Warranty - The Home Depot
INSTRUCTION AND
RECIPE BOOKLET
Cordless SmartStick® Hand Blender and Knife
CSB-300
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
IMPORTANT SAFEGUARDS
When using an electrical appliance, basic safety precautions should
always be taken, including the following:
WARING: Read all safety warnings and instructions. Failure to
follow the warnings and instructions may result in electric shock,
fire and/or serious injury.
1. R
EAD ALL INSTRUCTIONS.
2. T
o protect against electrical shock, do not put the charger handle
or motor body of this hand blender in water or other liquids. The
drive shaft of this appliance, where blades are interchanged, has
been designed for submersion in water or other liquids. Never
submerge any other portion of this unit. If hand blender falls into
liquid, remove immediately. Carefully remove, clean and dry unit
thoroughly before continuing.
3. T
his appliance should not be used by children. To avoid possible
accidental injury, close supervision is necessary when any
appliance is used by or near children or individuals with certain
disabilities.
4. D
o not operate in the presence of explosive and/or flammable
fumes.
5. T
o avoid the possibility of personal injury, always unplug the unit
from the charger before attaching or removing blades and/or
attachments for cleaning or any other purpose.
6. Illuminated lights indicate unit is ready to operate. Avoid any
contact with blades or movable parts.
7. O
nce blender is unlocked and/or powered on, avoid any contact
with blades or moveable parts.
8. A
void contact with moving parts. Keep hands, hair, clothing, as
well as spatulas and other utensils away from attachments and
mixing container during operation to reduce risk of injury to
persons, and/or damage to the appliance. A spatula may be used,
but must be used only when the unit is not operating.
9. R
emove detachable shaft from the power handle before washing
the blades or shaft.
10. Blades and accessory attachments are SHARP. Handle carefully.
Always handle blades with hand away from cutting edge. Always
store blades with cutting edge away from you.
11. When mixing liquids, use a tall container or make small quantities
at a time to reduce spillage and possibility of injury.
12. Charger should be plugged into an electrical outlet away from sink
or hot surface.
13. Do not use an extension cord. Plug charger directly into an
electrical outlet.
3
14. D
o not attempt to use this charger with any other product. Also,
do not attempt to charge the batteries with any other charger.
15. D
o not charge batteries with charger plugged into an outdoor
outlet.
16. D
o not use appliance for other than intended use.
17. D
o not operate any appliance with a damaged cord or plug, or
after the appliance has malfunctioned or has been dropped or
damaged in any way, or is not operating properly. Return the
appliance to the nearest Cuisinart Repair Center for examination,
repair, or mechanical or electrical adjustment.
18. T
he use of attachments or accessories not recommended by
Cuisinart may cause fire, electrical shock or risk of injury.
19. M
ake sure the appliance is off and the motor/blade/attachment
has stopped completely before putting on or taking off attachments, and before cleaning.
20. T
his appliance is intended for household use only and is not for
commercial or outdoor use.
21. D
o not use this hand blender for other than its intended use of
preparing foods and beverages.
22. U
se extra care when working with hot liquids to avoid
splattering.
o reduce the risk of fire or electric shock, do not operate any 23. T
heating appliance beneath or near the mounted charging handle
unit.
24. D
o not mount or store/unit over or near a portion of a heating or
cooking appliance, or a sink or washbasin.
25. U
nplug the charger from the outlet before attempting any routine
cleaning of the charger.
26. D
o not operate a damaged charger. Have damaged charger
replaced immediately.
27. D
o not incinerate the hand blender, even if it is severely damaged. The batteries can explode in a fire.
28. T
his product contains lithium batteries which must be recycled at
the end of the life of the hand blender and disposed of properly.
(See Disposal/Recycling of Batteries, page 44.) Do not incinerate
or compost batteries, as they will explode at high temperature.
29. L
eaks from battery cells can occur under extreme conditions. If
the liquid gets on the skin, (1) wash quickly with soap and water
or (2) neutralize with mild acid such as lemon juice or vinegar. If
the liquid gets into eyes, flush them immediately with clean
water for a minimum of 10 minutes. Seek medical attention.
30. P
revent unintentional starting. Never press the Auto Lock/Unlock
switch on the power handle or electric knife attachment while
pressing the Power On switch or trigger unless you are ready to
use your blender or knife.
4
31. R
echarge only with the charger specified by the manufacturer. A
charger that is suitable for one type of battery pack may create a
risk of fire when used with another battery pack.
se appliances only with specifically designated battery packs.
32. U
Use of any other battery packs may create a risk of injury and fire.
33. U
nder abusive conditions, liquid may be ejected from the battery.
Avoid contact with such liquid. If contact accidentally occurs,
flush with water. If liquid contacts eyes, seek medical help.
Liquid ejected from the battery may cause irritation or burns.
34. D
o not use a battery pack or appliance that is damaged or modified. Damaged or modified batteries may exhibit unpredictable
behavior resulting in fire, explosion or risk of injury.
35. D
o not expose a battery pack or appliance to fire or excessive
heat. Exposure to fire or temperatures above 265°F/130°C/ may
cause an explosion.
36. H
ave servicing performed by a qualified repair person using only
identical replacement parts. This will ensure that the safety of the
product is maintained.
37. R
ecommended ambient charging temperature 50°F−104°F
(10°C− 40°C).
38. Recommended storage temperature (10°C− 40°C) (50°F− 104°F).
39. U
se only the power adapter (10.0VDC/1000mA output) supplied
with this product.
40. A
ny other servicing should be performed by an authorized
service representative.
41. T
o reduce the risk of injury, never place chopper/grinder attachment cutting blade assembly on cup shaft without first putting
chopper cup properly in place.
42. B
e certain the chopper/grinder attachment cover is securely
locked in place before operating appliance. Do not attempt to
remove cover until blade has stopped rotating.
43. C
heck chopping cup for presence of foreign objects before
using.
44. D
o 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.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
5
CONTENTS
Important Safeguards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Unpacking Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Features and Components. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Assembly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Blending Attachment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Chopper/Grinder Attachment. . . . . . . . . . . . . . . . . . . . . . . . . . 9
Reversible Blade. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Whisk Attachment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Knife Attachment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Operation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Blending and Mixing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Chopping/Grinding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Whisking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Carving and Slicing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Cleaning and Maintenance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Tips and Hints. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Frequent Uses for Chopper/Grinder Attachment. . . . . . . . . . . . . . . 16
Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Disposal/Recycling of Batteries . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
UNPACKING INSTRUCTIONS
Place the package containing the Cuisinart® Cordless Rechargeable
Hand Blender on a sturdy surface. Unpack the Hand Blender from its box
by removing the storage pouch containing the power handle, blending
shaft, knife attachment and whisk. Remove all support materials from the
box. Save packaging for possible repacking of the unit.
NOTE: All blades are extremely sharp. Be careful when removing
and/or handling.
Before using the Cuisinart® Cordless Rechargeable Hand Blender for
the first time, we recommend that you wipe the unit with a clean,
damp cloth to remove any dirt or dust. Dry it thoroughly with a soft
absorbent cloth. To clean all parts see instructions on page 12. Read
all instructions completely for detailed operating procedures.
INTRODUCTION
Introducing another first from Cuisinart. Your new Cordless
SmartStick® Hand Blender and Knife is also a full size, full-power
Electric Knife. Slip our exclusive new attachment onto the power
handle to carve meat or slice bread. With no cord to get in the way,
you can slice a smoked turkey, or blend and whisk right in a bowl on
the counter or pot at the stove. Want to do even more? Attach the
handle onto the chopper/grinder and find out what we mean when we
say we’ve just taken multifunctionality over the top!
6
1.
FEATURES AND
COMPONENTS
a.
b.
c.
1. P
ower Handle
d.
e.
No cord! Operates on two rechargeable 4.0 volt
lithium-ion batteries, with power button within
easy reach. Shaped like a stirring utensil for
comfortable control.
a. Auto Lock/Unlock Button for safe operation.
b. B
attery Indicator Lights. Red/Low: Less than
25%. Orange/Normal Use Range: 25–75%.
Green/High: 75–100%.
c. Blue Speed Indicators. Five bars light up to
indicate low to high speed selection.
d. S
peed Control. Push button to left or right to
select speed.
2.
3.
e. Power On Button. Press and hold before
or right after pushing Auto Lock/Unlock
switch. NOTE: Operation stops instantly
and locks when Power button is released.
2. B
lending Shaft
Detachable 8¾" shaft with stainless steel
blade and blade guard snaps on and off power
handle for easy operation and cleanup.
5.
3. E
lectric Knife Assembly
Snaps onto the power handle creating a
full-size, electric carving knife.
4. C
hopper/Grinder Attachment
Chop, mince and grind with the Cuisinart®
chopper/grinder attachment. Chopper/grinder
attaches to the power handle in place of the
blender shaft or whisk attachment.
5. Whisk Assembly
Whisk attachment snaps into the power handle
housing. This attachment is great for whipping
cream, egg whites and other delectable treats.
6. M
ixing/Measuring Beaker
Beaker is marked for liters and cups for
convenient measuring. Use for drinks, shakes,
salad dressings, etc. Designed for easy gripping
and drip-free pouring.
7. Charger Port
Located on back of the power handle at
the top.
8. S
torage Pouch
Interior dividers safely store power handle,
blending, shaft, knife and whisk.
7
8.
6.
4.
BEFORE YOU BEGIN
Before using the Cuisinart® Cordless SmartStick® Hand Blender and
Knife for the first time, we recommend that you wipe the unit with a
clean,damp cloth to remove any dirt or dust. Dry it thoroughly with a
soft, absorbent cloth. Handle carefully. Wash the blending blade,
whipping attachment, chopper cup and blade, mixing beaker, knife
blades and detachable shaft by hand or in the dishwasher (upper rack
only). Dry thoroughly before use.
Read all instructions completely for detailed operating procedures.
The batteries in your Cuisinart® Cordless SmartStick® Hand Blender
and Knife have not been fully charged. Before the first use of this
appliance, the batteries must be charged until the green light goes on.
See Charging and Battery Life below.
