Mushroom Duxelle; Mustard Marinade; Fondues - NuWave PIC2 Owner's Manual, Recipes & Tips

Mushroom Duxelle

Serves: 4
8 ounces sliced mushrooms
1 tablespoon olive oil
1 Medium onion, sliced
2 cloves garlic, minced
¼ cup chopped Italian parsley
1 cup dry red wine
Salt and pepper to taste
Directions:
1. In sauté pan, heat the olive oil on
Medium-High (375°F).
2. Add the onions and sauté for 2
minutes.
3. Add mushrooms, garlic and parsley;
stir for 2 minutes, or until mushrooms
soften.
4. Add red wine and cook until wine is
au sec or cooked into vegetables.
5. Season with salt and pepper.
Tip: This sauce pairs perfectly with
steak, chicken and rice.
50 • NuWave PIC2 Complete Cookbook
™

Mustard Marinade

Serves: 6-8
¼ cup olive oil
¼ cup white wine vinegar
1-2 garlic cloves, grated
1 teaspoon dried oregano, sage or
parsley
2 tablespoons Dijon mustard
Directions:
1. Combine all ingredients in Medium
sauce pan.
2. Bring pan to sLow boil on Medium-
High (375°F).
3. Turn PIC down to Medium-Low
(175°F) and let simmer for 10
minutes, stirring occasionally.
4. Let marinade cool completely.
5. Pour over meat and refrigerate for 2
hours or over night.
Tips for Fondues
•
By setting the cooktop to "Low,"
you can keep prepared fondue
warm without the risk of scorching
or burning.
• Prepare all fondue food dippers
before melting fondue sauce.
•
Remove cheese from refrigerator
and let it warm to room
temperature before melting on the
PIC. This also lessens the amount
of time the cheese will be exposed
to heat.
• Cheese is optimally melted on
Medium/Low (175°F).
•
The temperature at which
chocolate melts ranges between
110°FF -120°F. Once chocolate
has melted, reduce heat to 110°F
to hold at the perfect temperature
for fondue dipping.
•
If chocolate should become
separated, add 1 teaspoon heavy
whipping cream or melted butter
per 4 ounces of chocolate, then stir
to reintegrate.
•
Water should never come into
contact with chocolate. It may
harden and become grainy.
•
When using a double boiler, make
sure no steam or condensation
seeps into chocolate.
•
Get creative when coming up with
ideas for dipping. Fruit, cakes,
fresh coconut, mini cream puffs,
mini donuts, and vanilla wafers are
all delicious, and there are many
more possibilities out there!

Fondues

• 51