Cuisinart MSC-600 Instruction Booklet - Page 26

Osso Buco This Italian comfort food is beautiful served over polenta, pasta or potatoes. Settings: Brown/Sauté Slow Cook Makes about 6 to 8 servings 6 veal shanks (about 4 to 5 pounds total), about 1¼ inches thick, 3 to 3½ inches in diameter, tied with butcher's twine 1 teaspoon sea or kosher salt ¾ teaspoon freshly ground black pepper 2 teaspoons olive oil 1 teaspoon unsalted butter 1 large onion, peeled and finely chopped 1 large leek, root end trimmed, white and light green parts only, washed, finely chopped 2 medium carrots, peeled and finely chopped 1 celery stalk, finely chopped 6 garlic cloves, chopped 2 fresh rosemary sprigs 1 sprig fresh thyme leaves (stems discarded) 1/3 cup dry white wine 2 cans (28 ounces each) plum tomatoes, drained and roughly chopped 1 tablespoon tomato paste 1 bay leaf ¼ cup chopped Italian parsley 1. Season the shanks on all sides with the salt and pepper. 2. Put the oil into the cooking pot of the Multicooker set to Brown/Sauté at 400°F. Add shanks and brown on both sides, at least 6 to 10 minutes per side, until deeply browned. Reserve. 3. Melt butter in pot; add vegetables, garlic, and herbs. Scrape up brown bits from the bottom of the pot. Cook until vegetables are softened and slightly brown, about 5 minutes. Add the wine; simmer until completely reduced. 4. Stir in tomatoes, tomato paste and bay leaf. Nestle shanks in the liquid. Liquid should come halfway up the meat. Switch unit to Slow Cook on Low for 10 to 12 hours. 5. When unit switches to Keep Warm, degrease the top of the liquid either with a ladle or by blotting with a fat mop or paper towel. 6. To serve, stir in parsley; adjust seasoning. Nutritional information per serving CBTFE
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H Asian Style Poached Salmon Poached salmon is perfect served on its own or over a bed of mixed greens. Setting: Brown/Sauté Makes about 6 servings 6 garlic cloves, sliced ½ cup peeled and sliced ginger (about a 4- x 2-inch piece) 2 small to medium celery stalks, chopped 2 scallions, sliced 1 star anise pod (you may substitute ½ teaspoon ground anise) 4 cups chicken stock, low sodium 2½ cups water ¾ cup rice wine ¾ cup soy sauce, low sodium 2 tablespoons sesame oil pinch freshly ground black pepper 1½ pounds salmon fillet 1. Put all ingredients except the salmon into cooking pot of the Multicooker. Stir to combine; cover. 2. Set unit on Brown/Sauté at 400°F. Bring to a boil and then reduce heat to 300°F. Heat for an additional 25 to 40 minutes, depending on desired strength of flavor. 3. Carefully put salmon into the poaching liquid. Cover and cook for about 15 minutes, or until fully cooked through - it should flake easily with a fork. 4. Remove salmon; reserve. Continue to cook down the liquid, covered, for about 20 minutes, or until reduced to a thicker sauce that can be nicely spooned over the fish. 5. Serve immediately, sauce on the side. Nutritional information per serving 
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