Cuisinart DLC-2011CHB Food Processor User Manual

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

DLC-2011N Series

INSTRUCTION AND RECIPE BOOKLET

Premier Series 11-Cup Food Processor

Recommended work bowl capacity for various foods

FOOD CAPACITY

Chopped Fruits and Vegetables 11 cups processed food

Chopped or Puréed Meat, Poultry,

Fish or Seafood

1¾ pounds meat, cut in 1-inch or smaller cubes, chilled

Bread Dough 5 cups all-purpose flour, yielding two 1¼ pound loaves; 2½ cups

each all-purpose and whole wheat flour, yielding two 1¼ pound

loaves; 2¾ cups whole grain flours (no white flour added) for

custom recipes

Pizza Dough 4½ cups all-purpose flour, yielding 2½ pounds pizza dough

(dough to make up to four 12–14-inch pizzas)

Nuts for Nut Butters 2–4 cups nuts (10–20 ounces)

Sliced or Shredded Cheese, Fruit,

or Vegetables

11 cups (total processed weight varies by food)

Cake Batter 1 standard packaged cake mix (18.5 ounces), or homemade batter

recipe for four 8-inch layers

Thin Liquids (such as custard for

quiche or cheesecake batter)

2¾ cups

Thick Liquids 5–6 cups

Puréed Cooked Fruits and

Vegetables

8 cups cooked, yielding approximately 5½ to

6 cups thick purée

Puréed Soft Fresh Fruits

(berries, kiwis, peaches, etc.)

8 cups fresh, yielding approximately 5 to

6 cups purée

IMPORTANT

UNPACKING

INSTRUCTIONS

This package contains a Cuisinart

Premier Series 11-Cup Food Processor, and

the standard parts for it: work bowl, work

bowl cover, large and small pushers, metal

chopping/mixing blade, slicing disc, shred-

ding disc, detachable disc stem for discs,

spatula, and recipe/instruction book.

CAUTION: THE CUTTING TOOLS HAVE

VERY SHARP EDGES. To avoid injury when

unpacking the parts, please follow these

instructions.

1. Place the box on a low table or on the

 oor next to the kitchen counter or

table where you intend to keep the food

processor. Be sure the box is right side

up.

2. Remove the cardboard insert. You will

see a rectangular block of foam that

holds the processor parts, each  tted

into a cavity in the foam.

3. The instruction/recipe book sits on the

top of bowl cover. Remove this  rst.

4. The bowl cover (A) sits in the center of

the foam block. Remove this next.

5. The metal chopping blade (B) sits in the

cavity. Remove this next.

6. The slicing disc (C) is on the edge

of one of the long sides of the foam

block; the shredding disc (D) is on

the other side. Slide them out WITH

GREAT CARE; THE BLADES ARE VERY

SHARP.

7. Lift out the top foam block.

8. Lift out work bowl (E), large/small push-

ers (F), spatula (G) and detachable stem

(H) from the middle foam block.

9. Lift out the middle foam block.

10. Only the housing base (I) is at the bot-

tom of the box. Use both hands to lift

the base out of the box and place on

the table or counter.

11. Assemble the bowl onto the base by

positioning the handle to the left of

center and turning it counterclock-

wise to lock it into the base. Read the

instructions thoroughly before using the

machine.

12. Save the shipping cartons and foam

blocks. You will  nd them very useful if

you need to repack the processor for

moving or other shipment.

NOTE: We recommend that you visit our

website, www.cuisinart.com, for a fast,

ef cient way to complete your product

registration.

WHEN REMOVING BLADE: CAREFULLY

REMOVE THE METAL BLADE BY GRASP-

ING THE CENTER WHITE HUB AND

LIFTING IT STRAIGHT UP. NEVER TOUCH

THE BLADES, AS THEY ARE RAZOR

SHARP.

CONTENTS

Recommended Capacities .............................................................................................. 1

Unpacking Instructions ................................................................................................... 2

Important Safeguards ..................................................................................................... 4

Introduction ..................................................................................................................... 5

Machine Includes ............................................................................................................ 6

Assembly Instructions ..................................................................................................... 6

Machine Functions .......................................................................................................... 7

Operating Instructions ..................................................................................................... 7

Techniques for Chopping and Puréeing ........................................................................ 8

Preparing Food for Slicing and Shredding ................................................................... 11

Practicing Slicing and Shredding .................................................................................. 11

Removing Sliced or Shredded Food ............................................................................. 12

Techniques for Slicing and Shredding .......................................................................... 12

Slicing Meat and Poultry ............................................................................................... 12

Slicing and Shredding Cheese ...............................................................................................13

Techniques for Kneading Dough .................................................................................. 14

Typical Bread Dough, Problems and Solutions ............................................................ 15

Typical Sweet Dough, Problems and Solutions ........................................................... 16

Cleaning and Maintenance ........................................................................................... 17

For Your Safety ............................................................................................................. 17

Technical Data............................................................................................................... 18

Warranty ........................................................................................................................ 18

Recipes .......................................................................................................................... 21

Carefully read all instructions before using

this appliance.

IMPORTANT

SAFEGUARDS

Always follow these safety precautions when

using this appliance.

Getting Ready

1. Read all instructions.

2. Blades are sharp. Handle them carefully.

3. Always unplug from outlet when not

in use, before putting on or taking off

parts, before removing food and before

cleaning. To unplug, grasp plug and pull

from electrical outlet. Never pull cord.

4. Do not use outdoors.

5. Do not let cord hang over edge of table

or counter, or touch hot surfaces.

6. Do not operate any appliance with

damaged cord or plug, or after appliance

has been dropped or damaged in any way.

Return appliance to the nearest authorized

service facility for examination, repair,

or electrical or mechanical adjustment.

Operation

1. Keep hands as well as spatulas and other

utensils away from moving blades or

discs while processing food, to prevent

the possibility of severe personal injury

or damage to food processor. A plastic

scraper may be used, but only when the

food processor motor is stopped.

2. Avoid contact with moving parts. Never

push food down into feed tube by hand

when slicing or shredding. Always use

pusher.

3. Make sure motor has completely stopped

before removing cover. (If machine does

not stop within 4 seconds after you

remove the pusher assembly, call 1-800-

762-0190 for assistance. Do not use the

machine.)

4. Never store any blade or disc on motor

shaft. To reduce the risk of injury, no blade

or disc should be placed on the shaft

except when the bowl is properly locked

in place and the processor is in use. Store

blades and discs as you would sharp

knives, out of reach of children.

5. Be sure cover and feed tube are securely

locked in place before operating food

processor.

6. Never try to override or tamper with cover

interlock mechanism.

Cleaning

To protect against risk of electrical shock, do

not put base in water or other liquid.

General

1. Close supervision is necessary when any

appliance is used by or near children.

2. Do not operate this, or any other motor-

driven appliance, while under the influence

of alcohol or other substances that affect

your reaction time or perception.

3. This food processor is UL listed for

household use. Use it only for food

preparation as described in the

accompanying recipe and instruction

book.

4. The use of attachments not recommended

or sold by Cuisinart may cause fire,

electrical shock or personal injury, or

damage to your food processor.

5. To avoid possible malfunction of work

bowl switch, never store processor with

pusher assembly completely pushed in.

6. Maximum rating of 5.2 amperes is based

on attachment that draws greatest current.

Other recommended attachments may

draw significantly less current.

7. Do not operate your appliance in an

appliance garage or under a wall cabinet.

When storing in an appliance garage

always unplug the unit from the

electrical outlet. Not doing so could

create a risk of fire, especially if the

appliance touches the walls of the garage

or the door touches the unit as it closes.

NOTICE: This appliance has a polarized plug

(one blade is wider than the other).

As a safety feature, this plug will fit in a

polarized outlet only one way. If the plug

does not fit fully in the outlet, reverse the

plug. If it still does not fit, contact a

qualified electrician. Do not attempt to defeat

this safety feature.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

Congratulations on your

purchase of a Cuisinart

Premier Series 11-Cup Food

Processor. This product is

the ultimate food preparation

tool, and it comes from the

originator of the American

food processor, Cuisinart.

The Cuisinart

Premier Series

11-Cup Food Processor has

all the elements of quality

that Cuisinart is known for,

including a powerful motor,

the Supreme

Wide Mouth

Feed Tube, and the longest

warranty in the industry.

• The Cuisinart

Supreme

Wide Mouth Feed Tube

is perfect for slicing whole

fruits and vegetables without

precutting.

• The Cuisinart

Dough

Control Button. We

have engineered a dough

processing speed that will

give you the ability to make

perfect dough in seconds.

These features, plus the

ability to use all your

existing Cuisinart specialty

blades and discs, make the

Premier Series 11-Cup Food

Processor the select choice

in food processors.

4mm Slicing Disc

Medium

Shredding Disc

Pusher Assembly

(large and small pushers)

Cover with

Cuisinart

Supreme

Wide Mouth

Feed Tube

Housing Base

Chopping/Mixing/Dough

Blade

Cord Wrap

(not shown)

11-Cup

Work Bowl

Shaft

(not shown)

Touchpad Control

Panel

INTRODUCTION

THE MACHINE

INCLUDES:

1 . Housing base with a vertically projecting

shaft and convenient touchpad control

panel.

2. 11-cup work bowl.

3. Cover with extra-large feed tube.

4. Pusher assembly that slides inside the

feed tube.

Sharp metal chopping/mixing/dough blade.

6. Serrated slicing disc.

7. Shredding disc.

8. Detachable stem for discs (not shown).

9. Plastic spatula (not shown).

10.

BPA free (not shown)

All materials that come in contact with

food are BPA free.

The metal chopping blade chops raw and

cooked fruits, vegetables, meat, fish and

cheese to the exact consistency you want,

from coarse to fine, even to a purée. It chops

nuts, makes nut butters, mayonnaise and

sauces, and mixes tender, flaky pastry.

The metal chopping blade also mixes cakes,

frostings, cookies, quick breads, muffins,

and biscuits, and kneads yeast dough.

The slicing disc makes beautiful whole slices

without torn edges. It slices whole fruits and

vegetables, cooked meat, semi-frozen raw meat

and loaves of bread.

The shredding disc processes most firm and

hard cheeses into long, attractive shreds.

It also shreds vegetables like potatoes,

carrots and zucchini, and processes nuts and

chocolate to a grated texture.

The detachable stem fits both discs, making

disc storage compact in limited space.

The pusher assembly has two parts:

1. A small, removable, clear pusher that fits

into a small center-located feed tube. This

tube is for narrow food like carrots, for

adding liquid, and for continuous feeding

of small food like garlic.

2. A large pusher that fits into the Cuisinart

Supreme

feed tube opening and moves

freely within it.

Upon contact, the large pusher meets an

activating rod in the center of the work bowl

handle, permitting the motor to start.

ASSEMBLY INSTRUCTIONS:

Blade Operation

1. Plug in the housing base and place the

work bowl on top, with the work bowl

handle just to the left of center. Turn the

work bowl counterclockwise to lock it onto

the housing base.

2. CAREFULLY lift and place the chosen

blade over the work bowl center shaft.

Line up the markings on the blade hub

with the motor shaft. It should fit snugly

and rest on the bottom of the work bowl.

3. Add desired ingredients to work bowl.

4. Place work bowl cover onto work bowl,

with the handle area just to the left of

center. Turn counterclockwise to lock

onto work bowl.

5. Align pusher assembly and activating rod

with the feed tube opening on the work

bowl cover and slide the activating rod

down to the bottom.

6. You are now ready to operate the machine.

Disc Operation

1. Plug in the housing base and place the

work bowl on top, with the work bowl

handle just to the left of center. Turn the

work bowl counterclockwise to lock it onto

the housing base.

2. Choose desired disc and place with

underside up on tabletop. Pick up

detachable disc stem and align it with

the raised plastic crescent on the disc

underside. The raised “lock” indicator on

the left corner of the stem should be to

the left of the mounting plate on disc.

3. Turn the stem to the right, so the locking

tabs are covered by the metal supports

and a “click” locks the stem in place.

4. With the stem facing down, place the

assembly over the center hub. It should

fit snugly and rest on the bottom of the

work bowl.

5. Place work bowl cover onto work bowl,

with the handle area just to the left of

center. Turn counterclockwise to lock

onto work bowl.

6. Align pusher with the feed tube opening

on the work bowl cover and slide the

activating rod down to the bottom.

7. Use the cord wrap on the housing base

underside to add or remove cord.

8. You are now ready to operate the machine.

MACHINE FUNCTIONS:

PULSE

1. With the machine properly assembled

and engaged, and ingredients in the

work bowl, press the PULSE button

repeatedly as needed.

ON (Continuous)

1. Properly assemble and engage the

machine.

2. To add ingredients through the feed

tube, remove the pusher and fill the

feed tube as directed (see Preparing for

Slicing and Shredding).

3. Engage the pusher and press the ON

button. The button light will turn on and

the motor will start.

4. Press the pusher firmly down until all

ingredients have passed into the

work bowl.

Remove the pusher and refill

ingredients as needed. When you

engage the pusher again, the unit will

automatically turn ON.

5. Press the OFF button when finished.

DOUGH Button

1. Prepare the dough ingredients and place

in work bowl.

2. Properly assemble and engage the work

bowl cover and pusher.

3. Press the DOUGH button and the light

will turn on.

Then press the ON or PULSE buttons as

needed to process dough. The ON light

will turn on

NOTE:

The dough mode works in conjunction

with the ON button. The machine will not operate

if only the DOUGH button is pushed. You must

also push the ON button to activate the DOUGH

function.

5. Press the OFF button when finished.

OPERATING

INSTRUCTIONS:

Try chopping some practice foods, such as

zucchini or carrots, before you process food

to eat. First, cut the ingredients into 1-inch

pieces of uniform size and length.

• Place the work bowl over the center stem,

with the handle area just left of center.

Turn counterclockwise to lock in place.

• Insert the metal chopping blade and

put ingredient pieces in the work bowl.

Put on the cover and turn counterclockwise

to lock onto work bowl. Align the pusher

and the pusher’s activating rod with the

corresponding openings on the feed tube,

and push all the way down.

• Press and release the PULSE button two

or three times. Each time the blade stops,

let the pieces drop to the bottom of the

bowl before you pulse again. This puts

them in the path of the blade each time

the motor starts.

• Using the pulse/chopping technique, you

get an even chop without overprocessing.

Check the texture frequently by looking

through the cover. If you want a finer chop,

press and release the PULSE button until

you achieve the desired texture. Onions

and other food with a high water content

will quickly end up as a purée, unless

examined through the work bowl after

each pulse to make sure they are not

overprocessed.

Try chopping other food like meat for

hamburger or sausage. Then make

mayonnaise, pastry or bread, as described

in the following sections. To obtain consistent

results:

• Be sure all the pieces you add to the bowl

are about the same size.

• Be sure the amount you process is no

larger than amount recommended on the

inside

cover of this booklet.

Before you do anything, wait for the blade

to stop spinning. Once it does, turn the cover

clockwise to unlock, and remove by lifting

it off.

Remove the bowl from the base of the

machine before removing the blade. This

creates a seal to prevent food from leaking.

Turn the bowl clockwise to unlock from the

base, and lift straight up to remove.

To prevent the blade from falling from the

work bowl onto your hand when emptying

the work bowl, use one of the following

methods.

Be sure your hands are dry. Grab the blade

hub, and remove the metal blade before

tilting the bowl, using a spatula to scrape off

any food. Then carefully lift the blade out of

the work bowl. Or insert your finger through

the hole in the bottom of the work bowl,

gripping the blade from the bottom, and

grip the outside of the work bowl with your

thumb. Or hold the blade in place with your

finger or spatula while pouring out food.

TECHNIQUES FOR

CHOPPING AND PURÉEING

To chop raw fruits and vegetables:

First, cut the food into 1-inch (2.5cm) pieces.

You get a more even chop when all pieces

are about the same size.

Put no more than the recommended amount

of food into the work bowl (see table

inside front cover). Lock the cover in place.

Press the PULSE button at the rate of 1

second on, 1 second off, until the food is

coarsely chopped. For more finely chopped

results, hold the PULSE button, letting the

machine run continuously until the desired

consistency is reached. Check frequently to

avoid overprocessing. Use the spatula

to scrape down the sides of the work bowl

if necessary.

To purée fruits and cooked vegetables:

First, cut the food into 1-inch (2.5cm) pieces.

You get a smoother purée faster when all

pieces are about equal in size.

Put no more than the recommended amount

of food in the work bowl (see table inside

front cover). Lock the cover in place. PULSE

to chop coarsely, then press the ON button

and process continuously until food is

puréed. (NOTE: Cooked potatoes are an

exception to this procedure. They develop

a gluey texture when processed with the

metal blade.)

When making soup, you will want to purée

vegetables that have been cooked in liquid.

Don’t add the liquid to the work bowl, just

the cooked vegetables; remove vegetables

with a slotted spoon. They will purée faster

and smoother without liquid. Then add just

enough liquid to make the purée pourable.

Return to the soup liquid and stir to combine.

To dislodge food:

Occasionally, a piece of food may become

wedged between the blade and the work

bowl. If this happens, unplug the machine,

remove the cover, lift the blade out carefully

and remove the wedged piece. Empty the

bowl, reinsert the blade and lock the cover

and pusher into place. Press the ON button

and drop the food pieces through the small

feed tube opening while the machine is

running. After adding a cupful this way, add

the remaining food to the bowl and process

in the usual manner.

To chop hard foods:

To chop hard foods like garlic and hard

cheese, assemble the unit, remove the small

pusher, press the ON button and drop the

food through the small feed tube while the

machine is running.

Small foods like garlic can be dropped in

whole. Large foods like hard cheese should be

cut into 1-inch (2.5cm) pieces. This method of

processing minces garlic, shallots and onions.

Hard cheese and coconut will have the same

texture as if they had been hand grated.

IMPORTANT: Never try to process cheese

that is too hard to cut with a knife. You may

damage the blade or the machine.

To chop parsley and other fresh herbs:

The herbs, the work bowl and the metal

chopping blade must all be thoroughly clean

and dry. Remove stems from herbs.

Add leaves to bowl and process, using the

PULSE button, until chopped as fine as

desired. The more herbs you chop at a time,

the finer chop you can obtain. If completely

dry when chopped, parsley and other herbs

will keep for at least 4–5 days, stored in an

airtight bag in the refrigerator. They may

be frozen for months, stored in an airtight

container or bag.

To chop peel from citrus fruit or to chop

sticky fruit like dates or raisins:

For citrus, remove only the peel with a

vegetable peeler, not the white pith which

is bitter tasting.

Cut the peel into lengths of 2 inches (5cm)

or less and process with

½ cup (125 ml) of

granulated sugar until finely chopped. This

may take 2 minutes or longer.

For sticky fruit like dates, raisins, prunes and

candied fruit, first freeze the fruit for about

10 minutes. Add some of the flour called for

in the recipe to the fruit. Use no more than 1

cup (250 ml) of flour for each cup of fruit.

To chop meat, poultry, fish and seafood:

The food should be very cold, but not frozen.

Cut it into 1-inch (2.5cm) pieces to ensure an

even chop. Using the ON button, process no

more than the recommended amount at one

time (see table inside front cover). Or press

the PULSE button 3 or 4 times at a rate of

1 second on, 1 second off. If the food is not

chopped fine enough, let the processor run

continuously for a few seconds.

Check the texture often to avoid overprocessing

Use a spatula to scrape food from the sides

of the bowl as necessary.

To purée meat, poultry, fish and seafood:

Prepare the food as described above. Press

the PULSE button until evenly chopped.

Scrape the bowl with a spatula as needed.

Leave the purée in the work bowl and add

eggs, cream and seasonings as called for by

the recipe. Process to combine thoroughly.

Remember, you control texture by the length

of time you process. By varying the number

of pulses, you can get a range of textures

suitable for hamburgers, hash, stuffed

peppers, or smooth mousses.

To chop nuts:

Chop no more than the recommended

amount at one time. Press and release the

PULSE button and check frequently to avoid

nuts clumping together in a nut butter. When

a recipe calls for flour or sugar, add some to

the nuts before you chop, about ½ cup for

each cup of nuts. This allows you to chop the

nuts as fine as you want without turning them

into a nut butter. You can also chop nuts with

a shredding disc. The optional Fine Shredding

Disc is particularly good.

