Cuisinart Blender DLC 2011N User Manual

INSTRUCTION AND RECIPE BOOKLET

Premier Series 11-Cup Food Processor

DLC-2011N

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

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5. The PowerPrep^®Metal

Dough Blade (C) rests

in a cavity on the oppo-

site side of the foam

block. Remove it from

the foam.

6. The plastic Spatula (D)

is on one long side of

the foam block.

instructions thoroughly

before using the

machine.

IMPORTANT

UNPACKING

INSTRUCTIONS

14. Save the shipping

cartons and plastic

foam blocks. You will

find them very useful if

you need to repack the

processor for moving or

other shipment.

This package contains a

Cuisinart^®Premier Series

11 Cup Food Processor,

and the standard parts

for it:

Remove it next.

7. The Slicing Disc (E) is

on the edge of one of

the long sides of the

foam block; the

Please watch the

enclosed How-to DVD

before using the food

processor.

Work bowl, work bowl

cover, large and small

pushers, PowerPrep^®

Shredding Disc (F) is

on the other side. Slide

them out WITH GREAT

CARE; THE BLADES

ARE VERY SHARP.

NOTE: Remember to

return your completed

product registration card

with all information care-

fully filled out.

Metal Dough blade, metal

chopping/mixing blade,

slicing disc, shredding disc,

detachable disc stem for

discs, spatula, How-to DVD

and recipe/instruction book.

8. Lift out the DVD from

its space on one side of

the foam block.

9. Lift out the foam block.

10. Remove the instruction/

recipe book.

11. The housing base with

work bowl, metal blade

and cover are at the

bottom of the box. The

metal blade is loose in

the work bowl beneath

a foam insert. Do not

reach into feed tube.

Do not turn over work

bowl without first

WHEN

REMOVING BLADE:

CAUTION:

CAREFULLY REMOVE

THE METAL BLADE BY

GRASPING THE CENTER

WHITE HUB AND LIFTING

IT STRAIGHT UP. NEVER

TOUCH THE BLADES, AS

THEY ARE RAZOR

THE CUTTING TOOLS

HAVE VERY SHARP

EDGES. To avoid injury

when unpacking the

parts, please follow

these instructions.

1. Place the box on a low

table or on the floor

next to the kitchen

counter or table where

you intend to keep the

food processor. Be

sure the box is right

side up.

SHARP.

removing metal blade.

Remove work bowl

cover by turning it

2. Remove the cardboard

insert. You will see a

rectangular block of

plastic foam that holds

the processor parts,

each fitted into a cavity

in the foam.

3. The Detachable Disc

Stem for the discs (A)

sits in a cavity in one

corner of the foam

block. Remove this

first.

clockwise and lifting.

12. Remove the base

and bowl together

by grasping the

plastic bowl at the

top with both hands

and lifting the bowl

straight up. Do not

rotate the bowl clock-

wise on the base. This

will cause the bowl to

separate from the base.

13. Place the food proces-

sor on the counter or

table. Remove foam

cylinder insert from top

of metal chopping

4. The Pusher Assembly,

with large and small

pushers, (B) sits in the

adjacent cavity.

Remove this next.

blade. Read the

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TABLE OF CONTENTS

Removing Sliced or

Shredded Foods . . . . . . . . . . . . . . . . . 12

Slicing and Shredding

Recommended Capacities . . . . . . . . . . 1

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

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

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

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

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

Machine Functions . . . . . . . . . . . . . . . . 7

Operating Instructions . . . . . . . . . . . . . 7

Chopping, Puréeing & Mixing

with Metal Blade . . . . . . . . . . . . . . . . . . 8

Chop Raw Fruits and Vegetables . . . . . . 8

Purée Fruits and Cooked Vegetables . . . 8

To Dislodge Food. . . . . . . . . . . . . . . . . . . 8

Chop Hard Food . . . . . . . . . . . . . . . . . . . 8

Chop Fresh Herbs . . . . . . . . . . . . . . . . . . 9

Chop Peel from Citrus Fruit. . . . . . . . . . . 9

Chop Sticky Fruit like Dates . . . . . . . . . . 9

Chop Meat, Poultry and Fish. . . . . . . . . . 9

Purée Meat, Poultry and Fish . . . . . . . . . 9

Chop Nuts . . . . . . . . . . . . . . . . . . . . . . . . 9

Make Peanut Butter. . . . . . . . . . . . . . . . . 9

Make Flavored Butters,

Techniques . . . . . . . . . . . . . . . . . . . . . . 12

Small, Round Fruits and Vegetables. . . 12

Long Fruits and Vegetables . . . . . . . . . 12

Small Amounts of Food . . . . . . . . . . . . . 12

French-Cut Green Beans . . . . . . . . . . . 12

Matchsticks or Julienne Strips. . . . . . . . 12

Slicing Meat and Poultry. . . . . . . . . . . 13

Cooked Meat and Poultry . . . . . . . . . . . 13

Uncooked Meat and Poultry . . . . . . . . . 13

Slicing Sausages . . . . . . . . . . . . . . . . . . 13

Slicing and Shredding Cheese. . . . . . . 13

Kneading Yeast Dough

with Dough Blade . . . . . . . . . . . . . . . . 14

Machine Capacity . . . . . . . . . . . . . . . . . 14

Using the Right Blade . . . . . . . . . . . . . . 14

Measuring the Flour. . . . . . . . . . . . . . . . 14

Proofing the Yeast . . . . . . . . . . . . . . . . . 14

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

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

Kneading Bread Dough . . . . . . . . . . . . . 15

Kneading Sweet Dough. . . . . . . . . . . . . 15

Rising. . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Shaping, Finishing and Baking . . . . . . . 15

Making Consecutive Batches . . . . . . . . . 15

Bread Dough Problems

Spreads and Dips . . . . . . . . . . . . . . . . . . 9

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

Beat Egg Whites . . . . . . . . . . . . . . . . . . 10

Whip Cream. . . . . . . . . . . . . . . . . . . . . . 10

Make Crumbs and Crumb Crusts . . . . . 10

Make Pastry. . . . . . . . . . . . . . . . . . . . . . 10

Make Quick Breads and Cakes. . . . . . . 10

Preparing Food for Slicing

and Solutions . . . . . . . . . . . . . . . . . . . 15

Sweet Dough Problems

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

Cleaning and Storing . . . . . . . . . . . . . 17

For Your Safety . . . . . . . . . . . . . . . . . . 18

Technical Data . . . . . . . . . . . . . . . . . . . 18

Warranty . . . . . . . . . . . . . . . . . . . . . . . . 18

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

and Shredding . . . . . . . . . . . . . . . . . . . 11

Round Fruits and Vegetables . . . . . . . . 11

Whole Peppers . . . . . . . . . . . . . . . . . . . 11

Large Fruits like Pineapple . . . . . . . . . . 11

Cabbage and Iceberg Lettuce . . . . . . . . 11

Packing Feed Tube for

Desired Results . . . . . . . . . . . . . . . . . . . 11

Practicing Slicing and Shredding . . . 12

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Carefully read all

instructions before using

this appliance.

2. Avoid contact with

moving parts. Never

push food down into

feed tube by hand when

slicing or shredding.

Always use pusher.

UL listed for household

use. Use it only for

food preparation as

described in the

accompanying recipe

and instruction book.

IMPORTANT

SAFEGUARDS

3. Make sure motor has

completely stopped

before removing cover.

(If machine does not

stop within 4 seconds

after you remove the

pusher assembly, call

1-800-762-0190 for

assistance. Do not

4. The use of attachments

not recommended or

sold by Cuisinart may

cause fire, electrical

shock or personal injury,

or damage to your

Always follow these

safety precautions when

using this appliance.

Getting Ready

food processor.

1. Read all instructions.

5. To avoid possible

malfunction of work

bowl switch, never store

processor with pusher

assembly completely

pushed in.

2. Blades are sharp.

use the machine.)

Handle them carefully.

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

3. Always unplug from

outlet when not in use,

before putting on or

taking off parts, before

removing food and

6. Maximum rating of 5.2

amperes is based on

attachment that draws

greatest current.

before cleaning. To

unplug, grasp plug and

pull from electrical outlet.

Never pull cord.

place and the processor

is in use. Store blades

and discs as you would

sharp knives, out of

Other recommended

attachments may draw

significantly less current.

4. Do not use outdoors.

reach of children.

NOTICE: This appliance

has a polarized plug (one

blade is wider than the

other). As a safety feature,

this plug will fit in a

polarized outlet only one

way. If the plug does not

fit fully in the outlet,

reverse the plug. If it still

does not fit, contact a

qualified electrician. Do

not attempt to defeat this

safety feature.

5. Do not let cord hang

over edge of table

or counter, or touch

hot surfaces.

5. Be sure cover and feed

tube are securely locked

in place before operating

food processor.

6. Do not operate any

appliance with damaged

cord or plug, or after

appliance has been

dropped or damaged

in any way. Return

6. Never try to override

or tamper with cover

interlock mechanism.

Cleaning

To protect against risk

of electrical shock, do

not put base in water or

other liquid.

appliance to the nearest

authorized service

facility for examination,

repair, or electrical or

mechanical adjustment.

SAVE THESE

General

Operation

1. Close supervision is

necessary when any

appliance is used by

or near children.

INSTRUCTIONS

1. Keep hands as well

as spatulas and other

utensils away from

FOR

moving blades or discs

while processing food, to

prevent the possibility of

severe personal injury or

damage to food proces-

sor. A plastic scraper

may be used, but only

when the food processor

motor is stopped.

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.

HOUSEHOLD

USE ONLY

3. This food processor is

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INTRODUCTION

Congratulations on your

purchase of a Cuisinart^®

Premier Series 11-Cup

Food Processor. This

product is the ultimate food

preparation tool, and it

comes from the originator

of the American food

PowerPrep

Metal Dough

Blade

Chopping/Mixing

Blade

processor, Cuisinart.

The Cuisinart^®Premier

Series 11-Cup Food

Processor has all the ele-

ments of quality that

Cuisinart is known for,

including a powerful motor,

the largest feed tube, and

the longest warranty in the

industry.

4mm Slicing Disc

Medium

Shredding Disc

Pusher Assembly

(large and small pushers)

It also introduces some

new features that will set

the industry standard.

These are:

The Cuisinart^®

Cover with

•

Supreme^®Wide Mouth

Feed Tube, which is more

than two and a half times

the size of any other avail-

able. Perfect for slicing

Cuisinart Supreme

Wide Mouth

Feed Tube

whole fruits and vegetables.

•

The Cuisinart Dough

11-cup

Work Bowl

Control Button. We have

engineered a dough

process speed along with

the PowerPrep^®Metal

Dough Blade, and they

work together to give you

the ability to make perfect

dough in seconds.

Shaft

(not shown)

These features, plus the

ability to use all your

Housing Base

existing Cuisinart specialty

blades and discs, make the

Premier Series 11-Cup

Food Processor the select

choice in food processors.

Touchpad

Control Panel

Cord Wrap

(not shown)

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The slicing disc makes

beautiful whole slices

without torn edges. It slices

whole fruits and vegetables,

cooked meat, semi-frozen

raw meat and loaves of

bread.

2. CAREFULLY lift and

place the chosen blade

over the work bowl

THE MACHINE

INCLUDES:

center shaft. Line up the

markings on the blade

hub with the motor shaft.

It should fit snugly and

rest on the bottom of

the work bowl.

1. Housing base with a

vertically projecting

shaft and convenient

touchpad control panel.

The shredding disc

2. 11-cup work bowl.

processes most firm and

hard cheeses into long,

attractive shreds. It also

shreds vegetables like

potatoes, carrots and

zucchini, and processes

nuts and chocolate to a

grated texture.

3. Add desired ingredients

to work bowl.

3. Cover with extra large

feed tube.

4. Place work bowl cover

onto work bowl, with

the handle area just to

the left of center. Turn

counterclockwise to

4. Pusher assembly

that slides inside

the feed tube.

5. Unique metal dough

blade, designed

lock onto work bowl.

The detachable stem fits

both discs, making disc

storage compact in

limited space.

specifically for our

dough speed control.

5. Align pusher assembly

and activating rod with

the feed tube opening on

the work bowl cover and

slide the activating rod

down to the bottom.

6. Sharp metal chop-

ping/mixing blade.

The pusher assembly

has two parts:

7. Serrated slicing disc.

8. Shredding disc.

6. You are now ready to

operate the machine.

1. A small, removable,

clear pusher that fits into

a small center-located

feed tube. This tube is

for narrow food like

carrots, for adding liquid,

and for continuous

9. Detachable stem

for discs (not shown).

Disc Operation

1. Plug in the housing base

and place the work bowl

on top, with the work

bowl handle just to the

left of center. Turn the

work bowl counterclock-

wise to lock it onto the

housing base.

10. Plastic spatula

(not shown).

feeding of small food

like garlic.

The metal chopping blade

chops raw and cooked

fruits, vegetables, meat,

fish and cheese to the

exact consistency you

want, from coarse to fine,

even to a purée. It chops

nuts, makes nut butters,

mayonnaise and sauces,

and mixes tender, flaky

pastry. The metal chopping

blade also mixes cakes,

frostings, cookies,

2. A large pusher that fits

into the Cuisinart^®

Supreme^®feed tube

opening and moves

freely within it.

2. Choose desired disc

and place with underside

up on tabletop. Pick up

detachable disc stem

and align it with the

Upon contact, the large

pusher meets an activating

rod in the center of the

work bowl handle, permit-

ting the motor to start.

raised plastic crescent

on the disc underside.

The raised ‘lock’ indica-

tor on the left corner of

the stem should be to

the left of the mounting

plate on disc.

quick breads, muffins,

and biscuits.

ASSEMBLY

INSTRUCTIONS:

Blade Operation

The PowerPrep^®Metal

Dough Blade is specifically

designed to work in

conjunction with our DOUGH

control when making yeast

doughs. One touch of the

DOUGH button makes

“perfect dough in seconds”.

3. Turn the stem to the

right, so the locking

tabs are covered by

the metal supports

and a ‘click’ locks

1. Plug in the housing base

and place the work bowl

on top, with the work

bowl handle just to the

left of center. Turn the

work bowl counterclock-

wise to lock it onto the

housing base.

the stem in place.

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4. With the stem facing

down, place the

Remove the pusher and

refill ingredients as

needed. When you

engage the pusher

again, the unit will

Put on the cover and turn

counterclockwise to lock

onto work bowl. Align the

pusher and the pusher’s

activating rod with the

corresponding openings

on the feed tube, and

assembly over the

center hub. It should fit

snugly and rest on the

bottom of the work bowl.

automatically turn ON.

5. Place work bowl cover

onto work bowl, with the

handle area just to the

left of center. Turn coun-

terclockwise to lock onto

work bowl.

5. Press the OFF button

when finished.

push all the way down.

• Press and release the

PULSE button two or

three times. Each time

the blade stops, let the

pieces drop to the bottom

of the bowl before you

pulse again. This puts

them in the path of the

blade each time the

motor starts.

DOUGH Button

1. Prepare the dough

ingredients and place

in work bowl.

6. Align pusher with the

feed tube opening on

the work bowl cover and

slide the activating rod

down to the bottom.

2. Properly assemble and

engage the work bowl

cover and pusher.

3. Press the DOUGH

button and the light

will turn on.

7. Use the cord wrap

on the housing base

underside to add or

remove cord.

• Using the pulse/chopping

technique, you get an

even chop without

4. Then press the ON or

PULSE buttons as

needed to process

DOUGH. The ON light

will turn on.

overprocessing. Check

the texture frequently

by looking through the

cover. If you want a finer

chop, press and release

the PULSE button until

you achieve the desired

texture. Onions and other

food with a high water

content will quickly end

up as a purée, unless

examined through the

work bowl after each

8. You are now ready to

operate the machine.

NOTE: The dough mode

works in conjunction with

the ON button. The machine

will not operate if only the

DOUGH button is pushed.

You must also push the

ON button to activate the

DOUGH function.

THE MACHINE

FUNCTIONS:

PULSE

1. With the machine

properly assembled

and engaged, and

ingredients in the

work bowl, press the

PULSE button

5. Press the OFF

pulse to make sure they

are not overprocessed.

button when finished.

repeatedly as needed.

Try chopping other food like

meat for hamburger

or sausage. Then make

mayonnaise, pastry or

bread, as described in

the following sections. To

obtain consistent results:

OPERATING

ON (Continuous)

INSTRUCTIONS:

1. Properly assemble and

engage the machine.

Try chopping some practice

foods, such as zucchini

or potatoes, before you

process food to eat. First,

cut the ingredients into

1-inch pieces of even size

and length.

2. To add ingredients

through the feed tube,

remove the pusher and

fill the feed tube as

• Be sure all the pieces

you add to the bowl are

about the same size.

directed (see preparing

for slicing or shredding).

3. Engage the pusher

and press the ON but-

ton. The button light

will turn on and the

motor will start.

• Place the work bowl over

the center stem, with the

handle area just left of

center. Turn counterclock-

wise to lock in place.

• Be sure the amount you

process is no larger than

amount recommended on

the inside cover of this

booklet.

4. Press the pusher firmly

down until all ingredients

have passed into the

work bowl.

• Insert the metal chopping

blade and put ingredient

pieces in the work bowl.

Before you do anything,

wait for the blade to stop

spinning. Once it does,

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turn the cover clockwise

to unlock, and remove by

lifting it off.

second on, 1 second off,

until the food is coarsely

chopped. For more finely

chopped results, hold

the PULSE button, letting

the machine run continu-

ously until the desired

consistency is reached.

Check frequently to avoid

overprocessing. Use the

spatula to scrape down the

sides of the work bowl if

necessary.

unplug the machine,

remove the cover, lift the

blade out carefully and

remove the wedged piece.

Empty the bowl, reinsert

the blade and lock the

cover and pusher into

place. Press the ON button

and drop the food pieces

through the small feed tube

opening while the machine

is running. After adding

a cupful this way, add the

remaining food to the

Remove the bowl from the

base of the machine before

removing the blade. This

creates a seal to prevent

food from leaking. Turn the

bowl clockwise to unlock

from the base, and lift

straight up to remove.

To prevent the blade from

falling from the work bowl

onto your hand when

emptying the work bowl,

use one of the following

methods.

To purée fruits and

cooked vegetables:

bowl and process in the

usual manner.

First, cut the food into

1-inch (2.5cm) pieces.

You get a smoother purée

faster when all pieces are

about equal in size.

To chop hard foods:

To chop hard food like

garlic and hard cheese,

assemble the unit, remove

the small pusher, press the

ON button and drop the

food through the small

feed tube while the

Be sure your hands are

dry. Grab the blade hub,

and remove the metal

Put no more than the

recommended amount of

food in the work bowl (see

table inside front cover).

Lock the cover in place.

PULSE to chop coarsely,

then press the ON button

and process continuously

until food is puréed.

(NOTE: Cooked potatoes

are an exception to this

procedure. They develop

a gluey texture when

processed with the

blade before tilting the

bowl, using a spatula to

scrape off any food. Then

carefully lift the blade out of

the work bowl. Or insert

your finger through the hole

in the bottom of the work

bowl, gripping the blade

from the bottom, and grip

the outside of the work

bowl with your thumb. Or

hold the blade in place with

your finger or spatula while

pouring out food.

machine is running.

Small foods like garlic can

be dropped in whole. Large

foods like hard cheese

should be cut into 1-inch

(2.5cm) pieces. This method

of processing minces garlic,

shallots and onions. Hard

cheese and coconut will

have the same texture as if

they had been hand grated.

metal blade.)

TECHNIQUES FOR

CHOPPING AND

PURÉEING WITH

THE METAL BLADE

When making soup, you

will want to purée

IMPORTANT: Never try to

process cheese that is too

hard to cut with a knife.

You may damage the

vegetables that have been

cooked in liquid. Don’t add

the liquid to the work bowl,

just the cooked vegetables;

remove vegetables with a

slotted spoon. They will

purée faster and smoother

without liquid. Then add

just enough liquid to make

the purée pourable. Return

to the soup liquid and stir

to combine.

blade or the machine.

To chop raw fruits

and vegetables:

To chop parsley and

other fresh herbs:

First, cut the food into

1-inch (2.5cm) pieces.

You get a more even

chop when all pieces are

about the same size.

