7
BASICS
8
BASICS
SWEET AND SOUR mARINADE
This marinade pairs well with poultry and pork .
4
Garlic
cloves
½
cup
(125
ml
)
dark
corn
syrup
½
cup
(125
ml
)
extra
virGin
olive
oil
½
cup
(125
ml
)
balsamic
vineGar
1
tablespoon
(15
ml
)
plus
1
teaspoon
(5
ml
)
paprika
2
teaspoons
(10
ml
)
dry
mustard
powder
2
teaspoons
(10
ml
)
dried
thyme
1
teaspoon
(5
ml
)
chili
powder
1
teaspoon
(5
ml
)
kosher
salt
Makes 1 cup (250 ml)
Approximate preparation time: 5 minutes
Insert the small metal chopping blade into the small work bowl
of the Cuisinart
®
Food Processor. Add the garlic and process to
finely chop. Add the remaining ingredients. Process again until
well mixed, about 45 seconds.
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 97 (62% from fat)
|
carb. 10g
|
pro. 0g
|
fat 7g
|
sat. fat 1g
|
chol. 0mg
|
sod. 152mg
|
calc. 4mg
|
fiber 0g
HERBED VINAIGRETTE
A classic vinaigrette – toss with mixed greens or drizzle over grilled chicken .
¼
cup
(50
ml
)
red
wine
vineGar
1
teaspoon
(5
ml
)
d
ijon
-
style
mustard
¼
cup
(50
ml
)
fresh
parsley
½
teaspoon
(2
ml
)
dried
basil
½
teaspoon
(2
ml
)
dried
thyme
½
teaspoon
(2
ml
)
dried
marjoram
½
teaspoon
(2
ml
)
kosher
salt
¼
teaspoon
(1
ml
)
Ground
white
pepper
¾
cup
(175
ml
)
extra
virGin
olive
oil
Makes 1 cup (250 ml)
Approximate preparation time: 5 minutes
Insert the small metal chopping blade into the small work bowl
of the Cuisinart
®
Food Processor. Add the vinegar, mustard,
parsley and remaining herbs and spices and process to
combine. With machine running, slowly pour the olive oil
through the feed tube until all ingredients are homogenous,
about 45 to 60 seconds.
TIP:
Dressing can easily be increased – use either the
medium or large work bowl depending on the amount of
dressing desired.
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 91 (99% from fat)
|
carb. 0g
|
pro. 0g
|
fat 11g
|
sat. fat 2g
|
chol. 0mg
|
sod. 76mg
|
calc. 2mg
|
fiber 0g
BASIC mAyONNAISE
Taste the difference in homemade mayonnaise .
2
larGe
eGG
yolks
*
¼
teaspoon
(1
ml
)
kosher
salt
1
tablespoon
(15
ml
)
d
ijon
-
style
mustard
1
teaspoon
(5
ml
)
fresh
lemon
juice
or
white
wine
vineGar
1
to
1½
cups
(250-375
ml
)
veGetable
or
canola
oil
Makes about 1½ cups (375 ml)
Approximate preparation time: 5 to 10 minutes
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Process the egg yolks, salt,
mustard and lemon juice until smooth, about 30 seconds. With
the machine running, very gradually drizzle the oil through the
feed tube until mixture thickens. (Adding the oil through the
drizzle hole located in the feed tube pusher will yield best
results.) Taste and adjust seasoning accordingly.
For fresh herb mayonnaise: process ¹∕³ cup (75 ml) firmly
packed fresh herbs (i.e., parsley, dill, tarragon, basil, etc.), stems
removed, with the yolks before adding the oil.
*Raw egg warning:
Caution is suggested in consuming raw and lightly cooked
eggs due to the slight risk of salmonella or other food-borne
illness. To reduce this risk, we recommend you use only fresh,
properly refrigerated, clean, grade A or AA eggs with intact
shells, and avoid contact between the yolks or whites and
the shell.
For lower-cholesterol mayonnaise, and to avoid using raw
eggs, Egg Beaters
®
may be substituted for the egg yolks.
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 85 (98% from fat)
|
carb. 0g
|
pro. 0g
|
fat 10g
|
sat. fat 1g
|
chol. 17mg
|
sod. 38mg
|
calc. 2mg
|
fiber 0g
