Cuisinart Oven BRK 300 User Manual

INSTRUCTION

BOOKLET

Recipe

Booklet

Reverse Side

Cuisinart^™Brick Oven Premier

BRK-300

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

G IB-7610

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CONTENTS

FOR HOUSEHOLD

USE ONLY

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

Special Cord Set Instructions .............. 3

Introduction .......................................... 3

Parts and Features............................... 4

Before First Use ................................... 5

Oven Rack Positions............................ 5

General Guidelines............................... 5

Cleaning and Maintenance .................. 7

Warranty ............................................... 9

SPECIAL CORD SET

INSTRUCTIONS

A short power supply cord is provided to

reduce the risks resulting from becoming

entangled in or tripping over a longer

cord.

INTRODUCTION

Longer extension cords are available and

may be used if care is exercised in their

use.

Get ready to enjoy all the benefits of a

real brick oven right at home! Bread and

pizza crusts will be lighter and crispier,

chickens will roast to a perfect golden

brown, and your pies will be the talk of

the town! Cuisinart lets you decide which

method to use in cooking family favorites

or company cuisine. We’ve even included

some of our favorite brick oven recipes in

case you run out of your own. Have fun

savoring even more of the good life, with

Cuisinart!

If a long extension cord is used, the

marked electrical rating of the extension

cord must be at least as great as the

electrical rating of the appliance, and the

longer cord should be arranged so that it

will not drape over the counter top or

tabletop where it can be tripped over or

pulled on by 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.

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in relation to the heating element.

PARTS AND FEATURES

The top rack has a 50% stop feature

so the rack stops halfway out of the

oven. It can be removed by lifting the

front of the rack and sliding it out.

8. Rotisserie Skewers and

Rotisserie Fork

The rotisserie skewers are used to

secure the food and to place the food

into position in the oven to rotate

freely for the rotisserie function.

9. Rotisserie Sockets

(not shown)

The rotisserie sockets are located on

the left and right wall in the center of

the oven and hold the skewers.

10. Rotisserie Lift Handle

Makes removing the hot rotisserie

skewers and cooked food safe and

easy. Slips into skewer to remove it

from sockets and lift it out of oven.

11. Slide-out Crumb Tray (not shown)

Slides out from back of the brick

oven for easy cleaning.

12. Cord Storage (not shown)

Takes up excess cord and keeps

countertop neat.

1. Temperature Dial

Select desired temperature for the

baking, broiling, convection bake or

rotisserie.

13. Easy-Clean Interior (not shown)

To clean the bricks lining the sides of

the oven, use a clean, damp cloth.

Over time the stone will darken,

which is part of its natural seasoning

process. It will not affect cooking

performance nor taste of food. Where

there are no bricks, the walls are

coated with a nonstick interior.

2. Function Dial

Select cooking method – Toast, Bake,

Broil, Convection Bake or Rotisserie.

3. Toast Shade Dial

Select the desired toast shade – light,

medium or dark.

14. Baking Tray/Drip Tray with

Broiling Pan

4. Toasting Start Button

Push button to start toasting.

A baking tray/drip tray is included for

your convenience. A broiling pan is

also included for use when broiling.

The broiling pan has two positions

to accommodate a variety of meats,

poultry and fish (see Oven Rack

Positions, page 5).

5. Toasting Stop Button

Push button to stop toasting in mid-

cycle and shut off oven.

6. Oven On Indicator

Indicator light will remain lit when

oven is in use.

15. Baking Stone

7. Oven Racks (only one is shown)

There are two oven racks and two

different levels for each rack.

To achieve best results when baking

bread, pizza and pie crusts, a baking

stone is included. The stone absorbs

excess moisture and distributes heat

Select the best position for the food

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evenly while it helps to make the

crust light and crispy. It fits on

the rack to slide in and out of the

oven easily.

various levels. For best results with

conventional baking, do not use more

than one rack at a time.

To bake, turn the temperature dial to the

desired temperature and turn function dial

to bake position. Make sure oven rack is

in position B – see rack position diagram

above. The oven indicator light will turn

on. Preheat oven for five to ten minutes

(time will vary depending upon desired

temperature); then begin to bake.

BEFORE THE FIRST USE

Place your oven on a flat surface.

Before using your oven, move it two to

four inches away from the wall and from

any objects on the countertop. Do not

use on heat-sensitive surface.

Baking Stone

OBJECTS SHOULD NOT BE STORED

ON THE TOP OF THE OVEN. IF THEY

ARE, REMOVE ALL OBJECTS BEFORE

YOU TURN ON YOUR OVEN. THE

EXTERIOR WALLS GET VERY HOT

WHEN IN USE. KEEP OUT OF REACH

OF CHILDREN.

To bake with the baking stone, preheat

the oven with the stone for 30 minutes.

Use the baking stone when baking bread,

pizza dough, pies and tarts; use

whenever you want a firm, crispy bottom

on your baked goods.

CONVECTION BAKING

Unwind the power cord. Check that the

crumb tray is in place and that there is

nothing in the oven. Plug power cord into

the wall outlet.

Convection baking/roasting uses a fan

to circulate heated air around food as

it cooks.

The convection/bake function can be

used for all the same functions as

conventional bake or roast, but will

cook faster and more efficiently. With

convection baking the key is the airflow,

so it is important to use the right cooking

pan and place it in the oven as directed

in the rack position diagram.

OVEN RACK POSITIONS

Position A

Position B

For best results use cookie sheets with

no sides and baking dishes, baking

stones and roasting pans with very low

sides to let maximum airflow reach food.

For the same reason, do not cover foods

while cooking.

Most baking recipes recommend

reducing temperatures by 25 degrees

when using the convection feature.

Always check for doneness 10 minutes

before suggested cooking time.

Position C

For roasting larger items such as poultry

or roasts, use the recommended

temperature but reduced cooking time.

Start checking progress 20 to 30 minutes

before end-cook time.

GENERAL GUIDELINES

BAKING

The baking function can be used as you

would normally use your kitchen oven

for roasting meats, including chicken, or

baking cakes, cookies and more.

To convection bake: Turn the temperature

dial to desired temperature and turn

function dial to convection/bake position.

Your brick oven is equipped with two

oven racks and rack positions. The racks

can be easily removed and arranged at

If food might drip, place the baking tray

on the rack below the rack that the food

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is on. Tray will catch drips and more

airflow will reach food.

oven will beep and turn off. If you wish

to stop the toasting cycle before it is

finished, simply press the stop button.

The toaster oven broiler will cancel your

toast cycle.

When using the baking tray in the bottom

rack position, center it so air flows in

back, as well as front of oven.

Important Notes on Toasting

The oven rack must be in position B as

indicated in the rack position diagram on

page 5.

BROILING

The broiling function can be used for beef,

chicken, pork, fish and more. It also can

be used to top-brown casseroles and

gratins. Use caution while broiling:

Aluminum foil is not recommended for

covering the broiling pan when broiling,

because it will cover the holes in the drip

tray. When broiling fatty foods, grease

will accumulate and may cause a fire.

WARNING: Placing the rack in the bottom

position or in the top position with the

rack upward while toasting may result in

a fire. Refer to rack position diagram for

proper use.

ROTISSERIE

There are two positions for the broiling

pan and drip tray to accommodate a

variety of thicknesses of foods to be

broiled (positions A and B). Also, the oven

rack can be turned up or down (position

C) depending on the thickness of the food

being broiled. In most cases the oven

rack should be in the higher position.

When using the rotisserie function, it is

helpful to line the baking tray with foil

and place it in the bottom back position

to catch drips. Start the rotisserie in a

cold oven.

When using the rotisserie function, items

should not exceed 4 lbs.

To ensure even cooking, firmly tie meat

and poultry with butcher’s twine or string

before securing to rotisserie skewers.

To broil, set temperature and function

dials to broil. Preheat oven for five

minutes with door closed. After the five

minute preheat period, place the broiling

pan in the oven. Always leave the door

ajar when broiling.

For crispy skin, leave door ajar for the last

15 minutes of cooking time.

To use the rotisserie function properly,

please follow the diagrams below:

To stop broil operation: turn function

dial to off position.

Trussing a

Chicken/Using the

Rotisserie

NOTE: Never use glass oven dishes to broil.

TOASTING

1. Use a string that

is about 4 to 5

times the length

For even toasting, always have the rack in

rack position B, indicated in the rack

position diagram above. Always center

your item/items in the middle of the rack.

of the chicken.

2. Place the middle

of the string

under the tail.

Wrap the string

around the tail.

To toast, make sure the oven rack is in

position B as indicated in the diagram on

page 5. If toasting two items center them

in the middle of the rack. Four items

should be evenly spaced – two in front,

two in back. Six items – three in front,

three in back. Door should be closed.

3. Wrap each of the

strings around

the end of each

drumstick.

Browning Selection

Set function dial to toast. Turn toast

shade dial to desired browning setting.

Press start button to begin toasting.

4. Pull to draw the

legs together,

crossing strings

over each other again.

Stop Toasting

When the toasting cycle is finished, the

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5. Turn the

chicken

over and tie

the

TURNING OFF THE BRICK OVEN

Turn the function dial to off. The indicator

light will turn off.

string across

the wings to

hold the wings

in place. Trim

ends of string

if necessary.

CLEANING AND

MAINTENANCE

1. Always allow the oven to cool

completely before cleaning.

2. Always unplug the oven from the

electrical outlet before cleaning.

6. Place the

rotisserie

skewer through

the center of

the roast or

chicken.

3. Do not use abrasive cleansers, as

they will damage the finish. Simply

wipe the exterior with a clean damp

cloth and dry thoroughly. Apply the

cleansing agent to a cloth, not to the

toaster oven, before cleaning.

7. Insert the

rotisserie forks

on either side

of the roast or

chicken and

secure with the

rotisserie

screws to hold

the roast or

chicken firmly

in place.

4. Where there are no bricks, the walls

are coated with a nonstick interior. To

clean interior walls, use a damp cloth

and a mild liquid soap solution or a

spray solution on a sponge. Never

use harsh abrasives or corrosive

products. These could damage the

oven surface. Never use metal

scouring pads, etc. on interior of

oven. DO NOT USE A SOAP

SOLUTION TO CLEAN THE BRICKS

ATTACHED TO THE SIDES.

8. Place the

assembled

rotisserie in

the cold

oven. Secure

the skewered

roast or

5. To remove crumbs, slide out the

crumb tray and discard crumbs.

Wipe clean and replace. Crumb tray

is dishwasher-safe. To remove baked-

on grease, soak the tray in hot sudsy

water or use nonabrasive cleaners.

Never operate the oven without the

crumb tray in place.

chicken into the rotisserie sockets.

