Cuisinart DLC-XPBC Instruction and Recipe Booklet - Page 30

small feed tube; use medium pressure to slice. Stack the slices, cut in half with a knife, and place in a heatproof bowl. Pour the boiling water over the pepperoni; let sit for 15-20 minutes. Drain the pepperoni, discarding the fatty water; rinse and dry the pepperoni. When the dough has risen, punch down and divide into 5 equal balls. Let rest 10 minutes. On a lightly floured surface, roll dough into rounds, 12 to 14 inches in diameter. Place on a baker's peel that has been sprinkled with corn meal, or on a perforated pizza pan, a pizza screen or baking sheet without sides that has been sprinkled with corn meal. Brush the edges with the olive oil, then using an offset spatula, spread the pizza to 3/4 inch of the edges with 1/2 cup of the tomato sauce. Resist the urge to use more tomato sauce - it will make a soggy pizza; less is better. Divide the cheeses and sprinkle over the pizzas. Arrange the pepperoni evenly over the pizzas. Carefully slide the pizza onto the stone (position the peel over the back edge of the stone, and use a rocking motion to shake and slide the pizza off the peel onto the stone), or place the pan into the hot oven. Bake the pizza for 5 minutes, then rotate it front to back for even baking. Bake for another 3 to 6 minutes, until the pizza is bubbly, and the edges of the dough are golden brown, puffed and crispy. Remove from the oven and let rest on a rack for 2 to 3 minutes before slicing. 4 3-1/2 3 1 1/2 ounces shallots, peeled, cut in 1-inch pieces pounds fresh green beans, trimmed, cut to fit feed tube horizontally tablespoons extra virgin olive oil teaspoon kosher salt teaspoon freshly ground pepper Insert the metal blade and with the machine running, drop the lemon zest through the feed tube and chop, 10 seconds. Scrape the work bowl. Add the kosher salt; process to chop finely, 30-40 seconds; remove and reserve. Pulse to chop the hazelnuts, 10-15 times; remove and reserve. Pulse to chop the shallots, 10 times; remove and reserve. Insert the 4 mm slicing disc. Arrange the green beans horizontally in the large feed tube and process using light pressure. Cook the green beans in lightly salted boiling water for 3 to 8 minutes, until they are desired tenderness; alternatively they may be steamed. (This may be done ahead. If done ahead, refresh in ice water to stop cooking; drain well, wrap and refrigerate until ready to use.) In a 5-1/2 quart Cuisinart® sauté pan, warm the oil over medium heat. Add the chopped shallots and sauté until softened, about 3 minutes. Add the green beans and stir to heat through. Stir in the reserved chopped nuts and lemon zest. Season with freshly ground pepper. Serve warm. Nutritional analysis per serving: Calories 367 (32% from fat) • carbo 449 • pro. 18g • fat 13g • sat. fat 4g • chol. 20mg • sod. 1022mg • fiber 2g Nutritional analysis per serving: Calories 134 (55% from fat) • carbo. 13g • pro. 4g • fat 9g • sat. fat 1g • chol. 0mg • sod. 166mg • fiber 5g FRENCH CUT GREEN BEANS WITH TOASTED HAZELNUTS TWICE BAKED POTATOES WITH SPINACH AND CHEDDAR Yield: Makes 12 servings Preparation: 15-20 minutes Zest of 2 lemons, bitter white pith removed 3/4 cup (5 ounces) hazelnuts, lightly toasted Yield: 12 servings Preparation: 15 minutes; 1 1/2 hours to bake 12 large (about 10 ounces each) baking potatoes, scrubbed 1 tablespoon olive oil 29