14
15
1. Put cheese and garlic into the blender jar. Turn
on High for 5 seconds to chop.
2. Scrape down the sides of the blender jar and
add the yolk, mustard, vinegars, lemon juice,
Worcestershire, anchovy, salt and pepper. Blend
on Low for about 10 seconds to combine.
3. Combine the oils together in a measuring cup
with a pour spout. While running the blender on
Low, slowly pour the oil through the opening in
the lid while using the measuring cup or
dishtowel to shield the opening to prevent any
splatter.
4. Continue running to fully emulsify for a total of
45 seconds.
5. Taste and adjust seasonings. If not using
immediately, place dressing in a covered airtight
container and refrigerate for up to 3 days.
Nutritional information per serving [one tablespoon (15 ml)]:
Calories 109 (94% from fat) • carb. 1g • pro. 1g • fat 12g
• sat. fat • 2g • chol. 25mg • sod. 146mg
• calc. 27mg • fiber 0g
*
Raw egg warning: Caution is suggested in
consuming raw and lightly cooked eggs due to
the slight risk of salmonella or other food-borne
illness. To reduce this risk, we recommend you
use only fresh, properly refrigerated, clean, grade
A or AA eggs with intact shells, and avoid
contact between the yolks or whites and the
shell. For a lower-cholesterol mayonnaise, and to
avoid using raw eggs, use cholesterol-free egg
substitute for the egg yolk.
Creamy Dill Dressing
This dressing packs a punch of flavour, perfect for
sliced cucumbers or served with poached salmon.
Allowing it to sit overnight gives the flavours a chance
to fully develop plus the consistency will thicken.
Makes about 3 cups (750 ml)
1
cup (250 ml) buttermilk
1
cup (250 ml) sour cream
½
cup (125 ml) mayonnaise (may use light)
2
⁄
3
cup (150 ml) fresh dill, packed
1
tablespoon (15 ml) , plus 2 teaspoons
(10 ml) fresh lemon juice
1
small shallot, about ½ ounce (15 g)
¾
teaspoon (3.75 ml) kosher salt
Pinch freshly ground black pepper
1. Place ingredients in the blender jar in order
listed.
2. Blend on Low for about 30 seconds and then up
to High for an additional 10 seconds until
smooth.
3. Dressing can be used right away, but for the best
flavour, allow to rest for at least 30 minutes so
that flavours have the chance to blend and
develop.
Note: Dressing will last up to 1 week stored in the
refrigerator.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 29 (88% from fat) • carb. 1g • pro. 0g • fat 3g
• sat. fat 1g • chol. 4mg • sod. 56mg • calc. 13mg • fiber 0g
Hollandaise Sauce
Fair warning: It is almost too easy to make this classic
and decadent sauce in the Cuisinart
®
blender!
Makes 1 cup (250 ml)
½
cup [¼ pound (125 g), 1 stick] unsalted
butter
4
large egg yolks
¼
teaspoon (1 ml) kosher salt
Pinch ground mustard
Pinch freshly ground black pepper
1½
tablespoons (25 ml) fresh lemon juice
1. Put the butter into a saucepan set over low heat
until butter is melted and reaches a slight
simmer.
2. While the butter is melting, put the remaining
ingredients into the blender jar. About a minute
before adding the butter, blend on Low for about
30 seconds to combine.
3. With the blender still running on Low, carefully
remove the measured pour lid from the cover.
Very slowly drizzle the hot butter through the
opening while using the measuring cup or
dishtowel to shield the opening to prevent any
splatter. When adding the butter, be careful not
to add the white milk solids that will be left on
the bottom of the pan. Once all butter has been
added, check hollandaise for consistency. Use a
long, skinny spatula to stir as some yolk may
have accumulated in the well by the blade. If
overall consistency is too thick, blend in some
hot water, 1 tablespoon (15 ml) at a time, until
desired consistency is achieved.
