inc.P.O. Box 3150Hallandale, FL 33008Toll-free: 800-275-8273Hours: M - F 8:30am - 5:00pm ESTwww.wphousewares.comPrinted in China

Stainless Steel CookwareRecipe Guide

Wolfgang PuckStainless Steel CookwareUse and Care

Before Your First Use

Wash cookware in hot water with mild dishwashing soap using a sponge, nylon pad or dishcloth. Rinse and dry thoroughly.

Using Your Wolfgang Puck Cookware

Heat Setting

Do not use high heat. High heat can discolor or permanently damage your pans.

Use a low to medium-high heat setting. The aluminum sandwich construction on the bottom of your cookware is highly conductive for quick, even heat distribution.

When using a gas burning stove do not allow the gas flame to rise up along the sides of the pan. This may permanently discolor the cookware and cause the handle(s) to get very hot.

Frying

Always start with a clean pan.

Pre-heat the pan for 1-2 minutes on medium to medium-high heat.

After pre-heating your pan, coat the bottom with 1-2 tablespoons of oil or butter. Let heat until oil begins to ripple or butter stops bubbling and begins to brown.

Add food to pan, do not move food until you can see caramelization or browning around the edges. This will prevent food from sticking.

If food begins to stick even after following preheating instructions, check your heat setting and make sure your cookware is clean. High heat or grease buildup can cause sticking.

Boiling

Bring liquid to a full boil before adding salt, stir to dissolve completely.

Direct contact with salt can cause white spots or pitting on the cookware surface, however this is only cosmetic and will not affect the performance of the cookware.

Helpful Hints

Your cookware is oven safe to 400°F (350°F with glass cover).

The covers on your cookware are made of tempered glass which is designed to reduce the risk of injury should the glass break.

Nicks, dings or other damage to the glass covers can cause them to crack or break if exposed to extreme temperatures. We therefore recommend checking the covers for any damage before placing in the dishwasher, oven or freezer.

The handles of your cookware are designed to minimize heat transfer under normal stovetop cooking conditions, however it is recommended to use a potholder, towel or oven mitt at all times.

Do not allow foods with high chloride (ex. salt) or acidic content (ex. tomatoes) to remain in cookware after use. This can cause discoloration or pitting.

We recommend that you do not let food or liquids exceed the rivet line on your cookware.

Your Wolfgang Puck Cookware is compatible with all kitchen stovetops including induction.

Cleaning

Your cookware is dishwasher safe, however hand washing is recommended to retain the original luster and shine. To clean simply use warm water, a mild dishwashing soap and a soft sponge or nylon pad. Dry thoroughly.

Removing Stains

We recommend the use of stainless steel cleaners to remove stubborn stains from your cookware, such as Wolfgang Puck Bistro Stainless Steel Cleaning Set, Bon Ami®, Cameo® or Barkeeper’s Friend®.

To remove baked on food use a mild dishwashing soap in about 1 inch of water. Boil and then simmer in cookware for about 15 minutes. Let the pan cool then drain and wipe clean. Rinse and dry thoroughly before storing.

Do not soak cookware in water for a long period of time, even if it is heavily soiled. The chlorine and mineral content of your water, especially iron, can cause corrosion or discoloration.

Warning

We recommend using CAUTION when taking the glass covers from one extreme temperature to another.

NEVER let your cookware boil dry. If this occurs do not attempt to move or remove the cookware from the cooking surface until it has completely cooled.

NEVER leave an empty piece of cookware on a hot burner or in a hot oven unattended. This can damage both your cookware and stovetop.

The handle(s) of your cookware will get hot when placed in an oven or left over a hot burner for an extended period of time. Use a potholder or oven mitt AT ALL TIMES.

2 3

Chicken & Noodles

4-6 servings

INGREDIENTS

4 boneless, skinless chicken thighs, cubed3 carrots, peeled and sliced2 celery stalks, sliced1 large onion, diced1/2 teaspoon dried sage1/2 teaspoon dried thyme4 cups flavorful chicken stock (add bouillon if desired)1 cup whole milkKosher salt and fresh pepper to taste4 cups ring pasta, dry1 cup frozen peas

METHOD

1. Place all ingredients, except peas, into the Stockpot; stir.2. Set stovetop to medium heat until the ingredients are simmering.3. Let cook for 20 minutes or until pasta is tender.4. Adjust seasoning if desired then stir in the peas and let rest for 5 minutes.5. Remove from heat then serve hot in bowls.

