Cuisinart FP 14dc Recipes

ELITE COLLECTION™
Recipe Booklet
14-CUP FOOD PROCESSOR
RECIPES
To help your Cuisinart Elite Collection™ 14-Cup Food Processor feel right at home in your
kitchen, we’ve assembled a variety of delicious recipes to get you started, from quick and
easy to more complex gourmet dishes. Breakfast and brunch through dinner and dessert,
these easy-to-follow recipes make sure every meal is covered.
Look for the chef’s whisks above the ingredients for the degree of difficulty (1=easy,
2=medium, 3=challenging), and the convenient clock icons that point you to each
recipe’s time commitment so you can allocate your time accordingly.
In addition, the detailed nutritional information lets you know exactly what you’re eating!
Bon appétit!
BASICS
Basic Fresh Breadcrumbs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
BUTTERS
Gorgonzola Butter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Mediterranean Butter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Peanut Butter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
MARINADES & DRESSINGS
Asian Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Sweet and Sour Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Herbed Vinaigrette. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Basic Mayonnaise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
SAUCES
Basil Pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Simple Tomato Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Roasted Red Pepper Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Hollandaise Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Tartar Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
DOUGHS
Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Pasta Dough. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Spinach Pasta Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Basic Flaky Pastry Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Pâte Brisée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Pâte Sucrée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
2
BREAKFAST & BRUNCH
Cherry Crumb Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Chocolate Chip Crumb Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Traditional Scones. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Leek, Sausage, and Fontina Quiche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Buckwheat Crêpes with Spinach and Goat Cheese . . . . . . . . . . . . . . . . . . . . . . . . . 22
APPETIZERS
Artichoke and Herb Yogurt Dip. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Chunky Guacamole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Hummus. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Three Tomato Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Classic Bruschetta. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Spinach, Feta and Artichoke Stuffed Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Caramelized Onion, Steak and Gruyère Quesadillas . . . . . . . . . . . . . . . . . . . . . . . . 29
SOUPS
Gazpacho . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Lightened Broccoli and Potato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Tomato Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Roasted Butternut Squash Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
French Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
SALADS
Chopped Salad. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Classic Coleslaw. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Shredded Carrot Salad with Honey-Ginger Dressing . . . . . . . . . . . . . . . . . . . . . . . . 37
Classic Creamy Chicken Salad. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
ENTRÉES
Eggplant Parmesan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Roasted Pepper, Chèvre and Mozzarella Calzone. . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Spinach Ravioli. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Classic Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Sweet Potato and Black Bean Empanadas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Chicken Pot Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Braised Veal Shanks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Crab Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
3
SIDES
Ginger Glazed Carrots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Vegetable Napoleon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Stuffed Roasted Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Mashed Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Potato Gratin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
BREADS
Classic Cuisinart® White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Classic Cuisinart® Wheat Bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Crusty French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Challah Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
Whole Wheat Kalamata Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
Sesame Dinner Rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
Buttermilk Biscuits. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Popovers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
DESSERTS
Chocolate Pecan Pinwheels. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Classic Cheesecake & Graham Cracker Crust. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Apple Crumb Pie & Crumb Pie Topping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Banana Cream Pie & Chocolate Cookie Crust. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
Pastry Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Deep Chocolate Layer Cake & Cream Cheese Frosting. . . . . . . . . . . . . . . . . . . . . . 65
Pound Cake with Pine Nuts and Olive Oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Dessert Crêpes with Berries. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Raspberry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Berry Mango Smoothie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
Tropical Fruit Smoothie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
Mango Sorbet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
Blueberry Mint Sorbet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71
Banana “Ice Cream”. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71
Cuisinart® is a registered trademark of Cuisinart. Any trademarks or service marks of third parties
4 used herein are the trademarks or service marks of their respective owners.
Basic Fresh Breadcrumbs
There is no need to buy breadcrumbs when you can make them
in no time with your Cuisinart® Food Processor.
Makes 1¹∕³ cups

Approximate preparation time: Less than one
minute, plus 35 minutes for baking
8 slices white bread
Preheat oven to 325°F. Bake slices of bread in a single
layer for about 20 minutes or until bread is completely
dried out.
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Break
toasted bread up into pieces and pulse about 10 times
and then process until breadcrumbs are fine, about 25
seconds.
TIP: For seasoned breadcrumbs, add ¼ teaspoon each
dried oregano, dried basil, garlic powder, and ground
onion flakes to toasted bread and process as above.
Nutritional information per serving (2 tablespoons):
Calories 60 (11% from fat) | carb. 11g | pro. 2g | fat 1g |
sat. fat 0g | chol. 0mg | sod. 90mg | calc. 10mg | fiber 1g
BASICS 5
Gorgonzola Butter
Melt a slice of this butter on your favorite steak right when it comes off the
grill. It is also delicious on a baked potato or steamed vegetables.
Makes 1 roll compound butter, 16 slices

Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the medium work
8 tablespoons (¼ pound; bowl of the Cuisinart® Food Processor. Add the butter and
1 stick) unsalted butter, Gorgonzola and process for 60 seconds until smooth, scraping
room temperature the bowl as necessary.
¼ cup Gorgonzola, crumbled
Remove butter from bowl and place on a sheet of waxed
pinch freshly ground paper. With the aid of the paper, form the butter into a log.
black pepper Roll and wrap well in plastic. Butter can either be refrigerated
or frozen.
Nutritional information per serving (1 tablespoon):
sat. fat 4g | chol. 16 mg | sod. 5mg | calc. 2mg | fiber 0g
Mediterranean Butter
Makes 1 cup or two 7-inch logs
2 garlic cloves bowl of the Cuisinart® Food Processor. With the machine running,
1 teaspoon Italian seasoning drop the garlic cloves through the feed tube to finely chop.
1 teaspoon dried basil Add remaining ingredients including the butter and process to
combine, about 60 seconds. Scrape bowl as necessary.
1 teaspoon dried oregano
1 teaspoon dried sage Remove butter from bowl, divide into two, and place on two
separate sheets of waxed paper. With the aid of the paper, form
1 teaspoon chili powder
each portion of butter into a log. Roll and wrap well in plastic.
1 teaspoon balsamic vinegar Butter can either be refrigerated or frozen.
16 tablespoons (½ pound; 2
sticks) unsalted butter, Nutritional information per serving (1 tablespoon):
room temperature Calories 103 (98% from fat) | carb. 0g | pro. 0g | fat 11g |
Peanut Butter
Makes 2½ cups
Insert the large metal chopping blade into the large work bowl
5 cups dry roasted peanuts of the Cuisinart® Food Processor. Pulse peanuts about 10 times
and then process until drops of oil are visible and the mixture is
very smooth, about 4 minutes.
6 BASICS
Asian Marinade
This marinade is equally good for pork, chicken or salmon.
It is also a good sauce for serving with dim sum.
Makes about 2 cups

1 ounce peeled fresh ginger, Insert the large metal chopping blade into the medium
cut into ½-inch pieces work bowl of the Cuisinart® Food Processor. Add the
2 garlic cloves ginger and garlic and pulse to chop, about 8 to 10 times.
²∕³ cup soy sauce (may use Scrape the sides and bottom of the work bowl. Add the
low-sodium or tamari) remaining ingredients and process until smooth, about
½ cup canola or other 15 seconds. Transfer to a container, cover and refrigerate
vegetable oil
if not using immediately. Marinate meat or seafood for
¼ cup plus 2 tablespoons
hoisin sauce approximately 2 hours before roasting or grilling.
¼ cup plus 2 tablespoons Nutritional information per serving (1 tablespoon):
Asian sesame oil (toasted
sesame oil) Calories 44 (78% from fat) | carb. 2g | pro. 0g | fat 4g |
2 tablespoons rice wine sat. fat 0g | chol. 0mg | sod. 156mg | calc. 0mg | fiber 0g
vinegar
¼ teaspoon cayenne pepper
Sweet and Sour Marinade

This marinade pairs well with poultry and pork.
Makes 1 cup
4 garlic cloves Insert the small metal chopping blade into the small
½ cup dark corn syrup work bowl of the Cuisinart® Food Processor. Add the
½ cup extra virgin olive oil garlic and process to finely chop. Add the remaining
½ cup balsamic vinegar ingredients. Process again until well mixed, about
1 tablespoon plus 45 seconds.
1 teaspoon paprika
2 teaspoons dry mustard
powder Calories 97 (62% from fat) | carb. 10g | pro. 0g | fat 7g |
2 teaspoons dried thyme
1 teaspoon chili powder
1 teaspoon kosher salt
BASICS 7
Herbed Vinaigrette
A classic vinaigrette – toss with mixed greens or drizzle over grilled chicken.
Makes 1 cup
Insert the small metal chopping blade into the small work bowl
¼ cup red wine vinegar of the Cuisinart® Food Processor. Add the vinegar, mustard,
1 teaspoon Dijon-style parsley and remaining herbs and spices and process to
mustard combine and roughly chop. With machine running, slowly pour
¼ cup fresh parsley the olive oil through the feed tube until all ingredients are
homogenous, about 3 minutes.
½ teaspoon dried basil
½ teaspoon dried thyme TIP: Dressing can easily be increased – use either the
medium or large work bowl depending on the amount of
½ teaspoon dried marjoram
dressing desired.
½ teaspoon kosher salt
¼ teaspoon ground Nutritional information per serving (1 tablespoon):
white pepper Calories 91 (99% from fat) | carb. 0g | pro. 0g | fat 11g |
¾ cup extra virgin olive oil sat. fat 2g | chol. 0mg | sod. 76mg | calc. 2mg | fiber 0g
Basic Mayonnaise
Taste the difference in homemade mayonnaise.
Makes about 3 cups

Approximate preparation time: 5 to 10 minutes
4 large egg yolks* of the Cuisinart® Food Processor. Process the egg yolks, salt,
½ teaspoon kosher salt mustard and lemon juice until smooth, about 30 seconds.With
2 tablespoon Dijon-style the machine running, add ¼ cup of the oil through the feed
mustard tube, drop by drop, being sure each drop is incorporated with
the yolks before adding the next. This step should take about
2 teaspoon fresh lemon
juice or white wine 5 minutes. Once the mixture is emulsified and homogenous,
vinegar slowly add remaining oil until thick, about 1 minute. Taste and
adjust seasoning accordingly.
2 to 2½ cups vegetable or
canola oil, divided For herb mayonnaise: process ¹∕³ cup firmly packed fresh herbs,
stems removed (e.g., parsley, dill, tarragon, basil, etc.), stems
removed, with the yolks before adding the oil.
For lower-cholesterol mayonnaise, and to avoid using raw
eggs, Egg Beaters® may be substituted for the egg yolks.
*Raw egg warning:
Caution is suggested in consuming raw and lightly cooked
eggs due to the slight risk of salmonella or other food-borne
illness. To reduce this risk, we recommend you use only fresh,
properly refrigerated, clean, grade A or AA eggs with intact
shells, and avoid contact between the yolks or whites and
the shell.
8 BASICS sat. fat 1g | chol. 17mg | sod. 38mg | calc. 2mg | fiber 0g
Basil Pesto
If you have other herbs or nuts, use them in place of
some of the basil and pine nuts.
Makes about 2½ cups

4 ounces Reggiano Insert the large metal chopping blade into the large
Parmigiano cheese, cut work bowl of the Cuisinart® Food Processor. With the
into ½-inch cubes machine running, drop the cheese and garlic through
4 garlic cloves the small feed tube to process until finely chopped,
¾ cup pine nuts or walnuts, about 30 seconds. Add the nuts and pulse to chop,
lightly toasted
about 5 to 6 pulses. Add the basil leaves and pulse to
6 cups tightly packed fresh
basil leaves, unblemished chop, using long pulses, 10 to 15 times; scrape the
(about 20 ounces) bowl. Add the salt. With the machine running, add the
½ to ¾ teaspoon kosher or sea olive oil in a slow, steady stream through the small feed
salt tube, processing until combined and emulsion is
¾ to 1 cup extra virgin olive oil formed, about 1 minute. Scrape the work bowl.
To store the pesto, transfer to a glass jar or bowl, tap to
remove all air bubbles, even out the surface. Float a
layer of olive oil on top; cover with plastic wrap and
refrigerate. The pesto will keep for 5 days in the
refrigerator, or it may be frozen.
BASICS 9
Simple Tomato Sauce
A simple marinara sauce for pasta, or when reduced,
a tasty topping for homemade pizzas.
Makes 4 cups tomato sauce for pasta; 2½ cups tomato

sauce for pizza
Approximate preparation time: 10 to 15 minutes,
1 medium onion (about plus 1 hour cooking (cook an additional 40 minutes to
4 ounces), cut into
1-inch pieces make the reduced pizza sauce)
1½ tablespoons extra virgin Insert the large metal chopping blade into the large
olive oil
work bowl of the Cuisinart® Food Processor. Add the
6 garlic cloves
onion and pulse to chop, about 10 times. Put the olive
1 teaspoon dried oregano
oil into a 6-quart saucepan over medium heat. When
1 can (35 ounces) plum
tomatoes, with juices the oil shimmers across the pan, add the onion. With
2 sprigs fresh basil (10 to 12 the processor running, drop the garlic through the feed
large leaves) tube to chop. Add the garlic and oregano to the pan.
¼ cup dry white wine Cook until onion is softened and the garlic is fragrant.
½ teaspoon kosher salt While the onion mixture is cooking, add the tomatoes to
¼ teaspoon freshly ground the work bowl and pulse to chop. Add the tomatoes to
black pepper
the pan with the basil, wine and salt. Bring to a boil and
½ to 1 teaspoon red pepper flakes then reduce the heat to low; cover the pan loosely and
(optional, to taste, for a
spicier sauce) simmer for 50 to 60 minutes. Turn off the heat and let
cool in the pan for 10 minutes. Stir in the black pepper
and optional red pepper flakes. Taste and adjust
seasoning accordingly.
If you would like a sauce for pizza, continue to simmer,
uncovered, for 40 additional minutes to reduce, stirring
now and then. Transfer the reduced sauce to a bowl to
cool before using as a pizza topping.
This sauce freezes well.
Nutritional information per serving (½ cup):
Calories 46 (22% from fat) | pro. 2g | carb. 6g | fat 1g |

