Wolfgang Puck CHEFSERIES CIBC1000 User's Manual
Contents
1. and crush raw or Maximum cooked meat and hard vege tables Grind cooked meat for use in recipes such as casseroles or chicken salad Chop crush and mash vege Medium to tables and fruit for baby food Maximum soups and sauces Use to crush ice add water to cubes before crushing 6 Assembly and Use of Food Chopper Attachment Ensure the motor base is unplugged Assemble chopper bowl by first placing the chopping blade onto the blade shaft in the chopper bowl Then place food in bowl For best results solid foods should be no larger than 1 4 or 1 2 cubes Secure the bowl cover firmly onto the bowl by turning clockwise Attach motor base to top of bowl cover by turning clockwise Plug into 120 volt 60 Hz AC only outlet Hold the motor base with one hand and the bowl with the other Set speed control to MAX Press the ON OFF switch to begin chopping Use a pulse action when chopping by pressing and releasing ON OFF switch Do not operate the motor continuously for more than 15 seconds when using chopper attachment Allow it to cool off for 3 minutes before next use When you are finished simply release the ON OFF switch unplug the motor base and then unscrew the chopper bowl Helpful Hints The hand blender can be used in hot liquids Always use care when using in hot liquids To avoid splashing when using the hand blender in a saucepan i2. medium bowl Chop the cilantro leaves very fine and fold into the sauce Season with salt and pepper to taste and set aside 2 Peel the shrimp leaving the tails intact Season lightly with salt and pepper In a large skillet heat the peanut oil Without crowding the pan cook the shrimp about 1 1 2 minutes on each side If necessary do it in batches PRESENTATION Set the radicchio leaves on one half of a large serving platter Toss the greens with the vinaigrette and spoon equal amounts into each of the radicchio leaves Place the endive attractively around the radicchio Spoon the sauce over the remaining half of the platter and arrange the shrimp on the sauce Garnish with the garlic chives and julienne of peppers Serve immediately You can also do this on individual platters placing one radicchio leaf on each plate dividing the remaining ingredients equally TO PREPARE AHEAD Through step 1 In step 2 peel the shrimp and refrigerate covered until needed Continue with the recipe at serving time 14 CHICKEN SALAD CHINOIS Makes 2 entr e salads INGREDIENTS Chinese Mustard Vinaigrette 1 egg yolk 2 teaspoons dry Chinese mustard 1 4 cup rice wine vinegar 1 teaspoon soy sauce 2 tablespoons light sesame oil 2 to 3 tablespoons peanut oil salt freshly ground pepper Chicken Salad One 3 pound chicken its cavity filled with celery carrot onion garlic bay leaf thyme salt and pepper 2 ounces unsalted bu
3. of the chicken Season the chicken with freshly ground pepper and salt then brush it with olive oil Place the chicken skin side down on the grill and cook it for about 6 minutes on each side Wash and dry the watercress and remove the tough stems In a big bowl toss the watercress with enough vinaigrette to coat it lightly Heat a large skillet and add 1 to 2 tablespoons olive oil In it saut the Continued next page 12 mushrooms over high heat about 4 minutes and season them with salt and pepper PRESENTATION Divide the watercress among 6 salad plates Arrange the mushrooms around it Cut each chicken breast on the diagonal into 6 slices and arrange the slices over each plate of watercress GULF SHRIMP SALAD WITH SPICY JALAPENO SAUCE Serves 4 INGREDIENTS Sauce About 1 pound 8 to 10 Italian plum tomatoes cored and cut into chunks 2 jalapeno peppers cored and seeded 2 to 3 garlic cloves 1 teaspoon tomato paste 1 2 bunch cilantro leaves only salt freshly ground pepper 1 pound large shrimp salt freshly ground pepper 2 tablespoons peanut oil 4 large radicchio leaves 3 cups assorted greens mache watercress etc in bite size pieces 1 3 cup vinaigrette 4 Belgian endive leaves 4 stems garlic chives Afine julienne of assorted peppers METHOD 1 Prepare the sauce Use hand blender or food chopper to puree the tomatoes jalapeno peppers garlic and tomato paste Transfer to a
