Instruction
Booklet
Reverse Side
Cuisinart™ Brick Oven
BRK Series
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Banana Pecan Crumb
Muffins
Orange-Anise Scones
High in calcium, these scones are a perfect
way to jump start the day.
These muffins are a great way
to use over-ripe bananas.
Makes 8 scones
2½
4
cups unbleached, all-purpose flour
tablespoons granulated sugar,
divided
teaspoons baking powder
teaspoons freshly ground star anise
(4 pods)*
teaspoon table salt
tablespoon orange zest (1 orange)
tablespoons unsalted butter, cold
and cubed
cup fresh or frozen blueberries
(optional)
Makes 6 large muffins
cooking spray
Crumb topping:
2
2
¼
3
cup unbleached, all-purpose flour
tablespoons light brown sugar
2
tablespoons unsalted butter, cold
and cubed
1
1
6
½
¼
1
teaspoon ground cinnamon
cup pecans, toasted and chopped
pinch table salt
1
⁄
3
2
Muffin batter:
⁄
3
cup buttermilk
1
cup unbleached, all-purpose flour
teaspoons baking powder
teaspoon table salt
teaspoon ground cinnamon
small, ripe banana, mashed
cup packed light brown sugar
cup whole milk
cup vegetable oil
large egg, slightly beaten
cup pecans, toasted and chopped
1
2
large egg
tablespoons heavy cream
1½
¼
¼
1
¼
¼
¼
1
Preheat the Cuisinart™ Brick Oven to 350°F
on the bake setting with the rack in position
A. Line the baking tray with parchment paper.
Place the flour, 3 tablespoons of sugar, baking
powder, star anise, salt, and zest in the work
bowl of a Cuisinart® Food Processor fitted with
the metal chopping blade. Process 10 seconds.
Add the butter to the work bowl and pulse until
the mixture resembles coarse crumbs.
¼
Preheat Cuisinart™ Brick oven to 400°F on
the bake setting with the rack in position A.
Lightly coat a 6-cup regular muffin pan with
nonstick cooking spray.
Pour the mixture onto a clean counter/large
cutting board and add the blueberries. Make
a well in the center of the dry mixture. Whisk
the buttermilk and egg together and slowly
pour the mixture, ¼ at a time, into the well of
the dry ingredients. After each addition use
a pastry cutter to mix the dough together.
Continue to slowly add the liquids to the
dough and mix until the mixture is moist, but
not a wet dough.
Prepare the crumb topping. In a small bowl,
mix the first 6 ingredients together with a
fork, and reserve.
In a small bowl, mix the flour, baking powder,
salt, and cinnamon; reserve.
In a large bowl, mix the banana, brown
sugar, milk, oil and egg using a Cuisinart®
Hand Mixer. Mix on medium speed until well
blended. Add the flour mixture and nuts and
mix with a fork until just mixed. Spoon evenly
into prepared muffin cups and top with the
reserved crumb topping.
Form the dough into a 10-inch long cylinder.
Using a sharp knife, cut into 8 even pieces.
Place on prepared baking sheet. Brush each
scone with heavy cream and the reserved
sugar. Bake in preheated oven for about 20
minutes or until golden brown. To ensure even
color, turn baking tray halfway through baking.
Bake in the preheated oven for about 15 to
20 minutes, or until a cake tester inserted
comes out clean. To ensure even color, turn
muffin pan halfway through baking.
Let cool before serving.
*May substitute allspice if star anise is
unavailable.
Nutritional information per muffin:
Calories 364 (50% from fat) • carb. 41g • pro. 5g
• fat 21g • sat. fat 4g • chol. 47mg • sod. 274mg
• calc. 42mg • fiber 2g
Nutritional information per scone:
Calories 278 (36% from fat) • carb. 39g • pro. 6g
• fat 11g • sat. fat 7g • chol. 56mg • sod. 448mg
• calc. 110mg • fiber 1g
3
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Bake in preheated oven for 50 to 60 minutes,
or until a cake tester inserted into the cake
comes out clean.
Buttermilk Blueberry
Crumb Cake
Nutritional information per serving:
Calories 243 (35% from fat) • carb. 37g • pro. 3g
• fat 10g • sat. fat • 6g • chol. 42mg • sod. 182mg
• calc. 23mg • fiber 1g
Makes one 8-inch cake, or 12 servings
cooking spray
Crumb topping:
½
¼
¼
1
1
½
4
cup unbleached, all-purpose flour
cup packed light brown sugar
cup granulated sugar
teaspoon ground cinnamon
pinch table salt
teaspoon vanilla extract
tablespoons unsalted butter, cold
and cubed
Roasted Eggplant and
Sweet Pepper Crostini
Makes 12 crostini
4
tablespoons extra virgin olive oil,
divided
1
small Italian eggplant, about 8
ounces, cut into ½-inch dice
Muffin Batter:
½
½
2
large red bell pepper (about 3 to 4
ounces), cut into ½-inch dice
large yellow bell pepper (about 3 to
4 ounces), cut into ½-inch dice
ounces sweet onion, cut into
½- inch dice
garlic cloves, divided and smashed
teaspoon kosher salt
teaspoon freshly ground pepper
tablespoon basil, very thinly sliced
(or chiffonade)
½-inch slices of rustic Italian bread
with a tight crumb
11⁄3
cups unbleached, all-purpose flour
¾
¼
teaspoon baking soda
teaspoon table salt
1
⁄
3
cup unsalted butter, cut into 5
pieces
½
1
cup + 3 tablespoons granulated
sugar
large egg
3
½
¼
1
½
teaspoon vanilla extract
cup buttermilk
1
⁄
3
1¼
cups fresh blueberries
12
Preheat the Cuisinart™ Brick Oven to 350°F
on the bake setting with the rack in position
A. Lightly coat an 8-inch square baking pan
with nonstick cooking spray. Reserve.
Preheat Cuisinart™ Brick Oven to 375°F on
bake with rack in position B. Line the baking
tray with aluminum foil and coat with 2
teaspoons of olive oil.
Combine the first 7 ingredients in the work
bowl of a Cuisinart® Food Processor fitted
with the metal chopping blade. Pulse 3 to
4 times, until the mixture is just combined.
Reserve.
Toss the eggplant, red pepper, yellow pepper,
onion, and 2 of the garlic cloves in a mixing
bowl with 2½ tablespoons of olive oil, salt,
and pepper. Pour out onto prepared baking
sheet. Bake for about 40 to 50 minutes,
tossing vegetables every 10 to 15 minutes.
Vegetables should be very soft and slightly
browned.
In a small bowl, mix together the flour, baking
soda, and salt. Reserve.
Place the butter and sugar in a medium bowl
and mix with a Cuisinart® Hand Mixer until
light and fluffy, about 1 minute. Add the egg
and vanilla and beat until fully combined. Add
Once vegetables are done cooking toss with
chopped basil in mixing bowl. Taste and
adjust seasonings accordingly.
1
the reserved dry ingredients, ⁄3 at a time, and
1
the buttermilk, ⁄3 at time, alternating the two
Rub bread slices with remaining garlic clove
and brush with remaining olive oil. Toast
slices in oven-flipping bread once so that the
crostini are an even golden brown on both
sides, approximately 3 to 4 minutes per side.
starting with the buttermilk and ending with
the dry ingredients. Pour the batter into the
prepared pan. Make a layer of the blueberries
on top of the batter, slightly pressing them
down. Cover evenly with the reserved crumb
topping.
Top crostini with warm eggplant and pepper
topping and serve immediately.
4
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Note: Eggplant can be made ahead and
stored in refrigerator tightly sealed. For best
results, bring eggplant to room temperature
before serving.
to 30 minutes, or until just browned on top
and heated through.
Nutritional information per serving:
Calories 61 (56% from fat) • carb. 3g • pro. 4g
• fat 4g • sat. fat 2g • chol. 9mg • sod. 231mg
• calc. 86mg • fiber 1g
Nutritional information per 2 crostini:
Calories 255 (57% from fat) • carb. 21g • pro. 7g
• fat 16g • sat. fat 3g • chol. 7mg • sod 384mg
• calc. 125mg • fiber 2g
Gougères
Although Gruyère is the classic ingredient
for gougères, you may substitute your
favorite cheese.
