10 pges deadline 18 hours

Uncategorized

check attcehed

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

INSTRUCTION
BOOKLET
AND RECIPE
BOOKLET

7-Cup Cuisinart® Elite CollectionTM Food Processor MFP-108C Series

FOOD CAPACITY
Sliced or shredded fruit, vegetables or cheese 5 cups (1.25 L)

Chopped fruit, vegetables or cheese 2 cups (500 ml)

Puréed fruit, vegetables or cheese 2 cups (500 ml) cooked; 1 cup (250 ml) puréed

Chopped or puréed meat, fish or seafood ¾ pound (375 g)

Thin liquid (e.g. dressing, soups, etc.) 5 cups (1.25 L)

Cake batter 8-inch (20 cm) cheesecake batter; 1 box [15.25 ounce (442 g)] cake mix

Cookie dough 2½ dozen (based on average chocolate chip cookie recipe)

White bread/pizza dough 3 cups (750 ml) (all-purpose or bread flour)

Nuts for nut butter 2 cups (500 ml)

RECOMMENDED MAXIMUM WORK BOWL CAPACITY IMPORTANT UNPACKING
INSTRUCTIONS
This package contains a Cuisinart Elite
Collection® 7-Cup (1.75 L) Food Processor and
the accessories for it:
7-cup (1.75 L) work bowl, work bowl cover,
metal chopping/mixing/kneading blade,
reversible slicing/shredding disc, stem adapter,
pusher, spatula and instruction/recipe book.

CAUTION: THE CUTTING TOOLS HAVE VERY
SHARP EDGES. To avoid injury when
unpacking the parts, please follow these
instructions.

1. Place the box on a low table or on the floor
next to the kitchen counter or table where
you intend to keep the food processor. Be
sure the box is right side up.

2. Open top flaps – you will see a rectangular
block of packing material that holds the
processor parts, each fitted into cavity.

3. Remove the instruction/recipe book first.
4. WITH GREAT CARE, THE BLADE IS VERY

SHARP, lift out the slicing/shredding disc
(A), bowl cover (B), detachable stem (C) and
spatula (D).

5. Lift out the top packing material.

. Lift out the bowl (E), Remove the packing

material. CAREFULLY REMOVE THE
METAL CHOPPING BLADE (F) BY
GRASPING THE CENTER HUB.

7. Only the housing base (G) remains in the
box. Use both hands to lift the base out of
the box and place on the table of counter.

8. Assemble the bowl onto the base by
positioning the handle to the left of center
and turning it counterclockwise to lock it into
the base. Read the instructions thoroughly
before using the machine.

9. Save the shipping cartons and packing
material. You will find them very useful if
need to repack the processor for moving or
other shipment. Keep bags away from
children.

WARNING
RISK OF FIRE OR ELECTRIC SHOCK

DO NOT OPEN

WARNING: TO REDUCE THE RISK OF FIRE OR ELECTRIC SHOCK,

DO NOT REMOVE COVER (OR BACK)

NO USER-SERVICEABLE PARTS INSIDE

REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY

IMPORTANT
SAFEGUARDS
Always follow these safety precautions when
using this appliance.

Getting Ready

1. Read all instructions.

2. Blades and discs are sharp. Handle them
carefully.

3. Always unplug from outlet when not in
use, before putting on or taking off parts,
before removing food and before
cleaning. To unplug, grasp plug and pull
from electrical outlet. Never pull cord.

4. Do not use outdoors.

5. Do not let cord hang over edge of table or
counter, or touch hot surfaces.

6. Do not operate any appliance with a
damaged cord or plug, or after appliance
has been dropped or damaged in any way.
Return appliance to the nearest authorized
service facility for examination, repair or
electrical or mechanical adjustment.

Operation

1. Keep hands as well as spatulas and other
utensils away from moving blades or discs
while processing food, to prevent the
possibility of severe personal injury or
damage to food processor. A plastic
scraper may be used, but only when the
food processor motor is stopped.

2. Avoid contact with moving parts. Never
push food down by hand when slicing or
shredding. Always use pusher.

3. Make sure motor has completely stopped
before removing cover. (If machine does
not stop within 4 seconds after you remove
the bowl cover assembly, call 1-800-472-
7606 for assistance. Do not use the
machine.)

