INSTRUCTION AND
RECIPE BOOKLET
Turbo Convection Steamer
TCS-60
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
TABLE OF CONTENTS
INTRODUCTION
The Cuisinart® Turbo Convection Steamer steams food faster than
conventional steamers. The convection fan circulates air for faster and
more even steam distribution. Foods cook faster, so flavors are sealed in,
which allows the natural flavors to flourish. Steaming food is a healthy way
to prepare your favorite meals. Fats, oils, and butter are not necessary for
steaming, though small amounts of extra virgin olive oil or flavored oils
may be used for added flavor.
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 2
Unpacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 2
Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 3
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 3
Parts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 3
Operating Techniques . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 4
Useful Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 5
Cleaning and Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 5
Descaling Water Reservoir . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 5
Steaming Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 6
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 11
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 23
PARTS
1
2
3
1. Turbo Convection Fan
2. Lid
FEATURES AND BENEFITS
1. Convection Fan
3. Second Steaming Tray
4. Rice Bowl
4
5
6
Circulates air for even steam distribution. Cooks food faster and seals in
flavors. Patent Pending
5. Large Steaming Tray
6. Removable Water Reservoir
2. Large Capacity
Generously sized 6-quart capacity allows you to steam complete meals at
one time.
7. Steamer Base with
Water Reservoir Holder
3. Two Trays
Allow you to separate foods, if desired, while steaming.
4. Rice Bowl
5-cup rice bowl for perfect rice every time.
8. Control Panel
5. Removable Water Reservoir
Detaches easily to fill at the sink. Patent Pending
7
8
6. 60 Minute Timer
Easy-to-set audible tone signals that steaming is complete.
7. Dial Control
Easy to set.
3
When you have finished steaming, unplug from wall socket and allow
to cool completely. Clean before storing.
OPERATING TECHNIQUES
Refer to Steaming Guide or Recipes for recommended
cooking times.
Setting the Time:
• Turn the control knob to select the desired steaming time. The steamer
will begin.
Preparing to Cook:
Position the base unit where you want to do your cooking. Choose a flat,
dry, sturdy surface. Make sure that each individual component fits secure-
ly on top of the part below. Position the large steaming tray on the base
until it fits securely in place. If you are using the second steaming tray,
place the smaller tray inside the larger one. The smaller tray will nest on
top of the larger one, and the handles will be aligned. The steamer should
not be positioned under wall cabinets when operating. Steam may
damage cabinets.
Stopping the Steamer:
• The steamer will automatically shut off after the programmed time
has elapsed.
• An audible tone will signal that steaming is complete.
• If you want to stop the steamer before time has elapsed completely,
simply turn the control knob to “off”.
After Cooking:
Note: The larger tray must always be put on the base first, and the
smaller tray must always sit inside the larger one. It is not possible to
use the small tray alone. Never attempt to put the small tray directly onto
the base.
• Unplug the plug from the power outlet.
• After turning off steamer, wait 1 minute before removing lid to avoid
steam burns.
• When removing the lid or other components from your steamer, make
sure to use oven mitts. First remove the turbo convection fan. Then
remove lid carefully, lifting the side farthest away from you first, to allow
the steam to escape away from you.
• Lift off the top steaming tray first (if you have used both trays).
• Next remove the bottom (larger) steaming tray.
Fill water reservoir to desired level with cold tap water. Replace lid. Place
the water reservoir on the reservoir holder in the rear of the steamer unit.
Place lid on top of steaming tray. Insert turbo convection fan onto top of
lid. Make sure the prongs are properly fitted into the slots. Push down
with light pressure to engage. If the prongs are not inserted correctly,
the unit will not operate. Plug the cord into the power outlet.
• Set the trays down on a flat, heat and water resistant surface, and
remove contents.
• During the cooking cycle, water from condensation will accumulate in
the steamer base. Allow to cool completely before emptying and
following cleaning instructions on page 5 (remove water reservoir before
emptying steamer base).
Using the Rice Bowl:
The large steaming tray must be placed on the base first; then the rice
bowl is placed inside the steamer tray for use. Liquid such as water or
stock is added to rice in the rice bowl. Measure the required quantity of
rice and liquid in the rice bowl according to the Steaming Guide. Cover
with lid. Plug into wall outlet. Do not operate the appliance without the
large steaming tray and lid in place.
WARNING: During use, never touch the base, steamer bowls, or
lid, since they get very hot. When steaming is complete, the timer
will give an audible tone and automatically shut off the steaming
function.
4
For convenience, the following parts are top rack dishwasher safe:
• Large Steaming Tray
• Second Steaming Tray
USEFUL HINTS
For high altitude cooking, steaming times may need to be increased.
Steaming times stated in the Steaming Guide and Recipes are only to
be used as a guide. Times may vary depending on the size of pieces,
spacing and placement in the bowl, and personal preference. As you
become more familiar with the steamer, adjust cooking times accordingly.
A single layer of food steams faster than several layers. For larger
quantities of food, the cooking time must be increased.
• Rice Bowl
• Lid
Never put turbo convection fan or steamer base in dishwasher or immerse
in water. These parts may be wiped with a damp cloth to remove residue.
To clean top of steamer base, sprinkle clean, damp sponge with a tea-
spoon of baking soda, and wipe base. Wipe off with clean, damp sponge.
• For best results, foods should be similar in size.
Store your steamer in a dry place, out of the reach of children.
• Meat, poultry and seafood must be thawed completely before steaming.
• Always use cold water in the water reservoir.
• Never add seasonings, broth or herbs to the water reservoir.
• Water only must be used in the water reservoir.
DESCALING THE STEAMER
After several months of use, chemical deposits may build up on the heating
element of your steamer. This process is normal. You should descale
regularly to maintain maximum steam production and extend the life of
your steamer.
• Meat, poultry and seafood should not be touching the sides of the
steamer trays – air must be able to circulate completely for proper
cooking.
• When using the rice bowl, wipe off the bottom after removing from
steamer to avoid dripping hot accumulated water on counter or floor.
• When using recipes, follow quantities as closely as possible for best
results.
• Some recipes may be modified to include the use of plastic wrap, which
helps seal in herbs and other flavors and makes cleanup even easier.
Cuisinart recommends using Saran™ Classic wrap. See the recipe section
for examples.
To descale the steamer, fill the water reservoir to the maximum level with
equal parts of water and white vinegar (not cider or wine vinegar). Plug into
a socket. Bowl, lid and water reservoir should be in place. Set timer for
25 minutes and begin steaming.
When the timer sounds, unplug and allow to cool completely before
pouring out vinegar.
For optimal results, do not overfill steaming trays with food.
Rinse the water reservoir several times with fresh, cold water.
We also recommend using the same method to clean the steamer after
steaming seafood.
CLEANING AND STORAGE
Always unplug the steamer from electrical outlet and allow to cool
completely before cleaning. Before first use and after each use, clean
each part thoroughly. Wash all parts (except steamer base and turbo
convection fan) in warm soapy water; rinse and dry thoroughly.
Do not use chlorine bleach or abrasive cleaners on any part of the
steamer.
5
Steaming Guide
Helpful Hints
• Times indicated are based upon use of fresh fruits, meats and seafood (frozen foods not recommended). Steaming times will vary according to size,
temperature and freshness of foods.
• Suggested times are simply a guide. The lowest time will provide a “crisp-tender” vegetable, whereas the highest time will produce a softer texture.
• The turbo-convection feature of the Cuisinart® TCS-60 eliminates the need to stir vegetables halfway through cooking time, which is necessary with
other steamers.
• Use tongs to remove food from the steamer.
• Beans cooked in the Cuisinart steamer cook evenly and do not break up as readily as those cooked on the stovetop.
