Cuisinart 14-CUP User Manual
ELITE COLLECTION
™
Recipe Booklet
14-CUP FOOD PROCESSOR
RECIPES
To help your Cuisinart Elite Collection™ 14-Cup Food Processor feel right at home in your
kitchen, we’ve assembled a variety of delicious recipes to get you started, from quick and
easy to more complex gourmet dishes. Breakfast and brunch through dinner and dessert,
these easy-to-follow recipes make sure every meal is covered.
Look for the chef’s whisks above the ingredients for the degree of difficulty (1=easy,
2=medium, 3=challenging), and the convenient clock icons that point you to each
recipe’s time commitment so you can allocate your time accordingly.
In addition, the detailed nutritional information lets you know exactly what you’re eating!
Bon appétit!
BASICS
Basic Fresh Breadcrumbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
BUTTERS
Gorgonzola Butter .....................................................6
Mediterranean Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Peanut Butter .........................................................6
MARINADES & DRESSINGS
Asian Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Sweet and Sour Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Herbed Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Basic Mayonnaise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
SAUCES
Basil Pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Simple Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Roasted Red Pepper Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Hollandaise Sauce ....................................................12
Tartar Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
DOUGHS
Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Pasta Dough. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Spinach Pasta Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Basic Flaky Pastry Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Pâte Brisée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Pâte Sucrée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
2
BREAKFAST & BRUNCH
Cherry Crumb Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Chocolate Chip Crumb Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Traditional Scones ....................................................20
Leek, Sausage, and Fontina Quiche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Buckwheat Crêpes with Spinach and Goat Cheese . . . . . . . . . . . . . . . . . . . . . . . . 22
APPETIZERS
Artichoke and Herb Yogurt Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Chunky Guacamole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Hummus ............................................................ 25
Three Tomato Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Classic Bruschetta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Spinach, Feta and Artichoke Stuffed Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Caramelized Onion, Steak and Gruyère Quesadillas . . . . . . . . . . . . . . . . . . . . . . . 29
SOUPS
Gazpacho . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Lightened Broccoli and Potato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Tomato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Roasted Butternut Squash Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
French Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
SALADS
Chopped Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Classic Coleslaw. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Shredded Carrot Salad with Honey-Ginger Dressing . . . . . . . . . . . . . . . . . . . . . . . 37
Classic Creamy Chicken Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
ENTRÉES
Eggplant Parmesan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Roasted Pepper, Chèvre and Mozzarella Calzone . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Spinach Ravioli. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Classic Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Sweet Potato and Black Bean Empanadas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Chicken Pot Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Braised Veal Shanks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Crab Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
3
SIDES
Ginger Glazed Carrots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Vegetable Napoleon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Stuffed Roasted Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Mashed Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Potato Gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
BREADS
Classic Cuisinart® White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Classic Cuisinart® Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Crusty French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Challah Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
Whole Wheat Kalamata Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
Sesame Dinner Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
Buttermilk Biscuits ....................................................58
Popovers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
DESSERTS
Chocolate Pecan Pinwheels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Classic Cheesecake & Graham Cracker Crust. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Apple Crumb Pie & Crumb Pie Topping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Banana Cream Pie & Chocolate Cookie Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
Pastry Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Deep Chocolate Layer Cake & Cream Cheese Frosting . . . . . . . . . . . . . . . . . . . . . 65
Pound Cake with Pine Nuts and Olive Oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Dessert Crêpes with Berries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Raspberry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Berry Mango Smoothie ................................................69
Tropical Fruit Smoothie ................................................69
Mango Sorbet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
Blueberry Mint Sorbet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71
Banana “Ice Cream” . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71
4
Cuisinart® is a registered trademark of Cuisinart. Any trademarks or service marks of third parties
used herein are the trademarks or service marks of their respective owners.
BASIC FRESH BREADCRUMBS
There is no need to buy breadcrumbs when you can make them
®
in no time with your Cuisinart
8 s l i c e s w h i t e b r e a d
Makes 1¹³ cups
Approximate preparation time: Less than one
minute, plus 35 minutes for baking
Preheat oven to 325°F. Bake slices of bread in a single
layer for about 20 minutes or until bread is completely
dried out.
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
toasted bread up into pieces and pulse about 10 times
and then process until breadcrumbs are fine, about 25
seconds.
TIP: For seasoned breadcrumbs, add ¼ teaspoon each
dried oregano, dried basil, garlic powder, and ground
onion flakes to toasted bread and process as above.
Nutritional information per serving (2 tablespoons):
Calories 60 (11% from fat)
sat. fat 0g | chol. 0mg | sod. 90mg | calc. 10mg | fiber 1g
Food Processor.
®
Food Processor. Break
|
carb. 11g | pro. 2g | fat 1g |
BASICS
5
GORGONZOLA BUTTER
Melt a slice of this butter on your favorite steak right when it comes off the
grill. It is also delicious on a baked potato or steamed vegetables.
Makes 1 roll compound butter, 16 slices
Approximate preparation time: 5 minutes
8 t a b l e s p o o n s (¼ p o u n d ;
1 s t i c k ) u n s a l t e d b u t t e r,
r o o m t e m p e r a t u r e
¼ c u p Go r G o n z o l a , c r u m b l e d
p i n c h f r e s h ly G r o u n d
b l a c k p e p p e r
Insert the large metal chopping blade into the medium work
bowl of the Cuisinart
Gorgonzola and process for 60 seconds until smooth, scraping
the bowl as necessary.
Remove butter from bowl and place on a sheet of waxed
paper. With the aid of the paper, form the butter into a log.
Roll and wrap well in plastic. Butter can either be refrigerated
or frozen.
Nutritional information per serving (1 tablespoon):
Calories 52 (96% from fat) | carb. 0g | pro. 0g | fat 6g |
sat. fat 4g | chol. 16 mg | sod. 5mg | calc. 2mg | fiber 0g
®
Food Processor. Add the butter and
MEDITERRANEAN BUTTER
Makes 1 cup or two 7-inch logs
Approximate preparation time: 5 minutes
2 G a r l i c c l o v e s
1 t e a s p o o n it a l i a n s e a s o n i n G
1 t e a s p o o n d r i e d b a s i l
1 t e a s p o o n d r i e d o r e G a n o
1 t e a s p o o n d r i e d s a G e
1 t e a s p o o n c h i l i p o w d e r
1 t e a s p o o n b a l s a m i c v i n e G a r
16 t a b l e s p o o n s (½ p o u n d ; 2
s t i c k s ) u n s a l t e d b u t t e r,
r o o m t e m p e r a t u r e
Insert the large metal chopping blade into the medium work
bowl of the Cuisinart® Food Processor. With the machine running,
drop the garlic cloves through the feed tube to finely chop.