CHARGING YOUR BLENDER/BATTERY
LIFE
The batteries in your Cuisinart® Cordless SmartStick® Hand Blender
and Knife have not been fully charged. Before the first use of this
appliance, the batteries must be charged until the GREEN battery
indicator light illuminates. With a full charge, your stick blender will run
for approximately 20 minutes, depending on load. Your stick blender
will be fully charged in approximately 2-2.5 hours. You can “quick
charge” your stick blender for 5 minutes of run time in 30 minutes.
Battery Life Indicator Lights: Green: When the unit displays a green
power light, you are between 100% and 75% of battery power
Orange: When illuminated in Orange, you are between 75% and 25%
of battery power. When Red, you are at less than 25%
and will need to charge soon.
Note: do not leave your stick blender uncharged for an
extended period of time, as it will affect the life of the
rechargeable battery.
ASSEMBLY
BLENDING ATTACHMENT
Align the motor body housing with the
blending shaft and push the pieces together
until you hear and feel them click together.
It may be helpful to press the release button
when assembling.
8
Release
button
CHOPPER/GRINDER
1. P
lace the chopping/grinding blade
assembly into center of the chopping
cup over metal blade shaft.
2. P
lace your ingredients into the chopper
cup. Close cover, rotating clockwise to
lock in place.
3. C
onnect the power handle to the top of
the chopping cup cover until you hear a
slight click.
REVERSIBLE
BLADE
chopping
cup cover
The chopper/grinder attachment is equipped
with a reversible blade – sharp on one side
and blunt on the other. The blade is attached
to a plastic ring that slides over the plastic blade shaft, so it can be
easily turned over to select the appropriate blade. To reverse the
blade, see detailed instructions below. Also see Frequent Uses for
Chopper/Grinder (page 16).
Assemble the parts.
1. Place the chopping cup on a flat, dry, stable surface.
2. T
he metal blade assembly shaft (A) is attached to the bottom of the
chopping cup. If not already in place, slide the fully assembled
blade assembly (B) over the top of the metal blade assembly shaft.
2a. P
ut together the blade assembly if not
assembled: Very carefully connect the
B
blade ring (C) to the plastic blade shaft
(D). Line up the blade ring opening with
the plastic sheath. There are notches (E)
on opposite sides of the
A
interior of the ring. These fit over ridges on
the sides of the plastic blade sheath (G).
Let the blade ring slide to the bottom of
the plastic shaft. HOLD THE BLADE RING BY THE CENTRAL
HUB HOLDING RIBS (grips) (F) ONLY. DO NOT TOUCH THE
RAZOR-SHARP BLADES. Pick up the blade ring by its hub
holding ribs (grips) and turn it very slightly clockwise. This locks it
in place on the plastic blade sheath and prevents it from sliding
up during processing. Note these important features of the blade
ring. The blade ring can be placed over the plastic blade shaft in
two different ways: If you hold it this
way (A), you will see the word “Sharp”
E
on the blade. Assemble the blade this
C
side up to use the sharp edge. If you
hold it this way (B), you will see no
F
writing on the blade. Assemble the
G
blade this side up to use the blunt
edge. (See the section on processing
D
9
SHARP SIDE
food, page 16, for information
about when to use the
B.
edge.)
BLUNT SIDE UP
A.blunt
REMOVING CHOPPER/BLADE ASSEMBLY
To remove rotate assembly right or left to release from the
cup shaft.
WHISK ATTACHMENT ASSEMBLY
Align the motor power handle with the assembled whisk
attachment and push the pieces together
until you hear and feel them click together. It may
be helpful to press the release button when assembling.
Note: Whisk and gearbox are
detachable from one another.
KNIFE ATTACHMENT
1. B
efore first use, separate the blades and wash them in hot, soapy
water or in the dishwasher. CAUTION: BLADES ARE SHARP.
HANDLE WITH CARE. Dry
thoroughly.
2. T
he two blades must
be
attached before inserting
into the gearbox. Lock the blades together by inserting the rivet on
one blade into the keyhole of the other blade.
3. Holding the blades with the serrated edge facing down, insert
blades into the gearbox until you hear a click. The blades may not
line up evenly when properly inserted. CAUTION: THE BLADES
ARE VERY SHARP. BE CAREFUL WHEN HANDLING THEM.
A BLADE SHEATH IS INCLUDED TO PROTECT YOU AND YOUR
KNIFE BLADE.
10
OPERATION
TURNING CORDLESS RECHARGEABLE HAND BLENDER
ON/OFF
The power handle lets you operate the blender, chopper whisk and
knife. Keep hands, hair, clothing and other utensils away from all
blades.
BLENDING AND MIXING
The blending shaft is specially designed for mixing and stirring
all kinds of foods, including salad dressings, smoothies, shakes,
powdered drink products and sauces. It is ideal for combining dry
ingredients, and can also be used to make mayonnaise, too. The
blade mixes and stirs while adding only a minimum of air to your
mixture. A gentle up-and down motion is all you need to thoroughly
blend the most flavorful, full-bodied liquid recipes. To avoid splatter, be sure the protective blade guard on the blending shaft remains
submerged in the liquid while blending. Never remove it from liquid
while the motor is running.
Insert the blending attachment into the power handle. (See Assembly
for Blending Attachment, page 8.) Insert blending shaft into mixture to
be blended. Press and hold the Auto Lock/Unlock button and press
and Power On button to turn motor on. Once motor is on, you can
release the Auto Lock/Unlock button. You can also press the Power
button first, holding it down as you press the Auto Lock/Unlock button to turn motor on. Do not hold Power button down for more than
2 minutes at a time. To turn the blender motor off, release the Power
On button.
CHOPPING AND GRINDING
Put the chopping cup firmly on a flat sturdy surface like a countertop.
Be sure the blade is assembled to use the blade edge that is appropriate for the food to be processed.
Put food unto the chopping cup. Be sure the food is cut into small
uniform pieces and the cup is not overloaded.
Put the chopper/grinder cover on top of the chopping cup. Be sure
the cover is properly seated. Then attach power handle to the cup
cover.
NOTE: To pulse – hold the Auto Lock/Unlock button down while
pressing and releasing the Power On button. Due to the powerful
motor provided with this unit, Cuisinart recommends using one hand
to support the chopper/grinder during operation. When you have
finished processing, release Power On button to turn motor off.
WHEN THE BLADE STOPS MOVING, remove the power handle from
11
the chopper/grinder cover, and remove the cover from the
chopping cup.
NOTE: Do not operate the chopper/grinder attachment without food
in the chopping cup.
WHISKING
1. Make sure the whisk is attached to it’s the gearbox before attaching
it to the power handles. (See page 10 Insert the whisk into mixture to
be blended, and turn unit on.
2. Begin whisking at Speed 1, gradually increasing speed to avoid
splatters.
CARVING AND SLICING
The knife blades should be assembled and inserted into gearbox
before attaching gearbox to the power handle.
1. Press gearbox onto power handle until you hear a click.
2. The knife has its own Lock/Unlock switch on top of the gearbox.
Slide the switch and immediately press and hold the power button
on the gearbox.
3. C
ontinue pressing the power button as you cut, keeping the blade
straight so thickness of slices is consistent. CAUTION: NEVER
place your hand on top of the blade to support it while operating
the knife, as the blades are designed to move only back and forth.
4. Blades will automatically stop when power trigger is released.
Press the two blade release buttons on either side of gearbox to
release the blades.
CLEANING AND MAINTENANCE
HAND BLENDER
Always clean the motor body and blending shaft thoroughly after
using. Remove the blending shaft from the motor body. Clean the
motor body only with a sponge or damp cloth. Do not use abrasive
cleaners that could scratch the surface. To clean the blending shaft,
wash by hand in hot water using mild detergent. Be mindful of the
fixed razor-sharp edges.
CHOPPER
To simplify cleaning, rinse the chopping cup, blade and cover immediately after use so that food won’t dry on them. Do not
submerge the chopping cup cover in water or put in the dishwasher.
Wash chopping blade and chopping cup in warm, soapy water. Rinse
and dry. Wipe the underside of the chopper/grinder cover with a
sponge or damp cloth to remove any food. Wash the blade carefully.
Avoid leaving it in soapy water where it may disappear from sight.
You can wash the chopping cup and chopping blade on the upper
12
shelf of your dishwasher. Unload the dishwasher carefully to avoid
contact with the sharp blade. Wipe the motor body and top of the
cover with a damp sponge or cloth. Dry it immediately.
WHISK
To clean your whisk attachment, simply release the attachment
from the power handle. Once the whisk is removed, detach
the metal whisk from the gearbox by pulling the pieces apart. To clean
the gearbox, simply wipe with a damp cloth. To clean the metal
whisk, wash with warm, soapy water or put in the dishwasher.
Do not submerge the gearbox in water or any other liquids.
ELECTRIC KNIFE
1. Remove the gearbox from the power handle.
2. T
o remove the blades, press the blade release buttons on both
sides of the gearbox and grasp the blades with the cutting edge
away from you. Slowly pull blades out from knife handle. To wash,
separate the blades by sliding the rivet out of the keyhole. Wash
them in hot, soapy water or the dishwasher and dry thoroughly.
3. Do
not put gearbox into dishwasher or into water. Wipe it with a
damp cloth to clean.
Caution: Do not clean handle with blades in place. Do not immerse
the appliance in water or other liquids or place it under running water.
Any service, other than cleaning and normal user maintenance, should
be performed by an authorized Cuisinart Service Representative.
TIPS AND HINTS
FOR HAND BLENDER
•B
e sure the protective blade guard on the blending shaft is fully
submerged before blending ingredients.
• To purée a soup, use the hand blender to blend the soup ingredients
to the desired consistency, using a gentle up-and-down motion
directly in the saucepan or pot.
•W
hen blending ingredients in a pot or pan, tilt the pan away from
you to create a deeper area for blending and to prevent splatter.
• If blending a small volume of liquid, tilt the container slightly for
better results.
•W
hen using a nonstick cooking surface, be careful not to scratch
the coating with the hand blender.
•W
hen blending in the beaker – for example, if making a fruit
smoothie – cut firmer fruit into ½-inch pieces for easy blending.
