VEGETABLES

Crab Cakes

Thesedelicateseafood cakesareperfectwith drinks. If you're feeling festive, substitute cooked lobster meat for half of the crabmeat.

INGREDIENTS

4slices white bread, lightly toasted

1 medium garlic clove, peeled

1 small onion, peeled and quartered

1 tablespoon unsalled butter

1 tablespoon parsley leaves

1 pound lump crabmeat, picked over to remove cartilage

1/4 cup mayonnaise

1large egg

1tablespoon lemon juice

1/4 teaspoon salt

Tartar sauce (see recipe on page 38)

54 1/2-ounce crabcakes

Preheatoven to 375oF. Break bread in quarters and processwith metal blade to fine crumbs, about 40 seconds. Reserve 1/4 ofcrumbsand put remainder in

pie plate.

Drop garlic through feedtube with machine running and process until finely chopped, about 10 seconds. Add onionand chop fine, about 10seconds. Cook mixture in the butter over low heat until golden brown, stirring, about 10 minutes.

Chop parsley fine, about5 seconds. Add onion mixture, crabmeat. mayonnaise, egg, lemon juice, salt and reserved bread crumbsand pulse until combined,

about 8 times.

Form mixture into 1-1/2-inch cakes by generous teaspoon measures. Coat them with crumbs in pie plate and place on buttered baking sheet. (Recipe may be prepared ahead to this pointand refrigerated up to 4 hours.) Bake in preheated oven until golden brown. 10 to 15 minutes. Servewith Tartar Sauce.

35

Broccoli Puree

Broccoli is high in fiber, high in potassium and low in calories. This recipe uses the stems, which are often discarded.

INGREDIENTS

1bunch broccoli, about 1-1/2 pounds

1small onion, peeled

2tablespoons butter

1teaspoon lemon juice Saltand pepper to taste

2-1/2 cupsyield

Remove stems from broccoli and reserve florets. Use slicing disc to slice stems and onion. Cook sliced vegetables in boiling water to cover with 1/2 reserved florets until tender, about 6 to 8 minutes. Drain, reserving liquid.

Use metal blade to puree solidswith remaining ingredients until smooth, about 1 minute.

Cut reserved florets into smaller florets and cook in reserved liquid until tender, about 3 minutes. Remove with slotted spoon. Pour enough hot cooking liquid intowork bowl to reach desired consistency, then pulse in florets. Season to taste. Or servetheflorets on a bed of pureed broccoli.

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Cuisinart DLC-10S manual Vegetables, Crab Cakes, Pie plate, About 8 times, Broccoli Puree
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DLC-10S specifications

The Cuisinart DLC-10S is a highly regarded food processor that has become a staple in many home kitchens. Its versatile design, advanced technologies, and user-friendly interface make it a top choice for both amateur cooks and professional chefs alike.

One of the standout features of the DLC-10S is its robust 7-cup work bowl, which provides ample space for preparing a variety of dishes. Whether you're chopping vegetables, making dough, or slicing cheese, the generous capacity allows for larger batches, saving you time in the kitchen. The work bowl is constructed from durable, BPA-free plastic, ensuring safety and longevity.

Equipped with a powerful 600-watt motor, the Cuisinart DLC-10S can handle tough tasks with ease. The motor's strength enables quick processing, allowing users to efficiently tackle everything from finely chopping herbs to kneading sticky dough. The food processor's stainless steel chopping/mixing blade and a versatile slicing disc ensure precision in food preparation, offering consistent results every time.

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Safety is also a priority in the design of the DLC-10S. The device includes a safety lock system that prevents the motor from running unless the work bowl and lid are securely locked in place. This feature gives users peace of mind while using the processor.

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In summary, the Cuisinart DLC-10S food processor is a powerful, versatile, and user-friendly appliance that combines functionality with quality. Its thoughtful design and robust features make it an invaluable tool in any kitchen, streamlining the cooking process and enhancing culinary creativity.
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