Cuisinart Core Custome 10-Cup Food Processor FP-110 User Manual

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INSTRUCTION AND RECIPE BOOKLET

Cuisinart® Core Custom™ 10-Cup Food Processor

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

FP-110 Series

before using.

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IMPORTANT UNPACKING INSTRUCTIONS

This package contains a Cuisinart® Core Custom™ 10-Cup Food Processor and the accessories for it:

10-cup work bowl, work bowl cover with small and medium pushers, metal chopping/mixing/dough blade, reversible slicing/shredding disc medium, reversible slicing/shredding disc fine, removable stem adapter, storage hub, base and instruction/recipe book.

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 where you intend to keep the food processor. Be sure the box is right side up.

2. Open top flaps—there will be a rectangular block of packing material that holds the processor parts, each fitted into a cavity.

3. Remove the instruction/recipe book.

4. Remove metal chopping/mixing/dough blade and reversible slicing/shredding discs from top of the block.

5. Lift out the packing material.

6. Remove the base and bowl and place them on the counter or table. Read the instructions thoroughly before using the machine.

7. Save the shipping cartons and packing material. You will find these very useful if you need to repack the processor for moving or other shipment.

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

IMPORTANT SAFEGUARDS

Always follow these safety precautions when using this appliance.

Getting Ready

1. Read all instructions.

2. Blade and discs are sharp. Handle them care-

fully.

3. Always turn off and unplug appliance 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.

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 that has a damaged cord or plug or after it has been dropped or damaged in any way. Contact Cuisinart Consumer Service Center at 1-800-762-0190 for information on examination, repair, or adjustment.

Operation

1. Keep hands as well as spatulas and other utensils away from moving blade 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 coming into contact with moving parts. Never push food down 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 bowl cover assembly, call 1-800-762-0190 for assistance. Do not use the machine.)

4. Never store any blade or disc on stem adapter. 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 feed food by hand. Always use the pusher.

7. 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 liquids.

General

1. This appliance should not be used by or near children or individuals with certain disabilities.

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

3. This food processor is for household use. Use it only for food preparation as described in the accompanying instruction and recipe book. Do not use this appliance for anything but its intended use.

4. When using an approved Cuisinart Food Processor accessory, read all instructions included with that accessory.

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

6. To avoid possible malfunction of work bowl switch, never store processor with cover assembly in locked position.

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.

NOTE: 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.

NOTE: This appliance is not intended for use by

children or by persons with reduced physical, sensory, or mental capabilities, or lack of experience and knowledge. Close supervision is necessary when any appliance is used near children. Children should be supervised to ensure that they do not play with the appliance.

Do not fill the bowl above the marked maximum

fill line (or rated capacity) to avoid risk of injury due to damage to the cover or bowl.

CONTENTS

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

Important Safeguards................................................... 2

Parts ............................................................................. 4

Assembly Instructions .................................................. 5

Machine Controls ......................................................... 5

Machine Functions ....................................................... 5

User Guide ................................................................... 7

Cleaning, Storage and Maintenance ............................ 8

For Your Safety ............................................................. 8

Technical Data .............................................................. 8

Troubleshooting ............................................................ 9

Warranty Information .................................................. 10

Recipes ....................................................................... 12

SAVE THESE INSTRUCTIONS.

FOR HOUSEHOLD USE ONLY.

WARNING: RISK OF FIRE OR ELECTRIC SHOCK

The lightning flash with arrowhead symbol within an equilateral triangle is intended to alert the user to the presence of dangerous uninsulated voltage within the product’s enclosure that may be of sufficient magnitude to constitute a risk of fire or electric shock to persons.

The exclamation point within an equilateral triangle is intended to alert the user to the presence of important operating and maintenance (servicing) instructions in the literature accompanying appliance.

WARNING

RISK OF FIRE OR ELECTRIC SHOCK

DO NOT OPEN

WARNING: TO REDUCE THE RISK OF FIRE OR ELECTRIC SHOCK,

DO NOT REMOVE COVER (OR BACK)

NO USER-SERVICEABLE PARTS INSIDE

REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY

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PARTS

The machine includes:

1. Housing base - With convenient paddle controls

2. 10-cup removable work bowl

3. Cover with feed tube

4. Small and medium pushers - Slide inside

the feed tube

5. Stem adapter

6. Metal chopping/mixing/dough blade

7. Fine reversible slicing/shredding disc

8. Medium reversible slicing/shredding disc

9. Storage Hub - Stores stem adapter, blade and

discs inside the work bowl (for storage use only)

10. BPA free (not shown) - All materials that come in contact with food or liquid are BPA free

NOTE: Cuisinart offers Cuisinart Core

Essentials processor that can be purchased separately. The selected accessory connects to the food processor housing base, so you can turn your food processor into a blender, juicer, dicer and more!

™

, a line of accessories for your food

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ASSEMBLY INSTRUCTIONS

Before First Use

Before using your Cuisinart Food Processor for the first time, wash the work bowl, work bowl cover, pusher, blade and discs (see cleaning instructions on page 8).

1. Place the food processor base on a dry, level countertop with the controls facing you. Do not plug the unit in until it is fully assembled.

2. With the bowl on the base, use the handle to turn the work bowl clockwise to lock it onto the housing base.

Core Custom™ 10-Cup

CHOPPING/MIXING/ DOUGH BLADE

1. Place the work bowl on top of base, with the work bowl handle just to the right of center. Turn the work bowl clockwise to lock it onto the housing base.

Carefully place the blade onto the stem adapter.

2. Holding top of stem adapter, lift and place over the work bowl accessory adapter. Blade should rest on the bottom of the work bowl.

3. Plug in the housing base.

4. Add desired ingredients to work bowl.

5. Place work bowl cover on work bowl, with the feed tube just to the right of center. Turn clockwise to lock onto work bowl.

6. Align pusher with the feed tube opening on the work bowl cover and slide down to the bottom.

7. You are now ready to operate the machine.

REVERSIBLE SLICING AND SHREDDING DISCS

1. Place the work bowl on top of the base, with the work bowl handle just to the right of center. Turn the work bowl clockwise to lock it onto the housing base.

2. Insert stem adapter without blade.

3. Choose desired disc.

4. Carefully place disc over stem adapter, with the side being used facing up.

5. Place work bowl cover onto work bowl, with the feed tube just to the right of center. Turn clockwise to lock onto work bowl.

6. Align pusher with the feed tube opening on the work bowl cover and slide down to the bottom.

7. Plug in the housing base.

8. The machine is now ready for use.

MACHINE CONTROLS

High and Low Control Paddles

The High and Low controls are paddles that allow the machine to run until Off is selected.

1. Properly assemble and engage the machine.

2. Add ingredients to the work bowl, either through the feed tube or directly into the bowl.

3. Press the High or Low paddle. The white LED light will illuminate and the motor will start.

4. Press the Off paddle when finished.

Pulse Paddle

The Pulse control is a paddle that allows the machine to run only while it is being pressed. This capability provides more accurate control of the duration and frequency of processing. Unless otherwise specified, a pulse should be about one second.

With the machine properly assembled and engaged, and ingredients in the work bowl, press the Pulse paddle repeatedly as needed. The white LED light will illuminate upon activation.

MACHINE FUNCTIONS

Using the Chopping/Mixing/Dough Blade

Chopping

• For raw ingredients: Peel, core and/or remove seeds and pits. Food should be cut into even, ½- to 1-inch pieces. Foods cut into same size pieces produce the most even results.

• Pulse food in 1-second increments to chop. For the finest chop, either hold the Pulse paddle down or press High or Low to run the machine continuously. Watch ingredients closely to achieve desired consistency and scrape the work bowl as necessary. Low speed is recommended for making doughs and batters. High speed is recommended for most other chopping, processing and slicing/ shredding tasks.

Puréeing

• To purée fresh fruits or cooked fruits/vegetables: Ingredients should be cut into 1-inch pieces; a smooth purée is best achieved when all the pieces are equal in size. Pulse to initially chop and then process on High or Low until food is puréed; scrape the work bowl as necessary. NOTE: Do not use

this method to purée cooked white potatoes.

• To purée solids for a soup or sauce: Strain the solids from the liquid and process the solids alone. Add cooking liquid and process as needed.

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Dough

• Always use Low speed when kneading. Be sure that the medium pusher lock is in the locked position when kneading dough to avoid it from moving around — some vibration is still normal. Always start the food processor before adding liquid. First process the dry ingredients (flour, salt, etc.) and then add the liquid in a slow, steady stream, or through the drizzle hole in the pusher, allowing the dry ingredients to absorb it. If liquid is added too quickly, wait until ingredients in the work bowl have mixed, then add remaining liquid slowly (do not turn off the machine). Never use more than 2½ cups of white/all-purpose flour when preparing a yeasted dough.

Using the Reversible Slicing and Shredding Discs

• The slicing side of the discs makes whole slices. It slices fruits and vegetables, cooked meat and semi-frozen raw meat. The shredding side of the discs shreds most firm and hard cheeses. It also shreds vegetables like potatoes, carrots and zucchini.

• Always pack food in the feed tube evenly for slicing and shredding. The food will dictate the amount of pressure: Use light pressure for soft foods, medium pressure for medium foods and firm pressure for harder foods. Always process with even pressure.

RECOMMENDED MAXIMUM WORK BOWL CAPACITY

• For round fruits or vegetables: Remove a thick slice on the bottom of the food so that it sits upright in the feed tube. If food does not fit in the feed tube, cut in half or quarters to fit. Process with even pressure.

• For small ingredients like mushrooms, radishes or strawberries: Trim the ends so the food sits upright in the feed tube.

• When slicing or shredding cheese, be sure that the cheese is well chilled.

• To shred leafy vegetables like lettuce or spinach: Roll leaves together and stand them up in feed tube. Process with even pressure.

NOTE: Always use the pusher when slicing or

shredding. Never put your hands in the feed tube while unit is running.

FOOD CAPACITY

Sliced or shredded fruit, vegetables or cheese 10 cups

Chopped fruit, vegetables or cheese 4 cups

Puréed fruit or vegetables 3 cups cooked; 1½ cups puréed

Chopped or puréed meat, fish or seafood 1½ pounds

Thin liquid (e.g., dressings, soups, etc.)

Cake batter 8-inch cheesecake batter; 1 box (15.25 ounce) cake mix

Cookie dough

White bread/pizza dough 2.5 cups (all-purpose or bread flour)

Nuts for nut butter

7 cups

2½ dozen (based on average chocolate chip cookie recipe)

3 cups

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USER GUIDE

You can slice, shred and chop a multitude of vegetables and fruits in the Cuisinart® Food Processor. What you may not know is that the food processor is the perfect tool for a number of other tasks, such as softening butter, making breadcrumbs, making baby food, etc. Here is a guide that will help you in preparing just about anything!

FOOD TOOL SPEED DIRECTIONS

Soft Cheeses (ricotta, cream cheese, cottage cheese, etc.)

Firm Cheeses (Cheddar, Swiss, Edam, Gouda, etc.)

Hard Cheeses (Parmesan, Romano, etc.)