•W
hen blending in the beaker, put harder ingredients in first, then soft
ingredients. Finish with any liquid you want to add, unless recipe
instructs otherwise.
13
• Liquid should not come closer than 1 inch of where the shaft
attaches to the motor housing.
• The hand blender is perfect for frothing milk for cappuccino or
lattés. Just warm milk in a small saucepan, and then pulse the hand
blender gently, being sure to keep the blending blade guard fully
submerged.
• Do not let hand blender stand in a hot pot on stove while not in use.
• Do not attempt to blend fruit pits, bones or other hard materials, as
these are likely to damage the blades.
• Do not fill mixing containers too full. The level of mixture will rise
when blending and can overflow.
• To whip air into a mixture, always hold the blade just under the
surface.
• Using a gentle up-and-down motion is the best way to blend and
incorporate ingredients uniformly.
• Use the hand blender to make smooth gravies and pan sauces.
• Do not immerse motor body housing in water or any other liquids.
FOR FOOD CHOPPER/GRINDER ATTACHMENT
1. D
o not overload work bowl. For best results, most foods should not
reach more than 2∕3 of the way up the work bowl.
2. D
o not attempt to chop fruit pits, bones or other hard materials, as
these are likely to damage the blades.
3. P
ulse food in 1-second increments to chop. For the finest chop,
process continuously. Watch ingredients closely to achieve desired
consistency and scrape the work bowl as necessary
4. F
or raw ingredients: Peel, core and/or remove seeds and pits. Food
should be between ½ and 1 inch, depending on hardness of the food.
5. T
he size of pieces you put in bowl should be about the same size to
achieve even results.
6. D
o not operate chopper/grinder attachment for more than
30 seconds continuously.
7. L
iquids in work bowl should not exceed 1½ cups. Use quantities
given in the recipe section as a guide.
8. Some spices may scratch the work bowl.
9. When making compound butters, remove the butter from the
refrigerator and let it come to room temperature before blending the
ingredients.
10. Do not immerse chopper/grinder cover in water or any other liquids.
FOR WHISK ATTACHMENT
• Do not immerse whisk attachment gearbox in water or any other liquid.
•U
se the whisk attachment for beating heavy cream or egg whites.
14
•W
hen beating egg whites use a very clean metal or glass bowl, never
plastic. Plastic can contain hidden oils and fats that can ruin the
delicate egg white foam. To help stabilize the egg whites, add 1/8
teaspoon of cream of tartar per egg white prior to beating them.
(If using a copper bowl omit the cream of tartar.) Beat the egg whites
until desired peaks form.
• It may also be used for any task that you would normally whisk by
hand, like crêpe batters or eggs for omelets.
•B
eating the egg whites too long causes them to dry out and become
less stable.
•W
hen adding sugar to beaten egg whites, add it slowly when soft
peaks just begin to form, and then continue beating to form desired
peaks.
• When beating heavy cream, if possible and time allows, use a chilled
bowl and chill the whisk attachment. The best-shaped bowl for
whipping cream is one that is deep with a rounded bottom to minimize
any splatter.
• The cream should come out of the refrigerator just before whipping.
Whipped cream may be used at either soft or firm peaks depending
on preference. It may be flavored as desired. For best results, whip
cream just before using.
FOR KNIFE ATTACHMENT
•D
o not press down when carving or slicing; let the motion of the
blades control the cutting.
•W
hen slicing bread, keep the blades at a right angle to the cutting
board for consistent thickness.
•B
e careful to avoid bones when carving meat or poultry; they could
damage the cutting edges of blades.
•W
hen carving or slicing with one hand, be sure to keep the other hand
(which is often holding the item being cut) away from the blades.
15
FREQUENT USES FOR CHOPPER/GRINDER
Ingredient
Suggested Blade*
Speed
Comments
Baby Foods (always
consult a pediatrician
or family physician for
appropriate food recommendations)
Sharp Blade
Low–
High
Place small amounts of cooked food into chopper/grinder bowl. Add small amount of appropriate liquid. Pulse to chop, then hold to blend.
BreadCrumbs – fresh
or dry (day old)
Sharp Blade
High
Pulse to chop, then process until desired
consistency is reached.
Hard Cheese (Asiago,
Locatelli, Parmesan,
Romano, etc.) (Not
recommended for softer
cheeses unless making
a dip or dressing)
Sharp Blade
High
Cut into 1/4-inch pieces. Pulse to chop, then
process until desired consistency is reached.
Chocolate
Sharp Blade
High
Cut into 1/2- inch pieces; may chill in freezer
for 3 minutes before chopping. Pulse to chop,
then process, no more than 1 ounce at a time,
until desired texture is reached.
Creamy Dressings
and Dips
Sharp Blade
Low
Place ingredients in chopper/grinder bowl; do
not cover or spill on stem. Use pulse action to
chop, then continuous-hold action to blend to
desired consistency.
Garlic
Sharp Blade
High
Peeled to 6 cloves. Pulse to chop.
Gingerroot (fresh)
Sharp Blade
High
Peel, cut into-1/2-inch pieces. Pulse to chop
1/2 ounce at a time.
Hard Spices
(coriander, dill, poppy,
star, anise, etc.)
Sharp Blade
High
Pulse to chop until desired consistency is
reached. Pulse with sharp blade to get fine
results.
Herbs (fresh)
Sharp Blade
High
1/2 cup; must be clean/dry. Pulse to chop.
Nuts
Dull Blade
High
Shelled; toast first for best flavor. Pulse to
chop, process up to a 1/3 cup at a time, until
desired consistency is reached. May be processed to nut-butter stage.
Onion
Sharp Blade
High
Peel, cut into 1/2-inch pieces. Pulse to chop,
up to 1/2 cup at a time, until desired chop is
reached.
Vegetables (cooked)
Sharp Blade
Low–
High
Cut into inch pieces; pulse to chop, up to 1/2
cup at a time. Add cooking liquid, stock or
milk to process to a purée. It is not recommended for making mashed potatoes.
Vegetables (uncooked)
Sharp Blade
High
Peel as needed; cut into 1/2-inch pieces. Peel
celery with peeler to remove tough strings.
Chop/process up to 1/2 cup at a time.
Raw Meat (beef, pork)
Sharp Blade
High
6 oz. or 175g, cut into 1/2-inch pieces. Pulse
until desired consistency.
Dull Blade
Low–
High
For light mixing and incorporating.
Simple Blending
* See page 9-10 for instructions on how to safely change the blade from the sharp side to
the blunt side.
16
RECIPES
Berry On-the-Go Smoothie......... 18
Mango-Lime Smoothie................ 18
Basic Vinaigrette......................... 30
Protein Shake.............................. 19
Caesar Dressing.......................... 30
Simple Fruit Smoothie................. 19
Citrus Vinaigrette......................... 31
Cherry-Ginger Smoothie............. 20
Sesame Ginger Dressing............. 31
Triple Chocolate Shake............... 20
Spring Asparagus Leek Soup..... 32
Baba Ghanoush.......................... 21
Butternut Squash Bisque
with Bacon Sage Butter.............. 33
Guacamole.................................. 22
Cauliflower Soup......................... 34
Hummus...................................... 22
Zucchini Herb Soup.................... 35
Mango Salsa............................... 23
Roasted Tomato and
Red Pepper Soup........................ 36
Spinach, Gruyère and
Artichoke Dip............................... 23
Winter White Bean Soup............. 36
Tapenade..................................... 24
Chocolate Mousse...................... 37
Tzatziki........................................ 25
Whipped Cream.......................... 38
Aioli/Mayonnaise......................... 25
Belgian Waffles............................ 39
Cranberry Sauce......................... 26
Fresh Herb-Crusted Pork Loin.... 39
Garden Vegetable Sauce............ 26
Thanksgiving Turkey.................... 40
Horseradish Sauce...................... 28
Middle Eastern Leg of Lamb....... 41
Pesto........................................... 28
Easy Weeknight Tenderloin......... 42
Salsa Verde................................. 29
Yogurt Tahini Sauce..................... 29
17
SMOOTHIES AND DRINKS
Berry On-the-Go Smoothie
The mint in this recipe pleasantly offsets the sweetness of the berries
and the tartness of the cranberry juice. Try it in any of your favorite
fruit smoothies.
Makes 2 cups
½
1
¼
1
1 3
/
1 3
/
cup frozen blueberries
cup strawberries, hulled and halved
cup packed fresh mint leaves
banana, cut into 1-inch pieces
cup cranberry juice
cup water
1. P
ut all ingredients, in the order listed, into the mixing beaker. Using
the blending shaft, select Speed 5 and blend, using an up-and-down
motion, for 1 minute 30 seconds.
2. Serve immediately.
Nutritional information per serving (1 cup):
Calories 117 (3% from fat) • carb. 29g • sugars 16g • pro. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 7mg • calc. 38mg • fiber 5g
Mango-Lime Smoothie
For a creamier smoothie, increase the amount of yogurt to ½ cup.
Makes a scant cup
1
/ 1½ ½
2
1 3
cup mango, cut into 1-inch chunks
cup plain full fat yogurt
teaspoons fresh lime juice
teaspoon grated lime zest
tablespoons cold water
1. P
ut all ingredients, in the order listed, into the mixing beaker. Using
the blending shaft, select Speed 5 and blend, using an up-and-down
motion, for 30 seconds.
2. Serve immediately or refrigerate until ready to enjoy.
Nutritional information per serving (1 cup):
Calories 195 (15% from fat) • carb. 39g • sugars 35g • pro. 5g • fat 3g • sat. fat 2g
• chol. 10mg • sod. 53mg • calc. 156mg • fiber 3g
18
Protein Shake
Peanut butter, banana and cocoa powder—what’s not to like? Plus, the
combo is packed with protein that is sure to fill you up.
Makes 1¼ cups
2 tablespoons creamy-style peanut butter
1 banana, cut into 1-inch pieces
1 tablespoon protein powder
1 teaspoon unsweetened cocoa powder
1 teaspoon flaxseed*
¾ cup unsweetened almond milk
1. Put all ingredients, in the order listed, into the mixing beaker. Using the
blending shaft, select Speed 5 and blend, using up-and-down motions,
for 1 minute 30 seconds.
