Cuisinart FP-11 Instruction Manual
Cuisinart® Elemental 11 Food Processor
FP-11 Series
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
INSTRUCTION
AND RECIPE
BOOKLET
2
FOOD CAPACITY
Sliced or shredded fruit, vegetable or cheese 10 cups
Chopped fruit, vegetable or cheese 4 cups
Puréed fruit or vegetable 3 cups cooked; 1½ cups puréed
Chopped or puréed meat, fish or seafood 1½ pounds
Thin liquid (e.g., dressings, soups, etc.)
7 cups
Cake batter 8-inch cheesecake batter; 1 box (15.25 ounce) cake mix
Cookie dough 2½ dozen (based on average chocolate chip cookie recipe)
White bread/pizza dough 2.5 cups (all-purpose or bread flour)
Nuts for nut butter
3 cups
RECOMMENDED MAXIMUM WORK BOWL CAPACITY
3
IMPORTANT UNPACKING
INSTRUCTIONS
This package contains a Cuisinart Food Prep
Series 11-Cup Food Processor and the accessories
for it:
11-cup work bowl, work bowl cover with large and
small pushers, metal chopping/mixing blade,
reversible metal shredding disc, adjustable metal
slicing disc, removable stem, 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 the reversible metal shredding
disc and adjustable metal slicing disc from
top of the block.
5. Lift out the packing material.
6. Remove the base and bowl; and place it on the
counter or table. Read the instructions
thoroughly before using the machine.
7. Save the shipping cartons and packing material.
Yo u w i ll f in d th e m v e r y u s ef u l i f yo u ne e d t o
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.
4
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
carefully.
3. Always unplug from outlet when not in use,
before putting on or taking off parts, before
removing food and before cleaning. To unplug,
grasp plug and pull from electrical outlet.
Never pull cord.
4. Do not use outdoors.
5. Do not let cord hang over edge of table or
counter, or touch hot surfaces.
6. Do not operate any appliance with a
damaged cord or plug, or after appliance has
been dropped or damaged in any way. Return
appliance to the nearest authorized service
facility for examination, repair or electrical or
mechanical adjustment.
Operation
1. Keep hands as well as spatulas and other uten-
sils 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 motor shaft. To
reduce the risk of injury, no blade or disc should
be placed on the shaft except when the bowl is
properly locked in place and the processor is in
use. Store blades and discs as you would sharp
knives, out of reach of children.
5. Be sure cover and feed tube are securely locked
in place before operating food processor.
6. Never try to override or tamper with cover
interlock mechanism.
Cleaning
To protect against risk of electrical shock, do
not put base in water or other 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 ETL listed for household
use. Use it only for food preparation as described
in the accompanying recipe and instruction book.
Do not use this appliance for anything but its
intended use.
4. The use of attachments not recommended or
sold by Cuisinart may cause fire, electrical
shock or personal injury, or damage to your
food processor.
5. To avoid possible malfunction of work bowl
switch, never store processor with cover
assembly in locked position.
6. Maximum rating of 550 watts is based on
Shredding disc that draws greatest current.
Other recommended attachments may draw
significantly less current.
7. Do not operate your appliance in an appliance
garage or under a wall cabinet. When storing
in an appliance garage always unplug the
unit from the electrical outlet. Not doing so
could create a risk of fire, especially if the appli
-
ance touches the walls of the garage or the door
touches the unit as it closes.
NOTICE: This appliance has a plastic case, it
has a polarized plug (one blade is wider than the
other). As a safety feature, this plug will fit in a
polarized outlet only one way. If the plug does
not fit fully in the outlet, reverse the plug. If it still
does not fit, contact a qualified electrician. Do
not attempt to defeat this safety feature.
SAVE THESE
INSTRUCTIONS.
FOR HOUSEHOLD USE
ONLY.
WARNING
RIS K OF FIRE OR ELEC TRIC SHOC K
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
5
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 uninsulated, dangerous
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
accompa-
nying appliance.
CONTENTS
Important Unpacking Instructions ................ 3
Important Safeguards................................... 4
Parts ............................................................. 6
Assembly Instructions ...................................7
Machine Controls ......................................... 7
Machine Functions ....................................... 7
User Guide ................................................... 9
Cleaning, Storage and Maintenance .......... 10
For Your Safety ........................................... 10
Technical Data .............................................10
Troubleshooting .......................................... 11
Warranty Information ............................ 12–13
Recipes ..................................................15–54
6
PARTS
The machine includes:
1. Housing base with a fixed stem adapter and
convenient button controls
2. 11-cup work bowl
3. Cover with feed tube
4. Pusher that slides inside the
feed tube
5. Stem adapter
6. Metal chopping/mixing/dough blade
7. Adjustable slicing disc (1 to 7mm)
8. Fine and medium reversible shredding disc
9. BPA free (not shown)
All materials that come in contact with
food or liquid are BPA free
2.
1.
6.
7.