Baby Food Chopping/Mixing/

Butter Chopping/Mixing/

Crumbs (Bread, Cookie, Cracker, Chip)

Fresh Herbs Chopping/Mixing/

Chopping/Mixing/ Dough Blade

Slicing or Shredding Disc

Chopping/Mixing/ Dough Blade Slicing or Shredding Disc

Dough Blade

Dough Blade Slicing or Shredding Disc

Chopping/Mixing/ Dough Blade

Dough Blade

Low or High

High Cheese should be well chilled before slicing/shredding. Cut to fit feed tube. Use

Low If using the chopping blade, cut into ½-inch pieces. Pulse to break up and then

Pulse and Low or High

High For creaming: Bring butter to room temperature. Cut into 1-inch pieces. Process,

High Break into pieces. Pulse to break up, and then process until desired consistency.

Pulse Wash and dry herbs VERY well. Pulse to roughly chop. Continue pulsing until

Bring cheese to room temperature. When applicable, cut into 1-inch pieces. Process until smooth, stopping to scrape down the sides of the bowl as needed. Perfect for making cheesecakes, dips, pasta fillings and more.

light to medium pressure when slicing/shredding.

process until finely grated. This will produce a nicely grated cheese. If slicing or shredding, cut to fit feed tube. Use light to medium pressure when slicing/ shredding.

As for all fruit and vegetable purées, cut ingredients into ½- to 1-inch pieces. Steam ingredients until completely soft. Pulse to chop, then process until completely smooth (add steaming liquid through the feed tube when processing if necessary). To ensure there are no lumps, press mixture through a fine mesh strainer. Keeps frozen in ice cube trays for individual 1-ounce portions.

scraping bowl as necessary. For compound (flavored) butters, process flavoring ingredients, such as herbs, zest, vegetables, etc., before adding butter. For shredding/slicing: Freeze briefly. Use light to medium pressure to shred or slice. Shredded butter is great for preparing certain pastry doughs. Sliced butter is great for serving alongside corn on the cob or freshly made rolls.

This will make perfect bread/cracker/chip crumbs for coating meats and fish. Processed cookies make delicious pie and cake crusts!

desired consistency is achieved.

Ground Meat Chopping/Mixing/

Ice Cream Chopping/Mixing/

Milk Shakes/ Smoothies

Nuts Chopping/Mixing/

Superfine Sugar Chopping/Mixing/

Whipped Cream Chopping/Mixing/

Dough Blade

Chopping/Mixing/ Dough Blade

Dough Blade

Pulse and High

High Put frozen fruit cut into 1-inch pieces into the work bowl, with liquid (juice or

Low For milk shakes, first add ice cream. While unit is running, add milk through the

Pulse and High

High Process granulated sugar for about 1 minute until finely ground. Excellent for

Low Process well-chilled cream until cream begins to thicken. Add sugar as desired;

Cut meat into ½-inch pieces. Pulse to chop — about 14 long pulses or until desired consistency is achieved. If a purée is desired, continue to process. Never chop/purée more than 1½ pounds at one time.

milk), any desired sweeteners, such as sugar, honey, simple syrup and other flavors. Process until smooth.

feed tube until desired consistency is achieved. For smoothies, add fruit first, then add the liquid through the feed tube while unit is running.

Pulse to chop to desired consistency. To make a nut butter, pulse to break up, and then process until smooth, stopping to scrape down as needed.

using in meringues and other baked goods.

process continuously until cream reaches desired consistency. This cream is dense and perfect as a whipped topping for cake or ice cream.

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CLEANING, STORAGE AND MAINTENANCE

• Keep your Cuisinart® Core Custom™ 10-Cup Food Processor ready to use on the kitchen counter. When not in use, leave it unplugged. Store accessories in the provided storage hub, inside the work bowl.

• Keep the blade and discs out of the reach of children.

• All parts except the housing base are dishwasher safe but on the top rack only. Due to intense water heat, washing the work bowl, cover and accessories on the bottom rack may cause damage over time. Insert the cover with the feed tube facing up to ensure proper cleaning. Insert the work bowl and pushers upside down for drainage. Remember to unload the dishwasher carefully when removing sharp blade and discs.

• To simplify cleaning, rinse the work bowl, cover, pushers and blade or disc immediately after use so food won’t dry on them. Be sure to position the pushers and work bowl upside down for drainage. If food lodges in the pusher, remove it by running water through it, or use a bottle brush.

• If you wash the blade and discs by hand, do it carefully. When handling, use the plastic hubs. Avoid leaving them in soapy water where they may disappear from sight. If necessary, use a brush.

• The work bowl is made of Tritan metal components. It should not be placed in a microwave oven.

• The housing base may be wiped clean with a soapy, nonabrasive cloth or sponge. Be sure to dry it thoroughly.

• 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.

IMPORTANT: Always use the provided storage

hub. Never store any blade or disc on the stem adapter. 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.

plastic with

FOR YOUR SAFETY

• Like all powerful electrical appliances, a 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 utilizing the provided storage hub. Their cutting edges are very sharp.

• Never put stem adapter, (blade or discs on the stem adapter) until the work bowl is locked in place.

• Always be sure that the blade or disc is down on the stem adapter as far as it will go.

• Always insert the stem adapter with metal 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 the chopping/mixing/dough blade or slicing/shredding disc.

• Be careful to prevent the chopping blade or slicing/ shredding disc from falling out of the work bowl when emptying the bowl. Remove the stem adapter with blade before tilting the work bowl.

TECHNICAL DATA

The motor in your food processor operates on a standard line operating current. The appropriate voltage and frequency for your machine are shown on a label on the bottom of 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 when the pusher assembly is removed, a fast-stop circuit also enables the motor to stop within seconds.

Cuisinart offers a Limited Three-Year Warranty on the entire machine.

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TROUBLESHOOTING

Food Processing

1. Problem: The food is unevenly processed.

Solution:

• The ingredients should be cut evenly into ½- to 1-inch pieces before processing.

• Process in batches to avoid overloading.

2. Problem: Slices are uneven or slanted.

Solution:

• Place evenly cut food, cut side down, into the feed tube.

• Apply even pressure on the pusher.

3. Problem: Food falls over in feed tube.

Solution:

• Feed tube should be packed full for best results.

4. Problem: Some food remains on top of the disc.

Solution:

• It is normal for small pieces to remain; cut remaining bits by hand and add to processed ingredients.

5. Problem: Metal chopping/mixing/dough blade

cannot be removed from the stem adapter.

Solution:

• Place the blade / stem adapter assembly in a bowl filled with warm tap water. This should help loosen trapped food particles between the blade and stem adapter. To see if food has loosened, remove assembly from water by lifting from the stem. Holding the stem, place the blade assembly on counter top and press down on stem. This should free the blade from the stem. If blade still cannot removed, return to warm water and repeat above steps.

Dough Kneading

1. Problem: Motor slows down.

Solution:

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

• Dough may be too wet (see number 8). If motor speeds up, continue processing. If not, add more flour, 1 tablespoon at a time, until the motor speeds up. Process until dough cleans the sides of the work bowl.

2. Problem: Blade doesn’t incorporate ingredients.

Solution:

• Always start the food processor before adding liquid. Add liquid in a slow, steady stream, or through the drizzle hole in the pusher, allowing the dry ingredients to absorb it. If too much liquid

is added, wait until ingredients in the work bowl have mixed, then add remaining liquid slowly (do not turn off the machine). Pour liquid onto dough as it passes under feed tube opening; do not pour liquid directly onto bottom of the work bowl.

3. Problem: Blade rises in work bowl.

Solution:

• Excessively sticky dough can cause blade to rise. Carefully reinsert blade and immediately add 2 tablespoons of flour through the feed tube while the machine is running.

4. Problem: Dough doesn’t clean inside of the

work bowl.

Solution:

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

• Dough may be too dry (see number 7).

• Dough may be too wet (see number 8).

5. Problem: Nub of dough forms on top of blade and

does not become uniformly kneaded.

Solution:

• Stop machine, carefully remove dough, divide it into 3 pieces and redistribute them evenly in the work bowl.

6. Problem: Dough feels tough after kneading.

Solution:

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

7. Problem: Dough is too dry.

Solution:

• While machine is running, add water, 1 tablespoon at a time, until dough cleans the inside of the bowl.

8. Problem: Dough is too wet.

Solution:

• While machine is running, add flour, 1 tablespoon at a time, until dough cleans the inside of the bowl.

Technical

1. Problem: The motor does not start.

Solution:

• There is a safety interlock to prevent the motor from starting if it is not properly assembled. Make sure the work bowl and work bowl cover are securely locked into position.

• If the motor still will not start, check the power cord and outlet.

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2. Problem: The food processor shuts off during operation.

Solution:

• The cover may have become unlocked; check to

make sure it is securely in position.

• A safety protector in the motor prevents the motor

from overheating, which is caused by excessive strain. Press the Off control button and wait 20 to 30 minutes to allow the food processor to cool off before resuming.

3. Problem: The motor slows down during operation.

Solution:

• This is normal as some heavier loads (e.g., slicing/

shredding cheese) may require the motor to work harder. Simply reposition the food in the feed tube and try again.

• The maximum load capacity may have been

exceeded. Remove some of the ingredients and continue processing.

4. Problem: The food processor vibrates/moves around the countertop during processing.

Solution:

• Make sure the rubber feet at the bottom of the

unit are clean and dry. Also make sure that the maximum load capacity is not being exceeded.

• This is normal as some heavier loads (e.g., slicing/

shredding cheese) may require the motor to work harder.

WARRANTY

Limited Three-Year Warranty

This warranty is available to U.S. consumers only. You are a consumer if you own a Cuisinart

™

10-Cup Food Processor that was purchased

Custom at retail for personal, family or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners. We warrant that your Cuisinart

Core Custom™ 10-Cup Food Processor will be free of defects in materials and workmanship under normal home use for 3 years from the date of original purchase.

We recommend that you visit our website, https:// cuisinart.registria.com, for a fast, efficient way to complete your product registration. However, product registration does not eliminate the need for the consumer to maintain the original proof of purchase in order to obtain the warranty benefits. In the event that you do not have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture.

CALIFORNIA RESIDENTS ONLY

California law provides that for In-Warranty Service,

Core

California residents have the option of returning a nonconforming product (A) to the store where it was purchased or (B) to another retail store that sells Cuisinart products of the same type. The retail store shall then, according to its preference, either repair the product, refer the consumer to an independent repair facility, replace the product, or refund the purchase price less the amount directly attributable to the consumer’s prior usage of the product. If neither of the above two options results in the appropriate relief to the consumer, the consumer may then take the product to an independent repair facility, if service or repair can be economically accomplished. Cuisinart and not the consumer will be responsible for the reasonable cost of such service, repair, replacement, or refund for nonconforming products under warranty. California residents may also, according to their preference, return nonconforming products directly to Cuisinart for repair or, if necessary, replacement by calling our Consumer Service Center toll-free at 1-800-726-0190. Cuisinart will be responsible for the cost of the repair, replacement, and shipping and handling for such nonconforming products under warranty.

HASSLE-FREE REPLACEMENT WARRANTY

Your ultimate satisfaction in Cuisinart products is our goal, so if your Cuisinart

Core Custom™ 10-Cup Food Processor should fail within the generous warranty period, we will repair it or, if necessary, replace it at no cost to you. To obtain a return shipping label, please fill out the product inquiry form at https://www.

cuisinart.com/customer-care/product-assistance/ product-inquiry/. Or call our toll-free Consumer

Service Center at 1-800-726-0190 to speak with a representative.

