Cuisinart CHM-7 manual Parmesan Pepper Biscotti With Walnuts, Gorgonzola Soufflé

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 20

PARMESAN PEPPER BISCOTTI

WITH WALNUTS

These biscotti are a perfect companion

to a glass of red wine.

Makes about 3 dozen

21⁄2 cups all purpose flour

1 teaspoon salt

1 teaspoon baking powder

1⁄4cup butter, room temperature

1⁄4cup extra virgin olive oil

11⁄2 tablespoon sugar

11⁄3 cup Parmigiano Reggiano, grated

4eggs, divided

1⁄4cup milk

21⁄2 teaspoons, rosemary fresh chopped

1⁄2cup walnuts, toasted kosher salt (optional)

P reheat oven to 350°F.

Place flour, salt, pepper, and baking powder in a small mixing bowl and set aside.

In a large mixing bowl beat the butter with the olive oil using Speed 2. Add the sugar and Parmesan and mix on Speed 3 until the consistency is smooth. Add 3 of the eggs, one at a time, mixing until each egg is incorporated before adding the next. Slowly add dry ingredients in 3 additions, mixing on low speed. Once all the dry

i n g redients are incorporated, add milk in a slow stream while the mixer is running. The mixture should resemble a soft dough. Finally mix in the rosemary and walnuts.

Turn dough out onto lightly floured surface and knead with your hands for a few minutes. Cut dough into 2 equal pieces, shaping each into 12x2x1-inch logs. Place on baking sheet with parchment. Beat final egg with 1 tablespoon of water and brush all over logs, and if you wish, sprinkle the tops with kosher salt.

Bake for 35-40 minutes until golden.

Remove from oven and slice the logs with

aserrated knife into 1⁄8-1⁄4" slices. Return slices to baking sheet and bake for an additional 35 minutes on bottom rack of oven, flipping the biscotti halfway through baking so both sides are golden. Transfer to a wire rack and cool. When completely cooled, place in an airtight container

to store.

Nutritional information per serving:

Calories 94 (53% from fat) • carb. 8g • pro. 3g

•fat 6g • sat. fat 2g • chol. 30mg • sod. 148mg

•calc. 57mg• fiber 0g

GORGONZOLA SOUFFLÉ

Makes one 8-cup souff l é

2⁄3cup walnuts, toasted and ground

5 eggs, whites and yolks separated into two mixing bowls

5tablespoons unsalted butter

1⁄2cup all-purpose flour

11⁄2 cup milk

1cup gorgonzola cheese, crumbled

1⁄2teaspoon salt

1⁄4teaspoon fresh ground pepper

1⁄2cup shredded mozzerella

Preheat oven to 350°F. Butter an eight-cup soufflé dish well and coat with toasted,

g round walnuts, set aside.

Place egg yolks in a small bowl, beat using Speed 1 for 30 seconds; reserve.

Melt butter in a saucepan. Add flour and stir with a wooden spoon until smooth and cook over medium heat for 2 minutes, stir- ring occasionally. Mix on Speed 1 while adding the milk, about 11⁄2 minutes, beating until smooth. Cook slowly allowing the

mixture to thicken, while mixing on Speed 2 until the mixture becomes smooth and thick, approximately 5 minutes total. Add G o rgonzola and mozzarella and stir until melted and smooth. Remove from heat.

While mixing egg yolks on Speed 1, spoon a small amount of hot cheese mixture into the yolks and mix until smooth. Continue adding the warm cheese mixture slowly to the yolks, while mixing (the mozzarella will be stringy).

Using chef’s whisk, beat the egg whites until soft peaks form, about 11⁄2 minutes on Speed 5.

Fold the whites into the yolk/cheese

mixture in three increments with the beater attachment set to the lowest speed.

Pour into pre p a red soufflé dish and bake in the middle of oven until puffed over the rim of soufflé dish and golden, approximately 40-45 minutes. Serve immediately.

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