4. Never store any blade or disc on motor
shaft. To reduce the risk of injury, no blade
or disc should be placed on the shaft
except when the bowl is properly locked in
place and the processor is in use. Store
blades and discs, as you would sharp
knives, out of reach of children.

5. Be sure cover and feed tube are securely
locked in place before operating food
processor.

6. Never try to override or tamper with cover
interlock mechanism.

Cleaning
To protect against risk of electrical shock, do
not put base in water or other liquids.
General

1. This appliance should not be used by or
near children or individuals with certain
disabilities.

2. Do not operate this, or any other motor-
driven appliance, while under the influence
of alcohol or other substances that affect
your reaction time or perception.

3. This food processor is UL listed for
household use. Use it only for food
preparation as described in the
accompanying recipe and instruction book.
Do not use this appliance outside of its
intended use.

4. The use of attachments not recommended
or sold by Cuisinart may cause fire,
electrical shock or personal injury, or
damage to your food processor.

5. To avoid possible malfunction of work bowl
switch, never store processor with pusher
assembly in locked position.

6. Maximum rating of 350 watts is based on
attachment that draws greatest current.
Other recommended attachments may
draw significantly less current.

7. Do not operate your appliance in an
appliance garage or under a wall cabinet.
When storing in an appliance garage
always unplug the unit from the
electrical outlet. Not doing so could create
a risk of fire, especially if the appliance
touches the walls of the garage or the door
touches the unit as it closes.

NOTICE: If your food processor has a plastic
case, it has a polarized plug (one blade is wider
than the other). As a safety feature, this plug will
fit in a polarized outlet only one way. If the plug
does not fit fully in the outlet, reverse the plug. If
it still does not fit, contact a qualified electrician.
Do not attempt to defeat this safety feature.

SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY

WARNING: RISK OF FIRE
OR ELECTRIC SHOCK
The lightning flash with arrowhead

symbol within an equilateral triangle
is intended to alert the user to the
presence of uninsulated dangerous
voltage within the product’s enclosure
that may be of sufficient magnitude to
constitute a risk of fire or electric
shock to persons.

The exclamation point within an
equilateral triangle is intended to alert
the user to the presence of important
operating and maintenance (servicing)
instructions in the literature
accompanying the appliance.

SPECIAL CORD SET
INSTRUCTIONS

NOTICE
If you have a die-cast metal unit, for your
protection, it is equipped with a 3-conductor
cord set that has a molded 3-prong grounding-
type plug, and should be used in combination
with a properly connected grounding-type outlet
as shown in Figure A.

If a grounding-type outlet is not available, an
adapter, shown in Figure B, may be obtained so
that a 2-slot wall outlet can be used with a
3-prong plug. As shown in Figure C, the adapter
must be grounded by attaching its grounding
plug under the screw of the outlet cover plate.

NOTE: Do not remove the grounding prong.

CAUTION: Before using an adapter,
it must be determined that the outlet cover
plate screw is properly grounded. If in doubt,
consult a licensed electrician. Never use an
adapter unless you are sure it is properly
grounded.

Note: Use of an adapter is not
permitted in Canada.

CONTENTS
Important Unpacking Instructions …………….

Important Safeguards…………………………….. 4
Features and Benefits …………………………….

Assembly Instructions ……………………………..

Machine Controls ………………………………….. 8
Machine Functions ………………………………… 8
User Guide and Capacity Chart …………… 8–

Cleaning, Storage and Maintenance ………. 10
For Your Safety ……………………………………. 10
Technical Data ………………………………………10
Troubleshooting ……………………………… 11–

Warranty Information ……………………………. 59

5
8

2
3
4
7

FEATURES AND BENEFITS
1. Housing Base and Motor

With a vertically projecting motor shaft, this
powerful base will easily process a variety
of recipes.

2. Touchpad Control Panel
These easy-to-clean, touchpad
buttons feature On, Pulse and Off with
blue LED light.

3. Work Bowl
7-cup (1.75 L) capacity with SealTight™
Advantage technology, which maximizes
processing capacity.

The work bowl is made of durable material
with convenient measurement markings and
pour spout.

4. Work Bowl Cover with Feed Tube
Work bowl cover with SealTight™ Advantage
feature allows for maximum bowl capacity
during processing and pouring. To remove the
work bowl cover, push in the release buttons
on either side of the handle interlock.

5. Pusher
Secured with a snap-fit, the pusher allows
you to process the ingredients that go in the
feed tube. Small drizzle hole for emulsifying
is also provided.

