Cuisinart SMO-56C manual Ancho Chile Sauce, Romesco Sauce, Makes about 2 cups 500 ml

In a small sauté pan, heat the olive oil over medium heat. Add the garlic clove and chopped red pepper and sauté for about 5 minutes, until the peppers are slightly browned. Add contents of pan to the blender jar along with the black beans, chipotle pepper, fromage blanc, and salt. Place cover with blending stick on the blender jar. Press On, pulse on high 10 times. Blend on high for 15 to 20 seconds. Once ingredients are puréed, press Off.

Transfer to a small serving bowl. Dip may be used immediately as a spread for tortillas and quesadillas or covered with plastic and refrigerated for an hour to set up to a more dip-like consistency.

Nutritional information per ¼-cup (50 ml) serving:

Calories 51 (8% from fat) • carb. 10g • pro. 5g • fat 1g • sat. fat 0g • chol. 0mg • sod. 384mg • calc. 17mg • fiber 3g

ANCHO CHILE SAUCE

A perfect all-purpose sauce for Mexican dishes. Makes about 2 cups (500 ml)

6dried ancho chiles

1tablespoon (15 ml) olive oil

1large shallot (about 3 ounces [90 g]), roughly chopped

1garlic clove, chopped

1jalapeño, seeds removed, roughly chopped

¼ cup (50 ml) white wine

1cup (250 ml) chicken stock

¾teaspoon (4 ml) salt

2tablespoons (30 ml) honey

1tablespoon (15 ml) lime juice

Reconstitute chiles: place them in a bowl, and pour boiling water over them so that they are completely covered. Invert a plate to cover bowl, keeping the chiles submerged. Allow the chiles to sit until they soften, about 30 minutes to an hour. Once soft, remove all seeds and stems, and reserve.

In a 3½-quart (3.3 L) sauté pan, heat the olive oil over medium heat. Add shallot, garlic, jalapeño, and a small pinch of salt. Stir and sauté until softened and slightly browned, about 5 minutes. Stir in reserved chiles and heat through for about a minute. Stir in white wine. Scrape any bits that are clinging to the bottom of the pan. Allow wine to reduce to almost nothing. Add the chicken stock, bring to a boil and then reduce to a simmer for about 10 to 15 minutes.

Place contents of pan into the blender jar and add remaining salt, honey, and lime juice.

Place cover with blending stick on the blender jar. Secure the cover tightly with a dishtowel and your hand. Press On and blend on high for 30 to 40 seconds. Press Off once it is smooth. Serve chile sauce immediately or keep in refrigerator for up to a week.

Nutritional information per ¼-cup (50 ml) serving:

Calories 49 (30% from fat) • carb. 7g • pro. 1g • fat 2g • sat. fat 0g • chol. 0mg • sod. 275mg • calc. 10mg • fiber 0g

ROMESCO SAUCE

This sauce of Spanish origin is delicious served with grilled chicken, vegetables, or even grilled seafood.

Makes about 2 cups (500 ml)

3tablespoons plus 1 teaspoon (5 ml) extra virgin olive oil

4medium tomatoes (about 5 ounces [145 g] each), sliced in half

1large sweet red bell pepper (about 7 to 8 ounces [210 - 240 g]), sliced in half

1shallot (about 2 ounces [60 g]) unpeeled

3 garlic cloves, unpeeled

1cup (250 ml) white bread cubed

(about 1” [2.5 cm] cubes, crust removed)

1⁄3 cup (75 ml) roasted almonds, roughly chopped

½teaspoon (2 ml) paprika

2tablespoons (30 ml)sherry vinegar

2tablespoons (30 ml) sherry

¼cup (50 ml) chicken or vegetable stock

½teaspoon (2 ml) kosher salt freshly ground black pepper

Preheat oven to 425°F (220°C).

Lightly coat a baking sheet with 1 tablespoon

(15 ml) of olive oil and place the tomatoes, pepper, shallot, and garlic cloves on it. Roast for about 35 to 40 minutes until all vegetables are blistered and soft. Place the pepper in a small mixing bowl and seal tightly with plastic wrap (leave for about 30 minutes). Remove and discard skins and seeds from tomatoes and skins from both shallot and garlic. Reserve.

When the vegetables are almost cool, heat

1 teaspoon (5 ml) of olive oil in a 3½-quart (3.3 L) sauté pan over medium heat. Toast the bread cubes gently until slightly golden, about 3 minutes. Stir in roasted tomatoes, shallot, and garlic and heat gently.

Remove skins and seeds from pepper and roughly chop. Stir pepper in with the almonds and paprika and heat for about 1 minute. Add the sherry vinegar and the sherry, scraping up any bits that are stuck to the bottom of the pan. Reduce liquid by half. Add the stock and bring to a boil. Reduce to simmer for about 4 to 5 minutes.

Place contents of pan into the blender jar plus the remaining 2 tablespoons of olive oil, salt, and pepper. Place cover with blending stick on the blender jar. Secure the cover tightly with a dish- towel and your hand. Press On. Blend on high for 20 seconds.

Press Off once it is smooth, and adjust seasonings accordingly.

Serve immediately or place in container to store in refrigerator for up to one week.

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