To make peanut butter and other nut

butters:

Process up to the recommended amount

of nuts. Using the ON button, let the machine

run continuously. After 2 or 3 minutes, the

ground nuts will form a ball that will gradually

smooth out. Scrape the sides of the bowl

and continue processing until drops of oil

are visible. Taste for consistency. The longer

you process, the softer the butter. For chunk

style, add a handful of nuts just after the

ball of nut butter begins to smooth out.

To make cashew butter, add a little bland

vegetable oil. Processor nut butters contain

no preservatives. Store in refrigerator to keep

from separating.

To make flavored butters, spreads and

dips:

Cut room temperature butter into tablespoon-

size pieces. Finely chop flavoring ingredients

first, such as anchovies, cheese, herbs, etc.

Be sure work bowl is clean and dry. Add

small hard ingredients like garlic and hard

cheese through the feed tube while machine

is running. Next, add the butter and process

using the ON button, until smooth. Add any

liquid ingredients last, while the processor

is running, and process just long enough to

blend. Process ingredients for spreads and

dips the same way. All ingredients should

be at room temperature and cut into 1-inch

(2.5cm) cubes, or added by tablespoonfuls

To make mayonnaise:

You can make foolproof homemade

mayonnaise with your Premier Series 11-

Cup Food Processor. The work bowl and

metal blade must be clean and dry. Use the

metal blade to process eggs (for safe food

procedures, we recommend using pasteurized

liquid eggs, or the “cooked egg” recipe on

page 53), salt, vinegar, lemon juice, mustard,

and 1 teaspoon of the oil until smooth, at least

30 seconds. With the machine running, pour

⁄4 cup of the oil into the small pusher. After

it drizzles through the pinhole in the bottom,

remove the small pusher and very slowly add

the remaining oil while the machine runs.

Process until all the oil has been added and

the mixture is totally emulsified. Remove from

the processor, cover and keep chilled until

ready to use. Homemade mayonnaise will

keep in the refrigerator for 3 to 4 days.

For variation, you may experiment with using

flavored vinegars, or adding chopped fresh

herbs, or even roasted garlic to taste. To

make your mayonnaise a little lighter, you

may add some well-drained nonfat plain

yogurt to taste.

To beat egg whites:

The work bowl must be absolutely clean.

Add 3 or more egg whites (up to 6 large

egg whites) and press the ON button. Add

about 1 teaspoon of lemon juice or vinegar

for every egg white. Vinegar makes stiffer

whites; its flavor is hardly detectable in cakes

or soufflés. Continue processing until the

egg whites hold their shape, about 1½ to 2½

minutes.

To whip cream:

Processor whipped cream holds its shape

very well. It is good for decoration or as a

topping; however, it will not whip to the light,

fluffy consistency obtained by methods that

beat in more air. Chill the cream well before

starting. Process continuously using the

ON button, until cream begins to thicken.

Then add sugar as desired and continue

processing, watching carefully for the desired

consistency. For consistently reliable results,

add 2 tablespoons (30ml) of nonfat dry milk

for every cup of cream before whipping.

To make crumbs and crumb crusts:

Cut or break bread, crackers or cookies into

1-inch pieces and place in work bowl. Press

the ON button and process continuously

until crumbs reach the desired texture. For

seasoned crumbs, chop parsley or other

fresh herbs with the crumbs. For buttered

crumbs, process until the dry crumbs are

of the desired texture, then dribble melted

butter through the small feed tube opening

while the machine is running. For crumb

crusts, process crackers or cookies as

described above. Add sugar, spices and

butter, and cut into pieces as specified by

your recipe. Process until well combined.

To make pastry:

Combine unbleached all-purpose flour,

salt and pieces of very cold butter in the

work bowl. Process to the consistency of

cornmeal. Sprinkle evenly with the minimum

amount of cold liquid in the recipe. PULSE

5 or 6 times. The dough should begin to

hold together when pressed. If it is still dry

and crumbly, add more water – 1 teaspoon

at a time – until the dough holds together

easily. Do not let the dough form a ball in the

processor or it will be overworked and tough.

Form into a round disc, one inch thick, and

wrap in plastic wrap. Refrigerate for 1 hour

before using, or double wrap and freeze for

later use.

To make quick breads and cakes that use

baking powder and/or soda:

The most important rule for success is not to

overmix after adding the flour. If the recipe

calls for chopped ingredients like lemon peel

or nuts, chop them first while the work bowl

is clean and dry, then set aside until needed.

Put dry ingredients like flour, salt and

leavening in the work bowl and process

with the metal blade for 5 seconds to mix.

Remove and reserve the dry ingredients.

Add the eggs and sugar to the work bowl

and, using the ON button, process to mix,

letting the machine run about 1 minute. Next,

add butter, cut into 1-inch pieces and at room

temperature. Run machine continuously for

a minute, until the butter is thoroughly mixed

with the sugar and eggs. Then add flavoring

and liquid – vanilla, spices, cocoa, etc.

Process until mixed. Add the dry ingredients

to the work bowl.

Process by pulsing, inspecting after each

pulse. Stop pulsing as soon as the dry

ingredients have almost disappeared into

the batter. Overprocessing will cause quick

breads and cakes to be tough. (If your recipe

calls for ingredients that are to be coarsely

chopped – like raisins or nuts – add them last

with the mixed dry ingredients.)

To make cake mix:

Your food processor work bowl is large

enough for the preparation of an 18.5-ounce

packaged cake mix.

Insert the metal blade and add the cake mix

to the work bowl. Press the ON button and

while the machine is running, add the eggs

and liquid through the small feed tube and

process for 5 seconds.

Scrape down the sides of the work bowl and

process 1 minute more for maximum volume.

Do not remove the metal blade.

Insert a finger into the underside of the blade

from the bottom of the work bowl, to hold the

blade in place while emptying the batter.

Tip:

After emptying cake batter or puréed soup

from the work bowl, replace the bowl on the

motor base and PULSE once. Centrifugal

force will spin the batter off the blade onto

the sides of the work bowl.

Remove the blade, and use the spatula to

scrape any remaining batter from the bowl.

PREPARING FOOD FOR

SLICING AND SHREDDING

For disc assembly instructions, refer to

Assembly Instructions.

Round fruits and vegetables:

Before processing onions, apples and other

large, round fruits and vegetables, cut the

bottom ends flat to make the food lie stable

on the disc.

Place the food in the feed tube, flat side

down, as far left as possible, to prevent it

from tilting when being processed.

Choose fruits that are firm and not too ripe.

Remove large, hard pits and seeds from

fruits before processing. Seeds from citrus

fruits need not be removed. Remove the rind

before slicing or shredding, if desired.

Whole peppers are an exception:

Remove the stem and cut the stem end flat.

Remove the core and scoop out the seeds. Leave

the end opposite the stem

whole, to keep the

structure stiff. This ensures round, even slices.

Large fruits like pineapple:

Cut the ends flat, cut in half, and either core

or remove the seeds. If necessary, cut the

halves into smaller pieces to fit the feed tube.

Cabbage and iceberg lettuce:

Turn the head on its side and slice off the top

and bottom, leaving a center section about

3 inches (8cm) deep. Remove the core, then

cut in wedges to fit the feed tube.

The optional 2mm and 1mm Slicing Discs are

excellent for slicing cabbage for coleslaw.

If the fruit or vegetable doesn’t fit, try

inserting it from the bottom of the feed tube,

where the opening is slightly larger.

Pack the feed tube for desired results:

For long slices or shreds, cut the food in feed

tube widths and pack the pieces horizontally.

For small, round slices or short shreds from

carrots, zucchini and other long vegetables,

cut in feed tube heights and pack tightly

upright.

Food should fit snugly, but not so tightly that it

prevents the pusher from moving.

When slicing or shredding, always use the

pusher.

Never put your fingers or a spatula

into the feed tube.

Never push down hard on the pusher. Use

light pressure for soft fruits and vegetables

like bananas, mushrooms, strawberries and

tomatoes, and for all cheeses. Use medium

pressure for most food: apples, celery,

citrus fruit, potatoes and zucchini. Use firm

pressure for hard vegetables like carrots

and yams.

PRACTICING

SLICING AND SHREDDING

1. Insert a slicing or shredding disc, put

the cover on the work bowl and insert

the food in the feed tube.

Slide the pusher into place, and apply

pressure to the pusher while pressing down

the PULSE button. Release the button as

soon as the food is sliced or shredded.

3. You can load the feed tube repeatedly

without removing work bowl cover. Simply

grasp the pusher and lift up. The pusher

assembly will come off easily, leaving the

cover and feed tube in place. Your other

hand is free to reload the feed tube, and

you do not need to re-press the ON button

if it was previously selected.

REMOVING

SLICED OR

SHREDDED FOOD

Before you do anything, wait for the disc to

stop spinning. When it does, unplug the unit,

then hold the work bowl handle and turn it

clockwise. Then lift; the work bowl and cover

will come off together. Turn cover clockwise

to unlock from work bowl. Lift, remove, invert

and place on counter space.

Remove the slicing or shredding disc:

Place two fingers under each side of the disc

and lift it straight up. Place the disc on top

of the inverted work bowl cover to minimize

drips and spills.

TECHNIQUES

FOR SLICING AND

SHREDDING

Small, round fruits and vegetables:

For large berries, radishes and mushrooms,

trim the bottom ends flat with a knife. Insert

the food through the feed tube, standing

each piece on a flat end. You can fill the

tube to about 1 inch (2.5cm) from the top.

The bottom layer gives you perfect slices

for garnish. If you want all the slices to

be perfect, it’s best to process one layer at

a time.

Long fruits and vegetables:

Trim foods like bananas, celery and zucchini

by cutting them into pieces slightly shorter

than the feed tube. Cut both ends flat. (Use

a ruler as a guide, or the pusher assembly.)

Fill the feed tube with the pieces, standing

them vertically and adding enough pieces

so they are solidly packed and cannot tilt

sideways as they are sliced or shredded.

Small amounts of food:

Use the small feed tube and the small pusher.

Remove the small pusher from the pusher

assembly. Place the pusher assembly onto

the feed tube and press the sleeve all the way

down.

Cut the food in lengths slightly shorter than

the feed tube. If slicing one or two long, thin

vegetables like carrots, push them to the far

left. If you are slicing a few vegetables that

are wide at one end and narrow at the other

(carrots, celery or scallions), cut them in half

and pack in pairs, alternating one wide end

up, one narrow end up.

French-cut green beans:

Trim fresh green beans to feed tube widths.

Stack in the feed tube horizontally to about

one inch from the top. Use the slicing disc,

apply light pressure to the pusher and press

the PULSE button until beans are sliced.

To make long, horizontal slices of raw zucchini

or carrots, use the same procedure.

Matchsticks or julienne strips:

Process the food twice – “double slice” it.

Insert large fruits or vegetables (potatoes,

turnips, zucchini, apples) in the feed tube.

Cut pieces to fit the feed tube horizontally

from end to end. Apply pressure to the

pusher while pressing the PULSE button until

the food is sliced. You will get long slices.

Remove the slices from the work bowl and

reassemble. The slices should be assembled

horizontally with the cut edges facing front

and back. Reinsert them in the feed tube,

wedging them in tightly. Slice them again.

You will obtain long julienne strips. With the

optional Square Julienne Disc, you can make

square julienne strips in one operation.

SLICING MEAT

AND POULTRY

Cooked meat and poultry:

The food must be very cold. If possible, use a

piece of food just large enough to fit in the feed

tube. To make julienne strips of ham, bologna

or luncheon meat, stack slices, then roll or

fold them double and stand upright in the feed

tube, wedging in as many rolls as possible.

This technique works better with square or

rectangular pieces than with round ones.

Raw meat and poultry:

Cut the food into pieces to fit the feed tube.

Boneless, skinned chicken breasts will usually

fit when cut in half crosswise. Wrap the pieces

in plastic wrap and put them in the freezer.

They are ready to slice when

they are easily

pierced with the tip of a sharp knife, although

semi-frozen and hard to the touch. Remove

plastic wrap. Stand them in the feed tube,

cut side down, and slice them against the

grain, using firm pressure on the pusher. Or

lay them flat in the feed tube, as many as

will fit, and slice with the grain, using firm

pressure.

Salami and other sausages:

If the sausage is soft, freeze it until hard to

the touch, but easily pierced with the tip

of a sharp knife. Hard sausages need not

be frozen. Use the small feed tube if the

sausage is thin enough to fit. Otherwise, cut

the sausage into pieces to fill the large feed

tube completely. Stand the pieces vertically,

packing them tightly so they cannot tilt

sideways.

Firm cheese like Swiss and Cheddar:

Cut the cheese into pieces to fit the feed

tube. Put it in the freezer until semi-frozen,

hard to the touch, but easily pierced with the

tip of a sharp knife. Stand the pieces in the

feed tube and apply light pressure to

the pusher.

IMPORTANT:

Never try to slice soft cheese like mozzarella

or hard cheese like Parmesan. You may

damage the slicing disc or the food

processor itself. You can successfully

shred most cheeses except soft ones.

The exception is mozzarella, which shreds

well if thoroughly chilled. Hard cheeses

like Parmesan shred well only at room

temperature. Therefore, only attempt to shred

mozzarella when well chilled, and Parmesan

when at room temperature.

SLICING AND SHREDDING CHEESE

TYPE OF CHEESE CHOP/PURÉE SHRED SLICE

Soft

Brie, Camembert, room temperature yes no no

Mozzarella, chilled 15–20 min. in freezer no yes no

Ricotta, room temperature yes no no

Cottage cheese, Cream cheese yes no no

Semi-Soft

Blue, chilled yes yes no

Fontina, chilled yes yes no

Semi-Hard

Cheddar, chilled yes yes yes

Monterey Jack, chilled yes yes yes

Swiss, Jarlsberg, chilled yes yes yes

Edam, Gouda, chilled yes yes yes

Provolone, chilled yes yes yes

Hard, at room temperature

Parmesan, Romano yes yes no

Pecorino, Asiago yes yes no

*Soft and semi-soft cheeses will purée; semi-hard and hard cheeses will chop.

TECHNIQUES FOR

KNEADING DOUGH

The Premier

Series 11-Cup Food Processor

is designed to mix and knead dough in a

fraction of the time it takes to do it by hand.

You will get perfect results every time if you

follow these directions.

NEVER TRY TO PROCESS DOUGH THAT IS

TOO STIFF TO KNEAD COMFORTABLY BY

HAND.

There are two general types of yeast dough.

Typical bread dough is made with a flour

mix that contains at least 50% white flour. It

is uniformly soft, pliable and slightly sticky

when properly kneaded. It always cleans the

inside of the work bowl completely when

properly kneaded.

Typical sweet dough contains a higher

proportion of sugar, butter and/or eggs than

typical bread dough. It is rich and sticky and

it may not clean the inside of the work bowl.

It requires less kneading after the ingredients

are mixed. Although 30 seconds are usually

sufficient, 60 seconds give better results if

the machine does not slow down. Except for

kneading, described below, the processing

procedures and use of the DOUGH button

are the same for both types of dough.

Machine capacity:

Recommended maximum amount of flour

is 5 cups of all-purpose flour or 2¾ cups of

whole grain flour. If a bread dough calls for

more than the recommended amounts of

flour, mix and knead it in equal batches. Do

the same for sweet doughs that call for more

than 3½ cups of flour.

Measuring the flour:

It’s best to weigh it. If you don’t have a

scale, or the recipe does not specify weight,

measure by the stir, scoop and sweep

method. Use a standard, graduated dry

measure, not a liquid measuring cup.

With a spoon or fork, stir the flour in its

container. Do not measure flour directly

out of the bag; it is too packed to get an

accurate measure. With the dry measure,

scoop up the flour so it overflows. With

a spatula or knife, sweep excess flour back

into the container so the top of the measure

is level. Do not pack flour into the dry

measure.

Proofing the yeast:

The expiration date is marked on the

package. To be sure your yeast is active,

dissolve it in a small amount of warm liquid

(about

⁄3 cup [75ml] for one package of

dry yeast). The temperature of liquid used

to dissolve and activate yeast must be

between 105

F and 110

F (40

C and 43

C).

Yeast cells are not activated at temperatures

lower than this and they die when exposed

to temperatures higher than 130

F (54

C). If

the recipe includes a sweetener like sugar or

honey, add a small amount with the yeast.

If no sweetener is called for, add a pinch, or

add a pinch of flour. The yeast proofs better

with it. Let the mixture stand until it foams,

up to 10 minutes.

Processing dry ingredients:

Put the flour in the work bowl with all the

other dry ingredients. If the recipe calls for

herbs, oil or solid fats like butter, add them

with the flour. Turn the machine on and let it

run for about 20 seconds. (Cheese, nuts and

raisins may be added with the dry ingredients

or during the final kneading. To leave them

almost whole, add them 5 seconds before

you stop kneading. For a finer texture, add

them sooner.)

Adding liquids:

All liquid should be added through the small

feed tube while the machine is running. Add

liquid in a slow, steady stream, only as fast

as dry ingredients absorb it. If liquid sloshes

or splatters, stop adding it but do not turn off

the machine. Wait until ingredients in bowl

have mixed, then add remaining liquid slowly.

Pour liquid onto dough as it passes under

feed tube opening. Do not pour liquid

directly

onto bottom of bowl.

Follow the recipe carefully. It is important to

add enough liquid to make the dough soft

enough to knead. Kneading dough that is

too stiff can strain the machine.

All liquid, except that which is used to

activate yeast, should be cold, to minimize

the possibility of overheating the dough.

You must never knead a yeast dough to a

temperature higher than 100

F (37

C). Doing

so will slow or even prevent the action of

the yeast.

Kneading bread dough:

Do not try to use the machine to knead

dough that is too stiff to knead comfortably

by hand. Doing so can strain the machine.

After the dough starts to clean the inside of

the work bowl completely and forms a ball,

process it for 60 seconds to knead it. Stop

the machine and test the dough to be sure

it is properly kneaded. Typical bread dough

should have a soft, pliable texture and it

should feel slightly sticky. Stretch the dough

with your hands to test it. If it feels hard,

lumpy or uneven, continue processing until

it feels uniformly soft and pliable. Make sure

that the blade is firmly pressed back into

place after removing the dough to test it.

Kneading sweet dough:

Process dough for at least 30 seconds

after all the ingredients have been

incorporated. It may not clean the inside

of the work bowl. If necessary, scrape the

bowl and process for 5 more seconds.

Rising:

Put the dough in a large, lightly floured

resealable plastic bag. Squeeze out all the

air and close tightly, allowing space for the

dough to rise.

Or put the ball of dough in a large bowl

coated with soft butter or vegetable oil.

Roll the dough around to coat its entire

surface. Cover it with a damp towel or a

piece of oiled plastic wrap.

Let it rise in a warm, draft-free place,

about 80

F (26

C). The rising time is usually

about 1

½ hours, but will vary from 45

minutes to several hours, depending on the

type of flour and the humidity in the air.

To test whether the dough has risen

enough, stick a finger in it. An indentation

should remain. If it doesn’t, let the dough

rise more and test again.

When it has risen enough, punch the

dough down.

Shaping, finishing and baking:

If you shape the dough in loaf pans, fill

pans only half full. Let rise until dough is

just slightly above the top of the pan. If

shaping free-form loaves, let them rise on

an oiled baking sheet until at least doubled

in bulk.

Making consecutive batches:

You can make several batches of bread

dough in a row. The motor in the Premier

Series 11-Cup Food Processor is

extremely efficient.

TYPICAL BREAD DOUGH

PROBLEMS AND

SOLUTIONS

If metal blade doesn’t incorporate

ingredients:

Always start processor before adding

liquid. Add liquid in a slow, steady stream,

only as fast as dry ingredients absorb it.

If you hear liquid sloshing, stop adding

it, but do not turn off machine. Instead,

wait until ingredients in work bowl have

mixed, then add remaining liquid slowly.

Pour liquid onto dough as it passes under

feed tube; do not pour liquid directly onto

bottom of work bowl.

Blade rises in work bowl:

Blade may not have been pushed down as

far as possible before processing started.

Excessively sticky dough can cause blade

to rise even though it cleans inside of work

bowl. If dough feels very sticky, carefully

reinsert blade and immediately add 2

tablespoons (30ml) flour through small

feed tube while machine is running.

