Cuisinart DLC-4CHB manual Basic Vinaigrette, Creamy Roasted Garlic Herb Dressing, Asian Marinade

Basic Vinaigrette

This recipe may be easily modified by changing

the oils and vinegars used.

Makes 1½ cups

1garlic clove or small shallot, peeled (cut shallot into ½-inch pieces)

3 tablespoons wine vinegar

3tablespoons white vinegar or lemon juice

2teaspoons Dijon mustard

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ cup extra virgin olive oil

½ cup vegetable oil or light flavored olive oil

Place garlic in work bowl; pulse on Chop 5 times. Scrape the work bowl. Add the vin- egars, mustard, salt and pepper. Process on Chop until smooth, about 5 seconds. With the machine running on Pulse, add the oils slowly, in a steady stream, through one of the holes in the recessed area of the lid. After all the oil has been added, process on Grind for an additional 10 seconds. Taste and adjust seasonings as needed.

This dressing is best made at least ½ hour ahead of serving. Vinaigrette will keep well for one week if in refrigerator, covered. Remove from refrigerator about 30 minutes before serv- ing; it may need to be reprocessed if separa- tion has occurred.

Nutritional information per serving (1 tablespoon):

Calories 80 (99% from fat) • carb. 0g • pro. 0g • fat 9g

•sat. fat 1g • chol. 0mg • sod. 55mg

•calc. 1mg • fiber 0g

Creamy Roasted Garlic

and Herb Dressing

Try this flavorful dressing on a

crispy romaine salad.

Makes about 1 cup

9 garlic cloves, peeled

¾teaspoon extra virgin olive oil

¾cup loosely packed basil leaves

¾cup loosely packed Italian parsley leaves

¾cup fat-free plain yogurt

½cup light mayonnaise

1½ tablespoons balsamic vinegar

Preheat the oven to 375°F. Toss the garlic with the oil and wrap loosely in aluminum foil. Roast in the preheated oven for about 45 minutes, or until cloves have softened. Let cool 5 to 10 minutes.

Place the cooled garlic in the work bowl with the basil and parsley. Pulse on Grind 10 times; scrape the work bowl. Add the yogurt, mayonnaise and vinegar. Process on Grind until smooth and blended, about 30 seconds. Scrape the work bowl; process 15 additional seconds.

Transfer to an airtight container. Dressing keeps for one week in refrigerator.

Nutritional information per serving (1 tablespoon):

Calories 35 (65% from fat) • carb. 2g • pro. 1g • fat 3g

•sat. fat 0g • chol. 5mg • sod. 60mg

•calc. 34mg • fiber 0g

Asian Marinade

This marinade is equally good for pork,

chicken or salmon.

Makes about 2 cups

¾ounce peeled fresh gingerroot, cut into ½-inch pieces

2 garlic cloves, peeled

½cup low sodium soy sauce

1⁄3 cup canola or other vegetable oil

¼cup + ½ tablespoon hoisin sauce

¼cup + ½ tablespoon Asian sesame oil

¼cup + ½ tablespoon rice wine vinegar

½ teaspoon cayenne pepper

Place the gingerroot and garlic in the work bowl. Pulse on Chop 5 times. Scrape the sides and bottom of the work bowl. Add the remain- ing ingredients; chop until smooth, about 15 seconds.

Transfer to a container, cover and refrigerate if not using immediately. Marinate meat or sea- food for approximately 2 hours before roasting or grilling.

Cooking Suggestion: Pour 2⁄3 of the marinade into a resealable plastic bag and add two

1-pound trimmed pork tenderloins. Coat the meat thoroughly with the marinade and refriger- ate for 2 hours. Remove the tenderloins from the marinade and place on a rack; discard the marinade. Roast in a preheated 475°F oven for 20 to 22 minutes, turning after 10 minutes. Remove from oven. The temperature of the meat should be about 150°F; it will rise to

160-165°F while resting. Let rest for 10 min- utes; slice and serve with remaining reserved marinade drizzled over the meat.

Nutritional information per serving (1 tablespoon):

Calories 45 (84% from fat) • carb. 2g • pro. 0g • fat 5g

•sat. fat 0g • chol. 0mg • sod. 170mg

•calc. 2mg • fiber 0g