Cuisinart CPC-900 User Manual - Page 25

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 quick- est 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-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 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 Green Beans with Shallots and Pine Nuts This side dish is elegant enough for a dinner party, yet simple enough to make every day. Makes about 8 cups 1⁄3 cup pine nuts 2 tablespoons unsalted butter 1 medium to large shallot (about 3 ounces), peeled and thinly sliced ¾ teaspoon kosher salt 24 ounces green beans, trimmed 2 tablespoons fresh lemon juice 1 cup water 1. Put the pine nuts into the cooking pot of the Cuisinart® Multicooker. Select Sauté/Brown. Set the temperature to Low and press Start. 2. The pine nuts will cook rather quickly, so be sure to continually stir until they are lightly toasted, about 5 minutes. 3. Add the butter to the pot with the shallot to slightly sauté and soften. 4. Sprinkle with salt and then add the green beans, lemon juice, and water. Press Stop. 5. Secure lid and select Custom. Set the pressure to High, the time for 1 minute, and press Start. 6. When the tone sounds, press the Steam Release button to quickly release pressure. 7. Once the pressure is completely released, carefully open the lid and stir together, taste, and adjust seasoning as desired. Nutritional information per serving (½ cup): Calories 64 (73% from fat) • carb. 4g • pro. 2g fat 5g • sat. fat 1g • chol. 4mg • sod. 151 mg calc. 17mg • fiber 1g Italian Farro and Arugula Salad A showstopper of a salad served either warm or cold. Makes about 4 cups 1½ cups dried farro 2¼ cups water 2 cups baby arugula 1 cup artichoke hearts, quartered or halved 1 cup thinly sliced radicchio (about ¼ average head) ¼ cup extra virgin olive oil 1 to 2 teaspoons fresh lemon juice ¼ teaspoon kosher salt 1⁄8 teaspoon freshly ground black pepper 2 tablespoons shaved Parmesan 1. Put the farro and water into the cooking pot of the Cuisinart® Multicooker. Select Rice/ Grains. Set the pressure to High and the time for 18 minutes. Secure the lid and press Start. 25