8.
3.
4.
5.
7
ASSEMBLY
INSTRUCTIONS
Before First Use
Before using your Cuisinart Elemental 11 Food
Processor for the first time, wash the work bowl,
work bowl cover, pusher, blade and discs (see
Cleaning instructions on page 10).
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.
CHOPPING/MIXING/DOUGH BLADE
1. Place the work bowl on top, with the work
bowl handle just to the right of center. Turn the
work bowl clockwise to lock it onto the
housing base.
2.
Carefully lift and place the blade 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. Yo u a r e n o w r ea d y to o pe r at e th e ma c hi n e .
ADJUSTABLE SLICING AND
REVERSIBLE 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. Choose desired disc.
3. Insert stem adapter.
4. Carefully place disc over stem adapter, with
the side being used facing up. If using slicing
disc, adjust to desired thickness.
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. Yo u a r e n o w r ea d y to o pe r at e th e ma c hi n e .
MACHINE CONTROLS
High and Low Control Buttons
The High and Low controls are buttons 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 button. The blue LED light
will illuminate and the motor will start.
4. Press the Off button when finished.
Pulse Button
The Pulse control is a button 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 other
-
wise specified, a pulse should be about one second.
With the machine properly assembled and engaged,
and ingredients in the work bowl, press the Pulse
button repeatedly as needed. The blue LED High
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 button
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 High or Low until food is puréed;
scrape the work bowl as necessary. 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.
8
Using the Adjustable Slicing and
Reversible Shredding Discs
• The slicing disc makes whole slices. It slices
fruits and vegetables, cooked meat and semi-
frozen raw meat. The shredding disc 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.
• 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 quarter 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.
9
FOOD TOOL SPEED DIRECTIONS
Soft Cheeses
(ricotta, cream
cheese, cottage
cheese, etc.)
Chopping/Mixing/Dough Blade Low or High Have cheese at 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.
Firm Cheeses
(Cheddar, Swiss,
Edam, Gouda, etc.)
Slicing or Shredding Disc High Cheese should be well chilled before slicing/shredding. Cut to fit feed
tube. Use light to medium pressure when slicing/shredding.
Hard Cheeses
(Parmesan,
Romano, etc.)
Chopping/Mixing/Dough Blade
Slicing or Shredding Disc
Low If using the chopping blade, cut into ½-inch pieces. Pulse to break
up and then process until finely grated. This will produce a nice
grated cheese. If slicing or shredding, cut to fit feed tube. Use light to
medium pressure when slicing/shredding.
Baby Food Chopping/Mixing/Dough Blade Pulse and Low
or High
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.
Butter Chopping/Mixing/Dough Blade
Slicing or Shredding Disc
High For creaming : Have butter at room temperature. Cut into 1-inch
pieces. Process, 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.
Crumbs (Bread,
Cookie, Cracker,
Chip)
Chopping/Mixing/Dough Blade High Break into pieces. Pulse to break up, and then process until desired
consistency. This will make perfect bread/cracker/chip crumbs for
coating meats and fish. Processed cookies make delicious pie and
cake crusts!
Fresh Herbs Chopping/Mixing/Dough Blade Pulse Wash and dry herbs VERY well. Pulse to roughly chop. Continue
pulsing until desired consistency is achieved.
Ground Meat Chopping/Mixing/Dough Blade Pulse and High 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.
“Ice Cream” Chopping/Mixing/Dough Blade High Put frozen fruit cut into 1-inch pieces into the work bowl, with liquid
(juice or milk), any desired sweeteners, such as sugar, honey, simple
syrup and other flavors. Process until smooth.
Milk Shakes/
Smoothies
Chopping/Mixing/Dough Blade Low For milk shakes, first add ice cream. While unit is running, add milk
through the feed tube until desired consistency is achieved. For
smoothies, add fruit first, then add the liquid through the feed tube
while unit is running.
Nuts Chopping/Mixing/Dough Blade Pulse and High 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.
Superfine Sugar Chopping/Mixing/Dough Blade High Process granulated sugar for about 1 minute until finely ground.
Excellent for using in meringues and other baked goods.
Whipped Cream Chopping/Mixing/Dough Blade Low Process well-chilled cream until cream begins to thicken. Add sugar
as desired; process continuously until cream reaches desired
consistency. This cream is dense and perfect as a whipped topping
for cake or ice cream.
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!
USER GUIDE
10
CLEANING, STORAGE AND
MAINTENANCE
• Keep your Cuisinart® Elemental 11 Food
Processor ready to use on the kitchen counter.
When not in use, leave it unplugged.
• Keep the blade and discs out of the reach
of children.
• All parts except the housing base are dishwasher
safe, and we recommend washing them in the
dishwasher on the top rack only. Due to intense
water heat, washing the work bowl, 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 pusher upside down for
drainage. Remember to unload the dishwasher
carefully wherever you have placed sharp blades
and discs.
