Cuisinart BFP-10CH manual Creamy Blue Cheese Dressing, Rustic Tomato Sauce

Creamy Blue Cheese Dressing

Thick and creamy, this dressing is wonderful served over a wedge

of chilled iceberg lettuce, and is thick enough

that it can be used as a dip for crudités.

Makes 3½ cups

¼ounce shallot (about ½ shallot), cut into ¼" pieces

½ cup buttermilk

1 cup sour cream

1 cup mayonnaise

1 tablespoon lemon juice

6 ounces crumbled blue cheese

½ teaspoon kosher salt freshly ground pepper

Place shallot pieces in blender jar. Cover and pulse on Chop 4 to 5 times. Add remaining ingredients to the blender jar. Blend on Purée until smooth and homogenous, about 15 to 20 seconds. Serve immediately or store in refrigerate for up to one week. If desired, reserve half the crumbled bleu cheese and stir in for texture.

Nutritional information per serving (2 tablespoons):

Calories 99 (90% from fat) • carb. 1g • pro. 2g • fat 10g • sat. fat 3g

• chol. 12mg • sod. 160mg • calc. 47mg • fiber 0g

Rustic Tomato Sauce

This is a great basic tomato sauce that is ready in less than an hour.

Makes about 8 cups

1tablespoon extra virgin olive oil

1onion (8 ounces), peeled and cut into ½-inch pieces

2 carrots (4 ounces), peeled and cut into ½-inch pieces

2 ribs celery, trimmed and cut into ½-inch pieces

4 cloves garlic, peeled

1teaspoon dried oregano

1teaspoon dried basil

4roasted red bell peppers, cut into 1-inch pieces

½ cup dry white wine (such as vermouth)

2 tablespoons tomato paste

3 cans (15-ounce) recipe ready diced tomatoes with juices

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Heat the olive oil in large saucepan over medium heat. Add the onion, carrot, celery, garlic, oregano and basil. Cover loosely and cook until the vegetables are softened, 6 to 8 minutes. Stir in the roasted red pepper, wine, tomato paste, and tomatoes. Bring to a boil, then reduce heat and simmer for 35 to 40 minutes, loosely covered. Uncover and simmer for 15 to 20 minutes longer to thicken. Turn off heat and let sit 5 minutes.

Strain the solids from the liquids, and return the liquid to the saucepan. Place the solids in the blender jar with ½ cup of the cooking liquid. Cover and pulse on Food Processor 10 times to chop. Use a plastic spatula to scrape the sides of the blender jar. Blend for 30 to 40 seconds, until smooth. Return the puréed tomato mixture to the liquid in the saucepan and reheat gently over medium low heat. Add salt and pepper.

Nutritional information per serving (½ cup):

Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g • sat. fat 0g

• chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g

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