Cuisinart DLC-2WS DLC-2A Manual - Page 9
Roasted Red, Pepper Sauce, Lemon Herb Butter, Basic Vinaigrette
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Smooth the top to an even level and top with layer of olive oil; cover and refrigerate until ready to use. Nutritional information per 1⁄2 tablespoon: Calories 21 (67% from fat) • carb. 1g • pro. 1g • fat 2g • sat. fat 0g • chol. 1mg • sod. 65mg • calc. 26mg • fiber 0g Serving idea: Try it as a fast, fresh topping for salmon fillets. Place 6-ounce salmon fillets skin-side down on a lightly oiled baking sheet. Spread each fillet with a thin layer of pesto and sprinkle with fresh breadcrumbs. Bake in a preheated 400ºF oven for 10 to 15 minutes, until cooked (about 10 minutes per inch of thickness) and opaque, and breadcrumbs are lightly browned. Let rest 5 minutes before serving. Roasted Red Pepper Sauce Use this sauce for vegetables or meats, or try our creamy variation to use as a dip for fresh vegetable crudités or pita chips. Makes 11⁄8 cups 1-2 cloves garlic (to taste), peeled * 1 strip lemon zest (2 x 1⁄2 inches), bitter white pith removed 1 teaspoon kosher salt 1 teaspoon herbs de Provençe 11⁄2 tablespoons fresh lemon juice 11⁄2 tablespoons regular or white balsamic vinegar 1⁄4 cup extra virgin olive oil 1 jar (12-ounce) roasted red peppers, drained but not rinsed 4 large fresh red peppers, roasted, cut in eighths Add the garlic, zest, salt, and herbs to the work bowl and chop for 5 to 10 seconds; scrape the bottom and sides of the work bowl. Add the lemon juice, vinegar, olive oil and peppers. Pulse on chop, 10 times, then process for 15 to 20 seconds until smooth. Transfer to a resealable container and refrigerate for at least 30 minutes to allow the flavors to blend. Will keep up to 1 week refrigerated. Roasted Red Pepper Dip Variation: Make half the recipe (use a 6-7-ounce jar of roasted peppers). Add 2 ounces of regular or lowfat cream cheese and 1⁄4 cup of sour cream or plain yogurt that has been drained, and chop for 10 to 15 seconds until combined and smooth. [To drain yogurt, place yogurt in a yogurt funnel or strainer lined with a paper coffee filter over a bowl, and allow the liquid (whey) to drain for several hours, until desired thickness is reached.] *If you prefer a lighter garlic flavor, you may blanch the peeled garlic in boiling water for 4 to 5 minutes. Drain, cool and use in this or any other recipe. Nutritional information per tablespoon: Calories 33 (81% from fat) • carb. 1g • pro. 0g • fat 3g • sat. fat 0g • chol. 0mg • sod. 132mg • calc. 4mg • fiber 0g Lemon Herb Butter This compound butter is delicious on vegetables or grilled meats. You may vary the herbs used, such as basil, tarragon or thyme butter, to create your own flavors, omit the zest or change the citrus, add in chopped olives or sun-dried tomatoes, or use roasted garlic or shallots in place of the garlic. Makes about 3⁄4 cup (12 servings) 2 cloves garlic, peeled 2 strips lemon zest, 2 x 1⁄2 inches, bitter white pith removed 1⁄2 teaspoon kosher salt 1⁄3 cup packed Italian parsley leaves 2 teaspoons fresh rosemary leaves 3 tablespoons fresh lemon juice 1 teaspoon Dijon-style mustard 1⁄4 teaspoon freshly ground pepper (white or black) 3⁄4 cup (6 ounces) unsalted butter, cut in 12 pieces Process garlic, lemon zest and salt on chop until finely chopped, about 20 seconds; scrape prep bowl. Add parsley and rosemary leaves; pulse on chop, 10 to 15 times. Add lemon juice, mustard and pepper; process on chop to blend well, about 30 seconds. Add butter and grind to cream the mixture, about 30 to 40 seconds. Transfer to a container and let stand for 30 minutes to allow flavors to blend. Use as a spread for breads or as a topping for freshly steamed vegetables or baked potatoes. To serve as a compound butter with grilled meats or fish, shape the butter into a log, about 1 inch in diameter; wrap tightly in plastic wrap and refrigerate or freeze. Slice and serve 1⁄8-inch thick slices of butter on top of hot grilled steaks, boneless chicken breasts or seafood steaks. Nutritional information per serving: Calories 105 (96% from fat) • carb. 1g • pro. 0g • fat 12g • sat. fat 7g • chol. 31mg • sod. 67mg • calc. 8mg • fiber 0g Basic Vinaigrette This recipe may be easily modified by changing the flavor of the oils and vinegars used, or by adding herbs or sun-dried tomatoes. It can also be cut in half or thirds to make smaller amounts. Makes 11⁄2 cups 1 clove garlic or small shallot, peeled (cut shallot in 1⁄2-inch pieces) 3 tablespoons wine vinegar 3 tablespoons white vinegar or lemon juice (or flavored vinegar) 2 teaspoons Dijon-style mustard (regular or grainy) 8