Chicken Casserole

8 servings

INGREDIENTS

6 chicken thighs or 1 whole chicken1 large yellow onion, peeled and diced1 celery stalk, diced3 large carrots, peeled and diced1 tablespoon dried sage1/4 teaspoon cayenne pepperKosher salt and freshly cracked pepper to taste2 teaspoons apple cider vinegar8 cups good quality chicken stock1 pound dry elbow macaroni1 cup half & half2 cups panko breadcrumbs2 tablespoons flat leaf parsley, chopped3 tablespoons unsalted butter, melted

METHOD

1. Preheat the Sauté Pan over medium-high heat.2. Add the chicken, onions, celery, carrots, sage and cayenne pepper to the pan.3. Season with salt and pepper then add the vinegar.4. Add enough chicken stock to cover the chicken inside the Sauté Pan; cover with lid.5. Cook for 1 hour then remove the chicken; let cool.6. Remove the skin and debone the chicken; set aside.7. Reduce temperature to low, skim the fat from the surface of the stock then raise the temperature back to medium-high; when stock is boiling, add the macaroni.8. Stir occasionally until the pasta is tender; add half & half then taste and adjust the seasoning if desired.9. Add the chicken to the pan.10. In a bowl, combine remaining ingredients and scatter the mixture over the top of the casserole; cover with lid.11. Cook for an additional 5 minutes before serving.

Tip:You can substitute the chicken with ham, pork or beef.

4 5

Beef Brisket with Fall Vegetables

6-8 servings

INGREDIENTS

4 pounds beef brisket, trimmed1 tablespoon kosher salt1 teaspoon freshly cracked pepper1 tablespoon olive oil4 large carrots, peeled and halved lengthwise4 parsnips, peeled and halved lengthwise2 large yellow onions, peeled and quartered10 whole garlic cloves, peeled3 celery stalks, halved4 bay leaves10 fresh sage leaves10 sprigs fresh thyme1 cup very strong beef stock1/2 cup ketchup2 tablespoons mushroom soy sauce1/2 cup dry red wine

METHOD

1. Preheat oven to 290°F.2. Preheat the Chef's Pot over medium-high heat.3. Pat the brisket dry using paper towels; season with salt and pepper.4. Pour the oil into the Chef's Pot; when oil is hot, add the meat and sear on both sides until well browned.5. Layer the carrots, parsnips, onions, garlic and celery over the meat; top with the bay leaves, sage leaves and thyme sprigs.6. In a bowl, combine remaining ingredients; whisk then pour the mixture into the Chef's Pot and cover with lid.7. Place the Chef's Pot in the oven; cook for 5-6 hours or until meat is tender.8. Remove from oven then scoop out the vegetables using a slotted spoon and arrange them alongside the meat.9. Strain the juices into a gravy boat and let stand for 1 minute.10. Use a small ladle to remove the fat that has risen to the top.11. Serve meat and vegetables with the juice.

One Pan Pasta & Sausage Dinner

4-6 servings

INGREDIENTS

1 pound sweet or hot Italian sausage, crumbled1 bell pepper, julienned1 large yellow onion, diced4 garlic cloves, minced2 1/2 cups dry penne pasta2 1/2 cups chicken stock1/2 cup white wine1/2 cup half & half1 tablespoon balsamic vinegarKosher salt, fresh pepper and chili flakes, to taste3 cups broccoli floretsGrated Parmesan cheese, for serving

METHOD

1. Preheat the Chef's Pot over medium-high heat.2. Add the sausage to the pot; cook until no longer pink, then remove and set aside.3. Add the bell peppers and onions to the fat remaining in the Chef's Pot; sauté until fragrant.4. Add the garlic, pasta, stock, wine, half & half and vinegar; stir.5. Season with salt, pepper and chili flakes.6. Reduce heat to medium; cover with lid.7. Cook for 8 minutes, stirring occasionally.8. Add the broccoli to the pot; cover with lid.9. Cook for an additional 8 minutes, stirring occasionally or until the pasta is al dente and the broccoli just tender.10. Remove from heat and serve topped with Parmesan cheese.

6 7

Austrian Rum Raisin Gugelhopf

Makes 1 cake

INGREDIENTS

For the Raisins:1 cup golden raisins1 cup Stroh rum or dark rum

METHOD

1. Soak raisins overnight in rum; the next day, preheat oven to 325°F.2. Generously butter the Sauté Pan and bottom half of a glass or metal pint-size glass.3. Sprinkle buttered surfaces evenly with almonds; set aside.4. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, confectioners sugar, cornstarch and flour on medium speed until fluffy.5. Add the rum, vanilla, zest and egg yolks; mix well then scrape the bowl.6. Remove mixture to a separate bowl and thoroughly wash the bowl and whisk attachment (there must be no traces of fat left or the meringue won’t work).7. In the stand mixer fitted with the whisk attachment, beat egg whites until foamy.

For the Cake:1 1/4 cups unsalted butter, softened + more for pan1/2 cup almonds, sliced2 cups confectioners sugar1/2 cup cornstarch2 1/4 cups all purpose flour, sifted1 tablespoon Stroh rum or dark rum2 teaspoons vanilla extractGrated zest from 1 lemon6 large eggs, yolks and whites separated1/4 teaspoon kosher salt3/4 cup granulated sugar

Austrian Rum Raisin Gugelhopf(cont.)

