Cuisinart CFP-11BCPCC Instruction And Recipe Booklet

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For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

Prep 11 PlusTM 11-Cup Food Processor

CFP-11BCPCC

INSTRUCTION AND RECIPE BOOKLET

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IMPORTANT UNPACKING INSTRUCTIONS

This package contains a Cuisinart® Premier Series 11-Cup (2.6 L) Food Processor, and the standard parts for it: Work bowl, work bowl cover, large and small pushers, metal chopping/ mixing blade, slicing disc, shredding disc, detachable disc stem for discs, blade and disc holder, recipe/instruction book, and Blade & Disc Holder.

CAUTION: THE CUTTING TOOLS HAVE VERY SHARP EDGES. To avoid injury when

unpacking the parts, please follow these instructions.

1. Place the box on a low table or on the floor next to the kitchen counter or table where you intend to keep the food processor. Be sure the box is right side up.

2. Open top aps, you will see a rectangular block of packing material that holds the processor parts, each tted into a cavity of the foam.

3. The instruction/recipe book sits on the top of bowl cover. Remove this first.

CONTENTS

Recommended Work Bowl Capacities ..2

Unpacking Instructions ..............2

Important Safeguards ...............4

Introduction .......................5

Machine Includes ...................6

Assembly Instructions ...............6

Blade & Disc Instructions.............7

Machine Functions..................8

Operating Instructions ...............8

Chopping, Mixing, & Puréeing

with Metal Blade .................9

Chop Raw Fruits and Vegetables ......9

Purée Fruits and Cooked Vegetables ...9

To Dislodge Food...................9

Chop Hard Foods...................9

Chop Fresh Herbs .................10

Chop Peel from Citrus Fruit ..........10

Chop Sticky Fruit like Dates..........10

Chop Meat, Poultry and Fish .........10

Purée Meat, Poultry and Fish.........10

Chop Nuts .......................10

Make Peanut Butter ................10

Make Flavored Butters,

Spreads and Dips................10

Make Mayonnaise .................10

Beat Egg Whites...................11

Whip Cream ......................11

Make Crumbs and Crumb Crusts .....11

Make Pastry ......................11

Make Quick Breads and Cakes .......11

Cake Mix ........................12

Preparing Food for Slicing

and Shredding..................12

Round Fruits and Vegetables.........12

Whole Peppers....................12

Large Fruits like Pineapple...........12

Cabbage and Iceberg Lettuce ........12

Packing Feed Tube for

Desired Results..................12

Practicing Slicing and Shredding ....13

Removing Sliced or

Shredded Foods.................13

Slicing and Shredding

Techniques ....................13

Small, Round Fruits and Vegetables ...13

Long Fruits and Vegetables .........13

Small Amounts of Food .............13

French-Cut Green Beans ............13

Matchsticks or Julienne Strips........13

Slicing Meat and Poultry ...........14

Cooked Meat and Poultry ...........14

Uncooked Meat and Poultry .........14

Salami and other Sausages ..........14

Firm Cheeses .....................14

Slicing and Shredding Cheese ......14

Kneading Yeast Dough ............15

Machine Capacity .................15

Measuring the Flour ................15

Proofing the Yeast .................15

Processing Dry Ingredients ..........15

Adding Liquids ....................15

Kneading Bread Dough .............16

Kneading Sweet Dough .............16

Rising ...........................16

Shaping, Finishing and Baking .......16

Making Consecutive Batches ........16

Bread Dough Problems

and Solutions ..................17

Sweet Dough Problems

and Solutions

....................18

Cleaning, Storing

and Maintenance .................18

For Your Safety...................19

Technical Data ...................19

Recipes .........................20

Warranty ........................49

Recommended Work Bowl Capacity For Various Foods

FOOD CAPACITY

Chopped fruits and vegetables 11 cups (2.6 L) processed food Chopped or puréed meat, poultry,

fish or seafood

1¾ pounds (795 g) meat, cut into 1-inch (2.5 cm) or smaller cubes, chilled

Bread dough 5 cups (2 kg) all-purpose flour, yielding two

1¼ pound (625 g) loaves 2½ cups (625 ml) each all-purpose and whole wheat

flour, yielding two 1¼ pound (625 g) loaves 2¾ cups (675 ml) whole grain flours (no white flour

added) for custom recipes

Pizza dough 4½ cups [all-purpose flour, yielding 2½ pounds

(1.1 kg) pizza dough, dough to make up to four 12–14-inch (30 to 35.5 cm) pizzas]

Nuts for nut butters 2–4 cups (500 ml to 1 L) nuts

[10–20 ounces (295.7 g to 591.4 g)

Sliced or shredded cheese, fruit, or vegetables

11 cups (2.6 L) (total processed weight varies by food)

Cake batter One 18.5-ounce (547 g) standard packaged cake

mix, or homemade batter recipe for four 8-inch (20.5 cm) layers

Thin liquids (such as custard for quiche or cheesecake batter)

2¾ cups (675 ml)

Thick liquids 5–6 cups (1.25 to 1.5 L) Puréed cooked fruits and vegetables 8 cups (2 L) cooked, yielding approximately

5½ to 6 cups (1.3 to 1.4 L) thick purée

Puréed soft fresh fruits (berries, kiwis, peaches, etc.)

8 cups (2 L) fresh, yielding approximately 5 to 6 cups (1.1 to 1.4 L) purée

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BLADE AND DISC HOLDER/ SUPPORT POUR LAMES ET DISQUES

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4. Lift out the work bowl (A), bowl cover (B), large and small pushers (C).

5. Lift out the top foam block.

6. Lift out the storage box (D), unlock the cover and remove the foam block. The metal chopping blade (E), and detachable stem (F) are each in a position. CAREFULLY REMOVE THE METAL CHOPPING BLADE BY GRASPING THE CENTER HUB AND SLIPPING IT FROM THE STORAGE BOX.

7. The slicing disc (G) and shredding disc (H) sit in the side slots. Slide them out WITH GREAT CARE; THE BLADE ARE VERY SHARP.

8. The housing base (I) is on the other side of the box. Use both hands to lift the base out of the box and place on the table of counter.

9. Assemble the bowl onto the base by positioning the handle to the left of center and turning it counterclockwise to lock it into the base. Read the instructions thoroughly before using the machine.

10. Save the shipping cartons and plastic foam blocks. You will find them very useful if need to repack the processor for moving or other shipment.

NOTE: We recommend that you visit our website, www.cuisinart.ca, for a fast, efficient way to complete your product registration.

WHEN REMOVING BLADE: CAREFULLY REMOVE THE METAL BLADE BY GRASPING THE CENTER WHITE HUB AND LIFTING IT STRAIGHT UP. NEVER TOUCH THE BLADES, AS THEY ARE RAZOR SHARP

Carefully read all instructions before using this appliance.

IMPORTANT SAFEGUARDS

Always follow these safety precautions when using this appliance.

Getting Ready

1. Read all instructions.

2. Always unplug from outlet when not

in use, before putting on or taking off parts, before removing food and before cleaning. To unplug, grasp plug and pull from electrical outlet. Never pull cord.

3. Blades are sharp. Handle them carefully.

4. Do not use outdoors.

5. Do not let cord hang over edge of table or counter, or touch hot surfaces.

6. Do not operate any appliance with damaged cord or plug, or after appliance has been dropped or damaged in any way. Return appliance to the nearest authorized service facility for examination, repair,or electrical or mechanical adjustment.

Operation

1. Keep hands as well as spatulas and other utensils away from moving blades or discs while processing food, to prevent the possibility of severe personal injury or damage to food processor. A plastic scraper may be used, but only when the food processor motor is stopped.

2. Avoid contact with moving parts. Never push food down into feed tube by hand when slicing or shredding. Always use pusher.

3. Make sure motor has completely stopped before removing cover. (If machine does not stop within 4 seconds after you remove the pusher assembly, call 1 800 472-7606 for assistance. Do not use the machine.)

4. Never store any blade or disc on motor shaft. To reduce the risk of injury, no blade or disc should be placed on the shaft except when the bowl is properly locked in place and the processor is in use. Store blades and discs as you would sharp knives, out of reach of children.

5. Be sure cover and feed tube are securely locked in place before operating food processor.

6. Never try to override or tamper with cover interlock mechanism.

Cleaning

To protect against risk of electrical shock, do not put base in water or other liquid.

General

1. Close supervision is necessary when any appliance is used by or near children.

2. Do not operate this, or any other motordriven appliance, while under the influence of alcohol or other substances that affect your reaction time or perception.

3. This food processor is cUL listed for household use. Use it only for food preparation as described in the accompanying recipe and instruction book.

4. The use of attachments not recommended or sold by Cuisinart may cause fire, electrical shock or personal injury, or damage to your food processor.

5. To avoid possible malfunction of work bowl switch, never store processor with pusher assembly completely pushed in.

6. Maximum rating of 5.2 amperes is based on attachment that draws greatest current. Other recommended attachments may draw significantly less current.

7. Do not operate your appliance in an appliance garage or under a wall cabinet. When storing in an appliance garage, always unplug the unit from the electrical outlet. Not doing so could create a risk of fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes.

NOTICE: This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.

SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY

Large/Small

Pushers (C)

Bowl Cover (B)

Work

Bowl (A)

Detachable Stem (F)

Chopping Blade (E)

Storage Box (D)

Housing Base (I)

Shredding Disc (H)

Slicing Disc (G)

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4mm Slicing Disc

Medium

Shredding Disc

Pusher Assembly

(large and small pushers)

Cover with

Cuisinart® Supreme®

Wide Mouth

Feed Tube

Housing Base

Blade and

Disc Holder

Chopping/Mixing

Blade

Cord Wrap

(not shown)

11-cup (2.6 L)

Work Bowl

Shaft

(not shown)

Touchpad Control

Panel

INTRODUCTION

Congratulations on your purchase of a Cuisinart

Premier Series 11-Cup (2.6 L) Food Processor. This product is the ultimate food preparation tool, and it comes from the originator of the American food processor, Cuisinart.

The Cuisinart

Premier Series 11-Cup (2.6 L) Food Processor has all the elements of quality that Cuisinart is known for, including a powerful motor, the Supreme

Wide Mouth Feed Tube, and the longest warranty in the industry.

• The Cuisinart

Supreme®

Wide Mouth Feed Tube

is perfect for slicing whole fruits and vegetables without precutting.

• The Cuisinart

Dough Control

Button. We have engineered a

dough process speed to give you the ability to make perfect dough in seconds.

These features, plus the ability to use all your existing Cuisinart specialty blades and discs, make the Premier Series 11-Cup (2.6 L) Food Processor the select choice in food processors.

THE MACHINE INCLUDES:

1. Housing base with a vertically projecting shaft and convenient touchpad control panel

2. 11-cup (2.6 L) work bowl

3. Cover with extra large feed tube

4. Pusher assembly that slides inside the feed tube

5. Sharp metal chopping/mixing blade

6. Serrated slicing disc

7. Shredding disc

8. Detachable stem for discs (not shown)

9. Blade and disc holder

10. BPA free: All materials that come in contact with the food or liquid are BPA free

The metal chopping blade chops raw and cooked fruits, vegetables, meat, fish and cheese to the exact consistency you want, from coarse to fine, even to a purée. It chops nuts, makes nut butters, mayonnaise and sauces, and mixes tender, flaky pastry. The metal chopping blade also mixes cakes, frostings, cookies, quick breads, muffins, and biscuits.

The slicing disc makes beautiful whole slices without torn edges. It slices whole fruits and vegetables, cooked meat, semi-frozen raw meat and loaves of bread.

The shredding disc processes most firm and hard cheeses into long, attractive shreds. It also shreds vegetables like potatoes, carrots and zucchini, and processes nuts and chocolate to a grated texture.

The detachable stem fits both discs, making disc storage compact in limited space.

The pusher assembly has two parts:

1. A small, removable, clear pusher that fits into a small center-located feed tube. This tube is for narrow food like carrots, for adding liquid, and for continuous feeding of small food like garlic.

2. A large pusher that fits into the Cuisinart

Supreme

feed tube opening and moves

freely within it.

Upon contact, the large pusher meets an activating rod in the center of the work bowl handle, permitting the motor to start.

ASSEMBLY INSTRUCTIONS

Blade Operation

1. Plug in the housing base and place the work bowl on top, with the work bowl handle just to the left of center. Turn the work bowl counterclockwise to lock it onto the housing base.

2. CAREFULLY lift and place the blade over the work bowl center shaft. Line up the markings on the blade hub with the motor shaft. It should fit snugly and rest on the bottom of the work bowl.

3. Add desired ingredients to work bowl.

4. Place work bowl cover onto work bowl, with the handle area just to the left of center. Turn counterclockwise to lock onto work bowl.

5. Align pusher assembly and activating rod with the feed tube opening on the work bowl cover and slide the activating rod down to the bottom.

6. You are now ready to operate the machine.

Disc Operation

1. Plug in the housing base and place the work

bowl on top, with the work bowl handle just to the left of center. Turn the work bowl counterclockwise to lock it onto the housing base.

2. Choose desired disc and place with

underside up on tabletop. Pick up detachable disc stem and align it with the raised plastic crescent on the disc underside. The raised ‘lock’ indicator on the left corner of the stem should be to the left of the mounting plate on disc.

3. Turn the stem to the right, so the locking tabs

are covered by the metal supports and a ‘click’ locks the stem in place.

4. With the stem facing down, place the

assembly over the center hub. It should fit snugly and rest on the bottom of the work bowl.

5. Place work bowl cover onto work bowl, with

the handle area just to the left of center. Turn counterclockwise to lock onto work bowl.

6. Align pusher with the feed tube opening on

the work bowl cover and slide the activating rod down to the bottom.

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7. Use the cord wrap on the housing base underside to add or remove cord.

8. You are now ready to operate the machine.

BLADE AND DISC INSTRUCTIONS

The Cuisinart® Blade and Disc Holder holds: one stainless steel blade, one detachable disc stem, and three food processor discs.

Note: This unit comes with one medium slicing disc and one medium shredding disc. Additional discs available at Cuisinart.ca

The transparent cover locks to the base with a tamper-resistant lock that will not open if the blade and disc holder should tip over.

All blades and discs, like sharp knives, should be stored out of the reach of children.

OPERATING THE LOCK

To unlock turn counter-clockwise. Gently lift up the transparent cover. Do not force the cover open when the knob is in the locked position. To lock, gently close the cover and turn the knob clockwise.

INSERTING ACCESSORIES

The blade and disc holder stores a metal blade in the left triangular cavity. Hold each piece carefully by the center hub, and insert with its upper blade facing down. WARNING:

DO NOT TOUCH METAL BLADE, AS DOING SO MAY RESULT IN INJURY.

The detachable disc stem fits in the round opening in the upper center section of the blade and disc holder. Insert the disc stem face down, with the rounded left side of the semi-circular connector toward the back.