6. Chopping/Mixing/Kneading Blade
This stainless steel blade will chop, mix
or knead dough. It also features the
BladeLock System to keep the blade
in place while pouring.

7. Reversible Slicing and Shredding Disc
Provides the versatility of either slicing
or shredding with the convenience of
one disc.

8. Stem Adapter
This user-friendly tool easily attaches to the
disc to engage the motor shaft.

9. Spatula
Uniquely designed to scrape the
work bowl.

10. Cord Storage (not shown)
Keeps countertops safe and clean by
conveniently wrapping excess cord under
the unit.

11. BPA Free (not shown)
All materials that come in contact with food or
liquid are BPA free.

ASSEMBLY
INSTRUCTIONS
Before first use

Before using your Cuisinart Elite Collection®
7-Cup (1.75 L) Food Processor for the first time,
wash the work bowl, work bowl cover, pusher,
blade, disc, and spatula (see Cleaning
Instructions on page 10).

1. Place the food processor base on a dry,
level countertop with the controls facing
you. Do not plug the unit in until it
is fully assembled.

2. With the bowl on the base, use
the handle to turn the work bowl
counterclockwise to lock it onto the
housing base.

Blade Operation

The BladeLock feature is designed to
keep the blade in place during processing,
pouring, lifting, and handling tasks – but is
not permanently engaged. Handle with
care. Always check to be sure the blade
is securely locked before turning the
bowl upside down.

Note: The chopping/mixing/kneading
blade should not be removed when
liquid contents are above the hub of the
blade in the bowls, as this will defeat the
SealTight™ system.

Blade Operation

3. With the work bowl assembled on the
base, grasp the chopping/mixing/kneading
blade by its hub, align it over the center of
the bowl, place it on the shaft and turn it
until it slides into place. Firmly push down
to lock. Always check to be sure the
blade is securely locked before turning
the bowl upside down. (To remove, first
take the bowl off the base and put it on a
flat surface. Rest the heel of your hand on
the rim of the bowl and pull up gently and
carefully.)

Disc Operation

4. Position the stem adapter over the center
of the bowl, and slide it down the motor
shaft. Select which disc side to use for
slicing or shredding, and place over the
stem adapter.

Cover Operation

5. Put the work bowl cover on the work bowl
by latching the back on first and then

pushing down on the
front to lock into place.
Be sure both front and
back locks are fully
engaged.

Another way to put the
cover on is by
positioning it directly
over the bowl, and
pushing down on the
front and back.

To remove the cover,
push in both sides of
the release button
(located on the cover
interlock) and lift up to
remove.

Note: The work bowl
cover fits, locks and
seals on the bowl. The
work bowl cover will
become easier to engage with repeated
use. The seal is removable for cleaning,
but must be replaced for each operation.

6. Align pusher over the feed tube opening on
the work bowl cover and slide it down
completely.

7. Plug the food processor into a proper
electrical outlet. It is now ready for use.

Note: The bowl and lid must be securely in
place for the unit to operate.

6
7
9
6

8 9

MACHINE CONTROLS
On Button

The On control is a continuous button that
allows the machine to run until Off is selected.

1. Properly assemble and engage the
machine.

2. Add ingredients to the work bowl, either
through the feed tube or directly into the
bowl.

3. Press the On button. The blue LED light will
illuminate and the motor will start.

4. Press the Off button when finished.

Pulse Button

The Pulse control is a button that allows the
machine to run only while it is being pressed.
This capability provides more accurate control
of the duration and frequency of processing.
Unless otherwise specified, a pulse is about one
second.

1. With the machine properly assembled and
engaged, and ingredients in the work bowl,
press the Pulse button repeatedly as
needed. The blue LED On light will be
illuminated upon activation.

MACHINE FUNCTIONS
Using the Metal Blade
Chopping
• For raw ingredients: peel, core and/or remove

seeds and pits. Food should be cut into even,
½ to 1-inch (1.25 to 2.5 cm) pieces. Foods cut
into same size pieces produce the most even
results.

• Pulse food in 1-second increments to chop.
For the finest chop, either hold the pulse
down or press ON to run the machine
continuously. Watch ingredients closely to
achieve desired consistency and scrape the
work bowl as necessary.