2. Serve over ice or refrigerate until ready to enjoy.
Nutritional information per serving (about ½ cup):
Calories 192 (52% from fat) • carb. 18g • sugars 8g • pro. 6g • fat 12g • sat. fat 2g
• chol. 4mg • sod. 111mg • calc. 95mg • fiber 3g
Simple Fruit Smoothie
Less is more, especially when it comes to making a quick and nutritious
snack with your hand blender.
Makes a scant 2 cups
1
cup fresh strawberries, hulled and halved
1
cup frozen pineapple chunks
¾
cup orange juice
1. P
ut all ingredients, in the order listed, into the mixing beaker. Using the
blending shaft, select Speed 5 and blend, using up-and-down motions,
for about 1 minute.
2. Serve immediately or refrigerate until ready to enjoy.
Nutritional information per serving (1 cup):
Calories 129 (2% from fat) • carb. 30g • sugar 25g • pro. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 5mg • calc. 20mg • fiber 4g
19
Cherry-Ginger Smoothie
Coconut milk beverage, normally found in a carton, is much lighter than
traditional canned coconut milk. Substitute 2/3 cup of the canned
version for a creamier, richer smoothie.
Makes about 1 cup
1 cup dark, sweet frozen cherries
¾ cup coconut milk beverage
1 piece (¾-inch) fresh ginger, peeled and halved
1. Put all ingredients, in the order listed, into the mixing beaker. Using
the blending shaft, select Speed 5 and blend, using an up-and-down
motion, for about 30 seconds.
2. Serve immediately or refrigerate until ready to enjoy.
Nutritional information per serving (1 cup):
Calories 242 (57% from fat) • carb. 25g • sugars 18g • pro. 3g • fat 16g • sat. fat 14g
• chol. 0mg • sod. 10mg • calc. 14mg • fiber 3g
Triple Chocolate Shake
For the chocolate lover.
Makes about 2 cups
¾
1½ ½
1½ cup milk (any fat variety)
tablespoons chocolate syrup
teaspoons cocoa powder
cups premium chocolate ice cream
1. Put all ingredients, in the order listed, into the mixing beaker. Using
the blending shaft, select Speed 3 and blend, using an up-and-down
motion, for 45 seconds.
2. Serve immediately.
Nutritional information per serving (½ cup):
Calories 154 (39% from fat) • carb. 21g • sugars 19g • pro. 3g • fat 7g • sat. fat 4g
• chol. 23mg • sod. 65mg • calc. 110mg • fiber 1g
20
Baba Ghanoush
This popular roasted eggplant dip dish is great as a dip for vegetables
or pita, but is also nice as a sandwich spread. To achieve the signature
charred flavor, cooking the eggplant over an open flame is the way to
go, but you can also just broil or roast it in your oven so until the eggplant is cooked to a soft consistency.
Makes about 1¼ cups
1
1
1 3
/
2
2
2
½
medium eggplant (about 1 pound), not peeled
garlic clove, peeled
cup fresh parsley leaves
tablespoons tahini
teaspoons fresh lemon juice
teaspoons extra virgin olive oil
teaspoon kosher salt
1. P
rick the eggplant evenly on all sides with the tines of a fork. Char
the eggplant. This can be done in one of two ways: If you have a gas
stove, you can char over the stove (the faster method). Holding the
eggplant with heatproof tongs, place over the flame of the stove and
carefully turn the eggplant until all sides are blackened. Set aside to
cool slightly. The second method is to char in an oven under the broiler.
Set on a rack fit into a foil-lined baking pan. Place as close as possible
to the broiler/top element and turn every 5 to 10 minutes, until all sides
are charred (this may not get as blackened as it would over an open
flame). It is important for the flesh to be very soft, to the point where
the eggplant is falling apart. This can take anywhere between 15 and
30 minutes, depending on your oven. Note: This is a great task for your
toaster oven! Once the eggplant is charred, set aside to cool slightly.
2. P
ut the garlic into the chopping cup. Process on Speed 5 to chop. Add
the remaining ingredients, and then scrape in the flesh (not the skin)
of the eggplant into the bowl (discard any seeds). Process on Speed 5
until completely combined.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (2 tablespoons):
Calories 37 (54% from fat) • carb. 4g • sugars 1g • pro. 1g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 153mg • calc. 33mg • fiber 2g
21
Guacamole
This popular Mexican specialty is delicious with chips and vegetable
crudités, or as a topping for grilled chicken or fish.
Makes about 1 cup
1
½
¼
1
1
½
small garlic clove, peeled
small jalapeño, seeded and quartered
cup grape tomatoes
ripe avocado, halved and pitted
teaspoon fresh lime juice
teaspoon kosher salt
1. Put the garlic and jalapeño into the chopping cup. Process on Speed
5 for 5 seconds to chop. Add the tomatoes and pulse 2 to 3 times to
chop. Add the remaining ingredients and pulse on Speed 5 until desired
consistency is achieved.
2. Taste and adjust seasoning as desired.
Nutritional information per serving (2 tablespoons):
Calories 30 (72% from fat) • carb. 2g • sugars 0g • pro. 0g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 144mg • calc. 4mg • fiber 1g
Hummus
This is your basic hummus. To change it up a bit, add a cooked
red pepper, or roasted beets or fresh herbs. This hummus is delicious
on its own, but also makes a great foundation for new flavor variations
like roasted pepper or fresh herb.
Makes about 2 cups
1
1
½ 2
¾
½
garlic clove, peeled
can (15.5 ounces) chickpeas, drained and rinsed
cup tahini
tablespoons fresh lemon juice
teaspoon kosher salt, or to taste
Pinch ground cumin
cup water (plus more if needed)
1. Put the garlic clove into the chopping cup and process on Speed 5
for 10 to 15 seconds; scrape bowl. Add the remaining ingredients and
process until fully smooth, about 40 to 60 seconds.
2. Taste and adjust seasoning as desired. If a thinner consistency is
desired, add additional water, or olive oil for a richer tasting hummus.
Nutritional information per serving (2 tablespoons):
Calories 71 (47% from fat) • carb. 7g • sugars 0g • pro. 3g • fat 4g • sat. fat 1g
• chol. 0mg • sod. 119mg • calc. 45mg • fiber 2g
22
Mango Salsa
Serve alongside warm tortilla chips or over grilled chicken, fish or pork.
The fresh flavors will brighten any simple meal.
Makes about 1 cup
1
¼
1
1
1
½
¼
1
small garlic clove, peeled
jalapeño, seeded and quartered
scallion, cut into ½-inch pieces
tablespoon packed cilantro leaves
cup grape tomatoes, halved
cup mango, cut into ½-inch pieces
teaspoon kosher salt
Pinch freshly ground black pepper
teaspoon fresh lime juice
1. P
ut garlic, jalapeño, scallion and cilantro into the chopping cup. Select
Speed 5 and pulse to finely chop, about 6 to 8 times. Transfer to a
medium bowl.
2. A
dd grape tomatoes and mango to chopping cup. Select Speed 5
and pulse to roughly chop, about 5 to 6 times. Transfer to bowl with
chopped garlic, jalapeño and cilantro. Add salt, pepper and lime juice;
stir to combine. Drain excess liquid if necessary.
3. T
aste and adjust seasoning as desired.
Nutritional information per serving (¼ cup):
Calories 23 (6% from fat) • carb. 6g • sugars 4g • pro. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 137mg • calc. 15mg • fiber 1g
Spinach, Gruyère and Artichoke Dip
A bit of a twist on the standard spinach artichoke dip, for the more
grown-up palate. The combination of Gruyère and Parmesan gives the
dip a pleasant nuttiness. No special pan required – we found that using
a pie plate was the best and quickest way to warm this dish.
Makes about 2 cups
2
1
1
½
8
1
12
2
½
Olive oil or nonstick cooking spray
ounces Gruyère, cut into ½-inch cubes
ounce Parmesan, cut into ½-inch cubes
garlic clove, peeled
small shallot, cut into 1-inch pieces
ounces frozen spinach, thawed and drained well
can (15 ounces) quartered artichoke hearts, drained
ounces cream cheese, room temperature and cut into 1-inch
pieces (regular or reduced-fat style, such as Neufchâtel,
works)
tablespoons heavy cream
teaspoon crushed red pepper
23
1. L
ightly coat a 9-inch pie or cake pan with olive oil or nonstick cooking
spray. Reserve. Preheat oven, with the rack in the middle position, to
375°F.
2. P
ut both cheeses into the chopping cup. Process on Speed 5 until
chopped, about 20 to 30 seconds. Add the garlic and shallot and
process on Speed 5 until chopped, another 20 seconds.
3. P
ut the remaining ingredients into a medium mixing bowl, along with the
chopped mixture. Using the blending shaft, process on Speed 5 until
combined. Use an up-and-down motion, about 1 to 1½ minutes, to be
sure to cut through all ingredients.
4. T
ransfer mixture to the prepared pie/cake pan and put into the
preheated oven. Bake until the top is nicely browned, about 20 to 25
minutes.
5. S
erve immediately with pita chips, crusty bread and crisp vegetables.
Nutritional information per serving (2 tablespoons):
Calories 99 (61% from fat) • carb. 5g • sugars 1g • pro. 5g • fat 7g • sat. fat 4g
• chol. 23mg • sod. 169mg • calc. 93mg • fiber 3g
Tapenade
A traditional French condiment. Serve alongside crackers
or a nice crusty bread.
Makes about 1½ cups
1
3
1½ ¼
2
1½ 1½ ½
garlic clove, peeled
tablespoons packed fresh parsley
cups pitted black olives (Kalamata or Niçoise work very well)
cup capers, drained and rinsed
tablespoons extra virgin olive oil
teaspoons fresh lemon juice
teaspoons Dijon-style mustard
teaspoon freshly ground black pepper
1. P
ut the garlic and parsley into the chopping cup. Select speed 5 and
process roughly chop, about 20 seconds. Scrape down the sides of the
bowl. Add the olives and capers and continue processing on Speed 5
for to chop another 20 seconds. Add the remaining ingredients. Process
until combined and desired consistency has been achieved. Tapenade is
equally delicious whether puréed or more roughly chopped.
