Cuisinart DLC-2011WBN-1, DLC-2011WWBN-1, DLC-2011WBC, DLC-2011BKWBN Shrimp & Ginger Stuffed Sole

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Shrimp & Ginger Stuffed Sole

Pleasing to the palate and to the eye, this dish is mostly do-ahead,

making it perfect for entertaining.

Preparation: 30 minutes, plus 20 minutes baking and 10 minutes for the sauce

1-1/4 pounds shrimp (16-20 count), peeled and deveined

2bunches tender, fresh chives 1/3 cup Italian parsley leaves

6green onions, trimmed to 5 inches, then cut in 1-inch lengths

12-inch piece of fresh ginger, peeled, cut in 1/2-inch pieces

6 ounces French bread, cut into 1-inch cubes

2 tablespoons unsalted butter

1-1/2 tablespoons low-sodium tamari or soy sauce

3/4 teaspoon freshly ground black pepper

1-1/2 pounds sole (six 4-ounce fillets), skinless

3/4 cup dry vermouth or white wine

3/4 cup heavy cream

Cut along the vein line to within 1/2 inch of the tail to butterfly 6 of the shrimp; reserve and refrigerate. Lay the remaining shrimp in a single layer on a sheet of plastic wrap on a baking sheet and freeze for 20 minutes.

Reserve 20 of the longest, most flexible chives. Cut 16 of the remaining chives into 1-inch lengths; refrigerate any remaining chives for another use. Insert the metal blade. Pulse to chop the 16 chives. Remove and reserve. Pulse to chop the parsley, 10 times; leave in work bowl. With the machine running, drop the ginger down the small feed tube and process 10 seconds to chop.

Add the green onions; pulse to chop, 10 times. Remove and reserve the parsley, ginger and green onion mixture. Process the bread until it becomes medium coarse crumbs, 1 minute. Remove and reserve. Pulse to chop the partially frozen shrimp, 20 to 30 times. There should be no piece of shrimp larger than 1/2 an inch. Remove and refrigerate.

In a 3-1/2 quart sauté pan, melt the butter over medium heat. Add the parsley, ginger and green onion mixture; cook until tender, about 2 to 3 minutes. Stir in the breadcrumbs, tamari and pepper; toss to combine and cook for 2 minutes longer. Transfer to a bowl and let cool completely. Stir in the reserved chopped shrimp and just enough water to help the mixture hold together. Lightly butter a 13 x 9 x 2-inch baking dish. Cut a sheet of waxed paper or parchment 15 inches long; lightly butter the paper.

Lay the sole fillets on the work surface, skin side up. Divide the stuffing mixture into 6 equal por- tions. Loosely pack each portion and place one portion in the center of each fillet. Fold the two long ends of the fillet up over the filling and overlap; turn over. Tie the cut ends of 2 chives together, using a double knot. Slip the knotted portion under the stuffed and rolled sole; bring the 2 ends together over the top and tie. Place in prepared baking dish. Repeat with the remaining sole and stuffing. The dish may be done ahead to this point, 8 hours ahead, covered with plastic wrap and refrigerated. If refrigerated, let sit at room temperature for 15 minutes before continuing. Preheat the oven to 400° F.

Add the wine to the baking dish; cover with the buttered paper, butter side down, and bake for

20 minutes. After 16 minutes, lay one of the reserved butterflied shrimp, cut side down, on each sole bundle. Re-cover and continue to bake for an additional 5 minutes. Transfer the sole to a warmed serving platter and cover loosely. Strain the cooking liquid into a 2 quart Windsor pan, and reduce by half over high heat. Add the heavy cream, and reduce by half again. To serve, nap the sauce over and around the sole, then sprinkle with the reserved chopped chives.

Nutritional analysis per serving:

