Cuisinart HM-70C Instruction Manual - Page 13

Gorgonzola Butter Serve a slice of this savory compound butter on top of your favourite steak - it will melt and impart an incredible flavour. Makes 1 roll compound butter, 16 slices. 1⁄2 cup (125 ml) unsalted butter, softened 1⁄4 cup (50 ml) Gorgonzola, crumbled pinch freshly ground pepper Place butter in mixing bowl, mix on Speed 1 until smooth and slightly fluffy, about 30 seconds. Add Gorgonzola and mix until well blended, about 30 to 40 seconds longer. Using a sheet of plastic wrap or waxed paper as an aid, shape butter into a log, about 1 inch (2.5 cm) in diameter. Wrap butter in plastic wrap twisting the ends to form a log. Chill until firm enough to slice. Place slices of Gorgonzola butter on top of grilled or broiled steak, a fluffed baked potato, or steamed vegetables. Note: Butter can be wrapped in a whole log or wrapped in smaller sizes and kept in freezer. Double wrap using an outer wrap of aluminum foil to prevent absorption of freezer odors. Nutritional information per slice: Calories 52 (96% from fat) • carb. 0g • pro. 0g • fat 6g • sat. fat 4g • chol.16 mg • sod. 5mg • calc. 2mg • fiber 0g Balsamic Vinaigrette Makes 11⁄2 cups (375 ml). 1 shallot, peeled and finely chopped [approximately 1 tablespoon (15 ml)] 1⁄4 cup (50 ml) balsamic vinegar 1⁄2 teaspoon (2 ml) salt 1⁄2 teaspoon (2 ml) freshly ground pepper 1⁄2 teaspoon (2 ml) sugar 3 teaspoons (15 ml) Dijon mustard 3⁄4 cup (175 ml) extra virgin olive oil 1⁄4 cup (50 ml) vegetable oil Place shallot, vinegar, salt, pepper, sugar, and Dijon in a mixing bowl. Mix ingredients until well incorporated. Add olive oil and then vegetable oil in a slow stream to the bowl with the mixer running to ensure emulsification. Adjust seasoning to taste. Nutritional information per serving [2 tablespoons (30ml)]: Calories 166 (96% from fat) • carb. 2g • pro. 0g • fat 22 g • sat. fat • chol. 0g • sod. 153mg • calc. 1mg • fiber 0g Parmesan Peppercorn Dressing This dressing is not only good on salads, but is a perfect spread for sandwiches, from smoked turkey to roast beef. It can be used as a dip for vegetables or even served alongside roasted meats. Makes 11⁄2 cups (375 ml). 1⁄2 cup (125 ml) reduced fat mayonnaise 1⁄2 cup (125 ml) reduced fat sour cream 1⁄2 cup (125 ml) Parmigiano Reggiano, finely grated 1 teaspoon (5 ml) crushed black peppercorns 2 tablespoons (30 ml) fresh basil, chopped 1 tablespoon (15 ml) red wine vinegar 1 teaspoon (5 ml) Dijon mustard 1 tablespoon (15 ml) fresh parsley, finely chopped 1⁄2 tablespoon (7 ml) finely chopped shallot 1⁄2 teaspoon (2 ml) lemon juice Place all ingredients in a medium mixing bowl and mix on Speed 2 until thoroughly combined, about 1 minute. Nutritional information per serving [2 tablespoons (30 ml)]: Calories 61 (65% from fat) • carb. 3g • pro. 2g • fat 4g • sat. fat 1g • chol. 8mg • sod. 169mg • calc. 66mg • fiber 0g 13