• To si m pl i f y c l ea n in g , r i ns e th e wo r k bo w l, c ov e r,
pusher and blade or disc immediately after use
so food won’t dry on them. Be sure to position
the pusher 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. To clean the metal
blade, fill the work bowl with soapy water, hold
the blade by its plastic center and move it rapidly
up and down on the center shaft of the bowl.
Use of a spray attachment is also effective. If
necessary, use a brush.
• The work bowl is made of SAN plastic. It should
not be placed in a microwave oven.
• The housing base may be wiped clean with a
soapy, nonabrasive material. 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: Never store any blade or disc on the
motor shaft. No blade or disc should be placed on
the shaft except when the processor is about to
be used.
MAINTENANCE: Any other servicing should be
performed by an authorized service representative.
FOR YOUR SAFETY
• Like all powerful electrical appliances, a food
processor should be handled with care. Follow
these guidelines to protect yourself and your
family from misuse that could cause injury.
• Handle and store metal blade and discs carefully.
Their cutting edges are very sharp.
• Never put blade or discs on the motor shaft until
the work bowl is locked in place.
• Always be sure that the blade or disc is down on
the motor shaft as far as it will go.
• Always insert the 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.
• Be careful to prevent the chopping blade from
falling out of the work bowl when emptying the
bowl. Remove it 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.
11
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.
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, allow
ing 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 open
ing; 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 table
spoon 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 table
spoon 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.
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.
12
3. Problem: The motor slowed down during
operation.
Solution:
• This is normal as some heavier loads (e.g., slic
ing/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 vibrated/moved
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., slic
ing/shredding cheese) may require the motor to
work harder.
LIMITED THREE-YEAR
WARRANTY
This warranty is available to consumers only. You
are a consumer if you own a Cuisinart
®
Elemental
11 Food Processor that was purchased at retail
for personal, family or household use. Except
as otherwise required under applicable law, this
warranty is not available to retailers or other
commercial purchasers or owners.
We warrant that your Cuisinart
®
Elemental 11
Food Processor will be free of defects in materials
and workmanship under normal home use for
three years from the date of original purchase.
We recommend that you visit our website,
www.cuisinart.com for a fast, efficient way to
complete your product registration. However,
product registration does not eliminate the need
for the consumer to maintain the original proof of
purchase in order to obtain the warranty benefits.
In the event that you do not have proof of
purchase date, the purchase date for purposes of
this warranty will be the date of manufacture.
If your Cuisinart
®
Elemental 11 Food Processor
should prove to be defective within the warranty
period, we will repair it, or if we think necessary,
replace it. To obtain warranty service, simply
call our toll-free number 1-800-726-0190 for
additional information from our Customer Service
Representatives, or send the defective product to
Customer Service at Cuisinart, 7475 North Glen
Harbor Blvd., Glendale, AZ 85307.
To facilitate the speed and accuracy of your
return, please enclose $10.00 for shipping and
handling of the product.
Please pay by check or money order (California
residents need only supply proof of purchase
and should call 1-800-726-0190 for shipping
instructions).
NOTE: For added protection and secure handling
of any Cuisinart product that is being returned,
we recommend you use a traceable, insured
delivery service. Cuisinart cannot be held
responsible for in-transit damage or for packages
that are not delivered to us. Lost and/or damaged
products are not covered under warranty. Please
be sure to include your return address, daytime
phone number, description of the product defect,
product model number (located on bottom of
product), original date of purchase and any other
information pertinent to the product’s return.
Your Cuisinart
®
Elemental 11 Food Processor has
been manufactured to the strictest specifications
and has been designed for use only in 120 volt
outlets and only with authorized accessories
and replacement parts. This warranty expressly
excludes any defects or damages caused by
attempted use of this unit with a converter, as
well as use with accessories, replacement parts
or repair service other than those authorized
by Cuisinart. This warranty does not cover any
damage caused by accident, misuse, shipment or
other than ordinary household use. This warranty
excludes all incidental or consequential damages.
Some states do not allow the exclusion or
limitation of these damages, so these exclusions
may not apply to you. You may also have other
rights, which vary from state to state.
CALIFORNIA RESIDENTS ONLY:
California law provides that for In-Warranty
Service, California residents have the option of
returning a nonconforming product (A) to the
store where it was purchased or (B) to another
retail store that sells Cuisinart products of the
same type.
The retail store shall then, at its discretion, either
repair the product, refer the consumer to an
independent repair facility, replace the product, or
refund the purchase price less the amount directly
attributable to the consumer’s prior usage of the
product. If the above options do not result in the
appropriate relief to the consumer, the consumer
may then take the product to an independent
repair facility if service or repair can be
economically accomplished. Cuisinart and not the
consumer will be responsible for the reasonable
cost of such service, repair,
replacement, or
13
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 1-800726-0190.
Cuisinart will be responsible for the cost of the
repair, replacement, and shipping and handling
for such products under warranty.
