43
SOUPS
APPETIZERS
42
Makes 16 servings
Approximate preparation time: 1 hour
Insert the slicing disc, adjusted to 2 mm, into the large work
bowl of the Cuisinart
®
Food Processor, and slice the onions.
Place a large skillet over medium-low heat and add the butter.
Once the butter is melted, add the onions with salt and pepper
to the skillet and cook over low heat for about 1 hour, until
onions are completely soft and caramel in color.
While onions are caramelizing, replace the slicing disc with the
reversible shredding disc on the medium shredding side and
process the Gruyère.
Grill or pan-roast the steaks until rare to medium-rare (steaks
will continue to cook in the quesadillas). Allow steaks to cool
and then thinly slice.
To assemble: evenly place ¼ cup (50 ml) of onions on a tortilla
and top with 4 to 5 slices of steak, ¹∕³ cup (75 ml) of shredded
cheese and then top with another tortilla. Repeat with
remaining ingredients.
Preheat the Cuisinart
®
Griddler
®
, fitted with the griddle plates
in the closed position, to 375°F (190°C). Brush the top and
bottom tortillas lightly with oil and grill until the cheese is
melted and the tortillas are golden and crisp, about 3 minutes.
Quesadillas can also be prepared in a 375°F (190°C) oven,
baked on parchment lined baking trays.
To serve: Cut quesadillas into quarters and serve with
guacamole and sour cream.
Note: The flavour of the caramelized onions is well-worth the
time it takes to prepare them.
Nutritional information per ¼ quesadilla:
Calories 166 (44% from fat)
|
carb. 15g
|
pro. 8g
|
fat 8g
|
sat. fat 4g
|
chol. 28mg
|
sod. 208 mg
|
calc. 112mg
|
fiber 0g
Enjoy these grown-up quesadillas at your next cocktail party . Serve with
salsa, guacamole and sour cream for topping .
CARAMELIZED ONION, STEAK
AND GRUYÈRE QUESADILLAS
3
POUNDS YELLOW ONIONS
½
CUP (1 STICK) UNSALTED
BUTTER
¼
TEASPOON (1 ML)
KOSHER SALT
¼
TEASPOON (1 ML)
FRESHLY GROUND
BLACK PEPPER
8
OUNCES (226 G)
GRUYÈRE CHEESE
1½
POUNDS (750 G)
SIRLOIN STEAK
16
8-INCH (20 CM) FLOUR
TORTILLAS
4
OUNCES (115 G)
CHEDDAR
2
GARLIC CLOVES
1
SMALL ONION, CUT
INTO 1-INCH (2.5 CM)
PIECES
2
TABLESPOONS (30 ML)
EXTRA VIRGIN
OLIVE OIL
½
TABLESPOON (7 ML)
SEA OR KOSHER SALT,
DIVIDED
1
TEASPOON (5 ML)
FRESHLY GROUND
BLACK PEPPER, DIVIDED
1
POUND (500 G)
POTATOES
2
POUNDS (1 KG)
BROCCOLI, STEMS
PEELED AND FLORETS
SEPARATED
2½
CUPS (625 ML) SHERRY
1
QUART (0.9 L) HOT
VEGETABLE STOCK
¾
TEASPOON (3.75 ML)
LEMON ZEST
Makes about 10 cups (2.5 L)
Approximate preparation time: 25 to 30 minutes
Insert the reversible shredding disc assembly on the medium
shredding side into the large work bowl of the Cuisinart
®
Food
Processor and shred the cheese. Remove work bowl and
reserve. Insert the large metal chopping blade into the large
work bowl. With the machine running, drop the garlic cloves
through the small feed tube to finely chop. Add the onion to
the work bowl and pulse to chop, about 10 pulses.
Heat the olive oil in a large saucepan over low heat. Add the
garlic and onion, with a pinch each of salt and pepper. Sauté
until softened, about 8 to 10 minutes.
While vegetables are cooking, insert the adjustable slicing disc
assembly, adjusted to the 4mm setting, into the large work bowl.
Slice the potatoes and the broccoli stems.
Raise the heat to medium and add the potatoes, broccoli
stems and a pinch each of the salt and pepper; sauté 2 to 3
minutes, and then add the sherry. Let the sherry cook down
until almost evaporated. Add the stock and bring to a boil.
Reduce heat to medium-low and stir in the florets, lemon zest,
½ cup (125 ml) of Cheddar, and remaining salt and pepper.
Simmer until vegetables are tender.
Strain the soup, reserving the liquid. Place the solids into the
large work bowl with the large metal chopping blade and purée
until completely smooth, about 1 minute.
Return the purée to the saucepan. Place over medium-low heat
and stir in the reserved liquid until desired consistency is
achieved. Stir in remaining Cheddar.
Taste and adjust seasoning accordingly.
TIP:
This soup is very thick, so add more stock if a thinner
consistency is desired.
Nutritional information per serving [1 cup (250 ml)]:
Calories 140 (39% from fat)
|
carb. 17g
|
pro. 5g
|
fat 7g
|
sat. fat 2g
|
chol. 5mg
|
sod. 680mg
|
calc. 71mg
|
fiber 4g
This soup is a delicious substitute for other cream soups .
LIGHTENED BROCCOLI AND POTATO SOUP