Icons embossed on the inside surface of the blade and disc holder show proper placement of the blades and detachable disc stem.

INSERTING AND REMOVING DISCS

INSERTING DISCS

There are three disc slots on the right side of the blade and disc holder. Each slot holds one food processor disc securely, with disc cutting blade totally protected behind a plastic barrier. To insert a disc, hold it so the cutting side faces left and the disc stem connector side faces right. Grasp the disc by placing your thumb on the edge of the disc and your fingers under the center lock on the stem attachment plate.

This positions the disc for correct insertion into the holder.

WARNING: CUTTING EDGES OF FOOD PROCESSOR DISCS ARE VERY SHARP. ALWAYS KEEP FINGERS AWAY FROM SHARP SIDE.

Never try to force a disc into the holder.

If inserted correctly, the disc will slide easily into the slot. Slide the disc straight into a slot. The disc will slip securely into place, with its cutting blade behind the plastic barrier. Discs will sit correctly and safely only when inserted in this manner.

Note: Discs with fixed stems will not fit into the blade and disc holder.

REMOVING DISCS

To remove a disc, grasp the disc by placing your thumb on the edge of the disc and your fingers under the center lock on the stem attachment plate. Pull the disc straight out.

CAUTION: NEVER GRASP A DISC BY THE BLADE EDGE.

CONNECTING TO DISC HOLDER

For expanded storage capacity, the Cuisinart® Blade and Disc Holder can be used with the Cuisinart

Disc Holder (model DH-4). The two holders were designed with similar lines and curves to create an attractive storage center when placed side by side. You can create any combination of blade and disc holders and disc holders to suit your food processor accessory storage needs.

CLEANING AND CARE

The blade and disc holder is made of a high-impact plastic that has a smooth, easyto-clean surface. Occasionally wipe your blade and disc holder with a cloth or sponge that has been dipped in warm soapy water. To remove stubborn spots, use a mild soap solution, then wipe with a damp sponge.

Do not put the blade and disc holder in the dishwasher. Blades, disc stem and discs should

always be clean when they are put into the blade and disc holder. The blade and disc holder is not meant for temporary storage of soiled blades between periods of use.

MACHINE FUNCTIONS

PULSE

1. With the machine properly assembled and engaged, and ingredients in the work bowl, press the PULSE button repeatedly as needed.

ON (Continuous)

1. Properly assemble and engage the machine.

2. To add ingredients through the feed tube, remove the pusher and fill the feed tube as directed (see preparing for slicing or shredding).

3. Engage the pusher and press the ON button. The button light will turn on and the motor will start.

4. Press the pusher firmly down until all

ingredients have passed into the work bowl.

Remove the pusher and refill ingredients as

needed. When you engage the pusher again, the unit will automatically turn ON.

5. Press the OFF button when finished.

DOUGH Button

1. Prepare the dough ingredients and place in work bowl.

2. Properly assemble and engage the work bowl cover and pusher.

3. Press the DOUGH button and the light will turn on.

4. Then press the ON or PULSE buttons as needed to process DOUGH. The ON light will turn on.

NOTE: The dough mode works in conjunction with the ON button. The machine will not operate if only the DOUGH button is pushed. You must also push the ON button to activate the DOUGH function.

5. Press the OFF button when finished.

FOOD PROCESSOR OPERATING INSTRUCTIONS

Try chopping some practice foods, such as zucchini or potatoes, before you process food to eat. First, cut the ingredients into 1-inch (2.5 cm) pieces of even size and length.

• Place the work bowl over the center stem, with the handle area just left of center. Turn counterclockwise to lock in place.

• Insert the metal chopping blade and put ingredient pieces in the work bowl. Put on the cover and turn counterclockwise to lock onto work bowl. Align the pusher and the pusher’s activating rod with the corresponding openings on the feed tube, and push all the way down.

• Press and release the PULSE button two or three times. Each time the blade stops, let the pieces drop to the bottom of the bowl before you pulse again. This puts them in the path of the blade each time the motor starts.

• Using the pulse/chopping technique, you get an even chop without overprocessing. Check the texture frequently by looking through the cover. If you want a finer chop, press and release the PULSE button until you achieve the desired texture. Onions and other food with a high water content will quickly end up as a purée, unless examined through the work bowl after each pulse to make sure they are not overprocessed.

Try chopping other food like meat for hamburger or sausage. Then make mayonnaise, pastry or bread, as described in the following sections. To obtain consistent results:

• Be sure all the pieces you add to the bowl

are about the same size.

• Be sure the amount you process is no larger

than amount recommended on the inside cover of this booklet.

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Before you do anything, wait for the blade to stop spinning. Once it does, turn the cover clockwise to unlock, and remove by lifting it off.

Remove the bowl from the base of the machine before removing the blade. This creates a seal to prevent food from leaking. Turn the bowl clockwise to unlock from the base, and lift straight up to remove.

To prevent the blade from falling from the work bowl onto your hand when emptying the work bowl, use one of the following methods:

Be sure your hands are dry. Grab the blade

hub, and remove the metal blade before tilting the bowl, using a spatula to scrape off any food. Then carefully lift the blade out of the work bowl. Or insert your finger through the hole in the bottom of the work bowl, gripping the blade from the bottom, and grip the outside of the work bowl with your thumb. Or hold the blade in place with your finger or spatula while pouring out food.

TECHNIQUES FOR CHOPPING, MIXING AND PURÉEING WITH THE METAL BLADE

To chop raw fruits and vegetables:

First, cut the food into 1-inch (2.5 cm) pieces. You get a more even chop when all pieces are about the same size.

Put no more than the recommended amount of food into the work bowl (see table inside front cover). Lock the cover in place. Press the PULSE button at the rate of 1 second on, 1 second off, until the food is coarsely chopped. For more finely chopped results, hold the PULSE button, letting the machine run continuously until the desired consistency is reached. Check frequently to avoid overprocessing. Use the spatula to scrape down the sides of the work bowl if necessary.

To purée fruits and cooked vegetables:

First, cut the food into 1-inch (2.5 cm) pieces. You get a smoother purée faster when all pieces are about equal in size.

Put no more than the recommended amount of food in the work bowl (see table inside front cover). Lock the cover in place. PULSE to chop coarsely, then press the ON button and process continuously until food is puréed. (NOTE: Cooked potatoes are an exception to this procedure. They develop a gluey texture when processed with the metal blade.)

When making soup, you will want to purée vegetables that have been cooked in liquid. Don’t add the liquid to the work bowl, add just the cooked vegetables; remove vegetables with a slotted spoon. They will purée faster and smoother without liquid. Then add just enough liquid to make the purée pourable. Return to the soup liquid and stir to combine.

To dislodge food:

Occasionally, a piece of food may become wedged between the blade and the work bowl. If this happens, unplug the machine, remove the cover, lift the blade out carefully and remove the wedged piece. Empty the bowl, reinsert the blade and lock the cover and pusher into place. Press the ON button and drop the food pieces through the small feed tube opening while the machine is running. After adding a cupful this way, add the remaining food to the bowl and process in the usual manner.

To chop hard foods:

To chop hard food like garlic and hard cheese, assemble the unit, remove the small pusher, press the ON button and drop the food through the small feed tube while the machine is running.

Small foods like garlic can be dropped in whole. Large foods like hard cheese should be cut into 1-inch (2.5 cm) pieces. This method of processing minces garlic, shallots and onions. Hard cheese and coconut will have the same texture as if they had been hand grated.

IMPORTANT: Never try to process cheese that is too hard to cut with a knife. You may damage the blade or the machine.

To chop parsley and other fresh herbs:

The herbs, the work bowl and the metal chopping blade must all be thoroughly clean and dry. Remove stems from herbs.

Add leaves to bowl and process, using the PULSE button, until chopped as fine as desired. The more herbs you chop at a time, the finer

chop you can obtain. If completely dry when chopped, parsley and other herbs will keep for at least 4–5 days, stored in an airtight bag in the refrigerator. They may be frozen for months, stored in an airtight container or bag.

To chop peel from citrus fruit or to chop sticky fruit like dates or raisins:

For citrus, remove only the peel with vegetable peeler, not the white pith, which is bitter-tasting.

Cut the peel into lengths of 2 inches (5 cm) or less and process with ½ cup (125 ml) of granulated sugar until finely chopped. This may take 2 minutes or longer.

For sticky fruit like dates, raisins, prunes and candied fruit, first freeze the fruit for about

10 minutes. Add some of the flour called for in the recipe to the fruit. Use no more than 1 cup (250 ml) of flour for each cup of fruit.

To chop meat, poultry, fish and seafood:

The food should be very cold, but not frozen. Cut it into 1-inch (2.5 cm) pieces to ensure an even chop. Using the ON button, process no more than the recommended amount at one time (see table inside front cover). Press the PULSE button 3 or 4 times at a rate of 1 second on, 1 second off. If the food is not chopped fine enough, let the processor run continuously for a few seconds.

Check the texture often to avoid overprocessing. Use a spatula to scrape food from the sides of the bowl as necessary.

To purée meat, poultry, fish and seafood:

Prepare the food as described above. Press the PULSE button until evenly chopped, then process continuously to the desired texture. Scrape the bowl with a spatula as needed.

Leave the purée in the work bowl and add eggs, cream and seasonings as called for by the recipe. Process to combine thoroughly.

Remember, you control texture by the length of time you process. By varying the processing time, you can get a range of textures suitable for hamburgers, hash, stuffed peppers, or smooth mousses.

To chop nuts: Chop no more than the recommended amount

at one time. Press and release the PULSE button and check frequently to avoid nuts

clumping together in a nut butter. When a recipe calls for flour or sugar, add some to the nuts before you chop, about ½ cup (125 ml) for each cup of nuts. This allows you to chop the nuts as fine as you want without turning them into a nut butter. You can also chop nuts with a shredding disc. The optional fine shredding disc is particularly good.

To make peanut butter and other nut butters:

Process up to the recommended amount of nuts. Using the ON button, let the machine run continuously. After 2 or 3 minutes, the ground nuts will form a ball that will gradually smooth out. Scrape the sides of the bowl and continue processing until drops of oil are visible. Taste for consistency. The longer you process, the softer the butter. For chunk style, add a handful of nuts just after the ball of nut butter begins to smooth out. To make cashew butter, add a little bland vegetable oil. Processor nut butters contain no preservatives. Store in refrigerator to prevent separating.

To make flavoured butters, spreads and dips:

Cut room-temperature butter into tablespoonsize pieces. Finely chop flavouring ingredients first, such as anchovies, cheese, herbs, etc. Be sure work bowl is clean and dry. Add small hard ingredients like garlic and hard cheese through the feed tube while machine is running. Next, add the butter and process using the ON button, until smooth. Add any liquid ingredients last, while the processor is running, and process just long enough to blend. Process ingredients for spreads and dips the same way. They should be at room temperature and cut into 1-inch (2.5 cm) cubes, or added by tablespoonfuls.

To make mayonnaise:

You can make foolproof homemade mayonnaise with your Premier Series 11 Cup (2.6 L) Food Processor. The work bowl and metal blade must be clean and dry. Use the metal blade to process eggs (for safe food procedures, we recommend using pasteurized liquid eggs), salt, vinegar or lemon juice, dry mustard, and two tablespoons of the oil until smooth, at least 30 seconds. With the machine running, pour ¼ cup (60 ml) of the oil into the small pusher. After it dribbles through the pinhole in the bottom, remove the small pusher and very slowly add

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the remaining oil while the machine runs. Process until all the oil has been added and the mixture is totally emulsified. Remove from the processor, cover and keep chilled until ready to use. Homemade mayonnaise will keep in the refrigerator for 3 to 4 days.

For a “one egg” batch of basic mayonnaise, use ¼ cup (60 ml) of liquid pasteurized eggs, 2 tablespoons (30 ml) vinegar or lemon juice, 1 teaspoon (5 ml) dry mustard, ½ teaspoon (2 ml) kosher salt and 1 cup (250 ml) vegetable oil, such as canola oil. For variation, you may experiment with using flavoured vinegars, or adding chopped fresh herbs, or even roasted garlic to taste. To make your mayonnaise a little lighter, you may add some well-drained nonfat plain yogurt to taste.

To beat egg whites:

The work bowl must be absolutely clean. Add 3 or more egg whites (up to 6 large egg whites) and press the ON button. Add about 1 teaspoon (5 ml) of lemon juice or vinegar for every egg white. Vinegar makes stiffer whites; its flavour is hardly detectable in cakes or soufflés. Continue processing until the egg whites hold their shape, about 1½ to 2½ minutes.

To whip cream:

Processor whipped cream holds its shape very well. It is good for decoration or as a topping; however, it will not whip to the light, fluffy consistency obtained by methods that beat in more air. Chill the cream well before starting. Process continuously using the ON button, until cream begins to thicken. Then add sugar as desired and continue processing, watching carefully for the desired consistency. For consistently reliable results, add 2 tablespoons (30 ml) of nonfat dry milk for every cup of cream before whipping.

To make crumbs and crumb crusts:

Cut or break bread, crackers or cookies into 1-inch (2.5 cm) pieces and place in work bowl. Press the ON button and process continuously until crumbs reach the desired texture. For seasoned crumbs, chop parsley or other fresh herbs with the crumbs. For buttered crumbs, process until the dry crumbs are of the desired texture, then dribble melted butter through the small feed tube opening while the machine is running. For crumb crusts, process crackers or cookies as described above. Add sugar, spices

and butter, and cut into pieces as specified by your recipe. Process until well combined.

To make pastry:

Combine unbleached all-purpose flour, salt and pieces of very cold butter in the work bowl. Process to the consistency of cornmeal. Sprinkle evenly with the minimum amount of cold liquid in the recipe. PULSE 5 or 6 times. The dough should begin to hold together when pressed. If it is still dry and crumbly, add more water – 1 teaspoon (5 ml) at a time – until the dough holds together easily. Do not let the dough form a ball in the processor or it will be overworked and tough. Form into a round disc, one-inch thick, and wrap in plastic wrap. Refrigerate for 1 hour before using, or double wrap and freeze for later use.

To make quick breads and cakes that use baking powder and/or soda:

The most important rule for success is not to overmix after adding the flour. The ingredients for these soft doughs should be cold. If the recipe calls for chopped ingredients like lemon peel or nuts, chop them first while the work bowl is clean and dry, then set aside until needed.

Put dry ingredients like flour, salt and leavening in the work bowl and process with the metal blade for 5 seconds to mix. Remove and reserve the dry ingredients.

Add the eggs and sugar to the work bowl and, using the ON button, process to mix, letting the machine run about 1 minute. Next, add butter, cut into 1-inch (2.5 cm) pieces and at room temperature. Run machine continuously for a minute, until the butter is thoroughly mixed with the sugar and eggs. Then add flavouring and liquid – vanilla, spices, cocoa, etc. Process until mixed. Add the dry ingredients to the work bowl.

