Cuisinart FP-12NC Series Instruction And Recipe Booklet Download Page 15

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BASICS

HOLLANDAISE SAUCE

This sauce can be used in many dishes, including eggs benedict

and steamed vegetables .

makes 1½ cups (375 ml)

Approximate preparation time: 15 minutes

Place butter in a saucepan over low heat to melt.
Insert the large chopping blade into the large work bowl
of the Cuisinart

Food Processor. Add the yolks,

mustard, salt and pepper and process for 90 seconds.
Once the butter is melted, turn heat up to bring the
butter

just

to a boil. With the machine running, slowly

drizzle the hot butter through the feed tube. Sauce will
thicken to a mayonnaise consistency. When all butter has
been incorporated, add the lemon juice and pulse to
incorporate. Taste and adjust seasoning accordingly.
Serve while still warm.

Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 108 (98% from fat)

carb. 0g

pro. 0g

fat 12g

sat. fat 7g

chol. 57mg

sod. 45mg

calc. 3mg

fiber 0g

TablesPoons (¾ Pound

(375 G); 3 sTIcks) unsalT-

ed buTTer

larGe eGG yolks

TeasPoon (2 ml)

dry musTard

TeasPoon (2 ml) kosher

salT

TeasPoon (1 ml) freshly

Ground black PePPer

TablesPoons (30 ml)

fresh lemon juIce

ounces (60 G)

shalloTs or Green

onIons, TrImmed and

cuT InTo 1-Inch

(2.5 cm) PIeces

ounces (85 G) draIned

sweeT GherkIn PIckles

TablesPoons (60 ml)

fresh

ITalIan Parsley

TablesPoon (15 ml)

dIll weed

TablesPoon (15 ml)

dIjon-sTyle musTard

makes about 2 cups (500 ml)

Approximate preparation time: 5 minutes

Insert the large metal chopping blade into the large
work bowl of the Cuisinart

Food Processor. Add the

shallots, gherkins and parsley and pulse to chop, about
15 pulses. Add the dill, mustard, thyme, and capers and
pulse 5 times to chop. Add the mayonnaise, yogurt and
black pepper; pulse to combine, 5 times. Do not
overprocess. Refrigerate until ready to use.
*To drain yogurt, place in a strainer lined with a coffee
filter or a yogurt strainer. Cover and let drain until
desired thickness is reached.

This tartar sauce is good not only with fish and shellfish,

but also with steamed fresh vegetables .

TARTAR SAUCE

PackaGe acTIve

dry yeasT

TeasPoon (5 ml)

GranulaTed suGar

1¼

cuPs (300 ml) warm

waTer

(105° To 115°f

( 41° To 46°c.)

3¹⁄³

cuPs (825 ml)

unbleached,

all-PurPose flour

TablesPoon (7 ml)

kosher salT

TeasPoons (10 ml)

exTra vIrGIn olIve oIl

makes 1¾ pounds (795 g) dough (six 7-inch (18 cm) crusts
or three 12-inch (30 cm) crusts) / 36 servings

Approximate preparation time: 5 to 10 minutes,

plus 55 minutes rising and resting, 5 minutes assembly
and 10 minutes baking

In a 2-cup (500 ml) liquid measure, dissolve yeast and
sugar in warm water. Let stand until foamy, about 3 to
5 minutes. Insert the dough blade into the large work
bowl of the Cuisinart

Food Processor and add the flour

and salt.

With machine running, pour the liquid slowly through the
small feed tube as fast as the flour will absorb it. Once a
dough ball forms and cleans the sides of the work bowl,
process for an additional 30 seconds to knead dough.
Dough may be slightly sticky. Coat dough evenly with
extra virgin olive oil and transfer to a plastic food storage
bag and seal the top. Let dough rise in a warm place for
about 45 minutes.

Place dough on a lightly floured surface; punch down and
let rest 5 to 10 minutes. Roll into desired crust sizes and
place on baking pans lightly sprayed with vegetable oil
cooking spray. Follow pizza recipe.

Nutritional information per serving (1 ounce (30 g) ):
Calories 112 (2% from fat)

carb. 24g

pro. 3g

fat 0g

sat. fat 0g

chol. 0mg

sod. 134mg

calc. 0mg

fiber 1g

Once you see how simple pizzas are to make,

you will never order one to be delivered again!

PIZZA DOUGH