Spinach, Gorgonzola,
Artichoke Dip
Makes one hundred 1-inch gougères
Our French Boule (recipe on page 7) is a
perfect match for this delicious dip.
½
4
¼
½
½
cup water
tablespoons unsalted butter
teaspoon fine sea salt or table salt
teaspoon sugar
cup + 2 tablespoons unbleached,
all-purpose flour
large eggs, + 2 more if necessary
cup Gruyère cheese, shredded and
divided
Makes 2 quarts, approximately 32 servings
cooking spray
ounces Parmesan, cut into ½-inch
cubes
clove garlic
ounce shallots
ounces cream cheese, room
temperature, cut into 1-inch pieces
cup evaporated milk
ounces frozen spinach, thawed and
dried thoroughly
2
1
1
16
2
1
¼
½
½
¼
teaspoon fine sea salt or table salt
teaspoon black pepper
teaspoon cayenne
¼
16
teaspoon paprika
3
2
ounces Gorgonzola, crumbled
cans (15 ounces each) artichoke
hearts, drained and dried thoroughly
Preheat the Cuisinart® Brick Oven to 500°F
on the convection bake setting with the
baking stone on the bottom rack in position
A. Preheat baking stone for at least 30
minutes. Line the baking tray with parchment
paper.
½
teaspoon red pepper flakes
Preheat the Cuisinart™ Brick Oven to 375°F
on the bake setting with the rack in position
A. Lightly coat a 2-quart ceramic soufflé/
baking dish with non-stick cooking spray.
Reserve.
Place the water, butter, salt and sugar in a
medium saucepan and set over medium heat.
Once the mixture comes to a boil, remove
from heat and stir in all of the flour. Return
to the burner and raise the heat to medium-
high. Using a wooden spoon, continuously
stir the mixture until it dries out. You will
know it is done when the dough leaves a
thick hard film on the bottom of the pot.
Assemble a Cuisinart® Food Processor with
the metal chopping blade. With the machine
running, drop the Parmesan through the
feed tube and process until finely chopped;
place in small bowl and reserve. With the
food processor running, add the garlic
and shallot through the feed tube; process
until chopped. Add the cream cheese and
evaporated milk; process until creamy and
smooth. Crumble the spinach over the cream
cheese. Add the reserved Gorgonzola and
2⁄3 of the Parmesan; pulse about 10 times,
or until well blended. Scrape the work bowl.
Add the reserved artichoke hearts and red
pepper flakes; pulse another 10 times.
Remove from heat and put mixture into a
medium-large mixing bowl. Beat the dough
with a Cuisinart® Hand Mixer on a low speed
to release steam and cool. Once the dough
has cooled, after about 2 to 3 minutes, start
adding the eggs, one at a time, mixing each
until fully incorporated before adding the
next. The dough is ready when it becomes
a pale yellow color, and will drop from the
beater in a slow and steady stream. If the
dough is too thick, beat the remaining two
Transfer the mixture to the prepared dish;
sprinkle with the remaining Parmesan. Place
in the preheated oven and bake for about 20
5
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eggs together and slowly begin to add them
with the beaters running. Be sure not to
make the dough too runny or it will not hold
its shape.
dough evenly all over but make sure not to
go entirely through the dough. Line the shell
with parchment and weigh down with dried
beans or rice. Bake in preheated oven for 15
to 20 minutes, or until the dough underneath
the parchment is no longer wet. Remove
the beans/rice and parchment and continue
baking until the shell is golden brown.
Remove; chill; reserve.
Stir in ½ cup of Gruyère and the spices. Pour
the batter into a large pastry bag fitted with
a small to medium sized round tip. Pipe the
gougère dough into 1-inch rounds, leaving
½-inch around each one on the prepared
baking sheet. Top each one with a pinch of
the reserved Gruyère. Place the tray on the
preheated stone in the oven, and turn the
oven off. Let the gougères sit in the oven
for 10 minutes. Lower the heat to 300°F and
turn the oven back on. Let bake for 20 to
25 minutes, or until the gougères are hollow
and nicely browned, and not wet inside. To
ensure even color, turn baking sheet halfway
through baking.
While the shell is baking, place the butter/
olive oil in a skillet over medium heat. Add
the asparagus and mushrooms and sauté
over medium-high heat for 4 to 5 minutes,
or until the asparagus is bright and just
softened. Reserve.
In a medium bowl, mix the milk, cream,
eggs, salt and pepper. Using a Cuisinart®
Hand Mixer fitted with the whisk attachment,
whip the mixture on high for 30 seconds
to 1 minute. Spread the asparagus and
mushrooms evenly on the bottom of the
cooled tart shell. Pour in the liquid mixture
and top with the fontina.
Serve immediately.
Nutritional information per serving (five, 1-inch gourgès):
Calories 82 (66% from fat) • carb. 3g • pro. 4g
• fat 6g • sat. fat 4g • chol. 19mg • sod. 97mg
• calc. 116mg • fiber 0g
Bake on the preheated baking stone for 40 to
60 minutes, or until the quiche has browned
on top and is just set.
Asparagus, Mushroom
& Fontina Quiche
Nutritional information per serving (based on 12 servings):
Calories 215 (68% from fat) • carb. 11g • pro. 7g
• fat 16g • sat. fat 8g • chol. 115mg • sod. 233mg
• calc. 106mg • fiber 1g
Great for a Sunday brunch, this quiche will
please any crowd.
Makes one 9-inch deep-dish quiche, 8-12
servings
Popovers
Pair this easy side dish with our
Standing Rib Roast (page 13), using
the roast’s fat drippings instead of butter.
½
2
recipe pâte brisée dough (page 17)
tablespoons unsalted butter,
or olive oil
1
cup asparagus, cut into ½-inch
pieces
cup mushrooms, halved and sliced
cup whole milk
cup heavy cream
large eggs
teaspoon table salt
teaspoon black pepper
ounces fontina
Makes 6 popovers
¾
¾
cup unbleached, all-purpose flour
cup evaporated fat-free milk, or
reduced fat milk
1
1¼
1¼
4
½
½
3
2
1
large eggs
tablespoon butter, melted (may
substitute with fat from rib roast)
½
teaspoon of salt
Place all ingredients into a medium-sized
bowl. Using a Cuisinart® Hand Mixer, mix
on low for about 10 seconds. Increase the
speed to high and beat until the batter is
smooth. Cover; let sit for 30 to 40 minutes.
Preheat Cuisinart™ Brick Oven to 350°F on
the bake setting fitted with the baking stone
on a rack in position A. Preheat stone for
at least 30 minutes. Roll out the dough into
1
a 10-inch disc that is about ⁄8 inch thick.
Preheat the Cuisinart™ Brick Oven to 450°F
on the convection bake or bake setting fitted
with the baking stone on a rack in position A.
Fit into an ungreased 9-inch, 1½ quart,
ceramic pie baker. Chill in refrigerator for
about 20 minutes. Using a fork, prick the
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Preheat stone for at least 30 minutes. Heavily
butter, or coat with nonstick cooking spray,
six 5-ounce ramekins. Fill each ramekin
Using a serrated knife, cut a cross ¼-inch
deep on the top of the loaf.
Bake for 40 to 50 minutes, or until nicely
browned and sounds hollow when tapped.
Let cool completely before serving.
1
with about ⁄3 cup of batter. Place in the
oven directly on the stone and bake for 30
minutes. Lower the heat to 350°F and bake
an additional 20 minutes. Remove from oven
and carefully unmold from ramekins. Serve
immediately.