reduced for pizza sauce
10 BASICS
Roasted Red Pepper Sauce
This sauce combines the sweet taste of the red pepper with its
roasted counterpart to create a flavor-packed yet healthy sauce, perfect
for chicken and fish.
Makes about 3 cups
including roasting and resting peppers
3 pounds red bell peppers Preheat oven to 425°F. Line a baking sheet with parchment
(approximately 8 medium paper.
peppers)
8 garlic cloves, unpeeled
Place half of the peppers on the prepared baking sheet with
the garlic.
2 shallots (about 1 ounce),
finely chopped Roast in oven for 20 minutes. Remove the garlic cloves and
½ tablespoon unsalted place in a small heatproof bowl. Return tray to oven and
butter continue roasting peppers for an additional 30 minutes,
1½ teaspoons extra virgin flipping the peppers a few times so that they are evenly
olive oil blackened. Once the peppers are charred all over, place them
in the bowl with the garlic and cover tightly with plastic wrap.
3 tablespoons white wine
Allow the peppers to cool and steam so that their skins
1½ cups chicken stock or become loose, at least 30 minutes. Once cool, peel the skins
broth
off the garlic and each pepper and remove seeds. Reserve
½ teaspoon fresh lemon cleaned peppers with peeled garlic cloves. (It is possible to
juice store the peppers and garlic together in a plastic food storage
¼ to ½ teaspoon kosher salt bag overnight.)
freshly ground While the peppers are roasting, cut the remaining peppers
black pepper
into 1-inch pieces. Insert the large metal chopping blade into
the medium work bowl of the Cuisinart® Food Processor, add
the shallots and pulse to chop; remove and reserve. Add the
raw pepper pieces and pulse to roughly chop.
Put the butter and olive oil together into a large sauté pan
over medium heat. Once the butter melts, add the chopped
shallots; stir and sauté for about 2 minutes to soften, not
picking up any color. Stir in the chopped raw peppers.
Reduce heat to low and cover with lid. Allow peppers to sweat
for about 30 minutes, stirring occasionally. Peppers are done
when they are soft. Remove lid from pan and increase heat
slightly. Add the white wine and stir until liquid is mostly
evaporated, about 2 minutes. Add the chicken stock, bring to
a steady simmer, and allow to reduce by half, about 5 minutes.
Put the cooked peppers and the reserved roasted peppers
and garlic into the work bowl. Add the lemon juice, salt and a
pinch of pepper; pulse 2 to 3 times and then process for
about 40 seconds, until ingredients are well blended. Taste
and adjust seasonings accordingly.
BASICS 11
Hollandaise Sauce
This sauce can be used in many dishes, including eggs benedict
and steamed vegetables.
Makes 3 cups
Put the butter into a saucepan over low heat to melt.
¾ pound (3 sticks) Insert the large chopping blade into the medium work bowl
unsalted butter
of the Cuisinart® Food Processor. Add the yolks, mustard, salt
3 large egg yolks and pepper and process for 90 seconds. Once the butter is
1 tablespoon Dijon-style melted, turn heat up to bring the butter just to a boil. With
mustard the machine running, very slowly drizzle ¼ of the hot butter
½ teaspoon kosher salt through the feed tube drop by drop, being sure each drop is
¼ teaspoon freshly ground incorporated with the yolks before adding the next. This step
black pepper should take about 5 minutes. Once the mixture is emulsified
2 tablespoons fresh lemon and homogenous, slowly add remaining butter until
juice incorporated, about 1 minute. Sauce will thicken to a
mayonnaise consistency. When all butter has been
incorporated, add the lemon juice and pulse to incorporate.
Taste and adjust seasoning accordingly. Serve while still warm.
Tartar Sauce
This tartar sauce is good not only with fish and shellfish,
but also with steamed fresh vegetables.
Makes about 2 cups
Insert the small metal chopping blade into the small work
2 ounces shallots or green bowl of the Cuisinart® Food Processor. Add the shallots,
onions, trimmed and cut gherkins and parsley and pulse to chop, about 15 pulses. Add
into 1-inch pieces the dill, mustard, thyme, and capers and pulse 5 times to
3 ounces drained sweet chop. Add the mayonnaise, yogurt and black pepper; pulse
gherkin pickles to combine, 5 times – do not overprocess. Refrigerate until
¼ cup fresh Italian parsley ready to use.
1 tablespoon dill weed *To drain yogurt, place in a strainer lined with a coffee filter or
1 tablespoon Dijon-style a yogurt strainer. Cover and let drain until desired thickness is
mustard reached.
½ teaspoon dried thyme
3 tablespoons drained
capers Calories 72 (88% from fat) | carb. 2g | pro. 0g | fat 7g |
1½ cups mayonnaise
½ cup nonfat plain yogurt,
drained* overnight
¹∕8 teaspoon freshly ground
black pepper
12 BASICS
Pizza Dough
Once you see how simple pizzas are to make, you will never
order one to be delivered again.
Makes 1¾ pounds dough (six 7-inch crusts or three

12-inch crusts) / 6 servings
Approximate preparation time: 5 to 10 minutes, plus
1 package active dry yeast
55 minutes rising and resting, 5 minutes assembly and
1 teaspoon granulated
sugar
10 minutes baking
1¼ cups warm water In a 2-cup liquid measure, dissolve yeast and sugar in
(105° to 115°F) warm water. Let stand until foamy, about 3 to 5 minutes.
3¹∕³ cups unbleached, Insert the dough blade into the large work bowl of the
all-purpose flour
Cuisinart® Food Processor and add the flour and salt.
½ tablespoon kosher salt
2 teaspoons extra virgin With machine running on dough speed, pour the liquid
olive oil slowly through the small feed tube as fast as the flour
will absorb it. Once a dough ball forms and cleans the
sides of the work bowl, process for an additional 30
seconds to knead dough. Dough may be slightly sticky.
Coat dough evenly with extra virgin olive oil and transfer
to a plastic food storage bag and seal the top. Let
dough rise in a warm place for about 45 minutes.
Place dough on a lightly floured surface; punch down
and let rest 5 to 10 minutes. Roll into desired crust sizes
and place on baking pans lightly sprayed with vegetable
oil cooking spray. Follow pizza recipe.
Nutritional information per serving (1 ounce):
BASICS 13
Pasta Dough
Fresh pasta is a special treat. While it is best served right away, you can
freeze it after it has been rolled and cut.
Makes 1½ pounds, about 10 servings

2 cups unbleached, Insert the large metal chopping blade into the large
all-purpose flour work bowl of a Cuisinart® Food Processor. Add both
1 cup semolina flour flours and salt to work bowl and pulse 5 to 6 times to
1 tablespoon kosher salt combine. With the machine running, add 1 egg at a
4 large eggs time until a dough ball forms. Once dough ball forms,
allow machine to run for 30 seconds to knead. Divide
dough into 4 equal parts and pass through a pasta
roller machine.
Nutritional information per serving (2 ounces):
SPINACH Pasta Dough

Add a healthy, colorful ingredient to your pasta bowl.
Makes 1½ pounds, about 6 servings

8 ounces fresh spinach Insert the large metal chopping blade into the large
leaves work bowl of the Cuisinart® Food Processor. Fill the
1¾ cups unbleached, bowl with half of the spinach. Pulse 10 times and then
all-purpose flour process until finely chopped. Add remaining spinach
¾ cup semolina flour and repeat, scraping the bowl in between. Add both
2½ teaspoons kosher salt flours and salt to work bowl and pulse 5 to 6 times to
combine. Process ingredients until a dough ball forms.
Once dough ball forms, allow machine to run for 30
seconds to knead. Divide dough into 4 equal parts and
pass through a pasta roller machine.
Nutritional information per serving (2 ounces):
14 BASICS
Basic Flaky Pastry Dough
This recipe makes ample crust for a
9- to 11-inch regular or deep-dish pie or tart.
Approximate preparation time: 10 minutes, plus 90 minutes

resting time
For a one-crust pie: of the Cuisinart® Food Processor. Add the flour, salt and baking
1½ cups unbleached, powder and process for 10 seconds to sift. Add the well-chilled
all-purpose flour butter and shortening. Use short, quick pulses until the mixture
¼ teaspoon salt resembles coarse corn meal and no pieces of butter larger than
a pea remain visible, 15 to 20 pulses. Sprinkle half the
¹∕8 teaspoon baking powder
maximum ice water on the flour and butter mixture, then pulse
8 tablespoons unsalted 5 or 6 times on the dough speed setting. The dough will be
butter, cut into ½-inch
crumbly, but should begin to hold together when a small
pieces, well chilled
amount is picked up and pressed together. Add more water, a
2 tablespoons vegetable teaspoon (two for the two-crust recipe) at a time, with 2 to 3
shortening (preferably
quick pulses on the dough speed setting after each addition,
nonhydrogenated), cut
into ½-inch pieces, well adding just enough water for the dough to hold together easily
chilled 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
2 to 4 tablespoons ice water
not sticky. Do not overprocess or the pastry will be tough, not
For a two-crust pie: tender and flaky.
3 cups unbleached, Turn the dough out onto a lightly floured surface. Press
all-purpose flour together into a ball, then flatten into a disk about 6 inches in
½ teaspoon salt diameter (two disks for the two-crust recipe). Wrap in plastic
¼ teaspoon baking powder wrap and refrigerate for 1 hour before continuing. The dough
will keep refrigerated for up to 3 days, or may be frozen
16 tablespoons unsalted
(double-wrapped) for up to a month; thaw at room temperature
butter, cut into ½-inch
pieces, well chilled for an hour before using. Use as directed in recipe.
4 tablespoons vegetable To bake the pastry blind for a single-crust filled pie or tart, roll
shortening (preferably out pastry ¹∕8-inch thick to fit pan; crimp and seal edges. Prick
nonhydrogenated), cut bottom all over with a fork. Chill for 30 minutes. Preheat the
into ½-inch pieces, well oven to 400ºF. Line the shell with a sheet of aluminum foil or
chilled parchment paper and fill with pie weights, dry rice or beans.
5 to 8 tablespoons ice water Bake for 15 minutes.
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.
Nutritional information based on 12 servings per pie: 1-crust pie
Nutritional information based on 12 servings per pie: 2-crust pie

Calories 277 (65% from fat) | pro 3g | carb 22g | fat 20g |
BASICS 15
Pâte Brisée
This versatile dough can be used for sweet or savory treats.
Makes two single crust 9-inch tarts/pies, or one

double-crust pie, 24 servings
Approximate preparation time: 5 minutes plus
2 cups unbleached, 30 minutes for resting
all-purpose flour
1 teaspoon table salt Insert the large metal chopping blade into the large
16 tablespoons (½ pound; work bowl of the Cuisinart® Food Processor. Add the
2 sticks) unsalted butter, flour and salt and process for 10 seconds to sift. Evenly
cold and cut into ½-inch
cubes add the butter and pulse on the dough speed setting
¼ cup ice water until the mixture resembles coarse crumbs. Pour in
water, 1 tablespoon at a time, and pulse on the dough
speed setting until mixture just forms a dough – you
may not need all of the water. Divide dough equally into
two pieces and form each into a flat disc; wrap in plastic
and refrigerate until ready to use. This pastry also
freezes well for up to 6 months as long as it is well
wrapped.
Nutritional information per serving:
TIP: For a sweet Pâte Brisée, follow the same recipe as

above except add 1½ tablespoons of granulated sugar
to the dry ingredients in the work bowl.
16 BASICS
Pâte Sucrée
Have leftover dough? Use this sweet dough for simple cookies.
Just roll and cut into your favorite shapes.
Makes two 9-inch single tarts/pies, or one

double-crust pie
2 cups unbleached, 30 minutes for resting
all-purpose flour
2 tablespoons granulated Insert the large metal chopping blade into the large
sugar work bowl of the Cuisinart® Food Processor. Add the
½ teaspoon table salt flour, sugar and salt and process for 10 seconds to sift.
12 tablespoons (¾ cup) Add the butter and process until combined, about 30
unsalted butter, room
temperature seconds. With the machine running on the dough speed
2 large egg yolks setting, add the yolks, one at a time, and process until
1 tablespoon ice water incorporated. Add the water, zest (if using) and vanilla;
¼ teaspoon lemon zest pulse 3 to 4 times, until combined.
(optional)
Form dough into 2 flat discs. Wrap in plastic; chill in
½ teaspoon pure vanilla
extract
refrigerator until ready to use. Dough should be firm
enough to roll.
To make this an almond sucrée, substitute ¹⁄³ cup of the
all-purpose flour for toasted almonds. Finely grind the
almonds by processing 45 seconds, and then add the
remaining dry ingredients. Process 10 seconds to sift
and follow instructions as stated above.
Nutritional information per serving (based on 72 servings):
For the almond sucrée:

BASICS 17
Cherry Crumb Muffins
A hit at every brunch table.
Makes 12 muffins
20 minutes for baking
nonstick cooking spray
Preheat oven to 400°F. Coat a 12-cup muffin pan with
Crumb topping: nonstick cooking spray.
½ cup toasted pecans or
walnuts Insert the small metal chopping blade into the small
¼ cup unbleached, work bowl of the Cuisinart® Food Processor.
all-purpose flour
Put the pecans for the crumb topping recipe into the
¹∕³ cup light brown sugar
small work bowl and pulse to roughly chop. Add
¼ cup (½ stick) unsalted
butter, cold and cut into remaining crumb topping ingredients and pulse to
small cubes achieve a crumb-like mixture, about 5 to 6 pulses.
1 teaspoon ground Remove work bowl and reserve.
cinnamon
¼ teaspoon salt
Insert the large metal chopping blade into the medium
work bowl. Process the dry ingredients for the muffins:
Muffins: the flour, baking soda, salt and cinnamon, for 10
1½ cups unbleached, seconds to sift. Remove work bowl and reserve.
all-purpose flour
Replace the large metal chopping blade into the large
½ tablespoon baking soda
work bowl; add the sugars and buttermilk, and process
½ teaspoon salt
for about 5 seconds to combine. Stir together the oil,
½ teaspoon ground
cinnamon eggs and vanilla in a liquid measuring cup. With the
¹∕³ cup granulated sugar machine running, pour the liquid ingredients through
¼ cup light brown sugar the small feed tube and process until combined.
¾ cup buttermilk Add the dry ingredients and process on the dough
¹∕³ cup vegetable oil speed for about 4 to 5 seconds. Scrape the work
1 large egg bowl and add the dried cherries, pulse 2 to 3 times
1 teaspoon pure vanilla to combine.
extract
Scoop muffin batter evenly into the prepared muffin
1 cup dried cherries
pan. Sprinkle the crumb topping evenly on the tops of
each muffin. Bake for 18 to 20 minutes, until a cake
tester comes out clean.
Nutritional information per muffin:
18 BREAKFAST & BRUNCH

Chocolate Chip Crumb Cake
Start your mornings with a cup of coffee and a piece of this delicious
crumb cake. Always let it cool completely before cutting to ensure
the perfect slice.
Makes one 8-inch square cake
plus 45 minutes for baking
Preheat oven to 375°F. Coat an 8-inch square pan with
Crumb Topping: nonstick cooking spray.
2 cups unbleached,
all-purpose flour Insert the small metal chopping blade into the small
1 cup brown sugar work bowl of the Cuisinart® Food Processor. Add the
½ cup unsalted butter, cut ingredients for the crumb topping to the work bowl
into small cubes and pulse to incorporate, about 8 to 10 pulses.
2 teaspoons cinnamon Remove and reserve.
1 cup toasted pecans or
walnuts Insert the large metal chopping blade into the medium
½ teaspoon salt work bowl. Add the flour, baking soda, baking powder
1 teaspoon pure vanilla and salt and process 5 seconds to combine. Remove
extract work bowl and reserve. Insert the large metal chopping
blade into the large work bowl. Add the butter and
Cake:
sugar and pulse to fully combine. Add the buttermilk,
3½ cups unbleached,
all-purpose flour sour cream, eggs and vanilla extract and process
1 teaspoon baking soda ingredients for 15 seconds to combine. Add the dry
4 teaspoons baking powder cake ingredients and pulse to incorporate, about 5
½ teaspoon salt pulses. Stir in the chocolate chips.
½ cup unsalted butter, room Pour ingredients into prepared pan and spread the
temperature
crumb topping evenly on the top. Bake for about 40 to
½ cup granulated sugar
45 minutes, until a cake tester comes out clean.
1 cup buttermilk
1 cup sour cream Nutritional information per serving:
2 large eggs, lightly beaten Calories 200 (51% from fat) | carb. 20g | pro. 4g | fat 12g |
½ teaspoon pure vanilla sat. fat 6g | chol. 72mg | sod. 484mg | calc. 94mg | fiber 1g
extract
1 cup chocolate chips
BREAKFAST & BRUNCH 19