4. Taste and adjust seasoning accordingly.
5. Serve immediately or transfer hollandaise to a
double boiler to keep warm for serving.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 114 (97% from fat) • carb. 0g • pro. 1g • fat 12g
• sat. fat 7g • chol. 82mg • sod. 35mg • calc. 6mg. • fiber 0g
Thai Peanut Sauce
This addictive sauce, traditionally used for
chicken or beef satay – is also delicious spooned over
steamed rice or sautéed vegetables.
Makes about 1¾ cups (425 ml)
1
serrano chile, seeded and roughly chopped
1
garlic clove
1-inch (2.5 cm) piece ginger, peeled and cut into
4 pieces
1
cup (237 ml) roasted, unsalted peanuts
½
cup (125 ml) coconut milk
2
tablespoons (30 ml) soy sauce, low sodium
1
tablespoon (15 ml) sesame oil
1
tablespoon (15 ml) rice vinegar
2
teaspoons (10 ml) fish sauce [if you are
using salted peanuts, you may want to
reduce this to 1 teaspoon (5 ml)]
2
tablespoons (30 ml) packed light or dark
brown sugar
1
tablespoon (15 ml) red chile paste
1. Put the chile, garlic and ginger into the blender
jar. Pulse on High 2 to 3 times to finely chop.
Scrape down the sides of the jar.
2. Add the remaining ingredients. Blend on Low
until completely smooth, about 30 to 40
seconds, switching to High for the last 15
seconds.
3. Serve immediately, or store in the refrigerator for
up to one week.
Nutritional information per serving [2 tablespoons (30 ml)]:
Calories 98 (69% from fat) • carb. 5g • pro. 3g • fat 8g
• sat. fat 2g • chol. 0mg • sod. 125mg • calc. 8mg • fiber 1g
Banana Buttermilk Pancakes
These pancakes lean on the sweet side –fitting for that
special Sunday brunch, plus the kids will love them.
Makes 16 pancakes
1¾
cups (425 ml) unbleached, all-purpose flour
¼
cup (60 ml) granulated sugar
¼
cup (60 ml) packed light brown sugar
1
teaspoon (5 ml) baking soda
½
teaspoon (2.5 ml) baking powder
¼
teaspoon (1 m) kosher salt
¼
teaspoon (1 ml) ground cinnamon
1½
cups (375 ml) buttermilk
2
large eggs
¾
teaspoon (3.75 ml) pure vanilla extract
2
ripe bananas (½ mashed, 1½ cut into thin
slices)
¼
cup (60 ml) unsalted butter, melted [½ stick,
4 tablespoons (60 ml)]
Unsalted butter for cooking
1.
Stir together the flour, sugars, baking soda,
baking powder, salt and cinnamon together in a
small bowl.
2. Put the buttermilk, eggs, vanilla and the mashed
banana into the blender jar. Blend on Low for 10
seconds. With the blender still running, slowly
pour the melted butter through the lid until
incorporated.
3. Add the reserved dry ingredients and Pulse
about 10 to 15 times and then blend on Low for
about 5 to 10 seconds to just fully incorporate. If
necessary, scrape the sides of the blender jar
with a rubber spatula before blending on Low.
4. Place a griddle or large nonstick skillet over
medium heat. Once preheated, melt a small
amount of butter to just coat the pan. Drop
batter evenly into the pan using a ¼-cup (60 ml)
measure. Place 2 to 3 banana slices on each
pancake. Cook pancakes until bubbles form,
about 2 minutes; flip and cook until done, about
1 to 2 minutes longer. Repeat with remaining
batter.
5. Transfer to warm plates for serving. As you finish
each round of pancakes, you can keep them
warm on a wire rack placed on a baking sheet
inside a low oven [200°F (95°C)}.
Nutritional Information per serving (2 pancakes):
Calories 199 (34% from fat)• carb. 27g • pro. 6g • fat 8g
• sat. fat 4g • chol. 71mg • sod. 306mg • calc. 81mg • fiber 1g