Process by pulsing, inspecting after each pulse. Stop pulsing as soon as the dry ingredients have almost disappeared into the batter. Overprocessing will cause quick breads and cakes to be tough. (If your recipe calls for ingredients that are to be coarsely chopped – like raisins or nuts – add them last with the mixed dry ingredients.)

To make cake mix:

Your food processor work bowl is large enough for the preparation of an 18.5-ounce (525 g) packaged cake mix.

Insert the metal blade and add the cake mix to the work bowl. Press the ON button and while the machine is running, add the eggs and liquid through the small feed tube and process for 5 seconds.

Scrape down the sides of the work bowl and process 1 minute more for maximum volume. Do not remove the metal blade.

Insert a finger into the underside of the blade from the bottom of the work bowl, to hold the blade in place while emptying the batter.

Tip:

After emptying cake batter or puréed soup from the work bowl, replace the bowl on the motor base and PULSE once. Centrifugal force will spin the batter off the blade onto the sides of the work bowl.

Remove the blade, and use a spatula to scrape any remaining batter from the bowl.

PREPARING FOOD FOR SLICING AND SHREDDING

For disc assembly instructions, refer to Assembly Instructions on page 6.

Round fruits and vegetables:

Before processing onions, apples and other large, round fruits and vegetables, cut the bottom ends flat to make the food lie stable on the disc.

Place the food in the feed tube, flat side down, as far left as possible, to prevent it from tilting when being processed.

Choose fruits that are firm and not too ripe. Remove large hard pits and seeds from fruits before processing. Seeds from citrus fruits need not be removed. Remove the rind before slicing or shredding, if desired.

Whole peppers are an exception:

Remove the stem and cut the stem end flat. Remove the core and scoop out the seeds. Leave the end opposite the stem whole, to keep the structure stiff. This ensures round, even slices.

Large fruits like pineapple:

Cut the ends flat, cut in half, and either core or remove the seeds. If necessary, cut the halves into smaller pieces to fit the feed tube.

Cabbage and iceberg lettuce:

Turn the head on its side and slice off the top and bottom, leaving a center section about 3 inches (8 cm) deep. Remove the core, then cut in wedges to fit the feed tube. Remove the core from the bottom and top pieces and cut into wedges to fit into the feed tube.

If the fruit or vegetable doesn’t fit, try inserting it from the bottom of the feed tube, where the opening is slightly larger.

Pack the feed tube for desired results:

For long slices or shreds, cut the food in feed tube widths and pack the pieces horizontally.

For small, round slices or short shreds from carrots, zucchini and other long vegetables, cut into feed tube heights and pack tightly upright.

Food should fit snugly, but not so tightly that it prevents the pusher from moving.

When slicing or shredding, always use the pusher.

Never put your fingers or a spatula into the feed tube.

Never push down hard on the pusher. Use light pressure for soft fruits and vegetables like bananas, mushrooms, strawberries and tomatoes, and for all cheeses. Use medium pressure for most food: apples, celery, citrus fruit, potatoes and zucchini. Use firm pressure for hard vegetables like carrots and yams.

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PRACTICING SLICING AND SHREDDING

1. Insert a slicing or shredding disc, put the cover on the work bowl and insert the food in the feed tube.

2. Slide the pusher into place, and apply

pressure to the pusher while pressing down the PULSE button. Release the button as soon as the food is sliced or shredded.

3. You can load the feed tube repeatedly without

removing work bowl cover. Simply grasp the pusher and lift up. The pusher assembly will come off easily, leaving the cover and feed tube in place. Your other hand is free to reload the feed tube, and you do not need to re-press the ON button if it was previously selected.

REMOVING SLICED OR SHREDDED FOOD

Before you do anything, wait for the disc to stop spinning. When it does, unplug the unit, then hold the work bowl handle and turn it clockwise. Then lift; the work bowl and cover will come off together. Turn cover clockwise to unlock from work bowl. Lift, remove, invert and place on counter space.

Remove the slicing or shredding disc:

Place two fingers under each side of the disc and lift it straight up. Place the disc on top of the inverted work bowl cover to minimize drips and spills.

TECHNIQUES FOR SLICING AND SHREDDING

Small, round fruits and vegetables:

For large berries, radishes and mushrooms, trim the bottom ends flat with a knife. Insert the food through the feed tube, standing each piece on a flat end. You can fill the tube to about 1 inch (2.5 cm) from the top. The bottom layer gives you perfect slices for garnish. If you want all the slices to be perfect, it’s best to process one layer at a time.

Long fruits and vegetables:

Trim foods like bananas, celery and zucchini by cutting them into pieces slightly shorter than the feed tube. Cut both ends flat. (Use a ruler as a guide, or the pusher assembly.)

Fill the feed tube with the pieces, standing them vertically and adding enough pieces so they are solidly packed and cannot tilt sideways as they are sliced or shredded.

Small amounts of food:

Use the small feed tube and the small pusher. Remove the small pusher from the pusher assembly. Place the pusher assembly onto the feed tube and press the sleeve all the way down.

Cut the food in lengths slightly shorter than the feed tube. If slicing one or two long, thin vegetables like carrots, push them to the far left. If you are slicing a few vegetables that are wide at one end and narrow at the other (carrots, celery or scallions), cut them in half and pack in pairs, alternating one wide end up, one narrow end up.

French-cut green beans:

Trim fresh green beans to feed tube widths. Stack in the feed tube horizontally to about one inch from the top. Use the slicing disc, apply light pressure to the pusher and press the PULSE button until beans are sliced.

To make long, horizontal slices of raw zucchini or carrots, use the same procedure.

Matchsticks or julienne strips:

Process the food twice – ‘double slice’ it. Insert large fruits or vegetables (potatoes, turnips, zucchini, apples) in the feed tube. Cut pieces to fit the feed tube horizontally from end to end. Apply pressure to the pusher while pressing the PULSE button until the food is sliced. You will get long slices.

Remove the slices from the work bowl and reassemble. The slices should be assembled horizontally with the cut edges facing front and back. Reinsert them in the feed tube, wedging them in tightly. Slice them again. You will obtain long julienne strips. With the optional square julienne disc, you can make square julienne strips in one operation.

SLICING MEAT AND POULTRY

Cooked meat and poultry:

The food must be very cold. If possible, use a piece of food just large enough to fit in the feed tube. To make julienne strips of ham, bologna or luncheon meat, stack slices, then roll or fold them double and stand upright in the feed tube, wedging in as many rolls as possible. This technique works better with square or rectangular pieces than with round ones.

Uncooked meat and poultry:

Cut the food into pieces to fit the feed tube. Boneless, skinned chicken breasts will usually fit when cut in half crosswise. Wrap the pieces in plastic wrap and put them in the freezer. They are ready to slice when they are easily pierced with the tip of a sharp knife, although semifrozen and hard to the touch. Remove plastic wrap. Stand them in the feed tube, cut side

down, and slice them against the grain, using firm pressure on the pusher. Or lay them flat in the feed tube, as many as will fit, and slice with the grain, using firm pressure.

Salami and other sausages:

If the sausage is soft, freeze it until hard to the touch but easily pierced with the tip of a sharp knife. Hard sausages need not be frozen. Use the small feed tube if the sausage is thin enough to fit. Otherwise, cut the sausage into pieces to fill the large feed tube completely. Stand the pieces vertically, packing them tightly so they cannot tilt sideways.

Firm cheese like Swiss and Cheddar:

Cut the cheese into pieces to fit the feed tube. Put it in the freezer until semi-frozen, hard to the touch but easily pierced with the tip of a sharp knife. Stand the pieces in the feed tube and apply light pressure to the pusher.

TYPE OF CHEESE CHOP/ PURÉE SHRED SLICE

Soft

Brie, Camembert, room temperature yes no no

Mozzarella, chilled 15-20 min in freezer no yes no

Ricotta, room temperature yes no no

Cottage, Cream yes no no

Semi-Soft

Blue, chilled yes yes no

Fontina, chilled yes yes no

Bel Paese, chilled yes yes no

Semi-Hard

Cheddar, chilled yes yes yes

Monterey Jack, Longhorn, chilled yes yes yes

Swiss, Jarlsberg, chilled yes yes yes

Edam, Gouda, chilled yes yes yes

Provolone, chilled yes yes yes

Hard, at room temperature

Parmesan, Romano, Locatelli yes yes no

Pecorino, Asiago yes yes no

SLICING AND SHREDDING CHEESE

*Soft and semi-soft cheeses will purée; semi-hard and hard cheeses will chop.

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IMPORTANT: Never try to slice soft cheese like mozzarella or

hard cheese like Parmesan. You may damage the slicing disc or the food processor itself. You can successfully shred most cheeses except soft ones. The exception is mozzarella, which shreds well if thoroughly chilled. Hard cheeses like Parmesan shred well only at room temperature. Therefore, only attempt to shred mozzarella when well chilled, and Parmesan when at room temperature.

TECHNIQUES FOR KNEADING YEAST DOUGH

The Premier Series 11-Cup (2.6 L) Food Processor is designed to mix and knead dough in a fraction of the time it takes to do it by hand. You will get perfect results every time if you follow these directions.

NEVER TRY TO PROCESS DOUGH THAT IS TOO STIFF TO KNEAD COMFORTABLY BY HAND.

There are two general types of yeast dough.

Typical bread dough is made with a flour mix that contains at least 50% white flour. It is uniformly soft, pliable and slightly sticky when properly kneaded. It always cleans the inside of the work bowl completely when properly kneaded.

Typical sweet dough contains a higher proportion of sugar, butter and/or eggs than typical bread dough. It is rich and sticky and it does not clean the inside of the work bowl. It requires less kneading after the ingredients are mixed. Although 30 seconds are usually sufficient, 60 to 90 seconds give better results if the machine does not slow down. Except for kneading, described below, the processing procedures and use of the DOUGH button are the same for both types of dough.

Machine capacity:

Recommended maximum amount of flour is 5 cups (1.25 L) of all-purpose flour or 2¾ cups of whole-grain flour. If a bread dough calls for more than the recommended amounts of flour, mix and knead it in equal batches. Do the same for sweet doughs that call for more than 3½ cups (875 ml) of flour.

Measuring the flour:

It’s best to weigh it. If you don’t have a scale, or the recipe does not specify weight, measure by the stir, scoop and sweep method. Use a standard, graduated dry measure, not a liquid measuring cup.

With a spoon or fork, stir the flour in its container. Do not measure flour directly out of the bag; it is too packed to get an accurate measure. With the dry measure, scoop up the flour so it overflows. With a spatula or knife, sweep excess flour back into the container so the top of the measure is level. Do not pack flour into the dry measure.

Proofing the yeast:

The expiration date is marked on the package. To be sure your yeast is active, dissolve it in a small amount of warm liquid (about

⁄3 cup [75 ml] for one package of dry yeast). The temperature of liquid used to dissolve and activate yeast must be between 105

F and 115˚F

(40

C and 46˚C). Yeast cells are not activated at temperatures lower than this and they die when exposed to temperatures higher than 130

(54

C). If the recipe includes a sweetener like sugar or honey, add a teaspoon with the yeast. If no sweetener is called for, add a pinch, or add a pinch of flour. The yeast won’t foam without it. Let the mixture stand until it foams, up to 10 minutes.

Processing dry ingredients:

Put the flour in the work bowl with all the other dry ingredients. If the recipe calls for herbs, oil or solid fats like butter, add them with the flour. Turn the machine on and let it run for about 20 seconds. (Cheese, nuts and raisins may be added with the dry ingredients or during the final kneading. To leave them almost whole, add them 5 seconds before you stop kneading. For a finer texture, add them sooner.)

Adding liquids:

All liquid should be added through the small feed pusher while the machine is running. Add liquid in a slow, steady stream, only as fast as dry ingredients absorb it. If liquid sloshes or splatters, stop adding it but do not turn off the machine. Wait until ingredients in bowl have mixed, then add remaining liquid slowly. Pour liquid onto dough as it passes under feed tube opening. Do not pour liquid directly onto bottom of bowl.

Follow the recipe carefully. It is important to add enough liquid to make the dough soft enough to knead. Kneading dough that is too stiff can strain the machine.

All liquid, except that which is used to activate yeast, should be cold, to minimize the possibility of overheating the dough. You must never knead a yeast dough to a temperature higher than 100

F (37˚C). Doing so will slow or even prevent

the action of the yeast.

Kneading bread dough:

Do not try to use the machine to knead dough that is too stiff to knead comfortably by hand. Doing so can strain the machine.

After the dough starts to clean the inside of the work bowl completely and forms a ball, process it for 60 seconds to knead it. Stop the machine and test the dough to be sure it’s properly kneaded. Typical bread dough should have a soft, pliable texture and it should feel slightly sticky. Stretch the dough with your hands to test it. If it feels hard, lumpy or uneven, continue processing until it feels uniformly soft and pliable. Make sure that the blade is firmly pressed back into place after removing the dough to test it.

Kneading sweet dough:

Process dough for at least 30 seconds after all the ingredients have been incorporated. It will not clean the inside of the work bowl. If necessary, scrape the bowl and process for 5 more seconds.

Rising:

Put the dough in a large, lightly floured resealable plastic bag. Squeeze out all the air and close tightly, allowing space for the dough to rise.

Or put the ball of dough in a large bowl coated with soft butter or vegetable oil. Roll the dough around to coat its entire surface. Cover it with a damp towel or a piece of oiled plastic wrap.

Let it rise in a warm, draft-free place, about 80

(26

C). The rising time is usually about 1½ hours but will vary from 45 minutes to several hours, depending on the type of flour and the humidity in the air.

To test whether the dough has risen enough, stick a finger in it. An indentation should remain. If it doesn’t, let the dough rise more and test again.

When it has risen enough, punch the dough down.

Shaping, finishing and baking:

If you shape the dough in loaf pans, fill pans only half full. Let rise until dough is just slightly above the top of the pan. If shaping free-form loaves, let them rise on an oiled baking sheet until at least doubled in bulk.

Making consecutive batches:

You can make several batches of bread dough in a row. The motor in the Premier Series 11-Cup (2.6 L) Food Processor is extremely efficient.

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TYPICAL BREAD DOUGH PROBLEMS AND SOLUTIONS

If blade doesn’t incorporate ingredients:

Always start processor before adding liquid. Add liquid in slow, steady stream, only as fast as dry ingredients absorb it. If you hear liquid sloshing, stop adding it but do not turn off machine. Instead, wait until ingredients in work bowl have mixed, then add remaining liquid slowly. Pour liquid onto dough as it passes under feed tube; do not pour liquid directly onto bottom of work bowl.

Blade rises in work bowl:

Blade may not have been pushed down as far as possible before processing started.

Excessively sticky dough can cause blade to rise even though it cleans inside of work bowl. If dough feels very sticky, reinsert blade and immediately add 2 tablespoons (30 ml) flour through small feed tube while machine is running.

Dough doesn’t clean inside of work bowl:

• Amount of dough may exceed maximum capacity of your food processor. Remove half and process in 2 batches.