Add remaining ingredients including the butter and process to
combine, about 60 seconds. Scrape bowl as necessary.
Remove butter from bowl, divide into two, and place on two
separate sheets of waxed paper. With the aid of the paper, form
each portion of butter into a log. Roll and wrap well in plastic.
Butter can either be refrigerated or frozen.
Nutritional information per serving (1 tablespoon):
Calories 103 (98% from fat) | carb. 0g | pro. 0g | fat 11g |
sat. fat 7g | chol. 30mg | sod. 2mg | calc. 2mg | fiber 0g
5 c u p s d r y r o a s t e d p e a n u t s
6
BASICS
PEANUT BUTTER
Makes 2½ cups
Approximate preparation time: 4 minutes
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Pulse peanuts about 10 times
and then process until drops of oil are visible and the mixture is
very smooth, about 4 minutes.
Nutritional information per serving (1 tablespoon):
Calories 100 (71% from fat) | carb. 4g | pro. 4g | fat 9g |
sat. fat 1g | chol. 0mg | sod. 1mg | calc. 9mg | fiber 1g
ASIAN MARINADE
This marinade is equally good for pork, chicken or salmon.
It is also a good sauce for serving with dim sum.
1 o u n c e p e e l e d f r e s h G i n G e r ,
c u t i n t o ½-i n c h p i e c e s
2 G a r l i c c l o v e s
²∕³ c u p s o y s a u c e (m a y u s e
l o w -s o d i u m o r t a m a r i )
½ c u p c a n o l a o r o t h e r
v e G e t a b l e o i l
¼ c u p p l u s 2 t a b l e s p o o n s
ho isin s a u c e
¼ c u p p l u s 2 t a b l e s p o o n s
as i a n s e s a m e o i l (t o a s t e d
s e s a m e o i l )
2 t a b l e s p o o n s r i c e w i n e
v i n e G a r
¼ t e a s p o o n c a y e n n e p e p p e r
SWEET AND SOUR MARINADE
Makes about 2 cups
Approximate preparation time: 10 minutes
Insert the large metal chopping blade into the medium
work bowl of the Cuisinart
®
Food Processor. Add the
ginger and garlic and pulse to chop, about 8 to 10 times.
Scrape the sides and bottom of the work bowl. Add the
remaining ingredients and process until smooth, about
15 seconds. Transfer to a container, cover and refrigerate
if not using immediately. Marinate meat or seafood for
approximately 2 hours before roasting or grilling.
Nutritional information per serving (1 tablespoon):
Calories 44 (78% from fat) | carb. 2g | pro. 0g | fat 4g |
sat. fat 0g | chol. 0mg | sod. 156mg | calc. 0mg | fiber 0g
This marinade pairs well with poultry and pork.
4 G a r l i c c l o v e s
½ c u p d a r k c o r n s y r u p
½ c u p e x t r a vir Gin o l i v e o i l
½ c u p b a l s a m i c v i n e G a r
1 t a b l e s p o o n p l u s
1 t e a s p o o n p a p r i k a
2 t e a s p o o n s d r y m u s t a r d
p o w d e r
2 t e a s p o o n s d r i e d t h y m e
1 t e a s p o o n c h i l i p o w d e r
1 t e a s p o o n k o s h e r s a l t
Makes 1 cup
Approximate preparation time: 5 minutes
Insert the small metal chopping blade into the small
work bowl of the Cuisinart
®
Food Processor. Add the
garlic and process to finely chop. Add the remaining
ingredients. Process again until well mixed, about
45 seconds.
Nutritional information per serving (1 tablespoon):
Calories 97 (62% from fat) | carb. 10g | pro. 0g | fat 7g |
sat. fat 1g | chol. 0mg | sod. 152mg | calc. 4mg | fiber 0g
BASICS
7
HERBED VINAIGRETTE
A classic vinaigrette – toss with mixed greens or drizzle over grilled chicken.
Makes 1 cup
Approximate preparation time: 5 minutes
¼ c u p r e d w i n e v i n e G a r
1 t e a s p o o n di j o n -s t y l e
m u s t a r d
¼ c u p f r e s h p a r s l e y
½ t e a s p o o n d r i e d b a s i l
½ t e a s p o o n d r i e d t h y m e
½ t e a s p o o n d r i e d m a r j o r a m
½ t e a s p o o n k o s h e r s a l t
¼ t e a s p o o n G r o u n d
w h i t e p e p p e r
¾ c u p e x t r a vir Gin o l i v e o i l
Insert the small metal chopping blade into the small work bowl
of the Cuisinart
parsley and remaining herbs and spices and process to
combine and roughly chop. With machine running, slowly pour
the olive oil through the feed tube until all ingredients are
homogenous, about 3 minutes.
TIP: Dressing can easily be increased – use either the
medium or large work bowl depending on the amount of
dressing desired.
Nutritional information per serving (1 tablespoon):
Calories 91 (99% from fat) | carb. 0g | pro. 0g | fat 11g |
sat. fat 2g | chol. 0mg | sod. 76mg | calc. 2mg | fiber 0g
®
Food Processor. Add the vinegar, mustard,
BASIC MAYONNAISE
Taste the difference in homemade mayonnaise.
4 l a r G e e G G y o l k s *
½ t e a s p o o n k o s h e r s a l t
2 t a b l e s p o o n di j o n -s t y l e
m u s t a r d
2 t e a s p o o n f r e s h l e m o n
j u i c e o r w h i t e w i n e
v i n e G a r
2 t o 2½
c u p s v e G e t a b l e o r
c a n o l a o i l , d i v i d e d
8
BASICS
Makes about 3 cups
Approximate preparation time: 5 to 10 minutes
Insert the small metal chopping blade into the small work bowl
of the Cuisinart® Food Processor. Process the egg yolks, salt,
mustard and lemon juice until smooth, about 30 seconds.With
the machine running, add ¼ cup of the oil through the feed
tube, drop by drop, being sure each drop is incorporated with
the yolks before adding the next. This step should take about
5 minutes. Once the mixture is emulsified and homogenous,
slowly add remaining oil until thick, about 1 minute. Taste and
adjust seasoning accordingly.