Puréeing
• To purée fresh fruits or cooked fruits/

vegetables: Ingredients should be cut into
1-inch (2.5 cm) pieces; a smooth purée is
achieved easiest when all the pieces are equal
in size. Pulse to initially chop and then process
ON until food is puréed; scrape the work bowl
as necessary. Do not use this method to purée
cooked white potatoes.

• To purée solids for a soup or sauce: Strain
the solids from the liquid and process the
solids alone. Add cooking liquid and process
as needed.

Reversible Slicing/Shredding Disc
• Use caution when slicing or shredding and

do not exceed capacity beyond the Max
Liquid fill line indicated on the work bowl.

• Always pack food in the feed tube evenly
for slicing and shredding. The food will dictate
the amount of pressure: Use light pressure for
soft foods, medium pressure for medium
foods, and firm pressure for harder foods.
Always process with even pressure.

• For round fruits or vegetables: Remove a thick
slice on the bottom of the food so that it sits
upright in the feed tube. If food does not fit in
the feed tube, cut in half or quarters to fit.
Process with even pressure.

• For small ingredients, like mushrooms,
radishes or strawberries: Trim the ends so the
food sits upright in the feed tube.

• When slicing or shredding cheese, be sure
that the cheese is well chilled before slicing.

• To shred leafy vegetables like lettuce or
spinach: Roll leaves together and stand up
in feed tube. Process with even pressure.

USER GUIDE & CAPACITY
CHART (facing page)
You can slice, shred and chop a multitude of
vegetables and fruits in the Cuisinart Food
Processor. What you may not know is that the
food processor is the perfect tool for a number
of other tasks, such as softening butter, making
bread crumbs, making baby food, etc. Here is a
guide that will help you in preparing just about
anything!

FOOD TOOL DIRECTIONS
Soft Cheeses
(ricotta, cream
cheese, cottage
cheese, etc.)

Chopping, Mixing, Kneading
Blade

Have cheese at room temperature. When applicable, cut into 1-inch
(2.5 cm) pieces. Process until smooth, stopping to scrape down the sides
of the bowl as needed. Perfect for making cheesecakes, dips, pasta fillings,
etc.

Firm Cheeses
(Cheddar, Swiss,
Edam, Gouda, etc.)

Slicing/Shredding Disc Have cheese sit at room temperature for about 10 minutes before slicing/
shredding. Cut to fit feed tube. Use light to medium pressure
when slicing/shredding.

Hard Cheeses
(Parmesan,
Romano, etc.)

Chopping, Mixing, Kneading
Blade

Chill cheese(s). If using the metal blade, cut into ½-inch (1.25 cm) pieces.
Pulse to break up and then process until finely grated. This will produce a
nice grated cheese. If slicing or shredding, cut to fit feed tube. Use light to
medium pressure when slicing/shredding.

Baby Food Chopping Mixing, Kneading
Blade

As for all fruit and cooked vegetable purées, cut ingredients into 1-inch
(2.5 cm) pieces. Steam cooked ingredients until completely soft. Pulse to
chop, then process until completely smooth (add steaming liquid through
the feed tube as processing if necessary). To ensure there are no lumps,
press mixture through a fine mesh strainer. Keeps well frozen in ice cube
trays for individual 1-ounce (30g) portions.

Butter Chopping, Mixing, Kneading
Blade
Slicing/Shredding Disc

For creaming: Have at room temperature. Cut into 1-inch (2.5 cm) pieces.
Process, scraping bowl as necessary. For compound (flavoured) butters,
process flavouring ingredients, such as herbs, zest, vegetables, etc, before
adding butter: For shredding/slicing : Freeze briefly. Use light to medium
pressure to shred or slice. Shredded butter is perfect for preparing certain
pastry doughs. Sliced butter is great for serving alongside corn on the cob
or freshly made rolls.

Grating Chocolate

Chopping, Mixing,
Kneading Blade

Chill chocolate. Cut into ½ – to 1-inch (1.25 to 2.5 cm) pieces, or use
chocolate chips. Pulse to break up, and then process until desired
consistency is achieved.

Bread/Cookie/
Cracker/Chip
Crumbs

Chopping, Mixing,
Kneading Blade

If larger than the size of a potato chip, break into smaller pieces. Pulse to
break up, and then process until desired consistency. This will make perfect
breads/cracker/chip crumbs for breading meats and fish. Processing
cookies makes for delicious pie and cake crusts!

