Cuisinart CFO-3SS Instruction and Recipe Booklet - Page 10

MEAT/SEAFOOD FONDUES SEAFOOD BOUILLABAISSE FONDUE Makes 6 to 8 servings 1 tablespoon extra virgin olive oil 3 cloves garlic, peeled and sliced thinly 1 pound fresh mussels, cleaned and bearded* 1 pinch saffron threads 2 cups dry white wine or vermouth 1 teaspoon kosher salt 26 ounces tomato purée 3-4 large sprigs fresh basil 1 cup water 1 pound very large shrimp (16 - 20 count), peeled, deveined, cut in half lengthwise 1 pound sea scallops, dried, tough muscle removed 1 crusty baguette, about 1 pound, cut in cubes for dunking Heat oil in the Cuisinart™ Fondue Pot on setting 4-1/2. Add the sliced garlic, and cook until lightly browned, about 1 minute. Add mussels, saffron, and wine to pan. Cook, stirring occasionally, until mussels are opened, 3 to 4 minutes. Remove mussels from pan. Add salt, tomato purée, basil, and water to pan. Raise the temperature to Setting 6 and bring to a boil. Reduce temperature to Setting 3-1/2, and simmer for 10 minutes. Remove mussels from their shells; discard mussel shells. Remove basil from sauce. If sauce is too thick, thin with a little water. To serve Seafood Bouillabaisse Fondue, skewer shrimp, scallops, or mussels onto fondue forks and dip into Bouillabaisse Sauce. Cook shrimp and scallops until they are firm but not tough. Cook mussels just to heat through; they are already cooked and will toughen with too much heat. Skewer and dip cubes of crusty baguette in sauce. Suggested Dipping Sauce: Olive Tapenade Aioli *Fresh mussels should have tightly closed shells when purchased, or those that are slightly opened should close shut when tapped. Store in refrigerator until ready to use. To clean mussels, place in a bowl of cold water with about 1/4 cup cornmeal, swirl gently, and let stand for 20 minutes - this will help the mussels to expel any sandy grit. Remove the "beard" by pulling on the byssal threads that are coming out of the shell. Lift out of the water, leaving the cornmeal and grit in the bottom of the bowl, and dry on several layers of paper towels before cooking. CHICKEN STOCK WITH STAR ANISE FONDUE Makes 6 to 8 servings 4-1/2 cups good quality chicken stock or broth + 1-2 cups additional warm chicken stock 3/4 ounce star anise* 1-1/2 pounds boneless, skinless chicken breast 8 ounces small white mushrooms, cleaned 1 red bell pepper, cored and seeded 1 yellow bell pepper, cored and seeded 1 small zucchini - or 6 ounces baby zucchini 1/2 pound fresh asparagus or broccolini 1/2 pound edible pod or snow peas, tipped and topped, strings removed steamed rice, optional Combine chicken stock and star anise in Cuisinart™ Fondue Pot. Set temperature at Setting 6 and bring to a boil. Reduce to Setting 3-1/2 and simmer for about 10 minutes. Trim and discard any visible fat and cartilage from the chicken. Cut into one-inch pieces. Using a clean knife and Prep Board, cut peppers into strips about 1-1/2-x-1/2 inch. Cut zucchini into 1/2-inch thick rounds. To serve, skewer pieces of chicken and cook until firm and cooked through in simmering broth. Take care to cook poultry through completely; this will take about 3 minutes. Skewer vegetables and cook to taste. May be served with a bowl of steamed rice for each diner. Add additional warm chicken stock to the Fondue Pot as needed, to keep the liquid deep enough for dipping and cooking. 10