Dough doesn’t clean inside of

work bowl:

• Amount of dough may exceed maximum

capacity of your food processor. Remove

half and process in 2 batches.

• Dough may be too dry. If it feels crumbly,

add water, 1 tablespoon

(15ml) at a time, while machine is

running, until dough becomes moist

and cleans inside of work bowl. Wait

10 seconds between additions of water.

• Dough may be too wet. While machine is

running, add 1 tablespoon (9g) of flour. If

necessary, add more, 1 tablespoon (9g)

at a time, until dough cleans inside of

work bowl and forms a ball.

Nub of dough forms on top of blade and

does not become uniformly kneaded:

Stop machine, carefully remove dough,

divide into 3 pieces and redistribute evenly

in work bowl. Continue processing until

dough is uniformly soft and pliable.

Dough feels tough after kneading:

Divide dough into 2 or 3 pieces and

redistribute evenly in bowl. Process 10

seconds or until uniformly soft and pliable.

Soft dough or liquid leaks onto base of

food processor:

Always start processor before adding

liquid and add liquid only as fast as dry

ingredients absorb it.

Motor stops:

• Cover may have become unlocked.

• Power cord may have become

unplugged.

• Excessive strain may have caused motor

to overheat and stop. Wait for the motor

to cool, 5–10 minutes. A safety protector

in the motor prevents excessive

overheating. If the motor stops, turn

machine off. After 5–10 minutes, divide

dough into 2 batches and complete

processing. Pinch dough to make

sure that it is not too stiff to knead

comfortably by hand. If it is, add liquid,

1 teaspoon (5ml) at a time, until dough is

sufficiently moist to clean inside of bowl.

Dough doesn’t rise:

We recommend you always test activity

of yeast before using, by stirring it and

adding a small amount of granulated

sugar into about

⁄3 cup (75ml) warm liquid

(105

F – 110

F) (40

C – 43

C). Within 10

minutes foam should develop, indicating

yeast is active. Do not use dry yeast after

expiration date on package.

Do not use water that exceeds the given

temperature or overheat dough with

excessive kneading, as it may kill the yeast

cells. All other liquid should be cold.

Do not knead so long that dough becomes

overheated. The ideal temperature for

kneaded dough is 80

F (26

C); it should

never exceed 100

F (37

C).

Let dough rise in draft-free environment of

about 80

F (26

C).

Dough containing whole grain flour will

take longer to rise than dough made of

white flour only.

Baked bread is too heavy:

Next time, feel dough to be sure it is

uniformly soft, pliable and slightly sticky

before setting aside to rise. Let dough fully

double in bulk in bowl or bag, then punch

it down, and let it double again after it is

shaped.

TYPICAL

SWEET DOUGH

PROBLEMS

AND SOLUTIONS

Motor slows down:

• Amount of dough may exceed

maximum capacity. Remove half, and

process in 2 batches.

• Don’t process too long after all

ingredients are incorporated. Rich

doughs will give you good results after

only 30 seconds of kneading.

Blade doesn’t incorporate ingredients:

Butter or margarine, if not melted, must

be cut into tablespoon-size pieces before

being added to work bowl. Make sure

butter or margarine is at room temperature.

Metal blade rises in work bowl:

Blade may not have been pushed down as

far as possible before processing started.

Machine may be overloaded. Carefully

remove half of dough and process in 2

batches.

Motor stops:

See comments under “Typical Bread

Dough Problems and Solutions.”

Dough doesn’t rise:

See comments under “Typical Bread

Dough Problems and Solutions.”

CLEANING AND

MAINTENANCE

Keep your food processor ready to use on

a kitchen counter. When not in use, leave it

unplugged.

Store the blade and discs as you

would sharp knives, out of the reach of

children. The disc and blade holders are

optional accessories which offer safe and

convenient storage.

All parts except the housing base are

dishwasher safe, and we recommend

washing them in the dishwasher on the

top rack only.

Due to intense water heat, washing the

work bowl and work bowl cover on the

bottom rack of your dishwasher may cause

damage over time. Insert the work bowl

upside down. Remember to unload the

dishwasher carefully wherever you place the

sharp blade and discs.

To simplify cleaning, rinse the work bowl,

cover, pusher assembly and blade or disc

immediately after use, so food won’t dry on

them. Openings at the bottom of the large

pusher provide drainage and make cleaning

easy. If food lodges in the pusher, remove it

by running water through it, or use a bottle

brush.

If you wash the blade and discs by hand,

do it carefully. Avoid leaving them in soapy

water where they may disappear from sight.

To clean the metal blade, fill the work bowl

with soapy water, hold the blade by its plastic

center and move it rapidly up and down on

the center shaft of the bowl. Use of a spray

attachment is also effective. If necessary, use

a brush.

The work bowl is made of plastic, which

is shatter resistant and heat resistant. It

should not be placed in a microwave oven.

TIP: When preparing a meal, make the

dishes with the least amount of wet

ingredients first. For example, make the

bread first; then you don’t need to wash

the bowl before making the salad. In many

cases, wiping the bowl with a paper towel

between recipes is sufficient.

Chopping certain foods may scratch or

cloud the work bowl. These foods include

ice, whole spices, coffee beans and oils

like wintergreen. If you like to prepare your

own spice blends, you may want to keep a

second bowl just for that purpose.

The housing base is made of a tough

plastic with high-impact resistance. Its

smooth surface will look new for years.

Keep a sponge handy as you work, and

wipe spills from the base.

Four rubber feet on the underside keep

the base from moving on most work

surfaces when the machine is processing

heavy loads. If the feet leave spots on the

counter, spray them with a spot remover

and wipe with a damp sponge. If any trace

of the spot remains, repeat the procedure

and wipe the area with a damp sponge

and nonabrasive cleaning powder. Dry

completely.

To clean the inside of the detachable stem,

slide the stem release button on the side

up as far as it will go and hold it there as

you run water through the stem.

IMPORTANT: Never store the blade or disc

on the motor shaft. No blade or disc should

be placed on the shaft except when the

processor is about to be used.

Maintenance: Any other servicing should

be performed by an authorized service

representative.

FOR YOUR SAFETY

Like all powerful electrical appliances, a

Premier Series 11-Cup Food Processor

should be handled with care. Follow these

guidelines to protect yourself and your

family from misuse that could cause injury.

Handle and store the metal blade and

discs carefully. Their cutting edges are very

sharp.

Always place discs on flat, stable surface

before connecting detachable stem.

Never put the blade or discs on the motor

shaft until the work bowl is locked in place.

Always be sure that the blade or disc is

down on motor shaft as far as it will go.

Always insert chopping blade in the work

bowl before putting ingredients in bowl.

When slicing or shredding food, always

use the pusher. Never put your fingers or

spatula into feed tube.

Always wait for the blade or disc to stop

spinning before you remove the pusher

assembly or cover from the work bowl.

Always unplug the unit before removing

food, cleaning, or putting on or taking off

parts.

Always remove work bowl from base of

machine before you remove chopping

blade.

Be careful to prevent the chopping blade

from falling out of the work bowl when

emptying the bowl. Remove blade before

tilting bowl, or hold it in place with your

finger, a spatula or a spoon.

TECHNICAL DATA

The motor in your food processor operates

on standard line operating current. The

appropriate voltage and frequency for your

machine are shown on the lower housing

under the base.

An automatic, temperature-controlled

circuit breaker in the motor ensures

complete protection against motor

burnout. If the processor runs for an

exceptionally long time when chopping,

mixing or kneading a thick or heavy

mixture in successive batches, the

motor may overheat. If this happens, the

processor will stop. Turn it off and wait for

the motor to cool before proceeding. It will

usually cool within 10 minutes. In extreme

cases, it could take an hour.

Safety switches prevent the machine from

operating when the work bowl or the cover

is not locked into position. The motor

stops within seconds when the motor is

turned off, and a fast-stop circuit stops

it instantly when the pusher assembly is

removed.

Cuisinart offers a Limited Three-Year

Warranty on the entire machine.

FULL TEN-YEAR

WARRANTY ON MOTOR

This warranty is available to consumers only.

You are a consumer if you are the owner of

a Cuisinart

Premier Series 11-Cup Food

Processor that was purchased at retail for

personal, family or household use. This

warranty is not available to retailers or other

commercial purchasers or owners.

We warrant that your Cuisinart

Premier

Series 11-Cup Food Processor will be free

of defects in material or workmanship under

normal home use for three years from the

date of original purchase.

We warrant that the motor for your Cuisinart

Premier Series 11-Cup Food Processor will

be free of defects in material or workmanship

under normal home use for ten years from

the date of original purchase. This motor

warranty covers the motor and excludes

all other parts in the motor base assembly

area such as the upper and lower plastic

housings, work bowl and cover, blades

and all electrical components and vertical

projecting motor shaft sheath.

We recommend that you visit our website,

www.cuisinart.com for a fast, efficient way to

complete your product registration. However,

product registration does not elim- inate

the need for the consumer to maintain the

original proof of purchase in order to obtain

the warranty benefits. In the event that you

do not have proof of purchase date, the

purchase date for purposes of this war- ranty

will be the date of manufacture.

If your Cuisinart

Premier Series 11-Cup

Food Processor should prove to be defective

within the warranty period, we will repair it,

or if we think necessary, replace it, without

charge to you. To obtain warranty service,

simply call our toll-free number 800-726-

0190 for additional information from our

Consumer Service Representatives or send

the defective product to Consumer Service

at Cuisinart, 7475 North Glen Harbor Blvd.,

Glendale, AZ 85307.

To facilitate the speed and accuracy of your

return, please enclose $10.00 for shipping

and handling of the product.

If the problem with the machine is

determined to be a defect of the motor, and

within the warranty period, all postage and

handling charges will be refunded.

Please pay by check or money order

(California residents need only supply proof

of purchase and should call 1-800-726-0190

for shipping instructions).

NOTE: For added protection and secure

handling of any Cuisinart product that

is being returned, we recommend you

use a traceable, insured delivery service.

Cuisinart cannot be held responsible for

in-transit damage or for packages that are

not delivered to us. Lost and/or damaged

products are not covered under warranty.

Please be sure to include your return

address, daytime phone number, description

of the product defect, product serial number,

original date of purchase, and any other

information pertinent to the product’s return.

CALIFORNIA

RESIDENTS ONLY:

California law provides that for In-Warranty

Service, California residents have the

option of returning a nonconforming

product (A) to the store where it was

purchased or (B) to another retail store

which sells Cuisinart products of the same

type. The retail store shall then, at its

discretion, either repair the product, refer

the consumer to an independent repair

facility, replace the product, or refund the

purchase price less the amount directly

attributable to the consumer’s prior usage

of the product. If either of the above two

options does not result in the appropriate

relief to the consumer, the consumer may

then take the product to an independent

repair facility if service or repair can be

economically accomplished. Cuisinart and

not the consumer will be responsible for

the reasonable cost of such service, repair,

replacement, or refund for nonconforming

products under warranty.

California residents may also, according

to their preference, return nonconforming

products directly to Cuisinart for repair, or

if necessary, replacement, by calling our

Consumer Service Center toll-free at 800-

726-0190. Cuisinart will be responsible for

the cost of the repair, replacement, and

shipping and handling for such products

under warranty.

Warning:

Our Premier Series 11-Cup Food Processor,

and other Cuisinart

Food Processors and

Accessories have been carefully designed

and manufactured with the highest quality

materials to assure your satisfaction and

safety when you use them.

Although accessories sold by companies

other than Cuisinart may be compatible with

your Cuisinart machine, their use with your

Cuisinart machine may present a risk of

serious injury.

For example, you should not use other brand

accessories, such as juicers, which permit

your machine to operate with exposed

cutting or shredding discs. We also caution

you not to use the large feed tube on this

machine with machines built by other

manufacturers.

If you have any questions about the safety

features of the Cuisinart

Premier Series

11-Cup Food Processor or any other

Cuisinart product, please call us at the toll-

free number above.

BEFORE RETURNING YOUR

CUISINART PRODUCT

If your Cuisinart

Premier Series 11-Cup

Food Processor should prove to be defective

within the warranty period, we will repair or,

if we think necessary, replace it. To obtain

warranty service, please call our Consumer

Service Center toll-free at 1-800-726-0190 or

write to: Cuisinart, 7475 North Glen Harbor

Blvd. Glendale, AZ 85307. To facilitate the

speed and accuracy of your return, enclose

$10.00 for shipping and handling. (California

residents need only supply a proof of

purchase and should call 1-800-726-0190

for shipping instructions.) Please be sure

to include your return address, daytime

phone number, description of the product’s

defect, product serial number, and any other

information pertinent to the return. Please

pay by check or money order. NOTE: For

added protection and secure handling of any

Cuisinart® product that is being returned,

we recommend you use a traceable,

insured delivery service. Cuisinart cannot

be held responsible for in-transit damage

or for packages that are not delivered to

us. Lost and/or damaged products are not

covered under warranty. Your Cuisinart®

Premier Series 11- Cup Food Processors

has been manufactured to the strictest

specifications and has been designed for

use only in 120 volt outlets and only with

authorized accessories and replacement

parts. This warranty expressly excludes any

defects or damages caused by attempted

use of this unit with a converter, as well as

use with accessories, replacement parts or

repair service other than those authorized

by Cuisinart. This warranty does not cover

any damage caused by accident, misuse,

shipment or other than ordinary household

use. This warranty excludes all incidental

or consequential damages. Some states

do not allow the exclusion or limitation of

these damages, so these exclusions may not

apply to you. You may also have other rights,

which vary from state to state.

Important: If the nonconforming product

is to be serviced by someone other than

Cuisinart’s Authorized Service Center, please

remind the servicer to call our Consumer

Service Center at 1-800-726-0190 to ensure

that the problem is properly diagnosed, the

product is serviced with the correct parts,

and to ensure that the product is still under

warranty.

Recipes

Appetizers 22

Soups 27

Quick Breads 30

Yeast Breads 33

Artisan Breads 37

Entrées 43

Pizzas 46

Sauces & Dressings 50

Sides 55

Desserts 59

1 small onion, cut into 1-inch pieces

(about 1 cup)

⁄

cup fresh cilantro

1 medium jalapeño, seeded,

cut into 1-inch pieces

3 medium vine-ripened tomatoes,

cut into 1-inch pieces

1½ teaspoons fresh lime juice

⁄

cup fresh or frozen corn kernels

(frozen kernels do not need to

be thawed)

¾ teaspoon kosher salt

Insert the metal blade. Put onion, cilantro and jalapeño in work bowl. Process until finely

chopped, about 5 seconds. Scrape work bowl. Add tomatoes and lime juice. Pulse until

tomatoes are coarsely chopped, about 5 to 7 times. Add corn and salt; pulse once to just

combine. Let sit for 1 hour before serving to allow flavors to develop.

Appetizers

Nutritional information per tablespoon:

Calories 8 (0% from fat) • carb. 2g • pro. 0g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 56mg • fiber 0g

Fresh Tomato and Corn Salsa

Try this salsa on grilled chicken or seafood.

Makes 2 cups

Preparation: 5–10 minutes, plus 1 hour resting time

1½ large heads of garlic (entire bulb),

cloves peeled

1 teaspoon olive oil

⁄

cups lowfat sour cream

1 medium scallion, trimmed,

cut into 1-inch pieces

⁄

cup roasted red peppers

(from a jar), drained

⁄

teaspoon freshly ground black pepper

Preheat oven to 375˚F. Toss the peeled garlic cloves in the olive oil and wrap in foil. Set on

middle oven rack and roast for 1 hour. Remove from oven and cool.

Insert the metal blade. Purée the cooled garlic, 20 seconds. Scrape work bowl. Add remain-

ing ingredients and process for 10 to 15 seconds. Scrape work bowl and process until

smooth, about 10 seconds longer. Let sit in refrigerator to develop flavor, about 1 hour. Serve

with crudités or breadsticks.

Nutritional information per tablespoon:

Calories 30 (60% from fat) • carb. 2mg • pro. 1g • fat 2g

• sat. fat 1g • chol. 5mg • sod. 12mg • fiber 0g

Roasted Garlic and Red Pepper Spread

There is no such thing as too much garlic when it is roasted.

Makes 1¾ cups

Preparation: 5–10 minutes, plus 1 hour to roast the garlic and 1 hour resting time

Hummus

This popular Middle Eastern dip may be served with the traditional

pita wedges or with fresh vegetable crudités.

Preparation: 10–15 minutes (plus 1 hour roasting time for shallots or garlic if using),

plus 30 minutes resting time

Makes 2¾ cups / 44 tablespoons

⁄

cup fresh Italian parsley

2 strips lemon zest, ½ x 2 inches,

bitter white pith removed

¾ teaspoon kosher salt

2 garlic cloves

2 cans (15 oz. each) chickpeas, drained,

rinsed and drained again

¼ cup tahini

¼ cup water

3 tablespoons fresh lemon juice

2¼ teaspoons ground cumin

2 tablespoons extra virgin olive oil

Insert the metal blade. Pulse to chop the parsley, 10 to 15 times. Remove and reserve. Pulse

to chop the lemon zest with the kosher salt, 10 to 15 times. With the machine running, drop

the garlic down the feed tube; process 10 seconds to chop. Add the drained chickpeas, tahi-

ni, water, lemon juice, and cumin to the work bowl. Pulse to chop, 10 times, then process 60

seconds; scrape the work bowl. With the machine running, add the oil in a slow, steady

stream; process until the hummus is smooth and creamy, about 3 minutes. Add half the

chopped parsley; pulse to incorporate, 5 to 10 times. Allow the hummus to sit for 30 min-

utes before serving to allow the flavors to blend. Serve in a shallow bowl, sprinkled with the

remaining chopped parsley. If desired, drizzle with extra virgin olive oil.

Nutritional information per tablespoon:

Calories 30 (49% from fat) • carb. 3g • pro. 2g • fat 2g • sat. fat 1g

• chol. 0mg • sod. 33mg • fiber 1g

Variation:

Roasted Shallot & Herb Hummus

Wrap 8 ounces of peeled and trimmed shallots that have been tossed in ¾ teaspoon olive

oil in heavy-duty foil and roast in a 400ºF oven for 60 minutes. Let cool. Make the hummus

according to the recipe, and add the cooled roasted shallots along with 1 tablespoon Herbes

de Provence when processing the chickpeas. Makes about 3 cups.

Jalapeño Jack Wafers

These savory wafers just melt in your mouth.

Preparation: 15–20 minutes,

plus 30 minutes resting time and 30 minutes baking and cooling

Makes 48 wafers

8 ounces Monterey Jack

1 small jalapeño, seeded

4 tablespoons unsalted butter

1 teaspoon fresh cilantro

¼ small onion, cut into 1-inch pieces

1 cup unbleached, all-purpose flour

Insert the shredding disc. Put cheese in large feed tube and shred, using light pressure;

reserve. Remove shredding disc and insert metal blade. Add jalapeño and onion; process

until coarsely chopped, about 5 to 10 seconds. Scrape work bowl. Add shredded cheese,

butter and cilantro. Process until well blended and the mixture forms a ball, about

20 seconds. Scrape work bowl. Add flour and process until dough forms a ball,

about 10 to 15 seconds.

Turn dough out onto plastic wrap and shape into a log approximately 12 inches long. Wrap

in plastic wrap and chill for 30 minutes before using. May be made ahead to this point and

refrigerated up to 3 days before using.

Preheat oven to 350°F. Slice logs into ¼-inch pieces. Arrange on ungreased baking sheet.

Bake until lightly browned on the bottom and edges, about 20 minutes. Cool on wire rack

before serving.

Nutritional information per wafer:

Calories 47 (57% from fat) • carb. 3mg • pro. 2g

• fat 3g • sat. fat 2g • chol. 8mg • sod. 31mg • fiber 0g

½ cup toasted walnuts

1½ ounces Asiago, cut into ½-inch pieces

6 sun-dried tomato halves,

reconstituted in ½ cup boiling

water until softened, squeezed dry

1 small shallot halved

½ pound Italian turkey sausage,

roasted and cooled, cut into

¾-inch slices *

12 ounces of cream cheese (1½ stan-

dard 8-ounce packages), regular or

reduced fat, (not nonfat), cut in 1-inch

cubes

2 teaspoons dried basil

½ teaspoon freshly ground black pepper

2 sheets frozen puff pastry, thawed

for 1 hour in the refrigerator

egg wash: 1 egg + 2 tablespoons

water, beaten together

Insert the metal blade. Put the walnuts in the work bowl. Pulse to chop, 5 times; remove

and reserve. With the machine running, drop the cheese cubes down the small feed tube.