2. T
aste and adjust seasoning as desired.
Nutritional information per serving (2 tablespoons):
Calories 42 (84% from fat) • carb. 2g • sugars 0g • pro. 0g • fat 4g • sat. fat 1g
• chol. 0mg • sod. 224mg • calc. 33mg • fiber 2g
24
Tzatziki
The Greek cousin of raita, this sauce benefits from time
in the refrigerator so the flavors can develop.
Makes about 1¾ cups
2
1
1
4
1
1
2
garlic cloves, peeled
tablespoon fresh dill
piece (½ inch) lemon peel, bitter white pith removed
ounces cucumber, seeded (if necessary) and cut into 1-inch
pieces – do not peel
cup plain Greek yogurt (any fat variety works)
tablespoon fresh lemon juice
pinches kosher salt
1. Put the garlic, dill and lemon peel into the chopping cup. Select
Speed 5 and process on Speed 5 to roughly chop, about 20 seconds.
Scrape down the sides of the bowl and add the cucumber. Process
again on Speed 5 until finely chopped, about 10 seconds.
2. Add the remaining ingredients and process until combined.
3. Transfer to a storage container, cover and refrigerate for a minimum of
2 hours, preferably overnight.
4. Taste and adjust seasoning as desired.
Nutritional information per serving (2 tablespoons):
Calories 7 (1% from fat) • carb. 1g • sugars 1g • pro. 2g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 153mg • calc. 33mg • fiber 2g
Aioli/Mayonnaise
Aioli, like mayonnaise, has its roots in France, but it has been adopted
by many cuisines, most notably the Catalans of Spain. This version
makes it simple by using the same base for mayonnaise, but adding a
hefty amount of garlic to the mix. Traditionally, aioli is used as a dip for
crudités, but it can also top burgers, fish and crab cakes.
Makes about 1 cup
2
garlic cloves, peeled (if making aioli)
2
large egg yolks
2
tablespoons fresh lemon juice
1
tablespoon Dijon-style mustard
1 to 2 pinches kosher salt
11/3
cups vegetable oil
25
ut all ingredients (excluding the garlic if making mayonnaise), in the
P
order listed, in the mixing beaker. Allow to sit for about 30 seconds to 1
minute. Insert the blending shaft so that it is sitting level on the bottom
of the cup select Speed 3 and blend, being sure to keep the metal blade
completely submerged. Process until the mixture begins to thicken.
Continue processing with a gentle up-and-down motion until thick and
oil is fully incorporated.
Nutritional information per serving (1 tablespoon):
Calories 169 (98% from fat) • carb. 0g • sugars 0g • pro. 0g • fat 19g • sat. fat 2g
• chol. 23mg • sod. 32mg • calc. 3mg • fiber 0g
Cranberry Sauce
Freshly made cranberry sauce beats out the canned variety any day.
Makes about 3 cups
4
2
2 3
/
¼
3-inch
cups whole cranberries (fresh, or frozen and thawed)
cups water
cup granulated sugar
teaspoon kosher salt
piece orange peel, bitter white pith removed
1. Put all ingredients into a medium saucepan. Bring to a boil, then lower
heat to achieve a simmer. Continue to simmer until the cranberries
are very plump, about 20 minutes (in addition to the cranberries being
plump, you want to reduce the liquid by about one-third or one-half).
Remove from heat and let come to room temperature.
2. Remove orange peel and then insert the blending shaft. Select Speed 3
and blend for 10 to 15 seconds, depending on desired consistency.
3. Transfer to a storage container, cover and chill in the refrigerator.
4. Cranberry sauce can be stored in the refrigerator for up to 1 week.
Nutritional information per serving (¼ cup):
Calories 57 (1% from fat) • carb.14g • sugars 11g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 55mg • calc. 7mg • fiber 2g
26
Garden Vegetable Sauce
This all-purpose pasta sauce is a great way to get
your daily dose of vegetables.
Makes about 4 cups
1
1
1
½
1
2
½
½
½
1
¼
1
1
1
tablespoon extra virgin olive oil
small onion, cut into ½-inch pieces
carrot, cut into ½-inch pieces
cup ½-inch cubed eggplant (not peeled)
celery stalk, cut into ½-inch pieces
garlic cloves, smashed
teaspoon kosher salt, divided
teaspoon dried oregano
teaspoon dried basil
roasted red pepper, cut into 1-inch pieces
cup dry white wine
tablespoon tomato paste
can (28 ounces) diced tomatoes with their juices
Pinch freshly ground black pepper
tablespoon granulated sugar
1. Put the oil into a large saucepan set over medium heat. Once oil is hot,
add the onion, carrot, eggplant, celery, garlic and ¼ teaspoon of the
salt. Gently sauté ingredients together until they turn slightly golden.
2. Add the oregano, basil, red pepper and wine. Cook until reduced by at
least half. Add the tomato paste, tomatoes and remaining salt. Bring to
a boil, then reduce heat and simmer for 35 minutes, loosely covered.
Uncover and then simmer for an additional 10 to 15 minutes longer to
thicken. Turn off heat and let sit 5 minutes.
3. Select Speed 3 and blend sauce directly in the pot on using the
blending shaft. Process until desired consistency is achieved, being
sure to keep the metal blade completely submerged in the sauce
(depending on the size of the pot being used, you may need to tilt the
pot to one side – be sure to tilt the pot away from you to prevent any
possible splatter).
4. Taste and adjust seasoning as desired.
5. Serve immediately or cool completely and then transfer to storage
containers to store in the refrigerator. Sauce will keep in the refrigerator
for up to one week. It can also be frozen for up to one month.
Nutritional information per serving (¼ cup):
Calories 41 (25% from fat) • carb. 7g • sugars 4g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 245mg • calc. 18mg • fiber 2g
27
Horseradish Sauce
Perfect accompaniment for any roast beef dish.
Makes about 1 cup
/
/
1 3
/
2
¾
2 3
1 3
cup sour cream
cup mayonnaise
cup prepared horseradish
teaspoons Dijon-style mustard
teaspoon kosher salt
Pinch freshly ground black pepper
P
ut all ingredients, in the order listed, into the mixing beaker. Using the
blending shaft, select Speed 3 and blend. While blending, gradually
increase to Speed 5, using a gentle up-and-down motion until
completely combined, about 20 to 30 seconds.
Nutritional information per serving (1 tablespoon):
Calories 56 (89% from fat) • carb. 7g • sugars 1g • pro. 1g • fat 5g • sat. fat 2g
• chol. 10mg • sod. 163mg • calc. 10mg • fiber 0g
Pesto
Make this traditional pesto when basil is abundant in the garden.
Makes about ¾ cup
1½
/ 2
½ to ¾
1½
1 3
/ 1 3
ounces Parmigiano Reggiano, cut into ½-inch cubes
cup toasted pine nuts (may substitute another nut,
like walnuts, if not available)
garlic cloves, peeled
teaspoon kosher salt
cups packed fresh basil leaves
cup extra virgin olive oil, divided
1. P
ut the cheese into the chopping cup. Select Speed 5 and pulse to
process until finely ground, about 5 pulses.
2. Add the nuts, garlic and salt. Process on Speed 5 until chopped, about
30 seconds.
3. Add half of the basil and process until chopped. Add the remaining
basil and process until chopped. Add half of the oil and process
until combined. Add the remaining oil and process until mixture is
homogenous and finely chopped, about 1 minute.
4. Taste and adjust seasoning as desired. Transfer pesto to an airtight
container – either drizzle additional olive oil on top of the pesto or press
a piece of plastic wrap directly on top prior to covering the container.
Pesto will keep in the refrigerator for up to a week, or frozen for up to 1
month.
Nutritional information per serving (1 tablespoon):
Calories 94 (89% from fat) • carb. 1g • sugars 0g • pro. 1g • fat 10g • sat. fat 2g
• chol. 2mg • sod. 152mg • calc. 49mg • fiber 0g
28
Salsa Verde
Spoon this green, herby sauce over grilled meat – it will become
an instant favorite.
Makes ¾ cup
1
¼
1
1
½
¼
¾
small garlic clove, peeled
small jalapeño or serrano chile
small scallion, trimmed and cut into ½-inch pieces
cup fresh parsley leaves
teaspoon red wine vinegar
teaspoon kosher salt
Pinch freshly ground black pepper
cup extra virgin olive oil
1. P
ut the garlic, jalapeño and scallion into the chopping cup. Process on
Speed 5 to finely chop, 5 to 8 seconds. Add parsley. Pulse to medium
chop, about 16 times. Transfer to a small mixing bowl.
2. A
dd vinegar, salt, pepper and oil to chopped parsley mixture. Stir
together with a spoon.
3. T
aste and adjust seasoning as desired.
Nutritional information per serving (2 tablespoons):
Calories 246 (12% from fat) • carb. 1g • sugars 0g • pro. 0g • fat 28g • sat. fat 4g
• chol. 0mg • sod. 105mg • calc. 18mg • fiber 0g
Yogurt Tahini Sauce
From falafel to our Middle Eastern Leg of Lamb (page 41), this tangy
sauce is a fitting accompaniment.
Makes about 1 cup
1
1
½
½
¼
cup plain yogurt, whole or reduced fat
tablespoon tahini
teaspoon fresh lemon juice
teaspoon kosher salt
teaspoon ground cumin
1. Select Speed 1 and blend, using the blending shafts, until homogenous.
2. Taste and adjust seasoning as desired.
3. Serve immediately or reserve in the refrigerator. This can be made in
advance and stored in an airtight container in the refrigerator for up to 1
week.
Nutritional information per serving (2 tablespoons):
Calories 53 (50% from fat) • carb. 4g • sugars 25g • pro. 2g • fat 3g • sat. fat 1g
• chol. 4mg • sod. 180mg • calc. 83mg • fiber 1g
29
Basic Vinaigrette
Use this basic vinaigrette as a guide and change your vinegar/oil flavors
to come up with varying combinations to create exciting salad dressings.
