Recipes - Cuisinart DLC-2AC SERIES Instruction/Recipe Booklet

RECIPES

Preparation times are estimates and are
based on the time it takes to prepare,
assemble, and cook the ingredients once
they have been gathered from the refrig-
erator and cupboard and placed on the
counter.
Nutritional analysis are based on number
of servings indicated. If a recipe produces
a range of servings, the nutritional analy-
sis 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 (325 ml)
1 clove garlic, peeled
2 green onions, trimmed and cut in
½ inch (1.25 cm) pieces
1 jalapeño pepper, cored, seeded and
cut in ½ inch (1.25 cm) pieces
2 ripe avocados, peeled and pitted,
diced
2 tablespoons (25 ml) fresh lime juice
(juice of 1 medium lime)
½ teaspoon (2 ml) cumin powder
¼ teaspoon (1 ml) powdered coriander
½ teaspoon (2 ml) kosher salt
½ cup (125 ml) finely chopped fresh
tomatoes (optional) *
Place the garlic, green onions, and jalapeño pepper
in the work bowl. Pulse on chop 10 times; scrape
the bottom and sides of the work bowl.
8
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 minutes before serving
to allow the flavours to blend. If desired, stir in or top
with chopped fresh tomatoes.
*Core and seed tomato, cut into ½ inch (1.25 cm)
pieces, then chop.
Nutritional analysis per serving (3 tablespoons [45 ml]):
Tapenade
A favourite from the Provençal region of
France.
1 clove garlic, peeled
1 anchovy fillet
8 ounces (227 g) pitted Niçoise or other
imported olives (10 ounces [284 g]
before pitting)
3 tablespoons (45 ml) capers
1½ tablespoons (25 ml) Dijon mustard
1 tablespoon (15 ml) lemon juice
1 tablespoon (15 ml) brandy (optional)
2 teaspoons (10 ml) herbs de Provence
or thyme
½ teaspoon (2 ml) freshly ground black
pepper
4 tablespoons (50 ml) 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 serv-
ing, to allow the flavours to blend. Store in an
airtight container in the refrigerator for up to a
week.
Nutritional information per tablespoon (15 ml) ):
Pesto
It is a favourite 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 ½ cup (125 ml)
1 ounce (28 g) Reggiano Parmesan, cut
in ½ inch (1.25 cm) cubes
¼ cup (50 ml) toasted pine nuts or
walnuts
1 clove garlic, peeled
½ teaspoon (2 ml) kosher salt
1 cup (packed) fresh basil leaves, washed
and dried completely
⁄
1
cup (75 ml) extra virgin olive oil
3
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