14
15
up by stirring with a fork. Attach the chef’s
whisk and reserve both bowls containing eggs.
Put the remaining butter in a saucepan over
medium-low heat. Once butter melts, add the
flour to the pan and stir to cook off any raw
flour taste, about 3 to 4 minutes. While
continuously whisking the butter/flour mixture,
slowly add the milk. Once all the milk is added,
whisk until a smooth and homogenous
consistency is achieved. Once mixture is
smooth, beat in remaining Romano and feta
salt, pepper and nutmeg. Stir in the spinach
and lemon zest.
While continuously mixing with a whisk, spoon
a small amount of the milk and spinach mixture
into the yolks. Continue mixing in the remaining
mixture, a third at a time.
Beat egg whites, starting on Speed 1 and
gradually increasing to Speed 12. Whip only
until firm peaks form, about 1½ minutes total.
Mix a third of the egg whites into the spinach
mixture until evenly combined. Continue by
carefully folding the remaining egg whites in
two additions with a large rubber spatula. Fold
just until combined.
Pour mixture into prepared dish and gently
smooth the top to ensure an even rise. Put
soufflé into preheated oven and reduce
temperature to 375°F (190°C). Bake until
golden and just set, about 45 to 50 minutes.
Serve immediately.
Nutritional analysis per serving (½ cup [125 ml]):
Calories 207 (64% from fat) • carb. 9g • pro. 9g
• fat 15g • sat. fat 8g • chol. 152mg • sod. 418mg
• calc. 175mg • fiber 1g
Mashed Potatoes
This basic recipe is perfect to serve as is, or be
creative and add different flavors like fresh herbs or
cheese.
Makes about 9 cups (2,25 L)
5
pounds (2,2 kg) Yukon gold potatoes,
peeled and cut into 1-inch pieces
5
1
/
3
tablespoons (80 ml) unsalted butter, cut
into 1-inch pieces
1
cup (250 ml) crème fraîche
½
cup (125 ml) milk (any fat variety works)
1
teaspoon (5 ml) kosher salt
½
teaspoon (2 ml) freshly ground black
pepper
Put potatoes into a stockpot and cover with
cold water. Bring to a boil and simmer until
potatoes are tender.
Once the potatoes are tender, drain the
potatoes completely and then transfer to the
Cuisinart
®
mixing bowl. Attach the chef’s whisk
and mix on Speed 5 until potatoes are
completely mixed with no lumps, scraping
down the entire bowl as necessary.
Once potatoes are smooth, add the butter,
crème fraîche, milk, salt and pepper. Mix again
on Speed 8, increasing to Speed 12 until
potatoes are light and fluffy. Scrape the bowl
once to make sure all ingredients are evenly
incorporated.
Taste and adjust seasoning as desired.
Nutritional analysis per serving (½ cup [125 ml]):
Calories 172 (42% from fat) • carb. 21g • pro. 3g
• fat 8g • sat. fat 5g • chol. 27mg • sod. 155mg
• calc. 55mg • fiber 3g
Cauliflower Purée
A great, healthy alternative to traditional mashed
potatoes, plus this recipe is dairy free!
Makes 6 cups (1.5 L)
1
large head cauliflower, cored, about 3¼
pounds (1.5 kg)
1
pound (60 ml) Yukon gold potatoes,
peeled and cut into 1-inch (2.5 cm) pieces
¼
cup (60 ml) extra virgin olive oil
2
teaspoons (10 ml) kosher salt
½
teaspoon (2 ml) freshly ground black pepper
Cut cauliflower into large chunks and put into a
large stockpot with the potatoes. Cover with
cold water and place over high heat until water
comes to a boil. Reduce heat to maintain a
healthy simmer and cook until vegetables are
tender, about 25 minutes.
Once tender, drain all water from the
vegetables and place into the Cuisinart
®
mixing
bowl. Attach the chef’s whisk and mix on
Speed 5 until vegetables are smooth. Scrape
the entire bowl as necessary during the
process. Increase the speed between 8 and 10
to completely smooth out the cauliflower.