For herb mayonnaise: process ¹³ cup firmly packed fresh herbs,
stems removed (e.g., parsley, dill, tarragon, basil, etc.), stems
removed, with the yolks before adding the oil.
For lower-cholesterol mayonnaise, and to avoid using raw
eggs, Egg Beaters® may be substituted for the egg yolks.
*Raw egg warning:
Caution is suggested in consuming raw and lightly cooked
eggs due to the slight risk of salmonella or other food-borne
illness. To reduce this risk, we recommend you use only fresh,
properly refrigerated, clean, grade A or AA eggs with intact
shells, and avoid contact between the yolks or whites and
the shell.
Nutritional information per serving (1 tablespoon):
Calories 85 (98% from fat) | carb. 0g | pro. 0g | fat 10g |
sat. fat 1g | chol. 17mg | sod. 38mg | calc. 2mg | fiber 0g
If you have other herbs or nuts, use them in place of
some of the basil and pine nuts.
4 o u n c e s re G G i a n o
4 G a r l i c c l o v e s
¾ c u p p i n e n u t s o r w a l n u t s ,
6 c u p s t i G h t l y p a c k e d f r e s h
½ t o ¾
¾ t o 1 c u p e x t r a v irGin o l i v e o i l
pa r m i G i a n o c h e e s e , c u t
i n t o ½-i n c h c u b e s
l i Gh t l y t o a s t e d
b a s i l l e a v e s , u n b l e m i s h e d
(a b o u t 20 o u n c e s )
t e a s p o o n k o s h e r o r s e a
s a l t
BASIL PESTO
Makes about 2½ cups
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
machine running, drop the cheese and garlic through
the small feed tube to process until finely chopped,
about 30 seconds. Add the nuts and pulse to chop,
about 5 to 6 pulses. Add the basil leaves and pulse to
chop, using long pulses, 10 to 15 times; scrape the
bowl. Add the salt. With the machine running, add the
olive oil in a slow, steady stream through the small feed
tube, processing until combined and emulsion is
formed, about 1 minute. Scrape the work bowl.
To store the pesto, transfer to a glass jar or bowl, tap to
remove all air bubbles, even out the surface. Float a
layer of olive oil on top; cover with plastic wrap and
refrigerate. The pesto will keep for 5 days in the
refrigerator, or it may be frozen.
Nutritional information per serving (1 tablespoon):
Calories 51 (87% from fat) | carb. 1g | pro. 1g | fat 5g |
sat. fat 1g | chol. 1mg | sod. 88mg | calc. 34mg | fiber 0g
®
Food Processor. With the
BASICS
9
SIMPLE TOMATO SAUCE
A simple marinara sauce for pasta, or when reduced,
a tasty topping for homemade pizzas.
1 m e d i u m o n i o n (a b o u t
4 o u n c e s ), c u t i n t o
1-i n c h p i e c e s
1½ t a b l e s p o o n s e x t r a v irGin
o l i v e o i l
6 G a r l i c c l o v e s
1 t e a s p o o n d r i e d o r e G a n o
1 c a n (35 o u n c e s ) p l u m
t o m a t o e s , w i t h j u i c e s
2 s p r i G s f r e s h b a s i l (10 t o 12
l a r G e l e a v e s )
¼ c u p d r y w h i t e w i n e
½ t e a s p o o n k o s h e r s a l t
¼ t e a s p o o n f r e s h l y G r o u n d
b l a c k p e p p e r
½ t o 1 t e a s p o o n r e d p e p p e r f l a k e s
(o p t i o n a l , t o t a s t e , f o r a
s p i c i e r s a u c e )
Makes 4 cups tomato sauce for pasta; 2½ cups tomato
sauce for pizza
Approximate preparation time: 10 to 15 minutes,
plus 1 hour cooking (cook an additional 40 minutes to
make the reduced pizza sauce)
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
®
Food Processor. Add the
onion and pulse to chop, about 10 times. Put the olive
oil into a 6-quart saucepan over medium heat. When
the oil shimmers across the pan, add the onion. With
the processor running, drop the garlic through the feed
tube to chop. Add the garlic and oregano to the pan.
Cook until onion is softened and the garlic is fragrant.
While the onion mixture is cooking, add the tomatoes to
the work bowl and pulse to chop. Add the tomatoes to
the pan with the basil, wine and salt. Bring to a boil and
then reduce the heat to low; cover the pan 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 optional red pepper flakes. Taste and adjust
seasoning accordingly.
If you would like a sauce for pizza, continue to simmer,
uncovered, for 40 additional minutes to reduce, stirring
now and then. Transfer the reduced sauce to a bowl to
cool before using as a pizza topping.
This sauce freezes well.
Nutritional information per serving (½ cup):
Calories 46 (22% from fat) | pro. 2g | carb. 6g | fat 1g |
sat. fat 0g | chol. 0mg | sod. 457mg | calc. 91mg | fiber 1g
Nutritional information per serving (½ cup):
reduced for pizza sauce
|
Calories 74 (22% from fat)
sat. fat 0g | chol. 0mg | sod. 732mg | calc. 91mg | fiber 2g
pro. 3g | carb. 10g | fat 2g |
10
BASICS
ROASTED RED PEPPER SAUCE
This sauce combines the sweet taste of the red pepper with its
roasted counterpart to create a flavor-packed yet healthy sauce, perfect
for chicken and fish.