Nutritional information per serving:
Calories 153 (3% from fat) • carb. 32g • pro. 5g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 224mg
• calc. 7mg • fiber 1g
Nutritional information per popover:
Calories 124 (28% from fat) • carb. 16g • pro. 6g
• fat 4g • sat. fat 2g • chol. 76mg • sod. 170mg
• calc. 104mg • fiber 0g
Walnut Rosemary Bread
with Raisins
French Boule
Makes 1 large round loaf, approximately
12 servings
Makes 1 small round loaf, approximately 16
servings
½
teaspoon active dry yeast
½
1¼
cup + 2 tablespoons warm water
cups unbleached, bread flour, plus
more for dusting
cup whole wheat flour
tablespoons rye flour
teaspoon fine sea salt or table salt
teaspoon extra-virgin olive oil
cup golden raisins, or any similar
dried fruit
cup chopped walnuts
tablespoon chopped fresh rosemary
cornmeal for dusting
2½
teaspoons active dry yeast
cup warm (105°-110°F) water
cups unbleached, all-purpose flour
teaspoons fine sea salt or table salt
cup cold water
1
⁄
3
4
2
1
½
2
1
½
¼
cornmeal for dusting
1
Dissolve the yeast in the ⁄3 cup of warm
water. Let stand 3 to 5 minutes, or until
mixture is foamy. Add the flour and salt to the
work bowl of the Cuisinart® Food Processor
fitted with the dough blade. Process for 10
seconds. With the machine running, add the
warm water with yeast and then the cold
water in a slow stream and process until a
dough ball forms. Continue processing for
1 to 2 minutes to knead the dough.
¼
1
Dissolve the yeast in the warm water. Let
stand 3 to 5 minutes, or until mixture is
foamy. Add the flours, salt, and olive oil
to the work bowl of the Cuisinart® Food
Processor fitted with the dough blade.
Process for 10 seconds. With the machine
running, slowly add the water and yeast
mixture through the feed tube and process
until it forms a dough ball. Continue
processing for 1 to 2 minutes to knead the
dough.
Lightly flour the top of the dough and remove
from bowl. Shape it into a smooth ball and
place in a lightly floured 1-gallon sealable
plastic bag. Squeeze the air out and seal
the bag. Let rise in a warm place until it has
doubled, about 1 to 1½ hours.
Put the dough on a lightly floured table and
punch it down to release air. Let it rest 5
minutes. Shape into a round loaf and place
on a cornmeal-dusted baking sheet or peel.
Cover lightly with oiled plastic wrap and
allow to rise until doubled, about 30 to 40
minutes.
Lightly flour the top of the dough and remove
from bowl. Shape it into a smooth ball and
place in a lightly floured 1-gallon sealable
plastic bag. Squeeze the air out and seal
the bag. Let rise in a warm place until it has
doubled, about 1 to 1½ hours.
Put the dough on a lightly floured table and
punch it down to release air. Let it rest 5
minutes. Stretch the dough into an 8-inch
square. Place the raisins and walnuts on top
and knead until fully incorporated, 2 to 4
minutes. Shape into a round loaf and place
Preheat the Cuisinart® Brick oven to 400°F
on the convection bake or bake setting fitted
with the baking stone on a rack in position
A. Preheat the baking stone for at least 30
minutes.
7
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on a cornmeal-dusted baking sheet or peel.
Cover lightly with oiled plastic wrap and
allow to rise until doubled, about 30 to 40
minutes.
process until a dough ball forms. Continue
processing for 1 to 2 minutes to knead the
dough.
Lightly flour the top of the dough and remove
from bowl. Shape it into a smooth ball and
place in a 1-gallon sealable plastic bag.
Squeeze the air out and seal the bag. Let rise
in a warm place until it has doubled, about 1
to 2 hours.
Preheat the Cuisinart™ Brick Oven to 450°F
on the convection bake or bake setting fitted
with the baking stone on a rack in position
A. Preheat stone for at least 30 minutes.
Using a serrated knife cut a star, ¼-inch
deep, on the top of the loaf. Bake on the
preheated stone for 30 minutes. Reduce the
temperature to 425°F and continue to bake
for an additional 15 to 20 minutes, or until
the loaf sounds hollow when tapped and
the internal temperature reads 205°F on an
instant-read thermometer.
Put the dough on a lightly floured table
and punch it down to release air. Let it rest
5 minutes. Stretch the dough into a large
square. Place the raisins and walnuts on top
and knead until fully incorporated, 2 to 4
minutes. Shape into a round loaf and place
on a cornmeal-dusted baking sheet or peel.
Cover lightly with oiled plastic wrap and
allow to rise until doubled, about 30 to 40
minutes.
Let bread fully cool before serving.
Nutritional information per serving:
Calories 73 (18% from fat) • carb. 13g • pro. 2g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 147mg
• calc. 9mg • fiber 1g
Preheat the Cuisinart™ Brick Oven to 350°F
on the convection bake or bake setting fitted
with the baking stone on a rack in position
A. Preheat stone for at least 30 minutes.
Using a serrated knife cut a star, ¼-inch
deep, on the top of the loaf. Bake for 50 to
60 minutes, until bread sounds hollow when
tapped and measures 205°F when tested
with an instant read thermometer. Transfer to
a rack to cool.
Pumpernickel Raisin
Bread
Makes 1 large loaf, approximately
24 servings
Nutritional information per serving:
Calories 105 (12% from fat) • carb. 21g • pro. 3g
• fat 1g • sat. fat 0g • chol. 0g • sod. 589
• calc. 15mg • fiber 1g
2¼
1¼
¼
teaspoons active dry yeast
cups warm (105°-110°F) water
cup molasses
2¾
½
½
cups unbleached bread flour
cup whole wheat flour
cup rye flour
Buttery Dinner Rolls
1
⁄
3
cup cornmeal
tablespoons unsweetened cocoa
powder
teaspoon instant espresso powder
tablespoons vital wheat gluten
teaspoons fine sea salt, or table salt
tablespoons vegetable oil
cup raisins
Makes 16 rolls
2
¾
cup whole milk, plus 1 tablespoon
for brushing
cup unsalted butter, plus
2 tablespoons for brushing
1
2
1½
2
¾
2
½
¼
1
2¼
¼
4¾
1
cup granulated sugar
teaspoon fine sea salt, or table salt
teaspoons active dry yeast
cup warm (105°-110°F) water
cups unbleached bread flour
large egg
teaspoons caraway seeds
Dissolve the yeast in the warm water with the
molasses. Let stand 3 to 5 minutes, or until
mixture is foamy. Add the flours, cornmeal,
cocoa and espresso powders, wheat gluten,
salt, and vegetable oil to the work bowl of
the Cuisinart® Food Processor fitted with the
dough blade. Process for 10 seconds. With
the machine running, slowly add the water
and yeast mixture through the feed tube and
In a microwave-safe container, scald the milk
in the microwave; stir in the ½ cup butter,
sugar and salt; reserve.
Dissolve the yeast in the warm water. Let
stand 3 to 5 minutes, or until mixture is
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foamy. Add the flour to the work bowl of the
Cuisinart® Food Processor fitted with the
dough blade and process for 10 seconds.
With the machine running, slowly add the
liquids through the feed tube and process
until a dough ball forms. Continue processing
for 1 to 2 minutes to knead the dough. Shape
it into a smooth ball and place in a 1-gallon
sealable plastic bag. Squeeze the air out and
seal the bag. Let rise in a warm place until it
has doubled, about 45 to 60 minutes.
Place flour and 1 teaspoon of salt in the work
bowl of a Cuisinart® Food Processor fitted
with the dough blade; process 10 seconds to
combine. Add cold water and 2 tablespoons
of oil to the yeast mixture.
With the machine running, slowly pour the
liquid through the feed tube. Process until
a dough ball forms. Continue to let the
machine run another minute to knead.
Place the dough in a lightly floured sealable
plastic bag. Let rise in a warm place until
doubled in size, about 45 minutes to 1 hour.
Preheat the Cuisinart™ Brick Oven to 450°F
on the convection bake or bake setting fitted
with the baking stone on a rack in position
A. Preheat the stone for at least 30 minutes.
Lightly butter a 10-inch round baking pan.
Divide the dough into 16 equal pieces, about
2¼ ounces each. Roll into smooth rounds
and arrange in the prepared pan. Cover with
plastic wrap and let rise until about doubled,
about 30 to 40 minutes. Combine remaining
tablespoon of milk and butter and heat until
the butter has melted. Just before baking,
gently brush the rolls with the butter/milk
mixture. Place in preheated oven and bake
until golden brown, about 25 to 30 minutes.
