CTG-00-MAN01 User Manual

Loading ...

and pepper. Pour half of the cream mixture on top, then top with

½ of the cheese. Repeat with remaining ingredients.

5. Butter a sheet of foil and press the buttered side onto the top

layer of vegetables. Put in the preheated oven and let bake for 30

minutes. Uncover and then bake for an additional 20 minutes, or

until golden on top.

6. Letgratinrestforatleast15minutesbeforeserving.

Nutritional information per serving (based on 10 servings):

Calories 171 (62% from fat) • carb. 13g • pro. 4g • fat 12g • sat. fat 7g

• chol. 39mg • sod. 176mg • calc. 102mg • fiber 2g

Perfect French Fries

The Cuisinart

Mandoline makes cutting perfect french fries a breeze!

Makes about 2 to 3 servings

vegetable or peanut oil for frying

1 pound russet potatoes*

kosher salt and freshly ground pepper to taste

1. HeatoilinaCuisinart

CompactDeepFryerto325°F.

2. Scrub potatoes well or peel if preferred.

3. With the straight edge blade in position (straight edge towards

handle), turn the control knob to raise the thick julienne blade

into cutting position.

4. Cut potatoes in half lengthwise. Secure the potato with the food

holder on the uncut side and slice the potatoes on the

mandoline.Asyouslice,putthefrenchfriesintoabowlofice

water to keep them from turning brown.

5. Once oil is ready, drain and dry the french fries completely and

thoroughly in batches. (If they are wet at all, the oil will spatter

andspit.)Frythepotatoesinsmallbatches.Cookforabout3

minutes, remove and drain on a tray lined with a wire cooling

rack, or on layers of paper towels.

6. Increasetheoiltemperatureto375°F.Insmallbatchesagain,fry

the potatoes for a second time, this time about 4 minutes, until

goldenandcrispy.Drainonfreshlayersofpapertowels.Season

with salt and pepper to taste when hot and serve immediately.

 *Don’tforgetsweetpotatoesandotherrootvegetables,asthey

make tasty fries as well.

NOTE:Frenchfriescanbefriedoncein375°Funtilgolden

brown.Fryingthemtwicemakesthemextracrispy!

Nutritional information per serving (based on 3 servings):

Calories 332 (64% from fat) • carb. 27g • pro. 3g • fat 24g • sat. fat 4g

• chol. 0mg • sod. 52mg • calc. 20mg • fiber 2g

Pommes Anna

Pommes Anna is a classic French side dish – what could be better

than potatoes and butter?

Makes about 12 servings

½ cup (1 stick) unsalted butter

2 pounds russet potatoes, peeled and stored in cold water

¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1. Preheatovento400°F.

2. Meltbutterinasmallsaucepan.Allowtobubbleslightlyuntila

white foam appears on the surface. Carefully skim off the white

foam then pour into a separate container, being careful to not

pour in any white solids – strain through a cheesecloth if

necessary, discarding the white solids. This is called clarified

butter and can be heated to higher temperatures without

burning.

3. FittheCuisinart

Mandoline with the straight edge blade set to

the ¹∕

-inch setting. Slice potatoes using the food holder and

cover with fresh cold water.

Tip: Potatoes slice more easily if cut in half – this way the potato

can run smoothly across the mandoline with the straight edge

surface.

Loading ...

User Manual - Page 10