Cuisinart Fp 14dc Recipes

7/29/2019 Cuisinart Fp 14dc Recipes

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Recipe BookletELITE COLLECTION14-CUP FOOD PROCESSOR


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RECIPES

BASICSBasic Fresh Breadcrumbs 5

BUTTERS

Gorgonzola Butter 6

Mediterranean Butter 6

Peanut Butter 6

MARINADES & DRESSINGS

Asian Marinade 7Sweet and Sour Marinade 7

Herbed Vinaigrette 8

Basic Mayonnaise 8

SAUCES

Basil Pesto 9

Simple Tomato Sauce 10

Roasted Red Pepper Sauce 11

Hollandaise Sauce 12Tartar Sauce 12

DOUGHS

Pizza Dough 13

Pasta Dough 14

Spinach Pasta Dough 14

Basic Flaky Pastry Dough 15

Pte Brise 16

Pte Sucre 17

To help our Cuisinart Elite Collection 14-Cup Food Processor eel right at hoe in our

kitchen, weve assebled a variet o delicious recipes to get ou started, ro quick and

eas to ore coplex gouret dishes. Breakast and brunch through dinner and dessert,

these eas-to-ollow recipes ake sure ever eal is covered.

Look or the ches whisks above the ingredients or the degree o dicult (1=eas,

2=ediu, 3=challenging), and the convenient clock icons that point ou to each

recipes tie coitent so ou can allocate our tie accordingl.

In addition, the detailed nutritional inoration lets ou know exactl what oure eating!

Bon apptit!


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BREAKFAST & BRUNCHCherry Crumb Muns 18

Chocolate Chip Crumb Cake 19Traditional Scones 20

Leek, Sausage, and Fontina Quiche 21

Buckwheat Crpes with Spinach and Goat Cheese 22

APPETIZERSArtichoke and Herb Yogurt Dip 23

Chunky Guacamole 24

Hummus 25

Three Tomato Salsa 26

Classic Bruschetta 27

Spinach, Feta and Artichoke Stued Mushrooms 28

Caramelized Onion, Steak and Gruyre Quesadillas 29

SOUPSGazpacho 30

Lightened Broccoli and Potato Soup 31

Tomato Soup 32

Roasted Butternut Squash Soup 33

French Onion Soup 34

SALADSChopped Salad 35

Classic Coleslaw 36Shredded Carrot Salad with Honey-Ginger Dressing 37

Classic Creamy Chicken Salad 38

ENTRESEggplant Parmesan 39

Roasted Pepper, Chvre and Mozzarella Calzone 40

Spinach Ravioli 41

Classic Meatballs 42Sweet Potato and Black Bean Empanadas 43

Chicken Pot Pie 44

Braised Veal Shanks 45

Crab Cakes 46


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SIDESGinger Glazed Carrots 47

Vegetable Napoleon 48Stued Roasted Peppers 49

Mashed Potatoes 50

Potato Gratin 51

BREADSClassic Cuisinart White Bread 52

Classic Cuisinart Wheat Bread 53

Crusty French Bread 54

Challah Bread 55

Whole Wheat Kalamata Bread 56

Sesame Dinner Rolls 57

Buttermilk Biscuits 58

Popovers 59

DESSERTSChocolate Pecan Pinwheels 60

Classic Cheesecake & Graham Cracker Crust 61

Apple Crumb Pie & Crumb Pie Topping 62

Banana Cream Pie & Chocolate Cookie Crust 63

Pastry Cream 64

Deep Chocolate Layer Cake & Cream Cheese Frosting 65

Pound Cake with Pine Nuts and Olive Oil 66

Dessert Crpes with Berries 67

Raspberry Sauce 68Berry Mango Smoothie 69

Tropical Fruit Smoothie 69

Mango Sorbet 70

Blueberry Mint Sorbet 71

Banana Ice Cream 71

Cuisinart is a registered tradeark o Cuisinart. An tradearks or service arks o third partiesused herein are the tradearks or service arks o their respective owners.


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5BASICS

BASIC FRESH BREADCRUmBSThere is no need to buy breadcrumbs when you can make them

in no time with your Cuisinart Food Processor

makes 1 cupsApproxiate preparation tie: Less than one

inute, plus 35 inutes or baking

Preheat oven to 325F. Bake slices o bread in a single

laer or about 20 inutes or until bread is copletel

dried out.

Insert the large etal chopping blade into the large

work bowl o the Cuisinart Food Processor. Break

toasted bread up into pieces and pulse about 10 tiesand then process until breadcrubs are ne, about 25

seconds.

TIP: For seasoned breadcrubs, add teaspoon each

dried oregano, dried basil, garlic powder, and ground

onion fakes to toasted bread and process as above.

Nutritional inormation per serving (2 tablespoons):

Calories 60 (11% rom at)| carb. 11g | pro. 2g | at 1g |

sat. at 0g | chol. 0mg | sod. 90mg | calc. 10mg | fber 1g

8 sliceswhitebread


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6 BASICS

GORGONZOLA BUTTERMelt a slice o this butter on your avorite steak right when it comes o the

grill It is also delicious on a baked potato or steamed vegetables

makes 1 roll copound butter, 16 slices

Approxiate preparation tie: 5 inutes

Insert the large etal chopping blade into the ediu workbowl o the Cuisinart Food Processor. Add the butter andGorgonzola and process or 60 seconds until sooth, scrapingthe bowl as necessar.

Reove butter ro bowl and place on a sheet o waxedpaper. With the aid o the paper, or the butter into a log.Roll and wrap well in plastic. Butter can either be rerigeratedor rozen.

Nutritional inormation per serving (1 tablespoon):

Calories 52 (96% rom at)| carb. 0g | pro. 0g | at 6g |sat. at 4g | chol. 16 mg | sod. 5mg | calc. 2mg | fber 0g

8 tablespoons ( pound;1 stick) unsaltedbutter,roomtemperature

cup GorGonzola, crumbled pinchfreshlyGround

blackpepper

mEDITERRANEAN BUTTER

makes 1 cup or two 7-inch logs


Insert the large metal chopping blade into the medium workbowl o the Cuisinart Food Processor. With the machine running,drop the garlic cloves through the eed tube to nely chop.Add remaining ingredients including the butter and process tocombine, about 60 seconds. Scrape bowl as necessary.

Remove butter rom bowl, divide into two, and place on twoseparate sheets o waxed paper. With the aid o the paper, ormeach portion o butter into a log. Roll and wrap well in plastic.Butter can either be rerigerated or rozen.


Calories 103 (98% rom at)| carb. 0g | pro. 0g | at 11g |sat. at 7g | chol. 30mg | sod. 2mg | calc. 2mg | fber 0g

2 Garliccloves1 teaspoon italianseasoninG1 teaspoondriedbasil1 teaspoondriedoreGano1 teaspoondriedsaGe1 teaspoonchilipowder1 teaspoonbalsamicvineGar16 tablespoons ( pound; 2

sticks) unsaltedbutter,

roomtemperature

PEANUT BUTTER

makes 2 cups


Insert the large etal chopping blade into the large work bowlo the Cuisinart Food Processor. Pulse peanuts about 10 ties

and then process until drops o oil are visible and the ixture isver sooth, about 4 inutes.



5 cupsdryroastedpeanuts


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7BASICS

This marinade is equally good or pork, chicken or salmonIt is also a good sauce or serving with dim sum

ASIAN mARINADE

1 ouncepeeledfreshGinGer,cutinto -inchpieces

2 Garliccloves cupsoysauce (mayuse

low-sodiumortamari) cupcanolaorother

veGetableoil

cupplus 2 tablespoonshoisinsauce cupplus 2 tablespoons

asiansesameoil (toastedsesameoil)

2 tablespoonsricewinevineGar

teaspooncayennepepper

makes about 2 cupsApproxiate preparation tie: 10 inutes

Insert the large etal chopping blade into the ediu

work bowl o the Cuisinart Food Processor. Add the

ginger and garlic and pulse to chop, about 8 to 10 ties.

Scrape the sides and botto o the work bowl. Add the

reaining ingredients and process until sooth, about

15 seconds. Transer to a container, cover and rerigerate

i not using iediatel. marinate eat or seaood or

approxiatel 2 hours beore roasting or grilling.



SWEET AND SOUR mARINADEThis marinade pairs well with poultry and pork

4 Garliccloves

cupdarkcornsyrup

cupextravirGinoliveoil

cupbalsamicvineGar1 tablespoonplus

1 teaspoonpaprika

2 teaspoonsdrymustardpowder

2 teaspoonsdriedthyme1 teaspoonchilipowder

1 teaspoonkoshersalt

makes 1 cup


Insert the sall etal chopping blade into the sall

work bowl o the Cuisinart Food Processor. Add thegarlic and process to nel chop. Add the reaining

ingredients. Process again until well ixed, about

45 seconds.




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8 BASICS

HERBED VINAIGRETTEA classic vinaigrette toss with mixed greens or drizzle over grilled chicken

cupredwinevineGar1 teaspoon dijon-style

mustard

cupfreshparsley teaspoondriedbasil teaspoondriedthyme teaspoondriedmarjoram

teaspoonkoshersalt teaspoonGround

whitepepper cupextravirGinoliveoil

makes 1 cup


Insert the sall etal chopping blade into the sall work bowlo the Cuisinart Food Processor. Add the vinegar, ustard,parsle and reaining herbs and spices and process tocobine and roughl chop. With achine running, slowl pourthe olive oil through the eed tube until all ingredients arehoogenous, about 3 inutes.