Your Cuisinart

Core Custom™ 10-Cup Food Processor has been manufactured to the strictest specifications and has been designed for use only in 120-volt outlets and only with authorized accessories and replacement parts. This warranty expressly excludes any defects or damages caused by attempted use of this unit with a converter, as well as use with accessories, replacement parts or repair service other than those authorized by Cuisinart. This warranty does not cover any damage caused by accident, misuse, shipment or other than ordinary household use. This warranty excludes all incidental or consequential damages. Some states do not allow the exclusion or limitation of these damages, so these exclusions may not apply to you. You may also have other rights, which vary from state to state.

Important: If the nonconforming product is to be serviced by someone other than Cuisinart’s Authorized Service Center, please remind the servicer to call our Consumer Service Center at 1-800-726-0190 to ensure that the problem is properly diagnosed, the product is serviced with the correct parts, and the product is still under warranty.

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Cuisinart® Core Custom™ 10-Cup Food Processor

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Breakfast/Brunch

Cheddar-Chive Biscuits .......................................................................................................................................13

Chocolate Chip Scones .......................................................................................................................................14

Zucchini Chocolate Chip Bread .........................................................................................................................15

Butters/Dips/Dressings/Sauces

Lemon Lavender Butter ......................................................................................................................................16

Maple-Bacon Butter ............................................................................................................................................16

Smoked Salmon Spread ......................................................................................................................................17

Tom ato S al sa .........................................................................................................................................................17

Red Chimichurri ....................................................................................................................................................18

Harissa ....................................................................................................................................................................18

Classic Hummus ...................................................................................................................................................19

Mayonnaise .......................................................................................................................................................... 20

Vegan Caesar Dressing ...................................................................................................................................... 20

Lemon Vinaigrette .............................................................................................................................................. 21

Basil Pesto ............................................................................................................................................................ 22

Main Dishes

Falafel .................................................................................................................................................................... 23

Mixed Vegetable and Ricotta Tart ................................................................................................................... 24

Pizza with Ricotta and Pesto .............................................................................................................................. 25

Olive and Mushroom Pizza ................................................................................................................................ 26

Chicken Burgers .................................................................................................................................................. 27

Soup/Salads/Sides

Sliced Asparagus Salad with Pine Nuts ........................................................................................................... 28

Rainbow Vegetable and Apple Slaw ................................................................................................................ 28

Refried Beans ....................................................................................................................................................... 29

Root Vegetable Soup ......................................................................................................................................... 30

Desserts

Carrot Cake with Cream Cheese Frosting ...................................................................................................... 31

Lemon-Poppy Seed Shortbread ....................................................................................................................... 32

Pistachio Olive Oil Cake with Cardamom Cream .......................................................................................... 33

Strawberries and Cream Tart ............................................................................................................................ 34

No-Churn Blackberry Chocolate Chunk Ice Cream ...................................................................................... 34

Bread/Dough

Pita Bread ............................................................................................................................................................. 36

Pizza Dough ......................................................................................................................................................... 37

Pâte Brisée............................................................................................................................................................ 37

Pretzels with Rosemary and Flake Sea Salt ..................................................................................................... 38

Burger Buns .......................................................................................................................................................... 39

Page 13

Cheddar-Chive Biscuits

These biscuits have a deeply golden and audibly crackly exterior that is reminiscent of biting into a salty, buttery cheese wafer that dissolves in your mouth. Onion-y chives cut the richness of the Cheddar, making these utterly addictive.

Yield: 8 biscuits

INGREDIENTS

4 ounces good-quality Cheddar cheese,

preferably extra-sharp

2 cups unbleached, all-purpose ﬂour,

plus more for shaping the biscuits

2 tablespoons yellow cornmeal

1½ teaspoons granulated sugar

2½ teaspoons baking powder

1¾ teaspoons kosher salt

INSTRUCTIONS

1. Insert the ﬁne shredding disc into the work bowl of the food processor. Shred the Cheddar on High. Reserve.

2. Insert the chopping blade into the work bowl of the food processor. Add the ﬂour, cornmeal, sugar, baking powder, salt, and pepper and process on Low for 10 seconds to sift. Add 10 tablespoons of the cold cubed butter and pulse just until the mixture starts to resemble coarse crumbs with pea-size bits of butter strewn throughout. Add the reserved shredded Cheddar and chives and pulse 4 to 5 times to incorporate. Add the buttermilk and pulse a few times more to form a shaggy dough.

3. Turn the dough out onto a lightly ﬂoured surface. With ﬂoured hands, pat the dough into an 8-inch x 4-inch rectangle. Fold the dough in thirds, as you would a letter. Start with a short end and fold a third of the dough down over the center, then fold the other third up to overlap. Turn the dough a quarter clockwise and pat into another 8-inch x 4-inch rectangle. Fold in thirds a second time. (The folding process builds structure for tall biscuits with lots of ﬂaky layers.) Turn the dough a quarter clockwise again and pat into a ﬁnal 8-inch x 4-inch rectangle, about 1 inch thick. Square the sides as best you can with your hands or a bench scraper.

4. Use a sharp knife to cut the rectangle into eight 2-inch squares (a 4 x 2 grid). Space out the biscuits onto a parchment-lined baking sheet and place in the freezer for 30 minutes to chill.

5. While the dough is chilling, set an oven rack in the middle position and preheat the oven to 425°F. Melt the remaining 2 tablespoons of butter.

6. Brush the tops of the chilled biscuits with melted butter and sprinkle with ﬂake sea salt, if desired. Bake in the preheated oven until the tops are deeply golden brown, 20 to 22 minutes. Remove from oven and allow to cool slightly on the baking sheet. Serve warm or at room temperature.

Nutritional information per biscuit:

Calories 343 (58% from fat) • carb. 27 g • pro. 9 g • fat 22 g • sat. fat 14 g • chol. 60 mg • sod. 487 mg calc. 946 mg • fiber 2 g

½ teaspoon freshly ground

black pepper

12 tablespoons (1 ½ sticks) unsalted

butter, cold and cut into ½-inch cubes, divided

6 tablespoons (about ½ ounce) roughly

chopped chives

¾ cup buttermilk, well shaken

Flake sea salt, for ﬁnishing (optional)

Breakfast/Brunch

Page 14

Chocolate Chip Scones

Using mini chocolate chips ensures a little sweet treat in each bite. We love serving these warm with the Lemon Lavender Butter (page 16).

Yield: 8 scones

INGREDIENTS

1½ cups cake ﬂour

1 cup unbleached, all-purpose ﬂour, plus

more for shaping

2 tablespoons granulated sugar

1½ teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon kosher salt

INSTRUCTIONS

1. Insert the chopping blade into the work bowl of the food processor. Put the ﬂours, sugar, baking powder, baking soda, and salt into the work bowl and run on Low to fully mix, about 20 seconds.

2. Put the buttermilk and egg in a liquid measuring cup and mix to fully combine. Reserve.

3. Add the butter to the dry ingredients and pulse until mixture is shaggy. While still pulsing, slowly add the liquid ingredients, until just combined; do not over-mix.

4. Pour the mixture onto a clean counter/large cutting board and dust lightly with ﬂour. Add the mini chips and then gently fold the dough over a few times to combine. Form the dough into a 10-inch cylinder. Using a sharp knife, cut into 8 even rounds. Place on a parchment lined baking sheet. Cover lightly and transfer to a refrigerator to chill for a minimum of 1 hour, up to overnight.

5. Once chilled, preheat oven to 400°F with the rack in the middle position. Brush each scone with egg wash and sprinkle with the turbinado sugar.

7. Bake in preheated oven for about 25 to 30 minutes, or until golden brown. Remove from oven and allow to cool slightly on the baking sheet. Serve warm or at room temperature.

Nutritional information per scone:

Calories 264 (35% from fat) • carb. 40g • pro. 5g • fat 9g • sat. fat 6g • chol. 47g • sod. 440g • calc. 99 mg • fiber 1g

1 cup buttermilk

1 large egg

6 tablespoons unsalted butter, cold and

cut into ½-inch cubes

¼ cup mini chocolate chips

Egg wash (1 large egg plus

1 teaspoon water, whisked well)

Turbinado sugar, for sprinkling

Breakfast/Brunch

Page 15

Zucchini Chocolate Chip Bread

This moist quick bread is perfect for breakfast or for an afternoon snack. The chocolate chips are a nice treat, but if a healthier bread is desired, use additional nuts or dried fruit.

Yield: one 2-pound loaf (16 servings)

INGREDIENTS

Nonstick cooking spray

1¾ cups unbleached, all-purpose ﬂour

1½ teaspoons ground cinnamon

¾ teaspoon ground allspice

¼ teaspoon ground nutmeg

1 teaspoon ﬁne sea salt

1½ teaspoons baking powder

½ cup walnuts, lightly toasted

INSTRUCTIONS

1. Preheat oven to 350ºF. Coat a 9 x 5 x 3-inch loaf pan with cooking spray.

2. Insert the chopping blade into the work bowl of the food processor. Add the ﬂour, spices, salt, and baking powder and process on Low for 10 seconds to sift. Transfer ingredients to a large bowl; reserve. Add the walnuts to the work bowl and chop, 2 to 3 pulses. Leaving the nuts in the work bowl, remove the chopping blade and insert the medium shredding disc. Trim the zucchini to ﬁt the feed tube and shred. Transfer the walnuts, additional nuts if using, and zucchini to the bowl and zucchini to the bowl with the dry ingredients. Stir to mix.

3. Reinsert the chopping blade and add the vegetable oil, sugar, and eggs. Process on Low for 5 to 10 seconds until combined. Add wet ingredients to the mixing bowl with the dry ingredients, along with the chocolate chips, and stir until just combined.

4. Pour the batter into the prepared pan and bake in the middle of the oven for 1 hour and 15 minutes, or until a toothpick or cake tester comes out clean.

5. Cool on a wire rack for 5 minutes, and then turn the loaf out onto a wire rack to cool completely.

Nutritional information per serving:

Calories 194 (37% from fat) • carb. 28g • pro. 3g • fat 8g • sat. fat 1g • chol. 23mg • sod. 183mg • calc. 14mg • fiber 1g

1 large zucchini, approximately

8 to 10 ounces

½ cup vegetable oil

1 cup granulated sugar

2 large eggs

½ cup chocolate chips (or use dried

cranberries or cherries for a less-sweet ﬂavor)

Breakfast/Brunch

Page 16

Lemon Lavender Butter

This butter is bright tasting and has just the right amount of ﬂoral notes. It’s delicious on scones or spread on pancakes or wafﬂes.

Yield: ½ cup butter, 8 servings

INGREDIENTS

8 tablespoons (1 stick) unsalted

European-style butter, cut into 4 pieces, room temperature

1 to 2 pinches ﬁne sea salt

1 2-inch strip lemon zest

(bitter white pith removed)

1 teaspoon dried culinary lavender

INSTRUCTIONS

1. Insert the chopping blade into the work bowl of the food processor. Put the butter into the work bowl. Pulse to soften, and then add the remaining ingredients, starting with just 1 pinch of the salt. Pulse to combine, stopping to scrape down as necessary. Once nicely mixed, then process on Low for 5 seconds to fully combine. Taste and add additional salt if desired.

