Appetizers, Fresh Tomato and Corn Salsa | Cuisinart DLC-2011N

Appetizers

Fresh Tomato and Corn Salsa

Try this salsa on grilled chicken or seafood.

Makes 2 cups

Preparation: 5 - 10 minutes, plus 1 hour resting time

1small onion, peeled, cut into 1-inch pieces (about 1 cup pieces)

1/3 cup fresh cilantro

1medium jalapeño pepper, seeded, cut into 1-inch pieces

3medium vine-ripened tomatoes, cut into 1-inch pieces

1-1/2 teaspoons fresh lime juice

2/3 cup fresh or frozen corn kernels (frozen kernels do not need to be thawed)

3/4 teaspoon kosher salt

Insert the metal blade. Place onion, cilantro and jalapeño in work bowl. Process until finely chopped, about 5 seconds. Scrape work bowl. Add tomatoes and lime juice. Pulse until toma- toes are coarsely chopped, about 5 to 7 times. Add corn and salt; pulse once to just combine. Let sit for 1 hour before serving to allow flavors to develop. Serve with chips.

Nutritional analysis per tablespoon:

Calories 8 (0% from fat) • carbo. 2g • pro. 0g • fat 0g

sat. fat 0g • chol 0mg • sod. 56mg • fiber 0g

Roasted Garlic and Red Pepper Spread

There is no such thing as too much garlic when it is roasted.

Makes 1-3/4 cups

Preparation: 5 - 10 minutes, plus 1 hour to roast the garlic and 1 hour resting time.

1-1/2	large heads of garlic (entire bulb),	1	medium scallion, trimmed,
	cloves peeled		cut into 1-inch pieces
1	teaspoon extra virgin olive oil	1/3	cup roasted red peppers (from a jar)
1-1/3	cups lowfat sour cream	1/8	teaspoon freshly ground black pepper

Preheat oven to 375˚F. Toss the peeled garlic cloves in the olive oil and wrap in foil. Set on middle oven rack and roast for 1 hour. Remove from oven and cool.

Insert the metal blade. Purée the cooled garlic, 20 seconds. Scrape work bowl. Add remaining ingredients and process for 10 - 15 seconds. Scrape work bowl and process until smooth, about 10 seconds longer. Let sit in refrigerator to develop flavor, about 1 hour. Serve with cru- dités or breadsticks.

Nutritional analysis per tablespoon:

Calories 30 (60% from fat) • carbo. 2mg • pro. 1g • fat 2g

sat. fat 1g • chol. 5mg • sod. 12mg • fiber 0g

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Cuisinart DLC-2011N manual Appetizers, Fresh Tomato and Corn Salsa, Roasted Garlic and Red Pepper Spread