TIP: Dressing can easil be increased use either theediu or large work bowl depending on the aount o

dressing desired.Nutritional inormation per serving (1 tablespoon):


BASIC mAyONNAISETaste the dierence in homemade mayonnaise

4 larGeeGGyolks* teaspoonkoshersalt2 tablespoon dijon-style

mustard

2 teaspoonfreshlemonjuiceorwhitewinevineGar

2 to2 cupsveGetableorcanolaoil, divided

makes about 3 cups

Approxiate preparation tie: 5 to 10 inutes

Insert the sall etal chopping blade into the sall work bowlo the Cuisinart Food Processor. Process the egg olks, salt,ustard and leon juice until sooth, about 30 seconds.Withthe achine running, add cup o the oil through the eedtube, drop b drop, being sure each drop is incorporated withthe olks beore adding the next. This step should take about5 inutes. Once the ixture is eulsied and hoogenous,

slowl add reaining oil until thick, about 1 inute. Taste andadjust seasoning accordingl.

For herb aonnaise: process cup rl packed resh herbs,stes reoved (e.g., parsle, dill, tarragon, basil, etc.), stesreoved, with the olks beore adding the oil.

For lower-cholesterol aonnaise, and to avoid using raweggs, Egg Beaters a be substituted or the egg olks.

*Raw egg warning:Caution is suggested in consuing raw and lightl cookedeggs due to the slight risk o salonella or other ood-borneillness. To reduce this risk, we recoend ou use onl resh,properl rerigerated, clean, grade A or AA eggs with intactshells, and avoid contact between the olks or whites andthe shell.




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9BASICS

I you have other herbs or nuts, use them in place osome o the basil and pine nuts

BASIL PESTO

4 ounces reGGianoparmiGianocheese, cutinto -inchcubes

4 Garliccloves cuppinenutsorwalnuts,

liGhtlytoasted6 cupstiGhtlypackedfresh

basilleaves, unblemished(about 20 ounces)

to teaspoonkosherorseasalt

to 1 cupextravirGinoliveoil

makes about 2 cupsApproxiate preparation tie: 5 inutes


work bowl o the Cuisinart Food Processor. With the

achine running, drop the cheese and garlic through

the sall eed tube to process until nel chopped,

about 30 seconds. Add the nuts and pulse to chop,

about 5 to 6 pulses. Add the basil leaves and pulse to

chop, using long pulses, 10 to 15 ties; scrape the

bowl. Add the salt. With the achine running, add the

olive oil in a slow, stead strea through the sall eed

tube, processing until cobined and eulsion is

ored, about 1 inute. Scrape the work bowl.

To store the pesto, transer to a glass jar or bowl, tap to

reove all air bubbles, even out the surace. Float a

laer o olive oil on top; cover with plastic wrap and

rerigerate. The pesto will keep or 5 das in the

rerigerator, or it a be rozen.Nutritional inormation per serving (1 tablespoon):



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10 BASICS

SImPLE TOmATO SAUCEA simple marinara sauce or pasta, or when reduced,

a tasty topping or homemade pizzas

makes 4 cups toato sauce or pasta; 2 cups toatosauce or pizza

Approxiate preparation tie: 10 to 15 inutes,

plus 1 hour cooking (cook an additional 40 inutes to

ake the reduced pizza sauce)



onion and pulse to chop, about 10 ties. Put the olive

oil into a 6-quart saucepan over ediu heat. When

the oil shiers across the pan, add the onion. With

the processor running, drop the garlic through the eed

tube to chop. Add the garlic and oregano to the pan.

Cook until onion is sotened and the garlic is ragrant.

While the onion ixture is cooking, add the toatoes to

the work bowl and pulse to chop. Add the toatoes to

the pan with the basil, wine and salt. Bring to a boil and

then reduce the heat to low; cover the pan loosel and

sier or 50 to 60 inutes. Turn o the heat and let

cool in the pan or 10 inutes. Stir in the black pepper

and optional red pepper fakes. Taste and adjust

seasoning accordingl.

I ou would like a sauce or pizza, continue to sier,

uncovered, or 40 additional inutes to reduce, stirring

now and then. Transer the reduced sauce to a bowl to

cool beore using as a pizza topping.

This sauce reezes well.

Nutritional inormation per serving ( cup):

Calories 46 (22% rom at)| pro. 2g | carb. 6g | at 1g |sat. at 0g | chol. 0mg | sod. 457mg | calc. 91mg | fber 1g

Nutritional inormation per serving ( cup):reduced or pizza sauce

Calories 74 (22% rom at)| pro. 3g | carb. 10g | at 2g |sat. at 0g | chol. 0mg | sod. 732mg | calc. 91mg | fber 2g

1 mediumonion (about4 ounces), cutinto1-inchpieces

1 tablespoonsextravirGinoliveoil

6 Garliccloves1 teaspoondriedoreGano

1 can (35 ounces) plumtomatoes, withjuices2 spriGsfreshbasil (10 to 12

larGeleaves) cupdrywhitewine teaspoonkoshersalt teaspoonfreshlyGround

blackpepper to 1 teaspoonredpepperflakes

(optional, totaste, foraspiciersauce)


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11BASICS

3 poundsredbellpeppers(approximately8 mediumpeppers)

8 Garliccloves, unpeeled2 shallots (about 1 ounce),

finelychopped tablespoonunsalted

butter

1 teaspoonsextravirGinoliveoil

3 tablespoonswhitewine1 cupschickenstockor

broth

teaspoonfreshlemonjuice

to teaspoonkoshersalt freshlyGround

blackpepper

makes about 3 cups

Approxiate preparation tie: 90 to 100 inutes,including roasting and resting peppers

Preheat oven to 425F. Line a baking sheet with parchentpaper.

Place hal o the peppers on the prepared baking sheet withthe garlic.

Roast in oven or 20 inutes. Reove the garlic cloves andplace in a sall heatproo bowl. Return tra to oven andcontinue roasting peppers or an additional 30 inutes,fipping the peppers a ew ties so that the are evenlblackened. Once the peppers are charred all over, place thein the bowl with the garlic and cover tightl with plastic wrap.Allow the peppers to cool and stea so that their skinsbecoe loose, at least 30 inutes. Once cool, peel the skinso the garlic and each pepper and reove seeds. Reservecleaned peppers with peeled garlic cloves. (It is possible tostore the peppers and garlic together in a plastic ood storagebag overnight.)

While the peppers are roasting, cut the reaining peppers

into 1-inch pieces. Insert the large etal chopping blade intothe ediu work bowl o the Cuisinart Food Processor, addthe shallots and pulse to chop; reove and reserve. Add theraw pepper pieces and pulse to roughl chop.

Put the butter and olive oil together into a large saut panover ediu heat. Once the butter elts, add the choppedshallots; stir and saut or about 2 inutes to soten, notpicking up an color. Stir in the chopped raw peppers.Reduce heat to low and cover with lid. Allow peppers to sweator about 30 inutes, stirring occasionall. Peppers are donewhen the are sot. Reove lid ro pan and increase heatslightl. Add the white wine and stir until liquid is ostlevaporated, about 2 inutes. Add the chicken stock, bring toa stead sier, and allow to reduce b hal, about 5 inutes.

Put the cooked peppers and the reserved roasted peppersand garlic into the work bowl. Add the leon juice, salt and apinch o pepper; pulse 2 to 3 ties and then process orabout 40 seconds, until ingredients are well blended. Tasteand adjust seasonings accordingl.



This sauce combines the sweet taste o the red pepper with itsroasted counterpart to create a favor-packed yet healthy sauce, perect

or chicken and sh

ROASTED RED PEPPER SAUCE


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12 BASICS

HOLLANDAISE SAUCEThis sauce can be used in many dishes, including eggs benedict

and steamed vegetables

makes 3 cups


Put the butter into a saucepan over low heat to elt.

Insert the large chopping blade into the ediu work bowlo the Cuisinart Food Processor. Add the olks, ustard, saltand pepper and process or 90 seconds. Once the butter iselted, turn heat up to bring the butterjustto a boil. Withthe achine running, ver slowl drizzle o the hot butterthrough the eed tube drop b drop, being sure each drop isincorporated with the olks beore adding the next. This step

should take about 5 inutes. Once the ixture is eulsiedand hoogenous, slowl add reaining butter untilincorporated, about 1 inute. Sauce will thicken to aaonnaise consistenc. When all butter has beenincorporated, add the leon juice and pulse to incorporate.Taste and adjust seasoning accordingl. Serve while still war.



pound (3 sticks)unsaltedbutter

3 larGeeGGyolks1 tablespoon dijon-style

mustard

teaspoonkoshersalt teaspoonfreshlyGround

blackpepper2 tablespoonsfreshlemonjuice

2 ouncesshallotsorGreen

onions, trimmedandcutinto 1-inchpieces3 ouncesdrainedsweet

Gherkinpickles cupfresh italianparsley1 tablespoondillweed

1 tablespoon dijon-stylemustard

teaspoondriedthyme

3 tablespoonsdrained

capers1 cupsmayonnaise

cupnonfatplainyoGurt,drained* overniGht

8 teaspoonfreshlyGroundblackpepper

makes about 2 cups


Insert the sall etal chopping blade into the sall workbowl o the Cuisinart Food Processor. Add the shallots,

gherkins and parsle and pulse to chop, about 15 pulses. Addthe dill, ustard, the, and capers and pulse 5 ties tochop. Add the aonnaise, ogurt and black pepper; pulseto cobine, 5 ties do not overprocess. Rerigerate untilread to use.