2. Remove and transfer to a piece of parchment paper. Form into a log, wrap well in the parchment, then cover fully with plastic wrap. Chill until ﬁrm.

Nutritional information per serving (1 tablespoon):

Calories 71 (38% from fat) • carb. 2g • pro. 2g • fat 3g • sat. fat 0g • chol. 0mg • sod. 159mg • calc. 35mg • fiber 2g

Maple-Bacon Butter

Packed with the best ﬂavors of breakfast, this butter is great for sweet foods such as wafﬂes, or for savory items such as biscuits or even stirred into a soup like our Root Vegetable Soup (page 30).

Yield: ½ cup, 8 servings

INGREDIENTS

8 tablespoons (1 stick) unsalted

good quality butter, like Plugra or Kerrygold, room temperature

2 slices bacon, diced and cooked

through (about 2 tablespoons bacon crumbles)

2 teaspoons pure maple syrup

INSTRUCTIONS

1. Insert the chopping blade into the work bowl of the food processor. Put the butter into the work bowl. Pulse to soften, and then add the remaining ingredients. Pulse to combine, stopping to scrape down as necessary. Once nicely mixed, process on Low for 5 seconds to fully combine.

2. Remove and transfer to a piece of parchment paper. Form into a log, wrap well in the parchment, then cover fully with plastic wrap. Chill until ﬁrm.

Nutritional information per serving (1 tablespoon):

Calories 71 (38% from fat) • carb. 2g • pro. 2g • fat 3g • sat. fat 0g • chol. 0mg • sod. 159mg • calc. 35mg • fiber 2g

Butters/Dips/Dressings/Sauces

Page 17

Smoked Salmon Spread

Spreading this onto a fresh bagel is the obvious choice, but it can also be used in tea sandwiches or on crackers. We love the addition of dill pickles, but you can use fresh dill instead for a more traditional ﬂavor.

Yield: about 1 cup

INGREDIENTS

8 ounces (1 standard package) plain

cream cheese, cut into 8 pieces and room temperature

3 2-inch strips lemon zest (bitter white

pith removed), optional

2 teaspoons drained capers, optional

1 to 2 dill pickle spears, halved

3 sprigs fresh dill, optional (use in place

of the dill pickles, or in addition for a more intense dill ﬂavor)

2 ounces smoked salmon, cut into

1-inch pieces

1 Pinch freshly ground black pepper

INSTRUCTIONS

1. Insert the chopping blade into the work bowl of the food processor. Add the cream cheese and lemon zest. Pulse a few times to break up, then process on High until smooth.

2. Scrape down the sides of the bowl. Add the capers if using, pickles, dill, salmon, and pepper and pulse until fully combined, about 20 times. Taste and adjust seasoning as desired.

Nutritional information per serving (2 tablespoons):

Calories 71 (38% from fat) • carb. 2g • pro. 2g • fat 3g • sat. fat 0g • chol. 0mg • sod. 159mg • calc. 35mg • fiber 2g

Tomato Salsa

Serve warm tortilla chips alongside this fresh and tangy salsa.

Yield: about 1½ cups

INGREDIENTS

1 garlic clove, peeled

1 jalapeño, seeded and cut into

½-inch pieces

½ small onion, cut into 1-inch pieces

2 cups grape tomatoes

2 tablespoons fresh cilantro, stems

removed

1 teaspoon kosher salt

1 teaspoon fresh lime juice

INSTRUCTIONS

1. Insert the chopping blade into the work bowl of the food processor. With the machine running on High, drop the garlic and jalapeño through the feed tube to ﬁnely chop. Add the onion, and pulse to chop, about 3 times. Add the tomatoes, cilantro, salt, and lime juice and pulse to chop until desired consistency is reached, about 8 to 10 pulses.

2. Taste and adjust seasoning accordingly. Depending on desired consistency, strain salsa to remove excess liquid.

Nutritional information per serving (2 tablespoons):

Calories 6 (7% from fat) • carb. 0g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 192mg • calc. 4mg • fiber 0g

Butters/Dips/Dressings/Sauces

Page 18

Red Chimichurri

The paprika is the transformative factor in this lesser-seen variation of chimichurri that has an intensely red hue and robust smokiness. The perfect sauce to drizzle on grilled meats and crispy roasted potatoes – it also doubles as a marinade.

Yield: 1¼ cups

4 to 5 garlic cloves, peeled

1 medium shallot, cut into

1-inch pieces

2 tablespoons dried oregano

4 teaspoons smoked paprika

½ teaspoon ground cumin

½ teaspoon crushed red pepper ﬂakes

1 teaspoon kosher salt, or to taste

¼ cup tightly packed fresh parsley

leaves, or a combination of parsley and cilantro

½ cup red wine vinegar

¾ cup extra virgin olive oil

INSTRUCTIONS

1. Insert the chopping blade into the work bowl of the food processor. With the machine running on High, drop the garlic down the feed tube to process until ﬁnely chopped. Scrape down the sides of the bowl and add the shallot, dried oregano, paprika, cumin, red pepper ﬂakes, salt, parsley, and cilantro if using, and pulse until ﬁnely chopped. Add the vinegar and process on Low to fully blend, about 20 seconds. With the food processor still running on Low, add the oil through the drizzle hole in the pusher until all oil is incorporated and the sauce is emulsiﬁed, about 40 seconds.

2. Taste and add more salt, if needed. Let sit for 30 minutes to allow the ﬂavors to come together before serving.

Nutritional information per serving (2 tablespoons):

Calories 154 (93% from fat) • carb. 2 g • pro. 0 g • fat 17 g • sat. fat 2 g chol. 0 mg • sod. 119 mg • calc. 41 mg • fiber 1 g

Harissa

Harissa is a popular North African spicy condiment that is usually paired with meats and vegetables alike. This is not a truly traditional recipe since we added some sweet roasted red peppers to tame the heat, but we love it all the same! Try stirring it into our hummus recipe (page 19) or just topping on a falafel sandwich.

Yield: about 2 cups

INGREDIENTS

3 to 4 ounces dried chiles of your choice

1 teaspoon caraway seeds

1 teaspoon coriander seeds

1 teaspoon cumin seeds

2 garlic cloves, peeled

– soak in boiling water for 30 to 40 minutes

Butters/Dips/Dressings/Sauces

1 teaspoon kosher salt, or to taste

¼ cup roasted red peppers,

1 teaspoon fresh lemon juice

¼ cup extra virgin olive oil, plus

preferably ﬁre-roasted

more for storing

Page 19

INSTRUCTIONS

1. Put the dried chiles into a heatproof bowl and cover with boiling water. Allow to sit for 30 to 40 minutes, or until very soft.

2. While the chiles are soaking, toast the spices. Put the caraway, coriander, and cumin seeds into a small skillet and set over medium-low heat, stirring constantly. These will toast very quickly, so do not walk away. Remove from heat once they are just fragrant (if they get too dark they will taste bitter).

3. Once the chiles have sufﬁciently soaked, drain and then remove the stems and seeds (this is best done while wearing gloves to prevent the spicy oils from getting into your hands).

4. Insert the chopping blade into the work bowl of the food processor. Add the seeded chiles and toasted spices, along with the garlic, and salt. Pulse a few times to break up and then process on High to blend. While the unit is running, add the olive oil through the drizzle hole in the food pusher and continue to process until very smooth, stopping to scrape down the sides of the bowl as necessary. If a thinner consistency is desired, add additional olive oil or water to the mixture.

5. Transfer to a jar and be sure to top with a little olive oil to help preserve the sauce. Harissa can be stored in the refrigerator for up to one month, as long as there is oil on top of the sauce.

Nutritional information per serving (2 tablespoons):

Calories 57 (58% from fat) • carb. 5g • pro. 1g • fat 3g • sat. fat 1g • chol. 0mg • sod. 78mg • calc. 14mg • fiber 0g

Classic Hummus

Serve this brightly ﬂavored dip with warm pita for a satisfying snack.

Yield: about 4 cups

INGREDIENTS

2 cans (15½ ounces each) chickpeas,

rinsed and drained

2⁄3 cup tahini

1⁄ 3 cup cold water, plus more as needed

(more will be necessary if the tahini being used is on the thicker side)

¼ cup fresh lemon juice

2 garlic cloves, peeled

1 teaspoon kosher salt

½ teaspoon ground cumin

Extra-virgin olive oil, for serving

Pinch za’atar (optional), for serving

INSTRUCTIONS

1. Insert the chopping blade into the work bowl of the food processor. Process all of the ingredients on High, until smooth and creamy, about 2 minutes. Add additional water through the feed tube, as needed, until desired consistency has been achieved.

2. Taste and adjust seasoning as desired. To serve, drizzle with olive oil and sprinkle with za’atar, if using.

Nutritional information per serving (2 tablespoons):

Calories 71 (38% from fat) • carb. 2g • pro. 2g • fat 3g • sat. fat 0g • chol. 0mg • sod. 159mg • calc. 35mg • fiber 2g

Butters/Dips/Dressings/Sauces

Page 20

Mayonnaise

Taste the difference in homemade mayonnaise.

Yield: 1 cup

INGREDIENTS

4 large egg yolks

¾ teaspoon kosher salt

½ teaspoon Dijon mustard

1 teaspoon fresh lemon juice

1 tablespoon water

¾ cup vegetable oil

INSTRUCTIONS

1. Insert the chopping blade into the work bowl of the food processor. Process the egg yolks, salt, mustard, lemon juice, and water on Low until smooth, about 30 seconds. With the food processor still running on Low, add the oil through the drizzle hole in the pusher until all oil is incorporated and the mayonnaise is emulsiﬁed and homogeneous.

2. Scrape down sides; taste and adjust seasoning accordingly.

Note: For fresh herb mayonnaise: Process ¹∕³ cup ﬁrmly packed fresh herbs (e.g., parsley, dill, tarragon, basil, etc.), stems removed, with the yolks before adding the oil. For a bolderﬂavored mayonnaise, increase the salt by ¼ teaspoon, the Dijon by ½ teaspoon and lemon juice to 1 tablespoon.

Nutritional information per serving (1 tablespoon):

Calories 104 (97% from fat) • carb. 0g • pro. 1g • fat 12g • sat. fat 1g • chol. 46mg • sod. 113mg • calc. 6mg • fiber 0g

Vegan Caesar Dressing

A healthier, and vegan-friendly, alternative to traditional Caesar dressing. This recipe omits the egg yolks and anchovies and achieves creaminess, thanks to the soaked cashews, and umami ﬂavor, thanks to the soy sauce.

Yield: about ¾ cup

INGREDIENTS

½ cup raw cashews, soaked in fresh, cold

water overnight

¼ cup water, plus more as needed

1 tablespoon fresh lemon juice

1½ teaspoons Dijon mustard

2 teaspoons soy sauce,

reduced sodium

1 garlic clove

2 teaspoons capers

½ teaspoon freshly ground black pepper

pinch kosher salt, or more to taste

2 tablespoons extra virgin olive oil

INSTRUCTIONS

1. Insert the chopping blade into the work bowl of the food processor.

2. Drain and rinse cashews. Put all ingredients, except for the olive oil, into the work bowl and process on Low. While the unit is running, gradually add the oil through the drizzle hole in the food pusher. Once the oil is fully incorporated, switch to High and allow to process for an additional minute, or until very smooth.