BEFORE RETURNING
YOUR CUISINART PRODUCT
If you are experiencing problems with your
Cuisinart product, we suggest that you call our
Consumer Service Center at 1-800-726-0190
before returning the product to be serviced.
If servicing is needed, a Representative can
confirm whether the product is under warranty
and direct you to the nearest service location.
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.
F IB-12836-ESP
©2015 Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
15CE008343
NOTES:
11- CU P FOO D PR OCE SS OR
16
BASICS
RECIPES
To help your Cuisinart Elemental 11 Food Processor feel right at home in your kitchen, we’ve
assembled a variety of delicious recipes to get you started, from quick and easy to more complex
gourmet dishes. Breakfast and brunch through dinner and dessert, these easy-to-follow recipes
make sure every meal is covered.
Look for the chef’s whisks above the ingredients for the degree of difficulty (1=easy, 2=medium,
3=challenging), and the convenient clock icons that point you to each recipe’s time commitment so
you can allocate your time accordingly.
In addition, the detailed nutritional information lets you know exactly what you’re eating!
Bon appétit!
BASICS
Breadcrumbs (Plain and Seasoned) ......................................................................................................... 18
Scallion Butter ............................................................................................................................................19
Sweet and Spiced Peanut Butter ............................................................................................................ 20
Vegetable C ream Cheese ......................................................................................................................... 20
Basil Pesto ................................................................................................................................................... 21
Caesar Dressing .........................................................................................................................................22
Guacamole.................................................................................................................................................. 23
Hummus ...................................................................................................................................................... 24
Mayonnaise ................................................................................................................................................. 25
Simple Tomato/Pizza Sauce ...................................................................................................................... 26
Ta r ra g o n Dr e s si n g ...................................................................................................................................... 27
To m at o S a ls a ..............................................................................................................................................27
BREAKFAST/BRUNCH
Almond-Pear Cake ..................................................................................................................................... 28
Sausage and Kale Quiche ......................................................................................................................... 30
17
BASICS
SOUPS/SALADS/SIDES
Black Bean Soup ........................................................................................................................................31
Vegetarian Chili .......................................................................................................................................... 32
Celery Root Salad ...................................................................................................................................... 33
Fresh Herb Salad ........................................................................................................................................ 34
Cauliflower Gratin ...................................................................................................................................... 35
Crab Cakes ................................................................................................................................................. 36
Latkes (Potato Pancakes) ........................................................................................................................... 37
Pickled Vegetables .....................................................................................................................................38
Pineapple Fried Rice.................................................................................................................................. 39
Sliced Brussels Sprouts “Caesar” Salad .................................................................................................. 40
ENTRÉES
Chicken Parmesan ..................................................................................................................................... 41
Pasta Primavera .......................................................................................................................................... 42
Pesto Pizza .................................................................................................................................................. 44
Olive and Tomato Pizza ............................................................................................................................. 45
Burgers with Pickled Slaw ......................................................................................................................... 46
Rustic Zucchini Tart .................................................................................................................................... 47
DOUGHS/BREADS
Pâte Brisée .................................................................................................................................................. 48
Pâte Sucrée ................................................................................................................................................. 49
Pizza Dough ................................................................................................................................................ 50
DESSERTS
Almond Paste ............................................................................................................................................. 51
Apple Crisp ................................................................................................................................................. 52
Carrot Cake with Cream Cheese Frosting .............................................................................................. 53
Earl Grey Shortbread ................................................................................................................................. 54
18
BASICS
BREADCRUMBS (PLAIN AND SEASONED)
There is no need to buy breadcrumbs when you can make them fresh in
your Cuisinart
®
Food Processor.
Makes about 1
2
⁄3 cups
Active Time: 5 minutes
Inactive Time: 30 minutes
1. Preheat oven to 325°F. Bake slices of bread in a single
layer (either directly on the oven racks or on a baking
pan) until bread is completely dried out, about 20
minutes. Cool, 5 to 10 minutes.
2. Insert the chopping blade into the work bowl of the
food processor. Break toasted bread into mediumsize pieces and add to work bowl. Pulse 6 to 8 times,
then process on High until desired texture is
achieved, about 30 to 60 seconds.
Note: Breadcrumbs can also be made from day-old
bread without baking. Simply break into pieces and
follow above instruction until finely chopped.
Seasoned Breadcrumbs: Add ¼ teaspoon each kosher
salt, dried oregano, dried basil, garlic powder and onion
powder to work bowl with bread pieces and process as
above.
Plain
Nutritional information per serving (2 tablespoons):
Calories 43 (6% from fat) • carb. 9g • pro. 1g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 92mg • calc. 92mg • fiber 0g
Seasoned
Nutritional information per serving (2 tablespoons):
Calories 44 (6% from fat) • carb. 9g • pro. 1g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 138mg • calc. 94mg • fiber 0g
8 SLICES WHITE BREAD
19
BASICS
SCALLION BUTTER
Use this butter on anything from grilled steaks and burgers, to toasted
bagels or crostini. It is even perfect on a bowl of plain pasta.