Makes about 3 cups
Approximate preparation time: 90 to 100 minutes,
including roasting and resting peppers
3 p o u n d s r e d b e l l p e p p e r s
(a p p r o x i m a t e l y 8 m e d i u m
p e p p e r s )
8 G a r l i c c l o v e s , u n p e e l e d
2 s h a l l o t s (a b o u t 1 o u n c e ),
f i n e l y c h o p p e d
½ t a b l e s p o o n u n s a l t e d
b u t t e r
1½ t e a s p o o n s e x t r a virGin
o l i v e o i l
3 t a b l e s p o o n s w h i t e w i n e
1½ c u p s c h i c k e n s t o c k o r
b r o t h
½ t e a s p o o n f r e s h l e m o n
j u i c e
¼ t o ½ t e a s p o o n k o s h e r s a l t
f r e s hl y G r o u n d
b l a c k p e p p e r
Preheat oven to 425°F. Line a baking sheet with parchment
paper.
Place half of the peppers on the prepared baking sheet with
the garlic.
Roast in oven for 20 minutes. Remove the garlic cloves and
place in a small heatproof bowl. Return tray to oven and
continue roasting peppers for an additional 30 minutes,
flipping the peppers a few times so that they are evenly
blackened. Once the peppers are charred all over, place them
in the bowl with the garlic and cover tightly with plastic wrap.
Allow the peppers to cool and steam so that their skins
become loose, at least 30 minutes. Once cool, peel the skins
off the garlic and each pepper and remove seeds. Reserve
cleaned peppers with peeled garlic cloves. (It is possible to
store the peppers and garlic together in a plastic food storage
bag overnight.)
While the peppers are roasting, cut the remaining peppers
into 1-inch pieces. Insert the large metal chopping blade into
the medium work bowl of the Cuisinart
the shallots and pulse to chop; remove and reserve. Add the
raw pepper pieces and pulse to roughly chop.
Put the butter and olive oil together into a large sauté pan
over medium heat. Once the butter melts, add the chopped
shallots; stir and sauté for about 2 minutes to soften, not
picking up any color. Stir in the chopped raw peppers.
Reduce heat to low and cover with lid. Allow peppers to sweat
for about 30 minutes, stirring occasionally. Peppers are done
when they are soft. Remove lid from pan and increase heat
slightly. Add the white wine and stir until liquid is mostly
evaporated, about 2 minutes. Add the chicken stock, bring to
a steady simmer, and allow to reduce by half, about 5 minutes.
Put the cooked peppers and the reserved roasted peppers
and garlic into the work bowl. Add the lemon juice, salt and a
pinch of pepper; pulse 2 to 3 times and then process for
about 40 seconds, until ingredients are well blended. Taste
and adjust seasonings accordingly.
Nutritional information per serving (½ cup):
Calories 100 (24% from fat) | carb. 17g | pro. 3g | fat 3g |
sat. fat 1g | chol. 3mg | sod. 233mg | calc. 27mg | fiber 5g
®
Food Processor, add
BASICS
11
HOLLANDAISE SAUCE
This sauce can be used in many dishes, including eggs benedict
and steamed vegetables.
Makes 3 cups
Approximate preparation time: 15 minutes
¾ p o u n d (3 s t i c k s )
u n s a l t e d b u t t e r
3 l a r G e e G G y o l k s
1 t a b l e s p o o n di j o n -s t y l e
m u s t a r d
½ t e a s p o o n k o s h e r s a l t
¼ t e a s p o o n f r e s h l y G r o u n d
b l a c k p e p p e r
2 t a b l e s p o o n s f r e s h l e m o n
j u i c e
Put the butter into a saucepan over low heat to melt.
Insert the large chopping blade into the medium work bowl
of the Cuisinart
and pepper and process for 90 seconds. Once the butter is
melted, turn heat up to bring the butter just to a boil. With
the machine running, very slowly drizzle ¼ of the hot butter
through the feed tube drop by drop, being sure each drop is
incorporated with the yolks before adding the next. This step
should take about 5 minutes. Once the mixture is emulsified
and homogenous, slowly add remaining butter until
incorporated, about 1 minute. Sauce will thicken to a
mayonnaise consistency. When all butter has been
incorporated, add the lemon juice and pulse to incorporate.
Taste and adjust seasoning accordingly. Serve while still warm.
Nutritional information per serving (1 tablespoon):
Calories 108 (98% from fat) | carb. 0g | pro. 0g | fat 12g |
sat. fat 7g | chol. 57mg | sod. 45mg | calc. 3mg | fiber 0g
®
Food Processor. Add the yolks, mustard, salt
This tartar sauce is good not only with fish and shellfish,
but also with steamed fresh vegetables.
2 o u n c e s s h a l l o t s o r G r e e n
3 o u n c e s d r a i n e d s w e e t
¼ c u p f r e s h it a l i a n p a r s l e y
1 t a b l e s p o o n d i l l w e e d
1 t a b l e s p o o n di j o n -s t y l e
½ t e a s p o o n d r i e d t h y m e
3 t a b l e s p o o n s d r a i n e d
1½ c u p s m a y o n n a i s e
½ c u p n o n f a t p l a i n y o G u r t ,
¹∕8 t e a s p o o n f r e sh l y G r o u n d
o n i o n s , t r i m m e d a n d c u t
i n t o 1-i n c h p i e c e s
G h e r k i n p i c k l e s
m u s t a r d
c a p e r s
d r a i n e d * o v e r n i G h t
b l a c k p e p p e r
12
BASICS
TARTAR SAUCE
Makes about 2 cups
Approximate preparation time: 5 minutes
Insert the small metal chopping blade into the small work
bowl of the Cuisinart® Food Processor. Add the shallots,
gherkins and parsley and pulse to chop, about 15 pulses. Add
the dill, mustard, thyme, and capers and pulse 5 times to
chop. Add the mayonnaise, yogurt and black pepper; pulse
to combine, 5 times – do not overprocess. Refrigerate until
ready to use.
*To drain yogurt, place in a strainer lined with a coffee filter or
a yogurt strainer. Cover and let drain until desired thickness is
reached.
Nutritional information per serving (1 tablespoon):
Calories 72 (88% from fat) | carb. 2g | pro. 0g | fat 7g |
sat. fat 1g | chol. 13mg | sod. 86mg | calc. 10mg | fiber 0g
Once you see how simple pizzas are to make, you will never
order one to be delivered again.
