Classic Bruschetta; Caramelized Onion, Steak And Gruyère Quesadillas - Cuisinart FP-12NC Series Instruction And Recipe Booklet

CLASSIC BRUSCHETTA

Classic and delicious .
makes 30 bruschette
including toasting and assembly time
4 GarlIc cloves
Insert the large metal chopping blade into the large work
1 cuP (250 ml) fresh basIl
bowl of the Cuisinart
4 cuPs (1 l) TomaToes,
garlic until finely chopped. Add the basil to the work bowl
cuT InTo 1-Inch (2.5 cm)
PIeces
and pulse 5 to 6 times to roughly chop. Add the tomatoes
½ TeasPoon (2 ml) kosher
and pulse to roughly chop. Strain mixture, put into a large
salT
mixing bowl and toss with the salt, pepper, oil and lemon
¹∕ TeasPoon (.5 ml) freshly
8
juice. Taste and adjust seasoning accordingly.
Ground black PePPer
2 TablesPoons (30 ml) Preheat oven to 400°F (200°C).
exTra vIrGIn olIve oIl
Rub the bread slices with the smashed garlic and
1 TablesPoon (15 ml)
place on a baking sheet. Bake in oven to toast,
fresh lemon juIce
about 5 minutes.
½ baGueTTe, cuT InTo
½-Inch (1.25 cm) slIces Spoon ½ to 1 tablespoon (7-15 ml) of topping on each
1 smashed GarlIc clove toasted slice and serve immediately.
Nutritional information per bruschetta:
Calories 80 (19% from fat)
sat. fat 0g
APPETIZERS
40
Approximate preparation time: 15 to 20 minutes,
® Food Processor and process the
| | |
carb. 14g pro. 2g fat 2g
| | |
chol. 0mg sod. 176mg calc. 23mg
Enjoy these grown-up quesadillas at your next cocktail party . Serve with
1½ Pounds (750 G) yellow
onIons
¼ cuP (50 ml) unsalTed
buTTer
¹∕ TeasPoon (.5 ml) kosher
8
salT
¹∕ TeasPoon (.5 ml) freshly
8
Ground black PePPer
4 ounces (115 G) Gruyère
1 Pound (500 G) sIrloIn
sTeak
8 8-Inch (20 cm) flour
TorTIllas
olIve oIl for brushInG
|
|
fiber 1g
CARAmELIZED ONION, STEAK
AND GRUyèRE QUESADILLAS
salsa, guacamole and sour cream for dipping .
makes 16 servings
Approximate preparation time: 1 hour 40 minutes
Insert the slicing disc, adjusted to 3mm, into the large
work bowl of the Cuisinart
onions. Place a large skillet over medium-low heat and
add the butter. Once the butter is melted, add the onions
with salt and pepper to the skillet and cook over low heat
for about 1 hour, until onions are completely soft and
caramel in colour.
While onions are caramelizing, replace the slicing disc
with the reversible shredding disc on the medium
shredding side and process the Gruyère.
Grill or pan-roast the steaks until rare to medium-rare
(steaks will continue to cook in the quesadillas). Allow
steaks to cool and then thinly slice.
To assemble: evenly place ¼ cup (50 ml) of onions on a
tortilla and top with 4 to 5 slices of steak, ¹⁄ ³ cup (75 ml) of
shredded cheese and then top with another tortilla.
Repeat with remaining ingredients.
Preheat the Cuisinart
plates in the closed position, to 375°F (190°C). Brush the
top and bottom tortillas lightly with oil and grill until the
cheese is melted and the tortillas are golden and crisp,
about 3 minutes.
Quesadillas can also be prepared in a 375°F (190°C) oven,
baked on parchment lined baking trays.
To serve: Cut quesadillas into quarters and serve with
salsa, guacamole and sour cream.
Note: The flavour of the caramelized onions is well worth
the time it takes to prepare them.
Nutritional information per serving:
Calories 166 (44% from fat)
| |
sat. fat 4g chol. 28mg
Food Processor, and slice the
®
Griddler , fitted with the griddle
® ®
| | | |
carb. 15g pro. 8g fat 8g
| |
sod. 208 mg calc. 112mg fiber 0g
APPETIZERS
41