Cuisinart RHB-100 User Manual - Page 12

Hollandaise Using a hand blender makes this tricky-to-make sauce a no-fuss recipe that you will want to put on top of more than just poached eggs. Makes about 1 cup 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 mixing beaker. Slowly pour the warm butter into the mixing beaker, carefully leaving behind any white milk solids on the bottom of the pot. Allow to rest for about 1 minute. 2. Insert the blending shaft into the mixing beaker so that the blade guard touches the bottom of the mixing beaker. Blend, 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 total). 4. Taste and adjust seasoning as desired. Serve immediately or transfer to a double boiler to keep warm. Nutritional information per serving (2 tablespoons): Calories 230 (97% from fat) • carb. 0g • pro. 1g • fat 25g • sat. fat 15g • chol. 153mg • sod. 218mg • calc. 11mg • fiber 0g Basic Vinaigrette Use this recipe as a guide for making various combinations. Simple additions, like fresh or dried herbs, citrus or honey, can make a new dressing every time. Makes about 1 cup ¼ cup wine vinegar (any variety will work) 1 teaspoon Dijon mustard ¼ teaspoon kosher salt 1/8 teaspoon freshly ground black pepper ¾ cup extra virgin olive oil 1. Put all ingredients, in the order listed, into the mixing beaker. 2. Blend, keeping the blade guard completely submerged, until the mixture starts to emulsify. Continue, using a gentle up-and-down motion, until homogenous, about 30 seconds. 3. Taste and adjust seasoning as desired. Nutritional information per serving (1 tablespoon): Calories 96 (99% from fat) • carb. 0g • pro. 0g • fat 11g • sat. fat 0g • chol. 0mg • sod. 36mg • calc. 0mg • fiber 0g Zucchini Herb Soup A great way to use up that surplus of summer garden zucchini - serve cold or warm! Makes about 6 cups 1 tablespoon extra virgin olive oil 2 medium leeks, white and light green parts, sliced 4 medium zucchini (about 2 pounds), cut into large dice 1 teaspoon kosher salt, divided 2 cups vegetable broth 1 cup fresh basil leaves ½ cup fresh mint leaves ¼ cup heavy cream (optional) 1. Put the olive oil into a large saucepan over medium heat. Once the oil is hot, add the leeks. Stir over medium heat until vegetables soften, about 8 to 10 minutes. 2. Once soft, add the zucchini with the salt, stir ingredients together until well coated. Add the stock and ½ of the herbs. Turn the heat up to bring mixture to a boil. When the soup comes to a boil, reduce the heat in order to maintain a simmer. Simmer until the zucchini is tender. 3. Once tender, add the remaining fresh herbs. Blend until smooth. To help facilitate blending, tilt pot to one side, so the blender blade guard is completely submerged. 4. Taste and adjust seasoning, add remaining salt to taste if necessary. Nutritional information per serving (about 1 cup): Calories 110 (19% from fat) • carb. 16g • pro. 4g • fat 2g • sat. fat 1g • chol. 5mg • sod. 912mg • calc. 51mg • fiber 3g 12