9. Set the function to Rotisserie.

10. Set the temperature as specified

in recipe.

6. Wire rack, broiling pan and baking/

drip tray are dishwasher-safe. If

heavily soiled, soak in hot sudsy

water or use a nylon scouring pad or

nylon brush.

11. Cook according to instructions.

12. To remove cooked food: Using the

rotisserie lift handle, hook the grips on

the skewer and carefully lift food out of

the oven. Always use a potholder or

oven mitt when removing hot food

from oven.

Never wrap the cord around the outside

of the oven. Use the cord storage cleats

on the back of the oven.

To clean the baking stone

Note: The ends of the rotisserie skewers

are marked with L for left side and R for

right side of oven. Use this as a guide for

inserting the assembled rotisserie into the

sockets.

The baking stone is oven and freezer safe;

however, to prevent cracking it, do not

subject the stone to extreme temperature

variations such as from freezer directly to

oven, or from oven to cold water.

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Do not use the stone on an open flame.

Allow the stone to cool before cleaning.

To remove baked-on foods, scrape with

a wooden or plastic spatula and rinse in

warm water. Do not soak or clean in

dishwasher or wash with detergent or

soapy water; the stone may absorb the

taste and smell of the detergent. Let the

stone air-dry completely before your next

use.

Your baking stone will darken and retain

some staining with continued use over

time. This is normal and part of the

stone’s natural seasoning process; it will

not affect its cooking performance nor

affect the taste of the food.

Important

After cooking greasy foods and after your

oven has cooled, always clean top interior

of oven. If this is done on a regular basis,

your oven will perform like new.

All of our recipes have been tested in our

kitchen and especially developed to work

in the Cuisinart^™Brick Oven Premier.

These mouth-watering recipes are just a

sampling of what the Cuisinart^™Brick

Oven Premier can do.

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This warranty excludes all incidental or consequential

damages. Some states do not allow the exclusion or

limitation of these damages, so they may not apply

to you.

WARRANTY

LIMITED THREE-YEAR

WARRANTY

CALIFORNIA RESIDENTS ONLY:

This warranty is available to consumers only. You

are a consumer if you own a Cuisinart^™Brick Oven

Premier that was purchased at retail for personal,

family or household use. Except as otherwise required

under applicable law, this warranty is not available to

retailers or other commercial purchasers or owners.

California law provides that for In-Warranty Service,

California residents have the option of returning a

nonconforming product (A) to the store where it was

purchased or (B) to another retail store which sells

Cuisinart products of the same type.

The retail store shall then, at its discretion, either

repair the product, refer the consumer to an indepen-

dent repair facility, replace the product, or refund the

purchase price less the amount directly attributable

to the consumer’s prior usage of the product. If the

above two options do not result in the appropriate

relief to the consumer, the consumer may then take

the product to an independent repair facility if service

or repair can be economically accomplished. Cuisinart

and not the consumer will be responsible for the

reasonable cost of such service, repair, replacement,

or refund for nonconforming products under warranty.

We warrant that your Cuisinart^™Brick Oven Premier

will be free of defects in materials and workmanship

under normal home use for 3 years from the date of

original purchase.

We suggest you complete and return the enclosed

product registration card promptly to facilitate verifica-

tion of the date of original purchase. However, return

of the product registration card does not eliminate the

need for the consumer to maintain the original proof

of purchase in order to obtain the warranty benefits.

In the event that you do not have proof of purchase

date, the purchase date for purposes of this warranty

will be the date of manufacture.

If your Cuisinart^™Brick Oven Premier should prove

to be defective within the warranty period, we will

repair it, or if we think necessary, replace it. To obtain

warranty service, simply call our toll-free number

1-800-726-0190 for additional information from our

Customer Service Representatives, or send the

defective product to Customer Service at Cuisinart,

150 Milford Road, East Windsor, NJ 08520.

California residents may also, according to their

preference, return nonconforming products directly

to Cuisinart for repair, or if necessary, replacement,

by calling our Consumer Service Center toll-free at

1-800-726-0190.

Cuisinart will be responsible for the cost of the repair,

replacement, and shipping and handling for such

products under warranty.

BEFORE RETURNING YOUR

CUISINART^®PRODUCT

To facilitate the speed and accuracy of your return,

please enclose $10.00 for shipping and handling of

the product.

If you are experiencing problems with your Cuisinart^®

product, we suggest that you call our Cuisinart^®

Service Center at 1-800-726-0190 before returning

the product to be serviced. If servicing is needed,

a Representative can confirm whether the product

is under warranty and direct you to the nearest

service location.

Please pay by check or money order (California

residents need only supply proof of purchase and

should call 1-800-726-0190 for shipping instructions).

NOTE: For added protection and secure handling

of any Cuisinart^™product that is being returned, we

recommend you use a traceable, insured delivery

service. Cuisinart cannot be held responsible for in-

transit damage or for packages that are not delivered

to us. Lost and/or damaged products are not covered

under warranty. Please be sure to include your return

address, daytime phone number, description of the

product defect, product model number (located on

bottom of product), original date of purchase, and any

other information pertinent to the product’s return.

IMPORTANT: If the nonconforming product is to

be serviced by someone other than Cuisinart’s

Authorized Service Center, please remind the

servicer to call our Consumer Service Center at

1-800-726-0190 to ensure that the problem is

properly diagnosed, the product is serviced with the

correct parts, and the product is still under warranty.

Your Cuisinart^™Brick Oven Premier has been manu-

factured to the strictest specifications and has been

designed for use with the authorized accessories

and replacement parts.

Cuisinart^®is a registered

trademark of Cuisinart

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.

150 Milford Road

East Windsor, NJ 08520

Printed in China

This warranty does not cover any damage caused

by accident, misuse, shipment or other ordinary

household use.

07CU26158

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Instruction

Booklet

Reverse Side

™

Cuisinart Brick Oven Premier

BRK-300

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RECIPES

Appetizers & Breads

Entrées

Banana Pecan Crumb Muffins................... 3

Orange-Anise Scones ................................ 3

Buttermilk Blueberry Crumb Cake............. 4

Roasted Stuffed Peppers......................... 14

Herb Roasted Chicken............................. 15

Hoisin Glazed Cornish Hens.................... 15

Standing Rib Roast .................................. 16

Roasted Eggplant and Sweet Pepper

Crostini ....................................................... 4

Rack of Lamb with Parmesan and

Spinach, Gorgonzola & Artichoke Dip ....... 5

Gougères.................................................... 5

Asparagus, Mushroom & Fontina Quiche.. 6

Popovers .................................................... 7

French Boule.............................................. 7

Walnut Rosemary Bread with Raisins........ 8

Pumpernickel Raisin Bread........................ 8

Buttery Dinner Rolls ................................... 9

Focaccia Romana ...................................... 9

Herb Crust ............................................... 16

Herb Roasted Leg of Lamb...................... 17

Rosemary Sage Pork Roast..................... 17

Simply Roasted Salmon and Fennel........ 18

Desserts

Pâte Sucrée.............................................. 19

Fresh Berry Tart........................................ 19

Pâte Brisée............................................... 19

Classic Apple Pie ..................................... ꢀ0

Chocolate Soufflé Cake ........................... ꢀ0

Mascarpone Lemon Squares................... ꢀ1

Pizza

Pizza Dough ............................................. 10

Grape Tomato Margherita Pizza............... 10

Classic Neopolitan Pizza.......................... 11

Pizza Bianca............................................. 11

Please see Instruction Booklet, page 5, for

information about oven rack positions, as

referred to in recipes that follow.

Pizza with Italian Sweet Sausage

and Garlic Spinach................................... 1ꢀ

Veggie Pizza............................................. 1ꢀ

Pizza with Sun-dried Tomatoes, Artichokes

Goat Cheese and Fresh Mozzarella......... 13

Side Dishes

Roasted Asparagus.................................. 13

Butternut Squash and Potato Gratin ....... 13

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Nutritional information per muffin:

Calories 364 (50% from fat) • carb. 41g • pro. 5g

• fat 21g • sat. fat 4g • chol. 47mg • sod. 274mg

• calc. 42mg • fiber 2g

Banana Pecan

Crumb Muffins

These muffins are a great way

to use over-ripe bananas.

Orange-Anise Scones

High in calcium, these scones are a perfect

way to jumpstart the day.

Makes 6 large muffins

cooking spray

Crumb topping:

cup unbleached, all-purpose flour

tablespoons light brown sugar

tablespoons unsalted butter, cold

and cubed

teaspoon ground cinnamon

cup pecans, toasted and chopped

pinch table salt

Makes 8 scones

2½

cups unbleached, all-purpose flour

tablespoons granulated sugar,

divided

teaspoons baking powder

teaspoons freshly ground star anise

(4 pods)*

teaspoon table salt

tablespoon orange zest (1 orange)

tablespoons unsalted butter, cold

and cubed

cup fresh or frozen blueberries

(optional)

cup buttermilk

large egg

tablespoons heavy cream

Muffin batter:

cup unbleached, all-purpose flour

1½

teaspoons baking powder

teaspoon table salt

teaspoon ground cinnamon

small, ripe banana, mashed

cup packed light brown sugar

cup whole milk

cup vegetable oil

large egg, slightly beaten

cup pecans, toasted and chopped

⁄

™

Preheat the Cuisinart Brick Oven to 350°F

on the bake setting with the rack in position

A. Line the baking tray with parchment

paper.

™

Preheat Cuisinart Brick Oven to 400°F on

the bake setting with the rack in position A.

Lightly coat a 6-cup regular muffin pan with

nonstick cooking spray.

Place the flour, 3 tablespoons of sugar,

baking powder, star anise, salt, and zest in

the work bowl of a Cuisinart Food Processor

fitted with the metal chopping blade. Process

10 seconds. Add the butter to the work bowl

and pulse until the mixture resembles coarse

crumbs.

Prepare the crumb topping. In a small bowl,

mix the first 6 ingredients together with a

fork, and reserve.

In a small bowl, mix the flour, baking powder,

salt, and cinnamon; reserve.

Pour the mixture onto a clean counter/large

cutting board and add the blueberries. Make

a well in the center of the dry mixture. Whisk

the buttermilk and egg together and slowly

pour the mixture, ¼ at a time, into the well of

the dry ingredients. After each addition use

a pastry cutter to mix the dough together.

Continue to slowly add the liquids to the

dough and mix until the mixture is moist,

but not a wet dough.

In a large bowl, mix the banana, brown

sugar, milk, oil and egg using a Cuisinart

Hand Mixer. Mix on medium speed until well

blended. Add the flour mixture and nuts and

mix with a fork until just mixed. Spoon evenly

into prepared muffin cups and top with the

reserved crumb topping.

