Cuisinart DLC-2009CHB Operating instructions

Cuisinart DLC-2009CHB Operating instructions
INSTRUCTION AND RECIPE BOOKLET
Premier Series 9-Cup Food Processor DLC-2009M Series
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
Recommended work bowl capacity for various foods
FOOD
CAPACITY
Chopped fruits
and vegetables
8 cups processed food
Chopped or puréed
meat, poultry,
fish or seafood
1¼ pounds meat, cut into 1-inch or smaller cubes, chilled
Bread dough
4 cups flour (32 ounces), yielding two 1-pound loaves
Pizza dough
3 cups flour (26 ounces), yielding three 12-inch pizzas
Nuts for nut butters
4 cups (20 ounces)
Sliced or shredded
fruit, cheese,
or vegetables
9 cups (total processed volume varies by food)
Cake batter
1 box (18.5 oz.) cake mix
batter for three 8-inch layers
Cookie dough
dough for about 50 cookies (2 pounds)
Thin liquids
(such as custard
for quiche or
cheesecake batter)
2¾ cups
Thick liquids
6 cups
Puréed cooked
fruits and vegetables
7 cups cooked, yielding approximately
4 cups thick purée
Puréed soft
fresh fruits (berries,
kiwis, peaches, etc.)
7 cups fresh, yielding approximately
4 cups thick purée
2
IMPORTANT
UNPACKING
INSTRUCTIONS
7. The slicing disc (E) is on the long side
of the foam block: the shredding disc
(F) is on the other side. Slide them out
WITH GREAT CARE; THE BLADES
ARE VERY SHARP.
8. Lift out the top foam block.
9. Lift work bowl (G) and large/ small
pushers (H) from the middle foam
block.
10. Lift out the middle block.
11. Now only the housing base (I) is at the
bottom of the box. Use both hands to
lift the base out of the box and place
on the counter.
12. Assemble the bowl onto the base by
positioning the handle to the left of
center and turning it counterclockwise
to lock it onto the base.
13. Save the shipping cartons and plastic
foam blocks. You will find them very
useful if you need to repack the processor for moving or other shipment.
This package contains a Cuisinart Premier Series 9- Cup Food Processor, and
the standard parts for it: work bowl, work
bowl cover, large and small pushers, metal
chopping/mixing blade, slicing disc, shredding disc, detachable disc stem for discs,
spatula and recipe/instruction book.
CAUTION: THE CUTTING TOOLS HAVE
VER SHARP EDGES. To avoid injury
When unpacking the parts, please follow
these instructions.
1. Place the box on a low table or on
the floor next to the kitchen counter
or table where you intend to keep the
food processor. Be sure the box is
right side up.
2. Remove the instruction booklet and
flat cardboard. You will see a rectangular block of plastic foam that holds
the processor parts, each fitted into a
cavity in the foam.
3. The detachable disc stem for the discs
(A) sits in a cavity in one corner of the
foam block. Remove this first.
4. The bowl cover (B) sits in the center of
the foam block. Remove this next.
5. The metal chopping blade (C) sit in the
cavity. Remove it next.
6. The plastic spatula (D) is on one long
side of the foam block. Remove it
next.
Note: We recommend that you visit our
website, www.cuisinart.com, for a fast,
efficient way to complete your product on
line registration.
WHEN REMOVING BLADE: CAREFULLY REMOVE THE METAL BLADE
BY GRASPING THE METAL BLADE BY
GRASPING THE CENTER WHITE HUB
AND LIFTING IT STRAIGHT UP. NEVER
TOUCH THE BLADES, AS THEY ARE
RAZOR SHARP.
a
Shredding Disc (F)
Bowl Cover (B)
Disc
Stem (A)
Spatula
(D)
Slicing
Disc (E)
Work Bowl
(G)
Chopping
Blade (C)
Large / Small
Pushers (H)
Housing
Base(I)
3
CONTENTS
Making Consecutive Batches. . . . . . . . . 13
Recommended Work Bowl Capacities. . . 2
Bread Dough Problems and Solutions . . 14
Unpacking Instructions . . . . . . . . . . . . . . 3
Sweet Dough Problems and Solutions. . 15
Important Safeguards. . . . . . . . . . . . . . . . 5
Preparing Food For Slicing
and Shredding . . . . . . . . . . . . . . . . . . . . 15
Introduction . . . . . . . . . . . . . . . . . . . . . . . 6
Machine Includes . . . . . . . . . . . . . . . . . . . 7
Assembly Instructions . . . . . . . . . . . . . . . 7
Machine Functions . . . . . . . . . . . . . . . . . . 8
Operating Instructions . . . . . . . . . . . . . . . 8
Chopping, Puréeing & Mixing
with Metal Blade. . . . . . . . . . . . . . . . . . . . 9
Chop Raw Fruits and Vegetables . . . . . . . 9
Purée Fruits and Cooked Vegetables. . . . 9
To Dislodge Food . . . . . . . . . . . . . . . . . . 9
Chop Hard Food. . . . . . . . . . . . . . . . . . . . 9
Chop Fresh Herbs . . . . . . . . . . . . . . . . . . 9
Chop Peel from Citrus Fruit and Sticky
Fruit Like Dates . . . . . . . . . . . . . . . . . . . 10
Round Fruits and Vegetables . . . . . . . . . 15
Whole Peppers . . . . . . . . . . . . . . . . . . . . 15
Large Fruits Like Pineapple . . . . . . . . . . 15
Cabbage and Iceberg Lettuce . . . . . . . . 15
Packing Feed Tube for
Desired Results . . . . . . . . . . . . . . . . . . . 15
Practicing Slicing and Shredding . . . . . . 16
Removing Sliced or Shredded Foods . . 16
Slicing and Shredding Techniques . . . . . 16
Small, Round Fruits and Vegetables . . . 16
Long Fruits and Vegetables . . . . . . . . . . 16
Small Amounts of Food . . . . . . . . . . . . . 16
French-Cut Green Beans . . . . . . . . . . . . 16
Chop Meat, Poultry and Seafood. . . . . . 10
Matchsticks or Julienne Strips . . . . . . . . 16
Purée Meat, Poultry and Seafood . . . . . 10
Cooked Meat and Poultry . . . . . . . . . . . 16
Chop Nuts . . . . . . . . . . . . . . . . . . . . . . . 10
Uncooked Meat and Poultry . . . . . . . . . 17
Make Peanut Butter, Nut Butters . . . . . . 10
Salami and Other Sausages. . . . . . . . . . 17
Make Flavored Butters,
Spreads and Dips. . . . . . . . . . . . . . . . . . 10
Slicing and Shredding Cheese . . . . . . . . 17
Make Mayonnaise . . . . . . . . . . . . . . . . . 10
For Your Safety. . . . . . . . . . . . . . . . . . . . 19
Beat Egg Whites. . . . . . . . . . . . . . . . . . . 11
Technical Data . . . . . . . . . . . . . . . . . . . . 19
Whip Cream . . . . . . . . . . . . . . . . . . . . . . 11
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . 19
Make Crumbs and Crumb Crusts . . . . . 11
Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . 21
Make Pastry . . . . . . . . . . . . . . . . . . . . . . 11
Make Quick Breads and Cakes . . . . . . . 11
Kneading Yeast Dough. . . . . . . . . . . . . . 12
Machine Capacity. . . . . . . . . . . . . . . . . . 12
Measuring the Flour . . . . . . . . . . . . . . . . 12
Proofing the Yeast . . . . . . . . . . . . . . . . . 12
Processing Dry Ingredients . . . . . . . . . . 13
Adding Liquids . . . . . . . . . . . . . . . . . . . . 13
Kneading Bread Dough . . . . . . . . . . . . . 13
Kneading Sweet Dough . . . . . . . . . . . . . 13
Rising . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Shaping, Finishing and Baking. . . . . . . . 13
4
Cleaning and Maintenance. . . . . . . . . . . 18
Carefully read all instructions before using
this appliance.
6. Never try to override or tamper with cover
interlock mechanism.
IMPORTANT
SAFEGUARDS
Cleaning
To protect against risk of electrical shock, do
not put base in water or other liquid.
General
1. This appliance should not be used by or
near children, or individuals with certain
disabilities.
Always follow these safety precautions when
using this appliance.
Getting Ready
1. READ ALL INSTRUCTIONS.
2. Do not operate this, or any other
motor-driven appliance, while under
the influence of alcohol or other
substances that affect your reaction time
or perception.
2. Always unplug from outlet when not
in use, before putting on or taking off
parts, before removing food and before
cleaning. To unplug, grasp plug and pull
from electrical outlet. Never pull cord.
3. This food processor is UL listed for
household use. Use it only for food
preparation as described in the
accompanying recipe and
instruction book.
3. Blades are sharp. Handle them carefully.
4. Do not use outdoors.
5. Do not let cord hang over edge of table or
counter, or touch hot surfaces.
4. The use of attachments not recommended or sold by Cuisinart may cause
fire, electrical shock or personal injury, or
damage to your food processor.
6. Do not operate any appliance with
damaged cord or plug, or after appliance
has been dropped or damaged in any
way. Return appliance to the nearest
authorized service facility for examination,
repair, or electrical or mechanical
adjustment.
5. To avoid possible malfunction of work
bowl switch, never store processor with
pusher assembly in locked position.
6. Maximum rating of 5.5 amperes is based
on attachment that draws greatest
current. Other recommended attachments
may draw significantly less current.
Operation
1. Keep hands as well as spatulas and other
utensils away from moving blades or
discs while processing food, to prevent
the possibility of severe personal injury
or damage to food processor. A plastic
scraper may be used, but only when the
food processor motor is stopped.
7. Do not operate your appliance in an
appliance garage or under a wall cabinet. When storing in an appliance
garage always unplug the unit from the
electrical outlet. Not doing so could
create a risk of fire, especially if the appliance touches the walls of the garage or
the door touches the unit as it closes.
2. Avoid contact with moving parts. Never
push food down into feed tube by hand
when slicing or shredding. Always use
pusher.
NOTICE: 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.
3. Make sure motor has completely stopped
before removing cover. (If machine does
not stop within 4 seconds after you
remove the pusher assembly, unplug and
call 1-800-762-0190 for assistance. Do
not use the machine.)
4. Never store the blade or discs on motor
shaft. To reduce the risk of injury, no
blade or disc should be placed on the
shaft except when the bowl is properly
locked in place and the processor is in
use. Store the blade and discs as you
would sharp knives, out of reach of
children.
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
5. Be sure cover and feed tube are securely
locked in place before operating food
processor.
5
INTRODUCTION
Congratulations on your purchase
of a Cuisinart® Premier Series
9-Cup Food Processor. This
product is the ultimate food
preparation tool, and it comes
from the originator of the American
food processor, Cuisinart.
Chopping/Mixing
The Cuisinart® Premier Series
9-Cup Food Processor has all the
elements of quality that Cuisinart
is known for, including a powerful
motor, the Supreme® Wide Mouth
Feed Tube, and the longest
warranty in the industry.
4mm Slicing
Blade
Medium
Shredding Disc
• The Cuisinart® Supreme® Wide
Mouth Feed Tube is perfect
for slicing whole fruits and
vegetables without precutting.
This feature, plus the ability to use
all of your existing Cuisinart specialty
blades and discs, makes the
Premier Series 9-Cup the select choice
in food processors.
Pusher Assembly
Cover with Cuisinart®
Supreme® Wide Mouth
Feed Tube
9-Cup Work Bowl
Shaft
(not shown)
Housing Base
Touchpad
Control Panel
Cord Storage
(not shown)
6
THE MACHINE
INCLUDES:
1.
2. A large pusher that fits into the
Cuisinart® Supreme® feed tube opening
and moves freely within it. Upon contact,
the large pusher meets an activating rod
in the center of the work bowl handle,
permitting the motor to start.
Housing base with a vertically projecting
shaft and convenient touchpad control
panel
ASSEMBLY
INSTRUCTIONS
2. 9-cup work bowl
3. Cover with Cuisinart® Supreme Wide
Mouth Feed Tube
Blade Operation
4. Pusher assembly that slides inside the
feed tube
1. Plug in the housing base and place the
work bowl on top, with the work bowl
handle just to the left of center. Turn the
work bowl counterclockwise to lock it
onto the housing base.
5. Sharp metal chopping/mixing
6. Serrated slicing disc
7. Shredding disc
8. Detachable stem for discs (not shown)
2. Carefully lift and place the chosen blade
over the work bowl center shaft. Line up
the markings on the blade hub with the
motor shaft. Blade should fit snugly and
rest on the bottom of the work bowl.
9. Plastic spatula (not shown)
10. BPA Free (not shown)
All materials that come in contact with food
or liquid are BPA free.
3. Add desired ingredients to work bowl.
The metal chopping blade chops raw and
cooked fruits, vegetables, meat, fish and
cheese to the exact consistency you want,
from coarse to fine, even to a purée.
It chops nuts, makes nut butters,
mayonnaise and sauces, and mixes tender,
flaky pastry. The metal chopping blade
also kneads yeasted doughs, mixes cakes,
frostings, cookies, quick breads, muffins,
and biscuits.
4. Place work bowl cover on work bowl,
with the handle area just to the left of
center. Turn counterclockwise to lock
onto work bowl.
5. Align pusher assembly and activating rod
with the feed tube opening on the work
bowl cover and slide the activating rod
down to the bottom.
6. You are now ready to operate
the machine.
The slicing disc makes beautiful whole
slices without torn edges. It slices whole
fruits and vegetables, cooked meat,
semi-frozen raw meat and loaves of bread.
Disc Operation
1. Plug in the housing base and place the
work bowl on top, with the work bowl
handle just to the left of center. Turn the
work bowl counterclockwise to lock it
onto the housing base.
The shredding disc processes most firm
and hard cheeses into long, attractive
shreds. It also shreds vegetables like
potatoes, carrots and zucchini, and
processes nuts and chocolate to a
grated texture.
2. Choose desired disc and place
underside-up on tabletop. Pick up
detachable disc stem and align it with
the raised plastic crescent on the disc
underside. The raised ‘lock’ indicator on
the left corner of the stem should be to
the left of the mounting plate on disc.
The detachable stem fits both discs,
making disc storage compact in
limited space.
The pusher assembly has two parts.
3. Turn the stem to the right, so the locking
tabs are covered by the metal supports
and a ‘click’ locks the stem in place.
1. A small, removable, clear pusher that fits
into a small center-located feed tube.
This tube is for narrow food like carrots,
for adding liquid, and for continuous
feeding of small food like garlic.
7
4. With the stem facing down, place the
assembly over the center hub. It should fit
snugly and rest on the bottom of the
work bowl.
•
Place the work bowl over the center
stem, with the handle area just to the left
of center. Turn counterclockwise to lock
in place.
5. Place work bowl cover onto work bowl,
with the handle area just to the left of
center. Turn counterclockwise to lock
onto work bowl.
•
Insert the metal chopping blade and put
ingredient pieces in the work bowl. Put
on the cover and turn counterclockwise
to lock onto work bowl. Align the pusher
and the pusher’s activating rod with the
corresponding openings on the feed tube,
and push all the way down.
•
Press and release the PULSE button two
or three times. Each time the blade stops,
let the pieces drop to the bottom of the
bowl before you pulse again. This puts
them in the path of the blade each time
the motor starts.
•
Using the pulse/chopping technique,
you get an even chop without
overprocessing. Check the texture
frequently by looking through the cover.
If you want a finer chop, press and
release the PULSE button until you
achieve the desired texture.
6. Align pusher with the feed tube opening
on the work bowl cover and slide the
activating rod down to the bottom.
7. Use the cord wrap on the housing base
underside to add or remove cord.
8. You are now ready to operate the machine.
MACHINE FUNCTIONS
PULSE
1. With the machine properly assembled
and engaged, and ingredients in the work
bowl, press the PULSE button repeatedly
as needed.
ON (Continuous)
1. Properly assemble and engage
the machine.
Onions and other food with a high water
content will quickly end up as a purée,
unless examined through the work bowl
after each pulse to make sure they are
not overprocessed.
2. To add ingredients through the feed tube,
remove the pusher and fill the feed tube as
directed (see Preparing Food for Slicing or
Shredding, page 12).
Try chopping other food like meat for
hamburger or sausage. Then make
mayonnaise, pastry or bread, as described
in the following sections.
3. Engage the pusher and press the ON
button. The button light will turn on and
the motor will start.
To obtain consistent results:
4. Press the pusher firmly down until all
ingredients have passed into the work
bowl. Remove the pusher and refill
ingredients as needed.
Be sure all the pieces you add to the bowl
are about the same size.
Be sure the amount you process is no larger
than recommended on the inside cover of
this booklet.
When you engage the pusher again, the unit
will automatically turn on.
5. Press the OFF button when finished.
Before you do anything, wait for the blade
to stop spinning. Once it does, turn the
cover clockwise to unlock, and remove by
lifting it off.
OPERATING
INSTRUCTIONS
Remove the bowl from the base of the
machine before removing the blade.
This creates a seal to prevent food from
leaking. Turn the bowl clockwise to unlock
from the base, and lift straight up to remove.
Try chopping some practice foods, such
as a zucchini or carrot, before you process
food to eat. First, cut the ingredients into
1-inch pieces.
8
To prevent the blade from falling from
the work bowl onto your hand when
emptying the work bowl, use one of the
following methods:
When making soup, you will want to purée
vegetables that have been cooked in liquid.
Don’t add the liquid to the work bowl, just
the cooked vegetables; remove vegetables
with a slotted spoon. They will purée faster
and smoother without liquid. Then add just
enough liquid to make the purée pourable,
return to the soup liquid and stir to combine.
Be sure your hands are dry. Grab the blade
hub, and remove the metal blade before
tilting the bowl, using a spatula to scrape off
any food. Then carefully lift the blade out of
the work bowl. Or insert your finger through
the hole in the bottom of the work bowl,
gripping the blade from the bottom, and
grip the outside of the work bowl with your
thumb. Or hold the blade in place with your
finger or spatula while pouring out food.
To dislodge food
Occasionally, a piece of food may become
wedged between the blade and the work
bowl. If this happens, unplug the machine,
remove the cover, lift the blade out carefully
and remove the wedged piece. Empty the
bowl, reinsert the blade and lock the cover
and pusher into place. Press the ON button
and drop the food pieces through the small
feed tube opening while the machine is
running. After adding a cupful this way, add
the remaining food to the bowl and process
in the usual manner.
TECHNIQUES FOR
CHOPPING AND PURÉEING
WITH THE METAL BLADE
To chop raw fruits and vegetables
First cut the food into 1-inch (2.5cm) pieces.
You achieve a more even chop when all
pieces are about the same size. Put no more
than the recommended amount of food into
the work bowl (see table inside front cover).
Lock the cover in place. Press the PULSE
button at the rate of 1 second on, 1 second
off, until the food is coarsely chopped.
For more finely chopped results, hold the
PULSE button, letting the machine run
continuously until the desired consistency
has been reached. Check frequently to avoid
overprocessing. Use the spatula to scrape
down the sides of the work bowl if necessary.
To chop hard foods
To chop hard food like garlic and hard
cheese, assemble the unit, remove the
small pusher, press the ON button and drop
the food through the small feed tube while
the machine is running. Small foods like
garlic can be dropped in whole. Large foods
like hard cheese should be cut into 1-inch
(2.5cm) pieces. This method of processing minces garlic, shallots and onions. Hard
cheese and coconut will have the same
texture as if they had been hand grated.
IMPORTANT: Never try to process cheese
that is too hard to cut with a knife. You may
damage the blade or the machine.
To purée fruits and cooked vegetables
First, cut the food into 1-inch (2.5cm) pieces.
You achieve a smoother purée more quickly
when all pieces are about equal in size.
To chop parsley and other fresh herbs
The herbs, the work bowl and the metal
chopping blade must all be thoroughly clean
and dry. Remove stems from herbs.
Add leaves to bowl and process, using the
PULSE button until chopped as fine as
desired. The more herbs you chop at a time,
the finer chop you can obtain. If completely
dry when chopped, parsley and other herbs
will keep for at least 4-5 days, stored in an
airtight bag in the refrigerator. They may be
frozen for months, stored in an airtight
container or bag.
Put no more than the recommended amount
of food in the work bowl (see table inside
front cover). Lock the cover in place.
PULSE to chop coarsely, then press the ON
button and process continuously until food
is puréed. (NOTE: Cooked potatoes are an
exception to this procedure. They develop
a gluey texture when processed with the
metal blade.)
9
To chop peel from citrus fruit or to chop
sticky fruit like dates or raisins
For citrus, remove only the peel with a
vegetable peeler, not the white pith, which
is bitter tasting. Cut the peel into lengths of
2 inches (5cm) or less and process with ½
cup (125 ml) of granulated sugar until finely
chopped. This may take 2 minutes or longer.