Butters/Dips/Dressings/Sauces

Page 21

3. If the dressing is too thick, add additional water, one tablespoon at a time, and continue to process on High.

4. Taste and adjust seasoning if necessary, adding salt if desired.

Nutritional information per serving (2 tablespoons):

Calories 64 (62% from fat) • carb. 5g • pro. 2g • fat 5g • sat. fat 1g chol. 0mg • sod. 178 0mg • calc. 48mg • fiber 2g

Lemon Vinaigrette

This can very easily be your go-to salad dressing for a bowl full of fresh greens and veggies. We also love it on more composed salads, such as the Sliced Asparagus Salad with Pine Nuts (page 28).

Yield: about 1 cup

INGREDIENTS

1 garlic clove, peeled

1 lemon (zested)

¼ cup fresh lemon juice

2 teaspoons Dijon mustard

INSTRUCTIONS

1. Fit the chopping blade into the work bowl of the food processor. With the unit running on High, drop the garlic through the feed tube. Stop and scrape down the sides of the bowl. Add the lemon zest and juice, Dijon, salt, and pepper. Process on High to fully mix.

2. With the unit running on Low, gradually add the olive oil through the drizzle hole of the food pusher. Once all of the oil is added, allow to mix an additional 30 to 60 seconds to fully emulsify.

3. Taste and adjust seasoning as desired.

Nutritional information per serving (1 tablespoon):

Calories 90 (99% from fat) • carb. 0g • pro. 0g • fat 10g • sat. fat 2g • chol. 0mg • sod. 68mg • calc. 3mg • fiber 0g

¾ teaspoon kosher salt

¼ teaspoon freshly ground

black pepper

¾ cup extra virgin olive oil

Butters/Dips/Dressings/Sauces

Page 22

Basil Pesto

Once you taste how vibrant homemade pesto is you will never buy it pre-made again.

Yield: about 1 cup

INGREDIENTS

1 ounce Parmesan or Pecorino cheese,

cut into ½-inch cubes

¼ cup pine nuts, lightly toasted

1 garlic clove, peeled

2 cups tightly packed fresh basil leaves

INSTRUCTIONS

1. Insert the chopping blade into the work bowl of the food processor. Add the cheese, nuts, and garlic and process on High until roughly chopped, about 10 seconds. Add the basil, salt, and pepper; chop using 10 to 15 pulses. With the machine running on Low, add the olive oil in a slow and steady stream through the feed tube, processing until combined and an emulsion is formed, about 1 minute. Scrape down the sides of the work bowl. If a thinner consistency is desired, process with additional oil or water.

2. To store the pesto, transfer to a glass jar or airtight container; tap to remove air bubbles and even out the surface. Cover the surface directly with plastic wrap and refrigerate. The pesto will keep for 5 days in the refrigerator, or it may be frozen for up to 2 months.

Nutritional information per serving (1 tablespoon):

Calories 86 (92% from fat) • carb. 1g • pro. 1g • fat 9g • sat. fat 2g • chol. 2mg • sod. 78mg • calc. 37mg • fiber 0 g

1 to 2 pinches kosher salt

pinch ground black pepper

½ cup extra virgin olive oil, plus more

as desired

Butters/Dips/Dressings/Sauces

Page 23

Falafel

The food processor makes it possible to whip up this Middle Eastern street food staple in your own home! Remember to soak the chickpeas the night before.

Yield: 24 falafel

INGREDIENTS

2 garlic cloves, peeled

1 small shallot, cut into 1-inch pieces

1 cup dried chickpeas, soaked overnight,

rinsed and drained

1 teaspoon kosher salt

¹⁄8 teaspoon freshly ground black pepper

1 teaspoon ground cumin

½ teaspoon ground coriander

¹⁄8 teaspoon chili powder

²⁄3 cup packed fresh Italian parsley –

stems and leaves

INSTRUCTIONS

1. Insert the chopping blade into the work bowl of the food processor. Add the garlic and shallot and pulse to chop, about 5 times. Scrape down the sides of the bowl and pulse another 2 to 3 times. Add the chickpeas, salt, pepper, spices, parsley, and 2 tablespoons of the ﬂour. Pulse 10 to 12 times to coarsely grind the chickpeas. Scrape down the sides of the bowl and then process on Low for 10 to 15 seconds until ﬁnely ground. Reserve ²∕³ cup in a separate bowl.

2. Dissolve the baking soda in the water and with the unit running on Low, pour through the feed tube. Process for 15 to 20 seconds to blend well. Add to bowl with reserved mixture. Stir well to combine.

3. Using a tablespoon, scoop chickpea mixture and shape into 24 balls (you can also make larger falafel using a 2-tablespoon scoop for 12 falafel balls). Place the balls on a tray or plate lined with wax paper and chill in the refrigerator for 30 minutes. Put the remaining ½ cup of ﬂour in a shallow bowl and set aside.

4. Fill a 3-quart saucepan with enough oil to reach ¼-inch depth and place over medium-high heat until an inserted thermometer registers 375°F.* Roll the falafel in the ﬂour, shaking off any excess, and drop into the oil. Cook the falafel in batches, no more than 5 at a time, for about 2½ to 3 minutes, turning halfway through until browned and crisp.

5. Remove to a paper towel-lined sheet tray and repeat with remaining falafel.

6. Serve falafel with sliced pita, veggies and a drizzle of tahini, if desired.

* If choosing to bake instead: Preheat oven to 400°F. Line a baking sheet with parchment and drizzle with olive oil. Skip the step of coating the falafel in ﬂour and arrange on the parchment. Drizzle with more oil, turning to coat the balls all over. Bake for 20 to 25 minutes, turning halfway through until browned and crisp.

Nutritional information per falafel:

Calories 96 (15% from fat) • carb. 16g • pro. 5g • fat 2g • sat. fat 0g • chol. 0mg • sod. 314mg • calc. 34mg • fiber 5g

2 tablespoons plus ½ cup unbleached,

½ teaspoon baking soda

2 tablespoons water

Vegetable oil, if frying

Olive oil, if baking

Pita, for serving

Chopped tomatoes, cucumbers, and

Tahini (optional)

all-purpose ﬂour, divided

lettuce, for serving

Main Dishes

Page 24

Mixed Vegetable and Ricotta Tart

This tar t is almost too beautiful to eat. It can easily be the centerpiece of a brunch table or be a lovely lunch or dinner when paired with a salad. Be sure to cut all vegetables so they ﬁt into the large feed tube horizontally to achieve the longest slices possible.

Yield: 1 tart, about 8 servings

INGREDIENTS

Dough:

Half recipe Pâte Brisée (page 37)

Vegetables:

1 medium sweet potato, peeled, halved

width-wise and cut to ﬁt the feed tube

¼ medium butternut squash, peeled

1 medium to large beet, peeled and cut

to ﬁt the feed tube

1 medium leek, trimmed and cut to ﬁt

the feed tube

4 medium rainbow carrots, peeled and

cut to ﬁt the feed tube

¼ cup halved grape tomatoes

2 tablespoons olive oil

INSTRUCTIONS

1. Roll out the pâte brisée so that it’s between ¹⁄8-inch and ¼-inch thick. Fit into a 9- to 10-inch tart pan with a removable bottom. Chill for a minimum of 1 hour in the refrigerator (or 30 minutes in the freezer).

2. While the dough is chilling, prepare the vegetables. Preheat an oven to 425°F with racks in the lower and upper thirds of the oven. Insert the medium slicing disc into the work bowl of the food processor. Slice all of the vegetables, except for the tomato halves, on High, by laying them horizontally in the large feed tube to achieve the longest slices. Line two baking pans with parchment paper and divide the vegetables evenly among the two pans (put the leeks and carrots on one pan, and the other vegetables on the other). Toss gently with a tablespoon of olive oil and a pinch each of the salt and pepper per pan of vegetables. Transfer to the preheated oven and bake until just tender. The carrots and leeks will take 10 minutes to cook and the others about 20. Remove and allow to cool.

3. Reduce the oven temperature to 375°F. Dock the edges of the tart shell with the tines of a fork (you want to make indentations but not fully go through to the bottom). Line the chilled tart shell with parchment paper or foil and then weigh it down with pie weights (or dried rice or beans). Put the shell into the preheated oven and bake for about 15 minutes, or until the bottom is no longer wet. Carefully remove the parchment/foil and weights and return to the oven until the edges of the crust are just browning. Remove and reserve.

4. While the dough is baking, prepare the ricotta ﬁlling. Remove the slicing disc and replace with the ﬁne shredding disc. Shred the Gruyère on High. Keep the Gruyère in the bowl and replace the shredding disc with the chopping blade. With the unit running on High, drop the garlic into

Pinch kosher salt

Pinch freshly ground black pepper

Filling:

2 ounces Gruyère

1 garlic clove, peeled

1 cup ricotta, drained if ricotta

is especially wet

1 large egg

Pinch freshly ground black pepper

½ teaspoon grated lemon zest

Olive oil, for brushing

Kosher salt, for sprinkling

Main Dishes

Page 25

the work bowl through the feed tube and process until ﬁnely chopped. Add the ricotta, egg, salt, pepper, and lemon zest. Pulse a few times to combine and process on Low until just combined.

5. Transfer the ricotta mixture to the baked tart shell and then top with the roasted vegetables and halved tomatoes by making a decorative spiral pattern: a method that works well by starting in the middle by making a tight spiral with one of the vegetables and then wrapping the vegetables one by one around it until it ﬁts the entire tart. Brush the top with olive oil and a sprinkle of salt.

6. Reduce the oven temperature to 350°F and put the prepared tart on the oven rack in the lower third position. Bake for 15 minutes to fully cook through the ricotta mixture. Remove from the oven and immediately brush with additional olive oil.

Nutritional information per serving:

Calories 326 (60% from fat) • carb. 24g • pro. 9g • fat 22g • sat. fat 12g • chol. 77mg • sod. 399mg calc. 224mg • fiber 3g

Pizza with Ricotta and Pesto

Fresh pesto is the per fect ingredient for homemade pizza.

Yield: one 12-inch pizza, 4 servings

INGREDIENTS

1 recipe Pizza Dough (page 37)

Cornmeal, for dusting baking sheet

1 ounce Parmesan, cut into ½-inch cubes

INSTRUCTIONS

1. Preheat an oven with the rack in the middle of the oven. If you have a pizza stone or steel, put on the rack and allow to preheat for 30 minutes while preparing the pizza.

2. Stretch pizza dough to a 12-inch round and put on a cornmeal-dusted baking sheet. Cover with plastic wrap and allow to rest while preparing the toppings.

3. Insert the metal chopping blade into the work bowl. With the unit running on High, drop the Parmesan through the feed tube and process until ﬁnely grated. Add the ricotta and pulse to combine.

4. Top the pizza dough with the ricotta mixture.

5. Remove the chopping blade and insert the ﬁne slicing disc. Slice the ricotta salata. Evenly place over the ricotta mixture and then dollop the pesto on top of the cheese.