Process for 30 seconds until chopped; remove and reserve. Put the sun-dried tomatoes in

the work bowl and pulse 5 times to chop; remove and reserve. With the machine running,

drop the shallot down the small feed tube; process for 5 seconds to chop. Scrape the work

bowl. Add the cream cheese, basil and ground pepper to the bowl. Use the pulse to blend,

about 5 to 10 times. Scrape the work bowl. Add the reserved chopped walnuts, Asiago

cheese and sun-dried tomatoes. Use the pulse to blend, about 5 times. Remove and reserve.

On a lightly floured surface, roll out each sheet of puff pastry to 10 x 12 inches. Arrange the

pastry on the work surface so that the long side is in front of you. Brush the top inch of the

pastry with the egg wash, making a 1-inch edge. Using an offset or palette spatula, spread

one-third of the cream cheese mixture evenly on each of the puff pastry sheets. Roll the pas-

try jelly-roll style, evenly so that you roll into the egg-washed edge. Wrap in plastic wrap and

refrigerate for at least 1 hour and up to 8. Cover and refrigerate the egg wash.

Preheat oven to 400˚F. Slice the puff pastry into 28 slices, each ½ inch thick. (The sliced

pinwheels may be frozen at this time. Freeze the slices on a plastic wrap-lined baking sheet in

a single layer. When frozen solid, transfer to a freezer bag. Double wrap the bag to keep out

freezer odors. May be frozen up to 3 weeks.) Arrange the puff pastry slices on a baking sheet

about 1 inch apart. Lightly brush with the egg wash. Bake for 23 to 28 minutes, until puffed

and golden. Serve hot/warm. If desired, they may be baked ahead. Bake until light golden;

cool, then refrigerate until ready to serve. Reheat in a 300˚F oven for about 5 minutes.

*To roast the turkey sausage, prick the sausage several times with a fork, rub lightly with about ½ teaspoon of olive oil,

then roast on a foil lined pan at 350˚F for 25 to 30 minutes, turning after 15 minutes.

Nutritional information per pinwheel:

Calories 81 (62% from fat) • carb. 5g • pro. 3g • fat 6g

• sat. fat 1g • chol. 11mg • sod. 154 mg • fiber 0g

Turkey Sausage & Sun-Dried Tomato

Puff Pastry Pinwheels

Do-ahead prep makes these perfect for entertaining.

Makes 48

Preparation: 15–20 minutes, plus 1 hour to thaw puff pastry and

roast the sausage, and 30 minutes baking time

Spinach, Feta & Artichoke Stuffed Mushrooms

For a savory side dish, use this stuffing in portobellos.

Makes twenty-eight 1½-inch stuffed mushrooms

Preparation: 15–20 minutes, plus 30 minutes baking and cooling

28 1½-inch white button or

cremini mushrooms

1½ ounces French bread,

cut into 1-inch pieces

1½ ounces Asiago, cut into ½-inch pieces

⁄

cup lightly toasted pine nuts

or walnuts

3 canned artichokes, well drained,

then gently squeezed in paper towels

to remove excess moisture

1 garlic clove

1 small shallot, halved

12 ounces fresh spinach,

well washed and dried,

tough stems removed

¾ teaspoon Herbes de Provence

3 ounces feta cheese,

slightly crumbled

3 ounces cream cheese

(regular, not low- or nonfat),

cut into 1-inch pieces

Insert the metal blade. Put the bread in the work bowl and process for 45 seconds to make

crumbs. Measure out

⁄

cup of the breadcrumbs and reserve in a small bowl – save the

remainder for another use. With the machine running, drop the Asiago cheese down the

small feed tube and process for 30 seconds until ground. Add the pine nuts; pulse 5 times to

coarsely chop. Transfer this mixture to the bowl with the breadcrumbs. Pulse to chop the

artichokes, about 10 times. Add to the breadcrumb mixture and set aside.

With the machine running, drop the garlic and shallot through the small feed tube; process

5 seconds to chop. Scrape the work bowl. Add the spinach, about 2 ounces at a time; pulse

10 to 12 times to chop after each addition. Add the herbes de Provence, feta and cream

cheese; process for 20 seconds to incorporate. Add the reserved breadcrumb mixture; pulse

about 10 to 12 times to incorporate. The stuffing may be made up to 2 days ahead.

Rinse, but do not soak the mushrooms; dry thoroughly. Remove the stems. (The stems may

be chopped finely using the metal blade and pulse, then sautéed in a tablespoon of unsalted

butter. This mixture may be frozen, then used in soups, stews, savory dressings or pilafs.)

Preheat oven to 425˚F. Stuff each mushroom with a scant tablespoon of the spinach mixture.

Arrange in a shallow baking dish that has been lightly coated with olive oil – do not crowd.

The mushrooms may be stuffed up to 8 hours ahead. If making ahead, cover and refrigerate.

Bake the mushrooms in the preheated oven for 20 to 25 minutes. Allow to rest for 5 minutes

before serving.

Nutritional information per mushroom:

Calories 47 (57% from fat) • carb. 3g • pro. 2g • fat 3g

• sat. fat 1g • chol. 6mg • sod. 97mg • fiber 2 g

Nutritional information per serving:

Calories 108 (34% from fat) • carb. 15g • pro. 3g • fat 4g

• sat. fat 2g • chol. 6mg • sod. 138mg • fiber 2g

Soups

12 ounces cremini mushrooms,

stems removed and reserved

1½ tablespoons extra virgin olive oil

1 garlic clove

1 medium onion, cut into 1-inch pieces

2 pounds butternut squash, peeled,

seeded and cut to fit large feed tube

1 medium sweet potato, peeled and cut

to fit large feed tube

1 tablespoon unsalted butter

2 teaspoons curry powder

2 tablespoons white rice

(dry, not cooked)

3 cups chicken or vegetable stock,

low sodium

1½ teaspoons fresh lemon juice

1 tablespoon honey

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ cup half & half

Butternut Squash Bisque

with Roasted Cremini Mushrooms

Most cream soups are laden with heavy cream and fat.

This soup uses half & half and rice to make it rich and creamy.

Makes eight 7-ounce servings Preparation: 40 to 45 minutes

Preheat the oven to 400˚F. Line a baking sheet with foil. Insert the slicing disc. Arrange the

mushrooms vertically in the large feed tube, packing them snugly in 2 layers. Use medium

pressure to slice. Toss the sliced mushrooms with the olive oil; arrange in a single layer on the

baking sheet. Roast in the preheated oven for 20 to 25 minutes, until well browned and no

longer sitting in liquid. The mushrooms may be roasted ahead.

Insert the metal blade. With the machine running, drop the garlic through the feed tube

and process to chop finely, 5 seconds. Scrape the work bowl. Add the onion and reserved

mushroom stems to the bowl. Pulse to chop coarsely, 10 to 15 times. Remove and reserve.

Insert the shredding disc. Use medium pressure to shred the squash; remove and reserve.

Use medium pressure to shred the sweet potato; remove and reserve.

Melt the butter in a 6-quart stock pot over medium heat. Add the onion, mushroom and garlic

mixture; cook for 2 to 3 minutes. Stir in the curry powder and rice; cook until the curry becomes

aromatic and the rice is opaque, about 5 minutes. Stir in the shredded squash, sweet potato and

chicken stock. Cover loosely and bring to a boil, then reduce the heat and simmer for 20 minutes.

Strain the solids, reserving the cooking liquid. Transfer the cooking liquid to a saucepan over

very low heat and reserve. Insert the metal blade. Add the solids to the food processor, pulse

10 times, then process to purée, 2 to 3 minutes. Scrape the work bowl every 60 seconds.

Return the puréed solids to the cooking liquid and stir to incorporate. Add the lemon juice,

honey, salt and pepper. Stir in the roasted mushrooms and any accumulated juices. Taste and

adjust seasonings if necessary. (The bisque may be done up to a day ahead to this point. If

doing ahead, allow the soup to cool, then cover and refrigerate. Just before serving, reheat the

soup.) Stir in the half & half, heat for 1 minute, then serve.

2 garlic cloves

2 medium onions, cut into 1-inch pieces

3 medium red bell peppers, cored,

seeded, and cut into 1-inch pieces

3 ears fresh corn

1 tablespoon olive oil

1½ teaspoons dried thyme

4 tablespoons dry white rice

(dry, not cooked)

4½ cups chicken or vegetable stock, low

sodium

1 jar (12 ounces) roasted red

peppers, drained

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

3–5 drops hot sauce, to taste

Insert the metal blade. With the machine running, drop the garlic down the small feed tube

and process until finely chopped, about 5 seconds. Scrape the work bowl. Add the onions;

pulse to chop, 15 times. Remove and reserve. Use the pulse to chop the red peppers, 10 to

15 times. Remove and reserve.

Use a thin-bladed knife (a boning knife works well) to remove the corn from the cobs.

Reserve the cobs.

Heat the oil in a 6-quart stockpot over medium heat. Add the chopped onions, garlic, and

red peppers. Allow the vegetables to cook for 2 to 3 minutes – do not brown. Stir in the corn,

cobs, thyme, and rice; cook for 2 to 3 minutes longer. Add the chicken stock and roasted

peppers; raise the heat and bring to a boil. Reduce heat, cover loosely and simmer for 20

minutes.

Remove the corncobs and discard. Strain the solids from the cooking liquid. Reserve the

cooking liquid. Insert the metal blade. Process the solids for 4 minutes to purée, stopping the

machine two or three times to scrape the work bowl. Add the purée into the reserved cook-

ing liquid and stir to combine. Add salt and pepper; stir well to combine. Season with hot

sauce and chill before serving.

Note: This soup may also be served hot.

Nutritional information per serving:

Calories 98 (18% from fat) • carb. 17g • pro. 3g • fat 2g

• sat. fat 0g • chol. 0mg • sod. 186mg • fiber 2g

Chilled Roasted Red

Bell Pepper & Corn Soup

Low in fat and calories, this soup is very refreshing on a hot summer day.

Makes eight 7-ounce servings

Preparation: 30–35 minutes, plus chilling time

1 garlic clove

1 medium jalapeño, seeded,

cut into 1-inch pieces

⁄

cup fresh cilantro

6 small scallions, trimmed and cut into

1-inch pieces

1 small green bell pepper, cored, seeded

and cut into 1-inch pieces

3 medium tomatoes, cut into

1-inch pieces

3 cups tomato juice

1 medium cucumber, peeled, halved

lengthwise, seeds removed

3 tablespoons fresh lime juice

½ teaspoon freshly ground

black pepper

⁄

teaspoon kosher salt

2 tablespoons reduced fat sour cream

fresh cilantro for garnish, if desired

Insert metal blade and process garlic and jalapeño until finely chopped, about 5 seconds.

Scrape the work bowl. Add cilantro, scallions and green pepper; pulse to coarsely chop,

about 10 to 12 times. Transfer to a large mixing bowl. Put tomatoes in work bowl and pulse

to coarsely chop, about 8 times. Do not overprocess. Transfer to mixing bowl. Add tomato

juice to tomato mixture and stir to combine.

Insert the slicing disc. Put cucumber in feed tube vertically and slice. Add to mixing bowl.

Add lime juice, pepper and salt to mixing bowl and stir to combine. Cover and chill before

serving.

Serve garnished with 1 teaspoon sour cream and a fresh cilantro sprig.

Nutritional information per serving:

Calories 63 (9% from fat) • carb. 13g • pro. 2g • fat 1g

• sat. fat 0g • chol. 1mg • sod. 378mg • fiber 2g

Gazpacho

Always served well chilled, this summertime favorite

has its origins in the Andalusian region of Spain.

Makes six 7-ounce servings

Preparation: 15–20 minutes, plus chilling time

Quick Breads

Cranberry-Orange Bread

Apples make this bread very moist – for a breakfast treat, slice and toast.

Makes 1 loaf (16 servings)

Preparation: 10–15 minutes, plus 2 hours baking and cooling

nonstick cooking spray

1½ cups unbleached, all-purpose flour

2 teaspoons baking powder

¼ teaspoon kosher salt

1 cup pecan halves

4 strips orange zest, bitter white pith

removed

¾ cup granulated sugar

1 medium apple, peeled, cored and

cut into 1-inch pieces

2 large eggs

¾ teaspoon pure vanilla extract

⁄

cup unsalted butter, melted

¼ cup buttermilk

½ cup dried cranberries

Preheat oven to 350˚F. Lightly spray a 9 x 5-inch loaf pan with cooking spray. In a small bowl

combine flour, baking powder and salt. Reserve. Insert metal blade and pulse to coarsely

chop pecans, about 6 times. Reserve.

Process orange zest and sugar until zest is finely chopped, about 45 seconds. Add apples,

eggs and vanilla; process until combined, about 15 to 20 seconds. With machine running,

add butter and buttermilk through the small feed tube. Process until combined, about 10 to

15 seconds. Add cranberries, pecans and dry ingredients. Pulse until flour is just mixed in,

about 5 to 6 times. Do not overprocess.

Transfer batter to prepared pan. Bake until golden brown and a toothpick inserted in the

center comes out clean, about 60 to 65 minutes. Cool in pan on a wire rack. Remove from

pan and cool completely. For best results, wrap in plastic wrap and allow to rest for 24 hours

before slicing.

Nutritional information per serving:

Calories 176 (41% from fat) • carb. 24g • pro. 2g • fat 8g

• sat. fat 3g • chol. 24mg • sod. 103mg • fiber 1g

nonstick cooking spray

⁄

cups unbleached, all-purpose flour

¼ cup walnut halves

¾ teaspoon baking powder

¾ teaspoon baking soda

¼ teaspoon kosher salt

1½ ripe bananas peeled, cut into

1-inch pieces

1 large egg

1 large egg white

⁄

cup granulated sugar

⁄

cup plain nonfat yogurt

2½ tablespoons unsalted butter,

cut into 1-inch pieces

1¼ teaspoons pure vanilla extract

Preheat oven to 350˚F. Lightly spray a 9 x 5-inch loaf pan with cooking spray. Insert metal

blade. Pulse to combine flour, nuts, baking powder, baking soda and salt, about 5 times.

Reserve.

Process banana until puréed, about 30 seconds. Scrape work bowl and process an addi-

tional 10 seconds. Add egg, egg white, sugar, yogurt, butter and vanilla extract. Process until

well combined, about 10 to 15 seconds. Add dry ingredients. Pulse until flour is just mixed

in, about 5 to 6 times.

Pour into prepared pan. Bake until golden brown and a toothpick inserted in the center

comes out clean, about 50 minutes. Cool in pan on a wire rack for 20 minutes. Remove from

pan and cool completely on wire rack.

Muffin variation:

Lightly spray 12 standard (½-cup) muffin cups with vegetable oil cooking spray. Divide the

batter evenly among the 12 cups. Bake at 350˚F for 16 to 20 minutes. For variety, add

⁄

cup

chocolate chips when pulsing in the flour mixture.

Nutritional information per serving:

Calories 131 (28% from fat) • carb. 22g • pro. 3g • fat 4g

• sat. fat 0g • chol. 21mg • sod. 125mg • fiber 1g

Banana Nut Bread

Wrap and freeze individual slices for a healthy lunchbox snack.

Makes 1 loaf (14 servings)

Preparation: 10–15 minutes, plus 2 hours baking and cooling

Paste:*

¾ cup blanched almonds

½ cup granulated sugar

2 tablespoons, plus 1 teaspoon water

¼ teaspoon pure almond extract

To make paste:

Insert the metal blade. Process blanched almonds and sugar until finely ground, about 60

seconds. With machine running, add water and extract; process until combined, about 45

to 60 seconds longer. Paste can be made ahead and stored in the refrigerator in an airtight

container for up to two weeks.

To make bread:

Preheat oven to 350˚F. Lightly coat one 9 x 5-inch loaf pan with cooking spray. Toast sliced

almonds on a baking sheet until lightly browned, about 8 to 10 minutes. In a small bowl com-

bine flour, baking powder, salt and baking soda; reserve.

Insert metal blade and process pears, eggs, almond paste and butter until combined, about

30 seconds. Scrape bowl and process an additional 30 to 45 seconds. Add toasted almonds

and reserved dry ingredients. Pulse to combine, about 6 to 7 times. Pour into prepared pan

and bake until golden brown on top and a toothpick inserted in the center comes out clean,

about 1 hour. Cool on wire rack for 30 to 40 minutes. Remove from pan and cool completely

on wire rack. For best results, wrap bread in plastic wrap and allow to rest for 24 hours

before slicing. Freezes well.

*Almond paste can also be purchased in the baking section of many grocery or gourmet stores.

Nutritional information per serving:

Calories 237 (49% from fat) • carb. 25g • pro. 5g • fat 13g

• sat. fat 4g • chol. 49mg • sod. 217mg • fiber 1g

Almond-Pear Bread

Almonds and pears combine to make this rich, moist tea bread.

Makes 1 loaf (12 servings)

Preparation: 20–25 minutes, plus 2½ hours baking and cooling

Bread:

nonstick cooking spray

½ cup sliced almonds

1¼ cups unbleached, all-purpose flour

2 teaspoons baking powder

½ teaspoon kosher salt

¼ teaspoon baking soda

¾ pound ripe pears, peeled, cored,

cut into 1-inch pieces

2 large eggs

¾ cup prepared almond paste

⁄

cup unsalted butter, softened,

cut into 1-inch pieces

Yeast Breads

Challah Braid

If you have leftovers, our challah braid slices make the best French toast.

Makes 18 servings (one 2-pound loaf)

Preparation: 15–20 minutes, plus 2½ hours rising and resting,

30 minutes baking and 1 hour or longer cooling

4 tablespoons granulated sugar, divided

1 package active dry yeast

(2¼ teaspoons)

¼ cup warm water (105˚F–115˚F)

⁄

cups unbleached, all-purpose flour

2 teaspoons kosher salt

⁄

cup cold water

½ cup unsalted butter, melted

1 large egg

1 tablespoon water

nonstick cooking spray

In a 2-cup liquid measure, dissolve 2 teaspoons sugar and yeast in warm water. Let stand

until foamy, about 5 minutes.

Insert the metal blade in the work bowl and add flour, remaining sugar and salt. Pulse on

dough speed to combine, about 2 to 3 times.

Add cold water, melted butter and 1 egg to yeast mixture. With machine running on dough

speed, add liquid through small feed tube in a steady stream as fast as the flour will absorb

it. Once dough forms a ball, continue processing for 45 seconds to knead dough. Put dough

in a floured plastic food storage bag and seal. Let rise in a warm place until doubled in size,

about 1 to 1½ hours.

Put dough on a lightly floured surface and punch down; let rest 5 to 10 minutes. Divide

dough into 3 equal pieces. Use your hands to roll each piece into a cylinder about 1½ x 18

inches. Put the cylinders side by side on a baking sheet coated with cooking spray. Braid

loosely from one end. Gently pull and taper each end to a point, then pinch and tuck under

loaf. Cover with plastic wrap coated with vegetable oil cooking spray and let rise until dou-

bled in size, about 45 minutes. Preheat oven to 375˚F 15 minutes before baking.

Beat egg with water and brush over braid. Bake in lower third of preheated oven for 20 min-

utes. Lower temperature to 350˚F and bake until loaf is browned and sounds hollow when

tapped, about 10 minutes. Cool on wire rack.

Nutritional information per serving:

Calories 174 (31% from fat) • carb. 26g • pro. 4g • fat 6g

• sat. fat 3g • chol. 37mg • sod. 267mg • fiber 1g

1 package active dry yeast

(2¼ teaspoons)

1 teaspoon granulated sugar

½ cup warm water (105˚F–110˚F)

4 ounces extra-sharp Cheddar

4½ cups unbleached, all-purpose flour

3 tablespoons unsalted butter,

cut into 1-inch pieces

1½ teaspoons kosher salt

1 cup fat-free milk

nonstick cooking spray

In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy,

about 5 minutes.