• Dough may be too dry. If it feels crumbly, add water, 1 tablespoon (15 ml) at a time, while machine is running, until dough becomes moist and cleans inside of work bowl. Wait 10 seconds between additions of water.

• Dough may be too wet. While machine is running, add 1 tablespoon (15 ml) of flour. If necessary, add more, 1 tablespoon (15 ml) at a time, until dough cleans inside of work bowl and forms a ball.

Nub of dough forms on top of blade and does not become uniformly kneaded:

Stop machine, carefully remove dough, divide into 3 pieces and redistribute evenly in work bowl. Continue processing until dough is uniformly soft and pliable.

Dough feels tough after kneading:

Divide dough into 2 or 3 pieces and redistribute evenly in bowl. Process 10 seconds or until uniformly soft and pliable.

Soft dough or liquid leaks onto base of food processor:

Always start processor before adding liquid and add liquid only as fast as dry ingredients absorb it.

Motor stops:

• Cover may have become unlocked.

• Power cord may have become unplugged.

• Excessive strain may have caused motor to overheat and stop. Wait for the motor to cool, 5–10 minutes. A safety protector in the motor prevents excessive overheating. If the motor stops, turn machine off. After 5–10 minutes, divide dough into 2 batches and complete processing. Pinch dough to make sure that it is not too stiff to knead comfortably by hand. If it is, add liquid, 1 teaspoon (5 ml) at a time, until dough is sufficiently moist to clean inside of bowl.

Dough doesn’t rise:

We recommend you always test activity of yeast before using, by stirring it and at least ½ teaspoon (2 ml) sugar into about

⁄3 cup (75 ml) warm liquid (105˚–120˚F) (40˚C–48˚C). Within 10 minutes foam should develop, indicating yeast is active. Do not use dry yeast after expiration date on package.

Do not use warmer water, or overheat dough with excessive kneading, as it may kill the yeast cells. All other liquid should be cold.

Don’t knead so long that dough becomes overheated. The ideal temperature for kneaded dough is 80˚F (26˚C); it should never exceed 100˚F (37˚C).

Let dough rise in draft-free environment of about 80˚–90˚F (26˚C–32˚C).

Dough containing whole grain flour will take longer to rise than dough made of white flour only.

Baked bread is too heavy:

Next time, feel dough to be sure it is uniformly soft, pliable and slightly sticky before setting aside to rise. Let dough fully double in bulk in bowl or bag, then punch it down, and let it double again after it is shaped.

TYPICAL SWEET DOUGH PROBLEMS AND SOLUTIONS

Motor slows down:

• Amount of dough may exceed maximum capacity. Remove half, and process in 2 batches.

• Don’t process too long after all ingredients are incorporated. Rich doughs will give you good results after only 30 seconds of kneading.

Blade doesn’t incorporate ingredients:

Butter or margarine, if not melted, must be cut into tablespoon-size pieces before being added to work bowl. Make sure butter or margarine is at room temperature.

Metal blade rises in work bowl:

Blade may not have been pushed down as far as possible before processing started. Machine may be overloaded. Remove half of dough and process in 2 batches.

Motor stops:

See comments under "Typical Bread Dough Problems and Solutions", page 16.

Dough doesn’t rise:

See comments under ‘Typical Bread Dough Problems and Solutions’.

CLEANING, STORAGE AND MAINTENANCE

Keep your food processor ready to use on a kitchen counter. When not in use, leave it unplugged.

Store the blade and discs as you would sharp knives, out of the reach of children. The disc and blade holders are optional accessories which offer safe and convenient storage.

All parts except the housing base are dishwasher safe, and we recommend washing them in the dishwasher on the top rack only.

Due to intense water heat, washing the work bowl and work bowl cover on the bottom rack of your dishwasher may cause damage over time. Insert the work bowl upside down. Remember to unload the dishwasher carefully wherever you place sharp blades and discs.

To simplify cleaning, rinse the work bowl, cover, pusher assembly and blade or disc immediately after use, so food won’t dry on them. Openings at the bottom of the large pusher provide drainage and make cleaning easy. If food lodges in the pusher, remove it by running water through it, or use a bottle brush.

If you wash blades and discs by hand, do it carefully. Avoid leaving them in soapy water where they may disappear from sight. To clean the metal blade, fill the work bowl with soapy water, hold the blade by its plastic center and move it rapidly up and down on the center shaft of the bowl. Use of a spray attachment is also effective. If necessary, use a brush.

The work bowl should not be placed in a microwave oven, as the aperture at the front of the pusher houses the metal rod that activates the motor.

TIP: When preparing a meal, make the dishes with the least amount of wet ingredients first. For example, make the bread first; then you don’t need to wash the bowl before making the salad. In many cases, wiping the bowl with a paper towel between recipes is sufficient.

Chopping certain foods may scratch or cloud the work bowl. These foods include ice, whole spices, coffee beans and oils like wintergreen. If you like to prepare your own spice blends, you may want to keep a second bowl just for that purpose.

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The housing base is made of a tough plastic with high impact resistance. Its smooth surface will look new for years. Keep a sponge handy as you work, and wipe spills from the base.

Four rubber feet on the underside keep the base from moving on most work surfaces when the machine is processing heavy loads. If the feet leave spots on the counter, spray them with a spot remover and wipe with a damp sponge. If any trace of the spot remains, repeat the procedure and wipe the area with a damp sponge and nonabrasive cleaning powder. Dry completely.

To clean the inside of the detachable stem, slide the stem release button on the side up as far as it will go and hold it there as you run water through the stem.

IMPORTANT: Never store any blade or disc on the motor shaft. No blade or disc should be placed on the shaft except when the processor is about to be used.

Maintenance: Any other servicing should be performed by an authorized service representative.

FOR YOUR SAFETY

Like all powerful electrical appliances, a Premier Series 11 Cup (2.6 L) Food Processor should be handled with care. Follow these guidelines to protect yourself and your family from misuse that could cause injury.

Handle and store metal blade and discs carefully. Their cutting edges are very sharp.

Always place discs on flat, stable surface before connecting detachable stem.

Never put blade or discs on the motor shaft until the work bowl is locked in place.

Always be sure that the blade or disc is down on motor shaft as far as it will go.

Always insert chopping blade in the work bowl before putting ingredients in bowl.

When slicing or shredding food, always use the pusher. Never put your fingers or spatula into feed tube.

Always wait for the blade or disc to stop spinning before you remove the pusher assembly or cover from the work bowl.

Always unplug the unit before removing food, cleaning, or putting on or taking off parts.

Always remove work bowl from base of machine before you remove chopping blade.

Be careful to prevent the chopping blade from falling out of the work bowl when emptying the bowl. Remove blade before tilting bowl, or hold it in place with your finger, a spatula or a spoon.

TECHNICAL DATA

The motor in your food processor operates on standard line operating current. The appropriate voltage and frequency for your machine are shown on the lower housing under the base.

An automatic, temperature-controlled circuit breaker in the motor ensures complete protection against motor burnout. If the processor runs for an exceptionally long time when chopping, mixing or kneading a thick or heavy mixture in successive batches, the motor may overheat. If this happens, the processor will stop. Turn it off and wait for the motor to cool before proceeding. It will usually cool within 10 minutes. In extreme cases, it could take an hour.

Safety switches prevent the machine from operating when the work bowl or the cover is not locked into position. The motor stops within seconds when the motor is turned off, and a fast-stop circuit stops it when the pusher assembly is removed.

Recipes

Appetizers 21

Soups 24

Quick Breads 26

Yeast Breads 28

Entrées 32

Pizzas 35

Sauces and Dressings 38

Sides 41

Desserts 44

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2221

1 small onion, peeled, cut into 1-inch (2.5 cm)

pieces (about 1 cup)

⁄3 cup (75 ml) fresh cilantro

1 medium jalapeño, seeded,

cut into 1-inch (2.5 cm) pieces

3 medium vine-ripened tomatoes,

cut into 1-inch (2.5 cm) pieces

1½ teaspoons (7 ml) fresh lime juice

⁄3 cup (150 ml) fresh or frozen corn kernels

(frozen kernels do not need to be thawed)

¾ teaspoon (3.75 ml) kosher salt

Insert the metal blade. Put onion, cilantro and jalapeño in work bowl. Process until finely chopped, about 5 seconds. Scrape work bowl. Add tomatoes and lime juice. Pulse until tomatoes are coarsely chopped, about 5 to 7 times. Add corn and salt; pulse once to just combine. Let sit for 1 hour before serving to allow flavors to develop. Serve with chips.

Appetizers

Nutritional information per tablespoon (5 ml):

Calories 8 (0% from fat) • carb. 2g • pro. 0g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 56mg • fiber 0g

Fresh Tomato and Corn Salsa

Try this salsa on grilled chicken or seafood.

Makes 2 cups (500 ml)

Preparation: 5–10 minutes, plus 1 hour resting time

1½ large heads of garlic (entire bulb),

cloves peeled 1 teaspoon (5 ml) olive oil 1

⁄3 cups (325 ml) lowfat sour cream

1 medium scallion, trimmed, cut into 1-inch

(2.5 cm) pieces

⁄3 cup (75 ml) roasted red peppers

(from a jar), drained

⁄8 teaspoon (0.5 ml) freshly ground

black pepper

Preheat oven to 375˚F (190°C). Toss the peeled garlic cloves in the olive oil and wrap in foil. Set on middle oven rack and roast for 1 hour. Remove from oven and cool.

Insert the metal blade. Purée the cooled garlic, 20 seconds. Scrape work bowl. Add remaining ingredients and process for 10 to 15 seconds. Scrape work bowl and process until smooth, about 10 seconds longer. Let sit in refrigerator to develop flavour, about 1 hour. Serve with crudités or breadsticks.

Nutritional information per tablespoon (5 ml):

Calories 30 (60% from fat) • carb. 2mg • pro. 1g • fat 2g

• sat. fat 1g • chol. 5mg • sod. 12mg • fiber 0g

Roasted Garlic and Red Pepper Spread

There is no such thing as too much garlic when it is roasted.

Makes 1¾ cups (425 ml)

Preparation: 5–10 minutes, plus 1 hour to roast the garlic and 1 hour resting time

Hummus

This popular Middle Eastern dish may be served with the traditional

pita wedges or with fresh vegetable crudités.

Preparation: 10–15 minutes (plus 1 hour roasting time for shallots or garlic if using), plus 30

minutes resting time

Makes 2¾ cups (675 ml)/ 44 tablespoons (660 ml)

⁄3 cup (75 ml) fresh Italian parsley leaves,

washed and dried

2 strips lemon zest, ½ x 2 inches,

(1.25 cm x 5 cm) bitter white pith removed ¾ teaspoon (3.75 ml) kosher salt 2 large garlic cloves 2 cans [15.5 oz. (450 g) each] chickpeas

(garbanzos), drained, rinsed and

drained again

¼ cup (60 ml) tahini paste 3 tablespoons (45 ml) lemon juice ¼ cup (60 ml) water 2¼ teaspoons (11 ml) ground cumin 2 tablespoons (30 ml) extra virgin olive oil

Insert the metal blade. Pulse to chop the parsley, 10 to 15 times. Remove and reserve. Pulse to chop the lemon zest with the kosher salt, 10 to 15 times. With the machine running, drop the garlic down the feed tube; process 10 seconds to chop. Add the drained chickpeas, tahini, lemon juice, water, and cumin to the work bowl. Pulse to chop, 10 times, then process 60 seconds; scrape the work bowl. With the machine running, add the oil in a slow steady stream; process until the hummus is smooth and creamy, about 3 minutes. Add half the chopped parsley; pulse to incorporate, 5 to 10 times. Allow the hummus to sit for 30 minutes before serving to allow the flavors to blend. Serve in a shallow bowl, sprinkled with the remaining chopped parsley. If desired, drizzle with extra virgin olive oil. Serve with pita wedges and vegetable crudités.

Nutritional information per tablespoon (15 ml):

Calories 30 (49% from fat) • carb. 3g • pro. 2g • fat 2g • sat. fat 1g

• chol. 0mg • sod. 33mg • fiber 1g

Variation:

Roasted Shallot & Herb Hummus

Wrap 8 ounces of peeled and trimmed shallots that have been tossed in ¾ teaspoon olive oil in heavyduty foil and roast in a 400ºF (200°C) oven for 60 minutes. Let cool. Make the hummus according to the recipe, and add the cooled roasted shallots along with 1 tablespoon (15 ml) Herbes de Provence when processing the chickpeas. Makes about 3 cups (750 ml).

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Jalapeño Jack Wafers

These savoury wafers just melt in your mouth.

Preparation: 15–20 minutes,

plus 30 minutes resting time and 30 minutes baking and cooling

Makes 48 wafers

8 ounces (230 g) Monterey Jack 1 small fresh jalapeño, seeded 4 tablespoons (60 ml) unsalted butter 1 teaspoon (5 ml) fresh cilantro

¼ small onion, peeled and cut into 1-inch

(2.5 cm) pieces

1 cup (250 ml) unbleached all-purpose flour

Insert the shredding disc. Put cheese in large feed tube and shred, using light pressure; reserve. Remove shredding disc and insert metal blade. Add jalapeño and onion; process until coarsely chopped, about 5 to 10 seconds. Scrape work bowl. Add shredded cheese, butter and cilantro. Process until well blended and the mixture forms a ball, about 20 seconds. Scrape work bowl. Add flour and process until dough forms a ball, about 10 to 15 seconds.

Turn dough out onto plastic wrap and shape into a log approximately 12 inches (30 cm) long. Wrap in plastic wrap and chill for 30 minutes before using. May be made ahead to this point and refrigerated up to 3 days before using.

Preheat oven to 350°F (180°C). Slice logs into ¼-inch (0.6 cm) pieces. Arrange on ungreased baking sheet. Bake until lightly browned on the bottom and edges, about 20 minutes. Cool on wire rack before serving.

Nutritional information per wafer:

Calories 47 (57% from fat) • carb. 3mg • pro. 2g

• fat 3g • sat. fat 2g • chol. 8mg • sod. 31mg • fiber 0g

Soups

2 garlic cloves, peeled 2 medium onions, peeled, cut into

1-inch (2.5 cm) pieces 3 medium red bell peppers , seeded, trimmed

and cut into 1-inch (2.5 cm) pieces 3 ears fresh corn 1 tablespoon (15 ml) olive oil 1½ teaspoons (7 ml) dried thyme

4 tablespoons (60 ml) dry white rice 4½ cups (1.125 L) low salt, nonfat chicken or

vegetable stock

1 jar [12 ounces (340 g)] roasted red

peppers, drained 1 teaspoon (5 ml) kosher salt ½ teaspoon (2 ml) freshly ground black pepper 3–5 drops hot sauce, to taste

Insert the metal blade. With the machine running, drop the garlic down the small feed tube and process until finely chopped, about 5 seconds. Scrape the work bowl. Add the onions; pulse to chop, 15 times. Remove and reserve. Use the pulse to chop the red bell pepper, 10 to 15 times. Remove and reserve.