1 p a c k a G e a c t i v e d r y y e a s t
1 t e a s p o o n G r a n u l a t e d
s u G a r
1¼ c u p s w a r m w a t e r
(105° t o 115°f)
3¹∕³ c u p s u n b l e a c h e d ,
a l l -p u r p o s e f l o u r
½ t a b l e s p o o n k o s h e r s a l t
2 t e a s p o o n s e x t r a virGin
o l i v e o i l
PIZZA DOUGH
Makes 1¾ pounds dough (six 7-inch crusts or three
12-inch crusts) / 6 servings
Approximate preparation time: 5 to 10 minutes, plus
55 minutes rising and resting, 5 minutes assembly and
10 minutes baking
In a 2-cup liquid measure, dissolve yeast and sugar in
warm water. Let stand until foamy, about 3 to 5 minutes.
Insert the dough blade into the large work bowl of the
Cuisinart
With machine running on dough speed, pour the liquid
slowly through the small feed tube as fast as the flour
will absorb it. Once a dough ball forms and cleans the
sides of the work bowl, process for an additional 30
seconds to knead dough. Dough may be slightly sticky.
Coat dough evenly with extra virgin olive oil and transfer
to a plastic food storage bag and seal the top. Let
dough rise in a warm place for about 45 minutes.
Place dough on a lightly floured surface; punch down
and let rest 5 to 10 minutes. Roll into desired crust sizes
and place on baking pans lightly sprayed with vegetable
oil cooking spray. Follow pizza recipe.
Nutritional information per serving (1 ounce):
Calories 112 (2% from fat) | carb. 24g | pro. 3g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 134mg | calc. 0mg | fiber 1g
®
Food Processor and add the flour and salt.
BASICS
13
PASTA DOUGH
Fresh pasta is a special treat. While it is best served right away, you can
freeze it after it has been rolled and cut.
Makes 1½ pounds, about 10 servings
Approximate preparation time: 5 minutes
2 c u p s u n b l e a c h e d ,
a l l -p u r p o s e f l o u r
1 c u p s e m o l i n a f l o u r
1 t a b l e s p o o n k o s h e r s a l t
4 l a r G e e G G s
Insert the large metal chopping blade into the large
work bowl of a Cuisinart
flours and salt to work bowl and pulse 5 to 6 times to
combine. With the machine running, add 1 egg at a
time until a dough ball forms. Once dough ball forms,
allow machine to run for 30 seconds to knead. Divide
dough into 4 equal parts and pass through a pasta
roller machine.
Nutritional information per serving (2 ounces):
Calories 165 (12% from fat) | carb. 30g | pro. 7g | fat 2g |
sat. fat 1g | chol. 85mg | sod. 668mg | calc. 11mg | fiber 1g
®
Food Processor. Add both
SPINACH PASTA DOUGH
Add a healthy, colorful ingredient to your pasta bowl.
8 o u n c e s f r e s h s p i n a c h
1¾ c u p s u n b l e a c h e d ,
¾ c u p s e m o l i n a f l o u r
2½ t e a s p o o n s k o s h e r s a l t
l e a v e s
a l l -p u r p o s e f l o u r
14
BASICS
Makes 1½ pounds, about 6 servings
Approximate preparation time: 10 minutes
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
bowl with half of the spinach. Pulse 10 times and then
process until finely chopped. Add remaining spinach
and repeat, scraping the bowl in between. Add both
flours and salt to work bowl and pulse 5 to 6 times to
combine. Process ingredients until a dough ball forms.
Once dough ball forms, allow machine to run for 30
seconds to knead. Divide dough into 4 equal parts and
pass through a pasta roller machine.
Nutritional information per serving (2 ounces):
Calories 97 (3% from fat) | carb. 20g | pro. 3g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 718mg | calc. 89mg | fiber 1g
®
Food Processor. Fill the
BASIC FLAKY PASTRY DOUGH
This recipe makes ample crust for a
9- to 11-inch regular or deep-dish pie or tart.
fo r a o n e -c r u s t p i e :
1½ c u p s u n b l e a c h e d ,
a l l -p u r p o s e f l o u r
¼ t e a s p o o n s a l t
¹∕8 t e a s p o o n b a k i n G p o w d e r
8 t a b l e s p o o n s u n s a l t e d
b u t t e r, c u t i n t o ½-i n c h
p i e c e s , w e l l c h i ll e d
2 t a b l e s p o o n s v e G e t a b l e
s h o r t e n i n G (p r e f e r a b l y
n o n h y d r o G e n a t e d ), c u t
i n t o ½-i n c h p i e c e s , w e l l
c h il l e d
2 t o 4 t a b l e s p o o n s i c e w a t e r
fo r a t w o -c r u s t p i e :
3 c u p s u n b l e a c h e d ,
a l l -p u r p o s e f l o u r
½ t e a s p o o n s a l t
¼ t e a s p o o n b a k i n G p o w d e r
16 t a b l e s p o o n s u n s a l t e d
b u t t e r, c u t i n t o ½-i n c h
p i e c e s , w e l l c h i ll e d
4 t a b l e s p o o n s v e G e t a b l e
s h o r t e n i n G (p r e f e r a b l y
n o n h y d r o G e n a t e d ), c u t
i n t o ½-i n c h p i e c e s , w e l l
c h il l e d
5 t o 8 t a b l e s p o o n s i c e w a t e r
Approximate preparation time: 10 minutes, plus 90 minutes
resting time
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add the flour, salt and baking
powder and process for 10 seconds to sift. Add the well-chilled
butter and shortening. Use short, quick pulses until the mixture
resembles coarse corn meal 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 on the dough speed setting. The dough will be
crumbly, but should begin to hold together when a small
amount is picked up and pressed together. Add more water, a
teaspoon (two for the two-crust recipe) at a time, with 2 to 3
quick pulses on the dough speed setting after each addition,
adding just enough water for the dough to hold together easily
when pressed into a ball. Do not allow the dough to form a ball
in the processor! 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. 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. Use as directed in recipe.
To bake the pastry blind for a single-crust filled pie or tart, roll
out pastry ¹8-inch thick to fit pan; crimp and seal edges. Prick
bottom all over with a fork. Chill for 30 minutes. Preheat the
oven to 400ºF. Line the shell with a sheet of aluminum foil or
parchment paper and fill with pie weights, dry rice or beans.