The herbs, the work bowl

and the metal chopping

blade must all be thoroughly

clean and dry. Remove

stems from herbs.

Put no more than the

recommended amount of

food into the work bowl

(see table inside front

cover). Lock the cover in

place. Press the PULSE

button at the rate of 1

Add leaves to bowl and

process, using the PULSE

button, until chopped as

fine as desired. The more

herbs you chop at a time,

the finer chop you can

To dislodge food:

Occasionally, a piece of

food may become wedged

between the blade and the

work bowl. If this happens,

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obtain. If completely dry

when chopped, parsley and as necessary.

other herbs will keep for at

least 4-5 days, stored in an

airtight bag in the refrigera-

tor. They may be frozen for

months, stored in an air-

tight container or bag.

from the sides of the bowl

button, let the machine run

continuously. After 2 or 3

minutes, the ground nuts

will form a ball that will

To purée meat, poultry,

fish and seafood:

gradually smooth out.

Scrape the sides of the

bowl and continue process-

ing until drops of oil are vis-

ible. Taste for consistency.

The longer you process,

the softer the butter. For

chunk style, add a handful

of nuts just after the ball of

nut butter begins to smooth

out. To make cashew but-

ter, add a little bland veg-

etable oil. Processor nut

butters contain no preserv-

atives. Store in refrigerator

to keep from separating.

Prepare the food as

described above. Press the

PULSE button until evenly

chopped, then process

continuously to the desired

texture. Scrape the bowl

with a spatula as needed.

To chop peel from citrus

fruit or to chop sticky

fruit like dates or raisins:

For citrus, remove only

the peel with a vegetable

peeler, not the white pith

which is bitter tasting.

Leave the purée in the

work bowl and add eggs,

cream and seasonings as

called for by the recipe.

Process to combine

thoroughly.

Cut the peel into lengths

of 2 inches (5cm) or less

and process with 1/2 cup

(125 ml) of granulated

sugar until finely chopped.

This may take 2 minutes

or longer.

Remember, you control

texture by the length of

time you process. By

varying the processing

time, you can get a

To make flavored butters,

spreads and dips:

Cut room temperature

butter into tablespoon size

pieces. Finely chop flavor-

ing ingredients first, such

as anchovies, cheese,

herbs, etc. Be sure work

bowl is clean and dry. Add

small hard ingredients like

garlic and hard cheese

through the feed tube while

machine is running. Next,

add the butter and process

using the ON button, until

smooth. Add any liquid

ingredients last, while the

processor is running, and

process just long enough to

blend. Process ingredients

for spreads and dips the

same way. They should be

at room temperature and

cut into 1-inch (2.5cm)

cubes, or added by table-

spoonfuls

For sticky fruit like dates,

raisins, prunes and candied for hamburgers, hash,

range of textures suitable

fruit, first freeze the fruit for

about 10 minutes. Add

some of the flour called for

in the recipe to the fruit.

Use no more than 1 cup

(250 ml) of flour for each

cup of fruit.

stuffed peppers, or

smooth mousses.

To chop nuts:

Chop no more than the

recommended amount at

one time. Press and

release the PULSE button

and check frequently to

avoid nuts clumping

To chop meat, poultry,

fish and seafood:

The food should be very

cold, but not frozen. Cut

it into 1-inch (2.5cm) pieces flour or sugar, add some to

together in a nut butter.

When a recipe calls for

to ensure an even chop.

Using the ON button,

process no more than the

recommended amount at

one time (see table inside

front cover). Press the

PULSE button 3 or 4 times

at a rate of 1 second on,

1 second off. If the food is

not chopped fine enough,

let the processor run

the nuts before you chop,

about 1/2 cup for each cup

of nuts. This allows you to

chop the nuts as fine as

you want without turning

them into a nut butter. You

can also chop nuts with a

shredding disc. The

optional Fine Shredding

Disc is particularly good.

To make mayonnaise:

You can make foolproof

homemade mayonnaise

with your Premier Series 11

Cup Food Processor. The

work bowl and metal blade

must be clean and dry. Use

the metal blade to process

To make peanut butter

and other nut butters:

continuously for a few

seconds.

Process up to the

recommended amount

of nuts. Using the ON

Check the texture often to

avoid overprocessing. Use

a spatula to scrape food

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eggs (for safe food proce-

dures, we recommend

cessing until the egg whites pieces of very cold butter

hold their shape, about

1-1/2 to 2-1/2 minutes.

in the work bowl. Process

to the consistency of

using pasteurized liquid

eggs, or the "cooked egg"

recipe on page 52), salt,

vinegar or lemon juice, dry

mustard, and two table-

spoons of the oil until

smooth, at least 30 sec-

onds. With the machine run-

ning, pour 1/4 cup of the oil

into the small pusher. After it

dribbles through the pinhole

in the bottom, remove the

small pusher and very slow-

ly add the remaining oil

while the machine runs.

Process until all the oil has

been added and the mixture

is totally emulsified. Remove

from the processor, cover

and keep chilled until ready

to use. Homemade

cornmeal. Sprinkle evenly

with the minimum amount

of cold liquid in the recipe.

PULSE 5 or 6 times. The

dough should begin to hold

together when pressed. If it

is still dry and crumbly, add

more water – 1 teaspoon

at a time – until the dough

holds together easily. Do

not let the dough form a

ball in the processor or it

will be overworked and

tough. Form into a round

disc, one inch thick, and

wrap in plastic wrap.

To whip cream:

Processor whipped cream

holds its shape very well.

It is good for decoration

or as a topping; however,

it will not whip to the light,

fluffy consistency obtained

by methods that beat in

more air. Chill the cream

well before starting. Process

continuously using the ON

button, until cream begins to

thicken. Then add sugar as

desired and continue pro-

cessing, watching carefully

for the desired consistency.

For consistently reliable

results, add 2 tablespoons

(30 ml) of nonfat dry milk for

every cup of cream before

whipping.

Refrigerate for 1 hour

before using, or double

wrap and freeze for

later use.

mayonnaise will keep in the

refrigerator for 3 to 4 days.

To make quick breads

and cakes that use bak-

ing powder and/or soda:

For a "one egg" batch of

basic mayonnaise, use 1/4

cup of liquid pasteurized

eggs, 2 tablespoons vinegar

or lemon juice, 1 teaspoon

dry mustard, 1/2 teaspoon

kosher salt and 1 cup veg-

etable oil, such as canola

oil. For variation, you may

experiment with using

To make crumbs

and crumb crusts:

The most important rule

for success is not to

Cut or break bread,

overmix after adding the

flour. The ingredients for

these soft doughs should

be cold. If the recipe calls

for chopped ingredients

like lemon peel or nuts,

chop them first while the

work bowl is clean and dry,

then set aside until needed.

crackers or cookies into

1-inch pieces and place in

work bowl. Press the ON

button and process

continuously until crumbs

reach the desired texture.

For seasoned crumbs,

chop parsley or other fresh

herbs with the crumbs. For

buttered crumbs, process

until the dry crumbs are of

the desired texture, then

dribble melted butter

flavored vinegars, or

adding chopped fresh

herbs, or even roasted

garlic to taste. To make

your mayonnaise a little

lighter, you may add some

well-drained nonfat plain

yogurt to taste.

Put dry ingredients like

flour, salt and leavening in

the work bowl and process

with the metal blade for

5 seconds to mix. Remove

and reserve the dry ingredi-

ents.

through the small feed tube

opening while the machine

is running. For crumb

To beat egg whites:

The work bowl must be

absolutely clean. Add 3 or

more egg whites (up to 6

large egg whites) and

press the ON button. Add

about 1 teaspoon of lemon

juice or vinegar for every

egg white. Vinegar makes

stiffer whites; its flavor is

hardly detectable in cakes

or soufflés. Continue pro-

crusts, process crackers or

cookies as described

above. Add sugar, spices

and butter, and cut into

pieces as specified by your

recipe. Process until well

combined.

Add the eggs and sugar

to the work bowl and, using

the ON button, process to

mix, letting the machine run

about 1 minute. Next, add

butter, cut into 1-inch

pieces and at room temper-

ature. Run machine contin-

uously for a minute, until

the butter is thoroughly

To make pastry:

Combine unbleached

all-purpose flour, salt and

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mixed with the sugar and

eggs. Then add flavoring

and liquid – vanilla, spices,

cocoa, etc. Process until

mixed. Add the dry ingredi-

ents to the work bowl.

\Remove the blade, and

use the spatula to scrape

any remaining batter from

the bowl.

Cabbage and

iceberg lettuce:

Turn the head on its side

and slice off the top and

bottom, leaving a center

section about 3 inches (8cm)

deep. Remove the core,

then cut in wedges to fit the

feed tube. Remove the core

from the bottom and top

pieces and cut into wedges

to fit into the feed tube.

PREPARING FOOD

FOR SLICING AND

SHREDDING

Process by pulsing,

inspecting after each pulse.

Stop pulsing as soon as

the dry ingredients have

almost disappeared into the

batter. Overprocessing will

cause quick breads and

cakes to be tough. (If your

recipe calls for ingredients

that are to be coarsely

For disc assembly

instructions, refer to

Assembly Instructions.

The optional 2mm and 1mm

Slicing Discs are excellent

for slicing cabbage for

coleslaw.

Round fruits and

vegetables:

Before processing onions,

apples and other large,

round fruits and vegetables,

cut the bottom ends flat to

make the food lie stable on

the disc.

chopped – like raisins or

nuts – add them last with

the mixed dry ingredients.)

If the fruit or vegetable

doesn’t fit, try inserting it

from the bottom of the feed

tube, where the opening is

slightly larger.

To make cake mix:

Your food processor work

bowl is large enough for the

preparation of an 18.5-ounce

packaged cake mix.

Place the food in the feed

tube, flat side down, as far

left as possible, to prevent

it from tilting when being

processed.

Pack the feed tube for

desired results:

For long slices or shreds,

cut the food in feed tube

widths and pack the

Insert the metal blade and

add the cake mix to the

work bowl. Press the ON

button and while the

machine is running, add

the eggs and liquid through

the small feed tube and

process for 5 seconds.

Choose fruits that are firm

and not too ripe. Remove

large hard pits and seeds

from fruits before process-

ing. Seeds from citrus fruits

need not be removed.

Remove the rind before

slicing or shredding,

pieces horizontally.

For small, round slices or

short shreds from carrots,

zucchini and other long

vegetables, cut in feed

tube heights and pack

tightly upright.

Scrape down the sides of

the work bowl and process

1 minute more for maximum

volume. Do not remove the

metal blade.

if desired.

Food should fit snugly, but

not so tightly that it prevents

the pusher from moving.

Whole peppers are

an exception:

Remove the stem and cut

the stem end flat. Remove

the core and scoop out the

seeds. Leave the end

opposite the stem whole, to

keep the structure stiff. This

ensures round, even slices.

Insert a finger into the

underside of the blade from

the bottom of the work

bowl, to hold the blade in

place while emptying the

batter.

When slicing or shredding,

always use the pusher.

Never put your fingers

or a spatula into the

feed tube.

Tip:

Never push down hard on

the pusher. Use light

Large fruits like pineapple:

After emptying cake batter

or puréed soup from the

work bowl, replace the bowl

on the motor base and

PULSE once. Centrifugal

force will spin the batter off

the blade onto the sides of

the work bowl.

pressure for soft fruits and

vegetables like bananas,

mushrooms, strawberries

and tomatoes, and for all

cheeses. Use medium

pressure for most food:

apples, celery, citrus fruit,

Cut the ends flat, cut in

half, and either core or

remove the seeds. If nec-

essary, cut the halves into

smaller pieces to fit the

feed tube.

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potatoes and zucchini.

Use firm pressure for hard

vegetables like carrots

and yams.

Remove the slicing or

shredding disc:

feed tube and press the

sleeve all the way down.

Place two fingers under

each side of the disc and

lift it straight up. Place the

disc on top of the inverted

work bowl cover to

Cut the food in lengths

slightly shorter than the

feed tube. If slicing one or

two long, thin vegetables

like carrots, push them to

the far left. If you are slicing

a few vegetables that are

wide at one end and narrow

at the other (carrots, celery

or scallions), cut them in

half and pack in pairs,

PRACTICING

SLICING AND

SHREDDING

minimize drips and spills.

1. Insert a slicing or

shredding disc, put the

cover on the work bowl

and insert the food in

the feed tube.

TECHNIQUES

FOR SLICING AND

SHREDDING

alternating one wide end

up, one narrow end up.

Small, round fruits

and vegetables:

2. Slide the pusher into

place, and apply

French-cut green beans:

For large berries, radishes

and mushrooms, trim the

bottom ends flat with a

knife. Insert the food

through the feed tube,

standing each piece on a

flat end. You can fill the

tube to about 1 inch (2.5cm)

from the top. The bottom

layer gives you perfect

slices for garnish. If you

want all the slices to be

perfect, it’s best to process

one layer at a time.

pressure to the pusher

while pressing down

the PULSE button.

Release the button

as soon as the food

is sliced or shredded.

Trim fresh green beans to

feed tube widths. Stack in

the feed tube horizontally to

about one inch from the top.

Use the slicing disc, apply

light pressure to the pusher

and press the PULSE but-

ton until beans are sliced.

3. You can load the feed

tube repeatedly without

removing work bowl

To make long, horizontal

slices of raw zucchini or

carrots, use the same

procedure.

cover. Simply grasp the

pusher and lift up. The

pusher assembly will

come off easily, leaving

the cover and feed tube

in place. Your other hand

is free to reload the feed

tube, and you do not

need to re-press the

ON button if it was

Matchsticks or

julienne strips:

Long fruits

and vegetables:

Process the food twice –

‘double slice’ it. Insert large

fruits or vegetables (pota-

toes, turnips, zucchini,

apples) in the feed tube.

Cut pieces to fit the feed

tube horizontally from end

to end. Apply pressure to

the pusher while pressing

the PULSE button until the

food is sliced. You will get

long slices.

Trim foods like bananas,

celery and zucchini by

cutting them into pieces

slightly shorter than the

feed tube. Cut both ends

flat. (Use a ruler as a guide,

or the pusher assembly.)

previously selected.

REMOVING

Fill the feed tube with the

pieces, standing them

vertically and adding

enough pieces so they are

solidly packed and cannot

tilt sideways as they are

sliced or shredded.

SLICED OR

SHREDDED FOOD

Before you do anything,

wait for the disc to stop

spinning. When it does,

unplug the unit, then hold

the work bowl handle and

turn it clockwise. Then lift;

the work bowl and cover

will come off together. Turn

cover clockwise to unlock

from work bowl. Lift,

Remove the slices from the

work bowl and reassemble.

The slices should be

assembled horizontally with

the cut edges facing front

and back. Reinsert them in

the feed tube, wedging

them in tightly. Slice them

again. You will obtain long

julienne strips. With the

Small amounts of food:

Use the small feed tube and

the small pusher. Remove

the small pusher from the

pusher assembly. Place the

pusher assembly onto the

remove, invert and place

on counter space.

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optional Square Julienne

Disc, you can make square

julienne strips in one oper-

ation.

skinned chicken breasts

will usually fit when cut in

half crosswise. Wrap the

pieces in plastic wrap and

put them in the freezer.

They are ready to slice

when they are easily

pierced with the tip of a

sharp knife, although semi-

frozen and hard to the

touch. Remove plastic

wrap. Stand them in the

feed tube, cut side down,

and slice them against the

grain, using firm pressure

on the pusher. Or lay them

flat in the feed tube, as

many as will fit, and slice

with the grain, using firm

pressure.

thin enough to fit.

Otherwise, cut the sausage

into pieces to fill the large

feed tube completely.

Stand the pieces vertically,

packing them tightly so

they cannot tilt sideways.

SLICING MEAT

AND POULTRY

Firm cheese like

Swiss and Cheddar:

Cooked meat and poultry:

The food must be very

cold. If possible, use a

piece of food just large

enough to fit in the feed

tube. To make julienne

strips of ham, bologna or

luncheon meat, stack

slices, then roll or fold them

double and stand upright in

the feed tube, wedging in

as many rolls as possible.

This technique works better

with square or rectangular

pieces than with round

ones.

Cut the cheese into

pieces to fit the feed tube.

Put it in the freezer until

semi-frozen, hard to the

touch but easily pierced

with the tip of a sharp knife.

Stand the pieces in the

feed tube and apply light

pressure to the pusher.

Salami and other

sausages:

IMPORTANT:

If the sausage is soft,

Never try to slice soft

cheese like mozzarella or

hard cheese like

freeze it until hard to the

touch but easily pierced

with the tip of a sharp knife.

Hard sausages need not

be frozen. Use the small

feed tube if the sausage is

Uncooked meat

and poultry:

Parmesan. You may

damage the slicing disc or

the food processor itself.

You can successfully shred

Cut the food into pieces to

fit the feed tube. Boneless,

SLICING AND SHREDDING CHEESE

TYPE OF CHEESE

CHOP/ PURÉE SHRED

SLICE

Soft

Brie, Camembert, room temperature

Mozzarella, chilled 15-20 min in freezer

Ricotta, room temperature

yes

Cottage, Cream

Semi-Soft

Blue, chilled

Fontina, chilled

Bel Paese, chilled

yes

Semi-Hard

Cheddar, chilled

Monterey Jack, Longhorn, chilled

Swiss, Jarlsberg, chilled

Edam, Gouda, chilled

Provolone, chilled

yes

Hard, at room temperature

Parmesan, Romano, Locatelli

Pecorino, Asiago

yes

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

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most cheeses except soft

ones. The exception is

mozzarella, which shreds

well if thoroughly chilled.

Hard cheeses like

Parmesan shred well only

at room temperature.

Therefore, only attempt

to shred mozzarella when

well chilled, and Parmesan

when at room temperature.

the ingredients are mixed.

Although 30 seconds are

usually sufficient, 60 to 90

seconds give better results

if the machine does not

slow down. Except for

kneading, described below,

the processing procedures

and use of the DOUGH

button are the same for

both types of dough.

out of the bag; it is too

packed to get an accurate

measure. With the dry

measure, scoop up the

flour so it overflows. With

a spatula or knife, sweep

excess flour back into the

container so the top of

the measure is level.

Do not pack flour into

the dry measure.

Machine capacity:

Proofing the yeast:

TECHNIQUES

FOR KNEADING

YEAST DOUGH

WITH THE

Recommended maximum

amount of flour is 5 cups

of all-purpose flour or

2-3/4 cups of whole-grain

flour. If a bread dough calls

for more than the recom-

mended amounts of flour,

mix and knead it in equal

batches. Do the same for

sweet doughs that call for

more than 3-1/2 cups

of flour.

The expiration date is

marked on the package.

To be sure your yeast is

active, dissolve it in a small

amount of warm liquid

(about 1/3 cup [75 ml] for

one package of dry yeast).

The temperature of liquid

used to dissolve and

POWERPREP^®

METAL DOUGH

BLADE

activate yeast must be

The PremierSeries 11-Cup

Food Processor is

between 105

and 115

˚F

(40 C and 46

˚C). Yeast

designed to mix and knead

dough in a fraction of the

time it takes to do it by

hand. You will get perfect

results every time if you fol-

low these directions.

cells are not activated at

temperatures lower than

this and they die when

exposed to temperatures

Using the right blade:

Use the metal dough blade

when the recipe calls for

more than 3-1/2 cups

(17-1/2 ounces) (875 ml)

of flour. Use the metal

chopping blade when a

recipe calls for less than

3-1/2 (875 ml) cups of flour.

higher than 130˚F (54˚C). If

the recipe includes a

sweetener like sugar or

NEVER TRY TO

PROCESS DOUGH

THAT IS TOO STIFF TO

KNEAD COMFORTABLY

BY HAND.

honey, add a teaspoon with

the yeast. If no sweetener

is called for, add a pinch, or

add a pinch of flour. The

yeast won’t foam without it.

Let the mixture stand until it

foams, up to 10 minutes.

Because the metal dough

blade does not extend to

the outside rim of the

There are two general

types of yeast dough.

work bowl, it cannot pick up

all the flour when small

amounts are processed.

Typical bread dough is

Processing dry

ingredients:

made with a flour mix that

contains at least 50% white

flour. It is uniformly soft,

pliable and slightly sticky

when properly kneaded. It

always cleans the inside of

the work bowl completely

when properly kneaded.