Food
Quantity/Yield
Steaming Time
Cook’s Notes
Eggs
Soft cooked
eggs
Up to 12 Grade A large eggs
Up to 12 Grade A large eggs
6 - 9 minutes
15 minutes
• Use second steamer tray.
• Run hard cooked eggs under cold
water to stop cooking. Refrigerate
and cool completely before using.
Hard cooked
eggs
Dried Beans and Legumes
• Soak dried legumes (except lentils)
overnight, drain, rinse & drain again.
• Spread drained beans evenly in rice
bowl.
• Cover with water or unsalted stock;
add fresh herbs, garlic cloves, onion
or bay leaf.
• Do not add salt until beans are com-
pletely cooked (salt and acids inhibit
the softening of beans).
• After steaming, drain, rinse and drain
again.
Black Beans
40 - 45 minutes
35 - 40 minutes
1 cup of dried beans + 2 to 2 1/2
cups liquid = approximately 3 cups
cooked beans.
Black-eyed
Peas
Chickpeas
(Garbanzo)
60 minutes
35 minutes
Lentils
Great Northern
Beans
45 - 50 minutes
Kidney Beans
45 - 50 minutes
6
Food
Quantity/Yield
Steaming Time
Cook’s Notes
Rice and Grains
• Use rice bowl for rices and grains.
• Liquid can be water or stock accord-
ing to personal preference.
• Cooking times and liquid amounts
may vary with brand and variety
of rice.
• Stir after adding liquid to distribute
evenly in the bowl.
• Use low-sodium/low-fat stocks for
extra flavor.
1 cup (rinse until water runs clear) + 2
Barley
35 minutes
cups liquid = 4 cups cooked
1 cup rice + 1 2/3 cups liquid = 3 cups
cooked rice;
1-1/2 cups rice + 2-1/4 cups liquid = 6
cups cooked rice;
45 - 50 minutes +
10 minutes resting time
Brown Rice
2 cups rice + 3-1/4 cups liquid = 8
cups cooked rice
1 cup rice + 1-1/3 cups liquid = 3 cups
cooked rice;
• Dried or fresh herbs, chopped onion
or garlic may be added.
• Fluff rice with a fork when removing
from rice bowl.
20 - 25 minutes +
10 minutes resting time
(larger amounts take more time)
1-1/2 cups rice + 2-1/3 cups liquid = 6
cups cooked rice;
White Rice
2 cups white rice + 3-1/4 cups liquid =
8 cups cooked rice
1 cup quinoa + 2 cups liquid =
3 cups quinoa
Quinoa
30 - 35 minutes
45 - 55 minutes
1 cup wild rice + 2 cups liquid =
3 cups cooked rice
(must be drained)
Wild Rice
Vegetables
• Trim artichokes.
• Serve cooked artichokes warm or
chilled.
Artichokes
(globe)
6 medium (6 - 9 oz.)
28 - 35 minutes
35 - 40 minutes
4 large (10 - 12 oz.)
1 pound, whole spears, 1/2" diameter
6 - 8 minutes
8 - 10 minutes
• Choose firm, unrippled stalks with
tight tips; best cooked the day they
are purchased.
• Break off bottoms at the natural
break, then trim closely with a knife.
Asparagus
2 pounds, whole spears, 1/2" diameter
(use both trays for larger amounts)
7
Food
Quantity/Yield
Steaming Time
Cook’s Notes
Vegetables
• Choose bunches with deep strong
color (emerald green to green with
purple) and tight florets.
• If steaming for salads, steam until
broccoli just turns bright green;
refresh immediately in iced water and
drain before using.
1 to 1-1/2 pounds florets
1 to 1-1/2 pounds spears
(use both trays for larger amounts)
8 - 10 minutes (crispy)
10 - 16 minutes
Broccoli
• Smaller sprouts are more tender;
look for small, bright green compact
heads.
• Slice off bottom, peel off outer leaves,
then cut an “x” in the bottom of each
sprout.
Brussels
Sprouts
10 -15 minutes
16 - 20 minutes
1-1/4 pounds
Whole baby carrots, 1 or 2 pounds
• Peel and slice or julienne carrots.
• For ease, use Cuisinart® Food
Processor 4 mm slicing disc or
3 mm julienne disc.
Cut carrots
10 - 12 minutes
14 - 16 minutes
7 - 10 minutes
1 pound sliced
2 pounds sliced
1 pound julienned
Carrots
(use both trays for larger amounts)
8 ounces, trimmed and cut into florets
10 - 13 minutes
15 - 18 minutes
• Choose cauliflower with compact
florets, and no discoloration of florets
or leaves.
• Broccoflower (a hybrid of cauliflower
and broccoli) will require cooking
times similar to cauliflower.
1 to 1-1/2 pounds, trimmed,
cut into florets
Cauliflower
Whole head, leaves trimmed
(use both trays for larger amounts)
18 - 22 minutes
Corn
on the Cob
3 - 4 ears fresh corn
6 - 8 ears fresh corn
9 - 12 minutes
11 - 15 minutes
• 4 ears in each steamer tray
• Select crisp, slender bright green
beans.
Green Beans,
French cut
(string beans/
wax beans)
1 pound
10 - 12 minutes
12 - 15 minutes
14 - 16 minutes
• Best when steamed until crisp-tender.
• If beans are to be used for a salad,
steam until just bright green, refresh
immediately with iced water, and
drain completely before dressing.
1-1/2 pounds
2 pounds
(use both trays for larger amounts)
8
Food
Quantity/Yield
Steaming Time
Cook’s Notes
Vegetables
Diagonal cut, 1 to 1-1/2 inches in length
• Select crisp, slender, bright green
beans.
• If beans are to be used for a salad,
steam until bright green; refresh
immediately with iced water, then
drain completely before dressing.
Green Beans,
Diagonal cut
(string beans/
wax beans)
1 pound
12 - 15 minutes
14 - 16 minutes
14 - 16 minutes
1-1/2 pounds
2 pounds
(use both trays for larger amounts)
• Steamed sweet potatoes are a
delicious alternative to white potatoes
for side dishes or salads – full of
vitamins A & C.
Potatoes,
Sweet
1 pound, cut in wedges
18 - 22 minutes
• Peel potatoes and cut in wedges.
• Waxy potatoes such as new red or
white, Yukon gold (or other yellow
potatoes) and purple potatoes are
most suitable for steaming.
• Scrub well, peel if desired, and cut
into wedges for best results.
1 pound, cut in wedges
18 - 22 minutes
20 - 25 minutes
Potatoes,
White
2 pounds, cut in wedges
(use both trays for larger amounts)
• Trim tips and tops.
• Choose crisp, bright green pea pods.
1 pound (use second steamer tray)
2 pounds (use both steamer trays)
4 - 5 minutes
5 - 7 minutes
Snow Peas
Sugar Snap
Peas (Edible
Pod Peas)
• Choose plump, crisp, bright green
pea pods.
• Trim tips, tops and strings if tough.
1 pound (use second steamer tray)
2 pounds (use both steamer trays)
5 - 7 minutes
6 - 9 minutes
• Choose firm, narrow, brightly colored
squash.
• Trim root and blossom ends – cut in
half lengthwise, then into 1/2 - 3/4
inch slices.
Squash,
Summer
(Yellow or
Zucchini)
1 pound
6 - 8 minutes
7 - 10 minutes
2 pounds
• Wash and remove tough stem;
remove seeds.
• If steaming halved acorn squash,
place in large steamer tray, cut side
down; increase steaming time to
25 - 30 minutes.
