Cuisinart CSK-150C, Инструкция пользователя

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VEAL MARSALA
Makes 4 servings
1/4 cup (50 ml) all-purpose flour
1/2 teaspoon (2 ml) kosher salt
1/4 teaspoon (1 ml) freshly ground black pepper
1 pound (500 g) veal cutlets (scallopine), pounded very thin
1-1/2 tablespoons (25 ml) extra virgin olive oil, divided
1/2 pound (250 g) cremini or button mushrooms, sliced
2/3 cup (150 ml) Marsala
1 cup (250 ml) chicken stock, fat free, low sodium
(or veal demi-glace, if available)
1 tablespoon (15 ml) tomato paste (unsalted if available)
2 tablespoons (25 ml) freshly chopped parsley
1/2 teaspoon (2 ml) sage
1/2 teaspoon (2 ml) thyme
1 tablespoon (15 ml) unsalted butter
Combine flour with 1/4 teaspoon (1 ml) salt and the pepper. Dredge each
piece of veal in mixture and shake off excess.
Preheat Cuisinart ™ Electric Skillet to 350°F (177°C); add 1/2-tablespoon
(7 ml) oil and stir to coat Skillet. Add mushrooms in a single layer; cook for
2-3 minutes, or until nicely browned. Transfer to a warm bowl.
Add 1/2-tablespoon (7 ml) oil; place half the veal in the Skillet and sear until
each side is nicely browned, about 1-2 minutes each. Transfer to a warm
platter. Repeat with the remaining meat. Pour the Marsala into Skillet and
deglaze pan by stirring up the brown bits. Cook until Marsala is reduced by
half. Add stock, tomato paste, 1 tablespoon (15 ml) parsley, sage and
thyme; cook for 4 to 5 minutes, until the sauce has thickened slightly. Taste
for seasoning and add remaining salt if desired. Swirl in the tablespoon
(15 ml) of butter.
Add the meat back to the Skillet to warm, about 2 minutes. Garnish with
remaining parsley.
Nutritional information per serving:
Calories 215 (36% from fat) • carb. 7g • pro. 18g • fat 9g • sat. fat 2g
• chol. 57mg • sod. 343mg • calc. 25mg • fiber 2
SOLE (FLOUNDER) MEUNIÈRE
Makes 6 servings
6 sole or (flounder) fillets, (about 2 pounds [1 kg])
1/4 cup (500 ml) all-purpose flour
1 teaspoon (5 ml) kosher salt
1/2 teaspoon (2 ml) freshly ground white pepper
4 tablespoons (60 ml) unsalted butter, divided
2 tablespoons (25 ml) vegetable oil
1/2 cup (125 ml) white wine
1 tablespoon (15 ml) fresh lemon juice
Zest of one lemon, finely chopped
1 tablespoon (15 ml) chopped parsley
Cut each fillet in half on the diagonal (this will make the fillets easier to
turn). Combine flour with salt and pepper in a flat bowl; lightly coat fillets,
shaking off excess. Preheat Cuisinart
™ Electric Skillet to 325°F (163°C).
Melt 2 tablespoons (25 ml) butter and combine with oil. Cut the remaining 2
tablespoons (25 ml) butter into 8 pieces and set aside to chill in refrigerator.
Pour 1/2 the olive oil and melted butter mixture into Skillet and stir to coat
surface. Add each fillet and cook for about 3 minutes or until the bottom is
lightly browned. Turn over carefully with a spatula and cook the other side
for 1 to 2 minutes, depending on the thickness.
Remove fillets and keep warm. Add wine to Skillet and stir to reduce for I
minute. Add lemon juice and the pieces of cold butter; stir gently as sauce
thickens slightly. Add lemon zest and parsley. Serve over fillets.
Nutritional information per serving:
Calories 270 (47% from fat) • carb. 3g • pro.29g • fat 14g • sat fat 6g
• chol. 93g • sod. 347mg • calc. 35mg • fiber 0g
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