Cuisinart DLC-4CHB - Manual (Page 10)

Basic Vinaigrette
This recipe may be easily modified by changing
the oils and vinegars used.
Makes 1½ cups
1 garlic clove or small shallot, peeled
(cut shallot into ½-inch pieces)
3 tablespoons wine vinegar
3 tablespoons white vinegar or lemon
juice
2 teaspoons Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup extra virgin olive oil
½ cup vegetable oil or light flavored olive
oil
Place garlic in work bowl; pulse on Chop 5
times. Scrape the work bowl. Add the vin-
egars, mustard, salt and pepper. Process on
Chop until smooth, about 5 seconds. With the
machine running on Pulse, add the oils 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. Taste and adjust seasonings as
needed.
This dressing is best made at least ½ hour
ahead of serving. Vinaigrette will keep well for
one week if in refrigerator, covered. Remove
from refrigerator about 30 minutes before serv-
ing; it may need to be reprocessed if separa-
tion has occurred.
Nutritional information per serving (1 tablespoon):
Calories 80 (99% from fat) • carb. 0g • pro. 0g • fat 9g
• sat. fat 1g • chol. 0mg • sod. 55mg
• calc. 1mg • fiber 0g
Creamy Roasted Garlic
and Herb Dressing
Try this flavorful dressing on a
crispy romaine salad.
Makes about 1 cup
9 garlic cloves, peeled
¾ teaspoon extra virgin olive oil
¾ cup loosely packed basil leaves
¾ cup loosely packed Italian parsley
leaves
¾ cup fat-free plain yogurt
½ cup light mayonnaise
1½ tablespoons balsamic vinegar
Preheat the oven to 375°F. Toss the garlic with
the oil and wrap loosely in aluminum foil. Roast
in the preheated oven for about 45 minutes,
or until cloves have softened. Let cool 5 to 10
minutes.
Place the cooled garlic in the work bowl
with the basil and parsley. Pulse on Grind 10
times; scrape the work bowl. Add the yogurt,
mayonnaise and vinegar. Process on Grind
until smooth and blended, about 30 seconds.
Scrape the work bowl; process 15 additional
seconds.
Transfer to an airtight container. Dressing keeps
for one week in refrigerator.
Nutritional information per serving (1 tablespoon):
Calories 35 (65% from fat) • carb. 2g • pro. 1g • fat 3g
• sat. fat 0g • chol. 5mg • sod. 60mg
• calc. 34mg • fiber 0g
Asian Marinade
This marinade is equally good for pork,
chicken or salmon.
Makes about 2 cups
¾ ounce peeled fresh gingerroot, cut into
½-inch pieces
2 garlic cloves, peeled
½ cup low sodium soy sauce
1 ⁄
3
cup canola or other vegetable oil
¼ cup + ½ tablespoon hoisin sauce
¼ cup + ½ tablespoon Asian sesame oil
¼ cup + ½ tablespoon rice wine vinegar
½ teaspoon cayenne pepper
Place the gingerroot and garlic in the work
bowl. Pulse on Chop 5 times. Scrape the sides
and bottom of the work bowl. Add the remain-
ing ingredients; chop until smooth, about 15
seconds.
Transfer to a container, cover and refrigerate if
not using immediately. Marinate meat or sea-
food 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 tenderloins. Coat the
meat thoroughly with the marinade and refriger-
ate for 2 hours. Remove the tenderloins from
the marinade and place on a rack; discard the
marinade. Roast in a preheated 475°F oven
for 20 to 22 minutes, turning after 10 minutes.
Remove from oven. The temperature of the
meat should be about 150°F; it will rise to
160-165°F while resting. Let rest for 10 min-
utes; slice and serve with remaining reserved
marinade drizzled over the meat.
Nutritional information per serving (1 tablespoon):
Calories 45 (84% from fat) • carb. 2g • pro. 0g • fat 5g
• sat. fat 0g • chol. 0mg • sod. 170mg
• calc. 2mg • fiber 0g
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