Makes ½ cup (8 tablespoons)
Active Time: 2 minutes
Inactive Time: 15 to 20 minutes (to bring butter to room
temperature)
1. Insert the chopping blade into the work bowl of the
food processor.
2. Process the scallions on High to chop, about 20
seconds.
3. Scrape down sides of bowl if necessary, and then add
the butter. Process again on High, scraping down as
needed, for about 10 seconds.
4. Add salt and pepper and process to incorporate, an
additional 5 seconds. Taste and adjust seasonings
accordingly.
Nutritional information per serving (1 tablespoon):
Calories 103 (99% from fat) • carb. 0g • pro. 0g • fat 11g
• sat. fat 7g • chol. 30mg • sod. 18mg • calc. 3mg • fiber 0g
2 SCALLIONS, TRIMMED AND CUT
INTO 2-INCH PIECES (GREEN AND
WHITE PARTS)
8 TABLESPOONS GOOD QUALITY
BUTTER (EUROPEAN STYLE), ROOM
TEMPERATURE AND CUT INTO 4
PIECES
PINCH KOSHER SALT
PINCH FRESHLY GROUND
BLACK PEPPER
20
BASICS
VEGETABLE CREAM CHEESE
This spread isn´t just for schmearing on your morning bagel – serve with
crackers, in sandwiches or even as a topping to a baked potato.
Makes 1½ cups
Active Time: 15 minutes
Inactive Time: n/a
1. Insert the chopping blade into the work bowl of the
food processor. Add the vegetables and parsley and
pulse about 5 times to chop. Add the remaining
ingredients to the bowl and pulse about 10 to 12
times, until fully incorporated and cream cheese is
smooth. Scrape down the sides of the bowl between
every few pulses if needed.
Nutritional information per serving (1 tablespoon):
Calories 35 (85% from fat) • carb. 1g • pro. 1g • fat 3g
• sat. fat 2g • chol. 10mg • sod. 79mg • calc. 1mg • fiber 0g
½ MEDIUM CARROT, PEELED AND CUT
INTO ½-INCH PIECES
½ SMALL RED BELL PEPPER, CUT INTO
½-INCH PIECES
1 SCALLION, CUT INTO ½-INCH
PIECES (WHITE AND GREEN PARTS)
1 TABLESPOON FRESH ITALIAN
PARSLEY, STEMS DISCARDED
8 OUNCES PLAIN CREAM CHEESE
(1 STANDARD PACKAGE), ROOM
TEMPERATURE AND CUT INTO 8
PIECES
½ TO 1 TEASPOON FRESH LEMON JUICE
½ TEASPOON KOSHER SALT
SWEET AND SPICED PEANUT BUTTER
Once you see how simple it is to make your own peanut butter at home, you
will wonder why you ever purchased it. Here we give a sweeter version, but
you can adjust the sugar and spices to whatever you wish, or just leave it
plain with a bit of salt. Process fully for a creamy version, or if a chunky style is
preferred, add additional peanuts after processing and pulse to combine.
Makes about 1 cup
Active Time: 15 minutes
Inactive Time: n/a
1. Insert the chopping blade into the work bowl of the
food processor.
2. Pulse all of the ingredients to break up, about 10
times, and then process on Low until drops of oil are
visible and the mixture is very smooth, or until desired
consistency. (You may need to stop to scrape down
the sides of the bowl periodically.)
3. Taste and adjust seasoning as desired.
Nutritional information per serving (1 tablespoon):
Calories 108 (70% from fat) • carb. 4g • pro. 5g • fat 9g
• sat. fat 1g • chol. 0mg • sod. 12mg • calc. 19mg • fiber 2g
2 CUPS UNSALTED, DRY ROASTED
PEANUTS
1 TABLESPOON GRANULATED SUGAR
1 TEASPOON GROUND CINNAMON
¼ TEASPOON GROUND ALLSPICE
½ TEASPOON PURE VANILLA EXTRACT
KOSHER SALT, TO TASTE
21
BASICS
BASIL PESTO
Once you taste how vibrant homemade pesto is you will never buy it
pre-made again.
Makes about 1 cup
Active Time: 20 minutes
Inactive Time: n/a
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 and salt; 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 0g
1½ OUNCES PARMESAN OR PECORINO
CHEESE, CUT INTO ½-INCH CUBES
¼ CUP PINE NUTS, LIGHTLY TOASTED
1 GARLIC CLOVE, PEELED
2 CUPS TIGHTLY PACK ED FRESH BASIL
LEAVES (ABOUT 2 OUNCES)
¼ TEASPOON KOSHER SALT
½ CUP EXTRA VIRGIN OLIVE OIL,
PLUS MORE AS DESIRED
22
BASICS
CAESAR DRESSING
There are many versions of this recipe, but ours is pretty close to the classic.