*To drain ogurt, place in a strainer lined with a coee lter ora ogurt strainer. Cover and let drain until desired thickness isreached.



This tartar sauce is good not only with sh and shellsh,but also with steamed resh vegetables

TARTAR SAUCE


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13BASICS

1 packaGeactivedryyeast1 teaspoonGranulated

suGar

1 cupswarmwater(105 to 115f)

3 cupsunbleached,all-purposeflour

tablespoonkoshersalt2 teaspoonsextravirGinoliveoil

makes 1 pounds dough (six 7-inch crusts or three12-inch crusts) / 6 servings

Approxiate preparation tie: 5 to 10 inutes, plus

55 inutes rising and resting, 5 inutes assebl and

10 inutes baking

In a 2-cup liquid easure, dissolve east and sugar in

war water. Let stand until oa, about 3 to 5 inutes.

Insert the dough blade into the large work bowl o the

Cuisinart Food Processor and add the four and salt.

With achine running on dough speed, pour the liquid

slowl through the sall eed tube as ast as the four

will absorb it. Once a dough ball ors and cleans the

sides o the work bowl, process or an additional 30

seconds to knead dough. Dough a be slightl stick.

Coat dough evenl with extra virgin olive oil and transer

to a plastic ood storage bag and seal the top. Let

dough rise in a war place or about 45 inutes.

Place dough on a lightl foured surace; punch downand let rest 5 to 10 inutes. Roll into desired crust sizes

and place on baking pans lightl spraed with vegetable

oil cooking spra. Follow pizza recipe.

Nutritional inormation per serving (1 ounce):


Once you see how simple pizzas are to make, you will neverorder one to be delivered again

PIZZA DOUGH


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14 BASICS

PASTA DOUGHFresh pasta is a special treat While it is best served right away, you can

reeze it ater it has been rolled and cut

makes 1 pounds, about 10 servingsApproxiate preparation tie: 5 inutes


work bowl o a Cuisinart Food Processor. Add both

fours and salt to work bowl and pulse 5 to 6 ties to

cobine. With the achine running, add 1 egg at a

tie until a dough ball ors. Once dough ball ors,

allow achine to run or 30 seconds to knead. Divide

dough into 4 equal parts and pass through a pasta

roller achine.

Nutritional inormation per serving (2 ounces):



1 cupsemolinaflour1 tablespoonkoshersalt4 larGeeGGs

SPINACH PASTA DOUGH

Add a healthy, colorul ingredient to your pasta bowl

makes 1 pounds, about 6 servings



work bowl o the Cuisinart Food Processor. Fill the

bowl with hal o the spinach. Pulse 10 ties and then

process until nel chopped. Add reaining spinachand repeat, scraping the bowl in between. Add both

fours and salt to work bowl and pulse 5 to 6 ties to

cobine. Process ingredients until a dough ball ors.

Once dough ball ors, allow achine to run or 30

seconds to knead. Divide dough into 4 equal parts and

pass through a pasta roller achine.

Nutritional inormation per serving (2 ounces):


8 ouncesfreshspinachleaves

1 cupsunbleached,

all-purposeflour cupsemolinaflour2 teaspoonskoshersalt


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15BASICS

foraone-crustpie:1 cupsunbleached,

all-purposeflour teaspoonsalt8 teaspoonbakinGpowder8 tablespoonsunsalted

butter, cutinto -inch

pieces, wellchilled2 tablespoonsveGetableshorteninG (preferablynonhydroGenated), cutinto -inchpieces, wellchilled

2 to 4 tablespoonsicewater

foratwo-crustpie:3 cupsunbleached,

all-purposeflour

teaspoonsalt teaspoonbakinGpowder16 tablespoonsunsalted

butter, cutinto -inchpieces, wellchilled

4 tablespoonsveGetableshorteninG (preferablynonhydroGenated), cutinto -inchpieces, wellchilled

5 to 8 tablespoonsicewater

Approxiate preparation tie: 10 inutes, plus 90 inutesresting tie

Insert the large etal chopping blade into the large work bowlo the Cuisinart Food Processor. Add the four, salt and bakingpowder and process or 10 seconds to sit. Add the well-chilledbutter and shortening. Use short, quick pulses until the ixtureresebles coarse corn eal and no pieces o butter larger thana pea reain visible, 15 to 20 pulses. Sprinkle hal theaxiu ice water on the four and butter ixture, then pulse5 or 6 ties on the dough speed setting. The dough will becrubl, but should begin to hold together when a sallaount is picked up and pressed together. Add ore water, ateaspoon (two or the two-crust recipe) at a tie, with 2 to 3quick pulses on the dough speed setting ater each addition,adding just enough water or the dough to hold together easilwhen pressed into a ball. Do not allow the dough to or a ballin the processor! Add the liquid sparingl so that the dough isnot stick. Do not overprocess or the pastr will be tough, nottender and fak.

Turn the dough out onto a lightl foured surace. Presstogether into a ball, then fatten into a disk about 6 inches in

diaeter (two disks or the two-crust recipe). Wrap in plasticwrap and rerigerate or 1 hour beore continuing. The doughwill keep rerigerated or up to 3 das, or a be rozen(double-wrapped) or up to a onth; thaw at roo teperatureor an hour beore using. Use as directed in recipe.

To bake the pastr blind or a single-crust lled pie or tart, rollout pastr 8-inch thick to t pan; crip and seal edges. Prickbotto all over with a ork. Chill or 30 inutes. Preheat theoven to 400F. Line the shell with a sheet o aluinu oil orparchent paper and ll with pie weights, dr rice or beans.Bake or 15 inutes.

Letover pastr a be rolled out and cut into shapes togarnish the pie, or brushed with ilk, sprinkled with sugar orcinnaon and sugar, and baked until lightl browned.

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

Calories 138 (65% rom at) | pro. 1g | carb. 11g | at 10g |sat. at 1g | chol. 20mg | sod. 48mg | calc. 2mg | fber 0g

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

Calories 277 (65% rom at) | pro 3g | carb 22g | at 20g |


This recipe makes ample crust or a9- to 11-inch regular or deep-dish pie or tart

BASIC FLAKy PASTRy DOUGH


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16 BASICS

PTE BRISE

makes two single crust 9-inch tarts/pies, or onedouble-crust pie, 24 servings

Approxiate preparation tie: 5 inutes plus

30 inutes or resting



four and salt and process or 10 seconds to sit. Evenl

add the butter and pulse on the dough speed setting

until the ixture resebles coarse crubs. Pour in

water, 1 tablespoon at a tie, and pulse on the dough

speed setting until ixture justors a dough ou

a not need all o the water. Divide dough equall into

two pieces and or each into a fat disc; wrap in plastic

and rerigerate until read to use. This pastr also

reezes well or up to 6 onths as long as it is well

wrapped.

Nutritional inormation per serving:


TIP: For a sweet Pte Brise, ollow the sae recipe as

above except add 1 tablespoons o granulated sugar

to the dr ingredients in the work bowl.




1 teaspoontablesalt16 tablespoons ( pound;

2 sticks) unsaltedbutter,coldandcutinto -inchcubes

cupicewater

This versatile dough can be used or sweet or savory treats


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17BASICS


2 tablespoonsGranulatedsuGar

teaspoontablesalt12 tablespoons ( cup)

unsaltedbutter, roomtemperature

2 larGeeGGyolks1 tablespoonicewater teaspoonlemonzest

(optional) teaspoonpurevanilla

extract

makes two 9-inch single tarts/pies, or onedouble-crust pie

Approxiate preparation tie: 5 inutes plus

30 inutes or resting



four, sugar and salt and process or 10 seconds to sit.

Add the butter and process until cobined, about 30

seconds. With the achine running on the dough speed

setting, add the olks, one at a tie, and process until

incorporated. Add the water, zest (i using) and vanilla;

pulse 3 to 4 ties, until cobined.

For dough into 2 fat discs. Wrap in plastic; chill in

rerigerator until read to use. Dough should be r

enough to roll.

To ake this an alond sucre, substitute cup o the

all-purpose four or toasted alonds. Finel grind the

alonds b processing 45 seconds, and then add thereaining dr ingredients. Process 10 seconds to sit

and ollow instructions as stated above.

Nutritional inormation per serving (based on 72 servings):


For the alond sucre:



Have letover dough? Use this sweet dough or simple cookiesJust roll and cut into your avorite shapes

PTE SUCRE


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18 BREAKFAST & BRUNCH

nonstickcookinGspray

crumbtoppinG: cuptoastedpecansor

walnuts

cupunbleached,all-purposeflour

cupliGhtbrownsuGar cup (stick) unsalted

butter, coldandcutintosmallcubes

1 teaspoonGroundcinnamon

teaspoonsalt

muffins:1 cupsunbleached,

all-purposeflour

tablespoonbakinGsoda teaspoonsalt teaspoonGround

cinnamon

cupGranulatedsuGar cupliGhtbrownsuGar cupbuttermilk cupveGetableoil1 larGeeGG

1 teaspoonpurevanillaextract

1 cupdriedcherries

CHERRy CRUmB mUFFINSA hit at every brunch table

makes 12 unsApproxiate preparation tie: 15 inutes plus

20 inutes or baking

Preheat oven to 400F. Coat a 12-cup un pan with

nonstick cooking spra.


work bowl o the Cuisinart Food Processor.

Put the pecans or the crub topping recipe into the

sall work bowl and pulse to roughl chop. Addreaining crub topping ingredients and pulse to

achieve a crub-like ixture, about 5 to 6 pulses.

Reove work bowl and reserve.


work bowl. Process the dr ingredients or the uns:

the four, baking soda, salt and cinnaon, or 10

seconds to sit. Reove work bowl and reserve.

Replace the large etal chopping blade into the largework bowl; add the sugars and butterilk, and process

or about 5 seconds to cobine. Stir together the oil,

eggs and vanilla in a liquid easuring cup. With the

achine running, pour the liquid ingredients through

the sall eed tube and process until cobined.

Add the dr ingredients and process on the dough

speed or about 4 to 5 seconds. Scrape the work

bowl and add the dried cherries, pulse 2 to 3 ties

to cobine.Scoop un batter evenl into the prepared un

pan. Sprinkle the crub topping evenl on the tops o

each un. Bake or 18 to 20 inutes, until a cake

tester coes out clean.

Nutritional inormation per mufn:



19/71

19BREAKFAST & BRUNCH

Start your mornings with a cup o coee and a piece o this deliciouscrumb cake Always let it cool completely beore cutting to ensure

the perect slice

CHOCOLATE CHIP CRUmB CAKE

makes one 8-inch square cakeApproxiate preparation tie: 15 to 20 inutes,

plus 45 inutes or baking

Preheat oven to 375F. Coat an 8-inch square pan with




ingredients or the crub topping to the work bowl

and pulse to incorporate, about 8 to 10 pulses.Reove and reserve.


work bowl. Add the four, baking soda, baking powder

and salt and process 5 seconds to cobine. Reove

work bowl and reserve. Insert the large etal chopping

blade into the large work bowl. Add the butter and

sugar and pulse to ull cobine. Add the butterilk,

sour crea, eggs and vanilla extract and process

ingredients or 15 seconds to cobine. Add the drcake ingredients and pulse to incorporate, about 5

pulses. Stir in the chocolate chips.

Pour ingredients into prepared pan and spread the

crub topping evenl on the top. Bake or about 40 to

45 inutes, until a cake tester coes out clean.


Calories 200 (51% rom at)| carb. 20g | pro. 4g | at 12g |


nonstickcookinGspray

crumb toppinG:2 cupsunbleached,

all-purposeflour1 cupbrownsuGar cupunsaltedbutter, cut

intosmallcubes2 teaspoonscinnamon1 cuptoastedpecansor

walnuts

teaspoonsalt1 teaspoonpurevanilla

extract

cake:3 cupsunbleached,

all-purposeflour

1 teaspoonbakinGsoda4 teaspoonsbakinGpowder teaspoonsalt cupunsaltedbutter, room

temperature

cupGranulatedsuGar1 cupbuttermilk1 cupsourcream2 larGeeGGs, liGhtlybeaten

teaspoonpurevanillaextract1 cupchocolatechips


20/71


The key to a delicate scone is to not overmix the dough Always use a lighthand and you will have delicious results

TRADITIONAL SCONES

makes 8 sconesApproxiate preparation tie: 10 inutes plus

30 inutes or baking

Preheat oven to 375F. Line a baking sheet with

parchent paper.



four, 3 tablespoons granulated sugar, baking powder

and salt and process or 15 seconds to cobine. Addthe butter and pulse to incorporate, about 8 pulses,

until the butter pieces are about the size o peas. Stir

the butterilk, vanilla and egg together in a liquid

easuring cup. With the achine running on the dough

speed, slowl add the liquids through the eed tube

until just cobined; be ver careul not to overix. Add

the currants and pulse until justcobined, 2 to 3 pulses.

Pour dough onto a clean surace. For into a long, fat

rectangle and cut into 8 triangles. Place the scones,evenl spaced, on the baking sheet. Brush the tops with

heav crea and sprinkle with reserved sugar.

Bake or 30 to 35 inutes, until baked through and

golden.

Nutritional inormation per scone:



4 tablespoonsGranulatedsuGar, divided

2 teaspoonsbakinGpowder1 teaspoonsalt6 tablespoonsunsalted

butter, coldandcutintosmallcubes cupplus 1 tablespoon

buttermilk

teaspoonpurevanillaextract

1 larGeeGG cupcurrants1 tablespoonheavycream


21/71

21BREAKFAST & BRUNCH

LEEK, SAUSAGE AND FONTINA QUICHEA perect dish or Sunday brunch

makes 12 servings

Approxiate preparation tie: 20 inutes plus 40 inutesor baking

Prepare Pte Brise according to recipe on page 16.

While dough is chilling, preheat oven to 350F.

Roll out one dough disc* to 8-inch thick to t a 9-inch tart pan. Fitthe dough into the pan. Chill in rerigerator or about 30 minutes.

While dough is chilling, preheat oven to 350F.

Using a ork, prick the dough evenl all over but ake sure not

to go entirel through the dough. Line the shell with parchentand weigh down with dried beans or rice. Bake in oven or 25inutes, or until the dough underneath the parchent is nolonger wet. Reove the beans/rice and parchent and continuebaking until the shell is golden brown, about an additional 10inutes. Reove and reserve.

While the quiche shell is baking, insert the small metal chopping bladeinto the small work bowl. Process the garlic until nely chopped. Addthe leeks and pulse to chop, about 6 pulses.

Place a skillet over ediu heat and add the sausage; cook or

about 3 inutes. Add the butter, garlic, leeks and a pinch opepper. Stir over ediu-low heat until vegetables are sot,about 2 to 3 inutes.

Place the reversible shredding disc on the ediu shreddingside into the ediu work bowl and shred the ontina. Reoveand reserve. Replace the shredding disc with the large etalchopping blade and add the ilk, crea, eggs, olks, salt,reaining pepper and hal o the shredded ontina. Process tocobine all ingredients, about 10 seconds.

To assemble the quiche: spread the sausage and leeks evenly

along the bottom o the baked tart shell. Pour the egg mixtureover the vegetables and scatter the remaining ontina on the top.

Bake or 35 to 40 minutes until quiche is lightly browned and justset.

Reove ro oven and let sit or about 5 to 10 inutes beoreserving.

*The second dough disc a either be used within 3 das irerigerated or it a be wrapped well and stored in the reezeruntil needed.

Nutritional inormation per serving (including pastry):


1 recipe pte brise (paGe 16)

fillinG:1 Garlicclove1 smallleek, whiteandliGht

Greenpartsonly, cutinto-inchpieces

6 ouncesprecookedchicken

applesausaGe, cutintosmalldice1 tablespoonunsalted

butter

teaspoonfreshlyGroundblackpepper, divided

2 ouncesfontinacheese cupwholemilk cupheavycream2 larGeeGGs

2 larGeeGGyolks teaspoonkoshersalt


22/71


makes 6 servings

Approxiate preparation tie: 10 inutes plus 35 inutesor cooking

Sit the fours together in a sall bowl.

Insert the large etal chopping blade into the ediu workbowl o the Cuisinart Food Processor. With the achinerunning, add the eggs through the eed tube. Add the foursand salt and process until justcobined. With the achinerunning, add the ilk and elted butter together through theeed tube and process until hoogenous. Transer ixture to

a container, cover and rerigerate or 2 hours or overnight.Insert the sall etal chopping blade into the sall work bowland pulse the onions to chop, about 5 ties. Put the oil into alarge skillet and place over ediu heat. Once the oilshiers across the pan, add the onion and saut untilsotened, about 3 inutes. Add the spinach a handul at atie, along with the salt and pepper, and saut until brightand wilted, about 9 inutes total. Reserve lling.

Poach the eggs: Pour water with 1 tablespoon o white vinegarper ever 4 quarts into a large saucepan. Place over high heat

and bring to a strong sier. Careull add eggs b crackingover the water use a spatula to separate the eggs. Cook untildesired doneness. Transer with slotted spoon to ice water tostop cooking. Reserve.

Prepare the crpes: Place an 8-inch skillet over ediu heatand preheat or 5 inutes. Once the pan is heated, add thebutter. Once elted, wipe the butter around the pan with a

paper towel. Add a scant cup o batter to the preheated pan. Working verquickl, ove the batter around so it just coats the botto. you want the panto be coated thinl and evenl. Ater about 1 inute, when the crpe is setand lightl browned, fip the crpe using a heatproo spatula, and cook or an

additional inute. Reserve on a plate. Continue with the reaining batter,stacking the crpes as ou go.

When all o the crpes are prepared, cover plate with oil to keep crpeswar, place plate over a skillet containing soe water over ediu-low heat.

To serve crpes:

Bring a sall pot o water to a sier to reheat poached eggs.

Each crpe should be lled with cup o the spinach lling and tablespoon o goat cheese. Fold each crpe in hal and la one partiall ontop o the other. Place the two crpes on each plate and top with a reheated

poached egg.Serve with Hollandaise Sauce (page 12) on the side.


Calories 398 (24% rom at)| carb. 62g | pro. 16g | at 11g | sat. at 4g |chol. 46mg | sod. 607mg | calc. 98mg | fber 4g

This brunch dish is absolutely delicious served with hollandaise sauce

BUCKWHEAT CRPES WITHSPINACH AND GOAT CHEESE

buckwheatcrpes: cupsbuckwheatflour cupunbleached,

all-purposeflour teaspoonkoshersalt3 larGeeGGs1 cupswholemilk

3 tablespoonsunsaltedbutter, melted

fillinG: redonion, cutinto

-inchpieces2 tablespoonsoliveoil20 ouncesbabyspinach1 teaspoonkoshersalt teaspoonfreshlyGround

blackpepper1 teaspoonunsaltedbutter6 larGeeGGs4 ouncessoftGoatcheese

1 recipefor hollandaisesauce (paGe 12)


23/71

APPETIZERS 23

makes 4 cupsApproxiate preparation tie: 6 inutes, plus

optional 2 hours or resting


work bowl o the Cuisinart Food Processor. Process the

Paresan until nel chopped; reove work bowl and

reserve. Add the resh herbs to the work bowl; pulse to

chop, about 5 pulses. Add reaining ingredients,

including reserved Paresan; pulse 5 ties to cobine,

and then process until all ingredients are incorporated.

Allow dip to rest at least 2 hours in rerigerator or

favors to develop. Reove ro rerigerator hour

beore serving.



1 ounce parmesan, cutinto-inchcubes

2 tablespoonsfreshmint cupfreshbasil cupfreshparsley2 jars (12 ounces) artichoke

hearts

16 ouncesplainlow-fatyoGurt

teaspoonlemonzest teaspoonfreshlyGround

blackpepper teaspoonkoshersalt8 teaspoonfreshlyGround

nutmeG

A delicious lowat dip or crudits or chips

ARTICHOKE AND HERB yOGURT DIP


24/71

APPETIZERS24

makes 6 cupsApproxiate preparation tie: 10 inutes


work bowl o the Cuisinart Food Processor. With the

achine running, drop the garlic through the sall eed

tube to nel chop. Add jalapeo to work bowl and

pulse 5 ties to chop. Add the onion and pulse 4 ties

to chop. Add the cilantro and pulse 3 ties to chop.

Add the toatoes and pulse 3 ties to chop. Scoop out

the insides o the avocados directl into work bowl and

add the lie juice and salt. Pulse until desired

consistenc is achieved, about 10 to 12 pulses.



Make our resh guacamole or the Sunday game or serve alongsidequesadillas or a un dinner night

CHUNKy GUACAmOLE

2 Garliccloves1 jalapeopepper, seeded,

cutinto 1-inchpieces mediumonion, cutinto

1-inchpieces2 tablespoonsfreshcilantro cupGrapetomatoes

6 ripeavocados, halved,pitsremoved

2 to 3 tablespoonsfreshlimejuice

1 teaspoonkoshersalt


25/71

APPETIZERS 25

cupfresh italianparsleyleaves

1 teaspoonlemonzest1 teaspoonkoshersalt1 to2 Garliccloves4 cans (15 ounceseach)

chickpeas, drained

cuptahini cupfreshlemonjuice cupwater1 teaspoonGroundcumin cupextravirGinoliveoil



work bowl o the Cuisinart Food Processor. Process

the parsle, leon zest, salt, and garlic together, about

6 seconds. Scrape bowl and repeat. Add reaining

ingredients and process until sooth, about 1 inute.

Scrape bowl and process again to ull incorporate all

ingredients.

Nutritional inormation per serving (2 tablespoons):


The ood processor is a perect tool or a creamy hummus

HUmmUS


26/71

APPETIZERS26

bunchfreshcilantro larGe vidaliaonion, cut

into 1-inchpieces1 Garlicclove1 smalljalapeopepper,

seeded

2 teaspoonsseasalt

poundripeplumtomatoes,cutinto 1-inchpieces

poundGreen, hothousetomatoes, cutinto1-inchpieces

poundyellowtomatoes,cutinto 1-inchpieces

1 teaspoonfreshlimejuice



work bowl o the Cuisinart Food Processor. Put hal o

the cilantro, hal o the onion, garlic cloves, jalapeos,

1 teaspoon o salt and hal the toatoes into the work

bowl and pulse to chop to desired consistenc, about 8

to10 quick pulses; repeat with the reaining hal.

Cobine the two batches in a large bowl and stir in thelie juice. Taste and adjust seasoning accordingl.

For better consistenc, drain each batch in a strainer

to reove excess liquid.

Serve with our avorite tortilla chips.

TIP: Salsa can be processed in one batch. However,

a better consistenc is achieved b processing the

toatoes in two batches.



Serve warm tortilla chips alongside this resh and tangy salsa

THREE TOmATO SALSA


27/71

APPETIZERS 27

makes 50 bruschetteApproxiate preparation tie: 15 to 20 inutes,

including toasting and assebl tie


work bowl o the Cuisinart Food Processor and process

the whole garlic cloves until nel chopped. Add the

basil to the work bowl and pulse 5 to 6 ties to roughl

chop. Add the toatoes and pulse to roughl chop.

Strain ixture; put into a large ixing bowl and toss

with the salt, pepper, oil and leon juice. Taste and

adjust seasoning accordingl.

Preheat oven to 400F.

Rub the bread slices with the sashed garlic and place

on a baking sheet. Bake in oven to toast, about

5 inutes.

Spoon to 1 tablespoon o topping on each toasted

slice and serve iediatel.

Nutritional inormation per bruschetta:


6 Garliccloves2 cupsfreshbasil6 cupstomatoes, cutinto

1-inchpieces to teaspoonkoshersalt teaspoonfreshlyGround

blackpepper

3 tablespoonsoliveoil1 tablespoonfresh

lemonjuice1 baGuette, cutinto

-inchslices2 smashedGarliccloves

Classic and delicious

CLASSIC BRUSCHETTA


28/71

APPETIZERS28

1 ounces frenchbread,cutinto -inchpieces

1 ounce asiaGocheese cupliGhtlytoastedpine

nutsorwalnuts1 can (15 ounces) artichoke

hearts, welldrained,GentlysqueezedinpapertowelinGtoremoveexcessmoisture

2 smallGarliccloves1 shallot, about 1 ounce,

peeled

16 ouncesfreshspinach, wellwashedanddried, touGhstemsremoved

1 teaspoonherbesdeprovence

4 ouncesfetacheese,sliGhtlycrumbled

4 ouncescreamcheese(reGular, notlow- ornon-fat), cutinto1-inchpieces

60 1-inchwhitebuttonorcreminimushrooms*

makes about 60 stued ushroos

Approxiate preparation tie: 30 to 40 inutes, plus 30inutes baking and cooling

Insert the sall etal chopping blade into the sall work bowlo the Cuisinart Food Processor and process the bread andAsiago or about 45 seconds until nel chopped. Add thepine nuts and pulse about 5 ties to coarsel chop. Reoveand reserve. Add the artichokes to the sall work bowl andpulse to chop, about 10 to 15 ties. Add to the reservedbreadcrub ixture.

Insert the large etal chopping blade into the large work bowl.With the achine running, drop the garlic and shallot throughthe eed tube to process. Scrape the sides o the bowl and addthe spinach, about 4 ounces at a tie, and pulse 12 to 15 tiesater each addition to chop. Add the herbes de Provence, etaand crea cheese and process or 20 seconds to incorporate.Add the reserved breadcrub ixture and pulse about 15ties to incorporate. Transer to a bowl. The stung a beade up to 2 das ahead.

Rinse and dr the ushroos thoroughl. Reove the stesand discard or reserve or another use.

Preheat oven to 425F. Stu each ushroo with a tablespoono the spinach ixture. Arrange the stued ushroos in ashallow baking dish that has been lightl coated with olive oil;do not crowd. The ushroos a be stued up to 8 hoursahead. I aking in advance, cover and rerigerate. Do notreeze.

Bake the ushroos or 20 to 25 inutes. Allow to rest or 5inutes beore serving.

*Creini ushroos are a darker version o the white button

ushroo and have a ore intense favor. When grown tolarge size (4 to 5-inches in diaeter), the becoe the popularPortobello ushroos. In soe arkets, creini ushroosa be labeled Bab Bellas.

TIP: This recipe is siple to cut in hal i a saller aount oushroos is desired.

Nutritional inormation per piece:

Calories 93 (62% rom at)| carb. 6g | pro. 3g | at 6.5g |sat. at 2g | chol. 6mg | sod. 117mg | calc. 74mg | fber 1g

A variation o the quintessential hors doeuvre

SPINACH, FETA AND ARTICHOKESTUFFED mUSHROOmS


29/71

APPETIZERS 29

makes 32 servingsApproxiate preparation tie: 1 hour

Insert the slicing disc, adjusted to 2 , into the large

work bowl o the Cuisinart Food Processor, and slice

the onions. Place a large skillet over ediu-low heat

and add the butter. Once the butter is elted, add the

onions with salt and pepper to the skillet and cook over

low heat or about 1 hour, until onions are copletel

sot and carael in color.

While onions are caraelizing, replace the slicing disc

with the reversible shredding disc on the ediu

shredding side and process the Grure.

Grill or pan-roast the steaks until rare to ediu-rare

(steaks will continue to cook in the quesadillas). Allow

steaks to cool and then thinl slice.

To asseble: evenl place cup o onions on a tortilla

and top with 4 to 5 slices o steak,

cup o shredded

cheese and then top with another tortilla. Repeat with

reaining ingredients.

Preheat the Cuisinart Griddler, tted with the griddle

plates in the closed position, to 375F. Brush the top

and botto tortillas lightl with oil and grill until the

cheese is elted and the tortillas are golden and crisp,

about 3 inutes.

Quesadillas can also be prepared in a 375F oven,

baked on parchent lined baking tras.

To serve: Cut quesadillas into quarters and serve with

guacaole and sour crea.

Note: The favor o the caraelized onions is well-worth

the tie it takes to prepare the.

Nutritional inormation per quesadilla:

Calories 166 (44% rom at)| carb. 15g | pro. 8g | at 8g |sat. at 4g | chol. 28mg | sod. 208 mg | calc. 112mg | fber 0g

Enjoy these grown-up quesadillas at your next cocktail party Serve withsalsa, guacamole and sour cream or dipping

CARAmELIZED ONION, STEAKAND GRUyRE QUESADILLAS

3 poundsyellowonions cup (1 stick) unsalted

butter


blackpepper8 ounces Gruyrecheese

1 poundssirloinsteak16 8-inchflourtortillas


30/71

30 SOUPS

GAZPACHOThis delicious soup is perect all summer long

2 poundsripetomatoesonthevine, cutinto 1-inchpieces, divided

12 ounces enGlishcucumber,cutinto 1-inchpieces,divided

2 yellowpeppers, cutinto1-inchpieces, divided

1 larGeredonion, cutinto1-inchpieces, divided

4 cupsGrapetomatoes3 Garliccloves1 jalapeopepper, seeded

andcutinto 1-inchpieces cupfreshcilantro teaspoonpaprika/ cupsherryvineGar

2 sliceswhitebread1 teaspoonGroundcumin2 teaspoonskoshersalt1 teaspoonfreshlyGround

blackpepper tablespoonGranulated

suGar

/ cupextravirGinoliveoil

makes 8 cupsApproxiate preparation tie: 10 to 15 inutes

Reserve 1 cup o the tomatoes, o the cucumbers,

o the yellow peppers, and o the red onion.

Insert the large metal chopping blade into the large work

bowl o the Cuisinart Food Processor. Add the

remaining tomatoes, cucumber, yellow pepper, onion,

grape tomatoes, garlic, jalapeo, and cilantro to the work

bowl. Pulse to chop, about 25 pulses. Add the paprika,sherry vinegar, bread, cumin, salt, pepper and sugar.

Process ingredients or 2 minutes; add the olive oil during

the last 10 seconds through the small eed tube. Remove

the soup base and place through a ne mesh strainer to

strain; continue to press juice through the strainer, using

a spatula or the bottom o a ladle, until the mixture is

very dry.

Pulse reserved vegetables 6 to 8 times to roughly chop.

Add chopped vegetables to the strained broth. Taste andadjust seasonings accordingly; serve.

Nutritional inormation per serving (1 cup):



31/71

31SOUPS

4 ounces cheddar2 Garliccloves1 smallonion, cutinto

1-inchpieces2 tablespoonsextravirGin

oliveoil tablespoonseaorkosher

salt, divided1 teaspoonfreshlyGroundblackpepper, divided

1 poundpotatoes2 poundsbroccoli, stems

peeledandfloretsseparated

2 cupssherry1 quartveGetablestock teaspoonlemonzest

makes about 10 cupsApproxiate preparation tie: 25 to 30 inutes

Insert the reversible shredding disc assebl on the

ediu shredding side into the ediu work bowl o

the Cuisinart Food Processor and shred the cheese.

Reove work bowl and reserve. Insert the large etal

chopping blade into the large work bowl. With the

achine running, drop the garlic cloves through the

sall eed tube to nel chop. Add the onion to the

work bowl and pulse to chop, about 10 pulses.

Heat the olive oil in a large saucepan over low heat.

Add the garlic and onion, with a pinch each o salt and

pepper. Saut until sotened, about 8 to 10 inutes.

While vegetables are cooking, insert the adjustable slicing

disc assembly, adjusted to the 4mm setting, into the large

work bowl. Slice the potatoes and the broccoli stems.

Raise the heat to ediu and add the potatoes,

broccoli stes and a pinch each o the salt and pepper;

saut 2 to 3 inutes, and then add the sherr. Let the

sherr cook down until alost evaporated. Add the

stock and bring to a boil.

Reduce heat to ediu-low and stir in the forets,

leon zest, cup o Cheddar, and reaining salt and

pepper. Sier until vegetables are tender.

Strain the soup, reserving the liquid. Place the solids into

the large work bowl with the large metal chopping bladeand pure until completely smooth, about 1 minute.

With the achine running, add reserved liquid through

the eed tube until desired consistenc is achieved. Add

reaining Cheddar.

Taste and adjust seasoning accordingl.

TIP: This soup is ver thick, so add ore stock i a

thinner consistenc is desired.



This soup is a delicious and healthy substitute or other cream soups

LIGHTENED BROCCOLI AND POTATO SOUP


32/71

32 SOUPS

makes about 8 cupsApproxiate preparation tie: 30 inutes plus

20 inutes to sier

Put bacon into a 6-quart saucepan and place over

ediu heat. Saut until bacon is cooked through,

about 10 to 15 inutes, and add the grape toatoes to

the pan. Cook until toatoes are bursting, about 10

inutes. Reove and reserve the toatoes and the

bacon separatel.

While the bacon and toatoes are cooking, insert the

large etal chopping blade into the large work bowl o

the Cuisinart Food Processor. Add the onion and pulse

to chop, about 10 pulses. Add the carrots and celer to

the work bowl and pulse to chop, about 10 pulses.

Add the onions to the saucepan with the bacon at and

saut 5 to 7 inutes, or until the onions are sotened.

Stir in the carrots and celer; saut or 6 to 8 inutes,

until tender. Stir in four; cook or an additional inute.

Add toatoes, with their juices, sun-dried toatoes,

reserved grape toatoes, baking soda, stock and

spices. Cover; bring to a slight boil. Reduce heat and

uncover; let sier about 20 inutes.

Careull process soup until copletel pured. Return

to saucepan to heat through. Add reserved bacon.




8 ouncesthick-cutbacon,cutintosmalldice

6 ouncesGrapetomatoes1 mediumonion, cutinto

1-inchpieces2 mediumcarrots, cutinto

1-inchpieces

1 celerystalk, cutinto1-inchpieces3 tablespoonsunbleached,

all-purposeflour1 teaspoonsdriedbasil teaspoondriedmarjoram5 cupswholeplumtomatoes

inpure (fromabout1 28-ouncecans)

3 wholesun-driedtomatoes

pinchbakinGsoda3 cupsveGetablestock1 teaspoonskoshersalt teaspoonfreshlyGround

blackpepper

TOmATO SOUPThe ultimate comort soup, our recipe takes it to the next level

with its smoky bacon favor


33/71

33SOUPS

5 poundsbutternutsquash,halvedandseedsremoved(abouttwo 2-poundsquash)

1 tablespoonextravirGinoliveoil

2 medium-larGeonions, cutinto 1-inchpieces

4 tablespoons ( stick)unsaltedbutter

2 teaspoonskoshersalt,divided

1 tablespoonliGhtordarkbrownsuGar

cupfinelychoppedfreshGinGer

2 quartsveGetablestock1 teaspoonsGroundnutmeG

teaspoonfreshlyGroundblackpepper

teaspoonfreshthyme

makes about 12 cupsApproxiate preparation tie: 20 inutes plus

45 inutes or roasting squash and 20 inutes to

sier soup

Preheat oven to 375F.

Place squash in a shallow roasting pan. Drizzle olive oil

over fesh and into the pan. Turn squash fesh down.

Bake until squash is tender, about 45 inutes.

Insert the large etal chopping blade into the largework bowl o the Cuisinart Food Processor. Add the

onions and pulse to chop, about 8 to 10 pulses.

melt the butter in a 6-quart saucepan over ediu

heat. Once the butter has elted, add the onions and

teaspoon o salt. Saut 5 to 7 inutes, or until the

onions are sotened. Stir in the brown sugar; saut or

an additional 10 inutes. Add the ginger; saut until

tender and aroatic, about 6 to 8 inutes.

Add stock, roasted squash, nuteg, and reaining salt

and pepper to the pot. Cover; bring to a slight boil.

Once boiling, uncover and let sier or 15 to 20

inutes. Strain the soup, reserving the liquid. Place the

solids into the large work bowl with the large etal

chopping blade and pure until copletel sooth,

about 1 inute.

With the achine running, add reserved liquid through

the eed tube until desired consistenc is achieved.




A hearty, warming soup or a winter evening

ROASTED BUTTERNUT SQUASH SOUP


34/71

34 SOUPS

FRENCH ONION SOUPHomemade veal stock really adds to the favor o the rich soup But i you

have a store-bought stock, make sure that it is a high-quality brand

makes 20 servingsApproxiate preparation tie: About hours,

including cooking tie

Insert the slicing disc assebl adjusted to 4 into

the large work bowl o the Cuisinart Food Processor

and slice the onions.

melt the butter in an eight-quart stockpot placed over

ediu-low heat. Once the butter has elted, add the

onions and teaspoon o both the salt and pepper.Let the onions cook until deepl caraelized,

about 1 hours.

While the onions are cooking, replace the slicing discwith the reversible shredding disc on the mediumshredding side to shred the Gruyre; reserve in the bowl.

Once onions have cooked, stir in the four and cook or

about 1 to 2 inutes. Add the stock, the and ba

leaves. Increase the teperature to ediu-high and

bring the ixture to a sier. Add the sherr and return

to a sier. Reduce the teperature to low and let

cook or 50 inutes. Stir in reaining salt and pepper.


While soup is cooking, lightl toast the baguette slices

under a broiler; reserve. Once soup is read, reove

ba leaves and the sprigs and ladle soup into

individual, ovenproo crocks; place the bread slices over

soup and top with the reserved Grure. Broil until thecheese is copletel elted and browned.

Serve iediatel.



4 poundsyellowonions,peeled

1 cup ( pound; 2 sticks)unsaltedbutter

2 teaspoonskoshersalt,divided

1 teaspoonfreshlyGroundblackpepper, divided

20 ounces Gruyrecheese2 tablespoonsunbleached,

all-purposeflour3 quartsbeeforvealstock2 spriGsfreshthyme2 bayleaves2 cupsdrysherry1 baGuette, cutinto

-inchslices


35/71

35SALADS

CHOPPED SALADThis delicious, garden-resh salad is always a big hit even among

non-salad eaters!

3 celerystalks, cutinto1-inchpieces

3 mediumcarrots (about4 ounces), cutinto1-inchpieces

1 redonion, cutinto1-inchpieces

1 cupflat-leafparsley8 scallions, trimmedandcut

into 1-inchpieces1 cucumber (about

12 ounces), cutinto1-inchpieces

1 poundripetomatoes, cutinto 1-inchpieces

2 cupscorn, freshorfrozen (thawed)

1 can (19 ounces) chickpeas


blackpepper cup herbed vinaiGrette

(seepaGe 8)

makes 12 cupsApproxiate preparation tie: 20 to 25 inutes,

including vinaigrette



celer, carrots, onion, parsle and scallions and pulse to

chop, about 10 pulses. Reove and place vegetables

into a large ixing bowl. Add the cucuber to the work

bowl and pulse to roughl chop, 5 pulses, and add to

ixing bowl. Roughl chop the toatoes b pulsing

the with 5 pulses and add to the ixing bowl with the

corn and chickpeas. Toss all ingredients together with

salt, pepper and vinaigrette. Taste and adjust seasoning

accordingl. Serve iediatel.




36/71

36 SALADS

1 headGreencabbaGe, coredandquartered

headredcabbaGe, coredandhalved

1 poundcarrots1 fennelbulb2 teaspoonskoshersalt

1 cupmayonnaise teaspoonfreshlyGround

blackpepper teaspoonGranulated

suGar

makes 12 cupsApproxiate preparation tie: 5 to 10 inutes,

plus 1 hour or resting tie

Insert the slicing disc adjusted to 4 into the large

work bowl o the Cuisinart Food Processor and slice

both cabbages. Reove and place in a large ixing

bowl. Replace the slicing disc with the reversible

shredding disc on the ediu shredding side and

shred the carrots and ennel. Toss well with the

cabbage and the salt. Let vegetables sit or 1 hour

and then squeeze out an oisture and drain.

Toss with reaining ingredients. Taste and adjust

seasoning accordingl.



The Cuisinart Food Processor makes the preparation o thispicnic avorite a breeze

CLASSIC COLESLAW


37/71

37SALADS

SHREDDED CARROT SALAD WITHHONEy-GINGER DRESSING

Healthy, nutritious and delicious

1 cupwalnuthalves, shellsremoved

2 poundscarrots, peeled,cutinto 2-inchpieces

1 ouncefreshGinGerroot,peeled, cutinto -inchpieces

1 cupsplainnonfatyoGurt,drained*

cupfreshmintleaves2 tablespoonshoney1 cupGoldenraisins

makes sixteen -cup servingsApproxiate preparation tie: 20 inutes, plus 8

hours (or overnight) to drain ogurt

Preheat oven to 350F. Put the walnut halves in a bakingpan and toast until golden brown and ragrant, about 8to 10 minutes. Allow to cool slightly. Insert the smallmetal chopping blade into the small work bowl o theCuisinart Food Processor and pulse to coarsely chopnuts, about 5 to 6 times. Remove work bowl and reserve.

Insert the reversible shredding disc assebl on the

ediu side into the ediu work bowl. Place the

carrots in the large eed tube horizontall and shred

using ediu pressure. Reove work bowl and reserve.


work bowl. Process the ginger root until nel chopped,

about 5 to 10 seconds. Scrape bowl. Add the ogurt,

int and hone. Process to cobine, about 10 seconds.

Scrape bowl and process an additional 5 seconds. Addto shredded carrots and cobine. Add raisins and

gentl ix. Serve chilled on a bed o lettuce.

*To drain ogurt: Line a sieve with a double laer o

cheesecloth or a paper coee lter and place over a

bowl. Put ogurt in sieve; cover and rerigerate at least

8 hours or overnight. you a need to drain water ro

bowl occasionall. Rerigerate thickened ogurt in an

airtight container or up to one week.




38/71

38 SALADS

2 ouncesredonion, cutinto1-inchpieces

4 ouncescelery, cutinto1-inchpieces

2 poundspoachedchickenbreast, cutinto1-inchpieces

cupliGhtmayonnaise teaspoonseasalt teaspoonfreshlyGround

blackpepper8 teaspoonpaprika

makes 4 cups, eight -cup servingsApproxiate preparation tie: 5 to 10 inutes



onions and celer and pulse to nel chop, about 8 to

10 pulses. Add the chicken and pulse about 5 to 6 ties

to chop. Scrape the bowl and add the aonnaise and

seasonings; pulse to achieve desired consistenc.

Nutritional inormation per serving ( cup):Calories 259 (38% rom at)| carb. 3g | pro. 36g | at 11g |sat. at 2g | chol. 103mg | sod. 492mg | calc. 25mg | fber 0g

A delicious dish or a light lunch or dinner

CLASSIC CREAmy CHICKEN SALAD


39/71

39ENTRES

makes 2 pans, 13 x 9 inches,16 servingsApproxiate preparation tie: 10 to 15 inutes

plus 20 inutes or roasting eggplant and 20 inutes

or baking the assebled dish

Preheat oven to 400F. Line two baking sheets with

parchent paper and spra two 13 x 9-inch pans with


Insert the slicing disc, adjusted to 4 , into the large

work bowl o the Cuisinart

Food Processor. Slice theeggplant into rounds.

Put the four, eggs, and breadcrubs in shallow

individual containers. Dredge each slice o eggplant

rst in the four, then in the eggs, and then in the

breadcrubs. Ater dredging in each ingredient, tap the

eggplant to reove an excess. Drizzle the prepared

baking sheets with olive oil and arrange eggplant

in single laers on both sheets. Bake in oven or

20 inutes, fipping eggplant halwa through thebaking tie.

While eggplant is baking, replace the slicing disc with

the ne shredding disc and shred the Paresan.

Reverse the shredding disc to the ediu side and

shred the ozzarella. mix with a spatula to cobine

the cheeses.

Reove the eggplant ro the oven and reduce oven

teperature to 375F. Place 1 cup o toato sauce onthe botto o each o two 13 x 9-inch pans. Laer the

eggplant equall in the pans. Spread each with an

additional to 1 cup o sauce and then distribute the

cheeses equall on top. Bake in the oven or 15 to 20

inutes until wared through and cheese is elted

and golden.



Every step o this recipe can be done in the ood processor!

EGGPLANT PARmESAN

nonstickcookinGspray2 poundseGGplant2 cupsunbleached,

all-purposeflour6 to 7 larGeeGGs, liGhtlybeaten3 cups herbed breadcrumbs

(paGe 5)

cupoliveoil1 ounce parmesancheese8 ouncesmozzarella,

wellchilled4 cups simple tomato sauce

(paGe 10)


40/71

40 ENTRES

1 recipe pizza douGh(paGe 13)

2 tablespoonsflatparsleyleaves

6 larGefreshbasilleaves2 redbellpeppers, cutin

half, coredandseeded

2 yellowbellpeppers, cutinhalf, coredandseeded1 teaspoonextravirGin

oliveoil1 tablespoonbalsamic

vineGar

ounceparmesan, cutinto-inchcubes

8 ouncesfreshmozzarella,wellchilled

11 ounceschvreorGoatcheese, crumbled

cornmealforsprinklinG

makes 4 large or 8 sall calzones, 8 servings

Approxiate preparation tie: 1 hour or the pizza dough,25 inutes plus 30 inutes baking and resting tie

Preheat the oven to 400 F. Line a shallow baking sheet withoil.

Prepare the Pizza Dough and let rise.

Insert the small metal chopping blade into the small work bowlo the Cuisinart Food Processor. Add the parsley and basil andpulse to chop, about 10 quick pulses. Remove work bowl andreserve.

Insert the slicing disc, adjusted to 5mm, into the medium workbowl o the Cuisinart Food Processor. Use medium pressure toslice the red and yellow peppers. Remove and toss with theolive oil. Spread in a single layer on the baking sheet. Roast inthe middle o the oven or about 25 to 20 minutes, until tenderand beginning to brown. Transer to a small bowl, toss with thebalsamic vinegar and let cool.

Raise the oven temperature to 450 F. I using a baking stone,place it on the rack. Sprinkle a nonstick baking sheet (notair-bake type) or pizza peel with cornmeal.

Insert the ne shredding disc into the large work bowl andshred the Parmesan. Reverse the shredding disc to the mediumside and shred the mozzarella by using medium pressure.

Leave the cheeses in the work bowl. Replace the shredding disc with the large metalchopping blade. Sprinkle the chevre and reserved herbs over the mozzarella. Pulse tocombine, 12 to 15 times. Remove and rerigerate until ready to assemble the calzones.

Divide the dough into 4 or 8 equal balls. Cover loosely with plastic wrap and let rest or10 minutes. Lightly four the work surace. Roll into rounds, 10-inches each in diameteror 4 balls and 6-inches in diameter or 8 balls. Spread the cheese mixture over hal thedough, leaving a 1-inch border. Use cup or the larger calzones, cup or the smaller

calzones. Drain the peppers. Sprinkle the peppers over the cheese mixture, cup orthe larger calzones, 2 tablespoons or the smaller calzones.

Brush the border o the dough lightly with water. Fold the dough over the lling and pressrmly to seal the edges. Then make overlapping olds around the edges o the calzone.Use a serrated knie to make three 1-inch slashes on the top o each calzone or the steamto escape. Place on a cornmeal-dusted bakers peel and transer to the preheated bakingstone or on a cornmeal-dusted baking sheet and place in the hot oven.

Bake or 20 to 25 minutes, until the dough is baked through and is a deep golden brown.Transer to a rack to cool or 10 minutes beore serving. Calzones may be served hot or atroom temperature. Letover calzones should be wrapped in oil or plastic wrap and

rerigerated. Re-warm in a 375F oven beore serving; microwaving is not recommended.


Calories 381 (36% rom at)| carb. 42g | pro. 19g | at 15g | sat. at 9g | chol. 40mg |sod. 539mg | calc. 224mg | fber 2g

This versatile recipe can have many substitutes

ROASTED PEPPER, CHVREAND mOZZARELLA CALZONES


41/71

41ENTRES

1 Garlicclove1 tablespoonoliveoil1 baG (10 ounces) fresh

spinachleaves lemon5 ounces parmesan poundricotta


nutmeG

1 larGeeGG1 teaspoonwater

1 recipe pasta douGh(paGe 14)*

1 recipe simple tomato sauce(paGe 10)*

makes 30 ravioliApproxiate preparation tie: 60 inutes,

including rolling

Insert the small metal chopping blade into the small work

bowl o the Cuisinart Food Processor and process the

garlic to nely chop. Put the olive oil into a large skillet

over medium heat. When oil shimmers across the pan,

add the chopped garlic and spinach in two batches to

wilt the spinach and soten garlic. Remove and reserve.

Insert the reversible shredding disc on the ne shred-

ding side into the large work bowl and process the

Paresan. Replace the shredding disc with the large

etal chopping blade. Peel the zest o the leon with

a vegetable peeler, being careul not to include an o

the bitter white pith. Add the zest to the cheese and

pulse together, then process or about 20 seconds. Add

the ricotta, salt and nuteg to the work bowl and

process or about 1 inute to cobine well. Drainspinach/garlic ixture well and pulse into lling

ingredients to ull incorporate.

Stir the egg together with one teaspoon o water and

reserve or the egg wash.

Roll the pasta dough out thin, either with a pasta roller

or b hand. Ater the dough is rolled into sheets, cut

each sheet into an even aount o squares. Using a

teaspoon, ll the centers o hal the cut pasta squares

with lling. Brush around the lling with the egg wash

and top with the reaining squares. Press down around

the lling to seal and push out an air bubbles.

Bring a large pot o salted water to a boil and cook the

ravioli in batches. Reove with a strainer.

Serve ravioli with the Siple Toato Sauce (page 10)

and reshl grated Paresan.

*Freeze an letover pasta dough to use at anothertie. Wrap well in plastic to reeze.

Nutritional inormation per serving (based on 6 servings):


Homemade ravioli denitely takes time to make,but it is certainly well worth the eort

SPINACH RAVIOLI


42/71

42 ENTRES

makes approxiatel 32 eatballsApproxiate preparation tie (eatballs):

10 inutes plus 25 inutes or cooking

Approxiate preparation tie (eatloa):

10 inutes plus 90 inutes or cooking


work bowl o the Cuisinart Food Processor. Put the

onion, parsle, bread, eat, dr ilk and spices into the

work bowl; pulse 4 to 6 ties and then process untilnel chopped. Add the eggs and water and pulse untiljustcobined; be careul not to overprocess.

Shape the ixture into balls, 2 tablespoons each.

Arrange the in a single laer in a baking dish and bake

at 375F or 25 inutes or sier in toato sauce until

cooked through.

To ake eatloa: Pack the ixture into a 9 x 5 x 3-inch

loa pan and bake at 375F or about 90 inutes, until

the top is well browned and the internal teperature

registers 160F.

Nutritional inormation per serving (1 meatball):


Nutritional inormation per serving (1 1-inch slice meatloa):


1 mediumonion (about3 ounces) quartered

cupfreshparsleyleaves2 slicesday-oldfirmbread,

tornintopieces1 poundbonelesschuck,

cutinto 1-inchpieces

1 poundbonelesspork,cutinto 1-inchpieces cupnonfatdrymilk1 teaspoonskoshersalt teaspoonGround

nutmeG

teaspoondriedthyme2 larGeeGGs cupcoldwater

A classic recipe to use or meatballs and meatloa

CLASSIC mEATBALLS


43/71

43ENTRES

makes 35 epanadas

Approxiate preparation tie: 50 inutes, plus 15 inutesor cooking

Insert the large etal chopping blade into the large work bowl othe Cuisinart Food Processor. Put the four, baking powder,sugar, and salt into the work bowl and process or 15 seconds tosit. Add the butter evenl over the dr ingredients and pulseuntil ixture resebles a coarse eal. Add the egg olks andilk, and pulse until ixture ors a sot dough ball.

Wrap dough ball in plastic and allow to rest while ou prepare

the lling. I not using right awa, place wrapped dough in thererigerator to use within 1 to 2 das.

Insert the large etal chopping blade into the ediu workbowl. With the achine running, drop the garlic and jalapeothrough the sall eed tube to nel chop. Add the onion andpepper and pulse to chop. Reove work bowl and reserve.

Put the olive oil into a large saut pan and place over ediuheat. Once the oil shiers across the pan, add the onions,peppers, garlic, and jalapeo. Saut until vegetables are sot andragrant, about 10 inutes.

While vegetables are cooking, replace the chopping blade with theslicing disc, adjusted to 6mm, and slice the sweet potato. Cut theslices into cubes and add them to the onion mixture with teaspoon o salt; cook until justtender, about 5 minutes. Stir in theblack beans and spices, including the remaining salt, and simmeror about 10 to 12 minutes. Stir in the lime juice and corn. Allow tocool to room temperature beore lling empanadas.

Assebling the epanadas:

I dough has been rerigerated, allow it to come to roomtemperature beore rolling. Roll the dough on a foured surace

to 8-inch thick. Using a small plate, about 4 to 5 inches indiameter as a guide, cut circles into the dough. Fill each circlewith about 2 tablespoons o lling. Fold the circle in hal,enclosing the lling, leaving an inch space rom the lling to theedge o the dough. To close the empanada, start with one endand old the corner in towards the center o the circle, as i youwere olding a dog-ear corner. Continue making overlapping

olds, creating a crimped eect, in the same direction until you reach the opposite corner. Fold the lastold underneath the empanada to seal it.

Continue with the reaining epanadas.

Put the vegetable oil into the sae saut pan ater cleaning. Heat oil over ediu-high heat until readto pan r. Test oil b dropping a pea-sized piece o dough into the pan; i the oil sizzles iediatel, theoil is read. Cook 3 to 4 epanadas at a tie, about 45 seconds to 1 inute per side, or until wellbrowned and cooked through. Reove epanadas with tongs and drain on a paper towel-lined bakingsheet. I desired, reserve epanadas in a 200F oven until read to serve.

Nutritional inormation per empanada:


These empanadas are delicious served with guacamole,salsa resca, and sour cream

SWEET POTATO AND BLACK BEAN EmPANADAS

douGh:5 cupsunbleached,

allpurposeflour1 tablespoonsbakinG

powder

1 teaspoonsGranulatedsuGar

1 teaspoonskoshersalt

cupplus 2 tablespoonsunsaltedbutter, cutintosmallcubes

5 larGeeGGyolks1 cupswholemilk

fillinG:3 to 4 Garliccloves2 jalapeopeppers, seeded1 mediumonion, cutinto

1-inchpieces

1 redbellpepper, cutinto1-inchpieces1 tablespoonoliveoil1 larGesweetpotato1 teaspoonskoshersalt,

divided

2 cans (each 20 ounces)blackbeans

2 teaspoonschilipowder1 teaspoonpaprika teaspoonGroundcumin

teaspoonGroundcinnamon

1 teaspoonfreshlimejuice cupcookedcorn cupveGetableoilfor

cookinGtheempanada


44/71

44 ENTRES

makes one 9 x 13-inch pan, about 12 servings

Approxiate preparation tie: 1 hour plus 50 inutes orbaking

Insert the large etal chopping blade into the ediu workbowl o the Cuisinart Food Processor. Add the cubed chickenand pulse to roughl chop. Reove work bowl and reserve.

Insert the large etal chopping blade into the large work bowland add the onion. Pulse to chop, about 10 pulses. Replacethe chopping blade with the slicing disc adjusted to 4 andslice the carrots.

melt the butter in a 6-quart saucepan placed over ediuheat. Once the butter elts, add the chopped onion and slicedcarrots and cook until sot, about 8 to 10 inutes.

While onions and carrots are cooking, adjust the slicing disc to6. Cut both potatoes into quarters horizontall. Arrange ineed tube horizontall and slice.

Stir the four into the onion/carrot ixture and cook or about3 inutes to eliinate an taste o four. Slowl whisk in thechicken broth copletel, bring the ixture to a boil, and thenreduce heat to aintain a sier. Stir in the

Documents

Cuisinart Fp 14dc Recipes