Put the flour in the work

bowl with all the other dry

ingredients. If the recipe

calls for herbs, oil or solid

fats like butter, add them

with the flour. Turn the

Measuring the flour:

It’s best to weigh it. If you

don’t have a scale, or the

recipe does not specify

weight, measure by the stir,

scoop and sweep method.

Use a standard, graduated

dry measure, not a liquid

measuring cup.

machine on and let it run

for about 20 seconds.

Typical sweet dough

contains a higher propor-

tion of sugar, butter and/or

eggs than typical bread

dough. It is rich and sticky

and it does not clean the

inside of the work bowl. It

requires less kneading after

(Cheese, nuts and raisins

may be added with the dry

ingredients or during the

final kneading. To leave

them almost whole, add

them 5 seconds before you

With a spoon or fork, stir

the flour in its container. Do

not measure flour directly

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stop kneading. For a finer

texture, add them sooner.)

dough should have a soft,

pliable texture and it should punch the dough down.

feel slightly sticky. Stretch

When it has risen enough,

the dough with your hands

to test it. If it feels hard,

lumpy or uneven, continue

processing until it feels

uniformly soft and pliable.

Make sure that the blade is

firmly pressed back into

place after removing the

dough to test it.

Adding liquids:

Shaping, finishing

and baking:

All liquid should be added

through the small feed tube

while the machine is run-

ning. Add liquid in a slow,

steady stream, only as fast

as dry ingredients absorb

it. If liquid sloshes or splat-

ters, stop adding it but do

not turn off the machine.

Wait until ingredients in

bowl have mixed, then add

remaining liquid slowly.

Pour liquid onto dough as

it passes under feed tube

opening. Do not pour

If you shape the dough

in loaf pans, fill pans only

half full. Let rise until dough

is just slightly above the

top of the pan. If shaping

free-form loaves, let them

rise on an oiled baking

sheet until at least

Kneading sweet dough:

doubled in bulk.

Process dough for at least

30 seconds after all the

ingredients have been incor-

porated. It will not clean the

inside of the work bowl. If

necessary, scrape the bowl

and process for 5 more sec-

onds.

Making consecutive

batches:

You can make several

batches of bread dough

in a row. The motor in

the Premier Series 11-Cup

Food Processor is extreme-

ly efficient.

liquid directly onto bottom

of bowl.

Follow the recipe carefully.

It is important to add

enough liquid to make the

dough soft enough to

knead. Kneading dough

that is too stiff can strain

the machine.

Rising:

Put the dough in a large,

lightly floured resealable

plastic bag. Squeeze out all

the air and close tightly,

allowing space for the

dough to rise.

TYPICAL

BREAD DOUGH

PROBLEMS AND

SOLUTIONS

All liquid, except that which

is used to activate yeast,

should be cold, to minimize

the possibility of overheating

the dough. You must never

knead a yeast dough to a

temperature higher than

100˚F (37˚C). Doing so will

slow or even prevent the

action of the yeast.

If dough blade doesn’t

incorporate ingredients:

Or put the ball of dough in

a large bowl coated with

soft butter or vegetable oil.

Roll the dough around to

coat its entire surface. Cover

it with a damp towel or a

piece of oiled plastic wrap.

Always start processor

before adding liquid. Add

liquid in slow, steady

stream, only as fast as dry

ingredients absorb it. If you

hear liquid sloshing, stop

adding it but do not turn off

machine. Instead, wait until

ingredients in work bowl

have mixed, then add

remaining liquid slowly.

Pour liquid onto dough as it

passes under feed tube; do

not pour liquid directly onto

bottom of work bowl.

Let it rise in a warm,

draft-free place, about 80

˚F

Kneading bread dough:

(26 C). The rising time is

Do not try to use the

machine to knead dough

that is too stiff to knead

usually about 1-1/2 hours

but will vary from 45

minutes to several hours,

comfortably by hand. Doing depending on the type of

so can strain the machine.

flour and the humidity in

the air.

After the dough starts to

clean the inside of the work To test whether the dough

Blade rises in work bowl:

bowl completely and forms

a ball, process it for 60

has risen enough, stick a

finger in it. An indentation

should remain. If it doesn’t,

let the dough rise more and

test again.

Blade may not have

been pushed down as

far as possible before

processing started.

seconds to knead it. Stop

the machine and test the

dough to be sure it’s prop-

erly kneaded. Typical bread

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Excessively sticky dough

can cause blade to rise

even though it cleans

inside of work bowl. If

dough feels very sticky,

reinsert blade and immedi-

ately add 2 tablespoons

(30 ml) flour through small

feed tube while machine

is running.

remove dough, divide into

3 pieces and redistribute

evenly in work bowl.

Continue processing until

dough is uniformly soft

and pliable.

(75 ml) warm liquid

(105 - 120 F) (40 C - 48

Within 10 minutes foam

should develop, indicating

yeast is active. Do not use

dry yeast after expiration

date on package.

˚C).

Dough feels tough

after kneading:

Do not use warmer water,

or overheat dough with

excessive kneading, as it

may kill the yeast cells. All

other liquid should be cold.

Divide dough into 2 or 3

pieces and redistribute

evenly in bowl. Process 10

seconds or until uniformly

soft and pliable.

Dough doesn’t clean

inside of work bowl:

Don’t knead so long that

dough becomes overheated.

The ideal temperature for

• Amount of dough may

exceed maximum capaci-

ty of your food processor.

Remove half and process

in 2 batches.

Soft dough or liquid

leaks onto base of food

processor:

kneaded dough is 80

(26 C); it should never

exceed 100 F (37 C).

˚F

Always start processor

before adding liquid and

add liquid only as fast as

dry ingredients absorb it.

• Dough may be too dry.

If it feels crumbly, add

water, 1 tablespoon

(15 ml) at a time, while

machine is running, until

dough becomes moist

and cleans inside of work

bowl. Wait 10 seconds

between additions

Let dough rise in draft-free

environment of about

80˚-90˚F (26˚C-32˚C).

Dough containing whole

grain flour will take longer

to rise than dough made of

white flour only.

Motor stops:

• Cover may have become

unlocked.

• Power cord may have

become unplugged.

Baked bread is too

heavy:

of water.

• Dough may be too wet.

While machine is running,

add 1 tablespoon (9 gm)

of flour. If necessary, add

more, 1 tablespoon (9

gm) at a time, until dough

cleans inside of work

• Excessive strain may

have caused motor to

overheat and stop. Wait

for the motor to cool, 5-10

minutes. A safety protector

in the motor prevents

Next time, feel dough to

be sure it is uniformly soft,

pliable and slightly sticky

before setting aside to

rise. Let dough fully double

in bulk in bowl or bag,

then punch it down, and

let it double again after

it is shaped.

excessive overheating. If

the motor stops, turn

bowl and forms a ball.

The PowerPrep^®Metal

machine off. After 5-10

minutes, divide dough into

2 batches and complete

processing. Pinch dough

to make sure that it is not

too stiff to knead comfort-

ably by hand. If it is, add

liquid, 1 teaspoon (5 ml)

at a time, until dough is

sufficiently moist to clean

inside of bowl.

Dough Blade is intended

only for recipes calling for

at least 3 cups of flour (15

ounces) (496 gm). If your

recipe calls for less flour,

remove metal dough blade

and insert metal chopping

blade. Always use metal

chopping blade for smaller

recipes calling for less than

3 cups (496 gm) of flour.

TYPICAL

SWEET DOUGH

PROBLEMS

AND SOLUTIONS

Motor slows down:

•

Amount of dough may

exceed maximum

capacity. Remove half,

and process in 2 batches.

Dough doesn’t rise:

Nub of dough forms

on top of blade and

does not become

We recommend you always

test activity of yeast before

using, by stirring it and at

least 1/2 teaspoon (2 ml)

sugar into about 1/3 cup

•

Don’t process too long

after all ingredients are

incorporated. Rich

uniformly kneaded:

doughs will give you

Stop machine, carefully

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good results after only

30 seconds of kneading. washing the work bowl and

work bowl cover on the

Due to intense water heat,

making the salad. In many

cases, wiping the bowl with

a paper towel between

recipes is sufficient.

bottom rack of your dish-

washer may cause damage

over time. Insert the work

bowl upside down.

Remember to unload the

dishwasher carefully wher-

ever you place sharp

Blade doesn’t

incorporate ingredients:

Chopping certain foods

may scratch or cloud the

work bowl. These foods

include ice, whole spices,

coffee beans and oils like

wintergreen. If you like to

prepare your own spice

blends, you may want to

keep a second bowl just

Butter or margarine, if not

melted, must be cut into

tablespoon-size pieces

before being added to

work bowl. Make sure

butter or margarine is at

room temperature.

blades and discs.

To simplify cleaning, rinse

the work bowl, cover,

pusher assembly and blade for that purpose.

or disc immediately after

use, so food won’t dry on

them. Openings at the

bottom of the large pusher

provide drainage and make

cleaning easy. If food

lodges in the pusher,

remove it by running

water through it, or use

a bottle brush.

Metal dough blade rises

in work bowl:

The housing base is made

Blade may not have been

pushed down as far as

possible before processing

started. Machine may be

overloaded. Remove half

of dough and process in

2 batches.

of a tough plastic with high

impact resistance. Its

smooth surface will look

new for years. Keep a

sponge handy as you

work, and wipe spills from

the base.

Motor stops:

Four rubber feet on the

underside keep the base

from moving on most work

surfaces when the machine

is processing heavy loads.

If the feet leave spots on

the counter, spray them

with a spot remover and

wipe with a damp sponge.

If any trace of the spot

remains, repeat the proce-

dure and wipe the area

with a damp sponge and

nonabrasive cleaning pow-

der. Dry completely.

See comments under

‘Typical Bread Dough

Problems and Solutions’.

If you wash blades and discs

by hand, do it carefully.

Avoid leaving them in soapy

water where they may disap-

pear 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.

Dough doesn’t rise:

See comments under

‘Typical Bread Dough

Problems and Solutions’.

CLEANING AND

STORAGE

Keep your food processor

ready to use on a kitchen

counter. When not in use,

leave it unplugged.

The work bowl is made of

Lexan^®(plastic), which is

shatter resistant and heat

resistant. It should not be

placed in a microwave

oven, as the aperture at

the front of the pusher

houses the metal rod that

activates the motor.

To clean the inside of the

detachable stem, slide the

stem release button on the

side up as far as it will go

and hold it there as you run

water through the stem.

Store the blades and discs

as you would sharp knives,

out of the reach of children.

The disc and blade holders

are optional accessories

which offer safe and

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.

convenient storage.

TIP:

When preparing a meal,

make the dishes with

the least amount of wet

ingredients first. For

example, make the bread

first; then you don’t need

to wash the bowl before

All parts except the housing

base are dishwasher safe,

and we recommend wash-

ing them in the dishwasher

on the top rack only.

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Be careful to prevent the

chopping blade from falling

out of the work bowl when

emptying the bowl.

Remove blade before tilting

bowl, or hold it in place

with your finger, a spatula

or a spoon.

FOR YOUR SAFETY

Like all powerful electrical

appliances, a Premier

Series 11 Cup Food

Processor should be han-

dled with care. Follow

these guidelines to protect

yourself and your family

from misuse that could

cause injury.

FULL TEN-YEAR

WARRANTY ON

MOTOR

This warranty supersedes

all previous warranties on

Cuisinart^®Premier Series

11- Cup Food Processors.

This warranty is available to

consumers only. You are a

consumer if you are the

TECHNICAL DATA

The motor in your food

processor operates on

standard line operating

current. The appropriate

voltage and frequency for

your machine are shown

on the lower housing under

the base.

Handle and store metal

blades and discs carefully.

Their cutting edges are

very sharp.

owner of a Cuisinart^®

Premier Series 11-Cup Food

Processor that was pur-

chased at retail for personal,

family or household use.

This warranty is not available

to retailers or other commer-

cial purchasers or owners.

Always place discs on flat,

stable surface before con-

necting detachable stem.

An automatic, temperature-

controlled circuit breaker

in the motor ensures

complete protection against

motor burnout. If the

We warrant that your

Never put blades or discs

on the motor shaft until

the work bowl is locked

in place.

Cuisinart^®Premier Series

11-Cup Food Processor

will be free of defects in

material or workmanship

under normal home use for

three years from the date of

original purchase.

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.

Always be sure that the

blade or disc is down on

motor shaft as far as it

will go.

We warrant that the motor

for your Cuisinart^®Premier

Series 11-Cup Food

Always insert chopping

blade and dough blade in

the work bowl before

Processor will be free of

defects in material or work-

manship under normal home

use for ten years from the

date of original purchase.

This motor warranty covers

the motor and excludes all

other parts in the motor base

assembly area such as the

upper and lower plastic

housings, work bowl and

cover, blades and all electri-

cal components and vertical

projecting motor shaft

putting ingredients in bowl.

When slicing or shredding

food, always use the

pusher. Never put your

fingers or spatula into

feed tube.

Safety switches prevent

the machine from operating

when the work bowl or the

cover is not locked into

position. The motor stops

within seconds when the

motor is turned off, and a

fast-stop circuit stops it

instantly when the pusher

assembly is removed.

Always wait for the blade or

disc to stop spinning before

you remove the pusher

assembly or cover from

the work bowl.

sheath.

Always unplug the unit

before removing food,

cleaning, or putting on or

taking off parts.

We suggest that you

complete and return the

enclosed product registration

card promptly to facilitate

verification of the date of

original purchase. However,

return of the product regis-

tration card does not elimi-

nate the need for the con-

sumer to maintain the origi-

nal proof of purchase in

order to obtain the warranty

Cuisinart^®offers a Limited

Three-Year Warranty on

the Entire Machine.

Always remove work bowl

from base of machine

before you remove

chopping blade or

dough blade.

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benefits. In the event that

you do not have proof of pur- defect, product serial

chase date, the purchase

date for purposes of this

warranty will be the date of

manufacture.

description of the product

repair, replacement, or refund

for nonconforming products

under warranty.

number, original date of pur-

chase, and any other infor-

mation pertinent to

the product’s return.

Your Cuisinart^®Premier

California residents may

also, according to their pref-

erence, return nonconform-

ing products directly to

If your Cuisinart^®Premier

Series 11-Cup Food

Processor has been manu-

factured to the strictest spec- by calling our Consumer

ifications and has been

designed for use with the

authorized accessories and

replacement parts.

Cuisinart for repair, or if nec-

essary, replacement,

Processor should prove to

be defective within the

warranty period, we will

repair it, or if we think

necessary, replace it,

without charge to you.

To obtain warranty service,

simply call our toll-free num-

ber 800-726-0190 for addi-

tional information from our

Customer Service

Representatives or send the

defective product to

Customer Service at

Cuisinart, 150 Milford Rd.

East Windsor, NJ 08520.

Service Center toll-free

at 800-726-0190. Cuisinart

will be responsible for the

cost of the repair, replace-

ment, and shipping and han-

dling for such products under

warranty.

This warranty expressly

excludes any defects or

damages caused by

accessories, replacement

parts, or repair service other

than those that have been

authorized by Cuisinart.

Warning:

Our Premier Series 11-Cup

Food Processor, and other

Cuisinart^®Food Processors

and Accessories have been

carefully designed and man-

ufactured with the highest

quality materials to assure

your satisfaction and safety

when you use them.

This warranty excludes

all incidental or

consequential damages.

To facilitate the speed and

accuracy of your return,

please enclose $10.00 for

shipping and handling of the

product.

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

Although accessories sold

by companies other than

Cuisinart may be compatible

with your Cuisinart machine,

their use with your Cuisinart

machine may present a risk

of serious injury.

If the problem with the

machine is determined to be

a defect of the motor, and

within the warranty period,

all postage and handling

charges will be refunded.

(B) to another retail store

which sells Cuisinart

For example, you should not

use other brand accessories,

such as juicers, which permit

your machine to operate with

exposed cutting or shredding

discs. We also caution you

not to use the large feed

tube on this machine with

machines built by other man-

ufacturers.

Please pay by check or

money order (California resi-

dents need only supply proof

of purchase and should call

1-800-726-0190 for shipping

instructions).

products of the same type.

The retail store shall then, at

its discretion, either repair

the product, refer the con-

sumer to an independent

repair facility, replace the

product, or refund the pur-

chase price less the amount

directly attributable to the

consumer’s prior usage of

the product. If either of the

above two options does

not result in the appropriate

relief to the consumer, the

consumer 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 reason-

able cost of such service,

NOTE: For added protection

and secure handling of any

Cuisinart^®product that is

being returned, we recom-

mend 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 war-

ranty.

If you have any questions

about the safety features of

the Cuisinart^®Premier Series

11-Cup Food Processor or

any other Cuisinart^®product,

please call us at the toll-free

number above.

Please be sure to include

your return address,

daytime phone number,

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Recipe Table of Contents

Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ²¹

Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Entrées . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Pizzas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Sauces and Dressings . . . . . . . . . . . . . . . . . . . . . . 49

Sides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

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Appetizers

Fresh Tomato and Corn Salsa

Try this salsa on grilled chicken or seafood.

Makes 2 cups

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

small onion, peeled, cut into 1-inch

pieces (about 1 cup pieces)

1-1/2 teaspoons fresh lime juice

2/3 cup fresh or frozen corn kernels

(frozen kernels do not need to be

thawed)

1/3 cup fresh cilantro

medium jalapeño pepper, seeded,

cut into 1-inch pieces

3/4 teaspoon kosher salt

medium vine-ripened tomatoes,

cut into 1-inch pieces

Insert the metal blade. Place onion, cilantro and jalapeño in work bowl. Process until finely

chopped, about 5 seconds. Scrape work bowl. Add tomatoes and lime juice. Pulse until toma-

toes are coarsely chopped, about 5 to 7 times. Add corn and salt; pulse once to just combine.

Let sit for 1 hour before serving to allow flavors to develop. Serve with chips.

Nutritional analysis per tablespoon:

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

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

Roasted Garlic and Red Pepper Spread

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

Makes 1-3/4 cups

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

1-1/2 large heads of garlic (entire bulb),

cloves peeled

medium scallion, trimmed,

cut into 1-inch pieces

teaspoon extra virgin olive oil

1/3 cup roasted red peppers (from a jar)

1/8 teaspoon freshly ground black pepper

1-1/3 cups lowfat sour cream

Preheat oven to 375˚F. Toss the peeled garlic cloves in the olive oil and wrap in foil. Set on

middle oven rack and roast for 1 hour. Remove from oven and cool.

Insert the metal blade. Purée the cooled garlic, 20 seconds. Scrape work bowl. Add remaining

ingredients and process for 10 - 15 seconds. Scrape work bowl and process until smooth,

about 10 seconds longer. Let sit in refrigerator to develop flavor, about 1 hour. Serve with cru-

dités or breadsticks.

Nutritional analysis per tablespoon:

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

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

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Hummus

This popular Middle Eastern sauce may be served with the traditional pita wedges

or may be used as a dip for fresh vegetable crudités.

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

using), plus 30 minutes resting time

Makes 2-3/4 cups / 44 tablespoons

1/3 cup fresh flat parsley leaves,

washed and dried

1/4 cup tahini paste

tablespoons freshly squeezed

lemon juice

strips lemon zest, 2 x 1/2 inches,

bitter white pith removed

1/4 cup water

3/4 teaspoon kosher salt

2-1/4 teaspoons ground cumin

large cloves garlic

tablespoons extra virgin olive oil

15.5 ounce cans chickpeas

(garbanzos), drained, rinsed

and drained again

Insert the metal blade. Pulse to chop the parsley, 10 to 15 times. Remove and reserve. Pulse

to chop the lemon zest with the kosher salt, 10 to 15 times. With the machine running, drop

the garlic down the feed tube; process 10 seconds to chop. Add the drained chickpeas, tahini,

lemon juice, water, and cumin to the work bowl. Pulse to chop, 10 times, then process 60

seconds; scrape the work bowl. With the machine running, add the oil in a slow steady

stream; process until the hummus is smooth and creamy, about 3 minutes. Add half the

chopped parsley; pulse to incorporate, 5 to 10 times. Allow the hummus to sit for 30 minutes

before serving to allow the flavors to blend. Serve in a shallow bowl, sprinkled with the

remaining chopped parsley. If desired, drizzle with extra virgin olive oil. Serve with pita

wedges and vegetable crudités.