Acorn, cut in wedges, remove seeds
Butternut, peel, seed and cube
12 - 15 minutes
10 - 12 minutes
Squash, Winter
9
Food
Quantity/Yield
Steaming Time
Cook’s Notes
Chicken and Seafood
Boneless,
Skinless
Chicken Breast
Halves or
Thighs
• Follow proper safe food handling pro-
cedures for poultry and seafood.
• Always check poultry for proper
doneness – juices should run clear
when tested with a knife, and internal
temperature should read 170° F for
chicken breast meat, and 180° F for
dark meat. The internal temperature
of a fish fillet/steak should read 140°F.
• Do not steam bone-in chicken.
• Clean shrimp; steam in shells for
optimum flavor.
5 - 6 ounces each, up to 8
(use both steamer trays)
18 - 22 minutes
1 pound
(use in second steamer tray)
5 - 8 minutes
6 - 8 minutes
Shrimp,
Sea Scallops
Clams &
Mussels
Steam until shells are just fully opened.
Steam for 10 - 15 minutes per inch of
thickness.
10 - 15 minutes
per inch of thickness
• For most even steaming, chicken and
seafood should not touch sides of
steamer baskets.
Fish
Fillets/Steaks
• Pierce before steaming.
Hot Dogs/
Precooked
Sausages
• If desired, steam drained sauerkraut
in rice bowl as an accompaniment
and increase steaming time by
5-10 minutes.
6 to 12
8 - 10 minutes
10
Fill the water reservoir of the steamer. Line a baking sheet with
plastic wrap. Lay the pork cubes and shrimp on the lined pan in
a single layer. Freeze for 20 minutes. Line the steamer trays with
the 6 – 8 napa cabbage leaves in a single layer; set aside. Fill
the water reservoir and attach to the steamer. Prepare Dipping
Sauce in Cuisinart® food processor – do not wash work bowl.
RECIPES
ASIAN STEAMED DUMPLINGS
Insert the medium (4 mm) slicing disc in food processor.
Arrange the cut cabbage in the large feed tube; use medium
pressure to slice. Remove and reserve. Insert the metal blade.
With the machine running, drop the garlic clove through the
small feed tube. Process 5 seconds to chop. Add the ginger,
green onions, water chestnuts, jalapeño, and cilantro. Pulse to
chop, 5 – 10 times. Add the slightly frozen pork cubes and
shrimp. Pulse to chop, 20 – 30 times. Add the reserved sliced
napa cabbage. Pulse to combine, 10 times. Add the pine nuts,
soy, sherry, cornstarch, and ground pepper; pulse to combine,
10 times. Remove and reserve.
A Dim Sum favorite, our Steamed Dumplings make a wonderful appetizer.
Makes about 40
Preparation time: 35 – 40 minutes
(includes freezing time for meat) + 15 minutes steaming time
3
3
ounces well-trimmed boneless pork chop, cut in
1/2 inch cubes
ounces peeled and deveined shrimp
About 6 – 8 large napa cabbage leaves (whole) to line
the steamer
Dipping Sauce for Steamed Dumplings, p.12
5
Lay the wonton wrappers on a clean, dry work surface. Work
with about 10 at a time. (If you try to do too many at a time, they
will dry out.) Place a rounded teaspoon of the filling in the center
of each wonton. One at a time, lightly brush the edges of each
wrapper with water. Gather the 4 corners together and pinch to
seal, then pinch the open sides to seal. Repeat until all the filling
has been used. Arrange the sealed dumplings on the leaf-lined
steamer trays, about 20 per level.
®
ounces napa cabbage leaves, cut to fit the Cuisinart
food processor’s large feed tube
clove garlic, peeled
slices peeled fresh ginger, each about the size of
a quarter
green onions, trimmed and cut into 1-inch pieces
1
2
2
1-1/2 ounces drained water chestnuts
Wrap and refrigerate remaining wrappers for another use.
1
tablespoon toasted pine nuts
jalapeño pepper, stemmed and seeded
cup fresh cilantro or Italian parsley leaves, loosely
packed
1/2
1/4
Assemble the steamer and steam the dumplings for 15 minutes.
Turn off steamer and unplug; let sit 1 minute. Carefully lift off the
steamer lid, transfer the dumplings to a platter lined with fresh
napa cabbage leaves, and garnish with a few sprigs of cilantro.
Put the dipping sauce in a small decorative bowl on or next
to the platter.
1-1/2 tablespoons soy sauce (low sodium)
tablespoon dry sherry
1-1/2 tablespoons cornstarch
1
1/2
1
teaspoon freshly ground black pepper
package (about 50) wonton wrappers (3-inch square)
Nutritional analysis per dumpling
without dipping sauce:
Calories: 31g (15% from fat) • carbo. 5g • prot. 2g. •
sat. fat 0g • chol. 4 mg • sod. 67mg • fiber 0g
Water to seal the dumplings
napa cabbage leaves and fresh cilantro for garnish
11
STEAMED SPINACH DUMPLINGS
Our meatless version of this Dim Sum specialty.
Makes about 40
Add the tofu; process until smooth, 15 – 20 seconds. Add 2
ounces of the spinach. Pulse to chop, 15 – 20 times; scrape the
work bowl. Repeat, and with the final batch of spinach, add the
water chestnuts, pine nuts, soy sauce, sherry, sesame oil and
black pepper. Pulse to combine well, 20 – 30 times. Remove
and reserve.
Preparation time: 35 – 40 minutes
(includes weighting time for tofu) + 15 minutes steaming time
Lay the wonton wrappers on a clean, dry work surface. Work with
about 10 at a time. (If you try to do too many at a time, they will
dry out.)
8
ounces soft tofu
Dipping Sauce for Dumplings, p.12
Fresh lettuce leaves to line the steamer baskets
Place a rounded teaspoon of the filling in the center of each
wonton. One at a time, brush the edges of each wrapper with
water. Gather the 4 corners together and pinch to seal, then pinch
the open sides to seal. Repeat until all the filling has been used.
1
2
1/4
clove garlic, peeled
slices peeled ginger, each about the size of a quarter
cup Italian parsley leaves,
tightly packed
ounces fresh spinach leaves (weigh after removing
stems), washed and dried
8
Arrange the sealed dumplings on the leaf-lined steamer trays,
about 20 per level. Wrap and refrigerate remaining wrappers for
another use.
3
ounces drained water chestnuts
tablespoons toasted pine nuts
tablespoon low-sodium soy sauce
tablespoon dry sherry
3
1
Assemble the steamer and steam the dumplings for 15 minutes.
Turn off steamer and unplug; let sit 1 minute. Carefully lift off the
steamer lid, transfer the dumplings to a platter lined with fresh
napa cabbage leaves, and garnish with a few sprigs of cilantro.
Put the dipping sauce in a small decorative bowl on or next to
the platter.
1
1/2
1/4
teaspoon Asian sesame oil
teaspoon freshly ground
black pepper
1
package (about 50) wonton wrappers (3-inch square)
Water to seal the dumplings
Nutritional analysis per dumpling
without dipping sauce:
Calories 30 (21% from fat) • carbo. 5g • prot. 1g • fat 1g •
sat. fat 0g • chol. 1mg • sod. 62 mg • fiber 1g
Place tofu between triple thickness of paper towels and set under
a weight for 15 – 20 minutes to remove some of the excess water.
Prepare Dipping Sauce for Dumplings in Cuisinart® food proces-
sor; do not wash work bowl. Line steamer trays with lettuce
leaves. Fill the water reservoir and attach to the steamer.
With the food processor running, drop the garlic through the
small feed tube; process 5 seconds to chop. Add the ginger and
parsley; process 10 seconds to chop. Scrape the work bowl.
