Cuisinart 11 Cup Series User Manual

Instruction Booklet  
Premier 11-Cup Series  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
5. The slicing disc (D)  
is on the edge of one  
of the long sides of  
the foam block; the  
shredding disc (E)  
work bowl. Do not turn  
over work bowl without  
first removing metal  
blade.  
IMPORTANT  
UNPACKING  
INSTRUCTIONS  
11. Remove the base  
and bowl together  
is on the other side.  
Slide them out of their  
grooves WITH GREAT  
CARE; THE BLADES  
ARE VERY SHARP.  
This package contains a  
Cuisinart® PremierSeries  
Food Processor, and the  
standard parts for it:  
by grasping the plastic  
bowl at the top with  
both hands and lifting  
the bowl straight up.  
Do not rotate the bowl  
clockwise on the base.  
This will cause the  
bowl to separate from  
the base.  
6. Only the work bowl  
cover (F) and pusher  
assembly (G) now  
PowerPrep® metal dough  
blade, metal chopping  
blade, slicing disc,  
shredding disc, detachable  
stem for discs, spatula,  
recipe and instruction  
books, and how-to video.  
remain in the foam  
block. Grasp an edge  
of the work bowl cover  
and pull it straight up.  
The pusher assembly  
will slide away from the  
work bowl cover and  
remain in place. Lift it  
straight up to remove.  
12. Place the food  
processor on a  
counter or table and  
read the instructions  
thoroughly before using  
the machine.  
CAUTION:  
THE CUTTING TOOLS  
HAVE VERY SHARP  
EDGES. To avoid injury  
when unpacking the  
parts, please follow  
these instructions:  
13. Save the shipping  
cartons and plastic  
foam blocks. You may  
want to use them at a  
later date.  
7. Lift out the foam block.  
8. Remove the instruction  
book.  
1. Place the box on a low  
table or on the floor  
next to the kitchen  
counter or table where  
you intend to keep the  
food processor. Be  
sure the box is right  
side up.  
9. Lift out the video  
from its space in the  
cardboard frame on  
one side of the box.  
Then lift out the  
Please watch the  
enclosed how-to video  
before using the food  
processor.  
cardboard frame.  
NOTE: Remember to  
return your completed  
warranty card with all  
information carefully  
filled out.  
10. The housing base and  
work bowl with metal  
blade are at the bottom  
of the box. The metal  
blade is loose in the  
2. Open top flaps and  
remove the cardboard  
insert. You will see a  
rectangular block of  
plastic foam that holds  
the processor parts,  
each fitted into a cavity  
of the foam.  
WHEN  
REMOVING BLADE:  
CAREFULLY REMOVE  
THE METAL BLADE BY  
GRASPING THE  
3. The PowerPrep®  
metal dough blade (A)  
and detachable stem  
for the discs (B) are in  
cavities on one short  
side of the foam block.  
Remove them first.  
CENTER WHITE HUB  
AND LIFTING IT  
STRAIGHT UP.  
NEVER TOUCH THE  
BLADES, AS THEY  
ARE RAZOR SHARP.  
4. The plastic spatula (C)  
is on the adjacent long  
side of the foam block.  
Remove it next.  
2
TABLE OF CONTENTS  
Removing Sliced or  
Shredded Foods. . . . . . . . . . . . . . . . . 12  
Slicing and Shredding  
Important Safeguards . . . . . . . . . . . . . 4  
Introduction . . . . . . . . . . . . . . . . . . . . . 5  
Machine Includes. . . . . . . . . . . . . . . . . 6  
Assembly Instructions. . . . . . . . . . . . . 6  
Machine Functions. . . . . . . . . . . . . . . . 7  
Operating Instructions. . . . . . . . . . . . . 7  
Chopping, Puréeing & Mixing  
with Metal Blade. . . . . . . . . . . . . . . . . . 8  
Chop Raw Fruits and Vegetables . . . . . . 8  
Purée Fruits and Cooked Vegetables . . . 8  
To Dislodge Food. . . . . . . . . . . . . . . . . . 8  
Chop Hard Food . . . . . . . . . . . . . . . . . . 8  
Chop Fresh Herbs . . . . . . . . . . . . . . . . . 9  
Chop Peel from Citrus Fruit . . . . . . . . . . 9  
Chop Sticky Fruit like Dates . . . . . . . . . . 9  
Chop Meat, Poultry and Fish . . . . . . . . . 9  
Purée Meat, Poultry and Fish. . . . . . . . . 9  
Chop Nuts . . . . . . . . . . . . . . . . . . . . . . . 9  
Make Peanut Butter . . . . . . . . . . . . . . . . 9  
Make Flavored Butters,  
Techniques. . . . . . . . . . . . . . . . . . . . . 12  
Small, Round Fruits and Vegetables. . . 12  
Long Fruits and Vegetables . . . . . . . . . 12  
Small Amounts of Food . . . . . . . . . . . . 12  
French-Cut Green Beans . . . . . . . . . . . 12  
Matchsticks or Julienne Strips . . . . . . . 12  
Slicing Meat and Poultry . . . . . . . . . . 13  
Cooked Meat and Poultry. . . . . . . . . . . 13  
Uncooked Meat and Poultry . . . . . . . . . 13  
Slicing Sausages . . . . . . . . . . . . . . . . . 13  
Slicing and Shredding Cheese . . . . . . 13  
Kneading Yeast Dough  
with Dough Blade. . . . . . . . . . . . . . . . 14  
Machine Capacity . . . . . . . . . . . . . . . . 14  
Using the Right Blade . . . . . . . . . . . . . 14  
Measuring the Flour . . . . . . . . . . . . . . . 14  
Proofing the Yeast . . . . . . . . . . . . . . . . 14  
Processing Dry Ingredients . . . . . . . . . 15  
Adding Liquids . . . . . . . . . . . . . . . . . . . 15  
Kneading Bread Dough . . . . . . . . . . . . 15  
Kneading Sweet Dough . . . . . . . . . . . . 15  
Rising . . . . . . . . . . . . . . . . . . . . . . . . . 15  
Shaping, Finishing and Baking . . . . . . . 15  
Making Consecutive Batches. . . . . . . . . 15  
Bread Dough Problems  
Spreads and Dips . . . . . . . . . . . . . . . . . 9  
Make Mayonnaise . . . . . . . . . . . . . . . . 10  
Beat Egg Whites . . . . . . . . . . . . . . . . . 10  
Whip Cream. . . . . . . . . . . . . . . . . . . . . 10  
Make Crumbs and Crumb Crusts . . . . . 10  
Make Pastry. . . . . . . . . . . . . . . . . . . . . 10  
Make Quick Breads and Cakes . . . . . . 10  
Preparing Food for Slicing  
and Solutions . . . . . . . . . . . . . . . . . . 15  
Sweet Dough Problems  
and Shredding . . . . . . . . . . . . . . . . . . 11  
Round Fruits and Vegetables . . . . . . . . 11  
Whole Peppers. . . . . . . . . . . . . . . . . . . 11  
Large Fruits like Pineapple . . . . . . . . . . 11  
Cabbage and Iceberg Lettuce. . . . . . . . 11  
Packing Feed Tube for  
and Solutions. . . . . . . . . . . . . . . . . . . 17  
Cleaning and Storing . . . . . . . . . . . . . 17  
For Your Safety . . . . . . . . . . . . . . . . . 18  
Technical Data . . . . . . . . . . . . . . . . . . 18  
Warranty . . . . . . . . . . . . . . . . . . . . . . . 18  
Recipes. . . . . . . . . . . . . . . . . . . . . . . . 20  
Desired Results . . . . . . . . . . . . . . . . . . 11  
Practicing Slicing and Shredding . . . 12  
3
Carefully read all  
instructions before using  
this appliance.  
when the food processor  
motor is stopped.  
affect your reaction time  
or perception.  
2. Avoid contact with  
moving parts. Never  
3. This food processor is  
UL listed for household  
use. Use it only for  
food preparation as  
described in the  
IMPORTANT  
push food down by hand  
when slicing or shred-  
ding. Always use pusher.  
SAFEGUARDS  
accompanying recipe  
and instruction book.  
Always follow these  
safety precautions when  
using this appliance.  
3. Make sure motor has  
completely stopped  
before removing cover.  
(If machine does not  
stop within 4 seconds  
after you remove the  
pusher assembly, call  
1-800-762-0190 for  
assistance. Do not  
4. The use of attachments  
not recommended or  
sold by Cuisinart may  
cause fire, electrical  
shock or personal injury,  
or damage to your  
Getting Ready  
1. Read all instructions.  
2. Blades are sharp.  
Handle them carefully.  
food processor.  
use the machine.)  
3. Always unplug from  
outlet when not in use,  
before putting on or  
taking off parts, before  
removing food and  
5. To avoid possible  
malfunction of work  
bowl switch, never store  
processor with pusher  
assembly completely  
pushed in.  
4. Never store any blade or  
disc on motor shaft. To  
reduce the risk of injury,  
no blade or disc should  
be placed on the shaft  
except when the bowl  
is properly locked in  
before cleaning. To  
unplug, grasp plug and  
pull from electrical outlet.  
Never pull cord.  
6. Maximum rating of 5.2  
amperes is based on  
attachment that draws  
greatest current.  
place and the processor  
is in use. Store blades  
and discs, as you would  
sharp knives, out of  
4. Do not use outdoors.  
Other recommended  
attachments may draw  
significantly less current.  
5. Do not let cord hang  
over edge of table  
or counter, or touch  
hot surfaces.  
reach of children.  
5. Be sure cover and feed  
tube are securely locked  
in place before operating  
food processor.  
NOTICE: This appliance  
has a polarized plug (one  
blade is wider than the  
other). As a safety feature,  
this plug will fit in a  
polarized outlet only one  
way. If the plug does not  
fit fully in the outlet,  
reverse the plug. If it still  
does not fit, contact a  
qualified electrician. Do  
not attempt to defeat this  
safety feature.  
6. Do not operate any  
appliance with damaged  
cord or plug, or after  
appliance has been  
dropped or damaged  
in any way. Return  
6. Never try to override  
or tamper with cover  
interlock mechanism.  
appliance to the nearest  
authorized service  
facility for examination,  
repair or electrical or  
mechanical adjustment.  
Cleaning  
To protect against risk  
of electrical shock, do  
not put base in water or  
other liquid.  
Operation  
General  
1. Keep hands as well  
as spatulas and other  
utensils away from  
1. Close supervision is  
necessary when any  
appliance is used by  
or near children.  
SAVE THESE  
INSTRUCTIONS  
moving blades or discs  
while processing food, to  
prevent the possibility of  
severe personal injury or  
damage to food proces-  
sor. A plastic scraper  
may be used, but only  
2. Do not operate this, or  
any other motor-driven  
appliance, while under  
the influence of alcohol  
or other substances that  
FOR  
HOUSEHOLD  
USE ONLY  
4
INTRODUCTION  
®
Congratulations on your  
purchase of a Cuisinart®  
PremierSeries 11-Cup  
Food Processor. This  
product is the ultimate food  
preparation tool, and it  
comes from the originator  
of the American food  
PowerPrep  
Metal Dough  
Blade and Hub  
Chopping/Mixing  
Blade  
processor, Cuisinart.  
4mm Slicing Disc  
The Cuisinart® Premier™  
11-Cup Food Processor  
has all the elements of  
quality that Cuisinart is  
known for, including a pow-  
erful motor, the largest feed  
tube, and the longest war-  
ranty in the industry.  
Medium  
Shredding Disc  
Pusher Assembly  
It also introduces some  
new features that will set  
the industry standard.  
These are:  
Cover with  
®
®
Cuisinart Supreme  
Wide Mouth  
Feed Tube  
The Cuisinart®  
Supreme® Wide Mouth  
Feed Tube, which is more  
than twice the size of any  
other available. Perfect for  
slicing whole fruits and  
vegetables.  
11-cup  
Work Bowl  
®
The Cuisinart Dough  
Control Button. We have  
engineered a dough  
Shaft  
process speed along with  
the PowerPrep® Metal  
Dough Blade, which work  
together to give you the  
ability to make perfect  
dough in seconds.  
(not shown)  
Housing Base  
Cord Wrap  
These features, plus the  
ability to use all your  
existing Cuisinart specialty  
blades and discs, make the  
Premier11-Cup the select  
choice in food processors.  
5
without torn edges. It slices  
whole fruits and vegetables,  
cooked meat, semi-frozen  
raw meat and loaves of  
bread.  
2. CAREFULLY lift and  
place the chosen blade  
over the work bowl  
THE MACHINE  
INCLUDES:  
center hub. Line up the  
markings on the blade  
hub with the motor shaft.  
It should fit snugly and  
rest on the bottom of  
the work bowl.  
1. Housing base with a  
vertically projecting  
shaft and convenient  
touchpad control panel.  
The shredding disc  
processes most firm and  
hard cheeses into long,  
attractive shreds. It also  
shreds vegetables like  
potatoes, carrots and  
zucchini, and processes  
nuts and chocolate to a  
grated texture.  
2. 11-cup work bowl.  
3. Add desired ingredients  
to work bowl.  
3. Cover with extra large  
feed tube.  
4. Place work bowl cover  
onto work bowl, with  
the handle area just to  
the left of center. Turn  
counterclockwise to  
4. Pusher assembly  
that slides inside  
the feed tube.  
The detachable stem fits  
both discs, making disc  
storage compact in  
limited space.  
5. Unique metal dough  
blade, designed  
lock onto work bowl.  
specifically for our  
dough speed control.  
5. Align pusher assembly  
and activating rod with  
the feed tube opening on  
the work bowl cover and  
slide the activating rod  
down to the bottom.  
The pusher assembly  
has two parts:  
6. Sharp metal chop-  
ping/mixing blade.  
1. A small, removable,  
clear pusher that fits into  
a small center-located  
feed tube. This tube is  
for narrow food like  
carrots, for adding liquid,  
and for continuous  
7. Serrated slicing disc.  
8. Shredding disc.  
6. You are now ready to  
operate the machine.  
9. Detachable stem  
for discs (not shown).  
Disc Operation  
1. Plug in the housing base  
and place the work bowl  
on top, with the work  
bowl handle just to the  
left of center. Turn the  
work bowl counterclock-  
wise to lock it onto the  
housing base.  
10. Plastic spatula  
(not shown).  
feeding of small food  
like garlic.  
The metal chopping blade  
chops raw and cooked  
fruits, vegetables, meat,  
fish and cheese to the  
exact consistency you  
want, from coarse to fine,  
even to a purée. It chops  
nuts, makes nut butters,  
mayonnaise and sauces,  
and mixes tender, flaky  
pastry. The metal chopping  
blade also mixes cakes,  
frostings, cookies,  
2. A large pusher that fits  
into the Cuisinart®  
Supreme® feed tube  
opening and moves  
freely within it.  
2. Choose desired disc  
and place with underside  
up on tabletop. Pick up  
detachable disc stem  
and align it with the  
3. Upon contact, the large  
pusher meets an  
activating rod in the  
center of the work bowl  
handle, permitting the  
motor to start.  
raised plastic crescent  
on the disc underside.  
The raised ‘lock’ indica-  
tor on the left corner of  
the stem should be to  
the left of the mounting  
plate on disc.  
ASSEMBLY  
quick breads, muffins,  
and biscuits.  
INSTRUCTIONS:  
Blade Operation  
The PowerPrep® Metal  
Dough Blade is specifically  
designed to work in  
1. Plug in the housing base  
and place the work bowl  
on top, with the work  
bowl handle just to the  
left of center. Turn the  
work bowl counterclock-  
wise to lock it onto the  
housing base.  
3. Turn the stem to the  
right, so the locking  
tabs are covered by  
the metal supports  
and a ‘click’ locks  
conjunction with our DOUGH  
control. One touch of the  
DOUGH button makes  
“perfect dough in seconds”.  
the stem in place.  
The slicing disc makes  
beautiful whole slices  
6
4. With the stem facing  
down, place the  
assembly over the  
center hub. It should fit  
snugly and rest on the  
bottom of the work bowl.  
have passed into the  
work bowl. Remove  
the pusher and refill  
ingredients as needed.  
When you engage  
the pusher again, the  
unit and light will  
• Insert the metal chopping  
blade and put ingredient  
pieces in the work bowl.  
Put on the cover and turn  
counterclockwise to lock  
onto work bowl. Align the  
pusher and the pusher’s  
activating rod with the  
5. Place work bowl cover  
onto work bowl, with  
the handle area just to  
the left of center. Turn  
counterclockwise to  
automatically turn ON.  
corresponding openings  
on the feed tube, and  
push all the way down.  
5. Press the OFF button  
when finished.  
lock onto work bowl.  
DOUGH Button  
• Press and release the  
PULSE button two or  
three times. Each time  
the blade stops, let the  
pieces drop to the bottom  
of the bowl before you  
pulse again. This puts  
them in the path of the  
blade each time the  
motor starts.  
6. Align pusher with the  
feed tube opening on  
the work bowl cover and  
slide the activating rod  
down to the bottom.  
1. Prepare the dough  
ingredients and place  
in work bowl.  
2. Properly assemble and  
engage the work bowl  
cover and pusher.  
7. Use the cord wrap  
on the housing base  
underside to add or  
remove cord.  
3. Press the DOUGH  
button and the LED light  
will turn on.  
8. You are now ready to  
operate the machine.  
• Using the pulse/chopping  
technique, you get an  
even chop without  
4. Then press the ON or  
PULSE buttons as  
needed to process  
DOUGH. The ON light  
will turn on.  
THE MACHINE  
FUNCTIONS:  
overprocessing. Check  
the texture frequently  
by looking through the  
cover. If you want a finer  
chop, press and release  
the PULSE button until  
you achieve the desired  
texture. Onions and other  
food with a high water  
content will quickly end  
up as a purée, unless  
examined through the  
work bowl after each  
PULSE  
NOTE: The dough mode  
works in conjunction with  
the ON button. The machine  
will not operate if only the  
DOUGH button is pushed.  
You must also push the  
ON button to activate the  
DOUGH function.  
1. With the machine  
properly assembled  
and engaged, and  
ingredients in the  
work bowl, press the  
PULSE button  
repeatedly as needed.  
ON (Continuous)  
5. Press the OFF  
button when finished.  
pulse to make sure they  
are not overprocessed.  
1. Properly assemble and  
engage the machine.  
OPERATING  
INSTRUCTIONS:  
Try chopping some practice  
foods, such as zucchini  
or potatoes, before you  
process food to eat. First,  
cut the ingredients into  
1-inch pieces of even size  
and length.  
Try chopping other food like  
meat for hamburger  
or sausage. Then make  
mayonnaise, pastry or  
bread, as described in  
the following sections. To  
obtain consistent results:  
2. To add ingredients  
through the feed tube,  
remove the pusher and  
fill the feed tube as  
directed (see preparing  
for slicing or shredding).  
3. Engage the pusher  
and press the ON but-  
ton. The button light  
will turn on and the  
motor will start.  
Be sure all the pieces  
you add to the bowl are  
about the same size.  
• Place the work bowl over  
the center stem and turn  
counterclockwise to  
lock in place.  
Be sure the amount you  
process is no larger than  
amount recommended  
on the inside cover of  
this booklet.  
4. Press the pusher firmly  
down until all ingredients  
7
Before you do anything,  
wait for the blade to stop  
spinning. Once it does,  
remove the pusher  
assembly. Then turn the  
cover clockwise to  
When making soup, you  
will want to purée  
TECHNIQUES FOR  
CHOPPING AND  
PURÉEING WITH  
THE METAL BLADE  
vegetables that have been  
cooked in liquid. Don’t add  
the liquid to the work bowl,  
just the cooked vegetables;  
remove vegetables with a  
slotted spoon. They will  
purée faster and smoother  
without liquid. Then add  
just enough liquid to make  
the purée pourable. Return  
to the soup liquid and stir  
to combine.  
unlock and remove by  
lifting it off.  
To chop raw fruits  
and vegetables:  
First, cut the food into  
1-inch (2.5cm) pieces.  
You get a more even  
chop when all pieces are  
about the same size.  
Never try to remove the  
pusher, lid and work bowl  
together; as a safety  
feature, the pusher  
assembly must be removed  
before the lid and work  
bowl can be unlocked.  
They can then both be  
unlocked at the same time.  
Put no more than the  
recommended amount of  
food into the work bowl  
(see table inside front  
cover). Lock the cover in  
place. Press the PULSE  
button at the rate of 1  
second on, 1 second off,  
until the food is coarsely  
chopped. For more finely  
chopped results, hold  
the PULSE button, letting  
the machine run continu-  
ously until the desired  
consistency is reached.  
Check frequently to avoid  
overprocessing. Use the  
spatula to scrape down the  
sides of the work bowl if  
necessary.  
To dislodge food:  
Occasionally, a piece of  
food may become wedged  
between the blade and the  
work bowl. If this happens,  
unplug the machine,  
remove the cover, lift the  
blade out carefully and  
remove the wedged piece.  
Empty the bowl, reinsert  
the blade and lock the  
cover into place, then insert  
the pusher. Press the ON  
button and drop the food  
pieces through the small  
feed tube opening while the  
machine is running. After  
adding a cupful this way,  
add the remaining food to  
the bowl and process in the  
usual manner.  
Remove the bowl from the  
base of the machine before  
removing the blade. This  
creates a seal to prevent  
food from leaking. Turn the  
bowl clockwise to unlock  
from the base, and lift  
straight up to remove.  
To prevent the blade from  
falling from the work bowl  
onto your hand when  
emptying the work bowl,  
use one of the following  
methods.  
Be sure your hands are  
dry. Grab the blade hub,  
and remove the metal  
To purée fruits and  
cooked vegetables:  
blade before tilting the  
bowl, using a spatula to  
scrape off any food. Then  
carefully lift the blade out of  
the work bowl. Or insert  
your finger through the hole  
in the bottom of the work  
bowl, gripping the blade  
from the bottom, and grip  
the outside of the work  
bowl with your thumb. Or  
hold the blade in place with  
your finger or spatula while  
pouring out food.  
First, cut the food into  
1-inch (2.5cm) pieces.  
You get a smoother purée  
faster when all pieces are  
about equal in size.  
To chop hard foods:  
To chop hard food like  
garlic and hard cheese,  
assemble the unit, remove  
the small pusher, press the  
ON button and drop the  
food through the small  
feed tube while the  
Put no more than the  
recommended amount of  
food in the work bowl (see  
table inside front cover).  
Lock the cover in place.  
PULSE to chop coarsely,  
then press the ON button  
and process continuously  
until food is puréed.  
(NOTE: Cooked potatoes  
are an exception to this  
procedure. They develop  
a gluey texture when  
processed with the  
machine is running.  
