Cuisinart BFP-10 Series - Manual (Page 22)

11
Creamy Blue Cheese Dr essing
Thick and creamy , this dressing is wonderful served over a wedge
of chilled iceberg lettuce, and is thick enough
that it can be used as a dip for crudités.
Makes 3½ cups
¼ ounce shallot (about ½ shallot), cut into ¼" pieces
½ cup buttermilk
1 cup sour cream
1 cup mayonnaise
1 tablespoon lemon juice
6 ounces crumbled blue cheese
½ teaspoon kosher salt
freshly gr ound pepper
Place shallot pieces in blender jar. Cover and pulse on Chop 4 to 5
times. Add remaining ingr edients to the blender jar. Blend on Pur ée
until smooth and homogenous, about 15 to 20 seconds. Serve
immediately or store in r efrigerate for up to one week. If desired,
reserve half the crumbled bleu cheese and stir in for textur e.
Nutritional information per ser ving (2 tablespoons):
Calories 99 (90% from fat) • carb. 1g • pro. 2g • fat 10g • sat. fat 3g
• chol. 12mg • sod. 160mg • calc. 47mg • fiber 0g
Rustic T omato Sauce
This is a great basic tomato sauce that is r eady in less than an hour.
Makes about 8 cups
1 tablespoon extra virgin olive oil
1 onion (8 ounces), peeled and cut into ½-inch pieces
2 carrots (4 ounces), peeled and cut into ½-inch pieces
2 ribs celery, trimmed and cut into ½-inch pieces
4 cloves garlic, peeled
1 teaspoon dried oregano
1 teaspoon dried basil
4 roasted r ed bell peppers, cut into 1-inch pieces
½ cup dry white wine (such as vermouth)
2 tablespoons tomato paste
3 cans (15-ounce) recipe r eady diced tomatoes
with juices
½ teaspoon kosher salt
¼ teaspoon freshly gr ound black pepper
Heat the olive oil in large saucepan over medium heat. Add the
onion, carrot, celery , garlic, oregano and basil. Cover loosely and
cook until the vegetables are softened, 6 to 8 minutes. Stir in the
roasted r ed pepper, wine, tomato paste, and tomatoes. Bring to a
boil, then reduce heat and simmer for 35 to 40 minutes, loosely
covered. Uncover and simmer for 15 to 20 minutes longer to
thicken. Tur n of f heat and let sit 5 minutes.
Strain the solids from the liquids, and r eturn the liquid to the
saucepan. Place the solids in the blender jar with ½ cup of the
cooking liquid. Cover and pulse on Food Processor 10 times to
chop. Use a plastic spatula to scrape the sides of the blender jar.
Blend for 30 to 40 seconds, until smooth. Return the pur éed
tomato mixture to the liquid in the saucepan and r eheat gently
over medium low heat. Add salt and pepper.
Nutritional information per ser ving (½ cup):
Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g