Cuisinart SB-5600 manual SAUCES, DRESSINGS, Marinades, Romesco Sauce, Mole Sauce

½teaspoon white pepper

¾ cup half-and-half

Place leeks in a medium bowl and add cold water. Swirl, then let stand for minutes. Lift leeks from the water without disturbing the sand/sediment collected in the bowl; allow to drain completely.

Melt butter in a large (4-quart) saucepan over medium heat. Add the drained leeks, onion, and thyme. Let cook until vegetables are softened,

3 to 5 minutes – do not brown. Add potatoes, stock, and water; cover and bring to a boil over medium high heat. Reduce heat to low, and simmer, uncovered, until potatoes are soft, about 10 to 15 minutes.

Drain vegetables, reserving cooking liquid. Place vegetables in blender jar. Add 1 cup cooking liquid; return remaining cooking liquid to saucepan. Cover blender jar. Blend on Purée until totally smooth, about

30 to 40 seconds. Stir vegetable purée into stock in saucepan and reheat over medium low heat. Add salt, pepper and half-and-half. Serve hot, or chill and serve as vichyssoise.

Nutritional information per 1-cup serving:

Calories 132(37% from fat) • carb. 18g • pro. 3g • fat 6g

• sat. fat 3g • chol. 16mg • sod. 369mg • calc. 56mg • fiber 3g

SAUCES, DRESSINGS, MARINADES

Romesco Sauce

This sauce of Spanish origin is delicious served with grilled chicken,

vegetables, or even grilled seafood.

Makes 3½ cups sauce

5tablespoons extra virgin olive oil

2 pounds tomatoes, sliced in half

12 ounces sweet red peppers sliced in half

2 shallots, unpeeled

5garlic cloves, unpeeled

1½ cups white bread cubed (about 1-inch cubes)

½cup roasted almonds, chopped

3 tablespoons sherry vinegar

3 tablespoons sherry

1 cup chicken or vegetable stock

¾ teaspoon paprika

¾ teaspoon kosher salt fresh ground pepper

Preheat oven to 400˚F.

Lightly coat a baking sheet with 2 tablespoons of olive oil and place the tomatoes, peppers, shallots, and garlic cloves on it. Roast for about 35 to 40 minutes until all vegetables are browned and soft. Place them in a bowl and cover tightly with plastic wrap. Let vegetables cool and steam to loosen skins, about 25 minutes. Once cool, peel the skins off vegetables, remove and discard seeds. Roughly chop. Reserve.

When the vegetables are almost cool, heat remaining 2 tablespoons of olive oil in a 3-quart sauté pan over medium heat. Add bread cubes and toss in oil to toast until slightly golden, about 3 minutes. Stir in almonds. Stir in tomatoes, peppers, shallot, and garlic and cook for about another 2 minutes. Add the sherry vinegar and the sherry, scraping up any bits that are stuck to the bottom of the pan. Reduce liquid by half. Add the stock and paprika and bring to a boil. Reduce to simmer for about 10 minutes. Stir in salt and pepper to taste.

Place contents of pan into the blender jar. Secure the lid tightly with a dishtowel and your hand. Blend on Purée for 40 seconds. Serve immediately or place in resealable container and refrigerate for up to one week.

Nutritional information per ½-cup serving:

Calories 127 (67% from fat) • carb. 9g • pro. 2g • fat 10g

• sat. fat 1g • chol. 0mg • sod. 213mg • calc. 40mg • fiber 2g

Mole Sauce

This traditional Mexican dark reddish-brown sauce is most often

served with poultry, but is also delicious with pork.

Makes 4 cups

2tablespoons olive oil

1medium onion (about 5 ounces), diced

3 cloves garlic, chopped

2 tablespoons chili powder

¼ teaspoon cinnamon

¼ teaspoon cumin

¼ teaspoon ground coriander

1teaspoon kosher salt

1corn tortilla, cut into small pieces

¼cup toasted almonds

2tablespoons natural peanut butter

2cans (4.5 ounces each) chopped green chiles

1 can (28 ounces) diced tomatoes, liquid drained 1¼ cups chicken broth

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