Remove from pan and let cool on a rack for
about 10 minutes for serving.
Preheat Cuisinart™ Brick Oven to 400°F on
the convection bake or bake setting fitted
with the baking stone on a rack in position A.
Lightly coat the baking sheet with a non-stick
cooking spray.
Turn the dough out onto a floured surface.
Roll out into a rectangle and then fit onto
the prepared pan, stretching the ends of
the dough to meet the edges of the baking
tray. Using your fingers, make indentations
in the dough over the entire surface. Brush
the dough with the remaining olive oil, and
sprinkle the salt and rosemary to cover.
Cover with plastic wrap and let rise until
puffy, about 20 minutes
For a softer roll, brush each with melted
butter just after removing from oven.
Bake until golden and crisp, about 20 to 25
minutes. Let cool slightly on wire rack.
Nutritional information per serving (1 roll):
Calories 209 (38% from fat) • carb. 28g • pro. 5g
• fat 9g • sat. fat 5g • chol. 34mg • sod. 160mg
• calc. 23mg • fiber 1g
Nutritional information per serving:
Calories 131 (23% from fat) • carb. 22g • pro. 3g
• fat 3g • sat. fat 0g • chol. 0mg • sod. 224mg
• calc. 10mg • fiber 1g
Focaccia Romana
For another version of this Italian staple,
throw on some chopped kalamata olives.
Makes 18 servings
2½
teaspoons active dry yeast
teaspoon granulated sugar
cup warm (105°-110°F) water
cups unbleached, all-purpose flour
teaspoons kosher salt, divided
cup cold water
1
⁄
8
1
⁄
3
4
3
1
4
tablespoons extra virgin olive oil,
divided
2
tablespoons fresh rosemary
Dissolve the yeast and sugar in the warm
water. Let stand 3 to 5 minutes, or until
mixture is foamy.
9
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Making pizza is easy in the Cuisinart™ Brick
Oven.
Grape Tomato
Margherita Pizza
For best results, we recommend baking pizzas
and focaccia directly on the baking stone.
Always preheat the stone.
So easy to prepare – let the kids help out
with putting on the toppings.
We strongly recommend using a pizza peel
dusted with cornmeal to place or remove pizza
in or out of the brick oven.
Makes three 12-inch pizzas, or eight
4-inch pizzas
1
recipe pizza dough
cup extra virgin olive oil
cups grape/cherry tomatoes, halved
cup fresh basil, torn into pieces
ounces fresh mozzarella,
torn into pieces
If a peel is not available, carefully place the
pizza directly on the preheated stone dusted
with cornmeal or prepare and bake pizza in the
provided baking tray, both methods produce
excellent results.
¼
22⁄3
½
6
To prepare in baking tray: Roll and stretch
dough to desired shape to fit baking tray.
Brush with olive oil and top accordingly. Place
baking tray directly on preheated stone.
Preheat Cuisinart™ Brick Oven to 425°F on
the convection bake or bake setting fitted
with the baking stone on a rack in position A.
Preheat stone for at least 30 minutes.
Pizza Dough
This dough freezes very well.
Roll and stretch dough to desired shape.
Brush liberally with olive oil. Place on top
of preheated stone and bake for about 10
minutes, or until dough is lightly golden.
Makes three 12-inch pizzas - 24 servings
2¼
1
½
4
teaspoons active dry yeast
teaspoon granulated sugar
cup warm (105°-110°) water
cups unbleached, all-purpose flour,
plus more for dusting
Remove dough from oven. Brush dough with
olive oil. Arrange tomatoes and basil evenly
around the dough. Top with the mozzarella.
Return to preheated oven and bake an
additional 15 to 20 minutes, or until desired
doneness has been achieved.
1½
1
1
teaspoons kosher salt
tablespoon extra virgin olive oil
cup cold water
Nutritional information per serving:
Calories 355 (32% from fat) • carb. 48mg
• pro. 12g • fat 13g • sat. fat 3g • chol. 12mg
• sod. 357mg • calc. 157mg • fiber 2g
Dissolve the yeast and sugar in the warm
water. Let stand 3 to 5 minutes, or until the
mixture gets foamy.
Place the flour, salt and olive oil in the work
bowl of a Cuisinart® Food Processor fitted
with the dough blade. Pulse about 5 times to
mix; scrape down the sides of the bowl.
Classic
Neapolitan Pizza
Makes one 12-inch pizza
Add the cold water to the yeast mixture. With
the motor running, slowly pour the liquid
yeast mixture through the feed tube. Process
until a dough ball forms. Continue to let
the machine run for an additional minute to
knead. Dough will be slightly sticky.
yellow cornmeal for dusting
recipe pizza dough
tablespoon extra virgin olive oil
ounces fresh mozzarella, sliced
large basil leaves,
or about 20 small leaves
cup pizza sauce
¹∕
1
8
³
10
Lightly dust a sealable plastic bag with flour.
Dust dough with flour. Place the dough into
the floured bag; squeeze out all of the air and
seal. Let rise in a warm place for 45 minutes
to 1 hour.
¾
Preheat the Cuisinart™ Brick Oven to 425°F
on the convection bake or bake setting fitted
with the baking stone on a rack in position A.
Preheat stone for at least 30 minutes.
Nutritional information per serving (based on 1 slice
pizza assuming 8 slices per pie):
Calories 228 (9% from fat) • carb. 44g • pro. 7g
• fat 2g • sat. fat 0g • chol. 0mg • sod. 253mg
• calc. 12mg • fiber 2g
Roll out dough on a cornmeal-dusted surface
into a 12-inch circle. Brush the outer edge of
10
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Nutritional information per serving:
Calories 286 (53% from fat) • carb. 17g • pro. 16g
fat 17g • sat. fat 9g • chol. 51mg • sod. 434 mg
calc. 346mg • fiber 1g
the dough with olive oil. Lay the mozzarella
evenly on the dough, leaving a 1-inch border.
Scatter the basil on top of the cheese and
then finish with a layer of sauce.
Carefully transfer prepared pizza to the stone
in the preheated brick oven (a pizza peel
may be helpful). Bake for about 20 minutes,
until the dough is nicely browned and the
cheese is completely melted. Remove the
pizza from the oven. Cut into slices and serve
immediately.
Pizza with Italian Sweet
Sausage and
Garlic Spinach
Makes one 12-inch pizza
Nutritional information per serving:
Calories 176 (45% from fat) • carb. 16g • pro. 8g
fat 9g • sat. fat 4g • chol. 22mg • sod. 207mg
calc. 155mg • fiber 1g
2
6
teaspoons olive oil
ounces fresh Italian sweet sausage,
casings removed
3 to 4 cloves garlic, finely chopped
8
packed cups fresh spinach,
washed and dried
teaspoon kosher salt
teaspoon crushed red pepper
cup dry white wine
yellow cornmeal for dusting
recipe pizza dough
Pizza Bianca
A favorite for all cheese lovers.
¼
¼
¼
Makes one 12-inch pizza
1½
2
2
cups ricotta
ounces Parmesan, grated
medium cloves garlic, finely
chopped
pinch kosher or sea salt
¹∕
³
½
8
cup pizza sauce
ounces mozzarella, shredded
ounce Parmesan, grated
extra virgin olive oil for brushing
1
½
1
teaspoon freshly ground black
pepper
yellow cornmeal for dusting
recipe pizza dough
tablespoon extra virgin olive oil
ounces mozzarella, shredded
Heat olive oil in a 12-inch skillet over medium
heat. When oil shimmers across the pan
add the sausage. Break up sausage into
small pieces with a wooden spoon while it is
cooking. Once sausage is completely cooked
through, remove from pan and reserve.
¹∕
³
1
8
Preheat the Cuisinart™ Brick Oven to 425°F
on the convection bake or bake setting fitted
with the baking stone on a rack in position A.
Preheat stone for at least 30 minutes.
