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French Onion Soup
Makes about 6 servings
3
tablespoons (45 ml) unsalted butter
2
pounds (1 kg) yellow onions, peeled
and cut to fit feed tube
¾
teaspoon (3.75 ml) kosher salt, divided
½
teaspoon (2 ml) granulated sugar
½
cup (125 ml) sherry
½
cup (125 ml) dry white wine
6
cups (1.5 L) beef stock (chicken stock
or a combination of beef and chicken
may be used for a lighter soup)
¼
teaspoon (1 ml) fresh ground black
pepper
½
pound (250 g) Gruyère or Swiss cheese
6
thick slices crusty bread, toasted
Place butter in 6-quart (5.7 L) stock pot over
medium heat.
Insert slicing drum into Cuisinart
®
PrepExpress™
Handheld Food Processor. Slice onions directly
into pot. Sauté onions with ¼ teaspoon (1 ml) of
salt for 20 minutes, stirring occasionally. Add the
sugar and turn the heat to medium high. Continue
cooking and stirring until onions become a deep
golden, about an additional 10 minutes.
Stir the sherry into the pot and cook until liquid is
evaporated. Add the white wine and simmer for 5
minutes. Add the stock and remaining salt and
pepper. Bring soup to a boil and simmer for 20
minutes. Adjust seasoning to taste.
While soup is simmering insert shredding drum
into handheld food processor. Shred the cheese
and reserve.
Arrange 6 ovenproof soup bowls on a baking
sheet. Preheat broiler to high. Ladle soup into
bowls and place a piece of toasted bread on top
of each. Mound the shredded cheese evenly on
top of the toast. Place under broiler until cheese
melts and bubbles.
Nutritional information per serving:
Calories 334 (46% from fat) • carb. 22g • pro. 17g
• fat 18g • sat. fat 10g • chol. 51mg • sod. 632mg
• calc. 417mg • fiber 3g
13
Lacy Potato Pancakes
Makes eight 2-inch (5 cm) pancakes
12
ounces (340 g) Yukon Gold potatoes,
peeled, cut to fit feed tube
2
ounces (60 g) yellow onion
1
egg, lightly beaten
1
teaspoon (5 ml) kosher salt
2
tablespoon (30 ml) vegetable oil
Insert the shredding drum into the Cuisinart
®
PrepExpress™ Handheld Food Processor. Shred
potatoes and onion into a large mixing bowl.
Transfer contents of bowl to a clean tea towel
which has been laid out on the counter. Over the
sink, use the tea towel to wring out as much liquid
as you can from the potatoes and onion. Transfer
ingredients back to the mixing bowl. Add egg and
salt, mix well.
Place a nonstick 12-inch (30 cm) skillet over
medium heat. Add the vegetable oil. Form small
pancakes with your hands, squeezing out any
remaining liquid. When the oil shimmers in the pan,
add pancakes. Cook approximately 3 minutes on
each side until pancake is golden brown or to your
desired doneness.
Nutritional information per pancake:
Calories 76 (47% from fat) • carb. 8g • pro. 2g
• fat 4g • sat. fat 1g • chol. 27mg • sod. 304mg
• calc. 9mg • fiber 1g
Potato Gratin
Serves 12
cooking spray
24
ounces (680 g) red skinned or Yukon
Gold potatoes, peeled, cut to fit feed
tube
1½
cups (375 ml) heavy cream
2
cloves garlic, smashed
¼
teaspoon (1 ml) dried rosemary
2
teaspoons (10 ml) kosher salt
½
teaspoon (2 ml) freshly ground pepper
Place peeled potatoes in a bowl and submerge
them in cold water.
Preheat oven to 375°F (190°C). Lightly coat a
1¼-quart (1.2 L)ovenproof baking dish with
cooking spray.
In a small saucepan, place cream, smashed garlic,
and rosemary. Heat the cream until it just barely
boils (this is scalding). Reduce heat and simmer
for 10 minutes. While cream simmers, insert the
slicing drum in the Cuisinart
PrepExpress™
®
Handheld Food Processor. Slice potatoes.
Arrange sliced potatoes in prepared dish by
overlapping them slightly in a circular pattern.
Continue creating new layers of potatoes,
seasoning each layer generously with salt and
pepper until all potatoes are used. Finish by
pouring the warm cream over the layers. Cover
with a sheet of aluminum foil that has been lightly
coated with cooking spray.
Place in middle of oven on a baking sheet and
bake for 45 minutes. Remove foil and continue
baking for about another 30 minutes until gratin is
golden and bubbly. Remove from oven and let rest
5 to 10 minutes. Serve hot.
Nutritional information per serving:
Calories 435 (62% from fat) • carb. 21g • pro. 3g
• fat 17g • sat. fat 10g • chol. 61mg • sod. 355mg
• calc. 37mg • fiber 1g
Personalized Pizzas
Makes two 8-inch (20 cm) pizzas
½
small red bell pepper cut into two
1½-inch (3.75 cm) slabs (about
2 ounces [60 g])
½
small yellow bell pepper cut into
two 1½-inch (3.75 cm) slabs (about
2 ounces [60 g])
1
piece zucchini, 2 ounces (60 g)
3
ounces (85 g) mozzarella, VERY cold
1
ounce (30 g) Parmesan cheese
1
ounce (30 g) Pecorino Romano
®
cheese
olive oil
prepared pesto (optional)
2
8-inch (20 cm) pizza crusts
Preheat oven to 425°F (225°C). Line baking sheet
with aluminum foil.
Insert slicing drum into the Cuisinart
®
PrepExpress™ Handheld food processor. Slice the
4 pepper slabs together to achieve 1½-inch
(3.75 cm) pepper strips. Slice the zucchini into
rounds. Reserve both vegetables. Slice mozzarella
and reserve.
Insert the shredding drum and shred the Parmesan
cheese, reserve. Insert the grating drum and grate
the Romano cheese; reserve.
To assemble pizzas:
Using your favourite pizza dough recipe, or a
prepared pizza crust, place the crusts on prepared
baking sheet and brush all over with olive oil.
Layer vegetables evenly on both crusts, place a
few dollops of prepared pesto over the vegetables
if desired. Layer the three cheeses on the
vegetables starting with the mozzarella and ending
with the Romano.
Bake in preheated oven for about 10 minutes, or
until desired doneness is achieved.
Nutritional information per serving:
Calories 901 (33% from fat) • carb. 104g • pro. 50g
• fat 34g • sat. fat 13g • chol. 85mg • sod. 203mg
• calc. 952mg • fiber 5g
14
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