Cuisinart FP-8C Series, Инструкция и книга рецептов

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BASICS
BASICS
SIMPLE TOMATO SAUCE
This sauce comes together quickly, but tastes as if it has been simmering
all day. When cooked down, it makes a tasty topping for homemade pizzas.
Makes about 3 cups (750 ml)
1. Put the olive oil into a medium size saucepan over
medium heat.
2. While the oil is heating, insert the chopping blade
into the work bowl of the food processor. With the
machine running on High, drop the garlic through the
feed tube to chop. Turn unit off, scrape down the
sides of the bowl and add the onion. Pulse to finely
chop, about 5 times.
3. When the oil is hot add the garlic, onion and oregano
to the pan. Sauté until the onion is softened and the
garlic is fragrant. Add the wine to the pan and cook
until completely reduced.
4. While the wine is cooking, add the tomatoes to the
work bowl and pulse to finely chop, about 8 times.
Add the tomatoes, salt and basil to the pan.
5. Bring the sauce to a boil, then reduce to low. Partly
cover the pan and simmer for 30 minutes. Turn off the
heat and stir in the black pepper and red pepper
flakes, if using. Taste and adjust seasoning
accordingly.
If you would like to use this sauce for pizza, continue to
simmer uncovered for an additional 30 to 40 minutes
until thick and reduced, stirring often. Let the sauce cool
completely before using on pizza dough.
Nutritional information per serving [¼ cup (60 ml)]:
Calories 27 (20% from fat) • carb. 4g • pro. 1g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 239mg • calc. 16mg • fiber 1g
1½ TEASPOONS (7 ML) OLIVE OIL
4 GARLIC CLOVES
1 SMALL ONION, CUT INTO
1-INCH (2.5 CM) PIECES
¾ TEASPOON (3.75 ML) DRIED
OREGANO
¼ CUP (60 ML) DRY WHITE WINE
1 CAN [28 OUNCES (828 G)]
WHOLE PEELED PLUM
TOMATOES, WITH JUICE
½ TEASPOON (2 ML) KOSHER
SALT
1 LARGE SPRIG FRESH BASIL
(10 TO 12 LEAVES)
¼ TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER
¼ TEASPOON (1 ML) RED
PEPPER FLAKES (OPTIONAL)
TOMATO SALSA
Serve warm tortilla chips alongside this fresh and tangy salsa.
Makes about 2 cups (500 ml)
1. Insert the chopping blade into the work bowl of the
food processor. Add the cilantro, scallions, garlic and
jalapeño and pulse to chop, about 10 pulses. Add the
salt, tomatoes and lime juice and pulse to chop until
desired consistency is reached, about 8 to 10 pulses.
2. Taste and adjust seasoning accordingly. Depending
on desired consistency, strain salsa to remove excess
liquid.
Nutritional information per serving [¼ cup (60 ml)]:
Calories 11 (7% from fat) • carb. 2g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 287mg • calc. 7mg • fiber 1g
¼ CUP (60 ML) FRESH CILANTRO,
STEMS DISCARDED
2 SMALL SCALLIONS, CUT
INTO 1-INCH (2.5 CM) PIECES
1 SMALL GARLIC CLOVE
1 JALAPEÑO, SEEDED AND
CUT INTO ½-INCH (1.25 CM)
PIECES
¾ TEASPOON (3.75 ML)
KOSHER SALT
2 CUPS (500 ML) GRAPE
TOMATOES
1 TEASPOON (5 ML) FRESH LIME
JUICE
RÉMOULADE
This sauce not only complements seafood, but also pairs well with
freshly steamed vegetables. For a richer, thicker consistency,
use Greek yogurt in place of regular.
Makes 2
1
⁄
3
cups (575 ml)
1. Insert the chopping blade into the work bowl of the
food processor. Add the shallot, parsley and dill;
pulse to chop, about 10 pulses. Scrape down the
sides of the bowl and add the mustard and capers
and pulse 5 to 10 times to chop.
2. Add the mayonnaise, yogurt, relish and black pepper;
use 5 long pulses to combine. Do not over-process.
Refrigerate until ready to use.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 64 (89% from fat) • carb. 1g • pro. 1g • fat 6g
• sat. fat 1g • chol. 26mg • sod. 105mg • calc. 8mg • fiber 0g
½ MEDIUM TO LARGE SHAL-
LOT, PEELED AND CUT INTO
1-INCH (2.5 CM) PIECES
¼ CUP (60 ML) FRESH ITALIAN
PARSLEY, STEMS DISCARDED
1 TABLESPOON (15 ML) FRESH
DILL
1 TABLESPOON (15 ML) DIJON
MUSTARD
3 TABLESPOONS (45 ML)
DRAINED CAPERS
1¼ CUPS (300 ML) MAYONNAISE
½ CUP (125 ML) NONFAT PLAIN
YOGURT
¼ CUP (60 ML) SWEET RELISH
1
⁄
8
TEASPOON (0.5 ML) FRESHLY
GROUND BLACK PEPPER