Cuisinart SPB-6C - Manuel (Page 16)

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)
1 serrano chili, seeded and roughly
chopped
1 clove garlic
1 inch (2.5 cm) piece of ginger, peeled
and roughly chopped
1 cup (250 ml) roasted, unsalted peanuts
½ cup (125 ml) coconut milk (may use lite)
2
tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) brown sugar,
packed
1 tablespoon (15 ml) sesame oil
1 tablespoon (15 ml) thai red chili paste
1 tablespoon (15 ml) seasoned rice
vinegar
2 teaspoons (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)
1
ounce (30 g) Parmesan cheese, cut in
½-inch (1.25 cm) cubes
1–2 cloves garlic, peeled
2
tablespoons (30 ml) pasteurized liquid
egg substitute or lowfat mayonnaise
1 tablespoon (15 ml) white balsamic
vinegar
1 tablespoon (15 ml) red wine vinegar
1 tablespoon (15 ml) fresh lemon juice
2 teaspoons (10 ml) Dijon-style mustard
1 teaspoon (5 ml) Worcestershire Sauce
1 anchovy fillet (or 1–2 teaspoons
[5-10 ml] anchovy paste)
½ teaspoon (5 ml) kosher salt
¼ teaspoon (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
1
clove garlic, peeled
2 tablespoons (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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