6. Put into the preheated oven, on top of the baking stone/steel if using, and bake until the cheese is bubbly, about 12 minutes.

7. Allow to cool for a few minutes prior to slicing and serving.

Nutritional information per serving:

Calories 360 (50% from fat) • carb. 32g • pro. 14g • fat 20g • sat. fat 5g • chol. 23mg • sod. 576mg calc. 268mg • fiber 3g

½ cup ricotta

2 ounces ricotta salata

¹⁄3 cup pesto (page 21)

Main Dishes

Page 26

Olive and Mushroom Pizza

A winning combination, the slicing function of a food processor makes preparing this pizza a breeze.

Yield: one 12-inch pizza (4 servings)

INGREDIENTS

1 recipe Pizza Dough (page 37)

Cornmeal, for dusting

2 tablespoons olive oil

1 garlic clove, peeled

¹⁄3 cup pizza sauce (purchased, or see

Cuisinart.com for a recipe)

½ cup pitted Kalamata olives

INSTRUCTIONS

1. Preheat oven with the rack in the middle of the oven. If you have a pizza stone or steel, put on the rack and allow to preheat for 30 minutes while preparing the pizza.

2. Stretch pizza dough to a 12-inch round and put on a cornmeal-dusted baking sheet. Cover with plastic wrap and allow to rest while preparing the toppings.

3. Insert the chopping blade into the work bowl. Put the olive oil and garlic into the work bowl and process on High to chop the garlic. Remove the garlic/oil mixture and brush onto the pizza crust.

4. Spread the sauce onto the pizza crust, leaving a half-inch border around the edge.

5. Remove the chopping blade and replace with the medium slicing disk. Slice the olives and mushrooms. Scatter over the sauce. Flip the slicing disc to the medium shredding disc and shred the mozzarella. Evenly sprinkle over the sliced mushrooms and olives.

6. Put into the hot oven, on top of the baking stone/steel if using, and bake until the cheese is bubbly, about 12 minutes.

7. Top with a pinch of the crushed red pepper and ﬂake sea salt, and then ﬁnish with the torn basil.

8. Allow to cool for a few minutes prior to slicing and serving.

Nutritional information per serving:

Calories 318 (46% from fat) • carb. 35g • pro. 8g • fat 16g • sat. fat 3g • chol. 10mg • sod. 134mg calc. 102mg • fiber 2g

½ cup white or cremini mushrooms,

scrubbed

2 ounces mozzarella, well chilled

(medium shred)

Pinch crushed red pepper

Pinch ﬂake sea salt

Fresh basil leaves, torn, for ﬁnishing

Main Dishes

Page 27

Chicken Burgers

Chopping your own meat makes for the freshest-tasting burgers.

Yield: six 4-ounce burgers

INGREDIENTS

1½ pounds boneless, skinless chicken

thighs, cut into 1-inch pieces

2 green onions, trimmed and cut into

1-inch pieces

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

INSTRUCTIONS

1. Put the chicken pieces in the freezer for about 30 minutes to ﬁrm.

2. Insert the chopping blade into the work bowl of the food processor. Add the green onions and pulse to chop.

3. Once the chicken is ﬁrm, add to the work bowl with the salt and pepper.

4. Pulse to chop, about 12 long pulses, pausing between each pulse for meat to drop to the blade. Scrape the bowl halfway through pulsing. Form into 6 even burgers.

6. Preheat oven to 350°F.

7. Heat the vegetable oil in a large nonstick skillet or grill pan. When oil is hot and shimmers across the pan, add 3 of the burgers to avoid crowding the pan.

8. Brown each side until a golden crust forms, then transfer to a baking sheet. Repeat with remaining burgers.

9. Finish cooking burgers in preheated oven until internal temperature of burgers reaches 165°F. Let rest for 5 minutes before serving.

10. Serve topped with 2 tablespoons of the Root Vegetable and Apple Slaw (or some sliced

pickles) on a burger bun.

Nutritional information per serving (½ cup):

Calories 250 (82% from fat) • carb. 3g • pro. 3g • fat 25g • sat. fat 6g • chol. 5mg • sod. 277mg calc. 235mg • fiber 2g

1 tablespoon vegetable oil, for cooking

¾ cup Rainbow Vegetable and Apple

Slaw (page 28) or sliced pickles, for serving

6 burger buns (purchased or page 39)

Main Dishes

Page 28

Sliced Asparagus Salad

This salad is a wonderful way to showcase the great ﬂavor of raw asparagus.

Yield: about 3½ cups

INGREDIENTS

1 bunch (about 1 pound) asparagus,

preferably thin spears

¼ cup toasted pine nuts

Pinch freshly ground black pepper

Pinch crushed red pepper

2 tablespoons Lemon Vinaigrette

(page 21)

1½ ounces Pecorino

INSTRUCTIONS

1. Insert the medium slicing disc into the food processor. Slice the asparagus and then transfer to a shallow serving bowl. Add the pine nuts, black pepper, crushed red pepper, and vinaigrette. Toss lightly to combine.

2. Remove the medium slicing disc and replace with the ﬁne slicing disc. Slice the Pecorino and then add to the bowl with the other ingredients. Stir gently and serve immediately.

Nutritional information per chicken burger (without the bun or slaw):

Calories 199 (25% from fat) • carb. 33g • pro. 5g • fat 6g • sat. fat 1g • chol. 0mg • sod. 429mg • calc. 6mg • fiber 2g

Rainbow Vegetable and Apple Slaw

This slaw is so versatile. As a topping, it adds a nice sharpness to the Chicken Burger, but it also works well as a complement to the Falafel (page 23).

Yield: about 4 cups

INGREDIENTS

¼ cup packed Italian parsley

1 shallot, trimmed and peeled

2 radishes, trimmed

1 carrot, trimmed and peeled

1 parsnip, trimmed and peeled

1 small Granny Smith apple, peeled,

cored and halved

1 small beet, red or golden,

trimmed and peeled

¼ cup cider vinegar

¹⁄3 cup water

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 teaspoon granulated sugar

1 teaspoon Dijon mustard

INSTRUCTIONS

1. Insert the chopping blade into the work bowl of the food processor. Add the parsley and pulse until ﬁnely chopped.

2. Remove the chopping blade and replace with the ﬁne slicing disc. Slice the shallot.

3. Replace with the medium shredding disc and shred the remaining vegetables and apple, except for the beet. Transfer all of the chopped/sliced/shredded ingredients to large mixing bowl. Shred the beet and transfer to a separate small mixing bowl.

4. Combine the vinegar, water, salt, pepper, sugar, and Dijon and stir until completely combined.

Soups/Salads/Sides

Page 29

Pour a small amount over the beet and the remaining over the other vegetables/apple. Allow to rest in the refrigerator for a minimum of 30 minutes, but no more than 2 hours.

5. Once sufﬁciently chilled, strain both mixtures. Combine immediately before serving. Taste and adjust seasoning as desired.

Nutritional information per serving (½ cup):

Calories 27 (5% from fat) • carb. 8g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 171mg • calc. 13mg • fiber 1g

Refried Beans

It’s easy enough to buy canned but making your own is just as simple and much more delicious!

Yield: about 1 cup

INGREDIENTS

2 garlic cloves, peeled

½ medium onion, peeled and cut into

1-inch pieces

½ jalapeño, seeded and cut into 1-inch

pieces

2 tablespoons grapeseed or vegetable

oil, divided

INSTRUCTIONS

1. Insert the chopping blade into the work bowl of the food processor. Put the garlic, onion and jalapeño in the bowl and process to ﬁnely chop.

2. Put 1 tablespoon of the oil in a medium nonstick skillet set over medium heat. Once oil is hot, add the chopped vegetables, tomato paste, a pinch of salt, cumin and cayenne. Sauté until softened, about 4 minutes. Add the drained beans and cook until hot and to the point where they and the vegetables are softened a bit more, about 6 to 8 minutes.

3. Transfer all ingredients to the food processor, still ﬁtted with the chopping blade. Pulse until desired consistency is reached, adding water through the feed tube as you go to achieve a nice creamy texture. Add salt to taste.

4. Put the remaining 1 tablespoon of oil in the same skillet used previously and set over mediumhigh heat. Once hot, add the puréed bean mixture to the pan and cook, stirring frequently, until slightly darkened in color, no more than 4 minutes. Serve warm.

Nutritional information per serving (¼ cup):

Calories 83 (41% from fat) • carb. 10g • pro. 3g • fat 4g • sat. fat 0g • chol. 0mg • sod. 311mg • calc. 28mg • fiber 3g

1 tablespoon tomato paste

½ teaspoon kosher salt, divided

1 to 2 pinches ground cumin

Pinch cayenne

1 can (15½ ounces) pinto beans, drained

1 to 1½ cups water

Soups/Salads/Sides

Page 30

Root Vegetable Soup

This recipe highlights the best vegetables of late fall and early winter. Stir in a bit of the MapleBacon Butter (page 16) for added ﬂavor.

Yield: about 7 cups

INGREDIENTS

1 to 2 shallots (depending on size and ﬂavor

preference), halved

1 garlic clove, peeled

2 pounds mixed root vegetables,

peeled, trimmed and cut to ﬁt feed tube

1 tablespoon unsalted butter

1 teaspoon kosher salt, divided, to taste

2 pinches freshly ground black

pepper, divided

INSTRUCTIONS

1. Insert the chopping blade into the work bowl of the food processor. Add the shallots and garlic clove and pulse to roughly chop. Remove and reserve

2. Remove the chopping blade and replace with the medium slicing disc. Slice the root vegetables. Reserve in the bowl

3. Put the butter into a large stock pot and set over medium-low heat. Once the butter is melted, add the shallots and garlic with a pinch each of the salt and pepper and the thyme sprigs

4. Once the shallots and garlic are fragrant and softened, add the sliced vegetables with the chicken broth and 1 teaspoon of salt.

5. Increase heat to bring the liquid to a boil, and then reduce to a simmer and allow to cook until the vegetables are very soft, about 20 to 30 minutes.

6. Remove the thyme sprigs. Using a slotted spoon, transfer the solids to the food processor bowl ﬁtted with the chopping blade. Add most of the liquid to the bowl, being sure not to exceed the maximum capacity liquid line (should be about 3 cups of the liquid). Process on Low until smooth, about 30 seconds, and then switch to High and process an additional minute.

7. Return to the cooking pot and stir in the lemon juice and remaining salt and pepper. Taste and adjust seasoning as desired.

8. To serve, top each bowl of soup with a sprinkle of chopped chives or parsley and a teaspoon of the Maple-Bacon Butter.

Nutritional information per serving (1 cup):

Calories 113 (16% from fat) • carb. 17g • pro. 5g • fat 2g • sat. fat 1g • chol. 11mg • sod. 244mg • calc. 144mg • fiber 3g

2 to 3 sprigs fresh thyme

4 cups chicken broth, low sodium,

divided

2 teaspoons fresh lemon juice,

plus more to taste

Chopped parsley for garnish

Maple-Bacon Butter (page 16),

optional, to stir in per serving

Soups/Salads/Sides

Page 31

Carrot Cake with Cream Cheese Frosting

The food processor makes this classic cake a breeze – it does all the work from shredding the carrots to making the frosting.

