Cuisinart TOB-175BC Instruction and Recipe Booklet - Page 17

Add the fresh rosemary and sage and pulse until chopped. Add the Dijon mustard, salt and pepper. Turn the processor on and with it running, pour the olive oil through the feed tube. Preheat brick oven to 400°F and turn to convection bake or regular bake setting with a rack in position A. Once the roast has soaked, run it well under cold water and dry thoroughly. Sprinkle the roast all over with kosher salt and freshly ground pepper. Slather the marinade all over the roast and let stand at room temperature for ½ hour. Tie the roast evenly with butcher's twine for even roasting. Place tied roast on baking tray and place in preheated oven. Begin checking the pork roast at about 50 minutes with a meat thermometer to achieve desired doneness. The internal temperature should be 145°F for medium. Allow to rest 5 minutes before carving. For all roast methods, baste roast during cook time. Nutritional information per serving (based on 10 servings): Calories 389 (46% from fat) • carb. 1g • pro. 50g • fat 19g • sat. fat 6g • chol. 143mg • sod. 289mg • calc. 51mg • fiber 0g Simply Roasted Salmon and Fennel Don't let the simple preparation of the salmon fool you - it is really delicious! Serves 4 10 ounces fennel bulb 1 teaspoon olive oil 1 pinch kosher salt 1½ pounds fresh salmon, preferably wild, skin removed (one whole piece or cut into individual fillets) 1 teaspoon olive oil ¼ teaspoon kosher salt ¼ teaspoon freshly ground pepper Preheat Cuisinart™ Brick Oven to 425°F on convection or regular bake setting with a rack in position A. Line the baking tray with parchment paper. Slice the fennel bulb into ¼-inch lengthwise strips. Toss fennel with olive oil and salt in a mixing bowl. Place fennel on prepared baking tray and place into oven. Roast for 10 to 15 minutes, flipping vegetables once half way through roasting time. While fennel is roasting, prepare the salmon. Rub the olive oil, salt and pepper all over the flesh of the salmon. Once fennel has roasted, remove, and place salmon on top of fennel. Switch rack to position B and return to the oven. Roast salmon for an additional 18 to 20 minutes until desired doneness has been achieved. Serve immediately. Nutritional information per serving: Calories 223 (61% from fat) • carb. 16g • pro. 7g • fat 16g • sat. fat 10g • chol. 56mg • sod. 231mg • calc. 190mg • fiber 2g Pâte Sucrée Have leftover dough? Use this sweet dough for simple cookies. Just roll and cut into your favorite shapes. Makes two 9-inch single tarts/pies, or one double-crusted pie 2 cups unbleached, all-purpose flour 2 tablespoons granulated sugar ½ teaspoon table salt ¾ cup (12 tablespoons) unsalted butter, room temperature 2 large egg yolks 1 tablespoon cold water 1 teaspoon lemon zest (optional) ½ teaspoon vanilla extract In the work bowl of a Cuisinart® Food Processor fitted with the metal chopping blade, process the flour, sugar and salt for 10 seconds. Add the butter and process until combined. With the machine running, add the yolks, one at a time, and process until incorporated. Add the water, zest and vanilla; pulse 3 to 4 times, until combined. Form dough into 2 flat discs. Wrap in plastic; chill in refrigerator until ready to use. 17