Cuisinart CBT-500FPC manual Cracked Pepper Parmesan Dressing, Wasabi Ginger SAUCE/MARINADE

CRACKED PEPPER PARMESAN DRESSING

A great dressing for pasta salad.

Makes 11⁄3 cups (325 ml)

2 teaspoons (10 ml) whole black peppercorns

1ounce (30 g) Parmigiano-Reggiano, cut in 1⁄2" (1.25 cm) or smaller cubes

1shallot, about 1 ounce (30 g), peeled, cut in 1⁄2" (1.3 cm) or smaller pieces

1 clove garlic, peeled and smashed

1⁄2 teaspoon (2 ml) kosher salt

1 tablespoon (15 ml) Dijon-style mustard

1⁄4 teaspoon (1 ml) Worcestershire sauce

2 tablespoons (30 ml) light mayonnaise

1⁄4 cup (50 ml) wine vinegar

1⁄4 cup (50 ml) extra virgin olive oil

1⁄4 cup (50 ml) canola or other flavourless vegetable oil

Place the whole peppercorns in the blender jar. Press On button, then High and blend for 10 seconds. Some peppercorns will be pulverized, some will be cracked and crushed; remove and reserve. Place the cheese cubes in the blender jar; blend on High for 20 seconds; scrape sides of blender jar. Add shallot, garlic and salt. Blend on High for 10 seconds; scrape sides of blender jar.

Add remaining ingredients in order listed; blend on High for 10 seconds. Add reserved black pepper; blend for 5 seconds. Transfer dressing to a resealable container and refrigerate for 30 minutes or longer to allow flavours to develop. Keeps for one week in the refrigerator.

Nutritional information per tablespoon (15 ml):

Calories 58 (90% from fat) • carb. 1g • pro. 1g • fat 6g

• sat. fat 1g • chol. 1mg • sod. 74mg • calc. 18mg • fiber 0g

Makes about 2 cups (500 ml)

4 carrots, peeled, and cut into 1⁄2" (1.25 cm) slices

1piece fresh ginger, about 2 inches (5 cm), peeled, cut in

1⁄2" (1.25 cm) pieces

1shallot, peeled, cut in 4 pieces

1clove garlic, peeled

1teaspoon (5 ml) dry mustard

1⁄2 cup (125 ml) apple juice

1⁄3 cup (75 ml) rice vinegar

1⁄4 cup (50 ml) water

2tablespoons (30 ml) mirin (Japanese rice wine*)

1tablespoon (15 ml) soy sauce

1tablespoon (15 ml) Asian sesame oil (toasted sesame oil)

Place all ingredients in blender jar in order listed; cover blender jar. Press On and blend on High for 30 to 40 seconds. Serve with chopped crisp lettuce.

*Available in Asian markets or gourmet/ethnic foods section of grocery stores.

Nutritional information per serving [2 tablespoons (30 ml)]: Calories 26 (30% from fat) • carb. 4g • pro. 0g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 68mg • calc. 7mg • fiber 4g

WASABI GINGER SAUCE/MARINADE

Use this versatile sauce as a marinade for meats and seafood,

a dressing for salads, or a dipping sauce for potstickers,

dumplings or Mongolian Hot Pot.

JAPANESE CARROT GINGER DRESSING

This dressing is served on the iceberg lettuce salad that often accompanies sushi. It is simple to prepare at home

in your Cuisinart ® Smart Power Premier Duet™ 600-Watt Blender.

Makes about 2 cups (500 ml)

1⁄2 ounce (15 g) fresh ginger, peeled, cut in 1⁄2" (1.25 cm) or smaller pieces

1small shallot [1⁄2 ounce (15 g)], peeled, cut in 1⁄2" (1.25 cm) or smaller pieces

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