Cuisinart HTM-7L manual Basic Vinaigrette, Creamy Blue Cheese Dressing

3tablespoons whole milk or half-and-half

teaspoon all-purpose flour

1/4 teaspoon kosher salt pitted kalamata olives (30g), drained and chopped

Preheat oven to 350° F. Have ready 24 mini muffin cups.

Place the cream cheese, butter, 1 cup flour, herbs de Provence, and pepper in a medium bowl. Combine on Speed 1 until the mixture forms a ball, about 1 minute. Divide the dough into 24 pieces, each about 1-1/2 teaspoons. Roll into balls, then use the palms of your hand to flatten into discs, about

2-1/2 inches in diameter. Press into the bottom and sides of the muffin cups. Spoon about 1/4 teaspoon of the chopped olives into each pastry cup. Reserve.

Using the same bowl, place the egg, chevre, milk, flour, and salt in the bowl. Blend on Speed 2 until smooth and creamy, about 2 minutes. Spoon the fill- ing into the pastry cups, using about 1- 1/2 teaspoons per cup.

Bake in the preheated oven for 22-24 minutes, until the crust is golden and crispy and the tops are puffed and light- ly golden. Let cool in pan 2 minutes, then gently lift out and cool 5 minutes on a wire rack before serving. May be made ahead and served at room temperature or slightly rewarmed. (Rewarming in a microwave is not recommended.)

Nutritional information per tartlet:

Calories 98 (71% from fat) • carb. 5g • pro. 3g fat 8g • sat. fat. 5g • chol. 28mg • sod. 97mg calc. 38mg • fiber 0g

Basic Vinaigrette

The perfect topping for a crisp green salad, you can easily vary it by changing the flavor of the oil or vinegar, or by adding herbs.

Preparation: 10 minutes or less

Makes about 2 cups

1clove garlic, peeled and finely minced

2tablespoons Dijon-style mustard 1/2 cup wine vinegar or lemon juice 1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1cup extra vegetable oil 1/2 cup extra virgin olive oil

Place the garlic, mustard, vinegar, salt, and pepper in a medium bowl. With the chef’s whisk attachment, beat on speed 3 until well blended, 30 seconds. With the mixer running, add the oils in a slow steady stream, about 1-1/2 minutes; continue to mix until totally blended.

(If vinaigrette is made ahead and separation occurs, mix on speed 3 using chef’s whisk until blended.)

Nutritional information per serving (1 tablespoon): Calories 92 (98% from fat) • carb. 1g • pro. 0g • fat 10g • sat. fat 1g • chol. 0mg • sod. 54mg

calc. 1mg • fiber 0g

Creamy Blue Cheese Dressing

This version is much lower in fat than traditional blue cheese dressings. Try it as a dip for celery the next time you serve buffalo-style wings.

Preparation: 10 minutes or less

Makes about 2 cups dressing

1clove garlic, peeled and chopped 1/2 ounce shallot, peeled and chopped

1cup nonfat yogurt 1/2 cup lowfat buttermilk 1/3 cup lowfat mayonnaise 3/4 teaspoon dry mustard

1/2 teaspoon Worcestershire sauce 1/4 teaspoon white pepper

3ounces crumbled blue cheese Dash hot sauce – to taste

Place the garlic, shallot, buttermilk, yogurt, mayonnaise, dry mustard, Worcestershire, and pepper in a medium bowl. Mix, using speed 3 until smooth and creamy, 30 to 40 seconds. Add the crumbled blue cheese and hot sauce. Mix, using speed 3 for 20 to 30 seconds longer. Let stand for 30 minutes before using to allow flavors to develop. Cover and refrigerate all unused portions. Keeps for 1 week.

Nutritional information per serving (4 teaspoons): Calories 27 (54% from fat) • carb. 1g • pro. 1g • fat 1g • sat. fat 0g • chol. 2mg • sod. 47mg •

calc. 29mg • fiber 0g

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