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14
RECIPES
FRESH TOMATO SALSA
6 Roma tomatoes, seeded and cut into
quarters
1
⁄2 of a medium red onion, cut into 1- inch
pieces
3 garlic cloves
2 jalapeno peppers, seeded, cut into 1-inch
pieces
1 cup loosely packed fresh cilantro leaves
2 Tbsp. fresh lime juice
2 tsp. sugar
2 tsp. salt
1 tsp. ground black pepper
PLACE all ingredients in food processor bowl with S blade.
PULSE CHOP to desired consistency.
Makes: 2
1
⁄2 cups
TIP: Substitute Habanero or Serrano peppers for Jalapenos
BASIC MAYONNAISE
4 egg yolks
2 tsp. dry mustard
2 tsp. lemon juice
2 tsp. white wine vinegar
1 Tbsp. granulated sugar
1 tsp. salt
1 1/2 c. canola oil or safflower oil
PLACE emulsifying disk in food processor bowl. Add first 6 ingredients and process
30 seconds or until egg mixture is light yellow and creamy but not thick.
ADD oil gradually in a steady stream through feed chute with the processor running;
process 1 minute until all oil is incorporated into egg mixture and sticks to the side of
the bowl.
REMOVE disk and transfer mayonnaise into storage container. Keep Refrigerated.
Makes 1
1
⁄2 cups
WHIPPED CREAM
2 cups heavy cream, chilled
1
⁄4 cup sugar
2 tsp. vanilla
POUR cream, sugar and vanilla in a large glass or
stainless mixing bowl.
WHISK cream starting on low speed to avoid cream from splashing.
BLEND cream 1-2 minutes increasing speed as cream thickens and forms soft peaks.
Makes: 3
1
⁄2 cups
MASHED POTATOES
6 medium potatoes, peeled and quartered
3 Tbsp. butter, softened
1
⁄2 tsp. salt
1
⁄4 tsp. pepper
1 Tbsp. milk or cream
PLACE potatoes in a medium saucepan and cover with water. Bring to a boil. Reduce
heat; cover and cook 15 minutes or until tender. Drain.
PLACE cooked potatoes, butter and cream in medium bowl. Add salt and pepper.
Mash with the potato masher attachment until potatoes are smooth, adding
additional milk if necessary. Do not over mash or potatoes will become “gluey”.
Makes 6 (
1
⁄2 cup) servings.
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