Milk Shakes/
Smoothies

Chopping, Mixing,
Kneading Blade

For milk shakes, first add ice cream. While unit is running, add milk through
the feed tube until desired consistency. For smoothies, add fruit first, then
add the liquid through the feed tube while unit is running.

Fresh Herbs Chopping, Mixing,
Kneading Blade

Wash and dry herbs VERY well. Pulse to roughly chop. Process to finely
chop.

Nuts Chopping, Mixing,
Kneading Blade

Pulse to chop to desired consistency. To make a nut butter, pulse to break
up, and then process until smooth, stopping to scrape down as needed.

“Ice Cream” Chopping, Mixing,
Kneading Blade

Put frozen fruit cut into 1-inch (2.5 cm) pieces into the work bowl, with
liquid (juice or milk), any desired sweeteners, such as sugar, honey, simple
syrup, and other flavours. Process until smooth.

Whipped Cream Chopping, Mixing,
Kneading Blade

Process well-chilled cream until cream begins to thicken. Add sugar as
desired; process continuously until cream reaches desired consistency. This
cream is dense and perfect as a whipped topping for cake or ice cream.

Superfine Sugar Chopping, Mixing,
Kneading Blade

Process granulated sugar for about 1 minute until finely ground. Excellent
for using in meringues and some baked goods.

Ground Meat Chopping, Mixing,
Kneading Blade

Cut into ½-inch (1.25 cm) pieces. About 14 long pulses, or until desired
consistency. If a purée is desired, continue to process. Never chop/purée
more than ¾ pound (375 g) at one time.

1110

CLEANING, STORAGE AND
MAINTENANCE
Keep your Cuisinart Elite Collection® 7-Cup
Food Processor ready to use on the kitchen
counter. When not in use, leave it unplugged.

Keep the blades and discs out of the reach
of children.

All parts except the housing base are
dishwasher safe, and we recommend washing
them in the dishwasher on the top rack only.
Due to intense water heat, washing the work
bowl, cover and accessories on the bottom rack
may cause damage over time. Insert the cover
with the feed tube facing up to ensure proper
cleaning of the seal. The seal also can be
removed for cleaning, but must be replaced for
every operation. Insert the work bowl and
pusher upside down for drainage. Remember to
unload the dishwasher carefully wherever you
place sharp blades and discs.

To simplify cleaning, rinse the work bowl, cover,
pusher and blade or disc immediately after use
so food won’t dry on them. Be sure to place the
pusher upside down for drainage. If food lodges
in the pusher, remove it by running water
through it, or use a bottle brush.

If you wash the blade and disc by hand, do it
carefully. When handling, use the plastic hubs.
Avoid leaving them in soapy water where they
may disappear from sight. To clean the metal
blade, fill the work bowl with soapy water, hold
the blade by its plastic center and move it
rapidly up and down on the center shaft of the
bowl. Use of a spray attachment is also
effective. If necessary, use a brush.

The work bowl is made of durable plastic, that is
shatter resistant and heat resistant. It should not
be placed in a microwave oven, as the aperture
at the front of the pusher houses the metal rod
that activates the motor.

The housing base may be wiped clean with a
soapy, non-abrasive material. Be sure to dry
once clean.

Four rubber feet on the underside keep the base
from moving on most work surfaces when the
machine is processing heavy loads. If the feet
leave spots on the counter, spray them with a
spot remover and wipe with a damp sponge.

If any trace of the spot remains, repeat the
procedure and wipe the area with a damp
sponge and nonabrasive cleaning powder.

IMPORTANT: Never store any blade or disc on
the motor shaft. No blade or disc should be
placed on the shaft except when the processor

is about to be used.

MAINTENANCE: Any other servicing should be
performed by an authorized service representative.

FOR YOUR SAFETY
Like all powerful electrical appliances, a food
processor should be handled with care. Follow
these guidelines to protect yourself and your
family from misuse that could cause injury.

Handle and store metal blades and discs
carefully. Their cutting edges are very sharp.

Always place the stem adapter on the motor
shaft before assembling the disc.

Never put blade or disc on the motor shaft until
the work bowl is locked in place.

Always be sure that the blade or disc is down
on motor shaft as far as it will go.

Always insert the metal blade in the work bowl
before putting ingredients in bowl.

When slicing or shredding food, always use the
pusher. Never put your fingers or spatula into
feed tube.

Always wait for the blade or disc to stop
spinning before you remove the pusher
assembly or cover from the work bowl.