You can add other flavors such as crushed or roasted garlic, chopped
shallots, fresh or dried herbs, sun-dried tomatoes, honey or lemon juice.
Makes about 1 cup
¼
1
¼
1 3
/
¾
cup red wine vinegar
teaspoon Dijon-style mustard
teaspoon kosher salt
teaspoon freshly ground black pepper
cup extra virgin olive oil
1. P
ut all ingredients, in the order listed, into the mixing beaker.
2. Insert the blending shaft so that it is sitting level on the bottom of the
beaker and select Speed 3 and blend, being sure to keep the metal
blade completely submerged. Process until the mixture begins to
thicken. Continue processing with a gentle up-and-down motion until
dressing is homogenous, about 30 seconds.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (2 tablespoons):
Calories 181 (100% from fat) • carb. 0g • sugars 0g • pro. 0g • fat 21g • sat. fat 3g
• chol. 0mg • sod. 91mg • calc. 0mg • fiber 0g
Caesar Dressing
An old favorite made fresh at home.
Makes about 1 cup
2
6
¼
4
4
2
2
½
2 3
/
small garlic cloves, peeled
anchovy fillets
cup egg substitute (may substitute 2 fresh, raw egg yolks; be
sure you use the freshest eggs possible and from a trusted
source – or use ¼ cup mayonnaise)
teaspoons fresh lemon juice
teaspoons red wine vinegar
teaspoons Dijon-style mustard
teaspoons Worcestershire sauce
teaspoon freshly ground black pepper
cup extra virgin olive oil, divided
1. P
ut all ingredients except for the olive oil into the mixing beaker. Using
the blending shaft, select Speed 5 and blend, until fully combined.
2. Add half of the olive oil and blend on Speed 5 until well combined. Add
the remaining olive oil and blend until homogenous, about 1 minute.
3. Taste and adjust seasoning as desired.
30
4. Serve immediately. Transfer to an airtight container and store in the
refrigerator for up to 5 days.
Nutritional information per serving (1 tablespoon):
Calories 90 (96% from fat) • carb. 0g • sugars 0g • pro. 1g • fat 10g • sat. fat 2g
• chol. 24mg • sod. 68mg • calc. 3mg • fiber 0g
Citrus Vinaigrette
Use any variety of citrus in this recipe to dress up your typical green
salad. This dressing also makes a great marinade for chicken.
Makes about 1 cup
¼
small shallot, cut into ½-inch pieces
1
teaspoon Dijon-style mustard
2 – 3 teaspoons grated orange zest (zest of 1 orange)
1 3
/ cup freshly squeezed orange juice
½
teaspoon kosher salt
Pinch freshly ground black pepper
2 3
/ cup extra virgin olive oil
1. P
ut shallot into the chopping cup. Select Speed 5 and process to chop,
about 10 seconds. Add the remaining ingredients and blend about 30
seconds until homogenous.
2. T
aste and adjust seasoning as desired.
Nutritional information per serving (2 tablespoons):
Calories 167 (96% from fat) • carb. 2g • sugars 1g • pro. 0g • fat 19g • sat. fat 3g
• chol. 0mg • sod. 163mg • calc. 3mg • fiber 0g
Sesame Ginger Dressing
This Asian-style dressing goes great over cold, crisp vegetables.
Makes about 1 cup
1
1
1
1
3
2
¾
scallion, trimmed and cut into 1-inch pieces
small garlic clove, peeled
piece (¾ inch) fresh ginger, peeled and halved
tablespoon toasted sesame seeds
tablespoons rice wine vinegar
tablespoon soy sauce
tablespoons toasted sesame oil
cup vegetable oil
1. P
ut all ingredients, except for the oil, into the blending beaker. Using the
blending shafts, select Speed 5 and to chop, about 15 seconds.
31
2. A
dd oil. Select Speed 3 and blend until homogeneous about 30
seconds.
Nutritional information per serving (2 tablespoons):
Calories 217 (98% from fat) • carb. 1g • sugars 0g • pro. 0g • fat 25g • sat. fat 4g
• chol. 0mg • sod. 85mg • calc. 3mg • fiber 0g
Spring Asparagus Leek Soup
Spring ingredients shine in this simple yet tasty soup.
Makes about 8 cups
2
garlic cloves, peeled
2
medium leeks, white and light green parts only, cut into
1-inch pieces
2
tablespoons unsalted butter
1 – 1½ teaspoons kosher salt, to taste, divided
2
large bunches asparagus (about 2 to 2½ pounds), rough ends trimmed and cut into 2-inch pieces, tips removed and reserved for garnish, optional (see note in step 3)
1
large red potato (about 8 ounces), peeled and cut into ½-inch pieces, held in water to prevent oxidation
¼
cup dry white wine or cognac
¼
teaspoon freshly ground black pepper
5
cups vegetable or chicken broth (the clearer the broth, the greener the soup will be)
1
teaspoon fresh lemon juice
Crème fraîche for garnish
Chopped chives for garnish
1. P
ut the garlic and leeks into the chopping cup. Select Speed 5 and
process to chop, about 8 seconds. Remove and reserve.
2. Put the butter in a medium stockpot set over medium heat. Once
melted, add the garlic and leeks with a half teaspoon of salt; stir until
you hear a slight sizzle and then cover pan to sweat the leeks for about
5 to 10 minutes, until they are very soft.
3. Add the asparagus stalks and potato to the pan. Stir to coat all
vegetables and sauté until soft, about 10 minutes. Pour in white wine
or cognac and stir until completely reduced. Add remaining salt and
pepper and stir in the broth. Bring mixture to a boil and then reduce to
a simmer. Simmer until all vegetables are very tender, about 20 to 25
minutes.
4. While soup is simmering, steam the asparagus tips separately, about
5 to 8 minutes, until crisp tender. Shock tips in ice water to maintain a
bright green color. Once cool, thinly slice tips lengthwise to be used for
garnish. (Note: This step is optional, but makes for a great presentation.)
5. Once soup vegetables are tender, select Speed 3 and start blending,
using the blending shafts. Gradually increase to Speed 5, until puréed,
about 1½ minutes. If using a larger pot, tilt the pan away from you
to ensure that the protective guard of the blending blade is fully
submerged to prevent splatter.
32
6. S
tir in lemon juice. Taste and adjust seasoning as desired.
7. S
erve immediately, garnished with a dollop of crème fraîche, some
chopped chives and asparagus tips.
Nutritional information per serving (based on 6 servings):
Calories 97 (26% from fat) • carb. 13g • sugars 4g • pro. 5g • fat 35g • sat. fat 2g
• chol. 8mg • sod. 650mg • calc. 45mg • fiber 3g
Butternut Squash Bisque with Bacon Sage Butter
The bacon sage butter partners perfectly with this soup. Rave reviews
are almost guaranteed.
Makes about 7 cups
Butter:
2
slices bacon, diced and cooked through,
about ¼ cup bacon crumbles
3 to 4 sage leaves
4
ounces unsalted, good quality butter, room temperature,
cut into tablespoons
1
teaspoon kosher salt
¼
teaspoon freshly ground pepper
Soup:
1
tablespoon unsalted butter
1
medium leek, cleaned well, white and light green parts only
(about 6 ounces trimmed), sliced, about 1 cup
1
medium butternut squash, peeled, seeded and cut into 2-inch
cubes, about 8 cups
1
garlic clove, smashed
1
sprig thyme
1½
teaspoons kosher salt, divided
¼
teaspoon freshly ground black pepper
2
tablespoons sherry
4
cups chicken broth, low sodium
Make the butter:
1. P
ut the bacon and sage leaves into the chopping cup. Select Speed
5 and pulse until evenly and finely chopped. Add the butter, salt and
pepper and process until combined.
2. W
rap butter in plastic wrap (twist both ends of the plastic wrap so that
butter will form a log shape). Refrigerate until serving. Butter should be
really cold and hard for serving.
Make the soup:
1. P
ut the butter into a medium stockpot and place over medium/medium
low heat. Once butter melts, add the leeks. Cook until soft and fragrant,
about 5 minutes. Stir in the butternut squash, garlic, thyme, ½ teaspoon
salt and all of the pepper.
33
2. S
tir ingredients together well and cook for an additional 5 minutes. Stir
in the sherry. Once the sherry has just about evaporated, add the broth
so that the squash is completely submerged. Increase the heat. When
the liquid comes to a boil, reduce the heat to a simmer, until squash is
very soft and tender, about 20 minutes.
3. O
nce tender, select Speed 5 and blend, using the blending shafts and
an up-and-down motion until smooth, about 1 to 1½ minutes.
4. T
aste and adjust seasoning as desired. Add the remaining salt ½
teaspoon at a time, tasting with each addition until desired seasoning is
achieved.
5. T
o serve: Ladle soup into individual serving bowls and place a pat of
Bacon Sage Butter in each bowl.
Nutritional information per serving (about 1 cup):
Calories 268 (59% from fat) • carb. 22g • sugars 4g • pro. 5g • fat 18g • sat. fat 11g
• chol. 70mg • sod. 741mg • calc. 92mg • fiber 4g
Cauliflower Soup
Let this soup warm you up on a cold, winter afternoon. It is so easy to
prepare with the Cuisinart® Cordless Hand Blender.
Makes 6 cups
1
1 1
2
¼
¼
4
medium leek, cleaned well, white and light green parts only,
cut into 1-inch pieces
tablespoon olive oil
medium head cauliflower, about 2½ pounds, cut into florets
teaspoons kosher salt, divided
teaspoon freshly ground black pepper
teaspoon caraway seeds
cups vegetable broth
Dill, for garnish (optional)
1. Put the leek into the chopping cup. Select Speed 5 and process for
about 8 seconds to chop.
2. Put the olive oil in a medium stockpot over medium heat. Once warm,
add the leeks and gently sauté until soft and fragrant, about 5 minutes.
Be careful not to let the leeks pick up any color.
3. Add the cauliflower florets and 1 teaspoon of the salt, all the pepper
and caraway seeds. Stir together until coated and gently sauté for
an additional couple of minutes. Add the broth and an additional ½
teaspoon of the salt and increase heat. Allow liquid to come to a boil
and then reduce heat so that the liquid is just simmering.