To make peanut butter and other nut butters
Process up to the recommended amount of
nuts. Using the ON button, let the machine
run continuously.
After 1½ to 2 minutes, the ground nuts will
form a ball that will gradually smooth out.
Scrape the sides of the bowl and continue
processing until drops of oil are visible.
Taste for consistency. The longer you
process, the softer the butter. For chunk
style, add a handful of nuts just after the
ball of nut butter begins to smooth out
To make cashew butter, add a little bland
vegetable oil. Processor nut butters contain
no preservatives. Store in refrigerator to keep
from separating.
For sticky fruit like dates, raisins, prunes and
candied fruit, first freeze the fruit for about
10 minutes. Add some of the flour called for
in the recipe to the fruit. Use no more than 1
cup (250 ml) of flour for each cup of fruit.
To chop meat, poultry and seafood
The food should be very cold, but not frozen.
Cut it into 1-inch (2.5cm) pieces to ensure an
even chop. Using the ON button, process no
more than the recommended amount at one
time (see table inside front cover).
Press the PULSE button 3 or 4 times at a rate
of 1 second on, 1 second off. If the food is
not chopped fine enough, let the processor
run continuously for a few seconds. Check
the texture often to avoid overprocessing.
Use a spatula to scrape food from the sides
of the bowl as necessary.
To make flavored butters, spreads
and dips
Cut room temperature butter into tablespoon
size pieces. Finely chop flavoring ingredients
first, such as anchovies, cheese, herbs, etc.
Be sure work bowl is clean and dry. Add
small hard ingredients like garlic and hard
cheese through the feed tube while machine
is running. Next, add the butter and process
using the ON button, until smooth.
To purée meat, poultry and seafood
Prepare the food as described above. Press
the PULSE button until evenly chopped, then
process continuously to the desired texture.
Scrape the bowl with a spatula as needed.
Leave the purée in the work bowl and add
eggs, cream and seasonings as called for by
the recipe. Process to combine thoroughly.
Add any liquid ingredients last, while the
processor is running, and process just long
enough to blend. Process ingredients for
spreads and dips the same way. They should
be at room temperature and cut into 1-inch
(2.5cm) cubes, or added by tablespoonfuls.
To make mayonnaise
You can make foolproof homemade
mayonnaise with your Premier Series 9-Cup
Food Processor. The work bowl and metal
blade must be clean and dry.
Remember, you control texture by the length
of time you process. By varying the processing time, you can get a range of textures suitable for hamburgers, hash, stuffed peppers,
or smooth mousses.
Foods prepared with raw eggs may contain salmonella or other potentially harmful bacteria. Because egg yolks are a fine
growth medium for bacteria, we recommend
that you cook them for use in mayonnaise,
Hollandaise sauce, Caesar salad dressing,
chilled soufflés, chilled chiffons, mousses
and other recipes calling for raw egg yolks.
For mayonnaise, we recommend using either
the “cooked egg” mayonnaise on page 31, or
using the following method with pasteurized
liquid eggs.
To chop nuts
Chop no more than the recommended
amount at one time. Press and release the
PULSE button and check frequently to avoid
nuts clumping together in a nut butter. When
a recipe calls for flour or sugar, add some to
the nuts before you chop, about ½ cup for
each cup of nuts. This allows you to chop the
nuts as fine as you want without turning them
into a nut butter. You can also chop nuts with
a shredding or slicing disc. The optional fine
shredding disc is particularly good.
10
For a “one egg” batch of basic mayonnaise
made with pasteurized liquid eggs, place ¼
cup pasteurized liquid eggs, 2 tablespoons
wine vinegar or lemon juice, 1 teaspoon dry
mustard, ½ teaspoon kosher salt and a pinch
of ground white pepper in the work bowl.
With the machine running, add ½ cup of
vegetable oil to the small pusher and allow
to slowly drip into the mixture while processing. After all the oil has dripped through, add
another ½ cup of vegetable oil to the small
pusher and allow to drip through. The mixture
will form a thick emulsion. For variation, you
may experiment with using flavored vinegars,
adding chopped fresh herbs, dry herbs, or
roasted garlic to taste. To make your
mayonnaise a little lighter, add some
well-drained plain fat-free yogurt to taste.
For seasoned crumbs, chop parsley or other
fresh herbs with the crumbs. For buttered
crumbs, process until the dry crumbs are of
the desired texture, then dribble melted butter through the small feed tube opening while
the machine is running. For crumb crusts,
process crackers or cookies as described
above. Add sugar, spices and butter, and
cut into pieces as specified by your recipe.
Process until well combined.
To make pastry
Combine unbleached all-purpose flour, salt
and pieces of very cold butter in the work
bowl. Process to the consistency of cornmeal. Sprinkle evenly with the minimum
amount of cold liquid in the recipe. PULSE
5 or 6 times. The dough should begin to
hold together when pressed. If it is still dry
and crumbly, add more water – 1 teaspoon
at a time – until the dough holds together
easily. Do not let the dough form a ball in the
processor or it will be overworked and tough.
Form into a round disc, one inch thick, and
wrap in plastic wrap. Refrigerate for 1 hour
before using, or double wrap and freeze for
later use.
To beat egg whites
The work bowl must be absolutely clean.
Add 3 or more egg whites (up to 6 large
egg whites) and press the ON button. Add
about 1 teaspoon of lemon juice or vinegar
for every egg white. Vinegar makes stiffer
whites; its flavor is hardly detectable in cakes
or soufflés. Continue processing until the
egg whites hold their shape, about 1½ to 2½
minutes.
To make quick breads and cakes that use
baking powder and/or soda
The most important rule for success is not to
overmix after adding the flour. The ingredients for these soft doughs should be cold,
except butter. If the recipe calls for chopped
ingredients like lemon peel or nuts, chop
them first while the work bowl is clean and
dry, then set aside until needed.
To whip cream
Processor whipped cream holds its shape
very well. It is good for decoration or
as a topping; however, it will not whip to the
light, fluffy consistency obtained by methods
that beat in more air. Chill the cream well
before starting. Process continuously using
the ON button, until it begins to thicken.
Then add sugar as desired and continue
processing, watching carefully for the
desired consistency.
Put dry ingredients like flour, salt and leavening in the work bowl and process with the
metal blade for 5 seconds to mix. Remove
and reserve the dry ingredients.
For consistently reliable results, add 2
tablespoons (30 ml) of nonfat dry milk for
every cup of cream before whipping.
Add the eggs and sugar to the work bowl
and, using the ON button, process to mix,
letting the machine run about 1 minute. Next,
add butter. Cut into 1-inch pieces at room
temperature. Run machine continuously for
a minute, until the butter is thoroughly mixed
with the sugar and eggs. Then add flavoring and liquid – vanilla, spices, cocoa, etc.
Process until mixed. Add the dry ingredients
to the work bowl.
To make crumbs and crumb crusts
Cut or break bread, crackers or cookies into
1-inch pieces and place in work bowl. Press
the ON button and process continuously until
pieces reach the desired texture.
11
the work bowl.
Process by pulsing, inspecting after each
pulse. Stop pulsing as soon as the dry
ingredients have almost disappeared into
the batter. Overprocessing will cause quick
breads and cakes to be tough. (If your recipe
calls for ingredients that are to be coarsely
chopped – like raisins or nuts – add them last
with the mixed dry ingredients.)
It requires less kneading after the ingredients are mixed. Although 30 seconds are
usually sufficient, 60 to 90 seconds give
better results if the machine does not slow
down. Except for kneading, the processing
procedures are the same for both types of
dough.
To make cake mix
Your food processor work bowl is large
enough for the preparation of an 18.5-ounce
packaged cake mix. Insert the metal blade
and add the cake mix to the work bowl.
Press the ON button and while the machine is running, add the eggs and liquid
through the small feed tube and process for
5 seconds. Scrape down the sides of the
work bowl and process 1 minute more for
maximum volume. Do not remove the metal
blade. Insert a finger into the underside of
the blade from the bottom of the work bowl
to hold the blade in place while emptying the
batter.
Machine capacity
With a spoon or fork, stir the flour in its
container. Do not measure flour directly out
of the bag; it is too packed to get an accurate measure. With the dry measure, scoop
up the flour so it overflows. With a spatula
or knife, sweep excess flour back into the
container so the top of the measure is
level. Recommended maximum amount of
flour is 4 cups of all-purpose flour or 2½
cups of whole-grain flour. If a bread dough
calls for more than the recommended
amounts of flour, mix and knead it in equal
batches. Do the same for sweet doughs
that call for more than 3½ cups of flour.
Tip: After emptying cake batter or puréed
soup from the work bowl, replace the
bowl on the motor base and PULSE once.
Centrifugal force will spin the batter off
the blade onto the sides of the work bowl.
Remove the blade, and use the spatula to
scrape any remaining batter from the bowl.
Measuring the flour
With a spoon or fork, stir the flour in its
container. Do not measure flour directly
out of the bag; it is too packed to get an
accurate measure. With the dry measure,
scoop up the flour so it overflows. With a
spatula or knife, sweep excess flour back
into the container so the top of the
measure is level. Measure by the stir,
scoop and sweep method. Use a standard, graduated dry measure, not a liquid
measuring cup.
TECHNIQUES FOR
KNEADING YEAST DOUGH
The Premier Series 9-Cup Food Processor is designed to mix and knead dough
in a fraction of the time it takes to do it
by hand. You will get perfect results every
time if you follow these directions.
Do not pack flour into the dry measure.
Proofing the yeast
The expiration date is marked on the
package. To be sure your yeast is active,
dissolve it in a small amount of warm liquid
(about 1/3 cup [75 ml] for one package of
dry yeast, recipes vary). The temperature
of liquid used to dissolve and activate
yeast must be between 105° and 115°F
(40° and 46°C). Yeast cells are not activated at temperatures lower than this and
they die when exposed to temperatures
higher than 130°F (54°C).
NEVER TRY TO PROCESS DOUGH
THAT IS TOO STIFF TO KNEAD
COMFORTABLY BY HAND.
There are two general types of yeast
dough. Typical bread dough is made with a
flour mix that contains at least 50% white
flour. It is uniformly soft, pliable and slightly
sticky when properly kneaded.
It always cleans the inside of the work
bowl completely when properly kneaded.
Typical sweet dough contains a higher
proportion of sugar, butter and/or eggs
than typical bread dough. It is rich and
sticky and it does not clean the inside of
If the recipe includes a sweetener like
sugar or honey, add a teaspoon with the
yeast. If no sweetener is called for, add a
12
to test it.
pinch, or add a pinch of flour. Let the mixture stand until it foams, up to 10 minutes.
If it does not foam, discard and begin
again with fresh yeast.
Kneading sweet dough
Process dough for at least 30 seconds
after all the ingredients have been incorporated. It will not clean the inside of the
work bowl. If necessary, scrape the bowl
and process for 5 more seconds.
Processing dry ingredients
Put the flour in the work bowl with all the
other dry ingredients. If the recipe calls for
herbs, oil or solid fats like butter, add them
with the flour. Turn the machine on and let
it run for about 20 seconds. (Cheese, nuts
and raisins may be added with the dry
ingredients or during the final kneading.
To leave them almost whole, add them 5
seconds before you stop kneading. For a
finer texture, add them sooner.)
Rising
Put the dough in a large, resealable lightly
floured plastic bag. Squeeze out all the air
and seal, allowing space for the dough
to rise.
Or put the ball of dough in a large bowl
coated with soft butter or vegetable oil.
Roll the dough around to coat its entire
surface. Cover it with a damp towel or a
piece of oiled plastic wrap.
Adding liquids
All liquid should be added through the small
feed tube while the machine is running. Add
liquid in a slow, steady stream, only as fast
as dry ingredients absorb it. If liquid sloshes
or splatters, stop adding it but do not turn off
the machine. Wait until ingredients in bowl
have mixed, then add remaining liquid slowly.
Pour liquid onto dough as it passes under
feed tube opening. Do not pour liquid directly
onto bottom of bowl.
Let it rise in a warm, draft-free place, about
80˚F (26˚C). The rising time is usually about
1½ hours but will vary from 45 minutes
to several hours, depending on the type
of flour and the humidity in the air. To test
whether the dough has risen enough, stick
a finger in it. An indentation should remain.
If it doesn’t, let the dough rise more and
test again.
Follow the recipe carefully. It is important to
add enough liquid to make the dough soft
enough to knead. Kneading dough that is too
stiff can strain the machine.
When it has risen enough, punch the
dough down.
Shaping, finishing and baking
If you shape the dough in loaf pans, fill
pans only half full. Let rise until dough is
just slightly above the top of the pan. If
shaping free-form loaves, let them rise on
an oiled baking sheet until at least doubled
in bulk.
All liquid except that used to activate yeast
should be cold, to minimize the possibility
of overheating the dough. You must never
knead a yeast dough to a temperature higher
than 100°F (37°C). Doing so will slow or even
prevent the action of the yeast.
Kneading bread dough
Do not try to use the machine to knead
dough that is too stiff to knead comfortably
by hand. Doing so can strain the machine.
Making consecutive batches
You can make several batches of bread
dough in a row. The motor in the Premier
Series 9-Cup Food Processor is extremely
efficient.
After the dough starts to clean the inside
of the work bowl completely and forms a
ball, process it for 60 seconds to knead it.
Stop the machine and test the dough to be
sure it’s properly kneaded. Typical bread
dough should have a soft, pliable texture
and it should feel slightly sticky. Stretch the
dough with your hands to test it. If it feels
hard, lumpy or uneven, continue processing until it feels uniformly soft and pliable.
Make sure that the blade is firmly pressed
back into place after removing the dough
13
TYPICAL BREAD DOUGH
PROBLEMS AND
SOLUTIONS
If dough feels tough after kneading
Divide dough into 2 or 3 pieces and
redistribute evenly in bowl. Process 10
seconds or until uniformly soft and pliable.
If soft dough or liquid leaks onto base of
food processor
Always start processor before adding
liquid and add liquid only as fast as dry
ingredients absorb it.
If the blade doesn’t incorporate ingredients
Always start processor before adding
liquid. Add liquid in slow, steady stream,
only as fast as dry ingredients absorb it. If
you hear liquid sloshing, stop adding it but
do not turn off machine. Instead, wait until
ingredients in work bowl have mixed, then
add remaining liquid slowly. Pour liquid
onto dough as it passes under feed tube;
do not pour liquid directly onto bottom of
work bowl.
If motor stops
• Cover may have become unlocked.
• Power cord may have become unplugged.
• Excessive strain may have caused
motor to overheat and stop. Wait for the
motor to cool, 5 to 10 minutes. A safety
protector in the motor prevents excessive overheating. If the motor stops, turn
machine off. After 5-10 minutes, divide
dough into 2 batches and complete processing. Pinch dough to make sure that
it is not too stiff to knead comfortably by
hand. If it is, add liquid,1 teaspoon (5 ml)
at a time, until dough is sufficiently moist
to clean inside of bowl.
If blade rises in work bowl
Blade may not have been pushed down as
far as possible before processing started.
Excessively sticky dough can cause blade
to rise even though it cleans inside of
work bowl.
If dough feels very sticky, reinsert blade
and immediately add 2 tablespoons (30
ml) flour through small feed tube while
machine is running.
If dough doesn’t rise
We recommend you always test activity
of yeast before using, by stirring it and at
least ½ teaspoon (2 ml) sugar into about
1/3 cup (75 ml) warm liquid (105-120°F)
(40-48°C). Within 10 minutes foam should
develop, indicating yeast is active.
Do not use dry yeast after expiration date
on package.
If dough doesn’t clean inside of
work bowl
• Amount of dough may exceed maximum
capacity of your food processor. Remove
half and process in 2 batches.
• Dough may be too dry. If it feels crumbly,
add water, 1 tablespoon (15 ml) at a time,
while machine is running, until dough
becomes moist and cleans inside of
work bowl. Wait 10 seconds between
additions of liquid.
Do not use warmer water, or overheat
dough with excessive kneading, as it may
kill the yeast cells. All other liquid should
be cold.
Do not knead so long that dough becomes
overheated. The ideal temperature for
kneaded dough is 80°F (26°C); it should
never exceed 100°F (37°C).
• Dough may be too wet. While machine is
running, add 1 tablespoon (9 gm) of flour.
If necessary, add more, 1 tablespoon (9
gm) at a time, until dough cleans inside
of work bowl and forms a ball.
Let dough rise in draft-free environment of
about 75-90°F (24-32°C).
If nub of dough forms on top of blade
and does not become uniformly kneaded
Stop machine, carefully remove dough,
divide into 3 pieces and redistribute evenly
in work bowl. Continue processing until
dough is uniformly soft and pliable.
Dough containing whole grain flour will
take longer to rise than dough made of
white flour only.
If baked bread is too heavy
Next time, feel dough to be sure it is
14
fruits before processing. Seeds from citrus
fruits need not be removed. Remove the
rind before slicing or shredding, if desired.
uniformly soft, pliable and slightly sticky,
before setting aside to rise. Allow dough to
fully double in size in bowl or bag, punch
it down, then let it double again after
it is shaped.
Whole peppers are an exception
Remove the stem and cut the stem end
flat. Remove the core and scoop out the
seeds. Leave the end opposite the stem
whole, to keep the structure stiff. This
ensures round, even slices.
PROBLEMS AND
SOLUTIONS WITH
TYPICAL SWEET DOUGHS
Large fruits like pineapple
Cut the ends flat, cut in half, and either
core or remove the seeds. If necessary,
cut the halves into smaller pieces to fit the
feed tube.
If motor slows down
• Amount of dough may exceed maximum
capacity. Remove half, and process in
2 batches.
Cabbage and iceberg lettuce
Turn the head on its side and slice off the
top and bottom, leaving a center section
about 3 inches (8cm) deep. Remove the
core, then cut in wedges to fit the feed
tube. Remove the core from the bottom
and top pieces and cut into wedges to fit
into the feed tube.
• Don’t process too long after all ingredients are incorporated.
Rich doughs will give you good results
after only 30 seconds of kneading.
If blade doesn’t incorporate ingredients
Butter or margarine, if not melted, must
be cut into tablespoon-size pieces before
being added to work bowl.
The optional 2mm and 1mm slicing discs
are excellent for slicing cabbage for coleslaw.
If blade rises in work bowl
Blade may not have been pushed down as
far as possible before processing started.
Machine may be overloaded. Remove half
of dough and process in 2 batches.
If the fruit or vegetable doesn’t fit, try
inserting it from the bottom of the feed
tube, where the opening is slightly larger.
Pack the feed tube for desired results.
If motor stops
See comments under ‘Typical Bread
Dough’ Problems and Solutions, page 16.
For long slices or shreds, cut the food
into feed-tube widths and pack the pieces
horizontally.
If dough doesn’t rise
See comments under ‘Typical Bread
Dough’ Problems and Solutions, page 16.
For small, round slices or short shreds
from carrots, zucchini and other long
vegetables, cut in feed tube heights and
pack tightly upright.
PREPARING FOOD FOR
SLICING AND SHREDDING
Food should fit snugly, but not so tightly
that it prevents the pusher from moving.
For disc assembly instructions, refer to
Assembly Instructions.
When slicing or shredding, always use
the pusher.
Round fruits and vegetables
Before processing onions, apples and
other large, round fruits and vegetables,
cut the bottom ends flat to make the food
lie stable on the disc.
Never put your fingers or a spatula into
the feed tube.
Never push down hard on the pusher. Use
light pressure for soft fruits and vegetables
like bananas, mushrooms, strawberries
and tomatoes, and for all cheese. Use
medium pressure for most food: apples,
celery, citrus fruit, potatoes and zucchini.
Use firm pressure for hard vegetables like
carrots and yams.
Place the food in the feed tube, flat side
down, as far left as possible, to prevent it
from tilting when being processed. Choose
fruits that are firm and not too ripe.
Remove large hard pits and seeds from
15
PRACTICING SLICING
AND SHREDDING
Long fruits and vegetables
Trim foods like bananas, celery and zucchini
by cutting them into pieces slightly shorter
than the feed tube. Cut both ends flat. (Use a
ruler as a guide, or the pusher assembly.) Fill
the feed tube with the pieces, standing them
vertically and adding enough pieces so they
are solidly packed and cannot tilt sideways
as they are sliced or shredded.
1. Insert a slicing or shredding disc, put
the cover on the work bowl and insert
the food in the feed tube.
2. Slide the pusher into place, and apply
pressure to the pusher while pressing
down the PULSE button. Release the
button as soon as the food is sliced
or shredded.
Small amounts of food
Use the small feed tube and the small
pusher. Remove the small pusher from the
pusher assembly. Place the pusher assembly
onto the feed tube and press the sleeve all
the way down.
3. You can load the feed tube repeatedly
without removing work bowl cover.
Simply grasp the pusher and lift up.