Traditional Scones
The key to a delicate scone is to not overmix the dough. Always use a light
hand and you will have delicious results.
Makes 8 scones
2½ cups unbleached,
all-purpose flour Preheat oven to 375°F. Line a baking sheet with
4 tablespoons granulated parchment paper.
sugar, divided
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons unsalted flour, 3 tablespoons granulated sugar, baking powder
butter, cold and cut into and salt and process for 15 seconds to combine. Add
small cubes the butter and pulse to incorporate, about 8 pulses,
½ cup plus 1 tablespoon until the butter pieces are about the size of peas. Stir
buttermilk
the buttermilk, vanilla and egg together in a liquid
¼ teaspoon pure vanilla
extract
measuring cup. With the machine running on the dough
1 large egg
speed, slowly add the liquids through the feed tube
½ cup currants until just combined; be very careful not to overmix. Add
1 tablespoon heavy cream the currants and pulse until just combined, 2 to 3 pulses.
Pour dough onto a clean surface. Form into a long, flat
rectangle and cut into 8 triangles. Place the scones,
evenly spaced, on the baking sheet. Brush the tops with
heavy cream and sprinkle with reserved sugar.
Bake for 30 to 35 minutes, until baked through and
golden.
Nutritional information per scone:

Leek, Sausage and Fontina Quiche
A perfect dish for Sunday brunch.
Makes 12 servings
Approximate preparation time: 20 minutes plus 40 minutes
for baking
1 recipe Pâte Brisée (Page 16) Prepare Páte Brisée according to recipe on page 16.
Filling: While dough is chilling, preheat oven to 350°F.
1 garlic clove
Roll out one dough disc* to ¹∕8-inch thick to fit a 9-inch tart pan. Fit
1 small leek, white and light the dough into the pan. Chill in refrigerator for about 30 minutes.
green parts only, cut into
½-inch pieces While dough is chilling, preheat oven to 350°F.
6 ounces precooked chicken Using a fork, prick the dough evenly all over but make sure not
apple sausage, cut into to go entirely through the dough. Line the shell with parchment
small dice and weigh down with dried beans or rice. Bake in oven for 25
1 tablespoon unsalted minutes, or until the dough underneath the parchment is no
butter longer wet. Remove the beans/rice and parchment and continue
¼ teaspoon freshly ground baking until the shell is golden brown, about an additional 10
black pepper, divided minutes. Remove and reserve.
2 ounces fontina cheese While the quiche shell is baking, insert the small metal chopping blade
¾ cup whole milk into the small work bowl. Process the garlic until finely chopped. Add
¾ cup heavy cream the leeks and pulse to chop, about 6 pulses.
2 large eggs Place a skillet over medium heat and add the sausage; cook for
2 large egg yolks about 3 minutes. Add the butter, garlic, leeks and a pinch of
pepper. Stir over medium-low heat until vegetables are soft,
¼ teaspoon kosher salt
about 2 to 3 minutes.
Place the reversible shredding disc on the medium shredding
side into the medium work bowl and shred the fontina. Remove
and reserve. Replace the shredding disc with the large metal
chopping blade and add the milk, cream, eggs, yolks, salt,
remaining pepper and half of the shredded fontina. Process to
combine all ingredients, about 10 seconds.
To assemble the quiche: spread the sausage and leeks evenly
along the bottom of the baked tart shell. Pour the egg mixture
over the vegetables and scatter the remaining fontina on the top.
Bake for 35 to 40 minutes until quiche is lightly browned and just set.
Remove from oven and let sit for about 5 to 10 minutes before
serving.
*The second dough disc may either be used within 3 days if
refrigerated or it may be wrapped well and stored in the freezer
until needed.
Nutritional information per serving (including pastry):
BREAKFAST & BRUNCH 21

Buckwheat Crêpes with
Spinach and Goat Cheese
This brunch dish is absolutely delicious served with hollandaise sauce.
Makes 6 servings
Approximate preparation time: 10 minutes plus 35 minutes
for cooking
Buckwheat crêpes: Sift the flours together in a small bowl.
¾ cups buckwheat flour Insert the large metal chopping blade into the medium work
¼ cup unbleached, bowl of the Cuisinart® Food Processor. With the machine
all-purpose flour running, add the eggs through the feed tube. Add the flours
½ teaspoon kosher salt and salt and process until just combined. With the machine
3 large eggs running, add the milk and melted butter together through the
feed tube and process until homogenous. Transfer mixture to
1¼ cups whole milk
a container, cover and refrigerate for 2 hours or overnight.
butter, melted Insert the small metal chopping blade into the small work bowl
and pulse the onions to chop, about 5 times. Put the oil into a
Filling:
large skillet and place over medium heat. Once the oil
½ red onion, cut into shimmers across the pan, add the onion and sauté until
½-inch pieces softened, about 3 minutes. Add the spinach a handful at a
2 tablespoons olive oil time, along with the salt and pepper, and sauté until bright
20 ounces baby spinach and wilted, about 9 minutes total. Reserve filling.
1 teaspoon kosher salt Poach the eggs: Pour water with 1 tablespoon of white vinegar
½ teaspoon freshly ground per every 4 quarts into a large saucepan. Place over high heat
black pepper and bring to a strong simmer. Carefully add eggs by cracking
1 teaspoon unsalted butter over the water – use a spatula to separate the eggs. Cook until
6 large eggs desired doneness. Transfer with slotted spoon to ice water to
stop cooking. Reserve.
4 ounces soft goat cheese
Prepare the crêpes: Place an 8-inch skillet over medium heat
1 recipe for Hollandaise
Sauce (page 12) and preheat for 5 minutes. Once the pan is heated, add the
butter. Once melted, wipe the butter around the pan with a
paper towel. Add a scant ¼ cup of batter to the preheated pan. Working very
quickly, move the batter around so it just coats the bottom. You want the pan
to be coated thinly and evenly. After about 1 minute, when the crêpe is set
and lightly browned, flip the crêpe using a heatproof spatula, and cook for an
additional minute. Reserve on a plate. Continue with the remaining batter,
stacking the crêpes as you go.
When all of the crêpes are prepared, cover plate with foil – to keep crêpes
warm, place plate over a skillet containing some water over medium-low heat.
To serve crêpes:
Bring a small pot of water to a simmer to reheat poached eggs.
Each crêpe should be filled with ¼ cup of the spinach filling and
½ tablespoon of goat cheese. Fold each crêpe in half and lay one partially on
top of the other. Place the two crêpes on each plate and top with a reheated
poached egg.
Serve with Hollandaise Sauce (page 12) on the side.
Calories 398 (24% from fat) | carb. 62g | pro. 16g | fat 11g | sat. fat 4g |
chol. 46mg | sod. 607mg | calc. 98mg | fiber 4g

Artichoke and Herb Yogurt Dip
A delicious lowfat dip for crudités or chips.
Makes 4 cups
Approximate preparation time: 6 minutes, plus
optional 2 hours for resting
1 ounce Parmesan, cut into
½-inch cubes Insert the small metal chopping blade into the small
2 tablespoons fresh mint work bowl of the Cuisinart® Food Processor. Process the
¼ cup fresh basil Parmesan until finely chopped; remove work bowl and
¼ cup fresh parsley reserve. Add the fresh herbs to the work bowl; pulse to
2 jars (12 ounces) artichoke chop, about 5 pulses. Add remaining ingredients,
hearts including reserved Parmesan; pulse 5 times to combine,
16 ounces plain low-fat and then process until all ingredients are incorporated.
yogurt
½ teaspoon lemon zest Allow dip to rest at least 2 hours in refrigerator for
½ teaspoon freshly ground flavors to develop. Remove from refrigerator ½ hour
black pepper before serving.
Nutritional information per serving (¼ cup):
¹∕8 teaspoon freshly ground
nutmeg Calories 41 (52% from fat) | carb. 3g | pro. 2g | fat 2g |
APPETIZERS 23
Chunky Guacamole
Make our fresh guacamole for the Sunday game or serve alongside
quesadillas for a fun dinner night.
Makes 6 cups
2 garlic cloves Insert the large metal chopping blade into the large
1 jalapeño pepper, seeded, work bowl of the Cuisinart® Food Processor. With the
cut into 1-inch pieces machine running, drop the garlic through the small feed
½ medium onion, cut into tube to finely chop. Add jalapeño to work bowl and
1-inch pieces pulse 5 times to chop. Add the onion and pulse 4 times
2 tablespoons fresh cilantro to chop. Add the cilantro and pulse 3 times to chop.
½ cup grape tomatoes Add the tomatoes and pulse 3 times to chop. Scoop out
6 ripe avocados, halved, the insides of the avocados directly into work bowl and
pits removed
add the lime juice and salt. Pulse until desired
2 to 3 tablespoons fresh lime
juice consistency is achieved, about 10 to 12 pulses.
1 teaspoon kosher salt Nutritional information per serving (¼ cup):
24 APPETIZERS
Hummus
The food processor is a perfect tool for a creamy hummus.
Makes 4 cups
½ cup fresh Italian parsley Insert the large metal chopping blade into the large
leaves work bowl of the Cuisinart® Food Processor. Process
1 teaspoon lemon zest the parsley, lemon zest, salt, and garlic together, about
1 teaspoon kosher salt 6 seconds. Scrape bowl and repeat. Add remaining
1 to 2 garlic cloves ingredients and process until smooth, about 1 minute.
4 cans (15½ ounces each) Scrape bowl and process again to fully incorporate all
chickpeas, drained ingredients.
¼ cup tahini
¼ cup fresh lemon juice
¹∕³ cup water Calories 55 (49% from fat) | carb. 5g | pro. 2g | fat 3g |
1 teaspoon ground cumin sat. fat 0g | chol. 0mg | sod. 163mg | calc. 13mg | fiber 1g
¼ cup extra virgin olive oil
APPETIZERS 25
Three Tomato Salsa
Serve warm tortilla chips alongside this fresh and tangy salsa.
Makes 3 cups
½ bunch fresh cilantro Insert the large metal chopping blade into the large
½ large Vidalia onion, cut work bowl of the Cuisinart® Food Processor. Put half of
into 1-inch pieces the cilantro, half of the onion, garlic cloves, jalapeños,
1 garlic clove 1 teaspoon of salt and half the tomatoes into the work
1 small jalapeño pepper, bowl and pulse to chop to desired consistency, about 8
seeded to10 quick pulses; repeat with the remaining half.
2 teaspoons sea salt
½ pound ripe plum tomatoes, Combine the two batches in a large bowl and stir in the
cut into 1-inch pieces lime juice. Taste and adjust seasoning accordingly.
½ pound green, hothouse For better consistency, drain each batch in a strainer
tomatoes, cut into
1-inch pieces to remove excess liquid.
½ pound yellow tomatoes, Serve with your favorite tortilla chips.
cut into 1-inch pieces
1 teaspoon fresh lime juice TIP: Salsa can be processed in one batch. However,
a better consistency is achieved by processing the
tomatoes in two batches.
Nutritional information per serving (¼ cup):
26 APPETIZERS
Classic Bruschetta
Classic and delicious.
Makes 50 bruschette
including toasting and assembly time
6 garlic cloves
2 cups fresh basil Insert the large metal chopping blade into the large
6 cups tomatoes, cut into work bowl of the Cuisinart® Food Processor and process
1-inch pieces the whole garlic cloves until finely chopped. Add the
½ to ¾ teaspoon kosher salt basil to the work bowl and pulse 5 to 6 times to roughly
¼ teaspoon freshly ground chop. Add the tomatoes and pulse to roughly chop.
black pepper Strain mixture; put into a large mixing bowl and toss
3 tablespoons olive oil with the salt, pepper, oil and lemon juice. Taste and
1 tablespoon fresh adjust seasoning accordingly.
lemon juice
1 baguette, cut into Preheat oven to 400°F.
½-inch slices
Rub the bread slices with the smashed garlic and place
2 smashed garlic cloves
on a baking sheet. Bake in oven to toast, about
5 minutes.
Spoon ½ to 1 tablespoon of topping on each toasted
slice and serve immediately.
Nutritional information per bruschetta:
APPETIZERS 27
Spinach, Feta and Artichoke
Stuffed Mushrooms
A variation of the quintessential hors d’oeuvre.
Makes about 60 stuffed mushrooms

Approximate preparation time: 30 to 40 minutes, plus 30
minutes baking and cooling
1½ ounces French bread, Insert the small metal chopping blade into the small work bowl
cut into ½-inch pieces of the Cuisinart® Food Processor and process the bread and
1 ounce Asiago cheese Asiago for about 45 seconds until finely chopped. Add the
½ cup lightly toasted pine pine nuts and pulse about 5 times to coarsely chop. Remove
nuts or walnuts and reserve. Add the artichokes to the small work bowl and
1 can (15 ounces) artichoke pulse to chop, about 10 to 15 times. Add to the reserved
hearts, well drained, breadcrumb mixture.
gently squeezed in paper Insert the large metal chopping blade into the large work bowl.
toweling to remove excess With the machine running, drop the garlic and shallot through
moisture
the feed tube to process. Scrape the sides of the bowl and add
2 small garlic cloves the spinach, about 4 ounces at a time, and pulse 12 to 15 times
1 shallot, about 1 ounce, after each addition to chop. Add the herbes de Provence, feta
peeled and cream cheese and process for 20 seconds to incorporate.
16 ounces fresh spinach, well Add the reserved breadcrumb mixture and pulse about 15
washed and dried, tough times to incorporate. Transfer to a bowl. The stuffing may be
stems removed made up to 2 days ahead.
1 teaspoon herbes de Rinse and dry the mushrooms thoroughly. Remove the stems
Provence and discard or reserve for another use.
4 ounces feta cheese,
slightly crumbled Preheat oven to 425°F. Stuff each mushroom with a tablespoon
of the spinach mixture. Arrange the stuffed mushrooms in a
4 ounces cream cheese
(regular, not low- or shallow baking dish that has been lightly coated with olive oil;
non-fat), cut into do not crowd. The mushrooms may be stuffed up to 8 hours
1-inch pieces ahead. If making in advance, cover and refrigerate. Do not
60 1½-inch white button or freeze.
cremini mushrooms* Bake the mushrooms for 20 to 25 minutes. Allow to rest for 5
minutes before serving.
*Cremini mushrooms are a darker version of the white button
mushroom and have a more intense flavor. When grown to
large size (4 to 5-inches in diameter), they become the popular
Portobello mushrooms. In some markets, cremini mushrooms
may be labeled “Baby Bellas.”
TIP: This recipe is simple to cut in half if a smaller amount of
mushrooms is desired.
Nutritional information per piece:
Calories 93 (62% from fat) | carb. 6g | pro. 3g | fat 6.5g |
28 APPETIZERS
Caramelized Onion, Steak
and Gruyère Quesadillas
Enjoy these grown-up quesadillas at your next cocktail party. Serve with
salsa, guacamole and sour cream for dipping.
Makes 32 servings
Approximate preparation time: 1 hour
3 pounds yellow onions Insert the slicing disc, adjusted to 2 mm, into the large
½ cup (1 stick) unsalted work bowl of the Cuisinart® Food Processor, and slice
butter the onions. Place a large skillet over medium-low heat
¼ teaspoon kosher salt and add the butter. Once the butter is melted, add the
¼ teaspoon freshly ground onions with salt and pepper to the skillet and cook over
black pepper low heat for about 1 hour, until onions are completely
8 ounces Gruyère cheese soft and caramel in color.
1½ pounds sirloin steak
16 8-inch flour tortillas While onions are caramelizing, replace the slicing disc
with the reversible shredding disc on the medium
shredding side and process the Gruyère.
Grill or pan-roast the steaks until rare to medium-rare
(steaks will continue to cook in the quesadillas). Allow
steaks to cool and then thinly slice.
To assemble: evenly place ¼ cup of onions on a tortilla
and top with 4 to 5 slices of steak, ¹∕³ cup of shredded
cheese and then top with another tortilla. Repeat with
remaining ingredients.
Preheat the Cuisinart® Griddler®, fitted with the griddle
plates in the closed position, to 375°F. Brush the top
and bottom tortillas lightly with oil and grill until the
cheese is melted and the tortillas are golden and crisp,
about 3 minutes.
Quesadillas can also be prepared in a 375°F oven,
baked on parchment lined baking trays.
To serve: Cut quesadillas into quarters and serve with
guacamole and sour cream.
Note: The flavor of the caramelized onions is well-worth
the time it takes to prepare them.
Nutritional information per ¼ quesadilla:
sat. fat 4g | chol. 28mg | sod. 208 mg | calc. 112mg | fiber 0g
APPETIZERS 29
Gazpacho
This delicious soup is perfect all summer long.
Makes 8 cups
2 pounds ripe tomatoes on Reserve 1 cup of the tomatoes, ½ of the cucumbers,