Nutritional analysis per tablespoon:

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

chol. 0mg • sod. 33mg • fiber 1g

Variation:

Roasted Shallot & Herb Hummus

Wrap 8 ounces of peeled and trimmed shallots that have been tossed in 3/4 teaspoon extra

virgin olive oil in heavy-duty foil and roast in a 400º F oven for 60 minutes. Let cool. Make the

hummus according to the recipe, and add the cooled roasted shallots along with 1 tablespoon

herbs de Provence when processing the chickpeas. Makes about 3 cups.

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Jalapeño Jack Wafers

These savory wafers just melt in your mouth.

Preparation: 15 – 20 minutes,

plus 30 minutes resting time and 30 minutes baking and cooling

Makes 48 wafers

ounces Monterey Jack cheese

small fresh jalapeño, seeded

tablespoons unsalted butter

teaspoon dried cilantro

1/4 small onion

(about the size of 2 walnuts)

cup all-purpose flour

Insert the shredding disc. Place cheese in large feed tube and shred, using light pressure;

reserve. Remove shredding disc and insert metal blade. Add jalapeño and onion; process

until coarsely chopped, about 5 to 10 seconds. Scrape work bowl. Add shredded cheese,

butter and cilantro. Process until well blended and the mixture forms a ball, about

20 seconds. Scrape work bowl. Add flour and process until dough forms a ball,

about 10 to 15 seconds.

Turn dough out onto plastic wrap and shape into a log approximately 12 inches long. Wrap in

plastic wrap and chill for 30 minutes before using. May be made ahead to this point and

refrigerated up to 3 days before using.

Preheat oven to 350°F. Slice logs into 1/4-inch pieces. Place on ungreased baking sheet.

Bake until lightly browned on the bottom and edges, about 20 minutes. Cool on wire rack

before serving.

Nutritional analysis per wafer:

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

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

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Turkey Sausage & Sun-Dried Tomato Puff Pastry

Pinwheels

Do-ahead prep makes these perfect for entertaining.

Makes 48

Oven temperature: 425° F

Preparation: 15 - 20 minutes, plus 1 hour to thaw puff pastry and

roast the sausage, and 30 minutes baking time

1/2 cup toasted walnuts

ounces cream cheese, regular or

reduced fat, not nonfat, cut in 1-inch

cubes

1-1/2 ounces Asiago cheese,

cut in 1/2-inch pieces

teaspoons basil

sun-dried tomato halves,

reconstituted in 1/2 cup boiling

water until softened, squeezed dry

1/2 teaspoon freshly ground pepper

sheets frozen puff pastry, thawed

for 1 hour in the refrigerator

shallot (1-1/2 ounce) peeled and

trimmed

egg wash: 1 egg + 2 tablespoons water,

beaten together

1/2 pound Italian turkey sausage,

roasted and cooled, cut in

3/4-inch slices *

Insert the metal blade. Place the walnuts in the work bowl. Pulse to chop, 5 times; remove

and reserve. With the machine running, drop the cheese cubes down the small feed tube.

Process for 30 seconds until chopped; remove and reserve. Put the sun-dried tomatoes in the

work bowl and pulse 5 times to chop; remove and reserve. With the machine running, drop

the shallots down the small feed tube; process for 5 seconds to chop. Scrape the work bowl.

Add the cream cheese, basil and ground pepper to the bowl. Use the pulse to blend, about

5 to 10 times. Scrape the work bowl. Add the reserved chopped walnuts, Asiago cheese and

sun-dried tomatoes. Use the pulse to blend, about 5 times. Remove and reserve.

On a lightly floured surface, roll out each sheet of puff pastry to 10 x 12 inches. Arrange the

pastry on the work surface so that the long side is in front of you. Brush the top inch of the

pastry with the egg wash, making a 1-inch edge. Using an offset or palette spatula, spread

one third of the cream cheese mixture evenly on each of the puff pastry sheets. Roll the pas-

try jelly-roll style, evenly so that you roll into the egg-washed edge. Wrap in plastic wrap and

refrigerate for at least 1 hour and up to 8. Cover and refrigerate the egg wash.

Preheat oven to 400˚F. Slice the puff pastry into 28 slices, each 1/2 inch thick. (The sliced pin-

wheels may be frozen at this time. Freeze the slices on a plastic wrap lined baking sheet in a

single layer. When frozen solid, transfer to a freezer bag. Double wrap the bag to keep out

freezer odors. May be frozen up to 3 weeks). Arrange the puff pastry slices on a baking sheet

about 1 inch apart. Lightly brush with the egg wash. Bake for 23 to 28 minutes, until puffed

and golden. Serve hot/warm. If desired, they may be baked ahead. Bake until light golden;

cool, then refrigerate until ready to serve. Reheat in a 300˚F oven for about 5 minutes.

*To roast the turkey sausage, prick the sausage several times with a fork, rub lightly with about a 1/2 teaspoon of olive oil,

then roast on a foil lined pan at 350 F for 25 to 30 minutes, turning after 15 minutes.

Nutritional analysis per serving:

Calories 81 (62% from fat) • carbo. 5g • pro. 3g • fat 6g

sat. fat 1g • chol. 11mg • sod. 154 mg • fiber 0g

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Spinach, Feta & Artichoke Stuffed Mushrooms

For a savory side dish, use this stuffing in portobellos.

Makes 28 1-1/2 inch stuffed mushrooms

Preparation: 15 - 20 minutes, plus 30 minutes baking and cooling

28 1-1/2 inch white button or

cremini mushrooms

shallot, about 1 ounce, peeled

ounces fresh spinach,

well washed and dried,

tough stems removed

1-1/2 ounces French bread,

cut in 1-inch pieces

1-1/2 ounces Asiago cheese

3/4 teaspoon Herbes de Provence

1/3 cup lightly toasted pine nuts

or walnuts

ounces feta cheese,

slightly crumbled

canned artichokes, well drained,

then gently squeezed in paper

towels to remove excess moisture

ounces cream cheese

(regular, not low or nonfat),

cut into 1-inch pieces

clove garlic

Insert the metal blade. Place the bread in the work bowl and process for 45 seconds to make

crumbs. Measure out 1/3 cup of the breadcrumbs and reserve in a small bowl – save the

remainder for another use. With the machine running, drop the Asiago cheese down the small

feed tube and process for 30 seconds until ground. Add the pine nuts; pulse 5 times to

coarsely chop. Transfer this mixture to the bowl with the breadcrumbs. Pulse to chop the

artichokes, about 10 times. Add to the breadcrumb mixture and set aside.

With the machine running, drop the garlic and shallot through the small feed tube; process 5

seconds to chop. Scrape the work bowl. Add the spinach, about 2 ounces at a time; pulse 10

to 12 times to chop after each addition. Add the Herbes de Provence, feta and cream cheese;

process for 20 seconds to incorporate. Add the reserved breadcrumb mixture; pulse about 10

to 12 times to incorporate. The stuffing may be made up to 2 days ahead.

Rinse but do not soak the mushrooms; dry thoroughly. Remove the stems. (The stems may

be chopped finely using the metal blade and pulse, then sautéed in a tablespoon of unsalted

butter. This mixture may be frozen, then used in soups, stews, savory dressings or pilafs.)

Preheat oven to 425˚F. Stuff each mushroom with a scant tablespoon of the spinach mixture.

Arrange in a shallow baking dish that has been lightly coated with olive oil – do not crowd.

The mushrooms may be stuffed up to 8 hours ahead. If making ahead, cover and refrigerate.

Bake the mushrooms in the preheated oven for 20 to 25 minutes. Allow to rest for 5 minutes

before serving.

Nutritional analysis per serving:

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

sat. fat 1g • chol. 6mg • sod. 97mg • fiber 2 g

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Soups

Butternut Squash Bisque with Roasted Cremini

Mushrooms

Most cream soups are laden with heavy cream and fat.

This soup uses half & half and rice to make it rich and creamy.

Makes eight 7-ounce servings

Preparation: 40 to 45 minutes

ounces Cremini mushrooms,

stems removed and reserved

teaspoons curry powder

tablespoons white rice

1-1/2 tablespoons extra virgin olive oil

cups low salt, nonfat chicken or

vegetable stock

medium onion (about 6 ounces),

cut in 1-inch pieces

1-1/2 teaspoons freshly squeezed

lemon juice

clove garlic, peeled

pounds butternut squash, peeled,

seeded and cut to fit large feed tube

tablespoon honey

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1/2 cup half-and-half

sweet potato (about 10 ounces)

tablespoon unsalted butter

Preheat the oven to 400˚F. Line a baking sheet with foil. Insert the slicing disc. Arrange the

mushrooms vertically in the large feed tube, packing them snugly in 2 layers. Use medium pres-

sure to slice. Toss the sliced mushrooms with the olive oil; arrange in a single layer on the bak-

ing sheet. Roast in the preheated oven for 20 to 25 minutes, until well browned and no longer

sitting in liquid. The mushrooms may be roasted ahead.

Insert the metal blade. With the machine running, drop the garlic through the feed tube and

process to chop finely, 5 seconds. Scrape the work bowl. Add the onion and reserved mushroom

stems to the bowl. Pulse to chop coarsely, 10 to 15 times. Remove and reserve.

Insert the shredding disc. Use medium pressure to shred the squash; remove and reserve. Peel

the sweet potato; cut in half crosswise. Use medium pressure to shred the sweet potato; remove

and reserve.

Melt the butter in a 6-quart stock pot over medium heat. Add the onion, mushroom and garlic mix-

ture; cook for 2 to 3 minutes. Stir in the curry powder and rice; cook until the curry becomes aro-

matic and the rice is opaque, about 5 minutes. Stir in the shredded squash, sweet potato and

chicken stock. Cover loosely and bring to a boil, then reduce the heat and simmer for 20 minutes.

Strain the solids, reserving the cooking liquid. Transfer the cooking liquid to a saucepan over

very low heat and reserve. Insert the metal blade. Add the solids to the food processor, pulse 10

times, then process to purée, 2 to 3 minutes. Scrape the work bowl every 60 seconds. Return

the puréed solids to the cooking liquid and stir to incorporate. Add the lemon juice, honey, salt

and pepper. Stir in the roasted mushrooms and any accumulated juices. Taste and adjust sea-

sonings if necessary. (The bisque may be done up to a day ahead to this point. If doing ahead,

allow the soup to cool, then cover and refrigerate. Just before service, reheat the soup.) Stir in

the half-and-half, heat for 1 minute, then serve.

Nutritional analysis per serving:

Calories 108 (34% from fat) • carbo. 15g • pro. 3g • fat 4g

sat. fat 2g • chol. 6mg • sod. 138mg • fiber 2g

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Chilled Roasted Red

Bell Pepper & Corn Soup

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

Makes eight 7-ounce servings

Preparation: 30 - 35 minutes, plus chilling time

cloves garlic, peeled

1-1/2 teaspoons thyme

4 tablespoons white rice

medium onions (4 ounces each),

peeled, cut into 1-inch pieces

4-1/2 cups low salt, nonfat chicken or

vegetable stock

red bell peppers

(approximately 1-1/2 pounds total),

seeded, trimmed and cut into

1-inch pieces

teaspoon kosher or sea salt

1/2 teaspoon freshly ground pepper

12-ounce jar roasted red peppers

3-5 drops hot sauce, to taste

ears fresh corn

tablespoon extra virgin olive oil

Insert the metal blade. With the machine running, drop the garlic cloves down the small feed

tube and process until finely chopped, about 5 seconds. Scrape the work bowl. Add the

onions; pulse to chop, 15 times. Remove and reserve. Use the pulse to chop the red bell

pepper, 10 to 15 times. Remove and reserve.

Use a thin-bladed knife (a boning knife works well) to remove the corn from the cobs.

Reserve the cobs.

Heat the oil in a 6-quart stockpot over medium heat. Add the chopped onions, garlic, and red

bell peppers. Allow the vegetables to cook for 2 to 3 minutes – do not brown. Stir in the corn,

cobs, thyme, and rice; cook for 2 to 3 minutes longer. Add the chicken stock and roasted

peppers; raise the heat and bring to a boil. Reduce heat, cover loosely and simmer for

20 minutes.

Remove the corncobs and discard. Strain the solids from the cooking liquid. Reserve the

cooking liquid. Insert the metal blade. Process the solids for 4 minutes to purée, stopping the

machine two or three times to scrape the work bowl. Add the purée into the reserved cooking

liquid and stir to combine. Add salt and pepper; stir well to combine. Season with hot sauce

and chill before serving.

Note: This soup may also be served hot.

Nutritional analysis per serving:

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

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

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Gazpacho

Always served well chilled, this summertime favorite

has its origins in the Andalusian region of Spain.

Makes six 7-ounce servings

Preparation: 15 - 20 minutes, plus chilling time

garlic clove, peeled

cups tomato juice

medium jalapeño pepper, seeded,

cut into 1-inch pieces

medium cucumber, peeled, cut in half

lengthwise, seeds removed

1/3 cup fresh cilantro

tablespoons fresh lime juice

small scallions, trimmed, cut into

1-inch pieces

1/2 teaspoon coarsely ground black pepper

1/8 teaspoon kosher salt

small green bell pepper, cored, seeded,

cut into 1-inch pieces

teaspoons reduced fat sour cream

Fresh cilantro for garnish, if desired

medium tomatoes, cored, cut into

1-inch pieces

Insert metal blade and process garlic and jalapeño until finely chopped, about 5 seconds.

Scrape the work bowl. Add cilantro, scallions and green pepper; pulse to coarsely chop, about

10 to 12 times. Transfer to a large mixing bowl. Place tomatoes in work bowl and pulse to

coarsely chop, about 8 times. Do not overprocess. Transfer to mixing bowl. Add tomato juice

to tomato mixture and stir to combine.

Insert the slicing disc. Place cucumber in feed tube vertically and slice. Add to mixing bowl.

Add lime juice, pepper and salt to mixing bowl and stir to combine. Cover and chill before

serving.

Serve garnished with 1 teaspoon sour cream and a fresh cilantro sprig.

Nutritional analysis per serving:

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

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

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Quick Breads

Cranberry - Orange Bread

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

Makes 1 loaf (16 servings)

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

Cooking spray

medium apple (about 7 ounces),

peeled, cored, cut into 1-inch pieces

1-1/2 cups unbleached all-purpose flour

large eggs

teaspoons baking powder

3/4 teaspoon vanilla extract

1/3 cup unsalted butter, melted

1/4 cup buttermilk

1/4 teaspoon salt

cup pecan halves, shells removed

strips orange zest

1/2 cup dried cranberries

3/4 cup sugar

Preheat oven to 350˚F. Lightly spray a 9 x 5-inch loaf pan with cooking spray. In a small bowl

combine flour, baking powder and salt. Reserve. Insert metal blade and pulse to coarsely

chop pecans, about 6 times. Reserve.

Process orange zest and sugar until zest is finely chopped, about 45 seconds. Add apples,

eggs and vanilla; process until combined, about 15 to 20 seconds. With machine running, add

butter and buttermilk through the small feed tube. Process until combined, about 10 to 15

seconds. Add cranberries, pecans and dry ingredients. Pulse until flour is just mixed in, about

5 to 6 times. Do not overprocess.

Transfer batter to prepared pan. Bake until golden brown and a toothpick inserted in the cen-

ter comes out clean, about 60 to 65 minutes. Cool in pan on a wire rack. Remove from pan

and cool completely. For best results, wrap in plastic wrap and allow to rest for 24 hours

before slicing.

Nutritional analysis per serving:

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

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

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Banana Nut Bread

Wrap and freeze individual slices for a healthy lunchbox snack.

Makes 1 loaf (14 servings)

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

Cooking spray

large egg white

1-1/3 cups unbleached all-purpose flour

1/4 cup walnut halves, shells removed

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

2/3 cup sugar

1/3 cup plain nonfat yogurt

2-1/2 tablespoons unsalted butter,

in 1-inch pieces

1-1/4 teaspoons vanilla extract

1-1/2 ripe bananas (about 8 ounces total),

peeled, cut into 1-inch pieces

large egg

Preheat oven to 350˚F. Lightly spray a 9 x 5-inch loaf pan with cooking spray. Insert metal

blade. Pulse to combine flour, nuts, baking powder, baking soda and salt, about 5 times.

Reserve.

Process banana until puréed, about 30 seconds. Scrape work bowl and process an additional

10 seconds. Add egg, egg white, sugar, yogurt, butter and vanilla extract. Process until well

combined, about 10 to 15 seconds. Add dry ingredients. Pulse until flour is just mixed in,

about 5 to 6 times.

Pour into prepared pan. Bake until golden brown and a toothpick inserted in the center comes

out clean, about 50 minutes. Cool in pan on a wire rack for 20 minutes. Remove from pan and

cool completely on wire rack.

Muffin variation:

Lightly spray 12 standard (1/2-cup) muffin cups with vegetable oil cooking spray. Divide the

batter evenly among the 12 cups. Bake at 350˚F for 16 to 20 minutes. For variety, add 1/3 cup

chocolate chips when pulsing in the flour mixture.

Nutritional analysis per serving:

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

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

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Almond-Pear Bread

Almonds and pears combine to make this rich, moist tea bread.

Makes 12 servings

Preparation: 20 - 25 minutes, plus 2-1/2 hours baking and cooling

Paste:

tablespoons plus 1 teaspoon water

3/4 cup blanched almonds

1/2 cup sugar

1/4 teaspoon almond extract

Bread:

3/4 pound ripe pears, peeled, cored,

cut into 1-inch pieces

Cooking spray

large eggs

1/2 cup sliced almonds

1-1/4 cups unbleached all-purpose flour

3/4 cup almond paste, broken into 1-inch

pieces

teaspoons baking powder

1/3 cup unsalted butter, softened,

cut into 1-inch pieces

1/2 teaspoon salt

1/4 teaspoon baking soda

To make paste:

Insert the metal blade. Process blanched almonds and sugar until finely ground, about 60

seconds. With machine running, add water and extract; process until combined, about 45 to

60 seconds longer. Paste can be made ahead and stored in the refrigerator in an airtight con-

tainer for up to two weeks.

To make bread:

Preheat oven to 350˚F. Lightly coat one 9 x 5 inch loaf pan with cooking spray. Toast sliced

almonds on a baking sheet until lightly browned, about 8 to 10 minutes. In a small bowl com-

bine flour, baking powder, salt and baking soda; reserve.

Insert metal blade and process pears, egg, almond paste and butter until combined, about 30

seconds. Scrape bowl and process an additional 30 to 45 seconds. Add toasted almonds and

reserved dry ingredients. Pulse to combine, about 6 to 7 times. Pour into prepared pan and

bake until golden brown on top and a toothpick inserted in the center comes out clean, about

1 hour. Cool on wire rack for 30 to 40 minutes. Remove from pan and cool completely on wire

rack. For best results, wrap bread in plastic wrap and allow to rest for 24 hours before slicing.

Freezes well.

Nutritional analysis per serving:

Calories 237 (49% from fat) • carbo. 25g • pro. 5g • fat 13g

sat. fat 4g • chol. 49mg • sod. 217mg • fiber 1g

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Yeast Breads

Challah Braid

If you have leftovers, our Challah Braid slices make the best French toast.

Makes 18 servings (one 2-pound loaf)

Preparation: 15 - 20 minutes, plus 2-1/2 hours rising and resting,

30 minutes baking and 1 hour or longer cooling

tablespoons sugar, divided

package active dry yeast

2/3 cup cold water

1/2 cup unsalted butter, melted

1/4 cup warm water (105˚ - 115˚F)

4-1/3 cups unbleached all-purpose flour

large egg

tablespoon water

teaspoons salt

Cooking spray

In a 2-cup liquid measure, dissolve 2 teaspoons sugar and yeast in warm water. Let stand

until foamy, about 5 minutes.

Insert the dough blade in the work bowl and add flour, remaining sugar and salt. Pulse on

dough speed to combine, about 2 to 3 times.

Add cold water, melted butter and 1 egg to yeast mixture. With machine running on dough

speed, add liquid through small feed tube in a steady stream as fast as the flour will absorb it.

Once dough forms a ball, continue processing for 45 seconds to knead dough. Place dough

in a floured plastic food storage bag and seal. Let rise in a warm place until doubled in size,

about 1 to 1-1/2 hours.

