Cuisinart SmartPower Duet BFP-603, Instruction Booklet

Page: 18 / 29

11
5. Pulse on High 3 to 4 times to break up, and then run on High until smooth,
about 1 minute.
6. Adjust seasonings to taste and serve either hot or chilled.
Nu tritio na l in fo rm ation pe r s erv in g (1 c up ):
Cal ori es 92 (15 % fr om fat ) • car b. 1 6g • p ro . 4g • fa t 2g • sa t. f at 1g
• ch ol. 3m g • so d. 5 24m g • cal c. 2 4m g • fib er 4g
An ch o Ch ile Sauc e
A tr ad itio nal sm oky -sp icy sau ce is del ici ous ove r m ost Mex ica n d ish es,
espec ial ly ench ila das.
Mak es ab out 5 cu ps
9 dri ed an ch o c hile s
2 la rg e sh allo ts, cu t in to ½-i nc h p ie ce s
2 ga rlic clo ve s
1 ja la pe ño , se ed ed an d c ut in to ½-i nc h p ie ce s
1 me diu m to la rg e c arr ot, cu t in to ½-i nc h p ie ce s
1 ta ble sp oo n e xtr a vi rg in oliv e o il
½ cu p w hit e w in e
3½ cu ps ch ic ken bro th , lo w so diu m, ho t
2 te asp oo ns ko sh er sa lt, div id ed
4½ ta ble sp oo ns ho ne y
2 ta ble sp oo ns fre sh le mo n ju ic e
1. Reconstitute chiles: put them in a bowl and pour boiling water over them so
they are completely submerged. Cover bowl with foil or an inverted plate.
Allow the chiles to sit until they soften, about 30 to 45 minutes. Once soft,
carefully remove all seeds and stems; reserve.
2. While chiles are soaking, insert the chopping blade in the food processor; fit
onto motor base. Put the shallots, garlic, jalapeño and carrot into the work
bowl; pulse on High 3 to 4 times to chop. Reserve.
3. Put the olive oil into a large sauté pan and set over medium heat. Once oil is
hot, add the chopped vegetables and a pinch or two of salt. Stir and sauté
until softened and lightly golden, about 6 to 8 minutes.
4. Stir in reserved chiles; heat through for about 1 minute. Stir in white wine.
Scrape any bits that are clinging to the bottom of the pan. Allow wine to
reduce until almost completely evaporated. Add the broth and bring to a boil.
Reduce heat to allow mixture to simmer for about 10 to 15 minutes. Stir in the
remaining ingredients.
5. Carefully transfer mixture from the sauté pan to the jar of the blender. Pulse 3
times on High, then run on High for 1 minute, or until completely smooth.
Nu tri tion al i nfor mat ion p er se rvi ng (2 ta ble sp oon s):
Cal ori es 26 (13 % fr om fat ) • car b. 4 g • pro . 1g • fa t 0 g • sat . fa t 0 g
• ch ol. 0m g • so d. 1 62m g • cal c. 6 mg • fib er 0g
Ma rinar a S au ce
Thi s v ers atil e s auc e c an be use d o n t op o f p ast as or as a p izz a s auc e.
It fre eze s w ell, to o!
Mak es ab out 3 to 3½ cup s
5 ga rlic clo ve s
½ sm all on io n, cu t in to ½-i nc h p ie ce s
¼ bu lb fe nn el
1 ta ble sp oo n e xtr a vi rg in oliv e o il
¼ te asp oo n ko sh er sa lt, div id ed
1 28 -o un ce ca ns wh ole plu m to ma to es in pu ré e
½ te asp oo n fr esh ly gro un d b la ck pe pp er
½ te asp oo n d rie d o re ga no
2½ ta ble sp oo ns gra nu la te d su ga r
6 la rg e le ave s fr esh ba sil, to rn in to sm all pie ce s
1. Insert the chopping blade into the food processor; fit onto motor base.
Put the garlic and onion into the work bowl. Pulse 2 to 3 times on High to
chop. Remove and reserve.
2. Replace the chopping blade with the reversible slicing/shredding disc, with the
slicing side facing up. Slice the fennel bulb into the bowl.
3. Heat oil in a large sauté pan over low heat. Add garlic and onion to pan; sauté
until softened and fragrant, but not browned, about 5 minutes.
4. Add the fennel and a pinch of salt. Sauté until very soft and lightly browned,
about 6 to 8 minutes.
5. Add the tomatoes with their juices; crush slightly with the back of a wooden
spoon. Bring to a strong simmer. Add spices, sugar and basil; let simmer 20 to
30 minutes, until thickened.
6. Transfer sauce to the blender jar and fit onto motor base. Add the remaining
salt and sugar. Pulse on Low 8 to 12 times, or until desired consistency. If a
smoother sauce is desired, let run on Low after pulsing 4 times.