Insert medium shredding disc and shred cheese. Leave in work bowl. Remove shredding

disc and insert metal blade. Add flour, butter and salt; process to combine, about 20 sec-

onds. Add milk to yeast mixture. With machine running on dough speed, pour milk mixture

through small feed tube as fast as the flour will absorb it and process until dough cleans the

sides of the work bowl. Then process for 45 seconds to knead dough. Put dough in a lightly

floured plastic food storage bag and seal top. Let rise in a warm place until doubled in size,

about 1 to 1½ hours.

Spray one 9 x 5-inch loaf pan with cooking spray. Put dough on a lightly floured surface

and punch down. Roll dough into a 9 x 5-inch rectangle. Beginning with short end, roll up

the dough jelly-roll fashion. Pinch the seam and ends tightly to seal. Put in greased loaf pan

and cover with plastic wrap coated with vegetable oil cooking spray. Let rise for 45 minutes.

Preheat oven to 375°F 15 minutes before baking.

Bake until top is well browned and loaf sounds hollow when tapped, about 35 to 40 minutes.

Remove from pan and cool on wire rack.

Nutritional information per serving:

Calories 193 (23% from fat) • carb. 30g • pro. 7g • fat 5g

• sat. fat 3g • chol. 14mg • sod. 289mg • fiber 1g

Cheese Bread

This bread is excellent for sandwiches and makes a delicious accompaniment to

hearty soups.

Makes one 2-pound loaf (15 servings)

Preparation: 10–15 minutes, plus 2¼ hours rising,

40 minutes baking and 1 hour or longer cooling

1 package active dry yeast

(2¼ teaspoons)

1 tablespoon granulated sugar

⁄3 cup warm water (105°F–110°F)

5 cups unbleached, all-purpose flour

4 tablespoons unsalted butter,

cut into 1-inch pieces

2 teaspoons kosher salt

⁄3 cups cold water

nonstick cooking spray

In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let sit until foamy,

about 5 minutes.

Insert metal blade. Process flour, butter and salt on dough speed until combined, about

10 to 15 seconds. Combine yeast mixture and cold water. With machine running on dough

speed, add liquid through small feed tube as fast as flour will absorb it. Once dough cleans

the sides of the work bowl and forms a ball, process for 45 seconds to knead dough. Put

dough in a lightly floured plastic food storage bag and seal the top. Allow to sit in a warm

place until doubled in size, about 1 to 1½ hours.

Spray two 9 x 5-inch loaf pans with cooking spray. Put dough on a lightly floured

surface and punch down. Divide dough in half and roll each half into a 9 x 5-inch rectangle.

Beginning with short end, roll up the dough jelly-roll fashion. Pinch the seam and ends tightly

to seal. Put in greased loaf pans and cover with plastic wrap coated with vegetable oil

cooking spray. Let rise until dough is just above the tops of the pans, about 45 minutes to

1 hour. Preheat oven to 400°F 15 minutes before baking.

Bake until tops are browned and loaf sounds hollow when tapped, about 30 to 35 minutes.

Remove from pans and cool on wire rack.

Variation: To make Classic Wheat Bread, substitute 2½ cups whole wheat flour for 2½ cups

of the unbleached, all-purpose flour.

Nutritional information per serving:

Calories 151 (18% from fat) • carb. 27g • pro. 4g • fat 3g

• sat. fat 2g • chol. 7mg • sod. 260mg • fiber 3g

Classic White Bread

Spoil your family with homemade bread.

Makes 2 loaves, 1¼ pounds each (18 servings)

Preparation: 10–15 minutes, plus 2½ hours rising and resting,

35 minutes baking, and 1 hour or longer cooling

2 teaspoons active dry yeast

1 teaspoon granulated sugar

1¼ cups warm water (105˚F–110˚F)

⁄

cups unbleached, all-purpose flour

1½ teaspoons kosher salt

3 teaspoons extra virgin olive oil, divided

In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy,

about 3 to 5 minutes. Insert metal blade in work bowl and add flour, salt and 2 teaspoons

olive oil.

With machine running on dough speed, pour liquid through small feed tube as fast as flour

will absorb it. Process until dough cleans sides of work bowl and forms a ball. Then process

for 30 seconds to knead dough. Dough may be slightly sticky. Coat dough evenly with

1 teaspoon olive oil; transfer to a plastic food storage bag and seal the top. Let rise in

a warm place for about 45 minutes. While dough is rising, prepare any pizza toppings.

Put dough on a lightly floured surface and punch down. Roll into desired crust sizes.

Follow pizza recipe.

Nutritional information per serving:

Calories 259 (10% from fat) • carb. 49g • pro. 8g • fat 3g

• sat. fat 0g • chol. 0mg • sod. 337mg • fiber 2g

Pizza Dough

Once you see how simple pizzas are to make,

you will never order one to be delivered again.

Makes 1¾ pounds of dough, three 12-inch or six 6–7-inch crusts / 6 servings

Preparation: 5–10 minutes, plus 55 minutes rising and resting,

5 minutes assembly and 10 minutes, baking

Artisan Breads

Basic Artisan Bread (Boules)

Adapted from: Charles van Over, The Best Bread Ever:

Makes two 10-inch round loaves (boules)

Preparation: 30 minutes, plus 2½–3 hours rising time,

40 minutes baking time and 1 hour or longer for cooling

1 pound unbleached bread flour

⁄

to 4 cups)

2 teaspoons kosher salt

1 teaspoon active dry yeast

1¼ cups water (10 ounces)

cornmeal for the peel or baking sheet

flour for dusting

Insert the metal blade. Combine the flour, salt, and yeast in the work bowl. Test the tempera-

ture of the flour mixture using an instant read thermometer. Adjust the water temperature so

that the temperature of the flour and water when combined equal 145˚F (i.e., if

the flour is 70˚F, then the water must be 75˚F.) This is the base temperature. With the

machine running on dough speed, add the water through the small feed tube and process

for 45 seconds. Transfer the dough to a large ungreased bowl. Cover with plastic wrap and

let rise for about 1½ to 2 hours at room temperature.

Move the uppermost rack of the oven so that it is about 8 inches from the top of the oven

and place a baking stone on the rack. Put a small cast-iron skillet to preheat on the floor or

lower rack of the oven. Preheat the oven to 475˚F.

When risen, scrape the dough onto a lightly floured work surface. Divide into two equal

pieces and shape into rough balls. Let rest, covered, for 15 to 20 minutes. Roll into two balls,

9 inches in diameter. Put on a cornmeal-dusted baking sheet. Cover with plastic wrap and

let rise for 30 to 45 minutes, until the dough increases in size by 50 percent. The dough will

feel soft, but spring back when poked with your finger.

Gently transfer the loaves onto a baker’s peel or the back of a baking sheet that has been

dusted with cornmeal, taking care not to deflate the loaves. Sprinkle top of each loaf with

flour. Using a serrated knife, score each loaf with four slashes to make a tic-tac-toe pattern

on the top of each loaf.

Carefully slide the loaves onto the baking stone, then carefully pour about 1 cup of warm

water into the cast-iron pan. Reduce the heat to 450˚F. Bake the loaves for 30 to 40 min-

utes, until the crust is a deep mahogany color and the loaves sound hollow when tapped

on the bottom. The internal temperature of the bread will be 205˚F–210˚F when tested with

an instant read thermometer. Remove from the oven and place on a rack to cool completely

before slicing or storing.

Nutritional information per 2-ounce serving:

Calories 139 (3% from fat) • pro. 5g • carb. 29g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 377mg • fiber 0g

Follow instructions in first 2 paragraphs, preceding recipe. When risen, scrape the dough

onto a lightly floured work surface. Divide the dough into three equal pieces; shape into

rough balls. Let rest, covered with plastic wrap, 15 to 20 minutes. Sprinkle a sheet of canvas

or a heavy linen cloth lightly with flour.

Flatten into 4 x 5-inch rectangles. From the far side, fold a little over

⁄

of the way toward

you; use the heel of your hand and press the folded edge to seal. Turn the dough 180˚; fold

over the other long edge

⁄

of the way, then seal with the palm of your hand. Fold the log in

half lengthwise, using your thumbs to create tension on the surface of the log. Use fingertips

to seal the dough into a taut cylinder. Place both hands on the center of the log; with fingers

spread, use light, uniform pressure to roll the dough back and forth to create a long snake,

about 14 inches. Transfer the baguettes, seam-side up, to the floured cloth. Fold the cloth up

to form channels in which each loaf will rise. Cover with plastic wrap and let rise for 30 to 45

minutes, until the dough increases in size by 50 percent.

Gently transfer the loaves seam-side down onto a baker’s peel or the back of a baking sheet

dusted with cornmeal. Sprinkle the tops with flour. Use a serrated knife to score several diag-

onal slices on each loaf. Bake as for the round loaves, 20 to 25 minutes, until the crust is a

deep mahogany color and the loaves sound hollow when tapped on the bottom. The internal

temperature of the bread will be 205˚F–210˚F when tested with an instant read thermometer.

Remove from the oven and place on a rack to cool completely before slicing or storing.

Basic Artisan Bread (Baguettes)

Nutritional information per 2-ounce serving:

Calories 139 (3% from fat) • pro. 5g • carb. 29g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 377mg • fiber 0g

Makes three baguettes, about 14 inches long each

10 ounces unbleached bread flour

(2¼ to 2¾ cups)

5 ounces whole wheat flour (1 cup)

1 ounce rye flour (¼ cup)

2 teaspoons kosher salt

1 teaspoon active dry yeast

1 teaspoon extra virgin olive oil

1¼ cups water (10 ounces)

½ cup pitted and coarsely chopped

kalamata olives

1 tablespoon chopped fresh rosemary

whole rosemary sprigs for garnish, cut

into 1-inch lengths

cornmeal for the peel or baking sheet

flour for dusting

Nutritional information per 3-ounce serving:

Calories 249 (20% from fat) • pro. 7g • carb. 42g • fat 5g

• sat. fat 1g • chol. 0mg • sod. 724mg • fiber 4g

Olive and Rosemary Country Loaf

Adapted from: Charles van Over, The Best Bread Ever: Great Homemade Bread Using

Your Food Processor, Broadway Books,

Salty olives such as kalamata should be rinsed to remove some of their brine; oil-cured olives

will produce a more mellow flavor. Olive lovers may add an additional quarter cup of olives.

Makes one loaf

Preparation: 30 minutes, plus 3 to 3½ hours rising time,

30 minutes baking time, and 1 hour or longer for cooling

Insert the

metal

blade. Combine the flours, salt, yeast and olive oil in the work bowl. Test the

temperature of the flour mixture using an instant read thermometer. Adjust the water temperature

so that the temperature of the flour and water when combined equal 145˚F (i.e., if the flour is 70˚F,

then the water must be 75˚F). This is the base temperature. With the machine running on dough

speed, add the water through the small feed tube and process for 45 seconds. Transfer the dough

to a large ungreased bowl. Cover with plastic wrap and let rise for about 1½ to 2 hours at room

temperature.

Move the uppermost rack of the oven so that it is about 8 inches from the top of the oven and

place a baking stone on the rack. Place a small cast-iron skillet to preheat on the floor or lower

rack of the oven. Preheat the oven to 475˚F.

Scrape the dough onto a lightly floured work surface. Flatten into a 12-inch square using the palms

of your hands. Sprinkle with the chopped olives and chopped rosemary. Fold the dough over onto

itself and knead for 3 to 4 minutes to thoroughly incorporate the olives and rosemary. If the dough

is difficult to knead, cover with a towel and let rest for 10 minutes, then continue kneading.

Form into a round loaf. Sprinkle a cloth-lined basket with flour. Put the dough in the basket, with

the seam showing on top of the loaf. Dust with flour and loosely cover with plastic wrap. Allow

the dough to rise at least 1 hour at room temperature. It will be visibly risen and spring back when

gently pressed with a finger.

Just before baking, gently invert the bread-rising basket onto a baker’s peel or the back of a

baking sheet that has been dusted with cornmeal. Sprinkle the top of the loaf with additional flour.

Using a serrated knife, score the dough in a star pattern – starting from the center, make a short

3-inch slash. Rotate the bread and continue slashing until a star pattern is formed on the top of

the dough. Insert a few sprigs of rosemary into the surface of the dough.

Slide the loaf onto the baking stone, and then carefully pour 1 cup of warm water into the cast-

iron pan in the oven. Reduce the heat to 450˚F. Bake the bread for 30 minutes, and then reduce

the temperature to 425˚F and bake for an additional 15 minutes. The crust will be well browned

and the loaves will sound hollow when tapped on the bottom. The internal temperature of the

bread will be 205˚F to 210˚F when tested with an instant read thermometer. Remove the bread

from the oven and place on a rack to cool completely before slicing or storing.

12 ounces unbleached, all-purpose flour,

divided

2 ounces whole wheat flour, divided

2 cups water (16 ounces), divided

¼ teaspoon active dry yeast

Simple Wheat Starter

Adapted from: Charles van Over, The Best Bread Ever: Great Homemade Bread

Makes about 5 cups

Preparation: 20 minutes, plus 3 to 4 days for fermentation

Nutritional information per half cup:

Calories 165 (3% from fat) • pro. 5g • carb. 34g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 2mg • fiber 1g

A starter is a type of natural yeast that makes bread rise and gives it a full, rich

flavor. For best results, make this starter in a large, clear glass or plastic container

(2-quart) with graduated markings. Mark the level of your beginning starter with a

piece of tape and watch the gas bubbles develop as the yeast activates. Once the

starter has developed, store it in the refrigerator until you are ready to use it. The

starter must be fed once a week to keep it alive. Always feed a starter 2 to 4 hours

prior to using it. To feed the starter, remove it from the refrigerator; stir in 1 cup of

flour and ½ cup of water. The consistency should be like light pancake batter. After

feeding, leave the starter out at room temperature before using or refrigerating it.

SAF yeast is highly recommended for this and the other artisan bread recipes. The

starter process takes 42 to 56 hours before starter is ready to use.

In a small bowl, combine ½ cup of each flour with 1 cup of the water and the yeast.

Stir well to blend; the mixture will be sticky and have the texture of wallpaper paste. Transfer

to a 2-quart container and cover with plastic wrap. Mark the level of the starter and the

time mixed on the side of the container with masking tape. Let sit at room temperature

(70˚F–72°F) for 18 to 24 hours.

Uncover the starter; it will have almost doubled in bulk. Add ¾ cup of the all-purpose flour

and ½ cup of the water. Mark again with the level and time. Let sit at room temperature for

18 to 24 hours.

Uncover the starter; it will be doubled in bulk and full of bubbles. Discard half or give to a

friend with directions. Add the remaining flours and water. Mix well. The mixture will have the

consistency of thick pancake batter. If it is too thick, add more water – too thin, add more

flour. Cover with plastic wrap. Mark the level and time, and let sit at room temperature for

another 6 to 8 hours. The basic starter is now ready to use.

½ cup active simple wheat starter

(previous recipe) measured after

feeding and resting

8 ounces unbleached bread flour

(1¾ to 2¼ cups)

2 ounces whole wheat flour (½ cup)

1 ounce rye flour (¼ cup)

1 ounce graham flour (¼ cup)

2 ounces 7-grain cereal (½ cup)

1½ teaspoons kosher salt

½ teaspoon active dry yeast

1 cup water, divided

vegetable oil for the pan

Multi-Grain Sandwich Loaf

Adapted from: Charles van Over, The Best Bread Ever: Great Homemade Bread

A mountainous loaf full of the nutty taste of whole grains,

the Multi-Grain Sandwich Loaf may also be shaped into a plump round loaf.

Makes one 1

pound loaf

Preparation: 30 to 35 minutes, plus 2 hours to activate the simple wheat starter,

3 to 3½ hours rising time, 40 minutes baking time, and 1 hour or longer for cooling

Two to four hours before mixing this dough, feed your simple wheat starter. Allow the starter to sit

at room temperature until it is frothy, bubbly and visibly active.

Insert the

metal

blade. Add the flours, 7-grain cereal, salt, yeast and starter to the work bowl. Test

the temperature of this mixture with an instant read thermometer. Adjust the water temperature so

that the individual temperatures of the flour mixture and water when combined equal 145°F (i.e., if

the flour mixture is 70°F, then the water temperature must be 75°F). This is the base temperature.

With the machine running, pour all but 3 tablespoons of water through the small feed tube; pro-

cess for 15 seconds. The dough should come together and form a visible ball. Add the reserved

water if the dough seems dry and crumbly. If the dough is wet and sticking to the shaft and sides

of the bowl, sprinkle in a few spoonfuls of bread flour. Process for 30 seconds, so that the dough

mixes a total of 45 seconds. This dough will be soft, moist and somewhat sticky.

Scrape the dough onto a lightly floured work surface. Lightly flour the dough, shape into a rough

ball and place in a large ungreased bowl. Cover the bowl with plastic wrap. Allow the dough to

ferment for about 2 to 3 hours at room temperature. The dough will double in volume.

Brush an 8 x 4-inch loaf pan with vegetable oil. Turn the dough onto a generously floured work sur-

face. Use your fingertips to lightly pat the dough into a rectangle about 10 inches long and 2 inches

thick. Roll the dough into a log. Tuck in the ends and place the dough in the pan, seam-side down.

Lightly dust the dough with flour and loosely cover with plastic wrap or a kitchen towel. Let the

dough rise for about 1 to 1½ hours at room temperature. Arrange the oven rack on the second shelf

from the bottom of the oven; place a baking stone on the rack. Preheat the oven to 475°F.

Dust the proofed loaf with flour. Make a ¼-inch slash down the center of the loaf with a serrated

knife. Slide the loaf pan into the oven onto the baking stone. Turn the heat down to 425°F. Bake

the bread for 20 minutes, then rotate the pan in the oven for even baking and bake another 15 to

20 minutes, until the crust is deep brown. Take the loaf out of the pan and place directly on the

baking stone; bake for another 5 to 10 minutes. The loaf is ready when it sounds hollow when

tapped on the bottom and the internal temperature is 205°F to 210°F when tested with an instant

read thermometer. Remove from the oven and place on a wire rack to cool before slicing or stor-

ing. Store under a towel or in a paper bag at room temperature. The Multi-Grain Sandwich Loaf

will stay fresh for three days.

Nutritional information per 2-ounce serving:

Calories 137 (5% from fat) • pro. 5g • carb. 28g • fat 1g

• sat. fat 0g • chol. 0mg • sod. 302mg • fiber 2g

½ cup active Simple Wheat Starter

(page 41) measured after feeding

and resting

12 ounces unbleached bread flour

(3¼ to 4 cups)

1 ounce stone-ground whole wheat

flour

1½ teaspoons kosher salt

scant ½ teaspoon active dry yeast

1 cup water (8 ounces)

cornmeal for the peel or baking

sheet

flour for dusting

Farmhouse Bread

“Long Cool Rise” Adapted from: Charles van Over, The Best Bread Ever: Great

The two long rising periods – one at room temperature and a second in the refrigerator

– give this bread a rich and subtle sour flavor in the tradition of the great breads made in

European farmhouse kitchens in the past. This dough is very forgiving; you can mix it in

the morning and bake at night or mix late in the day to bake early the next morning.

Makes 2 long loaves

Preparation: 30 minutes, plus 2 hours to activate the simple wheat starter,

10 to 18 hours rising time, 25 minutes baking time, and 1 hour or longer for cooling

Two to four hours before mixing this dough, feed your simple wheat starter. Allow the starter to sit at

room temperature until it is frothy, bubbly and visibly active.

Insert the

metal

blade. Combine the flours, salt, yeast, and starter in the work bowl. Test the

temperature of the flour mixture using an instant read thermometer. Adjust the water temperature so

that the individual temperatures of the flour mixture and water when combined equal 145°F (i.e., if the

flour is 75°F, then the water must be 70°F). This is the base temperature. With the machine running,

add the water through the small feed tube and process for 45 seconds. Transfer the dough to a large

ungreased bowl. Cover with plastic wrap and let rise for about 3 to 5 hours at room temperature.

Put the bowl of risen bread dough in the refrigerator for 6 to 12 hours to extend the fermentation and

develop the flavor in the dough.

