Green Beans With Shallots And Pine Nuts; Italian Farro And Arugula Salad - Cuisinart CPC-900 Series Instruction/Recipe Booklet

Hollandaise
This classic sauce can be made in a blender,
food processor, or by hand, but we have found
in our testing that the hand blender is the quick-
est and most foolproof way to prepare it.
Makes 1½ cups
4 large egg yolks
1 tablespoon fresh lemon juice
¾ teaspoon kosher salt
½ pound (2 sticks) unsalted butter, melted
and kept slightly warm (not hot)
Warm water, as needed
1. Put the egg yolks, lemon juice, and salt into
the blending cup of a hand blender (or a tall,
shatterproof cup would work well). Slowly
pour the warm butter into the cup, carefully
leaving any white milk solids on the bottom
of the pot behind. Allow to rest for about
1 minute.
2. Insert the blending shaft into the blending
cup so that the blade guard touches the
bottom of the cup. Blend, using Low speed
if available, keeping the blade on the bottom.
Once the ingredients thicken and start to
emulsify, continue processing, using a gentle
up-and-down motion, until thick and all the
ingredients are incorporated.
3. If sauce is too thick, blend in warm water, 1
teaspoon at a time, until desired consistency
is achieved (approximately 2 tablespoons
water total).
4. Taste and adjust seasoning as desired.
Serve immediately or transfer to a double
boiler to keep warm.
Nutritional information per serving (1 tablespoon):
Calories 115 (97% from fat) • carb. 0g • pro. 1g
fat 12g • sat. fat 7g • chol. 76mg • sod. 109mg
calc. 6mg • fiber 0g
Green Beans with
Shallots and Pine Nuts
This side dish is elegant enough for a dinner
party, yet simple enough to make every day.
Makes about 8 cups
1
⁄ cup pine nuts
3
2 tablespoons unsalted butter
1 medium to large shallot (about 3
ounces), peeled and thinly sliced
¾ teaspoon kosher salt
24 ounces green beans, trimmed
2 tablespoons fresh lemon juice
1 cup water
1. Put the pine nuts into the cooking pot of the
®
Cuisinart Multicooker. Select Sauté/Brown.
Set the temperature to Low and press Start.
2. The pine nuts will cook rather quickly, so be
sure to continually stir until they are lightly
toasted, about 5 minutes.
3. Add the butter to the pot with the shallot to
slightly sauté and soften.
4. Sprinkle with salt and then add the green
beans, lemon juice, and water. Press Stop.
5. Secure lid and select Custom. Set the
pressure to High, the time for 1 minute,
and press Start.
6. When the tone sounds, press the Steam
Release button to quickly release pressure.
7. Once the pressure is completely released,
carefully open the lid and stir together, taste,
and adjust seasoning as desired.
Nutritional information per serving (½ cup):
Calories 64 (73% from fat) • carb. 4g • pro. 2g
fat 5g • sat. fat 1g • chol. 4mg • sod. 151 mg
calc. 17mg • fiber 1g
Italian Farro
and Arugula Salad
A showstopper of a salad served
either warm or cold.
Makes about 4 cups
1½ cups dried farro
2¼ cups water
2 cups baby arugula
1 cup artichoke hearts, quartered or
halved
1 cup thinly sliced radicchio (about ¼
average head)
¼ cup extra virgin olive oil
1 to 2 teaspoons fresh lemon juice
¼ teaspoon kosher salt
1 ⁄ teaspoon freshly ground black pepper
8
2 tablespoons shaved Parmesan
1. Put the farro and water into the cooking pot
of the Cuisinart
Grains. Set the pressure to High and the time
for 18 minutes. Secure the lid and
press Start.
25
® Multicooker. Select Rice/