12
DIPPING SAUCE FOR DUMPLINGS
The combination is reminiscent of the popular Spinach Artichoke
Dip, but without the high fat and cholesterol. It also makes a great
sauce to toss with your choice of steamed vegetables and freshly
cooked pasta to make a complete meal.
Try this Dipping Sauce as a marinade for chicken or salmon.
Makes about 3/4 cup
Preparation: 5 minutes
Makes 1-1/2 cups
Preparation: 10 minutes, + overnight (12 hours) to drain the yogurt
1
3
clove garlic, peeled
slices peeled fresh ginger, each about the size of
a quarter
green onions, trimmed and cut into 1-inch pieces
tablespoons fresh cilantro or parsley leaves, loosely
packed
1
cup nonfat plain yogurt (without gelatin)
10-ounce package frozen chopped spinach, thawed
ounce Reggiano Parmesan cheese, cut in 1/2-inch
pieces
1
2
2
1/2
1 – 2 cloves garlic, peeled
8
1/2
1/3 cup soy or tamari sauce (low sodium)
1/3 cup rice wine vinegar (seasoned if available)
chives, cut into 1-inch lengths
cup well-packed flat Italian
parsley leaves
1
1
tablespoon lime juice (freshly squeezed)
teaspoon Asian sesame oil
1/4
cup extra virgin olive oil
®
1/4 teaspoon freshly ground black pepper
4 – 6 drops Tabasco or other
hot sauce (to taste)
Insert the metal blade in the Cuisinart® food processor. With the
machine running, drop the garlic through the small feed tube
and process 5 seconds to chop. Add the ginger, green onions
and cilantro leaves; pulse to chop, 10 – 15 times. Combine the
soy sauce, rice wine vinegar, lime juice, and sesame oil. With the
machine running, add the liquid through the small feed tube in a
steady stream. Add the pepper and process to combine.
Transfer to a jar for storage or to a decorative bowl to serve with
Asian Steamed Dumplings or Steamed Spinach Dumplings.
3 – 4 tablespoons water (as needed)
Use a yogurt strainer or line a strainer with a coffee filter or
cheesecloth to strain the yogurt overnight to remove the whey.
The yogurt will thicken and lose about half its volume. Discard
the whey.
Place the thawed spinach in a clean tea towel (use a dark or old
towel – it will stain); squeeze dry and reserve.
Insert the metal blade in the Cuisinart® food processor. With the
machine running, drop the cheese and garlic through the small
feed tube; process 15 – 20 seconds to chop. Add the chives, pars-
ley, drained yogurt and spinach; process to combine, 45 seconds.
Scrape the work bowl. With the machine running, add the olive oil
through the small feed tube in a steady stream. Scrape the work
bowl. Add the hot sauce, then the water, and process to blend,
about 20 – 30 seconds. The sauce will be thick. If you wish a
thinner sauce, add more water a little at a time to taste.
Nutritional analysis per 1/2 teaspoon:
Calories 2 (34% from fat) • carbo. 0g • prot. 0g • fat 0g •
sat. fat 0g • chol. 0mg • sod. 45mg • fiber 0g
SPINACH SAUCE FOR STEAMED VEGETABLES,
CHICKEN OR SEAFOOD
Use the sauce for steamed vegetables, or with steamed chicken
or seafood.
A light, easy sauce that will enhance your steamed vegetables, our
Spinach Sauce is particularly good with Steamed Artichokes rather
than the traditional drawn butter or a mayonnaise based sauce.
Nutritional analysis per tablespoon:
Calories 31 (21% from fat) • carbo. 1g • prot. 1g • fat 3g • sat. fat 0g •
chol. 1 mg • sod. 20 mg • fiber 0g
13
SWEET POTATOES WITH FENNEL
1-1/2 pounds new red or white potatoes, peeled if desired,
cut into 1-inch wedges
1-1/2 pounds sweet potatoes, peeled, quartered length-
wise, then cut into 1-inch lengths
Sweet potatoes are a good source of vitamins A & C,
and beta carotene.
3
ribs celery, thinly sliced *
Makes 6 servings
1/2
1
pound snow peas, trimmed and thinly sliced *
shallot (1-1/2 ounces), peeled, cut into 1-inch pieces
cup fresh dill weed, fairly tightly packed
Preparation: 10 – 15 minutes + 18 minutes steaming time
1/2
6
12
green onions, trimmed and chopped*
ounces fresh fennel, trimmed and thickly sliced
(1/2-inch)*, fronds reserved for garnish
1-1/2 tablespoons Dijon mustard
1/4
1/2
1/4
1/2
cup white balsamic or white wine vinegar
teaspoon kosher salt
1-1/2 pounds sweet potatoes, cut into 3/4-inch wedges
kosher salt and freshly ground pepper to taste
teaspoon freshly ground black pepper
cup extra virgin olive oil
Fresh dill sprigs for garnish
Arrange the wedged sweet potatoes in the large steamer tray.
Steam for 12 – 15 minutes. Turn off and let sit one minute. Add
the fennel to the steamer with the sweet potatoes; steam for an
additional 8 – 10 minutes. Turn off the steamer and let sit one
minute. Transfer the steamed sweet potatoes and fennel to a
bowl. Add the reserved green onions. Season to taste with
kosher salt and freshly ground pepper. Garnish with reserved
fennel fronds to serve.
*May be done in the Cuisinart® food processor. Use metal blade
to chop the green onions, and the thick (6 or 8 mm) slicing disc
to slice the fennel.
Place the white potatoes in the large steamer tray. Place the
sweet potatoes in the second steamer tray. Fill the water
reservoir and assemble the steamer. Steam the potatoes for
18 – 22 minutes, until tender.
While the potatoes are steaming, prepare the dressing.
In a Cuisinart® blender or food processor fitted with the metal
blade, pulse to chop the shallot finely. Add the dill weed,
mustard, vinegar, kosher salt and pepper. Process to combine;
then with the machine running, add the olive oil in a slow
steady stream. Remove and reserve.
Turn off the steamer and unplug; let sit for 1 minute. Transfer
the potatoes to a large bowl. Toss with half the dressing. If the
salad is to be served warm, add the sliced vegetables and
remaining dressing to taste. If the salad is to be served cold,
cover and refrigerate the potato mixture and sliced vegetables
separately. About 20 – 30 minutes before serving, remove from
the refrigerator, add the sliced vegetables and dressing to
taste, and toss gently to combine. Garnish with sprigs of
fresh dill.
Nutritional analysis per serving:
Calories 213 (3% from fat) • carbo. 49g • prot. 4g • fat 1g •
sat.fat 0g • chol. 0 mg • sod. 70g • fiber 6g
WHITE AND SWEET POTATO SALAD WITH DILL DRESSING
*May use 2 or 3 mm slicing disc of Cuisinart® food processor
for slicing.
White and sweet potatoes combine to make this salad appealing
to the eye and to the palate.
Nutritional analysis per 1/2 cup serving:
Calories 159 (42% from fat) • carbo. 21g • prot. 2g • fat 7g •
sat. fat 1g • chol. 0mg • sod. 111mg • fiber 2g
Makes sixteen 1/2-cup servings
Preparation: about 20 minutes + 20 minutes steaming time
14
WHITE BEAN SALAD
BROWN RICE, CHICKEN & BROCCOLI SALAD
This salad may be served warm or chilled.
Makes 8 servings
Beans cooked in the Cuisinart® steamer cook evenly and do not
break up as readily as those cooked on the stovetop.
