Cuisinart SM55BC Instruction Manual - Page 10

four-cheese Soufflé An exquisite side dish for any special occasion. Makes one 8-cup (2 L) soufflé unsalted butter 50 ml ¼ cup walnuts, toasted and ground 50 ml ¼ cup pecans, toasted and ground 5 eggs 75 ml 5 tablespoons unsalted butter 125 ml ½ cup unbleached, all-purpose flour 375 ml 1½ cups milk 125 ml ½ cup packed shredded Gruyère cheese 50 ml 50 ml ¼ cup packed grated Parmesan cheese ¼ cup packed shredded mozzarella cheese 50 ml ¼ cup packed crumbled Gorgonzola cheese 2 ml ½ teaspoon salt 1 ml ¼ teaspoon fresh ground pepper Preheat oven to 350°F (180°C). Butter an 8-cup (2 L) soufflé dish well and coat with both ground walnuts and ground pecans; set aside. Separate the eggs, placing the egg whites in the Cuisinart™ mixing bowl, and reserve. Place the egg yolks in a large mixing bowl, whisk until blended and reserve. Melt butter in a saucepan. Add flour and stir with a wooden spoon until smooth. Cook over medium heat for 2 minutes, stirring occasionally. Pour the milk into saucepan, whisking simultaneously. Whisk until the mixture has a smooth consistency. Continue to heat slowly, whisking occasionally, until the mixture becomes smooth and thick, about 3 to 5 minutes. Stir in cheeses until melted and incorporated. Stir in salt and pepper. Remove from heat and reserve. Spoon a small amount of the cheese mixture into the yolks, whisking at the same time. Continue whisking all of the cheese into the yolks slowly, until the mixture is homogenous. Insert the chef's whisk. Turn to speed 6. Beat the egg whites for about 1 minute and then increase to speed 10 until stiff but not dry, just until whites no longer slip when bowl is tilted, about 1 to 1½ minutes more. Fold the whites into the yolk/cheese mixture in three additions, using a large rubber spatula. Pour into prepared soufflé dish and bake in the middle of preheated 350°F (180°C) oven until puffed over the rim of soufflé dish and golden, approximately 40 to 45 minutes. Serve immediately. meatloaf with mushrooms This meatloaf is certain to become a family favourite. Sliced leftovers make great sandwiches. cooking spray 15 ml 1 tablespoons extra virgin olive oil 230 g 8 ounces mushrooms, chopped or sliced 250 ml 1 cups chopped onion 2 cloves garlic, peeled and finely chopped 7 ml 1½ teaspoons thyme 375 ml 1½ cups fresh breadcrumbs (made from day-old crusty French bread) 150 ml ²/³ cup milk (whole, reduced fat, lowfat, or fat free) 2 large eggs 50 ml ¼ cup tomato paste (unsalted if available) 1 Kg 2 pounds ground meatloaf mix (1 pounds [500 g] ground round, ½ pound [250 g] ground pork, ½ pound [250 g] ground veal) 50 ml ¼ cup chopped fresh parsley 5 ml 1 teaspoons kosher salt 1 ml ½ teaspoon freshly ground pepper Makes 6 to 8 servings Preheat oven to 375°F (190°C). Lightly coat a 9x5x3-inch (23 x 13 x 6 cm) loaf pans* with cooking spray. Heat olive oil in a 12-inch (30 cm) skillet over medium heat. When hot, add mushrooms, onion, garlic, and thyme. Cook until mushrooms and onions are softened (onions will become translucent), about 4 to 5 minutes. Remove from heat and let cool. Place breadcrumbs, milk, eggs, and tomato paste in the Cuisinart™ mixing bowl. Insert flat mixing paddle. Turn to speed 3 and mix for 30 seconds. Add cooled mushroom/onion mixture, mix until combined, 15 to 20 seconds. Add ground meat, parsley, salt, and pepper. Continue to mix on speed 3 until well combined, about 45 seconds. Transfer mixture to the prepared loaf pans, rounding the top slightly. Bake in preheated 375°F (190°C) oven for 1 hour; meatloaf is done when internal temperature is 170°F (77°C) when tested with an instant-read thermometer. Let meatloaf rest 10 minutes before removing from pan slicing. *May also be formed into oval loaves and baked in a 13x9x2-inch (33 x 23 x 5 cm) roasting pan. 18 19