The pusher assembly will come off
easily, leaving the cover and feed tube
in place. Your other hand is free to
reload the feed tube, and you do not
need to re-press the ON button if it was
previously selected.
Cut the food in lengths slightly shorter than
the feed tube. If slicing one or two long, thin
vegetables like carrots, push them to the far
left. If you are slicing a few vegetables that
are wide at one end and narrow at the other
(carrots, celery or scallions) cut them in half
and pack in pairs, alternating one wide end
up, one narrow end up.
REMOVING SLICED OR
SHREDDED FOOD
French-cut green beans
Trim fresh green beans to feed-tube widths.
Stack in the feed tube horizontally to about
one inch from the top. Use the slicing disc,
apply light pressure to the pusher and press
the PULSE button until beans are sliced.
Before you do anything, wait for the disc
to stop spinning. When it does, unplug
the unit, then hold the work bowl handle
and turn it clockwise. Then lift; the work
bowl and cover will come off together. Turn
cover clockwise to unlock from work bowl.
To make long, horizontal slices of raw zucchini or carrots, use the same procedure.
Lift, remove, invert and place on
counter space.
Matchsticks or julienne strips
Process the food twice – ‘double slice’ it.
Insert large fruits or vegetables (potatoes,
turnips, zucchini, apples) in the feed tube.
Remove the slicing or shredding disc.
Place two fingers under each side of the
disc and lift it straight up. Place the disc
on top of the inverted work bowl cover to
minimize drips and spills.
Cut pieces to fit the feed tube horizontally
from end to end. Apply pressure to the pusher while pressing the PULSE button until the
food is sliced. You will get long slices.
TECHNIQUES FOR SLICING
AND SHREDDING
Remove the slices from the work bowl and
reassemble. The slices should be assembled
horizontally with cut edges facing front and
back. Reinsert them in the feed tube, wedging them in tightly. Slice them again. You will
obtain long julienne strips.
Small, round fruits and vegetables
For large berries, radishes and
mushrooms, trim the bottom ends flat with
a knife. Insert the food through the feed
tube, standing each piece on a flat end.
You can fill the tube to about 1 inch (2.5cm)
from the top.
With the optional square julienne disc, you
can make square julienne strips in one
operation.
The bottom layer gives you perfect slices
for garnish. If you want all the slices to be
perfect, it’s best to process one layer at
a time.
Cooked meat and poultry
The food must be very cold. If possible, use
a piece of food just large enough to fit in the
16
the sausage into pieces to fill the large feed
tube completely. Stand the pieces vertically, packing them tightly so they cannot tilt
sideways.
feed tube. To make julienne strips of ham,
bologna or luncheon meat, stack slices, then
roll or fold them double and stand upright in
the feed tube, wedging in as many rolls as
possible. This technique works better with
square or rectangular pieces than with round
ones.
Firm cheese like Swiss and Cheddar
Cut the cheese into pieces to fit the feed
tube. Put it in the freezer until semi-frozen,
hard to the touch but easily pierced with the
tip of a sharp knife. Stand the pieces in the
feed tube and apply light pressure to the
pusher.
Uncooked meat and poultry
Cut the food into pieces to fit the feed tube.
Boneless, skinned chicken breasts will usually fit when cut in half crosswise. Wrap the
pieces in plastic wrap and put them in the
freezer. They are ready to slice when they are
easily pierced with the tip of a sharp knife,
although semi-frozen and hard to the touch.
Remove plastic wrap. Stand them in the feed
tube, cut side down, and slice them against
the grain, using firm pressure on the pusher.
Or lay them flat in the feed tube, as many
as will fit, and slice with the grain, using firm
pressure.
IMPORTANT: Never try to slice soft cheese
like mozzarella or hard cheese like Parmesan. You may damage the slicing disc or the
food processor itself. You can successfully
shred most cheeses except soft ones. The
exception is mozzarella, which shreds well if
thoroughly chilled.
Hard cheeses like Parmesan shred well
only at room temperature. Therefore, only
attempt to slice or shred mozzarella when
well chilled, and Parmesan when at room
temperature.
Salami and other sausages
If the sausage is soft, freeze it until hard
to the touch but easily pierced with the tip
of a sharp knife. Hard sausages need not
be frozen. Use the small feed tube if the
sausage is thin enough to fit. Otherwise, cut
SLICING AND SHREDDING CHEESE
TYPE OF CHEESE
CHOP/PURÉE
SHRED
SLICE
Soft
Brie, Camembert, room temperature
Mozzarella chilled 15-20 min in freezer
Ricotta, room temperature
Cottage, Cream
yes
no
yes
yes
no
yes
no
no
no
no
no
no
Semi-Soft
Blue, chilled
Fontina, chilled
Bel Paese, chilled
yes
yes
yes
yes
yes
yes
no
no
no
Semi-Hard
Cheddar, chilled
Monterey Jack, Longhorn, chilled
Swiss, Jarlsberg, chilled
Edam, Gouda, chilled
Provolone, chilled
yes
yes
yes
yes
yes
yes
yes
yes
yes
yes
yes
yes
yes
yes
yes
Hard, at room temperature
Parmesan, Romano, Locatelli
Pecorino, Asiago
yes
yes
yes
yes
no
no
*Soft and semi-soft cheeses will purée; semi-hard and hard cheeses will chop.
17
CLEANING AND
MAINTENANCE
The housing base is made of a tough
plastic with high impact resistance. Its
smooth surface will look new for years.
Keep a sponge handy as you work, and
wipe spills from the base.
Keep your food processor ready to use on
a kitchen counter. When not in use, leave it
unplugged.
Four rubber feet on the underside keep
the base from moving on most work
surfaces when the machine is processing
heavy loads. If the feet leave spots on the
counter, spray them with a spot remover
and wipe with a damp sponge. If any trace
of the spot remains, repeat the procedure
and wipe the area with a damp sponge
and nonabrasive cleaning powder.
Store the blade and discs as you would
sharp knives, out of the reach of children.
The disc and blade holders are optional
accessories which offer safe and convenient storage.
All parts except the housing base are
dishwasher safe, and we recommend
washing them in the dishwasher on the top
rack. Due to intense water heat, washing
the work bowl and work bowl cover on the
bottom rack of your dishwasher may cause
damage over time. Insert the work bowl
upside down. Remember to unload the
dishwasher carefully wherever you place
sharp blades and discs.
To clean the inside of the detachable stem,
slide the stem release button on the side
up as far as it will go and hold it there as
you run water through the stem.
IMPORTANT: Never store the blade or
discs on the motor shaft. The blade or disc
should not be placed on the shaft except
when the processor is about to be used.
To simplify cleaning, rinse the work bowl,
cover, pusher assembly and blade or disc
immediately after use so food won’t dry
on them. Openings at the bottom of the
large pusher provide drainage and make
cleaning easy. If food lodges in the pusher,
remove it by running water through it, or
use a bottle brush.
MAINTENANCE: Any other servicing
should be performed by an authorized
service representative.
If you wash blade and discs by hand, do
it carefully. Avoid leaving them in soapy
water where they may disappear from
sight. To clean the metal blade, fill the work
bowl with soapy water, hold the blade by
its plastic center and move it rapidly up
and down on the center shaft of the bowl.
Use of a spray attachment is also effective.
If necessary, use a brush.
The work bowl which is shatter resistant
and heat resistant. It should not be placed
in a microwave oven, as the aperture at the
front of the pusher houses the metal rod
that activates the motor.
Chopping certain foods may scratch or
cloud the work bowl. These foods include
ice, whole spices, coffee beans and oils
like wintergreen. If you like to prepare your
own spice blends, you may want to keep a
second bowl just for that purpose.
18
FOR YOUR SAFETY
An automatic, temperature-controlled circuit breaker in the motor ensures complete
protection against motor burnout. If the
processor runs for an exceptionally long
time when chopping, mixing or kneading a thick or heavy mixture in successive
batches, the motor may overheat. If this
happens, the processor will stop. Turn it
off and wait for the motor to cool before
proceeding. It will usually cool within 10
minutes. In extreme cases, cooling could
take an hour.
Like all powerful electrical appliances, a
Premier Series Food Processor should be
handled with care. Follow these guidelines
to protect yourself and your family from
misuse that could cause injury.
Handle and store metal blade and discs
carefully. Their cutting edges are very sharp.
Always place discs on flat stable surface
before connecting detachable stem.
Never put blade or discs on the motor
shaft until the work bowl is locked in place.
Safety switches prevent the machine from
operating when the work bowl or the cover
is not locked into position. The motor
stops within seconds when it has been
turned off, and a fast-stop circuit stops
it instantly when the pusher assembly
is removed.
Always be sure that the blade or disc is
down on motor shaft as far as it will go.
Always insert chopping blade in the work
bowl before putting ingredients in bowl.
When slicing or shredding food, always
use the pusher.
LIMITED THREE-YEAR
WARRANTY ON THE
ENTIRE MACHINE
FULL TEN-YEAR
WARRANTY ON MOTOR
Never put your fingers or spatula into
feed tube.
Always wait for the blade or disc to stop
spinning before you remove the pusher
assembly or cover from the work bowl.
Always unplug the unit before removing
food, cleaning, or putting on or taking
off parts.
This warranty is available to consumers
only. You are a consumer if you own a
Cuisinart® Premier Series 9-Cup Food
Processor that was purchased at retail for
personal, family or household use. Except
as otherwise required under applicable law,
this warranty is not available to retailers or
other commercial purchasers or owners.
We warrant that your Cuisinart® Premier
Series 9-Cup Food Processor will be free
of defects in materials and workmanship
under normal home use for 3 years from
the date of original purchase.
Always remove work bowl from base of
machine before you remove chopping
blade.
Be careful to prevent the chopping blade
from falling out of the work bowl when
emptying the bowl. Remove it before tilting
bowl, or hold it in place with your finger, a
spatula or a spoon.
TECHNICAL DATA
The motor in your food processor operates
on standard line operating current. The
appropriate voltage and frequency for your
machine are shown on the lower housing
under the base.
We recommend that you visit our website,
www.cuisinart.com for a fast, efficient
way to complete your product registration. However, product registration does
not eliminate the need for the consumer
to maintain the original proof of purchase
in order to obtain the warranty benefits.
In the event that you do not have proof
of purchase date, the purchase date for
purposes of this warranty will be the date
of manufacture.
19
If your Cuisinart® Premier Series 9-Cup
Food Processor should prove to be
defective within the warranty period,
we will repair it, or if we think necessary,
replace it. To obtain warranty service,
simply call our toll-free number 1-800726-0190 for additional information from
our Customer Service Representatives, or
send the defective product to Customer
Service at Cuisinart, 7475 North Glen
Harbor Blvd., Glendale, AZ 85307.
responsible for the reasonable cost of such
service, repair, replacement, or refund for
nonconforming products under warranty.
California residents may also, according
to their preference, return nonconforming
products directly to Cuisinart for repair,
or if necessary, replacement, by calling
our Consumer Service Center toll-free at
1-800-726-0190.
Cuisinart will be responsible for the cost of
the repair, replacement, and shipping and
handling for such products under warranty.
To facilitate the speed and accuracy of
your return, please enclose $10.00 for
shipping and handling of the product.
BEFORE RETURNING YOUR
CUISINART® PRODUCT
Please pay by check or money order
(California residents need only supply
proof of purchase and should call
1-800-726-0190 for shipping instructions).
If you are experiencing problems with
your Cuisinart® product, we suggest that
you call our Cuisinart® Service Center at
1-800-726-0190 before returning the
product serviced. If servicing is needed,
a Representative can confirm whether the
product is under warranty and direct you
to the nearest service location.
NOTE: For added protection and secure
handling of any Cuisinart® product that
is being returned, we recommend you
use a traceable, insured delivery service.
Cuisinart cannot be held responsible for
in-transit damage or for packages that are
not delivered to us. Lost and/or damaged
products are not covered under warranty.
Please be sure to include your return address, daytime phone number, description
of the product defect, product model number (located on bottom of product), original
date of purchase, and any other information pertinent to the product’s return.
Your Cuisinart® Premier Series 9-Cup
Food Processor has been manufactured to
the strictest specifications and has been
designed for use only in 120 volt outlets
and only with authorized accessories and
replacement parts. This warranty expressly excludes any defects or damages
caused by attempted use of this unit with
a converter, as well as use with accessories, replacement parts or repair service
other than those authorized by Cuisinart.
This warranty does not cover any damage
caused by accident, misuse, shipment or
other than ordinary household use. This
warranty excludes all incidental or consequential damages. Some states do not
allow the exclusion or limitation of these
damages, so these exclusions may not apply to you. You may also have other rights,
which vary from state to state.
CALIFORNIA RESIDENTS ONLY:
California law provides that for In-Warranty
Service, California residents have the option of returning a nonconforming product
(A) to the store where it was purchased or
(B) to another retail store which sells
Cuisinart products of the same type.
The retail store shall then, at its discretion,
either repair the product, refer the consumer to an independent repair facility, replace
the product, or refund the purchase price
less the amount directly attributable to the
consumer’s prior usage of the product.
If the above two options do not result in
the appropriate relief to the consumer, the
consumer may then take the product to
an independent repair facility if service or
repair can be economically accomplished.
Cuisinart and not the consumer will be
Important: If the nonconforming product
is to be serviced by someone other than
Cuisinart’s Authorized Service Center,
please remind the servicer to call our Consumer Service Center at 1-800-726-0190
to ensure that the problem is properly
diagnosed, the product is serviced with
the correct parts, and the product is still
under warranty.
20
Recipes
Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Sauces and Dressings . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Sides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Entrées . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Recipe Notes
Preparation times are estimates and are based on the time it takes to prepare, assemble,
and cook the ingredients once they have been gathered from the refrigerator and
cupboard and placed on the counter.
Nutritional information is based on number of servings indicated. For recipes that
produce a range of servings, they are based on the highest serving yield for that
particular recipe.
21
Appetizers
Fresh Tomato and Corn Salsa
Try this salsa on grilled chicken or seafood.
Makes 2 cups
1
small onion, cut into 1-inch pieces (about ½ cup)
¼
cup fresh cilantro
1
medium jalapeño pepper, seeded, cut into 1-inch pieces
3
medium vine-ripened tomatoes, cut into 1-inch pieces
1
teaspoon fresh lime juice
½
cup fresh or frozen corn kernels
(frozen kernels do not need to be thawed)
½
teaspoon kosher salt
Place onion, cilantro and jalapeño in work bowl fitted with the metal blade. Process until
finely chopped, about 5 seconds. Scrape work bowl. Add tomatoes and lime juice.
Pulse until tomatoes are coarsely chopped, about 5 to 7 times. Add corn and salt; pulse
once to just combine. Let sit for 1 hour before serving to allow flavors to develop. Serve
with chips.
Nutritional information per tablespoon:
Calories 5 (8% from fat) • carb. 2g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 37mg • calc. 2mg • fiber 0g
Greek Spread
Use this spread to make a fresh vegetable sandwich on pita bread.
Makes about 2 cups
6
ounces lowfat cream cheese, cut into 1-inch pieces
6
ounces feta cheese
¼
cup red onion, cut into 1-inch pieces
¼
cup green pepper, cored, cut into 1-inch pieces
¼
teaspoon dried oregano
2
tablespoons black olives, pitted
In a food processor fitted with the metal blade, process cheeses until smooth, about
10 to 15 seconds. Scrape work bowl. Add remaining ingredients and process for 10
seconds. Scrape work bowl and process until well combined, about 10 to 15 seconds.
Let sit, in refrigerator, for 1 hour to let flavor develop. Serve with crackers, mini pita
rounds or vegetable sticks.
Nutritional information per tablespoon:
Calories 28 (69% from fat) • carb. 1g • pro. 1g • fat 2g • sat. fat 1g
• chol. 8mg • sod. 81mg • calc. 33mg • fiber 0g
22
Roasted Garlic and Red Pepper Spread
There is no such thing as too much garlic when it is roasted.
Makes 2 cups
1
large head of garlic (entire bulb), cloves peeled
½
teaspoon extra virgin olive oil
1
cup lowfat sour cream
1
medium scallion, trimmed, cut into 1-inch pieces
1
large roasted red pepper (from a jar)
¼
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
Preheat oven to 375°F. Toss the garlic cloves in the olive oil and wrap in foil. Set on
middle oven rack and roast for 1 hour. Remove from oven and cool.
Insert the metal blade. Purée the cooled garlic, 20 seconds. Scrape work bowl. Add
remaining ingredients and process for 10 to 15 seconds. Scrape work bowl and process
until smooth, about 10 seconds longer. Let sit in refrigerator to develop flavor, about 1
hour. Serve with crudités or breadsticks.
Nutritional information per tablespoon:
Calories 12 (45% from fat) • carb. 1mg • pro. 0g • fat 1g • sat. fat 0g
• chol. 1mg • sod. 53mg • calc. 18mg • fiber 0g
Creamy Guacamole
Fresh flavors make this a great dip, sauce, topping, or side dish.
Makes 2 cups
1
small garlic clove
3
ripe avocados, about 3 cups pulp
2
teaspoons fresh lemon juice
½
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
Insert metal blade in food processor. With machine on, drop garlic clove through feed
tube and chop. Scrape work bowl and add the avocado, lemon juice, salt and pepper.
Pulse 15 times to achieve a chunky guacamole, or if a creamy consistency is desired
process until ingredients are well blended. Serve with chips.
Nutritional information per tablespoon:
Calories 27 (76% from fat) • carb. 1g • pro. 0g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 38mg • calc. 2mg • fiber 1g
23
Spinach, Feta and Artichoke Stuffed Mushrooms
For a savory side dish, use this stuffing in portobellos.
Makes 20 to 24 1½-inch stuffed mushrooms
1
¾-inch slice French bread, cut into 4 pieces
½
ounce Romano
2
tablespoons lightly toasted pine nuts or walnuts
1
can (15 ounces) artichokes, well drained,
gently squeezed in paper toweling to remove excess moisture
1
small garlic clove
1
shallot, about ½ ounce
5
ounces fresh spinach, tough stems removed
½
teaspoon herbes de Provence
2
ounces feta cheese, slightly crumbled
2
ounces cream cheese (regular, not low or nonfat),
cut into 1-inch pieces
20
to 24 1½-inch white button or cremini mushrooms*
Insert the metal blade. Place the bread in the work bowl and process for 45 seconds to
make crumbs. With the machine running, drop the Romano down the feed tube, and
process for 30 seconds until ground. Stop the machine, add the pine nuts, and pulse
5 times to chop coarsely. Transfer and reserve to a separate bowl. Add the artichokes
to the work bowl; pulse 10 to 15 times to chop. Add to the breadcrumb mixture and
set aside.
With the machine running, drop the garlic and shallot through the feed tube; process for
5 seconds to chop. Scrape down the sides of the bowl. Add the spinach, about 2 ounces
at a time, and pulse 12 to 15 times to chop after each addition. Add the herbes de
Provence, feta and cream cheese, processing for 20 seconds to incorporate. Add the
reserved bread crumb mixture, pulsing 15 to 20 times to incorporate. Transfer to a bowl.
The stuffing may be made up to 2 days ahead.
Rinse and dry the mushrooms thoroughly. Remove the stems and discard or reserve for
another use.
Preheat oven to 425°F. Stuff each mushroom with a tablespoon of the spinach mixture.
Arrange the stuffed mushrooms in a shallow baking dish that has been lightly coated with
olive oil; do not crowd. The mushrooms may be stuffed up to 8 hours ahead. If making
ahead, cover and refrigerate. Do not freeze. Bake the mushrooms in the preheated oven
for 20 to 25 minutes. Allow to rest for 5 minutes before serving.
Nutritional information per serving (1 mushroom, based on 24 mushrooms):
Calories 34 (53% from fat) • carb. 3g • pro. 2g • fat 2g • sat. fat 1g
• chol. 5mg • sod. 113mg • calc. 28mg • fiber 1g
*Cremini mushrooms are a darker version of the white button mushroom and have a more
intense flavor. When grown to large size (4 to 5 inches in diameter), they become the
popular portobello mushrooms. In some markets, cremini mushrooms may be labeled
Baby Bellas.
24
Turkey Sausage and Sun-Dried Tomato
Puff Pastry Pinwheels
Do-ahead prep makes these perfect for entertaining.
Makes 28 pinwheels
¼
cup toasted walnuts
¾
ounce Asiago, cut into ½-inch pieces
4
sun-dried tomato halves, reconstituted in ½ cup boiling water
until softened, squeezed dry
1
shallot (1 ounce)
¼
pound Italian turkey sausage, roasted and cooled,
cut into ¾-inch slices*
8
ounces cream cheese, regular or lowfat, not nonfat, cut into cubes
1
teaspoon basil
¼
teaspoon freshly ground black pepper
1
sheet frozen puff pastry, thawed for 1 hour in the refrigerator
egg wash: 1 egg + 2 tablespoons water, beaten together
Insert the metal blade. Place the walnuts in the work bowl, pulse 5 times to chop.