8. Raise speed to medium and add the salt; start sprinkling in the granulated sugar very slowly and whisk until soft peaks form and tips curl.9. Drain the raisins, add to the egg whites then pour yolk mixture over the whites.10. Gently fold together then pour mixture into the pan.11. Press the drinking glass into the center of the batter until it touches the bottom (this will form the tube part of the Gugelhopf).12. Bake for 50-60 minutes or until well browned and a wooden pick inserted off center comes out clean; let cool before serving.

8 9

Austrian Cheese Dumplings

4-6 servings

INGREDIENTS

For the Dumplings:8 cups sweetened cranberry juice1 package (7.5 ounces) farmer cheesePinch of kosher salt3 tablespoons granulated sugar2/3 cup all purpose flour1 large egg2 tablespoons unsalted butter, softened1 teaspoon vanilla extract2 teaspoons lemon zest1 teaspoon fresh lemon juice12 small sugar cubes24 fresh raspberries + additional for servingPowdered sugar

METHOD

1. Pour the cranberry juice into the Saucepan and bring to a simmer over medium heat.2. Apply nonstick spray to a sheet pan; set aside.3. In a bowl, combine the cheese, salt, sugar, flour, egg, butter, vanilla, zest and lemon juice; stir using a wooden spoon until a dough forms.4. Moisten your hands with water; using a small ice cream scoop, gather up a ball of dough then place it into your hand.5. Sandwich a sugar cube between 2 raspberries then place it in the center of the dough; roll it into a ball until the raspberries are covered in dough.

For The Coating:1 1/2 cups French breadcrumbs4 tablespoons unsalted butter4 tablespoons granulated sugar

Austrian Cheese Dumplings(cont.)

6. Place it on the sheet pan then repeat with remaining dough.7. Add the balls to the simmering cranberry juice; cover and cook for 10 minutes.8. In the Sauté Pan, combine all coating ingredients; sauté until toasted and browned.9. Remove then lightly drain the dumplings; roll them in the coating mixture until evenly coated.10. Serve warm with powdered sugar and additional raspberries.

10 11

Wolf's Lemon Pound Cake

Makes 1 cake

INGREDIENTS

For the Cake:8 ounces cream cheese, softened1/2 cup unsalted butter, softened1 1/4 cups granulated sugar2 large eggs2 1/4 cups unbleached all purpose flour1 tablespoon baking powder1/2 teaspoon kosher salt1/2 cup plain yogurt, preferably Greek2 tablespoons fresh lemon zest1 tablespoon fresh lemon juice

METHOD

1. Preheat oven to 350°F.2. Apply non-stick spray to the Sauté Pan; set aside.3. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, butter and sugar.4. Beat on medium speed for 3-4 minutes or until just fluffy.5. Add the eggs until incorporated; scrape the sides of the bowl.6. On low speed, add the flour, baking powder and salt; scrape the sides of the bowl.7. Add the yogurt, lemon zest and lemon juice and mix just until smooth.8. Pour the batter into the Sauté Pan and bake for 1 hour or until a wooden pick inserted slightly off center comes out with just a few moist crumbs clinging to it.9. Remove from oven and let cool completely.10. In a bowl, combine all glaze ingredients; mix well and pour over the cooled cake before serving.

For The Lemon Glaze:2 cups powdered sugar3 tablespoons fresh lemon juice1 tablespoon fresh lemon zest2 tablespoons water

Pork Roast with Apples

6 servings

INGREDIENTS

5 pounds pork shoulder, skin on4 Granny Smith apples, thickly sliced2 tablespoons chicken bouillon powder, such as Maggi1 bunch fresh sage leaves1 large yellow onion, thickly sliced5 garlic cloves1/2 cup light brown sugar, packed3 cups apple juice2 tablespoons apple cider vinegar1/2 cup unsalted butterKosher salt and freshly cracked pepper to taste

METHOD

1. Preheat oven to 290°F.2. Place all ingredients into the Chef's Pot; cover with lid.3. Place in the oven and cook for 4-5 hours or until meat is tender.4. Remove from oven then transfer the meat to a sheet pan.5. Pour the contents through a colander over a large bowl.6. Reserve the vegetables and apples in the colander.7. Skim fat from the surface of the strained juice and discard it.8. Return the strained juice to the pot then add the reserved vegetables and apples.9. Pull the pork into large chunks; discard any bones and remove the skin.10. Serve pork with vegetables, apples and the juice.

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Berry Croissant Bread Pudding

9 servings

INGREDIENTS

6 croissants, day-old, split in half1 1/2 cups heavy cream4 large eggs1/2 cup granulated sugarPinch of kosher salt1 teaspoon fresh lemon juice1 teaspoon vanilla extract1 cup fresh or frozen berries1 1/2 cups semi-sweet chocolate chips (optional)Whipped cream

METHOD

1. Preheat oven to 375°F.2. Place the croissants into the Everything Pan.3. In a bowl, combine remaining ingredients, except whipped cream; mix well.4. Pour mixture over the croissants.5. Let rest for 10 minutes.6. Bake for 25-30 minutes or until custard is set.7. Serve warm with whipped cream.

