Cuisinart SM55BC Instruction Manual - Page 9

goat cheese and roasted garlic mashers A nice flavour addition for your favourite mashed potatoes. 1 Kg 7 ml 115 g 6 ml 10 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) cubes ½ tablespoon kosher salt 4 ounces soft, fresh chèvre 4 tablespoons unsalted butter, at room temperature roasted garlic* cloves Makes 4 cups (1 L) Place potatoes in a 2-quart (1.9 L) stockpot and cover with water by 1 inch (2.5 cm). Add ½ tablespoon (7 ml) kosher salt to the water. Bring water to a boil and then reduce to a hearty simmer. Cook potatoes until very tender, about 30 minutes. Drain potatoes and then return to pot over low heat. Heat to dry out potatoes, about 3 to 5 minutes. Transfer potatoes to Cuisinart™ mixing bowl. Insert the chef's whisk. Mix on speed 6 for about 3 minutes. Scrape bowl with a rubber spatula and mix again on speed 6 for another 2 minutes, until potatoes are completely mashed with no lumps. Turn stand mixer to speed 3 and mix in the chèvre until completely incorporated, and then the butter until completely incorporated. Add garlic cloves one at a time. When 10 are added, taste. Add additional cloves to individual taste. Add an additional ¼ teaspoon (1 ml) of salt if necessary. Serve immediately. *To roast garlic: place peeled garlic cloves on a sheet of aluminum foil, drizzle with olive oil and wrap together. Place in 400°F (200°C) oven for about 30 to 35 minutes, until lightly browned and soft. sweet potato Soufflé A tasty side dish for your next holiday meal. Makes one 8-cup (2 L) soufflé unsalted butter 125 ml ½ cup chopped, toasted pecans 1.8 Kg 4 pounds sweet potatoes or yams 3 large eggs 30 ml 2 tablespoons unsalted butter 50 ml ¼ cup brown sugar 2 ml ½ teaspoon kosher salt 5 ml 1 teaspoon orange zest Butter an 8-cup (2 L) soufflé dish well and coat with chopped pecans, and set aside. Preheat oven to 400°F (200°C). Wrap each potato in aluminum foil and place on a baking sheet lined with foil. Bake for about 1½ to 2 hours, until extremely soft. Reduce oven temperature to 350°F (180°C). Once sweet potatoes are cool enough to touch, split down the middle and scoop out the insides. Place them in the Cuisinart™ mixing bowl. Insert the chef's whisk. Be sure to discard any dark or discoloured spots. Turn to speed 4. Mix for about 2 minutes. Scrape bowl with rubber spatula and turn to speed 4 for another 2 minutes, until sweet potatoes are completely mashed. Separate the eggs. Place the whites in a separate mixing bowl and add the yolks one at a time to the sweet potatoes with the stand mixer running on speed 2. Add the remaining ingredients in the order listed mixing on speed 3 until all of the ingredients are completely incorporated. Transfer sweet potato mixture to a separate large mixing bowl. Wash and dry both the Cuisinart™ mixing bowl and the chef's whisk thoroughly. Place egg whites in Cuisinart™ mixing bowl. Insert the chef's whisk. Turn to speed 9 for about 30 seconds. Increase to speed 12 until stiff but not dry, just until whites no longer slip when bowl is tilted, about 1½ to 1¾ minutes more. Remove bowl from stand mixer. Fold the whites into the sweet potato mixture in 3 additions, using a large rubber spatula. Pour sweet potato mixture into prepared soufflé dish. Bake in preheated 350°F (180°C) oven for about 45 minutes until the soufflé is lightly browned on top and puffed over the edge of the soufflé dish. Serve immediately. 16 17