Cuisinart HM-70C Instruction Manual - Page 14

Miso Ginger Dressing This dressing is wonderful to use to make an Asian Slaw using shredded cabbage, bok choy, carrots, daikon, cucumbers and green onions, as well as to dress a traditional salad. Makes about 2 cups (500 ml). 11⁄2 tablespoons (25 ml) miso* 1⁄3 cup (75 ml) rice vinegar 1⁄2 teaspoon (2 ml) mirin** 1 teaspoon (5 ml) soy sauce 3 teaspoons (15 ml) peeled and finely chopped fresh ginger 1⁄2 teaspoon (2 ml) finely chopped fresh garlic 1 teaspoon (2 ml) brown sugar 11⁄4 cup (300 ml) vegetable oil 1 teaspoon (5 ml) sesame oil In a medium mixing bowl, mix miso and vinegar until well blended, smooth and homogenous using Speed 2, about 1 to 2 minutes. Add mirin and soy sauce and mix to combine, about 20 seconds. Add ginger, garlic, and brown sugar and mix well about 30 seconds. With mixer on Speed 1, add the vegetable oil and then the sesame oil in a slow, steady stream into the bowl and mix until totally emulsified and homogenous. Let stand 30 minutes or longer to allow flavours to blend before using. Store in an airtight container in the refrigerator. If dressing separates, mix on Speed 2 until emulsified. Nutritional information per serving [2 tablespoons (30 ml)]: Calories 158 (97% from fat) • carb. 1g • pro. 0g • fat 17g • sat. fat 1g • chol. 0mg • sod. 80mg • calc. 2mg • fiber 0g *Miso (Japanese fermented soybean paste) can be purchased in most Asian/Japanese markets, natural food stores and in many well-stocked grocery stores. It is kept refrigerated in an airtight container. **Mirin is a low-alcohol sweet wine made from glutinous rice, also known as "rice wine." It is available in Asian/Japanese markets, and in the gourmet section of well-stocked grocery stores. Caponata Serve Caponata as an appetizer spread with pita chips or thinly sliced French bread. It is also a good dressing to use on a wrap-type sandwich. Makes 11⁄4 cups (300 ml). 1 medium size eggplant, about 11⁄2 pounds (750 g) 2 tablespoons (30 ml) capers, drained 1 tablespoon (15 ml) celery, finely diced 1⁄2 teaspoon (2 ml) finely diced sweet red pepper 1 tablespoon (15 ml) finely chopped green onion 1 teaspoon (5 ml) chopped fresh basil 1 teaspoon (5 ml) chopped fresh mint 1⁄2 teaspoon (2 ml) finely chopped fresh parsley 2 tablespoons (30 ml) extra virgin olive oil 1 teaspoon (5 ml) lemon juice dash red pepper flakes 1 teaspoon (5 ml) honey (if eggplant seems bitter) Preheat oven to 400°F (200°C). Pierce eggplant with fork all around the eggplant (about 8 times) and wrap in aluminum foil. Roast eggplant for approximately 45 minutes to 1 hour, until the eggplant is very soft and has collapsed. Unwrap and let cool. When eggplant is cool to the touch (about 15 minutes) cut in half and spoon the soft eggplant flesh into a mixing bowl; there will be approximately 11⁄2 cups (375 ml) of eggplant. With mixer on Speed 3, mix for about 2 minutes until the eggplant turns into an almost smooth consistency. Add remaining ingredients and mix on Speed 1 until just blended. Let stand 30 minutes before serving to allow flavours to blend. May be made ahead and refrigerated in an resealable container. Nutritional information per serving [¼ cup (50 ml)]: Calories 72 (55% from fat) • carb. 7g • pro. 1g • fat 5g • sat. fat 1g • chol. 0g • sod. 112mg • calc. 15mg • fiber 3g 14