Cuisinart TOB-130, Instruction And Recipe Booklet

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1. Preheat oven on Bake at 325°F with the rack in the lower position. Coat a 9
x 5 x 3-inch loaf pan with cooking spray.
2. In a bowl stir together the flour, spices, salt and baking powder . In a large
mixing bowl, whisk together the oil, sugar, eggs and zucchini until combined.
Fold the dry ingredients into the wet, being sur e to fully incorporate. Stir in
the nuts and dried fruit.
3. Pour the batter into the prepar ed pan and bake for 1 hour, or until a cake
tester comes out clean.
4. Cool on a wire rack for 5 minutes then tur n the loaf out onto a wire rack to
cool completely.
Nutrit ional info rmation per ser vin g:
Ca lo rie s 1 92 ( 37% f ro m f at) • c arb . 28g • p ro . 3 g • f at 8 g • s at. fa t 1g
• ch ol. 23 mg • so d. 1 83 mg • c alc . 25m g • f ib er 1 g
Spicy Baked Eggs in T omato Sauce
This zesty Italian-inspired dish would make a gr eat addition
to any brunch menu.
Makes 6 servings
2 tablespoons olive oil, divided
4 garlic cloves, finely chopped, plus 1 garlic clove, halved (for rubbing
bread)
1 small onion, finely chopped
¾ teaspoon crushed red pepper flakes
2 sprigs fresh basil (10 to 12 large leaves), plus mor e for garnish
½ teaspoon kosher salt
¼ teaspoon freshly gr ound black pepper
¼ cup dry white wine
1 can (28 ounces) whole peeled plum tomatoes with juices, roughly
chopped
¼ cup heavy cream
6 1-inch thick slices ciabatta bread
6 tablespoons grated Pecorino Romano
6 large eggs, room temperatur e
1. Put 1 tablespoon of the oil into a medium saucepan set over medium heat.
2. When the oil is hot add the chopped garlic, onion and red pepper flakes.
Sauté until softened, about 5 minutes.
3. Stir in the basil, salt and pepper. Add the wine and deglaze the pan with a
wooden spoon. Cook until wine is completely reduced. Stir in the tomatoes
and bring to a boil. Reduce the heat to low and partially cover. Simmer
sauce for 1 hour, to allow flavors to develop and r educe slightly.
4. Stir in heavy cream and r emove sauce from heat. T ransfer to a blender and
blend until smooth, about 1 minute. Pour the sauce into a shallow baking
(either a 9-inch square or oval baking pan, about 1 quart). Reserve.
5. Evenly arrange the ciabatta slices directly on the rack with the rack in the
upper position. Set oven to Broil and toast for about 10 to 11 minutes,
flipping the slices halfway through, until both sides ar e golden brown.
Remove and immediately rub the toast with the halved garlic and drizzle with
remaining oil.
6. Switch the oven rack to the middle position and switch to Bake at 375°F .
Sprinkle the Pecorino all over the tomato sauce. Carefully crack the eggs
into the sauce, keeping the yolks intact.
7. Place the baking dish into the oven and bake for 18 to 20 minutes, or until
whites are just set.
8. T o serve, spoon an egg with sauce dir ectly onto a slice of toast and garnish
with torn basil. Eat with a knife and fork.
Nutrit ional info rmation per ser vin g:
Ca lo rie s 2 41 ( 56 % f ro m f at) • c arb . 13 g • pro . 1 1g • f at 1 5g • s at. fa t 6g
• ch ol. 2 04 mg • s od . 6 82 mg • c alc . 67 mg • fib er 2g