Bake for 15 minutes.
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.
Nutritional information based on 12 servings per pie: 1-crust pie
Calories 138 (65% from fat) | pro. 1g | carb. 11g | fat 10g |
sat. fat 1g | chol. 20mg | sod. 48mg | calc. 2mg | fiber 0g
Nutritional information based on 12 servings per pie: 2-crust pie
Calories 277 (65% from fat) | pro 3g | carb 22g | fat 20g |
sat. fat 1g | chol. 40mg | sod. 104mg | calc. 2mg | fiber 0g
BASICS
15
This versatile dough can be used for sweet or savory treats.
2 c u p s u n b l e a c h e d ,
a l l -p u r p o s e f l o u r
1 t e a s p o o n t a b l e s a l t
16 t a b l e s p o o n s (½ p o u n d ;
2 s t i c k s ) u n s a l t e d b u t t e r,
c o l d a n d c u t i n t o ½-i n c h
c u b e s
¼ c u p i c e w a t e r
PÂTE BRISÉE
Makes two single crust 9-inch tarts/pies, or one
double-crust pie, 24 servings
Approximate preparation time: 5 minutes plus
30 minutes for resting
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
flour and salt and process for 10 seconds to sift. Evenly
add the butter and pulse on the dough speed setting
until the mixture resembles coarse crumbs. Pour in
water, 1 tablespoon at a time, and pulse on the dough
speed setting until mixture just forms a dough – you
may not need all of the water. Divide dough equally into
two pieces and form each into a flat disc; wrap in plastic
and refrigerate until ready to use. This pastry also
freezes well for up to 6 months as long as it is well
wrapped.
Nutritional information per serving:
Calories 39 (6% from fat) | carb. 8g | pro. 1g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 98mg | calc. 2mg | fiber 0g
TIP: For a sweet Pâte Brisée, follow the same recipe as
above except add 1½ tablespoons of granulated sugar
to the dry ingredients in the work bowl.
Nutritional information per serving:
Calories 47 (5% from fat) | carb. 10g | pro. 1g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 98mg | calc. 2mg | fiber 0g
®
Food Processor. Add the
16
BASICS
Have leftover dough? Use this sweet dough for simple cookies.
Just roll and cut into your favorite shapes.
2 c u p s u n b l e a c h e d ,
a l l -p u r p o s e f l o u r
2 t a b l e s p o o n s G r a n u l a t e d
s u G a r
½ t e a s p o o n t a b l e s a l t
12 t a b l e s p o o n s (¾ c u p )
u n s a l t e d b u t t e r, r o o m
t e m p e r a t u r e
2 l a r G e e G G y o l k s
1 t a b l e s p o o n i c e w a t e r
¼ t e a s p o o n l e m o n z e s t
(o p t i o n a l )
½ t e a s p o o n p u r e v a ni l l a
e x t r a c t
PÂTE SUCRÉE
Makes two 9-inch single tarts/pies, or one
double-crust pie
Approximate preparation time: 5 minutes plus
30 minutes for resting
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
flour, sugar and salt and process for 10 seconds to sift.
Add the butter and process until combined, about 30
seconds. With the machine running on the dough speed
setting, add the yolks, one at a time, and process until
incorporated. Add the water, zest (if using) and vanilla;
pulse 3 to 4 times, until combined.
Form dough into 2 flat discs. Wrap in plastic; chill in
refrigerator until ready to use. Dough should be firm
enough to roll.
To make this an almond sucrée, substitute ¹⁄³ cup of the
all-purpose flour for toasted almonds. Finely grind the
almonds by processing 45 seconds, and then add the
remaining dry ingredients. Process 10 seconds to sift
and follow instructions as stated above.
Nutritional information per serving (based on 72 servings):
Calories 92 (58% from fat) | carb. 8g | pro. 1g | fat 6g |
sat. fat 4g | chol. 32mg | sod. 23mg | calc. 2mg | fiber 0g
For the almond sucrée:
Nutritional information per serving:
Calories 94 (63% from fat) | carb. 7g | pro. 1g | fat 7g |
sat. fat 4g | chol. 32mg | sod. 23mg | calc. 5mg | fiber 0g
®
Food Processor. Add the
BASICS
17
CHERRY CRUMB MUFFINS
n o n s t i c k c o o k i n G s p r a y
cr u m b t o p p i n G :
½ c u p t o a s t e d p e c a n s o r
w a l n u t s
¼ c u p u n b l e a c h e d ,
a l l -p u r p o s e f l o u r
¹∕³ c u p l i G h t b r o w n s u G a r
¼ c u p (½ s t i c k ) u n s a l t e d
b u t t e r, c o l d a n d c u t i n t o
s m a l l c u b e s
1 t e a s p o o n G r o u n d
c i n n a m o n
¼ t e a s p o o n s a l t
mu f f i n s :
1½ c u p s u n b l e a c h e d ,
a l l -p u r p o s e f l o u r
½ t a b l e s p o o n b a k i n G s o d a
½ t e a s p o o n s a l t
½ t e a s p o o n G r o u n d
c i n n a m o n
¹∕³ c u p G r a n u l a t e d s u G a r
¼ c u p l i G h t b r o w n s u G a r
¾ c u p b u t t e r m i l k
¹∕³ c u p v e G e t a b l e o i l
1 l a r G e e G G
1 t e a s p o o n p u r e v a ni l l a
e x t r a c t
1 c u p d r i e d c h e r r i e s
A hit at every brunch table.
Makes 12 muffins
Approximate preparation time: 15 minutes plus
20 minutes for baking
Preheat oven to 400°F. Coat a 12-cup muffin pan with
nonstick cooking spray.
Insert the small metal chopping blade into the small
work bowl of the Cuisinart
Put the pecans for the crumb topping recipe into the
small work bowl and pulse to roughly chop. Add
remaining crumb topping ingredients and pulse to
achieve a crumb-like mixture, about 5 to 6 pulses.
Remove work bowl and reserve.
Insert the large metal chopping blade into the medium
work bowl. Process the dry ingredients for the muffins:
the flour, baking soda, salt and cinnamon, for 10
seconds to sift. Remove work bowl and reserve.