Remove and reserve. With the machine running, drop the cheese cubes down the feed
tube. Process for 30 seconds until finely chopped, remove and reserve. Put the sun-dried
tomatoes in the work bowl, pulse 5 times to chop, remove and reserve.
With the machine running, drop the shallot down the feed tube and process until finely
chopped, about 5 seconds. Scrape down the sides of the work bowl. Add the sausage
and pulse about 3 times to roughly chop. Add the cream cheese, basil and ground
pepper to the work bowl. Use the pulse to incorporate. Scrape down the sides of the
work bowl. Add the reserved chopped walnuts, Asiago cheese and sun-dried tomatoes.
Use the pulse to incorporate. Transfer the mixture to a small bowl.
On a lightly floured surface, roll out the sheet of puff pastry to 10 x 14 inches. Arrange the
pastry on the work surface so that the long side is in front of you. Brush the top 1-inch
edge of the pastry with the egg wash. Using an offset or palette spatula, spread the
cream cheese mixture evenly on the puff pastry. Roll the pastry evenly, jelly-roll style, so
that you roll into the egg-washed edge. Wrap in plastic wrap and refrigerate for at least 1
hour and up to 24. (The entire roll may be frozen; thaw in the refrigerator for
2 to 3 hours before continuing.) Cover and refrigerate the egg wash.
Preheat the oven to 400º F. Slice the puff pastry into 28 slices, each ½-inch thick. (If the
puff pastry has not already been frozen once, you may freeze it now for baking later.
Freeze the slices on a plastic wrap-lined baking sheet in a single layer. When frozen solid,
transfer to a freezer bag. Double-wrap the bag to keep out freezer odors. May be frozen
up to 3 weeks.) Arrange the puff pastry slices on a baking sheet about 1 inch apart.
Lightly brush with the egg wash. Bake for 23 to 28 minutes, until puffed and golden.
Serve hot/warm. If desired, they may be baked ahead. Bake until light golden, cool,
then refrigerate until ready to serve. Reheat in a 300ºF oven for about 5 minutes.
*To roast the turkey sausage, prick the sausage several times with a fork, rub lightly with
about ½ teaspoon of olive oil, then roast on a foil-lined pan at 350ºF for 25 to 30 minutes,
turning after 15 minutes.
Nutritional information per pinwheel:
Calories 90 (64% from fat) • carb. 5g • pro. 3g • fat 6g • sat. fat 2g
• chol. 15mg • sod. 114mg • calc. 22mg • fiber 0g
25
Hummus
This popular Middle Eastern sauce may be served with the traditional pita wedges or may
be used as a dip for fresh vegetable crudités. For something a little different, make the
original recipe, and then use half to make one of the variations.
Makes 2½ cups
¼
cup fresh flat parsley leaves
2
strips lemon zest, ½ x 2 inches, bitter white scraped off
½
teaspoon kosher salt
2
small garlic cloves
2
cans (15.5 ounces each) chickpeas, drained, rinsed and drained again
3
tablespoons tahini paste
2
tablespoons fresh lemon juice
5
tablespoons water
1½
teaspoons ground cumin
1½
tablespoons extra virgin olive oil
Insert the metal blade. Use the pulse to chop the parsley, 10 to 15 times. Remove and
reserve. Chop the lemon zest with the kosher salt using the pulse, 10 times. With the
machine running, drop the garlic down the feed tube, and process 10 seconds to chop.
Add the drained chickpeas, tahini, lemon juice, water, and cumin to the work bowl,
processing 60 seconds to combine. Scrape down the sides and bottom of the work bowl.
With the machine running, add the olive oil in a slow steady stream, and process until the
hummus is smooth and creamy, about 3 minutes. Add half the chopped parsley; pulse to
incorporate, 5 to 10 times. Allow the hummus to rest for 30 minutes before serving to
allow the flavors to blend. Serve in a shallow bowl, sprinkled with the remaining chopped
parsley. If desired, drizzle with extra virgin olive oil.
Nutritional information per tablespoon:
Calories 37 (29% from fat) • pro. 1g • carb. 5g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 36mg • calc. 17mg • fiber 1g
Roasted Shallot and Herb Hummus: Toss 6 ounces of peeled and trimmed shallots in
½ teaspoon extra virgin olive oil and wrap in heavy-duty foil; roast in a 400ºF oven for 60
minutes. Allow to cool. Make hummus according to the above recipe, adding the cooled
roasted shallots along with 2 teaspoons herbes de Provence when processing the
chickpeas. Makes about 2¼ cups.
Roasted Red Pepper Hummus: Make hummus according to the above recipe; add 3
roasted red peppers when adding the chickpeas. Makes about 2½ cups.
Roasted Garlic Hummus: Toss 12 to 15 cloves of garlic in ½ teaspoon of extra virgin
olive oil and wrap in heavy-duty foil; roast in a 400ºF oven for 60 minutes. Allow to cool.
Make hummus according to the above recipe; add the cooled roasted garlic when adding
the chickpeas. Makes about 2 cups.
26
Soups
Gazpacho
Always served well chilled, this summertime favorite has its origins in the
Andalusian region of Spain.
Makes 4 servings, 8 ounces each
1
garlic clove
1
small jalapeño pepper, seeded, cut into 1-inch pieces
3
small scallions, trimmed, cut into 1-inch pieces
1
small green bell pepper, about 6 ounces, cored, seeded,
cut into 1-inch pieces
1
small cucumber, about 6 ounces, peeled, cut in half lengthwise,
seeds removed
¼
cup fresh parsley
2
medium tomatoes, about 10 ounces, cored, cut into 1-inch pieces
2
teaspoons fresh lime juice
¾
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
¼
teaspoon hot sauce
1¼
cups low sodium tomato or vegetable juice
Insert metal blade and turn machine on. Drop garlic and jalapeño down feed tube and
process until finely chopped. Scrape bowl. Add scallions to the work bowl and pulse to
chop roughly. Add peppers, cucumber and parsley and pulse again to chop roughly,
about 6 pulses. Add tomatoes, lime juice, salt, pepper, and hot sauce and pulse 8 to 10
times so that vegetables are evenly chopped. Transfer vegetables to a large mixing bowl
and mix in tomato juice. Taste and adjust seasoning accordingly.
Nutritional information per serving:
Calories 39 (7% from fat) • carb. 8g • pro. 2g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 503mg • calc. 31mg • fiber 2g
27
Butternut Squash Soup with Leeks
Makes 5 servings, eight ounces each
2
garlic cloves
1
medium or 2 small leeks, about 5 ounces, rinsed well and cut into
1-inch pieces
1
teaspoon extra virgin olive oil
2
pounds butternut squash
½
teaspoon kosher salt
¼
teaspoon freshly ground pepper
½
cup dry white wine
3
cups low sodium chicken broth
¼
teaspoon ground nutmeg
½
teaspoon fresh lemon juice
½
cup heavy cream (optional)
Insert the metal blade. With the machine running, drop the garlic through the feed tube
and process to finely chop. Scrape the work bowl. Add the leeks and pulse to chop,
about 10 pulses.
Place 6-quart stockpot over medium heat and add the olive oil. When the olive oil is hot,
stir in the chopped leeks and garlic. Sweat the vegetables over medium low heat so that
they become soft. Stir occasionally so that they do not pick up any color.
While the leeks are cooking, replace the chopping blade with the slicing disc assembly.
Peel and seed the squash; cut to fit the feed tube. Slice the squash.
Add the sliced squash into the stockpot with the leeks and garlic; stir well. Add the salt
and pepper. Cook for an additional 5 minutes.
Add the wine to the pot. Bring to a simmer and let the wine reduce by half. Add the
chicken broth and nutmeg. Bring soup to a low boil. Reduce heat and let simmer until
squash is very soft and is easily pierced with a knife, about 20 minutes.
Strain the solids from the cooking liquid, reserving the cooking liquid. Transfer half of the
cooking liquid to a clean pot and reserve. Insert the metal blade. In two batches, add the
solids to the food processor and process to purée, 2 to 3 minutes. Scrape the work bowl
to insure the mixture is homogenous. Return the puréed solids to the cooking liquid and
stir to incorporate. Add the lemon juice. Stir in reserved cooking liquid to obtain desired
consistency. Taste and adjust seasoning. If using the heavy cream, stir in last and bring to
a simmer.
Nutritional information per serving:
Calories 157 (11% from fat) • carb. 29g • pro. 5g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 292mg • calc. 119mg • fiber 4g
28
Caramelized Five Onion Soup
A twist on traditional French onion soup.
Makes 6 servings, eight ounces each
1
garlic clove
2
shallots (2 ounces total)
3
Spanish onions (1½ pounds total), cut in half vertically
2
red onions (1 pound total), cut in half vertically
2
leeks, about 1 inch in diameter, trimmed and well cleaned*,
cut into 2-inch lengths
2
tablespoons unsalted butter
2
tablespoons extra virgin olive oil
1½
teaspoons granulated sugar
1
teaspoon kosher or sea salt
3
tablespoons unbleached, all-purpose flour
5
cups vegetable stock or broth (chicken or beef may also be used)
½
teaspoon freshly ground black pepper
2
ounces Asiago, cut into ½-inch cubes
2
ounces imported Gruyère
2
ounces Jarlsberg (reduced-fat may be used)
6
green onions, washed, dried and trimmed, cut into 1-inch pieces
6
slices French bread, about ½-inch thick, brushed with extra virgin
olive oil and rubbed with a clove of garlic, toasted in a 400ºF oven
on a baking sheet until golden and crispy
Insert the metal blade, and with the machine running, drop the garlic and shallot through
the feed tube, and process for 5 seconds to chop. Insert the slicing disc. Using medium
pressure, slice the onions. Remove and reserve. Place the leeks in the feed tube, snugly
but not too tightly. Use medium pressure to slice. Transfer to the bowl with all the other
onions.
Heat the butter and olive oil in a 5-quart stockpot over medium-high heat. Add the garlic
and onions; stir to coat with the butter and olive oil. Lower the heat, cover loosely, and
allow the onions to cook over low heat for 10 to 12 minutes to soften. Add the sugar and
the salt, stir to combine, and cook the onion mixture over low heat for 25 to 35 minutes to
caramelize, stirring every 4 or 5 minutes. The onions should become the color of toffee.
Sprinkle with the flour. Cook for 4 minutes, stirring. While stirring, add the stock, and
bring to a boil. Reduce the heat and simmer, loosely covered, for 30 minutes. Add the
pepper. Taste and adjust seasonings.
While the soup is cooking, insert the metal blade in the clean, dry work bowl. With the
machine running drop the Asiago through the feed tube to chop, about 20 seconds; leave
in the work bowl. Insert the shredding disc. Use medium pressure to shred the Jarlsberg
and Gruyère. Remove and reserve. Insert the metal blade, pulse to chop the green
onions, about 10 times.
29
Serve the soup in warmed bowls topped with a slice of the toasted French bread, a
sprinkling of the cheeses, and topped with the chopped green onion. If desired, the
bowls may be placed under a broiler or in a hot oven to melt the cheeses; if you do this,
be sure to use ovenproof bowls.
*Leeks are grown in very sandy soil, and must be well cleaned, or the grit will ruin your
soup. Trim the roots from the leeks, and then trim and discard the leaves, about 1 inch
above the white. Wash well and dry. The leeks used in this recipe yielded about a 4-inch
piece of leek. Not all leeks have the same amount of usable white, so you will have to
adjust the number of leeks accordingly. The leek tops are too tough to use in cooking,
but can be washed well and used to flavor stocks.
Nutritional information per serving:
Calories 400 (39% from fat) • carb. 46g • pro. 14g • fat 18g • sat. fat 8g
• chol. 35mg • sod. 1297mg • calc. 389mg • fiber 3g
Vegetarian Potato and Split Pea Soup
This hearty soup has only three fat grams per serving.
Makes 6 servings, nine ounces each
1
carrot, peeled, cut to fit feed tube vertically
1
celery rib, peeled, cut to fit feed tube vertically
1
onion, cut in half
1½
tablespoons unsalted butter
1
garlic clove
5
cups vegetable broth
1
small potato (about 6 to 7 ounces)
¾
pound split green peas, rinsed and sorted
¼
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
Insert the 4mm slicing disc. Slice the carrot, celery and onion using medium pressure;
reserve.
Melt butter in a 3¾-quart saucepan over medium heat. Add carrot, celery, onion and
garlic. Cook until soft, about 10 to 15 minutes. Add broth; cover and bring to a boil over
medium-high heat. Peel potato and cut into 1-inch pieces. Add potato and split peas to
saucepan. Reduce heat to low and simmer, partially covered, until peas and potatoes are
tender, about 30 minutes. Remove from heat and cool for 10 minutes. Drain liquid from
vegetables, being sure to reserve liquid in a large saucepan.
Insert metal blade. Process half of vegetables until smooth, about 15 to 20 seconds.
Return to saucepan with liquid and repeat with remaining vegetables. Warm over low
heat. Season with salt and pepper. Taste and adjust accordingly.
Nutritional information per serving:
Calories 116 (23% from fat) • carb. 19g • pro. 4g • fat 3g • sat. fat 2g
• chol. 8mg • sod. 260mg • calc. 29mg • fiber 4g
30
Sauces and Dressings
Basic Mayonnaise
(The American Egg Board recommends using the freshest eggs and then heating them
to kill salmonella bacteria. This recipe uses a procedure suggested by cookbook author
and food sleuth Shirley Corriher for heating the eggs to sanitize them. The results are
definitely worth the effort. Proper refrigeration and storage is necessary.)
Makes 1 cup
1
large egg
1
large egg yolk
1½
teaspoons fresh lemon juice
1½
teaspoons wine vinegar
1
tablespoon water
¼
teaspoon granulated sugar
¼
teaspoon unbleached, all-purpose flour
2
teaspoons dry mustard
½
teaspoon kosher salt
pinch cayenne
2
tablespoons extra virgin olive oil
¾
cup vegetable oil (canola, soya, etc.)
Insert the metal blade. Process the egg, egg yolk, lemon juice, vinegar, water, sugar and
flour until smooth, about 20 seconds. Transfer the egg mixture to a small (7- or 8-inch)
nonstick skillet, and heat over very low heat while gently stirring and scraping the bottom
of the pan with a spatula. When the mixture begins to thicken and resemble a custard
sauce, remove from the heat while still stirring and set in a pan of ice and water to stop
the cooking. Stir until the egg mixture is cooled, let rest for 5 minutes. Wash the work
bowl, metal blade and lid in hot soapy water and dry thoroughly.
Insert the metal blade. Process the cooled egg mixture with the dry mustard, salt, and
cayenne until blended, about 1 minute. Scrape the work bowl. With the machine running,
add the olive oil very, very slowly, taking about 1 minute to add the entire 2 tablespoons.
Scrape the work bowl. With the machine running, add the vegetable oil to the small
pusher, one-quarter cup at a time, and allow the oil to drip slowly into the emulsion.
The mayonnaise will thicken as the oil is added. Taste and adjust seasonings as
necessary. Remove to a container, cover and keep refrigerated.
Keeps 3 to 4 days refrigerated.
Nutritional information per tablespoon:
Calories 115 (97% from fat) • carb. 0g • pro. 1g • fat 13g • sat. fat 2g
• chol. 26mg • sod. 78mg • calc. 3mg • fiber 0g
31
Tartar Sauce
A little lower in fat than most, this tartar sauce is good not only with fish and shellfish,
but also with steamed fresh vegetables.
Makes 1½ cups / 24 tablespoons
1½
ounces shallots or green onions, trimmed and cut into 1-inch pieces
2
ounces drained sweet gherkin pickles
3
tablespoons fresh flat parsley leaves
1½
tablespoons fresh dill weed
2¼
teaspoons Dijon-style mustard
¾
teaspoon fresh thyme leaves
2½
tablespoons drained capers
¾
cup Basic Mayonnaise (see previous recipe)
1
cup nonfat plain yogurt, drained overnight to remove the whey
(yield=½ cup)
¼
teaspoon freshly ground black pepper
Insert the metal blade. Use the pulse to chop the shallots, gherkins and parsley, 15 quick
pulses. Add the dill, mustard, thyme, and capers; pulse 5 times to chop. Add the mayonnaise, drained yogurt and black pepper; pulse to combine, 5 times; do not overprocess.
Refrigerate until ready to use.
Nutritional information per tablespoon:
Calories 68 (83% from fat) • carb. 2g • pro. 1g • fat 6g • sat. fat 1g
• chol. 13mg • sod. 101mg • calc. 16mg • fiber 0g
Pesto
Our Pesto is lower in fat than traditional pestos, and just as flavorful.
Makes ¾ cup
1
small garlic clove
1
ounce Reggiano Parmigiano, cut into ½-inch pieces
4
cups packed fresh basil leaves, washed and dried
3
tablespoons lightly toasted pine nuts or walnuts
¼
teaspoon plus pinch salt
5
tablespoons extra virgin olive oil
Insert the metal blade. With the machine running, drop the cheese down the feed tube
and process to finely chop. Chop the garlic clove in the same fashion. Scrape down the
sides of the work bowl. Add the basil, pine nuts, and salt to the work bowl. Pulse to chop,
20 to 30 times. Scrape down the sides of the work bowl.
32
With the machine running, add the olive oil in a slow drizzle. Let rest for about 30 minutes
before using to allow the flavors to blend. Refrigerate to store, with a layer of olive oil
poured over the top to prevent discoloration. Keeps 5 days in the refrigerator, or may
be frozen.
Nutritional information per tablespoon:
Calories 78 (87% from fat) • carb. 1g • pro. 2g • fat 8g • sat. fat 1g
• chol. 2mg • sod. 98mg • calc. 49mg • fiber 1g
Sun-Dried Tomato Tapenade
For a quick hors d’oeuvre, split a wheel of chilled Brie, spread the bottom half with
a ¼-inch thick layer of Sun-Dried Tomato Tapenade, replace the top and allow to sit
at room temperature for 45 minutes to soften, then serve with your favorite
crackers or French bread.
Makes 1 cup / 16 tablespoons
2
ounces sun-dried tomato halves
½
cup water
¾
ounce Reggiano Parmigiano, cut into ½-inch pieces
1
garlic clove
½
ounce shallot
1½
tablespoons fresh flat parsley leaves
3
tablespoons toasted walnuts
2
teaspoons white wine vinegar
½
tablespoon dried basil
½
teaspoon rosemary
¼
teaspoon freshly ground black pepper
2
tablespoons extra virgin olive oil
Combine the sun-dried tomatoes and water in a small saucepan. Bring to a boil, then turn
off the heat. Let sit until cool, drain well, pressing gently on the plumped tomatoes to
remove as much of the excess liquid as possible. Reserve.
Insert the metal blade. With the machine running, drop the cheese down the feed tube.
Process to chop, 10 seconds. Remove and reserve. With the machine running, drop the
garlic and shallot down the feed tube, process 5 seconds to chop. Add the reserved
tomatoes, parsley, and walnuts, pulse to chop, 10 times. Add the vinegar, basil, rosemary,
and black pepper, pulse to combine, 5 times. With the machine running, add the olive oil
in a steady stream, about 30 seconds. Add the reserved cheese and pulse to combine,
5 times. Allow to rest for 30 minutes before using for the flavors to blend.
Transfer to a glass jar with a plastic lid and refrigerate until ready to use. Keeps 2 weeks
in the refrigerator.
Nutritional information per tablespoon:
Calories 33 (60% from fat) • carb. 2g • pro. 1g • fat 2g • sat. fat 1g
• chol. 1mg • sod. 95mg • calc. 23mg • fiber 1g
33
Simple Tomato Sauce
A simple marinara sauce for pasta, or when reduced,
a tasty topping for homemade pizzas.
Makes 3 cups tomato sauce for pasta / 1¾ cups tomato sauce for pizza
1
small onion (4 ounces), cut into 1-inch pieces
4
garlic cloves
¾
teaspoon dried oregano
1
teaspoon extra virgin olive oil
1
can (28 ounces) plum tomatoes, with juices
2
sprigs fresh basil (10-12 large leaves)
3
tablespoons dry white wine or vermouth
½
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
¼ to ¾
teaspoon crushed red pepper flakes
(optional, to taste, for a spicier sauce)
Insert the metal blade. Pulse to chop the onion and garlic with the oregano, about 10
times. Heat the oil over medium heat in a 2¾-quart saucepan; add the onion, garlic,
and oregano. Cook, stirring for 2 to 3 minutes, until the onions begin to soften and the
oregano becomes fragrant. Add the canned tomatoes with their juices, basil sprigs, wine
and salt. Bring to the boil, then reduce the heat to low, cover loosely and simmer for 50 to
60 minutes. Turn off the heat and let cool in the pan for 10 minutes. Stir in the black
pepper and red pepper flakes if using.
