For years, Chef Wolfgang Puck has been an inspiration to home cooks across the country, teaching them how to create contemporary American dishes by mixing formal French techniques with Asian and California influences. At the center of Chef Puck’s inspiration is his WELL (Wolfgang’s Eat, Love, Live) philosophy, which means using food made with humanely treated, natural, organic and seasonal ingredients when available.

Chicken with Chardonnay and Fresh Herbs

To help bring the WELL philosophy to your own kitchen, Chef Puck has simplified some of his signature recipes, like Chicken with Chardonnay and Fresh Herbs and the creamy and satisfying Hearty Potato and Cheddar Soup. These recipes make it a cinch to channel your inner chef and indulge your culinary passion.

For more recipes and menu ideas from Chef Puck, visit


Chicken with Chardonnay and Fresh Herbs

Cook: 40 minutes
Makes: 4 servings
4 ounces fresh goat cheese
1 tablespoon each chopped fresh tarragon leaves and Italian (flat-leaf) parsley
Freshly ground black pepper
4 boneless or bone-in chicken breast halves*, skin on
1 tablespoon olive oil
1 shallot, minced (about 1/4 cup)
1/2 cup Chardonnay or other white wine
1-1/2 cups Wolfgang Puck Free Range Chicken Stock
1/2 cup heavy cream
2 tablespoons butter, cut up

Heat oven to 450°F. Stir cheese and half the herbs in a small bowl. Season with black pepper.
Loosen skin on chicken. Spread 1/4 of cheese mixture under skin of each chicken breast half. Place chicken, skin-side up, into a shallow 3-quart baking dish. Brush chicken with oil.
Roast for 20 minutes or until chicken is cooked through.

Heat shallots, wine and stock in a 1-quart saucepan over medium heat to a boil. Cook and stir until the mixture is reduced to 1/2 cup. Stir in cream. Stir in butter, 1 piece at a time, making sure it is melted before adding another. Stir in remaining herbs. Season with additional black pepper.

Spoon sauce onto 4 plates. Cut chicken into slices and place on sauce.

*If using bone-in chicken breast halves, increase the roasting time to 30 minutes or until the chicken is cooked through.


Hearty Potato and Cheddar Soup with Bacon

Prep: 35 minutes
Cook: 40 minutes
Makes: 6 servings
4 ounces bacon, coarsely chopped
2 tablespoons butter
2 small leeks, trimmed and chopped
1 large onion, diced (about 1 cup)
1 large carrot, diced (about 1/2 cup)
1 clove garlic, minced
1/4 cup all-purpose flour
6 cups Wolfgang Puck Organic Free Range Chicken Broth
3 large Russet potatoes, cut into cubes (about 4 cups)
1/2 cup heavy cream
2 cups grated sharp cheddar cheese (about 8 ounces)
Freshly ground black pepper
Chopped fresh chives

Cook bacon in a 4-quart saucepan over medium-high heat until crisp. Remove bacon from saucepan. Pour off all but 1 tablespoon drippings. Add butter to saucepan and cook and stir until melted.

Add leeks, onion, carrot and garlic to saucepan and cook until tender, stirring occasionally. Add flour and cook and stir for 2 minutes. Gradually stir in broth.

Add potatoes and heat to a boil. Reduce heat to low. Cook for 15 minutes or until potatoes are tender and the broth mixture is thickened.

Stir cream and cheese in saucepan and cook until cheese is melted. Season with black pepper. Crumble bacon. Sprinkle soup with bacon and chives before serving. Prep 15 minutes.


Braised Short Ribs

Prep: 30 minutes
Cook: 3 hours 5 minutes
Makes: 6 servings
6 serving-sized pieces beef short ribs (about 4 pounds)
1 teaspoon black peppercorns, crushed
1/4 cup all-purpose flour
1/4 cup vegetable oil
10 cloves garlic, peeled
1 large onion, cut into 1-inch pieces (about 1 cup)
2 medium carrots, cut into 1-inch pieces (about 1 cup)
2 stalks celery, cut into 1-inch pieces (about 1-1/2 cups)
6 sprigs fresh Italian (flat-leaf) parsley
2 sprigs fresh thyme leaves
2 bay leaves
2 tablespoons tomato paste
2 cups Cabernet Sauvignon or other dry red wine
4 cups Wolfgang Puck All Natural Beef-Flavored Stock
Hot cooked noodles or mashed potatoes
Season beef with peppercorns. Coat beef with flour.

Heat 3 tablespoons of oil in an oven-safe 8-quart saucepot over medium-high heat. Add beef and cook for 10 minutes or until well browned on both sides. Remove beef from saucepot. Pour off any fat.

Heat remaining oil in saucepot over medium heat. Add garlic, onion, carrots, celery, parsley, thyme and bay leaves and cook for 5 minutes or until vegetables are lightly browned, stirring often.Stir in tomato paste and cook for 1 minute. Stir in wine and stock and heat to a boil. Return beef to the saucepot. Cover saucepot.

Bake at 350°F for 2-1/2 hours or until beef is fork-tender. Skim fat from surface of stock mixture.Transfer beef to a serving platter. Heat stock mixture in saucepot over medium heat to a boil. Cook until mixture is reduced to 1 quart. Remove and discard parsley and thyme sprigs and bay leaves. Serve beef and gravy over noodles.


Dutch Onion Soup

Prep: 20 minutes
Cook: 55 minutes
Makes: 6 servings
4 sweet onions or large yellow onions, thinly sliced (about 4 cups)
3 tablespoons vegetable oil
2 stalks celery, thinly sliced (about 1 cup)
1/2 cup port wine
6 cups Wolfgang Puck Organic Beef-Flavored Broth
2 sprigs fresh thyme leaves
2 bay leaves
1/4 teaspoon ground black pepper
12 slices French bread (about 1/4-inch-thick)
1-1/2cups grated Gouda cheese (about 6 ounces)

Heat oil in a 6-quart saucepot over medium-high heat. Add onions and cook for 20 minutes or until golden brown, stirring often. Add celery and cook and stir for 3 minutes.

Add port, broth, thyme, bay leaves and black pepper to saucepot, stirring to scrape up browned bits from bottom of pot. Reduce heat to low. Cook for 30 minutes. Remove and discard thyme sprigs and bay leaves.

Heat broiler. Place bread slices onto a baking sheet 2 at a time, making 6 pairs in all. Sprinkle each pair with 1/4 cup cheese.

Broil 4 inches from heat until cheese is melted. Divide soup among 6 bowls. Top with bread and cheese.

Also On New Pittsburgh Courier:
comments – Add Yours