Pour off all but 1 teaspoon of fat and add
the chopped garlic to the pan and place over
medium low heat. Stir for one minute, until
garlic is fragrant, being careful not to burn.
Stir in spinach until wilted and add the salt
and crushed red pepper. Stir in the white
wine, scraping up any browned bits that have
been left behind in the pan. Continue cooking
over medium heat until wine has been almost
completely reduced. Remove from heat and
reserve.
In a medium-sized bowl, mix the ricotta,
Parmesan, garlic, salt and pepper until well
combined. Reserve.
Roll out dough on a cornmeal-dusted surface
into a 12-inch circle. Brush the outer edge of
the dough with olive oil. Spread the ricotta
mixture evenly over the dough, leaving a 1-
inch border. Top the ricotta with mozzarella.
Preheat the Cuisinart™ Brick Oven to 425°F
on the convection bake or bake setting fitted
with the baking stone on a rack in position A.
Preheat stone for at least 30 minutes.
Carefully transfer the prepared pizza to the
stone in the preheated brick oven (a pizza
peel may be helpful). Bake for about 20
minutes, or until the dough is nicely browned
and the cheese is completely melted and
bubbling on top. Carefully remove the pizza
from the oven. Cut into slices and serve
immediately.
Roll out dough on a cornmeal-dusted surface
into a 12-inch circle. Pour pizza sauce in the
middle of the dough and spread out over the
circle, leaving a
1-inch border. Place reserved sausage
11
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Calories 161 (41% from fat) • carb. 18g • pro. 7g
fat 7g • sat. fat 2g • chol. 11mg • sod. 155mg
calc. 86mg • fiber 1g
and garlic spinach evenly over pie. Scatter
mozzarella and Parmesan evenly over pie as
well. Brush olive oil along the border.
Carefully transfer the prepared pizza to the
stone in the preheated brick oven (a pizza
peel may be helpful). Bake until the crust is
golden and the cheese is melted, about 15 to
20 minutes. Using the pizza peel, remove the
pizza from the oven. Cut into slices and serve
immediately.
Pizza with Sun-dried
Tomatoes, Artichokes,
Goat Cheese and Fresh
Mozzarella
Nutritional information per serving:
Calories 298 (48% from fat) • carb. 23g • pro. 14g
fat 16g • sat. fat 7g • chol. 41mg • sod. 527 mg
calc. 259mg • fiber 2g
Makes one 12-inch pizza
yellow cornmeal for dusting
¹∕
recipe whole wheat pizza dough
extra virgin olive oil for brushing
³
Veggie Pizza
2
1
tablespoons sun-dried tomatoes
packed in oil, chopped
can (15 ounces) artichoke hearts,
drained and dried thoroughly and
quartered
basil leaves
ounces fresh goat cheese
(like Montrachet)
Makes one 12-inch pizza
2
2
2
1
tablespoons olive oil, divided
large cloves garlic, finely chopped
cups mixed bell peppers, sliced
cup mushrooms, sliced
tablespoons fresh basil
yellow cornmeal for dusting
recipe pizza dough
5
3
1½
2
ounces fresh mozzarella, sliced
¹∕
³
Preheat the Cuisinart™ Brick Oven to 425°F
on the convection bake or bake setting fitted
with the baking stone on a rack in position A.
Preheat stone for at least 30 minutes.
²∕
³
cup pizza sauce
ounces mozzarella, shredded
4
Preheat the Cuisinart™ Brick Oven to 425°F
on the convection bake or bake setting fitted
with the baking stone on a rack in position A.
Preheat stone for at least 30 minutes.
Roll out dough on a cornmeal-dusted surface
into a 12-inch circle. Brush the entire surface
of the dough with olive oil. Scatter the
chopped sun-dried tomatoes and artichoke
heart quarters over the surface of the pizza
dough, leaving a 1-inch border around the
outside. Tear the basil leaves in pieces and
scatter over the toppings. Add liberal dollops
of goat cheese evenly over the surface of the
pizza. Place mozzarella slices evenly over
surface of pizza as well.
Heat a large sauté pan with 1 tablespoon of
olive oil over medium heat. When hot, add
the garlic, peppers, mushrooms and basil
and cook until peppers are bright and slightly
softened.
Roll out dough on a cornmeal-dusted surface
into a 12-inch circle. Brush the outer edge of
the dough with olive oil. Pour pizza sauce in
the middle of the dough and spread out over
the circle, leaving a 1-inch border. Evenly
scatter mozzarella, and top with vegetables.
Carefully transfer the prepared pizza to the
stone in the preheated brick oven (a pizza
peel may be helpful). Bake for about 20
minutes, until crust is nicely browned and the
cheese has melted. Carefully, remove the
pizza from the oven. Cut into slices and serve
immediately.
Carefully transfer the prepared pizza to the
stone in the preheated brick oven (a pizza
peel may be helpful). Bake for about 20
minutes, until crust is nicely browned and
cheese has fully melted
Nutritional information per serving:
Calories 140 (35% from fat) • carb. 17g • pro. 6g
fat 5g • sat. fat 3g • chol. 10mg • sod. 273mg
calc. 58mg • fiber 2g
on top.
Carefully, remove the pizza from the oven.
Cut into slices and serve immediately.
Nutritional information per serving:
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Place the heavy cream, crushed garlic, and
rosemary branch in a small saucepan. Bring
the cream to almost a boil and reduce the
heat to maintain a low simmer. Simmer cream
for about 15 to 20 minutes.
Roasted Asparagus
Asparagus is delicious roasted, plus it is very
simple to prepare.
Makes 4 servings
Using the shredding disc in the Cuisinart®
food processor, shred the Gruyère. Remove
and reserve. Insert the medium (4-mm)
slicing disc. Slice the butternut squash using
medium-hard pressure. Remove and reserve.
Slice the potatoes as well using medium
pressure.
1
1
¼
¼
pound asparagus
teaspoon olive oil
teaspoon kosher salt
teaspoon crushed black pepper
Preheat Cuisinart™ Brick Oven to 425°F on
the convection bake or bake setting with rack
in position B.
Arrange a layer of the potatoes in concentric
circles in the prepared baking dish followed
by a similar layer of the butternut squash.
Sprinkle with some salt, a pinch of pepper
and some of the Gruyère. Repeat layers of
sliced potatoes and squash with seasonings
and cheese, finishing with a top layer of
neatly arranged butternut squash, seasoned
with the remaining cheese scattered on
top. If there is any salt left over, stir into
the warm cream. Discard the rosemary and
garlic and carefully pour the cream over the
top of the potatoes. Cover the baker tightly
with aluminum foil that has been sprayed
with cooking spray and set on the prepared
baking tray. Bake for 1 to 1½ hours, until
the potatoes are tender when pierced with a
knife. Uncover, and broil until browned and
bubbly, about 5 to 7 minutes. Remove from
the oven and let stand for 10 minutes before
serving.
Wash and thoroughly dry asparagus. Trim the
rough ends off of the asparagus.
Place asparagus in a mixing bowl and toss
with the teaspoon of olive oil, salt and
pepper.
Line asparagus on the baking sheet and bake
on the upper rack for 10 to 15 minutes, until
the asparagus is tender.
Serve immediately.
Nutritional information per serving:
Calories 36 (28% from fat) • carb. 5g • pro. 3g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 86mg
• calc. 24mg • fiber 2g
Butternut Squash and
Nutritional information per serving
(based on 8 servings):
Calories 223 (61% from fat) • carb. 16g • pro. 7g
• fat 16g • sat. fat 10g • chol. 56mg • sod. 231mg •
calc. 190mg • fiber 2g
Potato Gratin
A nice twist to a great traditional side dish.
Makes 6 to 8 servings
cooking spray
1
2
1
4
¾
1
1
cup heavy cream
cloves garlic, crushed and peeled
branch fresh rosemary
Roasted Stuffed
Peppers
ounces Gruyère cheese
Makes 4 servings
pound butternut squash, peeled
pound Yukon Gold potatoes
teaspoon kosher salt
5
medium-large red bell peppers,
divided
small eggplant, peeled and cut into
½-inch dice
1
½
teaspoon freshly ground pepper
1
4
1
½
cup grape tomatoes
cloves garlic
teaspoon fine sea salt, or table salt
teaspoon freshly ground black
pepper
Lightly coat a Cuisinart® 9½-inch
(1¼ quart) Open Oval Baker with cooking
spray. Place the baking tray lined with
aluminum foil on a rack in position A. Preheat
the Cuisinart™ Brick Oven to 350°F on the
bake setting.