Spinach & Potato Frittata

2 servings

INGREDIENTS

2 tablespoons canola oil6 small red potatoes, sliced1 cup fresh spinach, packed2 tablespoons green onions, sliced1 fresh garlic clove, crushedKosher salt to tasteFreshly ground pepper to taste6 large eggs1/3 cup whole milk1/2 cup Cheddar cheese, shredded

METHOD

1. Heat oil in the Skillet or Everything Pan over medium heat.2. Add potatoes to the Pan; cover with lid.3. Cook for 10 minutes or until tender.4. Mix in the spinach, green onions and garlic.5. Season with salt and pepper then continue to cook for 1-2 minutes or until spinach is wilted.6. Place the eggs and milk into a blender; cover with lid.7. Pulse for 5 seconds or until frothy.8. Pour egg mixture over the vegetables in the Pan.9. Sprinkle with cheese then reduce the heat to low; cover with lid.10. Cook for 5-7 minutes or until eggs are firm.11. Serve immediately.

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Potato Pancakes

2 servings

INGREDIENTS

2 tablespoons butter, divided2 medium Russet potatoes, peeled, shredded and squeezed dryKosher salt and pepper to taste

METHOD

1. Preheat the Skillet over medium heat.2. When the Skillet is hot, add 1 tablespoon of butter.3. Divide the potatoes and place on top of the butter.4. Season with salt and pepper.5. Gently press down the potato pancakes using a spatula then shape each into a circle.6. Top each pancake with 1/2 tablespoon of butter.7. Cook for 7 minutes or until well browned then flip and cook the other side until well browned.8. Remove and serve hot with desired toppings.

Poached Pears

8 servings

INGREDIENTS

2 cups granulated sugar4 cups sweet white wine, such as Sauternes2 cups waterSeeds scraped from half of a vanilla bean3-inch strip of peel from a lemon3-inch strip of peel from an orangeJuice from the lemon and orange2 cinnamon sticks8 firm Bosc pears, stems attached

METHOD

1. Place all ingredients, except pears, into the Everything or Sauté Pan.2. Bring to a gentle simmer over medium heat.3. While the poaching liquid heats up, peel the pears and trim a bit off the bottoms.4. Add the pears to the poaching liquid; cover with lid.5. Cook for 45 minutes or until pears are tender.6. Transfer the pears to shallow bowls.7. Pour desired amounts of poaching liquid around each pear and serve with crispy cookies if desired.

Tip:If you need to avoid sugar, my favorite substitutes are Zsweet or agave syrup.

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Mushroom Stroganoff

4 servings

INGREDIENTS

2 tablespoons unsalted butter1 1/2 pounds fresh mixed mushrooms4 garlic cloves, mincedKosher salt and freshly cracked pepper to taste1 1/2 cups chicken stock1 cup sour cream3 tablespoons instant flour, such as Wondra1 1/2 teaspoons smoked pimentón paprika1 cup frozen peas1 box pappardelle pasta, cooked2 tablespoons flat leaf parsley, chopped2 tablespoons chives, snipped

METHOD

1. Preheat the Sauté Pan over medium-high heat.2. When pan is hot, add the butter.3. When butter turns brown and smells nutty, add the mushrooms; stir thoroughly.4. Cook for 5-10 minutes or until mushrooms are browned and softened.5. Add the garlic then season with salt and pepper; cook until fragrant.6. In a bowl, combine the stock, sour cream, flour and paprika; whisk until smooth.7. Pour the flour mixture into the Sauté Pan; whisk until mixture bubbles.8. Reduce heat to medium and bring to a simmer.9. Fold in the peas then remove from heat.10. Serve over pasta and garnish with remaining ingredients.

Bolognese Sauce with Chicken

6 servings

INGREDIENTS

1 tablespoon unsalted butter1 large yellow onion, minced1 large carrot, minced1 celery stalk, minced3 tablespoons tomato paste1/2 cup water1 tablespoon olive oil1 pound ground chickenKosher salt and fresh pepper to taste2 garlic cloves, chopped1/4 cup dry white wine3 cups chicken stock1 can (28 ounces) diced tomatoes1/2 cup whole milk2 tablespoons heavy cream1 pound pasta, cooked1 cup ricotta cheese

METHOD

1. Melt the butter in the Chef's Pot over medium heat.2. Add the onions, carrots and celery; sauté for 15 minutes, stirring often, until browned.3. Add tomato paste and cook for an additional 5 minutes to brown the tomato paste.4. Add the water and stir to scrape up all the brown bits from the bottom of the pan.5. Add the olive oil and chicken, then season with salt and pepper.6. Cook for 10 minutes then add the garlic and stir until fragrant.7. Add the wine, stock, tomatoes and milk; stir then season to taste with salt and pepper.8. Cover with lid then reduce heat to low and simmer for 2 hours, stirring occasionally.9. Stir in the cream then taste and adjust seasoning if desired.10. Serve over pasta with a dollop of the ricotta cheese.

