Cuisinart TOB-175BC Instruction and Recipe Booklet - Page 5

Note: Eggplant can be made ahead and stored in refrigerator tightly sealed. For best results, bring eggplant to room temperature before serving. Nutritional information per 2 crostini: Calories 255 (57% from fat) • carb. 21g • pro. 7g • fat 16g • sat. fat 3g • chol. 7mg • sod 384mg • calc. 125mg • fiber 2g Spinach, Gorgonzola, Artichoke Dip Our French Boule (recipe on page 7) is a perfect match for this delicious dip. Makes 2 quarts, approximately 32 servings cooking spray 2 ounces Parmesan, cut into ½-inch cubes 1 clove garlic 1 ounce shallots 16 ounces cream cheese, room temperature, cut into 1-inch pieces ¼ cup evaporated milk 16 ounces frozen spinach, thawed and dried thoroughly 3 ounces Gorgonzola, crumbled 2 cans (15 ounces each) artichoke hearts, drained and dried thoroughly ½ teaspoon red pepper flakes Preheat the Cuisinart™ Brick Oven to 375°F on the bake setting with the rack in position A. Lightly coat a 2-quart ceramic soufflé/ baking dish with non-stick cooking spray. Reserve. Assemble a Cuisinart® Food Processor with the metal chopping blade. With the machine running, drop the Parmesan through the feed tube and process until finely chopped; place in small bowl and reserve. With the food processor running, add the garlic and shallot through the feed tube; process until chopped. Add the cream cheese and evaporated milk; process until creamy and smooth. Crumble the spinach over the cream cheese. Add the reserved Gorgonzola and 2⁄3 of the Parmesan; pulse about 10 times, or until well blended. Scrape the work bowl. Add the reserved artichoke hearts and red pepper flakes; pulse another 10 times. Transfer the mixture to the prepared dish; sprinkle with the remaining Parmesan. Place in the preheated oven and bake for about 20 to 30 minutes, or until just browned on top and heated through. Nutritional information per serving: Calories 61 (56% from fat) • carb. 3g • pro. 4g • fat 4g • sat. fat 2g • chol. 9mg • sod. 231mg • calc. 86mg • fiber 1g Gougères Although Gruyère is the classic ingredient for gougères, you may substitute your favorite cheese. Makes one hundred 1-inch gougères ½ cup water 4 tablespoons unsalted butter ¼ teaspoon fine sea salt or table salt ½ teaspoon sugar ½ cup + 2 tablespoons unbleached, all-purpose flour 2 large eggs, + 2 more if necessary 1 cup Gruyère cheese, shredded and divided ¼ teaspoon fine sea salt or table salt ½ teaspoon black pepper ½ teaspoon cayenne ¼ teaspoon paprika Preheat the Cuisinart® Brick Oven to 500°F on the convection bake setting with the baking stone on the bottom rack in position A. Preheat baking stone for at least 30 minutes. Line the baking tray with parchment paper. Place the water, butter, salt and sugar in a medium saucepan and set over medium heat. Once the mixture comes to a boil, remove from heat and stir in all of the flour. Return to the burner and raise the heat to mediumhigh. Using a wooden spoon, continuously stir the mixture until it dries out. You will know it is done when the dough leaves a thick hard film on the bottom of the pot. Remove from heat and put mixture into a medium-large mixing bowl. Beat the dough with a Cuisinart® Hand Mixer on a low speed to release steam and cool. Once the dough has cooled, after about 2 to 3 minutes, start adding the eggs, one at a time, mixing each until fully incorporated before adding the next. The dough is ready when it becomes a pale yellow color, and will drop from the beater in a slow and steady stream. If the dough is too thick, beat the remaining two 5