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24
Use metal blade to chop garlic and ginger ne,
about 4 pulses. Do not empty work bowl. Insert
slicing disc. Stand chicken pieces tightly in feed
tube and slice, using rm pressure. Remove and
reserve on plate, loosely covered with plastic
wrap.
Use metal blade to mix water, sherry, soy sauce,
sesame oil, black pepper and cornstarch until
smooth, about 15 seconds. Remove metal blade
leaving contents in work bowl.
Heat vegetable oil in skillet over high heat until
very hot. Add chicken pieces and cook, stirring
vigorously, until chicken is opaque, about 3
minutes.
Add vegetable mixture and stir-fry over medi-
um-high heat until crisp-tender, about 2 minutes.
Add sauce mixture. Cook, stirring until sauce
thickens, about 1 minute. Serve over brown or
white rice.
Crab Cakes
These delicate seafood cakes are perfect with
drinks. If you’re feeling festive, substitute cooked
lobster meat for half of the crabmeat.
54, ½-ounce crab cakes
4 slices white bread, lightly toasted
1 medium garlic clove, peeled
1 small onion, peeled and quartered
1 tablespoon unsalted butter
1 tablespoon parsley leaves
1 pound lump crabmeat, picked over to
remove cartilage
¼ cup mayonnaise
1 large egg
1 tablespoon lemon juice
¼ teaspoon salt
Tartar Sauce (see recipe on page 27)
Preheat oven to 375°F. Break bread in quarters
and process with metal blade to ne crumbs,
about 40 seconds. Reserve ¼ of crumbs and put
remainder in pie plate.
Drop garlic through feed tube with machine
running and process until nely chopped, about
10 seconds. Add onion and chop ne, about 10
seconds. Cook mixture in the butter over low heat
until golden brown, stirring, about 10 minutes.
Chop parsley ne, about 5 seconds. Add onion
mixture, crabmeat, mayonnaise, egg, lemon juice,
salt and reserved bread crumbs and pulse until
combined, about 8 times.
Form mixture into 1½ -inch cakes by generous
teaspoon measures. Coat them with crumbs in pie
plate and place on buttered baking sheet. (Recipe
may be prepared ahead to this point and refriger-
ated up to 4 hours.) Bake in preheated oven until
golden brown, 10–15 minutes. Serve with Tartar
Sauce.
Broccoli Purée
Broccoli is high in fi ber, high in potassium and low
in calories. This recipe uses the stems, which are
often discarded.
2½ cups yield
1 bunch broccoli, about 1½ pounds
1 small onion, peeled
2 tablespoons butter
1 teaspoon lemon juice
Salt and pepper to taste
Remove stems from broccoli and reserve orets.
Use slicing disc to slice stems and onion. Cook
sliced vegetables in boiling water to cover with ½
reserved orets until tender, about 6 to 8 minutes.
Drain, reserving liquid.
Use metal blade to purée solids with remaining
ingredients until smooth, about 1 minute.
Cut reserved orets into smaller orets and cook
in reserved liquid until tender, about 3 minutes.
Remove with slotted spoon. Pour enough hot
cooking liquid into work bowl to reach desired
consistency, then pulse in orets. Use more liquid
for a thinner purée, less liquid for a thicker purée.
Season to taste. Or serve the orets on a bed of
puréed broccoli.
Mashed Potatoes
The shredding disc processes cooked potatoes
to the right texture. Be careful not to over-process
when you mix them with the other ingredients.
4 servings
¼ cup hot milk
2 tablespoons butter in pieces
½ teaspoon salt
Freshly ground pepper
Pinch of nutmeg (optional)
3 large potatoes, peeled, boiled
and drained
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