Place dough on a lightly floured surface and punch down; let rest 5 to 10 minutes. Divide

dough into 3 equal pieces. Use your hands to roll each piece into a cylinder about 1-1/2 x 18

inches. Place the cylinders side by side on a baking sheet coated with cooking spray. Braid

loosely from one end. Gently pull and taper each end to a point, then pinch and tuck under

loaf. Cover with plastic wrap coated with vegetable oil cooking spray and let rise until doubled

in size, about 45 minutes. Preheat oven to 375˚F 15 minutes before baking.

Beat egg with water and brush over braid. Bake in lower third of preheated oven for 20 min-

utes. Lower temperature to 350˚F and bake until loaf is browned and sounds hollow when

tapped, about 10 minutes. Cool on wire rack.

Nutritional analysis per serving:

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

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

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Cheese Bread

This bread is excellent for sandwiches and makes a delicious accompaniment to

hearty soups.

Makes 15 servings (one 2 pound loaf)

Preparation: 10 - 15 minutes, plus 2-1/4 hours rising,

40 minutes baking, and 1 hour or longer cooling

package active dry yeast

teaspoon sugar

tablespoons unsalted butter,

in 1-inch pieces

1-1/2 teaspoons salt

cup fat-free milk

Cooking spray

1/2 cup warm water (105˚ - 115˚F)

ounces extra sharp cheddar cheese

4-1/2 cups unbleached all-purpose flour

In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy,

about 5 minutes.

Insert medium shredding disc and shred cheese. Leave in work bowl. Remove shredding disc

and insert dough blade. Add flour, butter and salt; process to combine, about 20 seconds. Add

milk to yeast mixture. With machine running on dough speed, pour milk mixture through small

feed tube as fast as the flour will absorb it and process until dough cleans the sides of the

work bowl. Then process for 45 seconds to knead dough. Place dough in a lightly floured

plastic food storage bag and seal top. Let rise in a warm place until doubled in size, about 1

to 1-1/2 hours.

Spray one 9 x 5-inch loaf pan with cooking spray. Place dough on a lightly floured surface and

punch down. Roll dough into a 9 x 5-inch rectangle. Beginning with short end, roll up the

dough jelly roll fashion. Pinch the seam and ends tightly to seal. Place in greased loaf pan

and cover with plastic wrap coated with vegetable oil cooking spray. Let rise for 45 minutes.

Preheat oven to 375°F 15 minutes before baking.

Bake until top is well browned and loaf sounds hollow when tapped, about 35 to 40 minutes.

Remove from pan and cool on wire rack.

Nutritional analysis per serving:

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

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

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Classic White Bread

Spoil your family with homemade bread.

Makes 18 servings (2 loaves, 1-1/4 pounds each)

Preparation: 10 - 15 minutes, plus 2-1/2 hours rising and resting,

35 minutes baking, and 1 hour or longer cooling

package active dry yeast

tablespoon sugar

tablespoons unsalted butter,

in 1-inch pieces

teaspoons salt

1/3 cup warm water (105° - 115°F)

cups unbleached all-purpose flour

1-1/3 cups cold water

Cooking spray

In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let sit until foamy,

about 5 minutes.

Insert dough blade. Process flour, butter and salt on dough speed until combined, about

10 to 15 seconds. Combine yeast mixture and cold water. With machine running on dough

speed, add liquid through small feed tube as fast as flour will absorb it. Once dough cleans

the sides of the work bowl and forms a ball, process for 45 seconds to knead dough. Place

dough in a lightly floured plastic food storage bag and seal the top. Allow to sit in a warm

place until doubled in size, about 1 to 1-1/2 hours.

Spray two 9 x 5-inch loaf pans with cooking spray. Place dough on a lightly floured surface

and punch down. Divide dough in half and roll each half into a 9 x 5-inch rectangle. Beginning

with short end, roll up the dough jelly roll fashion. Pinch the seam and ends tightly to seal.

Place in greased loaf pans and cover with plastic wrap coated with vegetable oil cooking

spray. Let rise until dough is just above the tops of the pans, about 45 minutes to 1 hour.

Preheat oven to 400°F 15 minutes before baking.

Bake until tops are browned and loaf sounds hollow when tapped, about 30 to 35 minutes.

Remove from pans and cool on wire rack.

Variation: To make Classic Wheat Bread, substitute 2 1/2 cups whole wheat flour for 2 1/2

cups of the unbleached all-purpose flour.

Nutritional analysis per serving:

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

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

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Pizza Dough

Once you see how simple pizzas are to make,

you will never order one to be delivered again.

Makes 1-3/4 pound dough, three 12-inch or six 6-7-inch crusts / 6 servings

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

5 minutes assembly and 10 minutes baking

teaspoons active dry yeast

teaspoon sugar

3-1/3 cups unbleached all-purpose flour

1-1/2 teaspoons kosher salt

1-1/4 cups warm water (105˚ - 115˚F)

teaspoons extra virgin olive oil

In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy,

about 3 to 5 minutes. Insert dough blade in work bowl and add flour, salt and 2 teaspoons

olive oil.

With machine running on dough speed, pour liquid through small feed tube as fast as flour

will absorb it. Process until dough cleans sides of work bowl and forms a ball. Then process

for 30 seconds to knead dough. Dough may be slightly sticky. Coat dough evenly with

2 teaspoons olive oil; transfer to a plastic food storage bag and seal the top. Let rise in

a warm place for about 45 minutes. While dough is rising, prepare any pizza toppings.

Place dough on a lightly floured surface and punch down. Roll into desired crust sizes.

Follow pizza recipe.

Nutritional analysis per serving:

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

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

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Artisan Breads

Basic Artisan Bread

Adapted from: Charles van Over,

The Best Bread Ever:

Makes two 10-inch round loaves (boules)

Preparation: 30 minutes, plus 2-1/2 - 3 hours rising time,

40 minutes baking time and 1 hour or longer for cooling

pound unbleached bread flour

(3-1/3 to 4 cups)

1-1/4 cups water (10 ounces)

Cornmeal for the peel or baking sheet

Flour for dusting

teaspoons fine sea salt

teaspoon instant yeast

Insert the dough blade. Combine the flour, salt, and yeast in the work bowl. Test the tempera-

ture of the flour mixture using an instant read thermometer. Adjust the water temperature so

that the individual temperatures of the flour and water when combined equal 145˚F (i.e. if

the flour is 70˚F, then the water must be 75˚F.) This is the base temperature. With the

machine running on dough speed, add the water through the small feed tube and process

for 45 seconds. Transfer the dough to a large ungreased bowl. Cover with plastic wrap and

let rise for about 1-1/2 to 2 hours at room temperature.

Move the uppermost rack of the oven so that it is about 8 inches from the top of the oven and

place a baking stone on the rack. Place a small cast-iron skillet to preheat on the floor or

lower rack of the oven. Preheat the oven to 475˚F.

When risen, scrape the dough onto a lightly floured work surface. Divide into two equal

pieces and shape into rough balls. Let rest, covered, for 15 to 20 minutes. Roll into two balls,

9 inches in diameter. Place on a cornmeal dusted baking sheet. Cover with plastic wrap and

let rise for 30 to 45 minutes, until the dough increases in size by 50 percent. The dough will

feel soft, but spring back when poked with your finger.

Gently transfer the loaves onto a baker’s peel or the back of a baking sheet that has been

dusted with cornmeal, taking care not to deflate the loaves. Sprinkle top of each loaf with

flour. Using a serrated knife, score each loaf with four slashes to make a tic-tac-toe pattern

on the top of each loaf.

Carefully slide the loaves onto the baking stone, then carefully pour about 1 cup of warm

water into the cast-iron pan. Reduce the heat to 450˚F. Bake the loaves for 30 to 40 minutes,

until the crust is a deep mahogany color and the loaves sound hollow when tapped on the

bottom. The internal temperature of the bread will be 205˚- 210˚F when tested with an instant

read thermometer. Remove from the oven and place on a rack to cool completely before

slicing or storing.

Nutritional analysis per 2-ounce serving:

Calories 139 (3% from fat) • pro. 5g • carbo. 29g • fat 0g

sat. fat 0g • chol. 0mg • sod. 377mg • fiber 0g

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Basic Artisan Bread

(variation)

To make baguettes

Makes three, about 14 inches long.

When risen, scrape the dough onto a lightly floured work surface. Divide the dough into three

equal pieces; shape into rough balls. Let rest, covered with plastic wrap, 15 to 20 minutes.

Sprinkle a sheet of canvas or a heavy linen cloth lightly with flour.

Flatten into 4 x 5-inch rectangles. From the far side, fold a little over 2/3 of the way toward

you; use the heel of your hand and press the folded edge to seal. Turn the dough 180˚; fold

over the other long edge 2/3 of the way, then seal with the palm of your hand. Fold the log in

half lengthwise, using your thumbs to create tension on the surface of the log. Use fingertips

to seal the dough into a taut cylinder. Place both hands on the center of the log; with fingers

spread, use light, uniform pressure to roll the dough back and forth to create a long snake,

about 14 inches. Transfer the baguettes, seam side up, to the floured cloth. Fold the cloth up

to form channels in which each loaf will rise. Cover with plastic wrap and let rise for 30 to 45

minutes, until the dough increases in size by 50 percent.

Gently transfer the loaves seam side down onto a baker’s peel or the back of a baking sheet

dusted with cornmeal. Sprinkle the tops with flour. Use a serrated knife to score several diago-

nal slices on each loaf. Bake as for the round loaves, 20 to 25 minutes, until the crust is a

deep mahogany color and the loaves sound hollow when tapped on the bottom. The internal

temperature of the bread will be 205˚ - 210˚F when tested with an instant read thermometer.

Remove from the oven and place on a rack to cool completely before slicing or storing.

Nutritional analysis per 2-ounce serving:

Calories 139 (3% from fat) • pro. 5g • carbo. 29g • fat 0g

sat. fat 0g • chol. 0mg • sod. 377mg • fiber 0g

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Olive and Rosemary Country Loaf

Adapted from: Charles van Over,

The Best Bread Ever: Great Home Made Bread Using Your Food Processor,

Salty olives such as kalamata should be rinsed to remove some of their brine; oil cured olives

will produce a more mellow flavor. Olive lovers may add an additional quarter cup of olives.

Makes one loaf

Preparation: 30 minutes, plus 3 to 3-1/2 hours rising time,

30 minutes baking time, and 1 hour or longer for cooling

ounces unbleached bread flour

(2-1/4 to 2-3/4 cups)

1-1/4 cups water (10 ounces)

1/2

cup pitted and coarsely chopped

imported black olives

ounces whole wheat flour (1 cup)

ounce rye flour (1/4 cup)

teaspoons fine sea salt

tablespoon chopped fresh rosemary

Whole rosemary sprigs for garnish, cut into 1-

inch lengths

teaspoon instant yeast

Cornmeal for the peel or baking sheet

Flour for dusting

teaspoon extra virgin olive oil

Insert the dough blade. Combine the flour, salt, yeast and olive oil in the work bowl. Test the tem-

perature of the flour mixture using an instant read thermometer. Adjust the water temperature so

that the individual temperatures of the flour and water when combined equal 145˚F (i.e. if the flour

is 70˚F, then the water must be 75˚F). This is the base temperature. With the machine running on

dough speed, add the water through the small feed tube and process for 45 seconds. Transfer the

dough to a large ungreased bowl. Cover with plastic wrap and let rise for about 1-1/2 to 2 hours at

room temperature.

Move the uppermost rack of the oven so that it is about 8 inches from the top of the oven and place

a baking stone on the rack. Place a small cast-iron skillet to preheat on the floor or lower rack of

the oven. Preheat the oven to 475˚F.

Scrape the dough onto a lightly floured work surface. Flatten into a 12-inch square using the palms

of your hands. Sprinkle with the chopped olives and chopped rosemary. Fold the dough over onto

itself and knead for 3 to 4 minutes to thoroughly incorporate the olives and rosemary. If the dough

is difficult to knead, cover with a towel and let rest for 10 minutes, then continue kneading.

Form into a round loaf. Sprinkle a cloth-lined basket or banneton with flour. Place the dough in the

basket, with the seam showing on top of the loaf on top. Dust with flour and loosely cover with

plastic wrap. Allow the dough to rise at least 1 hour at room temperature. It will be visibly risen and

spring back when gently pressed with a finger.

Just before baking, gently invert the bread rising basket onto a baker’s peel or the back of a baking

sheet that has been dusted with cornmeal. Sprinkle the top of the loaf with additional flour. Using a

serrated knife, score the dough in a star pattern – starting from the center, make a short 3-inch

slash. Rotate the bread and continue slashing until a star pattern is formed on the top of the dough.

Insert a few sprigs of rosemary into the surface of the dough.

Slide the loaf onto the baking stone, and then carefully pour 1 cup of warm water into the cast-iron

pan in the oven. Reduce the heat to 450˚F. Bake the bread for 30 minutes, and then reduce the

temperature to 425˚F and bake for an additional 15 minutes. The crust will be well browned and the

loaves will sound hollow when tapped on the bottom. The internal temperature of the bread will be

205˚ to 210˚F when tested with an instant read thermometer. Remove the bread from the oven and

place on a rack to cool completely before slicing or storing.

Nutritional analysis per 3-ounce serving:

Calories 249 (from fat 20%) • pro. 7g • carbo. 42g • fat 5g

sat. fat 1g • chol. 0mg • sod. 724mg • fiber 4g

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Simple Wheat Starter

Adapted from: Charles van Over, The Best Bread Ever:

Makes about 5 cups

Preparation: 20 minutes, plus 3 to 4 days for fermentation

A starter is a type of natural yeast that makes bread rise and gives it a full, rich fla-

vor. For best results, make this starter in a large, clear glass or plastic container (2-

quart) with graduated markings. Mark the level of your beginning starter with a piece

of tape and watch the gas bubbles develop as the yeast activates. Once the starter

has developed, store it in the refrigerator until you are ready to use it. The starter

must be fed once a week to keep it alive. Always feed a starter 2 to 4 hours prior to

using it. To feed the starter, remove it from the refrigerator; stir in 1 cup of flour and

1/2 cup of water. The consistency should be like light pancake batter. After feeding,

leave the starter out at room temperature before using or refrigerating it. SAF yeast

is highly recommended for this and the other Artisan Bread recipes. The starter

process takes 42 to 56 hours before starter is ready to use.

ounces unbleached flour

ounces whole wheat flour

cups water (16 ounces)

1/4 teaspoon instant yeast

In a small bowl, combine 1/2 cup of each flour with 1 cup of the water and the yeast.

Stir well to blend; the mixture will be sticky and have the texture of wallpaper paste. Transfer

to a 2-quart container and cover with plastic wrap. Mark the level of the starter and the time

mixed on the side of the container with masking tape. Let sit at room temperature (70-72°F)

for 18 to 24 hours.

Uncover the starter; it will have almost doubled in bulk. Add 3/4 cup of the all-purpose flour

and 1/2 cup of the water. Mark again with the level and time. Let sit at room temperature for

18 to 24 hours.

Uncover the starter; it will be doubled in bulk and full of bubbles. Discard half or give to a

friend with directions. Add the remaining flours and water. Mix well. The mixture will have the

consistency of thick pancake batter. If it is too thick, add more water – too thin, add more

flour. Cover with plastic wrap. Mark the level and time, and let sit at room temperature for

another 6 to 8 hours. The basic starter is now ready to use.

Nutritional analysis per half cup:

Calories 165 (from fat 3%) • pro. 5g • carbo. 34g • fat 0g

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

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Multi-Grain Sandwich Loaf

Adapted from: Charles van Over, The Best Bread Ever:

A mountainous loaf full of the nutty taste of whole grains,

the Multi Grain Sandwich loaf may also be shaped into a plump round loaf.

Makes one 24-ounce loaf

Preparation: 30 to 35 minutes, plus 2 hours to activate the Simple Wheat Starter,

3 to 3-1/2 hours rising time, 40 minutes baking time, and 1 hour or longer for cooling

1/2

cup Active Simple Wheat Starter

(measure after feeding and resting)

ounces 7-grain cereal (1/2 cup)

1-1/2 teaspoons fine sea salt

ounces unbleached bread flour

(1-3/4 to 2-1/4 cups)

1/2

teaspoon instant yeast

cup water

ounces whole wheat flour (1/2 cup)

ounce rye flour (1/4 cup)

Vegetable oil for the pan

ounce graham flour (1/4 cup)

Two to four hours before mixing this dough, feed your Simple Wheat Starter. Allow the starter to sit

at room temperature until it is frothy, bubbly and visibly active.

Insert the dough blade. Add the flours, 7-grain cereal, salt, yeast and starter to the work bowl. Test

the temperature of this mixture with an instant read thermometer. Adjust the water temperature so

that the individual temperatures of the flour mixture and water when combined equal 145°F (i.e., if

the flour mixture is 70°F, then the water temperature must be 75°F). This is the base temperature.

With the machine running, pour all but 3 tablespoons of water through the small feed tube; process

for 15 seconds. The dough should come together and form a visible ball. Add the reserved water if

the dough seems dry and crumbly. If the dough is wet and sticking to the shaft and sides of the

bowl, sprinkle in a few spoonfuls of flour. Process for 30 seconds, so that the dough mixes a total

of 45 seconds. This dough will be soft, moist and somewhat sticky.

Scrape the dough onto a lightly floured work surface. Lightly flour the dough, shape into a rough

ball and place in a large ungreased bowl. Cover the bowl with plastic wrap. Allow the dough to

ferment for about 2 to 3 hours at room temperature. The dough will double in volume.

Brush an 8 x 4-inch loaf pan with vegetable oil. Turn the dough onto a generously floured work sur-

face. Use your fingertips to lightly pat the dough into a rectangle about 10 inches long and 2 inches

thick. Roll the dough into a log. Tuck in the ends and place the dough in the pan, seam-side down.

Lightly dust the dough with flour and loosely cover with plastic wrap or a kitchen towel. Let the

dough rise for about 1 to 1-1/2 hours at room temperature. Arrange the oven rack on the second

shelf from the bottom of the oven; place a baking stone on the rack. Preheat the oven to 475° F.

Dust the proofed loaf with flour. Make a 1/4-inch slash down the center of the loaf with a serrated

knife. Slide the loaf pan into the oven onto the baking stone. Turn the heat down to 425° F. Bake

the bread for 20 minutes, then rotate the pan in the oven for even baking and bake another 15 to

20 minutes, until the crust is deep brown. Take the loaf out of the pan and place directly on the

baking stone; bake for another 5 to 10 minutes. The loaf is ready when it sounds hollow when

tapped on the bottom and the internal temperature is 205° to 210° F when tested with an instant read

thermometer. Remove from the oven and place on a wire rack to cool before slicing or storing.

Store under a towel or in a paper bag at room temperature. The Multi-Grain Sandwich Loaf will

stay fresh for three days.

Nutritional analysis per 2-ounce serving:

Calories 137 (from fat 5%) • pro. 5g • carbo. 28g • fat 1g

sat. fat 0g • chol. 0mg • sod. 302mg • fiber 2g

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Farm House Bread

“Long Cool Rise” Adapted from: Charles van Over,

The Best Bread Ever: Great Home Made Bread Using Your Food Processor,

The two long rising periods – one at room temperature and a second in the refrigerator

– give this bread a rich and subtle sour flavor in the tradition of the great breads made

in European farmhouse kitchens in the past. This dough is very forgiving; you can mix

it in the morning and bake at night or mix late in the day to bake early the next morning.

Makes two long loaves

Preparation: 30 minutes, plus 2 hours to activate the Simple Wheat Starter,

10 to 18 hours rising time, 25 minutes baking time, and 1 hour or longer for cooling

1/2

cup Active Simple Wheat Starter

(measure after feeding and resting)

scant 1/2 teaspoon instant yeast

cup water (8 ounces)

ounces unbleached bread flour

(3-1/4 to 4 cups)

Cornmeal for the peel or baking sheet

Flour for dusting

ounce stone-ground whole wheat flour

1-1/2 teaspoons fine sea salt

Two to four hours before mixing this dough, feed your Simple Wheat Starter. Allow the starter to sit at

room temperature until it is frothy, bubbly and visibly active.