Replace the large metal chopping blade into the large
work bowl; add the sugars and buttermilk, and process
for about 5 seconds to combine. Stir together the oil,
eggs and vanilla in a liquid measuring cup. With the
machine running, pour the liquid ingredients through
the small feed tube and process until combined.
Add the dry ingredients and process on the dough
speed for about 4 to 5 seconds. Scrape the work
bowl and add the dried cherries, pulse 2 to 3 times
to combine.
Scoop muffin batter evenly into the prepared muffin
pan. Sprinkle the crumb topping evenly on the tops of
each muffin. Bake for 18 to 20 minutes, until a cake
tester comes out clean.
Nutritional information per muffin:
Calories 151 (39% from fat) | carb. 21g | pro. 2g | fat 7g |
sat. fat 1g | chol. 18mg | sod. 258mg | calc. 18mg | fiber 0g
®
Food Processor.
18
BREAKFAST & BRUNCH
CHOCOLATE CHIP CRUMB CAKE
Start your mornings with a cup of coffee and a piece of this delicious
crumb cake. Always let it cool completely before cutting to ensure
the perfect slice.
Makes one 8-inch square cake
Approximate preparation time: 15 to 20 minutes,
n o n s t i c k c o o k i n G s p r a y
cr u m b to p p i n G :
2 c u p s u n b l e a c h e d ,
a l l -p u r p o s e f l o u r
1 c u p b r o w n s u G a r
½ c u p u n s a l t e d b u t t e r, c u t
i n t o s m a l l c u b e s
2 t e a s p o o n s c i n n a m o n
1 c u p t o a s t e d p e c a n s o r
w a l n u t s
½ t e a s p o o n s a l t
1 t e a s p o o n p u r e v a ni l l a
e x t r a c t
ca k e :
3½ c u p s u n b l e a c h e d ,
a l l -p u r p o s e f l o u r
1 t e a s p o o n b a k i n G s o d a
4 t e a s p o o n s b a k i n G p o w d e r
½ t e a s p o o n s a l t
½ c u p u n s a l t e d b u t t e r, r o o m
t e m p e r a t u r e
½ c u p G r a n u l a t e d s u G a r
1 c u p b u t t e r m i l k
1 c u p s o u r c r e a m
2 l a r G e e G G s , l i G ht l y b e a t e n
½ t e a s p o o n p u r e v a ni l l a
e x t r a c t
1 c u p c h o c o l a t e c h i p s
plus 45 minutes for baking
Preheat oven to 375°F. Coat an 8-inch square pan with
nonstick cooking spray.
Insert the small metal chopping blade into the small
work bowl of the Cuisinart
ingredients for the crumb topping to the work bowl
and pulse to incorporate, about 8 to 10 pulses.
Remove and reserve.
Insert the large metal chopping blade into the medium
work bowl. Add the flour, baking soda, baking powder
and salt and process 5 seconds to combine. Remove
work bowl and reserve. Insert the large metal chopping
blade into the large work bowl. Add the butter and
sugar and pulse to fully combine. Add the buttermilk,
sour cream, eggs and vanilla extract and process
ingredients for 15 seconds to combine. Add the dry
cake ingredients and pulse to incorporate, about 5
pulses. Stir in the chocolate chips.
Pour ingredients into prepared pan and spread the
crumb topping evenly on the top. Bake for about 40 to
45 minutes, until a cake tester comes out clean.
Nutritional information per serving:
Calories 200 (51% from fat) | carb. 20g | pro. 4g | fat 12g |
sat. fat 6g | chol. 72mg | sod. 484mg | calc. 94mg | fiber 1g
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19
TRADITIONAL SCONES
The key to a delicate scone is to not overmix the dough. Always use a light
hand and you will have delicious results.
Makes 8 scones
Approximate preparation time: 10 minutes plus
2½ c u p s u n b l e a c h e d ,
a l l -p u r p o s e f l o u r
4 t a b l e s p o o n s G r a n u l a t e d
s u G a r, d i v i d e d
2 t e a s p o o n s b a k i n G p o w d e r
1 t e a s p o o n s a l t
6 t a b l e s p o o n s u n s a l t e d
b u t t e r, c o l d a n d c u t i n t o
s m a l l c u b e s
½ c u p p l u s 1 t a b l e s p o o n
b u t t e r m i l k
¼ t e a s p o o n p u r e v a ni l l a
e x t r a c t
1 l a r G e e G G
½ c u p c u r r a n t s
1 t a b l e s p o o n h e a v y c r e a m
30 minutes for baking
Preheat oven to 375°F. Line a baking sheet with
parchment paper.
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
flour, 3 tablespoons granulated sugar, baking powder
and salt and process for 15 seconds to combine. Add
the butter and pulse to incorporate, about 8 pulses,
until the butter pieces are about the size of peas. Stir
the buttermilk, vanilla and egg together in a liquid
measuring cup. With the machine running on the dough
speed, slowly add the liquids through the feed tube
until just combined; be very careful not to overmix. Add
the currants and pulse until just combined, 2 to 3 pulses.
Pour dough onto a clean surface. Form into a long, flat
rectangle and cut into 8 triangles. Place the scones,
evenly spaced, on the baking sheet. Brush the tops with
heavy cream and sprinkle with reserved sugar.
Bake for 30 to 35 minutes, until baked through and
golden.
Nutritional information per scone:
Calories 180 (46% from fat) | carb. 23g | pro. 2g | fat 9g |
sat. fat 6g | chol. 39mg | sod. 171mg | calc. 53mg | fiber 1g
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20
BREAKFAST & BRUNCH
LEEK, SAUSAGE AND FONTINA QUICHE
A perfect dish for Sunday brunch.
