Cuisinart DLC-2011N manual Salmon and Pesto Potatoes en Papillote

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Salmon and Pesto Potatoes en Papillote

Just add a simple green salad for a quick and easy dinner.

Makes 6 servings

Preparation: 10 - 15 minutes, plus 18 minutes baking time

1 tablespoon extra virgin olive oil

6Yukon Gold or other new potatoes, 4 ounces each, well scrubbed, opposite ends trimmed flat with a knife

6 teaspoons Pesto – recipe follows

2pounds skinless salmon fillet, cut into 6 equal portions

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

6 fresh basil leaves

Preheat the oven to 400° F. Cut 6 pieces of aluminum foil, each 16 inches long.

Brush a 6 x 4-inch area in the center of each rectangle with olive oil. Set aside.

Insert the slicing disc. Slice the potatoes, one at a time. Remove each potato; restack and reserve separately.

Season each salmon fillet with salt and pepper. Fan out the slices of one potato on the oiled portion of a sheet of foil. Spread one teaspoon of the Pesto on the fanned slices. Top with a salmon fillet. Bring the two cut sides of the foil together over the center of the salmon; fold over 1 inch, then fold over 2 more times. Fold the ends in twice, in 1/2-inch folds, to complete the seal. Repeat until all the salmon and potatoes have been prepared and wrapped. Bake in the preheated oven for 22 minutes.

While the salmon is in the oven, stack the basil leaves and roll. Slice in 1/8-inch intervals to create a chiffonade. When done, the packets will be puffed. Prick with the tip of a sharp knife to vent the steam, then carefully open. Serve immediately on warmed plates sprinkled with the basil chiffonade.

Nutritional analysis per serving:

Calories 390 (from fat 46%) • pro. 32g • carbo. 21g • fat 20g

sat. fat 4g • chol. 85mg • sod. 379mg • fiber 2g

Pesto

Our Pesto is lower in fat than traditional pestos, and just as flavorful

Makes 1-1/3 cups.

Preparation: 5 - 10 minutes

2

ounces Reggiano™ Parmesan,

4 to 6 tablespoons extra virgin olive oil

 

cut in 1/2-inch pieces

5

tablespoons lightly toasted pine

 

 

2

cloves garlic

 

nuts or walnuts

3

cups packed fresh basil leaves,

1/4

teaspoon salt

 

washed and dried

 

 

Insert the metal blade. With the machine running, drop the cheese down the small feed tube and process to chop, about 10 seconds. Remove and reserve. With the machine running, drop the garlic clove down the small feed tube; process to chop, about 5 seconds. Scrape the work bowl. Add the basil to the work bowl. Pulse to chop, 20 to 30 times. Scrape the work bowl. With the machine run- ning, add 4 tablespoons of the olive oil in a slow drizzle through the hole in the pusher; add the remaining olive oil to taste. Scrape the work bowl; add the reserved cheese, pine nuts and salt, and pulse to incorporate and chop the nuts. Transfer to a jar to store. Let rest for about 30 minutes before using, to allow the flavors to blend. Refrigerate to store, with a layer of olive oil poured over the top to prevent discoloration. Keeps 5 days in the refrigerator, or may be frozen.

Nutritional analysis per serving:

Calories 43 (82% from fat) • carbo 1g • pro 1g • fat 4g

sat. fat 1g • chol 2mg • sod 71mg • fib 0g

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Contents DLC-2011N Recommended work bowl capacity for various foods Yielding two 1-1/4 pound loavesCups whole grain flours no white flour added For custom recipesPusher Assembly Place the box on a lowTable or on the floor Next to the kitchenTable of Contents Cleaning Getting ReadyBlades are sharp. Handle them carefully OperationIntroduction Disc Operation Quick breads, muffins, and biscuitsBlade Operation On Continuous Dough ButtonPrepare the dough ingredients and place in work bowl Inch pieces of even size and lengthTo chop raw fruits and vegetables To purée fruits and cooked vegetablesTo dislodge food To chop hard foodsTo chop meat, poultry, fish and seafood To purée meat, poultry, fish and seafoodTo chop nuts To make peanut butter and other nut buttersTo beat egg whites To whip creamTo make crumbs and crumb crusts Cut or break bread, crackers or cookies intoTo make cake mix TipWhole peppers are an exception Large fruits like pineappleRemove the slicing or shredding disc Small, round fruits and vegetablesLong fruits Vegetables Small amounts of foodHard, at room temperature Cooked meat and poultryUncooked meat and poultry Salami and other sausagesUsing the right blade Machine capacityMeasuring the flour Proofing the yeastAdding liquids Kneading bread doughKneading sweet dough RisingDough doesn’t clean inside of work bowl Dough feels tough after kneadingSoft dough or liquid leaks onto base of food processor Motor stopsBlade doesn’t incorporate ingredients Metal dough blade rises in work bowlTechnical Data To the store where it was purchased or For shipping instructionsRecipe Table of Contents Appetizers Fresh Tomato and Corn SalsaRoasted Garlic and Red Pepper Spread Try this salsa on grilled chicken or seafoodHummus Roasted Shallot & Herb HummusJalapeño Jack Wafers These savory wafers just melt in your mouthSmall onion Cup all-purpose flourTurkey Sausage & Sun-Dried Tomato Puff Pastry Pinwheels Do-ahead prep makes these perfect for entertainingShallot 1-1/2 ounce peeled and trimmed Egg wash 1 egg + 2 tablespoons water, beaten togetherSpinach, Feta & Artichoke Stuffed Mushrooms For a savory side dish, use this stuffing in portobellosClove garlic Shallot, about 1 ounce, peeled Teaspoon Herbes de ProvenceSoups Butternut Squash Bisque with Roasted Cremini MushroomsMakes 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 Gazpacho Inch pieces Teaspoon kosher saltFresh cilantro for garnish, if desired Medium tomatoes, cored, cut intoQuick Breads Cranberry Orange BreadBanana Nut Bread Almond-Pear Bread Almonds and pears combine to make this rich, moist tea breadYeast Breads Challah BraidCup warm water 105˚ 115˚F Large egg Tablespoon waterCheese Bread Cups unbleached all-purpose flourClassic White Bread Spoil your family with homemade breadPizza Dough Artisan Breads Basic Artisan BreadVariation To make baguettesOlive and Rosemary Country Loaf Adapted from Charles van OverOunces whole wheat flour Simple Wheat StarterOunces unbleached flour Multi-Grain Sandwich Loaf Makes one 24-ounce loafFarm House Bread Makes two long loavesEntrées Salmon and Pesto Potatoes en Papillote PestoShrimp & Ginger Stuffed Sole Pizzas Pesto, Cheese & Fresh Tomato PizzaTablespoons Pesto, p Ounce Reggiano ParmesanFive Cheese Pizza Bianco Ounces fontina, well chilledChives, cut in 1-inch lengths Well chilledReduced version for pizza Pizza MargheritaSome of the best things in life are the simplest Roasted Pepper, Chevre & Mozzarella Calzone Make ahead for a picnic or tailgating partyMakes 4 large or 8 small calzones, 8 servings 2 red bell peppers, cut in halfSauces & Dressings Simple Tomato SauceCreamy and tangy, perfect for crisp romaine Cranberry Relish with Toasted WalnutsCreamy Chevre & Peppercorn Dressing Herbed Balsamic Vinaigrette Basic Mayonnaise Teaspoon sugarTzatziki Sauce Teaspoons fresh marjoram leaves or 1 teaspoon driedSides French Cut Green Beans with ShallotsAsian Slaw with Peanut Dressing Teaspoon ground white pepper Teaspoon salt Roasted Garlic and Parmesan Twice Baked PotatoesCup evaporated skim milk Cup maple syrup At room temperatureSavory Sweet Potatoes with Onions & Currants Cups 6 ounces lightly At room temperature Toasted hazelnuts DessertsHazelnut Butter Cookies Pound unsalted butterDouble Chocolate Chunk Cookies Chocolate heavenRemove and reserve Lemon Ginger BiscottiDelicious with coffee or tea Basic Cheesecake Carrot Cake White Chocolate Cream Cheese FrostingThaw at room temperature for an hour before using Basic Flaky Pastry DoughInch pieces, well chilled To 4 tablespoons ice waterOld World Apple Crumb Pie Creamy apple pie with crunchy, crumb toppingMakes 1 10-inch pie, 12 servings Preheat the oven to 375 FDeep-Dish Pear and Apple Pie Each, peeled, cored and quartered JuiceCup real maple syrup Preheat the oven to 400˚FDark Chocolate Truffles Chocolate lover’s dream come trueCocoa Scrape the work bowlIBIB-5054A
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