Always unplug the unit before removing food,
cleaning, or putting on or taking off parts.

Always remove work bowl from base of machine
before you remove chopping blade or dough
blade.

TECHNICAL DATA
The motor in your food processor operates on a
standard line operating current. The appropriate
voltage and frequency for your machine are
shown on a label on the bottom of the base.

An automatic, temperature-controlled circuit
breaker in the motor ensures complete
protection against motor burnout. If the
processor runs for an exceptionally long time
when chopping, mixing or kneading a thick or
heavy mixture in successive batches, the motor
may overheat. If this happens, the processor will
stop. Turn it off and wait for the motor to cool
before proceeding. It will usually cool within 30
minutes. In extreme cases, it could take an hour.

Safety switches prevent the machine from
operating when the work bowl or the cover is not
locked into position. The motor stops within
seconds when the motor is turned off, and when
the pusher assembly is removed, a fast-stop circuit
also enables the motor to stop within seconds.

Cuisinart offers a Limited One-Year Warranty on
the entire machine.

TROUBLESHOOTING
Food Processing

1. Problem: The food is unevenly processed.
Solution:
• The ingredients should be cut evenly

into ½- to 1-inch (1.25 cm to 2.5 cm)
pieces before processing.

• Process in batches to avoid
overloading.

2. Problem: Slices are uneven or slanted.

Solution:

• Place evenly cut food into the feed tube.
• Apply even pressure on the pusher.
3. Problem: Food falls over in feed tube.
Solution:
• Feed tube must be packed full

for best results.
4. Problem: Some food remains on top

of the disc.
Solution:
• It is normal for small pieces to remain;

cut remaining bits by hand and add to
processed ingredients.

Dough Kneading
1. Problem: Motor slows down.

Solution:
• Amount of dough may exceed maximum

capacity of your food processor. Remove
half and process in two batches.

• Dough may be too wet (see number 8).
If motor speeds up, continue processing. If
not, add more flour, 1 tablespoon (15 ml)
at a time until the motor speeds up.
Process until dough cleans the sides of
the work bowl.

2. Problem: Blade doesn’t incorporate
ingredients.

Solution:
• Always start the food processor before

adding liquid. Add liquid in a slow, steady
stream, allowing the dry ingredients to
absorb it. If too much liquid is added,
wait until ingredients in the work bowl
have mixed, then add remaining liquid
slowly (do not turn off the machine). Pour
liquid onto dough as it passes under feed

tube opening; do not pour liquid directly
onto bottom of the work bowl.

3. Problem: Blade rises in work bowl.
Solution:
• Excessively sticky dough can cause blade

to rise. Reinsert blade and immediately
add 2 tablespoons (30ml) of flour through
the feed tube while the machine is
running.

4. Problem: Dough doesn’t clean inside of
the work bowl.

Solution:
• Amount of dough may exceed maximum
capacity of your food processor. Remove
half and process in two batches.

• Dough may be too dry (see number 7).
• Dough may be too wet (see number 8).
5. Problem: Nub of dough forms on top of

blade and does not become uniformly
kneaded.

Solution:
• Stop machine, carefully remove dough,

divide it into 3 pieces and redistribute
them evenly in the work bowl.

6. Problem: Dough feels tough after kneading.
Solution:
• Divide dough into 2 or 3 pieces and

redistribute evenly in bowl. Process
10 seconds or until uniformly soft and
pliable.

7. Problem: Dough is too dry.
Solution:
• While machine is running, add water

tablespoon (15 ml) at a time until dough
cleans the inside of the bowl.

8. Problem: Dough is too wet.
Solution:
• While machine is running, add flour 1

tablespoon (15 ml) at a time until dough
cleans the inside of the bowl.

Technical
1. Problem: The motor does not start.
Solution:
• There is a safety interlock to prevent the

motor from starting if it is not properly
assembled. Make sure the work bowl
and work bowl cover are securely locked
into position.

• If the motor still will not start, check the
power cord and outlet.

2. Problem: The food processor shuts off
during operation.

Solution:
• The cover may have become unlocked;

check to make sure it is securely in
position.

• A safety protector in the motor prevents the
motor from overheating, which is caused
by excessive strain. Press the Off control
button and wait 20 to 30 minutes to allow
the food processor to cool off before
resuming.