Small foods like garlic can  
be dropped in whole. Large  
foods like hard cheese  
should be cut into 1-inch  
(2.5cm) pieces. This method  
of processing minces garlic,  
shallots and onions. Hard  
cheese and coconut will  
8
metal blade.)  
have the same texture as if  
they had been hand grated.  
To chop meat, poultry,  
fish and seafood:  
avoid nuts clumping  
together in a nut butter.  
When a recipe calls for  
flour or sugar, add some to  
the nuts before you chop,  
about 1/2 cup for each cup  
of nuts. This allows you to  
chop the nuts as fine as  
you want without turning  
them into a nut butter. You  
can also chop nuts with a  
shredding disc. The  
IMPORTANT: Never try to  
process cheese that is too  
hard to cut with a knife.  
You may damage the  
The food should be very  
cold, but not frozen. Cut  
it into 1-inch (2.5cm) pieces  
to ensure an even chop.  
Using the ON button,  
process no more than the  
recommended amount at  
one time (see table inside  
front cover). Press the  
PULSE button 3 or 4 times  
at a rate of 1 second on,  
1 second off. If the food is  
not chopped fine enough,  
let the processor run  
blade or the machine.  
To chop parsley and  
other fresh herbs:  
The herbs, the work bowl  
and the metal chopping  
blade must all be thoroughly  
clean and dry. Remove  
stems from herbs. Add  
leaves to bowl and process,  
using the PULSE button,  
until chopped as fine as  
desired. The more herbs  
you chop at a time, the  
finer chop you can obtain.  
If completely dry when  
chopped, parsley and other  
herbs will keep for at least  
4-5 days, stored in an air-  
tight bag in the refrigerator.  
They may be frozen for  
months, stored in an air-  
tight container or bag.  
optional Fine Shredding  
Disc is particularly good.  
To make peanut butter  
and other nut butters:  
continuously for a few  
Process up to the  
recommended amount  
of nuts. Using the ON  
button, let the machine run  
continuously. After 2 or 3  
minutes, the ground nuts  
will form a ball that will  
gradually smooth out.  
Scrape the sides of the  
bowl and continue process-  
ing until drops of oil are vis-  
ible. Taste for consistency.  
The longer you process,  
the softer the butter. For  
chunk style, add a handful  
of nuts just after the ball of  
nut butter begins to smooth  
out. To make cashew but-  
ter, add a little bland veg-  
etable oil. Processor nut  
butters contain no preserv-  
atives. Store in refrigerator  
to keep from separating.  
seconds. Check the texture  
often to avoid overprocess-  
ing. Use a spatula to  
scrape food from the sides  
of the bowl as necessary.  
To purée meat, poultry,  
fish and seafood:  
Prepare the food as  
described above. Press the  
PULSE button until evenly  
chopped, then process  
continuously to the desired  
texture. Scrape the bowl  
with a spatula as needed.  
To chop peel from citrus  
fruit or to chop sticky  
fruit like dates or raisins:  
Leave the purée in the  
work bowl and add eggs,  
cream and seasonings as  
called for by the recipe.  
Process to combine  
thoroughly.  
For citrus, remove only  
the peel with a vegetable  
peeler, not the white pith  
which is bitter tasting.  
Cut the peel into lengths  
of 2 inches (5cm) or less  
and process with 1/2 cup  
(125 ml) of granulated  
sugar until finely chopped.  
This may take 2 minutes  
or longer.  
Remember, you control  
texture by the length of  
time you process. By  
varying the processing  
time, you can get a  
range of textures suitable  
for hamburgers, hash,  
stuffed peppers, or  
To make flavored butters,  
spreads and dips:  
Cut room temperature  
butter into tablespoon size  
pieces. Finely chop flavor-  
ing ingredients first, such  
as anchovies, cheese,  
herbs, etc. Be sure work  
bowl is clean and dry. Add  
small hard ingredients like  
garlic and hard cheese  
through the feed tube while  
machine is running. Next,  
add the butter and process  
using the ON button, until  
For sticky fruit like dates,  
raisins, prunes and candied  
fruit, first freeze the fruit for  
about 10 minutes. Add  
some of the flour called for  
in the recipe to the fruit.  
Use no more than 1 cup  
(250 ml) of flour for each  
cup of fruit.  
smooth mousses.  
To chop nuts:  
Chop no more than the  
recommended amount at  
one time. Press and  
release the PULSE button  
and check frequently to  
9
smooth. Add any liquid  
ingredients last, while the  
processor is running, and  
adding chopped fresh  
herbs, or even roasted  
garlic to taste. To make  
For seasoned crumbs,  
chop parsley or other fresh  
herbs with the crumbs. For  
buttered crumbs, process  
until the dry crumbs are of  
the desired texture, then  
dribble melted butter  
through the small feed tube  
opening while the machine  
is running. For crumb  
crusts, process crackers or  
cookies as described  
above. Add sugar, spices  
and butter, and cut into  
pieces as specified by your  
recipe. Process until well  
combined.  
process just long enough to your mayonnaise a little  
blend. Process ingredients  
for spreads and dips the  
same way. They should be  
at room temperature and  
cut into 1-inch (2.5cm)  
cubes, or added  
lighter, you may add some  
well-drained nonfat plain  
yogurt to taste.  
To beat egg whites:  
The work bowl must be  
absolutely clean. Add 3 or  
more egg whites (up to 6  
large egg whites) and  
press the ON button. Add  
about 1 teaspoon of lemon  
juice or vinegar for every  
egg white. Vinegar makes  
stiffer whites; its flavor is  
hardly detectable in cakes  
by tablespoonfuls.  
To make mayonnaise:  
You can make foolproof  
homemade mayonnaise  
with your PremierFood  
Processor. The work bowl  
and metal blade must be  
clean and dry. Use the  
To make pastry:  
Combine unbleached  
metal blade to process eggs or soufflés. Continue pro-  
all-purpose flour, salt and  
pieces of very cold butter  
in the work bowl. Process  
to the consistency of  
(for safe food procedures,  
we recommend using pas-  
teurized liquid eggs, or the  
"cooked egg" recipe on  
page 52), salt, vinegar or  
lemon juice, dry mustard,  
and two tablespoons of the  
oil until smooth, at least 30  
seconds. With the machine  
running, pour 1/4 cup of the  
oil into the small pusher.  
After it dribbles through the  
pinhole in the bottom,  
remove the small pusher  
and very slowly add the  
remaining oil while the  
machine runs. Process until  
all the oil has been added  
and the mixture is totally  
emulsified. Remove from  
the processor, cover and  
keep chilled until ready  
to use. Homemade  
cessing until the egg whites  
hold their shape, about  
1-1/2 to 2-1/2 minutes.  
cornmeal. Sprinkle evenly  
with the minimum amount  
of cold liquid in the recipe.  
PULSE 5 or 6 times. The  
dough should begin to hold  
together when pressed. If it  
is still dry and crumbly, add  
more water – 1 teaspoon  
at a time – until the dough  
holds together easily. Do  
not let the dough form a  
ball in the processor or it  
will be overworked and  
tough. Form into a round  
disc, one inch thick, and  
wrap in plastic wrap.  
To whip cream:  
Processor whipped cream  
holds its shape very well.  
It is good for decoration  
or as a topping; however,  
it will not whip to the light,  
fluffy consistency obtained  
by methods that beat in  
more air. Chill the cream  
well before starting. Process  
continuously using the ON  
button, until cream begins to  
thicken. Then add sugar as  
desired and continue pro-  
cessing, watching carefully  
for the desired consistency.  
For consistently reliable  
results, add 2 tablespoons  
(30 ml) of nonfat dry milk for  
every cup of cream before  
whipping.  
Refrigerate for 1 hour  
before using, or double  
wrap and freeze for  
later use.  
mayonnaise will keep in the  
refrigerator for 3 to 4 days.  
To make quick breads  
and cakes that use bak-  
ing powder and/or soda:  
For a "one egg" batch of  
basic mayonnaise, use 1/4  
cup of liquid pasteurized  
eggs, 2 tablespoons vinegar  
or lemon juice, 1 teaspoon  
dry mustard, 1/2 teaspoon  
kosher salt and 1 cup veg-  
etable oil, such as canola  
oil. For variation, you may  
experiment with using  
To make crumbs  
and crumb crusts:  
The most important rule  
for success is not to  
overmix after adding the  
flour. The ingredients for  
these soft doughs should  
be cold. If the recipe calls  
for chopped ingredients  
Cut or break bread,  
crackers or cookies into  
1-inch pieces and place in  
work bowl. Press the ON  
button and process  
continuously until crumbs  
reach the desired texture.  
like lemon peel or nuts,  
flavored vinegars, or  
10  
chop them first while the  
work bowl is clean and dry,  
then set aside until needed. 1 minute more for maximum  
Scrape down the sides of  
the work bowl and process  
Whole peppers are  
an exception:  
Remove the stem and cut  
the stem end flat. Remove  
the core and scoop out the  
seeds. Leave the end  
opposite the stem whole, to  
keep the structure stiff. This  
ensures round, even slices.  
volume. Do not remove the  
metal blade.  
Put dry ingredients like  
flour, salt and leavening in  
the work bowl and process  
with the metal blade for  
5 seconds to mix.  
Remove and reserve  
the dry ingredients.  
Insert a finger into the  
underside of the blade from  
the bottom of the work  
bowl, to hold the blade in  
place while emptying the  
batter.  
Large fruits like pineapple:  
Add the eggs and sugar  
to the work bowl and, using  
the ON button, process to  
Cut the ends flat, cut in  
half, and either core or  
remove the seeds. If nec-  
essary, cut the halves into  
smaller pieces to fit the  
feed tube.  
Tip:  
After emptying cake batter  
or puréed soup from the  
work bowl, replace the bowl  
on the motor base and  
PULSE once. Centrifugal  
force will spin the batter off  
the blade onto the sides of  
the work bowl. Remove the  
blade, and use the spatula  
to scrape any remaining  
batter from the bowl.  
mix, letting the machine run  
about 1 minute. Next, add  
butter at room temperature  
and cut into 1-inch pieces.  
Run machine continuously  
for a minute, until the butter  
is thoroughly mixed with  
the sugar and eggs. Then  
add flavoring and liquid –  
vanilla, spices, cocoa, etc.  
Process until mixed. Add  
the dry ingredients to the  
work bowl.  
Cabbage and  
iceberg lettuce:  
Turn the head on its side  
and slice off the top and  
bottom, leaving a center  
section about 3 inches (8cm)  
deep. Remove the core,  
then cut in wedges to fit the  
feed tube. Remove the core  
from the bottom and top  
pieces and cut into wedges  
to fit into the feed tube.  
PREPARING FOOD  
FOR SLICING AND  
SHREDDING  
Process by pulsing,  
inspecting after each pulse.  
Stop pulsing as soon as  
the dry ingredients have  
almost disappeared into the  
batter. Overprocessing will  
cause quick breads and  
cakes to be tough. (If your  
recipe calls for ingredients  
that are to be coarsely  
For disc assembly  
The optional 2mm and 1mm  
Slicing Discs are excellent  
for slicing cabbage for  
coleslaw.  
instructions, refer to  
Assembly Instructions.  
Round fruits and  
vegetables:  
If the fruit or vegetable  
doesn’t fit, try inserting it  
from the bottom of the feed  
tube, where the opening is  
slightly larger.  
Before processing onions,  
apples and other large,  
round fruits and vegetables,  
cut the bottom ends flat to  
make the food lie stable on  
the disc.  
chopped – like raisins or  
nuts – add them last with  
the mixed dry ingredients.)  
To make cake mix:  
Pack the feed tube for  
desired results:  
Your food processor work  
bowl is large enough for the  
preparation of an 18.5-ounce  
packaged cake mix.  
Place the food in the feed  
tube, flat side down, as far  
left as possible, to prevent  
it from tilting when being  
processed.  
For long slices or shreds,  
cut the food in feed tube  
widths and pack the  
Insert the metal blade and  
add the cake mix to the  
work bowl. Press the ON  
button and while the  
machine is running, add  
the eggs and liquid through  
the small feed tube and  
process for 5 seconds.  
pieces horizontally.  
Choose fruits that are firm  
and not too ripe. Remove  
large hard pits and seeds  
from fruits before process-  
ing. Seeds from citrus fruits  
need not be removed.  
Remove the rind before  
slicing or shredding,  
For small, round slices or  
short shreds from carrots,  
zucchini and other long  
vegetables, cut in feed  
tube heights and pack  
tightly upright.  
11  
Food should fit snugly, but  
if desired.  
not so tightly that it prevents  
the pusher from moving.  
feed tube. Cut both ends  
flat. (Use a ruler as a guide,  
or the pusher assembly.)  
REMOVING  
SLICED OR  
When slicing or shredding,  
always use the pusher.  
SHREDDED FOOD  
Fill the feed tube with the  
pieces, standing them  
vertically and adding  
enough pieces so they are  
solidly packed and cannot  
tilt sideways as they are  
sliced or shredded.  
Before you do anything,  
wait for the disc to stop  
spinning. When it does,  
remove the pusher first.  
Unplug the unit, then hold  
the work bowl handle and  
turn it clockwise. Then lift;  
the work bowl and cover  
will come off together. Turn  
cover clockwise to unlock  
from work bowl. Lift,  
Never put your fingers  
or a spatula into the  
feed tube.  
Never push down hard on  
the pusher. Use light  
pressure for soft fruits and  
vegetables like bananas,  
mushrooms, strawberries  
and tomatoes, and for all  
cheeses. Use medium  
pressure for most food:  
apples, celery, citrus fruit,  
potatoes and zucchini.  
Use firm pressure for hard  
vegetables like carrots  
and yams.  
Small amounts of food:  
Use the small feed tube and  
the small pusher. Remove  
the small pusher from the  
pusher assembly. Place the  
pusher assembly onto the  
feed tube and press the  
sleeve all the way down.  
remove, invert and place  
on counter space.  
Remove the slicing or  
shredding disc:  
Cut the food in lengths  
Place two fingers under  
each side of the disc and  
lift it straight up. Place the  
disc on top of the inverted  
work bowl cover to  
slightly shorter than the  
feed tube. If slicing one or  
two long, thin vegetables  
like carrots, push them to  
the far left. If you are slicing  
a few vegetables that are  
wide at one end and narrow  
at the other (carrots, celery  
or scallions), cut them in  
half and pack in pairs,  
PRACTICING  
SLICING AND  
SHREDDING  
minimize drips and spills.  
1. Insert a slicing or  
shredding disc, put the  
cover on the work bowl  
and insert the food in  
the feed tube.  
TECHNIQUES  
FOR SLICING AND  
SHREDDING  
alternating one wide end  
up, one narrow end up.  
Small, round fruits  
and vegetables:  
2. Slide the pusher into  
place, and apply  
French-cut green beans:  
For large berries, radishes  
and mushrooms, trim the  
bottom ends flat with a  
knife. Insert the food  
through the feed tube,  
standing each piece on a  
flat end. You can fill the  
tube to about 1 inch (2.5cm)  
from the top. The bottom  
layer gives you perfect  
slices for garnish. If you  
want all the slices to be  
perfect, it’s best to process  
one layer at a time.  
pressure to the pusher  
while pressing down  
the PULSE button.  
Release the button  
as soon as the food  
is sliced or shredded.  
Trim fresh green beans to  
feed tube widths. Stack in  
the feed tube horizontally to  
about one inch from the top.  
Use the slicing disc, apply  
light pressure to the pusher  
and press the PULSE but-  
ton until beans are sliced.  
3. You can load the feed  
tube repeatedly without  
removing work bowl  
To make long, horizontal  
slices of raw zucchini  
or carrots, use the  
cover. Simply grasp the  
pusher and lift up. The  
pusher assembly will  
come off easily, leaving  
the cover and feed tube  
in place. Your other hand  
is free to reload the feed  
tube, and you do not  
need to re-press the  
ON button if it was  
same procedure.  
Matchsticks or  
julienne strips:  
Long fruits  
and vegetables:  
Process the food twice –  
‘double slice’ it. Insert large  
fruits or vegetables  
Trim foods like bananas,  
celery and zucchini by  
cutting them into pieces  
slightly shorter than the  
previously selected.  
12  
(potatoes, turnips, zucchini, luncheon meat, stack  
apples) in the feed tube slices, then roll or fold them flat in the feed tube, as  
horizontally. Apply pressure double and stand upright in  
on the pusher. Or lay them  
many as will fit, and slice  
with the grain, using firm  
pressure.  
to the pusher while press-  
ing the PULSE button until  
the food is sliced. You will  
get long slices.  
the feed tube, wedging in  
as many rolls as possible.  
This technique works better  
with square or rectangular  
pieces than with round  
ones.  
Salami and other  
sausages:  
Remove the slices from the  
work bowl and reassemble.  
Reinsert them in the feed  
tube, wedging them in  
tightly. Slice them again.  
You will obtain long julienne  
strips. With the optional  
Square Julienne Disc, you  
can make square julienne  
strips in one operation.  
If the sausage is soft,  
freeze it until hard to the  
touch but easily pierced  
with the tip of a sharp knife.  
Hard sausages need not  
be frozen. Use the small  
feed tube if the sausage is  
thin enough to fit.  
Otherwise, cut the sausage  
into pieces to fill the large  
feed tube completely.  
Uncooked meat  
and poultry:  
Cut the food into pieces to  
fit the feed tube. Boneless,  
skinned chicken breasts  
will usually fit when cut in  
half crosswise. Wrap the  
pieces in plastic wrap and  
put them in the freezer.  
They are ready to slice  
when they are easily  
SLICING MEAT  
Stand the pieces vertically,  
packing them tightly so  
they cannot tilt sideways.  
AND POULTRY  
pierced with the tip of a  
sharp knife, although semi-  
frozen and hard to the  
Cooked meat and poultry:  
Firm cheese like  
Swiss and Cheddar:  
The food must be very  
cold. If possible, use a  
piece of food just large  
enough to fit in the feed  
tube. To make julienne  
strips of ham, bologna or  
touch. Remove plastic  
wrap. Stand them in the  
feed tube, cut side down,  
and slice them against the  
grain, using firm pressure  
Cut the cheese into  
pieces to fit the feed tube.  
Put it in the freezer until  
semi-frozen, hard to the  
SLICING AND SHREDDING CHEESE  
TYPE OF CHEESE  
CHOP/ PURÉE SHRED  
SLICE  
Soft  
Brie, Camembert, room temperature  
Mozzarella, chilled 15-20 min in freezer  
Ricotta, room temperature  
yes  
no  
yes  
yes  
no  
yes  
no  
no  
no  
no  
no  
no  
Cottage, Cream  
Semi-Soft  
Blue, chilled  
yes  
yes  
yes  
yes  
yes  
yes  
no  
no  
no  
Fontina, chilled  
Bel Paese, chilled  
Semi-Hard  
Cheddar, chilled  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
Monterey Jack, Longhorn, chilled  
Swiss, Jarlsberg, chilled  
Edam, Gouda, chilled  
Provolone, chilled  
Hard, at room temperature  
Parmesan, Romano, Locatelli  
Pecorino, Asiago  
yes  
yes  
yes  
yes  
no  
no  
*Soft and semi-soft cheeses will purée; semi-hard and hard cheeses will chop.  
13  
touch but easily pierced  
with the tip of a sharp knife. pliable and slightly sticky  
Stand the pieces in the  
feed tube and apply light  
pressure to the pusher.  
flour. It is uniformly soft,  
Measuring the flour:  
It’s best to weigh it. If you  
don’t have a scale, or the  
recipe does not specify  
weight, measure by the stir,  
scoop and sweep method.  
Use a standard, graduated  
dry measure, not a liquid  
measuring cup.  
when properly kneaded. It  
always cleans the inside of  
the work bowl completely  
when properly kneaded.  
IMPORTANT:  
Typical sweet dough  
Never try to slice soft  
cheese like mozzarella or  
hard cheese like  
contains a higher propor-  
tion of sugar, butter and/or  
eggs than typical bread  
dough. It is rich and sticky  
and it does not clean the  
inside of the work bowl. It  
requires less kneading after  
the ingredients are mixed.  
Although 30 seconds are  
usually sufficient, 60 to 90  
seconds give better results  
if the machine does not  
slow down. Except for  
With a spoon or fork, stir  
the flour in its container. Do  
not measure flour directly  
out of the bag; it is too  
packed to get an accurate  
measure. With the dry  
measure, scoop up the  
flour so it overflows. With  
a spatula or knife, sweep  
excess flour back into the  
container so the top of  
the measure is level.  
Parmesan. You may  
damage the slicing disc or  
the food processor itself.  
You can successfully shred  
most cheeses except soft  
ones. The exception is  
mozzarella, which shreds  
well if thoroughly chilled.  
Hard cheeses like  
Parmesan shred well only  
at room temperature.  
Therefore, only attempt  
to shred mozzarella when  
well chilled, and Parmesan  
when at room temperature.  
kneading, described below,  
the processing procedures  
and use of the DOUGH  
button are the same for  
both types of dough.  
Do not pack flour into  
the dry measure.  
Proofing the yeast:  
Machine capacity:  
The expiration date is  
TECHNIQUES  
FOR KNEADING  
YEAST DOUGH  
WITH THE  
marked on the package.  
To be sure your yeast is  
active, dissolve it in a small  
amount of warm liquid  
(about 1/3 cup [75 ml] for  
one package of dry yeast).  
The temperature of liquid  
used to dissolve and  
Recommended maximum  
amount of flour is 5 cups  
of all-purpose flour or  
2-3/4 cups of whole-grain  
flour. If a bread dough calls  
for more than the recom-  
mended amounts of flour,  
mix and knead it in equal  
batches. Do the same for  
sweet doughs that call for  
more than 3-1/2 cups  
of flour.  
POWERPREP®  
METAL DOUGH  
BLADE  
activate yeast must be  
between 105  
˚
and 115  
˚F  
The Premier11-Cup Food  
Processor is designed to  
mix and knead dough in a  
fraction of the time it takes  
to do it by hand. You will  
get perfect results every  
time if you follow these  
directions.  
(40 C and 46  
˚
˚C). Yeast  
cells are not activated at  
temperatures lower than  
this and they die when  
exposed to temperatures  
Using the right blade:  
higher than 130˚F (54˚C). If  
Use the metal dough blade  
when the recipe calls for  
more than 3-1/2 cups  
the recipe includes a  
sweetener like sugar or  
honey, add a teaspoon with  
the yeast. If no sweetener  
is called for, add a pinch, or  
add a pinch of flour. The  
yeast won’t foam without it.  
Let the mixture stand until it  
foams, up to 10 minutes.  
(17-1/2 ounces) (875 ml)  
of flour. Use the metal  
chopping blade when a  
recipe calls for less than  
3-1/2 (875 ml) cups of flour.  