Bake in the preheated oven for about 15 to

ꢀ0 minutes, or until a cake tester inserted

comes out clean. To ensure even color, turn

muffin pan halfway through baking.

Form the dough into a 10-inch long cylinder.

Using a sharp knife, cut into 8 even pieces.

Place on prepared baking sheet. Brush each

scone with heavy cream and top with the

reserved sugar. Bake in preheated oven for

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about ꢀ0 minutes or until golden brown. To

ensure even color, turn baking tray halfway

through baking.

In a small bowl, mix together the flour, baking

soda, and salt. Reserve.

Place the butter and sugar in a medium bowl

Let cool before serving.

and mix with a Cuisinart Hand Mixer until

light and fluffy, about 1 minute. Add the egg

and vanilla and beat until fully combined. Add

*May substitute allspice if star anise is

unavailable.

the reserved dry ingredients, ⁄₃at a time, and

Nutritional information per scone:

Calories 278 (36% from fat) • carb. 39g • pro. 6g

• fat 11g • sat. fat 7g • chol. 56mg • sod. 448mg

• calc. 110mg • fiber 1g

the buttermilk, ⁄₃at time, alternating the two

starting with the buttermilk and ending with

the dry ingredients. Pour the batter into the

prepared pan. Make a layer of the blueberries

on top of the batter, slightly pressing them

down. Cover evenly with the reserved crumb

topping.

Buttermilk Blueberry

Crumb Cake

Bake in preheated oven for 50 to 60 minutes,

or until a cake tester inserted into the cake

comes out clean.

Nutritional information per serving:

Calories 243 (35% from fat) • carb. 37g • pro. 3g

• fat 10g • sat. fat • 6g • chol. 42mg • sod. 182mg

• calc. 23mg • fiber 1g

Makes one 8-inch cake, or 1ꢀ servings

cooking spray

Crumb topping:

cup unbleached, all-purpose flour

cup packed light brown sugar

cup granulated sugar

teaspoon ground cinnamon

pinch table salt

teaspoon vanilla extract

tablespoons unsalted butter, cold

and cubed

Roasted Eggplant and

Sweet Pepper Crostini

Makes 1ꢀ crostini

tablespoons extra virgin olive oil,

divided

small Italian eggplant, about 8

ounces, cut into ½-inch dice

Muffin Batter:

1 ⁄₃

cups unbleached, all-purpose flour

teaspoon baking soda

teaspoon table salt

cup unsalted butter, cut into 5

pieces

cup + 3 tablespoons granulated

sugar

large egg

teaspoon vanilla extract

cup buttermilk

large red bell pepper (about 3 to 4

ounces), cut into ½-inch dice

large yellow bell pepper (about 3 to

4 ounces), cut into ½-inch dice

ounces sweet onion, cut into

½-inch dice

⁄

garlic cloves, divided and smashed

teaspoon kosher salt

teaspoon freshly ground pepper

tablespoon basil, very thinly sliced

(or chiffonade)

⁄

1¼

cups fresh blueberries

½-inch slices of rustic Italian bread

with a tight crumb

™

Preheat the Cuisinart Brick Oven to 350°F

on the bake setting with the rack in position

A. Lightly coat an 8-inch square baking pan

with nonstick cooking spray. Reserve.

™

Preheat Cuisinart Brick Oven to 375°F on

bake with rack in position B. Line the baking

tray with aluminum foil and coat with ꢀ

teaspoons of olive oil.

Combine the first 7 ingredients in the work

bowl of a Cuisinart Food Processor fitted

with the metal chopping blade. Pulse 3 to

4 times, until the mixture is just combined.

Reserve.

Toss the eggplant, red pepper, yellow pepper,

onion, and ꢀ of the garlic cloves in a mixing

bowl with ꢀ½ tablespoons of olive oil, salt,

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and pepper. Pour out onto prepared baking

sheet. Bake for about 40 to 50 minutes,

tossing vegetables every 10 to 15 minutes.

Vegetables should be very soft and slightly

browned.

Assemble a Cuisinart Food Processor with

the metal chopping blade. With the machine

running, drop the Parmesan through the

feed tube and process until finely chopped;

place in small bowl and reserve. With the

food processor running, add the garlic

and shallot through the feed tube; process

until chopped. Add the cream cheese and

evaporated milk; process until creamy and

smooth. Crumble the spinach over the cream

cheese. Add the reserved Gorgonzola and

Once vegetables are done cooking toss with

chopped basil in mixing bowl. Taste and

adjust seasonings accordingly.

Rub bread slices with remaining garlic clove

and brush with remaining olive oil. Toast

slices in oven, flipping bread once so that the

crostini are an even golden brown on both

sides, approximately 3 to 4 minutes per side.

ꢀ

⁄₃of the Parmesan; pulse about 10 times,

or until well blended. Scrape the work bowl.

Add the reserved artichoke hearts and red

pepper flakes; pulse another 10 times.

Top crostini with warm eggplant and pepper

topping and serve immediately.

Transfer the mixture to the prepared dish;

sprinkle with the remaining Parmesan. Place

in the preheated oven and bake for about ꢀ0

to 30 minutes, or until just browned on top

and heated through.

Note: Eggplant/pepper mixture can be made

ahead and stored in refrigerator tightly

sealed. For best results, bring topping to

room temperature before serving.

Nutritional information per serving:

Calories 61 (56% from fat) • carb. 3g • pro. 4g

• fat 4g • sat. fat 2g • chol. 9mg • sod. 231mg

• calc. 86mg • fiber 1g

Nutritional information per 2 crostini:

Calories 255 (57% from fat) • carb. 21g • pro. 7g

• fat 16g • sat. fat 3g • chol. 7mg • sod. 384mg

• calc. 125mg • fiber 2g

Gougères

Although Gruyère is the classic ingredient

for gougères, you may substitute your

favorite cheese.

Spinach, Gorgonzola,

& Artichoke Dip

Our French Boule (recipe on page 7) is a

perfect match for this delicious dip.

Makes one hundred 1-inch gougères

cup water

Makes ꢀ quarts, approximately 3ꢀ servings

tablespoons unsalted butter

teaspoon fine sea salt or table salt

teaspoon sugar

cup + 2 tablespoons unbleached,

all-purpose flour

large eggs, + 2 more if necessary

cup Gruyère cheese, shredded and

divided

cooking spray

ounces Parmesan, cut into ½-inch

cubes

clove garlic

ounce shallots

ounces cream cheese, room

temperature, cut into 1-inch pieces

cup evaporated milk

teaspoon fine sea salt or table salt

teaspoon black pepper

teaspoon cayenne

ounces frozen spinach, thawed and

dried thoroughly

ounces Gorgonzola, crumbled

cans (15 ounces each) artichoke

hearts, drained and dried thoroughly

teaspoon paprika

teaspoon red pepper flakes

Preheat the Cuisinart Brick Oven to 500°F

on the convection bake setting with the

baking stone on the bottom rack in position

A. Preheat baking stone for at least 30

minutes. Line the baking tray with parchment

paper.

™

Preheat the Cuisinart Brick Oven to 375°F

on the bake setting with the rack in position

A. Lightly coat a ꢀ-quart ceramic soufflé/

baking dish with nonstick cooking spray.

Reserve.

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Place the water, butter, salt and sugar in a

medium saucepan and set over medium heat.

Once the mixture comes to a boil, remove

from heat and stir in all of the flour. Return

to the burner and raise the heat to medium-

high. Using a wooden spoon, continuously

stir the mixture until it dries out. You will

know it is done when the dough leaves a

thick hard film on the bottom of the pot.

Asparagus, Mushroom

& Fontina Quiche

Great for a Sunday brunch, this quiche

will please any crowd.

Makes one 9-inch deep-dish quiche, 8-1ꢀ

servings

Remove from heat and put mixture into a

medium-large mixing bowl. Beat the dough

recipe pâte brisée dough (page 17)

tablespoons unsalted butter,

or olive oil

with a Cuisinart Hand Mixer on a low speed

to release steam and cool. Once the dough

has cooled, after about ꢀ to 3 minutes, start

adding the eggs, one at a time, mixing each

until fully incorporated before adding the

next. The dough is ready when it becomes

a pale yellow color, and will drop from the

beater in a slow and steady stream. If the

dough is too thick, beat the remaining two

eggs together and slowly begin to add them

with the beaters running. Be sure not to

make the dough too runny or it will not hold

its shape.

cup asparagus, cut into ½-inch

pieces

cup mushrooms, halved and sliced

cups whole milk

cups heavy cream

large eggs

1¼

teaspoon table salt

teaspoon black pepper

ounces fontina

Stir in ½ cup of Gruyère and the spices. Pour

the batter into a large pastry bag fitted with

a small to medium sized round tip. Pipe the

gougère dough into 1-inch rounds, leaving

½ inch around each one on the prepared

baking sheet. Top each one with a pinch of

the reserved Gruyère. Place the tray on the

preheated stone in the oven, and turn the

oven off. Let the gougères sit in the oven

for 10 minutes. Lower the heat to 300°F and

turn the oven back on. Let bake for ꢀ0 to

ꢀ5 minutes, or until the gougères are hollow

and nicely browned, and not wet inside. To

ensure even color, turn baking sheet halfway

through baking.

™

Preheat Cuisinart Brick Oven to 350°F on

the bake setting fitted with the baking stone

on a rack in position A. Preheat stone for

at least 30 minutes. Roll out the dough into

a 10-inch disc that is about ⁄₈inch thick.

Fit into an ungreased 9-inch, 1½ quart,

ceramic pie baker. Chill in refrigerator for

about ꢀ0 minutes. Using a fork, prick the

dough evenly all over but make sure not to

go entirely through the dough. Line the shell

with parchment and weigh down with dried

beans or rice. Bake in preheated oven for 15

to ꢀ0 minutes, or until the dough underneath

the parchment is no longer wet. Remove

the beans/rice and parchment and continue

baking until the shell is golden brown.

Remove; cool; reserve.

Serve immediately.

Nutritional information per serving (five 1-inch gougères):

Calories 82 (66% from fat) • carb. 3g • pro. 4g

• fat 6g • sat. fat 4g • chol. 19mg • sod. 97mg

• calc. 116mg • fiber 0g

While the shell is baking, place the butter/

olive oil in a skillet over medium heat. Add

the asparagus and mushrooms and sauté

over medium-high heat for 4 to 5 minutes,

or until the asparagus is bright and just

softened. Reserve.