Insert the dough blade. Combine the flours, salt, yeast, and starter in the work bowl. Test the

temperature of the flour mixture using an instant read thermometer. Adjust the water temperature so

that the individual temperatures of the flour mixture and water when combined equal 145°F (i.e. if the

flour is 75°F, then the water must be 70°F). This is the base temperature. With the machine running,

add the water through the small feed tube and process for 45 seconds. Transfer the dough to a large

ungreased bowl. Cover with plastic wrap and let rise for about 3 to 5 hours at room temperature.

Place the bowl of risen bread dough in the refrigerator for 6 to 12 hours to extend the fermentation

and develop the flavor in the dough.

Remove the dough from the refrigerator. Scrape it onto a lightly floured work surface. Divide into two

equal pieces and shape into rough balls. Let rest, covered for about an hour, until the dough comes

up to room temperature. Roll each piece of dough into a thin log shape about 12 inches long. Arrange

a floured canvas or towel to form two channels. Tuck the loaves into the channels with the seam up;

cover with plastic wrap and let rise for 30 to 45 minutes, until the dough increases in size by 50 per-

cent. The dough will feel soft, but will spring back when poked with your finger.

Move the uppermost rack of the oven so that it is about 8 inches from the top of the oven and place a

baking stone on the rack. Place a small cast-iron skillet to preheat on the floor or lower rack of the

oven. Preheat the oven to 475°F.

Gently transfer the loaves with the seam down onto a baker’s peel or the back of a baking sheet that

has been dusted with cornmeal. Sprinkle the top of each loaf with flour. Use a serrated knife to cut 4

long parallel slashes along the length of each loaf at a 45° angle. Slide the loaves directly onto the

preheated baking stone. Carefully pour 1 cup of warm water into the cast-iron pan on the oven floor.

Reduce the heat to 450°F. Bake the loaves for 20 to 25 minutes, until the crust is golden and the

loaves sound hollow when tapped on the bottom. Remove the loaves from the oven and place on a

rack to cool completely before slicing or storing.

Nutritional analysis per serving:

Calories 123 (from fat 1%) • pro. 5g • carbo. 27g • fat 0g

sat. fat 0g • chol. 0mg • sod. 323mg • fiber 2g

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Entrées

East-West Chicken and Vegetable Stir-Fry with Pasta

Asian flavors blend with Italian Reggiano^™Parmesan and pasta

in this colorful and delicious stir-fry.

Makes 6 servings

Preparation: 40 - 45 minutes

5-ounce (approximate weight) boneless,

skinless chicken breast halves

broccoli stalks (about 12 ounces total),

florets cut to serving size pieces,

stems reserved

ounces dry pasta shapes such as fusilli,

radiatore, penne, or double elbows

large carrots, (about 8 ounces), peeled

and cut into 1-1/2-inch lengths

1-1/2 ounces Reggiano^™Parmesan cheese,

cut in 1/2-inch cubes

2-1/2 teaspoons cornstarch

1/2 cup chicken stock

3-1/2 tablespoons Asian sesame oil, divided

large clove garlic

slices peeled ginger, each about the

thickness of a quarter

3/8

cup sherry (*Amontillado Del Duque^®

or medium-dry)

red bell pepper, stem, ribs and seeds

removed, cut to fit the feed tube

tablespoons tamari sauce

(may use low sodium) or soy

1/2

yellow bell pepper, stem, ribs and

seeds removed, cut to fit the feed tube

1/2

cup slivered almonds, lightly toasted

Trim the chicken of all visible fat. Cut in half crosswise; place on a baking sheet lined with plastic wrap

and freeze for 25 minutes. Clean the work surface and wash hands thoroughly. Using a pasta cooking

pot with insert, cook the pasta al dente in lightly salted water according to package instructions. Drain

the pasta and set aside; keep the water simmering.

Insert the metal blade. With the machine running, drop the cheese cubes through the small feed tube

and process until finely chopped, about 30 seconds. Remove and reserve. Add the garlic and ginger;

process until finely chopped, about 5 seconds. Remove and reserve.

Insert the slicing disc. Use medium pressure to slice the red and yellow peppers. Place the carrots

horizontally in the large feed tube. Use medium pressure to slice. Remove and reserve. Using a veg-

etable peeler, peel the broccoli stems, then trim to fit the small feed tube. Use medium pressure to

slice. Remove and reserve.

Remove the chicken from the freezer; place in the large feed tube cut side down. Use medium pres-

sure to slice. Toss with 1-1/2 tablespoons of the sesame oil and set aside on a plate separate from

the vegetables. Clean the work surface thoroughly, and wash hands with hot soapy water. Combine

the cornstarch and chicken stock in a small bowl; set aside.

Heat a large nonstick stir-fry pan over high heat. When hot enough to make water droplets dance,

add the chicken and stir-fry until opaque, about 2 minutes. Remove to a clean plate and reserve. Add

the remaining sesame oil to the pan. When hot, add the garlic and ginger; stir-fry 10 seconds. Add the

sliced broccoli stems and carrots. Stir-fry for 45 seconds. Add the broccoli florets and sliced red bell

pepper; stir-fry for another 30 seconds. Return the cooked chicken to the pan along with the soy

sauce and sherry, and cook for 30 seconds. Stir in the cornstarch mixture, and bring to a boil. Return

the pasta to the simmering pasta water to reheat. Drain and add to the stir-fry pan; toss to combine.

Remove from the heat, add half the cheese and toss to coat with the sauce.

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

almonds. Serve immediately.

Nutritional analysis per serving:

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

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

*Amontillado Del Duque^®is a registered trademark owned by Gonzalez Bypass S.A.

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Salmon and Pesto Potatoes en Papillote

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

Makes 6 servings

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

tablespoon extra virgin olive oil

pounds skinless salmon fillet,

cut into 6 equal portions

Yukon Gold or other new potatoes,

4 ounces each, well scrubbed,

opposite ends trimmed flat with a knife

3/4

1/2

teaspoon kosher salt

teaspoon freshly ground pepper

fresh basil leaves

teaspoons Pesto – recipe follows

Preheat the oven to 400° F. Cut 6 pieces of aluminum foil, each 16 inches long.

Brush a 6 x 4-inch area in the center of each rectangle with olive oil. Set aside.

Insert the slicing disc. Slice the potatoes, one at a time. Remove each potato; restack and reserve

separately.

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

a sheet of foil. Spread one teaspoon of the Pesto on the fanned slices. Top with a salmon fillet. Bring

the two cut sides of the foil together over the center of the salmon; fold over 1 inch, then fold over 2

more times. Fold the ends in twice, in 1/2-inch folds, to complete the seal. Repeat until all the salmon

and potatoes have been prepared and wrapped. Bake in the preheated oven for 22 minutes.

While the salmon is in the oven, stack the basil leaves and roll. Slice in 1/8-inch intervals to create a

chiffonade. When done, the packets will be puffed. Prick with the tip of a sharp knife to vent the

steam, then carefully open. Serve immediately on warmed plates sprinkled with the basil chiffonade.

Nutritional analysis per serving:

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

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

Pesto

Our Pesto is lower in fat than traditional pestos, and just as flavorful

Makes 1-1/3 cups.

Preparation: 5 - 10 minutes

ounces Reggiano^™Parmesan,

4 to 6 tablespoons extra virgin olive oil

cut in 1/2-inch pieces

tablespoons lightly toasted pine

nuts or walnuts

cloves garlic

cups packed fresh basil leaves,

washed and dried

1/4

teaspoon salt

Insert the metal blade. With the machine running, drop the cheese down the small feed tube and

process to chop, about 10 seconds. Remove and reserve. With the machine running, drop the garlic

clove down the small feed tube; process to chop, about 5 seconds. Scrape the work bowl. Add the

basil to the work bowl. Pulse to chop, 20 to 30 times. Scrape the work bowl. With the machine run-

ning, add 4 tablespoons of the olive oil in a slow drizzle through the hole in the pusher; add the

remaining olive oil to taste. Scrape the work bowl; add the reserved cheese, pine nuts and salt, and

pulse to incorporate and chop the nuts. Transfer to a jar to store. Let rest for about 30 minutes before

using, to allow the flavors to blend. Refrigerate to store, with a layer of olive oil poured over the top to

prevent discoloration. Keeps 5 days in the refrigerator, or may be frozen.

Nutritional analysis per serving:

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

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

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Shrimp & Ginger Stuffed Sole

Pleasing to the palate and to the eye, this dish is mostly do-ahead,

making it perfect for entertaining.

Preparation: 30 minutes, plus 20 minutes baking and 10 minutes for the sauce

1-1/4 pounds shrimp (16-20 count),

peeled and deveined

tablespoons unsalted butter

1-1/2 tablespoons low-sodium tamari or

soy sauce

bunches tender, fresh chives

cup Italian parsley leaves

1/3

3/4

teaspoon freshly ground black pepper

green onions, trimmed to 5 inches,

then cut in 1-inch lengths

1-1/2 pounds sole (six 4-ounce fillets), skinless

3/4

cup dry vermouth or white wine

cup heavy cream

2-inch piece of fresh ginger, peeled,

cut in 1/2-inch pieces

ounces French bread, cut into 1-inch cubes

Cut along the vein line to within 1/2 inch of the tail to butterfly 6 of the shrimp; reserve and

refrigerate. Lay the remaining shrimp in a single layer on a sheet of plastic wrap on a baking sheet

and freeze for 20 minutes.

Reserve 20 of the longest, most flexible chives. Cut 16 of the remaining chives into 1-inch lengths;

refrigerate any remaining chives for another use. Insert the metal blade. Pulse to chop the 16

chives. Remove and reserve. Pulse to chop the parsley, 10 times; leave in work bowl. With the

machine running, drop the ginger down the small feed tube and process 10 seconds to chop.

Add the green onions; pulse to chop, 10 times. Remove and reserve the parsley, ginger and green

onion mixture. Process the bread until it becomes medium coarse crumbs, 1 minute. Remove and

reserve. Pulse to chop the partially frozen shrimp, 20 to 30 times. There should be no piece of

shrimp larger than 1/2 an inch. Remove and refrigerate.

In a 3-1/2 quart sauté pan, melt the butter over medium heat. Add the parsley, ginger and green

onion mixture; cook until tender, about 2 to 3 minutes. Stir in the breadcrumbs, tamari and pepper;

toss to combine and cook for 2 minutes longer. Transfer to a bowl and let cool completely. Stir in

the reserved chopped shrimp and just enough water to help the mixture hold together. Lightly butter

a 13 x 9 x 2-inch baking dish. Cut a sheet of waxed paper or parchment 15 inches long; lightly

butter the paper.

Lay the sole fillets on the work surface, skin side up. Divide the stuffing mixture into 6 equal por-

tions. Loosely pack each portion and place one portion in the center of each fillet. Fold the two long

ends of the fillet up over the filling and overlap; turn over. Tie the cut ends of 2 chives together,

using a double knot. Slip the knotted portion under the stuffed and rolled sole; bring the 2 ends

together over the top and tie. Place in prepared baking dish. Repeat with the remaining sole and

stuffing. The dish may be done ahead to this point, 8 hours ahead, covered with plastic wrap and

refrigerated. If refrigerated, let sit at room temperature for 15 minutes before continuing. Preheat

the oven to 400° F.

Add the wine to the baking dish; cover with the buttered paper, butter side down, and bake for

20 minutes. After 16 minutes, lay one of the reserved butterflied shrimp, cut side down, on each

sole bundle. Re-cover and continue to bake for an additional 5 minutes. Transfer the sole to a

warmed serving platter and cover loosely. Strain the cooking liquid into a 2 quart Windsor pan, and

reduce by half over high heat. Add the heavy cream, and reduce by half again. To serve, nap the

sauce over and around the sole, then sprinkle with the reserved chopped chives.

Nutritional analysis per serving:

Calories 444 (from fat 39%) • pro. 44g • carbo. 20g • fat 18g

sat. fat 8g • chol. 232mg • sod. 598mg • fiber 1g

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Pizzas

Pesto, Cheese & Fresh Tomato Pizza

Homemade pesto and fresh, ripe tomatoes from the garden

make this a great summertime pizza.

Makes two 12 - 14 inch pizzas or four 8 - 9 inch pizzas, to serve 6

Preparation: 1 hour for the pizza dough (Recipe, page 35);

20 minutes plus 12 minutes baking and resting time

Pizza Dough, p. 35

ounces Italian Fontina cheese

tablespoons Pesto, p. 43

ounces firm but ripe plum tomatoes

1/2 ounce Reggiano^™Parmesan,

cut in 1/2-inch cubes

teaspoons extra virgin olive oil

Cornmeal for dusting the peel or pan

ounces fresh mozzarella, well chilled

Prepare the Pizza Dough and let rise. Position the top rack of the oven about 8 inches from

the top. If using a baking stone, place it on the rack. Preheat the oven to 500° F.

Bring 6 cups of water to a boil in medium saucepan. Cut a shallow “x” in the bottom of each

tomato. Blanch the tomatoes in the boiling water for 30 seconds, then immediately plunge

them into a bowl of iced water. When cool, slip the skins off. Slice the stem end off each

tomato; set aside.

Insert the metal blade. With the machine running, drop the Parmesan cheese cubes down the

small feed tube; process 15 seconds and leave in bowl. Insert the shredding disc and shred

the mozzarella and fontina. Remove the cheese to a bowl; toss to combine, and reserve.

Insert the slicing disc. Place the tomatoes in the small feed tube one at a time, and slice,

using light pressure. Place the sliced tomatoes on a triple thick layer of paper towels to drain.

When the dough has risen, punch down and divide into 2 or 4 equal balls. Let rest 10 minutes.

Roll the dough out to size. Place on a baker’s peel that has been sprinkled with cornmeal.

Brush the edges with the olive oil. Using an offset spatula, spread the pizza with the pesto

sauce to 3/4 inch of the edges, using 3 tablespoons on each 14-inch pizza or 1-1/2 table-

spoons on each 9-inch pizza. Divide the shredded cheeses evenly and sprinkle on the pizzas.

Top with the drained sliced tomatoes.

Carefully slide the pizza onto the stone (position the peel over the back edge of the stone,

and use a rocking motion to shake and slide the pizza off the peel onto the stone), or place

the pan in the hot oven. Bake the pizza for 5 minutes, then rotate it front to back for even

baking. Bake for another 3 to 6 minutes until the pizza is bubbly, and the edges of the dough

are golden brown, puffed and crispy. Remove from the oven and let rest on a rack for 2 to 3

minutes before slicing.

Nutritional analysis per serving:

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

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

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Five Cheese Pizza Bianco

A blend of 5 cheeses, shallots, garlic and herbs makes our Pizza Bianco.

Preparation: 1 hour for the pizza dough (Recipe, page 35);

20 minutes plus 12 minutes baking and resting time

Makes three 11 to 12-inch pizzas or six 6-inch pizzas, to serve 6

recipe Pizza Dough, p.35

tablespoons fresh flat parsley leaves

large basil leaves

ounces fresh mozzarella, well chilled

ounces fontina, well chilled

ounces Gruyère (not processed

cheese food), well chilled

2-1/2 teaspoons fresh thyme leaves

ounce Gorgonzola or blue cheese,

well chilled

chives, cut in 1-inch lengths

shallot (2 ounce), peeled

3/4 ounce Reggiano^™Parmesan, cut in

1/2- inch pieces

Prepare the Pizza Dough and let rise. Position the top rack of the oven about 8 inch-

es from the top. If using a baking stone, place it on the rack. Preheat the oven to

500° F while preparing the pizza.

Insert the metal blade. Process to chop the herbs, 10 seconds. Remove and

reserve. With the machine running, drop the shallot and garlic down the small feed

tube and process to chop, 5 seconds. Scrape the work bowl. Do not empty. With the

machine running, drop the Parmesan cheese cubes down the small feed tube and

process to chop finely, 10 seconds. Do not empty the work bowl. Insert the shred-

ding disc. Use medium pressure to shred the mozzarella, fontina, Gruyère, and

Gorgonzola. Transfer the cheese mixture to a large bowl and toss well to combine

evenly. Keep chilled until ready to use.

When the dough has risen, punch down and divide into 3 or 6 equal balls. Let rest

10 minutes. Roll the dough out to size. Place on a baker’s peel that has been sprin-

kled with cornmeal, or on a perforated pizza pan, a pizza screen or baking sheet

without sides that has been sprinkled with cornmeal. Brush the edges with the olive

oil. Divide the cheese mixture into 3 or 6 equal amounts. Sprinkle the cheese mix-

ture evenly over the pizzas.

Carefully slide the pizza onto the stone (position the peel over the back edge of the

stone, and use a rocking motion to shake and slide the pizza off the peel onto the

stone), or place the pan in the hot oven. Bake the pizza for 5 minutes, then rotate it

front to back for even baking. Bake for another 3 to 6 minutes, until the cheese is

bubbly, and the edges of the dough are golden brown, puffed and crispy. Remove

from the oven, sprinkle with the reserved chopped fresh herbs, and let rest on a rack

for 3 to 4 minutes before slicing.

Nutritional Analysis Per Serving

Calories 362 (from fat 35%) • pro 16g • carbo 43g • fat 14g •

sat. fat 7g • chol. 38mg • sod. 658mg • fiber 2g

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Pizza Margherita

Some of the best things in life are the simplest.

Makes three 12 - 14 inch pizzas

Preparation: 1 hour for the pizza dough (Recipe, page 35);

20 minutes plus 12 minutes baking and resting time

recipe Pizza Dough, p. 35

cup Simple Tomato Sauce, p. 49,

reduced version for pizza

ounces fresh mozzarella, well chilled

fresh basil leaves, washed and dried

1-1/2 tablespoons extra virgin olive oil

Prepare the Pizza Dough and let rise. Position the top rack of the oven about 8 inches from

the top. If using a baking stone, place it on the rack. Preheat the oven to 500° F.

Insert the shredding disc. Use medium pressure to shred the mozzarella. Remove and

reserve. Stack 12 basil leaves; roll, then use a knife to thinly slice. Repeat with the remaining

leaves. This is called a chiffonade. Reserve.

When the dough has risen, punch down and divide into 2 or 4 equal balls. Let rest 10 min-

utes. Roll the dough out to size. Place on a baker’s peel that has been sprinkled with corn-

meal, or on a perforated pizza pan, a pizza screen or baking sheet without sides that has

been sprinkled with cornmeal. Brush edges with the olive oil. Using an offset spatula, spread

1/3 cup of the reduced Simple Tomato Sauce evenly over each 12-inch pizza, or spread

2-1/2 tablespoons of the sauce on each 6-inch pizza. Sprinkle each pizza with one quarter of

the basil chiffonade, then sprinkle each pizza evenly with one half of the shredded mozzarella.

Carefully slide the pizza onto the stone (position the peel over the back edge of the stone,

and use a rocking motion to shake and slide the pizza off the peel onto the stone), or place

the pan into the hot oven. Bake the pizza for 5 minutes, then rotate it front to back for even

baking. Bake for another 3 to 6 minutes, until the pizza is bubbly, and the edges of the dough

are golden brown, puffed and crispy. Remove from the oven, sprinkle with the remaining fresh

basil chiffonade, and let rest on a rack for 2 to 3 minutes before slicing.

Nutritional analysis per serving:

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

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

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Roasted Pepper, Chevre & Mozzarella Calzone

Make ahead for a picnic or tailgating party.

Makes 4 large or 8 small calzones, 8 servings

Preparation: 1 hour for the pizza dough (Recipe, page 35);

25 minutes plus about 30 minutes baking and resting time

2-1/2 red bell peppers, cut in half,

cored and seeded

1-1/2 yellow bell peppers, cut in half,

cored and seeded

large fresh basil leaves, washed

and dried

ounce Reggiano^™Parmesan,

cut in 1/2 - inch cubes

ounces fresh mozzarella, well

chilled

teaspoon extra virgin olive oil

2-1/2 teaspoons balsamic vinegar

recipe Pizza Dough, p. 35

tablespoons flat parsley leaves,

washed and dried

ounces chevre or goat cheese

ounces Ricotta Salata, crumbled

Cornmeal for sprinkling

Preheat the oven to 400° F. Line a shallow baking sheet with foil. Insert the slicing disc. Use

medium pressure to slice the red and yellow peppers. Remove and toss with the olive oil.

Spread in a single layer on the baking sheet. Roast for 20 to 25 minutes, until tender and

beginning to brown. Transfer to a small bowl; toss with the balsamic vinegar and let cool.