Calories 444 (from fat 39%) • pro. 44g • carbo. 20g • fat 18g

sat. fat 8g • chol. 232mg • sod. 598mg • fiber 1g

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Contents Instruction Booklet Recommended work bowl capacity for various foods Yielding two 1-1/4 pound loavesFor custom recipes Important Unpacking Instructions Table of Contents Getting Ready CleaningBlades are sharp. Handle them carefully OperationIntroduction Quick breads, muffins, and biscuits Blade OperationDisc Operation On Continuous Press the OFF button when finishedDough Button Prepare the dough ingredients and place in work bowlTo purée fruits and cooked vegetables To chop raw fruits and vegetablesFirst, cut the food into To dislodge foodTo chop meat, poultry, fish and seafood To chop parsley and other fresh herbsTo purée meat, poultry, fish and seafood To chop nutsTo beat egg whites To make mayonnaiseTo whip cream To make crumbs and crumb crustsTip To make cake mixWhole peppers are an exception Large fruits like pineappleSmall, round fruits and vegetables Remove the slicing or shredding discLong fruits Vegetables Small amounts of foodCooked meat and poultry Hard, at room temperatureUncooked meat and poultry Salami and other sausagesMachine capacity Using the right bladeMeasuring the flour Proofing the yeastAdding liquids Processing dry ingredientsKneading bread dough Kneading sweet doughBlade rises in work bowl Dough doesn’t clean inside of work bowlDough feels tough after kneading Soft dough or liquid leaks onto base of food processorBlade doesn’t incorporate ingredients Motor slows downMetal dough blade rises in work bowl Keep your food processor ready to use on a kitchenTechnical Data California Residents only Recipe Table of Contents Fresh Tomato and Corn Salsa AppetizersRoasted Garlic and Red Pepper Spread Try this salsa on grilled chicken or seafoodRoasted Shallot & Herb Hummus HummusPreparation 15 Minutes Jalapeño Jack WafersSmall onion Cup all-purpose flourDo-ahead prep makes these perfect for entertaining Turkey Sausage & Sun-Dried Tomato Puff Pastry PinwheelsShallot 1-1/2 ounce peeled and trimmed Egg wash 1 egg + 2 tablespoons water, beaten togetherFor a savory side dish, use this stuffing in portobellos Spinach, Feta & Artichoke Stuffed MushroomsClove garlic Shallot, about 1 ounce, peeled Teaspoon Herbes de ProvenceButternut Squash Bisque with Roasted Cremini Mushrooms SoupsMakes eight 7-ounce servings Preparation 40 to 45 minutes Teaspoon freshly ground pepper 1/2 cup half-and-halfChilled Roasted Red Bell Pepper & Corn Soup Inch pieces Teaspoon kosher salt GazpachoFresh cilantro for garnish, if desired Medium tomatoes, cored, cut intoCranberry Orange Bread Quick BreadsBanana Nut Bread Almonds and pears combine to make this rich, moist tea bread Almond-Pear BreadChallah Braid Yeast BreadsCup warm water 105˚ 115˚F Large egg Tablespoon waterCups unbleached all-purpose flour Cheese BreadSpoil your family with homemade bread Classic Cuisinart White BreadPizza Dough Basic Artisan Bread Artisan BreadsTo make baguettes VariationAdapted from Charles van Over Olive and Rosemary Country LoafSimple Wheat Starter Ounces unbleached flourOunces whole wheat flour Makes one 24-ounce loaf Multi-Grain Sandwich LoafMakes two long loaves Farm House BreadEntrées Pesto Salmon and Pesto Potatoes en PapilloteShrimp & Ginger Stuffed Sole Pesto, Cheese & Fresh Tomato Pizza PizzasTablespoons Pesto, p Ounce Reggiano ParmesanOunces fontina, well chilled Five Cheese Pizza BiancoChives, cut in 1-inch lengths Well chilledPizza Margherita Some of the best things in life are the simplestReduced version for pizza Roasted Pepper, Chevre & Mozzarella Calzone Make ahead for a picnic or tailgating partyWashed and dried Cornmeal for sprinkling Simple Tomato Sauce Sauces & DressingsCranberry Relish with Toasted Walnuts Creamy Chevre & Peppercorn DressingCreamy and tangy, perfect for crisp romaine Herbed Balsamic Vinaigrette Teaspoon sugar Basic MayonnaiseTeaspoons fresh marjoram leaves or 1 teaspoon dried Tzatziki SauceFrench Cut Green Beans with Shallots SidesAsian Slaw with Peanut Dressing Roasted Garlic and Parmesan Twice Baked Potatoes Cup evaporated skim milkTeaspoon ground white pepper Teaspoon salt At room temperature Savory Sweet Potatoes with Onions & CurrantsCup maple syrup Desserts Cups 6 ounces lightly At room temperature Toasted hazelnutsHazelnut Butter Cookies Pound unsalted butterChocolate heaven Double Chocolate Chunk CookiesDelicious with coffee or tea Lemon Ginger BiscottiOr Callebaut, broken up, chilled Remove and reserveCreamy, smooth and simple to prepare Basic CheesecakeWhite Chocolate Cream Cheese Frosting Carrot CakeThaw at room temperature for an hour before using Basic Flaky Pastry DoughTo 8 tablespoons ice water Creamy apple pie with crunchy, crumb topping Old World Apple Crumb PieMakes 1 10-inch pie, 12 servings Preheat the oven to 375 FEach, peeled, cored and quartered Juice Deep-Dish Pear and Apple PieCup real maple syrup Preheat the oven to 400˚FChocolate lover’s dream come true Dark Chocolate TrufflesCocoa Scrape the work bowlIB-3622E

DLC-2011WWBN-1, DLC-2011WBCN, DLC-2011BKWBN, DLC-2011WBC, DLC-2011BKWB specifications

The Cuisinart DLC-2011 series food processors, including the DLC-2011WBN-1, DLC-2011WB, DLC-2011BKWB, DLC-2011WBC, and DLC-2011BKWBN, are renowned for their innovative technology and practical features that cater to both novice cooks and seasoned chefs.

These food processors are designed to simplify cooking tasks, turning laborious food preparation into a seamless experience. With a powerful 600-watt motor, the DLC-2011 series ensures that even tough ingredients are processed with efficiency. The 11-cup capacity is generous enough for a variety of tasks from chopping vegetables to mixing dough, making it an ideal kitchen companion for meal prep.

One of the standout features of the DLC-2011 series is its easy-to-use control system. The processor comes equipped with a simple pulse control and an on/off switch, allowing for precise processing. The inclusion of a stainless steel chopping/mixing blade, along with a slicing disc and a shredding disc, enhances versatility, providing users with multiple options for their culinary creations.

Safety is a priority in the design of these processors, as they include a locking lid and an auto shut-off feature that ensures safe operation. The wide mouth feed tube accommodates whole fruits and vegetables, eliminating the need for pre-cutting, which saves valuable time in the kitchen.

The DLC-2011 series boasts a sleek aesthetic, available in colors that complement any kitchen decor. The durable construction enhances longevity, while the dishwasher-safe parts (excluding the motor base) promote easy cleaning, making maintenance a breeze.

In terms of technology, Cuisinart employs a reliable and efficient motor system that optimizes performance while minimizing noise. Additionally, the precision-engineered components work in harmony to deliver consistent results with every use.

Users will appreciate the versatility of these food processors, as they can handle a wide range of tasks such as chopping, slicing, grating, mixing, and pureeing. Whether preparing a large family meal or experimenting with new recipes, the Cuisinart DLC-2011 series is designed to enhance culinary creativity and efficiency, making it a must-have tool for any kitchen enthusiast.
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