NEVER TRY TO  
PROCESS DOUGH  
THAT IS TOO STIFF TO  
KNEAD COMFORTABLY  
BY HAND.  
Because the metal dough  
blade does not extend to  
the outside rim of the  
work bowl, it cannot pick up  
all the flour when small  
amounts are processed.  
There are two general  
types of yeast dough.  
Typical bread dough is  
made with a flour mix that  
contains at least 50% white  
14  
Processing dry  
ingredients:  
Kneading bread dough:  
(26˚C). The rising time is  
usually about 1-1/2 hours  
but will vary from 45  
Do not try to use the  
Put the flour in the work  
bowl with all the other dry  
ingredients. If the recipe  
calls for herbs, oil or solid  
fats like butter, add them  
with the flour. Turn the  
machine to knead dough  
that is too stiff to knead  
comfortably by hand. Doing  
so can strain the machine.  
minutes to several hours,  
depending on the type of  
flour and the humidity of the  
air. To test if the dough has  
risen enough, stick a finger  
in it. An indentation should  
remain. If it doesn’t, let the  
dough rise more and test  
again.  
After the dough starts to  
clean the inside of the work  
bowl completely and forms  
a ball, process it for 60  
seconds to knead it. Stop  
the machine and test the  
dough to be sure it’s prop-  
erly kneaded. Typical bread  
dough should have a soft,  
pliable texture and it should  
feel slightly sticky. Stretch  
the dough with your hands  
to test it. If it feels hard,  
lumpy or uneven, continue  
processing until it feels  
uniformly soft and pliable.  
Make sure that the blade is  
firmly pressed back into  
place after removing the  
dough to test it.  
machine on and let it run  
for about 20 seconds.  
(Cheese, nuts and raisins  
may be added with the dry  
ingredients or during the  
final kneading. To leave  
them almost whole, add  
them 5 seconds before you  
stop kneading. For a finer  
texture, add them sooner.)  
When it has risen enough,  
punch the dough down.  
Shaping, finishing  
and baking:  
If you shape the dough  
in loaf pans, fill pans only  
half full. Let rise until dough  
is just slightly above the  
top of the pan. If shaping  
free-form loaves, let them  
rise on an oiled baking  
sheet until at least  
Adding liquids:  
All liquid should be added  
through the feed tube while  
the machine is running.  
Add liquid in a slow, steady  
stream, only as fast as dry  
ingredients absorb it. If  
liquid sloshes or splatters,  
stop adding it but do not  
turn off the machine. Wait  
until ingredients in bowl  
have mixed, then add  
remaining liquid slowly.  
Pour liquid onto dough as  
it passes under feed tube  
opening. Do not pour  
doubled in bulk.  
Kneading sweet dough:  
Making consecutive  
batches:  
Process dough for at least  
30 seconds after all the  
ingredients have been  
incorporated. It will not  
clean the inside of the work  
bowl. If necessary, scrape  
the bowl and process for 5  
more seconds.  
You can make several  
batches of bread dough  
in a row. The motor in  
the Premier11-Cup Food  
Processor is extremely  
efficient.  
liquid directly onto bottom  
of bowl.  
TYPICAL  
Follow the recipe carefully.  
It is important to add  
enough liquid to make the  
dough soft enough to  
knead. Kneading dough  
that is too stiff can strain  
the machine.  
Rising:  
BREAD DOUGH  
PROBLEMS AND  
SOLUTIONS  
Put the dough in a large,  
lightly floured resealable  
plastic bag. Squeeze out all  
the air and close tightly,  
allowing space for the  
dough to rise.  
If dough blade doesn’t  
incorporate ingredients:  
All liquid, except that which  
is used to activate yeast,  
should be cold, to minimize  
the possibility of overheating  
the dough. You must never  
knead a yeast dough to a  
temperature higher than  
100˚F (37˚C). Doing so will  
slow or even prevent the  
action of the yeast.  
Always start processor  
before adding liquid. Add  
liquid in slow, steady  
stream, only as fast as dry  
ingredients absorb it. If you  
hear liquid sloshing, stop  
adding it but do not turn off  
machine. Instead, wait until  
ingredients in work bowl  
have mixed, then add  
Or put the ball of dough in  
a large bowl coated with  
soft butter or vegetable oil.  
Roll the dough around to  
coat its entire surface. Cover  
it with a damp towel or a  
piece of oiled plastic wrap.  
Let it rise in a warm,  
draft-free place, about 80  
˚F  
15  
remaining liquid slowly.  
Pour liquid onto dough as it and insert metal chopping  
passes under feed tube; do blade. Always use metal  
not pour liquid directly onto  
bottom of work bowl.  
remove metal dough blade  
too stiff to knead comfort-  
ably by hand. If it is, add  
liquid, 1 teaspoon (5 ml)  
at a time, until dough is  
sufficiently moist to clean  
inside of bowl.  
chopping blade for smaller  
recipes calling for less than  
3 cups (496 gm) of flour.  
Blade rises in work bowl:  
Dough doesn’t rise:  
Nub of dough forms  
on top of blade and  
does not become  
Blade may not have  
been pushed down as  
far as possible before  
processing started.  
We recommend you always  
test activity of yeast before  
using, by stirring it and at  
least 1/2 teaspoon (2 ml)  
sugar into about 1/3 cup  
(75 ml) warm liquid  
uniformly kneaded:  
Stop machine, carefully  
remove dough, divide into  
3 pieces and redistribute  
evenly in work bowl.  
Continue processing until  
dough is uniformly soft  
and pliable.  
Excessively sticky dough  
can cause blade to rise  
even though it cleans  
inside of work bowl. If  
dough feels very sticky,  
reinsert blade and immedi-  
ately add 2 tablespoons  
(30 ml) flour through  
feed tube while machine  
is running.  
(105  
˚
- 120˚F) (40˚C - 48˚C).  
Within 10 minutes foam  
should develop, indicating  
yeast is active. Do not use  
dry yeast after expiration  
date on package.  
Dough feels tough  
after kneading:  
Do not use warmer water,  
or overheat dough with  
excessive kneading, as it  
may kill the yeast cells. All  
other liquid should be cold.  
Divide dough into 2 or 3  
pieces and redistribute  
evenly in bowl. Process 10  
seconds or until uniformly  
soft and pliable.  
Dough doesn’t clean  
inside of work bowl:  
• Amount of dough may  
exceed maximum capaci-  
ty of your food processor.  
Remove half and process  
in 2 batches.  
Don’t knead so long that  
dough becomes overheated.  
The ideal temperature for  
Soft dough or liquid  
leaks onto base of food  
processor:  
kneaded dough is 80  
(26 C); it should never  
exceed 100 F (37 C).  
˚F  
˚
• Dough may be too dry.  
If it feels crumbly, add  
water, 1 tablespoon  
(15 ml) at a time, while  
machine is running, until  
dough becomes moist  
and cleans inside of work  
bowl. Wait 10 seconds  
between additions  
Always start processor  
before adding liquid and  
add liquid only as fast as  
dry ingredients absorb it.  
˚
˚
Let dough rise in draft-free  
environment of about  
80˚-90˚F (26˚C-32˚C).  
Motor stops:  
Dough containing whole  
grain flour will take longer  
to rise than dough made of  
white flour only.  
• Cover may have become  
unlocked.  
of water.  
• Power cord may have  
become unplugged.  
• Dough may be too wet.  
While machine is running,  
add 1 tablespoon (9 gm)  
of flour. If necessary, add  
more, 1 tablespoon (9  
gm) at a time, until dough  
cleans inside of work  
Baked bread is too  
heavy:  
• Excessive strain may  
have caused motor to  
overheat and stop. Wait  
for the motor to cool, 5-10  
minutes. A safety protector  
in the motor prevents  
excessive overheating. If  
the motor stops, turn  
machine off. After 5-10  
minutes, divide dough into  
2 batches and complete  
processing. Pinch dough  
to make sure that it is not  
Next time, feel dough to  
be sure it is uniformly soft,  
pliable and slightly sticky  
before setting aside to  
rise. Let dough fully double  
in bulk in bowl or bag,  
then punch it down, and  
let it double again after  
it is shaped.  
bowl and forms a ball.  
The PowerPrep® Metal  
Dough Blade is intended  
only for recipes calling for  
at least 3 cups of flour (15  
ounces) (496 gm). If your  
recipe calls for less flour,  
16  
counter. When not in use,  
leave it unplugged. Don’t  
leave it with the pusher  
assembly in the locked  
position; this could damage  
the interlock mechanism.  
The work bowl is made of  
Lexan® (plastic), which is  
shatter resistant and heat  
resistant. It should not be  
placed in a microwave  
oven, as the aperture at  
the front of the pusher  
houses the metal rod that  
activates the motor.  
TYPICAL  
SWEET DOUGH  
PROBLEMS  
AND SOLUTIONS  
Motor slows down:  
Store the blades and discs  
as you would sharp knives,  
out of the reach of children.  
The disc and blade holders  
Amount of dough may  
exceed maximum  
capacity. Remove half,  
TIP:  
and process in 2 batches. are optional accessories  
which offer safe and  
When preparing a meal,  
make the dishes with  
the least amount of wet  
Don’t process too long  
convenient storage.  
after all ingredients are  
incorporated. Rich  
doughs will give you  
good results after only  
All parts except the housing ingredients first. For  
base are dishwasher safe,  
and we recommend wash-  
example, make the bread  
first; then you don’t need  
to wash the bowl before  
making the salad. In many  
cases, wiping the bowl with  
a paper towel between  
recipes is sufficient.  
30 seconds of kneading. ing them in the dishwasher  
on the top rack only.  
Due to intense water heat,  
washing the work bowl and  
work bowl cover on the  
bottom rack of your dish-  
washer may cause damage  
over time. Insert the work  
bowl upside down.  
Blade doesn’t  
incorporate ingredients:  
Butter or margarine, if not  
melted, must be cut into  
tablespoon-size pieces  
before being added to  
work bowl. Make sure  
butter or margarine is at  
room temperature.  
Chopping certain foods  
may scratch or cloud the  
work bowl. These foods  
include ice, whole spices,  
coffee beans and oils like  
wintergreen. If you like to  
prepare your own spice  
blends, you may want to  
keep a second bowl just  
for that purpose.  
Remember to unload the  
dishwasher carefully wher-  
ever you place sharp  
blades and discs.  
Metal dough blade rises  
in work bowl:  
To simplify cleaning, rinse  
the work bowl, cover,  
pusher assembly and blade  
or disc immediately after  
use, so food won’t dry on  
them. Openings at the  
bottom of the large pusher  
provide drainage and make  
cleaning easy. If food  
lodges in the pusher,  
Blade may not have been  
pushed down as far as  
possible before processing  
started. Machine may be  
overloaded. Remove half  
of dough and process in  
2 batches.  
The housing base is made  
of a tough plastic with high  
impact resistance. Its  
smooth surface will look  
new for years. Keep a  
sponge handy as you  
work, and wipe spills from  
the base.  
Motor stops:  
remove it by running  
See comments under  
‘Typical Bread Dough  
Problems and Solutions’.  
water through it, or use  
a bottle brush.  
Four rubber feet on the  
underside keep the base  
from moving on most work  
surfaces when the machine  
is processing heavy loads.  
If the feet leave spots on  
the counter, spray them with  
a spot remover and wipe  
with a damp sponge. If any  
trace of the spot remains,  
repeat the procedure and  
wipe the area with a damp  
sponge and nonabrasive  
cleaning powder. Dry  
If you wash blades and discs  
by hand, do it carefully.  
Avoid leaving them in soapy  
water where they may disap-  
pear from sight. To clean the  
metal blade, fill the work  
bowl with soapy water, hold  
the blade by its plastic center  
and move it rapidly up and  
down on the center shaft of  
the bowl. Use of a spray  
attachment is also effective.  
If necessary, use a brush.  
Dough doesn’t rise:  
See comments under  
‘Typical Bread Dough  
Problems and Solutions’.  
CLEANING AND  
STORAGE  
Keep your food processor  
ready to use on a kitchen  
17  
completely.  
To clean the inside of the  
detachable stem, slide the  
stem release button on the  
side up as far as it will go  
and hold it there as you run  
water through the stem.  
the work bowl.  
instantly when the pusher  
assembly is removed.  
Always unplug the unit  
before removing food,  
cleaning, or putting on or  
taking off parts.  
Cuisinart® Premier™  
Series offers a Three Year  
Limited Warranty on the  
Entire Machine.  
Always remove work bowl  
from base of machine  
before you remove  
chopping blade or  
dough blade.  
IMPORTANT:  
FULL TEN YEAR  
WARRANTY ON  
MOTOR  
This warranty supersedes  
all previous warranties on  
Cuisinart® PremierSeries  
Food Processors.  
Never store any blade or  
disc on the motor shaft. No  
blade or disc should be  
placed on the shaft except  
when the processor is  
about to be used.  
Be careful to prevent the  
chopping blade from falling  
out of the work bowl when  
emptying the bowl.  
Remove blade before tilting  
bowl, or hold it in place  
with your finger, a spatula  
or a spoon.  
FOR YOUR SAFETY  
This warranty is available  
to consumers only. You are  
a consumer if you are the  
owner of a Cuisinart®  
Like all powerful electrical  
appliances, a Premier™  
Series Food Processor  
should be handled with  
care. Follow these guide-  
lines to protect yourself and  
your family from misuse  
that could cause injury.  
PremierSeries Food  
Processor that was  
TECHNICAL DATA  
purchased at retail for  
personal, family or house-  
hold use. This warranty is  
not available to retailers  
or other commercial  
The motor in your food  
processor operates on  
standard line operating  
current. The appropriate  
voltage and frequency for  
your machine are shown  
on a label under the base.  
Handle and store metal  
blades and discs carefully.  
Their cutting edges are  
very sharp.  
purchasers or owners.  
We warrant that your  
Cuisinart® Premier™  
Always place discs on flat,  
stable surface before con-  
necting detachable stem.  
An automatic, temperature-  
controlled circuit breaker  
in the motor ensures  
complete protection against  
motor burnout. If the  
Series Food Processor  
will be free of defects in  
material or workmanship  
under normal home use for  
three years from the date  
of original purchase.  
Never put blades or discs  
on the motor shaft until  
the work bowl is locked  
in place.  
processor runs for an  
exceptionally long time  
when chopping, mixing or  
kneading a thick or heavy  
mixture in successive  
batches, the motor may  
overheat. If this happens,  
the processor will stop.  
Turn it off and wait for  
the motor to cool before  
proceeding. It will usually  
cool within 10 minutes. In  
extreme cases, it could  
take an hour.  
We warrant that the motor  
for your Cuisinart® Premier™  
Series Food Processor  
will be free of defects in  
material or workmanship  
under normal home use for  
ten years from the date of  
original purchase. This  
motor warranty covers the  
motor and excludes all  
other parts in the motor  
base assembly area such  
as the upper and lower  
plastic housings, work bowl  
and cover, blades and all  
electrical components and  
vertical projecting motor  
shaft sheath.  
Always be sure that the  
blade or disc is down on  
motor shaft as far as it  
will go.  
Always insert chopping  
blade and dough blade in  
the work bowl before  
putting ingredients in bowl.  
When slicing or shredding  
food, always use the  
pusher. Never put your  
fingers or spatula into  
feed tube.  
Safety switches prevent  
the machine from operating  
when the work bowl or the  
cover is not locked into  
position. The motor stops  
within seconds when the  
motor is turned off, and a  
fast-stop circuit stops it  
Always wait for the blade or  
disc to stop spinning before  
you remove the pusher  
18  
assembly or cover from  
We suggest you complete  
and return the enclosed  
warranty registration card  
promptly to facilitate  
verification of original  
purchase date. However,  
return of the warranty  
registration card is not a  
condition of this warranty  
and does not eliminate the  
need for the consumer to  
maintain the original proof  
of purchase. In the event  
that you do not have proof  
of purchase date, the pur-  
chase date for purposes of  
this warranty will be the  
date of manufacture.  
refund the purchase price  
less the amount directly  
attributable to the  
and has been designed  
for use with the authorized  
accessories and  
consumer’s prior usage of  
the product. If either of the  
above two options does  
not result in the appropriate  
relief to the consumer,  
the consumer may then  
take the product to an  
independent repair facility  
if service or repair can  
be economically  
accomplished. Cuisinart  
and not the consumer will  
be responsible for the  
reasonable cost of such  
service, repair, replacement,  
or refund for nonconforming  
products under warranty.  
replacement parts.  
This warranty expressly  
excludes any defects or  
damages caused by  
accessories, replacement  
parts, or repair service  
other than those that  
have been authorized  
by Cuisinart.  
This warranty excludes  
all incidental or  
consequential damages.  
Warning:  
If your Cuisinart® Premier™  
Series Food Processor  
should prove to be  
Our PremierSeries Food  
Processor, and other  
Cuisinart® Food Processors  
and Accessories have been  
carefully designed and  
manufactured with the  
highest quality materials  
to assure your satisfaction  
and safety when you use  
them. Although accessories  
sold by companies other  
than Cuisinart may be  
California residents may  
also, according to their  
preference, return noncon-  
forming products directly to  
Cuisinart for repair, or if  
necessary, replacement,  
by calling our Consumer  
Service Center toll-free  
at 800-726-0190. Cuisinart  
will be responsible for the  
cost of the repair,  
defective within the  
warranty period, we will  
repair it, or if we think  
necessary, replace it,  
without charge to you.  
To obtain warranty service,  
simply call our toll-free  
number 800-726-0190 for  
additional information from  
our Customer Service  
Representatives or send  
the defective product to  
Customer Service at  
compatible with your  
replacement, and shipping  
and handling for such  
products under warranty.  
Cuisinart machine, they  
may also be extremely  
dangerous, and expose  
the user to serious injury.  
Cuisinart, 150 Milford Rd.  
East Windsor, NJ 08520.  
If the problem with the  
machine is determined to  
be a defect of the motor,  
and within the warranty  
period, all postage and  
handling charges will  
be refunded.  
We specifically caution  
you not to use other brand  
accessories, such as  
CALIFORNIA  
RESIDENTS ONLY:  
juicers, which permit your  
machine to operate with  
exposed cutting or shred-  
ding discs. We also caution  
you not to use the large  
feed tube on this machine  
with machines built by  
other manufacturers.  
California law provides that  
for In-Warranty Service,  
California residents have  
the option of returning a  
nonconforming product  
(A) to the store where it  
was purchased or  
(B) to another retail store  
which sells Cuisinart  
products of the same type.  
The retail store shall then,  
at its discretion, either  
repair the product, refer  
the consumer to an  
Please be sure to include  
your return address,  
daytime phone number,  
description of the product  
defect, product serial  
number, original date of  
purchase, and any other  
information pertinent to  
the product’s return.  
If you have any questions  
about the safety features of  
the Cuisinart® Premier™  
Series Food Processor or  
any other Cuisinart® prod-  
uct, please call us at the  
toll-free number above.  
Your Cuisinart® Premier™  
Series Food Processor  
has been manufactured to  
the strictest specifications  
independent repair facility,  
replace the product, or  
19  
Recipe Table of Contents  
Appetizers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21  
Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26  
Breads. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29  
Entrées . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42  
Pizzas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45  
Sauces and Dressings . . . . . . . . . . . . . . . . . . . . . 49  
Sides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54  
Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58  
20  
Appetizers  
Fresh Tomato and Corn Salsa  
Try this salsa on grilled chicken or seafood.  
Makes 2 cups  
Preparation: 5 - 10 minutes, plus 1 hour resting time  
1
small onion, peeled, cut into 1-inch  
pieces (about 1 cup pieces)  
1-1/2 teaspoons fresh lime juice  
2/3 cup fresh or frozen corn kernels  
(frozen kernels do not need to be  
thawed)  
1/3 cup fresh cilantro  
1
medium jalapeño pepper, seeded,  
cut into 1-inch pieces  
3/4 teaspoon kosher salt  
3
medium vine-ripened tomatoes,  
cut into 1-inch pieces  
Insert the metal blade. Place onion, cilantro and jalapeño in work bowl. Process until finely  
chopped, about 5 seconds. Scrape work bowl. Add tomatoes and lime juice. Pulse until toma-  
toes are coarsely chopped, about 5 to 7 times. Add corn and salt; pulse once to just combine.  
Let sit for 1 hour before serving to allow flavors to develop. Serve with chips.  
Nutritional analysis per tablespoon:  
Calories 8 (0% from fat) • carbo. 2g • pro. 0g • fat 0g  
sat. fat 0g • chol 0mg • sod. 56mg • fiber 0g  
Roasted Garlic and Red Pepper Spread  
There is no such thing as too much garlic when it is roasted.  
Makes 1-3/4 cups  
Preparation: 5 - 10 minutes, plus 1 hour to roast the garlic and 1 hour resting time.  
1-1/2 large heads of garlic (entire bulb),  
cloves peeled  
1
medium scallion, trimmed,  
cut into 1-inch pieces  
1
teaspoon extra virgin olive oil  
1/3 cup roasted red peppers (from a jar)  
1/8 teaspoon freshly ground black pepper  
1-1/3 cups lowfat sour cream  
Preheat oven to 375˚F. Toss the peeled garlic cloves in the olive oil and wrap in foil. Set on  
middle oven rack and roast for 1 hour. Remove from oven and cool.  
Insert the metal blade. Purée the cooled garlic, 20 seconds. Scrape work bowl. Add remaining  
ingredients and process for 10 - 15 seconds. Scrape work bowl and process until smooth,  
about 10 seconds longer. Let sit in refrigerator to develop flavor, about 1 hour. Serve with cru-  
dités or breadsticks.  
Nutritional analysis per tablespoon:  
Calories 30 (60% from fat) • carbo. 2mg • pro. 1g • fat 2g  
sat. fat 1g • chol. 5mg • sod. 12mg • fiber 0g  
21  
Hummus  
This popular Middle Eastern sauce may be served with the traditional pita wedges  
or may be used as a dip for fresh vegetable crudités.  
Preparation: 10 – 15 minutes (plus 1 hour roasting time for shallots or garlic if  
using), plus 30 minutes resting time  
Makes 2-3/4 cups / 44 tablespoons  
1/3 cup fresh flat parsley leaves,  
washed and dried  
1/4 cup tahini paste  
tablespoons freshly squeezed  
lemon juice  
3
2
strips lemon zest, 2 x 1/2 inches,  
bitter white pith removed  
1/4 cup water  
3/4 teaspoon kosher salt  
2-1/4 teaspoons ground cumin  
2
2
large cloves garlic  
2
tablespoons extra virgin olive oil  
15.5 ounce cans chickpeas  
(garbanzos), drained, rinsed  
and drained again  
Insert the metal blade. Pulse to chop the parsley, 10 to 15 times. Remove and reserve. Pulse  
to chop the lemon zest with the kosher salt, 10 to 15 times. With the machine running, drop  
the garlic down the feed tube; process 10 seconds to chop. Add the drained chickpeas, tahini,  
lemon juice, water, and cumin to the work bowl. Pulse to chop, 10 times, then process 60  
seconds; scrape the work bowl. With the machine running, add the oil in a slow steady  
stream; process until the hummus is smooth and creamy, about 3 minutes. Add half the  
chopped parsley; pulse to incorporate, 5 to 10 times. Allow the hummus to sit for 30 minutes  
before serving to allow the flavors to blend. Serve in a shallow bowl, sprinkled with the  
remaining chopped parsley. If desired, drizzle with extra virgin olive oil. Serve with pita  
wedges and vegetable crudités.  