Makes 4 cups
Preparation: 60 - 65 minutes, including steaming time
Preparation: 12 hours/overnight to soak beans, 50 – 55 minutes
steaming time for beans, 10 minutes to prepare salad
Salad:
1
2
1
1
cup great northern, navy or white beans
sprigs parsley
clove garlic, peeled
bay leaf
1
cup long grain brown rice
1-1/2 cups chicken broth or stock (nonfat, low salt)
12
ounces boneless, skinless chicken breast halves,
well trimmed
cloves garlic, peeled, finely chopped
teaspoon kosher salt
teaspoon freshly ground black pepper
teaspoon extra virgin olive oil
large (about 1-1/2 pounds) bunch of broccoli, florets
cut into 1-inch pieces, stems reserved for another
use (may use broccoli crowns)
large celery stalks, thinly sliced *
green onions, trimmed and thinly sliced *
cup small cherry or grape tomatoes (red or yellow),
washed and dried
1-3/4 cups water
Juice of 3 lemons
2
1/2
1/4
1
1
5
8
8
red onion (6 ounces), peeled and chopped
plum tomatoes, seeded and diced
fresh basil leaves, shredded
fresh mint leaves, shredded
1
Kosher salt and freshly ground pepper to taste
Splash of extra virgin olive oil
2
6
1
Pick over beans thoroughly to remove any grit or stones, and rinse.
Place in a medium bowl and cover with 2 inches of cold water.
Allow the beans to soak at least 12 hours or overnight to
rehydrate.
Several sprigs of fresh thyme for garnish
Fill the water reservoir and assemble the steamer. Drain the beans,
rinse, and drain again. Place in the rice basket of the steamer
along with the parsley, garlic, bay leaf, and water. Steam for
50 – 55 minutes. Allow the beans to sit in the hot liquid for 10 min-
utes. Drain, rinse, drain again and transfer to a medium bowl. Toss
with the lemon juice and set aside. Combine the beans with the
chopped onion, plum tomatoes, basil and mint. Season to taste
with kosher salt and pepper. Add a splash of extra virgin olive oil
for flavor if desired.
Dressing:
1
clove garlic, peeled
Zest of 1/2 lemon, bitter white pith removed
teaspoons fresh thyme leaves (1-1/2 teaspoons dried)
tablespoon Dijon-style mustard
cup white balsamic or white wine vinegar
tablespoons freshly squeezed lemon juice
cup extra virgin olive oil
cup chicken broth or stock (nonfat, low salt)
teaspoon kosher salt
teaspoon freshly ground black pepper
3
1
1/4
2
1/2
1/4
1/2
1/2
Toss gently and serve on a bed of fresh greens.
Nutritional analysis per half cup:
Calories 103 (3% from fat) • carbo. 20g • prot. 7g • fat 0g •
sat. fat 1g • chol. 0 mg • sod. 10g • fiber 5g
Fill the reservoir with water and assemble the steamer. Rinse
the rice under running water until water runs clear; drain well.
Combine the rice and chicken broth in the rice bowl; stir to
combine, and spread the rice into an even layer. Cover and
steam for 35 minutes.
15
Combine the boneless chicken breasts with the chopped garlic,
kosher salt, and olive oil. Arrange in the second steamer tray.
When the rice has steamed for 35 minutes, add the chicken
to the steamer. Steam for 18 – 22 minutes, until the juices
run clear when tested with a knife and the internal temperature
measures 170º F when tested with an instant read thermome-
ter. While the rice and chicken steam, prepare the dressing.
In a Cuisinart® blender or Cuisinart® food processor fitted with
the chopping blade, process the garlic and lemon zest to chop
finely. Add the thyme, mustard, vinegar and lemon juice, and
process to combine, about 10 – 15 seconds. Use a spatula to
scrape the blender jar or food processor work bowl. With the
machine running, add the olive oil and chicken stock in a
steady stream. Scrape the jar or work bowl again. Add the salt
and pepper; process to combine. Remove and reserve.
CHICKEN AND ROASTED PEPPER ROULADES
Easy, healthy, but good enough to serve when entertaining.
Makes 6 servings
Preparation: 15 – 20 minutes
6
boneless, skinless chicken breast halves, trimmed,
tenders removed and reserved for another use
(about 4 – 5 ounces each)
1
2
1
clove garlic
teaspoons dry vermouth or white balsamic vinegar
teaspoon extra virgin olive oil
4 – 6 fresh basil leaves, washed and dried
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
large roasted red peppers (may be from a jar),
drained and halved
36 flat spinach leaves, stems removed, washed well
and dried
12 long flexible chives, tied in pairs at the stem end, using a
square knot
(Tip: have a few extra chives available in case of breakage)
3
When the chicken is ready, remove from the steamer and
transfer to a plate. Add the broccoli florets to the second
steamer tray. Steam with the rice for another 3 – 5 minutes,
until bright green and crisp-tender. Turn off the steamer.
Remove the broccoli and refresh immediately in iced water,
then drain thoroughly. Allow the rice to remain in the steamer
for an additional 10 minutes to rest.
After 10 minutes, transfer the rice to a large bowl and toss with
half of the prepared dressing. Cut the chicken into bite-sized
pieces. Add the chicken, broccoli, celery, green onions and
tomatoes to the rice. Toss gently to combine. Add more dress-
ing as needed. Garnish with a few sprigs of fresh thyme and
serve. To serve the salad cold, complete as directed, but
reserve the broccoli and add just before serving, to preserve its
bright green color and crisp-tender texture.
For a whole meal, do only 4 chicken breast halves and add:
8
8
8
new potatoes, 3-4 ounces each, quartered lengthwise
ounces snow peas, trimmed and strings removed
ounces carrots, peeled
Place chicken breast halves between 2 sheets of plastic wrap and
use a flat pounder to pound to an even thickness of about 1/2 inch.
Transfer chicken to a medium bowl. Clean work surface thoroughly
and wash hands with hot water and soap.
*May be done with the slicing disc (2 or 3 mm) of the Cuisinart®
food processor.
In the Cuisinart® Mini-Prep® Processor, chop the garlic about
10 seconds. Add the vermouth, olive oil, basil leaves, salt, and
pepper; process to combine and chop the basil, about 10 – 15
seconds. Add the basil mixture to the chicken and toss to coat
well. Lay the chicken out on a large prep board or flat platter, “skin”
side down. Wash hands with hot water and soap.
Nutritional analysis per serving :
Calories 330 (45% from fat) • carbo. 27g • prot. 19g • fat 17g •
sat. fat 3.g • chol. 33mg • sod. 479mg • fiber 2g
Lay 6 spinach leaves out in a line with edges overlapping. Roll a
roasted pepper into a cylinder. Lay the rolled pepper on the
spinach and roll so that the pepper is rolled in the spinach leaves.
16
Place on one end of the chicken and roll the chicken jelly roll style,
so that the spinach/roasted pepper roll is rolled up in the chicken.
Place seam side down and repeat. (The chicken may be prepared to
this point up to 8 hours ahead; wrap in plastic wrap and refrigerate.)
Just before steaming, tie a chive around the center of each bundle,
with the knot on the underside.
TUSCAN CHICKEN
This whole meal is ready in less than an hour!
Makes 4 servings
Preparation: 15 minutes + 30 – 35 minutes steaming time
Spray the bottom of the larger steamer tray with cooking spray or
olive oil.
6 - 8 sprigs fresh rosemary, about 5 - 6 inches each
1
4
clove garlic, peeled and chopped
Arrange the chicken roulades in the large steamer tray. Fill the water
reservoir and steam for 18 - 22 minutes. Turn off the steamer, unplug 1/4
teaspoons extra virgin olive oil
teaspoon kosher salt
and let sit for 1 minute. Remove the fan arm and lid, transfer the
chicken roulades to a serving plate, and serve. May be served hot or
cold.