the vine, cut into 1-inch ½ of the yellow peppers, and ¼ of the red onion.
pieces, divided
12 ounces English cucumber, Insert the large metal chopping blade into the large work
cut into 1-inch pieces, bowl of the Cuisinart® Food Processor. Add the
divided remaining tomatoes, cucumber, yellow pepper, onion,
2 yellow peppers, cut into grape tomatoes, garlic, jalapeño, and cilantro to the work
1-inch pieces, divided
bowl. Pulse to chop, about 25 pulses. Add the paprika,
1 large red onion, cut into
1-inch pieces, divided sherry vinegar, bread, cumin, salt, pepper and sugar.
4 cups grape tomatoes
Process ingredients for 2 minutes; add the olive oil during
3 garlic cloves
the last 10 seconds through the small feed tube. Remove
1 jalapeño pepper, seeded the soup base and place through a fine mesh strainer to
and cut into 1-inch pieces strain; continue to press juice through the strainer, using
½ cup fresh cilantro a spatula or the bottom of a ladle, until the mixture is
¾ teaspoon paprika very dry.
¹/³ cup sherry vinegar
Pulse reserved vegetables 6 to 8 times to roughly chop.
2 slices white bread
Add chopped vegetables to the strained broth. Taste and
1 teaspoon ground cumin
adjust seasonings accordingly; serve.
2 teaspoons kosher salt
1 teaspoon freshly ground Nutritional information per serving (1 cup):
black pepper Calories 172 (64% from fat) | carb. 14g | pro. 2g | fat 13g |
½ tablespoon granulated sat. fat 2g | chol. 0mg | sod. 407mg | calc. 31mg | fiber 2g
sugar
²/³ cup extra virgin olive oil
30 SOUPS
Lightened Broccoli and Potato Soup
This soup is a delicious and healthy substitute for other cream soups.
Makes about 10 cups

4 ounces Cheddar Insert the reversible shredding disc assembly on the

2 garlic cloves medium shredding side into the medium work bowl of
1 small onion, cut into the Cuisinart® Food Processor and shred the cheese.
1-inch pieces Remove work bowl and reserve. Insert the large metal
2 tablespoons extra virgin chopping blade into the large work bowl. With the
olive oil machine running, drop the garlic cloves through the
½ tablespoon sea or kosher small feed tube to finely chop. Add the onion to the
salt, divided
work bowl and pulse to chop, about 10 pulses.
1 teaspoon freshly ground
black pepper, divided Heat the olive oil in a large saucepan over low heat.
1 pound potatoes Add the garlic and onion, with a pinch each of salt and
2 pounds broccoli, stems pepper. Sauté until softened, about 8 to 10 minutes.
peeled and florets
separated While vegetables are cooking, insert the adjustable slicing
2½ cups sherry disc assembly, adjusted to the 4mm setting, into the large
1 quart vegetable stock work bowl. Slice the potatoes and the broccoli stems.
¾ teaspoon lemon zest
Raise the heat to medium and add the potatoes,
broccoli stems and a pinch each of the salt and pepper;
sauté 2 to 3 minutes, and then add the sherry. Let the
sherry cook down until almost evaporated. Add the
stock and bring to a boil.
Reduce heat to medium-low and stir in the florets,
lemon zest, ½ cup of Cheddar, and remaining salt and
pepper. Simmer until vegetables are tender.
Strain the soup, reserving the liquid. Place the solids into
the large work bowl with the large metal chopping blade
and purée until completely smooth, about 1 minute.
With the machine running, add reserved liquid through
the feed tube until desired consistency is achieved. Add
remaining Cheddar.
Taste and adjust seasoning accordingly.
TIP: This soup is very thick, so add more stock if a
thinner consistency is desired.
Nutritional information per serving (1 cup):
SOUPS 31
Tomato Soup
The ultimate comfort soup, our recipe takes it to the next level
with its smoky bacon flavor.
Makes about 8 cups

20 minutes to simmer
8 ounces thick-cut bacon,
cut into small dice Put bacon into a 6-quart saucepan and place over
6 ounces grape tomatoes medium heat. Sauté until bacon is cooked through,
1 medium onion, cut into about 10 to 15 minutes, and add the grape tomatoes to
1-inch pieces the pan. Cook until tomatoes are bursting, about 10
2 medium carrots, cut into minutes. Remove and reserve the tomatoes and the
1-inch pieces
bacon separately.
1 celery stalk, cut into
1-inch pieces While the bacon and tomatoes are cooking, insert the
3 tablespoons unbleached, large metal chopping blade into the large work bowl of
all-purpose flour
the Cuisinart® Food Processor. Add the onion and pulse
1½ teaspoons dried basil
to chop, about 10 pulses. Add the carrots and celery to
¾ teaspoon dried marjoram
the work bowl and pulse to chop, about 10 pulses.
5 cups whole plum tomatoes
in purée (from about Add the onions to the saucepan with the bacon fat and
1½ 28-ounce cans) sauté 5 to 7 minutes, or until the onions are softened.
3 whole sun-dried tomatoes Stir in the carrots and celery; sauté for 6 to 8 minutes,
pinch baking soda
until tender. Stir in flour; cook for an additional minute.
3½ cups vegetable stock
1½ teaspoons kosher salt Add tomatoes, with their juices, sun-dried tomatoes,
¾ teaspoon freshly ground reserved grape tomatoes, baking soda, stock and
black pepper spices. Cover; bring to a slight boil. Reduce heat and
uncover; let simmer about 20 minutes.
Carefully process soup until completely puréed. Return
to saucepan to heat through. Add reserved bacon.
32 SOUPS
Roasted Butternut Squash Soup
A hearty, warming soup for a winter evening.
Makes about 12 cups

45 minutes for roasting squash and 20 minutes to
5 pounds butternut squash, simmer soup
halved and seeds removed
(about two 2-pound Preheat oven to 375°F.
squash)
1 tablespoon extra virgin Place squash in a shallow roasting pan. Drizzle olive oil
olive oil over flesh and into the pan. Turn squash flesh down.
2 medium-large onions, cut Bake until squash is tender, about 45 minutes.
into 1-inch pieces
4 tablespoons (½ stick) Insert the large metal chopping blade into the large
unsalted butter work bowl of the Cuisinart® Food Processor. Add the
2½ teaspoons kosher salt, onions and pulse to chop, about 8 to 10 pulses.
divided
1 tablespoon light or dark Melt the butter in a 6-quart saucepan over medium
brown sugar heat. Once the butter has melted, add the onions and
¼ cup finely chopped fresh ¼ teaspoon of salt. Sauté 5 to 7 minutes, or until the
ginger onions are softened. Stir in the brown sugar; sauté for
2 quarts vegetable stock an additional 10 minutes. Add the ginger; sauté until
1½ teaspoons ground nutmeg tender and aromatic, about 6 to 8 minutes.
¾ teaspoon freshly ground
black pepper Add stock, roasted squash, nutmeg, and remaining salt
½ teaspoon fresh thyme and pepper to the pot. Cover; bring to a slight boil.
Once boiling, uncover and let simmer for 15 to 20
minutes. Strain the soup, reserving the liquid. Place the
solids into the large work bowl with the large metal
chopping blade and purée until completely smooth,
about 1 minute.
With the machine running, add reserved liquid through
the feed tube until desired consistency is achieved.
SOUPS 33
French Onion Soup
Homemade veal stock really adds to the flavor of the rich soup. But if you
have a store-bought stock, make sure that it is a high-quality brand.
Makes 20 servings
Approximate preparation time: About ¾ hours,
including cooking time
4 pounds yellow onions,
peeled Insert the slicing disc assembly adjusted to 4mm into
1 cup (½ pound; 2 sticks) the large work bowl of the Cuisinart® Food Processor
unsalted butter and slice the onions.
2 teaspoons kosher salt,
divided Melt the butter in an eight-quart stockpot placed over
1 teaspoon freshly ground medium-low heat. Once the butter has melted, add the
black pepper, divided onions and ¼ teaspoon of both the salt and pepper.
20 ounces Gruyère cheese Let the onions cook until deeply caramelized,
2 tablespoons unbleached, about 1½ hours.
all-purpose flour
3 quarts beef or veal stock While the onions are cooking, replace the slicing disc
2 sprigs fresh thyme with the reversible shredding disc on the medium
2 bay leaves shredding side to shred the Gruyère; reserve in the bowl.
2 cups dry sherry Once onions have cooked, stir in the flour and cook for
1 baguette, cut into about 1 to 2 minutes. Add the stock, thyme and bay
½-inch slices
leaves. Increase the temperature to medium-high and
bring the mixture to a simmer. Add the sherry and return
to a simmer. Reduce the temperature to low and let
cook for 50 minutes. Stir in remaining salt and pepper.
While soup is cooking, lightly toast the baguette slices
under a broiler; reserve. Once soup is ready, remove
bay leaves and thyme sprigs and ladle soup into
individual, ovenproof crocks; place the bread slices over
soup and top with the reserved Gruyère. Broil until the
cheese is completely melted and browned.
Serve immediately.
34 SOUPS
Chopped Salad
This delicious, garden-fresh salad is always a big hit – even among
non-salad eaters!
Makes 12 cups
including vinaigrette
3 celery stalks, cut into
1-inch pieces Insert the large metal chopping blade into the large
3 medium carrots (about work bowl of the Cuisinart® Food Processor. Add the
4 ounces), cut into celery, carrots, onion, parsley and scallions and pulse to
1-inch pieces
chop, about 10 pulses. Remove and place vegetables
1 red onion, cut into
1-inch pieces into a large mixing bowl. Add the cucumber to the work
1 cup flat-leaf parsley bowl and pulse to roughly chop, 5 pulses, and add to
8 scallions, trimmed and cut mixing bowl. Roughly chop the tomatoes by pulsing
into 1-inch pieces them with 5 pulses and add to the mixing bowl with the
1 cucumber (about corn and chickpeas. Toss all ingredients together with
12 ounces), cut into salt, pepper and vinaigrette. Taste and adjust seasoning
1-inch pieces
accordingly. Serve immediately.
1 pound ripe tomatoes, cut
into 1-inch pieces Nutritional information per serving (1 cup):
2 cups corn, fresh or Calories 140 (28% from fat) | carb. 23g | pro. 5g | fat 5g |
frozen (thawed)
1 can (19 ounces) chickpeas
¾ teaspoon kosher salt
½ teaspoon freshly ground
black pepper
¼ cup Herbed Vinaigrette
(see page 8)
SALADS 35
Classic Coleslaw
The Cuisinart® Food Processor makes the preparation of this
picnic favorite a breeze.
Makes 12 cups
plus 1 hour for resting time
1 head green cabbage, cored
and quartered Insert the slicing disc adjusted to 4mm into the large
½ head red cabbage, cored work bowl of the Cuisinart® Food Processor and slice
and halved both cabbages. Remove and place in a large mixing
1 pound carrots bowl. Replace the slicing disc with the reversible
1 fennel bulb shredding disc on the medium shredding side and
2½ teaspoons kosher salt shred the carrots and fennel. Toss well with the
1 cup mayonnaise cabbage and the salt. Let vegetables sit for 1 hour
¾ teaspoon freshly ground and then squeeze out any moisture and drain.
black pepper
Toss with remaining ingredients. Taste and adjust
½ teaspoon granulated
sugar seasoning accordingly.
36 SALADS
Shredded Carrot Salad with
Honey-Ginger Dressing
Healthy, nutritious and delicious.
Makes sixteen ½-cup servings

Approximate preparation time: 20 minutes, plus 8
hours (or overnight) to drain yogurt
1 cup walnut halves, shells
removed Preheat oven to 350°F. Put the walnut halves in a baking
2 pounds carrots, peeled, pan and toast until golden brown and fragrant, about 8
cut into 2-inch pieces to 10 minutes. Allow to cool slightly. Insert the small
1 ounce fresh ginger root, metal chopping blade into the small work bowl of the
peeled, cut into ½-inch
pieces Cuisinart® Food Processor and pulse to coarsely chop
1½ cups plain nonfat yogurt, nuts, about 5 to 6 times. Remove work bowl and reserve.
drained*
Insert the reversible shredding disc assembly on the
½ cup fresh mint leaves
medium side into the medium work bowl. Place the
2 tablespoons honey
carrots in the large feed tube horizontally and shred
1 cup golden raisins
using medium pressure. Remove work bowl and reserve.
work bowl. Process the ginger root until finely chopped,
about 5 to 10 seconds. Scrape bowl. Add the yogurt,
mint and honey. Process to combine, about 10 seconds.
Scrape bowl and process an additional 5 seconds. Add
to shredded carrots and combine. Add raisins and
gently mix. Serve chilled on a bed of lettuce.
*To drain yogurt: Line a sieve with a double layer of
cheesecloth or a paper coffee filter and place over a
bowl. Put yogurt in sieve; cover and refrigerate at least
8 hours or overnight. You may need to drain water from
bowl occasionally. Refrigerate thickened yogurt in an
airtight container for up to one week.
SALADS 37
Classic Creamy Chicken Salad
A delicious dish for a light lunch or dinner.
Makes 4 cups, eight ½-cup servings

