Cuisinart DLC-2A Series - Manual (Page 8)

Recipe Notes:
Preparation times are estimates and are based
on the time it takes to prepare, assemble, and
cook the ingredients once they have been gath-
ered from the refrigerator and cupboard and
placed on the counter.
Nutritional analyses are based on number of
servings indicated. If a recipe produces a range
of servings, the nutritional analysis is based on
the highest serving yield for that particular
recipe.
Guacamole
This popular Mexican specialty is delicious with
chips and vegetable crudités, or it can be used
as a topping for grilled chicken or fish.
Makes 1-1/3 cups
1 clove garlic, peeled
2 green onions, trimmed and cut in
1/2 inch pieces
1 jalapeño pepper, cored, seeded and cut
in 1/2 inch pieces
2 ripe avocados, peeled and pitted, diced
2 tablespoons fresh lime juice (juice of 1
medium lime)
1/2 teaspoon cumin powder
1/4 teaspoon powdered coriander
1/2 teaspoon kosher salt
1/2 cup finely chopped fresh tomatoes
(optional) *
Place the garlic, green onions, and jalapeño pep-
per in the work bowl. Pulse on chop 10 times;
scrape the bottom and sides of the work bowl.
Add the avocado, lime juice, cumin, coriander
and salt. Pulse on chop 10 times, then process
on chop continuously for 15 seconds; scrape the
work bowl. Process on chop for another 15 to 20
seconds until smooth and creamy. Transfer to a
serving bowl; cover and refrigerate for 30 min-
utes before serving to allow the flavors to blend.
If desired, stir in or top with chopped fresh toma-
toes.
*Core and seed tomato, cut into 1/2 inch pieces,
then chop.
Nutritional analysis per serving (3 tablespoons):
Calories 81 (72% from fat) • carb. 6g •
pro. 0g • fat 7g • sat. fat 1g • chol. 0mg •
sod. 97mg • calc. 4mg • fiber 4g
Tapenade
A favorite from the Provençal region of France.
1 clove garlic, peeled
1 anchovy fillet
8 ounces pitted Niçoise or other imported
olives (10 ounces before pitting)
3 tablespoons capers
1-1/2 tablespoons Dijon mustard
1
tablespoon lemon juice
1 tablespoon brandy (optional)
2 teaspoons herbs de Provence or thyme
1/2 teaspoon freshly ground black pepper
4 tablespoons extra virgin olive oil
Chop the garlic for 5 seconds; scrape the work
bowl. Add the anchovy, olives, and capers; pulse
on chop, 10 times; scrape the work bowl. Add
the mustard, lemon juice, brandy (if using), herbs
and pepper. Process for 15 seconds on chop;
scrape the work bowl. Process for 15 seconds
longer; scrape the work bowl again and add the
olive oil. Process until a thick paste forms, about
20 to 30 seconds more. Transfer to a container
and let the tapenade stand for 30 minutes or
longer before serving, to allow the flavors to
blend. Store in an airtight container in the
refrigerator for up to a week.
Nutritional analysis per tablespoon:
Calories 95 (87% from fat) • carb. 2g •
pro. 1g • fat 10g • sat. fat 1g • chol. 0mg •
sod. 680mg • calc. 21mg • fiber 1g
Pesto
It is a favorite for dressing pasta but is also won-
derful on boiled or steamed potatoes, steamed
fresh vegetables, or as a spread on a fresh
tomato and mozzarella sandwich. You may vary
your pesto by using other herbs such as cilantro,
mint or parsley and by using other nuts such as
almonds, pecans or hazelnuts.
Makes about 1/2 cup
Preparation: 10 – 15 minutes
1 ounce Reggiano Parmesan, cut in
1/2 inch cubes
1/4 cup toasted pine nuts or walnuts
1 clove garlic, peeled
1/2 teaspoon kosher salt
1 cup (packed) fresh basil leaves, washed
and dried completely
1/3 cup extra virgin olive oil
Place the cheese in the work bowl and pulse on
chop 5 times; process continuously on chop until
finely ground, about 15 seconds. Remove and
reserve. Add the nuts to the work bowl and
pulse on chop 5 times; remove and reserve. Add
the garlic and salt to the work bowl and process
5 seconds on chop; scrape the bottom and
sides of the work bowl. Add the basil leaves and
half the olive oil. Pulse on grind 10 times, then
grind continuously for about 15 seconds.
Scrape the work bowl. With the machine running
on grind, add the oil slowly, in a steady stream,
through one of the holes in the recessed area of
the lid. After all the oil has been added, process
on grind for an additional 10 seconds. Add the
reserved cheese and nuts to the mixture. Pulse
10 times on chop to blend. Let the pesto sit for
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