4. IMPORTANT NOTICE PLEASE DO NOT RETURN TO STORE If you have any problems with this unit contact Consumer Relations for service PHONE 1 800 275 8273 Please read operating instructions before using this product Please keep original box and packing materials in the event that service is required W P PRODUCTIONS INC Toll Free 800 275 8273 Email address wpproductions ss2000 com All trademarks service marks and trade names collectively the Marks are proprietary to Wolfgang Puck Inc or other respective owners that have granted Wolfgang Puck Inc the right and license to use such Marks CIBC1000 November 2001 Printed in China Chefseries Immersion Blender Chopper a M Model CIBC1000 HOUSEHOLD USE ONLY IMPORTANT SAFEGUARDS When using electrical appliances basic safety precautions should always be followed including the following 1 Read all instructions carefully 2 To protect against risk of electrical shock do not put motor base cord or plug of the appliance in water or other liquid 3 Close supervision is necessary when any appliance is used by or near children 4 Turn unit off and unplug from outlet when not in use before putting on or taking off parts and before cleaning To disconnect turn unit off grasp plug and pull from the wall Never yank on cord 5 Avoid contact with moving parts Keep hands hair clothing as well as utensils away from the cutting blade during operati
5. ON Add the chicken and avocado to the soup and heat Pour the soup into a warm tureen Serves 6 to 8 then ladle it into hot shallow soup bowls Garnish with the cheese tortilla strips and chopped cilantro Serve immediately INGREDIENTS 2 tablespoons corn oil 2 corn tortillas cut into 1 inch squares 2 tablespoons chopped fresh garlic 1 4 medium onion 1 small jalapeno pepper 1 pound ripe fresh tomatoes peeled seeded and diced If tomatoes are out of season use an equal portion of canned tomatoes 2 tablespoons tomato paste 2 to 3 teaspoons ground cumin 2 quarts double strength chicken stock Garnish 2 corn tortillas 1 avocado 1 large chicken breast cooked 1 2 cup grated cheddar cheese 1 3 cup coarsely chopped fresh cilantro METHOD 1 In a large soup pot heat the oil add the tortillas and cook them over low heat until they are slightly crisp 2 Using food chopper attachment chop the garlic onion corn and jalapeno pepper together and add the mixture to the tortillas Simmer until the vegetables are tender 3 Add the tomatoes to the pot with the tomato paste and simmer the mixture for 10 minutes to bring out the flavor Add the cumin and mix well 4 Slowly whisk in the stock then simmer the soup until it is reduced by one third 5 Pur e the soup using hand blender until it is very smooth then pass it through a fine strainer into a clean pot 6 Add salt pepper and cumin to taste 7 Prepare the garn
6. chokes are tender 40 to 50 minutes 3 Remove the artichokes and drain Remove and discard the fiber from the center of the chokes 4 Use hand blender to pur e the artichoke bottoms with the butter Pass the pur e through a tamis or fine strainer into a heavy saucepan and heat through Stir in the cream and correct the seasonings with salt pepper and lemon juice PRESENTATION Serve as a side dish to accompany lamb or chicken or use as a bed for sliced meats and poultry Note To reheat place the mousse in a heavy saucepan add 1 tablespoon each of unsalted butter and heavy cream Heat slowly stirring constantly 22 LIMITED WARRANTY This warranty covers all defects in workmanship or materials in the mechanical and electrical parts arising under normal usage and care in this product for a period of 12 months from the date of purchase provided you are able to present a valid proof of purchase A valid proof of purchase is a receipt specifying item date purchased and cost of item A gift receipt with date of purchase and item is also an acceptable proof of purchase Product is intended for household use only Any commercial use voids the warranty This warranty covers the original retail purchaser or gift recipient During the applicable warranty period within normal household use we will repair or replace at our discretion any mechanical or electrical part which proves defective or replace unit with a compa rable model T