Use a thin-bladed knife (a boning knife works well) to remove the corn from the cobs. Reserve the cobs. Heat the oil in a 6-quart (1.1 L) stockpot over medium heat. Add the chopped onions, garlic, and red

bell peppers. Allow the vegetables to cook for 2 to 3 minutes – do not brown. Stir in the corn, cobs, thyme, and rice; cook for 2 to 3 minutes longer. Add the chicken stock and roasted peppers; raise the heat and bring to a boil. Reduce heat, cover loosely and simmer for 20 minutes.

Remove the corncobs and discard. Strain the solids from the cooking liquid. Reserve the cooking liquid. Insert the metal blade. Process the solids for 4 minutes to purée, stopping the machine two or three times to scrape the work bowl. Add the purée into the reserved cooking liquid and stir to combine. Add salt and pepper; stir well to combine. Season with hot sauce and chill before serving.

Note: This soup may also be served hot.

Nutritional information per serving:

Calories 98 (18% from fat) • carb. 17g • pro. 3g • fat 2g

• sat. fat 0g • chol. 0mg • sod. 186mg • fiber 2g

Chilled Roasted Red

Bell Pepper & Corn Soup

Low in fat and calories, this soup is very refreshing on a hot summer day.

Makes eight 7-ounce (200 g) servings

Preparation: 30–35 minutes, plus chilling time

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1 garlic clove, peeled 1 medium jalapeño, seeded,

cut into 1-inch (2.5 cm) pieces

⁄3 cup (75 ml) fresh cilantro

6 small scallions, trimmed, cut into 1-inch

(2.5 cm) pieces

1 small green bell pepper, cored, seeded,

cut into 1-inch (2.5 cm) pieces

3 medium tomatoes, cut into

1-inch (2.5 cm) pieces

3 cups (750 ml) tomato juice 1 medium cucumber, peeled, cut in half

lengthwise, seeds removed 3 tablespoons (45 ml) fresh lime juice ½ teaspoon (2 ml) fresh ground

black pepper

⁄8 teaspoon (0.5 ml) kosher salt 2 tablespoons (30 ml) reduced fat sour cream fresh cilantro for garnish, if desired

Insert metal blade and process garlic and jalapeño until finely chopped, about 5 seconds. Scrape the work bowl. Add cilantro, scallions and green pepper; pulse to coarsely chop, about 10 to 12 times. Transfer to a large mixing bowl. Put tomatoes in work bowl and pulse to coarsely chop, about 8 times. Do not overprocess. Transfer to mixing bowl. Add tomato juice to tomato mixture and stir to combine.

Insert the slicing disc. Put cucumber in feed tube vertically and slice. Add to mixing bowl. Add lime juice, pepper and salt to mixing bowl and stir to combine. Cover and chill before serving.

Serve garnished with 1 teaspoon (5 ml) sour cream and a fresh cilantro sprig.

Nutritional information per serving:

Calories 63 (9% from fat) • carb. 13g • pro. 2g • fat 1g

• sat. fat 0g • chol. 1mg • sod. 378mg • fiber 2g

Gazpacho

Always served well chilled, this summertime favourite

has its origins in the Andalusian region of Spain.

Makes six 7-ounce (200 g) servings

Preparation: 15–20 minutes, plus chilling time

Quick Breads

Cranberry-Orange Bread

Apples make this bread very moist – for a breakfast treat, slice and toast.

Makes 1 loaf (16 servings)

Preparation: 10–15 minutes, plus 2 hours baking and cooling

cooking spray 1½ cups (375 ml) unbleached, all-purpose flour 2 teaspoons (10 ml) baking powder ¼ teaspoon (1 ml) salt 1 cup (250 ml) pecan halves 4 strips orange zest ¾ cup (175 ml) granulated sugar

1 medium apple, peeled, cored,

cut into 1-inch (2.5 cm) pieces 2 large eggs ¾ teaspoon (3.75 ml) pure vanilla extract

⁄3 cup (75 ml) unsalted butter, melted ¼ cup (60 ml) buttermilk ½ cup (125 ml) dried cranberries

Preheat oven to 350˚F (180°C). Lightly spray a 9 x 5-inch (23 x 13 cm) loaf pan with cooking spray. In a small bowl combine flour, baking powder and salt. Reserve. Insert metal blade and pulse to coarsely chop pecans, about 6 times. Reserve.

Process orange zest and sugar until zest is finely chopped, about 45 seconds. Add apples, eggs and vanilla; process until combined, about 15 to 20 seconds. With machine running, add butter and but

termilk through the small feed tube. Process until combined, about 10 to 15 seconds. Add cranberries, pecans and dry ingredients. Pulse until flour is just mixed in, about 5 to 6 times. Do not overprocess.

Transfer batter to prepared pan. Bake until golden brown and a toothpick inserted in the center comes out clean, about 60 to 65 minutes. Cool in pan on a wire rack. Remove from pan and cool completely. For best results, wrap in plastic wrap and allow to rest for 24 hours before slicing.

Nutritional information per serving:

Calories 176 (41% from fat) • carb. 24g • pro. 2g • fat 8g

• sat. fat 3g • chol. 24mg • sod. 103mg • fiber 1g

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cooking spray 1

⁄3 cups (325 ml) unbleached, all-purpose flour ¼ cup (60 ml) walnut halves ¾ teaspoon (3.75 ml) baking powder ¾ teaspoon (3.75 ml) baking soda ¼ teaspoon (1 ml) table salt 1½ ripe bananas [about 8 ounces (230 g)total],

peeled, cut into 1-inch (2.5 cm) pieces

1 large egg 1 large egg white

⁄3 cup (150 ml) granulated sugar

⁄3 cup (75 ml) plain nonfat yogurt

2½ tablespoons (40 ml) unsalted butter,

cut into 1-inch (2.5 cm) pieces

1¼ teaspoons (6 ml) pure vanilla extract

Preheat oven to 350˚F (180°C). Lightly spray a 9 x 5-inch (23 x 13 cm) loaf pan with cooking spray. Insert metal blade. Pulse to combine flour, nuts, baking powder, baking soda and salt, about 5 times. Reserve.

Process banana until puréed, about 30 seconds. Scrape work bowl and process an additional 10 seconds. Add egg, egg white, sugar, yogurt, butter and vanilla extract. Process until well combined, about 10 to 15 seconds. Add dry ingredients. Pulse until flour is just mixed in, about 5 to 6 times.

Pour into prepared pan. Bake until golden brown and a toothpick inserted in the center comes out clean, about 50 minutes. Cool in pan on a wire rack for 20 minutes. Remove from pan and cool completely on wire rack.

Muffin variation: Lightly spray 12 standard [½-cup (125 ml)] muffin cups with vegetable oil cooking spray. Divide the

batter evenly among the 12 cups (3 L). Bake at 350˚F (180°C) for 16 to 20 minutes. For variety, add

⁄3 cup (75 ml) chocolate chips when pulsing in the flour mixture.

Nutritional information per serving:

Calories 131 (28% from fat) • carb. 22g • pro. 3g • fat 4g

• sat. fat 0g • chol. 21mg • sod. 125mg • fiber 1g

Banana Nut Bread

Wrap and freeze individual slices for a healthy lunchbox snack.

Makes 1 loaf (14 servings)

Preparation: 10–15 minutes, plus 2 hours baking and cooling

Yeast Breads

Challah Braid

If you have leftovers, our challah braid slices make the best French toast.

Makes 18 servings [one 2-pound (1 kg) loaf]

Preparation: 15–20 minutes, plus 2½ hours rising and resting,

30 minutes baking and 1 hour or longer cooling

4 tablespoons (60 ml) granulated sugar, divided 1 package active dry yeast

[2¼ teaspoons (13 ml)]

¼ cup (60 ml) warm water [105˚–115˚F

(40°- 46°C)]

⁄3 cups (1.75 L) unbleached, all-purpose flour

2 teaspoons (10 ml) kosher salt

⁄3 cup (150 ml) cold water ½ cup (125 ml) unsalted butter, melted 1 large egg 1 tablespoon (15 ml) water cooking spray

In a 2-cup (500 ml) liquid measure, dissolve 2 teaspoons (10 ml) sugar and yeast in warm water. Let stand until foamy, about 5 minutes.

Insert the metal blade in the work bowl and add flour, remaining sugar and salt. Pulse on dough speed to combine, about 2 to 3 times.

Add cold water, melted butter and 1 egg to yeast mixture. With machine running on dough speed, add liquid through small feed tube in a steady stream as fast as the flour will absorb it. Once dough forms a ball, continue processing for 45 seconds to knead dough. Put dough in a floured plastic food storage bag and seal. Let rise in a warm place until doubled in size, about 1 to 1½ hours.

Put dough on a lightly floured surface and punch down; let rest 5 to 10 minutes. Divide dough into 3 equal pieces. Use your hands to roll each piece into a cylinder about 1½ x 18 inches (3.75 x 45 cm). Put the cylinders side by side on a baking sheet coated with cooking spray. Braid loosely from one end. Gently pull and taper each end to a point, then pinch and tuck under loaf. Cover with plastic wrap coated with vegetable oil cooking spray and let rise until doubled in size, about 45 minutes. Preheat oven to 375˚F (190°C) 15 minutes before baking.

Beat egg with water and brush over braid. Bake in lower third of preheated oven for 20 minutes. Lower temperature to 350˚F (180°C) and bake until loaf is browned and sounds hollow when tapped, about 10 minutes. Cool on wire rack.

Nutritional information per serving:

Calories 174 (31% from fat) • carb. 26g • pro. 4g • fat 6g

• sat. fat 3g • chol. 37mg • sod. 267mg • fiber 1g

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29 30

1 package active dry yeast

[2¼ teaspoons (11 ml)] 1 teaspoon (5 ml) granulated sugar ½ cup (125 ml) warm water

[105˚–115˚F (40°- 46°C)] 4 ounces (115 g) extra-sharp Cheddar

4½ cups (1.125 ml) unbleached,

all-purpose flour

3 tablespoons (45 ml) unsalted butter,

cut into 1-inch (2.5 cm) pieces 1½ teaspoons (7 ml) kosher salt 1 cup (250 ml) fat-free milk cooking spray

In a 2-cup (500 ml) liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 5 minutes.

Insert medium shredding disc and shred cheese. Leave in work bowl. Remove shredding disc and insert metal blade. Add flour, butter and salt; process to combine, about 20 seconds. Add milk to yeast mixture. With machine running on dough speed, pour milk mixture through small feed tube as fast as the flour will absorb it and process until dough cleans the sides of the work bowl. Then process for 45 seconds to knead dough. Put dough in a lightly floured plastic food storage bag and seal top. Let rise in a warm place until doubled in size, about 1 to 1½ hours.

Spray one 9 x 5-inch (23 x 13 cm) loaf pan with cooking spray. Put dough on a lightly floured surface and punch down. Roll dough into a 9 x 5-inch (23 x 13 cm) rectangle. Beginning with short end, roll up the dough jelly-roll fashion. Pinch the seam and ends tightly to seal. Put in greased loaf pan and cover with plastic wrap coated with vegetable oil cooking spray. Let rise for 45 minutes. Preheat oven to 375°F (190°C) 15 minutes before baking.

Bake until top is well browned and loaf sounds hollow when tapped, about 35 to 40 minutes. Remove from pan and cool on wire rack.

Nutritional information per serving:

Calories 193 (23% from fat) • carb. 30g • pro. 7g • fat 5g

• sat. fat 3g • chol. 14mg • sod. 289mg • fiber 1g

Cheese Bread

This bread is excellent for sandwiches and makes

a delicious accompaniment to hearty soups.

Makes 15 servings [one 2-pound (1 kg) loaf]

Preparation: 10–15 minutes, plus 2¼ hours rising,

40 minutes baking, and 1 hour or longer cooling

1 package active dry yeast

[2¼ teaspoons (11 ml)]

1 tablespoon (15 ml) granulated sugar

⁄3 cup (75 ml) warm water

[105°–115°F (40°- 46°C)]

5 cups (1.25 L) unbleached, all-purpose flour

4 tablespoons (60 ml) unsalted butter,

cut into 1-inch (2.5 cm) pieces 2 teaspoons (10 ml) kosher salt 1

⁄3 cups (325 ml) cold water

cooking spray

In a 2-cup (500 ml) liquid measure, dissolve yeast and sugar in warm water. Let sit until foamy, about 5 minutes.

Insert metal blade. Process flour, butter and salt on dough speed until combined, about 10 to 15 seconds. Combine yeast mixture and cold water. With machine running on dough speed, add liquid through small feed tube as fast as flour will absorb it. Once dough cleans the sides of the work bowl and forms a ball, process for 45 seconds to knead dough. Put dough in a lightly floured plastic food storage bag and seal the top. Allow to sit in a warm place until doubled in size, about 1 to 1½ hours.

Spray two 9 x 5-inch (23 x 13 cm) loaf pans with cooking spray. Put dough on a lightly floured surface and punch down. Divide dough in half and roll each half into a 9 x 5-inch (23 x 13 cm) rectangle. Beginning with short end, roll up the dough jelly-roll fashion. Pinch the seam and ends tightly to seal. Put in greased loaf pans and cover with plastic wrap coated with vegetable oil cooking spray. Let rise until dough is just above the tops of the pans, about 45 minutes to 1 hour. Preheat oven to 400°F (200°C) 15 minutes before baking.

Bake until tops are browned and loaf sounds hollow when tapped, about 30 to 35 minutes. Remove from pans and cool on wire rack.

Variation: To make Classic Wheat Bread, substitute 2½ cups (625 ml) whole wheat flour for 2½ cups (625 ml) of the unbleached, all-purpose flour.

Nutritional information per serving:

Calories 151 (18% from fat) • carb. 27g • pro. 4g • fat 3g

• sat. fat 2g • chol. 7mg • sod. 260mg • fiber 3g

Classic White Bread

Spoil your family with homemade bread.

Makes 18 servings [2 loaves, 1¼ pounds (625 g) each]

Preparation: 10–15 minutes, plus 2½ hours rising and resting,

35 minutes baking, and 1 hour or longer cooling

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2 teaspoons (10 ml) active dry yeast 1 teaspoon (5 ml) granulated sugar 1¼ cups (300 ml) warm water [105°–115°F

(40°- 46°C)]

⁄3 cups (833 ml) unbleached,

all-purpose flour 1½ teaspoons (7 ml) kosher salt 3 teaspoons (15 ml) extra virgin olive oil

In a 2-cup (500 ml) liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3 to 5 minutes. Insert metal blade in work bowl and add flour, salt and 2 teaspoons (10 ml) olive oil.

