Recipes From Wolfgang Puck:Flat Iron & Kabocha Squash Soup

Wolfgang Puck Kitchen and Bar: Steak Frites

GREENSBORO, NC -- This morning, Chef Matthew Culpepper and Paul Clogner from Wolfgang Puck Kitchen + Bar joined Faith Abubey and Ed Matthews in the News 2 Kitchen with some recipes perfect for fall.  

WP Kitchen + Bar is one of Wolfgang Puck's newest restaurant concepts. The menu boasts a seasonal offering of small plates, fresh salads, pizzas, handmade pastas, as well as a variety of seafood and steak items. But select guest favorite dishes from the Wolfgang Puck Pizza Bar menu are still available!

If you want to check them out, they're in Friendly Center, 607 Green Valley Rd, Greensboro. or you can reach them by calling (336) 854-0303. 

Flat Iron


1              ea                           8 oz Flat Iron

1              oz                           Blended Oil

1             Tbsp                      Steak Salt *see prep recipe*

1.5          oz                           Butter, unsalted

4              ea                           Cipollini Onions, roasted

2              ea                           Garlic Cloves, crushed

1              sprig                      Rosemary

4              sprigs                    Thyme

Pinch                                     Maldon Sea Salt

1              Tbsp                      Herb Butter *see prep recipe*

2              fl oz                        Steak Sauce *see prep recipe*



                Drizzle Steak with Oil – Season with Steak Salt

                Grill to Desired Temperature – Let rest

                Heat a cast iron serving pan – add the Butter, Onions, Garlic, Rosemary and Thyme

                Allow the Butter to foam and start to brown

                Slice the Steak and plate on the skillet

                Put Slice of Herb Butter on top

                Season with Maldon

 Kabocha Squash Soup



8          each                Butternut Squash, halved and seeded

8          each                Kabocha Squash, halved and seeded

6          each                Rosemary Sprigs

1          bunch              Sage

2          pound              Butter

6          each                Cinnamon Sticks

1          each                Nutmeg, grated

8          each                Cardamom Pods

3          each                Oranges, halved

½         cup                  Brown Sugar

½          cup                  Maple Syrup

4          quarts              Water

4          quart               Yellow Onion, chopped

2          quarts              Heavy Cream

As Needed                   Salt and Pepper



Braise Squash with Herbs, Spices, Oranges, Sugar, Maple Syrup, Water, and half the Butter

Once cooked scrape Squash and strain the braising liquid

In a large rondeau melt remaining Butter and cook the Yellow Onions until soft

Add in Squash Puree and season with Salt and Pepper

Add Braising Liquid and bring to a simmer, add more Water if needed

Simmer for 10-15 minutes

Add Heavy Cream and Cook for another 10 minutes

Puree in Vita-Mix and pass through fine chinois

Adjust seasoning as needed


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