Cuisinart DLC-2A Series - Manual (Page 10)

Basic Vinaigrette
This recipe may be easily modified by changing
the flavor of the oils and vinegars used, or by
adding herbs or sun-dried tomatoes. It can also
be cut in half or thirds to make smaller amounts.
Makes 1-1/2 cups
Preparation: less than 10 minutes
1 clove garlic or small shallot, peeled
(cut shallot in 1/2 inch pieces)
3 tablespoons wine vinegar
3 tablespoons white vinegar or lemon juice
(or flavored vinegar)
2 teaspoons Dijon-style mustard
(regular or grainy)
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/2 cup extra virgin olive oil
1/2 cup vegetable oil or light flavored olive oil
Pulse on chop 5 times to chop the garlic or shal-
lot; scrape the bottom and sides of the work
bowl. Add the vinegars, mustard, salt and pep-
per. Process on chop until smooth, about 5 sec-
onds. Add the oils slowly through one hole in the
lid, processing continuously until all the oil has
been added, then process for an additional 10
seconds. Taste and adjust seasonings as need-
ed. This dressing is best made at least 1/2 hour
ahead, to allow the flavors to blend. Vinaigrette
will keep well if covered and chilled for one
week. Remove from refrigerator about 30 min-
utes before serving; may need to reprocess to
emulsify if separation has occurred.
Nutritional analysis per tablespoon:
Calories 81 (98% from fat) • carb. 0g •
pro. 0g • fat 9g • sat. fat 1g • chol. 0mg •
sod. 38mg • calc. 0mg • fiber 0g
Creamy Roasted Garlic
and Herb Dressing
Try this flavorful dressing on a crispy romaine
salad with summer tomatoes.
Makes about 2/3 cup
Preparation: 45 minutes to roast garlic;
10 minutes or less to prepare dressing
6 cloves garlic, peeled
1/2 teaspoon extra virgin olive oil
1/2 cup basil leaves, washed and dried
1/2 cup Italian parsley leaves,
washed and dried
1/2 cup drained fat-free plain yogurt *
1/3 cup light mayonnaise
1 tablespoon balsamic vinegar
Preheat the oven to 375º F. Toss the garlic with
the oil and wrap loosely in aluminum foil. Roast
in the preheated oven for 45 minutes. Let cool 5
to 10 minutes.
Place the garlic in the work bowl with the basil
and parsley leaves. Pulse on grind 10 times.
Scrape the work bowl. Add the yogurt, mayon-
naise and vinegar. Process on grind until
smooth and blended, about 30 to 40 seconds.
Scrape the work bowl and process 15 seconds
more. Transfer to a container with a lid and
refrigerate for 30 minutes to allow the flavors to
blend. Keeps for one week refrigerated.
*To drain yogurt, place 1 cup yogurt in a yogurt
strainer or strainer lined with a coffee filter over a
bowl. Cover with plastic wrap and refrigerate.
The liquid (whey) will drain out and the yogurt
will thicken. After about 12 hours, the yogurt will
lose about half its original volume.
Nutritional analysis per serving (based on 10 servings):
Calories 45 (58% from fat) • carb. 3g •
pro. 2g • fat 3g • sat. fat 1g • chol. 4mg •
sod. 78mg • calc. 47mg • fiber 0g
Asian Marinade
This marinade is equally good for pork, chicken
or salmon. It is also a good sauce for serving
with dim sum.
Makes about 1-1/4 cups
Preparation: 10 minutes or less
1/2 ounce peeled fresh gingerroot, cut in
1/2 inch pieces
1 clove garlic, peeled
1/3 cup soy sauce (may use low-sodium
or tamari)
1/4 cup canola or other vegetable oil
3 tablespoons hoisin sauce
3 tablespoons Asian sesame oil (toasted
sesame oil)
3 tablespoons rice wine vinegar
1/4 teaspoon cayenne pepper
Place the pieces of gingerroot and garlic in the
work bowl. Pulse on chop, 5 times. Scrape the
sides and bottom of the work bowl. Add the
remaining ingredients and chop until smooth,
about 15 seconds. Transfer to a container, cover
and refrigerate if not using immediately. Marinate
meat or seafood for approximately 2 hours
before roasting or grilling.
Cooking Suggestion:
Pour 2/3 of the marinade into a resealable plastic
bag and add two 1 pound trimmed pork tender-
loins. Coat the meat thoroughly with the mari-
nade and refrigerate for 2 hours. Remove the
tenderloins from the marinade and place on a
rack; discard the marinade. Roast in a preheated
475º F oven for 20 to 22 minutes, turning after
10 minutes. Remove from oven. The temperature
of the meat should be about 150º F; it will rise to
160-165°F while resting. Let rest for 10 minutes;
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