In a medium bowl, mix the milk, cream,

eggs, salt and pepper. Using a Cuisinart

Hand Mixer fitted with the whisk attachment,

whip the mixture on high for 30 seconds

to 1 minute. Spread the asparagus and

mushrooms evenly on the bottom of the

cooled tart shell. Pour in the liquid mixture

and top with the fontina.

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Bake on the preheated baking stone for 40 to

60 minutes, or until the quiche has browned

on top and is just set.

French Boule

Makes 1 large round loaf, approximately

1ꢀ servings

Nutritional information per serving (based on 12 servings):

Calories 300 (77% from fat) • carb. 11g • pro. 7g

• fat 25g • sat. fat 8g • chol. 115mg • sod. 300mg

• calc. 101mg • fiber 1g

2½

teaspoons active dry yeast

cup warm (105°-110°F) water

cups unbleached, all-purpose flour

teaspoons fine sea salt or table salt

cup cold water

⁄

Popovers

Pair this easy side dish with our

Standing Rib Roast (page 16), using

the roast’s fat drippings instead of butter.

cornmeal for dusting

Dissolve yeast in ⁄₃cup of warm water. Let

stand 3 to 5 minutes, or until mixture is

foamy. Add the flour and salt to the work

Makes 6 popovers

cup unbleached, all-purpose flour

cup evaporated fat-free milk, or

reduced fat milk

bowl of the Cuisinart Food Processor

fitted with the dough blade. Process for 10

seconds. With the machine running, add the

warm water with yeast and then the cold

water in a slow stream and process until a

dough ball forms. Continue processing for

1 to ꢀ minutes to knead the dough.

large eggs

tablespoon butter, melted (may

substitute with fat from rib roast)

teaspoon table salt

Lightly flour the top of the dough and remove

from bowl. Shape it into a smooth ball and

place in a lightly floured 1-gallon sealable

plastic bag. Squeeze the air out and seal

the bag. Let rise in a warm place until it has

doubled, about 1 to 1½ hours.

Place all ingredients into a medium-sized

bowl. Using a Cuisinart Hand Mixer, mix

on low for about 10 seconds. Increase the

speed to high and beat until the batter is

smooth. Cover; let sit for 30 to 40 minutes.

Put the dough on a lightly floured table and

punch it down to release air. Let it rest 5

minutes. Shape into a round loaf and place

on a cornmeal-dusted baking sheet or peel.

Cover lightly with oiled plastic wrap and

allow to rise until doubled, about 30 to 40

minutes.

™

Preheat the Cuisinart Brick Oven to 450°F

on the convection bake or bake setting fitted

with the baking stone on a rack in position A.

Preheat stone for at least 30 minutes. Heavily

butter, or coat with nonstick cooking spray,

six 5-ounce ramekins. Fill each ramekin

with about ⁄₃cup of batter. Place in the

Preheat the Cuisinart Brick Oven to 400°F

oven directly on the stone and bake for 30

minutes. Lower the heat to 350°F and bake

an additional ꢀ0 minutes. Remove from oven

and carefully unmold from ramekins. Serve

immediately.

on the convection bake or bake setting fitted

with the baking stone on a rack in position

A. Preheat the baking stone for at least 30

minutes.

Using a serrated knife, cut a cross ¼-inch

deep on the top of the loaf.

Nutritional information per popover:

Calories 124 (28% from fat) • carb. 16g • pro. 6g

• fat 4g • sat. fat 2g • chol. 76mg • sod. 170mg

• calc. 104mg • fiber 0g

Bake for 40 to 50 minutes, or until nicely

browned and sounds hollow when tapped.

Let cool completely before serving.

Nutritional information per serving

(based on 12 servings):

Calories 153 (3% from fat) • carb. 32g • pro. 5g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 224mg

• calc. 7mg • fiber 1g

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least 30 minutes. Using a serrated knife

cut a star, ¼-inch deep, on the top of the

loaf. Bake on the preheated stone for 30

minutes. Reduce the temperature to 4ꢀ5°F

and continue to bake for an additional

15 to ꢀ0 minutes, or until the loaf sounds

hollow when tapped and the internal

temperature reads ꢀ05°F on an instant-read

thermometer.

Walnut Rosemary

Bread with Raisins

Makes 1 small round loaf, approximately

16 servings

teaspoon active dry yeast

cup + 2 tablespoons warm water

(105°-110°F)

Let bread fully cool before serving.

1¼

cups unbleached bread flour, plus

more for dusting

cup whole wheat flour

Nutritional information per serving:

Calories 73 (18% from fat) • carb. 13g • pro. 2g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 147mg

• calc. 9mg • fiber 1g

tablespoons rye flour

teaspoon fine sea salt or table salt

teaspoon extra-virgin olive oil

cup golden raisins, or any similar

dried fruit

Pumpernickel

Raisin Bread

cup chopped walnuts

tablespoon chopped fresh

rosemary

Makes 1 large loaf, approximately

ꢀ4 servings

cornmeal for dusting

2¼

1¼

2¾

teaspoons active dry yeast

cups warm (105°-110°F) water

cup molasses

cups unbleached bread flour

cup whole wheat flour

cup rye flour

cup cornmeal

tablespoons unsweetened cocoa

powder

teaspoon instant espresso powder

tablespoons vital wheat gluten

teaspoons fine sea salt or table salt

tablespoons vegetable oil

cup raisins

Dissolve the yeast in the warm water. Let

stand 3 to 5 minutes, or until mixture is

foamy. Add the flours, salt, and olive oil

to the work bowl of the Cuisinart Food

Processor fitted with the dough blade.

Process for 10 seconds. With the machine

running, slowly add the water and yeast

mixture through the feed tube and process

until it forms a dough ball. Continue

processing for 1 to ꢀ minutes to knead the

dough.

⁄

1½

Lightly flour the top of the dough and

remove from bowl. Shape it into a smooth

ball and place in a lightly floured 1-gallon

sealable plastic bag. Squeeze the air out

and seal the bag. Let rise in a warm place

until it has doubled, about 1 to 1½ hours.

teaspoons caraway seeds

Dissolve the yeast in the warm water with

the molasses. Let stand 3 to 5 minutes,

or until mixture is foamy. Add the flours,

cornmeal, cocoa and espresso powders,

wheat gluten, salt, and vegetable oil to the

Put the dough on a lightly floured table and

punch it down to release air. Let it rest 5

minutes. Stretch the dough into an 8-inch

square. Place the raisins and walnuts on

top and knead until fully incorporated, ꢀ

to 4 minutes. Shape into a round loaf and

place on a cornmeal-dusted baking sheet

or peel. Cover lightly with oiled plastic wrap

and allow to rise until doubled, about 30 to

40 minutes.

work bowl of the Cuisinart Food Processor

fitted with the dough blade. Process for 10

seconds. With the machine running, slowly

add the water and yeast mixture through

the feed tube and process until a dough

ball forms. Continue processing for 1 to ꢀ

minutes to knead the dough.

™

Preheat the Cuisinart Brick Oven to

450°F on the convection bake or bake

setting fitted with the baking stone on a

rack in position A. Preheat stone for at

Lightly flour the top of the dough and

remove from bowl. Shape it into a smooth

ball and place in a 1-gallon sealable plastic

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bag. Squeeze the air out and seal the bag.

Let rise in a warm place until it has doubled,

about 1 to ꢀ hours.

for 1 to ꢀ minutes to knead the dough. Shape

it into a smooth ball and place in a 1-gallon

sealable plastic bag. Squeeze the air out and

seal the bag. Let rise in a warm place until it

has doubled, about 45 to 60 minutes.

Put the dough on a lightly floured table

and punch it down to release air. Let it rest

5 minutes. Stretch the dough into a large

square. Place the raisins and walnuts on top

and knead until fully incorporated, ꢀ to 4

minutes. Shape into a round loaf and place

on a cornmeal-dusted baking sheet or peel.

Cover lightly with oiled plastic wrap and

allow to rise until doubled, about 30 to 40

minutes.

™

Preheat the Cuisinart Brick Oven to 450°F

on the convection bake or bake setting fitted

with the baking stone on a rack in position

A. Preheat the stone for at least 30 minutes.

Lightly butter a 10-inch round baking pan.

Divide the dough into 16 equal pieces, about

ꢀ¼ ounces each. Roll into smooth rounds

and arrange in the prepared pan. Cover with

plastic wrap and let rise until about doubled,

about 30 to 40 minutes. Combine remaining

tablespoon of milk and butter and heat until

the butter has melted. Just before baking,

gently brush the rolls with the butter/milk

mixture. Place in preheated oven and bake

until golden brown, about ꢀ5 to 30 minutes.

Remove from pan and let cool on a rack for

about 10 minutes for serving.

™

Preheat the Cuisinart Brick Oven to 350°F

on the convection bake or bake setting fitted

with the baking stone on a rack in position

A. Preheat stone for at least 30 minutes.

Using a serrated knife cut a star, ¼-inch

deep, on the top of the loaf. Bake for 50 to

60 minutes, until bread sounds hollow when

tapped and measures ꢀ05°F when tested

with an instant-read thermometer. Transfer to

a rack to cool.

For a softer roll, brush each with melted

butter just after removing from oven.

Nutritional information per serving:

Calories 105 (12% from fat) • carb. 21g • pro. 3g

• fat 1g • sat. fat 0g • chol. 0g • sod. 589

• calc. 15mg • fiber 1g

Nutritional information per serving (1 roll):

Calories 209 (38% from fat) • carb. 28g • pro. 5g

• fat 9g • sat. fat 5g • chol. 34mg • sod. 160mg

• calc. 23mg • fiber 1g

Buttery Dinner Rolls

Focaccia Romana

For another version of this Italian staple,

throw on some chopped kalamata olives.

Makes 16 rolls

cup whole milk, plus 1 tablespoon

for brushing

cup unsalted butter, plus

2 tablespoons for brushing

Makes 18 servings

2½

teaspoons active dry yeast

teaspoon granulated sugar

cup warm (105°-110°F) water

cups unbleached, all-purpose flour

teaspoons kosher salt, divided

cup cold water

2¼

4¾

cup granulated sugar

⁄

teaspoon fine sea salt, or table salt

teaspoons active dry yeast

cup warm (105°-110°F) water

cups unbleached bread flour

large egg

⁄

tablespoons extra virgin olive oil,

divided

In a microwave-safe container, scald the milk

in the microwave; stir in the ½ cup butter,

sugar and salt; reserve.

tablespoons fresh rosemary

Dissolve the yeast and sugar in the warm

water. Let stand 3 to 5 minutes, or until

mixture is foamy.

Dissolve the yeast in the warm water. Let

stand 3 to 5 minutes, or until mixture is

foamy. Add the flour to the work bowl of the

Cuisinart Food Processor fitted with the

Place flour and 1 teaspoon of salt in the work

dough blade and process for 10 seconds.