With machine running on dough speed, pour liquid through small feed tube as fast as flour will absorb it. Process until dough cleans sides of work bowl and forms a ball. Then process for 30 seconds to knead dough. Dough may be slightly sticky. Coat dough evenly with 1 teaspoon (5 ml) olive oil; transfer to a plastic food storage bag and seal the top. Let rise in a warm place for about 45 minutes. While dough is rising, prepare any pizza toppings.

Put dough on a lightly floured surface and punch down. Roll into desired crust sizes. Follow pizza recipe.

Nutritional information per serving:

Calories 259 (10% from fat) • carb. 49g • pro. 8g • fat 3g

• sat. fat 0g • chol. 0mg • sod. 337mg • fiber 2g

Pizza Dough

Once you see how simple pizzas are to make,

you will never order one to be delivered again.

Makes 1¾ pounds of dough, three 12-inch (30cm) or

six 6–7-inch (18 cm) crusts / 6 servings

Preparation: 5–10 minutes, plus 55 minutes rising and resting,

5 minutes assembly and 10 minutes baking

Entrées

East-West Chicken and Vegetable Stir-Fry with Pasta

Asian flavours blend with Parmigiano-Reggiano and pasta in this colourful and

delicious stir-fry.

Makes 6 servings

Preparation: 40–45 minutes

4 boneless, skinless chicken breast halves

[about 1¼ pounds (625 g)]

12 ounces (340 g) dry pasta shapes such as

fusilli, radiatore, penne, or double elbows

1½ ounces (43 g) Parmigiano-Reggiano cheese,

cut into ½-inch (1.25 cm) cubes 1 garlic clove, peeled 5 slices peeled ginger, each about the

size of a quarter 1 red bell pepper, stem, ribs and seeds

removed, cut to fit the feed tube ½ yellow bell pepper, stem, ribs and seeds

removed, cut to fit the feed tube

2 large carrots, peeled and cut into 1½-inch

(3.75 cm) lengths

2 broccoli stalks, florets cut to serving size

pieces, stems reserved 3½ tablespoons (50 ml) sesame oil, divided 2½ teaspoons (13 ml) cornstarch ½ cup (125 ml) chicken stock 3 tablespoons (45 ml) tamari or soy sauce

(may use low sodium)

⁄8 cup (93 ml) sherry

½ cup (125 ml) slivered almonds, lightly toasted

Nutritional information per serving:

Calories 570 (30% from fat) • pro. 41g • carb. 59 • fat 19g

• sat. fat 2g • chol. 64mg • sod. 677mg • fiber 4g

Trim the chicken of all visible fat. Cut in half crosswise; place on a baking sheet lined with plastic wrap and freeze for 25 minutes. Clean the work surface and wash hands thoroughly. Using a pasta cooking pot with insert, cook the pasta al dente in lightly salted water according to package instructions. Drain the pasta and set aside; keep the water simmering.

Insert the metal blade. With the machine running, drop the cheese cubes through the small feed tube and process until finely chopped, about 30 seconds. Remove and reserve. Add the garlic and ginger; process until finely chopped, about 5 seconds. Remove and reserve.

Insert the slicing disc. Use medium pressure to slice the red and yellow peppers. Place the carrots horizontally in the large feed tube. Use medium pressure to slice. Remove and reserve. Using a vegetable peeler, peel the broccoli stems, then trim to fit the small feed tube. Use medium pressure to slice. Remove and reserve.

Remove the chicken from the freezer; place in the large feed tube cut side down. Use medium pressure to slice. Toss with 1½ tablespoons (25 ml) of the sesame oil and set aside on a plate separate from the vege

tables. Clean the work surface thoroughly, and wash hands with hot soapy water. Combine the cornstarch and chicken stock in a small bowl; set aside.

Heat a large nonstick stir-fry pan over high heat. When hot enough to make water droplets dance, add the chicken and stir-fry until opaque, about 2 minutes. Remove to a clean plate and reserve. Add the remain

ing sesame oil to the pan. When hot, add the garlic and ginger; stir-fry 10 seconds. Add the sliced broccoli stems and carrots. Stir-fry for 45 seconds. Add the broccoli florets and sliced red bell pepper; stir-fry for another 30 seconds. Return the cooked chicken to the pan along with the tamari sauce and sherry, and cook for 30 seconds. Stir in the cornstarch mixture, and bring to a boil. Return the pasta to the simmering pasta water to reheat. Drain and add to the stir-fry pan; toss to combine. Remove from the heat, add half the cheese and toss to coat with the sauce.

Transfer the stir-fry to a warmed serving bowl. Top with the remaining cheese and the toasted almonds. Serve immediately.

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1 tablespoon (15 ml) olive oil 6 small Yukon Gold or similar potatoes, well

scrubbed, opposite ends trimmed flat with a knife

6 teaspoons (30 ml) prepared Pesto

(recipe follows)

2 pounds (1 kg) skinless salmon fillet,

cut into 6 equal portions ¾ teaspoon (3.75 ml) kosher salt ½ teaspoon (2 ml) freshly ground black pepper 6 fresh basil leaves

Nutritional information per serving:

Calories 390 (46% from fat) • pro. 32g • carb. 21g • fat 20g

• sat. fat 4g • chol. 85mg • sod. 379mg • fiber 2g

Salmon and Pesto Potatoes en Papillote

Just add a simple green salad for a quick and easy dinner.

Makes 6 servings

Preparation: 10–15 minutes, plus 18 minutes baking time

Preheat the oven to 400°F (200°C). Cut 6 pieces of aluminum foil, each 16 inches (40.5 cm) long. Brush a 6 x 4-inch (15 x 10 cm) area in the center of each rectangle with olive oil. Set aside. Insert the slicing disc. Slice the potatoes, one at a time. Remove each potato; restack and

reserve separately. Season each salmon fillet with salt and pepper. Fan out the slices of one potato on the oiled portion of a

sheet of foil. Spread one teaspoon (5 ml) of the pesto on the fanned slices. Top with a salmon fillet. Bring the two cut sides of the foil together over the center of the salmon; fold over 1 inch (2.5 cm), then fold over 2 more times. Fold the ends in twice, in ½-inch (1.25 cm) folds, to complete the seal. Repeat until all the salmon and potatoes have been prepared and wrapped. Bake in the preheated oven for 22 minutes.

While the salmon is in the oven, stack the basil leaves and roll. Slice in

⁄8-inch (0.3 cm) intervals to create a chiffonade. When done, the packets will be puffed. Prick with the tip of a sharp knife to vent the steam, then carefully open. Serve immediately on warmed plates sprinkled with the basil chiffonade

Nutritional information per teaspoon (5 ml):

Calories 43 (82% from fat) • carb. 1g • pro. 1g • fat 4g

• sat. fat 1g • chol. 2mg • sod. 71mg • fib. 0g

2 ounces (60 g) Parmigiano-Reggiano, cut

into ½-inch (1.25 cm) pieces 2 garlic cloves, peeled 3 cups (750 ml) packed fresh basil leaves,

washed and dried

4 to 6 tablespoons (60 to 90 ml) extra

virgin olive oil

5 tablespoons (75 ml) lightly toasted pine

nuts or walnuts

¼ teaspoon (1 ml) kosher salt

Pesto

Our pesto is lower in fat than traditional pestos, and just as flavourful.

Makes

⁄3 cups (75 ml)

Preparation: 5–10 minutes

Insert the metal blade. With the machine running, drop the cheese down the small feed tube and process to chop, about 10 seconds. Remove and reserve. With the machine running, drop the garlic down the small feed tube; process to chop, about 5 seconds. Scrape the work bowl. Add the basil to the work bowl. Pulse to chop, 20 to 30 times. Scrape the work bowl. With the machine running, add 4 tablespoons (60 ml) of the olive oil in a slow drizzle through the hole in the pusher; add the remaining olive oil to taste. Scrape the work bowl; add the reserved cheese, pine nuts and salt, and pulse to wincorporate and chop the nuts. Transfer to a jar to store. Let rest for about 30 minutes before using, to allow the flavours to blend. Refrigerate to store, with a layer of olive oil poured over the top to prevent discolouration. Keeps 5 days in the refrigerator, or may be frozen.

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Pizzas

Pesto, Cheese & Fresh Tomato Pizza

Homemade pesto and fresh, ripe tomatoes from the garden

make this a great summertime pizza.

Makes two 12–14 inch (30 to 35 cm) pizzas or four 8–9 inch (20 x 23 cm) pizzas, to serve 6

Preparation: 1 hour for the pizza dough;

20 minutes plus 12 minutes baking and resting time

1 recipe pizza dough

(see recipe, page 37)

12 ounces (340 g) firm but ripe plum

tomatoes

½ ounce (15 g) Parmigiano-Reggiano,

cut into ½-inch (1.25 cm) cubes

3 ounces (85 g) fresh mozzarella, well chilled 2 ounces (60 g) Fontina 4 tablespoons (60 ml) prepared pesto

(see recipe, page 45) 2 teaspoons (10 ml) extra virgin olive oil cornmeal for dusting the peel or pan

Prepare the pizza dough and let rise. Position the top rack of the oven about 8 inches (20 cm) from the top. If using a baking stone, place it on the rack. Preheat the oven to 500°F (260°C).

Bring 6 cups (1.5 L) of water to a boil in medium saucepan. Cut a shallow “x” in the bottom of each tomato. Blanch the tomatoes in the boiling water for 30 seconds, then immediately plunge them into a bowl of iced water. When cool, slip the skins off. Slice the stem end off each tomato; set aside.

Insert the metal blade. With the machine running, drop the Parmesan cheese cubes down the small feed tube; process 15 seconds and leave in bowl. Insert the shredding disc and shred the mozzarella and fontina. Remove the cheese to a bowl; toss to combine, and reserve. Insert the slicing disc. Put the toma

toes in the small feed tube one at a time, and slice, using light pressure. Put the sliced tomatoes on a triple thick layer of paper towels to drain.

When the dough has risen, punch down and divide into 2 or 4 equal balls. Let rest 10 minutes. Roll the dough out to size. Put on a baker’s peel that has been sprinkled with cornmeal. Brush the edges with the olive oil. Using an offset spatula, spread the pizza with the pesto sauce to ¾-inch (1.9 cm) of the edges, using 3 tablespoons (45 ml) on each 14-inch (35 cm) pizza or 1½ tablespoons (25 ml) on each 9-inch (23 cm) pizza. Divide the shredded cheeses evenly and sprinkle on the pizzas. Top with the drained sliced tomatoes.

utes until the pizza is bubbly, and the edges of the dough are golden brown, puffed and crispy. Remove from the oven and let rest on a rack for 2 to 3 minutes before slicing.

Nutritional information per serving:

Calories 367 (35% from fat) • pro. 14g • carb. 45g • fat 15g

• sat. fat 6g • chol. 25mg • sod. 723mg • fiber 3g

Prepare the pizza dough and let rise. Position the top rack of the oven about 8 inches (20 cm) from the top. If using a baking stone, place it on the rack. Preheat the oven to 500°F (260°C).

Insert the shredding disc. Use medium pressure to shred the mozzarella. Remove and reserve. Stack 12 basil leaves; roll, use a knife to thinly slice. Repeat with the remaining leaves. This is called a chiffonade. Reserve.

When the dough has risen, punch down and divide into 2 or 4 equal balls. Let rest 10 minutes. Roll the dough out to size. Put on a baker’s peel that has been sprinkled with cornmeal, or on a perforated pizza pan, a pizza screen or baking sheet without sides that has been sprinkled with cornmeal. Brush edges with the olive oil. Using an offset spatula, spread

⁄3 cup (75 ml) of the reduced Simple Tomato Sauce evenly over each 12-inch (30 cm) pizza, or spread 2½ tablespoons (40 ml) of the sauce on each 6-inch (15 cm) pizza. Sprinkle each pizza with one quarter of the basil chiffonade, then sprinkle each pizza evenly with one half of the shredded mozzarella.

Carefully slide the pizza onto the stone (position the peel over the back edge of the stone, and use a rocking motion to shake and slide the pizza off the peel onto the stone), or put the pan into the hot oven. Bake the pizza for 5 minutes, then rotate it front to back for even baking. Bake for another 3 to 6 minutes, until the pizza is bubbly, and the edges of the dough are golden brown, puffed and crispy. Remove from the oven, sprinkle with the remaining fresh basil chiffonade, and let rest on a rack for 2 to 3 minutes before slicing.

1 recipe pizza dough

(see recipe, page 37) 9 ounces (255 g) fresh mozzarella, well chilled ½ cup (125 ml) fresh basil leaves,

washed and dried

1 cup (250 ml) Simple Tomato Sauce

(see recipe, page 42) reduced version for pizza

1½ tablespoons (25 ml) extra virgin olive oil

Nutritional information per serving:

Calories 313 (28% from fat) • pro. 12g • carb. 44g • fat 9g

• sat. fat 4g • chol. 22mg • sod. 727mg • fiber 2g

Pizza Margherita

Some of the best things in life are the simplest.

Makes three 12–14 inch (30 x 35.5 cm) pizzas

Preparation: 1 hour for the pizza dough; 20 minutes plus

12 minutes baking and resting time

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2½ red bell peppers, cut in half, cored and

seeded

1½ yellow bell peppers, cut in half, cored

and seeded 1 teaspoon (5 ml) olive oil 2½ teaspoons (13 ml) balsamic vinegar 1 recipe pizza dough (see recipe, page 31) cornmeal for sprinkling 3 tablespoons (45 ml) Italian (flat) parsley

leaves, washed and dried

6 large fresh basil leaves, washed and dried 1 ounce (30 g) Parmigiano-Reggiano,

cut into ½-inch (1.25 cm) cubes

8 ounces (230 g) fresh mozzarella,

well chilled 8 ounces (230 g) chèvre or goat cheese 2 ounces (60 g) ricotta salata, crumbled

Roasted Pepper, Chèvre & Mozzarella Calzone

Make ahead for a picnic or tailgating party.

Makes 4 large or 8 small calzones, 8 servings

Preparation: 1 hour for the pizza dough; 25 minutes plus about

30 minutes baking and resting time

Preheat the oven to 400°F (200°C). Line a shallow baking sheet with foil. Insert the slicing disc. Use medium pressure to slice the red and yellow peppers. Remove and toss with the olive oil. Spread in a single layer on the baking sheet. Roast for 20 to 25 minutes, until tender and beginning to brown. Transfer to a small bowl; toss with the balsamic vinegar and let cool.

Prepare the pizza dough and let rise. Position the rack in the middle of the oven. If using a baking stone, place it on the rack. Raise the oven temperature to 450°F (232°C). Sprinkle a nonstick baking sheet (not “air-bake” type) or baker’s peel with cornmeal.

Insert the metal blade. Pulse to chop the parsley and basil, 10 times. Remove and reserve. With the machine running, drop the Parmesan cubes down the small feed tube and process to chop, 10 seconds. Insert the shredding disc and shred the mozzarella. Leave in the work bowl. Insert the metal blade. Sprinkle the crumbled chèvre, ricotta salata and reserved herbs over the mozzarella. Pulse to combine, 12 to 15 times. Remove and refrigerate until ready to assemble the calzones.