2 ounces red onion, cut into Insert the large metal chopping blade into the large
1-inch pieces work bowl of the Cuisinart® Food Processor. Add the
4 ounces celery, cut into onions and celery and pulse to finely chop, about 8 to
1-inch pieces 10 pulses. Add the chicken and pulse about 5 to 6 times
2 pounds poached chicken to chop. Scrape the bowl and add the mayonnaise and
breast, cut into
1-inch pieces seasonings; pulse to achieve desired consistency.
½ cup light mayonnaise Nutritional information per serving (½ cup):
¾ teaspoon sea salt Calories 259 (38% from fat) | carb. 3g | pro. 36g | fat 11g |
½ teaspoon freshly ground sat. fat 2g | chol. 103mg | sod. 492mg | calc. 25mg | fiber 0g
black pepper
¹∕8 teaspoon paprika
38 SALADS
Eggplant Parmesan
Every step of this recipe can be done in the food processor!
Makes 2 pans, 13 x 9 inches,16 servings

plus 20 minutes for roasting eggplant and 20 minutes
for baking the assembled dish
2½ pounds eggplant
2 cups unbleached, Preheat oven to 400°F. Line two baking sheets with
all-purpose flour parchment paper and spray two 13 x 9-inch pans with
6 to 7 large eggs, lightly beaten nonstick cooking spray.
3 cups Herbed Breadcrumbs
(page 5) Insert the slicing disc, adjusted to 4 mm, into the large
½ cup olive oil
work bowl of the Cuisinart® Food Processor. Slice the
1 ounce Parmesan cheese
eggplant into rounds.
8 ounces mozzarella, Put the flour, eggs, and breadcrumbs in shallow
well chilled
individual containers. Dredge each slice of eggplant
4 cups Simple Tomato Sauce first in the flour, then in the eggs, and then in the
(page 10)
breadcrumbs. After dredging in each ingredient, tap the
eggplant to remove any excess. Drizzle the prepared
baking sheets with olive oil and arrange eggplant
in single layers on both sheets. Bake in oven for
20 minutes, flipping eggplant halfway through the
baking time.
While eggplant is baking, replace the slicing disc with
the fine shredding disc and shred the Parmesan.
Reverse the shredding disc to the medium side and
shred the mozzarella. Mix with a spatula to combine
the cheeses.
Remove the eggplant from the oven and reduce oven
temperature to 375°F. Place 1 cup of tomato sauce on
the bottom of each of two 13 x 9-inch pans. Layer the
eggplant equally in the pans. Spread each with an
additional ¾ to 1 cup of sauce and then distribute the
cheeses equally on top. Bake in the oven for 15 to 20
minutes until warmed through and cheese is melted
and golden.
ENTRÉES 39
Roasted Pepper, Chèvre
and Mozzarella CalzoneS
This versatile recipe can have many substitutes.
Makes 4 large or 8 small calzones, 8 servings

Approximate preparation time: 1 hour for the pizza dough,
25 minutes plus 30 minutes baking and resting time
1 recipe Pizza Dough Preheat the oven to 400º F. Line a shallow baking sheet with
(page 13) foil.
2 tablespoons flat parsley
leaves
Prepare the Pizza Dough and let rise.
6 large fresh basil leaves Insert the small metal chopping blade into the small work bowl
2 red bell peppers, cut in of the Cuisinart® Food Processor. Add the parsley and basil and
half, cored and seeded pulse to chop, about 10 quick pulses. Remove work bowl and
reserve.
2 yellow bell peppers, cut in
half, cored and seeded Insert the slicing disc, adjusted to 5mm, into the medium work
1 teaspoon extra virgin bowl of the Cuisinart® Food Processor. Use medium pressure to
olive oil slice the red and yellow peppers. Remove and toss with the
1 tablespoon balsamic olive oil. Spread in a single layer on the baking sheet. Roast in
vinegar the middle of the oven for about 25 to 20 minutes, until tender
½ ounce parmesan, cut into and beginning to brown. Transfer to a small bowl, toss with the
½-inch cubes balsamic vinegar and let cool.
8 ounces fresh mozzarella, Raise the oven temperature to 450º F. If using a baking stone,
well chilled place it on the rack. Sprinkle a nonstick baking sheet (not
11 ounces chèvre or goat “air-bake” type) or pizza peel with cornmeal.
cheese, crumbled Insert the fine shredding disc into the large work bowl and
cornmeal for sprinkling shred the Parmesan. Reverse the shredding disc to the medium
side and shred the mozzarella by using medium pressure.
Leave the cheeses in the work bowl. Replace the shredding disc with the large metal
chopping blade. Sprinkle the chevre 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. Cover loosely with plastic wrap and let rest for
10 minutes. Lightly flour the work surface. Roll into rounds, 10-inches each in diameter
for 4 balls and 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, 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 calzone.
Use a serrated knife to make three 1-inch slashes on the top of each calzone for the steam
to escape. Place on a cornmeal-dusted baker’s peel and transfer to the preheated baking
stone or on a cornmeal-dusted baking sheet and place in the hot oven.
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. Re-warm in a 375ºF oven before serving; microwaving is not recommended.
Calories 381 (36% from fat) | carb. 42g | pro. 19g | fat 15g | sat. fat 9g | chol. 40mg |
sod. 539mg | calc. 224mg | fiber 2g
40 ENTRÉES
Spinach Ravioli
Homemade ravioli definitely takes time to make,
but it is certainly well worth the effort.
Makes 30 ravioli
Approximate preparation time: 60 minutes,
including rolling
1 garlic clove
1 tablespoon olive oil Insert the small metal chopping blade into the small work
1 bag (10 ounces) fresh bowl of the Cuisinart® Food Processor and process the
spinach leaves garlic to finely chop. Put the olive oil into a large skillet
½ lemon over medium heat. When oil shimmers across the pan,
5 ounces Parmesan add the chopped garlic and spinach in two batches to
½ pound ricotta wilt the spinach and soften garlic. Remove and reserve.
½ teaspoon kosher salt
Insert the reversible shredding disc on the fine shred-
¼ teaspoon freshly ground
nutmeg
ding side into the large work bowl and process the
1 large egg Parmesan. Replace the shredding disc with the large
1 teaspoon water metal chopping blade. Peel the zest off the lemon with
1 recipe Pasta Dough a vegetable peeler, being careful not to include any of
(page 14)* the bitter white pith. Add the zest to the cheese and
1 recipe Simple Tomato Sauce pulse together, then process for about 20 seconds. Add
(page 10)* the ricotta, salt and nutmeg to the work bowl and
process for about 1 minute to combine well. Drain
spinach/garlic mixture well and pulse into filling
ingredients to fully incorporate.
Stir the egg together with one teaspoon of water and
reserve for the egg wash.
Roll the pasta dough out thin, either with a pasta roller
or by hand. After the dough is rolled into sheets, cut
each sheet into an even amount of squares. Using a
teaspoon, fill the centers of half the cut pasta squares
with filling. Brush around the filling with the egg wash
and top with the remaining squares. Press down around
the filling to seal and push out any air bubbles.
Bring a large pot of salted water to a boil and cook the
ravioli in batches. Remove with a strainer.
Serve ravioli with the Simple Tomato Sauce (page 10)
and freshly grated Parmesan.
*Freeze any leftover pasta dough to use at another
time. Wrap well in plastic to freeze.
ENTRÉES 41
Classic Meatballs
A classic recipe to use for meatballs and meatloaf.
Makes approximately 32 meatballs

Approximate preparation time (meatballs):
10 minutes plus 25 minutes for cooking
1 medium onion (about
3 ounces) quartered Approximate preparation time (meatloaf):
½ cup fresh parsley leaves 10 minutes plus 90 minutes for cooking
2 slices day-old firm bread,
torn into pieces
1 pound boneless chuck, work bowl of the Cuisinart® Food Processor. Put the
cut into 1-inch pieces onion, parsley, bread, meat, dry milk and spices into the
1 pound boneless pork, work bowl; pulse 4 to 6 times and then process until
cut into 1-inch pieces finely chopped. Add the eggs and water and pulse until
¼ cup nonfat dry milk just combined; be careful not to overprocess.
1½ teaspoons kosher salt
Shape the mixture into balls, 2 tablespoons each.
½ teaspoon ground
nutmeg Arrange them in a single layer in a baking dish and bake
¼ teaspoon dried thyme at 375°F for 25 minutes or simmer in tomato sauce until
2 large eggs cooked through.
¹∕³ cup cold water To make meatloaf: Pack the mixture into a 9 x 5 x 3-inch
loaf pan and bake at 375°F for about 90 minutes, until
the top is well browned and the internal temperature
registers 160°F.
Nutritional information per serving (1 meatball):
Nutritional information per serving (1 1-inch slice meatloaf):

42 ENTRÉES
Sweet Potato and Black Bean Empanadas
These empanadas are delicious served with guacamole,
salsa fresca, and sour cream.
Makes 35 empanadas
for cooking
Dough: Insert the large metal chopping blade into the large work bowl of
5 cups unbleached, the Cuisinart® Food Processor. Put the flour, baking powder,
all purpose flour sugar, and salt into the work bowl and process for 15 seconds to
1½ tablespoons baking sift. Add the butter evenly over the dry ingredients and pulse
powder until mixture resembles a coarse meal. Add the egg yolks and
1¼ teaspoons granulated milk, and pulse until mixture forms a soft dough ball.
sugar
Wrap dough ball in plastic and allow to rest while you prepare
1¼ teaspoons kosher salt
the filling. If not using right away, place wrapped dough in the
½ cup plus 2 tablespoons
refrigerator to use within 1 to 2 days.
unsalted butter, cut into
small cubes Insert the large metal chopping blade into the medium work
5 large egg yolks bowl. With the machine running, drop the garlic and jalapeño
1¼ cups whole milk through the small feed tube to finely chop. Add the onion and
Filling: pepper and pulse to chop. Remove work bowl and reserve.
3 to 4 garlic cloves Put the olive oil into a large sauté pan and place over medium
2 jalapeño peppers, seeded heat. Once the oil shimmers across the pan, add the onions,
1 medium onion, cut into peppers, garlic, and jalapeño. Sauté until vegetables are soft and
1-inch pieces fragrant, about 10 minutes.
1 red bell pepper, cut into While vegetables are cooking, replace the chopping blade with the
1-inch pieces slicing disc, adjusted to 6mm, and slice the sweet potato. Cut the
1 tablespoon olive oil slices into cubes and add them to the onion mixture with ¼
1 large sweet potato teaspoon of salt; cook until just tender, about 5 minutes. Stir in the
1½ teaspoons kosher salt, black beans and spices, including the remaining salt, and simmer
divided for about 10 to 12 minutes. Stir in the lime juice and corn. Allow to
2 cans (each 20 ounces) cool to room temperature before filling empanadas.
black beans
2 teaspoons chili powder Assembling the empanadas:
1 teaspoon paprika If dough has been refrigerated, allow it to come to room
½ teaspoon ground cumin temperature before rolling. Roll the dough on a floured surface
¼ teaspoon ground to ¹∕8-inch thick. Using a small plate, about 4 to 5 inches in
cinnamon diameter as a guide, cut circles into the dough. Fill each circle
1 teaspoon fresh lime juice with about 2 tablespoons of filling. Fold the circle in half,
¾ cup cooked corn enclosing the filling, leaving an inch space from the filling to the
½ cup vegetable oil for edge of the dough. To close the empanada, start with one end
cooking the empanada and fold the corner in towards the center of the circle, as if you
were folding a dog-ear corner. Continue making overlapping
folds, creating a crimped effect, in the same direction until you reach the opposite corner. Fold the last
fold underneath the empanada to seal it.
Continue with the remaining empanadas.
Put the vegetable oil into the same sauté pan after cleaning. Heat oil over medium-high heat until ready
to pan fry. Test oil by dropping a pea-sized piece of dough into the pan; if the oil sizzles immediately, the
oil is ready. Cook 3 to 4 empanadas at a time, about 45 seconds to 1 minute per side, or until well
browned and cooked through. Remove empanadas with tongs and drain on a paper towel-lined baking
sheet. If desired, reserve empanadas in a 200°F oven until ready to serve.
Nutritional information per empanada:
sat. fat 3g | chol. 39mg | sod. 376mg | calc. 40mg | fiber 2g ENTRÉES 43
Chicken Pot Pie
The ultimate comfort food.
Makes one 9 x 13-inch pan, about 12 servings

Approximate preparation time: 1 hour plus 50 minutes for
baking
1 roasted chicken, Insert the large metal chopping blade into the medium work
approximately 4 pounds, bowl of the Cuisinart® Food Processor. Add the cubed chicken
chilled and cut into and pulse to roughly chop. Remove work bowl and reserve.
1-inch cubes
1 large onion, cut into
1-inch pieces and add the onion. Pulse to chop, about 10 pulses. Replace
the chopping blade with the slicing disc adjusted to 4mm and
2 medium carrots
slice the carrots.
butter Melt the butter in a 6-quart saucepan placed over medium
heat. Once the butter melts, add the chopped onion and sliced
1 large waxy potato
carrots and cook until soft, about 8 to 10 minutes.
1 medium sweet potato,
peeled While onions and carrots are cooking, adjust the slicing disc to
6mm. Cut both potatoes into quarters horizontally. Arrange in
2 tablespoons all-purpose
flour feed tube horizontally and slice.
5 cups chicken broth Stir the flour into the onion/carrot mixture and cook for about
½ teaspoon kosher salt 3 minutes to eliminate any taste of flour. Slowly whisk in the
chicken broth completely, bring the mixture to a boil, and then
reduce heat to maintain a simmer. Stir in the white and sweet
black pepper
potatoes, salt and pepper and let simmer for about 20 to 25
½ cup frozen peas
minutes, until vegetables are tender and liquid has reduced
½ cup frozen pearl onions some. Reduce heat to low and stir in the reserved chicken and
½ recipe Buttermilk Biscuits frozen vegetables. Simmer for an additional 20 minutes, taste
(page 58) and adjust seasoning accordingly. Mixture should have a soupy
nonstick cooking spray consistency. Add more broth if necessary.
Preheat oven to 400°F and coat one 9 x 13-inch pan with
nonstick cooking spray.
Pour filling into the prepared pan. Prepare the biscuit dough.
Top pan with 12 biscuits.
Bake until biscuits are fully baked through and golden brown,
about 35 to 40 minutes. Allow pot pies to rest for about 15
minutes before serving.
44 ENTRÉES
Braised Veal Shanks
A perfect, comforting dish for a cold winter evening.
Makes 6 servings
Approximate preparation time: 35 to 40 minutes plus
3 hours for cooking
3 teaspoons olive oil Place olive oil in an ovenproof 6-quart casserole over medium
6 veal shanks (about 4 to heat. While oil is heating, season veal with salt and pepper, and
4½ pounds total), about dust lightly with flour, shaking off excess. Once oil is heated,
1¼ inches thick, 3 to 3½ add the veal shanks and cook for about 8 to 10 minutes on
inches in diameter, tied each side, until nicely browned. Remove and reserve.
with butcher’s twine
¾ teaspoon kosher salt
While shanks are cooking, insert the small metal chopping
blade into the small work bowl of the Cuisinart® Food
¼ teaspoon freshly ground Processor. Add the parsley and process to finely chop, remove
black pepper
work bowl and reserve.
½ cup unbleached,
all-purpose flour Insert the large metal chopping blade into the large work bowl.
¼ cup parsley
With the machine running drop the garlic through the feed
tube to chop. Add the onions and leeks and pulse to chop,
4 garlic cloves
about 10 to 12 pulses, remove and reserve separately. Chop
¾ pound onions, cut into the carrots and celery by pulsing and add to the onion mixture.
1-inch pieces
Preheat oven to 300°F.
2 leeks, white parts only,
cleaned well and cut into Once the shanks are well browned, add the butter to the
1-inch pieces casserole. Once melted, stir in the chopped onions, leeks,
2 medium carrots, cut into carrots, celery, garlic, and thyme. Cook until onions are
1-inch pieces translucent and vegetables are slightly softened, about
1 celery stalk, cut into 5 to 8 minutes. While vegetables are cooking, add the plum
1-inch pieces tomatoes to the large work bowl and pulse to roughly chop.
1 tablespoon unsalted Stir the wine into the casserole and reduce completely. Add the
butter chicken stock and let the liquid come to a strong simmer. Stir in
1 teaspoon dried thyme
chopped tomatoes, tomato paste and bay leaf and again bring
mixture to a low simmer. Add the reserved veal shanks, nestling
1 can plum tomatoes, them in the tomato/vegetable mixture, being sure liquid comes
drained and roughly
chopped halfway up the shanks. Place cover on casserole and place in
oven. Cook until meat is completely tender and falling off the
¼ cup dry white wine
bone, about 3 hours.
¼ cup chicken stock,
nonfat, low sodium Degrease the cooking liquid with a fat mop. (Or pour the liquid
into a fat separator and allow the fat to rise to the top. Then
1 tablespoon tomato paste
pour the defatted liquid back into the cooked vegetables.) Stir
1 bay leaf in reserved chopped parsley. Taste, add remaining salt if
necessary and adjust seasoning accordingly.
Serve with pasta, potatoes, or polenta.
ENTRÉES 45
Crab Cakes
A delicious treat that is easy to make for any occasion.
Makes twelve 3-ounce cakes