Nutritional analysis per tablespoon:  
Calories 30 (49% from fat • carbo. 3g • pro. 2g • fat 2g • sat. fat 1g •  
chol. 0mg • sod. 33mg • fiber 1g  
Variation:  
Roasted Shallot & Herb Hummus  
Wrap 8 ounces of peeled and trimmed shallots that have been tossed in 3/4 teaspoon extra  
virgin olive oil in heavy-duty foil and roast in a 400º F oven for 60 minutes. Let cool. Make the  
hummus according to the recipe, and add the cooled roasted shallots along with 1 tablespoon  
herbs de Provence when processing the chickpeas. Makes about 3 cups.  
22  
Jalapeño Jack Wafers  
These savory wafers just melt in your mouth.  
Preparation: 15 – 20 minutes,  
plus 30 minutes resting time and 30 minutes baking and cooling  
Makes 48 wafers  
8
1
4
1
ounces Monterey Jack cheese  
small fresh jalapeño, seeded  
tablespoons unsalted butter  
teaspoon dried cilantro  
1/4 small onion  
(about the size of 2 walnuts)  
1
cup all-purpose flour  
Insert the shredding disc. Place cheese in large feed tube and shred, using light pressure;  
reserve. Remove shredding disc and insert metal blade. Add jalapeño and onion; process  
until coarsely chopped, about 5 to 10 seconds. Scrape work bowl. Add shredded cheese,  
butter and cilantro. Process until well blended and the mixture forms a ball, about  
20 seconds. Scrape work bowl. Add flour and process until dough forms a ball,  
about 10 to 15 seconds.  
Turn dough out onto plastic wrap and shape into a log approximately 12 inches long. Wrap in  
plastic wrap and chill for 30 minutes before using. May be made ahead to this point and  
refrigerated up to 3 days before using.  
Preheat oven to 350°F. Slice logs into 1/4-inch pieces. Place on ungreased baking sheet.  
Bake until lightly browned on the bottom and edges, about 20 minutes. Cool on wire rack  
before serving.  
Nutritional analysis per wafer:  
Calories 47 (57% from fat) • carbo. 3mg • pro. 2g  
fat 3g • sat. fat 2g • chol. 8mg • sod. 31mg • fiber 0g  
23  
Turkey Sausage & Sun-Dried Tomato Puff Pastry  
Pinwheels  
Do-ahead prep makes these perfect for entertaining.  
Makes 48  
Oven temperature: 425° F  
Preparation: 15 - 20 minutes, plus 1 hour to thaw puff pastry and  
roast the sausage, and 30 minutes baking time  
1/2 cup toasted walnuts  
12  
ounces cream cheese, regular or  
reduced fat, not nonfat, cut in 1-inch  
cubes  
1-1/2 ounces Asiago cheese,  
cut in 1/2-inch pieces  
2
teaspoons basil  
6
sun-dried tomato halves,  
reconstituted in 1/2 cup boiling  
water until softened, squeezed dry  
1/2 teaspoon freshly ground pepper  
2
sheets frozen puff pastry, thawed  
for 1 hour in the refrigerator  
1
shallot (1-1/2 ounce) peeled and  
trimmed  
egg wash: 1 egg + 2 tablespoons water,  
beaten together  
1/2 pound Italian turkey sausage,  
roasted and cooled, cut in  
3/4-inch slices *  
Insert the metal blade. Place the walnuts in the work bowl. Pulse to chop, 5 times; remove  
and reserve. With the machine running, drop the cheese cubes down the small feed tube.  
Process for 30 seconds until chopped; remove and reserve. Put the sun-dried tomatoes in the  
work bowl and pulse 5 times to chop; remove and reserve. With the machine running, drop  
the shallots down the small feed tube; process for 5 seconds to chop. Scrape the work bowl.  
Add the cream cheese, basil and ground pepper to the bowl. Use the pulse to blend, about  
5 to 10 times. Scrape the work bowl. Add the reserved chopped walnuts, Asiago cheese and  
sun-dried tomatoes. Use the pulse to blend, about 5 times. Remove and reserve.  
On a lightly floured surface, roll out each sheet of puff pastry to 10 x 12 inches. Arrange the  
pastry on the work surface so that the long side is in front of you. Brush the top inch of the  
pastry with the egg wash, making a 1-inch edge. Using an offset or palette spatula, spread  
one third of the cream cheese mixture evenly on each of the puff pastry sheets. Roll the pas-  
try jelly-roll style, evenly so that you roll into the egg-washed edge. Wrap in plastic wrap and  
refrigerate for at least 1 hour and up to 8. Cover and refrigerate the egg wash.  
Preheat oven to 400˚F. Slice the puff pastry into 28 slices, each 1/2 inch thick. (The sliced pin-  
wheels may be frozen at this time. Freeze the slices on a plastic wrap lined baking sheet in a  
single layer. When frozen solid, transfer to a freezer bag. Double wrap the bag to keep out  
freezer odors. May be frozen up to 3 weeks). Arrange the puff pastry slices on a baking sheet  
about 1 inch apart. Lightly brush with the egg wash. Bake for 23 to 28 minutes, until puffed  
and golden. Serve hot/warm. If desired, they may be baked ahead. Bake until light golden;  
cool, then refrigerate until ready to serve. Reheat in a 300˚F oven for about 5 minutes.  
*To roast the turkey sausage, prick the sausage several times with a fork, rub lightly with about a 1/2 teaspoon of olive oil,  
then roast on a foil lined pan at 350 F for 25 to 30 minutes, turning after 15 minutes.  
˚
Nutritional analysis per serving:  
Calories 81 (62% from fat) • carbo. 5g • pro. 3g • fat 6g  
sat. fat 1g • chol. 11mg • sod. 154 mg • fiber 0g  
24  
Spinach, Feta & Artichoke Stuffed Mushrooms  
For a savory side dish, use this stuffing in portobellos.  
Makes 28 1-1/2 inch stuffed mushrooms  
Preparation: 15 - 20 minutes, plus 30 minutes baking and cooling  
28 1-1/2 inch white button or  
cremini mushrooms  
1
shallot, about 1 ounce, peeled  
12  
ounces fresh spinach,  
well washed and dried,  
tough stems removed  
1-1/2 ounces French bread,  
cut in 1-inch pieces  
1-1/2 ounces Asiago cheese  
3/4 teaspoon Herbes de Provence  
1/3 cup lightly toasted pine nuts  
or walnuts  
3
ounces feta cheese,  
slightly crumbled  
3
canned artichokes, well drained,  
then gently squeezed in paper  
towels to remove excess moisture  
3
ounces cream cheese  
(regular, not low or nonfat),  
cut into 1-inch pieces  
1
clove garlic  
Insert the metal blade. Place the bread in the work bowl and process for 45 seconds to make  
crumbs. Measure out 1/3 cup of the breadcrumbs and reserve in a small bowl – save the  
remainder for another use. With the machine running, drop the Asiago cheese down the small  
feed tube and process for 30 seconds until ground. Add the pine nuts; pulse 5 times to  
coarsely chop. Transfer this mixture to the bowl with the breadcrumbs. Pulse to chop the  
artichokes, about 10 times. Add to the breadcrumb mixture and set aside.  
With the machine running, drop the garlic and shallot through the small feed tube; process 5  
seconds to chop. Scrape the work bowl. Add the spinach, about 2 ounces at a time; pulse 10  
to 12 times to chop after each addition. Add the Herbes de Provence, feta and cream cheese;  
process for 20 seconds to incorporate. Add the reserved breadcrumb mixture; pulse about 10  
to 12 times to incorporate. The stuffing may be made up to 2 days ahead.  
Rinse but do not soak the mushrooms; dry thoroughly. Remove the stems. (The stems may  
be chopped finely using the metal blade and pulse, then sautéed in a tablespoon of unsalted  
butter. This mixture may be frozen, then used in soups, stews, savory dressings or pilafs.)  
Preheat oven to 425˚F. Stuff each mushroom with a scant tablespoon of the spinach mixture.  
Arrange in a shallow baking dish that has been lightly coated with olive oil – do not crowd.  
The mushrooms may be stuffed up to 8 hours ahead. If making ahead, cover and refrigerate.  
Bake the mushrooms in the preheated oven for 20 to 25 minutes. Allow to rest for 5 minutes  
before serving.  
Nutritional analysis per serving:  
Calories 47 (57% from fat) • carbo. 3g • pro. 2g • fat 3g  
sat. fat 1g • chol. 6mg • sod. 97mg • fiber 2 g  
25  
Soups  
Butternut Squash Bisque with Roasted Cremini  
Mushrooms  
Most cream soups are laden with heavy cream and fat.  
This Cuisinart soup uses half & half and rice to make it rich and creamy.  
Makes eight 7-ounce servings  
Preparation: 40 to 45 minutes  
12  
ounces Cremini mushrooms,  
stems removed and reserved  
2
2
3
teaspoons curry powder  
tablespoons white rice  
1-1/2 tablespoons extra virgin olive oil  
cups low salt, nonfat chicken or  
vegetable stock  
1
medium onion (about 6 ounces),  
cut in 1-inch pieces  
1-1/2 teaspoons freshly squeezed  
lemon juice  
1
2
clove garlic, peeled  
pounds butternut squash, peeled,  
seeded and cut to fit large feed tube  
1
tablespoon honey  
1/2 teaspoon kosher salt  
1/4 teaspoon freshly ground pepper  
1/2 cup half-and-half  
1
1
sweet potato (about 10 ounces)  
tablespoon unsalted butter  
Preheat the oven to 400˚F. Line a baking sheet with foil. Insert the slicing disc. Arrange the  
mushrooms vertically in the large feed tube, packing them snugly in 2 layers. Use medium pres-  
sure to slice. Toss the sliced mushrooms with the olive oil; arrange in a single layer on the bak-  
ing sheet. Roast in the preheated oven for 20 to 25 minutes, until well browned and no longer  
sitting in liquid. The mushrooms may be roasted ahead.  
Insert the metal blade. With the machine running, drop the garlic through the feed tube and  
process to chop finely, 5 seconds. Scrape the work bowl. Add the onion and reserved mushroom  
stems to the bowl. Pulse to chop coarsely, 10 to 15 times. Remove and reserve.  
Insert the shredding disc. Use medium pressure to shred the squash; remove and reserve. Peel  
the sweet potato; cut in half crosswise. Use medium pressure to shred the sweet potato; remove  
and reserve.  
Melt the butter in a 6-quart stock pot over medium heat. Add the onion, mushroom and garlic mix-  
ture; cook for 2 to 3 minutes. Stir in the curry powder and rice; cook until the curry becomes aro-  
matic and the rice is opaque, about 5 minutes. Stir in the shredded squash, sweet potato and  
chicken stock. Cover loosely and bring to a boil, then reduce the heat and simmer for 20 minutes.  
Strain the solids, reserving the cooking liquid. Transfer the cooking liquid to a saucepan over  
very low heat and reserve. Insert the metal blade. Add the solids to the food processor, pulse 10  
times, then process to purée, 2 to 3 minutes. Scrape the work bowl every 60 seconds. Return  
the puréed solids to the cooking liquid and stir to incorporate. Add the lemon juice, honey, salt  
and pepper. Stir in the roasted mushrooms and any accumulated juices. Taste and adjust sea-  
sonings if necessary. (The bisque may be done up to a day ahead to this point. If doing ahead,  
allow the soup to cool, then cover and refrigerate. Just before service, reheat the soup.) Stir in  
the half-and-half, heat for 1 minute, then serve.  
Nutritional analysis per serving:  
Calories 108 (34% from fat) • carbo. 15g • pro. 3g • fat 4g  
sat. fat 2g • chol. 6mg • sod. 138mg • fiber 2g  
26  
Chilled Roasted Red  
Bell Pepper & Corn Soup  
Low in fat and calories, this soup is very refreshing on a hot summer day.  
Makes eight 7-ounce servings  
Preparation: 30 - 35 minutes, plus chilling time  
2
2
cloves garlic, peeled  
1-1/2 teaspoons thyme  
4 tablespoons white rice  
medium onions (4 ounces each),  
peeled, cut into 1-inch pieces  
4-1/2 cups low salt, nonfat chicken or  
vegetable stock  
3
red bell peppers  
(approximately 1-1/2 pounds total),  
seeded, trimmed and cut into  
1-inch pieces  
1
teaspoon kosher or sea salt  
1/2 teaspoon freshly ground pepper  
12-ounce jar roasted red peppers  
3-5 drops hot sauce, to taste  
1
3
1
ears fresh corn  
tablespoon extra virgin olive oil  
Insert the metal blade. With the machine running, drop the garlic cloves down the small feed  
tube and process until finely chopped, about 5 seconds. Scrape the work bowl. Add the  
onions; pulse to chop, 15 times. Remove and reserve. Use the pulse to chop the red bell  
pepper, 10 to 15 times. Remove and reserve.  
Use a thin-bladed knife (a boning knife works well) to remove the corn from the cobs.  
Reserve the cobs.  
Heat the oil in a 6-quart stockpot over medium heat. Add the chopped onions, garlic, and red  
bell peppers. Allow the vegetables to cook for 2 to 3 minutes – do not brown. Stir in the corn,  
cobs, thyme, and rice; cook for 2 to 3 minutes longer. Add the chicken stock and roasted  
peppers; raise the heat and bring to a boil. Reduce heat, cover loosely and simmer for  
20 minutes.  
Remove the corncobs and discard. Strain the solids from the cooking liquid. Reserve the  
cooking liquid. Insert the metal blade. Process the solids for 4 minutes to purée, stopping the  
machine two or three times to scrape the work bowl. Add the purée into the reserved cooking  
liquid and stir to combine. Add salt and pepper; stir well to combine. Season with hot sauce  
and chill before serving.  
Note: This soup may also be served hot.  
Nutritional analysis per serving:  
Calories 98 (18% from fat) • carbo. 17g • pro. 3g • fat 2g  
sat. fat 0g • chol. 0mg • sod. 186mg • fiber 2g  
27  
Gazpacho  
Always served well chilled, this summertime favorite  
has its origins in the Andalusian region of Spain.  
Makes six 7-ounce servings  
Preparation: 15 - 20 minutes, plus chilling time  
1
1
garlic clove, peeled  
3
1
cups tomato juice  
medium jalapeño pepper, seeded,  
cut into 1-inch pieces  
medium cucumber, peeled, cut in half  
lengthwise, seeds removed  
1/3 cup fresh cilantro  
3
tablespoons fresh lime juice  
6
1
3
small scallions, trimmed, cut into  
1-inch pieces  
1/2 teaspoon coarsely ground black pepper  
1/8 teaspoon kosher salt  
small green bell pepper, cored, seeded,  
cut into 1-inch pieces  
6
teaspoons reduced fat sour cream  
Fresh cilantro for garnish, if desired  
medium tomatoes, cored, cut into  
1-inch pieces  
Insert metal blade and process garlic and jalapeño until finely chopped, about 5 seconds.  
Scrape the work bowl. Add cilantro, scallions and green pepper; pulse to coarsely chop, about  
10 to 12 times. Transfer to a large mixing bowl. Place tomatoes in work bowl and pulse to  
coarsely chop, about 8 times. Do not overprocess. Transfer to mixing bowl. Add tomato juice  
to tomato mixture and stir to combine.  
Insert the slicing disc. Place cucumber in feed tube vertically and slice. Add to mixing bowl.  
Add lime juice, pepper and salt to mixing bowl and stir to combine. Cover and chill before  
serving.  
Serve garnished with 1 teaspoon sour cream and a fresh cilantro sprig.  
Nutritional analysis per serving:  
Calories 63 (9% from fat) • carbo. 13g • pro. 2g • fat 1g  
sat. fat 0g • chol. 1mg • sod. 378mg • fiber 2g  
28  
Quick Breads  
Cranberry - Orange Bread  
Apples make this bread very moist - for a breakfast treat, slice and toast.  
Makes 1 loaf (16 servings)  
Preparation: 10 - 15 minutes, plus 2 hours baking and cooling  
Cooking spray  
1
2
medium apple (about 7 ounces),  
peeled, cored, cut into 1-inch pieces  
1-1/2 cups unbleached all-purpose flour  
large eggs  
2
teaspoons baking powder  
3/4 teaspoon vanilla extract  
1/3 cup unsalted butter, melted  
1/4 cup buttermilk  
1/4 teaspoon salt  
1
4
cup pecan halves, shells removed  
strips orange zest  
1/2 cup dried cranberries  
3/4 cup sugar  
Preheat oven to 350˚F. Lightly spray a 9 x 5-inch loaf pan with cooking spray. In a small bowl  
combine flour, baking powder and salt. Reserve. Insert metal blade and pulse to coarsely  
chop pecans, about 6 times. Reserve.  
Process orange zest and sugar until zest is finely chopped, about 45 seconds. Add apples,  
eggs and vanilla; process until combined, about 15 to 20 seconds. With machine running, add  
butter and buttermilk through the small feed tube. Process until combined, about 10 to 15  
seconds. Add cranberries, pecans and dry ingredients. Pulse until flour is just mixed in, about  
5 to 6 times. Do not overprocess.  
Transfer batter to prepared pan. Bake until golden brown and a toothpick inserted in the cen-  
ter comes out clean, about 60 to 65 minutes. Cool in pan on a wire rack. Remove from pan  
and cool completely. For best results, wrap in plastic wrap and allow to rest for 24 hours  
before slicing.  
Nutritional analysis per serving:  
Calories 176 (41% from fat) • carbo. 24g • pro. 2g • fat 8g  
sat. fat 3g • chol. 24mg • sod. 103mg • fiber 1g  
29  
Banana Nut Bread  
Wrap and freeze individual slices for a healthy lunchbox snack.  
Makes 1 loaf (14 servings)  
Preparation: 10 - 15 minutes, plus 2 hours baking and cooling  
Cooking spray  
1
large egg white  
1-1/3 cups unbleached all-purpose flour  
1/4 cup walnut halves, shells removed  
3/4 teaspoon baking powder  
3/4 teaspoon baking soda  
1/4 teaspoon salt  
2/3 cup sugar  
1/3 cup plain nonfat yogurt  
2-1/2 tablespoons unsalted butter,  
in 1-inch pieces  
1-1/4 teaspoons vanilla extract  
1-1/2 ripe bananas (about 8 ounces total),  
peeled, cut into 1-inch pieces  
1
large egg  
Preheat oven to 350˚F. Lightly spray a 9 x 5-inch loaf pan with cooking spray. Insert metal  
blade. Pulse to combine flour, nuts, baking powder, baking soda and salt, about 5 times.  
Reserve.  
Process banana until puréed, about 30 seconds. Scrape work bowl and process an additional  
10 seconds. Add egg, egg white, sugar, yogurt, butter and vanilla extract. Process until well  
combined, about 10 to 15 seconds. Add dry ingredients. Pulse until flour is just mixed in,  
about 5 to 6 times.  
Pour into prepared pan. Bake until golden brown and a toothpick inserted in the center comes  
out clean, about 50 minutes. Cool in pan on a wire rack for 20 minutes. Remove from pan and  
cool completely on wire rack.  
Muffin variation:  
Lightly spray 12 standard (1/2-cup) muffin cups with vegetable oil cooking spray. Divide the  
batter evenly among the 12 cups. Bake at 350˚F for 16 to 20 minutes. For variety, add 1/3 cup  
chocolate chips when pulsing in the flour mixture.  
Nutritional analysis per serving:  
Calories 131 (28% from fat) • carbo. 22g • pro. 3g • fat 4g  
sat. fat 0g • chol. 21mg • sod. 125mg • fiber 1g  
30  
Almond-Pear Bread  
Almonds and pears combine to make this rich, moist tea bread.  
Makes 12 servings  
Preparation: 20 - 25 minutes, plus 2-1/2 hours baking and cooling  
Paste:  
2
tablespoons plus 1 teaspoon water  
3/4 cup blanched almonds  
1/2 cup sugar  
1/4 teaspoon almond extract  
Bread:  
3/4 pound ripe pears, peeled, cored,  
cut into 1-inch pieces  
Cooking spray  
2
large eggs  
1/2 cup sliced almonds  
1-1/4 cups unbleached all-purpose flour  
3/4 cup almond paste, broken into 1-inch  
pieces  
2
teaspoons baking powder  
1/3 cup unsalted butter, softened,  
cut into 1-inch pieces  
1/2 teaspoon salt  
1/4 teaspoon baking soda  
To make paste:  
Insert the metal blade. Process blanched almonds and sugar until finely ground, about 60  
seconds. With machine running, add water and extract; process until combined, about 45 to  
60 seconds longer. Paste can be made ahead and stored in the refrigerator in an airtight con-  
tainer for up to two weeks.  
To make bread:  
Preheat oven to 350˚F. Lightly coat one 9 x 5 inch loaf pan with cooking spray. Toast sliced  
almonds on a baking sheet until lightly browned, about 8 to 10 minutes. In a small bowl com-  
bine flour, baking powder, salt and baking soda; reserve.  
Insert metal blade and process pears, egg, almond paste and butter until combined, about 30  
seconds. Scrape bowl and process an additional 30 to 45 seconds. Add toasted almonds and  
reserved dry ingredients. Pulse to combine, about 6 to 7 times. Pour into prepared pan and  
bake until golden brown on top and a toothpick inserted in the center comes out clean, about  
1 hour. Cool on wire rack for 30 to 40 minutes. Remove from pan and cool completely on wire  
rack. For best results, wrap bread in plastic wrap and allow to rest for 24 hours before slicing.  
Freezes well.  
Nutritional analysis per serving:  
Calories 237 (49% from fat) • carbo. 25g • pro. 5g • fat 13g  
sat. fat 4g • chol. 49mg • sod. 217mg • fiber 1g  
31  
Yeast Breads  
Challah Braid  
If you have leftovers, our Challah Braid slices make the best French toast.  
