ASIAGO CHEESE PUFFS

Yield: 9 dozen 1-inch puffs

Preparation: 15 minutes, plus baking time

12ounces Asiago cheese, cut in 1 inch pieces

3cups water

1-1/4 teaspoons kosher salt

1tablespoon Tabasco®

1-1/2 cups (3 sticks) unsalted butter, cut in tablespoons

3cups unbleached all-purpose flour

12large eggs, at room temperature*

Generously grease baking sheets, using solid shortening.

Preheat the oven to 425°F.

Insert the metal blade in the processor. With the machine run- ning, drop the cheese through the small feed tube and process to chop until grated in appearance, about 30-40 seconds.

Remove and reserve.

Bring the water, salt, and Tabasco® to a boil in a Cuisinart® 2-3/4 quart saucepan. Add the butter. When the butter is melted, and the mixture is ready to return to a boil, take the pan off the heat, and add the flour and all but 3/4 cup of the cheese all at once.

Over very low heat, stir the mixture with a sturdy wooden spoon until it holds together in one mass, then continue to stir for 2 min- utes to cook the flour. Take off heat and let cool for 5-10 minutes.

Transfer the dough to the work bowl fitted with the metal blade. Process for 1 minute to cool further, then with the machine run- ning, add the eggs one at a time, taking care to incorporate each egg completely before adding the next. Spoon (you may use a small ice cream scoop) or pipe the dough in 1 inch balls onto the prepared sheets, about 1-1/2 inches apart. Use a fork to flatten them slightly. Sprinkle each with about 1/3 teaspoon of the reserved cheese. Bake until golden and puffed, about 20-25 min- utes. For crispier puffs, cut a small slit in the side with the tip of a knife to allow the steam to escape. Serve hot or warm.

Asiago Cheese Puffs can be made ahead and frozen. Place them on baking sheets and reheat in a 300° F oven for

10 minutes.

*Remove eggs from refrigerator about 30 minutes before using them, or put them in a bowl of warm water while you assemble other ingredients.

Nutritional analysis per puff:

Calories 54 (68% from fat) • carbo. 3g • pro. 2g • fat 4g •

sat. fat 0g • chol. 31mg • sod. 74mg • fiber 0g

SPICY GARDEN GAZPACHO

Yield: About 20 cups

Preparation: 15-20 minutes

4medium celery stalks, peeled, cut to fit feed tube

6scallions, trimmed to about 6 inches in length

2Kirby cucumbers, quartered lengthwise, seeds removed

1medium green bell pepper, cored, seeded and cut in eighths lengthwise

1medium yellow bell pepper, cored, seeded and cut in

eighths lengthwise

4 cloves garlic, peeled

4jalapeño peppers, halved, cored and seeded

6ounces radishes, trimmed

6large tomatoes (3 pounds total) cored, quartered and seeded

1jar (7 ounce) roasted red peppers, drained

2cans (46 ounces each) V-8 or tomato juice, low-sodium preferred

3tablespoons balsamic or sherry vinegar 1-1/2-2 tablespoons light brown sugar

1-2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

Insert the 2 mm slicing disc in the processor. Arrange the celery in the large feed tube; use medium pressure to slice. Arrange the

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Cuisinart DLC-XP manual Asiago Cheese Puffs, Spicy Garden Gazpacho
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DLC-XP specifications

The Cuisinart DLC-XP is a highly regarded food processor that has made a significant impact in the culinary world. Designed for both home cooks and professional chefs, this appliance stands out due to its exceptional features, advanced technologies, and user-friendly characteristics.

One of the main features of the Cuisinart DLC-XP is its robust motor, which boasts a powerful 600-watt capacity. This ensures optimal performance, allowing users to effortlessly handle a variety of food processing tasks, from chopping vegetables to kneading dough. The motor is complemented by a precision-engineered stainless steel blade, providing unmatched cutting efficiency and durability.

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