Garlic and Chive Mashed Potatoes | Cuisinart CHM-Series specs

minutes. Add remaining ingredients and mix on Speed 1 until completely blended. Taste and adjust seasoning.

If the eggplant seems bitter add another teaspoon (5 ml) of honey. Let stand for about 30 minutes before serving to allow flavours to blend.

Drizzle with extra virgin olive oil and serve.

Nutritional information per serving

(approximately 1⁄4 cup):

Calories 49 (26% from fat) • carb. 9g • pro. 2g

•fat 2g • sat. fat 0g • chol. 0mg

•sod. 202 mg • calc. 20 mg • fiber 3g

Garlic and Chive

Mashed Potatoes

Old-fashioned comfort food at its best.

For Basic Mashed Potatoes, omit the garlic and chives.

Makes 7 cups (1.75 L) (12 servings)

3pounds (1.36 kg) russet or Yukon gold potatoes

4–6 cloves garlic, peeled and halved

2teaspoons (10 ml) kosher salt, divided

1teaspoon (5 ml) white wine vinegar

3⁄4cup (175 ml) whole milk

1⁄2cup (125 ml) half-and-half

3tablespoons (45 ml) unsalted butter

1⁄2cup [1⁄4 ounce (125 ml)] chopped fresh chives

1⁄4teaspoon (1 ml) freshly ground white or black pepper

Peel the potatoes and cut in 3⁄4-inch- thick (1.8 cm) slices. Place the potatoes, garlic, 1 teaspoon (5 ml) kosher salt, and wine vinegar in a 33⁄4 quart (3.6 L) saucepan* and cover with cold water by 1 inch (2.5 cm). Cover loosely and bring to the boil over high heat, then reduce heat to medium high and boil gently until potatoes are tender but not falling apart, about 18–22 minutes. While potatoes are cooking, combine milk, half-and-half, butter, and

1⁄4 cup (50 ml) of the chives in a Cuisinart® 11⁄2-quart (1.4 L) saucepan. Simmer over low heat until butter is completely melted. Keep warm.

Drain the cooked potatoes and garlic, return to the saucepan, and place over low heat for 1 minute. Remove from the heat, and use Speed 2 to mash the potatoes and garlic until somewhat smooth, about 60 seconds. While still mixing, add the hot milk and butter mixture, and mix until well blended, about 30 seconds. Mix on Speed 4 until fluffy, about 1–2 minutes. Add the remaining salt and pepper, mix to blend, 15 seconds. Scrape down sides of pan with rubber spatula as necessary. Transfer the potatoes to a warm serving bowl and sprinkle with the remaining chopped chives. Serve immediately.

*Do not use nonstick cookware with the Cuisinart® Hand Mixer.

Nutritional information per serving:

Calories 149 (28% from fat) • carb. 24g

•pro. 3g • fat 5g • sat. fat 3g • chol. 14mg

•sod. 185mg • calc. 42mg • fiber 2g

Tip: For a “lighter” everyday version, use reduced fat or fat-free milk

in place of the whole milk and half-and-half.

Twice Baked Potatoes with

Bacon and Cheddar

Cold weather comfort food.

Makes 8 servings

8baking potatoes [8 ounces each (226 g)], scrubbed

2 teaspoons (10 ml) olive oil

2⁄3cup (150 ml) evaporated fat free milk

4 tablespoons (60 ml) unsalted butter, at room temperature, cut in 4 pieces

2cups (500 ml) shredded lowfat Cheddar cheese

8slices bacon, cut in 1⁄4-inch (0.6 cm) pieces, cooked and drained

[about 2⁄3 cup (150 ml)]

1tablespoon (15 ml) chopped chives

1⁄4teaspoon (1 ml) kosher salt

1⁄4teaspoon (1 ml) freshly grated black pepper

Preheat oven to 400°F (205°C). Pierce each potato several times with a fork or a knife tip; rub each potato with

1⁄4 teaspoon (1 ml) of the olive oil. Bake the potatoes in the preheated oven until

fork-tender, about 1 hour. When cool enough to handle, cut off the top third of each potato and scoop out the flesh, leaving a 1⁄4-inch (0.6 m) shell. Place the potato flesh in a large mixing bowl and reserve potato shells. (Tops may be reserved for another use or discarded.)

Add 1⁄3 cup (75 ml) milk, mix potatoes on Speed 1 for 1 minute until mashed. Add remaining milk and butter, mix on Speed 4 for one minute longer. Add Cheddar, bacon, chives, salt and pepper. Mix on Speed 1 until well blended.

Fill the reserved potato shells with the potato-Cheddar mixture. Potatoes may be made ahead to this point, covered and refrigerated until ready to bake.

Preheat oven to 375°F (190°C). Arrange the potatoes on a jelly roll type pan that has been lined with aluminum foil. Bake uncovered, until potatoes are hot and tops are golden brown, about 30 to 35 minutes (add 5–10 minutes for cold potatoes). Serve hot.

Nutritional information per serving:

Calories 470 (44% from fat) • carb. 45g • pro. 21g

•fat 23g • sat. fat 8g • chol. 50mg

•sod. 540 mg • calc. 290mg • fiber 4g

Breads

The following recipes require dough hooks. These dough hooks are available only with model CHM-5SSC.

Tips: When making yeast breads, we recommend recipes using no more than 450g (about 31⁄3 cups) flour.

For best bread baking results, stir flour before measuring. To measure, scoop or spoon into measuring cup and level off using the flat side of a table knife.

When using yeast, check date for freshness. Proof yeast by dissolving it in warm (105°–110°F or 40°– 43°C) liquid to which a small amount of sugar or flour has been added. Set aside for 5 to 10 minutes. Live yeast will swell, foam and bubble. If yeast does nothing it is not alive and active. Discard and begin again with fresh yeast.

Use firm pressure to hold your Cuisinart® Hand Mixer when making yeast doughs, in order to keep the dough hooks in the dough.

Move the mixer back and forth and through the dough to mix and knead evenly.

Steady the mixing bowl by placing a damp towel under the bowl while mixing and kneading.

When adapting your own recipes to use with the Cuisinart® Hand Mixer, begin

with the wet ingredients and add dry ingredients in 1⁄2-cup (125 ml) increments, allowing complete mixing before adding the next addition.

Olive Oil and Rosemary Rolls

These crunchy rolls are great served fresh

and warm with extra virgin olive oil for dipping or let cool to make sandwiches.

Makes 12 rolls

1⁄4cup (50 ml) flavourful extra virgin olive oil

3⁄4tablespoon (11 ml) dried rosemary

13⁄4 teaspoons (9 ml) active dry yeast

1cup (250 ml) warm water (about 105°–110°F or 40°– 43°C)

31⁄4 cups (800 ml) bread or all-purpose flour

13⁄4 teaspoons (9 ml) sea salt (may use kosher salt)

corn meal for the baking sheet flour for dusting the bread

Combine the olive oil and rosemary; let stand 10 minutes or longer.

Place the yeast and warm water in a medium large mixing bowl with a pinch of the flour. Stir to dissolve yeast and let stand for 5 to 10 minutes. Mixture will foam and bubble – this means the yeast is alive and active.

Combine flour and salt in separate mixing bowl. Insert the dough hooks. Add olive oil and rosemary mixture and