Prepare the Pizza Dough and let rise. Position the rack in the middle of the oven. If using a

baking stone, place it on the rack. Raise the oven temperature to 450° F. Sprinkle a nonstick

baking sheet (not “air-bake” type) or baker’s peel with cornmeal.

Insert the metal blade. Pulse to chop the parsley and basil, 10 times. Remove and reserve.

With the machine running, drop the Parmesan cubes down the small feed tube and process

to chop, 10 seconds. Insert the shredding disc and shred the mozzarella. Leave in the work

bowl. Insert the metal blade. Sprinkle the crumbled chevre, Ricotta Salata and reserved herbs

over the mozzarella. Pulse to combine, 12 to 15 times. Remove and refrigerate until ready to

assemble the calzones.

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

with plastic wrap and let rest for 10 minutes. Lightly flour the work surface. Roll into rounds,

9 - 10 inches each in diameter for 4 balls, and 5 - 6 inches in diameter for 8 balls. Spread the

cheese mixture over half the dough, leaving a 1-inch border. Use 1/2 cup for the larger cal-

zones and 1/4 cup for the smaller calzones. Drain the peppers. Sprinkle the peppers over the

cheese mixture – 1/4 cup for the larger calzones, 2 tablespoons for the smaller calzones.

Brush the border of the dough lightly with water. Fold the dough over the filling and press firm-

ly to seal the edges. Then make overlapping folds around the edges of the calzone. Use a

serrated knife to make three 1-inch slashes on the top of each calzone for the steam to

escape. Place on a cornmeal-dusted baker’s peel and slide onto the preheated baking stone,

or onto a cornmeal-dusted baking sheet. Bake for 20 to 25 minutes, until the dough is baked

through and is a deep golden brown. Transfer to a rack to cool for 10 minutes before serving.

Calzones may be served hot or at room temperature. Leftover calzones should be wrapped in

foil or plastic wrap and refrigerated. Re-warm in a 375° F oven before serving. Microwaving is

not recommended.

Nutritional analysis per serving:

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

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

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Sauces & Dressings

Simple Tomato Sauce

A simple marinara sauce for pasta,

or when reduced, a tasty topping for homemade pizzas.

Makes 3 cups tomato sauce for pasta / 1-3/4 cups tomato sauce for pizza

Preparation: 5-10 minutes plus 1 hour cooking and cooling time

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

small onion (4 ounces),

cut in 1-inch pieces

tablespoons dry white wine or

vermouth

cloves garlic, peeled

1/2

1/4

teaspoon kosher salt

3/4 teaspoon dried oregano

teaspoon freshly ground black

pepper

teaspoon extra virgin olive oil

1/4 -3/4 teaspoon crushed red pepper flakes

(optional, to taste, for a spicier

sauce)

can (28 ounce) plum tomatoes,

with juices

sprigs fresh basil (10-12 large

leaves)

Insert the metal blade. Pulse to chop the onion and garlic with the oregano, about 10 times.

Heat the oil over medium heat in a 2-3/4-quart saucepan; add the onion, garlic, and oregano.

Cook, stirring for 2 to 3 minutes, until the onions begin to soften and the oregano becomes

fragrant. Add the canned tomatoes with their juices, basil sprigs, wine and salt. Bring to a boil,

then reduce the heat to low, cover loosely and simmer for 45 to 50 minutes. Turn off the heat

and let cool in the pan for 10 minutes. Stir in the black pepper and red pepper flakes if using.

Using the metal blade, pulse the sauce 15 times for a rustic, chunky sauce, or process for 2

minutes for a smooth sauce. The sauce is now ready to use for pasta. If you want a sauce for

pizza, return the sauce to the pan. Simmer, uncovered, for 40 to 50 minutes to reduce, stir-

ring now and then. Transfer the reduced sauce to a bowl to cool before using as a pizza top-

ping. The sauce freezes well.

Nutritional analysis per half cup tomato sauce:

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

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

Nutritional analysis per quarter cup reduced for pizza sauce:

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

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

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Cranberry Relish with Toasted Walnuts

Fast and fresh, delicious with roast turkey, chicken, pork or ham

Makes 3 cups

Preparation: 5 - 10 minutes, plus 10 minutes to toast the walnuts

3/4 cup walnut halves, shells removed

3/4 cup sugar

cups fresh or frozen cranberries

(do not thaw if using frozen berries)

3/4 navel orange, peeled, cut into quarters

strips orange zest, bitter white

pith removed

Preheat oven to 350° F. Place walnuts in a baking pan and toast until golden brown and fra-

grant, about 8 to 10 minutes. Cool slightly.

Insert metal blade. Process sugar and zest until finely chopped, about 45 seconds. Add cran-

berries, orange and reserved nuts; pulse until coarsely chopped, about 10 to 12 times. Pulse

several more times if a finer consistency is desired.

This relish may be made in advance and stored in the refrigerator until ready to use.

Nutritional analysis per 2 tablespoons:

Calories 58 (31% from fat) • carbo. 9g • pro. 1g • fat 2g

sat. fat 0g • chol. 0mg • sod. 0mg

Creamy Chevre & Peppercorn Dressing

Creamy and tangy, perfect for crisp romaine.

Makes 1-3/4 cups (28 tablespoons)

Preparation: 10 minutes, plus 30 minutes resting time

1-1/2 ounces shallots, peeled and

trimmed

1-1/2 tablespoons water

1/3 cup lowfat sour cream

tablespoon drained green pepper-

corns, rinsed & drained again

ounces chevre

1/3 cup extra virgin olive oil

1-1/2 tablespoons freshly squeezed

lemon juice

1-1/2 tablespoons white wine vinegar

Insert the metal blade. With the machine running, drop the shallots down the small feed tube;

process 5 seconds to chop. Add the drained green peppercorns; chop 10 seconds. Remove

and reserve. Process the chevre, sour cream, lemon juice, white wine vinegar and water until

smooth, 30 seconds. Scrape the work bowl. Return the shallot and peppercorn mixture to the

work bowl; add the salt. With the machine running, add the olive oil through the hole in the

small pusher, processing until completely incorporated and emulsified. Let sit for 30 minutes

before using, to allow the flavors to blend. The dressing will keep for a week in the

refrigerator.

Nutritional analysis per tablespoon:

Calories 47 (81% from fat) • carbo. 1g • pro. 1g • fat 4g

sat. fat 1g • chol. 3mg • sod. 22mg • fiber 0g

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Herbed Balsamic Vinaigrette

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

Preparation: 10 minutes, plus 30 minutes resting time

large clove garlic

1/2 teaspoon freshly ground black pepper

1/4 cup fresh Italian parsley leaves,

washed and dried

teaspoons Dijon-style mustard

tablespoons balsamic vinegar

tablespoon dried basil

teaspoon dried oregano

2/3 cup extra virgin olive oil

1/2 teaspoon kosher or sea salt

Insert the metal blade. With the machine running, drop the garlic down the small feed tube;

process 5 seconds to chop. Add the fresh parsley, dried basil and oregano, salt, pepper, mus-

tard and vinegar; process 10 seconds to blend. With the machine running, add the olive oil

one third cup at a time through the hole in the small feed tube pusher. Process 1 minute

longer until totally emulsified.

Adjust seasonings to taste. Allow the dressing to rest for 30 minutes before using, to allow the

flavors to blend. Refrigerate unused portions – bring to room temperature (30 minutes) before

using, and reprocess to emulsify, using the metal blade if necessary.

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

Nutritional analysis per tablespoon:

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

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

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Basic Mayonnaise

The American Egg Board recommends using the freshest eggs

and then heating them to kill salmonella bacteria.

This recipe uses a procedure suggested by cookbook author and food sleuth

Shirley Corriher for heating the eggs to sanitize them.

The results are definitely worth the effort.

Proper refrigeration and storage are necessary.

Makes 1-3/4 cups

Preparation: 15 - 20 minutes

large egg

1/2 teaspoon flour

large egg yolk

2-1/2 teaspoons dry mustard

tablespoon freshly squeezed

lemon juice

teaspoon kosher salt

pinch of cayenne

tablespoon wine vinegar

tablespoons extra virgin olive oil

1-1/2 tablespoons water

1/2 teaspoon sugar

1-1/3 cups vegetable oil (canola, soya, etc.)

Insert the metal blade. Process the egg, egg yolk, lemon juice, wine vinegar, water, sugar and

flour until smooth, about 20 seconds. Transfer the egg mixture to a small (7 or 8-inch) non-

stick skillet, and heat over very low heat while gently stirring and scraping the bottom of the

pan with a spatula. When the mixture begins to thicken and resemble a custard sauce,

remove from the heat while still stirring and set in a pan of ice and water to stop the cooking.

Stir until the egg mixture has cooled; let rest for 5 minutes. Wash the work bowl, metal blade

and lid in hot soapy water and dry thoroughly.

Insert the metal blade. Process the cooled egg mixture with the dry mustard, kosher salt, and

cayenne until blended,1 minute. Scrape the work bowl. With the machine running, add the

olive oil through the hole in the small feed tube very slowly. Scrape the work bowl. With the

machine running, add the vegetable oil through the hole in the small pusher, one quarter cup

at a time, and allow the oil to drip through the hole slowly into the emulsion. The mayonnaise

will thicken as the oil is added. Taste and adjust seasonings as necessary. Remove to a con-

tainer, cover and keep refrigerated. Keeps 3 to 4 days refrigerated.

Nutritional analysis per tablespoon:

Calories 108 (98% from fat) • carbo. 0g • pro. 0g • fat 12g

sat. fat 1g • chol. 15mg • sod. 70mg • fiber 0g

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Tzatziki Sauce

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

or as a dipping sauce for crudités.

Makes 3 cups / 48 tablespoons

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

30 minutes resting time

cups nonfat plain yogurt,

drained overnight to yield 1-1/2 cups*

1-1/4 teaspoons kosher salt

1/3 cup fresh flat parsley leaves

1/3 cup fresh mint leaves

cucumbers, 7 inches in length, peeled,

halved, seeded and cut into 1-inch

pieces, set over a strainer to drain for

30 minutes

1-1/2 tablespoons fresh oregano leaves

(or 3/4 tablespoon dried)

teaspoons fresh marjoram leaves

(or 1 teaspoon dried)

cloves garlic

Insert the metal blade. With the machine running, drop the garlic down the small feed tube;

process 5 seconds to chop. Add the kosher salt, parsley, mint, oregano, and marjoram; pulse

to chop, 15 to 20 times. Add the drained cucumber pieces; pulse to chop, 15 to 20 times. Add

the drained yogurt; pulse to combine. Do not overprocess, or the sauce will become runny.

Allow the sauce to sit for 30 minutes for the flavors to blend. Refrigerate until ready to use.

Keeps 3 to 4 days in the refrigerator; do not freeze.

* To drain yogurt: Line a sieve with a double layer of cheese cloth or a paper coffee filter and

set over a bowl. Spoon yogurt into lined sieve, cover with plastic wrap and refrigerate

overnight (8 hours minimum). You may need to drain water from the bowl occasionally.

Refrigerate thickened yogurt in an airtight container for up to one week.

Nutritional analysis per serving:

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

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

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Sides

French Cut Green Beans with Shallots

The time-consuming “french cut” takes just seconds

with a Cuisinart^®food processor.

Makes 6 servings

Preparation: 15 - 20 minutes

1-1/2 pounds fresh green beans, trimmed,

cut to fit feed tube horizontally

tablespoons water

2-1/4 teaspoons balsamic vinegar *

1/4 teaspoon white pepper

1/4 teaspoon salt

large shallots, peeled,

cut into 1-inch pieces

1-1/2 tablespoons olive oil

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

pressure. Remove and reserve.

Insert metal blade. Process shallots until finely chopped, about 5 seconds.

Warm oil in a 3-1/2 quart sauté pan over medium heat. Add chopped shallots and sauté until

soft but not browned, about 2 minutes. Add green beans and sauté for 3 to 4 minutes. Add

water and reduce heat to low. Cover pan and cook until crisp tender, about 8 to 10 minutes.

Remove from heat and add vinegar. Season with pepper and salt. Serve warm.

* Substitute a fruit flavored vinegar for a change of flavor.

Nutritional analysis per serving:

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

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

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Asian Slaw with Peanut Dressing

Add cooked pasta and turn this salad into a meal.

Makes 1 cup dressing.

Makes eight 1-cup servings of pasta salad.

Preparation: 10 minutes plus 30 minutes resting time for the dressing;

10 - 15 minutes for the vegetables

1/2

cup toasted unsalted peanuts

cloves garlic

broccoli spear, washed, florets trimmed

and reserved, stem peeled

green onions, trimmed, cut to 4-inch

lengths, including tasty green tops

slices of fresh ginger, peeled, each about

the size of a quarter

red bell pepper, stemmed, seeded and

cut into 1-1/2 x 3-inch pieces

tablespoons natural style peanut butter

cup + 1 tablespoon rice vinegar

teaspoons sugar

1/3

yellow bell pepper, stemmed, seeded

and cut into 1-1/2 x 3-inch pieces

tablespoons + 1 teaspoon hoisin sauce

teaspoons sesame oil

ounces Napa cabbage, washed and

cut into 3-inch lengths to fit feed tube

teaspoons low-sodium tamari

or soy sauce

ounces bok choy, washed and cut

to fit feed tube

(include leaves if pretty & tender)

2-1/2 tablespoons vegetable oil

ounces snow peas, trimmed

and strings removed

ounces carrots, peeled and trimmed to fit

the feed tube horizontally

ounces red radishes, washed,

ends cut flat

Insert the metal blade. Pulse to chop the peanuts, about 10 times. Remove and reserve. With the

machine running, drop the garlic and ginger down the small feed tube to chop, about 5 seconds.

Scrape the work bowl; process 5 seconds longer. Add the peanut butter, sugar, rice vinegar, hoisin

sauce, sesame oil, and tamari. Process until smooth, about 10 seconds. Scrape the work bowl.

With the machine running, add the vegetable oil in a steady stream through the small feed tube.

Process until emulsified, about 10 to 15 seconds. Remove and reserve. The dressing may be made

up to several days ahead. Cover well and refrigerate. Allow to sit for 30 minutes at room tempera-

ture before using.

Clean the work bowl. Insert the shredding disc. Arrange the radishes in the large feed tube, cut side

down, and shred. Arrange the carrots horizontally in the large feed tube and shred. Insert the

trimmed and peeled broccoli stem in the small feed tube and shred. Transfer the shredded vegeta-

bles to a large bowl.

Insert the slicing disc. Arrange the green onions in the small feed tube and slice. Arrange the

peppers in the large feed tube, cut side down, and slice. Arrange the Napa cabbage in the feed

tube, cut side down, and slice. Arrange the bok choy in the feed tube and slice. Transfer the sliced

vegetables to the bowl with the other vegetables. Add the broccoli florets and snow peas; toss the

vegetables to combine. Pour the dressing over the vegetables and toss to coat well. Transfer to a

serving bowl and garnish with the reserved chopped peanuts.

Note: You may turn this into an Asian pasta salad by doubling the dressing ingredients and adding

cooked pasta (8 ounces dry, cooked according to package directions).

Nutritional analysis per serving:

Calories 212 (60% from fat) • carbo 15g • pro 7g • fat 15g

sat. fat 2g • chol 1mg • sod 171g • fiber 4g

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Roasted Garlic and Parmesan Twice

Baked Potatoes

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

Makes 6 servings

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

and 25 minutes to twice bake

garlic cloves, peeled

scallions, trimmed,

cut into 1-inch pieces

Olive oil

3/4 cup evaporated skim milk

large baking potatoes

(about 8 ounces each), washed,

dried, pierced with a knife

tablespoons unsalted butter,

cut into 1-inch pieces

ounces Parmesan cheese,

cut into 1-inch pieces

1/4 teaspoon ground white pepper

1/4 teaspoon salt

Preheat oven to 400° F. Place garlic cloves in a small ovenproof ramekin and drizzle with

olive oil. Cover with aluminum foil. Lightly brush potatoes with olive oil. Place garlic and pota-

toes in preheated oven; roast garlic for 30 to 40 minutes and bake potatoes until fork tender,

about 1 hour. When potatoes are cool enough to handle, cut off part of top and scoop out

flesh, leaving a 1/4” thick shell. Reserve flesh and skins.

Insert metal blade. With machine running, drop cheese through small feed tube and process

until finely grated, about 30 seconds; remove and reserve. Place scallions in work bowl and

process until finely chopped, about 5 to 10 seconds. Scrape work bowl. Add milk, butter,

reserved cheese, reserved garlic, pepper and salt. Process until combined, about 12 seconds.

Add potato flesh; pulse in very short quick pulses until just combined, about 10 to 12 times.

Scrape bowl and pulse in very short quick pulses, about 10 more times. Generously fill skins

with potato-garlic mixture. Potatoes may be made ahead to this point and refrigerated until

ready to bake.

Preheat oven to 350° F. Place potatoes in a 10-inch round baking pan and bake, uncovered,

until tops are golden brown and potatoes are hot, about 20 to 25 minutes.

Nutritional analysis per serving:

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

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

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Savory Sweet Potatoes with Onions & Currants

A lowfat alternative to traditional, rich sweet potato casseroles.

Makes 8 servings

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

Cooking spray

Zest of 1/2 orange, removed with a

vegetable peeler, bitter white pith shaved off

ounces fresh white or wheat bread

1/3 cup freshly squeezed orange juice

tablespoon unsalted butter,

at room temperature

1/3 cup maple syrup

(do not use pancake syrup!)

pounds sweet potatoes, peeled,

ends cut flat

1-1/2 teaspoons herbs de Provence

1/2 teaspoon kosher salt

pound yellow onions,

peeled and cut in half lengthwise

1/2 teaspoon freshly ground pepper

1/2 cup currants

2-1/2 tablespoons unsalted butter,

at room temperature

Preheat the oven to 350˚F. Spray a 3-quart baking dish with cooking spray. Set aside.

Insert the metal blade. Process the bread until it becomes coarse crumbs, 15 to 20 seconds.

With the machine running, drop the butter down the small feed tube and process 10 seconds

to blend with the crumbs. Remove and reserve.

Insert the slicing disc. Arrange the sweet potatoes in the feed tube cut side down and slice.

Remove and reserve. Slice onions; remove and reserve. Wipe the work bowl dry with a paper

towel. Insert the metal blade. Use the pulse to chop the orange zest, about 15 to 20 times.

Scrape the work bowl. Add the orange juice, maple syrup, herbs de Provence, salt, pepper,

and unsalted butter. Process to combine, 5 seconds.

Arrange one third of the sliced sweet potatoes in a layer in the prepared pan. Top with half

the onions and half the currants. Make another layer of the sweet potatoes, then top with

onions and currants, and end with a layer of the remaining sweet potatoes. Drizzle the orange

juice mixture evenly over the entire casserole. Cover loosely with a sheet of foil that has been

sprayed with vegetable oil cooking spray. Bake in the preheated oven for 65 to 75 minutes,

until the potatoes are tender. Remove the foil, top with the reserved breadcrumb mixture and

bake 10 minutes longer. Let rest 10 minutes before serving.

Nutritional analysis per serving:

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

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

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Desserts

Hazelnut Butter Cookies

Melt in your mouth delicious – keep this cookie dough

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

Makes about 80 cookies

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

and 25 minutes baking and cooling time

1-3/4 cups + 2 tablespoons all-purpose flour

3/4 pound unsalted butter,

at room temperature

1-1/4 cups (6 ounces) lightly

toasted hazelnuts

1 cup + 2 tablespoons powdered sugar

1-1/2 tablespoons vanilla

3/8 teaspoon salt

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

Remove and reserve.

Process the butter, powdered sugar and vanilla until smooth and creamy. Add the reserved

flour mixture and process until the dry ingredients are just incorporated. Turn out onto a lightly

floured surface and shape into 2 equal balls. Refrigerate for about 30 minutes, until stiff

enough to shape into logs. Shape into logs 10 inches long and 1-1/4 inches in diameter. Wrap

well in plastic wrap, and refrigerate until firm, or double wrap and freeze.

When ready to bake, preheat the oven to 350˚F. Slice 1/4 inch thick and place 2 inches apart

on ungreased baking sheets. (For ease in slicing, let frozen logs sit at room temperature for

10 minutes.) Bake in the preheated oven for 8 to 12 minutes, until the edges just begin to turn

brown. Let cool on the baking sheets for 1 minute, then transfer to a rack to cool completely.