20 minutes cooking time
16 ounces lump crabmeat Look through crabmeat to make sure there are no shells;
1 garlic clove reserve in refrigerator. Preheat oven to 400°F. Coat a
1 red bell pepper, about baking sheet with nonstick cooking spray.
7 ounces, cut into
2-inch pieces Insert the large metal chopping blade into the large
3 green onions, cut into work bowl of the Cuisinart® Food Processor. With the
1-inch pieces machine running, drop the garlic through the small feed
½ cup parsley tube to chop. Add the pepper, green onions and parsley
1 teaspoon extra virgin and pulse to coarsely chop, about 10 to 12 pulses.
olive oil
Put the oil into a large skillet placed over medium heat.
Cook chopped vegetables with salt and pepper until
pepper soft, about 5 to 7 minutes. Remove and reserve in a
2 large eggs, lightly beaten large mixing bowl.
1 cup Basic Fresh Once vegetables have cooled slightly, add the crab,
Breadcrumbs (page 5)
eggs, breadcrumbs, mayonnaise, Worcestershire, Old
½ cup mayonnaise
Bay, Dijon and a dash or two of hot sauce if using to the
1 teaspoon Worcestershire
sauce mixing bowl. Mix thoroughly but carefully, so not to
1½ teaspoons Old Bay break up the crab too much. Form mixture into 2-inch
seasoning round cakes.
2 teaspoons Dijon-style
mustard
Place on prepared baking sheet and bake until
hot sauce, optional
crabcakes are evenly golden, about 15 to 20 minutes.
TIP: Substitute cooked fish fillet for the crab to make
tasty fish cakes.
Nutritional information per serving (2 crab cakes):
46 ENTRÉES
Ginger Glazed Carrots
A great recipe for getting kids of all ages to eat their vegetables!
Makes 6 cups, twelve ½-cup servings

2 ounces fresh ginger Insert the small metal chopping blade into the small
3 pounds carrots work bowl of the Cuisinart® Food Processor and process
3 tablespoons unsalted the ginger; remove work bowl and reserve. Insert the
butter slicing disc, adjusted to 5mm, into the large work bowl
¾ teaspoon kosher salt and slice the carrots. Melt the butter in a large skillet
¼ teaspoon freshly ground placed over medium heat. Once butter is melted, add
pepper the ginger and sauté until soft, about 4 minutes. Add
½ cup pure maple syrup the carrots, salt, pepper, syrup and zest. Sauté for about
1 tablespoon orange zest
25 minutes, stirring carrots occasionally during cooking
time. Once carrots are tender, remove with a slotted
spoon. Continue to reduce liquid until it is a glaze-like
consistency, about 3 to 5 minutes. Drizzle glaze over
carrots and serve.
SIDES 47
Vegetable Napoleon
This vegetable side dish makes a beautiful presentation and
will be sure to impress any crowd.
Makes 8 servings
Approximate preparation time: 20 minutes.
1 medium eggplant* Preheat the Cuisinart® Griddler® in the open position

1 medium zucchini to High.
1 medium onion Insert the slicing disc, adjusted to 6mm, into the large
8 medium baby portobello work bowl of the Cuisinart® Food Processor. Slice the
mushrooms
eggplant, zucchini, onion, mushrooms and tomatoes
2 medium tomatoes, ripe
but firm
into rounds.
¹∕³ cup extra virgin olive oil Toss vegetables with the olive oil, salt and pepper.
1 teaspoon kosher salt
Arrange the eggplant, zucchini and onions evenly
½ teaspoon freshly ground
black pepper
spaced on both sides of the preheated Griddler®.
8 large basil leaves Grill 2 to 4 minutes per side. Add the mushrooms; grill
3 ounces soft goat cheese about 1 minute per side. Reserve grilled vegetables on
a platter and reduce the heat to Low. Grill the tomatoes,
about 30 seconds per side.
On either a platter or eight individual plates, build the
Napoleons in the following order: eggplant, onion,
basil, goat cheese, tomato, mushroom, zucchini,
finishing with another eggplant round.
*Try to select a medium-size eggplant that fits the
feed tube.
48 SIDES
Stuffed Roasted Peppers
These hearty peppers can also be served as a main course, and are
delicious with our Simple Tomato Sauce (page10).
Makes 6 peppers
Approximate preparation time: 25 minutes plus 45
minutes for baking
4 garlic cloves Preheat oven to 325°F. Lightly coat a 13 x 9-inch pan
1 large red onion, cut into with nonstick cooking spray.
1-inch pieces
2 tablespoons nonfat dry
milk
work bowl of the Cuisinart® Food Processor. With the
1 teaspoon fresh Italian machine running, drop the garlic through the feed tube
parsley to chop. Add the onion, dry milk, parsley, basil, celery
1 teaspoon dried basil seed, salt and pepper and pulse to chop, about 8 to 10
1 teaspoon celery seed pulses. Remove work bowl and reserve.
½ teaspoon freshly ground work bowl. Add the pork and pulse 10 times, then run
black pepper
machine to finely chop, about 35 seconds.
2¼ pounds pork shoulder,
cut into 1-inch pieces Place olive oil in large skillet over medium heat. Once
3 tablespoons olive oil oil is heated, add the onion mixture to the skillet, cook
5 ounces (about 1¼ cup) until softened, about 5 minutes. Stir in the pork and
breadcrumbs, (see recipe
page 5) cook until cooked through, about 10 to 15 minutes;
2 large eggs reserve. Stir the breadcrumbs into meat mixture with
6 medium multi-colored eggs; combine well. Fill the peppers equally and place
peppers, cored with seeds in prepared pan. Bake peppers in oven until soft and
removed lightly browned, about 40 to 45 minutes.
SIDES 49
Mashed Potatoes
Try this rich but not too sinful version of the traditional mashed potatoes.
Makes 7½ cups, fifteen ½-cup servings

3¾ pounds Yukon gold Place the potatoes in a large saucepan and cover with
potatoes, peeled and cut water. Bring to a boil and simmer until potatoes are
into 1-inch pieces tender.
¼ bunch chives, trimmed,
dried well and cut into Insert the small metal chopping blade into the small
1-inch pieces work bowl of the Cuisinart® Food Processor. Pulse the
1½ ounces Parmesan, cut into chives to finely chop; reserve.
½-inch pieces
¼ cup unsalted butter Insert the reversible shredding disc on the fine
¾ teaspoon kosher salt shredding side into the large work bowl and shred the
¾ teaspoon freshly Parmesan. Reverse the disc to the medium shredding
ground black pepper side. Once the potatoes are tender, shred the potatoes.
¾ cup whole milk Replace the shredding disc with the large metal
¾ cup mascarpone cheese, chopping blade. Add the butter, salt, and pepper and
room temperature
pulse to combine. Add the milk through the feed tube
while pulsing, until incorporated. Add the mascarpone
and chives and pulse until just combined. Taste and
adjust seasoning accordingly.
50 SIDES
Potato Gratin
This traditional potato dish works well alongside any meat entrée.
Makes 12 servings
Approximate preparation time: 15 minutes plus 50
minutes for baking and 15 minutes for resting
7 ounces Parmesan, cut into Preheat oven to 375°F. Lightly coat an 11-inch gratin
½-inch cubes dish with nonstick cooking spray.
3 large garlic cloves
1 small onion, cut into
1-inch pieces work bowl of the Cuisinart® Food Processor. Add the
2 tablespoons vegetable oil
Parmesan and chop until fine; remove work bowl and
3 tablespoons unbleached, reserve.
all-purpose flour Insert the large metal chopping blade into the large
4 cups reduced-fat milk
work bowl. With machine running, drop the garlic cloves
1 tablespoon kosher salt
through the small feed tube to chop. Add the onions
½ teaspoon freshly ground and pulse to chop, about 8 to 10 pulses.
pepper
½ teaspoon freshly ground Put the oil into a 6-quart saucepan and place over
nutmeg medium heat. Once oil is heated add the flour and stir
3¾ pounds white potatoes, over heat for about 1 minute. Add the onion mixture.
peeled
Cook until soft, about 3 minutes. Slowly whisk in the
milk with salt, pepper and nutmeg and bring to a
simmer until thickened. Remove pan from heat.
Replace chopping blade with slicing disc adjusted to
2mm and slice the potatoes. Add potatoes to saucepan
and return to medium heat. Simmer milk with potatoes
for about 10 minutes, until potatoes are cooked through
but still firm. Remove from heat and stir in ²∕³ of the
reserved cheese. Layer into prepared gratin dish and
top with remaining cheese. Bake in oven until tender
and golden on top, about 50 minutes. Allow gratin to sit
for about 15 minutes before serving.
SIDES 51
Classic Cuisinart® White Bread
Spoil your family with homemade bread.
Makes 24 servings (two 9 x 5-inch loaves,

1½ pounds each)
2¼ teaspoons active dry yeast
plus 2½ hours rising and resting, 35 minutes baking,
1 tablespoon granulated
sugar
and 1 hour or longer cooling
¹∕³ cup warm water Dissolve the yeast and sugar in warm water in a large
(105° to 110°F) liquid measuring cup. Let sit until foamy, about 5 minutes.
6 cups unbleached,
all-purpose flour Insert the dough blade into the large work bowl of the
6 tablespoons unsalted Cuisinart® Food Processor. Add the flour, butter and salt
butter, cut into and process on the dough speed until combined, about
1-inch pieces
10 to 15 seconds. Add the cold water to yeast mixture.
2½ teaspoons salt
With the machine running on dough speed, pour the
1²∕³ cups cold water
liquid through the feed tube as fast as the flour absorbs
it. Once the dough cleans the sides of the work bowl
and forms a ball, process for 45 seconds to knead the
dough. Dough should be smooth and elastic.
Place the dough in a lightly floured plastic food storage
bag and seal. Allow to rest in a warm place until
doubled in size, about 1 to 1½ hours.
Lightly coat two 9 x 5-inch loaf pans with nonstick
cooking spray. Place dough on a lightly floured surface
and punch down; let rest 5 to 10 minutes. Divide dough
into two equal pieces and shape each into a loaf. Place
in prepared pans and cover lightly with plastic wrap. Let
rise until dough is just above the tops of the pans, about
45 minutes to 1 hour.
Bake until the tops are browned and loaf sounds hollow
when tapped, about 30 to 35 minutes. Remove from
pans and cool on wire rack.
Nutritional information per slice:
52 BREADS
Classic Cuisinart® Wheat Bread
The nutty flavor of whole wheat makes this bread a favorite.
Makes 12 servings (one 9 x 5-inch loaf)

plus 2½ hours rising and resting, 35 minutes baking,
and 1 hour or longer cooling
1 tablespoon plus
1 teaspoon granulated Dissolve the yeast and sugar in warm water in a large
sugar liquid measuring cup. Let sit until foamy, about 5
¹∕³ cup warm water minutes.
(105° to 110°F.)
2 cups unbleached, Insert the dough blade into the large work bowl of the
all-purpose flour Cuisinart® Food Processor. Add the flours, butter and
2 cups whole wheat flour salt and process on the dough speed until combined,
4 tablespoons unsalted about 10 to 15 seconds. Add the cold water to the yeast
butter, cut into
1-inch pieces mixture. With the machine running on dough speed,
½ tablespoon salt
pour the liquid through the feed tube as fast as the flour
1 cup cold water
absorbs it. Once the dough cleans the sides of the work
nonstick cooking spray bowl and forms a ball, process for 45 seconds to knead
dough. Dough should be smooth and elastic.
Lightly coat two 9 x 5-inch loaf pans with nonstick
cooking spray. Place dough on a lightly floured surface
and punch down, let rest 5 to 10 minutes. Divide dough
into two equal pieces and shape each into a loaf. Place
in prepared pans and cover lightly with plastic wrap. Let
rise until dough is just above the tops of the pans, about
45 minutes to 1 hour.
Bake until the tops are browned and loaf sounds hollow
when tapped, about 30 to 35 minutes. Remove from
pans and cool on wire rack.
Nutritional information per slice:
BREADS 53
Crusty French Bread
This recipe makes three loaves, which may be too much for your needs.
You can always freeze a loaf for future use.
Makes three medium baguettes, about ¾ pound each

plus 2 to 3½ hours rising and resting, 30 minutes
baking, and 1 hour or longer cooling
1¼ cups warm water,
(105° to 110° F) Dissolve the yeast in warm water in a large liquid
5 cups unbleached, measuring cup. Let sit until foamy, about 5 minutes.
all-purpose or bread flour
²∕³ cup cake flour
Insert the dough blade into the large work bowl of the
¹∕³ cup wheat germ
Cuisinart® Food Processor. Add the flours, wheat germ
2¼ teaspoons kosher salt
and salt and process on the dough speed until
²∕³ cup cold water
combined, about 10 to 15 seconds. Add the cold water
extra flour for to yeast mixture. With the machine running on dough
dusting bread speed, pour the liquid through the feed tube as fast as
the flour absorbs it. Once the dough cleans the sides of
the work bowl and forms a ball, process for 45 seconds
to knead dough. Dough should be smooth and elastic.
Punch dough down and let rise again until doubled in
size. (This rise can be omitted if pressed for time, but
makes for a more flavorful loaf, with a more “artisanal”
bread texture and crust.) Punch dough down and divide
into three pieces. Shape each into a long narrow loaf,
about 16 to 18 inches in length, and place on a baking
sheet lined with parchment. Cover loosely with plastic
wrap and let rise until doubled, about 45 to 60 minutes.
Dust loaves with flour. Using a serrated knife, make 4 or
5 diagonal slashes in each loaf about ¼ inch deep. Bake
for 25 to 30 minutes until browned and hollow sounding
when tapped. Cool on a wire rack. Bread slices best
when allowed to cool completely before slicing.
Nutritional information per serving (1 slice):
54 BREADS
Challah Bread
Not only a great bread for a special dinner,
but also makes the best French toast.
Makes two 1 pound loaves

plus 3 hours rising and resting, 30 minutes baking, and
2 teaspoons active dry yeast 1 hour or longer cooling
½ cup granulated sugar,
divided Dissolve the yeast and 1 teaspoon of sugar in warm
¾ cup warm water, water in a large liquid measuring cup. Let sit until foamy,
(105 to 110°F) about 5 minutes. Add beaten eggs; stir gently
2 large eggs, lightly beaten to combine.
5 cups unbleached,
all-purpose flour Insert the dough blade into the large work bowl of the
2 teaspoons kosher salt Cuisinart® Food Processor. Add the flour, remaining
½ cup unsalted butter, cut sugar, salt and butter and process on the dough speed
into 1-inch pieces until combined, about 10 to 15 seconds. With the
1 large egg for egg wash machine running on dough speed, add liquid through
1 teaspoon sesame seeds the feed tube as fast as the flour absorbs it. Once the
dough cleans the sides of the work bowl and forms a
ball, process for 45 seconds to knead dough. Dough
should be smooth and elastic.
Place dough in a large greased glass bowl, turning
dough to grease the entire surface, cover bowl with
plastic wrap and let rise until the dough has doubled
in size, about 2 hours. For a lighter loaf, punch dough
down and repeat the rise. In warmer weather, allow
dough to rise overnight in refrigerator.
Once risen, punch dough down and divide into two
equal parts. Divide each half into three equal parts. Roll
each piece into a long rope. Braid the strands loosely
into two separate loaves. Place on two separate baking
sheets lined with parchment paper. Cover with plastic
until doubled in size, about 1 hour.
Brush loaves with egg wash and sprinkle with sesame
seeds. Bake until golden brown, about 25 to 30
minutes. Cool on a wire rack.
TIP: To make one 1-pound loaf, halve all ingredients
and follow the same instructions.
BREADS 55
Whole Wheat Kalamata Bread
This is a great bread for sandwiches – it complements
tuna or chicken salad especially well.
Makes three medium loaves, about 10 x 6 inches each (about