Remove the dough from the refrigerator. Scrape it onto a lightly floured work surface. Divide into

two equal pieces and shape into rough balls. Let rest, covered for about an hour, until the dough

comes up to room temperature. Roll each piece of dough into a thin log shape about 12 inches long.

Arrange a floured canvas or towel to form two channels. Tuck the loaves into the channels with the

seam up; cover with plastic wrap and let rise for 30 to 45 minutes, until the dough increases in size

by 50 percent. The dough will feel soft, but will spring back when poked with your finger.

Move the uppermost rack of the oven so that it is about 8 inches from the top of the oven and place

a baking stone on the rack. Place a small cast-iron skillet to preheat on the floor or lower rack of the

oven. Preheat the oven to 475°F.

Gently transfer the loaves with the seam down onto a baker’s peel or the back of a baking sheet that

has been dusted with cornmeal. Sprinkle the top of each loaf with flour. Use a serrated knife to cut

4 long parallel slashes along the length of each loaf at a 45° angle. Slide the loaves directly onto the

preheated baking stone. Carefully pour 1 cup of warm water into the cast-iron pan on the oven floor.

Reduce the heat to 450°F. Bake the loaves for 20 to 25 minutes, until the crust is golden and the

loaves sound hollow when tapped on the bottom. Remove the loaves from the oven and place on a

rack to cool completely before slicing or storing.

Nutritional information per serving:

Calories 123 (1% from fat) • pro. 5g • carb. 27g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 323mg • fiber 2g

Entrées

East-West Chicken and Vegetable Stir-Fry

with Pasta

Asian flavors blend with Parmigiano-Reggiano and pasta

in this colorful and delicious stir-fry.

Makes 6 servings Preparation: 40–45 minutes

4 boneless, skinless chicken breast

halves (about 1¼ pounds in total)

12 ounces dry pasta shapes such as fusil-

li, radiatore, penne, or double elbows

1½ ounces Parmigiano-Reggiano cheese,

cut into ½-inch cubes

1 garlic clove

5 slices peeled ginger, each about the

size of a quarter

1 red bell pepper, cored, cut to fit the

feed tube

½ yellow bell pepper, cored, cut to fit the

feed tube

2 large carrots, peeled and cut into

1½-inch lengths

2 broccoli stalks, florets cut to serving-

size pieces, stems reserved

3½ tablespoons sesame oil, divided

2½ teaspoons cornstarch

½ cup chicken stock

3 tablespoons tamari or soy sauce

(may use low sodium)

½ cup sherry

½ cup slivered almonds, lightly toasted

Nutritional information per serving:

Calories 570 (30% from fat) • pro. 41g • carb. 59 • fat 19g

• sat. fat 2g • chol. 64mg • sod. 677mg • fiber 4g

Trim the chicken of all visible fat. Cut in half crosswise; place on a baking sheet lined with plastic

wrap and freeze for 25 minutes. Clean the work surface and wash hands thoroughly. Using a pasta

cooking pot with insert, cook the pasta al dente in lightly salted water according to package instruc-

tions. Drain the pasta and set aside; keep the water simmering.

Insert the metal blade. With the machine running, drop the cheese cubes through the small feed

tube and process until finely chopped, about 30 seconds. Remove and reserve. Add the garlic and

ginger; process until finely chopped, about 5 seconds. Remove and reserve.

Insert the slicing disc. Use medium pressure to slice the red and yellow peppers. Place the carrots

horizontally in the large feed tube. Use medium pressure to slice. Remove and reserve. Using a veg-

etable peeler, peel the broccoli stems, then trim to fit the small feed tube. Use medium pressure to

slice. Remove and reserve.

Remove the chicken from the freezer; place in the large feed tube cut side down. Use medium pres-

sure to slice. Toss with 1½ tablespoons of the sesame oil and set aside on a plate separate from the

vegetables. Clean the work surface thoroughly, and wash hands with hot, soapy water. Combine the

cornstarch and chicken stock in a small bowl; set aside.

Heat a large nonstick stir-fry pan over high heat. When hot enough to make water droplets dance,

add the chicken and stir-fry until opaque, about 2 minutes. Remove to a clean plate and reserve.

Add the remaining sesame oil to the pan. When hot, add the garlic and ginger; stir-fry 10 seconds.

Add the sliced broccoli stems and carrots. Stir-fry for 45 seconds. Add the broccoli florets and sliced

red bell pepper; stir-fry for another 30 seconds. Return the cooked chicken to the pan along with the

tamari sauce and sherry, and cook for 30 seconds. Stir in the cornstarch mixture, and bring to a boil.

Return the pasta to the simmering pasta water to reheat. Drain and add to the stir-fry pan; toss to

combine. Remove from the heat, add half the cheese and toss to coat with the sauce.

Transfer the stir-fry to a warmed serving bowl. Top with the remaining cheese and the toasted

almonds. Serve immediately.

Nutritional information per teaspoon:

Calories 43 (82% from fat) • carb. 1g • pro. 1g • fat 4g

• sat. fat 1g • chol. 2mg • sod. 71mg • fib. 0g

1 tablespoon olive oil

6 small Yukon Gold or similar potatoes,

well scrubbed, opposite ends trimmed

flat with a knife

6 teaspoons prepared Pesto

(recipe follows)

2 pounds skinless salmon fillet,

cut into 6 equal portions

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

6 fresh basil leaves

Nutritional information per serving:

Calories 390 (46% from fat) • pro. 32g • carb. 21g • fat 20g

• sat. fat 4g • chol. 85mg • sod. 379mg • fiber 2g

Salmon and Pesto Potatoes en Papillote

Just add a simple green salad for a quick and easy dinner.

Makes 6 servings

Preparation: 10–15 minutes, plus 18 minutes baking time

Preheat the oven to 400°F. Cut 6 pieces of aluminum foil, each 16 inches long.

Brush a 6 x 4-inch area in the center of each rectangle with olive oil. Set aside.

Insert the slicing disc. Slice the potatoes, one at a time. Remove each potato; restack and

reserve separately.

Season each salmon fillet with salt and pepper. Fan out the slices of one potato on the oiled portion

of a sheet of foil. Spread one teaspoon of the pesto on the fanned slices. Top with a salmon fillet.

Bring the two cut sides of the foil together over the center of the salmon; fold over 1 inch, then fold

over 2 more times. Fold the ends in twice, in ½-inch folds, to complete the seal. Repeat until all the

salmon and potatoes have been prepared and wrapped. Bake in the preheated oven for 22 minutes.

While the salmon is in the oven, stack the basil leaves and roll. Slice in

⁄

-inch intervals to create

a chiffonade. When done, the packets will be puffed. Prick with the tip of a sharp knife to vent the

steam, then carefully open. Serve immediately on warmed plates sprinkled with the basil chiffonade.

2 ounces

Parmigiano-Reggiano

cut into ½-inch pieces

2 garlic cloves

3 cups packed fresh basil leaves

4 to 6 tablespoons extra virgin olive oil

5 tablespoons lightly toasted pine

nuts or walnuts

¼ teaspoon kosher salt

Pesto

Our pesto is lower in fat than traditional pestos, and just as flavorful.

Makes 1

⁄3 cups

Preparation: 5–10 minutes

Insert the metal blade. With the machine running, drop the cheese down the small feed tube and

process to chop, about 10 seconds. With the machine running, drop the garlic down the small feed

tube; process to chop, about 5 seconds. Scrape the work bowl. Add the basil to the work bowl.

Pulse to chop, 20 to 30 times. Scrape the work bowl. With the machine running, add 4 tablespoons

of the olive oil in a slow drizzle through the hole in the pusher; add the remaining olive oil to taste.

Scrape the work bowl; add the pine nuts and salt, and pulse to incorporate and chop the nuts.

Transfer to a jar to store. Let rest for about 30 minutes before using, to allow the flavors to blend.

Refrigerate to store, with a layer of olive oil poured over the top to prevent discoloration. Keeps 5

days in the refrigerator, or may be frozen.

1¼ pounds large shrimp (16–20 count),

peeled and deveined

2 bunches fresh chives

⁄

cup fresh Italian parsley

1 2-inch piece of fresh ginger, peeled,

cut into ½-inch pieces

6 scallions, trimmed to 5 inches,

then cut into 1-inch lengths

6 ounces French bread, cut into

1-inch cubes

2 tablespoons unsalted butter

1½ tablespoons tamari or soy sauce,

low sodium

¾ teaspoon freshly ground black pepper

6 4-ounce fillets of sole, skinless

(1½ pounds total)

¾ cup white wine or dry vermouth

¾ cup heavy cream

Nutritional information per serving:

Calories 444 (39% from fat) • pro. 44g • carb. 20g • fat 18g

• sat. fat 8g • chol. 232mg • sod. 598mg • fiber 1g

Shrimp & Ginger Stuffed Sole

Pleasing to the palate and to the eye, this dish is mostly do-ahead,

making it perfect for entertaining.

Makes 6 servings

Preparation: 30 minutes, plus 20 minutes baking and 10 minutes for the sauce

Cut along the vein line to within ½ inch of the tail to butterfly 6 of the shrimp; reserve and

refrigerate. Lay the remaining shrimp in a single layer on a sheet of plastic wrap on a baking sheet

and freeze for 20 minutes.

Reserve 20 of the longest, most flexible chives. Cut 16 of the remaining chives into 1-inch lengths;

refrigerate any remaining chives for another use. Insert the metal blade. Pulse to chop the 16

chives. Remove and reserve. Pulse to chop the parsley, 10 times; leave in work bowl. With the

machine running, drop the ginger down the small feed tube and process 10 seconds to chop.

Add the green onions; pulse to chop, 10 times. Remove and reserve the parsley, ginger and green

onion mixture. Process the bread until it becomes medium coarse crumbs, 1 minute. Remove and

reserve. Pulse to chop the partially frozen shrimp, 20 to 30 times. There should be no piece of

shrimp larger than half an inch. Remove and refrigerate.

In a 3½ quart sauté pan, melt the butter over medium heat. Add the parsley, ginger and green

onion mixture; cook until tender, about 2 to 3 minutes. Stir in the breadcrumbs, tamari and pepper;

toss to combine and cook for 2 minutes longer. Transfer to a bowl and let cool completely. Stir in

the reserved chopped shrimp and just enough water to help the mixture hold together. Lightly but-

ter a 13 x 9 x 2-inch baking dish. Cut a sheet of waxed paper or parchment 15 inches long; lightly

butter the paper.

Lay the sole fillets on the work surface, skin side up. Divide the stuffing mixture into 6 equal por-

tions. Loosely pack each portion and place one portion in the center of each fillet. Fold the two

long ends of the fillet up over the filling and overlap; turn over. Tie the cut ends of 2 chives togeth-

er, using a double knot. Slip the knotted portion under the stuffed and rolled sole; bring the 2 ends

together over the top and tie. Put in prepared baking dish. Repeat with the remaining sole and

stuffing. The dish may be done ahead to this point, 8 hours ahead, covered with plastic wrap and

refrigerated. If refrigerated, let sit at room temperature for 15 minutes before continuing. Preheat

the oven to 400°F.

Add the wine to the baking dish; cover with the buttered paper, butter side down, and bake for

20 minutes. After 16 minutes, lay one of the reserved butterflied shrimp, cut side down, on each

sole bundle. Re-cover and continue to bake for an additional 5 minutes. Transfer the sole to a

warmed serving platter and cover loosely. Strain the cooking liquid into a 2-quart sauce pan, and

reduce by half over high heat. Add the heavy cream, and reduce by half again. To serve, nap the

sauce over and around the sole, then sprinkle with the reserved chopped chives.

Pizzas

Pesto, Cheese & Fresh Tomato Pizza

Homemade pesto and fresh, ripe tomatoes from the garden

make this a great summertime pizza.

Makes two 12–14 inch pizzas or four 8–9 inch pizzas, to serve 6

Preparation: 1 hour for the pizza dough;

20 minutes plus 12 minutes baking and resting time

1 recipe Pizza Dough

(page 36)

12 ounces firm, but ripe plum

tomatoes

½ ounce Parmesan, cut into

½-inch cubes

3 ounces fresh mozzarella, well chilled

2 ounces fontina

4 tablespoons prepared Pesto

(page 44)

2 teaspoons extra virgin olive oil

cornmeal for dusting the peel or pan

Prepare the pizza dough and allow to rise. Position the top rack of the oven about 8 inches

from the top. If using a baking stone, place it on the rack. Preheat the oven to 500°F.

Bring 6 cups of water to a boil in medium saucepan. Cut a shallow “x” in the bottom of each

tomato. Blanch the tomatoes in the boiling water for 30 seconds, then immediately plunge

them into a bowl of iced water. When cool, slip the skins off. Slice the stem end off each

tomato; set aside.

Insert the metal blade. With the machine running, drop the Parmesan cubes down the small

feed tube; process 15 seconds and leave in bowl. Insert the shredding disc and shred the

mozzarella and fontina. Remove the cheese to a bowl; toss to combine, and reserve. Insert

the slicing disc. Put the tomatoes in the small feed tube one at a time, and slice, using light

pressure. Put the sliced tomatoes on a triple thick layer of paper towels to drain.

When the dough has risen, punch down and divide into 2 or 4 equal balls. Let rest 10 min-

utes. Roll the dough out to size. Put on a baker’s peel that has been sprinkled with

cornmeal. Brush the edges with the olive oil. Using an offset spatula, spread the pizza with

the pesto sauce to ¾-inch of the edges, using 3 tablespoons on each 14-inch pizza or 1½

tablespoons on each 9-inch pizza. Divide the shredded cheeses evenly and sprinkle on the

pizzas. Top with the drained sliced tomatoes.

Carefully slide the pizza onto the stone (position the peel over the back edge of the stone,

and use a rocking motion to shake and slide the pizza off the peel onto the stone), or put the

pan in the hot oven. Bake the pizza for 5 minutes, then rotate it front to back for even bak-

ing. Bake for another 3 to 6 minutes until the pizza is bubbly, and the edges of the dough

are golden brown, puffed and crispy. Remove from the oven and let rest on a rack for 2 to 3

minutes before slicing.

Nutritional information per serving:

Calories 367 (35% from fat) • pro. 14g • carb. 45g • fat 15g

• sat. fat 6g • chol. 25mg • sod. 723mg • fiber 3g

Five Cheese Pizza Bianco

A blend of 5 cheeses, shallots, garlic and herbs makes our Pizza Bianco.

Preparation: 1 hour for the pizza dough; 20 minutes, plus 12 minutes’ baking

and resting time

Makes three 11- to 12-inch pizzas or six 6-inch pizzas, to serve 6

1 recipe Pizza Dough

(page 36)

2 tablespoons fresh Italian parsley

5 large basil leaves

2½ teaspoons fresh thyme leaves

10 chives, cut into 1-inch lengths

1 small shallot

1 garlic clove

¾ ounce Parmesan, cut into

½-inch pieces

6 ounces fresh mozzarella, well chilled

3 ounces fontina, well chilled

2 ounces Gruyère, well chilled

1 ounce Gorgonzola or blue cheese,

well chilled

cornmeal for dusting the pan

Prepare the pizza dough and allow to rise. Position the top rack of the oven about 8

inches from the top. If using a baking stone, place it on the rack. Preheat the oven

to 500°F while preparing the pizza.

Insert the metal blade. Process to chop the herbs, 10 seconds. Remove and

reserve. With the machine running, drop the shallot and garlic down the small feed

tube and process to chop, 5 seconds. Scrape the work bowl. Do not empty. With

the machine running, drop the Parmesan cubes down the small feed tube and

process to chop finely, 10 seconds. Do not empty the work bowl. Insert the shred-

ding disc. Use medium pressure to shred the mozzarella, fontina, Gruyère, and

Gorgonzola. Transfer the cheese mixture to a large bowl and toss well to

combine evenly. Keep chilled until ready to use.

When the dough has risen, punch down and divide into 3 or 6 equal balls. Let rest

10 minutes. Roll the dough out to size. Put on a baker’s peel that has been sprin-

kled with cornmeal, or on a perforated pizza pan, a pizza screen or baking sheet

without sides that has been sprinkled with cornmeal. Brush the edges with the olive

oil. Divide the cheese mixture into 3 or 6 equal amounts. Sprinkle the cheese mix-

ture evenly over the pizzas.

Carefully slide the pizza onto the stone (position the peel over the back edge of the

stone, and use a rocking motion to shake and slide the pizza off the peel onto the

stone), or put the pan in the hot oven. Bake the pizza for 5 minutes, then rotate it

front to back for even baking. Bake for another 3 to 6 minutes, until the cheese is

bubbly, and the edges of the dough are golden brown, puffed and crispy. Remove

from the oven, sprinkle with the reserved chopped fresh herbs, and let rest on a

rack for 3 to 4 minutes before slicing.

Nutritional information per serving:

Calories 362 (35% from fat) • pro. 16g • carb. 43g • fat 14g

• sat. fat 7g • chol. 38mg • sod. 658mg • fiber 2g

Prepare the pizza dough and allow to rise. Position the top rack of the oven about 8 inches

from the top. If using a baking stone, place it on the rack. Preheat the oven to 500°F.

Insert the shredding disc. Use medium pressure to shred the mozzarella. Remove and

reserve. Stack 12 basil leaves; roll, use a knife to thinly slice. Repeat with the remaining

leaves. (This is called a chiffonade.) Reserve.

When the dough has risen, punch down and divide into 3 equal balls. Allow to rest 10

minutes. Roll each dough ball to size. Put on a baker’s peel that has been sprinkled with

cornmeal, or on a perforated pizza pan, a pizza screen or baking sheet without sides that has

been sprinkled with cornmeal. Brush edges with the olive oil. Using an offset spatula, spread

⁄

cup of the reduced Simple Tomato Sauce evenly over each 12-inch pizza, or spread 2½

tablespoons of the sauce on each 6-inch pizza. Sprinkle each pizza with one-quarter of the

basil chiffonade, then sprinkle each pizza evenly with the shredded mozzarella.

Carefully slide one pizza onto the stone (position the peel over the back edge of the stone,

and use a rocking motion to shake and slide the pizza off the peel onto the stone), or put the

pan into the hot oven. Bake the pizza for 5 minutes, then rotate it front to back for even bak-

ing. Bake for another 3 to 6 minutes, until the pizza is bubbly, and the edges of the dough

are golden brown, puffed and crispy. Remove from the oven, sprinkle with the remaining

fresh basil chiffonade, and let rest on a rack for 2 to 3 minutes before slicing. Repeat with

remaining two pizzas.

1 recipe Pizza Dough

(page 36)

9 ounces fresh mozzarella, well chilled

½ cup fresh basil leaves

1 cup Simple Tomato Sauce (page 50),

reduced version for pizza

1½ tablespoons extra virgin olive oil

Nutritional information per serving:

Calories 313 (28% from fat) • pro. 12g • carb. 44g • fat 9g

• sat. fat 4g • chol. 22mg • sod. 727mg • fiber 2g

Pizza Margherita

Some of the best things in life are the simplest.

Makes three 12–14 inch pizzas

Preparation: 1 hour for the pizza dough; 20 minutes plus

12 minutes baking and resting time

2½ red bell peppers, halved and cored

1½ yellow bell peppers, halved and

cored

1 teaspoon olive oil

2½ teaspoons balsamic vinegar

1 recipe Pizza Dough

(page 36)

cornmeal for sprinkling

3 tablespoons fresh Italian parsley

6 large fresh basil leaves

1 ounce Parmesan, cut into

½-inch cubes

8 ounces fresh mozzarella,

well chilled

8 ounces chèvre or goat cheese

2 ounces ricotta salata, crumbled

Roasted Pepper, Chèvre & Mozzarella Calzone

Make ahead for a picnic or tailgating party.

Makes 4 large or 8 small calzones, 8 servings

Preparation: 1 hour for the pizza dough; 25 minutes, plus about

30 minutes baking and resting time

Preheat the oven to 400°F. Line a shallow baking sheet with foil. Insert the slicing disc.

Use medium pressure to slice the red and yellow peppers. Remove and toss with the olive

oil. Spread in a single layer on the baking sheet. Roast for 20 to 25 minutes, until tender and

beginning to brown. Transfer to a small bowl; toss with the balsamic vinegar and let cool.

Prepare the pizza dough and let rise. Position the rack in the middle of the oven. If using a

baking stone, place it on the rack. Raise the oven temperature to 450°F. Sprinkle a nonstick

baking sheet (not “air-bake” type) or baker’s peel with cornmeal.