18 19

Fried Ricotta Puffs

Makes 30 puffs

INGREDIENTS

For the Puffs:15 ounces whole milk ricotta cheese1/2 cup sour cream1/2 cup granulated sugar5 large eggs1/2 teaspoon kosher salt1 tablespoon vanilla extract1 teaspoon ground cinnamon4 teaspoons baking powder1 1/2 cups unbleached all purpose flour

METHOD

1. Place all puffs ingredients in the order listed into a blender; cover with lid.2. Blend on low speed until smooth.3. Heat the oil in the Chef's Pot over medium-high heat until it reaches 350°F on a thermometer.4. Using a small ice cream scoop, drop the batter, 5-10 scoops at a time, into the hot oil.5. Fry for 90 seconds on each side or until golden brown.6. Remove and drain on absorbent paper then repeat with remaining batter.7. Pour the melted butter into a bowl.8. Combine the cinnamon and sugar in a separate bowl.9. Roll each cooked puff first in butter, allowing excess to drip off, then roll to cover in cinnamon sugar.10. Serve warm.

For Frying and Rolling:4 cups canola or peanut oil1/2 cup unsalted butter, melted1 tablespoon ground cinnamon1 cup granulated sugar

Steak with Herb Butter

2-4 servings

INGREDIENTS

For the Herbed Butter:1 cup (2 sticks) unsalted butter, at room temperature1 tablespoon fresh chives, finely chopped2 teaspoons fresh thyme, finely chopped1 tablespoon fresh parsley, finely chopped1 teaspoon kosher salt

METHOD

1. Preheat the Everything Pan over medium-high heat.2. When pan is hot, add the oil.3. In a bowl, combine all herbed butter ingredients; set aside.4. Season steaks with salt and pepper.5. Place the steaks into the Everything Pan and cook for 6-7 minutes on each side or until desired doneness.6. Transfer the steaks to a cutting board and let rest for 3 minutes.7. Slice the steaks into strips if desired, top with herbed butter and serve.

For The Steak:2 tablespoons canola oil2 t-bone steaks (12 ounces each)Kosher salt and pepper to taste

Tip:Leftover herbed butter will keep in the refrigerator in a sealed container for up to 2 weeks.

20 21

Pineapple Upside Down Cake

Makes 1 cake

INGREDIENTS

For the Cake:3 tablespoons unsalted butter, softened4 tablespoons light brown sugar, packed14 pineapple slices, 1/2-inch thick, core removed14 fresh cherries

METHOD

1. Preheat oven to 350°F.2. Grease the bottom and sides of the Skillet with 3 tablespoons of butter and sprinkle brown sugar across the Skillet; twirl until the butter is evenly coated with sugar.3. Press the pineapple slices evenly across the bottom and sides of the Skillet into the butter.4. Press a cherry into the center of each pineapple slice.5. In a bowl, combine all batter ingredients; mix well using a whisk until smooth.6. Pour batter into the pineapple-lined Skillet and smooth out the top using a rubber spatula.7. Bake for 25-30 minutes; test for doneness using a toothpick.8. Let cool for 10 minutes then loosen the edges with a table knife and invert the cake onto a plate.

For the Batter:2/3 cup granulated sugar1/4 cup unsalted butter, softened1 large egg2/3 cup pineapple juice2 teaspoons vanilla extract2 teaspoons baking powder1 1/3 cups unbleached all purpose flour

Tip:If you don't have fresh cherries, the maraschino jarred variety are a great substitute.

Cheesecake Berry French Toast

4 servings

INGREDIENTS

1 package (8 ounces) cream cheese, softened1/4 cup strawberry jam1 cup fresh strawberries, sliced4 large eggs1 1/2 cups half & half2 tablespoons canola oil, divided8 thick French bread slices6 tablespoons unsalted butter, melted and divided

METHOD

1. Preheat the Everything Pan over medium heat.2. In a small bowl, combine the cream cheese and jam; stir until smooth.3. Fold the strawberries into the cream cheese mixture then set aside.4. In a shallow bowl, whisk together the eggs and half & half.5. Add 1 tablespoon of oil to the Everything Pan.6. Dip 4 bread slices in the egg mixture then place them into the pan.7. Drizzle with 1 1/2 tablespoons melted butter and cook for 3 minutes or until golden brown.8. Flip over, drizzle with another 1 1/2 tablespoons melted butter and cook for an additional 3 minutes.9. Remove to serving plates and top with strawberry mixture.10. Repeat with remaining bread slices.11. Garnish as desired and serve hot.

Tip:This recipe works well with any berries and even diced peaches.

