Cuisinart CSB-75 manual SAUCES Sweet Red Pepper Coulis, cloves garlic, peeled and smashed

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SAUCES

While the garlic is roasting, heat remaining olive oil with butter in a

33Ú4-quart saucepan over medium heat. Add the onion, carrot, and celery. Reduce heat to low, cover loosely and cook until vegetables are tender but not browned, 8 to 10 minutes. Stir in the stock, water, potatoes, herbes de Provence, and roasted garlic. Raise heat and bring to a boil. Reduce heat to medium low and simmer, loosely covered, until potatoes are tender, about 20 minutes. Turn off heat and let stand for 2 to 3 minutes.

Insert the hand blender into the saucepan, making sure the protective guard is submerged. Blend on Low, using an up-and-down motion, moving the blender slowly throughout the saucepan, until well combined, smooth, and no visible pieces of vegetables remain, about 1 to 11Ú2 minutes. Add half-and half, salt and pepper. Insert the hand blender and blend for an additional 15 to 20 seconds. Serve hot. Garnish with chopped fresh parsley if desired.

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SAUCES

Sweet Red Pepper Coulis

This multi-purpose sauce is great for chicken,

fish, crab cakes, and pastas.

Makes 21Ú2 cups

1tablespoon olive oil

1medium yellow onion, peeled, roughly chopped

6cloves garlic, peeled and smashed

3medium red bell peppers (about 6 ounces each),

roughly chopped

1⁄2teaspoon kosher salt

1⁄4teaspoon freshly ground pepper

1sprig of fresh thyme

1⁄4cup dry white wine

1⁄4cup chicken stock

Heat the olive oil in a 21Ú2-quart saucepan over medium-low heat. Add the onion, garlic, red pepper, salt, pepper and thyme, and stir to coat. Reduce heat to low, cover loosely and cook until vegetables are softened, but not browned, about 15 to 20 minutes.

When vegetables are soft, add wine. Raise the temperature so that the wine comes to a boil. Reduce the wine until about 1 tablespoon remains. Add stock and bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes. Insert the hand blender into the saucepan, making sure the protective guard is submerged. Blend on Low, using an up-and-down motion until ingredients are smooth and well combined, about 30 to 45 seconds.

Nutritional information per 1⁄DVQTFSWJOH

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Contents INSTRUCTION/ RECIPE BOOKLET Smart Stick Two Speed Hand BlenderCSB-75 Series 1. READ ALL INSTRUCTIONS IMPORTANT SAFEGUARDSCONTENTS SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLYPARTS AND FEATURES Note The blending blade is extremely sharp. Use caution when removing3. Motor Body Housing UNPACKING INSTRUCTIONSASSEMBLY 1. Low/High Button 2. Comfort Handle 3. Motor Body HousingPARTS 4. Detachable Blending Shaft 5. Blade Guard 6. Mixing CupCLEANING AND MAINTENANCE OPERATIONNever immerse the motor body in water TIPS AND HINTS FOR HAND BLENDERRECIPES SMOOTHIES AND DRINKS Blueberry Banana Antioxidant Smoothie Strawberry Kiwi Smoothie1cup frozen blueberries 1 small 41⁄2 ounces banana, sliced 3⁄4cup soy milk or fat free milkFrozen Coffee Frappé Peach Margarita3⁄4cup coffee ice cream or ice milk 1⁄3cup strongly brewed coffee may use espresso, chilledRed Raspberry Lemonade SOUPS Asparagus Soup1 12-ounce package frozen raspberries no sugar added, thawed 11⁄2cups superfine sugarYukon Gold Potato and Roasted Garlic Soup 1 ounce garlic cloves 8-12 cloves, peeled2 teaspoons extra virgin olive oil 1⁄2tablespoon unsalted butter 1 medium onion 5 ounces, peeled, cut into 1⁄2-inch piecesSAUCES Sweet Red Pepper Coulis 1tablespoon olive oil 1 medium yellow onion, peeled, roughly chopped6 cloves garlic, peeled and smashed 3 medium red bell peppers about 6 ounces each roughly choppedGreen Chile Sauce 11⁄2pounds Anaheim or green New Mexican chiles1 small onion approximately 31⁄4 ounces, quartered 1 large clove garlicRustic Tomato Roasted Red Pepper Sauce 2teaspoons extra virgin olive oil1 onion 5 to 6 ounces, peeled and cut into 1⁄2-inch pieces 1 carrot 2 ounces, peeled and cut into 1⁄2-inch piecesSIDE DISHES Parsnip & Sweet Potato Purée 11⁄2pounds parsnips, peeled and cut into 3⁄4- to 1-inch pieces1⁄2pound sweet potato, peeled and cut into 3⁄4- to 1-inch pieces 1 small onion 3 ounces, peeled and cut into 3⁄4- to 1-inch piecesMushroom Gravy 8 ounces white mushrooms, cleaned and sliced1⁄4cup dried porcini mushrooms 3tablespoons unsalted butter 1 medium onion, about 4-5 ounces, slicedPopovers 3⁄4cup all-purpose flour3⁄4cup reduced-fat milk or evaporated fat free milk 2large eggs 1 tablespoon unsalted butter, melted and cooled 1⁄2teaspoon saltEasy Creamy Guacamole DRESSINGS Basic Vinaigrette1 avocado, ripe, peeled, seeded, cut into 3⁄4-inch pieces 2 tablespoons fresh lemon or lime juiceCreamy Parmesan Roasted Garlic Dressing Mayonnaise1⁄3cup grated Parmesan cheese 4cloves roasted garlic 2 tablespoons fresh lemon juice 2 tablespoons red wine vinegarDESSERTS Berry Coulis Peaches & Cream1 12-ounce bag of frozen mixed berries, thawed 1⁄4cup granulated sugar 1⁄2teaspoon fresh lemon juiceWARRANTY CALIFORNIA RESIDENTS ONLYLimited Three-Year Warranty BEFORE RETURNING YOUR CUISINART PRODUCT Page G IB-11131 CoffeemakersBlenders JuicersHugo Description Version no IB-11131 Fold Size 197X114MM Saddle Stitched 24 ppCoating Gloss Varnishing in cover Color Cover 4CCMYK+1CBK Inside 1CBK+1CBK Date SEP-4-2012 Co-ordinator AndyChan