If you would prefer not to use raw egg yolks, use an egg substitute.
Makes 1 cup
Active Time: 10 to 15 minutes
Inactive Time: n/a
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 and process until
finely chopped. Add the anchovies, egg yolks,
mustard, lemon juice, vinegar, Worcestershire sauce
and pepper to the work bowl. Process on High until
well blended.
2. With the machine running on Low, slowly pour the
olive oil through the drizzle hole in the pusher until
the dressing is emulsified, about 30 seconds.
Nutritional information per serving (1 tablespoon):
Calories 91 (95% from fat) • carb. 1g • pro. 1g • fat 10g
• sat. fat 2g • chol. 24mg • sod. 60mg • calc. 4mg • fiber 0g
2 GARLIC CLOVES, PEELED
6 ANCHOVY FILLETS
2 LARGE EGG YOLKS
2 TEASPOONS DIJON MUSTARD
4 TEASPOONS FRESH LEMON JUICE
4 TEASPOONS RED WINE VINEGAR
2 TEASPOONS WORCESTERSHIRE
SAUCE
½ TEASPOON FRESHLY GROUND
BLACK PEPPER
2
⁄3
CUP EXTRA VIRGIN OLIVE OIL
23
BASICS
GUACAMOLE
Our fresh guacamole is perfect for the Sunday game or served alongside
quesadillas for a fun dinner.
Makes about 2 cups
Active Time: 10 minutes
Inactive Time: n/a
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 cilantro and chop
using quick pulses until evenly chopped. Scrape
down the sides of the bowl.
2. Scoop out the insides of the avocados in pieces
directly into the work bowl and add the lime juice and
salt. Pulse until desired consistency is achieved. If a
smooth texture is desired run on High until
completely smooth. Taste and adjust seasoning as
desired. Serve immediately.
Nutritional information per serving (2 tablespoons):
Calories 88 (74% from fat) • carb. 5g • pro. 1g • fat 8g
• sat. fat 1g • chol. 0mg • sod. 147mg • calc. 9mg • fiber 4g
1 GARLIC CLOVE, PEELED
½ JALAPEÑO, SEEDED AND CUT INTO
1-INCH PIECES
½ SMALL ONION, CUT INTO
1-INCH PIECES
1 TABLESPOON FRESH CILANTRO,
STEMS REMOVED
3 RIPE AVOCADOS, HALVED AND
PITTED
1 TABLESPOON FRESH LIME JUICE
½ TO 1 TEASPOON KOSHER SALT
24
BASICS
HUMMUS
Serve this brightly flavored dip with warm pita for a satisfying snack.
Makes about 3 cups
Active Time: 10 to 15 minutes
Inactive Time: n/a
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
2 CANS (15.5 OUNCES EACH)
CHICKPEAS, RINSED AND DRAINED
2
⁄3
CUP TAHINI
1
⁄3
CUP COLD WATER, PLUS MORE AS
NEEDED
3 TABLESPOONS FRESH LEMON JUICE
2 GARLIC CLOVES, PEELED
¾ TEASPOON KOSHER SALT
½ TEASPOON GROUND CUMIN
EXTRA VIRGIN OLIVE OIL,
FOR FINISHING
PINCH ZA´ATAR (OPTIONAL),
FOR FINISHING
25
BASICS
MAYONNAISE
Taste the difference in homemade mayonnaise.
Makes 1 cup
Active Time: 10 minutes
Inactive Time: n/a
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 homogenous.
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 bolder-flavored mayonnaise, increase the salt by
¼ teaspoon, the Dijon by ½ teaspoon and lemon juice
to 1 tablespoon.
Nutritional information per serving
(1 tablespoon, using egg yolks):
Calories 104 (97% from fat) • carb. 0g • pro. 1g • fat 12g
• sat. fat 1g • chol. 46mg • sod. 113mg • calc. 6mg • fiber 0g
4 LARGE EGG YOLKS
¾ TEASPOON KOSHER SALT
½ TEASPOON DIJON MUSTARD
1 TEASPOON FRESH LEMON JUICE
1 TABLESPOON WATER
¾ CUP VEGETABLE OIL
26
BASICS
SIMPLE TOMATO/PIZZA SAUCE
Makes about 2½ cups (Tomato Sauce);
2 cups (Pizza Sauce)
Active Time: 15 to 20 minutes
Inactive Time: 30 to 60 minutes
1. Put the olive oil into a large saucepan set over
medium-low heat.
2. While oil is heating, insert the chopping blade into
the work bowl of the food processor. With the
machine running on High, drop the garlic through the
feed tube to chop. Process until finely chopped.
3. When the oil is hot, add the garlic, basil and oregano
to the pan. Sauté until the garlic is fragrant, about 1
minute. Add the wine to the pan and increase heat to
medium; cook until completely evaporated, about 3
to 4 minutes.
