Popovers
Change the flavour by adding grated cheese, spices or herbs.
Makes 6 popovers
3
⁄
4
cup (175 ml) all-purpose flour
3
⁄
4
cup (175 ml) reduced-fat milk or evaporated fat free milk
2
large eggs
1
tablespoon (15 ml) unsalted butter, melted and cooled
1
⁄
2
teaspoon (2 ml) salt
cooking spray or melted unsalted butter
Place the ingredients in mixing beaker. Place the Cuisinart
®
Smart
Stick
TM
in the mixing beaker, making certain the protective guard is
submerged in the liquid. Blend, using a gentle up-and-down motion,
moving the blender from the bottom to just under the top of the batter,
until the batter is blended and completely homogenous, smooth and
creamy. Cover and let rest for 30 to 40 minutes.
Preheat the oven to 450ºF (232C). Spray 6 muffin cups (
1
⁄
2
-cup [125 ml]
size) with nonstick cooking spray, or brush with melted unsalted butter.
Divide the batter evenly among the prepared cups. `Bake in the
preheated oven (450ºF [232°C]) for 20 minutes. Do not peek or disturb,
or the popovers might fall. Lower the heat to 375ºF (190°C), and bake
for 20 minutes longer. Remove from the pans, prick with a fork to allow
steam to escape and prevent from becoming soggy. Serve immediately.
For drier popovers, return to hot (but turned-off) oven for 10 minutes
after pricking.
Nutritional analysis per popover:
124 calories (28% from fat) • carb. 16g • pro. 6g • fat 4g • sat. fat 2g
• chol. 76mg • sod. 114mg • calc. 104mg • fiber 0g
Easy Creamy guacamole
Use as a dip, sauce, topping or side dish.
Makes about 1 cup (250 ml)
1
avocado, ripe, peeled, seeded, cut into
3
⁄
4
-inch (1.9 cm) pieces
2
tablespoons (30 ml) fresh lemon or lime juice
1
⁄
2
clove garlic, peeled and smashed
1
⁄
2
teaspoon (7 ml) kosher salt or to taste
Place all ingredients in mixing beaker. Insert Cuisinart
®
Smart Stick
TM
,
pressing blade into the avocado pieces, and process until mixture
begins to soften, about 15 to 20 seconds. Continue processing with a
gentle up-and-down motion until desired texture is reached, about 20 to
30 seconds longer. Transfer to a decorative bowl to serve with tortilla
chips. If not serving immediately, cover with a sheet of plastic wrap
placed directly on the guacamole to prevent browning, and refrigerate
until ready to serve.
17
Mushroom gravy
A flavourful gravy when you have no roast to start with.
Makes about 5 cups (1.25 L)
1
⁄
4
cup (50 ml) dried porcini mushrooms
3
tablespoons (45 ml) unsalted butter
1
medium onion, about 4-5 ounces (115 - 145 g), sliced
1
clove garlic, peeled and smashed
8
ounces (227 g) white mushrooms, cleaned and sliced
2
1
⁄
2
tablespoons (37.5 ml) unbleached flour
1
⁄
4
cup (50 ml) plus 2 tablespoons (30 ml) sherry
8
ounces (227 g)cremini (baby portobello) mushrooms, cleaned,
stems removed, and sliced
4
cups (1 L) chicken or vegetable stock
1
⁄
8
teaspoon (0.5 ml) kosher salt
1
⁄
8
teaspoon (0.5 ml) dried thyme
Place dried porcini mushrooms in a heatproof bowl. Cover with boiling
water and let stand for 30 minutes. After 30 minutes, drain mushrooms,
strain (through a sieve lined with a coffee filter) and reserve cooking
liquid. Chop the mushrooms and reserve.
Place 2 tablespoons (30 ml) of the butter in a 3-quart (3 L) sauté pan
over medium heat. When butter has melted, add onions and garlic.
Sauté lightly until onions have softened, about 8 minutes. Add fresh
white mushrooms in 2 batches. Stir mushrooms over medium-high heat
until lightly browned, about 6 to 7 minutes. Reduce heat to medium-low
and stir in 2 tablespoons (30 ml) of the flour. Continuously stir mixture
for about a minute. Add
1
⁄
4
cup (50 ml) sherry and scrape the bottom of
the pan of all that has stuck to it. If needed, add
1
⁄
2
cup (125 ml) of the
stock to scrape anything that remains. Pour mixture out into a bowl to
reserve. Wipe out pan and add the remaining tablespoon of butter.
Sauté the cremini mushrooms until lightly browned. Stir in chopped
porcini. Add remaining half tablespoon (7 ml) of flour and stir for about
a minute. Stir in 2 tablespoons (30 ml) of sherry, dislodging any flavour-
ful brown bits that remain on bottom of pan. Add one-half cup (125 ml)
of the stock if necessary. Add the reserved cooked mushrooms, salt,
thyme,
1
⁄
2
cup (125 ml) mushroom soaking liquid, and remaining stock
to the sauté pan. Bring mixture to a boil and then reduce to a simmer.
Simmer for about 20 to 30 minutes.
Insert the Cuisinart
®
Smart Stick
TM
into the mixture making certain the
protective guard is submerged. Carefully blend using a circular motion,
moving the blender over the surface of the pan and through the gravy.
Serve immediately or store sealed in refrigerator for up to 5 days.
Nutritional information per
1
⁄
3
-cup (75 ml) serving:
Calories 49 (44% from fat) • carb. 4g • pro. 2g • fat 2g • sat. fat 1g
• chol. 6mg • sod. 147mg • calc. 5mg • fiber 1g
16