Nutritional analysis per cookie:

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

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

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Double Chocolate Chunk Cookies

Chocolate heaven!

Makes 36 cookies

Preparation: 15 - 20 minutes, plus 20 - 25 minutes baking and cooling

ounces milk chocolate, chilled,

broken into 1-inch pieces

1/4 teaspoon salt

large egg

ounces white chocolate, chilled,

broken into 1-inch pieces

1/2 cup firmly packed light brown sugar

1/2 cup sugar

1-1/3 cups less 1 tablespoon all-purpose

unbleached flour

tablespoons reduced fat milk

tablespoons unsalted butter, softened

tablespoon vanilla extract

1/2 cup pecan halves, shells removed

1/2 teaspoon baking soda

Preheat oven to 375° F.

Insert metal blade and add chocolates. Use quick pulses to coarsely chop, about 10 to 12

times. Remove and reserve. Add flour, pecans, soda and salt; process to combine, about 5

seconds. Remove and reserve.

Process egg, sugars and milk for 1 minute. Scrape work bowl. Add butter and vanilla; process

for 1 minute. Scrape work bowl. Add reserved chocolate and dry ingredients. Pulse until com-

bined, about 5 times.

Drop by rounded tablespoons, about 1 inch apart, onto ungreased baking sheets. Bake until

golden brown, about 10 to 12 minutes. Allow to cool on baking sheet for 10 minutes, then

transfer to a wire rack to finish cooling.

Nutritional analysis per cookie:

Calories 101 (53% from fat) • carbo 10g • pro 1g • fat 6g

sat. fat 1g • chol 12mg • sod 38mg • fiber 0g

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Lemon Ginger Biscotti

Delicious with coffee or tea

Makes about 60

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

25 minutes baking and cooling time

ounces white chocolate, such as

3/4 cup sugar

Lindt^®or Callebaut^®, broken up, chilled

1/2 cup (1 stick) unsalted butter, at room

temperature

ounces crystallized ginger

2-1/2 cups all-purpose flour

teaspoons baking powder

large eggs

tablespoon brandy

tablespoon vanilla

1/4 teaspoon salt

Zest of 3 lemons, bitter white pith removed

Preheat the oven to 325˚F. Insert the metal blade. Pulse to chop the white chocolate, about

5 to 10 times. There should be no piece larger than 1/2 inch. Remove and reserve. Pulse to

chop the crystallized ginger, 10 to 15 times. There should be no piece larger than 1/2 inch.

Remove and reserve.

Pulse the flour, baking powder and salt to quick sift, 5 short pulses. Remove and reserve.

Process the zest with 1/4 cup of the sugar until finely chopped, about 20 to 30 seconds.

Add the remaining sugar and the butter; process until smooth. The mixture may look curdled;

do not worry. With the machine running, add the eggs one at a time. Add the brandy and

vanilla. Scrape the work bowl. Add the flour mixture, chopped white chocolate and chopped

ginger. Process to incorporate, about 10 seconds. Turn out onto a lightly floured surface and

gather into a ball. Divide into 3 equal portions. Shape into flat logs, about 12 inches long and

1-1/2 inches wide. Arrange on ungreased baking sheets and bake in a preheated 325˚F oven

for about 22 minutes.

Remove from the oven and let cool on the baking sheets for 10 minutes. Using a serrated

knife, slice the logs at 1/2-inch intervals. Arrange slices on the baking sheet, so that the cut

sides are exposed. Return to the oven and bake for another 20 to 25 minutes, until the

biscotti are just beginning to turn golden and crispy. Allow to cool completely to finish the

drying process. Store in an airtight container. If desired, baked and cooled Lemon Ginger

Biscotti may be drizzled with melted white or bittersweet chocolate.

Nutritional analysis per Biscotti:

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

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

Lindt^®is a registered trademark owned by Chocoladefabriken Lindt & Sprungli AG

Callebaut^®is a registered trademark owned by N.V. Sucal S.A.

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Basic Cheesecake

Creamy, smooth and simple to prepare.

“Chocoholics” will love the Double Chocolate variation.

Makes 12 servings

Preparation: 10 - 15 minutes, plus 1-1/2 hours baking and cooling time

lowfat honey graham cracker sheets,

broken into 1-inch pieces

cup sugar

1-1/2 tablespoons vanilla

large eggs, at room temperature

1-1/2 tablespoons sugar

1-1/2 tablespoons unsalted butter

pounds lowfat cream cheese,

at room temperature

Preheat the oven to 325°F.

Wrap the bottom and sides of an 8 x 3-inch springform or cheesecake pan in a sheet of oversized

heavy-duty aluminum foil. There should be no seams in the foil, and it should come up to the top of

the pan. Cut off any excess. Insert the metal blade. Process the graham crackers until they are fine

crumbs; add the sugar and the butter through the small feed tube and process until the butter can no

longer be seen. Press into the bottom of the prepared pan. Put in the freezer until ready to fill.

Wipe out the work bowl with a paper towel. Insert the Dough Blade. Process the cream cheese until

smooth on Dough Speed, about 45 seconds. Scrape the work bowl. Add the sugar and vanilla;

process until smooth, about 30 seconds. Scrape the work bowl. With the machine running, add the

eggs, one at a time, processing for 10 seconds after each addition. Scrape the bottom and sides of

the work bowl after adding the second egg, and then after adding the last egg. Do not overprocess.

Carefully pour the cream cheese mixture into the prepared pan. Place in a roasting pan, and set on

the rack of the oven. Carefully add hot water to the roasting pan until it reaches halfway up the sides

of the springform pan. This is called a bain marie or water bath. Bake the cheesecake in the preheat-

ed oven for 70 minutes. The cheesecake will still look jiggly in the center. Do not worry.

Remove the cheesecake from the bain marie; remove the foil and place cake on a rack. Cool com-

pletely on rack, then cover and refrigerate for at least 8 hours.

The cheesecake is best made a day ahead. If desired, garnish with fresh fruit.

Double Chocolate Variation:

Before making the cheesecake, chop 7 ounces of good quality bittersweet or semisweet chocolate

(that has been broken up) and, using the metal blade and the pulse, pulse 20 to 30 times until roughly

chopped and the chunks are not bigger than 1/2 inch. Melt 4 ounces of the chopped chocolate in a

double boiler set over barely simmering water; reserve the rest. Prepare the cheesecake batter, and

pour 2-2/3 cups into a bowl. Cover and refrigerate. Add the melted chocolate to the batter in the work

bowl and process just to incorporate. Pour into the prepared pan and freeze until just firm, 2 to 3

hours. Stir the remaining chocolate chunks into the reserved batter. Pour over the frozen chocolate

layer. Bake as instructed, but increase the baking time to 85 minutes.

Nutritional analysis per serving:

Basic:

Calories 278 (50% from fat) • carbo 36g • pro 10g • fat 21g

sat. fat 9g • chol 66mg • sod 467 • fiber 1g

Chocolate variation:

Calories 360 (50% from fat) • carbo 36g • pro 10g • fat 21g

sat. fat 8g • chol 66mg • sod 467 • fiber 1g

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Carrot Cake

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

freezing the second layer for another time.

Makes 12 servings

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

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

Vegetable oil cooking spray

1-1/4 pounds carrots, peeled

2-1/2 cups all-purpose flour

1-1/4 teaspoons baking powder

3/8 teaspoon baking soda

1/4 teaspoon salt

large eggs

2-1/2 tablespoons vanilla

1-1/4 cups pecans or walnuts, lightly toasted

3/4 cup golden raisins

1-1/4 cups well-drained pineapple chunks

(juice packed)

1/3 cup coconut

1-1/4 teaspoons cinnamon

1-1/4 pounds lowfat cream cheese

teaspoon ginger

ounces white chocolate, such as Lindt^®

1/2 teaspoon freshly grated nutmeg

1-1/4 cups brown sugar

or Callebaut^®– not imitation white coating

toasted pecan or walnut halves

1/3 cup vegetable oil

Preheat the oven to 350° F. Spray two 9 x 2-inch round cake pans (8 cups each) with veg-

etable oil cooking spray; line the bottoms with rounds of waxed paper or parchment paper and

spray again. Set aside.

Insert the slicing disc; slice half the carrots. Steam until tender, about 6 to 8 minutes.

Set aside to cool. Insert the shredding disc. Shred the remaining carrots; remove and reserve.

Insert the metal blade. Pulse the flour, baking powder, baking soda, salt, cinnamon, ginger

and nutmeg to quick sift. Remove and reserve. Process the steamed carrots until puréed,

10 to 15 seconds. Add the brown sugar and oil; process until smooth, 10 seconds. Add the

eggs one at a time, processing 10 seconds after each addition. Add the vanilla. Add the flour

mixture; pulse to incorporate, about 10 times. Add the pecans; pulse to incorporate, 5 times.

Add the raisins, pineapple, and coconut; pulse to incorporate, 10 times.

Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 55 to

60 minutes, until a cake tester comes out clean when inserted in the center. Cool in the pans

for 10 minutes, then invert onto a wire cooling rack and remove the waxed or parchment

paper. Cool completely before frosting. This cake is actually better when made a day ahead.

The layers may also be well wrapped and frozen. Frost with the White Chocolate Cream

Cheese Frosting and garnish with toasted nuts.

White Chocolate Cream Cheese Frosting:

Insert the metal blade. Process the cream cheese until smooth. In a double boiler over hot

water, carefully melt the white chocolate – do not stir, or the chocolate will seize. With the

machine running, pour the melted chocolate down the feed tube and process until smooth.

This will make enough frosting to frost the layers and sides of the carrot cake. For ease, use

an offset spatula to frost the cake. Refrigerate before serving.

Nutritional analysis per serving:

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

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

Lindt^®is a registered trademark owned by Chocoladefabriken Lindt & Sprungli AG

Callebaut^®is a registered trademark owned by N.V. Sucal S.A.

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Basic Flaky Pastry Dough

This recipe makes ample crust for a 9 to 11 inch regular or deep-dish pie or tart.

Leftover pastry may be rolled out and cut into shapes to garnish the pie,

or brushed with milk, sprinkled with sugar or cinnamon and sugar,

and baked until lightly browned.

Preparation: 10 minutes, plus 30 minutes resting time

For a one-crust pie:

tablespoons unsalted butter, cut in

1/2-inch pieces, well chilled

tablespoons shortening (Crisco^®), cut

1/2-inch pieces, well chilled

1-1/2 cups all-purpose flour

1/4 teaspoon salt

1/8 teaspoon baking powder

2 to 4 tablespoons ice water

For a two-crust pie:

tablespoons unsalted butter, cut in

1/2-inch pieces, well chilled

tablespoons shortening (Crisco^®), cut

in 1/2-inch pieces, well chilled

cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking powder

5 to 8 tablespoons ice water

Insert the metal blade. Process the flour, salt and baking powder to sift, 10 seconds. Add the

well chilled butter and shortening. Use short rapid pulses until the mixture resembles coarse

corn meal and no pieces of butter larger than a “pea” remain visible, 15 to 20 pulses. Sprinkle

half the maximum ice water on the flour and butter mixture, then pulse 5 or 6 times. The

dough will be crumbly, but should begin to hold together when a small amount is picked up

and pressed together. Sprinkle on more water, a teaspoon (two for the two-crust recipe) at a

time, with 2 to 3 quick pulses after each addition, adding just enough water for the dough to

hold together easily when pressed into a ball. (Do not allow the dough to form a ball in the

processor!) Add the liquid sparingly so that the dough is not sticky. Do not overprocess or the

pastry will be tough, not tender and flaky.

Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a

disc about 6 inches in diameter (two discs for the two-crust recipe). Wrap in plastic wrap and

refrigerate for 1 hour before continuing to allow the glutens in the flour to rest. The dough will

keep refrigerated for up to 3 days, or may be frozen (double wrapped) for up to a month.

Thaw at room temperature for an hour before using.

To prebake the pastry (bake blind) for a single-crust filled pie or tart, roll out pastry 1/8 inch

thick to fit pan; crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes.

Preheat the oven to 400˚F. Line pie pan with a sheet of aluminum foil or parchment paper and

fill with pie weights, dry rice or beans. Bake for 15 minutes.

Nutritional analysis based on 12 servings per pie: 1 crust pie

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

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

Nutritional analysis based on 12 servings per pie: 2 crust pie

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

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

*Crisco^®is a registered trademark owned by Procter & Gamble Co.

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Old World Apple Crumb Pie

A creamy apple pie with crunchy, crumb topping

Makes 1 10-inch pie, 12 servings.

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

pastry and 2 hours baking and cooling.

single crust pastry recipe

large eggs

1/2 cup brown sugar

3/4 cup lowfat sour cream

1/2 cup sugar

1/2 cup walnuts, pecans or almonds

1/4 cup rolled oats

1/4 cup unbleached all-purpose flour

1-1/2 tablespoons vanilla

1/4 teaspoon salt

1/4 cup unbleached all-purpose flour

1/4 cup unsalted butter, at room

temperature (not melted)

large apples (about 8 ounces each),

peeled, cored and cut in 8ths

(1 Granny Smith + 2 Golden Delicious,

or 3 Winesaps or Pippins)

Preheat the oven to 375° F.

On a lightly floured surface, roll out the pastry 1/8 inch thick, about 3 inches larger than the

diameter of a 10-inch deep dish pie plate. Lift carefully, using a dough scraper to help lift the

pastry. Loosely fold in half, then into quarters to form a wedge shape. Position the point of the

wedge in the center of the pie plate and carefully unfold the dough into the pan. Make sure

there are no air pockets between the dough and the pan. (If any tears in the crust occur,

mend them by brushing lightly with water and pinching together, or patching with a scrap of

rolled dough.) Trim evenly, leaving a 1-inch overhang. Lightly brush the edge of the pastry

with water and fold over. Seal and crimp or flute decoratively. Refrigerate until ready to use.

Roll the trimmings into a flat disk, wrap, refrigerate and reserve for another use or discard.

Insert the metal blade. Use the pulse to combine the brown sugar, nuts, oats, flour and butter.

Pulse until the nuts are roughly chopped. Transfer to a bowl; knead with your fingers until the

mixture resembles coarse crumbs. Refrigerate while continuing.

Insert the slicing disc. Arrange the apples in the large feed tube and slice. Transfer the apples

to the piecrust; spread evenly in the crust. Insert the metal blade. Process the eggs, sour

cream, sugar, flour, vanilla, and salt until smooth, about 10 seconds. Scrape the work bowl

and process 5 seconds longer. Pour this mixture over the apples. Top with the reserved crumb

mixture and bake in the bottom third of the preheated oven for 50 to 60 minutes, until golden,

a little bubbly and slightly puffed. Check the pie after 30 minutes – if the crust begins to brown

too much, cover with foil strips or commercially available piecrust shield strips for the duration

of the baking time. Cool on a rack at least 1 hour before serving.

Nutritional analysis per serving:

Calories 356 (48% from fat) • pro 6g • carbo. 41g • fat 19g • sat. fat 2g

chol. 86mg • sod. 150mg • fiber 1g

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Deep-Dish Pear and Apple Pie

Pears and apples combine to make a delightful taste combination.

If you want, you may use all pears or all apples.

Makes a 10-inch deep-dish pie - 12 servings

Preparation: 15 - 20 minutes, plus 40 minutes for preparing the pastry

and 2-1/4 hours baking and cooling

Pastry for a 2 crust pie

3/4 cup dried cranberries

ripe but firm pears, about 8 ounces

each, peeled, cored and quartered

tablespoon freshly squeezed lemon

juice

Granny Smith Apples, about 8 ounces

each, peeled, cored and quartered

1/4 cup real maple syrup

(not pancake syrup)

juice of 1 lemon

tablespoons unbleached

all-purpose flour

1-1/2 teaspoons vanilla

Preheat the oven to 400˚F.

On a lightly floured surface, roll out half the pastry to fit a 10-inch deep-dish pie plate, leaving

a 1/2-inch overhang. Lift carefully, using a dough scraper to help lift the pastry. Loosely fold

the dough in half, then into quarters to form a wedge shape. Position the point of the wedge in

the center of the pie plate and carefully unfold the dough into the pan. Make sure there are no

air pockets between the dough and the pan. (If any tears in the crust occur, mend them by

brushing lightly with water and pinching together, or patching with a scrap of rolled dough.)

Trim evenly, leaving a 1/2-inch overhang. Refrigerate until ready to use.

Insert the slicing disc. Arrange the pear quarters in the large feed tube and slice. Repeat until

all the pears are sliced. Transfer to a bowl and toss gently with the juice of 1/2 lemon.

Reserve. Arrange the apple quarters in the feed tube. Use medium pressure to slice. Transfer

to a bowl and toss with the juice of 1/2 lemon. Insert the metal blade. Process the remaining

lemon juice, maple syrup and vanilla to combine.

Layer half of the apples in the prepared piecrust. Sprinkle with 1 tablespoon of the flour and

3 tablespoons of the dried cranberries. Top this with a layer of the pears sprinkled with

1 tablespoon of the flour and 3 tablespoons of the dried cranberries. Repeat both layers.

Drizzle the maple syrup mixture evenly over the top of the fruit.

Roll out the remaining dough about 1/8 inch thick and about 2 inches larger than the diameter

of the top of the pie plate. Brush the edges of the bottom crust with a little water. Carefully lay

the top crust on the pie. Press gently to seal. Trim to the edge of the pie plate; crimp or flute

decoratively. Make about 10 to 12 slits in the top crust decoratively with the tip of a very sharp

knife. If desired, roll out some of the leftover crust and cut with small decorative cookie cut-

ters. For this pie, you could use pears, apples and leaves. Brush the bottoms of the shapes

with a little water and arrange decoratively on the top crust.

Bake the pie in the bottom third of the preheated oven for 60 to 70 minutes, covering the

edges with foil if they begin to get too browned after about 35 to 40 minutes. Let the pie rest

on a cooling rack for at least an hour before serving.

Nutritional analysis per serving:

Calories 399 (45% from fat) • pro. 4g • carbo. 53g • fat 21g

sat. fat 1g • chol. 40mg • sod. 106mg • fiber 3g

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Dark Chocolate Truffles

A chocolate lover’s dream come true.

Makes 2 cups ganache / 32 truffles

Preparation: 5 - 10 minutes, plus about 2 hours for chilling

and 15 - 20 minutes to shape and dust the truffles

1/4 cup unsweetened Dutch-process

3/4 cup + 1 tablespoon heavy cream

cocoa

tablespoons unsalted butter

ounces good quality bittersweet or

semi-sweet chocolate such as

Ghirardelli, Lindt or Callebaut, broken

into 1-inch pieces, chilled

tablespoons brandy or other liqueur

1-1/2 tablespoons vanilla

Insert the metal blade. Pulse to sift the cocoa; remove and reserve. Pulse to finely chop the

chocolate, 20 to 30 times. Heat the cream in a saucepan or in the microwave until it is just

bubbling at the edges. Stir in the butter. With the machine running, pour the mixture down

the small feed tube and process until the mixture is smooth, about 1 minute.

Scrape the work bowl.

With the machine running, add the brandy and vanilla; process to incorporate, about

10 seconds. Transfer the mixture to a small bowl. Cover with a piece of plastic wrap

placed directly on the chocolate. Refrigerate until firm.

Divide the ganache into 32 equal portions. Shape into imperfect balls. Refrigerate 30 minutes.

Dip the balls into the cocoa to coat lightly. Refrigerate for up to a week, or freeze for a month,

well wrapped. If necessary, redust the truffles in the cocoa.

Nutritional analysis per truffle:

Calories 100 (62% from fat) • carbo 9g • pro 1g • fat 7g

sat. fat 1g • chol 10mg • sod 3mg • fiber 1g

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Ice Cream

Makers

Cookware

Toaster Ovens

Blenders

Coffeemakers

Food

Processors

Discover the complete line of Cuisinart^®brand premier kitchen appliances

including food processors, mini food processors, hand mixers, blenders, toasters,

coffeemakers, cookware, ice cream makers and toaster ovens at

www.cuisinart.com

Cuisinart^®is a registered trademark of Cuisinart

150 Milford Road, East Windsor, NJ 08520

Printed in China

04CU13374

Lexan^®is a registered trademark of General Electric Company

IB-5054A

U IB-5054A

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