Cuisinart CPC-600 User Guide - Page 9

Artichokes Perfect artichokes, ready in just 8 minutes! Makes 4 artichokes 4 medium artichokes (about 6 to 7 ounces each) 2 lemons, cut in half Place 1 cup (250 ml) of water with the juice of one lemon in the cooking pot of the Cuisinart™ Pressure Cooker. Prepare artichokes by cutting the stem off at the base, cut ¹⁄³ off the top, and trim off the outer layers of tough leaves. A further, optional step is to open up the leaves at the top and remove the choke (the inner thorny leaves and fuzz) with a melon baller or spoon. Rub the cut parts of the artichoke with the remaining lemon halves. Place them top down in the pot. Lock lid in place. Select High Pressure and set timer for 8 minutes. When audible beep sounds, use Quick Pressure Release to release all of the steam. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Serve immediately with melted butter or your favourite dipping sauce. Nutritional information per serving (one artichoke): Calories 89 (8% from fat) • carb. 18g • pro. 6g • fat 1g • sat. fat 0g • chol. 0mg • sod. 105mg • calc. 42mg • fiber 8g Fava Bean Purée Prepare this springtime favourite year round with dried fava beans. Serve on crostini, bruschetta, or pita crisps with a drizzle of extra virgin olive oil and a shaving of Parmesan, or serve puréed as a side dish with roast spring lamb. Makes about 4 cups (1 L) 1 pound dried fava beans, rinsed 4 cups (1 L) water 1 bay leaf 1 cup (250 ml) chopped onion 1 clove garlic, peeled ¼ cup (50 ml) extra virgin olive oil 2 tablespoons (30 ml) fresh lemon juice 1 teaspoon (5 ml) kosher salt Place fava beans in cooking pot of Cuisinart™ Pressure Cooker with water and bay leaf. Cover and lock lid in place. Select High Pressure and set timer for 18 minutes. When audible beep sounds, use Natural Pressure Release. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Drain beans, and discard bay leaf. When cool enough to handle, remove tough outer shells. Place partially cooked beans in cooking pot with chopped onion, garlic, and ½ cup (125 ml) water. Select High Pressure and set timer for 5 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. Turn off. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Transfer bean mixture to a food processor fitted with metal chopping blade. Add olive oil, lemon juice, and salt. Process until completely puréed, smooth and creamy. Serve warm, or chill until ready to serve. Nutritional information per serving (¼ cup [50 ml]): Calories 82 (38% from fat) • carb. 10g • pro. 3g • fat 4g • sat. fat 0g • chol. 0mg • sod. 86mg • calc. 18mg • fiber 2 16 Hummus Makes about 2 cups (500 ml) 1 cup (250 ml) garbanzo beans (chickpeas) 4 cups (1 L) water 1 tablespoon (15 ml) fresh parsley leaves 1 small garlic clove 2 tablespoons (30 ml) tahini 1 teaspoon (5 ml) kosher salt 1 to 2 tablespoons (15-30 ml) lemon juice 5 tablespoons (75 ml) water ¼ cup (50 ml) olive oil Place garbanzo beans and water in cooking pot of Cuisinart™ Pressure Cooker. Lock lid in place. Select High Pressure. Set timer for 40 minutes. When audible beep sounds use Natural Pressure Release to release all of the pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Test garbanzos; if still firm, select Simmer and cook until they reach soft consistency. (Garbanzo beans will also continue to cook as they sit in the hot water.) Strain. Place cooked garbanzos in the work bowl of food processor fitted with metal chopping blade. Add parsley, garlic, tahini, salt, and lemon juice in bowl and pulse to combine. Scrape work bowl and with machine running add the water and olive oil until smooth. Taste and adjust seasonings accordingly. Serve with pita and vegetable crudités. Nutritional information per serving (2 tablespoons [30 ml]): Calories 60 (70% from fat) • carb. 3g • pro. 1g • fat 5g • sat. fat 1g • chol. 0mg • sod. 85mg • calc. 11mg • fiber 3g Savoury Gorgonzola Cheesecake Serve with crackers or bread with an aperitif, wine or port, or add a slice to a lightly dressed arugula salad. Adding fresh fruit such as figs, pears or currants to the plate would be perfect. Makes one 7-inch (18 cm) cheesecake, 16 slices 2 teaspoons (10 ml) unsalted butter, melted 3 tablespoons (45 ml) walnut halves and pieces, toasted 1½ pounds (750 g) cream cheese (do not use lowfat), at room temperature, cut into 1-inch (2.5 cm) pieces 3 large eggs, at room temperature 2 teaspoons (10 ml) fresh lemon juice 1 teaspoon (5 ml) rubbed sage ¹/8 teaspoon (0.5 ml) freshly ground white pepper 1 cup (250 ml) Gorgonzola dolce, crumbled Lightly coat a 7x3-inch springform pan with melted unsalted butter or coat with cooking spray. Place a sheet of plastic wrap (about 16x16 inches [41 x 41 cm]) on top of a sheet of aluminum foil the same size. Place the springform pan in the center and wrap the exterior tightly. Brush the interior of the pan with melted butter. Place the walnuts in a food processor fitted with the metal chopping blade and pulse until chopped finely. Sprinkle the chopped nuts over the bottom and sides of the buttered pan, leaving excess nuts on the bottom. Place the cream cheese in the food processor and process until smooth, about 1 minute. Scrape the work bowl, process 30 seconds longer. Add the eggs, lemon juice, sage and pepper. Process until smooth, 1 minute. Scrape the work bowl and process 15 seconds longer. Sprinkle the Gorgonzola over the cream cheese mixture and pulse 10 times to incorporate. Pour into prepared pan. Place trivet/rack in the cooking pot and add 2 cups (500 ml) of hot water to the pot. Cut a piece of aluminum foil about 24 inches (61 cm) long. Fold in half lengthwise, then 17