2
1½
tablespoons extra virgin olive oil
teaspoons dried basil
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2
2
1½
cups couscous, cooked
tablespoons chopped fresh parsley
cups crumbled feta, divided
1
2
4 to 4½ pound chicken, rinsed and
patted dry
cloves garlic, smashed
Line the Cuisinart™ Brick Oven’s baking tray
with foil.
Make a paste with the olive oil, dried and
fresh herbs, salt, and pepper by mixing
ingredients together in a small bowl.
Cut one of the peppers into 1-inch strips.
Toss pepper strips, eggplant, tomatoes,
garlic in a mixing bowl with salt, pepper,
and olive oil. Arrange vegetables in one
layer on the prepared baking tray. Place in
oven on a rack in position A and turn on
the broil function to roast vegetables for
about 40 minutes, tossing a few times, or
until vegetables are soft and the skin on the
peppers begins to peel off. Remove from
oven and reserve in a medium-sized bowl.
Squeeze lemon all over outside and inside
chicken. Stuff the chicken with the lemon
halves and garlic cloves. Rub the herb paste
all over the skin of the chicken.
Preheat Cuisinart® Brick Oven to 375˚ on
convection bake or bake setting with a rack
in position A.
Place prepared chicken on baking sheet lined
with parchment paper. Roast for 1 hour 15
minutes to 1 hour 25 minutes in preheated
oven, until the juices run clear when the thigh
is pierced.
While the vegetables are roasting, cut the
tops off of the remaining peppers, and
clean out the seeds. Trim the bottom of
the peppers if necessary, so that each one
stands evenly on a plate. Place peppers lying
down on the baking sheet. Once roasted
vegetables are finished, broil peppers in brick
oven for about 10 to 15 minutes, until slightly
blackened but not too soft.
Nutritional information per serving
(based on 6 servings):
Calories 232 • (61% from fat) • Carb. 3g • pro. 31g •
fat 10g • sat. fat 3g • chol. 96mg • sod. 316mg
• calc. 42mg • fiber 0g
While the peppers are roasting, toss the
reserved vegetables with the basil, couscous,
and 1 cup of feta.
Hoisin Glazed
Cornish Hens
This marinade is very versatile. Try it brushed
on salmon or chicken pieces and simply
roast in the oven.
Remove peppers from oven and evenly
divide the couscous/vegetable mixture
among the peppers. Top each stuffed pepper
with 2 tablespoons of feta. Return to brick
oven and broil for 10 minutes, or until feta
has browned slightly.
Makes 2-4 servings
Glaze:
½
2
2
cup hoisin sauce
tablespoon honey
tablespoon soy sauce
tablespoon fresh ginger, finely
chopped
Serve immediately.
Nutritional information per serving:
Calories 432 (52% from fat) • carb. 36g • pro. 17g • fat
25g • sat. fat 14g • chol. 76mg
1
• sod. 1548mg • calc. 459mg • fiber 5g
2
2
cloves fresh garlic, finely chopped
cornish game hens, 1- 1¼ pounds
each, rinsed and patted dry
Herb Roasted Chicken
Serves 4 to 6
In a mixing bowl stir together, the hoisin,
honey, soy, ginger, and garlic.
1
1
1
1
1
1
tablespoon olive oil
teaspoon dried basil
Place the hens in a sealable plastic
bag. Pour the marinade into the bag
and refrigerate for at least an hour up to
overnight.
teaspoon dried thyme
tablespoon fresh chopped rosemary
teaspoon kosher salt
teaspoon freshly ground black
pepper
Preheat brick oven to 400°F on the
convection bake or bake setting with a rack
in position A.
1
lemon, cut in half
14
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Place hens on the baking tray lined with
aluminum foil. Roast for 35 to 45 minutes, or
until juices run clear when thigh is pierced
with the tip of a knife.
then reduce heat to 350°F and roast for 13
minutes per pound. The total time is about 1
hour 20 minutes to 1 hour and 40 minutes.
Internal temperature when checked with a
thermometer should be about 120-125°F.
Meat will continue to cook as it rests, and the
internal temperature will go up another 5 to
10 degrees. Let roast rest at least 10 to 20
minutes before carving.
Serve with steamed rice.
Nutritional information per serving
( based on 4 servings):
Calories 408 (35% from fat) • carb. 7g • pro. 57g
• fat 16g • sat. fat 4g • chol. 178mg
• sod. 776mg • calc. 37mg
*A “butcher’s cut” standing rib roast is the
easiest to carve. The butcher removes the
chine bone and separate the meat from the
bones to create a boneless rib roast. Then
the meat is tied onto the bone cradle with
butcher’s twine for roasting. This allows for
the flavor from the bones, and keeps the
meat moist. Fat should be trimmed to a ¼-
inch thickness.
Standing Rib Roast
This dish is a real treat. Be sure to serve it
with popovers (page 7).
Makes 6 to 10 servings
Nutritional information per serving
(based on 10 servings):
Calories 560 (75% from fat) • carb. 2g • pro. 32g
• fat 46g • sat. fat 18g • chol. 123mg
• sod. 492mg • calc. 33mg • fiber 0g
1
5 to 6 pound standing rib roast
(2 to 3 ribs), butcher’s cut*
cloves garlic, peeled
tablespoon coarsely ground or
cracked black pepper
3
1
1
tablespoon kosher or coarse sea
salt
Rack of Lamb
2
1
1
2
2
tablespoons fresh thyme leaves
tablespoon fresh rosemary leaves
tablespoon extra virgin olive oil
large onions, roughly chopped
large carrots, peeled and roughly
chopped
with Parmesan and
Herb Crust
An impressive special occasion meal.
Serves 2
1
rack of lamb, frenched to the bone**
(approximately 1.5 pounds)
Remove roast from refrigerator 1 hour before
roasting. Thirty minutes before roasting,
preheat oven to 450°F.
½
1
½
½
1
¾
½
2
ounce Parmesan cheese
tablespoon fresh rosemary leaves
tablespoon fresh thyme leaves
cup Japanese bread crumbs (panko)
teaspoon roasted garlic purée***
teaspoon kosher salt
teaspoon freshly ground pepper
tablespoons extra virgin olive oil
tablespoon Dijon mustard
Insert the metal chopping blade into the
Cuisinart® Food Processor. With the machine
running, drop the garlic through the feed
tube and process to chop, about 5 seconds.
Scrape the work bowl and add the pepper,
salt, fresh herbs and olive oil. Process for
10 seconds. Rub this mixture all over the
exterior of the meat and let stand. (This may
be done ahead and rubbed on the meat.
Cover and refrigerate until 1 hour prior to
roasting.)
1
Preheat Cuisinart™ Brick Oven to 425°F
on convection bake or bake setting with a
rack in position A. Line the baking tray with
aluminum foil.
Preheat Cuisinart™ Brick Oven to 400°F on
convection bake or bake setting with a rack
in position A.
Insert metal chopping blade in Cuisinart®
Food Processor. With the machine running,
drop the Parmesan through the feed tube
until finely chopped. Add the rosemary and
thyme. Turn machine on for about 30 to 45
seconds until the herbs are finely chopped.
Scatter the chopped onion and carrot on
the baking sheet lined with aluminum foil.
Arrange roast, bone side down, fat side
up, on top of the vegetables on the baking
sheet. Roast in preheated for 30 minutes and
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Add the garlic purée, salt, pepper, and
panko and pulse so that ingredients are
incorporated. With the machine running, add
the olive oil in a slow stream so that crumb
mixture is moistened and comes together
somewhat. Reserve.
Add the Parmesan and pulse again until
the cheese is chopped. Pulse in the
breadcrumbs and ¼ teaspoon of salt and
¼ teaspoon of pepper. With the machine
running, add the olive oil through the feed
tube until the mixture comes together.