Using the metal blade, pulse the sauce 15 times for a rustic, chunky sauce, or process
for 2 minutes for a smooth sauce. The sauce is now ready to use for pasta. If you want a
sauce for pizza, return the sauce to the pan. Simmer, uncovered, for 40 to 50 minutes to
reduce, stirring now and then. Transfer the reduced sauce to a bowl to cool before using
as a pizza topping. The sauce freezes well.
Nutritional information per half-cup, tomato sauce:
Calories 50 (15 % from fat) • carb. 8g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 482mg • calc. 31mg • fiber 1g
Nutritional information per quarter-cup, reduced for pizza sauce:
Calories 25 (15% from fat) • carb. 4g • pro. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 241mg • calc. 16mg • fiber 1g
Roasted Red Pepper Sauce
A simple and flavorful sauce to complement
chicken, seafood, and vegetables.
Makes 1¾ cup
cooking spray
4
large red peppers, about 2-2½ pounds
3
garlic cloves
1
medium onion, cut evenly into eight pieces
34
1
teaspoon extra virgin olive oil
¼
cup dry white wine
½
cup low-sodium chicken broth
¼
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
¼
teaspoon fresh lemon juice
Preheat oven to 400°F.
Coat a baking sheet lightly with cooking spray and place red peppers on sheet.
Roast peppers in the oven for about 1 hour, turning the peppers halfway through the
roasting time. The skins of the peppers should be evenly browned.
Place peppers in a bowl and cover the bowl tightly with plastic wrap. Reserve to cool,
at least one hour.
Once peppers are completely cool, remove and discard all skins and seeds. Roughly
chop the peppers.
Once peppers are chopped, insert the metal blade to the food processor. With the
machine running, drop the garlic through the feed tube to finely chop. Add the onions to
the work bowl and pulse to evenly chop, about 10 pulses.
Place a sauté pan over medium heat and add the olive oil. When the olive oil is hot,
add the chopped onions and garlic. Sweat vegetables until they are soft, about 5
minutes. Stir in the chopped peppers until heated through. Add the wine and bring to
a simmer and reduce by half. Add the chicken broth, salt and pepper. Allow sauce to
simmer for about 5 minutes. Transfer contents of pan to work bowl. Process until sauce
is homogenous.
Remove sauce from work bowl and add the lemon juice. Taste and adjust seasoning
if necessary.
Nutritional information per tablespoon:
Calories 12 (17% from fat) • carb. 2g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 35mg • calc. 3mg • fiber 1g
Chocolate Sauce with Variations
This Cuisinart version replaces cream with skim milk, cutting the fat nearly in half.
Makes 1½ cups
6
ounces good quality bittersweet or semisweet chocolate,
broken into 1-inch pieces
4
ounces good quality milk chocolate, broken into 1-inch pieces
2
tablespoons superfine or bar sugar (optional)
½
cup skim milk, heated until it is just bubbling around the edges
1
teaspoon pure vanilla extract
35
Insert the metal blade. Add the chocolates to the work bowl. Using long pulses, pulse
about 15 to 20 times. If using sugar, add and process for 10 seconds. With the machine
running, pour the hot milk slowly and carefully down the feed tube, process until the
chocolate is melted and smooth, 1 minute. Add the vanilla, process to combine,
10 seconds.
Nutritional information per tablespoon:
Calories 62 (57% from fat) • carb. 7g • pro. 1g • fat 5g • sat. fat 2g
• chol. 1mg • sod. 6mg • calc. 15mg • fiber 1g
Amaretto Almond Chocolate Sauce: Before making the chocolate sauce, use the pulse
to chop ¼ cup of toasted slivered almonds, remove and reserve. Make the sauce as per
instructions, but omit the vanilla, and add 1 tablespoon amaretto and the chopped
toasted almonds.
Mocha Latte Sauce: Make the chocolate sauce as per instructions, adding 1½ tablespoons instant espresso and increasing the superfine sugar by ½ tablespoon. Along with
the vanilla, add 1 tablespoon Kahlúa and 1 tablespoon heavy cream.
Chocolate Mint Sauce: Make the chocolate sauce as per instructions, omitting
the vanilla and adding 1 tablespoons peppermint schnapps or 2 teaspoons
peppermint extract.
Asian Slaw with Peanut Dressing
Add cooked pasta and turn this salad into a meal.
Makes 8 servings, one cup each
Dressing:
½
cup toasted unsalted peanuts
2
garlic cloves
6
slices of fresh ginger, peeled, each about the size of a quarter
4
tablespoons natural style peanut butter
¹⁄³
cup plus 1 tablespoon rice vinegar
1
tablespoon granulated sugar
2
tablespoons + 1 teaspoon hoisin sauce
2
teaspoons sesame oil
2
teaspoons low-sodium tamari or soy sauce
2½
tablespoons vegetable oil
Salad:
4
ounces red radishes, washed, ends cut flat
4
ounces carrots, peeled and trimmed to fit the feed tube horizontally
1
broccoli spear, washed, flowerets trimmed and reserved, stem peeled
3
green onions, trimmed, cut into 4-inch lengths,
including tasty green tops
1
red bell pepper, stemmed, seeded and cut into 1½ x 3-inch pieces
36
1
yellow bell pepper, stemmed, seeded and cut into 1½ x 3-inch pieces
8
ounces Napa cabbage, washed and cut into 3-inch lengths
6
ounces bok choy, washed and cut into 3-inch lengths
(include leaves if pretty and tender)
4
ounces snow peas, trimmed
Insert the metal blade. Pulse to chop the peanuts, about 10 times. Remove and reserve.
With the machine running, drop the garlic and ginger down the feed tube to chop.
Scrape the work bowl; process 5 seconds longer. Add the peanut butter, rice vinegar,
sugar, hoisin sauce, sesame oil, and tamari. Process until smooth, about 10 seconds.
Scrape the work bowl. With the machine running, add the oil in a steady stream through
the small feed tube. Process until emulsified, about 10 to 15 seconds. Remove and
reserve. The dressing may be made up to several days ahead. Cover well and refrigerate.
Allow to sit for 30 minutes at room temperature before using.
Clean the work bowl. Insert the shredding disc. Arrange the radishes in the large feed
tube, cut side down, and shred. Arrange the carrots horizontally in the large feed tube
and shred. Insert the trimmed and broccoli stem in the small feed tube and shred.
Transfer the shredded vegetables to a large bowl.
Insert the slicing disc. Arrange the green onions in the small feed tube and slice. Arrange
the peppers in the large feed tube, cut side down and slice. Arrange the Napa cabbage in
the feed tube, cut side down and slice. Arrange the bok choy in the feed tube and slice.
Transfer the sliced vegetables to the bowl with the other vegetables. Add the snow peas
and toss the vegetables to combine. Pour the dressing over the vegetables and toss to
coat well. Transfer to a serving bowl and garnish with the reserved chopped peanuts.
Note: You may turn this into an Asian pasta salad by doubling the dressing ingredients
and adding cooked pasta (8 ounces dry, cooked according to package directions).
Nutritional information per serving:
Calories 201 (59% from fat) • carb. 16g • pro. 7g • fat 14g • sat. fat 2g
• chol. 0mg • sod. 172mg • calc. 76mg • fiber 4g
Shredded Carrot Salad with
Honey-Ginger Dressing
Healthy, nutritious and delicious.
Makes 12 one-half-cup servings, ½ cup each
2
⁄³
1½
cup walnut halves, shells removed
¾
ounce fresh gingerroot, peeled, cut into ½-inch pieces
1
cup plain nonfat yogurt, drained*
¹⁄³
cup fresh mint leaves
1½
tablespoons honey
2
cup golden raisins
⁄³
pounds carrots, peeled, cut into 2-inch pieces
37
Preheat oven to 350°F. Place walnut halves in a baking pan and toast until golden brown
and fragrant, about 8 to 10 minutes. Allow to cool slightly. Insert metal blade in food
processor and pulse to chop nuts coarsely, about 5 to 6 times. Reserve.
Insert shredding disc. Place carrots in large feed tube horizontally and shred. Transfer to
a large mixing bowl. Insert metal blade. Process gingerroot until finely chopped, about 5
to 10 seconds. Scrape bowl. Add yogurt, mint and honey. Process to combine, about 10
seconds. Scrape work bowl and process an additional 5 seconds. Add to shredded
carrots and combine. Add raisins and gently mix. Serve chilled on a bed of lettuce.
*To drain yogurt: Line a sieve with a double layer of cheesecloth or a paper coffee filter
and set over a bowl. Place yogurt in sieve, cover and refrigerate at least 8 hours or
overnight. You may need to drain water from bowl occasionally. Refrigerate thickened
yogurt in an airtight container for up to one week.
Nutritional information per serving:
Calories 76 (13% from fat) • carb. 16g • pro. 2g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 51mg • calc. 56mg • fiber 2g
Capered Tuna Spread
Use for sandwiches, or as an hors d’oeuvre spread served with crusty bread,
chopped imported olives and sun-dried tomatoes.
Makes 1 cup / 2 to 4 servings
2
tablespoons loosely packed fresh flat parsley leaves
1
4-inch rib of celery, cut into ½-inch pieces
1
ounce shallots
½
tablespoon drained capers, rinsed and drained again
2
teaspoons Dijon-style mustard (regular or grainy)
1
can (6 ounces) water-packed white albacore tuna, well drained
3
tablespoons mayonnaise
¼
teaspoon freshly ground black pepper
Insert the metal blade, put the parsley in the work bowl and pulse to chop, about 5 times.
Add the celery to the work bowl, rough chop using the pulse, about 5 times. With the
machine running, drop the shallots through the feed tube, process 5 seconds to chop.
Add the capers and mustard, pulsing to chop finely, about 10 times. Add the tuna; pulse
to chop, about 10 times. Add the mayonnaise and black pepper. Use the pulse to
combine, about 5 times, do not over process. Transfer to a bowl, cover and chill for 30
minutes before serving to allow the flavors to develop. Taste and adjust seasonings as
necessary. (Note: capers can be quite salty, so there is no additional salt in this recipe.
If your palate dictates more salt, add kosher or sea salt to taste.)
Nutritional information per serving (based on 4 servings):
Calories 130 (62% from fat) • carb. 2g • pro. 10g • fat 9g • sat. fat 2g
• chol. 26mg • sod. 349mg • calc. 11mg • fiber 0g
38
Lemony Honey Dijon Vinaigrette
Try this dressing on a salad with sliced grilled chicken.
Makes 1½ cups
2
strips lemon peel, each 2 inches x ½ inch
¾
teaspoon kosher or sea salt
2
shallots, ½ ounce each
3
tablespoons fresh lemon juice
2
tablespoons white wine vinegar
2
tablespoons honey
2
teaspoons Dijon-style mustard
½
teaspoon freshly ground black pepper
3
tablespoons vegetable oil
½
cup plus 2 tablespoons extra virgin olive oil
Insert the metal blade. Chop the lemon zest with the salt using the pulse, 20 to 30 times.
With the machine running, drop the shallots down the small feed tube; process for 5
seconds to chop. Add the lemon juice, wine vinegar, honey, mustard, and black pepper
to the work bowl; process for 5 seconds to blend. Combine the oils. With the machine
running, pour the oils into the small pusher and allow to drip through the hole in a small
steady stream. Transfer to a jar and allow to sit for at least 30 minutes before using, to
allow the flavors to blend. May be kept up to 2 weeks in the refrigerator. Allow the
dressing to come to room temperature before using. Process again, using the metal
blade, if the dressing has separated.
*Remove the peel from the lemon with a vegetable peeler, then take a sharp paring knife
and carefully scrape away the bitter white pith from the underside of the peel.
Nutritional information per tablespoon:
Calories 72 (89% from fat) • carb. 2g • pro. 0g • fat 7g • sat. fat 1g
• chol. 0mg • sod. 83mg • calc. 1mg • fiber 0g
Creamy Chèvre and Peppercorn Dressing
Creamy and tangy, perfect for crispy romaine.
Makes 1¾ cups (28 tablespoons)
1½
ounces shallots
1
tablespoon plus 1 teaspoon drained green peppercorns,
rinsed and drained again
6
ounces chèvre
1
cup lowfat sour cream
1½
tablespoons fresh lemon juice
1½
tablespoons white wine vinegar
1½
tablespoons water
1
cup extra virgin olive oil
⁄³
⁄³
39
Insert the metal blade. With the machine running, drop the shallots down the small feed
tube; process 5 seconds to chop. Add the drained green peppercorns, chop 10 seconds.
Remove and reserve. Process the chèvre, sour cream, lemon juice, white wine vinegar
and water, until smooth, 30 seconds. Scrape the work bowl. Return the shallot and
peppercorn mixture to the work bowl, add the salt. With the machine running, add the
olive oil through the hole in the small pusher, processing until completely incorporated
and emulsified. Let sit for 30 minutes before using, to allow the flavors to blend.
The dressing will keep for a week in the refrigerator.
Nutritional information per tablespoon:
Calories 48 (76% from fat) • carb. 2g • pro. 1g • fat 4g • sat. fat 1g
• chol. 4mg • sod. 37mg • calc. 15mg • fiber 0g
Herbed Balsamic Vinaigrette
Drizzle over sliced summer tomatoes for a quick and easy salad.
Makes about 1 cup
1
large garlic clove
¼
cup fresh flat parsley leaves
1
tablespoons dried basil
1
teaspoon dried oregano
½
teaspoon kosher or sea salt
½
teaspoon freshly ground black pepper
2
teaspoons Dijon-style mustard
6
tablespoons balsamic vinegar
2
cup extra virgin olive oil
⁄³
Insert the metal blade. With the machine running, drop the garlic down the small feed
tube, process 5 seconds to chop. Add the fresh parsley, dried basil and oregano, salt,
pepper, mustard and vinegar, processing 10 seconds to blend. With the machine running,
add the olive oil one third cup at a time through the hole in the small feed tube pusher.
Process 1 minute longer until totally emulsified.
Adjust seasonings to taste. Allow the dressing to rest for 30 minutes before using to allow
the flavors to blend. Refrigerate unused portions, bring to room temperature (30 minutes)
before using and reprocess to emulsify using the metal blade if necessary.
Nutritional information per tablespoon:
Calories 86 (94% from fat) • carb. 1g • pro. 0g • fat 9g • sat. fat 1g
• chol. 0mg • sod. 89mg • calc. 8mg • fiber 0g
40
Breads
Challah Braid
If you have leftovers, our Challah Braid slices make the best French toast.
Makes 18 servings (1½-pound loaf)
3
tablespoons granulated sugar, divided
1
package (2¼ teaspoons) active dry yeast
¼
cup warm water (105-115°F)
3¼
cups unbleached, all-purpose flour
1½
teaspoons table salt
½
cup cold water
1
cup unsalted butter, melted
⁄³
1
large egg
egg glaze (1 large egg and 1 tablespoon water)
vegetable oil cooking spray
In a 2-cup liquid measure, dissolve 2 teaspoons sugar and yeast in warm water.
Let stand until foamy, about 5 minutes.
Insert the metal blade in the work bowl and add flour, remaining sugar and salt.
Pulse to combine, about 2 to 3 times.
Add cold water, melted butter and egg to yeast mixture. With machine running, add liquid
through small feed tube in a steady stream as fast as the flour absorbs it. Once dough
forms a ball continue processing for 45 seconds to knead dough. Place dough in a
floured plastic food storage bag and seal. Let rise in a warm place until doubled in size,
about 1 to 1½ hours.
Place dough on a lightly floured surface and punch down. Divide dough into 3 equal
pieces. Use your hands to roll each piece into a cylinder about 1½ x 14 inches.
Place the cylinders side by side on a baking sheet coated with vegetable oil cooking
spray. Braid loosely from one end. Gently pull and taper each end to a point, then pinch
and tuck under loaf. Cover with plastic wrap coated with vegetable oil cooking spray and
let rise until doubled in size, about 45 minutes. Preheat oven to 375°F for 15 minutes
before baking.
Prepare egg glaze by combining egg with water; brush over braid. Bake in lower third of
preheated oven for 20 minutes. Lower temperature to 350°F and bake until loaf is
browned and sounds hollow when tapped, about 10 minutes. Cool on wire rack.
Nutritional information serving:
Calories 119 (29% from fat) • carb. 18g • pro. 3g • fat 4g • sat. fat 2g
• chol. 32mg • sod. 202mg • calc. 4mg • fiber 0g
41
Pecan Sticky Buns
Our Pecan Sticky Buns are so good it’s hard to eat just one.
Makes 9 servings
Sweet Dough:
1
package (2¼ teaspoons) active dry yeast
¼
cup granulated sugar, divided
¼
cup warm water (105-115°F)
2½
cups unbleached, all-purpose flour
¼
cup unsalted butter, in 1-inch pieces
½
teaspoon table salt
1
cup nonfat milk
1
large egg
⁄³
Topping:
½
cup pecans
¼
cup granulated sugar
½
teaspoon ground cinnamon
1
tablespoon unsalted butter, softened
1
cup raisins
¼
cup unsalted butter, melted
1
cup firmly packed light brown sugar
⁄³
⁄³
vegetable oil cooking spray
To make dough:
In a 2-cup liquid measure dissolve yeast and 1 teaspoon sugar in warm water. Let sit
until foamy, about 5 minutes. Place flour, butter, remaining sugar, and salt in the work
bowl fitted with the metal blade. Process to combine, about 20 seconds. Stir milk and
egg into yeast mixture. With motor running, pour liquid mixture through the small feed
tube as fast as the flour absorbs it. Process until dough cleans the sides of the work
bowl, then process for 45 seconds to knead dough. Transfer to a plastic food storage
bag and seal top. Let rise in a warm place until doubled in size, about 1½ hours.
To make topping / assemble buns:
Re-insert metal blade in work bowl and pulse to coarsely chop pecans, about 5 to 6
times. Reserve. Combine sugar and cinnamon; reserve. Transfer dough to a lightly floured
surface and punch dough down. Roll each half into a 9 x 9-inch square. Spread with
softened butter, sprinkle with cinnamon/sugar mixture and top with raisins. Roll dough up
tightly and pinch seam to seal. Using a sharp knife cut into 9 slices (about 1-inch thick).
Pour melted butter into a 9 x 9-inch baking pan. Sprinkle brown sugar and reserved
pecans over butter. Place buns, cut side up, in pan. Cover with plastic wrap coated with
vegetable oil cooking spray and let rise in a warm place for 40 minutes. Preheat oven to
375°F for 15 minutes before baking.
42
Bake in preheated oven until tops are well browned, about 30 minutes. Remove from
oven and invert pan immediately onto serving plate, allowing sugar mixture to drip onto
buns. Scrape any remaining sugar/nut mixture onto buns and serve warm.
Nutritional information per sticky bun:
Calories 553 (39% from fat) • carb. 49g • pro. 5g • fat 16g • sat. fat 8g
• chol. 54mg • sod. 143mg • calc. 23mg • fiber 2g
Sesame Dinner Rolls
Fresh from the oven, warm rolls make any dinner extra special.
Makes 16 rolls
½
cup plus 2 tablespoons evaporated nonfat milk
1
package (2¼ teaspoons) active dry yeast
1½
tablespoons sugar
1
large egg, beaten
2¾
cups unbleached, all-purpose flour
6
tablespoons unsalted butter, in 1-inch pieces
1
teaspoon table salt
vegetable oil cooking spray
1
large egg
1
teaspoon water
1
teaspoon sesame seeds
In a small saucepan over medium heat, warm milk to 110-115°F. Remove from heat.
Add yeast and sugar; stir to dissolve and let sit until foamy, about 5 minutes. Add beaten
egg; stir gently to combine. Transfer to a 2-cup liquid measure and reserve.
Use the metal blade to process flour, butter and salt until combined, about 15 to 20
seconds. With machine running, add yeast mixture through the small feed tube in a
steady stream as fast as the flour absorbs it. After the dough forms a ball, process 45 to
50 seconds to knead. Place in a large plastic food storage bag and seal top. Let rise until
doubled in size, about 1 to 1½ hours.
Lightly coat an 8-inch round baking pan with vegetable oil cooking spray. Place dough on
a lightly floured surface and punch down. Divide dough into 16 equal pieces and shape
each piece into a ball. Place balls in the pan so they are just touching each other. Cover
with plastic wrap coated with vegetable oil cooking spray and let rise 1 hour. Preheat
oven to 350°F for 15 minutes before baking.
Combine egg and water. Brush over rolls and sprinkle with sesame seeds. Bake in
preheated oven until golden, about 35 to 40 minutes. Cool on wire rack.
Nutritional information per roll:
Calories 130 (33% from fat) • carb. 18g • pro. 4g • fat 5g • sat. fat 3g
• chol. 38mg • sod. 166mg • calc. 33mg • fiber 0g
43
Cheese Bread
This bread is excellent to serve with a hearty soup or for making sandwiches.
