Cuisinart CBT-500C - Manual (Page 16)

16
CRACKED PEPPER
PARMESAN DRESSING
A great dressing for pasta salad.
Makes 1-1/3 cups (330 ml)
2 teaspoons (10 ml) whole black
peppercorns
1 ounce Reggiano Parmesan, cut in
1/2" (1.3 cm) or smaller cubes
1 shallot, about 1 ounce, peeled, cut in
1/2" (1.3 cm) or smaller pieces
1 clove garlic, peeled and smashed
1/2 teaspoon (2 ml) kosher salt
1 tablespoon (15 ml) Dijon-style
mustard
1/4 teaspoon (1 ml) Worcestershire
sauce
2 tablespoons (30 ml) light mayonnaise
1/4 cup (60 ml) wine vinegar
1/4 cup (60 ml) extra virgin olive oil
1/4 cup (60 ml) canola or other
flavourless vegetable oil
Place the whole peppercorns in the blender
jar. Blend for 10 seconds, some peppercorns
will be pulverized, some with be cracked
and crushed; remove and reserve. Place the
Parmesan cubes in the blender jar; blend for
20 seconds; scrape sides of blender jar. Add
shallot, garlic and salt. Blend for 10 seconds;
scrape sides of blender jar.
Add remaining ingredients in order listed;
blend for 10 seconds. Add reserved black
pepper; blend for 5 seconds. Transfer dressing
to a resealable container and refrigerate for 30
minutes or longer to allow flavors to develop.
Keeps for one week in the refrigerator.
Nutritional analysis per tablespoon:
Calories 58 (90% from fat) • carb. 1g • pro. 1g •
fat 6g • sat. fat 1g • chol. 1mg • sod. 74mg •
calc. 18mg • fiber 0g
JAPANESE CARROT GINGER
DRESSING
This dressing is served on the iceberg lettuce
salad that often accompanies Sushi. It is simple
to prepare at home in your Cuisinart ®
Smart Power Premier ™ Electronic Blender.
Makes about 2 cups (500 ml)
4 carrots, peeled, and cut into
1/2" (1.3 cm) slices
1 piece ginger root, about 2 inches,
peeled, cut in 1/2" (1.3 cm) pieces
1 shallot, peeled, cut in 4 pieces
1 clove garlic, peeled
1 teaspoon (5 ml) dry mustard
1/2 cup (125 ml) apple juice
1/3 cup (80 ml) rice vinegar
1/4 cup (60 ml) water
2 tablespoons (30 ml) mirin
(Japanese rice wine)
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) Asian sesame oil
Place all ingredients in blender jar in order
listed; cover blender jar. Blend on High for
30 to 40 seconds. Serve with chopped crisp
lettuce.
Nutritional information per serving (2 tablespoons):
Calories 26 (30% from fat) • carb. 4g • pro. 0g •
fat 0g • sat. fat 0g • chol. 0mg • sod. 68mg •
calc. 7mg • fiber 4g
PESTO SAUCE
Serve as a topping for hot pasta or to add flavor
to dips, dressings, or other sauces.
Makes about 3/4 cup (190 ml)
1 ounce (28 g) Parmesan cheese,
cut in 1/2" (1.3 cm) cubes
1-2 cloves garlic, peeled
1/3 cup (80 ml) extra virgin olive oil
2 cups (500 ml) fresh basil leaves,
loosely packed *
3 tablespoons (45 ml) lightly
toasted pine nuts or walnuts
Place cheese cubes in blender jar; cover
blender jar. Set on Low. Use Pulse to chop the
cheese, 10 to 15 pulses. Remove and reserve
cheese Add garlic to blender jar; cover, Pulse
to chop, 10 to 15 pulses. Add remaining
ingredients in order listed, including reserved
cheese. Cover blender jar; blend on High until
combined, about 30 to 40 seconds. Pesto may
be store in refrigerator in an airtight container.
After placing in container, smooth over top, and
drizzle to cover surface with additional olive oil
to keep from turning dark. Stir oil in before
using.
Nutritional information per serving (1-1/2 tablespoons):
Calories 116 (87% from fat) • carb. 1g • pro. 2g •
fat 12g • sat. fat 2g • chol. 3mg • sod. 45mg •
calc. 61mg • fiber 0g
*For Spinach Pesto: Add 1/2 teaspoon (2 ml)
fennel seed and 2 teaspoons (10 ml) dried
basil when chopping the garlic. Substitute 2
cups (500 ml) washed and dried baby spinach
leaves for the basil.