1-pound each) or two large loaves, about 1¾ pounds each
Approximate preparation time: 10 to 15 minutes, plus 2 to
1 cup plus 3 tablespoons 3½ hours rising and resting, 30 minutes baking, and 1 hour or
milk longer cooling
2 tablespoons granulated In a small saucepan over medium heat, warm milk to 105° to
sugar 110°F. Remove from heat. Add sugar and yeast; stir to dissolve
2 packages (4½ teaspoons) and let sit until foamy, about 5 minutes. Transfer mixture to a
active dry yeast large liquid measuring cup.
3½ cups whole wheat flour Insert the dough blade into the large work bowl of the
3½ cups unbleached, Cuisinart® Food Processor. Add the flours, salt and herbs and
all-purpose or bread flour process on the dough speed until combined, about 10 to 15
2 teaspoons kosher salt seconds. Add the cold water to yeast mixture. With the
2 teaspoons herbes de machine running on dough speed, add the liquid through the
Provence feed tube as fast as the flour absorbs it. Once the dough cleans
the sides of the work bowl and forms a ball, add the olives.
1 cup cold water
Process for 45 seconds to knead the dough and incorporate
¾ cup kalamata olives
the olives. Dough should be smooth and elastic.
extra whole-wheat flour
for dusting bread Place the dough in a lightly floured plastic food storage bag
and seal. Allow to rest in a warm place until doubled in size,
about 1 to 1½ hours.
Punch dough down and let rise again until doubled in size.
(This rise can be omitted if pressed for time, but makes for a
more flavorful loaf, with a more artisanal bread texture and
crust.) Punch dough down and divide into three pieces. Shape
each into an oblong loaf, about 10 inches in length and place
on a baking sheet lined with parchment. Cover loosely with
plastic wrap and let rise until doubled, about 45 to 60 minutes.
Dust loaves with whole-wheat flour. Using a serrated knife, make
three diagonal slashes in each loaf about ¼-inch deep. Bake for
25 to 30 minutes until browned and hollow-sounding when
tapped. Cool on a wire rack. Bread slices best when allowed to
cool completely before slicing.
TIP: To make one 1¾-pound loaf, halve all ingredients and
follow the same instructions.
56 BREADS
Sesame Dinner Rolls
Fresh from the oven, warm rolls make any dinner extra special.
Makes 32 rolls
plus 2½ hours rising, 40 minutes baking, and 10 to 15
1¼ cups (12-ounce can) minutes cooling
evaporated low-fat milk
4½ teaspoons active dry yeast In a small saucepan over medium heat, warm milk to
3 tablespoons granulated 105° to 110°F. Remove from heat. Add yeast and sugar;
sugar stir to dissolve and let sit until foamy, about 5 minutes.
2 large eggs, beaten Add beaten eggs; stir gently to combine. Transfer to a
5¾ cups unbleached, 2-cup measuring cup and reserve.
all-purpose flour
1 stick plus 6 tablespoons Insert the dough blade into the large work bowl of the
unsalted butter, cut into Cuisinart® Food Processor. Add the flour, butter and salt
1-inch pieces
and process on dough speed until combined, about 15
to 20 seconds. With the machine running on dough
speed, pour the yeast mixture through the feed tube in
1 large egg
a steady stream as fast as the flour absorbs it. After the
1 teaspoon water
dough forms a ball, process 45 seconds to knead.
2 teaspoons sesame seeds
Dough should be smooth and elastic.
bag and seal. Let rise until doubled in size, about 1 to
1½ hours.
Lightly coat three 8-inch round baking pans with
nonstick cooking spray. Place dough on a lightly floured
surface and punch down; let rest 5 to 10 minutes.
Divide dough into 32 equal pieces (each about 1 ounce)
and shape each piece into a ball. Place 16 balls, just
touching, into each pan. Cover loosely with plastic and
let rise 1 hour.
Combine egg and water. Brush over rolls and sprinkle
with sesame seeds. Bake in preheated oven until
golden, about 35 to 40 minutes. Cool on wire rack.
Nutritional information per serving roll:
BREADS 57
Buttermilk Biscuits
These biscuits are so light and delicious that you will
want to make them every night.
Makes 12 biscuits
2¼ cups unbleached,
all-purpose flour Preheat oven to 500°F. Line one baking sheet with
¾ cup cake flour parchment paper.
1 tablespoon cream
of tartar
4½ teaspoons baking soda
work bowl of the Cuisinart® Food Processor. Add both
¼ teaspoon granulated flours, cream of tartar, and baking soda and process to
sugar combine for 10 seconds. Add the sugar, salt and pepper
½ tablespoon sea salt and process again for 5 seconds. Add the cold butter
¼ teaspoon freshly ground and pulse 15 times to incorporate into the dry
pepper ingredients, until the size of the butter resembles peas.
9 tablespoons (1 stick plus With the machine running, pour the buttermilk through
1 tablespoon) unsalted
butter, cold and cubed
the feed tube and process until just incorporated.
1 cup buttermilk Remove dough from work bowl and place onto a well
2 tablespoons unsalted floured surface. Knead dough by hand about two times,
butter, melted form into a log and cut into 12 equal pieces. Form each
piece into a ball and place evenly spaced onto the
prepared baking sheet.
Bake about 10 minutes, until golden brown. Once
biscuits are ready, remove from oven and brush with
melted butter. Serve immediately.
Nutritional information per biscuit:
58 BREADS
Popovers
Eat the popovers hot out of the oven to fully appreciate
their delicious texture.
Makes 18 popovers
45 minutes for resting and 50 minutes for baking
2¼ cups unbleached,
all-purpose flour Insert the large metal chopping blade into the large
2½ cups evaporated milk work bowl of the Cuisinart® Food Processor. Add the
6 large eggs flour, milk, eggs, butter and salt and process ingredients
3 tablespoons unsalted together until completely smooth, about 20 to 30
butter, melted seconds. Transfer to a large mixing bowl and allow to
1 teaspoon sea salt rest at room temperature for about 30 to 45 minutes.
butter or nonstick
cooking spray for pan Preheat oven to 450°F (use convection bake if available).
With butter or nonstick cooking spray, heavily butter or
coat eighteen 5-ounce ramekins or muffin cups and
place on two baking sheets. Fill each ramekin with
about ¹∕³ cup of batter. Place in oven and bake for 30
minutes. Lower the heat to 350°F and bake for an
additional 20 minutes. Remove from oven and carefully
remove popovers from ramekins. Serve immediately.
Nutritional information per popover:
BREADS 59
Chocolate Pecan Pinwheels
These cookies are a delicious treat!
Makes 4 dozen cookies

Approximate preparation time: 30 minutes,
plus 35 minutes for baking
Dough:
2¼ cups unbleached, Preheat oven to 375°F. Line two baking sheets with
all-purpose flour parchment paper.
½ teaspoon salt
Insert the small metal chopping blade into the small
½ teaspoon ground cinnamon
work bowl and add the pecans. Pulse to roughly chop.
2 tablespoons granulated
sugar
Add the chocolate and pulse again to roughly chop.
½ teaspoon orange zest
Add the sugars, cinnamon and nutmeg and pulse to
1 cup (2 sticks; ½ pound) combine. Remove workbowl and reserve.
unsalted butter, cold and
cut into small cubes
4 ounces cream cheese, cold
and cut into small cubes flour, salt, cinnamon, sugar and zest and process for 10
½ cup sour cream seconds to sift. Add the butter and cream cheese evenly
and pulse to combine. Add the sour cream and pulse to
Filling: combine. The dough should be slightly crumbly; be
1 cup toasted pecans
careful not to overmix. Divide dough into 4 equal
¾ cup chocolate chips
pieces, wrap in plastic and chill in the refrigerator.
½ cup granulated sugar
¼ cup light brown sugar Once dough has chilled for about 30 minutes, roll each
½ tablespoon ground piece out on a lightly floured surface into a rectangle
cinnamon about ¹∕8-inch thick. Brush pastry with cream and then
½ teaspoon freshly ground sprinkle with ¼ of the filling. Roll the rectangle up in a
nutmeg jellyroll fashion, brush with cream and sprinkle with
¼ cup heavy cream cinnamon sugar. Slightly chill. Repeat with the
¼ cup cinnamon sugar, remaining dough. Cut each roll into 12 pieces
for sprinkling approximately ½-inch thick and space evenly on the
prepared baking sheets.
Bake in oven for 30 to 35 minutes, until just golden
brown.
Nutritional information per cookie:
60 DESSERTS
Classic Cheesecake
This simple recipe produces perfect cheesecake every time.
Makes one 9-inch cake, 24 servings

Approximate preparation time: 15 minutes, plus 3 hours
baking/resting and 6 hours cooling
butter to prepare the pan Preheat oven to 325°F. Place a large roasting pan on bottom
1 recipe Graham Cracker rack of oven and fill with 1 to 2 inches of water.
Crust (below) Butter one 9-inch springform pan.
24 ounces cream cheese,
Prepare the Graham Cracker Crust according to the recipe
room temperature
below. Press the graham cracker crust equally into the
1½ cups granulated sugar
prepared springform pan.
½ teaspoon salt
4 large eggs, room of the Cuisinart® Food Processor. Cut each block of cream
temperature
cheese into 6 pieces and place into the work bowl; pulse 10
1 teaspoon pure vanilla times and then process for 45 seconds. Scrape the bowl and
extract
add the sugar and salt; process for an additional 30 to 45
¾ cup ricotta, room seconds until smooth. With the machine running, add the eggs
temperature one at a time with the vanilla, until just incorporated. Add the
¾ cup sour cream, room ricotta and sour cream and pulse until all ingredients are just
temperature incorporated and homogenous, scraping the bowl as necessary.
Pour filling evenly into the prepared pan and bake in the middle of
the oven. Add more water to roasting pan if any has evaporated.
Bake for 1 hour. Turn the oven off and let the cake rest in the oven.
Do not open the oven door until 2 hours have elapsed.
Remove cheesecake and place on a cooling rack. Once
completely cool, wrap well with plastic and refrigerate for at
least 6 hours before serving.
Serve with fresh berries and Raspberry Sauce (page 68).
Graham Cracker Crust

Makes two 9-inch pie crusts, 24 servings
9 ounces graham crackers bowl of the Cuisinart® Food Processor. Break crackers in fours
(about 2 sleeves) and place in the work bowl; pulse until finely chopped, about
1 teaspoon ground 10 to 12 long pulses. Add the cinnamon and sugar and process
cinnamon for 15 seconds. Add the butter and process until ingredients
¼ cup granulated sugar are well combined, about 45 seconds.
6 tablespoons unsalted Press equal amounts of crust into two 9-inch pie plates.
butter, melted
DESSERTS 61
Apple Crumb Pie
The adjustable slicing disc makes preparing this pie a breeze.
Makes one 10-inch deep-dish pie, 8 to 12 servings

Approximate preparation time: 55 to 65 minutes, including
baking time
½ recipe Sweet Pâte Brisée Preheat oven to 350°F.
dough (page 16)
Roll out dough into a 10-inch disc. Fit into an ungreased,
5 large apples (golden 9-inch, 1½-quart ceramic pie baker.
delicious, ginger gold,
Chill in refrigerator for about 20 minutes.
or other similar apples),
peeled, cored and halved Insert the slicing disc, adjusted to 4mm, into the large work
juice of 2 lemons bowl of the Cuisinart® Food Processor and slice the apples.
1 teaspoon vanilla paste* In a large bowl, toss the apples, lemon juice, vanilla paste, and
½ cup granulated sugar sugar together. Prepare the Crumb Pie Topping according to
the recipe below. Carefully spread the jam on the bottom of
2 tablespoons apricot jam
the chilled pie shell. Fan the apples in the reserved tart shell
1 recipe Crumb Pie Topping in layers.
(below)
Top the pie evenly with the crumb topping and bake for 40 to
50 minutes, or until the top of the pie is a dark golden brown.
*Vanilla paste can be found in specialty gourmet stores. If not
available substitute pure vanilla extract.
sat. fat 0g | chol. 36mg | sod. 225mg| calc. 10mg | fiber 2g
Crumb Pie Topping

Pair this topping with our Apple Crumb recipe, or any fruit-filled pie.
Makes enough crumb topping for one pie

¹∕³ cup toasted pecans of the Cuisinart® Food Processor. Add the pecans and pulse to
¾ cup unbleached, roughly chop. Add remaining ingredients and pulse until
all-purpose flour mixture is well combined – mixture should resemble crumbs.
¹∕³ cup unsalted butter, cold Nutritional information per serving (based on 12 servings):
and cut into cubes
1¼ teaspoons ground
cinnamon sat. fat 3g | chol. 13mg | sod. 44mg | calc. 5mg | fiber 1g
¼ teaspoon sea salt
62 DESSERTS
Banana Cream Pie
Everyone will love this Southern-inspired dessert.
Makes one 9-inch pie, 16 servings

Approximate preparation time: 50 minutes including
pastry cream; allow 2 hours for chilling
1 recipe Chocolate Cookie
Crust (below) Preheat oven to 375°F.
4 firm bananas
Prepare Chocolate Cookie Crust according to recipe
¼ teaspoon ground
cinnamon
below.
1 recipe Lightened Pastry Insert the slicing disc, adjusted to 4mm, into the large
Cream (page 64) work bowl of the Cuisinart® Food Processor and slice
the bananas.
Gently fold the bananas and cinnamon into the
prepared lightened pastry cream. Pour the banana
pastry cream equally into the baked, cooled cookie
crust and chill for at least 2 hours before serving.
Chocolate Cookie Crust

We love this with our Banana Cream Pie, but it also makes
a cheesecake even more decadent.
Makes 1 cup, 12 servings

Approximate preparation time: 1 minute plus
15 minutes for baking time
24 chocolate wafer cookies,
about ½ box Insert the large metal chopping blade into the medium
1 tablespoon granulated work bowl of the Cuisinart® Food Processor. Add the
sugar cookies and pulse 10 times. Add the sugar and pulse
¼ cup (½ stick) unsalted an additional 5 times. With the machine running,
butter, melted
drizzle in the melted butter until incorporated.
Press crust into a 9-inch pie or cake plate and bake in a
375°F oven for 15 minutes before filling.
DESSERTS 63
Pastry Cream
This all-purpose pastry cream is a great foundation for fresh fruit tarts –
the food processor makes it easy.
Makes about 2¼ cups