With the machine running, slowly add the

liquids through the feed tube and process

until a dough ball forms. Continue processing

bowl of a Cuisinart Food Processor fitted

with the dough blade; process 10 seconds to

combine. Add cold water and ꢀ tablespoons

of oil to the yeast mixture.

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With the machine running, slowly pour the

liquid through the feed tube. Process until

a dough ball forms. Continue to let the

machine run another minute to knead.

Pizza Dough

This dough freezes very well.

Place the dough in a lightly floured sealable

plastic bag. Let rise in a warm place until

doubled in size, about 45 minutes to 1 hour.

Makes three 1ꢀ-inch pizzas – ꢀ4 servings

2¼

teaspoons active dry yeast

teaspoon granulated sugar

cup warm (105°-110°) water

cups unbleached, all-purpose flour,

plus more for dusting

™

Preheat Cuisinart Brick Oven to 400°F on

the convection bake or bake setting fitted

with the baking stone on a rack in position

A. Lightly coat the baking sheet with a non-

stick cooking spray.

1½

teaspoons kosher salt

tablespoon extra virgin olive oil

cup cold water

Turn the dough out onto a floured surface.

Roll out into a rectangle and then fit onto

the prepared pan, stretching the ends of

the dough to meet the edges of the baking

tray. Using your fingers, make indentations

in the dough over the entire surface. Brush

the dough with the remaining olive oil, and

sprinkle the salt and rosemary to cover.

Cover with plastic wrap and let rise until

puffy, about ꢀ0 minutes

Dissolve the yeast and sugar in the warm

water. Let stand 3 to 5 minutes, or until

the mixture gets foamy.

Place the flour, salt and olive oil in the work

bowl of a Cuisinart Food Processor fitted

with the dough blade. Pulse about 5 times

to mix; scrape down the sides of the bowl.

Bake until golden and crisp, about ꢀ0 to

ꢀ5 minutes. Let cool slightly on wire rack.

Add the cold water to the yeast mixture.

With the motor running, slowly pour the

liquid yeast mixture through the feed tube.

Process until a dough ball forms. Continue

to let the machine run for an additional

minute to knead. Dough will be slightly

sticky.

Nutritional information per serving:

Calories 131 (23% from fat) • carb. 22g • pro. 3g

• fat 3g • sat. fat 0g • chol. 0mg • sod. 224mg

• calc. 10mg • fiber 1g

Lightly dust a sealable plastic bag with

flour. Dust dough with flour. Place the

dough into the floured bag; squeeze out all

of the air and seal. Let rise in a warm place

for 45 minutes to 1 hour.

Making pizza is easy in the Cuisinart™

Brick Oven.

For best results, we recommend baking

pizzas and focaccia directly on the baking

stone. Always preheat the stone.

Nutritional information per serving (based on 1 slice

pizza assuming 8 slices per pie):

Calories 228 (9% from fat) • carb. 44g • pro. 7g

• fat 2g • sat. fat 0g • chol. 0mg • sod. 253mg

• calc. 12mg • fiber 2g

We strongly recommend using a pizza peel

dusted with cornmeal to place or remove

pizza in or out of the brick oven.

If a peel is not available, carefully place the

pizza directly on the preheated stone dusted

with cornmeal or prepare and bake pizza

in the provided baking tray, both methods

produce excellent results.

Grape Tomato

Margherita Pizza

To prepare in baking tray: Roll and stretch

dough to desired shape to fit baking tray.

Brush with olive oil and top accordingly.

Place baking tray directly on preheated

stone.

So easy to prepare – let the kids help

put on the toppings.

Makes three 1ꢀ-inch pizzas, or eight

4-inch pizzas

recipe pizza dough

2 ⁄₃

cup extra virgin olive oil

cups grape/cherry tomatoes,

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halved

Carefully transfer prepared pizza to the

stone in the preheated brick oven (a pizza

peel may be helpful). Bake for about

ꢀ0 minutes, until the dough is nicely

browned and the cheese is completely

melted. Remove the pizza from the oven.

Cut into slices and serve immediately.

cup fresh basil, torn into pieces

ounces fresh mozzarella,

torn into pieces

™

Preheat Cuisinart Brick Oven to 4ꢀ5°F

on the convection bake or bake setting

fitted with the baking stone on a rack in

position A. Preheat stone for at least 30

minutes.

Nutritional information per serving:

Calories 176 (45% from fat) • carb. 16g • pro. 8g

• fat 9g • sat. fat 4g • chol. 22mg • sod. 207mg

• calc. 155mg • fiber 1g

Roll and stretch dough to desired shape

to fit baking tray. Brush liberally with olive

oil. Place baking tray on top of preheated

stone and bake for about 10 minutes, or

until dough is lightly golden.

Pizza Bianca

A favorite for all cheese lovers.

Remove dough from oven. Brush dough

with olive oil. Arrange tomatoes and basil

evenly around the dough. Top with the

mozzarella. Return to preheated oven

and bake an additional 15 to ꢀ0 minutes,

or until desired doneness has been

achieved.

Makes one 1ꢀ-inch pizza

1½

cups ricotta

ounces Parmesan, grated

medium cloves garlic, finely

chopped

pinch kosher or sea salt

teaspoon freshly ground

black pepper

yellow cornmeal for dusting

recipe pizza dough

tablespoon extra virgin olive oil

ounces mozzarella, shredded

Nutritional information per serving:

Calories 355 (32% from fat) • carb. 48mg

• pro. 12g • fat 13g • sat. fat 3g • chol. 12mg

• sod. 357mg • calc. 157mg • fiber 2g

¹∕

Classic

Neapolitan Pizza

™

Preheat the Cuisinart Brick Oven to

4ꢀ5°F on the convection bake or bake

setting fitted with the baking stone on a

rack in position A. Preheat stone for at

least 30 minutes.

Makes one 1ꢀ-inch pizza

yellow cornmeal for dusting

recipe pizza dough

tablespoon extra virgin olive oil

ounces fresh mozzarella, sliced

¹∕

In a medium-sized bowl, mix the ricotta,

Parmesan, garlic, salt and pepper until

well combined. Reserve.

large basil leaves,

or about 20 small leaves

Roll out dough on a cornmeal-dusted

surface into a 1ꢀ-inch circle. Brush the

outer edge of the dough with olive oil.

Spread the ricotta mixture evenly over the

dough, leaving a 1-inch border. Top the

ricotta with mozzarella.

cup pizza sauce

™

Preheat the Cuisinart Brick Oven to

4ꢀ5°F on the convection bake or bake

setting fitted with the baking stone on a

rack in position A. Preheat stone for at

least 30 minutes.

Carefully transfer the prepared pizza to

the stone in the preheated brick oven

(a pizza peel may be helpful). Bake for

about ꢀ0 minutes, or until the dough

is nicely browned and the cheese is

completely melted and bubbling on top.

Carefully remove the pizza from the oven.

Cut into slices and serve immediately.

Roll out dough on a cornmeal-dusted

surface into a 1ꢀ-inch circle. Brush the

outer edge of the dough with olive oil.

Lay the mozzarella evenly on the dough,

leaving a 1-inch border. Scatter the basil

on top of the cheese and then finish with

a layer of sauce.

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Nutritional information per serving:

Calories 286 (53% from fat) • carb. 17g • pro. 16g

• fat 17g • sat. fat 9g • chol. 51mg • sod. 434 mg

• calc. 346mg • fiber 1g

spread out over the circle, leaving a

1-inch border. Place reserved sausage

and garlic spinach evenly over pie.

Scatter mozzarella and Parmesan evenly

over pie as well. Brush olive oil along

the border.

Pizza with Italian

Sweet Sausage and

Garlic Spinach

Carefully transfer the prepared pizza to

the stone in the preheated brick oven (a

pizza peel may be helpful). Bake until the

crust is golden and the cheese is melted,

about 15 to ꢀ0 minutes. Using the pizza

peel, remove the pizza from the oven. Cut

into slices and serve immediately.

Makes one 1ꢀ-inch pizza

teaspoons olive oil

ounces fresh Italian sweet

sausage, casings removed

Nutritional information per serving:

Calories 298 (48% from fat) • carb. 23g • pro. 14g

• fat 16g • sat. fat 7g • chol. 41mg • sod. 527 mg

• calc. 259mg • fiber 2g

3 to 4 cloves garlic, finely chopped

packed cups fresh spinach,

washed and dried

teaspoon kosher salt

teaspoon crushed red pepper

cup dry white wine

yellow cornmeal for dusting

recipe pizza dough

cup pizza sauce

ounces mozzarella, shredded

ounce Parmesan, grated

extra virgin olive oil for brushing

Veggie Pizza

Makes one 1ꢀ-inch pizza

¹∕

tablespoons olive oil, divided

large cloves garlic, finely

chopped

cups mixed bell peppers, sliced

cup mushrooms, sliced

tablespoons fresh basil

yellow cornmeal for dusting

recipe pizza dough

1½

Heat olive oil in a 1ꢀ-inch skillet over

medium heat. When oil shimmers across

the pan add the sausage. Break up

sausage into small pieces with a wooden

spoon while it is cooking. Once sausage

is completely cooked through, remove

from pan and reserve.

¹∕

²∕

cup pizza sauce

ounces mozzarella, shredded

™

Preheat the Cuisinart Brick Oven to

4ꢀ5°F on the convection bake or bake

setting fitted with the baking stone on a

rack in position A. Preheat stone for at

least 30 minutes.

Pour off all but 1 teaspoon of fat and

add the chopped garlic to the pan and

place over medium low heat. Stir for

one minute, until garlic is fragrant, being

careful not to burn. Stir in spinach until

wilted and add the salt and crushed red

pepper. Stir in the white wine, scraping

up any browned bits that have been left

behind in the pan. Continue cooking

over medium heat until wine has almost

completely evaporated. Remove from

heat and reserve.

Heat a large sauté pan with 1 tablespoon

of olive oil over medium heat. When hot,

add the garlic, peppers, mushrooms and

basil and cook until peppers are bright

and slightly softened.

Roll out dough on a cornmeal-dusted

surface into a 1ꢀ-inch circle. Brush the

outer edge of the dough with olive oil.

Pour pizza sauce in the middle of the

dough and spread out over the circle,

leaving a 1-inch border. Evenly scatter

mozzarella, and top with vegetables.

™

Preheat the Cuisinart Brick Oven to

4ꢀ5°F on the convection bake or bake

setting fitted with the baking stone on a

rack in position A. Preheat stone for at

least 30 minutes.

