24
BASICS
25
BASICS
SWEET AND SOUR mARINADE
This marinade pairs well with poultry and pork .
4
GarlIc cloves
½
cuP (125 ml) dark corn
syruP
½
cuP (125 ml) exTra vIrGIn
olIve oIl
½
cuP (125 ml) balsamIc
vIneGar
1
TablesPoon (15 ml)
Plus 1 TeasPoon (5 ml)
PaPrIka
2
TeasPoons (10 ml) dry
musTard Powder
2
TeasPoons (10ml)
drIed Thyme
1
TeasPoon (5 ml)
chIlI Powder
1
TeasPoon (5 ml)
kosher salT
makes 1 cup (250 ml)
Approximate preparation time: 5 minutes
Insert the small metal chopping blade into the small work
bowl of the Cuisinart
®
Food Processor. Add the garlic and
process to finely chop. Add the remaining ingredients.
Process again until well mixed, about 45 seconds.
Nutritional information per serving (1 tablespoon (15 ml):
Calories 97 (62% from fat)
|
carb. 10g
|
pro. 0g
|
fat 7g
|
sat. fat 1g
|
chol. 0mg
|
sod. 152mg
|
calc. 4mg
|
fiber 0g
HERBED VINAIGRETTE
A classic vinaigrette – toss with mixed greens or drizzle over grilled chicken .
¼
cuP (50ml) red wIne
vIneGar
1
TeasPoon (5 ml)
dIjon-sTyle musTard
¼
cuP (50 ml) fresh
Parsley
½
TeasPoon (2 ml)
drIed basIl
½
TeasPoon (2 ml)
drIed Thyme
½
TeasPoon (2 ml)
drIed marjoram
½
TeasPoon (2 ml)
kosher salT
makes 1 cup (250 ml)
Approximate preparation time: 5 minutes
Insert the small metal chopping blade into the small work
bowl of the Cuisinart
®
Food Processor. Add the vinegar,
mustard, parsley and remaining herbs and spices and
process to combine. With machine running, slowly pour
the olive oil through the feed tube until all ingredients are
homogenous, about 45 to 60 seconds.
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 91 (99% from fat)
|
carb. 0g
|
pro. 0g
|
fat 11g
|
sat. fat 2g
|
chol. 0mg
|
sod. 76mg
|
calc. 2mg
|
fiber 0g
BASIC mAyONNAISE
Taste the difference in homemade mayonnaise .
2
larGe eGG yolks*
¼
TeasPoon (1 ml)
kosher salT
1
TablesPoon (15 ml)
dIjon-sTyle musTard
1
TeasPoon (5 ml)
fresh lemon juIce
or whITe wIne
vIneGar
1 To 1½
cuPs (250-375 ml)
veGeTable or
canola oIl
makes about 1½ cups (375 ml)
Approximate preparation time: 5 to 10 minutes
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
®
Food Processor. Process the
egg yolks, salt, mustard and lemon juice until smooth,
about 30 seconds. With the machine running, very
gradually drizzle the oil through the feed tube until
mixture thickens. (Adding the oil through the drizzle hole
located in the feed tube pusher will yield best results.)
Taste and adjust seasoning accordingly.
For fresh herb mayonnaise: process ¹∕³ cup (75 ml) firmly
packed fresh herbs (i.e., parsley, dill, tarragon, basil, etc.),
stems removed, with the yolks before adding the oil.
*Raw egg warning:
Caution is suggested in consuming raw and lightly
cooked eggs due to the slight risk of salmonella or other
food-borne illness. To reduce this risk, we recommend
you use only fresh, properly refrigerated, clean, grade A
or AA eggs with intact shells, and avoid contact between
the yolks or whites and the shell.
For lower-cholesterol mayonnaise, and to avoid using
raw eggs, Egg Beaters
®
may be substituted for the egg
yolks.
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 85 (98% from fat)
|
carb. 0g
|
pro. 0g
|
fat 10g
|
sat. fat 1g
|
chol. 17mg
|
sod. 38mg
|
calc. 2mg
|
fiber 0g
¼
TeasPoon (1ml)
Ground
whITe PePPer
¾
cuP (175 ml) exTra
vIrGIn olIve oIl