7. freshly ground white pepper 2 tablespoons 1 ounce unsalted butter about 2 tablespoons vegetable oil 3 cups mixed greens of your choice cut or torn into bite size pieces Continued next page METHOD 1 Prepare the crabcakes In a 10 inch skillet heat the olive oil Saute the red and yellow peppers and the onion until the onion is translucent and the peppers are tender 10 to 15 minutes Transfer to a large bowl and let cool In a small saucepan reduce the cream with the jalapeno until 1 2 cup remains Cool and add to the onion mixture Stir in the chives dill Italian parsley thyme salt and cayenne pepper Stir in the egg and 1 2 cup each bread crumbs and almond meal Gently fold in the crabmeat Mixture will be lumpy Correct seasonings to taste Divide the mixture into 12 crabcakes about 2 1 2 ounces each Combine the remaining 1 2 cup each breadcrumbs and almond meal on a flat plate Dip both sides of each crabcake into the mixture and coat well Place on a tray and refrigerate covered 2 to 3 hours up to 6 hours Prepare the sauce In a 10 inch skillet melt 3 tablespoons of butter Saut the pepper onion garlic and thyme until the onion is translucent about 10 minutes Deglaze with the wine and cook until 3 tablespoons liquid remain Pour in the cream and bring to a boil Scrape the contents of the skillet into a blender and pur e until smooth Strain return to a clean pan and reheat Whisk in the remaining 2
8. g materials Wash the chopper bowl chopping blade blade attachments and hand blender attachment in warm soapy water to remove any dust that may have accumulated during packaging Do not immerse the bowl cover motor base cord or plug in water Wipe the motor base and bowl cover with a damp cloth CAUTION The attachment blades are very sharp Use care when handling Know Your Immersion Blender Chopper ONAUARWHN 8 Motor base ON OFF switch Speed selector Blending rod Mixing beaker Stand Screws for wall mount Attachment removal tool 9 Grinder blade 10 Multipurpose blade 11 Aerator disc 12 Blender disc 13 Bowl cover 14 Chopping blade 15 Blade shaft 16 Chopper bowl Assembly and Use of Hand Blender Attachment Ensure the motor base is unplugged Attach hand blender rod to motor base by lining up the two separate parts Turn clockwise to lock in place Place one of the small metal attachments in the shaft of the mixing rod Make sure that the pin located on the shaft fits into the slot of the attachment Press down until attachment locks in place Caution Blades are sharp Handle with care Place food in suitable container for mixing beaker bowl pan For best results solid foods should be no larger than 1 4 or 1 2 cubes Plug into 120 volt 60 Hz AC only outlet Place the hand blender attachment into your ingredients Turn the speed selector to LO fi
9. inade 1 1 2 teaspoons curry powder 1 teaspoon freshly ground pepper 1 2 teaspoon salt 1 2 teaspoon ground cumin 1 1 2 to 2 tablespoons peanut oil Mint Vinaigrette 2 egg yolks 1 4 cup rice wine vinegar 2 tablespoons about 1 2 bunch plus 2 teaspoons finely chopped mint leaves 1 tablespoon soy sauce 1 2 teaspoon ground coriander 1 2 cup peanut oil 1 4 teaspoon salt 1 4 teaspoon freshly ground pepper METHOD 1 Soak 24 6 inch bamboo skewers in cold water and refrigerate for 1 hour 2 Cut the chicken breast into 24 3X1 inch strips Stick one skewer into each chicken strip lengthwise and arrange on a large platter or baking tray 3 Prepare the marinade In a small cup or bowl combine the curry powder pepper salt and cumin Spoon the oil over the chicken turning to coat well and then sprinkle the dry ingredients on both sides Let marinate for 1 hour refrigerated 4 Prepare the vinaigrette Using hand blender combine the egg yolks vinegar 2 tablespoons mint leaves soy sauce coriander and a little oil With the motor running slowly pour in the remaining oil and blend until smooth Transfer to a small bowl and stir in the remaining 2 teaspoons chopped mint leaves Season with salt and pepper to taste and refrig erate covered until needed Continued next page 16 5 Preheat the grill or broiler 6 Arrange the skewers of chicken on the grill or under the boiler careful that the bare ends of the ske
10. ish Preheat the oven to 350 Cut the tortillas into julienne strips place them on a baking sheet and bake them for 10 to 15 minutes or until they are crisp Peel and dice the avocado cut the chicken into julienne strips grate the cheese and chop the cilantro Place each garnish in a separate bowl Continued next page WATERCRESS SALAD WITH BARBECUED CHICKEN BREAST An ideal luncheon dish for spring or summer Serves 5 INGREDIENTS Mustard Vinaigrette 1 tablespoon Dijon mustard 1 teaspoon finely chopped fresh tarragon 1 tablespoon sherry wine vinegar salt freshly ground white pepper 1 cup almond or extra virgin olive oil or a mixture of both Salad 3 small whole chicken breasts 15 cloves garlic 1 4 cup fresh Italian parsley leaves salt freshly ground pepper 3 tablespoons extra virgin olive oil 3 bunches watercress 1 2 pound mushrooms such as chanterelle porcini or shiitake METHOD ik Prepare the vinaigrette In a bowl or beaker combine the mustard tarragon vinegar salt and pepper Use hand blender to whisk in the oil in a slow steady stream Taste carefully and correct the seasonings including the mustard and vinegar Set aside Preheat a grill or barbeque Cut the chicken breasts in half and set aside Peel the garlic place it in a saucepan with water to cover and bring the water to a boil Drain and slice the garlic thin Mix the garlic with the parsley and spread it underneath the skin
