25
BASICS
24
BASICS
GORGONZOLA BUTTER
All of these butters are a tastier alternative to store-bought brands .
Makes 1 roll compound butter, 16 slices
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work
bowl of the Cuisinart
®
Food Processor. Add the butter and
Gorgonzola and process for 60 seconds until smooth, scraping
the bowl as necessary.
Remove butter from bowl and place on a sheet of waxed
paper. With the aid of the paper, form the butter into a log.
Roll and wrap well in plastic. Butter can either be refrigerated
or frozen.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 52 (96% from fat)
|
carb. 0g
|
pro. 0g
|
fat 6g
|
sat. fat 4g
|
chol. 16 mg
|
sod. 5mg
|
calc. 2mg
|
fiber 0g
8
TABLESPOONS [½ CUP
(125 ML); 1 STICK]
UNSALTED BUTTER,
ROOM TEMPERATURE
¼
CUP (50 ML)
GORGONZOLA,
CRUMBLED
PINCH FRESHLY
GROUND BLACK PEPPER
PEANUT BUTTER
Makes 2
½
cups (625 ml)
Approximate preparation time: 4½ minutes
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Pulse peanuts about 10 times
and then process until drops of oil are visible and the mixture is
very smooth, about 4½ minutes.
TIP:
Any nut can be substituted in this recipe.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 100 (71% from fat)
|
carb. 4g
|
pro. 4g
|
fat 9g
|
sat. fat 1g
|
chol. 0mg
|
sod. 1mg
|
calc. 9mg
|
fiber 1g
5
CUPS (1.25 L) DRY
ROASTED PEANUTS
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 (10 ML)
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 (50 ML) 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
¼
TEASPOON (1 ML)
GROUND WHITE PEPPER
¾
CUP (175 ML) EXTRA
VIRGIN OLIVE OIL
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.
TIP:
Dressing can easily be increased – use the large work
bowl depending on the amount of dressing desired.
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