Cuisinart CPC-800 User Manual - Page 22

Put the oil and garlic in a small saucepan set over medium heat. Cook until garlic is fragrant, but not colored, 3 to 5 minutes. Remove from the heat, add the remaining ingredients and allow to cool. Cover and steep for 1 hour. Strain into a jar or small serving/dipping bowl (discard the garlic). The oil can be stored at room temperature for 24 hours, or in the refrigerator for up to 1 week (bring to room temperature before serving). Nutritional information per serving (2 teaspoons): Calories 82 (98% from fat) • carb. 0g • pro. 0g fat 9g • sat. fat 1g • chol. 0mg • sod. 12mg calc. 2mg • fiber 0g Lemon-Thyme Butter The melted butter coats the artichoke leaves perfectly, and the hint of lemon brightens up this delicious dipping sauce. Makes about ½ cup 8 tablespoons (1 stick) unsalted butter 2 tablespoons fresh lemon juice 2 teaspoons fresh thyme leaves ½ teaspoon grated lemon zest Pinch kosher salt Put the butter in a small saucepan to melt. Remove from heat and cool slightly. Add the remaining ingredients and stir to combine. Serve warm. Nutritional information per serving (1 teaspoon): Calories 67 (99% from fat) • carb. 0g • pro. 0g fat 7g • sat. fat 5g • chol. 20mg • sod. 24mg calc. 1mg • fiber 0g Hollandaise This classic sauce can be made in a blender, food processor or by hand, but we have found in our testing that the hand blender is the quickest and most foolproof way to prepare it. Makes 1½ cups 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 blending cup of a hand blender (or a tall, shatterproof cup would work well). Slowly pour the warm butter into the cup, carefully leaving any white milk solids on the bottom of the pot behind. Allow to rest for about 1 minute. 2. Insert the blending shaft into the blending cup so that the blade guard touches the bottom of the cup. Blend, using Low speed if available, keeping the blade on the bottom. Once the ingredients thicken and start to emulsify, continue processing, using a gentle up-anddown 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 water total). 4. Taste and adjust seasoning as desired. Serve immediately or transfer to a double boiler to keep warm. Nutritional information per serving (1 tablespoon): Calories 115 (97% from fat) • carb. 0g • pro. 1g fat 12g • sat. fat 7g • chol. 76mg • sod. 109mg calc. 6mg • fiber 0g Mushroom Risotto Fresh mushrooms star in this simple yet flavorful risotto Makes about 12 cups 1 tablespoon olive oil 1 tablespoon unsalted butter 1 medium leek, thoroughly cleaned and finely chopped 1 teaspoon kosher salt, divided ¼ teaspoon freshly ground black pepper 16 ounces sliced cremini mushrooms 8 ounces sliced shiitake mushrooms 3 sprigs fresh thyme 3 cups Arborio rice ½ cup dry white wine 6 cups low-sodium chicken or vegetable broth/stock 1 cup green peas ½ cup shredded fontina (about 1¼ ounces) 1. Put the oil and butter into the cooking pot of the Cuisinart® Pressure Cooker and select Brown. Once oil is hot and butter melted, add the leek with ½ teaspoon of the salt and pepper. Stir and cook until soft and fragrant. Add the sliced mushrooms and thyme, and cook until soft and browned at the edges. 22