Yield: one 2-layer cake, about 16 servings

INGREDIENTS

Cake:

Nonstick cooking spray

2 cups unbleached, all-purpose ﬂour

2 teaspoons ground cinnamon

1½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon ﬁne sea salt

1 cup walnuts, toasted

1 pound carrots (6 to 8 medium), peeled

1 cup granulated sugar

1 cup packed light or dark brown sugar

1 cup vegetable oil

4 large eggs

1½ teaspoons pure vanilla extract

INSTRUCTIONS

1. Preheat oven to 350°F with the rack in the middle position. Coat two 9-inch round baking pans with nonstick cooking spray and line the bottom with parchment; set aside.

2. Insert the chopping blade into the work bowl of the food processor. Add the ﬂour, cinnamon, baking powder, baking soda, and salt. Process on Low for 10 seconds. Transfer to a large mixing bowl.

3. Put the walnuts in the work bowl and pulse 2 to 3 times to coarsely chop. Leaving the nuts in the bowl, remove the chopping blade and replace with the medium shredding disc. Shred the carrots on High. Add the nuts and carrots to the bowl with the dry ingredients.

4. Remove the shredding disc and replace with the chopping blade. Add the sugars to the work bowl. In a large measuring cup, combine the oil, eggs, and vanilla. While the unit is running on Low, gradually add the wet ingredients through the feed tube. Process until well mixed, about 30 to 45 seconds, stopping to scrape down the sides of the bowl as needed. Add the wet ingredients to the bowl of dry ingredients and stir until just combined.

5. Pour the batter into the prepared pan and bake for 35 minutes or until a cake tester inserted in the center comes out clean. Cool completely in the pan.

6. Prepare the frosting. Clean the chopping blade and insert into the cleaned work bowl. Add the cream cheese and butter and process on High until smooth, about 60 seconds, stopping to scrape down the sides of the bowl. Add the goat cheese; process another 10 to 15 seconds. Add the sugar, salt, and vanilla and process until completely smooth, another 15 to 20 seconds.

Cream Cheese Frosting:

Makes about 3½ cups

8 ounces cream cheese

(1 standard package), cut into 8 pieces, room temperature

8 tablespoons (1 stick) unsalted butter,

cut into 8 pieces, room temperature

2 ounces goat cheese, room

temperature (sour cream or plain yogurt can be substituted)

²⁄³ cup confectioners’ sugar

¼ teaspoon ﬁne sea salt

¼ teaspoon pure vanilla extract

Desserts

Page 32

7. Once the cake has cooled, remove from the pan and turn out onto a serving plate or cake stand. Frost the entire cake, spreading evenly on the top and sides with an offset spatula. Chill cake slightly before serving.

Nutritional information per serving:

Calories 428 (53% from fat) • carb. 46g • pro. 6g • fat 26g • sat. fat 5g • chol. 63mg • sod. 319mg calc. 229mg • fiber 2g

Lemon-Poppy Seed Shortbread

Lemon and poppy seeds are a common combination for good reason. Here they are highlighted in this very butter y shortbread. Do not skimp on the quality of butter – it really makes a difference.

Yield: 12 shortbread cookies

INGREDIENTS

16 tablespoons (2 sticks) good quality

unsalted butter (preferably European style), each stick cut into quarters, room temperature, plus more for greasing pan

¹⁄3 cup confectioners’ sugar

INSTRUCTIONS

1. Grease a 9-inch round or square cake pan with butter. Line the bottom with parchment.

2. Insert the chopping blade into the work bowl of the food processor. Add the butter, sugars, zest, and salt into the work bowl. Pulse a few times, then process on Low until creamy, about 1 minute. Scrape down the sides of the bowl and add the ﬂour and poppy seeds. Pulse to mix, using about 10 long pulses. Dough will be a bit crumbly, not smooth. Remove dough and transfer to the prepared cake pan. Press down on the top to smooth, then cover. Chill in a refrigerator for a minimum of 2 hours, up to overnight (the longer the chilling time the better).

3. Preheat oven to 325°F with the rack in the middle position. Put the pan with the chilled shortbread dough into the preheated oven and bake until just set and just golden at the edges, about 25 to 30 minutes.

4. Immediately after removing from the oven, place the pan onto a cooling rack and sprinkle granulated sugar over the top of the baked shortbread. Cool completely before cutting into desired shapes and serving.

Nutritional information per cookie:

Calories 243 (57% from fat) • carb. 24g • pro. 2g • fat 15g • sat. fat 9g • chol. 40mg • sod. 93mg • calc. 0mg • fiber 1g

¹⁄3 cup granulated sugar, plus more for

sprinkling

1 tablespoon grated lemon zest

1 teaspoon kosher salt

2 cups unbleached, all-purpose ﬂour

1 teaspoon poppy seeds

Desserts

Page 33

Pistachio Olive Oil Cake with Cardamom Cream

The healthy fats in the pistachios and olive oil make this cake perfectly moist.

Yield: one 9-inch layer cake, 16 servings

INGREDIENTS

Cake:

1 cup shelled pistachios, plus 2 table-

spoons, ﬁnely chopped, for serving

1 cup granulated sugar

1 cup unbleached, all-purpose ﬂour

1 cup almond meal

1½ teaspoons baking powder

½ teaspoon ﬁne sea salt

1 cup olive oil

4 large eggs

1 teaspoon almond extract

INSTRUCTIONS

2. Grease 9-inch round cake pan and line the bottom with parchment paper. Preheat oven to 350°F with the rack in the middle of the oven.

3. Insert the chopping blade into the work bowl of the food processor. Add the pistachios, sugar, ﬂour, almond meal, baking powder, and salt to the work bowl. Pulse a few times, then process on High for 1 minute, to ensure the pistachios are ﬁnely chopped and the mixture is completely combined.

4. While running on Low, slowly add the oil, eggs, and almond extract through the feed tube.

5. Scrape down and then pulse a few more times if necessary. The batter will be very thick. Scrape it into the prepared cake pan and smooth over the top. Clean the work bowl and chopping blade.

6. Put the cake into the preheated oven and bake until the cake is just coming away from the sides of the pan, about 35 to 40 minutes. Cool on rack and then remove from pan to cool completely before assemblying.

7. When the cake is cool, prepare the cream. Insert the chopping blade into the work bowl. Add all of the Cardamom Cream ingredients, except for the yogurt, to the bowl and process on Low to combine, then stop to scrape down the sides. Continue to process until very light and ﬂuffy. Slowly add the yogurt and mix on Low until desired consistency is achieved.

8. Halve the cake to make two layers. Spread some of the Cardamom Cream in the center of the bottom layer, leaving a half-inch border on the side. Top with the second cake layer and then put the remaining Cardamom Cream on the top. Spread evenly over the top and sides of the cake. Put in the refrigerator to chill for 30 minutes.

9. Once chilled decorate with the ﬁnely chopped pistachios.

Nutritional information per serving:

Calories 403 (62% from fat) • carb. 33g • pro. 6g • fat 28g • sat. fat 7g • chol. 64mg • sod. 137mg calc. 101mg • fiber 2g

Cardamom Cream:

8 tablespoons unsalted butter, room

temperature

4 ounces (half standard package) cream

cheese, room temperature

2 cups powdered sugar, sifted

1 teaspoon vanilla extract

pinch ﬁne sea salt

2 to 4 pinches ground cardamom,

plus more to taste

2 tablespoons plain yogurt

Desserts

Page 34

Strawberries and Cream Tart

This recipe is deﬁnitely for the strawberry lovers, as strawberries are in each element of this surprisingly light-tasting tart.

Yield: one 9- to 10-inch tart, about 12 servings

INGREDIENTS

Crust:

¼ cup dehydrated strawberries

1 cup unbleached, all-purpose ﬂour

½ teaspoon kosher salt

8 tablespoons (1 stick) unsalted butter,

2 tablespoons ice water

Topping:

1 quart fresh strawberries, hulled

cold and cut into ½-inch cubes

INSTRUCTIONS

1. Prepare the crust. Insert the chopping blade into the work bowl of the food processor. Add the dehydrated strawberries, ﬂour, and salt, and process on High until the strawberries are ﬁnely ground. Add the cubed butter over the top of the ﬂour mixture. Pulse until the mixture resembles coarse crumbs, about 8 to 10 pulses. Add the ice water, 1 tablespoon at a time. Pulse until mixture just forms dough (you may not need all of the water). Dough is ready when it holds when pinched together. Form the dough into a ﬂat disc. Wrap in plastic wrap and refrigerate for at least 30 minutes before using.

2. Once the dough is sufﬁciently chilled, remove and roll out to a ¼-inch to ½-inch thickness. Fit into a 9- or 10-inch tart pan and put into the freezer to chill for 30 minutes.

3. Preheat oven to 375°F with the rack in the middle position. Once the tart shell has chilled, remove and dock the bottom of the tart shell using the tines of a fork (you want to make indentations, but not fully pierce through). Line the shell with parchment paper or foil and weigh down with pie weights or dried rice or dried beans. Put into the preheated oven and bake until the bottom is no longer wet. Carefully remove the parchment/foil and weights and return to the oven until the tart shell is fully baked – it will be nicely browned at the edges and crisp. Fully cool while preparing the other components of the recipe.

4. Insert the medium slicing disc into the work bowl. Slice the strawberries. Remove and reserve.

5. Prepare the ﬁlling. Remove the slicing disc and insert the chopping blade. Add the dehydrated strawberries and process on High until ﬁnely ground. Add the sugar, cream cheese, vanilla, and salt. Process on Low until combined. Scrape down the sides of the bowl. While processing on Low again, slowly add the heavy cream until the desired consistency is achieved (it should be very smooth, but not runny).

6. Spread the strawberry-cream cheese ﬁlling into the cooled tart shell and then fan the sliced strawberries decoratively over the top.

Nutritional information per serving:

Calories 193 (60% from fat) • carb. 17g • pro. 2g • fat 13g sat. fat 8g • chol. 36mg • sod. 103mg • calc. 176mg • fiber 2g

Desserts

Filling:

¼ cup dehydrated strawberries

½ cup confectioners’ sugar

8 ounces (1 standard package)

cream cheese, cut into 4 pieces, room temperature

¼ teaspoon pure vanilla extract

¼ teaspoon ﬁne sea salt

¼ cup heavy cream, more if needed

Page 35

No-Churn Blackberry Chocolate Chunk Ice Cream

Perhaps the best way to prepare your favorite summer treat without an ice cream maker. Better yet, this unbelievably creamy no-churn version calls for simple ingredients. Be sure to use ripe blackberries for the most intense ﬂavor.

Yield: 4 cups

INGREDIENTS

3 cups fresh, ripe blackberries (about 15

ounces), rinsed and patted dry

1 tablespoon fresh lemon juice

¾ cup granulated sugar

INSTRUCTIONS

1. Insert the chopping blade into the work bowl of the food processor. Add blackberries and lemon juice and process on High until very smooth, about 30 seconds. Press through a ﬁne-mesh strainer and return to the work bowl; discard seeds. Add the sour cream and salt (if using) and pulse until just incorporated; scrape down the sides of the bowl as necessary. Scrape mixture into a 9-inch square pan. Cover with foil and freeze until solid, 4 to 5 hours.