11. ite pepper fresh lemon juice Vegetables 2 tablespoons unsalted butter 1 carrot cut into julienne strips 1 stalk celery cut into julienne strips 1 leek white part only cut into julienne strips salt freshly ground white pepper reserved dill and lobster meat METHOD 1 Prepare the mousse Use hand blender to pur e the scallops with the egg With the motor running slowly pour in the cream then add the cayenne dill salt and pepper Transfer the mousse to a bowl and chill covered Continued next page 20 2 Remove the meat from the lobster tail and claws and dice it fine Fold 1 4 of the meat into the mousse Reserve the remaining meat for the sauce 3 Ona floured surface roll the pasta as thin as possible Brush half of the dough with the egg wash On it place 30 mounds of the mousse 3 inches apart Cover the mounds with the uneggwashed pasta sheet and press the dough together around each ravioli With a ravioli cutter or a large sharp knife cut the ravioli apart Dust a tray with semolina and place the ravioli on the tray Refrigerate 4 At dinnertime while you make the sauce bring a large pot of water to a boil with a little oil 5 Prepare the sauce In a saucepan reduce the wine with 1 sprig of the dill and the minced shallot until 1 4 cup liquid remains Add the cream and reduce it by half Slowly whisk in the butter a little at a time until all of it is incorporated Season to taste with salt pepper a
12. nd lemon juice Set the sauce aside and keep it warm 6 Chop the remaining dill sprigs into 1 4 inch pieces reserving 6 small sprigs for the final garnish Set aside 7 Prepare the vegetables Heat a saut pan over medium heat and add the butter When it foams add the julienne strips of vegetables and saut them until a dente Season to taste with salt and pepper and reserve 8 Add a little salt to the water then the ravioli and cook for 5 to 6 minutes Cut 1 ravioli open to see if the mousse is done It should be barely cooked through as it will continue to cook in the sauce Drain the ravioli 9 Add the ravioli to the sauce with the vegetables and the reserved lobster meat and the chopped dill and heat just to the boiling point PRESENTATION Divide the ravioli among heated dinner plates Spoon the sauce over them and garnish each plate with a small sprig of dill in the center Serve immediately 21 ARTICHOKE MOUSSE Serves 4 INGREDIENTS 4 or 5 very large artichokes 2 lemons halved 4 tablespoons 2 ounces unsalted butter at room temperature about 2 tablespoons heavy cream salt freshly ground pepper METHOD 1 Trim away the leaves from the artichokes to expose the bottoms Rub the cut surfaces with lemon to prevent oxidation 2 Bring alarge pot of salted water to a boil Add the juice of half a lemon and the artichoke bottoms cover with a linen towel or several sheets of paper towels and cook until the arti
13. nsert the hand blender into the pan first and then press the ON OFF switch for operation To puree foods a certain amount of liquid is needed Add cooking liquid broth juice milk or cream until desired consistency is reached For thorough blending move blade up and down in mixture until smooth You will achieve better mixing results if you use deep tall containers For easy cleanup unplug blender and rinse under running water immediately after using Place liquid ingredients into the beaker first unless recipe specifi cally states otherwise Before turning the appliance on immerse the hand blender attachment into the prepared ingredients thus ensuring they will not spill over For greater efficiency move the appliance in small outward spiraling circles while mixing without touching the bottom of the beaker with the hand blender attachment The hand blender attachment cannot blend hard or fibrous ingre dients unless they are in less than 1 2 pieces soft ones into 1 2 1 pieces Some foods require a small amount of liquid to allow them to move freely around the blades Soft or wetter foods require less liquid while dry ingredients require more liquid Add the liquid a little at a time until the mix gains the required consistency When using the hand blender ensure the blades are covered to avoid splashing Care amp Cleaning Unplug the unit from the outlet Remove the blender rod attachment from the moto