Divide the dough into 4 or 8 equal balls, depending on size of calzones desired. Cover loosely with plas

tic wrap and let rest for 10 minutes. Lightly flour the work surface. Roll into rounds, 9 to 10 inches (23 to 25 cm) each in diameter for 4 balls, and 5 to 6 inches (12.5 to 15 cm) in diameter for 8 balls. Spread the cheese mixture over half the dough, leaving a 1-inch (2.5 cm) border. Use ½ cup (125 ml) for the larger calzone and ¼ cup (60 ml) for the smaller calzones. Drain the peppers. Sprinkle the peppers over the cheese mixture – ¼ cup (60 ml) for the larger calzones, 2 tablespoons (30 ml) for the smaller calzones.

Brush the border of the dough lightly with water. Fold the dough over the filling and press firmly to seal the edges. Then make overlapping folds around the edges of the calzones. Use a serrated knife to make three 1-inch (2.5 cm) slashes on the top of each calzone for the steam to escape. Put on a cornmealdusted baker’s peel and slide onto the preheated baking stone, or onto a cornmeal-dusted baking sheet. Bake for 20 to 25 minutes, until the dough is baked through and is a deep golden brown. Transfer to a rack to cool for 10 minutes before serving. Calzones may be served hot or at room temperature. Leftover calzones should be wrapped in foil or plastic wrap and refrigerated. Re-warm in a 375°F (190°C) oven before serving. Microwaving is not recommended.

Nutritional information per serving:

Calories 244 (57% from fat) • pro. 15g • carb. 12g • fat 16g

• sat. fat 10g • chol. 41mg • sod. 318mg • fiber 2g

Sauces & Dressings

Simple Tomato Sauce

A simple marinara sauce for pasta,

or when reduced, a tasty topping for homemade pizzas.

Makes 3 cups (750 ml) tomato sauce for pasta / 1¾ cups (425 ml) tomato sauce

for pizza. Preparation: 5–10 minutes plus 1 hour cooking and cooling time

(add an additional 40–50 minutes to make the reduced pizza sauce)

1 small onion, peeled and cut

into 1-inch (2.5 cm) pieces 4 garlic cloves, peeled ¾ teaspoon (3.75 ml) dried oregano 1 teaspoon (5 ml) extra virgin olive oil 1 can [28 ounces (828 g)] plum tomatoes,

with juices 10-12 fresh basil leaves

3 tablespoons (45 ml) dry white wine

or vermouth ½ teaspoon (2 ml) kosher salt ¼ teaspoon (1 ml) freshly ground black

pepper ¼–¾ teaspoon (1 -3.75 ml) crushed red

pepper flakes (optional, to taste, for

a spicier sauce)

Insert the metal blade. Pulse to chop the onion and garlic with the oregano, about 10 times. Heat the oil over medium heat in a 2¾-quart (2.6 L) saucepan; add the onion, garlic, and oregano. Cook, stirring for 2 to 3 minutes, until the onions begin to soften and the oregano becomes fragrant. Add the tomatoes with their juices, basil, wine and salt. Bring to a boil, then reduce the heat to low, cover loosely and simmer for 45 to 50 minutes. Turn off the heat and let cool in the pan for 10 minutes. Stir in the black pepper and red pepper flakes if using.

Using the metal blade, pulse the sauce 15 times for a rustic, chunky sauce, or process for 2 minutes for a smooth sauce. The sauce is now ready to use for pasta. If you want a sauce for pizza, return the sauce to the pan. Simmer, uncovered, for 40 to 50 minutes to reduce, stirring now and then. Transfer the reduced sauce to a bowl to cool before using as a pizza topping. The sauce freezes well.

Nutritional information per half-cup (125 ml) tomato sauce:

Calories 47 (20% from fat) • carb. 6g • pro. 2g • fat 1g

• sat. fat 0g • chol. 0mg • sod. 519mg • fiber 1g

Nutritional information per quarter-cup (60 ml) reduced for pizza sauce:

Calories 40 (20% from fat) • carb. 6g • pro. 2g • fat 1g

• sat. fat 0g • chol. 0mg • sod. 445mg • fiber 2g

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39 40

1 garlic clove, peeled ¼ cup (60 ml) fresh Italian (flat) parsley leaves,

washed and dried 1 tablespoon (5 ml) dried basil 1 teaspoon (5 ml) dried oregano ½ teaspoon (2 ml) kosher salt

½ teaspoon (2 ml) freshly ground black pepper 2 teaspoons (10 ml) Dijon-style mustard 6 tablespoons (90 ml) balsamic vinegar

⁄3 cup (150 ml) extra virgin olive oil

Insert the metal blade. With the machine running, drop the garlic down the small feed tube; process 5 seconds to chop. Add the parsley, dried basil and oregano, salt, pepper, mustard and vinegar; process 10 seconds to blend. With the machine running, add the olive oil 1⁄3 cup (75 ml) at a time through the hole in the small feed tube pusher. Process 1 minute longer until totally emulsified.

Adjust seasonings to taste. Allow the dressing to rest for 30 minutes before using, to allow the flavours to blend. Refrigerate unused portions – bring to room temperature (30 minutes) before using, and reprocess to emulsify, using the metal blade if necessary.

Variation: For an Herbed Vinaigrette, use red or white wine vinegar.

Herbed Balsamic Vinaigrette

Drizzle over sliced summer tomatoes for a quick and easy salad.

Preparation: 10 minutes, plus 30 minutes resting time

Makes about 1 cup (250 ml)

Nutritional information per tablespoon (15 ml):

Calories 81 (95% from fat) • carb. 1g • pro.1g • fat 8g

• sat. fat 1g • chol. 0mg • sod. 67mg • fiber 0g

4 garlic cloves 1¼ teaspoons (6 ml) kosher salt

⁄3 cup (75 ml) fresh Italian parsley leaves

⁄3 cup (75 ml) fresh mint leaves

1½ tablespoons (25ml) fresh oregano leaves

[or ¾ tablespoon (11.25 ml) dried]

2 teaspoons (10 ml) fresh marjoram leaves

[or 1 teaspoon (5 ml) dried]

2 cucumbers, 7 inches (18 cm) in length,

peeled, halved, seeded and cut into 1-inch (2.5 cm) pieces, set over a strainer to drain for 30 minutes

3 cups (750 ml) nonfat plain yogurt, drained

overnight to yield 1½ cups (375 ml)*

Nutritional information per serving:

Calories 9 (3% from fat) • carb. 1g • pro.1g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 60mg • fiber 0g

Tzatziki Sauce

Low in fat yet full of flavour, this sauce is great as a sandwich spread,

or as a dipping sauce for crudités.

Makes 3 cups / 48 tablespoons (750 ml)

Preparation: 10 minutes (plus 12 hours or overnight to drain yogurt),

30 minutes resting time

Insert the metal blade. With the machine running, drop the garlic down the small feed tube; process 5 seconds to chop. Add the kosher salt, parsley, mint, oregano, and marjoram; pulse to chop, 15 to 20 times. Add the drained cucumber pieces; pulse to chop, 15 to 20 times. Add the drained yogurt; pulse to combine. Do not overprocess, or the sauce will become runny. Allow the sauce to sit for 30 minutes for the flavors to blend. Refrigerate until ready to use. Keeps 3 to 4 days in the refrigerator; do not freeze.

* To drain yogurt: Line a sieve with a double layer of cheese cloth or a paper coffee filter and set over a bowl. Spoon yogurt into lined sieve, cover with plastic wrap and refrigerate overnight (8 hours minimum). You may need to drain water from the bowl occasionally. Refrigerate thickened yogurt in an airtight container for up to one week.

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41 42

Sides

French Cut Green Beans with Shallots

The time-consuming “french cut” takes just seconds

with a Cuisinart

food processor.

Makes 6 servings

Preparation: 15–20 minutes

1½ pounds (750 g) fresh green beans, trimmed,

cut to fit feed tube horizontally 3 large shallots, peeled,

cut into 1-inch (2.5 cm) pieces 1½ tablespoons (25 ml) olive oil

6 tablespoons (90 ml) water 2¼ teaspoons (11 ml) balsamic vinegar* ¼ teaspoon (1 ml) ground white pepper ¼ teaspoon (1 ml) kosher salt

Insert the slicing disc. Place beans horizontally in large feed tube and process, using light pressure. Remove and reserve.

Insert metal blade. Process shallots until finely chopped, about 5 seconds. Warm oil in a 3½-quart (3.3 L) sauté pan over medium heat. Add chopped shallots and sauté until

soft but not browned, about 2 minutes. Add green beans and sauté for 3 to 4 minutes. Add water and reduce heat to low. Cover pan and cook until crisp tender, about 8 to 10 minutes. Remove from heat and add vinegar. Season with pepper and salt. Serve warm.

* Substitute a fruit-flavoured vinegar for a change of flavour.

Nutritional information per serving:

Calories 80 (45% from fat) • carb. 9g • pro. 2g • fat 4g

• sat. fat 0g • chol. 0mg • sod. 81 mg • fiber 0g

8 garlic cloves, peeled olive oil 6 large baking potatoes

[about 8 ounces (230 g) each], washed, dried, pierced with a knife

3 ounces (85 g) Parmesan, cut into

1-inch (2.5 cm) pieces

3 scallions, trimmed,

cut into 1-inch (2.5 cm) pieces ¾ cup (175 ml) evaporated skim milk 3 tablespoons (45 ml) unsalted butter,

cut into 1-inch (2.5 cm) pieces ¼ teaspoon (1 ml) ground white pepper ¼ teaspoon (1 ml) kosher salt

Nutritional information per serving:

Calories 322 (28% from fat) • carb. 46g • pro. 12g • fat 10g

• sat. fat 6g • chol. 23mg • sod. 425mg • fiber 4g

Roasted Garlic and Parmesan

Twice Baked Potatoes

Do these potatoes ahead to serve with grilled fillets or London Broil.

Makes 6 servings

Preparation: 15–20 minutes, plus 1 hour to prebake the potatoes,

and 25 minutes to twice bake

Preheat oven to 400°F (200°C). Place garlic cloves in a small ovenproof ramekin and drizzle with olive oil. Cover with aluminum foil. Lightly brush potatoes with olive oil. Place garlic and potatoes in preheated oven; roast garlic for 30 to 40 minutes and bake potatoes until fork tender, about 1 hour. When potatoes are cool enough to handle, cut off part of top and scoop out flesh, leaving a ¼-inch (0.6 cm) thick shell. Reserve flesh and skins.

Insert metal blade. With machine running, drop cheese through small feed tube and process until finely grated, about 30 seconds; remove and reserve. Put scallions in work bowl and process until finely chopped, about 5 to 10 seconds. Scrape work bowl. Add milk, butter, reserved cheese, reserved garlic, pepper and salt. Process until combined, about 12 seconds. Add potato flesh; pulse in very short quick pulses until just combined, about 10 to 12 times. Scrape bowl and pulse in very short quick pulses, about 10 more times. Generously fill skins with potato-garlic mixture. Potatoes may be made ahead to this point and refrigerated until ready to bake.

Preheat oven to 350°F (180°C). Put potatoes in a 10-inch (25 cm) round baking pan and bake, uncovered, until tops are golden brown and potatoes are hot, about 20 to 25 minutes.

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43 44

cooking spray 2 ounces (60 g) fresh white or wheat bread 1 tablespoon (15 ml) unsalted butter,

at room temperature

6 medium sweet potatoes [about

3 pounds (1.5 kg)], peeled, ends cut flat

3 medium yellow onions [about 1 pound

(500 g)], peeled and cut in half lengthwise

zest of ½ orange, removed with a

vegetable peeler, bitter white pith shaved off

⁄3 cup (75 ml) fresh orange juice

⁄3 cup (75 ml) pure maple syrup 1½ teaspoons (7 ml) Herbes de Provence ½ teaspoon (2 ml) kosher salt ½ teaspoon (2 ml) freshly ground black pepper 2½ tablespoons (40 ml) unsalted butter,

at room temperature

½ cup (125 ml) currants

Nutritional information per serving:

Calories 356 (15% from fat) • carb. 74g • pro. 4g • fat 6g

• sat. fat 1g • chol. 13mg • sod. 170mg • fiber 10g

Savory Sweet Potatoes with Onions & Currants

A lowfat alternative to traditional, rich sweet potato casseroles.

Makes 8 servings

Preparation: 15–20 minutes, plus 85 minutes baking and resting

Preheat the oven to 350˚F (180°C). Spray a 3-quart (2.83 L) baking dish with cooking spray. Set aside. Insert the metal blade. Process the bread until it becomes coarse crumbs, 15 to 20 seconds. With the

machine running, drop the butter down the small feed tube and process 10 seconds to blend with the crumbs. Remove and reserve.

Insert the slicing disc. Arrange the sweet potatoes in the feed tube cut side down and slice. Remove and reserve. Slice onions; remove and reserve. Wipe the work bowl dry with a paper towel. Insert the metal blade. Use the pulse to chop the orange zest, about 15 to 20 times. Scrape the work bowl. Add the orange juice, maple syrup, herbs de Provence, salt, pepper, and unsalted butter. Process to combine, 5 seconds.

Arrange one third of the sliced sweet potatoes in a layer in the prepared pan. Top with half the onions and half the currants. Make another layer of the sweet potatoes, then top with onions and currants, and end with a layer of the remaining sweet potatoes. Drizzle the orange juice mixture evenly over the entire casserole. Cover loosely with a sheet of foil that has been sprayed with vegetable oil cooking spray. Bake in the preheated oven for 65 to 75 minutes, until the potatoes are tender. Remove the foil, top with the reserved breadcrumb mixture and bake 10 minutes longer. Let rest 10 minutes before serving.

Desserts

Hazelnut Butter Cookies

Melt-in-your-mouth delicious – keep this cookie dough

on hand in the freezer to bake when unexpected guests drop in.

Makes about 80 cookies

Preparation: 15–20 minutes, plus 40 minutes chilling time

and 25 minutes baking and cooling time

1¾ cups + 2 tablespoons (455 ml) unbleached,

all-purpose flour

1¼ cups (300 ml) lightly toasted hazelnuts

⁄8 teaspoon (5.3 ml) table salt

3 sticks [12 ounces (340 g)] unsalted

butter, at room temperature

1 cup + 2 tablespoons (280 ml)

confectioners' sugar

1½ tablespoons (25 ml) pure vanilla extract

Insert the metal blade. Process the flour, hazelnuts, and salt, using the pulse, 20 times. Remove and reserve.

Process the butter, powdered sugar and vanilla until smooth and creamy. Add the reserved flour mixture and process until the dry ingredients are just incorporated. Turn out onto a lightly floured surface and shape into 2 equal balls. Refrigerate for about 30 minutes, until stiff enough to shape into logs. Shape into logs 10 inches (25 cm) long and 1¼ inches (3.1 cm) in diameter. Wrap well in plastic wrap, and refrigerate until firm, or double wrap and freeze.

