Cuisinart SB-5600 manual Basic Vinaigrette, Raspberry Vinaigrette

peppers and garlic together in plastic food storage bag overnight in refrigerator). Chop the remaining peppers into 1-inch pieces.

Place the shallot in the food processor attachment bowl fitted with the chopping blade. Select Liquefy and press Pulse until finely chopped, about 10 pulses. Reserve. Heat butter and olive oil in a 3-quart sauté pan over medium heat. Add chopped shallots, sauté for about 2 minutes, being careful not to pick up any color. Add the chopped raw peppers stir to coat with oil. Reduce heat to low and cover. Allow peppers to sweat over low heat for about 30 minutes until tender, stirring occasionally. Remove lid from pan and increase heat slightly. Add wine and stir until liquid is mostly evaporated, about 2 minutes. Add chicken stock, bring to a simmer and reduce by half, about 5 minutes.

Place the cooked peppers with the reserved roasted peppers (discard garlic or reserve for later use) in the blender jar. Add salt and lemon juice. Select Purée and blend for about 30 seconds. Taste and adjust seasonings as desired.

Nutritional information per ¼-cup serving: Calories 51 (21% from fat) • carb. 9g • pro. 2g • fat 1g

• sat. fat 0g • chol. 1mg • sod. 103mg • calc. 16mg • fiber 2g

Basic Vinaigrette

This basic vinaigrette is perfect for a crisp green salad.

Makes about 1½ cups; can be doubled or tripled

1clove garlic, peeled

2tablespoons Dijon-style mustard

½ cup wine vinegar

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

2⁄3 cup extra virgin olive oil

2⁄3 cup vegetable oil

Place the garlic, mustard, vinegar, salt, and pepper in the blender jar. Blend on Liquefy for 10 to 15 seconds. With the machine on, add the oils in a slow, steady stream through pour lid. Continue to blend for an additional 20 to 30 seconds until completely emulsified.

You may change the Basic Vinaigrette by using a different flavor of vinegar, mustard or oil. Try using fresh lemon juice and a little honey for a honey-mustard vinaigrette. Add fresh herbs, sun-dried tomatoes, or pesto for other flavor changes.

Nutritional information per tablespoon:

Calories 109 (97% from fat) • carb. 1g • pro. 0g • fat 12g

• sat. fat 2g • chol. 0mg • sod. 86mg • calc. 1mg • fiber 0g

Raspberry Vinaigrette

Try this pink dressing on a salad of baby spinach. Sprinkle with some

crumbled chèvre and dried cranberries to finish.

Makes about 3 cups

zest of ½ lemon (color only, no bitter white pith)

1clove garlic, peeled

1small shallot, peeled, quartered 1½ teaspoons kosher salt

1teaspoon thyme

½teaspoon freshly ground pepper

2⁄3 cup raspberry vinegar

¼ cup fresh lemon juice

½cup fresh or thawed frozen raspberries

2 tablespoons honey

1 teaspoon xanthan gum* (optional – but helps keep vinaigrette from separating)

1 cup walnut oil

¾ cup canola oil

Place the zest, garlic, shallot, salt, thyme, and pepper in the blender jar. Pulse using Chop, 5 to 10 times to begin chopping garlic, shallot and zest. Add remaining ingredients in order listed. Blend on Liquefy until completely emulsified and homogenous, about 20 to 30 seconds. Transfer to a resealable storage container. Let stand 30 minutes before using to allow flavors to develop and blend. If not using immediately, refrigerate. Remove from refrigerator 30 minutes before using.

*Can be found in most well-stocked natural foods or health food stores. Xanthan gum is a naturally derived stabilizer that is produced from the fermentation of corn syrup. Often used in baking breads, xanthan gum will help stabilize marinades, vinaigrettes and salad dressings and prevent them from separating. It is an optional ingredient.

Nutritional information per tablespoon:

Calories 75 (93% from fat) • carb. 1g • pro. 0g • fat 8g

• sat. fat 1g • chol. 0mg • sod. 42mg • calc. 2mg • fiber 0g

11