Makes 18 servings (one 2-pound loaf)  
Preparation: 15 - 20 minutes, plus 2-1/2 hours rising and resting,  
30 minutes baking and 1 hour or longer cooling  
4
1
tablespoons sugar, divided  
package active dry yeast  
2/3 cup cold water  
1/2 cup unsalted butter, melted  
1/4 cup warm water (105˚ - 115˚F)  
4-1/3 cups unbleached all-purpose flour  
1
1
large egg  
tablespoon water  
2
teaspoons salt  
Cooking spray  
In a 2-cup liquid measure, dissolve 2 teaspoons sugar and yeast in warm water. Let stand  
until foamy, about 5 minutes.  
Insert the dough blade in the work bowl and add flour, remaining sugar and salt. Pulse on  
dough speed to combine, about 2 to 3 times.  
Add cold water, melted butter and 1 egg to yeast mixture. With machine running on dough  
speed, add liquid through small feed tube in a steady stream as fast as the flour will absorb it.  
Once dough forms a ball, continue processing for 45 seconds to knead dough. Place dough  
in a floured plastic food storage bag and seal. Let rise in a warm place until doubled in size,  
about 1 to 1-1/2 hours.  
Place dough on a lightly floured surface and punch down; let rest 5 to 10 minutes. Divide  
dough into 3 equal pieces. Use your hands to roll each piece into a cylinder about 1-1/2 x 18  
inches. Place the cylinders side by side on a baking sheet coated with cooking spray. Braid  
loosely from one end. Gently pull and taper each end to a point, then pinch and tuck under  
loaf. Cover with plastic wrap coated with vegetable oil cooking spray and let rise until doubled  
in size, about 45 minutes. Preheat oven to 375˚F 15 minutes before baking.  
Beat egg with water and brush over braid. Bake in lower third of preheated oven for 20 min-  
utes. Lower temperature to 350˚F and bake until loaf is browned and sounds hollow when  
tapped, about 10 minutes. Cool on wire rack.  
Nutritional analysis per serving:  
Calories 174 (31% from fat) • carbo. 26g • pro. 4g • fat 6g  
sat. fat 3g • chol. 37mg • sod. 267mg • fiber 1g  
32  
Cheese Bread  
This bread is excellent for sandwiches and makes a delicious accompaniment to  
hearty soups.  
Makes 15 servings (one 2 pound loaf)  
Preparation: 10 - 15 minutes, plus 2-1/4 hours rising,  
40 minutes baking, and 1 hour or longer cooling  
1
1
package active dry yeast  
teaspoon sugar  
3
tablespoons unsalted butter,  
in 1-inch pieces  
1-1/2 teaspoons salt  
cup fat-free milk  
Cooking spray  
1/2 cup warm water (105˚ - 115˚F)  
ounces extra sharp cheddar cheese  
4-1/2 cups unbleached all-purpose flour  
1
4
In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy,  
about 5 minutes.  
Insert medium shredding disc and shred cheese. Leave in work bowl. Remove shredding disc  
and insert dough blade. Add flour, butter and salt; process to combine, about 20 seconds. Add  
milk to yeast mixture. With machine running on dough speed, pour milk mixture through small  
feed tube as fast as the flour will absorb it and process until dough cleans the sides of the  
work bowl. Then process for 45 seconds to knead dough. Place dough in a lightly floured  
plastic food storage bag and seal top. Let rise in a warm place until doubled in size, about 1  
to 1-1/2 hours.  
Spray one 9 x 5-inch loaf pan with cooking spray. Place dough on a lightly floured surface and  
punch down. Roll dough into a 9 x 5-inch rectangle. Beginning with short end, roll up the  
dough jelly roll fashion. Pinch the seam and ends tightly to seal. Place in greased loaf pan  
and cover with plastic wrap coated with vegetable oil cooking spray. Let rise for 45 minutes.  
Preheat oven to 375°F 15 minutes before baking.  
Bake until top is well browned and loaf sounds hollow when tapped, about 35 to 40 minutes.  
Remove from pan and cool on wire rack.  
Nutritional analysis per serving:  
Calories 193 (23% from fat) • carbo. 30g • pro. 7g • fat 5g  
sat. fat 3g • chol. 14mg • sod. 289mg • fiber 1g  
33  
Classic Cuisinart White Bread  
Spoil your family with homemade bread.  
Makes 18 servings (2 loaves, 1-1/4 pounds each)  
Preparation: 10 - 15 minutes, plus 2-1/2 hours rising and resting,  
35 minutes baking, and 1 hour or longer cooling  
1
1
package active dry yeast  
tablespoon sugar  
4
2
tablespoons unsalted butter,  
in 1-inch pieces  
teaspoons salt  
1/3 cup warm water (105° - 115°F)  
cups unbleached all-purpose flour  
1-1/3 cups cold water  
Cooking spray  
5
In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let sit until foamy,  
about 5 minutes.  
Insert dough blade. Process flour, butter and salt on dough speed until combined, about  
10 to 15 seconds. Combine yeast mixture and cold water. With machine running on dough  
speed, add liquid through small feed tube as fast as flour will absorb it. Once dough cleans  
the sides of the work bowl and forms a ball, process for 45 seconds to knead dough. Place  
dough in a lightly floured plastic food storage bag and seal the top. Allow to sit in a warm  
place until doubled in size, about 1 to 1-1/2 hours.  
Spray two 9 x 5-inch loaf pans with cooking spray. Place dough on a lightly floured surface  
and punch down. Divide dough in half and roll each half into a 9 x 5-inch rectangle. Beginning  
with short end, roll up the dough jelly roll fashion. Pinch the seam and ends tightly to seal.  
Place in greased loaf pans and cover with plastic wrap coated with vegetable oil cooking  
spray. Let rise until dough is just above the tops of the pans, about 45 minutes to 1 hour.  
Preheat oven to 400°F 15 minutes before baking.  
Bake until tops are browned and loaf sounds hollow when tapped, about 30 to 35 minutes.  
Remove from pans and cool on wire rack.  
Variation: To make Classic Cuisinart Wheat Bread, substitute 2 1/2 cups whole wheat flour  
for 2 1/2 cups of the unbleached all-purpose flour.  
Nutritional analysis per serving:  
Calories 151(18% from fat) • carbo. 27g • pro. 4g • fat 3g  
sat. fat 2g • chol. 7mg • sod. 260mg • fiber 3g  
34  
Pizza Dough  
Once you see how simple Cuisinart pizzas are to make,  
you will never order one to be delivered again.  
Makes 1-3/4 pound dough, three 12-inch or six 6-7-inch crusts / 6 servings  
Preparation: 5 - 10 minutes, plus 55 minutes rising and resting,  
5 minutes assembly and 10 minutes baking  
2
1
teaspoons active dry yeast  
teaspoon sugar  
3-1/3 cups unbleached all-purpose flour  
1-1/2 teaspoons kosher salt  
1-1/4 cups warm water (105˚ - 115˚F)  
3
teaspoons extra virgin olive oil  
In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy,  
about 3 to 5 minutes. Insert dough blade in work bowl and add flour, salt and 2 teaspoons  
olive oil.  
With machine running on dough speed, pour liquid through small feed tube as fast as flour  
will absorb it. Process until dough cleans sides of work bowl and forms a ball. Then process  
for 30 seconds to knead dough. Dough may be slightly sticky. Coat dough evenly with  
2 teaspoons olive oil; transfer to a plastic food storage bag and seal the top. Let rise in  
a warm place for about 45 minutes. While dough is rising, prepare any pizza toppings.  
Place dough on a lightly floured surface and punch down. Roll into desired crust sizes.  
Follow pizza recipe.  
Nutritional analysis per serving:  
Calories 259 (10 % from fat) • carbo. 49g • pro. 8g • fat 3g  
sat. fat 0g • chol. 0mg • sod. 337mg • fiber 2g  
35  
Artisan Breads  
Basic Artisan Bread  
Adapted from: Charles van Over,  
The Best Bread Ever:  
Great Home Made Bread Using Your Food Processor, Broadway Books, 1997  
Makes two 10-inch round loaves (boules)  
Preparation: 30 minutes, plus 2-1/2 - 3 hours rising time,  
40 minutes baking time and 1 hour or longer for cooling  
1
pound unbleached bread flour  
(3-1/3 to 4 cups)  
1-1/4 cups water (10 ounces)  
Cornmeal for the peel or baking sheet  
Flour for dusting  
2
1
teaspoons fine sea salt  
teaspoon instant yeast  
Insert the dough blade. Combine the flour, salt, and yeast in the work bowl. Test the tempera-  
ture of the flour mixture using an instant read thermometer. Adjust the water temperature so  
that the individual temperatures of the flour and water when combined equal 145˚F (i.e. if  
the flour is 70˚F, then the water must be 75˚F.) This is the base temperature. With the  
machine running on dough speed, add the water through the small feed tube and process  
for 45 seconds. Transfer the dough to a large ungreased bowl. Cover with plastic wrap and  
let rise for about 1-1/2 to 2 hours at room temperature.  
Move the uppermost rack of the oven so that it is about 8 inches from the top of the oven and  
place a baking stone on the rack. Place a small cast-iron skillet to preheat on the floor or  
lower rack of the oven. Preheat the oven to 475˚F.  
When risen, scrape the dough onto a lightly floured work surface. Divide into two equal  
pieces and shape into rough balls. Let rest, covered, for 15 to 20 minutes. Roll into two balls,  
9 inches in diameter. Place on a cornmeal dusted baking sheet. Cover with plastic wrap and  
let rise for 30 to 45 minutes, until the dough increases in size by 50 percent. The dough will  
feel soft, but spring back when poked with your finger.  
Gently transfer the loaves onto a baker’s peel or the back of a baking sheet that has been  
dusted with cornmeal, taking care not to deflate the loaves. Sprinkle top of each loaf with  
flour. Using a serrated knife, score each loaf with four slashes to make a tic-tac-toe pattern  
on the top of each loaf.  
Carefully slide the loaves onto the baking stone, then carefully pour about 1 cup of warm  
water into the cast-iron pan. Reduce the heat to 450˚F. Bake the loaves for 30 to 40 minutes,  
until the crust is a deep mahogany color and the loaves sound hollow when tapped on the  
bottom. The internal temperature of the bread will be 205˚- 210˚F when tested with an instant  
read thermometer. Remove from the oven and place on a rack to cool completely before  
slicing or storing.  
Nutritional analysis per 2-ounce serving:  
Calories 139 (3% from fat) • pro. 5g • carbo. 29g • fat 0g  
sat. fat 0g • chol. 0mg • sod. 377mg • fiber 0g  
36  
Basic Artisan Bread  
(variation)  
To make baguettes  
Makes three, about 14 inches long.  
When risen, scrape the dough onto a lightly floured work surface. Divide the dough into three  
equal pieces; shape into rough balls. Let rest, covered with plastic wrap, 15 to 20 minutes.  
Sprinkle a sheet of canvas or a heavy linen cloth lightly with flour.  
Flatten into 4 x 5-inch rectangles. From the far side, fold a little over 2/3 of the way toward  
you; use the heel of your hand and press the folded edge to seal. Turn the dough 180˚; fold  
over the other long edge 2/3 of the way, then seal with the palm of your hand. Fold the log in  
half lengthwise, using your thumbs to create tension on the surface of the log. Use fingertips  
to seal the dough into a taut cylinder. Place both hands on the center of the log; with fingers  
spread, use light, uniform pressure to roll the dough back and forth to create a long snake,  
about 14 inches. Transfer the baguettes, seam side up, to the floured cloth. Fold the cloth up  
to form channels in which each loaf will rise. Cover with plastic wrap and let rise for 30 to 45  
minutes, until the dough increases in size by 50 percent.  
Gently transfer the loaves seam side down onto a baker’s peel or the back of a baking sheet  
dusted with cornmeal. Sprinkle the tops with flour. Use a serrated knife to score several diago-  
nal slices on each loaf. Bake as for the round loaves, 20 to 25 minutes, until the crust is a  
deep mahogany color and the loaves sound hollow when tapped on the bottom. The internal  
temperature of the bread will be 205˚ - 210˚F when tested with an instant read thermometer.  
Remove from the oven and place on a rack to cool completely before slicing or storing.  
Nutritional analysis per 2-ounce serving:  
Calories 139 (3% from fat) • pro. 5g • carbo. 29g • fat 0g  
sat. fat 0g • chol. 0mg • sod. 377mg • fiber 0g  
37  
Olive and Rosemary Country Loaf  
Adapted from: Charles van Over,  
The Best Bread Ever: Great Home Made Bread Using Your Food Processor,  
Broadway Books, 1997  
Salty olives such as kalamata should be rinsed to remove some of their brine; oil cured olives  
will produce a more mellow flavor. Olive lovers may add an additional quarter cup of olives.  
Makes one loaf  
Preparation: 30 minutes, plus 3 to 3-1/2 hours rising time,  
30 minutes baking time, and 1 hour or longer for cooling  
10  
ounces unbleached bread flour  
(2-1/4 to 2-3/4 cups)  
1-1/4 cups water (10 ounces)  
1/2  
cup pitted and coarsely chopped  
imported black olives  
5
1
2
1
1
ounces whole wheat flour (1 cup)  
ounce rye flour (1/4 cup)  
teaspoons fine sea salt  
1
tablespoon chopped fresh rosemary  
Whole rosemary sprigs for garnish, cut into 1-  
inch lengths  
teaspoon instant yeast  
Cornmeal for the peel or baking sheet  
Flour for dusting  
teaspoon extra virgin olive oil  
Insert the dough blade. Combine the flour, salt, yeast and olive oil in the work bowl. Test the tem-  
perature of the flour mixture using an instant read thermometer. Adjust the water temperature so  
that the individual temperatures of the flour and water when combined equal 145˚F (i.e. if the flour  
is 70˚F, then the water must be 75˚F). This is the base temperature. With the machine running on  
dough speed, add the water through the small feed tube and process for 45 seconds. Transfer the  
dough to a large ungreased bowl. Cover with plastic wrap and let rise for about 1-1/2 to 2 hours at  
room temperature.  
Move the uppermost rack of the oven so that it is about 8 inches from the top of the oven and place  
a baking stone on the rack. Place a small cast-iron skillet to preheat on the floor or lower rack of  
the oven. Preheat the oven to 475˚F.  
Scrape the dough onto a lightly floured work surface. Flatten into a 12-inch square using the palms  
of your hands. Sprinkle with the chopped olives and chopped rosemary. Fold the dough over onto  
itself and knead for 3 to 4 minutes to thoroughly incorporate the olives and rosemary. If the dough  
is difficult to knead, cover with a towel and let rest for 10 minutes, then continue kneading.  
Form into a round loaf. Sprinkle a cloth-lined basket or banneton with flour. Place the dough in the  
basket, with the seam showing on top of the loaf on top. Dust with flour and loosely cover with  
plastic wrap. Allow the dough to rise at least 1 hour at room temperature. It will be visibly risen and  
spring back when gently pressed with a finger.  
Just before baking, gently invert the bread rising basket onto a baker’s peel or the back of a baking  
sheet that has been dusted with cornmeal. Sprinkle the top of the loaf with additional flour. Using a  
serrated knife, score the dough in a star pattern – starting from the center, make a short 3-inch  
slash. Rotate the bread and continue slashing until a star pattern is formed on the top of the dough.  
Insert a few sprigs of rosemary into the surface of the dough.  
Slide the loaf onto the baking stone, and then carefully pour 1 cup of warm water into the cast-iron  
pan in the oven. Reduce the heat to 450˚F. Bake the bread for 30 minutes, and then reduce the  
temperature to 425˚F and bake for an additional 15 minutes. The crust will be well browned and the  
loaves will sound hollow when tapped on the bottom. The internal temperature of the bread will be  
205˚ to 210˚F when tested with an instant read thermometer. Remove the bread from the oven and  
place on a rack to cool completely before slicing or storing.  
Nutritional analysis per 3-ounce serving:  
Calories 249 (from fat 20%) • pro. 7g • carbo. 42g • fat 5g  
sat. fat 1g • chol. 0mg • sod. 724mg • fiber 4g  
38  
Simple Wheat Starter  
Adapted from: Charles van Over, The Best Bread Ever:  
Great Home Made Bread Using Your Food Processor, Broadway Books, 1997  
Makes about 5 cups  
Preparation: 20 minutes, plus 3 to 4 days for fermentation  
A starter is a type of natural yeast that makes bread rise and gives it a full, rich fla-  
vor. For best results, make this starter in a large, clear glass or plastic container (2-  
quart) with graduated markings. Mark the level of your beginning starter with a piece  
of tape and watch the gas bubbles develop as the yeast activates. Once the starter  
has developed, store it in the refrigerator until you are ready to use it. The starter  
must be fed once a week to keep it alive. Always feed a starter 2 to 4 hours prior to  
using it. To feed the starter, remove it from the refrigerator; stir in 1 cup of flour and  
1/2 cup of water. The consistency should be like light pancake batter. After feeding,  
leave the starter out at room temperature before using or refrigerating it. SAF yeast  
is highly recommended for this and the other Artisan Bread recipes. The starter  
process takes 42 to 56 hours before starter is ready to use.  
12  
2
ounces unbleached flour  
ounces whole wheat flour  
2
cups water (16 ounces)  
1/4 teaspoon instant yeast  
In a small bowl, combine 1/2 cup of each flour with 1 cup of the water and the yeast.  
Stir well to blend; the mixture will be sticky and have the texture of wallpaper paste. Transfer  
to a 2-quart container and cover with plastic wrap. Mark the level of the starter and the time  
mixed on the side of the container with masking tape. Let sit at room temperature (70-72°F)  
for 18 to 24 hours.  
Uncover the starter; it will have almost doubled in bulk. Add 3/4 cup of the all-purpose flour  
and 1/2 cup of the water. Mark again with the level and time. Let sit at room temperature for  
18 to 24 hours.  
Uncover the starter; it will be doubled in bulk and full of bubbles. Discard half or give to a  
friend with directions. Add the remaining flours and water. Mix well. The mixture will have the  
consistency of thick pancake batter. If it is too thick, add more water – too thin, add more  
flour. Cover with plastic wrap. Mark the level and time, and let sit at room temperature for  
another 6 to 8 hours. The basic starter is now ready to use.  
Nutritional analysis per half cup:  
Calories 165 (from fat 3%) • pro. 5g • carbo. 34g • fat 0g  
sat. fat 0g • chol. 0mg • sod. 2mg • fiber 1g  
39  
Multi-Grain Sandwich Loaf  
Adapted from: Charles van Over, The Best Bread Ever:  
Great Home Made Bread Using Your Food Processor, Broadway Books, 1997  
A mountainous loaf full of the nutty taste of whole grains,  
the Multi Grain Sandwich loaf may also be shaped into a plump round loaf.  
Makes one 24-ounce loaf  
Preparation: 30 to 35 minutes, plus 2 hours to activate the Simple Wheat Starter,  
3 to 3-1/2 hours rising time, 40 minutes baking time, and 1 hour or longer for cooling  
1/2  
8
cup Active Simple Wheat Starter  
(measure after feeding and resting)  
2
ounces 7-grain cereal (1/2 cup)  
1-1/2 teaspoons fine sea salt  
ounces unbleached bread flour  
(1-3/4 to 2-1/4 cups)  
1/2  
1
teaspoon instant yeast  
cup water  
2
1
1
ounces whole wheat flour (1/2 cup)  
ounce rye flour (1/4 cup)  
Vegetable oil for the pan  
ounce graham flour (1/4 cup)  
Two to four hours before mixing this dough, feed your Simple Wheat Starter. Allow the starter to sit  
at room temperature until it is frothy, bubbly and visibly active.  
Insert the dough blade. Add the flours, 7-grain cereal, salt, yeast and starter to the work bowl. Test  
the temperature of this mixture with an instant read thermometer. Adjust the water temperature so  
that the individual temperatures of the flour mixture and water when combined equal 145°F (i.e., if  
the flour mixture is 70°F, then the water temperature must be 75°F). This is the base temperature.  
With the machine running, pour all but 3 tablespoons of water through the small feed tube; process  
for 15 seconds. The dough should come together and form a visible ball. Add the reserved water if  
the dough seems dry and crumbly. If the dough is wet and sticking to the shaft and sides of the  
bowl, sprinkle in a few spoonfuls of flour. Process for 30 seconds, so that the dough mixes a total  
of 45 seconds. This dough will be soft, moist and somewhat sticky.  
Scrape the dough onto a lightly floured work surface. Lightly flour the dough, shape into a rough  
ball and place in a large ungreased bowl. Cover the bowl with plastic wrap. Allow the dough to  
ferment for about 2 to 3 hours at room temperature. The dough will double in volume.  
Brush an 8 x 4-inch loaf pan with vegetable oil. Turn the dough onto a generously floured work sur-  
face. Use your fingertips to lightly pat the dough into a rectangle about 10 inches long and 2 inches  
thick. Roll the dough into a log. Tuck in the ends and place the dough in the pan, seam-side down.  
Lightly dust the dough with flour and loosely cover with plastic wrap or a kitchen towel. Let the  
dough rise for about 1 to 1-1/2 hours at room temperature. Arrange the oven rack on the second  
shelf from the bottom of the oven; place a baking stone on the rack. Preheat the oven to 475° F.  
Dust the proofed loaf with flour. Make a 1/4-inch slash down the center of the loaf with a serrated  
knife. Slide the loaf pan into the oven onto the baking stone. Turn the heat down to 425° F. Bake  
the bread for 20 minutes, then rotate the pan in the oven for even baking and bake another 15 to  
20 minutes, until the crust is deep brown. Take the loaf out of the pan and place directly on the  
baking stone; bake for another 5 to 10 minutes. The loaf is ready when it sounds hollow when  
tapped on the bottom and the internal temperature is 205° to 210° F when tested with an instant read  
thermometer. Remove from the oven and place on a wire rack to cool before slicing or storing.  
Store under a towel or in a paper bag at room temperature. The Multi-Grain Sandwich Loaf will  
stay fresh for three days.  
Nutritional analysis per 2-ounce serving:  
Calories 137 (from fat 5%) • pro. 5g • carbo. 28g • fat 1g  
sat. fat 0g • chol. 0mg • sod. 302mg • fiber 2g  
40  
Farm House Bread  
“Long Cool Rise” Adapted from: Charles van Over,  
The Best Bread Ever: Great Home Made Bread Using Your Food Processor,  
Broadway Books, 1997  
The two long rising periods – one at room temperature and a second in the refrigerator  
– give this bread a rich and subtle sour flavor in the tradition of the great breads made  
in European farmhouse kitchens in the past. This dough is very forgiving; you can mix  
it in the morning and bake at night or mix late in the day to bake early the next morning.  