Roll out dough on a cornmeal-dusted

surface into a 1ꢀ-inch circle. Pour pizza

sauce in the middle of the dough and

Carefully transfer the prepared pizza to

the stone in the preheated brick oven

(a pizza peel may be helpful). Bake for

1ꢀ

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about ꢀ0 minutes, until crust is nicely

browned and cheese has fully melted

on top.

browned and the cheese has melted.

Carefully, remove the pizza from the oven.

Cut into slices and serve immediately.

Nutritional information per serving:

Calories 140 (35% from fat) • carb. 17g • pro. 6g

• fat 5g • sat. fat 3g • chol. 10mg • sod. 273mg

• calc. 58mg • fiber 2g

Carefully, remove the pizza from the oven.

Cut into slices and serve immediately.

Nutritional information per serving:

Calories 161 (41% from fat) • carb. 18g • pro. 7g

• fat 7g • sat. fat 2g • chol. 11mg • sod. 155mg

• calc. 86mg • fiber 1g

Roasted Asparagus

Asparagus is delicious roasted, plus it is

very simple to prepare.

Pizza with Sun-dried

Tomatoes, Artichokes,

Goat Cheese and

Makes 4 servings

pound asparagus

Fresh Mozzarella

teaspoon olive oil

teaspoon kosher salt

teaspoon crushed black pepper

Makes one 1ꢀ-inch pizza

yellow cornmeal for dusting

¹∕

recipe whole wheat pizza dough

extra virgin olive oil for brushing

tablespoons sun-dried tomatoes

packed in oil, chopped

can (15 ounces) artichoke hearts,

drained and dried thoroughly

and quartered

basil leaves

ounces fresh goat cheese

(like Montrachet)

™

Preheat Cuisinart Brick Oven to 4ꢀ5°F

on the convection bake or bake setting

with rack in position B.

Wash and thoroughly dry asparagus. Trim

the rough ends off of the asparagus.

Place asparagus in a mixing bowl and

toss with the teaspoon of olive oil, salt

and pepper.

Line up asparagus on the baking sheet

and bake on the upper rack for 10 to 15

minutes, until the asparagus is tender.

ounces fresh mozzarella, sliced

™

Serve immediately.

Preheat the Cuisinart Brick Oven to

4ꢀ5°F on the convection bake or bake

setting fitted with the baking stone on a

rack in position A. Preheat stone for at

least 30 minutes.

Nutritional information per serving:

Calories 36 (28% from fat) • carb. 5g • pro. 3g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 86mg

• calc. 24mg • fiber 2g

Roll out dough on a cornmeal-dusted

surface into a 1ꢀ-inch circle. Brush the

entire surface of the dough with olive oil.

Scatter the chopped sun-dried tomatoes

and artichoke heart quarters over the

surface of the pizza dough, leaving a

1-inch border around the outside. Tear

the basil leaves in pieces and scatter over

the toppings. Add liberal dollops of goat

cheese evenly over the surface of the

pizza. Place mozzarella slices evenly over

surface of pizza as well.

Butternut Squash and

Potato Gratin

A nice twist to a great traditional side dish.

Makes 6 to 8 servings

cooking spray

cup heavy cream

cloves garlic, crushed and

peeled

Carefully transfer the prepared pizza to

the stone in the preheated brick oven

(a pizza peel may be helpful). Bake for

about ꢀ0 minutes, until crust is nicely

branch fresh rosemary

ounces Gruyère cheese

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pound butternut squash, peeled

pound Yukon Gold potatoes

teaspoon kosher salt

Roasted Stuffed

Peppers

teaspoon freshly ground pepper

Makes 4 servings

Lightly coat a Cuisinart 9½-inch

medium-large red bell peppers,

divided

small eggplant, peeled and cut

into ½-inch dice

cup grape tomatoes

cloves garlic

teaspoon fine sea salt, or table

salt

teaspoon freshly ground black

pepper

tablespoons extra virgin olive oil

teaspoons dried basil

cups couscous, cooked

tablespoons chopped fresh

parsley

(1¼ quart) Open Oval Baker with cooking

spray. Place the baking tray lined with

aluminum foil on a rack in position A.

Preheat the Cuisinart Brick Oven to

350°F on the bake setting.

™

Place the heavy cream, crushed

garlic, and rosemary branch in a small

saucepan. Bring the cream to almost a

boil and reduce the heat to maintain a

low simmer. Simmer cream for about 15

to ꢀ0 minutes.

1½

Using the shredding disc in the Cuisinart

food processor, shred the Gruyère.

Remove and reserve. Insert the medium

(4-mm) slicing disc. Slice the butternut

squash using medium-hard pressure.

Remove and reserve. Slice the potatoes

as well using medium pressure.

1½

cups crumbled feta, divided

™

Line the Cuisinart Brick Oven’s baking

tray with foil.

Arrange a layer of the potatoes in

concentric circles in the prepared baking

dish followed by a similar layer of the

butternut squash. Sprinkle with some

salt, a pinch of pepper and some of the

Gruyère. Repeat layers of sliced potatoes

and squash with seasonings and cheese,

finishing with a top layer of neatly

arranged butternut squash, seasoned

with the remaining cheese scattered on

top. If there is any salt left over, stir into

the warm cream. Discard the rosemary

and garlic and carefully pour the cream

over the top of the potatoes. Cover the

baker tightly with aluminum foil that has

been sprayed with cooking spray and set

on the prepared baking tray. Bake for 1

to 1½ hours, until the potatoes are tender

when pierced with a knife. Uncover, and

broil until browned and bubbly, about 5 to

7 minutes. Remove from the oven and let

stand for 10 minutes before serving.

Cut one of the peppers into 1-inch strips.

Toss pepper strips, eggplant, tomatoes

and garlic in a mixing bowl with salt,

pepper, and olive oil. Arrange vegetables

in one layer on the prepared baking tray.

Place in oven on a rack in position A

and turn on the broil function to roast

vegetables for about 40 minutes, tossing

a few times, or until vegetables are soft

and the skin on the peppers begins to

peel off. Remove from oven and reserve

in a medium-sized bowl.

While the vegetables are roasting, cut the

tops off of the remaining peppers, and

clean out the seeds. Trim the bottom of

the peppers if necessary, so that each

one stands evenly on a plate. Place

peppers lying down on the baking sheet.

Once roasted vegetables are finished,

broil peppers in brick oven for about 10

to 15 minutes, until slightly blackened but

not too soft.

Nutritional information per serving

(based on 8 servings):

Calories 223 (61% from fat) • carb. 16g • pro. 7g

• fat 16g • sat. fat 10g • chol. 56mg • sod. 231mg

• calc. 190mg • fiber 2g

While the peppers are roasting, toss

the reserved vegetables with the basil,

couscous, and 1 cup of feta.

Remove peppers from oven and evenly

divide the couscous/vegetable mixture

among the peppers. Top each stuffed

pepper with ꢀ tablespoons of feta.

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Return to brick oven and broil for 10 minutes,

or until feta has browned slightly.

convection bake or bake setting with a rack

in position A.

Serve immediately.

Place prepared chicken on baking sheet lined

with parchment paper. Roast for 1 hour 15

minutes to 1 hour ꢀ5 minutes in preheated

oven, until the juices run clear when the thigh

is pierced.

Nutritional information per serving:

Calories 432 (52% from fat) • carb. 36g • pro. 17g

• fat 25g • sat. fat 14g • chol. 76mg • sod. 1548mg

• calc. 459mg • fiber 5g

Nutritional information per serving

(based on 6 servings):

Calories 232 • (61% from fat) • carb. 3g • pro. 31g

• fat 10g • sat. fat 3g • chol. 96mg • sod. 316mg

• calc. 42mg • fiber 0g

Herb Roasted Chicken

Serves 4 to 6

4 to 4½ pound chicken, rinsed and

patted dry

tablespoon olive oil

Hoisin Glazed

Cornish Hens

teaspoon dried basil

This marinade is very versatile. Try it brushed

on salmon or chicken pieces and simply

roast in the oven.

teaspoon dried thyme

tablespoon fresh chopped rosemary

teaspoon kosher salt

teaspoon freshly ground black

pepper

Makes ꢀ-4 servings

lemon, cut in half

cloves garlic, smashed

butchers twine if using rotisserie

function

Glaze:

cup hoisin sauce

tablespoon honey

tablespoon soy sauce

tablespoon fresh ginger, finely

chopped

cloves fresh garlic, finely chopped

cornish game hens, 1- 1¼ pounds

each, rinsed and patted dry

Make a paste with the olive oil, dried and

fresh herbs, salt, and pepper by mixing

ingredients together in a small bowl.

Squeeze lemon all over outside and inside

chicken. Stuff the chicken with the lemon

halves and garlic cloves. Rub the herb paste

all over the skin of the chicken.

In a mixing bowl stir together the hoisin,

honey, soy, ginger, and garlic.

For rotisserie: (3 – 4½ lb. chicken)

Truss the chicken well. Insert the rotisserie

skewer through the chicken, securing the

forks with the rotisserie screws so that the

chicken is stabilized. Secure the rotisserie

spit in the oven into the spit support and

socket. Turn oven to 400˚F and turn to

rotisserie setting. Roast for about 1 hour

and 15 to 1 hour and ꢀ5 minutes, so that

when the thigh is pierced the juices run clear.

Remove from oven using the rotisserie. To

ensure even, crispy skin, turn the function

to regular bake when the chicken breasts

are facing up for the last 5 to 10 minutes of

cook time. Baste the chicken periodically

throughout cook time with olive oil or melted

butter.

Place the hens in a sealable plastic bag. Pour

the marinade into the bag and refrigerate for

at least an hour up to overnight.

For rotisserie:

Once ready to cook remove hens from bag

and place on a clean work surface. Truss

both hens well as you would a chicken. Insert

the rotisserie skewer through the chicken,

securing the forks with the rotisserie screws

so that the hens are stabilized. Secure

the rotisserie spit in the oven into the spit

support and socket. Turn Cuisinart Brick

Oven to 400˚F and turn to the rotisserie

setting. Roast for 35 to 40 minutes.

Remove hens with rotisserie removal grip.

Remove chicken with rotisserie removal grip.

For roasting:

Preheat Brick Oven to 400°F on the

For roasting: (3 – 4½ lb. chicken)

Preheat Cuisinart Brick Oven to 375˚F on

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convection bake or bake setting with a rack

in position A.

on top of the vegetables on the baking sheet.

Roast in preheated oven for 30 minutes and

then reduce heat to 350°F and roast for 13

minutes per pound. The total time is about 1

hour ꢀ0 minutes to 1 hour and 40 minutes.

Internal temperature when checked with a

thermometer should be about 1ꢀ0-1ꢀ5°F.