14. o obtain service under the terms of this warranty call Toll Free 800 275 8273 THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN THE UNITED STATES AND DOES NOT COVER Damages from improper installation Defects other than manufacturing defects Damages from misuse abuse accident alteration lack of proper care and maintenance or incorrect current or voltage Damage from service by other than an authorized dealer or service center This warranty gives you special legal rights and you may also have other rights to which you are entitled which may vary from state to state
15. on to prevent injury and or damage to the chopper A spatula may be used but only when the unit is not running 6 Blades are sharp handle carefully 7 Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is dropped or damaged in any manner Return the appliance to an authorized service facility for examination repair or electrical or mechanical adjustment 8 The use of attachments not recommended or sold by the appliance manufacturer may cause fire electric shock or injury 9 Do not use outdoors 10 Do not let cord hang over edge of table or counter or touch hot surfaces including the stove 11 Mixing flammable non food substances can be harmful 12 When mixing liquids especially hot liquids use a tall container or make small quantities at a time to reduce spillage 13 Do not use this appliance for other than intended use 14 Do not operate in the presence of explosive and or flammable fumes 15 This appliance is intended for HOUSEHOLD USE ONLY SAVE THESE INSTRUCTIONS This appliance has a polarized plug one blade is wider than the other As a safety feature this plug will fit in a polarized outlet only one way If the plug does not fit fully in the outlet reverse the plug If it still does not fit contact a qualified electrician Do not attempt to defeat this safety feature Before Your First Use Carefully unpack the blender and accessories and remove all packagin
16. r base for cleaning by turning it to the right Remove metal attachment Clean in warm soapy water Caution Blades are sharp Handle with care If food particles are not easily rinsed off the blender rod or attachment place a drop of dish detergent in a mixing container with one cup of warm water Plug cord into outlet Immerse the blade portion and metal rod and operate the unit for about 10 seconds Unplug rinse under hot water then dry Simply wipe the motor base clean with a damp cloth Never hold the motor base under running water Do not use pointed or sharp objects to remove food particles If the plastic parts of the unit become discolored i e after processing carrots wipe these areas with cooking oil and clean as directed To clean the food chopper attachment remove the bowl cover first then the chopping blade and the blade shaft Do not immerse the chopper bowl cover in water Wipe with a damp cloth using dishwashing liquid if necessary The chopper bowl and chopping blade can be washed in warm soapy water In order not to damage the bowl it is recommended not to use abrasive or harsh cleansers Important Do not try to sharpen the cutting edges of any blades They have been precision honed at the factory and will be damaged by any attempted sharpening TORTILLA SOUP 8 At serving time reheat the soup This is our version of the tortilla soups typical of the American Southwest PRESENTATI
17. rst Press the ON OFF switch to begin blending then gradually increase speed as needed Slowly move the blade up down and sideways through the food Note Never lift the hand blender attachment out of your ingredients while the unit is running Do not operate the motor continuously for more than one minute when using hand blender attachment Allow it to cool off for 3 minutes before next use When you are finished simply release the ON OFF switch unplug the motor base and then unscrew the hand blender rod Using the Attachment Blades To change the metal attachment blade remove the attachment already inserted on the shaft of the mixing rod with the tool provided Use the side of the tool with the semi circular slot to remove the attachment Place the slot around the shaft underneath the attachment and lift up to remove Caution Blades are sharp Handle with care ATTACHMENT Aerator disc g Blender disc D S 7 2 dy Grinder blade R Multipurpose blade Je Suggested Uses FUNCTIONS SPEED Beat cream whip egg whites Minimum puddings sauces frostings and other airy foamy mixtures When using move blending rod up and down to draw air in Use a tall narrow container for best results when foaming milk making cream and whipping egg whites Mix and stir shakes drinks Medium to omelet batters sauces and Maximum emulsions Use for pancake batter gravies and dressings Cut chop
