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 inspi - ration is his WELL (Wolfgang’s Eat, Love, Live) philosophy, which means using food made with humanely treated, natural, organic and seasonal ingredients when available.

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 www.wolfgangpucksoup.com.
The Organic Center’s
Tips for Going Organic
Chef Puck encourages people
to participate in The Organic Center’s
Mission Organic 2010 program, which
recommends purchasing at least one organic
food item out of every 10 food
items whenever you shop.
Other small changes that can
have a big impact are:
Shop in season: seasonal produce provides
the best flavor and tends to be less
expensive.
Buy in bulk: organic grains, cereal and
pasta are much more affordable this
way.
Upgrade your snacks: think
dried fruits and nuts to satisfy
your cravings.
Visit www.organiccenter.org
for more information on the benefits of
organic foods.
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 sauce pan 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..
Chicken With Chardonnay
and Fresh Herbs
Prep: 15 minutes
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 the 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.
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 1/2 cups grated Gouda cheese
(about 6 ounces)
Heat oil in a 6-quart saucepot over medium-high heat. Add onions and cook for 20 min utes 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 min utes. 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..