Meat will continue to cook as it rests, and the

internal temperature will go up another 5 to

10 degrees. Let roast rest at least 10 to ꢀ0

minutes before carving.

Place hens on the baking tray lined with

parchment paper or aluminum foil. Roast for

35 to 45 minutes until juices run clear when

thigh is pierced with the tip of a knife.

Serve with steamed rice.

Nutritional information per serving

( based on 4 servings):

Calories 408 (35% from fat) • carb. 7g • pro. 57g

• fat 16g • sat. fat 4g • chol. 178mg

• sod. 776mg • calc. 37mg

*A “butcher’s cut” standing rib roast is the

easiest to carve. The butcher removes the

chine bone and separate the meat from the

bones to create a boneless rib roast. Then

the meat is tied onto the bone cradle with

butcher’s twine for roasting. This allows for

the flavor from the bones, and keeps the

meat moist. Fat should be trimmed to a ¼-

inch thickness.

Standing Rib Roast

This dish is a real treat. Be sure to serve it

with popovers (page 7).

Nutritional information per serving

(based on 10 servings):

Makes 6 to 10 servings

Calories 560 (75% from fat) • carb. 2g • pro. 32g

• fat 46g • sat. fat 18g • chol. 123mg

• sod. 492mg • calc. 33mg • fiber 0g

5 to 6 pound standing rib roast

(2 to 3 ribs), butcher’s cut*

cloves garlic, peeled

tablespoon coarsely ground or

cracked black pepper

tablespoon kosher or coarse sea

salt

tablespoons fresh thyme leaves

tablespoon fresh rosemary leaves

tablespoon extra virgin olive oil

large onions, roughly chopped

large carrots, peeled and roughly

chopped

Rack of Lamb

with Parmesan and

Herb Crust

An impressive special occasion meal.

Serves ꢀ

rack of lamb, frenched to the bone**

(approximately 1.5 pounds)

Remove roast from refrigerator 1 hour before

roasting.

ounce Parmesan cheese

tablespoon fresh rosemary leaves

tablespoon fresh thyme leaves

cup panko (Japanese bread crumbs)

teaspoon roasted garlic purée***

teaspoon kosher salt

teaspoon freshly ground pepper

tablespoons extra virgin olive oil

tablespoon Dijon mustard

Insert the metal chopping blade into the

Cuisinart Food Processor. With the machine

running, drop the garlic through the feed

tube and process to chop, about 5 seconds.

Scrape the work bowl and add the pepper,

salt, fresh herbs and olive oil. Process for

10 seconds. Rub this mixture all over the

exterior of the meat and let stand. (This may

be done ahead and rubbed on the meat.

Cover and refrigerate until 1 hour prior to

roasting.)

™

Preheat Cuisinart Brick Oven to 4ꢀ5ºF

on convection bake or bake setting with a

rack in position A. Line the baking tray with

aluminum foil.

™

Preheat Cuisinart Brick Oven to 400ºF on

convection bake or bake setting with a rack

in position A.

Insert metal chopping blade in Cuisinart

Scatter the chopped onion and carrot on

the baking sheet lined with aluminum foil.

Arrange roast, bone side down, fat side up,

Food Processor. With the machine running,

drop the Parmesan through the feed tube

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until finely chopped. Add the rosemary and

thyme. Turn machine on for about 30 to 45

seconds until the herbs are finely chopped.

Add the garlic purée, salt, pepper, and

panko and pulse so that ingredients are

incorporated. With the machine running, add

the olive oil in a slow stream so that crumb

mixture is moistened and comes together

somewhat. Reserve.

Processor fitted with the metal chopping

blade. Pulse until all is finely chopped.

Add the Parmesan and pulse again until

the cheese is chopped. Pulse in the

breadcrumbs and ¼ teaspoon of salt and

¼ teaspoon of pepper. With the machine

running, add the olive oil through the feed

tube until the mixture comes together.

Lay the lamb cut side up; evenly spread the

stuffing over the surface of the lamb. Fold

the sides of the lamb in and then roll the

lamb. Secure well with butcher’s twine and

tie in 1 to ꢀ inch intervals. Salt and pepper

the outside of the lamb.

Apply an even coating of Dijon mustard all

over the meat of the lamb. Press the crumb

mixture onto the mustard-coated portion of

lamb so it adheres evenly on both sides.

Place lamb rack on foil-lined baking tray

fat side up. Roast for 15 to ꢀ0 minutes.

Lamb is medium rare when an instant-read

thermometer reads 130ºF. Remember, lamb

will continue to cook about 5 extra degrees

once removed from oven.

For rotisserie:

Line the baking tray with aluminum foil and

place on a rack in position A.

Insert the rotisserie skewer through the

length of the lamb, securing the forks with

the rotisserie screws so that the lamb is

stabilized. Secure the rotisserie spit in the

oven into the spit support and socket. Turn

Allow lamb to rest 5 minutes before slicing

and serving.

** Any butcher can prepare lamb this way.

Cuisinart Brick Oven to 375˚F and turn to

rotisserie setting.

*** To roast whole head of garlic: cut top

off, drizzle lightly with olive oil and loosely

wrap bulb in foil. Place in a 400ºF oven for

45 minutes. Once cool, squeeze the roasted

cloves out and purée in blender.

For roasting:

Preheat Cuisinart Brick Oven to 375°F and

turn to convection or regular bake setting

with rack in position A. Place prepared roast

in the preheated oven.

Nutritional information per serving:

Calories 683 ( 40% from fat) • carb. 54g • pro. 47g

• fat 30g • sat. fat 8g • chol. 133mg • sod. 1160mg

• calc. 194mg • fiber 3g

Roast for 45 to 55 minutes until thermometer

reads 130°F for medium rare.

Nutritional information per serving

(based on 12 servings):

Calories 175 (39% from fat) • carb. 8g • pro. 18g

• fat 7g • sat. fat 2g • chol. 54mg • sod. 156mg

• calc. 29mg • fiber 0g

Herb Roasted

Leg of Lamb

Serves 8 to 1ꢀ

Rosemary Sage

Pork Roast

This delicious pork roast is a great and easy

main dish for entertaining.

2 to 3 cloves garlic

tablespoon fresh rosemary

tablespoons fresh parsley

tablespoon fresh thyme

ounce Parmesan cheese

cup panko (Japanese breadcrumbs)

teaspoon kosher salt, divided

teaspoon freshly ground pepper,

divided

tablespoons olive oil

small boneless leg of lamb,

butterflied, approximately 3½

pounds

Serves 6 to 10

cup kosher salt

cup granulated sugar

quarts water

3 to 4 pound pork roast

garlic cloves

tablespoon fresh rosemary

tablespoon fresh sage

tablespoon Dijon mustard

Place garlic cloves, rosemary, parsley, and

thyme in the workbowl of a Cuisinart Food

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Nutritional information per serving

(based on 10 servings):

Calories 389 (46% from fat) • carb. 1g • pro. 50g

• fat 19g • sat. fat 6g • chol. 143mg • sod. 289mg

• calc. 51mg • fiber 0g

teaspoon kosher salt

teaspoon freshly ground pepper

tablespoons extra virgin olive oil

Dissolve salt and sugar with the water in

a large mixing bowl that will fit into your

refrigerator. Submerge the roast in the brine

solution and refrigerate up to 4 hours.

Simply Roasted Salmon

and Fennel

While roast is soaking, prepare the marinade.

Place the metal chopping blade into the

Don’t let the simple preparation of the

salmon fool you – it is really delicious!

Cuisinart food processor. With the machine

running, drop the cloves of garlic through

the feed tube and run until finely chopped.

Add the fresh rosemary and sage and pulse

until chopped. Add the Dijon mustard, salt

and pepper. Turn the processor on and with

it running, pour the olive oil through the

feed tube.

Serves 4

ounces fennel bulb

teaspoons olive oil, divided

teaspoon kosher salt

Once the roast has soaked, rinse it well

under cold water and dry thoroughly. Sprinkle

the roast all over with kosher salt and freshly

ground pepper. Slather the marinade all over

the roast and let stand at room temperature

for ½ hour.

1½

pounds fresh salmon, preferably

wild, skin removed (one whole piece

or cut into individual fillets)

teaspoon freshly ground pepper

™

Preheat Cuisinart Brick Oven to 4ꢀ5°F on

convection or regular bake setting with a

rack in position A. Line the baking tray with

parchment paper.

Tie the roast evenly with butcher’s twine for

even roasting.

For rotisserie:

Insert the rotisserie skewer through the pork

roast, securing the forks with the rotisserie

screws so that the pork is stabilized. Secure

the rotisserie spit in the oven into the spit

support and socket.

Slice the fennel bulb into ¼-inch lengthwise

strips. Toss fennel with 1 teaspoon olive oil

and a pinch of salt in a mixing bowl.

Place fennel on prepared baking tray and

place into oven. Roast for 10 to 15 minutes,

flipping vegetables once half way through

roasting time.

Turn Cuisinart Brick Oven to 400°F and turn

to the rotisserie setting.

Begin checking the roast after 50 minutes

with a meat thermometer. The internal

temperature for medium is 145°F.

While fennel is roasting, prepare the salmon.

Rub the remaining olive oil, salt and pepper

all over the flesh of the salmon.

Remove roast with rotisserie removal grip.

Allow roast to rest 5 minutes before carving.

Once fennel has roasted, remove, and place

salmon on top of fennel.

For roasting:

Switch rack to position B and return to the

oven. Roast salmon for an additional 18 to

ꢀ0 minutes until desired doneness has been

achieved.

Preheat Brick Oven to 400°F and turn to

convection bake or regular bake setting

with a rack in position A. Place tied roast on

baking tray and place in preheated oven.

Serve immediately.

Begin checking the pork roast at about 50

minutes with a meat thermometer to achieve

desired doneness. The internal temperature

should be 145°F for medium. Allow to rest 5

minutes before carving.

Nutritional information per serving:

Calories 223 (61% from fat) • carb. 16g • pro. 7g

• fat 16g • sat. fat 10g • chol. 56mg • sod. 231mg

• calc. 190mg • fiber 2g

Whether roasting with regular or convection

bake, baste pork throughout cooking time.

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3-4

cups mixed berries (raspberries,

strawberries, blueberries,

blackberries)

Pâte Sucrée

Use any leftovers of this sweet dough for

simple cookies. Just roll and cut into your

favorite shapes.

™

Preheat Cuisinart Brick Oven to 350°F on

the bake setting fitted with the baking stone

on a rack in position A. Preheat stone for at

least 30 minutes.