Apply an even coating of Dijon mustard all
over the meat of the lamb. Press the crumb
mixture onto the mustard-coated portion of
lamb so it adheres evenly on both sides.
Lay the lamb cut side up; evenly spread the
stuffing over the surface of the lamb. Fold
the sides of the lamb in and then roll the
lamb. Secure well with butcher’s twine and
tie in 1 to 2 inch intervals. Salt and pepper
the outside of the lamb.
Place lamb rack on foil-lined baking tray
fat side up. Roast for 15 to 20 minutes.
Lamb is medium rare when an instant read
thermometer reads 130˚F. Remember, lamb
will continue to cook about 5 extra degrees
once removed from oven.
Preheat Cuisinart™ Brick Oven to 375°F on
the convection bake or bake setting with
a rack in position A. Line the baking tray
with aluminum. Place the prepared lamb
on tray and roast for 45 to 55 minutes until
thermometer reads 130°F for medium rare.
Allow lamb to rest 5 minutes before slicing
and serving.
Nutritional information per serving
(based on 12 servings):
** Any butcher can prepare lamb this way.
Calories 175 (39% from fat) • carb. 8g • pro. 18g
• fat 7g • sat. fat 2g • chol. 54mg • sod. 156mg
• calc 29mg • fiber 0g
*** To roast whole head of garlic: cut top
off, drizzle lightly with olive oil and loosely
wrap bulb in foil. Place in a 400˚F oven for
45 minutes. Once cool, squeeze the roasted
cloves out and purée in blender.
Rosemary Sage
Pork Roast
Nutritional information per serving:
Calories 683 ( 40% from fat) • carb. 54g • pro. 47g
• fat 30g • sat. fat 8g • chol. 133mg • sod. 1160mg
• calc. 194mg • fiber 3g
This delicious pork roast is a great and easy
main dish for entertaining.
Serves 6 to 10
Herb Roasted Leg
1
1
3
1
3
1
1
1
1
1
2
cup kosher salt
cup granulated sugar
quarts water
3 to 4 pound pork roast
garlic cloves
tablespoon fresh rosemary
tablespoon fresh sage
tablespoon Dijon mustard
teaspoon kosher salt
teaspoon freshly ground pepper
tablespoons extra virgin olive oil
of Lamb
Serves 8 to 12
2 to 3 cloves garlic
1
2
1
½
½
¾
¾
tablespoon fresh rosemary
tablespoons fresh parsley
tablespoon fresh thyme
ounce Parmesan cheese
cup panko (Japanese breadcrumbs)
teaspoon kosher salt, divided
teaspoon freshly ground pepper,
divided
2
1
tablespoons olive oil
Dissolve salt and sugar with the water in
a large mixing bowl that will fit into your
refrigerator. Submerge the roast in the brine
solution and refrigerate up to 4 hours.
small boneless leg of lamb,
butterflied, approximately 3½
pounds
While roast is soaking, prepare the marinade.
Place the metal chopping blade into the
Cuisinart® food processor. With the machine
running, drop the cloves of garlic through
the feed tube and run until finely chopped.
Place garlic cloves, rosemary, parsley, and
thyme in the workbowl of a Cuisinart® Food
Processor fitted with the metal chopping
blade. Pulse until all is finely chopped.
16
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Add the fresh rosemary and sage and pulse
until chopped. Add the Dijon mustard, salt
and pepper. Turn the processor on and with
it running, pour the olive oil through the feed
tube.
Slice the fennel bulb into ¼-inch lengthwise
strips. Toss fennel with olive oil and salt in a
mixing bowl.
Place fennel on prepared baking tray and
place into oven. Roast for 10 to 15 minutes,
flipping vegetables once half way through
roasting time.
Preheat brick oven to 400°F and turn to
convection bake or regular bake setting with
a rack in position A.
While fennel is roasting, prepare the salmon.
Rub the olive oil, salt and pepper all over the
flesh of the salmon.
Once the roast has soaked, run it well under
cold water and dry thoroughly. Sprinkle the
roast all over with kosher salt and freshly
ground pepper. Slather the marinade all over
the roast and let stand at room temperature
for ½ hour.
Once fennel has roasted, remove, and place
salmon on top of fennel.
Switch rack to position B and return to the
oven. Roast salmon for an additional 18 to
20 minutes until desired doneness has been
achieved.
Tie the roast evenly with butcher’s twine for
even roasting.
Place tied roast on baking tray and place in
preheated oven.
Serve immediately.
Nutritional information per serving:
Calories 223 (61% from fat) • carb. 16g • pro. 7g
• fat 16g • sat. fat 10g • chol. 56mg • sod. 231mg
• calc. 190mg • fiber 2g
Begin checking the pork roast at about 50
minutes with a meat thermometer to achieve
desired doneness. The internal temperature
should be 145°F for medium. Allow to rest 5
minutes before carving.
For all roast methods, baste roast during
cook time.
Pâte Sucrée
Have leftover dough? Use this sweet dough
for simple cookies. Just roll and cut into your
favorite shapes.
Nutritional information per serving
(based on 10 servings):
Calories 389 (46% from fat) • carb. 1g • pro. 50g
• fat 19g • sat. fat 6g • chol. 143mg • sod. 289mg
• calc. 51mg • fiber 0g
Makes two 9-inch single tarts/pies, or one
double-crusted pie
2
2
½
¾
cups unbleached, all-purpose flour
tablespoons granulated sugar
teaspoon table salt
cup (12 tablespoons) unsalted
butter, room temperature
Simply Roasted Salmon
and Fennel
Don’t let the simple preparation of the
salmon fool you – it is really delicious!
2
1
1
½
large egg yolks
tablespoon cold water
teaspoon lemon zest (optional)
teaspoon vanilla extract
Serves 4
10
1
1
ounces fennel bulb
teaspoon olive oil
pinch kosher salt
In the work bowl of a Cuisinart® Food
Processor fitted with the metal chopping
blade, process the flour, sugar and salt for
10 seconds. Add the butter and process until
combined. With the machine running, add
the yolks, one at a time, and process until
incorporated. Add the water, zest and vanilla;
pulse 3 to 4 times, until combined.
1½
pounds fresh salmon, preferably
wild, skin removed (one whole piece
or cut into individual fillets)
1
teaspoon olive oil
¼
¼
teaspoon kosher salt
teaspoon freshly ground pepper
Form dough into 2 flat discs. Wrap in plastic;
chill in refrigerator until ready to use.
Preheat Cuisinart™ Brick Oven to 425°F on
convection or regular bake setting with a
rack in position A. Line the baking tray with
parchment paper.
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Nutritional information per serving:
Calories 47 (10% from fat) • carb. 9g • pro. 1g
• fat 1g • sat. fat 0g • chol. 18mg • sod. 50mg
• calc. 4mg • fiber 0g
vanilla and mix to combine. Add the heavy
cream ⁄3 cup at a time, mixing well between
additions.
1
Pour the mascarpone mixture into the
prepared shell. Smooth the top, making
a small dome in the center, using a small
offset spatula. Arrange berries in any desired
fashion.
Fresh Berry Tart
Use one, or a mix of all four berries, for this
delicious summer treat.
Nutritional information per serving:
Calories 330 (63% from fat) • carb. 27g • pro. 5g
• fat 24g • sat. fat 13g • chol. 78mg • sod. 151 mg
• calc. 65mg • fiber 3g
Makes one 9-inch tart, 8-12 servings
½
4
recipe Pâte Sucrée
ounces bitter/semisweet chocolate,
chopped
4
ounces cream cheese, room
temperature, cut into 4 pieces
cup + 1 tablespoon granulated sugar
pinch table salt
ounces mascarpone, room
temperature
teaspoon vanilla paste or ½ vanilla
bean, scraped
Pâte Brisée
This versatile dough can be used for sweet
or savory treats. Makes two single crust
9-inch tart/pie, or one double-crust pie
1
⁄
3
1
8
2
1
cups unbleached, all-purpose flour
teaspoon table salt
pound unsalted butter, cold and
cubed
1
½
1
3-4
cup heavy cream
4
tablespoons ice water
cups mixed berries (raspberries,
strawberries, blueberries,
blackberries)
Place flour and salt in a Cuisinart® Food
Processor fitted with the chopping blade.
