Cuisinart DLC-XP - Manual (Page 23)

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ASIAGO CHEESE PUFFS
Yield: 9 dozen 1-inch puffs
Preparation: 15 minutes, plus baking time
12 ounces Asiago cheese, cut in 1 inch pieces
3 cups water
1-1/4 teaspoons kosher salt
1 tablespoon
Tabasco ®
1-1/2 cups (3 sticks) unsalted butter, cut in tablespoons
3
cups unbleached all-purpose flour
12 large eggs, at room temperature*
Generously grease baking sheets, using solid shortening.
Preheat the oven to 425°F.
Insert the metal blade in the processor. With the machine run-
ning, drop the cheese through the small feed tube and process to
chop until grated in appearance, about 30-40 seconds.
Remove and reserve.
Bring the water, salt, and Tabasco ® to a boil in a Cuisinart ® 2-3/4
quart saucepan. Add the butter. When the butter is melted, and
the mixture is ready to return to a boil, take the pan off the heat,
and add the flour and all but 3/4 cup of the cheese all at once.
Over very low heat, stir the mixture with a sturdy wooden spoon
until it holds together in one mass, then continue to stir for 2 min-
utes to cook the flour. Take off heat and let cool for 5-10 minutes.
Transfer the dough to the work bowl fitted with the metal blade.
Process for 1 minute to cool further, then with the machine run-
ning, add the eggs one at a time, taking care to incorporate each
egg completely before adding the next. Spoon (you may use a
small ice cream scoop) or pipe the dough in 1 inch balls onto the
prepared sheets, about 1-1/2 inches apart. Use a fork to flatten
them slightly. Sprinkle each with about 1/3 teaspoon of the
reserved cheese. Bake until golden and puffed, about 20-25 min-
utes. For crispier puffs, cut a small slit in the side with the tip of a
knife to allow the steam to escape. Serve hot or warm.
Asiago Cheese Puffs can be made ahead and frozen. Place
them on baking sheets and reheat in a 300° F oven for
10 minutes.
* Remove eggs from refrigerator about 30 minutes before using
them, or put them in a bowl of warm water while you assemble
other ingredients.
Nutritional analysis per puff:
Calories 54 (68% from fat) • carbo. 3g • pro. 2g • fat 4g •
sat. fat 0g • chol. 31mg • sod. 74mg • fiber 0g
SPICY GARDEN GAZPACHO
Yield: About 20 cups
Preparation: 15-20 minutes
4 medium celery stalks, peeled, cut to fit feed tube
6 scallions, trimmed to about 6 inches in length
2 Kirby cucumbers, quartered lengthwise, seeds removed
1 medium green bell pepper, cored, seeded and cut in
eighths lengthwise
1 medium yellow bell pepper, cored, seeded and cut in
eighths lengthwise
4 cloves garlic, peeled
4 jalapeño peppers, halved, cored and seeded
6 ounces radishes, trimmed
6 large tomatoes (3 pounds total) cored,
quartered and seeded
1 jar (7 ounce) roasted red peppers, drained
2 cans (46 ounces each) V-8 or tomato juice,
low-sodium preferred
3 tablespoons balsamic or sherry vinegar
1-1/2-2 tablespoons light brown sugar
1-2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Insert the 2 mm slicing disc in the processor. Arrange the celery
in the large feed tube; use medium pressure to slice. Arrange the