Makes two 9-inch single tarts/pies, or one

double-crusted pie

Roll out the sucrée dough into a 10-inch

disc. Fit into an ungreased tart ring. Chill for

about ꢀ0 minutes. Using a fork, prick the

dough evenly all over but make sure not to

go entirely through the dough. Line the shell

with parchment and weigh down with dried

beans or rice. Bake in preheated oven for

about 15 to ꢀ0 minutes, or until the dough

is dry underneath the parchment. Remove

the beans/rice and parchment, and bake the

tart shell for an additional 5 to 10 minutes,

or until the shell is nicely browned. Remove

from oven, cool and reserve.

cups unbleached, all-purpose flour

tablespoons granulated sugar

teaspoon table salt

cup (12 tablespoons) unsalted

butter, room temperature

large egg yolks

tablespoon cold water

teaspoon lemon zest (optional)

teaspoon vanilla extract

In the work bowl of a Cuisinart Food

Processor fitted with the metal chopping

blade, process the flour, sugar and salt for

10 seconds. Add the butter and process until

combined. With the machine running, add

the yolks, one at a time, and process until

incorporated. Add the water, zest and vanilla;

pulse 3 to 4 times, until combined.

In a heatproof bowl over a pot of simmering

water, melt the chocolate. Pour into reserved

tart shell and smooth with a rubber spatula.

Chill tart shell in freezer for about 5 minutes,

or until hardened. Reserve.

Cream the cream cheese, sugar and salt with

a Cuisinart Hand Mixer until light and fluffy,

Form dough into ꢀ flat discs. Wrap in plastic;

chill in refrigerator until ready to use.

about 30 seconds. Add the mascarpone and

beat until combined. If the mixture is lumpy,

beat on high until it is smoothed out. Add the

vanilla and mix to combine. Add the heavy

Nutritional information per serving:

Calories 110 (61% from fat) • carb. 10g • pro. 1g

• fat 8g • sat. fat 0g • chol. 0mg • sod. 100mg

• calc. 4mg • fiber 0g

cream ⁄₃cup at a time, mixing well between

additions.

Pour the mascarpone mixture into the

prepared shell. Smooth the top, making

a small dome in the center, using a small

offset spatula. Arrange berries in any desired

fashion.

Fresh Berry Tart

Use one, or a mix of all four berries,

for this delicious summer treat.

Nutritional information per serving

(based on 12 servings):

Calories 330 (63% from fat) • carb. 27g • pro. 5g

• fat 24g • sat. fat 13g • chol. 78mg • sod. 151 mg

• calc. 65mg • fiber 3g

Makes one 9-inch tart, 8-1ꢀ servings

recipe Pâte Sucrée

ounces bitter/semisweet chocolate,

chopped

ounces cream cheese, room

temperature, cut into 4 pieces

cup + 1 tablespoon granulated sugar

pinch table salt

ounces mascarpone, room

temperature

teaspoon vanilla extract or ½ vanilla

bean, scraped

Pâte Brisée

This versatile dough can be used for sweet

or savory treats. Makes two single crust

9-inch tarts/pies, or one double-crust pie

⁄

cups unbleached, all-purpose flour

teaspoon table salt

cup heavy cream

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pound unsalted butter, cold and

cubed

tablespoons ice water

In a large bowl, toss the apples, lemon juice,

vanilla, and sugar together. Fan the apples in

the reserved pie baker in layers.

Make an egg wash by mixing the egg,

yolk, and salt together with a fork. Brush

on the outer rim of the pie shell. Using

reserved brisée strips, weave the strips into

a latticework design over the apples. Brush

lattice with egg wash. Bake directly on the

baking stone in the preheated oven for 40

to 50 minutes, or until the top of the pie is a

dark golden brown.

Place flour and salt in a Cuisinart Food

Processor fitted with the chopping blade.

Process for 10 seconds. Add butter to work

bowl and pulse until the mixture resembles

coarse crumbs. Pour in water, 1 tablespoon

at a time, and pulse until a dough is just

forms. Form dough into ꢀ flat discs; wrap in

plastic and refrigerate until ready to use.

Nutritional information per serving

(based on 12 servings):

Calories 300 (48% from fat) • carb. 37g • pro. 3g

• fat 168g • sat. fat 0g • chol. 35mg • sod. 220mg

• calc. 16mg • fiber 1g

Nutritional information per serving:

Calories 110 (66% from fat) • carb. 8g • pro. 1g

• fat 89g • sat. fat 0g • chol. 0mg • sod. 98mg

• calc. 4mg • fiber 0g

*For a sweet Pâte Brisée, follow the same

recipe as above except add ¼ cup of

granulated sugar to the dry ingredients in the

work bowl.

Chocolate

Soufflé Cake

This rich cake is best served right

out of the oven. Top with freshly

whipped cream and sliced strawberries

for an elegant addition.

Nutritional information per serving:

Calories 47 (5% from fat) • carb. 10g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 98mg

• calc. 2mg • fiber 0g

Makes one 10-inch cake, 1ꢀ-16 servings

Classic Apple Pie

ounces bittersweet chocolate,

chopped

Makes one 10-inch deep-dish pie, 8-1ꢀ

servings

tablespoons unsalted butter,

chopped, plus more to dust the cake

pan

large eggs, separated

cup granulated sugar, divided, plus

more to dust cake pan

large egg whites

tablespoon water

pinch table salt

cup unbleached, all-purpose flour

whipped cream (optional)

recipe sweet brisée dough

1¼

large apples (Golden Delicious,

Ginger Gold, or other similar apples),

peeled, cored, halved and very thinly

sliced

juice of 2 lemons

teaspoon vanilla extract

cup granulated sugar

large egg

⁄

fresh strawberries, hulled and sliced

(optional)

large egg yolk

pinch table salt

™

Preheat Cuisinart Brick Oven to 375°F on

the convection bake or bake setting with a

rack in position A.

Preheat Cuisinart Brick Oven to 350°F

on the bake setting fitted with the baking

stone on a rack in position A. Roll out ½

of the dough into a 10-inch disc. Fit into

an ungreased, 9-inch, 1½-quart ceramic

pie shell. Chill in refrigerator for about ꢀ0

minutes. Roll out remaining half of dough into

a 10-inch disc on a piece of parchment. Cut

into ¼ to ½-inch strips. Chill in refrigerator

until needed.

Butter a 10 x 3-inch round cake pan. Cut a

circle of parchment paper to line the bottom

of the pan; butter the parchment; dust entire

pan with sugar. Clean the lip of the pan so no

butter or sugar is on it. Reserve.

ꢀ0

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In a heat-proof bowl over a pot of simmering

water, melt the chocolate and butter. Keep

warm; reserve.

(about 3 medium lemons)

teaspoon vanilla extract

teaspoon baking powder

cup mascarpone, room temperature

In a large bowl, mix the egg yolks and ¾

cup of sugar, using a Cuisinart Hand Mixer

fitted with the whisk attachment, until pale

and thickened. Whisk in the cooled chocolate

mixture. Reserve.

™

Preheat Cuisinart Brick Oven to 350°F on

the bake setting with a rack in position A.

Coat a 9-inch square baking dish with non-

stick cooking spray; line with ꢀ pieces of

parchment, leaving a 1 to ꢀ-inch overhang

on each side. Reserve. Lower temperature to

300°F.

Wash and dry the whisk attachment well and

whip all of the egg whites, water and salt

until foamy, about 1 to ꢀ minutes. Slowly

add the remaining sugar and whip to a

medium-stiff peak, about 3 to 4 minutes.

Pulse pine nuts in a Cuisinart Food

Stir a very small amount of the egg whites

into the chocolate/yolk mixture. Gently fold

¾ of the whites into the lightened chocolate/

yolk mixture using a large rubber spatula until

the ingredients are incorporated. Sift in the

flour and gently fold into mixture. Gently fold

in the remaining whites.

Processor fitted with the metal chopping

blade until ground. Add 1 cup flour,

confectioners’ sugar, ½ teaspoon salt and

1 teaspoon zest. Pulse until mixture

resembles coarse crumbs. Press into

prepared baking dish. Bake in preheated

oven for about ꢀ0 minutes, or until lightly

browned. Remove and reserve. Lower

temperature to 300ºF.

Pour into prepared pan and bake in the

preheated oven for 35 to 45 minutes until

cake has puffed and appears dry, but still

soft to the touch.

In a medium bowl, beat eggs with a

Cuisinart Hand Mixer until lightened, about

30 seconds. Add the sugar and beat until

light and thickened, another 30 seconds

to 1 minute. Add lemon juice, vanilla and

remaining zest and mix to incorporate. Add

baking powder, remaining salt, and remaining

¼ cup of flour and mix to incorporate. Gently

beat in the mascarpone. Pour on top of

prepared crust. Bake at 300° for ꢀ5 to 30

minutes, or until set.

Turn cake out onto serving plate and remove

pan and parchment. Top with whipped

cream and strawberries, if desired. Serve

immediately.

Nutritional information per serving

(based on 16 servings):

Calories 194 (43% from fat) • carb. 25g • pro. 5g

• fat 10g • sat. fat 5g • chol. 123mg • sod. 43mg

• calc. 23mg • fiber 1g

Dust with confectioners’ sugar before cutting

into squares and serving.

Mascarpone Lemon

Squares

A twist on a classic, these lemon squares

will disappear fast!

Nutritional information per serving:

Calories 178 (49% from fat) • carb. 19g • pro. 4g

• fat 10g • sat. fat 4g • chol. 70mg • sod. 182mg

• calc. 29mg • fiber 0g

Makes 16 servings

cup pine nuts, toasted

1¼

cups unbleached, all-purpose flour,

divided

cup confectioners’ sugar, plus more

for finishing

⁄

teaspoon salt, divided

teaspoons lemon zest, divided

(1 lemon)

large eggs

cup granulated sugar

cup freshly squeezed lemon juice

ꢀ1

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Cuisinart® is a registered

trademark of Cuisinart

150 Milford Road

East Windsor, NJ 085ꢀ0

Printed in China

07CUꢀ6158

Any trademarks or service marks of third

parties used herein are the trademarks or

service marks of their respective owners.

ꢀꢀ

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Version No.: IB-7610

Fold Size:

140MMX216MM (32PP)

Material: Cover: 157GSM MATT ARTPAPER

Inside: 120GSM GLOSS ARTPAPER

Coating: GLOSSVARNISHING IN COVER

Color (Cover): 4C(CMYK)+1C(BK)

(Inside):

1C(BK)+1C(BK)

Date: APR-27-2007

Co-ordinator : Astor

Hugo Description: BRK300 IB-7610(1,0) BOOK

Hugo Code: GEW0577IB-1-1 Operator : FEN

Cyan

Magenta

Yellow

Black

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