Cuisinart DLC-6, Installation Booklet

Page: 8 / 17

8
RECIPES
Fresh Tomato
and Corn Salsa
Delicious with the traditional corn tortilla chips,
this salsa is also great on grilled chicken
or seafood.
Preparation: 5 to 10 minutes, plus 1 hour for
flavors to develop
Makes 1½ cups
1
small onion, peeled, cut into 1-inch
pieces
¼ cup fresh cilantro
1 jalapeño pepper, seeded, cut into
1-inch pieces
2 medium tomatoes, cut into 1-inch
pieces
1 teaspoon fresh lime juice
½ cup fresh or frozen corn kernels
(frozen kernels do not need to be
thawed)
½ teaspoon kosher salt
1. Insert the metal blade. Put onion, cilantro
and jalapeño in work bowl. Process on HI until
finely chopped, about 5 seconds. Scrape work
bowl. Add tomatoes and lime juice. Pulse until
tomatoes are coarsely chopped, about 5 to 7
times. Add corn and salt; pulse once to just
combine.
2. Let stand for 1 hour before serving to allow
flavors to develop. Serve with chips.
Nutritional information per tablespoon:
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Hummus
Serve this popular Middle Eastern dip with the
traditional pita wedges or with fresh
vegetable crudités.
Preparation: 15 to 20 minutes, plus 30 minutes
resting time
Makes 2 cups
¼
cup Italian parsley leaves, washed
and dried
2 strips lemon zest, 2 x ½ inches,
bitter white pith scraped off
½ teaspoon kosher salt
2 small cloves garlic
1 large can (28 ounces) chickpeas,
drained and rinsed
3 tablespoons tahini
2 tablespoons fresh lemon juice
5 tablespoons water
1½ teaspoons ground cumin
1½ tablespoons extra virgin olive oil
1. Insert the metal blade. Pulse to chop the
parsley, 10 to 15 times. Remove and reserve.
Chop the lemon zest with the kosher salt using
the pulse, 10 times. With the machine running,
drop the garlic down the feed tube; process on
HI for 10 seconds to chop.
2. Add the chickpeas, tahini, lemon juice, water
and cumin to the work bowl; process on
HI 60 seconds to combine. Scrape the work
bowl. With the machine running, add the olive
oil in a slow steady stream; process on HI until
the hummus is smooth and creamy, about
3 minutes.
3. Add half the chopped parsley; pulse to
incorporate, 5 to 10 times. Allow the hummus
to rest for 30 minutes before serving, to allow
the flavors to blend. Serve in a shallow bowl,
sprinkled with the remaining chopped parsley.
If desired, drizzle with extra virgin olive oil.
Variation: Add 3 drained roasted red peppers
with the chickpeas to make Roasted Red
Pepper Hummus. Makes about 2½ cups.
Nutritional information per tablespoon:
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Basic Vinaigrette
This basic vinaigrette is perfect for
a crisp green salad.
Preparation: 5 minutes
Makes about ¾ cup
1
garlic clove
2 tablespoons Dijon mustard
¼ cup red wine vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1
⁄
3
cup extra virgin olive oil
1
⁄
3
cup vegetable oil
1. Insert the metal blade. With the machine
running on HI, drop the garlic through the feed
tube and process to chop, 10 seconds. Scrape
the work bowl. Add the mustard, vinegar, salt
and pepper. Process on HI, to combine, 10
seconds; scrape the work bowl. With the
machine still on HI, add the oils in a slow,
steady stream, about 45 seconds. Process
until emulsified.