Insert the metal blade. Pulse to chop the parsley and basil, 10 times. Remove and reserve.

With the machine running, drop the Parmesan cubes down the small feed tube and process

to chop, 10 seconds. Insert the shredding disc and shred the mozzarella. Leave in the work

bowl. Insert the metal blade. Sprinkle the crumbled chèvre, ricotta salata and reserved herbs

over the mozzarella. Pulse to combine, 12 to 15 times. Remove and refrigerate until ready to

assemble the calzones.

Divide the dough into 4 or 8 equal balls, depending on size of calzones desired.

Cover loosely with plastic wrap and let rest for 10 minutes. Lightly flour the work surface.

Roll into rounds, 9 to 10 inches each in diameter for 4 balls, and 5 to 6 inches in diameter

for 8 balls. Spread the cheese mixture over half the dough, leaving a 1-inch border. Use ½

cup for the larger calzones and ¼ cup for the smaller calzones. Drain the peppers. Sprinkle

the peppers over the cheese mixture – ¼ cup for the larger calzones, 2 tablespoons for the

smaller calzones.

Brush the border of the dough lightly with water. Fold the dough over the filling and press

firmly to seal the edges. Then make overlapping folds around the edges of the calzones. Use

a serrated knife to make three 1-inch slashes on the top of each calzone for the steam to

escape. Put on a cornmeal-dusted baker’s peel and slide onto the preheated baking stone,

or onto a cornmeal-dusted baking sheet. Bake for 20 to 25 minutes, until the dough is baked

through and is a deep golden brown. Transfer to a rack to cool for 10 minutes before serving.

Calzones may be served hot or at room temperature. Leftover calzones should be wrapped

in foil or plastic wrap and refrigerated. Reheat in a 375°F oven before serving. Microwaving is

not recommended.

Nutritional information per serving:

Calories 244 (57% from fat) • pro. 15g • carb. 12g • fat 16g

• sat. fat 10g • chol. 41mg • sod. 318mg • fiber 2g

Sauces & Dressings

Simple Tomato Sauce

A simple marinara sauce for pasta,

or when reduced, a tasty topping for homemade pizzas.

Makes 3 cups tomato sauce for pasta / 1¾ cups tomato sauce for pizza

Preparation: 5–10 minutes, plus 1 hour cooking and cooling time

(add an additional 40–50 minutes to make the reduced pizza sauce)

1 small onion, cut into 1-inch pieces

4 garlic cloves

¾ teaspoon dried oregano

1 teaspoon extra virgin olive oil

1 can (28 ounces) plum tomatoes,

with juices

10–12 fresh basil leaves

3 tablespoons dry white wine

or vermouth

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼–¾ teaspoon crushed red pepper flakes

(optional, for a spicier sauce)

Insert the metal blade. Pulse to chop the onion and garlic with the oregano, about 10 times.

Heat the oil over medium heat in a 2¾-quart saucepan; add the onion, garlic, and oregano.

Cook, stirring for 2 to 3 minutes, until the onions begin to soften and the oregano becomes

fragrant. Add the tomatoes with their juices, basil, wine and salt. Bring to a boil, then reduce

the heat to low, cover loosely and simmer for 45 to 50 minutes. Turn off the heat and let cool

in the pan for 10 minutes. Stir in the black pepper and red pepper flakes if using.

Using the metal blade, pulse the sauce 15 times for a rustic, chunky sauce, or process for 2

minutes for a smooth sauce. The sauce is now ready to use for pasta. If you want a sauce

for pizza, return the sauce to the pan. Simmer, uncovered, for 40 to 50 minutes to reduce,

stirring now and then. Transfer the reduced sauce to a bowl to cool before using as a pizza

topping. The sauce freezes well.

Nutritional information per half-cup tomato sauce:

Calories 47 (20% from fat) • carb. 6g • pro. 2g • fat 1g

• sat. fat 0g • chol. 0mg • sod. 519mg • fiber 1g

Nutritional information per quarter-cup reduced for pizza sauce:

Calories 40 (20% from fat) • carb. 6g • pro. 2g • fat 1g

• sat. fat 0g • chol. 0mg • sod. 445mg • fiber 2g

Nutritional information per tablespoon:

Calories 47 (81% from fat) • carb. 1g • pro. 1g • fat 4g

• sat. fat 1g • chol. 3mg • sod. 22mg • fiber 0g

¾ cup walnut halves

¾ cup granulated sugar

8 strips orange zest, bitter white

pith removed

3 cups fresh or frozen cranberries

(do not thaw if using frozen berries)

¾ navel orange, peeled and quartered

Nutritional information per 2 tablespoons:

Calories 58 (31% from fat) • carb. 9g • pro. 1g • fat 2g

• sat. fat 0g • chol. 0mg • sod. 0mg

Cranberry Relish with Toasted Walnuts

Fast and fresh, delicious with roast turkey, chicken, pork or ham.

Makes 3 cups

Preparation: 5–10 minutes, plus 10 minutes to toast the walnuts

Preheat oven to 350°F. Put walnuts in a baking pan and toast until golden brown and

fragrant, about 8 to 10 minutes. Cool slightly.

Insert metal blade. Process sugar and zest until finely chopped, about 45 seconds. Add

cranberries, orange and reserved nuts; pulse until coarsely chopped, about 10 to 12 times.

Pulse several more times if a finer consistency is desired.

This relish may be made in advance and stored in the refrigerator until ready to use.

Creamy Chèvre & Peppercorn Dressing

Creamy and tangy, perfect for crisp romaine.

Makes 1¾ cups

Preparation: 10 minutes, plus 30 minutes resting time

Insert the metal blade. With the machine running, drop the shallots down the small feed tube;

process 5 seconds to chop. Add the drained green peppercorns; chop 10 seconds. Remove

and reserve. Process the ch

vre, sour cream, lemon juice, white wine vinegar and water until

smooth, 30 seconds. Scrape the work bowl. Return the shallot and peppercorn mixture to

the work bowl; add the salt. With the machine running, add the olive oil through the hole in the

small pusher, processing until completely incorporated and emulsified. Let sit for 30 minutes

before using, to allow the flavors to blend. The dressing will keep for a week in the refrigerator.

1 small shallot, halved

1 tablespoon drained green pepper-

corns, rinsed and drained again

6 ounces chèvre

⁄3 cup lowfat sour cream

1½ tablespoons fresh lemon juice

1½ tablespoons white wine vinegar

1½ tablespoons water

kosher salt, to taste

⁄3 cup extra virgin olive oil

1 garlic clove

¼ cup fresh Italian parsley

1 tablespoon dried basil

1 teaspoon dried oregano

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

6 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

⁄

cup extra virgin olive oil

Insert the metal blade. With the machine running, drop the garlic down the small feed tube;

process 5 seconds to chop. Add the parsley, basil, oregano, salt, pepper, vinegar and mus-

tard; process 10 seconds to blend. With the machine running, add the olive oil

⁄

cup at a

time through the hole in the small feed tube pusher. Process 1 minute longer until totally

emulsified.

Adjust seasonings to taste. Allow the dressing to rest for 30 minutes before using, to allow

the flavors to blend. Refrigerate unused portions – bring to room temperature (30 minutes)

before using, and reprocess to emulsify, using the metal blade if necessary.

Variation: For an Herbed Vinaigrette, use red or white wine vinegar in place of balsamic

vinegar.

Herbed Balsamic Vinaigrette

Drizzle over sliced summer tomatoes for a quick and easy salad.

Preparation: 10 minutes, plus 30 minutes resting time

Makes about 1 cup

Nutritional information per tablespoon:

Calories 81 (95% from fat) • carb. 1g • pro.1g • fat 8g

• sat. fat 1g • chol. 0mg • sod. 67mg • fiber 0g

Nutritional information per tablespoon:

Calories 108 (98% from fat) • carb. 0g • pro. 0g • fat 12g

• sat. fat 1g • chol. 15mg • sod. 70mg • fiber 0g

Basic Mayonnaise

The American Egg Board recommends using the freshest eggs

and then heating them to kill salmonella bacteria.

This recipe uses a procedure suggested by cookbook author and food scientist

Shirley Corriher for heating the eggs to sanitize them.

The results are definitely worth the effort.

Proper refrigeration and storage are necessary.

Makes 1¾ cups

Preparation: 15–20 minutes

1 large egg

1 large egg yolk

1 tablespoon fresh lemon juice

1 tablespoon white wine vinegar

1½ tablespoons water

½ teaspoon granulated sugar

½ teaspoon unbleached, all-purpose

flour

2½ teaspoons dry mustard

1 teaspoon kosher salt

pinch cayenne

2 tablespoons extra virgin olive oil

⁄3 cups vegetable oil

Insert the metal blade. Process the egg, egg yolk, lemon juice, wine vinegar, water, sugar

and flour until smooth, about 20 seconds. Transfer the egg mixture to a small (7- or 8-inch)

nonstick skillet, and heat over very low heat while gently stirring and scraping the bottom of

the pan with a spatula. When the mixture begins to thicken and resemble a custard sauce,

remove from the heat while still stirring and set in a pan of ice and water to stop the cooking.

Stir until the egg mixture has cooled; let rest for 5 minutes. Wash the work bowl, metal blade

and lid in hot, soapy water and dry thoroughly.

Insert the metal blade. Process the cooled egg mixture with the dry mustard, salt, and cay-

enne until blended, 1 minute. Scrape the work bowl. With the machine running, add the

olive oil through the hole in the small feed tube very slowly. Scrape the work bowl. With the

machine running, add the vegetable oil through the hole in the small pusher, one-quarter cup

at a time, and allow the oil to drip through the hole slowly into the emulsion. The

mayonnaise will thicken as the oil is added. Taste and adjust seasonings as necessary.

Remove to a container, cover and keep refrigerated. Keeps 3 to 4 days refrigerated.

4 garlic cloves

1¼ teaspoons kosher salt

⁄

cup fresh Italian parsley

⁄

cup mint leaves

1½ tablespoons oregano leaves

(or 2 teaspoons dried)

2 teaspoons marjoram leaves

(or 1 teaspoon dried)

2 cucumbers, 7 inches in length, peeled,

halved, seeded and cut into 1-inch

pieces, set over a strainer to drain for

30 minutes

3 cups nonfat plain yogurt, drained

overnight to yield 1½ cups*

(or 1½ cups plain Greek yogurt, not

drained)

Nutritional information per tablespoon:

Calories 9 (3% from fat) • carb. 1g • pro.1g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 60mg • fiber 0g

Tzatziki Sauce

Low in fat yet full of flavor, this sauce is great as a sandwich spread,

or as a dipping sauce for crudités.

Makes 3 cups

Preparation: 10 minutes (plus 8 hours or overnight to drain yogurt),

30 minutes resting time

Insert the metal blade. With the machine running, drop the garlic down the small feed tube;

process 5 seconds to chop. Add the kosher salt, parsley, mint, oregano, and marjoram; pulse

to chop, 15 to 20 times. Add the drained cucumber pieces; pulse to chop, 15 to 20 times.

Add the drained yogurt; pulse to combine. Do not overprocess, or the sauce will become

runny. Allow the sauce to sit for 30 minutes for the flavors to blend. Refrigerate until ready to

use. Keeps 3 to 4 days in the refrigerator; do not freeze.

* To drain yogurt: Line a sieve with a double layer of cheesecloth or a paper coffee filter

and set over a bowl. Spoon yogurt into lined sieve, cover with plastic wrap and refriger-

ate overnight (8 hours minimum). You may need to drain water from the bowl occasionally.

Refrigerate thickened yogurt in an airtight container for up to one week.

Sides

French Cut Green Beans with Shallots

The time-consuming “French cut” takes just seconds

with a Cuisinart

food processor.

Makes 6 servings

Preparation: 15–20 minutes

1½ pounds fresh green beans, trimmed,

cut to fit feed tube horizontally

3 large shallots, cut into 1-inch pieces

1½ tablespoons olive oil

6 tablespoons water

2¼ teaspoons balsamic vinegar*

¼ teaspoon ground white pepper

¼ teaspoon kosher salt

Insert the slicing disc. Place beans horizontally in large feed tube and process, using light

pressure. Remove and reserve.

Insert metal blade. Process shallots until finely chopped, about 5 seconds.

Warm oil in a 3½-quart sauté pan over medium heat. Add chopped shallots and sauté until

soft, but not browned, about 2 minutes. Add green beans and sauté for 3 to 4 minutes. Add

water and reduce heat to low. Cover pan and cook until crisp tender, about 8 to 10 minutes.

Remove from heat and add vinegar. Season with pepper and salt. Serve warm.

* Substitute a fruit-flavored vinegar for a change of flavor.

Nutritional information per serving:

Calories 80 (45% from fat) • carb. 9g • pro. 2g • fat 4g

• sat. fat 0g • chol. 0mg • sod. 81 mg • fiber 0g

½ cup toasted unsalted peanuts

2 garlic cloves

6 slices fresh ginger, peeled, each about

the size of a quarter

4 tablespoons natural-style peanut butter

⁄

cup + 1 tablespoon rice vinegar

3 teaspoons granulated sugar

2 tablespoons + 1 teaspoon hoisin sauce

2 teaspoons sesame oil

2 teaspoons tamari or soy sauce,

low sodium

2½ tablespoons vegetable oil

2 large carrots, trimmed to fit

the feed tube horizontally

2 small red radishes, ends cut flat

1 broccoli stalk, florets trimmed and

reserved, stem peeled

3 scallions, trimmed, cut to 4-inch lengths,

including green tops

1 red bell pepper, cored, and cut into 1½ x

3-inch pieces

1 yellow bell pepper, cored, and cut into

1½ x 3-inch pieces

8 ounces Napa cabbage, cut into 3-inch

lengths to fit feed tube

6 ounces bok choy, cut to fit feed tube

4 ounces snow peas, trimmed

Insert the metal blade. Pulse to chop the peanuts, about 10 times. Remove and reserve. With the

machine running, drop the garlic and ginger down the small feed tube to chop, about 5 seconds.

Scrape the work bowl; process 5 seconds longer. Add the peanut butter, rice vinegar, sugar, hoisin

sauce, sesame oil, and tamari. Process until smooth, about 10 seconds. Scrape the work bowl.

With the machine running, add the vegetableoil in a steady stream through the small feed tube.

Process until emulsified, about 10 to 15 seconds. Remove and reserve. The dressing may be

made up to several days ahead. Cover well and refrigerate. Allow to sit for 30 minutes at room

temperature before using.

Clean the work bowl. Insert the shredding disc. Arrange the radishes in the large feed tube, cut

side down, and shred. Arrange the carrots horizontally in the large feed tube and shred. Insert the

trimmed and peeled broccoli stem in the small feed tube and shred. Transfer the shredded

vegetables to a large bowl.

Insert the slicing disc. Arrange the scallions in the small feed tube and slice. Arrange the

peppers in the large feed tube, cut side down, and slice. Arrange the Napa cabbage in the feed

tube, cut side down, and slice. Arrange the bok choy in the feed tube and slice. Transfer the sliced

vegetables to the bowl with the other vegetables. Add the broccoli florets and snow peas; toss the

vegetables to combine. Pour the dressing over the vegetables and toss to coat well. Transfer to a

serving bowl and garnish with the reserved chopped peanuts.

Note: You may turn this into an Asian pasta salad by doubling the dressing ingredients and adding

cooked pasta (8 ounces dry, cooked according to package directions).

Nutritional information per serving:

Calories 212 (60% from fat) • carb. 15g • pro. 7g • fat 15g

• sat. fat 2g • chol. 1mg • sod. 171g • fiber 4g

Asian Slaw with Peanut Dressing

Add cooked pasta and turn this salad into a meal.

Makes 1 cup dressing

Makes eight 1-cup servings

Preparation: 10 minutes, plus 30 minutes resting time for the dressing;

10–15 minutes for the vegetables

8 garlic cloves

olive oil

6 large baking potatoes

(about 8 ounces each), pricked with

the tines of a fork

3 ounces Parmesan, cut into

-inch pieces

3 scallions, trimmed,

cut into 1-inch pieces

¾ cup evaporated skim milk

3 tablespoons unsalted butter,

cut into 1-inch pieces

¼ teaspoon ground white pepper

¼ teaspoon kosher salt

Nutritional information per serving:

Calories 322 (28% from fat) • carb. 46g • pro. 12g • fat 10g

• sat. fat 6g • chol. 23mg • sod. 425mg • fiber 4g

Roasted Garlic and Parmesan

Twice Baked Potatoes

Do these potatoes ahead to serve with grilled fillets or London broil.

Makes 6 servings

Preparation: 15–20 minutes, plus 1 hour to prebake the potatoes,

and 25 minutes to twice bake

Preheat oven to 400°F. Place garlic cloves in a small ovenproof ramekin and drizzle with olive

oil. Cover with aluminum foil. Lightly brush potatoes with olive oil. Place garlic and potatoes

in preheated oven; roast garlic for 30 to 40 minutes and bake potatoes until fork tender,

about 1 hour. When potatoes are cool enough to handle, cut off part of top and scoop out

flesh, leaving a ¼-inch thick shell. Reserve flesh and skins.

Insert metal blade. With machine running, drop cheese through small feed tube and process

until finely grated, about 30 seconds; remove and reserve. Put scallions in work bowl and

process until finely chopped, about 5 to 10 seconds. Scrape work bowl. Add milk,

butter, reserved cheese, reserved garlic, pepper and salt. Process until combined, about

12 seconds. Add potato flesh; pulse in very short quick pulses until just combined, about

10 to 12 times. Scrape bowl and pulse a few more times if needed. Do not overprocess or

the potatoes will be gluey. Generously fill skins with potato-garlic mixture. Potatoes may be

made ahead to this point and refrigerated until ready to bake.

Preheat oven to 350°F. Put potatoes in a 10-inch round baking pan and bake, uncovered,

until tops are golden brown and potatoes are hot, about 20 to 25 minutes.

nonstick cooking spray

2 ounces fresh white or wheat bread

1 tablespoon unsalted butter,

at room temperature

6 medium sweet potatoes (about 3

pounds), peeled, ends cut flat

3 medium yellow onions (about 1

pound), peeled and halved lengthwise

zest of ½ orange, removed with a

vegetable peeler, bitter white pith

removed

⁄

cup fresh orange juice

⁄

cup pure maple syrup

1½ teaspoons Herbes de Provence

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2½ tablespoons unsalted butter,

at room temperature

½ cup dried currants

Nutritional information per serving:

Calories 356 (15% from fat) • carb. 74g • pro. 4g • fat 6g

• sat. fat 1g • chol. 13mg • sod. 170mg • fiber 10g

Savory Sweet Potatoes with Onions & Currants

A lowfat alternative to traditional, rich sweet potato casseroles.

Makes 8 servings

Preparation: 15–20 minutes, plus 85 minutes baking and resting

Preheat the oven to 350˚F. Spray a 3-quart baking dish with cooking spray. Set aside.

Insert the metal blade. Process the bread until it becomes coarse crumbs, 15 to 20 seconds.

With the machine running, drop the butter down the small feed tube and process 10 seconds

to blend with the crumbs. Remove and reserve.

Insert the slicing disc. Arrange the sweet potatoes in the feed tube cut side down and slice.

Remove and reserve. Slice onions; remove and reserve. Wipe the work bowl dry with a paper

towel. Insert the metal blade. Use the pulse to chop the orange zest, about 15 to 20 times.

Scrape the work bowl. Add the orange juice, maple syrup, Herbes de Provence, salt, pepper,

and unsalted butter. Process to combine, 5 seconds.

Arrange one-third of the sliced sweet potatoes in a layer in the prepared pan. Top with half

the onions and half the currants. Make another layer of the sweet potatoes, then top with

onions and currants, and end with a layer of the remaining sweet potatoes. Drizzle the orange

juice mixture evenly over the entire casserole. Cover loosely with a sheet of foil that has been

sprayed with vegetable oil cooking spray. Bake in the preheated oven for 65 to 75 minutes,

until the potatoes are tender. Remove the foil, top with the reserved breadcrumb mixture and

bake 10 minutes longer. Let rest 10 minutes before serving.