2. Once the mixture is frozen, insert the chopping blade into the work bowl of the food processor. Add the chocolate pieces and pulse until roughly chopped, you want some smaller and larger chunks. Sift to get rid of any dust; reserve. Clean out the work bowl.

3. Insert the chopping blade into the work bowl. Scrape the surface of the frozen mixture with tines of a fork to break up. Add to the work bowl and pulse 4 to 5 times, and then process on Low until almost blended. Scrape down the sides of the bowl and blade. Pulse 2 to 3 times and then process on High until very smooth. Carefully remove the chopping blade and fold in the reserved chocolate. Scrape mixture into same pan, cover again and freeze until ﬁrm enough to scoop, about 3 hours. If frozen longer, let sit at room temperature for 10 to 15 minutes, to soften slightly.

4. Consume ice cream within 1 to 2 days for the best ﬂavor and texture.

Nutritional information per serving (½ cup):

Calories 296 (48% from fat) • carb. 33 g • pro. 4 g • fat 15 g • sat. fat 10 g • chol. 40 mg • sod. 49 mg calc. 197 mg • fiber 5 g

2 cups (16 ounces) sour cream

pinch ﬁne sea salt (optional)

4 ounces bittersweet chocolate (60-70%

percent cocoa) bars, broken into pieces, or wafers

Desserts

Page 36

Pita Bread

The key to achieving the signature pocket in a pita bread is a smooth dough and a very hot oven and baking pan.

Yield: six 8-inch pita breads

INGREDIENTS

1¾ teaspoons active dry yeast

Pinch granulated sugar

1 cup warm water (105˚F to 110˚F)

2 cups unbleached, all-purpose ﬂour

INSTRUCTIONS

1. Put the yeast, sugar, and water into a liquid measuring cup. Let stand for 5 to 10 minutes until foamy.

2. Insert the chopping blade into the work bowl of the food processor. Add the ﬂours and the salt and process on Low to sift. When the yeast is proofed, run the food processor on Low and slowly add the yeast mixture through the feed tube, following with the olive oil. Knead the dough for 40 seconds. The dough should be soft, smooth, and slightly tacky.

3. Turn the dough out onto a clean work surface and knead for another minute or for another minute or two by hand to soften some more. Add additional ﬂour if the dough seems too sticky, or a little water if it seems too dry.

4. Transfer the dough to a clean bowl and cover with a damp towel or plastic wrap. Let the dough sit at room temperature for about 1 hour, or until it has doubled in size.

5. Divide the dough into 6 pieces. Lightly ﬂour a clean work surface with ﬂour and shape each into a ball. Cover the balls with a damp towel or plastic wrap and allow to rise for another 30 minutes.

6. Put a baking sheet in the middle of an oven and preheat to 500°F.

7. While the oven is preheating, roll each round into an 8-inch circle. Starting with 2 or 3 at a time, transfer the dough circles to the hot pan and bake until lightly golden and puffed, about 4 to 5 minutes. Transfer to a serving plate and loosely cover to keep warm. Repeat with remaining dough circles.

8. Serve warm, stuffed with your favorite ﬁllings.

Nutritional information per pita:

Calories 199 (25% from fat) • carb. 33g • pro. 5g • fat 6g • sat. fat 1g • chol. 0mg • sod. 429mg • calc. 6mg • fiber 2g

1 cup whole wheat ﬂour

1½ teaspoons ﬁne sea salt

1 tablespoon olive oil

Bread/Dough

Page 37

Pizza Dough

Homemade pizza dough is the perfect start to family pizza night.

Yield: about 1 pound of dough (one 14-inch pizza or two 8-inch pizzas)

INGREDIENTS

1½ teaspoons active dry yeast

1 teaspoon granulated sugar

²⁄³ cup warm water (105°F to 110°F)

INSTRUCTIONS

1. In a liquid measuring cup, dissolve the yeast and sugar in warm water. Let stand until foamy, about 5 minutes.

2. Insert the chopping blade into the work bowl of the food processor. Add the ﬂour, salt, and olive oil to the bowl and pulse a few times to combine. With the machine running on Low, pour the liquid mixture through the feed tube as fast as the ﬂour absorbs it. Process until the dough cleans the sides of the work bowl and forms a ball. Continue to process for 30 seconds to knead the dough. Dough should be slightly sticky.

3. Transfer the dough to a clean surface and knead by hand for an additional minute. Put the dough into a clean bowl and cover with a damp towel or plastic wrap. Let it rise in a warm, draft-free place for about 1 hour; dough should double in size.

4. Place dough on a lightly ﬂoured surface and gently fold over to “punch” down. Form into desired crust size(s) as directed by recipe.

Nutritional information per serving (based on 8 servings):

Calories 92 (6% from fat) • carb. 19g • pro. 3g • fat 1g • sat. fat 0g • chol. 0mg • sod. 214mg • calc. 1mg • fiber 0g

1¾ cups bread or unbleached,

all-purpose ﬂour

¾ teaspoon ﬁne sea salt

2 teaspoons olive oil

Pâte Brisée

This ﬂaky pastry is a classic all-butter dough that is very versatile. It can be used for sweet or savory pies and tarts.

Yield: 2 crusts (2 single pies/tarts or 1 double-crust pie)

INGREDIENTS

2 cups unbleached, all-purpose ﬂour

1 teaspoon ﬁne sea salt

INSTRUCTIONS

1. Insert the chopping blade into the work bowl of the food processor. Add the ﬂour and salt to the work bowl and process on Low to sift.

2. Add the cubed butter over the top of the ﬂour mixture. Pulse until the mixture resembles coarse crumbs, about 8 to 10 pulses. Add the ice water, 1 tablespoon at a time. Pulse until mixture just forms dough (you may not need all of the water). Dough is ready when it holds when pinched together.

16 tablespoons (2 sticks) unsalted butter,

¼ cup ice water

cold and cut into ½-inch cubes

Bread/Dough

Page 38

3. Divide the dough equally into 2 pieces and form each into a ﬂat disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes before using.

4. Dough keeps for up to a week in the refrigerator or in the freezer for up to 3 months.

Tip: For a sweet pastry dough, add 1½ tablespoons granulated sugar in with the dry ingredients.

Nutritional information per serving:

Calories 100 (66% from fat) • carb. 7g • pro. 1g • fat 7g • sat. fat 5g • Col. 20mg • sod. 98mg • calc. 0mg • fiber 0g

Pretzels with Rosemary and Flake Sea Salt

These buns are a nice cross between a traditional bun and a ﬂuffy brioche bun – an excellent base for any type of burger.

Yield: 8 soft pretzels

INGREDIENTS

1 cup warm water (105°F to 110°F)

1 tablespoon packed light brown sugar

2¼ teaspoons active dry yeast

2½ cups bread or unbleached,

all-purpose ﬂour

1½ teaspoons kosher salt

INSTRUCTIONS

1. Put the water, sugar, and yeast in a liquid measuring cup; stir to dissolve. Let stand 5 to 10 minutes, or until mixture is foamy.

2. While the yeast is prooﬁng, put the ﬂour and salt into the work bowl ﬁtted with the chopping blade. Process on Low to sift. With the machine running on Low, pour the liquid mixture through the feed tube as fast as the ﬂour absorbs it. Process until the dough cleans the sides of the work bowl and forms a ball. Continue to process for 30 seconds to knead the dough. Dough should be slightly sticky.

4. Gently punch dough down and then roll into a 18-inch rope. Divide dough into 8 equal pieces. Roll each piece into a thin rope. Twist dough into a pretzel shape by taking the two ends and crossing them over one another, making sure that the ends hang over the bottom; press ﬁrmly to seal. Place on a baking sheet lined with parchment paper. Repeat with remaining pieces of dough, being sure to keep all shaped pretzels under plastic or a damp towel.

5. Allow pretzels to rest for about 20 to 30 minutes. While they are resting, stir together the 2 cups of water and baking soda together in a small bowl.

6. Place a 6-quart saucepan ﬁlled with water over high heat and bring to a boil. Preheat oven to 425°F.

7. Once pretzels have rested and water comes to a boil, carefully slide one pretzel into the boiling water at a time ﬂipping each after 1½ minutes. Boil for 3 minutes total. Allow pretzels

Baking soda wash (2 cups warm water

and 1 teaspoon baking soda whisked together to dissolve baking soda)

Egg wash (1 large egg and 1 teaspoon

water whisked together)

Flake sea salt, for sprinkling

Chopped fresh rosemary, for sprinkling

Bread/Dough

Page 39

to drain on a wire cooling rack. Dip each pretzel into the stirred baking soda solution and place on prepared baking sheet. Lightly brush the pretzels with the egg wash and sprinkle generously with the salt and rosemary. Bake in the oven until dark and golden, approximately 10 to 12 minutes.

8. When pretzels are ﬁnished, transfer to a wire cooling rack.

Nutritional information per pretzel:

Calories 118 (0% from fat) • carb. 25g • pro. 4g • fat 0g • sat. fat 0g • chol. 0mg • sod. 261mg • calc. 1mg • fiber 1g

Burger Buns

These buns are a nice cross between a traditional bun and a ﬂuffy brioche bun – an excellent base for any type of burger.

Yield: 6 buns

INGREDIENTS

2¼ teaspoons active dry yeast

1 tablespoon granulated sugar

¾ cup warm water (105°F to 110°F)

2½ cups unbleached, all-purpose ﬂour

½ cup whole wheat ﬂour

INSTRUCTIONS

1. In a liquid measuring cup dissolve the yeast and sugar in warm water. Let stand until foamy, about 5 minutes.

2. Insert the chopping blade into the work bowl of the food processor. Add the ﬂours and salt to the bowl and process on Low to sift. Add the butter and egg and then, with the machine running on Low, pour the liquid mixture through the feed tube as fast as the ﬂour absorbs it. Process until the dough cleans the sides of the work bowl and forms a ball. Continue to process for 30 seconds to knead the dough. Dough should be slightly sticky.

3. Transfer the dough to a clean work surface. Knead by hand for about 1 minute to soften.

4. Put the dough into a clean bowl and cover with a damp towel or plastic wrap. Let it rise in a warm, draft-free place for about 90 minutes; dough should double in size.

5. Divide the dough into 6 pieces. Roll each into a smooth round, transfer to a parchment-lined pan, and cover again with a damp towel or plastic wrap. Let the rounds rise for an additional 30 to 40 minutes, or until nicely puffed.

6. While the dough is rising, preheat oven to 375°F with the rack in the middle of the oven.

7. Flatten each round slightly, and then brush with the egg wash all over the top and sides.

8. Put the buns into the preheated oven and bake until golden brown, about 15 to 18 minutes. Transfer to a cooling rack and cool slightly before serving.

Nutritional information per serving:

Calories 100 (66% from fat) • carb. 7g • pro. 1g • fat 7g • sat. fat 5g • Col. 20mg • sod. 98mg • calc. 0mg • fiber 0g

1¼ teaspoons ﬁne sea salt

2 tablespoons unsalted butter, room

temperature

1 large egg

Egg wash (1 egg whisked with

1 teaspoon water and pinch salt)

Bread/Dough

Page 40

NOTES:

Page 41

NOTES:

Page 42

Stamford, CT 06902

Printed in China

21CE078003

IB-17223-ESP

Cuisinart Core Custome 10-Cup Food Processor FP-110 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual