Cuisinart 7-Cup Elite Collection Food Processor MFP-107 Series, Instruction Booklet

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7
BASICS
BASIC VINAIGRETTE
Classic vinaigrette – tossed with mixed gr eens or drizzle over
grilled chicken, this works great as a marinade, too.
¼
CUP
C
HAMPAGNE VINEGAR
½
SMALL SHALLOT
,
PEELED
AND HALVED
1
TEASPOON
D
IJON MUSTARD
½
TEASPOON KOSHER SALT
¼
TEASPOON GROUND
WHITE PEPPER
¾
CUP EXTRA VIRGIN OLIVE OIL
Makes 1 cup
1. Insert the chopping blade into the work bowl of the
food processor . Add the vinegar, shallot, mustar d, salt
and pepper to the bowl and process to combine and
fi nely chop.
2. W ith machine running, slowly pour the olive oil
through the feed tube until all ingr edients are homog-
enous, about 1½ minutes.
Nutritional information per serving (1 tablespoon):
Calories 93 (97% from fat)
|
carb. 1g
|
pro. 0g
|
fat 11g
sat. fat 2g
|
chol. 0mg
|
sod. 80mg
|
calc. 1mg
|
fi ber 0g
You’ll be pleasantly surprised at how easy it is to make your own nut butter;
be sure to use unsalted nuts so you can contr ol the amount of seasoning
in the fi nal pr oduct.
PEANUT BUTTER
Makes about 1 cup
1. Insert the chopping blade into the work bowl of the
food processor . Pulse peanuts about 10 times and
then process until dr ops of oil are visible and the
mixture is very smooth, about 3
½
to 4½ minutes. (You
may need to stop to scrape down periodically.)
2. Add salt and pulse 2 to 3 times to incorporate. Adjust
seasoning as desired.
TIP: This method can be done with any of your favorite
nuts; try adding sweet or savory spices to the spread
for more complex fl avor.
Nutritional information per serving (1 tablespoon):
Calories 116 (71% from fat)
|
carb. 4g
|
pro. 5g
|
fat 10g
sat. fat 1g
|
chol. 0mg
|
sod. 105mg
|
calc. 11mg
|
fi ber 2g
2
CUPS UNSALTED
,
DRY ROASTED
PEANUTS
¾
TEASPOON KOSHER SALT