Cuisinart MSC-600 Instruction Booklet - Page 19
Sautéed Red Potatoes, Steamed Artichokes
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Sautéed Red Potatoes A quick and flavorful way to enjoy red potatoes. Be patient with flipping the potatoes - they brown best if they are not crowded and are left to sit in the hot cooking pot before turning. Settings: Brown/Sauté Makes about 8 servings 1½ tablespoons olive oil 2 pounds small red new potatoes, halved ¼ teaspoon sea or kosher salt pinch freshly ground black pepper 3 to 4 garlic cloves, smashed 2 teaspoons chopped fresh rosemary 1. Put the oil into the cooking pot of the Multicooker set to Brown/Sauté at 350°F. 2. Once the oil is hot, add the potatoes (cut side down), salt and pepper. Let the potatoes sit in the hot cooking pot, then toss after about 3 minutes. 3. Once the potatoes are browned, cover and let potatoes cook for about 30 minutes, or until fully cooked. 4. When 5 minutes are remaining, add the garlic and rosemary, and toss to combine. Cover again and allow to cook for a few minutes to soften the garlic. 5. Serve immediately. /VUSJUJPOBMJOGPSNBUJPOQFSTFSWJOH DVQ $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH Steamed Artichokes Trimming the bottoms of the artichokes ensures that they stand up straight, so do not skip that step. Also, in addition to adding flavor, the lemon slices prevent the artichokes from turning brown during cooking. Enjoy plain or dip in a nice lemon oil. Setting: Steam Makes 6 servings 1½ quarts water 6 medium to large artichokes 6 to 12 garlic cloves, thinly sliced 2 lemons, one juiced and the other cut into 6 slices pinch freshly ground black pepper pinch sea or kosher salt 1. Put the water into the cooking pot of the Multicooker fitted with the steaming rack and cover. 2. Cut the stems off the artichokes so they are able to stand. Using a serrated knife, cut the tops of the artichokes off, and with kitchen shears, trim the tips of the outer leaves. Pull leaves back to open the artichokes. 3. Evenly stuff the garlic slices in between the leaves of each artichoke. Season each with lemon juice, pepper and salt. Place one lemon slice on top of each artichoke. 4. Set the unit to Steam for 50 minutes. 5. Once tone sounds, indicating unit is ready to steam, place the artichokes upright in the rack and cover again. 6. Artichokes are done when the leaves can be pulled off easily, and when turned over, the tip of a paring knife easily pierces the bottom-center of the artichoke (the heart). /VUSJUJPOBMJOGPSNBUJPOQFSBSUJDIPLF $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH 25