Cuisinart CH-4 - Manual (Page 10)

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 or shallot in work bowl; pulse on Chop
5 times. Scrape the work bowl. Add the vinegars,
mustard, salt and pepper. Process on Chop until
smooth, about 5 seconds. With the machine
running on Chop, add the oils slowly, in a steady
stream, through one of the holes in the recessed
area of the cover. 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 serving; it
may need to be reprocessed if separation 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 blend-
ed, about 30 seconds. Scrape the work bowl; pro-
cess 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 ginger root, 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 ginger root and garlic in the work bowl.
Pulse on Chop 5 times. Scrape the sides and bot-
tom of the work bowl. Add the remaining ingredi-
ents; 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 tenderloins. Coat the meat thor-
oughly with the marinade and refrigerate 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 minutes; 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