Cuisinart CB-18 Series - Manual (Page 15)

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1/2 slice white or wheat bread
(1/2 ounce) cut into 1/2-inch
cubes
1/2 teaspoon dry basil
4 large eggs
2 cups fresh baby spinach leaves,
packed (about 2-1/2 ounces),
washed & dried
3 cups lowfat ricotta cheese
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black or
white pepper
Preheat oven to 350° F. Use a pastry brush
to coat a 10-inch deep dish pie plate with
olive oil and set aside.
Place Asiago cheese cubes in blender jar;
cover blender jar. Set on Speed 12 and
pulse 10 to 12 times to grind the cheese.
Remove and reserve. Place bread cubes in
blender jar, pulse 5 to 10 times to grind;
add basil, blend for 5 seconds. Remove
and reserve.
Place the eggs, spinach, ricotta, reserved
Asiago cheese, salt, and pepper in the
blender jar. Set on Speed 16 and pulse 10
times, then blend for 15 seconds; use a
spatula to scrape the sides of the blender
jar. Blend for an additional 15 to 20 sec-
onds. Pour the blended ricotta mixture into
the prepared pie plate. Sprinkle evenly with
the reserved breadcrumbs. Bake in the pre-
heated 350° F oven for 45 to 50 minutes,
until the custard is set and the pie is puffed.
Remove and let rest for 5 to 10 minutes.
Cut into wedges to serve. Top with Rustic
Tomato Sauce.
Nutritional information per serving:
Calories 182 (54% from fat) • carb. 6g • pro. 14g
fat 11g • sat. fat. 6g • chol. 136mg • sod. 254mg
calc. 291g • fiber 0g
SAVORY SAUCES,
DRESSINGS, VINAIGRETTES,
MARINADES
RUSTIC TOMATO SAUCE
A great sauce for Ricotta Spinach Pie and
favorite pastas.
Makes about 8 cups
1 tablespoon extra virgin olive oil
1 onion (8 ounces), peeled and cut
into 1/2 - inch pieces
2 carrots (4 ounces), peeled and cut
into 1/2 - inch pieces
2 ribs celery, trimmed and cut into
1/2 - inch pieces
4 cloves garlic, peeled
1 teaspoon dried oregano
1 teaspoon dried basil
4 roasted red bell peppers, cut into
1-inch pieces
1/2 cup dry white wine (such as
vermouth)
2 tablespoons tomato paste
3 cans (15–ounce) Recipe-Ready
diced tomatoes with juices
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black
pepper
In a Cuisinart ® 3- 3 ⁄
4
quart Saucepan, heat
the olive oil over medium heat. Add the
onion, carrot, celery, garlic, and basil. Cover
loosely and cook until the vegetables are
softened, 6 to 8 minutes. Stir in the roasted
red pepper, wine, tomato paste, and
tomatoes. Bring to a boil, then reduce heat
and simmer for 35 to 40 minutes, loosely
covered. Uncover and simmer for 15 to 20
minutes longer to thicken. Turn off heat and
let sit 5 minutes.
Drain the solids, and return the liquid to the
saucepan. Place the solids in the blender
jar with 1/2-cup of the cooking liquid. Cover
the blender jar. Set on Speed 16 and Pulse
10 times to chop. Use a plastic spatula to
scrape the sides of the blender jar. Blend
for 30 to 40 seconds, until smooth. Return
the puréed tomato mixture to the liquid in
the saucepan and reheat gently over medi-
um low heat. Add salt and pepper.
Nutritional information per half cup serving:
Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g
sat. fat 0g • chol. 0mg • sod. 194mg • calc. 26mg
fiber 2g
BASIC VINAIGRETTE
This basic vinaigrette is perfect for a crisp
green salad.
Makes about 1-1/2 cups, can be doubled
1 clove garlic, peeled
2 tablespoons Dijon-style mustard
1/2 cup wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2/3 cup extra virgin olive oil
2/3 cup vegetable oil
Place the garlic in the blender jar and cover
jar. Set on Speed 8. Use the Pulse button
to chop the garlic, 5 times. Add the mus-
tard, vinegar, salt and pepper. Turn the
blender on and blend for 10 to 15 seconds.
With the blender running, add the oils in a
CB-18 IB-4233A 8/1/03 3:34 PM Page 15