13
1 . Put the olive oil in a small saucepan and place
over medium heat . Add the shallot and sweat
until soft, about 2 minutes .
2 . Add the pepper juice and bring to a simmer . Allow
the juice to simmer until reduced to about ¼ cup,
30 to 40 minutes . For a sauce with more body,
whisk in the butter if using right before serving .*
* note:
Although thin, this sauce is very flavorful and
stands very well on its own . However, if you prefer
a thicker sauce without butter, make a slurry with
one tablespoon of cornstarch mixed with water
and whisk into the sauce, a little at a time, as it
simmers until the desired consistency is achieved .
Nutritional information per serving (1tablespoon) without butter
Calories 71 (20% from fat) • carb. 14g • pro. 2g
• fat 2g • sat. fat 0g • chol. 0mg • sod. 5mg
• calc. 17mg • fiber 1g
with butter (1 tablespoon)
Calories 122 (51% from fat) • carb. 14g • pro. 2g
• fat 8g • sat. fat 4g • chol. 15mg • sod. 6mg
• calc. 19mg • fiber 1g
Notable nutrients based on daily percentages:
Vitamin A 146% • Vitamin B6 34% • Vitamin C 719%
Cold Borscht
This delicious yet simple cold soup is great to serve
on a warm day .
Makes about 4 cups
1
teaspoon olive oil
1
shallot chopped, about ½ ounce
2
medium carrots, about 5 ounces
1
pound red beets
3
cups vegetable broth
salt
freshly ground black pepper
1 . Put oil into a saucepan and place over medium
heat . Add the shallot and sweat until soft, about
2 minutes .
2 . While the shallot is sweating, turn the Cuisinart
®
Juice Extractor to speed 5 . Turn the unit on and
juice the carrots and the beets .
3 . Add juice, vegetable broth and ½ cup of the pulp
to the saucepan and bring to a simmer . Allow
soup to simmer for about 30 minutes .
4 . Taste and add seasoning if necessary .
5 . Chill well before serving .
Serving Tip: Garnish cold borscht with a dollop of
sour cream and some chopped fresh dill .
Nutritional information per serving (1 cup):
Calories 87 (14% from fat) • carb. 17g • pro. 2g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 818mg
• calc. 31mg • fiber 2g
Notable nutrients based on daily percentages:
Vitamin A 128% • Folate 33%
baked goods
potato Bread
Makes one 1-pound loaf
2
large russet potatoes, about 1 lb,
peeled
2¼
teaspoons dry active yeast
2
teaspoons granulated sugar
3
cups bread flour
2
teaspoons sea salt
1
tablespoon unsalted butter,
at room temperature
1½
tablespoons nonfat dry milk
1
large egg
1 . Turn the Cuisinart
®
Juice Extractor to speed
5 . Turn the unit on and juice the potatoes . Stir
the juice and reserve ½ cup plus 1 tablespoon .
Reserve all of the pulp (about 2 cups), being sure
to discard any large pieces of potato .
2 . Put the potato juice, yeast and sugar into the
bowl of a Cuisinart
®
Stand Mixer fitted with the
dough hook . Stir well to dissolve yeast and let
stand for 5 to 10 minutes . Mixture will foam and
bubble – this means the yeast is alive and active .
3 . Put the flour, salt, butter, and dry milk in a
separate bowl and stir . Add half to the yeast
mixture and mix on speed 3 until fully combined,
being sure to scrape the bottom of the bowl with
a spatula . Add the egg and pulp; mix to combine .
4 . Continuing on speed 3, add the remaining flour
mixture, ½ cup at a time, mixing completely,
about 30 to 40 seconds, until no flour is visible
after each addition . The dough at first will be a
batter, and slowly, as the flour is added, the batter
will become a complete ball of dough that cleans
the sides of the mixing bowl .
5 . After the flour mixture has been incorporated (you
may not need all of the flour), mix on speed 3 for
3 to 4 minutes to knead the dough .
