Cuisinart SPB-6C manual Thai Peanut Sauce, Creamy Caesar Salad Dressing, Basic Vinaigrette

THAI PEANUT SAUCE

An addictive sauce, traditionally used for chicken or beef satay – also delicious spooned over steamed rice or sautéed vegetables.

Makes about 1 cup (250 ml)

1serrano chili, seeded and roughly chopped

1clove garlic

1inch (2.5 cm) piece of ginger, peeled and roughly chopped

1cup (250 ml) roasted, unsalted peanuts ½ cup (125 ml) coconut milk (may use lite)

2 tablespoons (30 ml) soy sauce

2tablespoons (30 ml) brown sugar, packed

1tablespoon (15 ml) sesame oil

1tablespoon (15 ml) thai red chili paste

1tablespoon (15 ml) seasoned rice vinegar

2teaspoons (10 ml) fish sauce

Place chili, garlic, and ginger in the blender jar. Select Chop, then pulse 3–4 times to roughly chop. Add remaining ingredients. Select Liquefy and blend for 20–30 seconds until smooth and thick.

Serve immediately; can be stored in refrigerator for a week.

Nutritional information per serving (1⁄8 cup [31.25ml]):

Calories 152 (65% from fat) • carb. 9g • pro. 5g • fat 12g • sat. fat 2g • chol. 0mg • sod. 252mg • calc. 71mg • fiber 2g

CREAMY CAESAR SALAD DRESSING

Traditional Caesar salads are made with crisp romaine lettuce, croutons, freshly grated parmesan and a richly flavored dressing with garlic, anchovies and raw eggs. Our updated version uses a pasteurized liquid egg substitute and adds the flavor of balsamic vinegar for a little twist.

Makes about 1¼ cups (300 ml)

1ounce (30 g) Parmesan cheese, cut in ½-inch (1.25 cm) cubes

1–2 cloves garlic, peeled

2tablespoons (30 ml) pasteurized liquid egg substitute or lowfat mayonnaise

1tablespoon (15 ml) white balsamic vinegar

1tablespoon (15 ml) red wine vinegar

1tablespoon (15 ml) fresh lemon juice

2 teaspoons (10 ml) Dijon-style mustard

1teaspoon (5 ml) Worcestershire Sauce

1anchovy fillet (or 1–2 teaspoons [5-10 ml] anchovy paste)

½teaspoon (5 ml) kosher salt

¼teaspoon (2 ml) freshly ground black pepper

1⁄3 cup (75 ml) vegetable oil

1⁄3 cup (75 ml) extra virgin olive oil

Place cheese in blender jar; cover blender jar. Select Purée. Pulse to chop, 10–12 times. Add garlic to blender jar; pulse to chop, 5–10 times. Add the next 9 ingredients and blend for 10 seconds until smooth. Combine the two oils in a measuring cup with pour spout. Remove the measured pour lid. With the blender running, slowly add the oils in a slow

steady stream through the lid while holding the measured pour lid over loosely over the cover to prevent spatter. Blend until smooth and creamy, about 45–50 seconds. Allow dressing to sit for 15–20 minutes for flavours to blend. If not using immediately, place dressing in a covered airtight container and refrigerate for up to 3 days. If separation occurs, return dressing to blender jar, cover and blend on Purée for 5 seconds.

Nutritional information per serving (one tablespoon):

Calories 72 (93% from fat) • carb. 0g • pro. 1g • fat 8g • sat. fat 1g • chol. 3mg • sod. 100mg • calc. 18mg • fiber 0g

BASIC VINAIGRETTE

This basic vinaigrette is perfect for a crisp green salad. You may add herbs or use flavored vinegars.

Makes about 1½ cups (375 ml), can be doubled or tripled

1clove garlic, peeled

2tablespoons (30 ml) Dijon-style mustard ½ cup (125 ml) wine vinegar

1 teaspoon (5 ml) kosher salt

½ teaspoon (2 ml) freshly ground pepper 2⁄3 cup (150 ml) extra virgin olive oil

2⁄3 cup (150 ml) vegetable oil

Place the garlic in the blender jar and cover jar. Select Mix. Use the pulse to chop the garlic, 5 times. Add the mustard, vinegar, salt and pepper. Turn the blender on and blend for 10–15 seconds. With the blender running, add the oils in a slow, steady stream, taking about 20 seconds, then blend for 20 seconds longer until completely emulsified.

You may change the Basic Vinaigrette by using vinegar, mustard or oil with different

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