1 r e c i p e pâ t e br i s é e (pa G e 16)
fi l li n G :
1 G a r l i c c l o v e
1 s m a l l l e e k , w h i t e a n d l i G h t
G r e e n p a r t s o n l y , c u t i n t o
½-i n c h p i e c e s
6 o u n c e s p r e c o o k e d c h i c k e n
a p p l e s a u s a G e , c u t i n t o
s m a l l d i c e
1 t a b l e s p o o n u n s a l t e d
b u t t e r
¼ t e a s p o o n f r e s h l y G r o u n d
b l a c k p e p p e r , d i v i d e d
2 o u n c e s f o n t i n a c h e e s e
¾ c u p w h o l e m i l k
¾ c u p h e a v y c r e a m
2 l a r G e e G G s
2 l a r G e e G G y o l k s
¼ t e a s p o o n k o s h e r s a l t
Makes 12 servings
Approximate preparation time: 20 minutes plus 40 minutes
for baking
Prepare Páte Brisée according to recipe on page 16.
While dough is chilling, preheat oven to 350°F.
Roll out one dough disc* to ¹8-inch thick to fit a 9-inch tart pan. Fit
the dough into the pan. Chill in refrigerator for about 30 minutes.
While dough is chilling, preheat oven to 350°F.
Using a fork, prick the dough evenly all over but make sure not
to go entirely through the dough. Line the shell with parchment
and weigh down with dried beans or rice. Bake in oven for 25
minutes, or until the dough underneath the parchment is no
longer wet. Remove the beans/rice and parchment and continue
baking until the shell is golden brown, about an additional 10
minutes. Remove and reserve.
While the quiche shell is baking, insert the small metal chopping blade
into the small work bowl. Process the garlic until finely chopped. Add
the leeks and pulse to chop, about 6 pulses.
Place a skillet over medium heat and add the sausage; cook for
about 3 minutes. Add the butter, garlic, leeks and a pinch of
pepper. Stir over medium-low heat until vegetables are soft,
about 2 to 3 minutes.
Place the reversible shredding disc on the medium shredding
side into the medium work bowl and shred the fontina. Remove
and reserve. Replace the shredding disc with the large metal
chopping blade and add the milk, cream, eggs, yolks, salt,
remaining pepper and half of the shredded fontina. Process to
combine all ingredients, about 10 seconds.
To assemble the quiche: spread the sausage and leeks evenly
along the bottom of the baked tart shell. Pour the egg mixture
over the vegetables and scatter the remaining fontina on the top.
Bake for 35 to 40 minutes until quiche is lightly browned and
Remove from oven and let sit for about 5 to 10 minutes before
serving.
*The second dough disc may either be used within 3 days if
refrigerated or it may be wrapped well and stored in the freezer
until needed.
Nutritional information per serving (including pastry):
Calories 181 (83% from fat) | carb. 3g | pro. 4g | fat 17g |
sat. fat 10g | chol. 116mg | sod. 301mg | calc. 62mg | fiber 0g
just
set.
BREAKFAST & BRUNCH
21
BUCKWHEAT CRÊPES WITH
SPINACH AND GOAT CHEESE
This brunch dish is absolutely delicious served with hollandaise sauce.
Makes 6 servings
Approximate preparation time: 10 minutes plus 35 minutes
for cooking
bu c k w h e a t c r ê p e s :
¾ c u p s b u c k w h e a t f l o u r
¼ c u p u n b l e a c h e d ,
a l l -p u r p o s e f l o u r
½ t e a s p o o n k o s h e r s a l t
3 l a r G e e G G s
1¼ c u p s w h o l e m i l k
3 t a b l e s p o o n s u n s a l t e d
b u t t e r, m e l t e d
fi l li n G :
½ r e d o n i o n , c u t i n t o
½-i n c h p i e c e s
2 t a b l e s p o o n s o l i v e o i l
20 o u n c e s b a b y s p i n a c h
1 t e a s p o o n k o s h e r s a l t
½
1
t e a s p o o n f r e s h l y G r o u n d
b l a c k p e p p e r
t e a s p o o n u n s a l t e d b u t t e r
6 l a r G e e G G s
4 o u n c e s s o f t G o a t c h e e s e
1 r e c i p e f o r ho l l a n d a i s e
sa u c e (p a G e 12)
paper towel. Add a scant ¼ cup of batter to the preheated pan. Working very
quickly, move the batter around so it just coats the bottom. You want the pan
to be coated thinly and evenly. After about 1 minute, when the crêpe is set
and lightly browned, flip the crêpe using a heatproof spatula, and cook for an
additional minute. Reserve on a plate. Continue with the remaining batter,
stacking the crêpes as you go.
When all of the crêpes are prepared, cover plate with foil – to keep crêpes
warm, place plate over a skillet containing some water over medium-low heat.
To serve crêpes:
Bring a small pot of water to a simmer to reheat poached eggs.
Each crêpe should be filled with ¼ cup of the spinach filling and
½ tablespoon of goat cheese. Fold each crêpe in half and lay one partially on
top of the other. Place the two crêpes on each plate and top with a reheated
poached egg.
Serve with Hollandaise Sauce (page 12) on the side.
Nutritional information per serving:
Calories 398 (24% from fat) | carb. 62g | pro. 16g | fat 11g | sat. fat 4g |
chol. 46mg | sod. 607mg | calc. 98mg | fiber 4g
Sift the flours together in a small bowl.
Insert the large metal chopping blade into the medium work
bowl of the Cuisinart
running, add the eggs through the feed tube. Add the flours
and salt and process until just combined. With the machine
running, add the milk and melted butter together through the
feed tube and process until homogenous. Transfer mixture to
a container, cover and refrigerate for 2 hours or overnight.
Insert the small metal chopping blade into the small work bowl
and pulse the onions to chop, about 5 times. Put the oil into a
large skillet and place over medium heat. Once the oil
shimmers across the pan, add the onion and sauté until
softened, about 3 minutes. Add the spinach a handful at a
time, along with the salt and pepper, and sauté until bright
and wilted, about 9 minutes total. Reserve filling.
Poach the eggs: Pour water with 1 tablespoon of white vinegar
per every 4 quarts into a large saucepan. Place over high heat
and bring to a strong simmer. Carefully add eggs by cracking
over the water – use a spatula to separate the eggs. Cook until
desired doneness. Transfer with slotted spoon to ice water to
stop cooking. Reserve.
Prepare the crêpes: Place an 8-inch skillet over medium heat
and preheat for 5 minutes. Once the pan is heated, add the
butter. Once melted, wipe the butter around the pan with a
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22
BREAKFAST & BRUNCH
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