Once smooth, decrease speed to 2 to add the
olive oil, salt and pepper, and then slowly
increase to Speeds 10 to 12 until light and
fluffy. Scrape the bowl once to make sure all
ingredients are evenly incorporated. Taste and
adjust seasonings as desired.
Nutritional analysis per serving (½ cup [125 ml]):
Calories 142 (56% from fat) • carb. 13g • pro. 3g
• fat 10g • sat. fat 1g • chol. 0mg • sod. 394mg
• calc. 27mg • fiber 3g
Pasta Dough
The combination of “00” and semolina flour gives this
dough the perfect bite when cooked, compared to
traditional pasta dough made with just “00” flour.
Makes about 1½ pounds (675 g) of dough,
enough for 8 servings
5
large eggs
2½
cups (625 ml) “00” flour
2
/
3
cup (150 ml) semolina flour
Put all of the ingredients, in the order listed,
into the Cuisinart
®
mixing bowl. Attach the
dough hook and mix on Speed 5 to combine,
about 1 minute.
Continue mixing until dough mostly comes
together, about 4 to 6 minutes. At about 5
minutes of mixing, check the texture. If it is too
dry, add water 1 tablespoon (15 ml) at a time;
alternatively, if it is too wet, add the “00” flour
1 tablespoon (15 ml) at a time to desired
consistency. Keep in mind this dough won’t
resemble a smooth ball, it will only just come
together in large chunks with some possible
smaller bits to knead in by hand. Should any
flour or loose, dry bits be left behind at the
bottom of the bowl, leave them there and do
not incorporate into final dough.
Transfer dough to a lightly floured surface and
knead all dough together into a ball by hand
until smooth and it springs back to the touch,
about 2 minutes.
Wrap in plastic wrap and let rest at room
temperature before using, at least 20 minutes.
Pasta dough can be made and stored in the
refrigerator for up to 3 days.
For best results use the Cuisinart
®
Pasta Roller
and Cutter to make the perfect lasagna sheets,
pappardelle, linguine or spaghetti.
Nutritional analysis per serving (3 ounces [85 g]):
Calories 218 (15% from fat) • carb. 35g • pro. 10g
• fat 4g • sat. fat 1g • chol. 11mg • sod. 41mg
• calc. 13mg • fiber 3g
Pizza Dough
This dough can be used for more than just the
obvious, although who doesn’t
love homemade pizza?
Makes 1½ pounds (680 g) of dough, two 12-inch
(30 cm) crusts
1
cup (250 ml) warm water (105°F to 110°F
[40°C to 43°C])
1½
teaspoons (7 ml) granulated sugar
2¼
teaspoons (11 ml) active dry yeast
3
cups (750 ml) bread flour (unbleached,
all-purpose flour may be substituted),
plus additional for dusting and rolling
1½
teaspoons (7 ml) kosher salt
1
tablespoon (15 ml) extra virgin olive oil,
plus more for coating the dough
Stir together the warm water, sugar and yeast
in the Cuisinart
®
mixing bowl. Attach the dough
hook and let stand until the mixture is foamy
and bubbly, about 5 to 10 minutes.
While the yeast is proofing, combine the bread
flour and salt in a separate mixing bowl.
Once the yeast is foamy, add the flour mixture
and olive oil to the bowl and turn the mixer on
to Speed 3 until dough comes together as a
ball and cleans the side of the bowl.
Once dough ball forms, continue to knead on
Speed 3 for about 4 minutes. Dough should
be smooth and spring back to the touch. If
sticky, add 1 tablespoon (15 ml) of flour at a
time until smooth. Alternatively, if the dough
seems too dry, add 1 tablespoon (15 ml) of
water at a time.
Cover bowl with plastic wrap and let rise in a
warm, draft-free place until doubled in volume,
about 1 hour.
Place dough on a lightly floured surface and
form into desired crust size(s) or as directed by
recipe.
Nutritional analysis per serving (2 ounces, based on
12 servings for two, 12-inch crusts):
Calories 114 (9% from fat) • carb. 23g • pro. 3g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 286mg
• calc. 1mg • fiber 1g