22 23

Sweet Potato Gratin

6 servings

INGREDIENTS

4 tablespoons (2 ounces) unsalted butter1 lb. Granny Smith apples, peeled, cored, quartered, cut into 1/4in slices1 1/2 pounds sweet potatoes, peeled and cut into thinly sliced rounds1/2 teaspoon salt1/2 teaspoon cinnamon1/4 teaspoon freshly ground white pepperFreshly grated nutmeg1 1/4 cups heavy cream, half & half, or milk1/2 cup fresh bread crumbs

METHOD

1. Preheat the oven to 375°F.2. In the Sauté Pan, melt 2 tablespoons of butter. Over medium- high heat, sauté the apples until slightly caramelized, about 6 to 8 minutes.3. Place the potatoes into a mixing bowl and season with salt, cinnamon, pepper and nutmeg. Pour over the cream and mix well.4. Butter a 10-inch casserole dish and layer with half the potatoes, one overlapping the other. Cover with the apples and arrange the remaining potatoes on top. Cover the dish with aluminum foil and bake for 1 hour, or until the potatoes are tender. Remove from the oven.5. Increase the oven temperature to 500°F. Sprinkle the bread crumbs over the potatoes and dot with the remaining 2 tablespoons of butter. Return to the oven to brown, watching carefully to prevent burning.6. Remove from oven and serve immediately.

Wolf's Focaccia

12 servings

INGREDIENTS

For the Focaccia:1 packet dry yeast1 3/4 cups water1 tablespoon honey1 1/2 pounds bread flour1/2 cup extra virgin olive oil1 tablespoon kosher saltExtra virgin olive oil, for brushing

METHOD

1. Preheat oven to 400°F.2. Brush the Sauté or Everything Pan with olive oil. Set aside.3. Using the mixer bowl, combine the yeast, 4 ounces of water and honey. Stir together until yeast dissolves into the water. Add 2 ounces of flour and mix to make a sponge. Let rise in a warm place until double.4. Gradually add the remaining flour, water, olive oil and salt. Using the dough hook attachment, mix at medium speed to make a soft sough. Beat for 2 minutes. Turn off machine, scrape sides of bowl and allow dough to relax for 10 minutes.5. Turn on mixer and continue to mix the dough for another 5 minutes at medium speed. The dough will become velvety and elastic. Transfer dough onto prepared Sauté or Everything Pan.6. Stretch the dough to fill the pan. Cover loosely with clean kitchen towel and allow to rise at room temperature for about 20 minutes.7. Uncover the dough and stretch to cover the entire pan. Brush with olive oil and dimple with fingertips. Sprinkle with kosher salt, pepper and thyme. Let rise for 15 minutes.8. Bake for 10 minutes, turn around and bake another 6 to 8 minutes, until golden brown and well-risen.

Toppings:Fresh ground black pepperFresh thyme leaves, minced

24 25

Braised Red Cabbage

12 servings

INGREDIENTS

1/4 cup peanut oil1 medium red onion, sliced1 cup brown sugar2 Granny Smith apples, cored and sliced1/2 cup red wine vinegar2 cups red wine2 cups orange juice1 cinnamon stick1 teaspoon dry gingerSalt and freshly ground black pepper to taste4 pounds red cabbage, cut into julienne

METHOD

1. Preheat oven to 350°F.2. Heat your Everything Pan over medium high heat. Add peanut oil. Sauté the red onions until translucent. Sprinkle in brown sugar and cook for about 5 minutes until it starts to caramelize.3. Add sliced apples and deglaze with the red wine vinegar. Bring to a boil. Add red wine and orange juice, cinnamon stick, ginger powder and salt and pepper. Simmer for 5 minutes.4. Add red cabbage and continue to cook for about 10 minutes on top of the stove.5. Cover cabbage with foil and cook in 350°F oven for about 45 minutes. Remove. Taste, and adjust seasoning, if necessary.

Sauteed Shrimp withTomato-Basil Vinaigrette

12 servings

INGREDIENTS

For the Shrimp:16 large shrimpSaltFreshly ground black pepper

METHOD

1. Remove the heads of the shrimp, peel and devein, leaving the tail intact. Season lightly with salt and pepper and set aside.2. In a small bowl, combine the tomatoes, shallots, garlic, basil and parsley. Season with salt and pepper. Stir in the vinegar, lime juice and 1/2 cup olive oil, and mix well.3. Heat your Sauté Pan and pour in the remaining 2 tablespoons olive oil. Over medium-high heat cook the shrimp, about 1 1/2 minutes per side (do not overcook as well-done shrimp will become dry).