Makes two long loaves  
Preparation: 30 minutes, plus 2 hours to activate the Simple Wheat Starter,  
10 to 18 hours rising time, 25 minutes baking time, and 1 hour or longer for cooling  
1/2  
12  
1
cup Active Simple Wheat Starter  
(measure after feeding and resting)  
scant 1/2 teaspoon instant yeast  
cup water (8 ounces)  
1
ounces unbleached bread flour  
(3-1/4 to 4 cups)  
Cornmeal for the peel or baking sheet  
Flour for dusting  
ounce stone-ground whole wheat flour  
1-1/2 teaspoons fine sea salt  
Two to four hours before mixing this dough, feed your Simple Wheat Starter. Allow the starter to sit at  
room temperature until it is frothy, bubbly and visibly active.  
Insert the dough blade. Combine the flours, salt, yeast, and starter in the work bowl. Test the  
temperature of the flour mixture using an instant read thermometer. Adjust the water temperature so  
that the individual temperatures of the flour mixture and water when combined equal 145°F (i.e. if the  
flour is 75°F, then the water must be 70°F). This is the base temperature. With the machine running,  
add the water through the small feed tube and process for 45 seconds. Transfer the dough to a large  
ungreased bowl. Cover with plastic wrap and let rise for about 3 to 5 hours at room temperature.  
Place the bowl of risen bread dough in the refrigerator for 6 to 12 hours to extend the fermentation  
and develop the flavor in the dough.  
Remove the dough from the refrigerator. Scrape it onto a lightly floured work surface. Divide into two  
equal pieces and shape into rough balls. Let rest, covered for about an hour, until the dough comes  
up to room temperature. Roll each piece of dough into a thin log shape about 12 inches long. Arrange  
a floured canvas or towel to form two channels. Tuck the loaves into the channels with the seam up;  
cover with plastic wrap and let rise for 30 to 45 minutes, until the dough increases in size by 50 per-  
cent. The dough will feel soft, but will spring back when poked with your finger.  
Move the uppermost rack of the oven so that it is about 8 inches from the top of the oven and place a  
baking stone on the rack. Place a small cast-iron skillet to preheat on the floor or lower rack of the  
oven. Preheat the oven to 475°F.  
Gently transfer the loaves with the seam down onto a baker’s peel or the back of a baking sheet that  
has been dusted with cornmeal. Sprinkle the top of each loaf with flour. Use a serrated knife to cut 4  
long parallel slashes along the length of each loaf at a 45° angle. Slide the loaves directly onto the  
preheated baking stone. Carefully pour 1 cup of warm water into the cast-iron pan on the oven floor.  
Reduce the heat to 450°F. Bake the loaves for 20 to 25 minutes, until the crust is golden and the  
loaves sound hollow when tapped on the bottom. Remove the loaves from the oven and place on a  
rack to cool completely before slicing or storing.  
Nutritional analysis per serving:  
Calories 123 (from fat 1%) • pro. 5g • carbo. 27g • fat 0g  
sat. fat 0g • chol. 0mg • sod. 323mg • fiber 2g  
41  
Entrées  
East-West Chicken and Vegetable Stir-Fry with Pasta  
Asian flavors blend with Italian Reggiano Parmesan and pasta  
in this colorful and delicious stir-fry.  
Makes 6 servings  
Preparation: 40 - 45 minutes  
4
5-ounce (approximate weight) boneless,  
skinless chicken breast halves  
2
2
broccoli stalks (about 12 ounces total),  
florets cut to serving size pieces,  
stems reserved  
12  
ounces dry pasta shapes such as fusilli,  
radiatore, penne, or double elbows  
large carrots, (about 8 ounces), peeled  
and cut into 1-1/2-inch lengths  
1-1/2 ounces Reggiano Parmesan cheese,  
cut in 1/2-inch cubes  
2-1/2 teaspoons cornstarch  
1/2 cup chicken stock  
3-1/2 tablespoons Asian sesame oil, divided  
1
5
large clove garlic  
slices peeled ginger, each about the  
thickness of a quarter  
3/8  
3
cup sherry (Amontillado or medium-dry)  
1
red bell pepper, stem, ribs and seeds  
removed, cut to fit the feed tube  
tablespoons tamari sauce  
(may use low sodium) or soy  
1/2  
yellow bell pepper, stem, ribs and  
seeds removed, cut to fit the feed tube  
1/2  
cup slivered almonds, lightly toasted  
Trim the chicken of all visible fat. Cut in half crosswise; place on a baking sheet lined with plastic wrap  
and freeze for 25 minutes. Clean the work surface and wash hands thoroughly. Using a pasta cooking  
pot with insert, cook the pasta al dente in lightly salted water according to package instructions. Drain  
the pasta and set aside; keep the water simmering.  
Insert the metal blade. With the machine running, drop the cheese cubes through the small feed tube  
and process until finely chopped, about 30 seconds. Remove and reserve. Add the garlic and ginger;  
process until finely chopped, about 5 seconds. Remove and reserve.  
Insert the slicing disc. Use medium pressure to slice the red and yellow peppers. Place the carrots  
horizontally in the large feed tube. Use medium pressure to slice. Remove and reserve. Using a veg-  
etable peeler, peel the broccoli stems, then trim to fit the small feed tube. Use medium pressure to  
slice. Remove and reserve.  
Remove the chicken from the freezer; place in the large feed tube cut side down. Use medium pres-  
sure to slice. Toss with 1-1/2 tablespoons of the sesame oil and set aside on a plate separate from  
the vegetables. Clean the work surface thoroughly, and wash hands with hot soapy water. Combine  
the cornstarch and chicken stock in a small bowl; set aside.  
Heat a large nonstick stir-fry pan over high heat. When hot enough to make water droplets dance,  
add the chicken and stir-fry until opaque, about 2 minutes. Remove to a clean plate and reserve. Add  
the remaining sesame oil to the pan. When hot, add the garlic and ginger; stir-fry 10 seconds. Add the  
sliced broccoli stems and carrots. Stir-fry for 45 seconds. Add the broccoli florets and sliced red bell  
pepper; stir-fry for another 30 seconds. Return the cooked chicken to the pan along with the soy  
sauce and sherry, and cook for 30 seconds. Stir in the cornstarch mixture, and bring to a boil. Return  
the pasta to the simmering pasta water to reheat. Drain and add to the stir-fry pan; toss to combine.  
Remove from the heat, add half the cheese and toss to coat with the sauce.  
Transfer the stir-fry to a warmed serving bowl. Top with the remaining cheese and the toasted  
almonds. Serve immediately.  
Nutritional analysis per serving:  
Calories 570 (from fat 30%) • pro. 41g • carbo. 59 • fat 19g  
sat. fat 2g • chol. 64mg • sod. 677mg • fiber 4g  
42  
Salmon and Pesto Potatoes en Papillote  
Just add a simple green salad for a quick and easy dinner.  
Makes 6 servings  
Preparation: 10 - 15 minutes, plus 18 minutes baking time  
1
6
tablespoon extra virgin olive oil  
2
pounds skinless salmon fillet,  
cut into 6 equal portions  
Yukon Gold or other new potatoes,  
4 ounces each, well scrubbed,  
opposite ends trimmed flat with a knife  
3/4  
1/2  
6
teaspoon kosher salt  
teaspoon freshly ground pepper  
fresh basil leaves  
6
teaspoons Pesto – recipe follows  
Preheat the oven to 400° F. Cut 6 pieces of aluminum foil, each 16 inches long.  
Brush a 6 x 4-inch area in the center of each rectangle with olive oil. Set aside.  
Insert the slicing disc. Slice the potatoes, one at a time. Remove each potato; restack and reserve  
separately.  
Season each salmon fillet with salt and pepper. Fan out the slices of one potato on the oiled portion of  
a sheet of foil. Spread one teaspoon of the Pesto on the fanned slices. Top with a salmon fillet. Bring  
the two cut sides of the foil together over the center of the salmon; fold over 1 inch, then fold over 2  
more times. Fold the ends in twice, in 1/2-inch folds, to complete the seal. Repeat until all the salmon  
and potatoes have been prepared and wrapped. Bake in the preheated oven for 22 minutes.  
While the salmon is in the oven, stack the basil leaves and roll. Slice in 1/8-inch intervals to create a  
chiffonade. When done, the packets will be puffed. Prick with the tip of a sharp knife to vent the  
steam, then carefully open. Serve immediately on warmed plates sprinkled with the basil chiffonade.  
Nutritional analysis per serving:  
Calories 390 (from fat 46%) • pro. 32g • carbo. 21g • fat 20g  
sat. fat 4g • chol. 85mg • sod. 379mg • fiber 2g  
Pesto  
Our Pesto is lower in fat than traditional pestos, and just as flavorful  
Makes 1-1/3 cups.  
Preparation: 5 - 10 minutes  
2
ounces Reggiano Parmesan,  
cut in 1/2-inch pieces  
4 to 6 tablespoons extra virgin olive oil  
5
tablespoons lightly toasted pine  
nuts or walnuts  
2
3
cloves garlic  
cups packed fresh basil leaves,  
washed and dried  
1/4  
teaspoon salt  
Insert the metal blade. With the machine running, drop the cheese down the small feed tube and  
process to chop, about 10 seconds. Remove and reserve. With the machine running, drop the garlic  
clove down the small feed tube; process to chop, about 5 seconds. Scrape the work bowl. Add the  
basil to the work bowl. Pulse to chop, 20 to 30 times. Scrape the work bowl. With the machine run-  
ning, add 4 tablespoons of the olive oil in a slow drizzle through the hole in the pusher; add the  
remaining olive oil to taste. Scrape the work bowl; add the reserved cheese, pine nuts and salt, and  
pulse to incorporate and chop the nuts. Transfer to a jar to store. Let rest for about 30 minutes before  
using, to allow the flavors to blend. Refrigerate to store, with a layer of olive oil poured over the top to  
prevent discoloration. Keeps 5 days in the refrigerator, or may be frozen.  
Nutritional analysis per serving:  
Calories 43 (82% from fat) • carbo 1g • pro 1g • fat 4g  
sat. fat 1g • chol 2mg • sod 71mg • fib 0g  
43  
Shrimp & Ginger Stuffed Sole  
Pleasing to the palate and to the eye, this dish is mostly do-ahead,  
making it perfect for entertaining.  
Preparation: 30 minutes, plus 20 minutes baking and 10 minutes for the sauce  
1-1/4 pounds shrimp (16-20 count),  
peeled and deveined  
2
tablespoons unsalted butter  
1-1/2 tablespoons low-sodium tamari or  
soy sauce  
2
bunches tender, fresh chives  
cup Italian parsley leaves  
1/3  
6
3/4  
teaspoon freshly ground black pepper  
green onions, trimmed to 5 inches,  
then cut in 1-inch lengths  
1-1/2 pounds sole (six 4-ounce fillets), skinless  
3/4  
3/4  
cup dry vermouth or white wine  
cup heavy cream  
1
6
2-inch piece of fresh ginger, peeled,  
cut in 1/2-inch pieces  
ounces French bread, cut into 1-inch cubes  
Cut along the vein line to within 1/2 inch of the tail to butterfly 6 of the shrimp; reserve and  
refrigerate. Lay the remaining shrimp in a single layer on a sheet of plastic wrap on a baking sheet  
and freeze for 20 minutes.  
Reserve 20 of the longest, most flexible chives. Cut 16 of the remaining chives into 1-inch lengths;  
refrigerate any remaining chives for another use. Insert the metal blade. Pulse to chop the 16  
chives. Remove and reserve. Pulse to chop the parsley, 10 times; leave in work bowl. With the  
machine running, drop the ginger down the small feed tube and process 10 seconds to chop.  
Add the green onions; pulse to chop, 10 times. Remove and reserve the parsley, ginger and green  
onion mixture. Process the bread until it becomes medium coarse crumbs, 1 minute. Remove and  
reserve. Pulse to chop the partially frozen shrimp, 20 to 30 times. There should be no piece of  
shrimp larger than 1/2 an inch. Remove and refrigerate.  
In a 3-1/2 quart sauté pan, melt the butter over medium heat. Add the parsley, ginger and green  
onion mixture; cook until tender, about 2 to 3 minutes. Stir in the breadcrumbs, tamari and pepper;  
toss to combine and cook for 2 minutes longer. Transfer to a bowl and let cool completely. Stir in  
the reserved chopped shrimp and just enough water to help the mixture hold together. Lightly butter  
a 13 x 9 x 2-inch baking dish. Cut a sheet of waxed paper or parchment 15 inches long; lightly  
butter the paper.  
Lay the sole fillets on the work surface, skin side up. Divide the stuffing mixture into 6 equal por-  
tions. Loosely pack each portion and place one portion in the center of each fillet. Fold the two long  
ends of the fillet up over the filling and overlap; turn over. Tie the cut ends of 2 chives together,  
using a double knot. Slip the knotted portion under the stuffed and rolled sole; bring the 2 ends  
together over the top and tie. Place in prepared baking dish. Repeat with the remaining sole and  
stuffing. The dish may be done ahead to this point, 8 hours ahead, covered with plastic wrap and  
refrigerated. If refrigerated, let sit at room temperature for 15 minutes before continuing. Preheat  
the oven to 400° F.  
Add the wine to the baking dish; cover with the buttered paper, butter side down, and bake for  
20 minutes. After 16 minutes, lay one of the reserved butterflied shrimp, cut side down, on each  
sole bundle. Re-cover and continue to bake for an additional 5 minutes. Transfer the sole to a  
warmed serving platter and cover loosely. Strain the cooking liquid into a 2 quart Windsor pan, and  
reduce by half over high heat. Add the heavy cream, and reduce by half again. To serve, nap the  
sauce over and around the sole, then sprinkle with the reserved chopped chives.  
Nutritional analysis per serving:  
Calories 444 (from fat 39%) • pro. 44g • carbo. 20g • fat 18g  
sat. fat 8g • chol. 232mg • sod. 598mg • fiber 1g  
44  
Pizzas  
Pesto, Cheese & Fresh Tomato Pizza  
Homemade pesto and fresh, ripe tomatoes from the garden  
make this a great summertime pizza.  
Makes two 12 - 14 inch pizzas or four 8 - 9 inch pizzas, to serve 6  
Preparation: 1 hour for the pizza dough (Cuisinart recipe, p. 35);  
20 minutes plus 12 minutes baking and resting time  
Pizza Dough, p. 35  
2
4
2
ounces Italian Fontina cheese  
tablespoons Pesto, p. 43  
12  
ounces firm but ripe plum tomatoes  
1/2 ounce Reggiano Parmesan,  
cut in 1/2-inch cubes  
teaspoons extra virgin olive oil  
Cornmeal for dusting the peel or pan  
3
ounces fresh mozzarella, well chilled  
Prepare the Pizza Dough and let rise. Position the top rack of the oven about 8 inches from  
the top. If using a baking stone, place it on the rack. Preheat the oven to 500° F.  
Bring 6 cups of water to a boil in medium saucepan. Cut a shallow “x” in the bottom of each  
tomato. Blanch the tomatoes in the boiling water for 30 seconds, then immediately plunge  
them into a bowl of iced water. When cool, slip the skins off. Slice the stem end off each  
tomato; set aside.  
Insert the metal blade. With the machine running, drop the Parmesan cheese cubes down the  
small feed tube; process 15 seconds and leave in bowl. Insert the shredding disc and shred  
the mozzarella and fontina. Remove the cheese to a bowl; toss to combine, and reserve.  
Insert the slicing disc. Place the tomatoes in the small feed tube one at a time, and slice,  
using light pressure. Place the sliced tomatoes on a triple thick layer of paper towels to drain.  
When the dough has risen, punch down and divide into 2 or 4 equal balls. Let rest 10 minutes.  
Roll the dough out to size. Place on a baker’s peel that has been sprinkled with cornmeal.  
Brush the edges with the olive oil. Using an offset spatula, spread the pizza with the pesto  
sauce to 3/4 inch of the edges, using 3 tablespoons on each 14-inch pizza or 1-1/2 table-  
spoons on each 9-inch pizza. Divide the shredded cheeses evenly and sprinkle on the pizzas.  
Top with the drained sliced tomatoes.  
Carefully slide the pizza onto the stone (position the peel over the back edge of the stone,  
and use a rocking motion to shake and slide the pizza off the peel onto the stone), or place  
the pan in the hot oven. Bake the pizza for 5 minutes, then rotate it front to back for even  
baking. Bake for another 3 to 6 minutes until the pizza is bubbly, and the edges of the dough  
are golden brown, puffed and crispy. Remove from the oven and let rest on a rack for 2 to 3  
minutes before slicing.  
Nutritional analysis per serving:  
Calories 367 (from fat 35%) • pro 14g • carbo. 45g • fat 15g  
sat. fat 6g • chol. 25mg • sod. 723mg • fiber 3g  
45  
Five Cheese Pizza Bianco  
A blend of 5 cheeses, shallots, garlic and herbs makes our Pizza Bianco.  
Preparation: 1 hour for the pizza dough (Cuisinart recipe, p.35);  
20 minutes plus 12 minutes baking and resting time  
Makes three 11 to 12-inch pizzas or six 6-inch pizzas, to serve 6  
1
2
5
recipe Pizza Dough, p.35  
tablespoons fresh flat parsley leaves  
large basil leaves  
6
3
2
ounces fresh mozzarella, well chilled  
ounces fontina, well chilled  
ounces Gruyère (not processed  
cheese food), well chilled  
2-1/2 teaspoons fresh thyme leaves  
1
ounce Gorgonzola or blue cheese,  
well chilled  
10  
1
chives, cut in 1-inch lengths  
shallot (2 ounce), peeled  
3/4 ounce Reggiano Parmesan, cut in 1/2-  
inch pieces  
Prepare the Pizza Dough and let rise. Position the top rack of the oven about 8  
inches from the top. If using a baking stone, place it on the rack. Preheat the oven  
to 500° F while preparing the pizza.  
Insert the metal blade. Process to chop the herbs, 10 seconds. Remove and  
reserve. With the machine running, drop the shallot and garlic down the small feed  
tube and process to chop, 5 seconds. Scrape the work bowl. Do not empty. With  
the machine running, drop the Parmesan cheese cubes down the small feed tube  
and process to chop finely, 10 seconds. Do not empty the work bowl. Insert the  
shredding disc. Use medium pressure to shred the mozzarella, fontina, Gruyère,  
and Gorgonzola. Transfer the cheese mixture to a large bowl and toss well to com-  
bine evenly. Keep chilled until ready to use.  
When the dough has risen, punch down and divide into 3 or 6 equal balls. Let rest  
10 minutes. Roll the dough out to size. Place on a baker’s peel that has been  
sprinkled with cornmeal, or on a perforated pizza pan, a pizza screen or baking  
sheet without sides that has been sprinkled with cornmeal. Brush the edges with  
the olive oil. Divide the cheese mixture into 3 or 6 equal amounts. Sprinkle the  
cheese mixture evenly over the pizzas.  
Carefully slide the pizza onto the stone (position the peel over the back edge of the  
stone, and use a rocking motion to shake and slide the pizza off the peel onto the  
stone), or place the pan in the hot oven. Bake the pizza for 5 minutes, then rotate it  
front to back for even baking. Bake for another 3 to 6 minutes, until the cheese is  
bubbly, and the edges of the dough are golden brown, puffed and crispy. Remove  
from the oven, sprinkle with the reserved chopped fresh herbs, and let rest on a rack  
for 3 to 4 minutes before slicing.  
Nutritional Analysis Per Serving  
Calories 362 (from fat 35%) • pro 16g • carbo 43g • fat 14g •  
sat. fat 7g • chol. 38mg • sod. 658mg • fiber 2g  
46  
Pizza Margherita  
Some of the best things in life are the simplest.  
Makes three 12 - 14 inch pizzas  
Preparation: 1 hour for the pizza dough (Cuisinart recipe, p. 35);  
20 minutes plus 12 minutes baking and resting time  
1
recipe Pizza Dough, p. 35  
1
cup Simple Tomato Sauce, p. 49,  
reduced version for pizza  
9
ounces fresh mozzarella, well chilled  
fresh basil leaves, washed and dried  
1-1/2 tablespoons extra virgin olive oil  
27  
Prepare the Pizza Dough and let rise. Position the top rack of the oven about 8 inches from  
the top. If using a baking stone, place it on the rack. Preheat the oven to 500° F.  
Insert the shredding disc. Use medium pressure to shred the mozzarella. Remove and  
reserve. Stack 12 basil leaves; roll, then use a knife to thinly slice. Repeat with the remaining  
leaves. This is called a chiffonade. Reserve.  
When the dough has risen, punch down and divide into 2 or 4 equal balls. Let rest 10 min-  
utes. Roll the dough out to size. Place on a baker’s peel that has been sprinkled with corn-  
meal, or on a perforated pizza pan, a pizza screen or baking sheet without sides that has  
been sprinkled with cornmeal. Brush edges with the olive oil. Using an offset spatula, spread  
1/3 cup of the reduced Simple Tomato Sauce evenly over each 12-inch pizza, or spread  
2-1/2 tablespoons of the sauce on each 6-inch pizza. Sprinkle each pizza with one quarter of  
the basil chiffonade, then sprinkle each pizza evenly with one half of the shredded mozzarella.  
Carefully slide the pizza onto the stone (position the peel over the back edge of the stone,  
and use a rocking motion to shake and slide the pizza off the peel onto the stone), or place  
the pan into the hot oven. Bake the pizza for 5 minutes, then rotate it front to back for even  
baking. Bake for another 3 to 6 minutes, until the pizza is bubbly, and the edges of the dough  
are golden brown, puffed and crispy. Remove from the oven, sprinkle with the remaining fresh  
basil chiffonade, and let rest on a rack for 2 to 3 minutes before slicing.  
Nutritional analysis per serving:  
Calories 313 (from fat 28%) • pro 12g • carbo 44g • fat 9g  
sat. fat 4g • chol. 22mg • sod. 727mg • fiber 2g  
47  
Roasted Pepper, Chevre & Mozzarella Calzone  
Make ahead for a picnic or tailgating party.  
Makes 4 large or 8 small calzones, 8 servings  
Preparation: 1 hour for the pizza dough (Cuisinart recipe, p. 35);  
25 minutes plus about 30 minutes baking and resting time  
2-1/2 red bell peppers, cut in half,  
cored and seeded  
1-1/2 yellow bell peppers, cut in half,  
cored and seeded  
6
1
8
large fresh basil leaves, washed  
and dried  
ounce Reggiano Parmesan,  
cut in 1/2 - inch cubes  
ounces fresh mozzarella, well  
chilled  
1
teaspoon extra virgin olive oil  
2-1/2 teaspoons balsamic vinegar  
1
3
recipe Pizza Dough, p. 35  
tablespoons flat parsley leaves,  
washed and dried  
8
2
ounces chevre or goat cheese  
ounces Ricotta Salata, crumbled  
Cornmeal for sprinkling  
Preheat the oven to 400° F. Line a shallow baking sheet with foil. Insert the slicing disc. Use  
medium pressure to slice the red and yellow peppers. Remove and toss with the olive oil.  