4. Simmer for about 20 minutes, until the cauliflower is tender. Once
tender, select Speed 5 and blend, using the blending attachment, in an
up-and-down motion until smooth, about 1 to 2 minutes. If the soup
seems too thick, add additional broth or water until desired consistency
is achieved.
5. Taste and adjust seasoning as desired. Garnish with a sprig of fresh dill
when serving.
34
Nutritional information per serving (about 1 cup):
Calories 76 (30% from fat) • carb. 10g • sugars 4g • pro. 4g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 991mg • calc. 53mg • fiber 4g
Zucchini Herb Soup
A great way to use up that surplus of summer garden zucchini –
serve cold or warm!
Makes about 7 cups
2
1
1
4
8
1½
½
½
2¾
2
2
¼
medium leeks, white and light green parts, cut into 1-inch
pieces
medium celery stalk, cut into 1-inch pieces
tablespoon unsalted butter or olive oil
medium zucchini (about 2 pounds), sliced
ounces white (waxy) potato, peeled and cut into 2-inch pieces
teaspoons kosher salt, divided
teaspoon freshly ground black pepper
cup dry white wine
cups chicken broth low sodium
tablespoons fresh mint leaves (about 10 to 12 medium leaves)
tablespoons fresh basil leaves (about 14 to 15 large leaves)
cup heavy cream (optional)
1. P
ut the leeks and celery into the chopping cup. Select Speed 5 and
process to chop, about 8 seconds.
2. P
ut the butter in a medium stockpot over medium heat. Once the butter
melts, add the leeks and celery. Stir over medium heat until vegetables
soften, about 8 to 10 minutes.
3. W
hen vegetables are soft, add the zucchini and potato and 1 teaspoon
of the salt and the pepper, and stir ingredients together until well
coated. Once coated, add the white wine. Simmer until wine is just
about evaporated. Add the broth and increase the heat to bring mixture
to a boil. Once the soup comes to a boil, reduce the heat in order to
maintain a simmer. Simmer until all vegetables are tender, about 15
minutes.
4. W
hen all vegetables are tender, add the fresh herbs. Blend soup on
Speed 5 with the blending shaft, using an up-and-down motion until
smooth, about 1 to 2 minutes. To help facilitate blending, tilt pot to one
side, away from you, so the protective guard of the blade is completely
submerged. Blend until mixture is completely puréed.
5. If using cream, add at the very end of blending: Stir in cream and
simmer soup for an additional 5 to 10 minutes before seasoning. If
not adding cream, taste and adjust seasoning with remaining salt as
desired.
Nutritional information per serving (about 1 cup):
Calories 93 (19% from fat) • carb. 14g • sugars 5g • pro. 3g • fat 2g • sat. fat 1g
• chol. 4mg • sod. 718mg • calc. 44mg • fiber 3g
35
Roasted Tomato and Red Pepper Soup
Simple to prepare – this soup can be enjoyed hot or cold.
Makes about 5 cups
4
5
1
4
1
¾
¼
large red peppers, about 2½ pounds
large plum tomatoes, about 1½ pounds
large shallot, peeled
large garlic cloves, crushed
cup chicken broth low sodium
teaspoon kosher salt
teaspoon freshly ground black pepper
1. Preheat oven to 425°F.
2. Put the peppers, tomatoes, shallot and garlic on a lined baking sheet
and place in the oven. Roast for about 45 minutes, until all vegetables
are slightly charred.
3. Transfer peppers to a stainless bowl and cover with plastic wrap, allow
to sit for about 30 minutes to steam and loosen the skins. Remove and
discard the pepper skins and seeds. Remove the skins and core of the
tomatoes.
4. Put the roasted vegetables in a saucepan. Using the blending shafts,
select Speed 5 and blend to purée. Stir in the chicken broth, salt and
pepper and turn heat onto medium. Heat soup until hot.
5. Remove from heat and blend again on Speed 5 for about 1 minute until
completely smooth.
6. Taste and adjust seasoning and texture as desired.
Nutritional information per serving (about 1 cup):
Calories 68 (11% from fat) • carb. 13g s• sugars 8g • pro. 3g • fat 1g • sat. fat 0g
• chol. 5mg • sod. 389mg • calc. 20mg • fiber 4g
Winter White Bean Soup
A rich and creamy soup, serve with a nice crusty loaf of breads.
Makes about 6 cups
4
slices bacon, finely chopped
1
garlic clove, peeled
1medium onion, cut into 1-inch pieces
1celery stalk, cut into 1-inch pieces
1½ teaspoons olive oil, divided
½teaspoon kosher salt, divided
1
tablespoon dry white wine, or vermouth
2cans (15.5 oz cannellini beans drained
(or 1 pound dried, soaked overnight)*
1rosemary sprig
1bay leaf
36
Pinch freshly ground black pepper
4cups chicken or vegetable broth, low sodium
Grated Parmesan for garnish
1. Put the bacon in a medium stockpot or large saucepan set over medium
heat. Cook until crispy. Remove and reserve.
2. While the bacon is cooking, prep the vegetables. Put the garlic, onion
and celery into the chopping cup. Select Speed 5 and process until
chopped, about 5 seconds.
3. Once bacon is done cooking and has been reserved, reduce the heat
to medium low. Add the oil. Once hot, transfer the chopped vegetables
with a pinch of the salt to the pot. Sauté until softened, about 4 to 6
minutes. Add the wine/vermouth, stirring to deglaze the pan (picking up
the brown bits from the bottom of the pan and working into the mixture);
let cook until fully evaporated. Add the beans, rosemary, bay leaf,
remaining salt and pepper and stir to mix. Heat until beans are warmed
through, about 4 to 5 minutes. Add the broth and increase the heat to
bring to a boil. Once boiling, reduce heat and simmer, partially covered,
for about 60 to 75 minutes. Remove the rosemary sprig and bay leaf.
4. Using the blending shaft, select Speed 3 and blend, until smooth. If
using a larger saucepan, tilt the pan to one side, away from you, to
ensure that the protective guard of the blade is fully submerged to
prevent splatter.
5. Taste and adjust seasoning as desired. Garnish with a sprinkling of the
cooked bacon/prosciutto and grated Parmesan.
* When using soaked dried beans, you may have to add more broth and a
bit more salt as well.
Nutritional information per serving (based on 6 servings):
Calories 245 (9% from fat) • carb. 36g • sugars 4g • pro. 18g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 500mg • calc. 119mg • fiber 13g
Chocolate Mousse
While chocolate mousse is light and airy, do not be fooled – this is
incredibly rich! If you want smaller portions, use smaller cups, like
espresso cups. This can also be piped with a pastry bag to make the
perfect presentation.
Makes about 2½ cups (five individual servings)
6
4
4
½
2
1
1
ounces (about 1 cup) semisweet chocolate, chopped or chips
large egg yolks
tablespoons granulated sugar, divided
Pinch kosher salt
teaspoon espresso powder
tablespoons unsalted butter, cubed and room temperature
cup heavy cream
teaspoon pure vanilla extract
37
1. M
elt the chocolate in a double boiler.
2. W
hile chocolate is heating, put the yolks, 2 tablespoons of the sugar
and the salt into a medium mixing bowl. Using the whisk attachment,
select Speed 2 and whisk, gradually increasing to Speed 4, until
lightened, about 1½ minutes. Add the espresso powder and whisk on
Speed 4 until combined. Reserve.
3. O
nce the chocolate has just melted, add the butter and, still using
the whisk attachment, whisk on Speed 2 until butter is completely
incorporated. Add the egg yolk/sugar mixture and whisk on Speeds 3
and 4 until completely combined. Once combined, continue to whisk
over the double boiler for 1 minute to ensure the eggs have reached a
safe, cooked temperature (if you have a thermometer, you want to have
the mixture be 160°F). Remove bowl from the heat and reserve until
cool to the touch.
4. W
hile the chocolate is cooling, put the heavy cream, vanilla and
remaining sugar into a medium to large mixing bowl. Using the whisk
attachment (no need to clean it from the previous task – a quick rinse is
fine if desired), whisk, starting on Speed 1 and gradually increasing to
Speed 5 to reach medium-stiff peaks. This will take about 2½ minutes.
Take about one-third of the whipped cream and stir into the chocolate
mixture to lighten, and then with a large spatula, fold the remaining
whipped cream into the mixture until there are no streaks visible.
5. D
ivide among five custard cups (about 4 ounces each). Cover and chill
until fully set, minimum 2 hours. These will keep for up to 3 days in the
refrigerator.
Nutritional information per serving (4 ounces):
Calories 447 (58% from fat) • carb. 32g • sugars 28g • pro. 4g • fat 34g • sat. fat 21g
• chol. 224mg • sod. 39mg • calc. 29mg • fiber 2g
Whipped Cream
The whisk attachment on the Cuisinart® hand blender makes whipping
cream much easier than whipping it by hand.
Makes 2 cups
1¼
2
1½ cups chilled heavy cream
tablespoons confectioners’ sugar
teaspoons pure vanilla extract
1. Put all ingredients into a large mixing bowl. Using the whisk attachment,
select Speed 1 and whisk, being sure the whisk just skims the surface
of the whipped cream.
2. Continue blending with the whisking until cream begins to thicken. Then
gradually increase speed to Speed 5 and move whisk in an up-anddown motion until desired stiffness is achieved. You will reach soft
peaks in about 1½ minutes.
Nutritional information per serving (2 tablespoons):
Calories 67 (92% from fat) • carb. 1g • sugar 1g • pro. 0g • fat 6g • sat. fat 4g
• chol. 25mg • sod. 0mg • calc. 0mg • fiber 0g
38
Belgian Waffles
Whipped egg whites make these waffles light, fluffy and irresistible.
Makes 4 cups batter, about 4 large Belgian waffles
2
2
¾
½
2
4
1¾ ½
cups unbleached, all-purpose flour
tablespoons yellow cornmeal
teaspoon kosher salt
teaspoon baking soda
large eggs, separated
Pinch cream of tartar
tablespoons vegetable oil
cups buttermilk
teaspoon pure vanilla extract
1. Put dry ingredients into a large mixing bowl. Using the whisk attachment
, select Speed 1 and whisk to combine ingredients, about 10 seconds.
