HSN_VersaCookermanual

5/12/10

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Page 13

Cauliflower Mashers
1 - 2 servings

INGREDIENTS
2 cups cauliflower cut into florets 1/2 cup chicken broth or stock 1/4 cup milk 1/4 teaspoon lemon juice kosher salt and fresh cracked pepper to taste 2 teaspoons butter

Recipes for the VersaCooker

METHOD
1 2 3 Combine all ingredients except the butter in the VersaCooker; lock Lid and press COOK. After 15 minutes test cauliflower. When fork tender, unplug machine and remove Inner Pot using potholders. Drain away most of the liquid, reserving it close by. Puree cauliflower using an immersion blender until smooth. Stir in enough reserved liquid to make the puree a desirable texture. Add butter and taste carefully and adjust seasoning. Serve immediately or close Lid and keep hot on WARM setting.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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Chocolate Crazy Cake

This is a Vegan recipe 1-2 servings

Chocolate Glaze for Crazy Cake

This is a Vegan recipe Makes 1/2 cup

INGREDIENTS
3/4 cup all purpose flour 1/3 cup granulated sugar 2 tablespoons good quality unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 1/2 teaspoon pure vanilla extract 2 tablespoons vegetable oil 1/2 cup water 1 1/2 teaspoons white, cider or wine vinegar

INGREDIENTS
1/2 cup granulated sugar 1/8 cup water 1 tablespoon cocoa powder 1 tablespoon vegetable oil 1/2 teaspoon pure vanilla extract A small pinch kosher salt

METHOD
1 2 Combine all ingredients in VersaCooker bowl. Press COOK. Do not use the Lid for this recipe. When mixture comes to a full boil, unplug pot and carefully remove bowl, using potholders. Pour hot glaze over Crazy Cake. Serve warm.

METHOD
1 Combine all ingredients into the Pot of the VersaCooker. Stir until combined. A few lumps will remain and batter will be quite thin. The Pot does not need to be greased. Lock Lid and press COOK. After a few minutes machine will switch to WARM even though the cake is not done. This is normal. Let it sit on this setting for 5 minutes or so and then press COOK again. It will switch to WARM again but this is ok. After approximately 30 minutes, remove the Lid and check cake with a toothpick. When inserted slightly off-center, and then removed, moist crumbs should cling to the toothpick. Remove with potholders and invert onto serving plate. Wipe out bowl and make glaze in it (recipe follows).

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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Page 17

Macaroni & Cheese

1 - 2 Servings 1 - 2 servings

One Pot Pasta

INGREDIENTS
3/4 cups dry pasta such as elbow macaroni corkscrew pasta 1 cup liquid, (beef or chicken stock or water) 1/2 cup favorite pasta sauce, bottled pasta sauce or homemade 1/4 cup shredded Parmesan or mozzarella cheese

INGREDIENTS
3/4 cup elbow macaroni 1/2 cup heavy cream 3/4 cup water 1 teaspoon powdered chicken bouillon base 1/4 cup shredded cheddar cheese 1/4 cup shredded mozzarella cheese 1 tablespoon shredded parmesan cheese

METHOD
1 2 3 4 Combine all ingredients in VersaCooker bowl except the cheese. Lock the Lid and press COOK. When the unit switches to WARM open Lid and stir, top with cheese. Close Lid and leave on WARM setting for 5 minutes. Serve hot.

METHOD
1 2 Combine noodles, water, bouillon and cream in VersaCooker, lock Lid in place, and press COOK. Stir occasionally. When machine switches to WARM, add the remaining ingredients and stir thoroughly until all cheese is melted. Replace the Lid, press COOK again. When machine switches to WARM it is ready to eat.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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Page 19

Quinoa Pilaf
1 - 2 servings Quinoa develops a natural insect repellant covering as it grows which needs to be rinsed off under running water before cooking or the finished dish will have a pronounced bitter taste.