3. Problem: The food processor cover
becomes unlatched in the back and/or
makes a loud noise.

Solution:
• If the back of the cover becomes

unlatched, and there is any related noise,
it will not prevent the unit from working.
Simply push down to lock the back into
position.

4. Problem: The motor slowed down during
operation.

Solution:
• This is normal as some heavier loads (e.g.,

slicing/shredding cheese) may require the
motor to work harder. Simply reposition the
food in the feed tube and try again.

• The maximum load capacity may have
been exceeded. Remove some of the
ingredients and continue processing.

5. Problem: It is difficult to remove the
chopping/mixing/kneading blade from the
work bowl.

Solution:
• This innovative blade has been designed to

lock in the work bowl to prevent them from
falling out when emptying the contents of
the bowl. Using extreme care, use a little
extra force to remove the blade.

6. Problem: The food processor vibrated/
moved around the countertop during
processing.

Solution:
• Make sure the rubber feet at the bottom of

the unit are clean and dry. Also make sure
that the maximum load capacity is not
being exceeded.

• This is normal as some heavier loads (e.g.,
slicing/shredding cheese) may require the
motor to work harder.

7. Problem: The pusher falls out when the
cover is turned upside down.

Solution:

• The pusher lock feature, located above the
handle, should be pulled out.

Recipe BookletELITE COLLECTION®
7-CUP (1.75L) FOOD PROCESSOR

14 15

RECIPES

BASICS
Basic Fresh Breadcrumbs
Dill Butter
Vegetable Cream Cheese
Salmon Cream Cheese
Peanut Butter
Basic Vinaigrette
Tahini Dressing
Caesar Dressing
Basic Mayonnaise
Basil Pesto
Simple Tomato Sauce
Rémoulade Sauce
Tomato Salsa
Chunky Guacamole

BREAKFAST & BRUNCH

Morning-Glory Muffins
Zucchini Spice Bread
Pepper, Onion and Potato Frittata
Mushroom, Leek and Gruyère Quiche

APPETIZERS
Ten-Layer Nachos
Refried Beans
Hummus
Tea Sandwiches – 2 varieties (Radish-Dill; Cucumber-Salmon)
Stuffed Breads – 2 varieties (Sausage; Broccoli Rabe)

To help you feel right at home with your new Cuisinart Elite Collection® 7-Cup (1.75L) Food
Processor 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, every meal is covered with these easy-to-follow recipes.

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!

SOUPS/SALADS/SIDES

Gazpacho
Creamy Sweet Potato Soup
Spring Vegetable Minestrone
Coleslaw
Chopped Salad
Shredded Brussels Sprouts
Zucchini-Carrot-Potato Cakes

ENTRÉES
Falafel
Chicken Pot Pie
Vegetable Stir-Fry
Tacos Americanos
Fish Sticks

DOUGHS/BREADS
Pizza Dough
Pâte Brisée
Pâte Sucrée
Buttery Dinner Rolls
Buttermilk Biscuits

DESSERTS
Carrot Cake with Cream Cheese Frosting
Pumpkin Cheesecake
Classic Apple Pie

Cuisinart® is a registered trademark of Cuisinart. Any trademarks or service marks of third parties
used herein are the trademarks or service marks of their respective owners.

16 BASICS

BASIC FRESH BREADCRUMBS
There is no need to buy breadcrumbs when you can make them

with your Cuisinart® Food Processor in no time at all.

Makes 1¼ cups (300 ml)

1. Preheat oven to 325°F (160°C). Bake slices of bread
in a single layer for about 20 minutes or until bread
is completely dried out.

2. Insert the chopping blade into the work bowl of the
food processor. Directly into the work bowl, break
the bread into pieces and pulse 10 times, then
process until desired texture is achieved; about
30 seconds to 1½ minutes for coarse crumbs and
3 to 4 minutes for fine crumbs.

TIP: For seasoned breadcrumbs, add ¼ teaspoon
(1 ml) each dried oregano, dried basil, garlic powder,
and ground onion flakes to toasted bread and
process as above.

Nutritional information per serving [2 tablespoons (30 ml)]:

NOTE: Breadcrumbs can also be processed from day-
old bread. Simply break into uniform pieces and follow
above instruction until finely chopped.

4 SLICES WHITE BREAD

17BASICS

DILL BUTTER

VEGETABLE CREAM CHEESE

Using a high quality, European-style butter makes a difference, so splurge!
We feature it in our Dill-Radish Tea Sandwich, page 35,

but a pat on top of grilled or roasted salmon is another great use for it.