Desserts

Hazelnut Butter Cookies

Melt-in-your-mouth delicious – keep this cookie dough

on hand in the freezer to bake when unexpected guests drop in.

Makes about 80 cookies

Preparation: 15–20 minutes, plus 40 minutes chilling time

and 25 minutes baking and cooling time

1¾ cups + 2 tablespoons unbleached,

all-purpose flour

1¼ cups lightly toasted hazelnuts

⁄

teaspoon kosher salt

3 sticks (¾ pound) unsalted butter,

room temperature

1 cup + 2 tablespoons confectioners’

sugar

1½ tablespoons pure vanilla extract

Insert the metal blade. Pulse to combine the flour, hazelnuts, and salt, about 20 pulses.

Remove and reserve.

Process the butter, powdered sugar and vanilla until smooth and creamy. Add the reserved

flour mixture and process until the dry ingredients are just incorporated. Turn out onto a

lightly floured surface and shape into 2 equal balls. Refrigerate for about 30 minutes, until

stiff enough to shape into logs. Shape into logs 10 inches long and 1¼ inches in diameter.

Wrap well in plastic wrap, and refrigerate until firm, or double wrap and freeze.

When ready to bake, preheat the oven to 350˚F. Slice ¼-inch thick and place 2 inches apart

on ungreased baking sheets. (For ease in slicing, let frozen logs sit at room temperature for

10 minutes.) Bake in the preheated oven for 8 to 12 minutes, until the edges just begin to turn

brown. Let cool on the baking sheets for 1 minute, then transfer to a rack to cool completely.

Nutritional information per cookie:

Calories 33 (44% from fat) • carb. 4g • pro.1g

• fat 2g • sat. fat 1g • chol. 1g • sod. 4mg • fiber 1g

5 ounces milk chocolate, chilled,

broken into 1-inch pieces

5 ounces white chocolate, chilled,

broken into 1-inch pieces

⁄

cups less 1 tablespoon, unbleached,

all-purpose flour

½ cup pecan halves

½ teaspoon baking soda

¼ teaspoon kosher salt

1 large egg

½ cup packed light brown sugar

½ cup granulated sugar

2 tablespoons reduced-fat milk

6 tablespoons unsalted butter, softened

1 tablespoon pure vanilla extract

Preheat oven to 375°F.

Insert metal blade and add chocolates. Use quick pulses to coarsely chop, about 10 to 12

times. Remove and reserve. Add flour, pecans, baking soda and salt; process to combine,

about 5 seconds. Remove and reserve.

Process egg, sugars and milk for 1 minute. Scrape work bowl. Add butter and vanilla;

process for 1 minute. Scrape work bowl. Add reserved chocolate and dry ingredients.

Pulse until combined, about 5 times.

Drop by rounded tablespoons, about 1 inch apart, onto ungreased baking sheets. Bake until

golden brown, about 10 to 12 minutes. Allow to cool on baking sheet for 10 minutes, then

transfer to a wire rack to finish cooling.

Nutritional information per cookie:

Calories 101 (53% from fat) • carb. 10g • pro. 1g • fat 6g

• sat. fat 1g • chol. 12mg • sod. 38mg • fiber 0g

Double Chocolate Chunk Cookies

Chocolate heaven!

Makes 36 cookies

Preparation: 15–20 minutes, plus 20–25 minutes baking and cooling

3 ounces white chocolate, chilled,

broken into 1-inch pieces

2 ounces crystallized ginger

2½ cups unbleached, all-purpose flour

2 teaspoons baking powder

¼ teaspoon kosher salt

zest of 3 lemons, bitter white

pith removed

¾ cup granulated sugar, divided

1 stick (8 tablespoons) unsalted butter,

room temperature

2 large eggs, room temperature

1 tablespoon brandy

1 tablespoon pure vanilla extract

Nutritional information per biscotto:

Calories 48 (46% from fat) • carb. 6g • pro.1g • fat 2g

• sat. fat 1g • chol. 11mg • sod. 21g • fiber 1g

Lemon Ginger Biscotti

Delicious with coffee or tea.

Makes about 60 biscotti

Preparation: 15–20 minutes, plus 40 minutes chilling time and

25 minutes baking and cooling time

Preheat the oven to 325˚F. Insert the metal blade. Pulse to chop the white chocolate, about

5 to 10 times. There should be no piece larger than ½ inch. Remove and reserve. Pulse to

chop the crystallized ginger, 10 to 15 times. There should be no piece larger than ½ inch.

Remove and reserve.

Pulse the flour, baking powder and salt to quick sift, 5 short pulses. Remove and reserve.

Process the zest with ¼ cup of the sugar until finely chopped, about 20 to 30 seconds.

Add the remaining sugar and the butter; process until smooth. The mixture may look curdled;

do not worry. With the machine running, add the eggs one at a time. Add the brandy and

vanilla. Scrape the work bowl. Add the flour mixture, chopped white chocolate and chopped

ginger. Process to incorporate, about 10 seconds. Turn out onto a lightly floured surface and

gather into a ball. Divide into 3 equal portions. Shape into flat logs, about 12 inches long and

1½ inches wide. Arrange on ungreased baking sheets and bake in a preheated 325˚F oven

for about 22 minutes.

Remove from the oven and let cool on the baking sheets for 10 minutes. Using a serrated

knife, slice the logs at ½-inch intervals. Arrange slices on the baking sheet, so that the cut

sides are exposed. Return to the oven and bake for another 20 to 25 minutes, until the

biscotti are just beginning to turn golden and crispy. Allow to cool completely to finish the

drying process. Store in an airtight container. If desired, baked and cooled Lemon Ginger

Biscotti may be drizzled with melted white or bittersweet chocolate.

4 lowfat honey graham cracker sheets,

broken into 1-inch pieces

1½ tablespoons granulated sugar

1½ tablespoons unsalted butter,

room temperature

4 standard packages (8 ounces each)

lowfat cream cheese, room temperature

1 cup granulated sugar

1½ tablespoons pure vanilla extract

4 large eggs, room temperature

Preheat the oven to 325°F.

Wrap the bottom and sides of an 8 x 3-inch springform or cheesecake pan in a sheet of oversized

heavy-duty aluminum foil. There should be no seams in the foil, and it should come up to the top of

the pan. Cut off any excess. Insert the metal blade. Process the graham crackers until they are fine

crumbs; add the sugar and the butter through the small feed tube and process until the butter can

no longer be seen. Press into the bottom of the prepared pan. Put in the freezer until ready to fill.

Wipe out the work bowl with a paper towel. Insert the metal blade. Process the cream cheese until

smooth on dough speed, about 45 seconds. Scrape the work bowl. Add the sugar and vanilla;

process until smooth, about 30 seconds. Scrape the work bowl. With the machine running, add the

eggs, one at a time, processing for 10 seconds after each addition. Scrape the bottom and sides of

the work bowl after adding the second egg, and then after adding the last egg. Do not overprocess.

Carefully pour the cream cheese mixture into the prepared pan. Place in a roasting pan, and set on

the rack of the oven. Carefully add hot water to the roasting pan until it reaches halfway up the sides

of the springform pan. This is called a bain marie or water bath. Bake the cheesecake in the preheat-

ed oven for 70 minutes. The cheesecake will still be jiggly in the center. Do not worry.

Remove the cheesecake from the bain marie; remove the foil and place cake on a rack. Cool com-

pletely on rack, then cover and refrigerate for at least 8 hours.

The cheesecake is best made a day ahead. If desired, garnish with fresh fruit.

Double Chocolate Variation:

Before making the cheesecake, chop 7 ounces of good quality bittersweet or semisweet chocolate

(that has been broken up) and, using the metal blade and the pulse, pulse 20 to 30 times until rough-

ly chopped and the chunks are not bigger than ½ inch. Melt 4 ounces of the chopped chocolate in a

double boiler set over barely simmering water; reserve the rest. Prepare the cheesecake batter, and

pour 2

⁄

cups into a bowl. Cover and refrigerate. Add the melted chocolate to the batter in the work

bowl and process just to incorporate. Pour into the prepared pan and freeze until just firm, 2 to 3

hours. Stir the remaining chocolate chunks into the reserved batter. Pour over the frozen chocolate

layer. Bake as instructed, but increase the baking time to 85 minutes.

Nutritional information per serving:

Basic:

Calories 278 (50% from fat) • carb. 36g • pro. 10g • fat 21g

• sat. fat 9g • chol. 66mg • sod. 467 • fiber 1g

Chocolate variation:

Calories 360 (50% from fat) • carb. 36g • pro. 10g • fat 21g

• sat. fat 8g • chol. 66mg • sod. 467 • fiber 1g

Basic Cheesecake

Creamy, smooth and simple to prepare.

“Chocoholics” will love the Double Chocolate variation.

Makes 12 servings

Preparation: 10–15 minutes, plus 1½ hours baking and cooling time

nonstick cooking spray

1¼ pounds carrots (about 5 large), peeled

2½ cups unbleached, all-purpose flour

1¼ teaspoons baking powder

⁄

teaspoon baking soda

¼ teaspoon kosher salt

1¼ teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg

1¼ cups packed light brown sugar

⁄

cup vegetable oil

3 large eggs, room temperature

2½ tablespoons pure vanilla extract

1¼ cups pecans or walnuts, lightly toasted

¾ cup golden raisins

1¼ cups well-drained pineapple chunks

⁄

cup shredded coconut

1¼

pounds (2

standard packages)

lowfat cream cheese, room temperature

6 ounces white chocolate,

broken into

1-inch pieces

16 toasted pecan or walnut halves,

for garnish

Preheat the oven to 350°F. Spray two 9 x 2-inch round cake pans (8 cups each) with

vegetable oil cooking spray; line the bottoms with rounds of waxed paper or parchment

paper and spray again. Set aside.

Insert the slicing disc; slice half the carrots. Steam until tender, about 6 to 8 minutes.

Set aside to cool. Insert the shredding disc. Shred the remaining carrots; remove and reserve.

Insert the metal blade. Pulse the flour, baking powder, baking soda, salt, cinnamon, ginger

and nutmeg to quick sift. Remove and reserve. Process the steamed carrots until puréed,

10 to 15 seconds. Add the brown sugar and oil; process until smooth, 10 seconds. Add the

eggs one at a time, processing 10 seconds after each addition. Add the vanilla. Add the flour

mixture; pulse to incorporate, about 10 times. Add the pecans; pulse to incorporate, 5 times.

Add the raisins, pineapple, and coconut; pulse to incorporate, 10 times.

Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 55

to 60 minutes, until a cake tester comes out clean when inserted in the center. Cool in the

pans for 10 minutes, then invert onto a wire cooling rack and remove the waxed or parch-

ment paper. Cool completely before frosting. This cake is actually better when made a day

ahead. The layers may also be well wrapped and frozen. Frost with the White Chocolate

Cream Cheese Frosting and garnish with toasted nuts.

White Chocolate Cream Cheese Frosting:

Insert the metal blade. Process the cream cheese until smooth. In a double boiler over hot

water, carefully melt the white chocolate – do not stir, or the chocolate will seize. With the

machine running, pour the melted chocolate down the feed tube and process until smooth.

This will make enough frosting to frost the layers and sides of the carrot cake. For ease, use

an offset spatula to frost the cake. Refrigerate before serving.

Nutritional information per serving:

Calories 610 (48% from fat) • carb. 71g • pro. 12g • fat 34g

sat. fat 7g • chol. 70mg • sod. 448mg • fiber 3g

Carrot Cake

Wonderful as a 2-layer cake, but try it as a single layer cake,

freezing the second layer for another time.

Makes 12 servings

Preparation: 20–25 minutes, plus 2 hours baking and cooling, and

45 to 50 minutes for preparing the frosting and assembling and chilling the cake

For a one-crust pie:

1½ cups unbleached, all-purpose flour

¼ teaspoon kosher salt

⁄

teaspoon baking powder

8 tablespoons unsalted butter, cut into

½-inch pieces, well chilled

2 tablespoons shortening, cut into

½-inch pieces, well chilled

2 to 4 tablespoons ice water

For a two-crust pie:

3 cups unbleached all-purpose flour

½ teaspoon kosher salt

¼ teaspoon baking powder

16 tablespoons unsalted butter, cut into

½-inch pieces, well chilled

4 tablespoons shortening, cut in

½-inch pieces, well chilled

5 to 8 tablespoons ice water

Insert the metal blade. Process the flour, salt and baking powder to sift, 10 seconds.

Add the well-chilled butter and shortening. Use short, rapid pulses until the mixture resem-

bles coarse cornmeal and no pieces of butter larger than a “pea” remain visible, 15 to 20

pulses. Sprinkle half the maximum ice water on the flour and butter mixture, then pulse 5 or

6 times. The dough will be crumbly, but should begin to hold together when a small amount

is picked up and pressed together. Sprinkle on more water, a teaspoon (two for the two-crust

recipe) at a time, with 2 to 3 quick pulses after each addition, adding just enough water for

the dough to hold together easily when pressed into a ball. (Do not allow the dough to form

a ball in the processor!) Add the liquid sparingly so that the dough is not sticky. Do not

overprocess or the pastry will be tough, not tender and flaky.

Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a

disc about 6 inches in diameter (two discs for the two-crust recipe). Wrap in plastic wrap and

refrigerate for 1 hour before continuing to allow the glutens in the flour to rest.

The dough will keep refrigerated for up to 3 days, or may be frozen (double wrapped) for

up to a month. Thaw at room temperature for an hour before using.

To prebake the pastry (bake blind) for a single-crust filled pie or tart, roll out pastry

⁄

-inch

thick to fit pan; crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes.

Preheat the oven to 400˚F. Line pie pan with a sheet of aluminum foil or parchment paper and

fill with pie weights, dry rice or beans. Bake for 15 minutes.

Nutritional information based on 12 servings per 1-crust pie:

Calories 138 (65% from fat) • pro. 1g • carb. 11g • fat 10g

• sat. fat 1g • chol. 20mg • sod. 48mg • fiber 0g

Nutritional information based on 12 servings per 2-crust pie:

Calories 277 (65% from fat) • pro. 3g • carb. 22g • fat 20g

• sat. fat 1g • chol. 40mg • sod. 104mg • fiber 0g

Basic Flaky Pastry Dough

Leftover pastry may be rolled out and cut into shapes to garnish the pie,

or brushed with milk, sprinkled with sugar or cinnamon and sugar, and baked

until lightly browned.

Makes ample crust for a 9- to 11-inch regular or deep-dish pie or tart

Preparation: 10 minutes, plus 30 minutes resting time

1 recipe single-crust Basic Flaky

Pastry Dough (page 64)

½ cup packed light brown sugar

½ cup walnuts, pecans or almonds

¼ cup rolled oats (not quick cooking)

¼ cup unbleached, all-purpose flour

¼ cup (½ stick) unsalted butter,

room temperature

3 large apples, peeled, cored and cut

into eighths (1 Granny Smith + 2

Golden Delicious, or 3 Winesaps

or Pippins)

3 large eggs

¾ cup lowfat sour cream

½ cup granulated sugar

¼ cup unbleached, all-purpose flour

1½ tablespoons pure vanilla extract

¼ teaspoon kosher salt

Preheat the oven to 375°F.

On a lightly floured surface, roll out the pastry

⁄

-inch thick, about 3 inches larger than the

diameter of a 10-inch deep-dish-pie plate. Lift carefully, using a dough scraper to help lift the

pastry. Loosely fold in half, then into quarters to form a wedge shape. Position the point of

the wedge in the center of the pie plate and carefully unfold the dough into the pan. Make

sure there are no air pockets between the dough and the pan. (If any tears in the crust occur,

mend them by brushing lightly with water and pinching together, or patching with a scrap of

rolled dough.) Trim evenly, leaving a 1-inch overhang. Lightly brush the edge of the pastry

with water and fold over. Seal and crimp or flute decoratively. Refrigerate until ready to use.

Roll the trimmings into a flat disc, wrap, refrigerate and reserve for another use or discard.

Insert the metal blade. Use the pulse to combine the brown sugar, nuts, oats, flour and

butter. Pulse until the nuts are roughly chopped. Transfer to a bowl; knead with your fingers

until the mixture resembles coarse crumbs. Refrigerate while continuing.

Insert the slicing disc. Arrange the apples in the large feed tube and slice. Transfer the apples

to the piecrust; spread evenly in the crust. Insert the metal blade. Process the eggs, sour

cream, sugar, flour, vanilla, and salt until smooth, about 10 seconds. Scrape the work bowl

and process 5 seconds longer. Pour this mixture over the apples. Top with the reserved

crumb mixture and bake in the bottom third of the preheated oven for 50 to 60 minutes, until

golden, a little bubbly and slightly puffed. Check the pie after 30 minutes – if the crust begins

to brown too much, cover with foil strips or commercially available piecrust shield strips for

the duration of the baking time. Cool on a rack at least 1 hour before serving.

Nutritional information per serving:

Calories 356 (48% from fat) • pro. 6g • carb. 41g • fat 19g

• sat. fat 2g • chol. 86mg • sod. 150mg • fiber 1g

Old World Apple Crumb Pie

A creamy apple pie with crunchy, crumb topping.

Makes one 10-inch pie, 12 servings

Preparation: 15–20 minutes, plus 40 minutes to prepare the

pastry and 2 hours baking and cooling

Basic Flaky Pastry Dough for a

2-crust pie (page 64)

3 ripe, but firm pears, about 8 ounces,

peeled, cored and quartered

3 Granny Smith apples, peeled, cored

and quartered

juice of 1 lemon, divided

¼ cup pure maple syrup

1½ teaspoons pure vanilla extract

4 tablespoons unbleached,

all-purpose flour

¾ cup dried cranberries

1 tablespoon fresh lemon juice

Preheat the oven to 400˚F.

On a lightly floured surface, roll out half the pastry to fit a 10-inch deep-dish pie plate, leav-

ing a ½-inch overhang. Lift carefully, using a dough scraper to help lift the pastry. Loosely

fold the dough in half, then into quarters to form a wedge shape. Position the point of the

wedge in the center of the pie plate and carefully unfold the dough into the pan. Make sure

there are no air pockets between the dough and the pan. (If any tears in the crust occur,

mend them by brushing lightly with water and pinching together, or patching with a scrap of

rolled dough.) Trim evenly, leaving a ½-inch overhang. Refrigerate until ready to use.

Insert the slicing disc. Arrange the pear quarters in the large feed tube and slice. Repeat

until all the pears are sliced. Transfer to a bowl and toss gently with the juice of ½ lemon.

Reserve. Arrange the apple quarters in the feed tube. Use medium pressure to slice. Transfer

to a bowl and toss with the juice of ½ lemon. Insert the metal blade. Process the remaining

lemon juice, maple syrup and vanilla to combine.

Layer half of the apples in the prepared piecrust. Sprinkle with 1 tablespoon of the flour and

3 tablespoons of the dried cranberries. Top this with a layer of the pears sprinkled with

1 tablespoon of the flour and 3 tablespoons of the dried cranberries. Repeat both layers.

Drizzle the maple syrup mixture evenly over the top of the fruit.

Roll out the remaining dough about

-inch thick and about 2 inches larger than the

diameter of the top of the pie plate. Brush the edges of the bottom crust with a little water.

Carefully lay the top crust on the pie. Press gently to seal. Trim to the edge of the pie plate;

crimp or flute decoratively. Make about 10 to 12 slits in the top crust decoratively with the tip

of a very sharp knife. If desired, roll out some of the leftover crust and cut with small decora-

tive cookie cutters. For this pie, you could make pears, apples and leaves. Brush the bot-

toms of the shapes with a little water and arrange decoratively on the top crust.

Bake the pie in the bottom third of the preheated oven for 60 to 70 minutes, covering the

edges with foil if they begin to get too browned after about 35 to 40 minutes. Let the pie rest

on a cooling rack for at least an hour before serving.

Nutritional information per serving:

Calories 399 (45% from fat) • pro. 4g • carb. 53g • fat 21g

• sat. fat 1g • chol. 40mg • sod. 106mg • fiber 3g

Deep-Dish Pear & Apple Pie

Pears and apples combine to make a delightful taste combination.

If you want, you may use all pears or all apples.

Makes a 10-inch deep-dish pie – 12 servings

Preparation: 15–20 minutes, plus 40 minutes for preparing the pastry

and 2¼ hours baking and cooling

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