When ready to bake, preheat the oven to 350˚F (180°C). Slice ¼-inch (0.6 cm) thick and place 2 inches (5 cm) apart on ungreased baking sheets. (For ease in slicing, let frozen logs sit at room temperature for 10 minutes.) Bake in the preheated oven for 8 to 12 minutes, until the edges just begin to turn brown. Let cool on the baking sheets for 1 minute, then transfer to a rack to cool completely.

Nutritional information per cookie:

Calories 33 (44% from fat) • carb. 4g • pro.1g

• sat 2g • sat. fat 1g • chol. 1g • sod. 4mg • fiber 1g

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45 46

3 ounces (85 g) white chocolate,

broken up, chilled 2 ounces (60 g) crystallized ginger 2½ cups (625 ml) unbleached all-purpose flour 2 teaspoons (10 ml) baking powder ¼ teaspoon (1 ml) table salt zest of 3 lemons, bitter white

pith removed

¾ cup (175 ml) granulated sugar 1 stick [4 ounces (115 g)] unsalted butter,

room temperature 2 large eggs, room temperature 1 tablespoon (15 ml) brandy 1 tablespoon (15 ml) pure vanilla extract

Nutritional information per each biscotto:

Calories 48 (46% from fat) • carb. 6g • pro.1g • fat 2g

• sat. fat 1g • chol. 11mg • sod. 21g • fiber 1g

Lemon Ginger Biscotti

Delicious with coffee or tea

Makes about 60

Preparation: 15–20 minutes, plus 40 minutes chilling time and

25 minutes baking and cooling time

Preheat the oven to 325˚F (160°C). Insert the metal blade. Pulse to chop the white chocolate, about 5 to 10 times. There should be no piece larger than ½ inch (1.25 cm). Remove and reserve. Pulse to chop the crystallized ginger, 10 to 15 times. There should be no piece larger than ½ inch (1.25 cm). Remove and reserve.

Pulse the flour, baking powder and salt to quick sift, 5 short pulses. Remove and reserve. Process the zest with ¼ cup (60 ml) of the sugar until finely chopped, about 20 to 30 seconds. Add the remaining sugar and the butter; process until smooth. The mixture may look curdled; do not worry. With the machine running, add the eggs one at a time. Add the brandy and vanilla. Scrape the work bowl. Add the flour mixture, chopped white chocolate and chopped ginger. Process to incorporate, about 10 seconds. Turn out onto a lightly floured surface and gather into a ball. Divide into 3 equal portions. Shape into flat logs, about 12 inches (30 cm) long and 1½ inches (3.75 cm) wide. Arrange on ungreased baking sheets and bake in a preheated 325˚F (160 °C) oven for about 22 minutes.

Remove from the oven and let cool on the baking sheets for 10 minutes. Using a serrated knife, slice the logs at ½-inch (1.25 cm) intervals. Arrange slices on the baking sheet, so that the cut sides are exposed. Return to the oven and bake for another 20 to 25 minutes, until the biscotti are just beginning to turn golden and crispy. Allow to cool completely to finish the drying process. Store in an airtight container. If desired, baked and cooled Lemon Ginger Biscotti may be drizzled with melted white or bittersweet chocolate.

vegetable oil cooking spray 1¼ pounds (625 g) carrots (about 5 large), peeled 2½ cups (625 ml) unbleached, all-purpose flour 1¼ teaspoons (6 ml) baking powder

⁄8 teaspoon (1.3 ml) baking soda ¼ teaspoon (1 ml) table salt 1¼ teaspoons (6 ml) ground cinnamon 1 teaspoon (5 ml) ground ginger ½ teaspoon (2 ml) freshly grated nutmeg 1¼ cups (300 ml) packed light brown sugar

⁄3 cup (75 ml) vegetable oil

3 large eggs, room temperature 2½ tablespoons (40 ml) pure vanilla extract 1¼ cups (300 ml) pecans or walnuts, lightly toasted ¾ cup (175 ml) golden raisins 1¼ cups (300 ml) well-drained pineapple chunks

⁄3 cup (75 ml) shredded coconut

1¼ pounds (625 g) lowfat cream cheese,

room temperature

6 ounces (170 g) white chocolate,

not imitation white coating

16 toasted pecan or walnut halves,

for garnish

Preheat the oven to 350°F (180°C). Spray two 9 x 2-inch (23 x 5 cm) round cake pans [8 cups (2 L) each] with vegetable oil cooking spray; line the bottoms with rounds of waxed paper or parchment paper and spray again. Set aside.

Insert the slicing disc; slice half the carrots. Steam until tender, about 6 to 8 minutes. Set aside to cool. Insert the shredding disc. Shred the remaining carrots; remove and reserve.

Insert the metal blade. Pulse the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg to quick sift. Remove and reserve. Process the steamed carrots until puréed, 10 to 15 seconds. Add the brown sugar and oil; process until smooth, 10 seconds. Add the eggs one at a time, processing 10 seconds after each addition. Add the vanilla. Add the flour mixture; pulse to incorporate, about 10 times. Add the pecans; pulse to incorporate, 5 times. Add the raisins, pineapple, and coconut; pulse to incorporate, 10 times.

Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 55 to 60 minutes, until a cake tester comes out clean when inserted in the center. Cool in the pans for 10 minutes, then invert onto a wire cooling rack and remove the waxed or parchment paper. Cool completely before frosting. This cake is actually better when made a day ahead. The layers may also be well wrapped and frozen. Frost with the White Chocolate Cream Cheese Frosting and garnish with toasted nuts.

White Chocolate Cream Cheese Frosting:

Insert the metal blade. Process the cream cheese until smooth. In a double boiler over hot water, carefully melt the white chocolate – do not stir, or the chocolate will seize. With the machine running, pour the melted chocolate down the feed tube and process until smooth. This will make enough frosting to frost the layers and sides of the carrot cake. For ease, use an offset spatula to frost the cake. Refrigerate before serving.

Nutritional information per serving:

Calories 610 (48% from fat) • carb. 71g • pro. 12g • fat 34g

sat. fat 7g • chol. 70mg • sod. 448mg • fiber 3g

Carrot Cake

Wonderful as a 2-layer cake, but try it as a single layer cake,

freezing the second layer for another time.

Makes 12 servings

Preparation: 20–25 minutes, plus 2 hours baking and cooling and

45 to 50 minutes for preparing the frosting and assembling and chilling the cake

Page 25

47 48

For a one-crust pie: 1½ cups (375 ml) unbleached, all-purpose flour ¼ teaspoon (1 ml) table salt

⁄8 teaspoon (0.5 ml) baking powder

8 tablespoons (120 ml) unsalted butter, cut into

½-inch (1.25 cm) pieces, well chilled

2 tablespoons (30 ml) shortening, cut into

½-inch (1.25 cm) pieces, well chilled

2 to 4 tablespoons (30 to 60 ml) ice water

For a two-crust pie: 3 cups (750 ml) unbleached all-purpose flour ½ teaspoon (2 ml) table salt ¼ teaspoon (1 ml) baking powder 16 tablespoons (240 ml) unsalted butter,

cut into ½-inch (1.25 cm) pieces, well chilled

2 tablespoons (30 ml) shortening,

cut in ½-inch (1.25 cm) pieces, well chilled

5 to 8 tablespoons (75 to 120 ml)

ice water

Insert the metal blade. Process the flour, salt and baking powder to sift, 10 seconds. Add the well chilled butter and shortening. Use short rapid pulses until the mixture resembles coarse cornmeal and no pieces of butter larger than a “pea” remain visible, 15 to 20 pulses. Sprinkle half the maximum ice water on the flour and butter mixture, then pulse 5 or 6 times. The dough will be crumbly, but should begin to hold together when a small amount is picked up and pressed together. Sprinkle on more water, a teaspoon (5 ml) [two (10 ml) for the two-crust recipe] at a time, with 2 to 3 quick pulses after each addition, adding just enough water for the dough to hold together easily when pressed into a ball. (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 disc about 6 inches (15 cm) in diameter (two discs for the two-crust recipe). Wrap in plastic wrap and refrigerate for 1 hour before continuing to allow the glutens in the flour to rest. The dough will keep refrigerated for up to 3 days, or may be frozen (double wrapped) for up to a month. Thaw at room temperature for an hour before using.

To prebake the pastry (bake blind) for a single-crust filled pie or tart, roll out pastry

⁄8-inch (0.3 cm) thick to fit pan; crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes. Preheat the oven to 400˚F (200°C). Line pie pan with a sheet of aluminum foil or parchment paper and fill with pie weights, dry rice or beans. Bake for 15 minutes.

Nutritional information based on 12 servings per 1-crust pie:

Calories 138 (65% from fat) • pro. 1g • carb. 11g • fat 10g

• sat. fat 1g • chol. 20mg • sod. 48mg • fiber 0g

Nutritional information based on 12 servings per 2-crust pie:

Calories 277 (65% from fat) • pro. 3g • carb. 22g • fat 20g

• sat. fat 1g • chol. 40mg • sod. 104mg • fiber 0g

Basic Flaky Pastry Dough

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.

Makes ample crust for a 9- to 11-inch (23 x 27.5 cm) regular or deep-dish pie or tart

Preparation: 10 minutes, plus 30 minutes resting time

1 recipe single crust pastry

(preceding recipe) ½ cup (125 ml) packed light brown sugar ½ cup (125 ml) walnuts, pecans or almonds ¼ cup (60 ml) rolled oats

(not quick cooking) ¼ cup (60 ml) unbleached, all-purpose flour ¼ cup (60 ml) unsalted butter, room

temperature

3 large apples, peeled, cored and cut into

eighths (1 Granny Smith + 2 Golden

Delicious, or 3 Winesaps or Pippins) 3 large eggs ¾ cup (175 ml) lowfat sour cream ½ cup (125 ml) granulated sugar ¼ cup (60 ml) unbleached, all-purpose flour 1½ tablespoons (25 ml) pure vanilla extract ¼ teaspoon (1 ml) table salt

Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the pastry

⁄8 inch (0.3 cm) thick, about 3 inches (6 cm) larger than the diameter of a 10-inch deep dish pie plate. Lift carefully, using a dough scraper to help lift the pastry. Loosely fold in half, then into quarters to form a wedge shape. Position the point of the wedge in the center of the pie plate and carefully unfold the dough into the pan. Make sure there are no air pockets between the dough and the pan. (If any tears in the crust occur, mend them by brushing lightly with water and pinching together, or patching with a scrap of rolled dough.) Trim evenly, leaving a 1-inch (2.5 cm) overhang. Lightly brush the edge of the pastry with water and fold over. Seal and crimp or flute decoratively. Refrigerate until ready to use. Roll the trimmings into a flat disc, wrap, refrigerate and reserve for another use or discard.

Insert the metal blade. Use the pulse to combine the brown sugar, nuts, oats, flour and butter. Pulse until the nuts are roughly chopped. Transfer to a bowl; knead with your fingers until the mixture resembles coarse crumbs. Refrigerate while continuing.

Insert the slicing disc. Arrange the apples in the large feed tube and slice. Transfer the apples to the piecrust; spread evenly in the crust. Insert the metal blade. Process the eggs, sour cream, sugar, flour, vanilla, and salt until smooth, about 10 seconds. Scrape the work bowl and process 5 seconds longer. Pour this mixture over the apples. Top with the reserved crumb mixture and bake in the bottom third of the preheated oven for 50 to 60 minutes, until golden, a little bubbly and slightly puffed. Check the pie after 30 minutes – if the crust begins to brown too much, cover with foil strips or commercially available piecrust shield strips for the duration of the baking time. Cool on a rack at least 1 hour before serving.

Nutritional information per serving:

Calories 356 (48% from fat) • pro. 6g • carb. 41g • fat 19g

• sat. fat 2g • chol. 86mg • sod. 150mg • fiber 1g

Old World Apple Crumb Pie

A creamy apple pie with crunchy, crumb topping.

Makes one 10-inch pie, 12 servings

Preparation: 15–20 minutes, plus 40 minutes to prepare

the pastry and 2 hours baking and cooling

Page 26

NOTES

WARRANTY

CUISINART® OFFERS A LIMITED THREE-YEAR WARRANTY ON THE ENTIRE MACHINE AND A FULL TEN-YEAR WARRANTY ON MOTOR.

We warrant that this Cuisinart product will be free of defects in materials or workmanship under normal home use for 3 years from the date of original purchase.

This warranty covers manufacturer’s defects including mechanical and electrical defects. It does not cover damage from consumer abuse, unauthorized repairs or modifications, theft, misuse, or damage due to transportation or environmental conditions. Products with removed or altered identification numbers will not be covered.

This warranty is not available to retailers or other commercial purchasers or owners. If your Cuisinart product should prove to be defective within the warranty period, we will repair it or replace it if necessary. For warranty purposes, please register your product online at www.cuisinart.ca to facilitate verification of the date of original purchase and keep your original receipt for the duration of the limited warranty. This warranty excludes damage caused by accident, misuse or abuse, including damage caused by overheating, and it does not apply to scratches, stains, discolouration or other damage to external or internal surfaces that does not impair the functional utility of the product. This warranty also expressly excludes all incidental or consequential damages.

Your Cuisinart product 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.

If the appliance should become defective within the warranty period, do not return the appliance to the store. Please contact our Customer Service Centre:

Toll-free phone number:

1-800-472-7606

Address: Cuisinart Canada 100 Conair Parkway Woodbridge, Ont. L4H 0L2

Email: consumer_Canada@conair.com

Model: CFP-11BCPCC Series

To facilitate the speed and accuracy of your return, please enclose:

• $10.00 for shipping and handling of the product (cheque or money order)

• Return address and phone number

• Description of the product defect

• Product date code*/copy of original proof of purchase

• Any other information pertinent to the product’s return

* Product date code can be found on the

underside of the base of the product. The product date code is a 4 or 5 digit number. Example, 90630 would designate year, month & day (2009, June 30th).

Note: We recommend you use a traceable, insured delivery service for added protection. Cuisinart will not be held responsible for in-transit damage or for packages that are not delivered to us.

To order replacement parts or accessories, call our Customer Service Centre at

1-800-472-7606.

For more information, please visit our website at www.cuisinart.ca

Page 27

100 Conair Parkway,

Woodbridge, Ontario L4H 0L2

Consumer Call Centre E-mail:

Courriel centre au consommateur :

Consumer_Canada@Conair.com

Printed in China

14CC14168

IB-11390-CAN

CuisinartTM offers an extensive assortment of top quality products to make life in the

kitchen easier than ever. Try some of our other countertop appliances and cookware,

and Savor the Good Life®.

www.cuisinart.ca

Trademarks or service marks of third parties referred to herein are the trademarks or service marks of their respective owners.

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Gadgets

Cuisinart CFP-11BCPCC Instruction And Recipe Booklet

Specifications and Main Features

Frequently Asked Questions

User Manual