Makes 12 servings (one 1½-pound loaf)
1
package (2¼ teaspoons) active dry yeast
1
teaspoon granulated sugar
¼
cup warm water (105-115°F.)
3
ounces extra-sharp Cheddar
3
cups unbleached, all-purpose flour
2
tablespoons unsalted butter, in 1-inch pieces
1
teaspoon table salt
¾
cup nonfat milk
vegetable oil cooking spray
In a 2-cup liquid measure dissolve yeast and sugar in warm water. Let stand until foamy,
about 5 minutes.
Insert medium shredding disc and shred cheese using light pressure. Leave in work bowl.
Remove shredding disc and insert metal blade. Add flour, butter and salt; process to
combine, about 20 seconds. Add milk to yeast mixture. With machine running, pour milk
mixture through small feed tube as fast as the flour absorbs it and process until dough
cleans the sides of the work bowl. Then process for 45 seconds to knead dough. Place
dough in a lightly floured plastic food storage bag and seal top. Let rise in a warm place
until doubled in size, about 1 to 1½ hours.
Spray one 8 x 4-inch loaf pan with vegetable oil cooking spray. Place dough on a lightly
floured surface and punch down. Roll dough into an 8 x 4-inch rectangle. Beginning with
a short end, roll up the dough jelly-roll fashion. Pinch the seam and ends tightly to seal.
Place in greased loaf pans and cover with plastic wrap coated with vegetable oil cooking
spray. Let rise for 45 minutes. Preheat oven to 375°F for 15 minutes before baking.
Bake until top is well browned and loaf sounds hollow when tapped, about 35 to 40
minutes. Remove from pan and cool on wire rack.
Nutritional information per serving:
Calories 155 (26% from fat) • carb. 23g • pro. 5g • fat 4g • sat. fat 3g
• chol. 13mg • sod. 248mg • calc. 69mg • fiber 1g
Stollen
Our version of this traditional German Christmas bread is full of raisins and almonds,
but low in fat.
Makes 12 servings (one loaf, about 1¼ pounds)
Dough:
1
package (2¼ teaspoons) active dry yeast
3
tablespoons granulated sugar, divided
3
tablespoons warm water (105-115°F.)
1
strip lemon zest
44
2
cups unbleached, all-purpose flour
3
tablespoons unsalted butter, in 1-inch pieces
½
teaspoon ground nutmeg
½
teaspoon table salt
1
cup raisins
1
cup slivered almonds, divided (also used in filling)
1
cup plus 1 tablespoon nonfat milk
⁄³
⁄³
⁄³
1
large egg
Filling:
11⁄³
tablespoons granulated sugar
¼
teaspoon ground cinnamon
11⁄³
tablespoons unsalted butter, melted
vegetable oil cooking spray
Glaze:
2
⁄³
1
cup powdered sugar
tablespoon water
In a 2-cup liquid measure dissolve yeast and 1 teaspoon of sugar in warm water.
Let sit until foamy, about 5 minutes.
Using metal blade, process zest and remaining sugar, about 45 seconds. Scrape work
bowl and insert metal blade. Add flour, butter, nutmeg and salt to work bowl. Process for
20 seconds to combine. Add raisins and 3 tablespoons almonds; pulse to combine,
about 3 to 4 times.
Add milk and egg to yeast mixture. With motor running, add liquid through small feed
tube as fast as flour will absorb it, then process for 40 seconds to knead dough. Dough
will be sticky and will not clean the sides of the work bowl or form a ball. Transfer dough
to a large plastic food storage bag and seal the top. Let rise in a warm place until
doubled in size, about 1 hour. Meanwhile, re-insert the metal blade to process remaining
almonds, sugar and cinnamon until coarsely chopped, about 5 times. Reserve.
Place dough on a lightly floured surface and punch dough down. Roll dough into a
10 x 13-inch rectangle. Brush dough with half of melted butter and sprinkle with reserved
almond/sugar mixture. Fold the two long sides of dough in towards the middle, overlapping slightly. Place on baking sheet coated with vegetable oil cooking spray and brush
with remaining melted butter. Cover and let rise 45 minutes. Preheat oven to 375°F for 15
minutes before baking.
Bake until browned, about 20 to 25 minutes. Cool on wire rack. Meanwhile, use the metal
blade to combine powdered sugar and water until smooth, about 15 to 20 seconds.
Drizzle over stollen and serve warm.
Nutritional information per serving:
Calories 142 (31% from fat) • carb. 29g • pro. 4g • fat 7g • sat. fat 3g
• chol. 29mg • sod. 109mg • calc. 26mg • fiber 1g
45
Classic White Bread
Spoil your family with homemade bread.
Makes 16 servings (2 loaves, 1 pound each)
1
package (2¼ teaspoons) active dry yeast
2
teaspoons granulated sugar
¹⁄³
cup warm water (105-115°F)
4
cups unbleached, all-purpose flour
3
tablespoons unsalted butter, in 1-inch pieces
1½
teaspoons table salt
1
cup cold water
vegetable oil cooking spray
In a 2-cup liquid measure dissolve yeast and sugar in warm water.
Let sit until foamy, about 5 minutes.
Insert metal blade. Process flour, butter and salt until combined, about 10 to 15 seconds.
Add cold water to yeast mixture. With machine running, add liquid through small feed
tube as fast as flour absorbs it. Once dough cleans the sides of the work bowl and forms
a ball, process for 45 seconds to knead dough. Place dough in a lightly floured plastic
food storage bag and seal the top. Allow to sit in a warm place until doubled in size,
about 1 to 1½ hours.
Spray two 8 x 4-inch loaf pans with vegetable oil cooking spray. Place dough on a lightly
floured surface and punch down. Divide dough in half and roll each half into a 8 x 4-inch
rectangle. Beginning with a short end, roll up the dough jelly-roll fashion. Pinch the seam
and ends tightly to seal. Place in greased loaf pans and cover with plastic wrap coated
with vegetable oil cooking spray. Let rise until dough is just above the tops of the pans,
about 45 minutes to 1 hour. Preheat oven to 400°F for 15 minutes before baking.
Bake until tops are browned and loaf sounds hollow when tapped, about 30 to 35
minutes. Remove from pans and cool on wire rack.
Nutritional information per serving:
Calories 136 (16% from fat) • carb. 25g • pro. 3g • fat 2g • sat. fat 1g
• chol. 6mg • sod. 219mg • calc. 80mg • fiber 1g
Classic Wheat Bread
The nutty flavor of whole wheat makes this bread a favorite.
Makes 16 servings (2 loaves, 1 pound each)
1
package (2¼ teaspoons) active dry yeast
1
tablespoon granulated sugar
¹⁄³
cup warm water (105-115°F)
2
cups unbleached, all-purpose flour
2
cups whole-wheat flour
3
tablespoons unsalted butter, in 1-inch pieces
1½
teaspoons table salt
1
cup cold water
46
vegetable oil cooking spray
In a 2-cup liquid measure dissolve yeast and sugar in warm water.
Let sit until foamy, about 5 minutes.
Insert metal blade. Process flours, butter and salt until combined, about 10 to 15 seconds. Add cold water to yeast mixture. With machine running, add liquid through small
feed tube as fast as flour absorbs it. Once dough cleans the sides of the work bowl and
forms a ball, process for 45 seconds to knead dough. Place dough in a lightly floured
plastic food storage bag and seal the top. Allow to sit in a warm place until doubled in
size, about 1 to 1½ hours.
Spray two 8 x 4-inch loaf pans with vegetable oil cooking spray. Place dough on a lightly
floured surface and punch down. Divide dough in half and roll each half into a 8 x 4-inch
rectangle. Beginning with a short end, roll up the dough jelly-roll fashion. Pinch the seam
and ends tightly to seal. Place in greased loaf pans and cover with plastic wrap coated
with vegetable oil cooking spray. Let rise until dough is just above the tops of the pans,
about 45 minutes to 1 hour. Preheat oven to 400°F for 15 minutes before baking.
Bake until tops are browned and loaf sounds hollow when tapped, about 30 to 35
minutes. Remove from pans and cool on wire rack.
Nutritional information per serving:
Calories 134 (17% from fat) • carb. 25g • pro. 4g • fat 3g • sat. fat 1g
• chol. 6mg • sod. 220mg • calc. 45mg • fiber 2g
Pizza Dough
Once you see how simple Cuisinart pizzas are to make,
you will never order one to be delivered again.
Makes ¾ pound dough (enough for two 9-inch crusts or one 14-inch crust)
1
package (2¼ teaspoons) active dry yeast
1
teaspoon granulated sugar
2
⁄³
2
cup warm water (105-115°F)
1 ⁄³
cups unbleached, all-purpose flour
¾
teaspoon kosher salt
¾
teaspoon extra virgin olive oil
In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy,
about 3 to 5 minutes. Insert metal blade in work bowl and add flour and salt. Add cold
water to yeast mixture.
With machine running, pour liquid through small feed tube as fast as flour absorbs it.
Process until dough cleans sides of work bowl and forms a ball. Then process for 30
seconds to knead dough. Dough may be slightly sticky. Coat dough evenly with olive oil;
transfer to a plastic food storage bag and seal the top. Let rise in a warm place for about
45 minutes.
Place dough on a lightly floured surface and punch down. Roll into desired crust sizes
and place on baking pans lightly sprayed with vegetable oil cooking spray.
Follow pizza recipe.
Nutritional information per serving (12 servings):
Calories 69 (6% from fat) • carb. 14g • pro. 2g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 202mg • calc. 44mg • fiber 1g
47
Cranberry–Orange Bread
Apples make this bread very moist – for a breakfast treat, slice and toast.
Makes 1 loaf (14 servings)
nonstick oil cooking spray
1¼
cups unbleached, all-purpose flour
1½
teaspoons baking powder
¼
teaspoon table salt
¾
cup pecan halves, shelled
3
strips orange zest
2
cup granulated sugar
1
small apple (about 5 ounces total), peeled, cored, cut into 1-inch pieces
⁄³
1
large egg
½
teaspoon pure vanilla extract
¼
cup unsalted butter, melted
3
tablespoons buttermilk
¹⁄³
cup plus 1 tablespoon dried cranberries
Preheat oven to 350°F. Lightly spray an 8 x 4-inch loaf pan with vegetable oil cooking
spray. In a small bowl combine flour, baking powder and salt. Reserve. Insert metal blade
and pulse to chop pecans coarsely, about 6 times. Reserve.
Process orange zest and sugar until zest is finely chopped, about 45 seconds. Add apple,
egg and vanilla; process until combined, about 15 to 20 seconds. With machine running
add butter and buttermilk through the small feed tube. Process until combined, about 10
to 15 seconds. Add cranberries, pecans and dry ingredients. Pulse until flour is just mixed
in, about 5 to 6 times. Do not overprocess.
Transfer batter to prepared pan. Bake until golden brown and a toothpick inserted in the
center comes out clean, about 55 to 60 minutes. Cool in pan on a wire rack. Remove
from pan and cool completely. For best results, wrap in plastic wrap and allow to rest for
24 hours before slicing.
Nutritional information per serving:
Calories 169 (42% from fat) • carb. 23g • pro. 2g • fat 8g • sat. fat 3g
• chol. 24mg • sod. 81mg • calc. 13mg • fiber 1g
48
Lowfat Banana Nut Bread
Wrap and freeze individual slices for a healthy lunchbox snack.
Makes 1 loaf (12 servings)
nonstick cooking spray
1
cup unbleached, all-purpose flour
3
tablespoons walnut halves, shelled
½
teaspoon baking powder
½
teaspoon baking soda
¼
teaspoon table salt
1
ripe banana (about 5½ ounces), peeled, cut into 1-inch pieces
1
large egg
1
large egg white
½
cup granulated sugar
¼
cup plain nonfat yogurt
2
tablespoons unsalted butter, in 1-inch pieces
1
teaspoon pure vanilla extract
Preheat oven to 350°F. Lightly coat an 8 x 4-inch loaf pan with nonstick cooking spray.
Insert metal blade. Pulse to combine flour, nuts, baking powder, baking soda and salt,
about 5 times. Reserve.
Process banana until puréed, about 30 seconds. Scrape work bowl and process an
additional 10 seconds. Add egg, egg white, sugar, yogurt, butter and vanilla extract.
Process until well combined, about 10 to 15 seconds. Add dry ingredients. Pulse until
flour is just mixed in, about 5 to 6 times.
Pour into prepared pan. Bake until golden brown and a toothpick inserted in the center
comes out clean, about 50 minutes. Cool in pan on a wire rack for 20 minutes. Remove
from pan and cool completely on wire rack.
Nutritional information per serving:
Calories 109 (22% from fat) • carb. 19g • pro. 2g • fat 3g • sat. fat 1g
• chol. 23mg • sod. 135mg • calc. 39mg • fiber 1g
Variation: For muffins, lightly spray 12 standard (½-cup) muffin cups with nonstick
cooking spray. Divide the batter evenly among the 12 cups. Bake at 350ºF for 16 to 20
minutes. For variety, add ¼ cup chocolate chips when pulsing in the flour mixture.
Carrot-Raisin Muffins
Moist and tasty breakfast treats, these muffins freeze well.
Makes 12 muffins
1½
cups unbleached, all-purpose flour
1
cup bran flakes cereal
1
tablespoon baking powder
½
teaspoon ground cinnamon
49
¼
teaspoon table salt
1
medium carrot (about 3 ounces), peeled, cut to fit feed tube vertically
¹⁄³
cup walnut halves, shells removed
3
strips orange zest
2
cup firmly packed dark brown sugar
¾
cup fat-free milk
⁄³
1
large egg
¼
cup vegetable oil
½
cup raisins
Line 12 standard muffin cups with paper liners. Preheat oven to 375°F. In a small bowl
combine flour, bran flakes, baking powder, cinnamon and salt; reserve.
Insert the medium shredding disc. Stand carrots upright in the feed tube and shred using
medium pressure; reserve. Insert metal blade and pulse to coarsely chop walnuts, about
7 to 8 times. Reserve. Add orange zest and brown sugar; process until combined, about
20 to 30 seconds. Scrape bowl. Add milk, egg and oil. Process until combined, about 5
to 10 seconds. Add raisins, walnuts, carrots and dry ingredients. Pulse until flour is just
mixed in, about 5 times.
Fill muffin cups ¾ full with batter. Bake until light golden brown on top and a toothpick
inserted in the center comes out clean, about 20 to 25 minutes. Remove from pan and
cool on wire rack.
Nutritional information per muffin:
Calories 205 (32% from fat) • carb. 32g • pro. 4g • fat 7g • sat. fat 1g
• chol. 18mg • sod. 213mg • calc. 92mg • fiber 2g
Mocha-Pecan Coffee Cake
This do-ahead coffee cake will be a favorite for brunch.
Makes 16 servings
nonstick cooking spray
½
cup pecan halves
¹⁄³
cup semisweet chocolate chips
3
tablespoons firmly packed light brown sugar
¾
teaspoon instant coffee granules
1½
cups unbleached, all-purpose flour
1½
teaspoons baking powder
¼
teaspoon table salt
1¹⁄³
cups granulated sugar
¾
cup unsalted butter, in 1-inch pieces
1
large egg
¾
teaspoon pure vanilla extract
¾
cup plus 2 tablespoons lowfat sour cream
50
Preheat oven to 350°F. Lightly coat an 8-inch square baking pan with vegetable oil
cooking spray. Insert metal blade in work bowl. Process pecans, chocolate chips, brown
sugar and coffee granules until coarsely chopped, about 10 seconds. Reserve and wipe
work bowl clean.
Combine flour, baking powder and salt in a small bowl; reserve. Process sugar and butter
until creamy, about 20 seconds. Scrape work bowl and process an additional 15 to 20
seconds. Add egg and vanilla; process until smooth, about 30 seconds. Add sour cream;
process until well combined, about 10 seconds. Scrape work bowl. Add reserved dry
ingredients. Pulse until just incorporated, about 10 times.
Layer half of the batter, two-thirds of the topping, the remaining batter and remaining
topping in prepared pan. Gently swirl with a knife to combine batter and topping.
Bake until golden brown and a toothpick inserted in the center comes out clean, about
55 to 65 minutes. Cool in pan on a wire rack for 20 to 30 minutes. Remove from pan and
cool completely. For best results, wrap in plastic wrap and allow to rest for 24 hours
before slicing.
Nutritional information per serving:
Calories 256 (45% from fat) • carb. 33g • pro. 2g • fat 13g • sat. fat 7g
• chol. 38mg • sod. 77mg • calc. 60mg • fiber 1g
Jalapeño Cornbread
Serve warm from the oven with Cilantro Lime Butter (recipe follows)
Makes 9 servings
nonstick cooking spray
1
cup yellow cornmeal
¾
cup unbleached, all-purpose flour
2½
teaspoons baking powder
½
teaspoon granulated sugar
¼
teaspoon table salt
1
small jalapeño pepper, seeded, cut into ½-inch pieces
1
cup nonfat milk
1
large egg
1
tablespoon unsalted butter, melted
Preheat oven to 400°F. Lightly coat an 8 x 8-inch baking pan with nonstick cooking spray.
In a small bowl combine cornmeal, flour, baking powder, sugar and salt. Reserve.
Insert metal blade. Process jalapeño until finely chopped, about 5 seconds. Scrape bowl.
Add milk, egg and butter; process to combine, about 5 to 10 seconds. Add dry ingredients. Pulse until flour and cornmeal are just combined, about 6 to 7 times. Pour into
prepared pan and bake until golden and top springs back when touched, about 20
minutes. Cut into squares and serve warm with Cilantro-Lime Butter (recipe follows).
Nutritional information per serving:
Calories 112 (19% from fat) • carb. 19g • pro. 4g • fat 2g • sat. fat 1g
• chol. 27mg • sod. 220mg • calc. 85mg • fiber 2g
51
Cilantro-Lime Butter
This compound butter is delicious on fresh corn on the cob.
Makes ½ cup
¼
cup fresh cilantro, washed and dried
1
strip lime zest
1
stick (½ cup) unsalted butter, softened
Insert metal blade. Process cilantro and zest until finely chopped, about 20 seconds.
Scrape bowl and process an additional 20 seconds. Add butter; process until smooth
and well blended, about 15 seconds. Scrape bowl and process an additional
10 to 15 seconds.
Nutritional information per teaspoon:
Calories 67 (100% from fat) • carb. 0g • pro. 0g • fat 7g • sat. fat 5g
• chol. 20mg • sod. 0mg • calc. 0mg • fiber 0g
Almond-Pear Bread
Almonds and pears combine to make this rich, moist tea bread.
Makes 12 servings
Paste:
½
cup blanched almonds
¹⁄³
cup granulated sugar
1
tablespoon plus 1 teaspoon water
¹⁄8
teaspoon almond extract
Bread:
nonstick cooking spray
¹⁄³
cup sliced almonds
¾
cup plus 2 tablespoons unbleached, all-purpose flour
1½
teaspoons baking powder
¼
teaspoon table salt
¹⁄8
teaspoon baking soda
½
pound ripe pears, peeled, cored, cut into 1-inch pieces
1
large egg
½
cup almond paste
¼
cup unsalted butter, softened, cut into 1-inch pieces
To make paste:
Use metal blade to process blanched almonds and sugar until finely ground, about 60
seconds. With machine running, add water and extract; process until combined, about 45
to 60 seconds longer. Paste can be made ahead and stored in the refrigerator in an
airtight container for up to two weeks.
52
To make bread:
Preheat oven to 350°F. Lightly coat one 8 x 4-inch loaf pan with the nonstick cooking
spray. Toast sliced almonds on a baking sheet until lightly browned, about 8 to 10
minutes. In a small bowl combine flour, baking powder, salt and baking soda; reserve.
Insert metal blade and process pears, egg, almond paste and butter until combined,
about 30 seconds. Scrape bowl and process an additional 30 to 45 seconds. Add
toasted almonds and reserved dry ingredients. Pulse to combine, about 6 to 7 times.
Pour into prepared pan and bake until golden brown on top and a toothpick inserted in
the center comes out clean, about 1 hour. Cool on wire rack for 30 to 40 minutes.
Remove from pan and cool completely on wire rack. For best results wrap bread in
plastic wrap and allow to rest for 24 hours before slicing.
Nutritional information per serving:
Calories 165 (40% from fat) • carb. 22g • pro. 4g • fat 8g • sat. fat 1g
• chol. 18mg • sod. 62mg • calc. 62mg • fiber 2g
Popovers with Variations
As this batter bakes, it “pops over” the sides of the baking cups.
Makes 6 popovers
¾
cup unbleached, all-purpose flour
¾
cup lowfat milk
2
large eggs
1
tablespoon unsalted butter, melted
½
teaspoon sea or table salt
¼
teaspoon freshly ground black pepper
nonstick cooking spray
Insert the metal blade. Process the flour, milk, eggs, butter, salt and pepper until smooth,
25 to 30 seconds. Remove to a large measuring cup and allow to rest at room temperature for 30 to 45 minutes.
