Cuisinart DLC-2A Series Basic Vinaigrette, Creamy Roasted Garlic Herb Dressing, Asian Marinade

Basic Vinaigrette

This recipe may be easily modified by changing the flavor of the oils and vinegars used, or by adding herbs or sun-dried tomatoes. It can also be cut in half or thirds to make smaller amounts.

Makes 1-1/2 cups

Preparation: less than 10 minutes

1clove garlic or small shallot, peeled (cut shallot in 1/2 inch pieces)

3 tablespoons wine vinegar

3 tablespoons white vinegar or lemon juice (or flavored vinegar)

2teaspoons Dijon-style mustard (regular or grainy)

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground pepper 1/2 cup extra virgin olive oil

1/2 cup vegetable oil or light flavored olive oil

Pulse on chop 5 times to chop the garlic or shal- lot; scrape the bottom and sides of the work bowl. Add the vinegars, mustard, salt and pep- per. Process on chop until smooth, about 5 sec- onds. Add the oils slowly through one hole in the lid, processing continuously until all the oil has been added, then process for an additional 10 seconds. Taste and adjust seasonings as need- ed. This dressing is best made at least 1/2 hour ahead, to allow the flavors to blend. Vinaigrette will keep well if covered and chilled for one week. Remove from refrigerator about 30 min- utes before serving; may need to reprocess to emulsify if separation has occurred.

Nutritional analysis per tablespoon: Calories 81 (98% from fat) • carb. 0g • pro. 0g • fat 9g • sat. fat 1g • chol. 0mg • sod. 38mg • calc. 0mg • fiber 0g

Creamy Roasted Garlic

and Herb Dressing

Try this flavorful dressing on a crispy romaine salad with summer tomatoes.

Makes about 2/3 cup

Preparation: 45 minutes to roast garlic; 10 minutes or less to prepare dressing

6 cloves garlic, peeled

1/2 teaspoon extra virgin olive oil

1/2 cup basil leaves, washed and dried 1/2 cup Italian parsley leaves,

washed and dried

1/2 cup drained fat-free plain yogurt * 1/3 cup light mayonnaise

1 tablespoon balsamic vinegar

Preheat the oven to 375º F. Toss the garlic with the oil and wrap loosely in aluminum foil. Roast in the preheated oven for 45 minutes. Let cool 5 to 10 minutes.

Place the garlic in the work bowl with the basil and parsley leaves. Pulse on grind 10 times. Scrape the work bowl. Add the yogurt, mayon- naise and vinegar. Process on grind until smooth and blended, about 30 to 40 seconds. Scrape the work bowl and process 15 seconds more. Transfer to a container with a lid and refrigerate for 30 minutes to allow the flavors to blend. Keeps for one week refrigerated.

*To drain yogurt, place 1 cup yogurt in a yogurt strainer or strainer lined with a coffee filter over a bowl. Cover with plastic wrap and refrigerate. The liquid (whey) will drain out and the yogurt will thicken. After about 12 hours, the yogurt will lose about half its original volume.

Nutritional analysis per serving (based on 10 servings):

Calories 45 (58% from fat) • carb. 3g •

pro. 2g • fat 3g • sat. fat 1g • chol. 4mg •

sod. 78mg • calc. 47mg • fiber 0g

Asian Marinade

This marinade is equally good for pork, chicken or salmon. It is also a good sauce for serving with dim sum.

Makes about 1-1/4 cups

Preparation: 10 minutes or less

1/2 ounce peeled fresh gingerroot, cut in 1/2 inch pieces

1 clove garlic, peeled

1/3 cup soy sauce (may use low-sodium or tamari)

1/4 cup canola or other vegetable oil

3 tablespoons hoisin sauce

3tablespoons Asian sesame oil (toasted sesame oil)

3tablespoons rice wine vinegar 1/4 teaspoon cayenne pepper

Place the pieces of gingerroot and garlic in the work bowl. Pulse on chop, 5 times. Scrape the sides and bottom of the work bowl. Add the remaining ingredients and chop until smooth, about 15 seconds. Transfer to a container, cover and refrigerate if not using immediately. Marinate meat or seafood 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 tender- loins. Coat the meat thoroughly with the mari- nade and refrigerate for 2 hours. Remove the tenderloins from the marinade and place on a rack; discard the marinade. Roast in a preheated 475º F oven for 20 to 22 minutes, turning after

10 minutes. Remove from oven. The temperature of the meat should be about 150º F; it will rise to 160-165°F while resting. Let rest for 10 minutes;

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