19
Adjust seasonings to taste and serve.
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Roasted Red Pepper Soup
Roasting your own peppers is simple to do and adds a real fresh
flavour to this creamy soup.
Makes about 6 cups (1.5 L)
8
red bell peppers, seeded
½
tablespoon (2 ml) unsalted butter
8
garlic cloves, roughly chopped
1
large shallot [about 1½ ounces (43 g)], roughly chopped
¼
medium onion, roughly chopped
2
tablespoons (30 ml) sherry
3
cups (750 ml) chicken stock
½
tablespoon (7 ml) fresh thyme
1
teaspoon (5 ml) white balsamic vinegar
½
tablespoon (7 ml) granulated sugar
¼
teaspoon (1 ml) sea salt
¼
teaspoon (1 ml) freshly ground black pepper
Flatten the seeded bell peppers and lay on a foil-lined baking
sheet. Place on the top rack in your oven and broil until the
peppers are just blackened. Remove and place in a mixing bowl;
cover with plastic. Reserve.
While the peppers are roasting, put the butter in a medium
saucepan set over medium heat. Once the butter has melted, add
the garlic, shallot and onion. Cook until softened and just brown.
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until reduced by half. Add the stock and raise the heat to medium-
high. Bring the stock just to a boil.
Carefully take the skins off of the roasted peppers; cut into
quarters. Place in the jar of the Cuisinart
®
PowerEdge
®
700 Blender.
Add the broth mixture and the remaining ingredients. Run on the
Soup & Sauces function for 1½ minutes, or until completely
smooth.
Adjust seasonings to taste and serve.
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Chocolate Banana Crème Brûlée
The Cuisinart
®
PowerEdge
®
700 Blender makes this impressive
dessert quick and easy. Both kids and adults will love it.
Makes 6 servings
2
cups (500 ml) heavy cream
1
cup (250 ml) whole milk
1
vanilla bean, split and seeds scraped
4
ounces (118 ml) milk chocolate
6
large egg yolks
½
cup (125 ml) granulated sugar, divided
1 banana,
sliced
Preheat an oven to 325°F (160°C) with the rack in the middle
position.
In a small sauce pan, combine the heavy cream, milk and vanilla
bean, including the pod. Set over medium heat and bring just to a
simmer. Remove the vanilla bean pod and discard.
Place the chocolate, egg yolks, 3 tablespoons (45 ml) of the
granulated sugar and hot cream/milk mixture in the jar of the
Cuisinart
®
PowerEdge
®
700 Blender. Set on High; run for
30 seconds.
Evenly divide the mixture among 6 shallow ramekins. Skim the
foam off of the top by blotting with a paper towel. Place the
ramekins in a rimmed baking pan and then add water to a depth of
¼ inch (0.635 cm) of the ramekins.
Bake for 40 minutes, or until just set. Cool to room temperature
and then chill overnight.
Before serving, place banana slices evenly on top of each chilled
custard and then liberally sprinkle the reserved sugar over each.