Spread in a single layer on the baking sheet. Roast for 20 to 25 minutes, until tender and  
beginning to brown. Transfer to a small bowl; toss with the balsamic vinegar and let cool.  
Prepare the Pizza Dough and let rise. Position the rack in the middle of the oven. If using a  
baking stone, place it on the rack. Raise the oven temperature to 450° F. Sprinkle a nonstick  
baking sheet (not “air-bake” type) or baker’s peel with cornmeal.  
Insert the metal blade. Pulse to chop the parsley and basil, 10 times. Remove and reserve.  
With the machine running, drop the Parmesan cubes down the small feed tube and process  
to chop, 10 seconds. Insert the shredding disc and shred the mozzarella. Leave in the work  
bowl. Insert the metal blade. Sprinkle the crumbled chevre, Ricotta Salata and reserved herbs  
over the mozzarella. Pulse to combine, 12 to 15 times. Remove and refrigerate until ready to  
assemble the calzones.  
Divide the dough into 4 or 8 equal balls depending on size of calzones desired. Cover loosely  
with plastic wrap and let rest for 10 minutes. Lightly flour the work surface. Roll into rounds,  
9 - 10 inches each in diameter for 4 balls, and 5 - 6 inches in diameter for 8 balls. Spread the  
cheese mixture over half the dough, leaving a 1-inch border. Use 1/2 cup for the larger cal-  
zones and 1/4 cup for the smaller calzones. Drain the peppers. Sprinkle the peppers over the  
cheese mixture – 1/4 cup for the larger calzones, 2 tablespoons for the smaller calzones.  
Brush the border of the dough lightly with water. Fold the dough over the filling and press firm-  
ly to seal the edges. Then make overlapping folds around the edges of the calzone. Use a  
serrated knife to make three 1-inch slashes on the top of each calzone for the steam to  
escape. Place on a cornmeal-dusted baker’s peel and slide onto the preheated baking stone,  
or onto a cornmeal-dusted baking sheet. Bake for 20 to 25 minutes, until the dough is baked  
through and is a deep golden brown. Transfer to a rack to cool for 10 minutes before serving.  
Calzones may be served hot or at room temperature. Leftover calzones should be wrapped in  
foil or plastic wrap and refrigerated. Re-warm in a 375° F oven before serving. Microwaving is  
not recommended.  
Nutritional analysis per serving:  
Calories 244 (from fat 57%) • pro 15g • carbo 12g • fat 16g  
sat. fat 10g • chol. 41mg • sod 318mg • fiber 2g  
48  
Sauces & Dressings  
Simple Tomato Sauce  
A simple marinara sauce for pasta,  
or when reduced, a tasty topping for homemade pizzas.  
Makes 3 cups tomato sauce for pasta / 1-3/4 cups tomato sauce for pizza  
Preparation: 5-10 minutes plus 1 hour cooking and cooling time  
(add an additional 40-50 minutes to make the reduced pizza sauce)  
1
4
small onion (4 ounces),  
cut in 1-inch pieces  
3
tablespoons dry white wine or  
vermouth  
cloves garlic, peeled  
1/2  
1/4  
teaspoon kosher salt  
3/4 teaspoon dried oregano  
teaspoon freshly ground black  
pepper  
1
1
teaspoon extra virgin olive oil  
1/4 -3/4 teaspoon crushed red pepper flakes  
(optional, to taste, for a spicier  
sauce)  
can (28 ounce) plum tomatoes,  
with juices  
2
sprigs fresh basil (10-12 large  
leaves)  
Insert the metal blade. Pulse to chop the onion and garlic with the oregano, about 10 times.  
Heat the oil over medium heat in a 2-3/4-quart saucepan; add the onion, garlic, and oregano.  
Cook, stirring for 2 to 3 minutes, until the onions begin to soften and the oregano becomes  
fragrant. Add the canned tomatoes with their juices, basil sprigs, wine and salt. Bring to a boil,  
then reduce the heat to low, cover loosely and simmer for 45 to 50 minutes. Turn off the heat  
and let cool in the pan for 10 minutes. Stir in the black pepper and red pepper flakes if using.  
Using the metal blade, pulse the sauce 15 times for a rustic, chunky sauce, or process for 2  
minutes for a smooth sauce. The sauce is now ready to use for pasta. If you want a sauce for  
pizza, return the sauce to the pan. Simmer, uncovered, for 40 to 50 minutes to reduce, stir-  
ring now and then. Transfer the reduced sauce to a bowl to cool before using as a pizza top-  
ping. The sauce freezes well.  
Nutritional analysis per half cup tomato sauce:  
Calories 47 (20% from fat) • carbo. 6g • pro. 2g • fat 1g  
sat. fat 0g • chol. 0mg • sod. 519mg • fiber 1g  
Nutritional analysis per quarter cup reduced for pizza sauce:  
Calories 40 (20% from fat) • carbo. 6g • pro. 2g • fat 1g  
sat. fat 0g • chol. 0mg • sod. 445mg • fiber 2g  
49  
Cranberry Relish with Toasted Walnuts  
Fast and fresh, delicious with roast turkey, chicken, pork or ham  
Makes 3 cups  
Preparation: 5 - 10 minutes, plus 10 minutes to toast the walnuts  
3/4 cup walnut halves, shells removed  
3/4 cup sugar  
3
cups fresh or frozen cranberries  
(do not thaw if using frozen berries)  
3/4 navel orange, peeled, cut into quarters  
8
strips orange zest, bitter white  
pith removed  
Preheat oven to 350° F. Place walnuts in a baking pan and toast until golden brown and fra-  
grant, about 8 to 10 minutes. Cool slightly.  
Insert metal blade. Process sugar and zest until finely chopped, about 45 seconds. Add cran-  
berries, orange and reserved nuts; pulse until coarsely chopped, about 10 to 12 times. Pulse  
several more times if a finer consistency is desired.  
This relish may be made in advance and stored in the refrigerator until ready to use.  
Nutritional analysis per 2 tablespoons:  
Calories 58 (31% from fat) • carbo. 9g • pro. 1g • fat 2g  
sat. fat 0g • chol. 0mg • sod. 0mg  
Creamy Chevre & Peppercorn Dressing  
Creamy and tangy, perfect for crisp romaine.  
Makes 1-3/4 cups (28 tablespoons)  
Preparation: 10 minutes, plus 30 minutes resting time  
1-1/2 ounces shallots, peeled and  
trimmed  
1-1/2 tablespoons water  
1/3 cup lowfat sour cream  
1
tablespoon drained green pepper-  
corns, rinsed & drained again  
6
ounces chevre  
1/3 cup extra virgin olive oil  
1-1/2 tablespoons freshly squeezed  
lemon juice  
1-1/2 tablespoons white wine vinegar  
Insert the metal blade. With the machine running, drop the shallots down the small feed tube;  
process 5 seconds to chop. Add the drained green peppercorns; chop 10 seconds. Remove  
and reserve. Process the chevre, sour cream, lemon juice, white wine vinegar and water until  
smooth, 30 seconds. Scrape the work bowl. Return the shallot and peppercorn mixture to the  
work bowl; add the salt. With the machine running, add the olive oil through the hole in the  
small pusher, processing until completely incorporated and emulsified. Let sit for 30 minutes  
before using, to allow the flavors to blend. The dressing will keep for a week in the  
refrigerator.  
Nutritional analysis per tablespoon:  
Calories 47 (81% from fat) • carbo. 1g • pro. 1g • fat 4g  
sat. fat 1g • chol. 3mg • sod. 22mg • fiber 0g  
50  
Herbed Balsamic Vinaigrette  
Drizzle over sliced summer tomatoes for a quick and easy salad.  
Preparation: 10 minutes, plus 30 minutes resting time  
1
large clove garlic  
1/2 teaspoon freshly ground black pepper  
1/4 cup fresh Italian parsley leaves,  
washed and dried  
2
6
teaspoons Dijon-style mustard  
tablespoons balsamic vinegar  
1
1
tablespoon dried basil  
teaspoon dried oregano  
2/3 cup extra virgin olive oil  
1/2 teaspoon kosher or sea salt  
Insert the metal blade. With the machine running, drop the garlic down the small feed tube;  
process 5 seconds to chop. Add the fresh parsley, dried basil and oregano, salt, pepper, mus-  
tard and vinegar; process 10 seconds to blend. With the machine running, add the olive oil  
one third cup at a time through the hole in the small feed tube pusher. Process 1 minute  
longer until totally emulsified.  
Adjust seasonings to taste. Allow the dressing to rest for 30 minutes before using, to allow the  
flavors to blend. Refrigerate unused portions – bring to room temperature (30 minutes) before  
using, and reprocess to emulsify, using the metal blade if necessary.  
Variation: For an Herbed Vinaigrette, use red or white wine vinegar.  
Nutritional analysis per tablespoon:  
Calories 81 (95% from fat) • carbo 1g • pro 1g • fat 8g  
sat. fat 1g • chol 0mg • sod 67mg • fiber 0g  
51  
Basic Mayonnaise  
The American Egg Board recommends using the freshest eggs  
and then heating them to kill salmonella bacteria.  
This recipe uses a procedure suggested by cookbook author and food sleuth  
Shirley Corriher for heating the eggs to sanitize them.  
The results are definitely worth the effort.  
Proper refrigeration and storage are necessary.  
Makes 1-3/4 cups  
Preparation: 15 - 20 minutes  
1
1
1
large egg  
1/2 teaspoon flour  
large egg yolk  
2-1/2 teaspoons dry mustard  
tablespoon freshly squeezed  
lemon juice  
1
teaspoon kosher salt  
pinch of cayenne  
1
tablespoon wine vinegar  
2
tablespoons extra virgin olive oil  
1-1/2 tablespoons water  
1/2 teaspoon sugar  
1-1/3 cups vegetable oil (canola, soya, etc.)  
Insert the metal blade. Process the egg, egg yolk, lemon juice, wine vinegar, water, sugar  
and flour until smooth, about 20 seconds. Transfer the egg mixture to a small (7 or 8-inch)  
nonstick skillet, and heat over very low heat while gently stirring and scraping the bottom of  
the pan with a spatula. When the mixture begins to thicken and resemble a custard sauce,  
remove from the heat while still stirring and set in a pan of ice and water to stop the cooking.  
Stir until the egg mixture has cooled; let rest for 5 minutes. Wash the work bowl, metal blade  
and lid in hot soapy water and dry thoroughly.  
Insert the metal blade. Process the cooled egg mixture with the dry mustard, kosher salt, and  
cayenne until blended,1 minute. Scrape the work bowl. With the machine running, add the  
olive oil through the hole in the small feed tube very slowly. Scrape the work bowl. With the  
machine running, add the vegetable oil through the hole in the small pusher, one quarter cup  
at a time, and allow the oil to drip through the hole slowly into the emulsion. The mayonnaise  
will thicken as the oil is added. Taste and adjust seasonings as necessary. Remove to a con-  
tainer, cover and keep refrigerated. Keeps 3 to 4 days refrigerated.  
Nutritional analysis per tablespoon:  
Calories 108 (98% from fat) • carbo. 0g • pro. 0g • fat 12g  
sat. fat 1g • chol. 15mg • sod. 70mg • fiber 0g  
52  
Tzatziki Sauce  
Low in fat yet full of flavor, this sauce is great as a sandwich spread,  
or as a dipping sauce for crudités.  
Makes 3 cups / 48 tablespoons  
Preparation: 10 minutes (plus 12 hours or overnight to drain yogurt),  
30 minutes resting time  
3
2
cups nonfat plain yogurt,  
drained overnight to yield 1-1/2 cups*  
1-1/4 teaspoons kosher salt  
1/3 cup fresh flat parsley leaves  
1/3 cup fresh mint leaves  
cucumbers, 7 inches in length, peeled,  
halved, seeded and cut into 1-inch  
pieces, set over a strainer to drain for  
30 minutes  
1-1/2 tablespoons fresh oregano leaves  
(or 3/4 tablespoon dried)  
2
teaspoons fresh marjoram leaves  
(or 1 teaspoon dried)  
4
cloves garlic  
Insert the metal blade. With the machine running, drop the garlic down the small feed tube;  
process 5 seconds to chop. Add the kosher salt, parsley, mint, oregano, and marjoram; pulse  
to chop, 15 to 20 times. Add the drained cucumber pieces; pulse to chop, 15 to 20 times. Add  
the drained yogurt; pulse to combine. Do not overprocess, or the sauce will become runny.  
Allow the sauce to sit for 30 minutes for the flavors to blend. Refrigerate until ready to use.  
Keeps 3 to 4 days in the refrigerator; do not freeze.  
* To drain yogurt: Line a sieve with a double layer of cheese cloth or a paper coffee filter and  
set over a bowl. Spoon yogurt into lined sieve, cover with plastic wrap and refrigerate  
overnight (8 hours minimum). You may need to drain water from the bowl occasionally.  
Refrigerate thickened yogurt in an airtight container for up to one week.  
Nutritional analysis per serving:  
Calories 9 (3% from fat) • carbo 1g • pro 1g • fat 0g  
sat. fat 0g • chol 0mg • sod 60mg • fiber 0g  
53  
Sides  
French Cut Green Beans with Shallots  
The time-consuming “french cut” takes just seconds  
with a Cuisinart food processor.  
Makes 6 servings  
Preparation: 15 - 20 minutes  
1-1/2 pounds fresh green beans, trimmed,  
cut to fit feed tube horizontally  
6
tablespoons water  
2-1/4 teaspoons balsamic vinegar *  
1/4 teaspoon white pepper  
1/4 teaspoon salt  
3
large shallots, peeled,  
cut into 1-inch pieces  
1-1/2 tablespoons olive oil  
Insert the slicing disc. Place beans horizontally in large feed tube and process, using light  
pressure. Remove and reserve.  
Insert metal blade. Process shallots until finely chopped, about 5 seconds.  
Warm oil in a 3-1/2 quart sauté pan over medium heat. Add chopped shallots and sauté until  
soft but not browned, about 2 minutes. Add green beans and sauté for 3 to 4 minutes. Add  
water and reduce heat to low. Cover pan and cook until crisp tender, about 8 to 10 minutes.  
Remove from heat and add vinegar. Season with pepper and salt. Serve warm.  
* Substitute a fruit flavored vinegar for a change of flavor.  
Nutritional analysis per serving:  
Calories 80 (45% from fat) • carbo. 9g • pro. 2g • fat 4g  
sat. fat 0g • chol. 0mg • sod 81 mg • fiber 0g  
54  
Asian Slaw with Peanut Dressing  
Add cooked pasta and turn this salad into a meal.  
Makes 1 cup dressing.  
Makes eight 1-cup servings of pasta salad.  
Preparation: 10 minutes plus 30 minutes resting time for the dressing;  
10 - 15 minutes for the vegetables  
1/2  
2
cup toasted unsalted peanuts  
cloves garlic  
1
3
1
1
8
6
broccoli spear, washed, florets trimmed  
and reserved, stem peeled  
green onions, trimmed, cut to 4-inch  
lengths, including tasty green tops  
6
slices of fresh ginger, peeled, each about  
the size of a quarter  
red bell pepper, stemmed, seeded and  
cut into 1-1/2 x 3-inch pieces  
4
tablespoons natural style peanut butter  
cup + 1 tablespoon rice vinegar  
teaspoons sugar  
1/3  
3
yellow bell pepper, stemmed, seeded  
and cut into 1-1/2 x 3-inch pieces  
2
tablespoons + 1 teaspoon hoisin sauce  
teaspoons sesame oil  
ounces Napa cabbage, washed and  
cut into 3-inch lengths to fit feed tube  
2
2
teaspoons low-sodium tamari  
or soy sauce  
ounces bok choy, washed and cut  
to fit feed tube  
(include leaves if pretty & tender)  
2-1/2 tablespoons vegetable oil  
4
ounces snow peas, trimmed  
and strings removed  
4
ounces carrots, peeled and trimmed to fit  
the feed tube horizontally  
4
ounces red radishes, washed,  
ends cut flat  
Insert the metal blade. Pulse to chop the peanuts, about 10 times. Remove and reserve. With the  
machine running, drop the garlic and ginger down the small feed tube to chop, about 5 seconds.  
Scrape the work bowl; process 5 seconds longer. Add the peanut butter, sugar, rice vinegar, hoisin  
sauce, sesame oil, and tamari. Process until smooth, about 10 seconds. Scrape the work bowl.  
With the machine running, add the vegetable oil in a steady stream through the small feed tube.  
Process until emulsified, about 10 to 15 seconds. Remove and reserve. The dressing may be made  
up to several days ahead. Cover well and refrigerate. Allow to sit for 30 minutes at room tempera-  
ture before using.  
Clean the work bowl. Insert the shredding disc. Arrange the radishes in the large feed tube, cut side  
down, and shred. Arrange the carrots horizontally in the large feed tube and shred. Insert the  
trimmed and peeled broccoli stem in the small feed tube and shred. Transfer the shredded vegeta-  
bles to a large bowl.  
Insert the slicing disc. Arrange the green onions in the small feed tube and slice. Arrange the  
peppers in the large feed tube, cut side down, and slice. Arrange the Napa cabbage in the feed  
tube, cut side down, and slice. Arrange the bok choy in the feed tube and slice. Transfer the sliced  
vegetables to the bowl with the other vegetables. Add the broccoli florets and snow peas; toss the  
vegetables to combine. Pour the dressing over the vegetables and toss to coat well. Transfer to a  
serving bowl and garnish with the reserved chopped peanuts.  
Note: You may turn this into an Asian pasta salad by doubling the dressing ingredients and adding  
cooked pasta (8 ounces dry, cooked according to package directions).  
Nutritional analysis per serving:  
Calories 212 (60% from fat) • carbo 15g • pro 7g • fat 15g  
sat. fat 2g • chol 1mg • sod 171g • fiber 4g  
55  
Roasted Garlic and Parmesan Twice  
Baked Potatoes  
Do these potatoes ahead to serve with grilled fillets or London Broil.  
Makes 6 servings  
Preparation: 15 - 20 minutes, plus 1 hour to prebake the potatoes,  
and 25 minutes to twice bake  
8
garlic cloves, peeled  
3
scallions, trimmed,  
cut into 1-inch pieces  
Olive oil  
3/4 cup evaporated skim milk  
6
3
large baking potatoes  
(about 8 ounces each), washed,  
dried, pierced with a knife  
3
tablespoons unsalted butter,  
cut into 1-inch pieces  
ounces Parmesan cheese,  
cut into 1-inch pieces  
1/4 teaspoon ground white pepper  
1/4 teaspoon salt  
Preheat oven to 400° F. Place garlic cloves in a small ovenproof ramekin and drizzle with  
olive oil. Cover with aluminum foil. Lightly brush potatoes with olive oil. Place garlic and pota-  
toes in preheated oven; roast garlic for 30 to 40 minutes and bake potatoes until fork tender,  
about 1 hour. When potatoes are cool enough to handle, cut off part of top and scoop out  
flesh, leaving a 1/4” thick shell. Reserve flesh and skins.  
Insert metal blade. With machine running, drop cheese through small feed tube and process  
until finely grated, about 30 seconds; remove and reserve. Place scallions in work bowl and  
process until finely chopped, about 5 to 10 seconds. Scrape work bowl. Add milk, butter,  
reserved cheese, reserved garlic, pepper and salt. Process until combined, about 12 seconds.  
Add potato flesh; pulse in very short quick pulses until just combined, about 10 to 12 times.  
Scrape bowl and pulse in very short quick pulses, about 10 more times. Generously fill skins  
with potato-garlic mixture. Potatoes may be made ahead to this point and refrigerated until  
ready to bake.  
Preheat oven to 350° F. Place potatoes in a 10-inch round baking pan and bake, uncovered,  
until tops are golden brown and potatoes are hot, about 20 to 25 minutes.  
Nutritional analysis per serving:  
Calories 322 (28% from fat) • carbo. 46g • pro. 12g • fat 10g  
sat. fat 6g • chol. 23mg • sod. 425mg • fiber 4g  
56  
Savory Sweet Potatoes with Onions & Currants  
A lowfat alternative to traditional, rich sweet potato casseroles.  
Makes 8 servings  
Preparation:15 - 20 minutes, plus 85 minutes baking and resting  
Cooking spray  
Zest of 1/2 orange, removed with a  
vegetable peeler, bitter white pith shaved off  
2
1
ounces fresh white or wheat bread  
1/3 cup freshly squeezed orange juice  
tablespoon unsalted butter,  
at room temperature  
1/3 cup maple syrup  
(do not use pancake syrup!)  
3
1
pounds sweet potatoes, peeled,  
ends cut flat  
1-1/2 teaspoons herbs de Provence  
1/2 teaspoon kosher salt  
pound yellow onions,  
peeled and cut in half lengthwise  
1/2 teaspoon freshly ground pepper  
1/2 cup currants  
2-1/2 tablespoons unsalted butter,  
at room temperature  
Preheat the oven to 350˚F. Spray a 3-quart baking dish with cooking spray. Set aside.  
Insert the metal blade. Process the bread until it becomes coarse crumbs, 15 to 20 seconds.  
With the machine running, drop the butter down the small feed tube and process 10 seconds  
to blend with the crumbs. Remove and reserve.  
Insert the slicing disc. Arrange the sweet potatoes in the feed tube cut side down and slice.  
Remove and reserve. Slice onions; remove and reserve. Wipe the work bowl dry with a paper  
towel. Insert the metal blade. Use the pulse to chop the orange zest, about 15 to 20 times.  
Scrape the work bowl. Add the orange juice, maple syrup, herbs de Provence, salt, pepper,  
and unsalted butter. Process to combine, 5 seconds.  
Arrange one third of the sliced sweet potatoes in a layer in the prepared pan. Top with half  
the onions and half the currants. Make another layer of the sweet potatoes, then top with  
onions and currants, and end with a layer of the remaining sweet potatoes. Drizzle the orange  
juice mixture evenly over the entire casserole. Cover loosely with a sheet of foil that has been  
sprayed with vegetable oil cooking spray. Bake in the preheated oven for 65 to 75 minutes,  
until the potatoes are tender. Remove the foil, top with the reserved breadcrumb mixture and  
bake 10 minutes longer. Let rest 10 minutes before serving.  
Nutritional analysis per serving:  
Calories 356 (15% from fat) • carbo 74g • pro 4g • fat 6g  
sat. fat 1g • chol 13mg • sod 170mg • fiber 10g  
57  
Desserts  
Hazelnut Butter Cookies  
Melt in your mouth delicious – keep this cookie dough  
on hand in the freezer to bake when unexpected guests drop in.  
