Cuisinart Cook Central 3-in-1 Multicooker MSC-600 - Manual (Page 20)

24
Garlic-Rosemary Beans
These are delicious served alongside lamb
chops. Y ou can also pur ée them in a food
processor to make a white bean dip to serve
with a crudités platter.*
Setti ngs : Bro wn /Saut é
Slow Cook
Ma ke s ab ou t 6 cu ps
1 pound navy or cannelloni beans,
soaked in room-temperatur e water
overnight
1½ teaspoons olive oil
6 to 8 garlic cloves, crushed
2 fresh r osemary sprigs
½ teaspoon sea or kosher salt
2½ cups vegetable or chicken broth
1. Soak the beans over night by covering with
water by about 2 inches. Once soaked,
drain and rinse.
2. Put the oil in the cooking pot of the
Multicooker set to Brown/Sauté at 350°F .
Once oil is hot, add the garlic. Sauté until
the garlic is golden and fragrant, about 1 to
2 minutes. Add the remaining ingr edients
(be sure to drain the beans). Stir to combine,
cover and switch to Slow Cook on High for
4 hours. (Check the beans after 3 hours. If
they seem tender enough, turn it of f. If not
allow it to cook for the additional hour.)
3. Once the time has expir ed, the unit will
automatically switch to Keep Warm.
* If pur éeing, more liquid (about ½ to 1 cup)
will need to be added when processing.
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Macaroni & Cheese
We upped the creaminess factor in our
version of everyone’s favorite comfort food.
The béchamel is the centerpiece of the
ultimate macaroni and cheese.
Setti ngs : Bro wn /Saut é
Slow Cook
Make s about 12 serv in gs
8 tablespoons unsalted butter
½ cup unbleached, all-purpose flour
6 cups whole milk
¾ teaspoon sea or kosher salt
½ teaspoon fr eshly ground black
pepper
pinch ground nutmeg
¼ teaspoon dry mustard
12 ounces various shr edded cheeses
(we love using Cheddar and/or
fontina)
4 ounces grated Parmesan
1 pound macar oni, par-cooked (see
package instructions and cook half
of the suggested time), reserved
1. Put the butter into the cooking pot of the
Multicooker set to Brown/Sauté at 250°F .
Once butter has melted, stir in the flour
and let cook, stirring often, for about 4 to 5
minutes or until mixture is lightly br owned
and thickened.
2. Gradually whisk in the milk, salt, pepper ,
nutmeg and dry mustard using a nonstick
whisk. Raise heat to 325°F to bring the
mixture to a boil. Stirring constantly , let
mixture cook about 5 minutes or so, until
thickened. This mixture is a béchamel or
white sauce, a sauce base for melting
cheese easily. It should be thick enough to
thickly coat the back of a spoon.
3. Once the white sauce has thickened, stir in
the cheeses and mix until melted.
4. Stir in the macar oni until well mixed and
cover.
5. Switch the unit to Slow Cook on Low for 4
hours.
6. Once time has expir ed, the unit will
automatically switch to Keep Warm. Serve
immediately, gar nished with toasted
breadcrumbs if desir ed.
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