18. table spoons of butter and the lemon juice and season to taste with salt and pepper Keep warm When ready to serve in 1 or 2 skillets melt the 2 tablespoons butter with the vegetable oil Over medium high heat saut the crabcakes until golden brown about 4 minutes on each side using additional oil as necessary Drain on paper towels PRESENTATION Divide the salad greens among 6 large plates Arrange 2 crabcakes on the greens drizzle sauce around the greens and on top of the crabcakes Serve immediately TO PREPARE AHEAD Through step 4 In step 5 return the sauce to a clean pan but reheat over a low flame and continue with the recipe when ready to serve Note Coarsely ground or chopped uncooked shrimp can be substituted for the crabmeat To make the almond meal grind blanched almonds in food chopper being careful that you don t overgrind you want the texture of fine bread crumbs LOBSTER RAVIOLI WITH FRESH DILL SAUCE Serves 6 to 8 INGREDIENTS 1 1 2 pounds fresh pasta dough 1 or 2 eggs beaten lightly for egg wash semolina Mousse 1 pound fresh sea scallops side muscles removed 1 egg 1 cup very cold heavy cream 1 2 teaspoon cayenne pepper 1 tablespoon chopped fresh dill 1 teaspoon salt 1 teaspoon freshly ground white pepper 1 small lobster cooked Sauce 2 cups dry white wine 1 bunch fresh dill 2 large shallots minced 1 cup heavy cream 1 pound unsalted butter salt freshly ground wh
19. tter melted 2 small heads or 1 medium head Napa cabbage 1 cup romaine lettuce cut into 1 4 inch julienne strips 8 to 10 snow peas cut into 1 4 inch julienne strips 1 teaspoon black sesame seeds METHOD 1 Prepare the vinaigrette Place all the vinaigrette ingredients in beaker or tall container use hand blender to blend until smooth Correct the seasonings Preheat the oven to 425 3 Place the chicken on a rack in a roasting pan and baste it with some of the butter Roast for about 1 1 2 hours or until just done The meat near the joints should still be very slightly pink Baste every 15 or 20 minutes with the butter and the drippings 4 Select 4 to 8 nice leaves from the Napa cabbage and reserve them Slice the remaining cabbage into 1 4 inch julienne strips Shred the meat from the breasts and thighs of the chicken Combine the chicken cabbage romaine and snow peas in a bowl and toss with enough of the vinaigrette to coat the salad nicely PRESENTATION Arrange the reserved Napa cabbage leaves around the edge of a large serving plate Mound the salad in the center and sprinkle it with the sesame seeds CHICKEN SATE WITH MINT VINAIGRETTE Sat s can be readied early in the day and grilled or broiled as your guests arrive These sat recipes can be increased as necessary and are frequently served at cocktail parties at Spago Makes 24 skewers INGREDIENTS About 10 ounces boned and skinned chicken breasts Mar
20. wers are not directly over or under the flame Grill the chicken until golden brown 1 1 2 to 2 minutes on each side PRESENTATION Pour the vinaigrette into a small serving bowl Arrange the skewers around the bowl and serve immediately Let your guests help themselves TO PREPARE AHEAD Through step 4 removing the chicken and the vinaigrette from the refrigerator 15 minutes before grilling Bring your broiler tray directly under the flame for best results SAUTEED CRABCAKES WITH SWEET RED PEPPER SAUCE Makes 12 crabcakes INGREDIENTS Crabcakes 2 tablespoons olive oil 1 2 medium about 4 ounces red bell pepper cored seeded and diced 1 2 medium about 4 ounces yellow bell pepper cored seeded and diced 1 2 medium about 4 ounces red onion diced 1 cup heavy cream 1 2 teaspoon diced jalapeno pepper 2 teaspoons chopped fresh chives 2 teaspoons chopped fresh dill 2 teaspoons chopped Italian parsley leaves from 2 sprigs fresh thyme 1 2 teaspoon salt 1 8 teaspoon cayenne pepper 1 extra large egg lightly beaten 1 cup fresh bread crumbs 1 cup almond meal 1 1 4 pounds fresh crabmeat any shells removed Red Bell Pepper Sauce 5 tablespoons 2 1 2 ounces unsalted butter 1 2 medium about 4 ounces red pepper cored seeded and diced 1 2 medium about 4 ounces red onion diced 2 garlic cloves mashed leaves from 2 sprigs thyme 1 2 cup dry white wine 1 cup heavy cream juice of 1 2 medium lemon salt
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