Cuisinart HM-70C Instruction Manual - Page 15

Boursin® Smashed Potatoes Makes 4 cups (1 L) / eight 1⁄2-cup (125 ml) servings. 2 pounds (1 kg) red potatoes, scrubbed 1⁄2 package Boursin® cheese* [about 21⁄2 ounces (70 g)], cut into 8 pieces 2 tablespoons (30 ml) unsalted butter 1⁄4 cup (50 ml) whole milk 1⁄2 teaspoon (2 ml) kosher salt 1⁄4 teaspoon (1 ml) freshly ground pepper Cut unpeeled potatoes into 1-inch (2.5 cm) pieces as uniform as possible. Place in a large saucepan. Add cold water to cover and a large pinch of salt. Over high heat, bring to a boil. When boiling, reduce heat to medium low and simmer until potatoes are very soft, about 25 minutes. Drain potatoes and return to saucepan, mix on Speed 3 until completely mashed, about 2 minutes. Add Boursin®, butter, milk, salt, and pepper and mix on Speed 4 until fully incorporated and fluffy, about 1 minute. Transfer to a warm bowl and serve immediately. Nutritional information per serving: Calories 167 (36% from fat) • carb. 24g • pro. 4g • fat 7g • sat. fat 5g • chol. 19mg • sod. 258mg • calc. 27mg • fiber 2g *Boursin® cheese is a triple-cream cheese that is white and smooth, with a creamy, buttery texture. It is most often flavoured with herbs, garlic or pepper. It can be found in the specialty cheese section of most well-stocked grocery stores or in gourmet food markets. Gorgonzola Soufflé Makes one 8-cup (2 L) soufflé. 2⁄3 cup (150 ml) walnuts, toasted and ground 5 eggs, whites and yolks separated into two mixing bowls 5 tablespoons (75 ml) unsalted butter 1⁄2 cup (125 ml) unbleached, all-purpose flour 11⁄2 cups (375 ml) milk 1 cup (250 ml) Gorgonzola cheese, crumbled 1⁄2 teaspoon (2 ml) salt 1⁄4 teaspoon (1 ml) fresh ground pepper 1⁄2 cup (125 ml) shredded mozzerella Preheat oven to 350°F (180°C). Butter an eight-cup (2 L) soufflé dish well and coat with toasted ground walnuts; set aside. Beat egg yolks using Speed 1 for 30 seconds; reserve. Melt butter in a saucepan. Add flour and stir with a wooden spoon until smooth and cook over medium heat for 2 minutes, stirring occasionally. Mix on Speed 1 while adding the milk, about 11⁄2 minutes, beating until smooth. Cook slowly allowing the mixture to thicken, while mixing on Speed 2 until the mixture becomes smooth and thick, approximately 5 minutes total. Add Gorgonzola and mozzarella and stir until melted and smooth. Remove from heat. While mixing egg yolks on Speed 1, spoon a small amount of hot cheese mixture into the yolks and mix until smooth. Continue adding the warm cheese mixture slowly to the yolks, while mixing (the mozzarella will be stringy). Using chef's whisk, beat the egg whites until soft peaks form, about 11⁄2 minutes on Speed 5. Fold the whites into the yolk/cheese mixture in three additions with the beater attachment set to the lowest speed. Pour into prepared soufflé dish and bake in the middle of oven until puffed over the rim of soufflé dish and golden, approximately 40 to 45 minutes. Serve immediately. Nutritional information per serving: Calories 207 (70% from fat) • carb. 7g • pro. 8g • fat 16g • sat. fat 7g • chol. 118mg • sod. 315mg • calc. 139mg • fiber 0g 15