Preheat the oven to 450º F. Spray 6 muffin cups (½-cup size) with nonstick cooking spray.
Set aside.
Divide the batter among the prepared muffin tins, filling each one about three-quarters
full. Bake in the preheated hot oven (450º F) for 20 minutes. Do not peek or disturb, or the
popovers might fall. Lower the heat to 375º F, and bake for 20 minutes. Remove from the
pans and serve immediately.
Nutritional information per popover:
Calories 107 (36% from fat) • carb. 13g • pro. 5g • fat 4g • sat. fat 2g
• chol. 79mg • sod. 236mg • calc. 53mg • fiber 0g
Variations:
Pesto: Add 3 tablespoons Pesto, page 32, to the batter with the other ingredients. The
baking time and temperature will remain the same.
Roasted Shallot and Rosemary: Before making the batter, insert the metal blade and
chop 2 tablespoons fresh rosemary leaves using a short, quick pulse, 20 times. Add 2½
ounces of shallots that have been roasted, and process until smooth, 25 to 30 seconds.
Continue with the recipe; the baking time and temperature will remain the same.
53
Sides
French Cut Green Beans with Shallots
The time-consuming French cut takes just seconds
with a Cuisinart food processor.
Makes 6 servings
1½
pounds fresh green beans, trimmed, cut to fit feed tube horizontally
3
large shallots, cut into 1-inch pieces
1½
tablespoons olive oil
6
tablespoons water
2¼
teaspoons balsamic vinegar
¼
teaspoon white pepper
¼
teaspoon kosher salt
Insert the slicing disc. Place beans horizontally in large feed tube and process using light
pressure. Remove and reserve.
Insert metal blade. Process shallot until finely chopped, about 5 seconds.
Warm oil in a 3½-quart sauté pan over medium heat. Add chopped shallots and sauté
until soft but not browned, about 2 minutes. Add green beans and sauté for 3 to 4
minutes. Add water and reduce heat to low. Cover pan and cook until crisp tender, about
8 to 10 minutes. Remove from heat and add vinegar. Season with pepper and salt.
Serve warm.
Nutritional information per serving:
Calories 80 (45% from fat) • carb. 9g • pro. 2g • fat 4g • sat. fat 0g
• chol. 0mg • sod. 81mg • calc. 44mg • fiber 4g
Glazed Carrots
A traditional favorite, updated with the zesty flavor of balsamic vinegar.
Makes 6 servings
1½
1
pounds carrots, peeled, cut to fit feed tube vertically
⁄³
1
ounce fresh gingerroot, peeled, cut into ½-inch pieces
cup firmly packed light brown sugar
4
strips orange zest, bitter white pith removed
1½
tablespoons unsalted butter
1
cup orange juice
1½
tablespoons balsamic vinegar
Insert the slicing disc. Place carrots in feed tube vertically and slice, using medium
pressure. Remove and reserve.
Insert metal blade. Process brown sugar, gingerroot and zest until finely chopped,
about 15 seconds.
54
Melt butter in a 3¾-quart saucepan over medium heat. Add zest mixture, juice and
vinegar. Bring to a boil and add carrots. Reduce heat to medium-low. Cover and simmer
until carrots are tender and glazed, about 13 to 16 minutes.
Nutritional information per serving:
Calories 144 (17% from fat) • carb. 2g • pro. 1g • fat 3g • sat. fat 2g
• chol. 8mg • sod. 46mg • calc. 49mg • fiber 3g
Potato and Leek Gratin
Leeks grow in very sandy soil, so wash thoroughly to remove all grit before using.
Makes 12 servings
nonstick cooking spray
1
pound leeks, cleaned well, tough outer layer removed,
trimmed to about an inch of green above the white bulb,
cut into 1-inch lengths
2
tablespoons unsalted butter
3
ounces good quality white bread
1½
ounces Reggiano Parmigiano, cut into ½-inch pieces
6
ounces Gruyère (not processed)
2¼
pounds russet or gold potatoes, peeled, cut flat at ends
1
can (12 ounces) evaporated skimmed milk, not reconstituted
1¼
cups lowfat milk
½
cup heavy cream
¾
teaspoon ground nutmeg
¾
teaspoon freshly ground black pepper
1
teaspoon kosher salt
Preheat the oven to 375ºF. Spray a shallow 2½-quart ovenproof casserole dish with
cooking spray. Cut a sheet of aluminum foil large enough to cover the casserole, spray
one side of the foil with cooking spray and set aside.
Insert the metal blade. Place leeks in work bowl and pulse to chop, about 10 pulses.
In a medium skillet, melt 1 tablespoon of the butter. Add the leeks, and cook over low
heat for 20 to 25 minutes until they are light caramel in color. Remove from the heat and
allow to cool.
Wipe out work bowl to dry. Add the bread to the work bowl and pulse to achieve coarse
crumbs, about 20 to 25 pulses. With the machine running, drop the remaining butter
down the small feed tube and process until the crumbs are medium and the butter is
evenly distributed, about 30 seconds. Remove and reserve. With the machine running,
drop the Parmesan down the small feed tube and process to chop finely, 10 to 15
seconds; leave in work bowl.
Insert the shredding disc; shred the Gruyère using medium pressure. Add one half cup of
the cheeses to the breadcrumb mixture, reserve. Remove and reserve the
remaining cheeses.
Insert the slicing disc. Use medium pressure to slice the potatoes. Neatly layer 1⁄3 of the
potato slices in the bottom of the casserole. Top with half of the grated cheeses and half
of the cooled caramelized leeks. Repeat, ending with a layer of the potatoes.
55
In a large saucepan, combine the milk, cream, nutmeg, pepper and salt. Stirring, bring
this mixture to a boil. Carefully pour over the layered potatoes, leeks and cheeses.
Top evenly with the buttered crumb and cheese mixture. Loosely cover with the foil and
place in the preheated oven for 1½ hours. Test the potatoes for doneness. Depending on
the type of potato, it may take up to 2 hours until tender. When the potatoes are tender,
remove the foil and bake for 15 to 20 minutes longer, until the topping is light golden and
crispy. Allow the gratin to rest for 15 to 20 minutes before serving.
Nutritional information per serving:
Calories 248 (44% from fat) • carb. 24g • pro. 11g • fat 12g • sat. fat 7g
• chol. 39mg • sod. 396mg • calc. 337mg • fiber 3g
Roasted Garlic and Parmesan
Twice Baked Potatoes
Do these potatoes ahead to serve with grilled filets or London Broil.
Makes 4 servings
6
garlic cloves
extra virgin olive oil
4
large baking potatoes (about 8 ounces each),
washed, pierced with a knife
2
ounces Parmesan, cut into 1-inch pieces
2
scallions, trimmed, cut into 1-inch pieces
½
cup evaporated skim milk
2
tablespoons unsalted butter, cut into 1-inch pieces
¼
teaspoon white pepper
¼
teaspoon kosher salt
Preheat oven to 400°F. Place garlic cloves in a small ovenproof ramekin and drizzle with
olive oil. Cover with aluminum foil. Lightly brush potatoes with olive oil. Place garlic and
potatoes in preheated oven; roast garlic for 30 to 40 minutes and bake potatoes until
fork-tender, about 1 hour. When cool enough to handle, cut off part of top of potato and
scoop out flesh, leaving a ¼-inch thick shell. Reserve flesh and skins.
Insert metal blade. With machine running drop cheese through small feed tube and
process until finely grated, about 30 seconds; reserve. Place scallions in work bowl and
process until finely chopped, about 5 to 10 seconds. Scrape work bowl. Add garlic, milk,
butter, reserved cheese, pepper and salt. Process until combined, about 12 seconds.
Add potato flesh; pulse in very short quick pulses until just combined, about 10 to 12
times. Scrape bowl and pulse in very short quick pulses about 10 more times. Generously
fill skins with potato-garlic mixture. Potatoes may be made ahead to this point and
refrigerated until ready to bake.
Preheat oven to 350°F. Place potatoes in a 9-inch square baking pan and bake,
uncovered, until tops are golden brown and potatoes are hot, about 20 to 25 minutes.
Nutritional information per serving:
Calories 322 (28% from fat) • carb. 46g • pro. 12g • fat 10g • sat. fat 6g
• chol. 23mg • sod. 425mg • calc. 309mg • fiber 5g
56
Entrées
Chili Lime Chicken with
Grilled Pineapple and Zucchini
A wonderful summertime supper for the grill.
Makes 4 entrée servings
2
medium zucchini, about 6 ounces each,
cleaned and trimmed to 4-inch lengths
¼
fresh pineapple peeled and cored, cut to fit the feed tube
zest of 2 limes, bitter white pith removed
1
garlic clove
¼
cup fresh cilantro, loosely packed
2
teaspoons kosher salt
1
jalapeño pepper, about 3 inches in length,
stemmed, halved and seeded
½
cup fresh lime juice
2
tablespoons orange marmalade
2
teaspoons chili powder
¼
cup extra virgin olive oil
4
boneless, skinless chicken breast halves,
pounded to an even thickness, about ½ inch
Insert the slicing disc. Place the zucchini in the feed tube horizontally; use medium
pressure to slice. Remove and reserve. Place the pineapple wedges in the feed tube;
use medium pressure to slice. Remove and reserve.
Insert the metal blade. Use the pulse to chop the lime zest, about 10 times. With the
machine running, drop the garlic down the feed tube to chop, 5 seconds. Add the
cilantro, salt and jalapeño, pulsing to chop, 5 times. Add the lime juice, marmalade, and
chili powder, process to combine, and with the machine running, add the olive oil in a
steady stream, processing until emulsified, about 30 seconds.
Place the chicken in a shallow dish or large sealable plastic bag. Add half the marinade,
turning the chicken thoroughly to coat. Allow to marinate for at least 30 minutes, but no
longer than an hour. Add half the remaining marinade to the zucchini, and the remaining
marinade to the pineapple, toss each gently to coat.
Preheat an indoor or outdoor grill. When hot, grill the chicken, about 5 to 6 minutes per
side. The chicken is done when the juices no longer run pink when tested; take care not
to overcook. Remove to a warm platter, cover loosely and reserve.
Drain the zucchini and pineapple. Grill 2 to 3 minutes on each side until tender.
To serve, arrange a fan of zucchini and pineapple slices on each plate and top with a
chicken breast. The remaining zucchini and pineapple may be combined and passed as
a side dish.
Nutritional information per serving:
Calories 448 (35% from fat) • carb. 17g • pro. 56g • fat 17g • sat. fat 3g
• chol. 137mg • sod. 1249mg • calc. 59mg • fiber 2g
57
Greek Burgers with Feta and Olive Tapenade
Makes 4 burgers
1
small garlic clove
1
tablespoon fresh parsley, well packed
1½
tablespoons capers, drained, rinsed and drained again
2
ounces pitted imported green olives
½
teaspoon fresh lemon juice
1
tablespoon extra virgin olive oil
1¼
pounds well-trimmed sirloin (include 1½ ounces of the hard fat),
be sure all the gristle has been removed, cut into 1-inch cubes,
frozen for 20 minutes
2
teaspoons dried basil
1
teaspoon dried oregano
½
teaspoon freshly ground black pepper
2
ounces feta, well drained and crumbled
4
good quality rolls
mesclun or other lettuce
1
roasted red bell pepper, drained and cut into ½-inch strips
Insert the metal blade. With the machine running, drop the garlic down the feed tube;
process 5 seconds to chop finely. Add the parsley, pulse to chop. Add the capers and
olives, pulse to chop, 10 times. With the machine running, add the lemon juice and olive
oil through the feed tube, process until the mixture has formed a rough paste, about 20
seconds. Remove and reserve. The tapenade may be made up to 2 days ahead.
Process the hard fat for 15 seconds to chop finely. Pulse the beef to rough chop,
15 to 20 times. Add the seasonings, pulsing to chop the beef further and incorporate the
seasonings, another 15 times; do not overprocess. Add the feta, pulse to incorporate.
Divide the meat into 16 equal portions, and flatten to 4 inches in diameter. Top 8 of the
rounds with a scant tablespoon of the olive tapenade, keeping a half-inch border all
around. Place another burger patty on top of each one and press to seal. The burgers
may be made ahead to this point, covered and refrigerated.
Preheat a grill pan or outdoor grill to very hot (a drop of water will dance when splattered
on the grill pan). Cook the burgers over high heat, turning once, 4 to 6 minutes per side,
depending on the desired degree of doneness.
Serve on rolls lined with lettuce, top with roasted red pepper strips and traditional
tzatziki sauce.
Nutritional information per burger:
Calories 504 (37% from fat) • carb. 22g • pro. 56g • fat 21g • sat. fat 7g
• chol. 106mg • sod. 699mg • calc. 152mg • fiber 2g
58
Roasted Pork Loin with Apple,
Onion and Dried Plum Stuffing
The roast can be prepared ahead of time, making this a great dish for entertaining.
Makes 8 servings
24
dried pitted plums or prunes
¾
cup Applejack or brandy, divided
2
ounces shallots
2
garlic cloves
1½
tablespoons herbes de Provence
2
teaspoons kosher salt
1
teaspoon freshly ground black pepper
1
three-pound boneless pork loin roast, whole, not cut and tied, well
trimmed, with just a thin layer (1/8 inch or less) of fat remaining on top
1½
pounds onions, halved vertically
1½
pounds apples, peeled, cored and halved
1
teaspoon extra virgin olive oil
1
cup nonfat chicken stock
½
cup heavy cream
nonstick cooking spray
Place the dried plums in a heatproof bowl. Heat half of the applejack or brandy and
pour it over the dried plums; cover and allow the plums to macerate for at least 30
minutes. Insert the metal blade. With the machine running, drop the shallots and garlic
through the small feed tube to chop, 10 seconds. Scrape the work bowl. Add the
herbes de Provence, salt and pepper; process until a paste is formed, 30 to 40 seconds.
Remove and reserve. Do not wash work bowl.
Place the roast on a cutting surface, fat side down. With sharp boning knife, cut down
the center of the roast to within ½ inch of the other side – the roast will open like a book.
Carefully cut through the center of one side of the roast to within ½ inch of the edge;
open this side flat like a book. Repeat on the other side. Cover the open roast with a
sheet of plastic wrap and pound with a flat meat pounder to even out. Rub both sides of
the roast with the shallot mixture. Cover and refrigerate.
Insert the slicing disc. Slice the onions; remove and reserve. Slice the apples; remove and
reserve. Heat the olive oil in a 5½-quart sauté pan over medium high heat. When hot, add
the onions and cook until wilted, about 3 minutes. Add the sliced apples. Cook, stirring
now and then, until the apples and onions are just tender and beginning to turn light
golden brown, about 12 to 15 minutes. Remove; spread out on a baking sheet and let
cool completely before continuing.
When the onion/apple mixture is cool, spread a ½-inch layer on the cut side of the roast
to within 1 inch of the edges. Drain the plums and arrange in a double row down the
center of the roast. Roll the roast and tie with butcher’s twine, with the twine looped at
1-inch intervals. Pass the string around the loin ends and secure it through the loops on
the other side. The roast may be done ahead to this point and refrigerated. Refrigerate
the remaining onion/apple mixture.
59
Preheat the oven to 400ºF. Spray a roasting pan with nonstick vegetable oil spray. Spread
the remaining onion/apple mixture in the bottom of the pan. Place the pork roast on top.
Roast at 400ºF for 15 minutes, then lower heat to 375ºF. Continue to roast for another 45
to 60 minutes, until the internal temperature of the roast measures 150ºF when tested
with an instant-read thermometer. Remove from the oven, transfer to a warmed platter,
and cover loosely with foil. Let the roast rest for 20 minutes.
Strain the pan juices into a fat separator. Discard fat and pour the pan juices into a
2-quart Windsor pan. Add the remaining applejack and the chicken stock to the saucepan and bring to a boil; reduce by half. Add the cream; simmer for 10 minutes. Strain the
sauce and keep warm.
To serve, slice the pork roast into ½-inch slices after it has rested. Serve with the sauce.
This roast is also very good when roasted a day ahead. Allow to cool, then wrap and
refrigerate. Slice just before serving.
Nutritional information per serving:
Calories 549 (37% from fat) • carb. 34g • pro. 46g • fat 21g • sat. fat 8g
• chol. 139mg • sod. 554mg • calc. 69mg • fiber 5g
Salmon and Pesto Potatoes
Just add a simple green salad for a quick and easy dinner.
Makes 4 servings
1
tablespoon extra virgin olive oil
4
Yukon Gold or other new potatoes, 4 ounces each, well scrubbed,
opposite ends trimmed flat with a knife
4
teaspoons Pesto, p. 32
1¼
pounds boneless, skinless salmon fillet, cut into 5-ounce portions
½
teaspoon kosher salt
¼
teaspoon freshly ground pepper
4
fresh basil leaves
Preheat the oven to 400˚F. Cut 4 pieces of aluminum foil, each 16 inches long.
Brush a 4 x 6-inch area in the center of each rectangle with olive oil. Set aside.
Insert the slicing disc. Slice the potatoes, one at a time; remove each potato, restack and
reserve separately. Blanch potatoes in boiling water for 3 to 4 minutes. Drain and let cool.
Season each salmon fillet with salt and pepper. Fan out the slices of one potato on the
oiled portion of a sheet of foil. Spread one teaspoon of the Pesto on the fanned slices.
Top with a salmon fillet. Bring the two cut sides of the foil together over the center of the
salmon, fold over 1 inch, then fold over 2 more times. Fold the ends in twice, in ½-inch
folds, to complete the seal. Repeat until all the salmon and potatoes have been prepared
and wrapped. Bake in the preheated oven for 18 minutes. While the salmon is in the
oven, stack the basil leaves and roll. Slice in 1⁄8-inch intervals to create a chiffonade.
The packets will be puffed; prick with the tip of a sharp knife to vent the steam, then
carefully open. Serve immediately on warmed plates sprinkled with the basil chiffonade.
Nutritional information per serving:
Calories 367 (31% from fat) • carb. 27g • pro. 34g • fat 12g
sat. fat 2g • chol. 72mg • sod. 266mg • fiber 2g
60
Pizza
Pesto, Cheese and Fresh Tomato Pizza
Homemade pesto and fresh, ripe tomatoes from the garden make
this a great summertime pizza.
Makes 1 pizza (14-inch) or 2 pizzas (9-inch) to serve 4
pizza dough, page 47
½
pound firm but ripe plum tomatoes
½
ounce Reggiano Parmesan, cut into ½-inch cubes
2
ounces fresh mozzarella, well chilled
1½
ounces Italian Fontina cheese
3
tablespoons Pesto, page 32
1
teaspoon extra virgin olive oil
cornmeal for dusting the peel or pan
Prepare the pizza dough and let it rise. Position the top rack of the oven about 8 inches
from the top. If using a baking stone, place it on the rack. Preheat the oven to 500˚F while
preparing the pizza.
Bring 6 cups of water to a boil in medium saucepan. Cut a shallow “x” in the bottom of
each tomato. Blanch the tomatoes in the boiling water for 30 seconds, then immediately
plunge them into a bowl of iced water. When cool enough to handle, slip the skins off.
Slice the stem end off each tomato; set aside.
Insert the metal blade. With the machine running, drop the Parmesan cheese cubes down
the small feed tube; process 15 seconds and leave in bowl. Insert the shredding disc and
shred the mozzarella and Fontina. Remove the cheese to a bowl; toss to combine, and
reserve. Insert the slicing disc. Place the tomatoes in the small feed tube one at a time,
and slice, using light pressure. Place the sliced tomatoes on a triple thick layer of paper
towels to drain.
When the dough has risen, punch down and divide into 2 or 4 equal balls. Let rest 10
minutes. Roll the dough out to size. Place on a baker’s peel that has been sprinkled with
cornmeal. Brush the edges with the olive oil. Using an offset spatula, spread the pizza to
¾ inch of the edges with the pesto sauce, using 3 tablespoons on each 14-inch pizza or
1½ tablespoons on each 9-inch pizza. Divide the shredded cheeses evenly and sprinkle
on the pizzas. Top with the drained sliced tomatoes.
Carefully slide the pizza onto the stone (position the peel over the back edge of the stone,
and use a rocking motion to shake and slide the pizza off the peel onto the stone), or
place the pan in the hot oven. Bake the pizza for 5 minutes, then rotate it front to back for
even baking. Bake for another 3 to 6 minutes, until the pizza is bubbly, and the edges of
the dough are golden brown, puffed and crispy. Remove from the oven and let rest on a
rack for 2 to 3 minutes before slicing.