4. While the wine is cooking, put the tomatoes into the
work bowl and pulse to chop, about 6 to 8 times.
Add to the pan with the salt and pepper.
5. Bring sauce to a boil and then reduce the heat to low.
Stir in sugar (start with 1 tablespoon – add more if
needed) and partially cover the pan loosely and
simmer for about 30 minutes, until slightly reduced. If
pizza sauce is the goal, allow to simmer for an
additional 30 minutes.
6. Once the desired consistency has been achieved, stir
in the optional red pepper flakes. Taste and adjust
seasoning as desired.
To ma t o Sa u ce
Nutritional information per serving (¼ cup)
Calories 38 (33% from fat) • carb. 5g • pro. 0g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 286mg • calc. 17mg • fiber 1g
Pizza Sauce
Nutritional information per serving (2 tablespoons)
Calories 24 (33% from fat) • carb. 3g • pro. 0g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 179mg • calc. 11mg • fiber 0g
1 TABLESPOON OLIVE OIL
4
GARLIC CLOVES, PEELED
¾ TEASPOON DRIED BASIL
½ TEASPOON DRIED OREGANO
2 TABLESPOONS DRY WHITE WINE
(OPTIONAL)
1 CAN (28 OUNCE) WHOLE PLUM
TOMATOES, WITH JUICES
½ TEASPOON KOSHER SALT
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER
1 TO 2 TABLESPOONS GRANULATED SUGAR
¼ TEASPOON RED PEPPER FLAKES
(OPTIONAL, TO TASTE, FOR A
SPICIER SAUCE)
This sauce is quick and easy, and can be cooked down into
a tasty pizza sauce in no time.
27
BASICS
TOMATO SALSA
Serve warm tortilla chips alongside this fresh and tangy salsa.
Makes about 1½ cups
Active Time: 15 minutes
Inactive Time: n/a
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. 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
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
TARRAGON DRESSING
Use this green, herby dressing to brighten up any salad. It also goes great
with grilled chicken or a white fish.
Makes 1 cup
Active Time:15 minutes
Inactive Time:n/a
1. Insert the chopping blade into work bowl of the food
processor. Add the shallot and tarragon and pulse to
roughly chop, about 2 to 3 times.
2. Add the vinegar, lemon juice, Dijon mustard, salt and
pepper to work bowl. Process on Low to fully blend,
about 20 seconds.
3. While food processor is running on Low, slowly pour
the olive oil through the drizzle hole in the pusher.
Continue to process on Low until emulsified, about
40 seconds.
Nutritional information per serving (1 tablespoon):
Calories 93 (97% from fat) • carb. 1g • pro. 0g • fat 11g
• sat. fat 1g • chol. 0mg • sod. 111mg • calc. 3mg • fiber 0g
1 SHALLOT (ABOUT 2 OUNCES),
CUT INTO ½-INCH PIECES
¼
CUP PACKED FRESH TARRAGON
¼ CUP APPLE CIDER VINEGAR
1 TEASPOON FRESH LEMON JUICE
1 TEASPOON DIJON MUSTARD
¾ TEASPOON KOSHER SALT
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER
¾ CUP EXTRA VIRGIN OLIVE OIL
28
BREAKFAST & BRUNCH
ALMOND-PEAR CAKE
Makes 2 cakes, about 24 servings
Active Time: 20 minutes (not including preparing
almond paste)
Inactive Time: 40 to 45 minutes
1. Preheat oven to 350°F with the rack in the middle
position. Lightly coat two loaf pans with softened
butter or nonstick cooking spray. Reserve.
2. Insert the slicing disc at setting 3 into the work bowl
of the food processor. Slice the pears on High;
remove and reserve on a plate. Squeeze the lemon
over the slices to prevent oxidation (browning).
3. Put the flour, salt and baking soda into a small mixing
bowl; whisk to combine. Reserve.
4. Remove the slicing disc and replace with the
chopping blade. Put the butter and sugar into the
work bowl and process on Low for 40 seconds, or
until fluffy and creamy. Scrape down sides and then
break apart the almond paste and add the pieces
evenly to the mixture. Pulse 2 to 3 times and then
process on High until creamy and smooth, about 1
minute. If you notice that there are still clumps at this
point, scrape down again and process for additional
time.
5. While running on Low, add the eggs, 1 at a time, and
process until incorporated. Scrape down.
6. Stir the yogurt and extract together. Add
1
⁄3 of the dry
ingredients to the work bowl and pulse 1 to 2 times
to just incorporate. Add ½ of the yogurt mixture and
pulse 1 to 2 times to just incorporate. Repeat in that
fashion with the remaining dry ingredients and
yogurt.