1/8
4
teaspoon freshly ground black pepper
boneless, skinless chicken breast halves,
about 4 - 5 ounces each, well trimmed
ounces new red or Yukon gold potatoes, 2 - 3 ounces
each – washed, quartered, quarters cut in half
plum tomatoes, sliced 1/4 inch thick, stem
ends discarded
tablespoons chopped sun-dried tomatoes
ounces zucchini squash (slender), halved lengthwise,
cut in 3/4-inch slices
12
2
To make a whole meal:
Spray the bottom of both steamer trays with cooking spray or olive
oil. Arrange the quartered potatoes in a single layer in the large tray.
Arrange four chicken roulades in the second steamer tray (they
should not touch each other or the sides). Steam for 18 minutes.
While the potatoes and chicken steam, trim carrots to fit the large
feed tube of a Cuisinart® food processor horizontally. Insert the
3 mm julienne disc and julienne the carrots. After 18 minutes, turn
off steamer and let sit one minute; remove turbo convection fan and
lid. Chicken should be completely cooked (170º F when tested with
an instant read thermometer), and potatoes nearly done. Remove
chicken to a warm platter and cover loosely with foil. If potatoes are
hard, steam for 3 – 5 minutes longer before continuing. Arrange
carrots and snow peas in second steamer tray. Steam for 3 – 4
minutes for crisp-tender vegetables. Turn off steamer and let sit
1 minute; remove turbo convection fan and lid. Arrange the vegeta-
bles and potatoes on the platter with the chicken and serve.
2
10
10
6
ounces yellow squash (slender), halved lengthwise,
cut in 3/4-inch slices
ounces mushrooms, rinsed, dried and quartered
Fill the water reservoir and attach to steamer. Line both steamer
trays with 2 or 3 sprigs fresh rosemary; reserve the remaining
rosemary for garnish.
Combine the chopped garlic with the olive oil, kosher salt and
pepper. Rub the chicken with one third of this mixture; set aside.
May be done ahead. If preparing longer than 15 minutes ahead,
wrap and refrigerate until ready to use. Clean work surface
thoroughly; wash hands with hot water and soap.
Nutritional analysis per serving:
Roulades only:
Calories 176 (14% from fat) • carbo. 5g • prot. 31g • fat 3g •
sat. fat 0g • chol. 75 mg • sod. 175mg • fiber 2g
Whole meal:
Calories 314 (9% from fat) • carbo. 36g • prot. 31g • fat 3g •
sat. fat 0g • chol. 75mg • sod. 197mg • fiber 7g
Toss the potatoes with half the remaining garlic/olive oil mixture,
and arrange over the rosemary sprigs in the large steamer tray.
Arrange the chicken over the rosemary in the second steamer tray
(do not allow the chicken to touch sides of steamer tray). Top the
chicken with the sliced plum tomatoes, then sprinkle with the
chopped sun-dried tomatoes. Steam the potatoes and chicken for
14 minutes.
17
Combine the squashes and mushrooms with the remaining
garlic/olive oil mixture; toss to combine. After the potatoes and
chicken have steamed for 14 minutes, turn off the steamer and
let sit for 1 minute. Remove the convection fan, lid and second
steamer tray. Arrange the vegetables on top of the potatoes;
reassemble the steamer and steam for an additional 7 to 8
minutes. Turn off the steamer; let sit for 1 minute. Remove the lid
and check the chicken for doneness (internal temperature should
be 170º F; juices should run clear). Arrange the chicken, potatoes
and vegetables on a warmed serving platter; garnish with the
remaining sprigs of fresh rosemary and serve.
STEAMED SOLE OR FLOUNDER ROLLS
A quick, simple way to prepare fish.
Makes 4 servings
Preparation: 5 – 10 minutes + 10 – 15 minutes steaming time
Vegetable oil cooking spray
2
pounds fresh skinless sole or flounder fillets (all about
the same size)
2
green onions, trimmed and chopped*
1-1/2 tablespoons low-sodium soy sauce or tamari
1
1/2
1/4
tablespoon dry sherry
Nutritional analysis per serving:
Calories 498 (25% from fat) • carbo. 59 g • prot. 39g • fat 14g •
sat. fat 4g • chol. 75mg • sod. 270mg • fiber 24g
teaspoon toasted sesame oil
teaspoon freshly ground black pepper
Lightly spray the large steaming tray with vegetable oil cooking
spray (spray both baskets if doing a double recipe).
Fill the water reservoir and attach to the steamer.
Rinse and dry the sole. Lay skin side up in a single layer.
Combine the soy sauce, sherry, sesame oil, and black pepper.
Lightly brush each sole fillet with the soy mixture. Sprinkle each
with about a half teaspoon of the chopped green onions. Starting
from the flat end, roll each fillet jelly roll style into a compact log.
Arrange in the prepared steamer tray with the exposed pointed
end on the bottom. Brush again lightly with the soy mixture.
Measure the height of the rolls. Steam the rolls for 10 minutes per
inch of height (i.e., if the rolls are 1-1/2 inches in height, then they
will be steamed for 15 minutes). If desired, you may steam your
vegetable of choice in the second steaming tray. Turn off the
steamer and unplug; let sit 1 minute.
Lift off fan and lid. Transfer to warmed plates to serve.
*May be chopped in a Cuisinart® Mini-Prep or Cuisinart® Food
Processor fitted with the metal blade.
Nutritional analysis per serving:
Calories 163 (14% from fat) • carbo. 1g • prot. 32g • fat 2g •
sat. fat 1g • chol. 82mg • sod. 205mg • fiber 0
18
LEMON GINGER FISH FILLETS
The use of plastic wrap makes cleanup easy.
Makes 4 servings
Nutritional analysis per serving:
Calories 176 (25% from fat) • carbo. 2g • prot. 30g • fat 5g •
sat.fat 1g • chol. 85mg • sod. 325mg • fiber 0g
Preparation: 10 minutes, 10 – 15 minutes steaming
SALMON & ASPARAGUS WRAPS
A nice entrée for entertaining.
1-1/2 pounds fresh fish fillets, such as sea bass, salmon
1
small clove garlic, peeled
zest of 1/2 lemon, bitter white pith removed
Makes 4 servings
3
slices fresh ginger, each about the size of a quarter
1/2 teaspoon kosher salt
Preparation: 20 – 25 minutes + 15 minutes steaming time
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1
whole salmon fillet (side) with skin, about 2-1/2 pounds
(there will be about 10 ounces left over)
1
teaspoon white balsamic or fruit vinegar
1/2 teaspoon extra virgin olive oil
thin slices of fresh lemon for garnish
20
asparagus spears, about 1/4 inch in diameter,
trimmed and peeled
teaspoon kosher salt
teaspoon freshly ground black pepper
strips of lemon zest (use a citrus stripper),
each about 12 inches long
Have ready 4 sheets of Saran™ Classic Wrap, ten inches in length
each. Remove the skin from the fish if it is not already skinned.
Wash and dry the fish. Cut the fish into 4 equal portions,
6 ounces each.
1/4
1/8
4
4 – 5 sprigs fresh dill
In the Cuisinart® Mini-Prep or Mini-Prep Plus processor, combine
the garlic, lemon zest, ginger, kosher salt, sugar and black pepper;
process until finely chopped, 15 – 20 seconds. (Alternatively, the
ingredients may be finely chopped by hand, using a sharp knife.)
Add the vinegar and olive oil; process until well combined, 10 – 15
seconds. Divide the mixture evenly and rub all over the 4 portions
of fish. Place each portion of fish in the center of a sheet of Saran™
Classic Wrap. Bring two sides of the wrap together lengthwise
over the center of the fish. Fold the wrap down tightly, then tuck
the two ends under the fish. The fish may be prepared and
wrapped up to 30 minutes before steaming.