Reserve.
2. Put the egg whites and cream of tartar into a separate clean, large bowl.
Again, using the whisk attachment, select Speed 1 and whisk. As the
egg whites start to thicken, slowly increase the speed to Speed 5 to
achieve medium peaks, which takes about 2 minutes total. Reserve.
3. Put the yolks, oil, buttermilk and vanilla in a small bowl. select Speed 1
and whisk until combined, about 10 seconds. Reserve.
4. Make a well in the dry ingredients and, using Speed 1, whisk in the yolk
mixture until just combined. Then, with a spatula, carefully fold in the
egg whites.
5. Use the recommended amount of batter in your waffle maker’s recipe
booklet to cook waffles.
Nutritional information per serving (1 cup batter):
Calories 411 (38% from fat) • carb. 52g • sugars 6g • pro. 1g • fat 17g • sat. fat 3g
• chol. 97mg • sod. 705mg • calc. 138mg • fiber 1g
Fresh Herb-Crusted Pork Roast
You will love how easy it is to chop fresh herbs in the hand blender’s
chopping cup.
3
2
2
2
1
1
1¼
¼
1
garlic cloves, peeled
tablespoons fresh oregano leaves
tablespoons fresh rosemary leaves
tablespoons fresh thyme leaves
tablespoon Dijon-style mustard
teaspoon fresh lemon juice
teaspoons kosher salt
teaspoon freshly ground black pepper
3-pound pork loin, (previously brined if desired)
39
1. P
ut the garlic, oregano, rosemary and thyme into the chopping cup.
Select Speed 5 and pulse to roughly chop, about 8 to 10 times. Add
mustard, lemon juice, salt and pepper. Process to fully combine
ingredients, about 20 seconds.
2. Rub pork loin with herb paste. Preheat oven to 425° F. (Allow pork to sit
at room temperature while the oven heats up.)
3. Roast pork until the internal temperature reaches 145°F, about 40
minutes. If you prefer well done, roast until the internal temperature
reaches 155°F.
4. Allow pork to rest for at least 10 minutes before slicing.
5. Using the knife attachment on speed, slice the pork into even slices by
keeping your hand steady and applying medium pressure to the meat in
a downward motion.
Nutritional information per serving (4 oz):
Calories 229 (58% from fat) • carb. 1g • sugars 5g • pro. 22g • fat 14g • sat. fat 5g
• chol. 71mg • sod. 309mg • calc. 31mg • fiber 0g
Thanksgiving Turkey
Makes about 16 servings
4
4
2
2
2
1
1
2
1
1
½
2
medium carrots, cut into 2-inch pieces
medium celery stalks, cut into 2-inch pieces
large onions, cut into 8 pieces
fresh thyme sprigs
fresh sage sprigs
teaspoon black peppercorns
teaspoon juniper berries
cups water
16-pound turkey
teaspoon kosher salt
teaspoon freshly ground black pepper
teaspoons olive oil
1. P
reheat oven to 450°F.
2. Put the carrots, celery, onions, thyme, sage, peppercorns and juniper
berries with the water in the bottom of a large roasting pan.
3. Fit the rack in the pan on top of the vegetables. Pat the turkey with
paper towels to completely dry the entire bird, both outside and inside
the cavity. Sprinkle the salt and pepper all over the turkey, including the
cavity. Rub the outside of the turkey with the olive oil and then place on
the rack fitted in the roasting pan.
4. Put turkey into the preheated oven and immediately reduce the
temperature to 350°F. Rotate roasting pan every hour while cooking.
5. Roast until the thickest part of the thigh registers 170°F with an instantread thermometer. Begin checking the temperature at 4 hours.
6. Allow turkey to rest at least 30 minutes before carving. while it's resting,
pour off any drippings and place in freezer to separate out the fat,
leaving the rest to add to the gravy.
40
To carve:
Transfer turkey on a stable cutting board. Using the knife attachment on
speed 5, carve turkey by starting with the legs. Cut each drumstick off and
then each thigh. Slice the meat off each as you go. Remove each breast,
using the breastbone as a guide. Slice each breast thinly against the grain.
Nutritional information per serving (meat only):
Calories 141 (17% from fat) • carb. 0g • sugars. 0g• pro. 28g • fat 3g • sat. fat 1g
• chol. 90mg • sod. 223mg • calc. 15mg • fiber 0g
Middle Eastern Leg of Lamb
It seems as though Middle Eastern spices were created to go with lamb;
this recipe will definitely show you why! The potatoes and onions roast
right alongside the meat, making this an impressive and easy main dish
for your next dinner party night. Leftover lamb is great sliced for sandwiches, spread with our Yogurt Tahini Sauce (page 29).
Makes 8 to 10 servings
1
1
1½
½
4
4
½
1 3
/
½
1
1
12
teaspoon cumin seeds
teaspoon coriander seeds
teaspoons kosher salt, plus more for sprinkling
teaspoon freshly ground black pepper, plus more for sprinkling
garlic cloves
fresh oregano sprigs, leaves only
teaspoon cayenne
cup olive oil, divided
teaspoon ground cinnamon
boneless leg of lamb, 2½ to 3 pounds
pound red potatoes, scrubbed, halved and cut into ¼-inch half
moons
pearl onions, peeled and halved (alternatively, 2 shallots,
sliced, can be used in place of the pearl onions)
Pita bread, toasted and kept warm for serving
1. Prepare the marinade for the lamb: Put the cumin and coriander seeds
in a small, dry skillet set over medium heat. Cook until seeds are just
toasted and fragrant. Remove. Put the toasted seeds into the chopping
cup with the grinding blade along with the salt, pepper, garlic, oregano
and cayenne. Pulse a few times to break up, scraping down as needed.
Then add ¼ cup of the olive oil and process until a paste has formed.
2. Rub the paste all over the lamb (if it was tied or netted, be sure to
remove string or netting so the lamb can be evenly coated). Transfer to
a large mixing bowl, cover with plastic wrap, or place lamb in a 2-gallon
re-sealable bag. Marinate in the refrigerator overnight.
3. Preheat oven to 400°F, with rack in the middle of the oven. Remove
lamb from bowl/bag and tie well with butcher’s twine. Cover a baking
sheet with foil. Add the potatoes and onions, and toss with the
remaining olive oil and a couple pinches of salt and a pinch of pepper.
41
Place the tied, marinated lamb on top of potatoes and onions, centered
in the pan.
4. Put the lamb in the oven. Roast for about 50 minutes, until the internal
temperature reaches 130°F, for medium rare. Allow it to rest for
10 minutes.
5. Transfer lamb to a stable cutting board. Using the knife attachment
on Speed 5, slice the lamb thinly and serve with the roasted potatoes,
onions, Yogurt Tahini Sauce and toasted pita bread.
Nutritional information per serving (lamb; based on 10 servings):
Calories 270 (46% from fat) • carb. 11g • sugars. 1g • pro. 25g • fat 14g • sat. fat 3g
∙ chol. 37mg • sod. 441mg • calc. 30mg • fiber 1g
Easy Weeknight Tenderloin
For a last-minute special occasion, this delicious cut of meat
can easily be prepared in only 30 minutes. Perfect with the
Horseradish Sauce (page 28).
Makes about 6 servings
1½
1
½
2
pounds beef tenderloin
teaspoon kosher salt
teaspoon freshly ground black pepper
teaspoons olive oil, divided
1. S
prinkle the tenderloin with the salt and the pepper, rub all over with 1
teaspoon of the olive oil and let sit at room temperature for about 20
minutes.
2. P
reheat oven or toaster oven to 400°F.
3. W
hile oven is preheating, put the remaining teaspoon of oil into a
large skillet and place over medium heat. Once the oil is hot, place the
tenderloin in the pan and sear until brown on all four sides, about 3 to
4 minutes per side. When browned, put tenderloin into the preheated
toaster oven and roast for about 20 to 25 minutes, until an instant-read
thermometer reads 125°F, for medium rare.
4. A
llow tenderloin to rest for at least 10 minutes. Using the knife
attachment, slice on Speed 5.
Nutritional information per serving:
Calories 193 (46% from fat) • carb. 0g • sugars. 0g • pro. 25g • fat 10g • sat. fat 3g
• chol. 75mg • sod. 445mg • calc. 32mg • fiber 0g
42
WARRANTY
LIMITED THREE-YEAR WARRANTY (U.S. ONLY)
This warranty is available to consumers only. You are a consumer if you
own a Cuisinart® Cordless Rechargeable Hand Blender 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 purchaser or owners.
We warrant that your Cuisinart® Cordless Rechargeable Hand Blender
will be free of defects in materials and workmanship under normal home
use for 3 years from the date of original purchase.
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.
If your Cuisinart® Cordless Rechargeable Hand Blender 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 1-800-726-0190 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.
To facilitate the speed and accuracy of your return, please enclose
$10.00 for shipping and handling of the 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).
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 # (located on bottom of
product), original date of purchase, and any other information pertinent to
the product’s return.
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 that 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 either of the above two options
does not result in the appropriate relief to the consumer, the consumer
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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 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.
BEFORE RETURNING YOUR CUISINART PRODUCT
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 to be serviced. If servicing is needed, a
Representative can confirm whether the product is under warranty and
direct you to the nearest service location.
Your Cuisinart® Cordless Rechargeable Hand Blender 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.
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.
DISPOSAL/RECYCLING OF BATTERIES
This product uses two Li-ion rechargeable and recyclable batteries. At the
end of the batteries’ useful life, they should be recycled. These batteries must
not be incinerated or composted. Li-ion batteries should not be put in
municipal waste systems. Contact your local waste collection agency for
proper recycling and disposal information for your area. Please do not
attempt to dismantle the knife handle to replace these batteries on your own.
Damage could result to the unit.
Trademarks or service marks of third
parties referred to herein are the
trademarks or service marks of their
respective owners.
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©2015 Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
15CE012813
IB-13523-ESP
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