Raspberry White Chocolate Bread Pudding

1 - 2 servings

INGREDIENTS
3/4 cup heavy cream 1/3 cup sugar 2 whole eggs 1/8 teaspoon kosher salt 1/2 teaspoon fresh lemon juice 1/2 teaspoon pure vanilla 2 slices bakery type egg bread cut into 2 inch cubes 1/4 cup frozen raspberries or fresh in season 1 tablespoon white chocolate pieces

INGREDIENTS
3/4 cup quinoa 1 cup water 1 teaspoon chicken bouillon powder 2 teaspoons olive oil 1 green onion, sliced 1/4 small yellow onion, diced 1 tablespoon parsley, chopped 1 teaspoon fresh lemon juice 2 tablespoons almonds, toasted 2 tablespoons raisins 2 tablespoons dried apricots, diced 1/4 teaspoon dried chili flakes

METHOD
1 In the bowl of VersaCooker, add the cream, sugar, eggs, salt, lemon juice and vanilla. Add bread cubes to this and gently push the bread under the custard. Plug in the VersaCooker, lock the Lid and press COOK. When the VersaCooker goes to the WARM position, open the Lid and gently stir the bread pudding. It will be set around the sides and bottom but the center will still be liquid. Close and press COOK. Repeat if necessary more time. Now open cooker and scatter the raspberries and chocolate pieces over the bread pudding and gently stir them in. Close and leave on WARM until chocolate is melted and custard is set. Serve hot or warm with raspberry sauce and softly whipped cream.

METHOD
1 In a fine strainer, rinse quinoa for 1 minute to remove the natural coating. Combine quinoa, water and bullion in VersaCooker; lock Lid and press COOK. In a mixing bowl, combine the remaining ingredients and stir. When VersaCooker switches to WARM, remove and fluff with a fork. Fold the hot quinoa into the bowl of vegetables and fruit and toss to mix. Taste carefully and adjust with kosher salt and pepper if needed. Serve hot, at room temperature or cold.

2 3

2 3 4 5

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef This keeps well, covered and refrigerated for up to 5 days. Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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Page 21

Rice Pudding
1 - 2 Servings

Soy Steamed Salmon filets with Shiitake Brown Rice

1 - 2 Servings

INGREDIENTS
1 cup cooked rice 1/2 cup heavy cream 1/2 cup water 3 tablespoons sugar A pinch of kosher salt 1/4 teaspoon lemon juice 1/2 teaspoon pure vanilla extract 1/8 teaspoon butter vanilla extract, optional 2 tablespoons dried fruit, if desired

INGREDIENTS FOR STEAMED SALMON

1 thin salmon filet cut into cubes 2 teaspoons mushroom soy sauce 1 teaspoon fresh ginger, cut into julienne 1 green onion, cut into julienne 1 clove garlic, cut into julienne

INGREDIENTS FOR THE RICE

2/3 cup brown rice, preferably organic 1 plus 1 tablespoon cup stock or water 1 bay leaf 2 teaspoons good olive oil 1/4 cup dried shiitake mushrooms, rehydrated in 1 cup hot water, squeeze to remove excess water (use this leftover liquid in place of part of the stock called for if desired) 2 teaspoons mushroom soy sauce 1 clove garlic, smashed 1/2 teaspoon sambal oelek or chili flakes Kosher salt and pepper to taste 1 green onion, sliced thinly on the bias

METHOD
1 2 Combine all ingredients in VersaCooker, lock the Lid and press COOK. Stir occasionally. It will be ready to eat in 15 minutes. Serve with Raspberry Coulis.

Raspberry Coulis
INGREDIENTS
6 oz. frozen raspberries, thawed 1/3 cup sugar

METHOD
1 2 3 4 Rub mushroom soy over salmon. Top with ginger, green onion and garlic. Set aside to marinate for 30 minutes. Combine remaining ingredients except for green onion into VersaCooker bowl. Stir, lock the Lid and press COOK. When machine switches to WARM, open and top rice with salmon. Sprinkle over 2 tablespoons of water, close Lid and press COOK. Cook 4 - 7 minutes or till fish is done to your liking. Serve immediately.

METHOD
1 Puree using blender, food processor, or immersion blender.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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Page 23

Split Pea and Ham Soup

1 - 2 servings

Recipe Notes

INGREDIENTS
1/2 cup dried split green peas 1 1/4 cups chicken broth or good quality canned broth 2 ounces chopped ham 2 strips bacon, diced 1/2 of a rib celery, diced 1/2 of a carrot, peeled and diced 1/4 small onion, peeled and diced 1/2 teaspoon apple cider vinegar Salt, pepper and cayenne pepper to taste

METHOD
1 2 Combine all ingredients in VersaCooker, lock the Lid and press COOK. Set timer for 45 minutes. When timer goes off, switch cooker to WARM for an additional hour. Check for seasoning and serve.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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