Rinse and dry the salmon; remove any loose scales. Using a very
sharp slicing knife, slice salmon on the bias (diagonal cut - as if
you were slicing flank steak or London Broil) into 1/4-inch thick
slices. Using 3 slices per serving, lay them out, overlapping, so
that the brown tissue is hidden (this part of the salmon has a
stronger flavor; if you find it too strong, carefully cut it out), “skin”
side up. Combine the salt and pepper. Lightly season the salmon
with the salt and pepper. Bundle 5 asparagus spears.
Carefully wrap the salmon around the asparagus bundles; place
seam side down. “Tie” the bundle with a strip of lemon zest.
Repeat.
Keep refrigerated.
Fill the steamer reservoir with water and assemble the steamer.
Arrange the 4 portions of fish in the large steamer basket. Steam
for 10 – 13 minutes per inch of thickness, depending on desired
doneness. Turn off the steamer. Let sit for 1 minute. Remove the
fan and lid. Use tongs to lift fish portions from the basket. Carefully
unwrap and transfer to warmed plate to serve. Garnish with fresh
lemon slices if desired.
Assemble the steamer. Lay the dill in the bottom of the steamer
tray. Arrange the salmon wraps on top of the dill. Take care not to
allow the salmon to touch the sides of the steamer tray. Steam for
12 minutes. Turn off the steamer and let sit for 3 minutes longer.
Carefully lift out and transfer to warmed plates to serve.
Nutritional analysis per serving:
Calories 330 (51% from fat) • carbo. 4g • prot. 36g • fat 17g •
sat. fat 4g • chol. 100mg • sod. 337 mg • fiber 2g
19
OLD BAY® STEAMED SHRIMP DINNER
CHICKEN WITH PESTO AND SHREDDED CARROTS
A quick, easy way to combine meat and vegetables in a single
serving. May be served hot or cool and sliced to serve on
a bed of salad greens for a warm weather meal.
Add a green salad and crusty bread to complete the meal.
Makes 4 servings
Preparation: 10 minutes + 25 minutes steaming time
Makes 6 servings
3/4
pound new red potatoes, scrubbed, halved
(quartered if large)
pound new white potatoes, scrubbed, halved
(quartered if large)
medium (6 ounce) red or sweet white onions,
peeled (leave root end intact), quartered
ears corn, cut into 1-1/2 inch lengths
Preparation: 15 minutes + 22 minutes steaming time
6
boneless, skinless chicken breast halves
(about 5 ounces each)
3 – 6 teaspoons pesto (homemade or purchased)
ounces carrots, peeled and shredded
(about 1-1/2 cups)
kosher salt, to taste
freshly ground black pepper, to taste
3/4
2
6
3
2 or 3 whole bay leaves
1-1/2
pounds extra large (21-25) shrimp, rinsed
3
3
lemons
Have ready 6 sheets of Saran™ Classic Wrap, each about
12 inches in length.
tablespoons Old Bay® Seasoning
Fill the water reservoir and attach to the steamer.
Trim chicken of all visible fat and gristle. Rinse in cold water and
dry. Cut a sheet of plastic wrap about 20 inches in length. Place a
boneless chicken breast half on one side of the wrap, and fold
the wrap over the chicken. Use a flat mallet or pounder to pound
the chicken to an even thickness of about 1/4 inch. Repeat until
all the chicken has been pounded.
Arrange the potatoes and onions in the large steamer tray; tuck in
the bay leaves. Steam for 18 minutes. While the potatoes are
steaming, thinly slice one of the lemons*. Toss the shrimp with 2
tablespoons of the Old Bay® seasoning, then mix in half the lemon
slices. Arrange the shrimp and lemon slices in the small steamer
tray. Shrimp should not touch the sides of the basket. Cut the
remaining lemons in wedges.
Place the chicken “skin” side down on the work surface. Spread
each chicken breast with 1/2 – 1 teaspoon of pesto, and spread
1/4 cup of shredded carrots evenly over each. Starting from one
of the short ends, roll each piece of chicken jelly roll style.
Sprinkle with salt and pepper to taste. Place a piece of rolled
chicken in the center of one of the sheets of Saran™ Classic
Wrap. Bring two sides of the wrap together over the chicken and
fold down tightly; fold in the two open edges and tuck under the
chicken.
Turn off steamer; let sit for 1 minute. Carefully remove the convec-
tion fan and lid. Arrange the corn on top of the partially cooked
potatoes. Insert the small steamer tray and reattach the convection
fan. Steam for 5 – 7 minutes – the shrimp should all have turned
pink. Turn off the steamer and let sit for one minute. Arrange the
potatoes, onions and corn on a large warm platter; sprinkle with
the remaining Old Bay® seasoning. Arrange the shrimp around the
outside of the platter. Garnish with the remaining sliced lemons and
lemon wedges. If desired, serve with drawn butter.
Arrange the chicken in the steamer trays, taking care not to push
the rolls against each other or the sides of the steamer trays.
Steam for 22 minutes. Let rest for 1 minute. Use tongs to remove
chicken rolls. Unwrap, slice and serve.
*May be done using the Cuisinart® food processor fitted with the
thin (2 mm) slicing disc.
Nutritional analysis per serving:
Calories 445 (9% from fat) • carbo. 66g • prot. 43g • fat 5g •
sat. fat 1g • chol. 259mg • sod. 777mg • fiber 11g
Nutritional Analysis per serving:
Calories 187 (19% from fat) • carbo. 3g • prot. 33g • fat 4g •
sat. fat 1g • chol. 82 mg • sod. 286 mg • fiber 1g
20
BROWN RICE & BLACK-EYED PEAS WITH
MARINATED VEGETABLES
broccoli stem; transfer to a large bowl. In the Cuisinart® Mini-Prep®
Plus, pulse to chop the garlic. Add the thyme, parsley, chives and
lemon zest; chop for 15 – 20 seconds. Add the lemon juice, olive
oil and black pepper; process to combine, 15 seconds. Pour this
mixture over the vegetables and toss to combine; allow the veg-
etables to marinate while the rice and beans steam.
If you don’t have a Cuisinart® food processor, the vegetables may
be sliced by hand, about 1/8 inch thick.
Makes 8 – 10 main dish servings
After 50 minutes, turn off steamer; check water reservoir and add
more water as needed. Arrange the marinated vegetables in the
second steamer basket and steam along with rice mixture for an
additional 10 minutes. Turn off steamer; wait 1 minute. Transfer the
steamed vegetables and rice/bean mixture to a large bowl and
toss to combine. Stir in the reserved broccoli florets and chopped
sun-dried tomatoes. Garnish with fresh herbs and serve.
Preparation: 60 – 65 minutes, including steaming,
plus 12 hours to soak the beans
2/3
cup black-eyed peas
cup brown rice
cups vegetable stock or water
bay leaf
carrots, about 4 ounces, peeled
ounces zucchini or yellow squash, halved lengthwise
if thick
1
2
1
2
Nutritional analysis per serving
(based on 8 servings):
Calories 198 (18% from fat) • carbo. 36gm • prot. 7gm • fat 4g •
sat. fat 1gm • chol. Omg • sod. 72mg • fiber 6gm
10
1
1
red bell pepper, quartered and seeded
stalk broccoli (about 8 ounces), florets removed and
reserved, stem peeled
2
3
cloves garlic, peeled
MOCHA CRÉME BRÛLÉE
The Cuisinart® convection steamer is used in place of the tradi-
tional “bain marie”, making créme brûlée simple to prepare.
tablespoons fresh herbs (mixed if available)
zest of 1/2 lemon, bitter white pith removed
tablespoon lemon juice
1
1-1/2 tablespoons extra virgin olive oil
Makes 6 servings
1/2
1/4
teaspoon freshly ground black pepper
cup sun-dried tomatoes (not oil packed), chopped
kosher salt and freshly ground pepper to taste
fresh herbs for garnish
Preparation: 10 minutes, + 25 minutes steaming time and 45-60
minutes cooling; 4 hours chilling time; 5 minutes finishing.
