Wolfgang Puck's 2005 Oscar Recipes

Feb. 25, 2005 -- -- Chef Wolfgang Puck always has his hands full on the night of the Academy Awards and this year is no different. He's yet again in charge of the menu for the exclusive Governor's Ball following the Oscars. Check out some of what Hollywood's elite will be served on the big night.

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Slow Braised Kobe Beef Short Ribs With Wild Mushroom Crust And Kabocha Squash Puree

• 5 pounds beef short ribs

• 2 tablespoons kosher salt

• 1 tablespoon freshly ground black pepper

• 1 bottle red wine

• All-purpose flour

• 6 tablespoons vegetable oil

• 10 cloves garlic, peeled and smashed

• 6 large shallots, peeled and thinly sliced

• 2 medium carrots, peeled, cut into 1-inch chunks

• 2 stalks celery, cut into 1-inch chunks

• 1 medium leek, white part only, cut into 1-inch chunks

• 1/2 cup dried apricots

• 6 sprigs fresh Italian parsley

• 2 sprigs fresh thyme

• 2 bay leaves

• 2 tablespoons tomato paste

• 2 quarts plus 1/4 cup homemade beef stock or good-quality canned beef broth

• Minced parsley, for garnish

Wild Mushroom Puree

• 1/2 pound chanterelle mushrooms, finely diced

• 1/2 pound button mushrooms, finely diced

• 2 shallots, finely minced

• 1 tablespoon unsalted butter

• 1 tablespoon olive oil

• 1 teaspoon thyme leaves, chopped

• Freshly ground pepper

• 1 cup heavy cream

• Salt to taste

• 2 tablespoons bread crumbs

1. Season the short ribs evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes. Set aside.

2. Preheat the oven to 350 degrees F. Evenly sprinkle the short ribs all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add the oil and, when it is almost smoking, turn the heat to medium-high, carefully add the short ribs and sear until well browned, about 5 minutes per side. Transfer the short ribs to a platter.

3. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek and sauté until glossy and lightly browned, about 5 minutes. Add the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.

4. Return the browned short ribs to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the short ribs are not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a boil. Turn off the heat, taste the liquid, and lightly adjust the seasonings if necessary with salt and pepper.

5. Cover the pot and carefully place it in the oven. Cook until the short ribs are fork-tender, 2 to 2 1/2 hours.

6. Meanwhile, make the wild mushroom puree. Heat a sauté pan, and add olive oil and butter. Sauté the shallots until translucent. Add the mushrooms, thyme, salt and pepper, and cook over moderate heat for about 10 minutes until liquid disappears. Add the cream, and reduce until mixture forms a thick puree. Add bread crumbs and mix thoroughly. Refrigerate until ready to use.

7. When the meat is done, carefully remove from the oven. Then remove the short ribs from the liquid and place them into a gratin dish. Reduce the liquid until slightly thickened and strain over short ribs.

8. Spoon the mushroom puree on top of the ribs and cook for another 15 minutes in the oven, at 350 degrees F.

To serve, place 2 or 3 ribs per person on heated serving plates or on a heated platter. Sprinkle with minced parsley and serve with Kabocha Squash Puree.

Kabocha Squash Puree

• 1 recipe Mashed Potatoes (recipe follows)

• 1/2 cup hazelnuts

• 2 pounds whole kabocha squash, scrubbed

• 1/2 cup heavy cream

• 4 ounces (1 stick) unsalted butter, cut into small chunks

• 2 tablespoons brown sugar

• 1/4 teaspoon ground cinnamon

• Pinch of ground nutmeg

• Pinch of ground ginger

• Salt and freshly ground white pepper to taste

• 1 teaspoon fresh thyme or chopped fresh marjoram leaves (optional)

• 1 tablespoon minced parsley or chives

1. Make the Mashed Potatoes and set aside (recipe below).

2. For the Kabocha Squash Puree, preheat the oven to 350 degrees F. Spread the hazelnuts on a baking sheet and bake until golden brown, 10 to 12 minutes. Immediately empty the nuts into a folded kitchen towel; fold the towel over them and rub the hazelnuts inside to remove their skins. Pick out the nuts and set aside to cool. Discard the skins. When the nuts have cooled, coarsely chop with a sharp knife or in a food processor fitted with the metal blade. Set aside.

3. Raise the oven temperature to 400 degrees F. Cover a baking sheet with foil. Pierce the kabocha squash in a few places with the tip of a sharp knife, and place on the baking sheet. Bake until very soft when pierced with a thin skewer or knife tip, 45 minutes to 1 hour. Remove from the heat and allow to cool until you can handle them.

4. Steady each cooked squash with a folded kitchen towel and cut in half lengthwise, taking care to keep your hands clear of steam. Holding each half in the folded towel, scoop the pulp out of the skin into the food mill. Discard the skin. Puree through a food mill fitted with a fine blade, or in a food processor. With a whisk (or in the food processor), stir in the hot cream, 4 tablespoons of the butter, the brown sugar, cinnamon, nutmeg, and ginger and beat until thoroughly combined. Season to taste with salt and white pepper. Cover the bowl and keep the squash warm over a pan of simmering water if serving right away.

5. Just before serving, reheat the squash, either in a double boiler or in the microwave. Put the remaining 4 tablespoons butter in a small saucepan over medium heat. Melt the butter and then swirl the pan continuously over the heat until the butter turns nut-brown and fragrant. Remove from the heat and stir in the hazelnuts and optional thyme or marjoram.

6. Transfer the squash to a serving dish and drizzle the hazelnut butter over them. Transfer the mashed Yukon Gold potatoes to another serving dish and garnish with parsley or chives. Serve immediately.

Mashed Potatoes

• 2 1/2 pounds baking potatoes, peeled and cut into even 1 1/2 to 2-inch chunks

• 1 teaspoon salt

• 6 to 8 tablespoons unsalted butter (to taste), cut into small pieces

• 2/3 cup milk or heavy cream, or a combination

• Freshly ground white pepper to taste

• Pinch of freshly grated nutmeg

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 to medium and simmer briskly until the potatoes are fork-tender, 15 to 20 minutes.

2. Meanwhile, combine the milk or cream and butter in a small saucepan. Heat them over low heat until the butter has melted.

3. Drain the potatoes well and return to the pot. Cover tightly and let sit undisturbed for 5 minutes. Transfer to the bowl of a stand mixer fitted with the paddle attached. Beat at medium-low speed while you gradually add the hot cream-butter mixture, a generous amount of salt, and a pinch each of white pepper and nutmeg. Beat the mixture until it is smooth, light, and fluffy, 3 to 5 minutes.

4. While you are whipping the potatoes, bring a few inches of water to a boil in a saucepan large enough to support the stand mixer's bowl on its rim. When the potatoes are whipped, reduce the heat to very low, place the mixer bowl of potatoes on top of the pan, and cover the bowl with aluminum foil to keep the potatoes warm.

To serve, stir up the potatoes with a large spoon to distribute heat evenly. Spoon them onto individual heated serving plates and serve immediately. Yield: Serves 8

Recipes courtesy of Wolfgang Puck, copyright 2005.