CAKE:
2 FIRM PEARS, SUCH AS ANJOU,
HALVED AND CORED
½ LEMON, FOR SQUEEZING ON PEARS
2 CUPS UNBLEACHED, ALL-PURPOSE
FLOUR
½ TEASPOON KOSHER SALT
½ TEASPOON BAKING SODA
2 STICKS (8 OUNCES) UNSALTED
BUTTER, CUT INTO TABLESPOONS
AND ROOM TEMPERATURE
1 CUP GRANULATED SUGAR
¾ CUP (7 TO 8 OUNCES) ALMOND
PASTE, ROOM TEMPERATURE
(PURCHASED OR USE RECIPE ON
PAGE 51)
2 LARGE EGGS, ROOM TEMPERATURE
1 CUP PLAIN GREEK YOGURT
1 TEASPOON PURE ALMOND EXTRACT
GLAZE
:
½ CUP CONFECTIONERS’ SUGAR,
SIFTED
2 TABLESPOONS WATER
¼ CUP SLIVERED ALMONDS, TOASTED
Slice this beautiful cake to serve alongside coffee at your next breakfast
table. This cake is best stored in the refrigerator, but should be served at
room temperature.
29
BREAKFAST & BRUNCH
7. Once batter is sufficiently mixed, divide between the
two prepared loaf pans. Top each with the sliced
pears, overlapping slightly, in two columns from top
to bottom.
8. Bake in the preheated oven until baked through and
golden at the edges, about 40 to 45 minutes. Cool
on wire rack for about 10 to 15 minutes.
9. While cakes are cooling, prepare the glaze. Whisk
together the sifted confectioners’ sugar with water, 1
teaspoon at a time, until desired consistency.
10. Remove slightly cooled cakes from pans. Brush or by
using a spatula, spread the glaze onto the top of
each cake. Sprinkle with slivered almonds. Allow to
cool completely before serving.
Nutritional information per serving (based on 1 slice 24 servings
per cake):
Calories 209 (46% from fat) • carb. 25g • pro. 4g • fat 11g
• sat. fat 5g • chol. 36mg • sod. 96mg • calc. 29mg • fiber 1g
30
BREAKFAST & BRUNCH
SAUSAGE AND KALE QUICHE
Great for a Sunday brunch, this quiche will please any crowd.
Makes one 9-inch quiche, 8 to 12 servings
Active Time: 30 minutes
Inactive Time: 40 minutes (including blind-baking shell)
1. Preheat oven to 350°F with the rack in the middle
position.
2. Insert the chopping blade into the work bowl of the food
processor. While running on High, drop the garlic and
shallot through the feed tube to finely chop. Remove
and reserve. Remove the chopping blade (set aside – it
will be used again) and insert the slicing disc at setting 3.
Roll the kale leaves together and slice. Reserve in bowl.
3. Put the oil into medium skillet (about 10-inch) set over
medium/medium-low heat. Once oil is hot, add the
garlic and shallot with a pinch of the salt and the pepper.
Sauté until softened and fragrant, but has picked up no
color. Add the sliced kale, remaining salt and the thyme.
Sauté until the kale is bright and wilted. Remove and
reserve.
4. Increase the heat to medium-high. Once hot, add the
sausage, breaking it up with a heatproof utensil/spatula
while cooking. Sauté until fully cooked (no pink present).
Remove pan from heat and reserve.
5. Remove the slicing disc and replace with the medium
shredding disc. Shred the Gruyère on High. Remove and
reserve.
6. Remove the slicing disc and replace with the chopping blade. Process the milk, cream
and eggs on Low until combined, about 20 seconds. Reserve custard in bowl.
7. Scatter the sausage over the bottom of the blind-baked pâte brisée shell and then top
with the kale mixture. Pour the custard mixture over the sausage and vegetables and
then sprinkle the cheese on top. (Depending on your tart/pie pan, all of the custard may
or may not fit. Do not overfill.)
8. Carefully place the quiche in the preheated oven. Bake until just set, about 20 minutes.
9. Allow to cool for about 5 minutes before slicing and serving.
Nutritional information per serving (based on 12 servings):
Calories 224 (73% from fat) • carb. 9g • pro. 6g • fat 18g
• sat. fat 10g• chol. 106mg • sod. 250mg • calc. 50mg • fiber 0g
1 BLIND-BAKED 9-INCH TART SHELL
BASED ON ½ OF THE PÂTE BRISÉE
RECIPE (PAGE 48)
FILLING:
1 GARLIC CLOVE, PEELED
1 SMALL SHALLOT, CUT INTO
1-INCH PIECES
4 LARGE LACINATO KALE STEMS,
TOUGH STEM REMOVED
1½ TEASPOONS OLIVE OIL
¼ TEASPOON KOSHER SALT, DIVIDED
PINCH FRESHLY GROUND BLACK
PEPPER
¼ TEASPOON FRESH THYME LEAVES
1 HOT ITALIAN SAUSAGE LINK
(ABOUT 3 OUNCES), CASING
REMOVED
1 OUNCE GRUYÈRE OR SWISS
CHEESE
½ CUP WHOLE MILK
½ CUP HEAVY CREAM
4 LARGE EGGS
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