Nutritional information per serving (four servings):
Calories 363 (35% from fat) • carb. 45g • pro. 14g • fat 14g • sat. fat 6g
• chol. 27mg • sod. 721mg • calc. 336mg • fiber 3g
61
Desserts
Hazelnut Butter Cookies
Melt-in-your-mouth delicious – keep this cookie dough on hand frozen
and ready to bake when unexpected guests drop in.
Makes about 70 cookies
1¼
cups unbleached, all-purpose flour
¾
cup (4 ounces) lightly toasted hazelnuts
¼
teaspoon table salt
12
ounces unsalted butter, at room temperature
¾
cup powdered sugar
1
tablespoon pure vanilla extract
Insert the metal blade. Process the flour, hazelnuts, and salt, using the pulse, 15 to 20
times, to chop the hazelnuts and combine with the flour. Remove and reserve.
Process the butter, powdered sugar and vanilla until smooth and creamy. Add the
reserved flour mixture and process until the dry ingredients are just incorporated.
Turn out onto a lightly floured surface. Shape into 2 equal balls, wrap in plastic wrap.
Refrigerate for about 30 minutes, until stiff enough to shape into logs. Shape into logs
10 inches long and 1¼ inches in diameter. Wrap well in plastic wrap, and refrigerate until
firm, or double-wrap and freeze.
When ready to bake, preheat the oven to 350ºF. Slice ¼-inch thick and place 2 inches
apart on ungreased baking sheets. Bake in the preheated oven for 10 to 14 minutes, until
the edges just begin to turn brown. Let cool on the baking sheets for 1 minute, then
transfer to a rack to cool completely.
Nutritional information per cookie:
Calories 56 (77% from fat) • carb. 3g • pro. 0g • fat 5g • sat. fat 0g
• chol. 10mg • sod. 8mg • calc. 4mg • fiber 0g
Lemon Ginger Biscotti
Delicious with coffee or tea.
Makes about 50 biscotti
1½
ounces white chocolate, broken up, chilled
1
ounce crystallized ginger
1¼
cups unbleached, all-purpose flour
1
teaspoon baking powder
¹⁄8
teaspoon table salt
zest of 1½ lemons, removed with a vegetable peeler,
bitter white pith removed
¼
cup plus 2 tablespoons granulated sugar
62
¼
cup unsalted butter, at room temperature
1
large egg
½
tablespoon brandy
½
tablespoon pure vanilla extract
Preheat the oven to 325ºF.
Insert the metal blade. Use the pulse to chop the white chocolate, about 5 to 10 times;
there should be no pieces larger than ½ inch. Remove and reserve. Use the pulse to chop
the crystallized ginger, 10 to 15 times; there should be no pieces larger than ½ inch.
Remove and reserve.
Pulse the flour, baking powder and salt to quick-sift. Remove and reserve. Process the
zest with ¼ cup of the sugar until finely chopped, about 20 to 30 seconds. Add the
remaining sugar and the butter, processing until smooth. The mixture may look curdled,
but do not worry. With the machine running, add the egg with the brandy and vanilla.
Scrape the work bowl. Add the flour mixture, chopped white chocolate and chopped
ginger. Process to incorporate, about 10 seconds. Turn out onto a lightly floured surface
and gather into a ball. Divide into 3 equal portions. Shape into flat logs, about 12 inches
long and 1½ inches wide. Arrange on ungreased baking sheets and bake in a preheated
325ºF oven for about 25 minutes.
Remove from the oven and let cool on the baking sheets for 10 minutes. Using a serrated
knife, slice the logs at ½-inch intervals. Arrange on the baking sheet, so that the cut sides
are exposed. Return to the oven and bake for another 20 to 25 minutes, until the biscotti
are just beginning to turn golden and crispy. Allow to cool completely to finish the drying
process. Store in an airtight container.
Nutritional information per biscotti:
Calories 48 (46% from fat) • carb. 6g • pro. 1g • fat 2g • sat. fat 1g
• chol. 11mg • sod. 21g • calc. 5mg • fiber 1g
Toffee Brownies
These sinfully delicious brownies just melt in your mouth.
Makes 16 brownies
nonstick cooking spray
2½
ounces unsweetened baking chocolate, broken into 1-inch pieces
1¹⁄³
cups granulated sugar
10
tablespoons unsalted butter, melted and cooled until warm, not hot
3
large eggs
1½
teaspoons pure vanilla extract
2
cup unbleached, all-purpose flour
1
cup almond toffee bits
⁄³
Preheat oven to 350°F. Lightly coat a 9 x 9-inch baking pan with nonstick cooking spray.
Cut and fold a sheet of aluminum foil so that it is 15 x 9 inches. Line pan with the foil,
allowing two sides to overlap pan for easy removal from pan. Lightly coat foil lining with
vegetable oil cooking spray.
Insert metal blade. Process chocolate until coarsely chopped, about 20 to 25 seconds.
Add sugar and process until chocolate is as fine as the sugar, about 45 seconds.
63
With unit running, pour melted butter through the small feed tube and process until
blended, about 20 to 25 seconds. Scrape work bowl. Add eggs and vanilla; process until
fluffy and light, about 10 to 15 seconds. Add flour and toffee bits; pulse until just
combined, about 5 to 6 times. Do not overprocess. Spread in prepared pan. Bake until
top of brownies looks set and a toothpick inserted in the center comes out almost clean,
about 30 to 35 minutes. (Due to the fudgy nature of the brownies, the toothpick will not
be completely clean.) Cool in pan for 15 minutes. Use foil overhangs to remove from pan
and allow to cool completely before slicing. Cut into 16 squares.
Nutritional information per brownie:
Calories 236 (52% from fat) • carb. 26g • pro. 2g • fat 14g • sat. fat 1g
• chol. 59mg • sod. 62mg • calc. 21mg • fiber 0g
Double Chocolate Chunk Cookies
Chocolate heaven!
Makes 36 cookies
5
ounces milk chocolate, chilled, broken into 1-inch pieces
5
ounces white chocolate, chilled, broken into 1-inch pieces
1¹⁄³
½
cups less 1 tablespoon unbleached, all-purpose flour
½
teaspoon baking soda
¼
teaspoon table salt
1
large egg
½
cup firmly packed light brown sugar
½
cup granulated sugar
2
tablespoons lowfat milk
6
tablespoons unsalted butter, room temperature
1
tablespoon pure vanilla extract
cup pecan halves
Preheat oven to 375°F.
Insert metal blade and add chocolates. Use quick pulses to coarsely chop, about 10 to
12 times. Remove and reserve. Add flour, pecans, soda and salt; process to combine;
about 5 seconds. Remove and reserve.
Process egg, sugars and milk for 1 minute. Scrape work bowl. Add butter and vanilla;
process for 1 minute. Scrape work bowl. Add reserved dry ingredients and pulse until
combined, about 5 pulses. Add chocolate and quickly pulse in, another 5 pulses.
Drop by rounded tablespoons, about 1 inch apart, onto ungreased baking sheets. Bake
until golden brown, about 10 to 12 minutes. Allow to cool on baking sheet for 10 minutes;
transfer to a wire rack to finish cooling.
Nutritional information per cookie:
Calories 101 (53% from fat) • carb. 10g • pro. 1g • fat 6g • sat. fat 1g
• chol. 12mg • sod. 38mg • calc. 19mg • fiber 0g
64
Peach Melba Crisp
When these two summertime fruits are out of season, try this crisp using apples
or pears with dried cherries or cranberries.
Makes 6 servings
nonstick cooking spray
1½
pounds ripe but still firm peaches, peeled, halved and pitted*
4 to 6 tablespoons granulated sugar, depending on sweetness of the fruit
2
tablespoons instant tapioca
1½
tablespoons granulated sugar
1
cup fresh (or frozen, not in syrup) raspberries
¹⁄³
cup oatmeal (regular, not instant or quick)
¹⁄³
cup sliced almonds
3
tablespoons unbleached, all-purpose flour
¼
cup firmly packed brown sugar
½
teaspoon powdered ginger
½
teaspoon ground cinnamon
¼
teaspoon table salt
3
tablespoons unsalted butter
Preheat the oven to 375ºF. Spray a shallow 8-cup baking dish with nonstick cooking
spray. Set aside.
Insert the slicing disk. Use medium pressure to slice the peaches. Transfer to a large
bowl. Add the 4-6 tablespoons of granulated sugar to taste, and the tapioca; toss gently
to combine thoroughly. Transfer to the prepared baking dish and sprinkle with the
raspberries.
Insert the metal blade. Use the pulse to combine the 1½ tablespoons of granulated sugar,
oats, nuts, flour, brown sugar, ginger, cinnamon, salt and unsalted butter. Pulse to chop
the nuts and incorporate the butter, about 10 to 15 times. Sprinkle the crumb mixture
evenly over the fruit. Bake in the preheated oven for 35 to 40 minutes, until the peaches
are bubbly and the topping is golden and crispy. Remove and let cool on a rack for 30
minutes before serving. Serve with whipped cream and vanilla ice cream.
*To peel peaches, cut a small “x” in the bottom of each peach. Blanch peaches in boiling
water for 30 seconds, and then plunge immediately into ice cold water. The skins should
slip off easily.
Nutritional information per serving:
Calories 292 (30% from fat) • carb. 50g • pro. 4g • fat 10g • sat. fat 1g
• chol. 15mg • sod. 118mg • calc. 81mg • fiber 4g
65
Apple Kuchen
This apple cake is also delightful when served for breakfast, brunch or coffee.
Makes 8 servings
6
ounces dried apricots
½
cup plus 2 tablespoons water
nonstick cooking spray
2
large Granny Smith or Golden Delicious Apples,
peeled, cored and halved
juice of ½ lemon
1
cup unbleached, all-purpose flour
¹⁄³
cup slivered almonds, lightly toasted
1
teaspoon baking powder
¹⁄8
teaspoon salt
2
tablespoons unsalted butter, at room temperature
½
cup plus 2 tablespoons granulated sugar
1
large egg
1½
teaspoons pure vanilla extract
¼
teaspoon almond extract
¹⁄³
cup lowfat sour cream
1½
teaspoons ground cinnamon
1½
tablespoons melted butter
Bring the water to the boil in a saucepan or in the microwave. Add the apricots, return to
the boil, then let sit until cool, about 20 to 30 minutes. Insert the metal blade. Purée the
apricots and their cooking liquid until smooth, 4 to 5 minutes, stop the machine and
scrape the work bowl 2 or 3 times. Remove and reserve.*
Preheat the oven to 350º F. Spray a 7x10-inch baking pan with nonstick cooking spray.
Insert the slicing disc. Arrange the apples in the feed tube so that the bottom of the apple
is sitting on the blade. Use medium pressure to slice. Toss the sliced apples gently with
the lemon juice. Set aside.
Pulse the flour, almonds, baking powder and salt until the nuts are roughly chopped,
10 to 12 times. Remove and reserve. Cream the butter, sugar, 3 tablespoons of the
apricot purée, the vanilla and almond extracts until smooth, 45 seconds. Add egg and
sour cream, process 30 seconds. Scrape the work bowl, process 15 seconds longer.
Add the reserved dry ingredients and pulse just to incorporate, 10 to 12 times. Do not
overprocess. The batter will be thick. Spread the batter evenly in the two prepared baking
pans. Arrange the apples over the batter, 3 rows of 12 overlapping apple slices in each
pan (for a nice effect, arrange the middle row in the opposite direction). Combine the
cinnamon and sugar, sprinkle evenly over the apples. Drizzle with the melted butter.
Bake in the preheated 350º oven to 45 to 50 minutes, until a cake tester comes out clean
when inserted in the middle of the pan, and the sides of the cake pull away from the pan.
Cool on a rack for 30 minutes before serving. May be made a day ahead. Remove from
the pans when completely cool and wrap well. May also be frozen.
66
*This will yield 1 cup of apricot purée, enough to make this recipe 5 times. Leftover purée
can be covered and refrigerated for 2 weeks, or frozen. Fruit purée may be substituted for
part of the fat in many cake, brownie and cookie recipes. Do not remove all the fat or the
product will be dry and tough.
Nutritional information per serving:
Calories 312 (34% from fat) • carb. 46g • pro. 6g • fat 12g • sat. fat 4g
• chol. 43mg • sod. 95mg • calc. 69mg • fiber 8g
Basic Cheesecake
Creamy, smooth and simple to prepare.
Chocoholics will love the double chocolate variation.
Makes 6 servings
3
lowfat honey graham crackers, broken into pieces
1
tablespoon granulated sugar
1
tablespoon unsalted butter
1
pound lowfat cream cheese, at room temperature
½
cup granulated sugar
1
tablespoon pure vanilla extract
2
large eggs, at room temperature
Preheat the oven to 325ºF.
Wrap the bottom and sides of a 7x3-inch springform pan in a sheet of oversized aluminum foil. There should be no seams in the foil, and it should come up to the top of the
pan. Cut off any excess. Insert the metal blade. Process the graham crackers until they
are fine crumbs, add the sugar and the butter through the feed tube, and process until
the butter can no longer be seen. Press into the bottom of the prepared pan. Put in the
freezer until ready to fill.
Wipe out the work bowl with a paper towel. Insert the metal blade. Process the cream
cheese until smooth, about 20 to 30 seconds. Add the sugar and vanilla through the feed
tube and process until smooth, about 30 seconds. Scrape down the sides of the work
bowl. With the machine running, add one egg, process to incorporate, about 5 to 10
seconds, scrape down the sides of the work bowl. Add the second egg, process to
incorporate, 5 to 10 seconds, scrape the work bowl, process for 5 seconds longer. Do
not overprocess.
Carefully pour the cream cheese mixture into the prepared pan. Place in a roasting pan,
and set on the rack of the oven. Carefully add hot water to the roasting pan until it
reaches halfway up the sides of the springform pan. This is called a bain marie or water
bath. Bake the cheesecake in the preheated oven for 60 minutes. The cheesecake will
still look jiggly in the center. Do not worry.
Remove the cheesecake from the bain marie, remove the foil and place on a rack. Cool
completely on a rack, then cover and refrigerate for at least 8 hours.
The cheesecake is best made a day ahead. If desired, garnish with fresh fruit.
Nutritional information per serving:
Calories 287 (52% from fat) • carb. 25g • pro. 10g • fat 17g • sat. fat 9g
• chol. 103mg • sod. 459mg • calc. 96 mg • fiber 0g
67
Double Chocolate Variation:
Before making the cheesecake, chop 5 ounces of good quality bittersweet or semisweet
chocolate that has been broken up using the metal blade and pulse 20 to 30 times until
roughly chopped and the chunks are not bigger than ½ inch. Melt 3 ounces in a double
boiler set over barely simmering water.
Prepare the cheesecake batter, and pour 11⁄3 cups into a bowl. Add the melted chocolate
to the batter and process just to incorporate. Pour into the prepared pan and freeze until
just firm, 2 to 3 hours. Stir the remaining chocolate chunks into the reserved batter.
Pour over the frozen chocolate layer. Bake as instructed, but increase the baking time to
75 minutes.
Basic Flaky Pastry Dough
This recipe makes ample crust for a 9- to 11-inch regular or deep-dish pie or tart.
Leftover pastry may be rolled out and cut into shapes to garnish the pie, or brushed with
milk, sprinkled with sugar or cinnamon and sugar, and baked until lightly browned.
For a one-crust pie:
1½
cups unbleached, all-purpose flour
¼
teaspoon table salt
¹⁄8
teaspoon baking powder
8
tablespoons unsalted butter, cut into ½-inch pieces, well chilled
2
tablespoons shortening, cut into ½-inch pieces, well chilled
2 to 4 tablespoons ice water
For a two-crust pie:
3
cups unbleached, all-purpose flour
½
teaspoon table salt
¼
teaspoon baking powder
16
tablespoons unsalted butter, cut into ½-inch pieces, well chilled
2
tablespoons shortening, cut into ½-inch pieces, well chilled
5 to 8 tablespoons ice water
Insert the metal blade. Process the flour, salt and baking powder to sift, 10 seconds. Add
the well-chilled butter and shortening. Use short rapid pulses until the mixture resembles
coarse cornmeal and no pieces of butter larger than a pea remain visible, 15 to 20 pulses.
Sprinkle half the maximum ice water on the flour and butter mixture, then pulse 5 or 6
times. The dough will be crumbly, but should begin to hold together when a small amount
is picked up and pressed together. Sprinkle on more water, a teaspoon (two for the
two-crust recipe) at a time, with 2 to 3 quick pulses after each addition, adding just
enough water for the dough to hold together easily when pressed into a ball. Add the
liquid sparingly so that the dough is not sticky. Do not overprocess or the pastry will be
tough, not tender and flaky.
Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten
into a disk about 6 inches in diameter (two disks for the two-crust recipe). Wrap in plastic
wrap and refrigerate for 1 hour before continuing to allow the glutens in the flour to rest.
The dough will keep refrigerated for up to 3 days, or may be frozen (double-wrapped) for
up to a month, thaw at room temperature for an hour before using.
*To bake the pastry blind for a single-crust filled pie or tart, roll out pastry 1⁄8-inch thick to
68
fit pan, crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes.
Preheat the oven to 400ºF. Line with a sheet of aluminum foil or parchment paper and fill
with pie weights, dry rice or beans. Bake for 15 minutes.
Nutritional information per serving (2-crust, 12 servings):
Calories 252 (60% from fat) • carb. 22g • pro. 3g • fat 17g • sat. fat 10g
• chol. 40mg • sod. 107mg • calc. 2mg fiber 1g
Deep Dish Pear and Apple Pie
Pears and apples combine to make a delightful taste combination.
If you want, you may use all pears or all apples.
Makes a 10-inch deep dish pie /12 servings
pastry for a 2-crust pie, page 68
3
ripe but firm pears, about 8 ounces each, peeled,
cored and quartered
¼
cup pure maple syrup (not pancake syrup)
1½
teaspoons pure vanilla extract
3
Granny Smith apples, about 8 ounces each, peeled,
cored and quartered
4
tablespoons unbleached, all-purpose flour, divided
¾
cup dried cranberries
juice from 1 lemon
Preheat the oven to 400ºF.
Roll out half the pastry to fit a 10-inch deep dish pie plate, leaving a ½-inch overhang.
Refrigerate until ready to use.
Insert the slicing disk. Arrange the pear quarters in the feed tube. Use medium pressure
to slice. Repeat until all the pears are sliced. Transfer to a bowl and toss gently with half
of the lemon juice. Reserve. Arrange the apple quarters in the feed tube. Use medium
pressure to slice. Transfer to a bowl and toss with the remaining lemon juice. Insert the
metal blade. Process the maple syrup and vanilla to combine.
Layer half of the apples in the prepared piecrust, sprinkle with 1 tablespoon of the flour
and 3 tablespoons of the dried cranberries. Top this with a layer of the pears sprinkled
with 1 tablespoon of the flour and 3 tablespoons of the dried cranberries. Repeat both
layers. Drizzle the maple syrup mixture evenly over the top of the fruit. Roll out the
remaining pie crust about 1⁄8-inch thick to fit the pie plate. Brush the edges of the bottom
crust with a little water. Carefully lay the top crust on the pie. Press gently to seal. Trim to
the edge of the pie plate, crimp or flute decoratively. Make about 10 to 12 slits in the top
crust decoratively with the tip of a very sharp knife. If desired, roll out some of the leftover
crust and cut with small decorative cookie cutters. For this pie, you could use pears,
apples and leaves. Brush the bottoms of the shapes with a little water and lay atop the
crust in a decorative fashion.
Bake the pie in the bottom third of the preheated oven for 60 to 70 minutes, covering the
edges with foil if they begin to get too browned after about 35 to 40 minutes. Let the pie
rest on a cooling rack at least an hour before serving.
Nutritional information per serving:
Calories 351 (43% from fat) • carb. 47g • pro. 4g • fat 17g • sat. fat 10g
• chol. 40mg • sod. 108mg • calc 13mg • fiber 3g
69
Notes
70
Coffeemakers
Blenders
Juicers
Cookware
Tools and
Gadgets
Cuisinart offers an extensive assortment of top quality products to make life in the
kitchen easier than ever. Try some of our other countertop appliances, cookware,
tools and gadgets.
www.cuisinart.com
©2015 Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
14CE006681
Trademarks or service marks referred to herein are the
trademarks or service marks of their respective owners.
G IB-13451
Version no : IB-13451
Fold Size: 210X148mm Saddle Stitched: 72 PP
Material (Cover): 105gsm art paper for whole book
(Inside): 105gsm art paper for whole book
Coating: Gloss varnishing in cover
Color (Cover): 4C(CMYK)+1C(BK)
(Inside): 1C(BK)+1C(BK)
Date: Dec-05-2014
Co-ordinator: Linda Ouyang
Hugo Description
PDF version : IB-13451(0.0) Book
Hugo Code : SMT0305IB-1-1
Color Series: Non
Remark: Quality request (1)
Operator : HUAN
IRP : BBJ
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