Cuisinart CFO-1000 Really stands out Makes 6 to 8 servings, Skewer vegetables and cook to taste

gently, and let stand for 20 minutes – this will help the mussels to expel any sandy grit. Remove the “beard” by pulling on the threads that are com- ing out of the shell. Lift out of the water, leaving the cornmeal and grit in the bottom of the bowl, and dry on several layers of paper towels before cooking.

Chicken Stock with

Star Anise Fondue

With only a couple of ingredients, the star anise

really stands out.

Makes 6 to 8 servings

4½ cups good quality chicken stock or broth (you may need 1 to 2 additional cups of stock/broth to add during serving)

4 to 6 star anise pods (about ¾ to 1 ounce)

8 ounces small white mushrooms, cleaned

1small zucchini, cut into ½-inch rounds or half-moons

½pound edible pod or snow peas, trimmed

1½ pounds boneless, skinless chicken breasts, cut into 1-inch strips

steamed white or brown rice

1.Put the chicken stock/broth and star anise in the fondue pot. Set to Setting 6 to bring to a boil. Once boiling, reduce to Setting 3.5 to reduce to a simmer. Allow to simmer for about 10 to 15 minutes.

2.To serve, skewer pieces of chicken onto forks and cook until firm and cooked through in the simmering broth, about 4 to 5 minutes.

Skewer vegetables and cook to taste.

The vegetables and broth pair very well with a bowl of rice, or with the suggested dipping sauces below. If liquid cooks off too much, add additional stock/broth and allow to simmer for a few minutes before cooking foods.

Suggested Dipping Sauces: Asian Peanut Sauce (page 17); Wasabi Ginger Sauce (page 18)

Scallion & Ginger Scented

Beef Broth

The Asian flavors of the broth transfer perfectly to the meats and vegetables. Pair with sauces below for a complete meal.

Makes 6 to 8 servings

6cups good quality beef stock or broth (you may need 1 to 2 additional cups of stock/ broth to add during serving)

8 to10 slices peeled, fresh ginger, each about the size of a quarter

6 whole peppercorns

4 garlic cloves, peeled and halved

3scallions, trimmed and cut into 1-inch pieces

2tablespoons soy sauce, reduced sodium

2tablespoons mirin (Japanese rice wine)

1pound beef or pork tenderloin, thinly sliced

8ounces small white mushrooms, cleaned

8ounces extra-firm tofu, cut into 1-inch cubes

1small zucchini, cut into ½-inch rounds or half-moons

½pound edible pod or snow peas, trimmed steamed white or brown rice

1.Put the beef stock/broth, ginger, peppercorns, garlic, scallions, soy sauce and mirin in the fondue pot. Set to Setting 6 to bring to a boil. Once boiling, reduce to Setting 3.5 to bring to a simmer. Allow to simmer for about 25 to 30 minutes.

2.To serve, skewer pieces of beef or pork onto forks and cook until firm and cooked through in the simmering broth, about 3 to 5 minutes Skewer vegetables and tofu and cook to taste. The vegetables and broth pair very well with a bowl of rice, or with the suggested dipping sauces below. If liquid cooks off too much, add additional stock/broth and allow to simmer for a few minutes before cooking foods.

Suggested Dipping Sauces: Asian Peanut Sauce (page 17); Wasabi Ginger Sauce (page 18)

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