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42
Sides
French Cut Green Beans with Shallots
The time-consuming “french cut” takes just seconds
with a Cuisinart
®
food processor.
Makes 6 servings
Preparation: 15–20 minutes
1½ pounds (750 g) fresh green beans, trimmed,
cut to fit feed tube horizontally
3
large shallots, peeled,
cut into 1-inch (2.5 cm) pieces
1½ tablespoons (25 ml) olive oil
6
tablespoons (90 ml) water
2¼ teaspoons (11 ml) balsamic vinegar*
¼ teaspoon (1 ml) ground white pepper
¼ teaspoon (1 ml) kosher salt
Insert the slicing disc. Place beans horizontally in large feed tube and process, using light pressure.
Remove and reserve.
Insert metal blade. Process shallots until finely chopped, about 5 seconds.
Warm oil in a 3½-quart (3.3 L) sauté pan over medium heat. Add chopped shallots and sauté until
soft but not browned, about 2 minutes. Add green beans and sauté for 3 to 4 minutes. Add water and
reduce heat to low. Cover pan and cook until crisp tender, about 8 to 10 minutes. Remove from heat
and add vinegar. Season with pepper and salt. Serve warm.
* Substitute a fruit-flavoured vinegar for a change of flavour.
Nutritional information per serving:
Calories 80 (45% from fat) • carb. 9g • pro. 2g • fat 4g
• sat. fat 0g • chol. 0mg • sod. 81 mg • fiber 0g
8
garlic cloves, peeled
olive oil
6
large baking potatoes
[about 8 ounces (230 g) each], washed,
dried, pierced with a knife
3
ounces (85 g) Parmesan, cut into
1-inch (2.5 cm) pieces
3
scallions, trimmed,
cut into 1-inch (2.5 cm) pieces
¾ cup (175 ml) evaporated skim milk
3
tablespoons (45 ml) unsalted butter,
cut into 1-inch (2.5 cm) pieces
¼ teaspoon (1 ml) ground white pepper
¼ teaspoon (1 ml) kosher salt
Nutritional information per serving:
Calories 322 (28% from fat) • carb. 46g • pro. 12g • fat 10g
• sat. fat 6g • chol. 23mg • sod. 425mg • fiber 4g
Roasted Garlic and Parmesan
Twice Baked Potatoes
Do these potatoes ahead to serve with grilled fillets or London Broil.
Makes 6 servings
Preparation: 15–20 minutes, plus 1 hour to prebake the potatoes,
and 25 minutes to twice bake
Preheat oven to 400°F (200°C). Place garlic cloves in a small ovenproof ramekin and drizzle with olive
oil. Cover with aluminum foil. Lightly brush potatoes with olive oil. Place garlic and potatoes in preheated
oven; roast garlic for 30 to 40 minutes and bake potatoes until fork tender, about 1 hour. When potatoes
are cool enough to handle, cut off part of top and scoop out flesh, leaving a ¼-inch (0.6 cm) thick shell.
Reserve flesh and skins.
Insert metal blade. With machine running, drop cheese through small feed tube and process until finely
grated, about 30 seconds; remove and reserve. Put scallions in work bowl and process until finely
chopped, about 5 to 10 seconds. Scrape work bowl. Add milk, butter, reserved cheese, reserved garlic,
pepper and salt. Process until combined, about 12 seconds. Add potato flesh; pulse in very short quick
pulses until just combined, about 10 to 12 times. Scrape bowl and pulse in very short quick pulses,
about 10 more times. Generously fill skins with potato-garlic mixture. Potatoes may be made ahead to
this point and refrigerated until ready to bake.
Preheat oven to 350°F (180°C). Put potatoes in a 10-inch (25 cm) round baking pan and bake,
uncovered, until tops are golden brown and potatoes are hot, about 20 to 25 minutes.
