Cuisinart DLC-4CHBC - Food Chopper - 4 Cup Instruction/Recipe Booklet page 10

Basic Vinaigrette
This recipe may be easily modified by changing
the oils and vinegars used.
Makes 1½ cups (375 ml)
1 garlic clove or small shallot, peeled
(cut shallot into ½-inch (1.25 cm)
pieces)
3 tablespoons (45 ml) wine vinegar
3 tablespoons (45 ml) white vinegar or
lemon juice
2 teaspoons (10 ml) Dijon mustard
½ teaspoon (2 ml) kosher salt
¼ teaspoon (1 ml) freshly ground black
pepper
½ cup (125 ml) extra virgin olive oil
½ cup (125 ml) vegetable oil or light
flavoured olive oil
Place garlic in work bowl; pulse on Chop 5
times. Scrape the work bowl. Add the vin-
egars, mustard, salt and pepper. Process on
Chop until smooth, about 5 seconds. With the
machine running on Pulse, add the oils slowly,
in a steady stream, through one of the holes in
the recessed area of the lid. 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 (15 ml) ):
Calories 80 (99% from fat) • carb. 0g • pro. 0g • fat 9g
• sat. fat 1g • chol. 0mg • sod. 55mg
• calc. 1mg • fiber 0g
10
Creamy Roasted Garlic
and Herb Dressing
Try this flavourful dressing on a crispy romaine
salad.
Makes about 1 cup (250 ml)
9 garlic cloves, peeled
¾ teaspoon (3.75 ml) extra virgin olive oil
¾ cup (175 ml) loosely packed basil leaves
¾ cup (175 ml) loosely packed Italian
parsley leaves
¾ cup (175 ml) fat-free plain yogurt
½ cup (125 ml) light mayonnaise
1½ tablespoons (25 ml) balsamic vinegar
Preheat the oven to 375°F (190°C). 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 blended, about 30 seconds.
Scrape the work bowl; process 15 additional
seconds.
Transfer to an airtight container. dressing keeps
for one week in refrigerator.
Nutritional information per serving (1 tablespoon (15 ml) ):
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 (500 ml)
¾ ounce (20 g) peeled fresh gingerroot,
cut into ½-inch (1.25 cm) pieces
2 garlic cloves, peeled
½ cup (125 ml) low sodium soy sauce
⁄
1 cup (75 ml) canola or other vegetable oil
3
¼ cup (50 ml) + ½ tablespoon hoisin sauce
¼ cup (50 ml) + ½ tablespoon (25 ml)
Asian sesame oil
¼ cup (50 ml) + ½ tablespoon (25 ml)
rice wine vinegar
½ teaspoon (2 ml) cayenne pepper
Place the gingerroot and garlic in the work
bowl. Pulse on Chop 5 times. Scrape the sides
and bottom of the work bowl. Add the remaining
ingredients; 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
into a resealable plastic bag and add two
1-pound (500 g) trimmed pork tenderloins. Coat
the meat thoroughly 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
(240° C) oven for 20 to 22 minutes, turning
after 10 minutes. Remove from oven. The
temperature of the meat should be about 150°F
(70°C); it will rise to 160-165°F (71°C-73°C) while
resting. Let rest for 10 minutes; slice and serve
with remaining reserved marinade drizzled over the
meat.
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 45 (84% from fat) • carb. 2g • pro. 0g • fat 5g
• sat. fat 0g • chol. 0mg • sod. 170mg
• calc. 2mg • fiber 0g
of the marinade