For the Vinaigrette:6 ripe plum tomatoes (about 1 pound), peeled, seeded and diced2 medium shallots, finely chopped2 garlic cloves blanched and cut into julienne (or minced)3 tablespoons chopped fresh basil plus 4 whole sprigs for garnish1 tablespoon finely chopped fresh parsleySaltFreshly ground black pepper1 tablespoon good wine vinegar1 tablespoon lime juice1/2 cup plus 2 tablespoons extra virgin olive oil

26 27

Mandarin Noodles with SauteedTenderloin and Vegetables

4 servings

INGREDIENTS

1 tablespoon peanut oil3 tablespoons unsalted butter6 ounces tenderloin steak, cut into thin strips1/2 cup julienned mixed vegetables, such as carrots and asparagus1 ounce fresh enoki mushrooms1/2 cup quartered fresh shiitake mushroom caps3 tablespoons chopped scallions1 tablespoon chopped ginger1 tablespoon chopped garlicSalt and freshly ground black pepper1/3 cup plum wine1/2 teaspoon ground cinnamon2/3 cup Wolfgang Puck Beef Stock2 cups cooked (4 ounces uncooked) Chinese egg noodles2 tablespoons rice wine8 endive leaves

METHOD

1. In your Chef's Pot over medium-high heat, heat the peanut oil and 1 tablespoon butter. Add the tenderloin strips and stir them until lightly seared on all sides. Add the vegetables, enoki and shiitake mushrooms, 1 tablespoon of the scallions, the ginger and garlic then stir-fry for 3 minutes. Season with salt and pepper to taste. Remove the meat and vegetables from the pot and set aside.2. Add the plum wine and cinnamon and deglaze the pot, stirring and scraping to dissolve the pot deposits; continue cooking until the liquid has reduced by half. Add the beef stock and continue to reduce until the liquid has thickened slightly. Whisk in the remaining 2 tablespoons butter. Add the cooked noodles and the reserved meat and vegetables. Stir in the rice wine and just heat through. Adjust the seasoning to taste.3. Arrange the endive around the edges of a large platter. Spoon the steak, noodles and sauce in the center of the endive. Garnish with remaining scallions before serving.

Wolf's Breakfast Pancakes

4 servings

INGREDIENTS

2 large eggs, separated1/2 cup sour cream1/2 cup non fat milk1/2 cup (4 ounces) unsalted butter, melted1/2 cup pastry flour1/2 cup all-purpose flour1 tablespoon sugar1/2 teaspoon baking powder1/2 teaspoon salt

METHOD

1. In a small bowl, whisk together the egg yolks, sour cream, milk, and melted butter.2. In a large bowl, sift together the pastry and all-purpose flours, sugar, baking powder, and salt. Make a well in the center, pour the egg-yolk mixture into the well, and whisk just enough to incorporate into the dry ingredients.3. In a clean bowl, with a clean whisk, beat the egg whites until shiny and firm, but not dry. Stir a little into the batter, then fold in the remaining whites.4. Heat the Skillet or Everything Pan and butter lightly. Over medium heat, using a 1/4-cup measure, pour the batter onto the Pan. When each pancake is golden brown on one side, and small bubbles appear on the surface, turn with a wide spatula and brown the other side. As the pancakes are cooked, transfer to a tray lined with a clean towel and keep warm in a low oven.

Note:Makes twelve 3 1/2-inch pancakes

28 29

Edamame Steak Salad

Makes 4 servings

INGREDIENTS

For the Salad:3 cups frozen edamame, thawed and shelled1/2 cup bottled sesame ginger dressing1 pint cherry tomatoes, halved4 green onions, chopped1 1/2 cups English cucumbers, seeded and chopped

METHOD

1. In a bowl, combine all salad ingredients; toss to coat.2. Preheat the Skillet or Everything Pan over medium-high heat.3. When pan is hot, add the oil.4. Season steaks with salt and pepper.5. Place the steaks into the pan and cook for 4-5 minutes on each side or until desired doneness.6. Remove and let rest for 3-5 minutes.7. Divide edamame salad among 4 plates.8. Cut steaks into small pieces and place evenly over the salads before serving.

For the Steaks:2 tablespoons canola oil2 New York strip steaks (6 ounces each)Kosher salt and pepper to taste

Spanish Style Bean Soup

6-8 servings

INGREDIENTS

2 pounds dried navy beans8 ounces beef stew meat or pork, diced small3 slices uncooked bacon, diced8 ounces chorizo sausage, diced2 tablespoons extra-virgin olive oil1 large yellow onion, diced1 red bell pepper, diced1 bay leaf4 garlic cloves, mincedJuice from 1/2 of a lime1 teaspoon honey1 tablespoon instant chicken bouillon2 teaspoons adobo all purpose seasoningFreshly cracked pepper to taste10 cups waterFreshly chopped cilantroRice, cooked

METHOD

1. Place all ingredients, except cilantro and rice, into the Stockpot.2. Bring to a gentle simmer over medium-low heat and cook uncovered for 2 hours or until beans and meat are tender.3. Taste and adjust seasoning if desired.4. Serve over rice topped with cilantro and additional chopped onions.

