19
BASICS
18
BASICS
Delicious topping for any roasted bagel.
Try the zestier version with a crudités or as a spread for tea sandwiches.
SALmON CREAm ChEESE
8
ounces [230g (1 standard
package)] plain cream
cheese, room temperature
and cut into 8 pieces
1 to 2 pinches kosher salt,
divided
pinch freshly ground black
pepper
3
ounces (85g) smoked
salmon, cut/torn into 1-inch
(2.5cm) pieces
3
2-inch (5cm) strips lemon
zest (bitter white pith
removed), optional
2
teaspoons (10ml) drained
capers, optional
3
sprigs fresh dill, optional
makes about 1 cup (250ml)
1. Insert the chopping blade into the work bowl of the
food processor. Add the cream cheese, pinch of salt
and pepper. Pulse a few times to break up, and then
process until smooth.
2. Add the smoked salmon and pulse until fully
combined, about 20 times. Taste and add additional
pinch of salt if desired.
NOTE:
To add even more flavour to the cream cheese,
add the lemon, capers and dill. First add the lemon
zest and process to break up. Then add the cream
cheese, salt and pepper, processing until combined.
Add the capers, dill and salmon and pulse until fully
combined. Taste and adjust seasoning as desired.
With this version, the extra pinch of salt is
most likely not necessary because of the briny
flavour of the capers.
Nutritional information per serving [1 tablespoon (15ml)]:
Calories 56 (83% from fat)
|
carb. 1g
|
pro. 2g
|
fat 5g
sat. fat 3g
|
chol. 16mg
|
sod. 160mg
|
calc. 1mg
|
fiber 0g
BASIC VINAIgRETTE
Classic vinaigrette – tossed with mixed greens or drizzle over
grilled chicken, this works great as a marinade, too.
¼
cup (60ml) Champagne
vinegar
½
small shallot, peeled
and halved
1
teaspoon (5ml) Dijon
mustard
½
teaspoon (2ml) kosher salt
¼
teaspoon (1ml) ground
white pepper
¾
cup (175ml) extra virgin
olive oil
makes 1 cup (250ml)
1. Insert the chopping blade into the work bowl of the
food processor. Add the vinegar, shallot, mustard, salt
and pepper to the bowl and process to combine and
finely chop.
2. With machine running, slowly pour the olive oil
through the feed tube until all ingredients are
homogenous, about 1½ minutes.
Nutritional information per serving [1 tablespoon (15ml)]:
Calories 93 (97% from fat)
|
carb. 1g
|
pro. 0g
|
fat 11g
sat. fat 2g
|
chol. 0mg
|
sod. 80mg
|
calc. 1mg
|
fiber 0g
You’ll be pleasantly surprised at how easy it is to make your own nut butter;
be sure to use unsalted nuts so you can control the amount of seasoning
in the final product.
PEANUT BUTTER
makes about 1 cup (250ml)
1. Insert the chopping blade into the work bowl of the
food processor. Pulse peanuts about 10 times and
then process until drops of oil are visible and the
mixture is very smooth, about 3
½
to 4½ minutes. (You
may need to stop to scrape down periodically.)
2. Add salt and pulse 2 to 3 times to incorporate. Adjust
seasoning as desired.
TIP: This method can be done with any of your
favourite nuts; try adding sweet or savory spices to the
spread for more complex flavour.
Nutritional information per serving [1 tablespoon (15ml)]:
Calories 116 (71% from fat)
|
carb. 4g
|
pro. 5g
|
fat 10g
sat. fat 1g
|
chol. 0mg
|
sod. 105mg
|
calc. 11mg
|
fiber 2g
2
cups (500ml) unsalted, dry
roasted peanuts
¾
teaspoon (3.75ml) kosher
salt