May be done up to a day ahead; caramelize the
sugar just before serving.
Pick over beans thoroughly to remove any grit or stones, and
rinse. Place in a medium bowl and cover with 2 inches of cold
water. Allow the beans to soak at least 12 hours or overnight to
rehydrate. Drain, rinse and drain again. Combine with the brown
rice, stock and bay leaf in the rice bowl.
1
cup heavy cream
cup whole milk
1
1/4
cup light brown sugar
3-1/2 ounces bittersweet chocolate, broken into
1-inch pieces
1
4
tablespoon instant espresso
large egg yolks
Fill the steamer reservoir and steam for 50 minutes.
1/3
1
cup granulated sugar
tablespoon vanilla extract
While the rice and beans cook, shred and slice the vegetables.
Insert the medium shredding disc in the Cuisinart® food processor
and shred the carrots. Insert the 4mm slicing disc in the Cuisinart®
food processor; slice the squash, bell peppers and
Fill the water reservoir and assemble the steamer. Heat the cream
21
and milk in a small saucepan until bubbly around the edges. Hold
over low heat to keep warm.
CRANBERRY POACHED PEARS
Delicious served with vanilla ice cream or frozen yogurt.
Makes 6 servings
Insert the metal blade in the Cuisinart® food processor. Pulse the
light brown sugar 10 – 15 times to rapid sift and break up any
chunks. Remove and reserve for topping. Process the chocolate
with the instant espresso until finely chopped, about 30 seconds.
Remove and reserve.
Preparation: 15 – 20 minutes, + 25 minutes steaming time
and 10 minutes for reduction
6
ripe but firm pears
Process the egg yolks with the granulated sugar until thick and
pale yellow in appearance, about 1-1/2 minutes.
Juice of one lemon
3/4
cup dried cranberries
1-1/4 cups cranberry juice
Add the chopped chocolate mixture and process just to combine.
2
teaspoons vanilla extract
With the machine running, carefully add the hot cream mixture
through the small feed tube. Process until the chocolate is totally
melted, about 30 seconds.
Fresh mint leaves for garnish
Fill the water reservoir and assemble the steamer.
Peel the pears. Rub with lemon juice. Leave the pears whole, but
core them. Stuff the hollow with dried cranberries. Arrange in the
rice basket.
Add the vanilla; process to combine, about 10 seconds.
Strain the custard base through a fine mesh strainer. Scoop
off any foam and discard. Divide evenly among six 4-ounce
ramekins.
Add the cranberry juice, any remaining dried cranberries
and vanilla.
Cover each one with Saran™ Classic wrap, and arrange the
ramekins in the steamer. Place 3 ramekins in the rice bowl and 3
in the second steamer tray. Steam for 25 minutes. Turn off the
steamer; let sit 10 minutes. Remove the convection fan and lid;
use tongs to transfer the custards to a rack. They will still be jig-
gly in the center. Wipe off excess moisture and carefully remove
plastic wrap. Use a damp towel to wipe off any sticky residue.
Allow to cool to room temperature. Refrigerate for at least 4
hours, or up to 2 days to chill.
Steam for 20 – 25 minutes until tender but still firm. Turn off the
steamer and unplug; let cool 1 minute. Lift out carefully and
allow the pears to cool in the poaching liquid. Chill if not serving
immediately.
Just before serving, reduce the poaching liquid in a Cuisinart®
1-quart Windsor pan over medium heat until it measures 1/2 cup.
Place each pear on a dessert dish and drizzle with the syrup.
Garnish with fresh mint leaves.
Sprinkle brown sugar evenly over the very cold custards, and
place under a preheated broiler to melt the sugar. The sugar will
then harden. Alternatively, the sugar may be melted with a small
propane torch. Serve immediately.
Nutritional analysis per serving:
Calories 214 (4% from fat) • carbo. 54g • prot. 1g • fat 1g •
sat. fat 0g • chol. 0mg • sod. 5mg • fiber 6g
Nutritional analysis per serving:
Calories 354 (62% from fat) • carbo. 29g • prot. 5g • fat 24g •
sat. fat 11g • chol. 202mg • sod. 43mg • fiber 0g
22
3 YEAR LIMITED WARRANTY
CALIFORNIA RESIDENTS ONLY
This warranty supersedes all previous warranties on Cuisinart® Steamers.
This warranty is available to consumers only. You are a consumer if you
own a Cuisinart® Steamer that was purchased at retail for personal, family,
or household use. Except as otherwise required under applicable state law,
this warranty is not available to retailers or other commercial
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 decide to either repair
the product, refer the consumer to an independent repair facility, replace
the product, or refund the purchase price less the amount directly attributa-
ble to the 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 con-
sumer may then take the product to an independent repair facility if service
or repair can be economically accomplished. Cuisinart and not the con-
sumer will be responsible for the reasonable cost of such service, repair,
replacement, or refund for nonconforming products under warranty.
purchasers or owners. We warrant that your Cuisinart® Steamer will be
free of defects in material or workmanship under normal home use for
three years from the date of original purchase. We suggest that you
complete and promptly return the enclosed warranty registration card to
facilitate verification of the date of original purchase. However, return of
the warranty registration card is not a condition of these warranties.
If your steamer should prove to be defective within the warranty period, we
will repair it (or, if we think it necessary, replace it) without charge to you.
To obtain warranty service, please call our Consumer Service Center
toll-free at 1-800-726-0190, or write to:
California residents may also, at their preference, return nonconforming
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, replacement, and shipping and
handling of such nonconforming products under Warranty.
Cuisinart
150 Milford Road
East Windsor, NJ 08520
To facilitate the speed and accuracy of your return, please enclose $10.00
for shipping and handling of the product (California residents need only
supply proof of purchase and should call 1-800-726-0190). Please also be
sure to include a return address, daytime phone number, description of the
product defect, product serial number (stamped on bottom of product
base), and any other information pertinent to the product’s return. Please
pay by check or money order.
BEFORE RETURNING YOUR
CUISINART PRODUCT
If you are experiencing problems with your Cuisinart product, we suggest
that you call our Consumer Service Center at 1-800-726-0190 before
returning the product for servicing. Often, our Consumer Service
Representatives can help solve the problem without having the product
serviced. If servicing is needed, a representative can confirm whether the
product is under warranty and direct you to the nearest service location.
Your Cuisinart® Steamer has been manufactured to strict specifications.
These warranties expressly exclude any defects or damages caused by
accessories, replacement parts, or repair service other than those that
have been authorized by Cuisinart. These warranties do not cover any
damage caused by accident, misuse, shipment, or other than ordinary
household use. These warranties exclude all incidental or consequential
damages. Some states do not allow the exclusion of or limitation of
incidental or consequential damages, so the foregoing limitation may
not apply to you.
*Important: If the nonconforming product is to be serviced by
someone other than Cuisinart’s Authorized Service Center,
please remind the Servicer to call our Consumer Service Center
at 1-800-726-0190 to ensure that the problem is properly diagnosed,
the product is serviced with the correct parts, and the product is still
under warranty.
23
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*Saran™ Classic is a registered trademark of S.C. Johnson & Son, Inc.
© 2001 Cuisinart
®
Cuisinart is a registered trademark of
Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
01CU13171
IB-3627B
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