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Easy Dinner Rolls

Makes 24 rolls

INGREDIENTS

1 cup (8 ounces) sour cream1 cup unsalted butter, divided, melted then cooled1/2 cup granulated sugar2 1/2 teaspoons kosher salt2 packages active dry yeast1/2 cup water2 large eggs4 cups unbleached all purpose flour

METHOD

1. In the bowl of a stand mixer fitted with the dough hook, mix together the sour cream, 1/2 cup of butter, sugar and salt.2. Add yeast, water and eggs to the bowl; mix for 1 minute then add the flour and mix for 5 minutes until the dough is soft and sticky.3. Cover and refrigerate overnight.4. Place the dough on a lightly floured surface and cut it into thirds.5. Divide each third into 8 pieces and roll each piece into a ball.6. Place the balls, seam-side down, into the Skillet.7. Brush tops with additional melted butter.8. Let rise for 45 minutes.9. Preheat oven to 375°F.10. Bake rolls for 15-20 minutes or until golden brown.11. Serve warm.

Spicy Mango Chutney

Makes 4 cups

INGREDIENTS

2 ripe mangoes, peeled and diced into ½-inch cubes1 cup raisins1 yellow onion, peeled and chopped3 garlic cloves, minced2 tablespoons fresh ginger, peeled and minced1/2 cup apple cider vinegar2 1/2 cups granulated sugar1 tablespoon kosher salt1 teaspoon curry powder1 teaspoon turmeric1 teaspoon red pepper flakes1 tablespoon coriander seed1 pouch (3 ounces) liquid fruit pectin

METHOD

1. Place all ingredients in the order listed into the Windsor Pan; stir until sugar is moistened.2. Bring mixture to a boil over medium heat.3. When mixture is fully boiling, cook for an additional 3 minutes.4. Remove from heat and carefully ladle into storage containers or jars.5. When chutney is cool, store refrigerated for up to 3 months or in the freezer for up to 1 year.

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Chicken & Sausage Gumbo

6 servings

INGREDIENTS

1/2 cup rendered chicken fat or canola oil1/2 cup all purpose flour1 large yellow onion, chopped1 whole chicken, cut into 10 pieces8 ounces andouille sausage, diced1 celery stalk, diced1 green bell pepper, diced1 bay leaf1 tomato, chopped6 cups chicken stock1 teaspoon Creole seasoning2 cups okra, sliced1 teaspoon bottled hot sauce2 teaspoons gumbo file’ powder1 bunch green onions, choppedKosher salt and freshly cracked pepper to tastePlain rice, cooked

METHOD

1. Preheat the Sauté Pan over medium-high heat.2. Add the chicken fat or oil to the pan.3. When the fat is hot, add the flour all at once (it will sizzle).4. Using a whisk, begin whisking constantly, reaching all over the pan to keep the roux moving (the color will begin to change from white to blonde to brown).5. Keep whisking until the color turns brown then immediately add the onions.6. Using a wooden spoon, stir until the roux turns to a glossy color.7. Reduce the temperature to low heat then add the chicken, sausage, celery, bell peppers and bay leaf; stir.

Chicken & Sausage Gumbo(cont.)

8. Add the tomato, stock, Creole seasoning, okra, hot sauce and file’ powder.9. Cover with lid then simmer for 45 minutes; stir occasionally and skim off the fat that rises to the surface.10. Stir in the green onions then season with salt and pepper to taste.11. Remove the bay leaf and serve in bowls over rice.

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Cranberry Orange Relish

Makes 2 cups

INGREDIENTS

1 large orange, finely chopped3 cups fresh or frozen cranberries1 celery stalk1 cup granulated sugar, or to taste1/2 cup pecans or walnuts, toasted

METHOD

1. Place all ingredients into the Windsor Pan; stir then cover with lid.2. Bring to a gentle simmer over medium heat.3. Cook for 10 minutes, stirring occasionally.4. Remove from heat.5. Pour into storage containers or jars.6. Refrigerate overnight before serving.7. Will keep refrigerated for up to 3 months.

Tip:For a change of flavor, add a cup of chopped fresh or frozen rhubarb before blending.

Wolf's Beef Goulash

6 servings

INGREDIENTS

2 tablespoons extra virgin olive oil4 cups onion, thinly sliced1 tablespoon sugar3 garlic cloves, minced1 tablespoon caraway seeds, toasted and ground1 1/2 tablespoons sweet paprika1 teaspoon spicy paprika2 tablespoons minced fresh marjoram leaves1 teaspoon minced fresh thyme leaves1 bay leaf3 tablespoons tomato paste2 tablespoons balsamic vinegar4 cups chicken stock2 1/2 pounds beef shank, cut into 2-inch cubes1 teaspoon kosher salt1/4 teaspoon freshly ground black pepper

METHOD

1. In the Sauté Pan, heat the olive oil and sauté the onions and sugar until caramelized. Add the garlic and caraway seed. Cook another minute.2. Add the sweet and sharp paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant.3. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.4. Taste and adjust seasoning with salt and pepper.

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Recipe NotesRecipe Notes

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