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HOLLANDAISE SAUCE
This sauce can be used in many dishes, including eggs benedict
and steamed vegetables .
Makes 3 cups (750 ml)
Place butter in a saucepan over low heat to melt.
¾
(375
) (3
)
pound
G
sticks
Insert the large chopping blade into the large work bowl of
unsalted butter
3
the Cuisinart
larGe eGG yolks
½
(2
)
and pepper and process for 90 seconds. Once the butter is
teaspoon
ml
kosher
salt
melted, turn heat up to bring the butter just to a boil. With
¼
(1
)
the machine running, slowly drizzle the hot butter through the
teaspoon
ml
freshly
Ground black pepper
feed tube. Sauce will thicken to a mayonnaise consistency.
2
(30
)
tablespoons
ml
fresh
When all butter has been incorporated, add the lemon juice
lemon juice
and pulse to incorporate. Taste and adjust seasoning
accordingly. Serve while still warm.
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 108 (98% from fat)
sat. fat 7g
TARTAR SAUCE
This tartar sauce is good not only with fish and shellfish,
but also with steamed fresh vegetables .
Makes about 2 cups (500 ml)
2
(60
)
ounces
G
shallots or
Insert the small metal chopping blade into the small work
,
Green onions
trimmed and
bowl of the Cuisinart
1-
(2.5
)
cut into
inch
cm
gherkins and parsley and pulse to chop, about 15 pulses.
pieces
Add the dill, mustard, thyme, and capers and pulse 5 times to
3
(85
)
ounces
G
drained
chop. Add the mayonnaise, yogurt and black pepper; pulse
sweet Gherkin pickles
¼
(50
)
i
to combine, 5 times – do not overprocess. Refrigerate until
cup
ml
fresh
talian
ready to use.
parsley
1
(15
)
tablespoon
ml
dill
*To drain yogurt, place in a strainer lined with a coffee filter or
weed
a yogurt strainer. Cover and let drain until desired thickness is
1
d
-
ijon
style mustard
reached.
½
(2
)
teaspoon
ml
dried
Nutritional information per serving (1 tablespoon (15 ml) ):
thyme
3
(45
)
Calories 72 (88% from fat)
tablespoons
ml
drained capers
sat. fat 1g
1½
(375
)
cups
ml
mayonnaise
½
(125
)
cup
ml
nonfat plain
,
*
-
yoGurt
drained
over
niGht
¹∕
(.5
)
teaspoon
ml
freshly
8
Ground black pepper
11
BASICS
Approximate preparation time: 15 minutes
®
Food Processor. Add the yolks, mustard, salt
|
|
|
carb. 0g
pro. 0g
fat 12g
|
|
|
|
chol. 57mg
sod. 45mg
calc. 3mg
fiber 0g
Approximate preparation time: 5 minutes
®
Food Processor. Add the shallots,
|
|
|
carb. 2g
pro. 0g
fat 7g
|
|
|
|
chol. 13mg
sod. 86mg
calc. 10mg
1
1
1¼
3¹⁄ ³
½
2
|
|
fiber 0g
PIZZA DOUGH
Once you see how simple pizzas are to make, you will never
order one to be delivered again!
Makes 1¾ pounds (795 g) dough (six 7-inch (18 cm) crusts or
three 12-inch (30 ml) crusts) / 6 servings
Approximate preparation time: 5 to 10 minutes, plus 55
packaGe active dry yeast
minutes rising and resting, 5 minutes assembly and 10 minutes
(5
)
teaspoon
ml
baking
Granulated suGar
In a 2-cup (500 ml) liquid measure, dissolve yeast and sugar in
(300
)
cups
ml
warm water
(105°
115°f
warm water. Let stand until foamy, about 3 to 5 minutes. Insert
to
( 41°
46°c.)
the dough blade into the large work bowl of the Cuisinart
to
(825
)
,
Food Processor and add the flour and salt.
cups
ml
unbleached
-
all
purpose flour
With machine running on dough speed, pour the liquid slowly
(7
)
tablespoon
ml
kosher
through the small feed tube as fast as the flour will absorb it.
salt
Once a dough ball forms and cleans the sides of the work
(10
)
teaspoons
ml
extra
bowl, process for an additional 30 seconds to knead dough.
virGin olive oil
Dough may be slightly sticky. Coat dough evenly with extra
virgin olive oil and transfer to a plastic food storage bag and
seal the top. Let dough rise in a warm place for about 45
minutes.
Place dough on a lightly floured surface; punch down and let
rest 5 to 10 minutes. Roll into desired crust sizes and place on
baking pans lightly sprayed with vegetable oil cooking spray.
Follow pizza recipe..
Nutritional information per serving (1 ounce (30 g) ):
Calories 112 (2% from fat)
|
sat. fat 0g
chol. 0mg
®
|
|
|
|
carb. 24g
pro. 3g
fat 0g
|
|
|
sod. 134mg
calc. 0mg
fiber 1g
12
BASICS
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