Process for 10 seconds. Add butter to work
bowl and pulse until the mixture resembles
coarse crumbs. Pour in water, 1 tablespoon
at a time, and pulse until a dough is just
forms. Form dough into 2 flat discs; wrap in
plastic and refrigerate until ready to use.
Preheat Cuisinart™ Brick Oven to 350°F on
the bake setting fitted with the baking stone
on a rack in position A. Preheat stone for at
least 30 minutes.
Roll out the sucrée dough into a 10-inch
disc. Fit into an un-greased tart ring. Chill
for about 20 minutes. Using a fork, prick
the dough evenly all over but make sure
not to go entirely through the dough. Line
the shell with parchment and weigh down
with dried beans or rice. Bake at 350°F for
about 15 to 20 minutes, or until the dough
is dry underneath the parchment. Remove
the beans/rice and parchment, and bake the
tart shell for an additional 5 to 10 minutes,
or until the shell is nicely browned. Remove
from oven, cool and reserve.
Nutritional information per serving:
Calories 39 (6% from fat) • carb. 8g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 98mg
• calc. 2mg • fiber 0g
*For a sweet Pâte Brisée, follow the same
recipe as above except add ¼ cup of
granulated sugar to the dry ingredients in the
work bowl.
Nutritional information per serving:
Calories 47 (5% from fat) • carb. 10g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 98mg
• calc. 2mg • fiber 0g
In a heatproof bowl over a pot of simmering
water, melt the chocolate. Pour into reserved
tart shell and smooth with a rubber spatula.
Chill tart shell in freezer for about 5 minutes,
or until hardened. Reserve.
Classic Apple Pie
Makes one 10-inch deep-dish pie, 8-12
servings
1
5
recipe sweet brisée dough
Cream the cream cheese, sugar and salt with
a Cuisinart® Hand Mixer until light and fluffy,
about 30 seconds. Add the mascarpone and
beat until combined. If the mixture is lumpy,
beat on high until it is smoothed out. Add the
large apples (Golden Delicious,
Ginger Gold, or other similar apples),
peeled, cored, halved and very thinly
sliced
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juice of 2 lemons
teaspoon vanilla paste
cup granulated sugar
large egg
1
pinch table salt
cup unbleached, all-purpose flour
whipped cream (optional)
fresh strawberries, hulled and sliced
(optional)
1
1
½
1
⁄
3
1
large egg yolk
1
pinch table salt
Preheat Cuisinart™ Brick Oven to 375°F on
the convection bake or bake setting with a
rack in position A.
Preheat Cuisinart™ Brick Oven to 350°F
on the bake setting fitted with the baking
stone on a rack in position A. Roll out ½
of the dough into a 10-inch disc. Fit into
an ungreased, 9-inch, 1½-quart ceramic
pie shell. Chill in refrigerator for about 20
minutes. Roll out remaining half of dough into
a 10-inch disc on a piece of parchment. Cut
into ¼ to ½-inch strips. Chill in refrigerator
until needed.
Butter a 10x3-inch round cake pan. Cut a
circle of parchment paper to line the bottom
of the pan; butter the parchment; dust entire
pan with sugar. Clean the lip of the pan so no
butter or sugar is on it. Reserve.
In a heat-proof bowl over a pot of simmering
water, melt the chocolate and butter. Keep
warm; reserve.
In a large bowl, toss the apples, lemon juice,
vanilla, and sugar together. Fan the apples in
the reserved pie baker in layers.
In a large bowl, mix the egg yolks and ¾
cup of sugar, using a Cuisinart® Hand Mixer
fitted with the whisk attachment, until pale
and thickened. Whisk in the cooled chocolate
mixture. Reserve.
Make an egg wash by mixing the egg, yolk,
and salt together with a fork. Brush on the
outer rim of the pie shell. Using reserved
brisée strips, weave the strips into a lattice-
work design over the apples. Brush lattice
with egg wash. Bake directly on the baking
stone at 350° for 40-50 minutes, or until the
top of the pie is a dark golden brown.
Wash and dry the whisk attachment well and
whip all of the egg whites, water and salt
until foamy, about 1 to 2 minutes. Slowly add
the remaining sugar and
whip to a medium-stiff peak, about
3 to 4 minutes.
Nutritional information per serving
(based on 12 servings):
Calories 166 (8% from fat) • carb. 36g • pro. 3g
• fat 1g • sat. fat 0g • chol. 36mg • sod. 225mg
• calc. 10mg • fiber 2g
Stir a very small amount of the egg whites
into the chocolate/yolk mixture. Gently fold
¾ of the whites into the lightened chocolate/
yolk mixture using a large rubber spatula until
the ingredients are incorporated. Sift in the
flour and gently fold into mixture. Gently fold
the remaining whites.
Chocolate
Soufflé Cake
Pour into prepared pan and bake in the
preheated oven for 35 to 45 minutes until
cake has puffed and appears dry, but still
soft to the touch.
This rich cake is best served right
out of the oven. Top with freshly
whipped cream and sliced strawberries for an
elegant addition.
Turn cake out onto serving plate and remove
pan and parchment. Top with whipped
cream and strawberries, if desired. Serve
immediately.
Makes one 10-inch cake, 12-16 servings
8
ounces bittersweet chocolate,
chopped
tablespoons unsalted butter,
chopped, plus more to dust the cake
pan
Nutritional information per serving:
Calories 194 (43% from fat) • carb. 25g • pro. 5g
• fat 10g • sat. fat 5g • chol. 123mg • sod. 43mg
• calc. 23mg • fiber 1g
2
9
large eggs, separated
1¼
cup granulated sugar, divided, plus
more to dust cake pan
2
1
large egg whites
tablespoon water
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Mascarpone Lemon
Squares
A twist on a classic, these lemon squares
will disappear fast!
Makes 16 servings
½
cup pine nuts, toasted
1¼
cup unbleached, all-purpose flour,
divided
1
⁄
3
cup confectioners’ sugar, plus more
for finishing
1
2
teaspoon salt, divided
teaspoons lemon zest, divided
(1 lemon)
4
large eggs
¾
½
cup granulated sugar
cup freshly squeezed lemon juice
(about 3 medium lemons)
½
½
¼
teaspoon vanilla extract
teaspoon baking powder
cup mascarpone, room temperature
Preheat Cuisinart™ Brick Oven to 350°F on
the bake setting with a rack in position A.
Coat a 9-inch square baking dish with non-
stick cooking spray; line with 2 pieces of
parchment, leaving a 1 to 2-inch overhang on
each side. Reserve.
Pulse pine nuts in a Cuisinart® Food
Processor fitted with the metal chopping
blade until ground. Add 1 cup flour,
confectioners’ sugar, ½ teaspoon salt and 1
teaspoon zest. Pulse until mixture resembles
coarse crumbs. Press into prepared baking
dish. Bake at 350°F for about 20 minutes, or
until lightly browned. Remove and reserve.
In a medium bowl, beat eggs with a
Cuisinart® Hand Mixer until lightened, about
30 seconds. Add the sugar and beat until
light and thickened, another 30 seconds
to 1 minute. Add lemon juice, vanilla and
remaining zest and mix to incorporate. Add
baking powder, remaining salt, and remaining
¼ cup of flour and mix to incorporate. Gently
beat in the mascarpone. Pour on top of
prepared crust. Bake at 300° for 25 to 30
minutes, or until set.
©2007 Cuisinart
Cuisinart® is a registered
trademark of Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
07CU26323
Dust with confectioners’ sugar before serving.
Any trademarks or service marks of third
parties used herein are the trademarks or
service marks of their respective owners.
Nutritional information per serving:
Calories 178 (49% from fat) • carb. 19g • pro. 4g
• fat 10g • sat. fat 4g • chol. 70mg • sod. 182mg
• calc. 29mg • fiber 0g
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