Approximate preparation time: 25 minutes, including
cooking time
1½ cups milk
½ cup heavy cream Put the milk, cream, ¼ cup sugar, salt and vanilla into a
½ cup granulated sugar, saucepan over medium heat. Bring mixture to a heavy
divided simmer.
½ teaspoon salt
½ tablespoon pure vanilla
extract
4 large egg yolks
yolks, cornstarch and remaining sugar; process for 1
2 tablespoons cornstarch
minute until mixture is light and thick.
With the machine running, pour ¾ to 1½ cups of the
For a lighter pastry cream:
milk mixture slowly through the feed tube and process
½ cup heavy cream
mixture for about 1 minute.
1½ tablespoons
confectioners’ sugar Return mixture to the saucepan over medium heat.
Bring to a boil and cook while whisking continuously,
being sure to whisk the entire surface of the pan, for
about 2½ minutes until thickened. Stirring constantly is
very important to avoid overcooking the eggs.
Strain mixture through a fine mesh strainer into the
large work bowl fitted with the large metal chopping
blade. Process for 5 minutes. Pour mixture into a clean
mixing bowl; cover directly with plastic wrap and cool
before using.
For a lighter pastry cream: whip the ½ cup of heavy
cream to medium peaks with 1½ tablespoons of
confectioners’ sugar. Fold into pastry cream once
completely cool.
64 DESSERTS
Deep Chocolate Layer Cake
Frost this deep and rich chocolate cake with
Cream Cheese Frosting (below).
Makes two 9-inch cakes (one 2- or 4-layer cake), 12 servings

to bake, plus cooling time
butter to prepare the pans Preheat oven to 350°F. Coat two 9-inch round pans with butter
2 cups unbleached, and cut rounds of parchment paper to fit the bottoms of each pan.
all-purpose flour Insert the large metal chopping blade into the large work bowl
¾ teaspoon baking soda of the Cuisinart® Food Processor. Add the flour, baking soda,
½ teaspoon baking baking powder, salt and sugars and pulse 10 times, then
powder process for 20 seconds to sift.
½ teaspoon table salt Put the bittersweet chocolate, cocoa powder and espresso
¾ cup granulated sugar powder into a small bowl; pour the boiling water over
¾ cup light brown sugar ingredients and stir to combine. Reserve.
5 ounces bittersweet With the machine running, slowly pour the butter through the
chocolate, chopped feed tube. Continue pouring the buttermilk, eggs and vanilla
¾ cups unsweetened cocoa through the feed tube until ingredients are just combined. Pour
powder the chocolate mixture evenly over the batter and pulse to
½ tablespoon espresso completely incorporate.
powder Divide the batter evenly between the two prepared pans. Bake in
1 cup boiling water oven for 45 to 50 minutes, until a cake tester comes out just clean.
1 cup (2 sticks; ½ pound) Let pans rest on cooling racks for 15 minutes. Remove cake
unsalted butter, melted
from pans but leave on the racks until completely cool. Once
and cooled
cool, cut each layer in half horizontally to frost with Cream
¾ cup buttermilk Cheese Frosting and build a four-layer cake, or leave the layers
3 large eggs as is and make a thick two-layer cake.
½ tablespoon pure vanilla
extract
Cream Cheese Frosting

Makes about 5½ cups
28 ounces cream cheese of the Cuisinart® Food Processor. Add the cream cheese,
(room temperature), each
butter, sugar and salt, pulse 2 to 3 times and then process until
package of cream cheese
cut into 6 pieces smooth. Add the vanilla and sour cream and pulse to combine.
1½ cups (¾ pound; 3 sticks) Nutritional information per serving (1 tablespoon):
unsalted butter, room
temperature Calories 84 (81% from fat) | carb. 3g | pro. 1g | fat 8g |
2 cups confectioners’ sat. fat 5g | chol. 23mg | sod. 57mg | calc. 8mg | fiber 0g
sugar, sifted
¾ teaspoon salt
1 teaspoon pure vanilla
extract
2 teaspoons sour cream,
room temperature
DESSERTS 65
Pound Cake with Pine Nuts and Olive Oil
This super-rich and moist pound cake works well as a simple dessert or to
serve anytime with a cup of tea or coffee.
Make one 9 x 5-inch loaf cake

Approximate preparation time: 20 minutes, plus
¼ cup toasted pine nuts Preheat oven to 325°F. Coat a 9 x 5-inch loaf pan with
1²∕³ cups unbleached, nonstick cooking spray.
all-purpose flour
¼ cup cornmeal
½ tablespoon baking powder
pine nuts and pulse 2 to 3 times, then process until they
½ teaspoon sea salt
are ground. Add the flour, cornmeal, baking powder
¾ cup (1½ sticks) unsalted
butter, room temperature,
and salt and process to sift, about 10 seconds. Remove
cut into tablespoons work bowl and reserve.
1 cup granulated sugar
Add the butter, sugar and zest to the large work bowl
½ teaspoon orange or fitted with the large metal chopping blade; process until
lemon zest
creamy, scraping the bowl as necessary. Combine the
4 large eggs,
room temperature eggs, oil and extract together in a liquid measuring cup.
¼ cup olive oil With machine running, gradually add the egg mixture
½ tablespoon pure vanilla until incorporated. Add the dry ingredients evenly to the
extract work bowl and pulse ingredients until just combined.
Pour batter into the prepared pan. Bake in the middle of the
oven for 90 minutes or until a cake tester comes out clean.
Nutritional information per serving (12 servings):
66 DESSERTS
Dessert Crêpes with Berries
Crépe-making takes some practice, but once you get
the technique down it is all worth it.
Makes 6 servings
Approximate preparation time: 30 minutes, plus resting the
batter from 2 hours to overnight
Sweet Crêpe Batter Insert the large metal chopping blade into the large work bowl
3 large eggs of the Cuisinart® Food Processor. With the machine running,
¾ cup unbleached, add the eggs to the work bowl. Stir together the flour, salt and
all-purpose flour sugar; add to the work bowl and pulse until just combined.
½ teaspoon table salt With the machine running, add the milk, vanilla and butter
together and process until homogenous. Transfer mixture to a
2 tablespoons granulated
sugar container, cover and let rest in the refrigerator for 2 hours or
overnight.
extract Insert the small metal chopping blade into the small work bowl
1 cup whole milk and add the berries, orange zest and 2 teaspoons of sugar.
Process until completely puréed. Strain the purée through a
¼ cup (½ stick) unsalted
butter, melted fine mesh strainer and discard the seeds. Remove work bowl
and reserve.
Berries Insert the large metal chopping blade into the medium work
2 cups mixed fresh berries bowl and add the mascarpone cream ingredients; process until
¼ teaspoon orange zest all are well incorporated, about 15 seconds. Remove work bowl
2 teaspoons granulated and reserve.
sugar Prepare the crêpes. Place an 8-inch skillet over medium heat
and preheat for 5 minutes. Once the pan is heated, add the
Mascarpone Cream butter. Once melted, wipe the butter around the pan with a
8 ounces mascarpone paper towel. Add a scant 3 tablespoons of batter to the
¾ cup heavy cream preheated pan. Working very quickly, move the batter around
¹∕³ cup superfine sugar so it just coats the bottom. The pan should be coated thinly
and evenly. After about 1 minute, when the crêpe is set and
extract lightly browned, flip the crêpe, using a heatproof spatula, and
cook for an additional minute on the second side. Reserve on a
pinch salt
plate. Continue with the remaining batter, stacking the crêpes
¼ teaspoon orange zest as you go. When all of the crêpes are prepared, cover plate
with foil – to keep crêpes warm, place plate over the skillet
1 teaspoon unsalted butter
containing some water over medium-low heat.
confectioners’ sugar,
for dusting To serve crêpes: spread 1½ tablespoons of mascarpone cream
and about 1 tablespoon of the puréed berries on each crêpe
and fold into thirds. Place three crêpes on each plate and dust
with confectioners’ sugar and reserved berry purée.
DESSERTS 67
Raspberry Sauce
This raspberry sauce works well with many desserts – pair it with the
dessert crêpes and the cheesecake.
Makes 2 cups
3 cups frozen raspberries, Insert the large metal chopping blade into the large
thawed work bowl of the Cuisinart® Food Processor. Add both
1 cup fresh raspberries thawed and fresh raspberries and process for 15
2 tablespoons granulated seconds. Add remaining ingredients and process for an
sugar additional 45 seconds.
pinch sea salt
¼ teaspoon orange zest
Strain through a fine mesh strainer and discard the
seeds. Taste and add more sugar if desired.
Nutritional information per 2 tablespoons:
sat. fat 0g | chol. 0mg | sod. 0mg| calc. 6mg | fiber 2g
68 DESSERTS
Berry Mango Smoothie
A delicious smoothie full of anti-oxidants.
Makes ten 1-cup servings

3 medium-large ripe bananas, Insert the large metal chopping blade into the large
each broken into 4 pieces bowl of the Cuisinart® Food Processor. Put the bananas,
2 cups strawberries, hulled strawberries, blueberries and frozen mango, in that
and quartered order, into the work bowl.
1 pint blueberries
1 pound frozen mango
Pulse the fruit to chop using 10 long pulses.
2 cups orange peach mango Process until smooth, about 30 seconds.
juice or orange juice With the unit running, pour the juice through the
small feed tube until well blended, about an additional
45 seconds.
Serve immediately.
Nutritional information per cup:
Tropical Fruit Smoothie

A taste of the tropics anytime.
Makes ten 1-cup servings

2 bananas Insert the large metal chopping blade into the large
2 medium peaches, cut into bowl of the Cuisinart® Food Processor. Put the bananas,
1-inch cubes, about 2 to peaches, pineapple and frozen mango, in that order,
2½ cups into the work bowl.
2 cups pineapple, cut into
1-inch cubes Pulse the fruit to chop using 10 long pulses.
3 cups frozen cubed mango Process until smooth, about 30 seconds.
3 cups orange peach mango With the unit running, pour the juice through the
juice
small feed tube until well blended, about an additional
45 seconds.
Serve immediately.
Nutritional information per cup:
DESSERTS 69
Mango Sorbet
This sorbet is so fast and easy in the Cuisinart® Food Processor.
Makes 3 cups
1 pound frozen mango Insert the large chopping blade into the large bowl of
1 cup simple syrup* the Cuisinart® Food Processor. Put the mango, simple
¼ cup lemon juice syrup, lemon juice and salt into the work bowl.
pinch salt Pulse 10 times using long pulses. Scrape the work bowl
and then process for two minutes until smooth.
Serve immediately or place in a container to be stored
in the freezer. Cover sorbet with plastic directly if
freezing.
Nutritional information per ½ cup serving:
*Note: Simple syrup is equal amounts sugar and water

brought to a boil in order to dissolve the sugar. One cup
each water and sugar will yield 1½ cups simple syrup.
Simple syrup can last in a refrigerator for at least one
month in clean, sealed container.
70 DESSERTS
Blueberry Mint Sorbet
This refreshing sorbet is perfect in the height of summer.
Makes 4 cups
24 ounces frozen Insert the large chopping blade into the large bowl of
blueberries the Cuisinart® Food Processor. Put the blueberries,
1 cup simple syrup* simple syrup, mint and lemon juice into the work bowl.
4 large mint leaves Pulse 10 times using long pulses. Scrape the work bowl
2 tablespoons fresh and then process for about 1 minute until smooth.
lemon juice
Serve immediately or place in a container to be stored
in the freezer. Cover sorbet with plastic directly if
freezing.
Nutritional information per ½ cup serving:
*Note: Simple syrup is equal amounts sugar and water

brought to a boil in order to dissolve the sugar. One cup
each water and sugar will yield 1½ cups simple syrup.
Simple syrup can last in a refrigerator for at least one
month in clean, sealed container.
Banana “Ice Cream”

Frozen bananas give this guilt free dessert a super creamy consistency.
Makes about four 3-ounce servings

2 bananas, frozen, cut into Insert the large chopping blade into the large bowl of
1 to 2-inch pieces the Cuisinart® Food Processor. Put the bananas, honey,
½ tablespoon honey vanilla and coconut milk into the work bowl. Pulse 10
¼ teaspoon pure vanilla times using long pulses. Scrape the work bowl and then
extract process for about 1 to 2 minutes until smooth.
1 tablespoon coconut milk
pinch salt
For best results, serve immediately or place in a
container to be stored in the freezer. Cover ice cream
with plastic directly if freezing.
TIP: Peel and cut your overripe bananas before you

freeze them. Wrap each banana separately in plastic.
DESSERTS 71

Cuisinart FP 14dc Recipes

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ELITE COLLECTION™

Makes 1¹∕³ cups

Makes 1 roll compound butter, 16 slices

Makes about 2 cups

Sweet and Sour Marinade

Makes about 3 cups

Makes about 2½ cups

Makes 4 cups tomato sauce for pasta; 2½ cups tomato

Nutritional information per serving (½ cup):

Makes 1¾ pounds dough (six 7-inch crusts or three

Makes 1½ pounds, about 10 servings

SPINACH Pasta Dough

Makes 1½ pounds, about 6 servings

Approximate preparation time: 10 minutes, plus 90 minutes

Nutritional information based on 12 servings per pie: 2-crust pie

Makes two single crust 9-inch tarts/pies, or one

TIP: For a sweet Pâte Brisée, follow the same recipe as

Makes two 9-inch single tarts/pies, or one

For the almond sucrée:

18 BREAKFAST & BRUNCH

BREAKFAST & BRUNCH 19

20 BREAKFAST & BRUNCH

BREAKFAST & BRUNCH 21

22 BREAKFAST & BRUNCH

Makes about 60 stuffed mushrooms

2 pounds ripe tomatoes on Reserve 1 cup of the tomatoes, ½ of the cucumbers,

Makes about 10 cups

4 ounces Cheddar Insert the reversible shredding disc assembly on the

Makes about 8 cups

Makes about 12 cups

Makes sixteen ½-cup servings

Makes 4 cups, eight ½-cup servings

Makes 2 pans, 13 x 9 inches,16 servings

Makes 4 large or 8 small calzones, 8 servings

Makes approximately 32 meatballs

Nutritional information per serving (1 1-inch slice meatloaf):

Makes one 9 x 13-inch pan, about 12 servings

Makes twelve 3-ounce cakes

Makes 6 cups, twelve ½-cup servings

1 medium eggplant* Preheat the Cuisinart® Griddler® in the open position

Makes 7½ cups, fifteen ½-cup servings

Makes 24 servings (two 9 x 5-inch loaves,

Makes 12 servings (one 9 x 5-inch loaf)

Makes three medium baguettes, about ¾ pound each

Makes two 1 pound loaves

Makes three medium loaves, about 10 x 6 inches each (about

Makes 4 dozen cookies

Makes one 9-inch cake, 24 servings

Graham Cracker Crust

Makes one 10-inch deep-dish pie, 8 to 12 servings

Crumb Pie Topping

Makes enough crumb topping for one pie

Makes one 9-inch pie, 16 servings

Chocolate Cookie Crust

Makes 1 cup, 12 servings

Makes about 2¼ cups

Makes two 9-inch cakes (one 2- or 4-layer cake), 12 servings

Cream Cheese Frosting

Make one 9 x 5-inch loaf cake

2 pounds ripe tomatoes on Reserve 1 cup of the tomatoes, ½ of the cucumbers,

4 ounces Cheddar Insert the reversible shredding disc assembly on the