Cuisinart DFP-14BCNY Owner Manual - Page 24

POTATOES AU GRATIN You can use baking or boiling potatoes for this hearty, yet elegant dish. Makes 6 servings 6 ounces Gruyère cheese, cut into 1-inch pieces 4 medium garlic cloves 2 medium onions, quartered 5 cups whole milk or half-and-half 1½ teaspoons kosher salt Freshly ground white pepper 6 large potatoes (about 10 ounces each), peeled and cut flat at ends Butter for baking dish Preheat oven to 400°F and butter a 4-quart baking dish. Insert metal blade. Put cheese in food processor and pulse until finely chopped, about 6 to 8 times. Remove and reserve. With the machine running, drop garlic through feed tube to finely chop. Add onions and pulse to finely chop, about 3 to 4 times. Put onion/ garlic mixture in saucepan with milk, salt and pepper. Shred potatoes with shredding disc, one at a time, using firm pressure on pusher. Add shredded potatoes to saucepan and bring mixture to a boil, stirring continuously to prevent scorching. Remove saucepan from heat and spread potato mixture into prepared baking dish. Sprinkle with reserved cheese and bake for 25 minutes or until potatoes are tender and cheese is golden. Let stand for 10 minutes before serving. Nutritional information per serving: Calories 347 (41% from fat) • carb. 34g • pro. 18g • fat 16g • sat. fat 10g • chol. 59mg • sod. 789mg • calc. 549mg • fiber 3g ZUCCHINI, TOMATO & BASIL GRATIN While this side dish is best in the summer with garden fresh vegetables, our markets make it easy to get these ingredients all year 'round. Makes 8 servings Cooking spray 2 ounces Asiago cheese, cut into ½-inch cubes 1 garlic clove 12 large fresh basil leaves 3 tablespoons extra virgin olive oil 1 teaspoon kosher salt 1⁄4 teaspoon freshly ground black pepper 4 medium zucchini, each 1½ inches in diameter 12 ripe plum tomatoes Preheat the oven to 350ºF. Lightly coat a 3-quart gratin or baking dish with cooking spray. Insert metal blade. While the machine is running, drop the Asiago cheese cubes down the feed tube and process to chop finely, about 10 seconds; remove and reserve. With the machine running, drop the garlic through the feed tube to chop. Add the basil leaves, olive oil, salt and pepper. Process until somewhat smooth, about 10 to 15 seconds; remove and reserve. Insert the medium slicing disc. Cut the zucchini to fit the large feed tube. Arrange the zucchini in the large feed tube. Use medium pressure to slice; remove and reserve. Cut the stem end off the tomatoes. Arrange tomatoes in large feed tube, cut side down. Use light pressure to slice; remove and reserve. Arrange the zucchini and tomato slices in a single layer, overlapping them tightly. Drizzle with the remaining basil/olive oil mixture, then sprinkle evenly with the grated cheese. Bake in the preheated oven for 25-30 minutes, until the zucchini is tender. Serve hot or warm. Nutritional information per serving: Calories 102 (48% from fat) • carb. 9g • pro. 5g • fat 6g • sat. fat 2g • chol. 5 mg • sod. 364 mg • calc. 84mg • fiber 3g STIR-FRIED GREEN BEANS WITH RED PEPPERS The time-consuming "french cut" can be done in seconds with a Cuisinart® Food Processor. Makes 6 servings 1 garlic clove 1 red bell pepper, cored and seeded, quartered 1½ pounds fresh green beans, trimmed, cut to fit feed tube horizontally 1 tablespoon olive oil 1⁄4 cup water or chicken stock ½ teaspoon kosher salt 1⁄4 teaspoon freshly ground black pepper Insert the metal blade. With the machine running, drop garlic through the feed tube to finely chop. Remove and reserve. Insert the slicing disc, slice red bell pepper using light pressure; remove and reserve. Arrange green beans in feed tube horizontally, slice to "French cut" using medium light pressure; reserve. Place oil in a 3½-quart nonstick sauté pan and 24