Contents

DLC-2011N Cups whole grain flours no white flour added Recommended work bowl capacity for various foodsYielding two 1-1/4 pound loaves For custom recipes Table or on the floor Pusher AssemblyPlace the box on a low Next to the kitchen Table of Contents Blades are sharp. Handle them carefully CleaningGetting Ready Operation Introduction Blade Operation Quick breads, muffins, and biscuitsDisc Operation Prepare the dough ingredients and place in work bowl On ContinuousDough Button Inch pieces of even size and length To dislodge food To chop raw fruits and vegetablesTo purée fruits and cooked vegetables To chop hard foods To chop nuts To chop meat, poultry, fish and seafoodTo purée meat, poultry, fish and seafood To make peanut butter and other nut butters To make crumbs and crumb crusts To beat egg whitesTo whip cream Cut or break bread, crackers or cookies into Whole peppers are an exception To make cake mixTip Large fruits like pineapple Long fruits Vegetables Remove the slicing or shredding discSmall, round fruits and vegetables Small amounts of food Uncooked meat and poultry Hard, at room temperatureCooked meat and poultry Salami and other sausages Measuring the flour Using the right bladeMachine capacity Proofing the yeast Kneading sweet dough Adding liquidsKneading bread dough Rising Soft dough or liquid leaks onto base of food processor Dough doesn’t clean inside of work bowlDough feels tough after kneading Motor stops Blade doesn’t incorporate ingredients Metal dough blade rises in work bowl Technical Data To the store where it was purchased or For shipping instructions Recipe Table of Contents Roasted Garlic and Red Pepper Spread AppetizersFresh Tomato and Corn Salsa Try this salsa on grilled chicken or seafood Hummus Roasted Shallot & Herb Hummus Small onion Jalapeño Jack WafersThese savory wafers just melt in your mouth Cup all-purpose flour Shallot 1-1/2 ounce peeled and trimmed Turkey Sausage & Sun-Dried Tomato Puff Pastry PinwheelsDo-ahead prep makes these perfect for entertaining Egg wash 1 egg + 2 tablespoons water, beaten together Clove garlic Shallot, about 1 ounce, peeled Spinach, Feta & Artichoke Stuffed MushroomsFor a savory side dish, use this stuffing in portobellos Teaspoon Herbes de Provence Makes eight 7-ounce servings Preparation 40 to 45 minutes SoupsButternut Squash Bisque with Roasted Cremini Mushrooms Teaspoon freshly ground pepper 1/2 cup half-and-half Chilled Roasted Red Bell Pepper & Corn Soup Fresh cilantro for garnish, if desired GazpachoInch pieces Teaspoon kosher salt Medium tomatoes, cored, cut into Quick Breads Cranberry Orange Bread Banana Nut Bread Almond-Pear Bread Almonds and pears combine to make this rich, moist tea bread Cup warm water 105˚ 115˚F Large egg Yeast BreadsChallah Braid Tablespoon water Cheese Bread Cups unbleached all-purpose flour Classic White Bread Spoil your family with homemade bread Pizza Dough Artisan Breads Basic Artisan Bread Variation To make baguettes Olive and Rosemary Country Loaf Adapted from Charles van Over Ounces unbleached flour Simple Wheat StarterOunces whole wheat flour Multi-Grain Sandwich Loaf Makes one 24-ounce loaf Farm House Bread Makes two long loaves Entrées Salmon and Pesto Potatoes en Papillote Pesto Shrimp & Ginger Stuffed Sole Tablespoons Pesto, p PizzasPesto, Cheese & Fresh Tomato Pizza Ounce Reggiano Parmesan Chives, cut in 1-inch lengths Five Cheese Pizza BiancoOunces fontina, well chilled Well chilled Some of the best things in life are the simplest Pizza MargheritaReduced version for pizza Makes 4 large or 8 small calzones, 8 servings Roasted Pepper, Chevre & Mozzarella CalzoneMake ahead for a picnic or tailgating party 2 red bell peppers, cut in half Sauces & Dressings Simple Tomato Sauce Creamy Chevre & Peppercorn Dressing Cranberry Relish with Toasted WalnutsCreamy and tangy, perfect for crisp romaine Herbed Balsamic Vinaigrette Basic Mayonnaise Teaspoon sugar Tzatziki Sauce Teaspoons fresh marjoram leaves or 1 teaspoon dried Sides French Cut Green Beans with Shallots Asian Slaw with Peanut Dressing Cup evaporated skim milk Roasted Garlic and Parmesan Twice Baked PotatoesTeaspoon ground white pepper Teaspoon salt Savory Sweet Potatoes with Onions & Currants At room temperatureCup maple syrup Hazelnut Butter Cookies Cups 6 ounces lightly At room temperature Toasted hazelnutsDesserts Pound unsalted butter Double Chocolate Chunk Cookies Chocolate heaven Delicious with coffee or tea Lemon Ginger BiscottiRemove and reserve Basic Cheesecake Carrot Cake White Chocolate Cream Cheese Frosting Inch pieces, well chilled Thaw at room temperature for an hour before usingBasic Flaky Pastry Dough To 4 tablespoons ice water Makes 1 10-inch pie, 12 servings Old World Apple Crumb PieCreamy apple pie with crunchy, crumb topping Preheat the oven to 375 F Cup real maple syrup Deep-Dish Pear and Apple PieEach, peeled, cored and quartered Juice Preheat the oven to 400˚F Cocoa Dark Chocolate TrufflesChocolate lover’s dream come true Scrape the work bowl IBIB-5054A