Makes about 80 cookies  
Preparation: 15 - 20 minutes, plus 40 minutes chilling time  
and 25 minutes baking and cooling time  
1-3/4 cups + 2 tablespoons all-purpose flour  
3/4 pound unsalted butter,  
at room temperature  
1-1/4 cups (6 ounces) lightly  
toasted hazelnuts  
1 cup + 2 tablespoons powdered sugar  
1-1/2 tablespoons vanilla  
3/8 teaspoon salt  
Insert the metal blade. Process the flour, hazelnuts, and salt, using the pulse, 20 times.  
Remove and reserve.  
Process the butter, powdered sugar and vanilla until smooth and creamy. Add the reserved  
flour mixture and process until the dry ingredients are just incorporated. Turn out onto a lightly  
floured surface and shape into 2 equal balls. Refrigerate for about 30 minutes, until stiff  
enough to shape into logs. Shape into logs 10 inches long and 1-1/4 inches in diameter. Wrap  
well in plastic wrap, and refrigerate until firm, or double wrap and freeze.  
When ready to bake, preheat the oven to 350˚F. Slice 1/4 inch thick and place 2 inches apart  
on ungreased baking sheets. (For ease in slicing, let frozen logs sit at room temperature for  
10 minutes.) Bake in the preheated oven for 8 to 12 minutes, until the edges just begin to turn  
brown. Let cool on the baking sheets for 1 minute, then transfer to a rack to cool completely.  
Nutritional analysis per cookie:  
Calories 33 (44% from fat) • carbo. 4g • pro 1g  
sat 2g • sat. fat 1g • chol. 1g • sod 4mg • fiber 1g  
58  
Double Chocolate Chunk Cookies  
Chocolate heaven!  
Makes 36 cookies  
Preparation: 15 - 20 minutes, plus 20 - 25 minutes baking and cooling  
5
5
ounces milk chocolate, chilled,  
broken into 1-inch pieces  
1/4 teaspoon salt  
large egg  
1
ounces white chocolate, chilled,  
broken into 1-inch pieces  
1/2 cup firmly packed light brown sugar  
1/2 cup sugar  
1-1/3 cups less 1 tablespoon all-purpose  
unbleached flour  
2
6
1
tablespoons reduced fat milk  
tablespoons unsalted butter, softened  
tablespoon vanilla extract  
1/2 cup pecan halves, shells removed  
1/2 teaspoon baking soda  
Preheat oven to 375° F.  
Insert metal blade and add chocolates. Use quick pulses to coarsely chop, about 10 to 12  
times. Remove and reserve. Add flour, pecans, soda and salt; process to combine, about 5  
seconds. Remove and reserve.  
Process egg, sugars and milk for 1 minute. Scrape work bowl. Add butter and vanilla; process  
for 1 minute. Scrape work bowl. Add reserved chocolate and dry ingredients. Pulse until com-  
bined, about 5 times.  
Drop by rounded tablespoons, about 1 inch apart, onto ungreased baking sheets. Bake until  
golden brown, about 10 to 12 minutes. Allow to cool on baking sheet for 10 minutes, then  
transfer to a wire rack to finish cooling.  
Nutritional analysis per cookie:  
Calories 101 (53% from fat) • carbo 10g • pro 1g • fat 6g  
sat. fat 1g • chol 12mg • sod 38mg • fiber 0g  
59  
Lemon Ginger Biscotti  
Delicious with coffee or tea  
Makes about 60  
Preparation: 15 - 20 minutes, plus 40 minutes chilling time and  
25 minutes baking and cooling time  
3
2
ounces white chocolate, such as Lindt  
or Callebaut, broken up, chilled  
3/4 cup sugar  
1/2 cup (1 stick) unsalted butter, at room  
temperature  
ounces crystallized ginger  
2-1/2 cups all-purpose flour  
teaspoons baking powder  
2
1
1
large eggs  
2
tablespoon brandy  
tablespoon vanilla  
1/4 teaspoon salt  
Zest of 3 lemons, bitter white pith removed  
Preheat the oven to 325˚F. Insert the metal blade. Pulse to chop the white chocolate, about  
5 to 10 times. There should be no piece larger than 1/2 inch. Remove and reserve. Pulse to  
chop the crystallized ginger, 10 to 15 times. There should be no piece larger than 1/2 inch.  
Remove and reserve.  
Pulse the flour, baking powder and salt to quick sift, 5 short pulses. Remove and reserve.  
Process the zest with 1/4 cup of the sugar until finely chopped, about 20 to 30 seconds.  
Add the remaining sugar and the butter; process until smooth. The mixture may look curdled;  
do not worry. With the machine running, add the eggs one at a time. Add the brandy and  
vanilla. Scrape the work bowl. Add the flour mixture, chopped white chocolate and chopped  
ginger. Process to incorporate, about 10 seconds. Turn out onto a lightly floured surface and  
gather into a ball. Divide into 3 equal portions. Shape into flat logs, about 12 inches long and  
1-1/2 inches wide. Arrange on ungreased baking sheets and bake in a preheated 325˚F oven  
for about 22 minutes.  
Remove from the oven and let cool on the baking sheets for 10 minutes. Using a serrated  
knife, slice the logs at 1/2-inch intervals. Arrange slices on the baking sheet, so that the cut  
sides are exposed. Return to the oven and bake for another 20 to 25 minutes, until the  
biscotti are just beginning to turn golden and crispy. Allow to cool completely to finish the  
drying process. Store in an airtight container. If desired, baked and cooled Lemon Ginger  
Biscotti may be drizzled with melted white or bittersweet chocolate.  
Nutritional analysis per Biscotti:  
Calories 48 (46% from fat) • carbo 6g • pro 1g • fat 2g  
sat. fat 1g • chol 11mg • sod 21g • fiber 1g  
60  
Basic Cheesecake  
Creamy, smooth and simple to prepare.  
“Chocoholics” will love the Double Chocolate variation.  
Makes 12 servings  
Preparation: 10 - 15 minutes, plus 1-1/2 hours baking and cooling time  
4
lowfat honey graham cracker sheets,  
broken into 1-inch pieces  
1
cup sugar  
1-1/2 tablespoons vanilla  
large eggs, at room temperature  
1-1/2 tablespoons sugar  
4
1-1/2 tablespoons unsalted butter  
2
pounds lowfat cream cheese,  
at room temperature  
Preheat the oven to 325°F.  
Wrap the bottom and sides of an 8 x 3-inch springform or cheesecake pan in a sheet of oversized  
heavy-duty aluminum foil. There should be no seams in the foil, and it should come up to the top of  
the pan. Cut off any excess. Insert the metal blade. Process the graham crackers until they are fine  
crumbs; add the sugar and the butter through the small feed tube and process until the butter can no  
longer be seen. Press into the bottom of the prepared pan. Put in the freezer until ready to fill.  
Wipe out the work bowl with a paper towel. Insert the Dough Blade. Process the cream cheese until  
smooth on Dough Speed, about 45 seconds. Scrape the work bowl. Add the sugar and vanilla;  
process until smooth, about 30 seconds. Scrape the work bowl. With the machine running, add the  
eggs, one at a time, processing for 10 seconds after each addition. Scrape the bottom and sides of  
the work bowl after adding the second egg, and then after adding the last egg. Do not overprocess.  
Carefully pour the cream cheese mixture into the prepared pan. Place in a roasting pan, and set on  
the rack of the oven. Carefully add hot water to the roasting pan until it reaches halfway up the sides  
of the springform pan. This is called a bain marie or water bath. Bake the cheesecake in the preheat-  
ed oven for 70 minutes. The cheesecake will still look jiggly in the center. Do not worry.  
Remove the cheesecake from the bain marie; remove the foil and place cake on a rack. Cool com-  
pletely on rack, then cover and refrigerate for at least 8 hours.  
The cheesecake is best made a day ahead. If desired, garnish with fresh fruit.  
Double Chocolate Variation:  
Before making the cheesecake, chop 7 ounces of good quality bittersweet or semisweet chocolate  
(that has been broken up) and, using the metal blade and the pulse, pulse 20 to 30 times until roughly  
chopped and the chunks are not bigger than 1/2 inch. Melt 4 ounces of the chopped chocolate in a  
double boiler set over barely simmering water; reserve the rest. Prepare the cheesecake batter, and  
pour 2-2/3 cups into a bowl. Cover and refrigerate. Add the melted chocolate to the batter in the work  
bowl and process just to incorporate. Pour into the prepared pan and freeze until just firm, 2 to 3  
hours. Stir the remaining chocolate chunks into the reserved batter. Pour over the frozen chocolate  
layer. Bake as instructed, but increase the baking time to 85 minutes.  
Nutritional analysis per serving:  
Basic:  
Calories 278 (50% from fat) • carbo 36g • pro 10g • fat 21g  
sat. fat 9g • chol 66mg • sod 467 • fiber 1g  
Chocolate variation:  
Calories 360 (50% from fat) • carbo 36g • pro 10g • fat 21g  
sat. fat 8g • chol 66mg • sod 467 • fiber 1g  
61  
Carrot Cake  
Wonderful as a 2-layer cake, but try it as a single layer cake,  
freezing the second layer for another time.  
Makes 12 servings  
Preparation: 20 - 25 minutes, plus 2 hours baking and cooling and  
45 to 50 minutes for preparing the frosting and assembling and chilling the cake  
Vegetable oil cooking spray  
1-1/4 pounds carrots, peeled  
2-1/2 cups all-purpose flour  
1-1/4 teaspoons baking powder  
3/8 teaspoon baking soda  
1/4 teaspoon salt  
3
large eggs  
2-1/2 tablespoons vanilla  
1-1/4 cups pecans or walnuts, lightly toasted  
3/4 cup golden raisins  
1-1/4 cups well-drained pineapple chunks  
(juice packed)  
1/3 cup coconut  
1-1/4 teaspoons cinnamon  
1-1/4 pounds lowfat cream cheese  
1
teaspoon ginger  
6
ounces white chocolate, such as Lindt  
or Callebaut – not imitation white coating  
1/2 teaspoon freshly grated nutmeg  
1-1/4 cups brown sugar  
16  
toasted pecan or walnut halves  
1/3 cup vegetable oil  
Preheat the oven to 350° F. Spray two 9 x 2-inch round cake pans (8 cups each) with veg-  
etable oil cooking spray; line the bottoms with rounds of waxed paper or parchment paper and  
spray again. Set aside.  
Insert the slicing disc; slice half the carrots. Steam until tender, about 6 to 8 minutes.  
Set aside to cool. Insert the shredding disc. Shred the remaining carrots; remove and reserve.  
Insert the metal blade. Pulse the flour, baking powder, baking soda, salt, cinnamon, ginger  
and nutmeg to quick sift. Remove and reserve. Process the steamed carrots until puréed,  
10 to 15 seconds. Add the brown sugar and oil; process until smooth, 10 seconds. Add the  
eggs one at a time, processing 10 seconds after each addition. Add the vanilla. Add the flour  
mixture; pulse to incorporate, about 10 times. Add the pecans; pulse to incorporate, 5 times.  
Add the raisins, pineapple, and coconut; pulse to incorporate, 10 times.  
Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 55 to  
60 minutes, until a cake tester comes out clean when inserted in the center. Cool in the pans  
for 10 minutes, then invert onto a wire cooling rack and remove the waxed or parchment  
paper. Cool completely before frosting. This cake is actually better when made a day ahead.  
The layers may also be well wrapped and frozen. Frost with the White Chocolate Cream  
Cheese Frosting and garnish with toasted nuts.  
White Chocolate Cream Cheese Frosting:  
Insert the metal blade. Process the cream cheese until smooth. In a double boiler over hot  
water, carefully melt the white chocolate – do not stir, or the chocolate will seize. With the  
machine running, pour the melted chocolate down the feed tube and process until smooth.  
This will make enough frosting to frost the layers and sides of the carrot cake. For ease, use  
an offset spatula to frost the cake. Refrigerate before serving.  
Nutritional analysis per serving:  
Calories 610 (48% from fat) • carbo 71g • pro 12g • fat 34g  
sat. fat 7g • chol 70mg • sod 448mg • fiber 3g  
62  
Basic Flaky Pastry Dough  
This recipe makes ample crust for a 9 to 11 inch regular or deep-dish pie or tart.  
Leftover pastry may be rolled out and cut into shapes to garnish the pie,  
or brushed with milk, sprinkled with sugar or cinnamon and sugar,  
and baked until lightly browned.  
Preparation: 10 minutes, plus 30 minutes resting time  
For a one-crust pie:  
8
2
tablespoons unsalted butter, cut in  
1/2-inch pieces, well chilled  
1-1/2 cups all-purpose flour  
1/4 teaspoon salt  
tablespoons shortening (Crisco), cut in  
1/2-inch pieces, well chilled  
1/8 teaspoon baking powder  
2 to 4 tablespoons ice water  
For a two-crust pie:  
16  
2
tablespoons unsalted butter, cut in  
1/2-inch pieces, well chilled  
3
cups all-purpose flour  
tablespoons shortening (Crisco), cut  
in 1/2-inch pieces, well chilled  
1/2 teaspoon salt  
1/4 teaspoon baking powder  
5 to 8 tablespoons ice water  
Insert the metal blade. Process the flour, salt and baking powder to sift, 10 seconds. Add the  
well chilled butter and shortening. Use short rapid pulses until the mixture resembles coarse  
corn meal and no pieces of butter larger than a “pea” remain visible, 15 to 20 pulses. Sprinkle  
half the maximum ice water on the flour and butter mixture, then pulse 5 or 6 times. The  
dough will be crumbly, but should begin to hold together when a small amount is picked up  
and pressed together. Sprinkle on more water, a teaspoon (two for the two-crust recipe) at a  
time, with 2 to 3 quick pulses after each addition, adding just enough water for the dough to  
hold together easily when pressed into a ball. (Do not allow the dough to form a ball in the  
processor!) Add the liquid sparingly so that the dough is not sticky. Do not overprocess or the  
pastry will be tough, not tender and flaky.  
Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a  
disc about 6 inches in diameter (two discs for the two-crust recipe). Wrap in plastic wrap and  
refrigerate for 1 hour before continuing to allow the glutens in the flour to rest. The dough will  
keep refrigerated for up to 3 days, or may be frozen (double wrapped) for up to a month.  
Thaw at room temperature for an hour before using.  
To prebake the pastry (bake blind) for a single-crust filled pie or tart, roll out pastry 1/8 inch  
thick to fit pan; crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes.  
Preheat the oven to 400˚F. Line pie pan with a sheet of aluminum foil or parchment paper and  
fill with pie weights, dry rice or beans. Bake for 15 minutes.  
Nutritional analysis based on 12 servings per pie: 1 crust pie  
Calories 138 (65% from fat) • pro. 1g • carbo. 11g • fat 10g  
sat fat 1g • chol 20mg • sod. 48mg • fiber 0g  
Nutritional analysis based on 12 servings per pie: 2 crust pie  
Calories 277 (65% from fat) • pro 3g • carbo 22g • fat 20g  
sat. fat 1g • chol. 40mg • sod. 104mg • fiber 0g  
63  
Old World Apple Crumb Pie  
A creamy apple pie with crunchy, crumb topping  
Makes 1 10-inch pie, 12 servings.  
Preparation: 15 – 20 minutes, plus 40 minutes to prepare the  
pastry and 2 hours baking and cooling.  
1
single crust pastry recipe  
3
large eggs  
1/2 cup brown sugar  
3/4 cup lowfat sour cream  
1/2 cup sugar  
1/2 cup walnuts, pecans or almonds  
1/4 cup rolled oats  
1/4 cup unbleached all-purpose flour  
1-1/2 tablespoons vanilla  
1/4 teaspoon salt  
1/4 cup unbleached all-purpose flour  
1/4 cup unsalted butter, at room  
temperature (not melted)  
3
large apples (about 8 ounces each),  
peeled, cored and cut in 8ths  
(1 Granny Smith + 2 Golden Delicious,  
or 3 Winesaps or Pippins)  
Preheat the oven to 375° F.  
On a lightly floured surface, roll out the pastry 1/8 inch thick, about 3 inches larger than the  
diameter of a 10-inch deep dish pie plate. Lift carefully, using a dough scraper to help lift the  
pastry. Loosely fold in half, then into quarters to form a wedge shape. Position the point of the  
wedge in the center of the pie plate and carefully unfold the dough into the pan. Make sure  
there are no air pockets between the dough and the pan. (If any tears in the crust occur,  
mend them by brushing lightly with water and pinching together, or patching with a scrap of  
rolled dough.) Trim evenly, leaving a 1-inch overhang. Lightly brush the edge of the pastry  
with water and fold over. Seal and crimp or flute decoratively. Refrigerate until ready to use.  
Roll the trimmings into a flat disk, wrap, refrigerate and reserve for another use or discard.  
Insert the metal blade. Use the pulse to combine the brown sugar, nuts, oats, flour and butter.  
Pulse until the nuts are roughly chopped. Transfer to a bowl; knead with your fingers until the  
mixture resembles coarse crumbs. Refrigerate while continuing.  
Insert the slicing disc. Arrange the apples in the large feed tube and slice. Transfer the apples  
to the piecrust; spread evenly in the crust. Insert the metal blade. Process the eggs, sour  
cream, sugar, flour, vanilla, and salt until smooth, about 10 seconds. Scrape the work bowl  
and process 5 seconds longer. Pour this mixture over the apples. Top with the reserved crumb  
mixture and bake in the bottom third of the preheated oven for 50 to 60 minutes, until golden,  
a little bubbly and slightly puffed. Check the pie after 30 minutes – if the crust begins to brown  
too much, cover with foil strips or commercially available piecrust shield strips for the duration  
of the baking time. Cool on a rack at least 1 hour before serving.  
Nutritional analysis per serving:  
Calories 356 (48% from fat) • pro 6g • carbo. 41g • fat 19g • sat. fat 2g  
chol. 86mg • sod. 150mg • fiber 1g  
65  
64  
Deep-Dish Pear and Apple Pie  
Pears and apples combine to make a delightful taste combination.  
If you want, you may use all pears or all apples.  
Makes a 10-inch deep-dish pie - 12 servings  
Preparation: 15 - 20 minutes, plus 40 minutes for preparing the pastry  
and 2-1/4 hours baking and cooling  
Pastry for a 2 crust pie  
3/4 cup dried cranberries  
3
ripe but firm pears, about 8 ounces  
each, peeled, cored and quartered  
1
tablespoon freshly squeezed lemon  
juice  
3
Granny Smith Apples, about 8 ounces  
each, peeled, cored and quartered  
1/4 cup real maple syrup  
(not pancake syrup)  
juice of 1 lemon  
tablespoons unbleached  
all-purpose flour  
1-1/2 teaspoons vanilla  
4
Preheat the oven to 400˚F.  
On a lightly floured surface, roll out half the pastry to fit a 10-inch deep-dish pie plate, leaving  
a 1/2-inch overhang. Lift carefully, using a dough scraper to help lift the pastry. Loosely fold  
the dough in half, then into quarters to form a wedge shape. Position the point of the wedge in  
the center of the pie plate and carefully unfold the dough into the pan. Make sure there are no  
air pockets between the dough and the pan. (If any tears in the crust occur, mend them by  
brushing lightly with water and pinching together, or patching with a scrap of rolled dough.)  
Trim evenly, leaving a 1/2-inch overhang. Refrigerate until ready to use.  
Insert the slicing disc. Arrange the pear quarters in the large feed tube and slice. Repeat until  
all the pears are sliced. Transfer to a bowl and toss gently with the juice of 1/2 lemon.  
Reserve. Arrange the apple quarters in the feed tube. Use medium pressure to slice. Transfer  
to a bowl and toss with the juice of 1/2 lemon. Insert the metal blade. Process the remaining  
lemon juice, maple syrup and vanilla to combine.  
Layer half of the apples in the prepared piecrust. Sprinkle with 1 tablespoon of the flour and  
3 tablespoons of the dried cranberries. Top this with a layer of the pears sprinkled with  
1 tablespoon of the flour and 3 tablespoons of the dried cranberries. Repeat both layers.  
Drizzle the maple syrup mixture evenly over the top of the fruit.  
Roll out the remaining dough about 1/8 inch thick and about 2 inches larger than the diameter  
of the top of the pie plate. Brush the edges of the bottom crust with a little water. Carefully lay  
the top crust on the pie. Press gently to seal. Trim to the edge of the pie plate; crimp or flute  
decoratively. Make about 10 to 12 slits in the top crust decoratively with the tip of a very sharp  
knife. If desired, roll out some of the leftover crust and cut with small decorative cookie cut-  
ters. For this pie, you could use pears, apples and leaves. Brush the bottoms of the shapes  
with a little water and arrange decoratively on the top crust.  
Bake the pie in the bottom third of the preheated oven for 60 to 70 minutes, covering the  
edges with foil if they begin to get too browned after about 35 to 40 minutes. Let the pie rest  
on a cooling rack for at least an hour before serving.  
Nutritional analysis per serving:  
Calories 399 (45% from fat) • pro. 4g • carbo. 53g • fat 21g  
sat. fat 1g • chol. 40mg • sod. 106mg • fiber 3g  
65  
Dark Chocolate Truffles  
A chocolate lover’s dream come true.  
Makes 2 cups ganache / 32 truffles  
Preparation: 5 - 10 minutes, plus about 2 hours for chilling  
and 15 - 20 minutes to shape and dust the truffles  
1/4 cup unsweetened Dutch-process  
3/4 cup + 1 tablespoon heavy cream  
cocoa  
2
3
tablespoons unsalted butter  
15  
ounces good quality bittersweet or  
semi-sweet chocolate such as  
Ghirardelli, Lindt or Callebaut, broken  
into 1-inch pieces, chilled  
tablespoons brandy or other liqueur  
1-1/2 tablespoons vanilla  
Insert the metal blade. Pulse to sift the cocoa; remove and reserve. Pulse to finely chop the  
chocolate, 20 to 30 times. Heat the cream in a saucepan or in the microwave until it is just  
bubbling at the edges. Stir in the butter. With the machine running, pour the mixture down  
the small feed tube and process until the mixture is smooth, about 1 minute.  
Scrape the work bowl.  
With the machine running, add the brandy and vanilla; process to incorporate, about  
10 seconds. Transfer the mixture to a small bowl. Cover with a piece of plastic wrap  
placed directly on the chocolate. Refrigerate until firm.  
Divide the ganache into 32 equal portions. Shape into imperfect balls. Refrigerate 30 minutes.  
Dip the balls into the cocoa to coat lightly. Refrigerate for up to a week, or freeze for a month,  
well wrapped. If necessary, redust the truffles in the cocoa.  
Nutritional analysis per truffle:  
Calories 100 (62% from fat) • carbo 9g • pro 1g • fat 7g  
sat. fat 1g • chol 10mg • sod 3mg • fiber 1g  
66  
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