Vibrant with colour and texture, this spread isn’t just for schmearing
on your morning bagel – serve with crackers, in sandwiches,

or even as a topping to a baked potato.

Makes ½ cup (125 ml)

1. Insert the chopping blade into the work bowl of the
food processor.

2. Put the dill into the work bowl and process to chop,
about 20 seconds.

3. Scrape down sides of bowl if necessary, and then add
the butter. Process, scraping down as needed, for
about 10 seconds.

4. Add salt and pepper and process to incorporate, an
additional 5 seconds. Taste and adjust seasonings
accordingly.

Nutritional information per serving [2 tablespoons (30 ml)]:

¼ CUP (60 ML) FRESH DILL

4 OUNCES (115 G) GOOD
QUALITY BUTTER (LIKE
KERRYGOLD OR PLUGRA),
ROOM TEMPERATURE AND CUT
INTO 4 PIECES

2 PINCHES KOSHER SALT

PINCH FRESHLY GROUND
BLACK PEPPER

Makes 1½ cups (375 ml)

1. Insert the chopping blade into the work bowl of the
food processor. Add the carrot, red pepper, scallion,
and parsley and pulse about 6 to 7 times to chop.

2. Add the cream cheese, lemon juice and salt to the
bowl and pulse about 10 to 12 times, until the all
ingredients have been fully incorporated and cream
cheese is smooth. Scrape down the sides of the
bowl between pulses if needed.

Nutritional information per serving [1 tablespoons (15 ml)]:

½ MEDIUM CARROT, PEELED AND
CUT INTO ½-INCH (1.25 CM) PIECES
[HEAPING ¼ CUP (60 ML)]

½ MEDIUM RED BELL PEPPER, CUT
INTO ½-INCH (1.25 CM) PIECES
[HEAPING ¼ CUP (60 ML)]

1 SCALLION, CHOPPED INTO ½-INCH
(1.25 CM) PIECES [ABOUT ¼ CUP
(60 ML)]

1 TABLESPOON (15 ML) FRESH
ITALIAN PARSLEY, STEMS
DISCARDED

8 OUNCES (230 G) PLAIN CREAM
CHEESE (1 STANDARD PACKAGE),
ROOM TEMPERATURE AND CUT
INTO 8 PIECES

½ TO 1 TEASPOON (2 TO 5 ML) FRESH
LEMON JUICE

½ TEASPOON (2 ML) KOSHER SALT

19BASICS18 BASICS

Delicious topping for any roasted bagel.
Try the zestier version with a crudités or as a spread for tea sandwiches.

SALMON CREAM CHEESE

8 OUNCES [230 G (1 STANDARD
PACKAGE)] PLAIN CREAM
CHEESE, ROOM TEMPERATURE
AND CUT INTO 8 PIECES

1 TO 2 PINCHES KOSHER SALT,
DIVIDED

PINCH FRESHLY GROUND BLACK
PEPPER

3 OUNCES (85 G) SMOKED
SALMON, CUT/TORN INTO
1-INCH (2.5 CM) PIECES

3 2-INCH (5 CM) STRIPS LEMON
ZEST (BITTER WHITE PITH
REMOVED), OPTIONAL

2 TEASPOONS (10 ML) DRAINED
CAPERS, OPTIONAL

3 SPRIGS FRESH DILL, OPTIONAL

Makes about 1 cup (250 ml)

1. Insert the chopping blade into the work bowl of the
food processor. Add the cream cheese, pinch of salt
and pepper. Pulse a few times to break up, and then
process until smooth.

2. Add the smoked salmon and pulse until fully
combined, about 20 times. Taste and add additional
pinch of salt if desired.

NOTE: To add even more flavour to the cream
cheese, add the lemon, capers and dill. First add
the lemon zest and process to break up. Then add
the cream cheese, salt and pepper, processing until
combined. Add the capers, dill and salmon and
pulse until fully combined. Taste and adjust season-
ing as desired. With this version, the extra pinch of
salt is most likely not necessary because of the briny
flavour of the capers.

Nutritional information per serving [1 tablespoon (15 ml)]:

BASIC VINAIGRETTE
Classic vinaigrette – tossed with mixed greens or drizzle over

grilled chicken, this works great as a marinade, too.

¼ CUP (60 ML) CHAMPAGNE
VINEGAR

½ SMALL SHALLOT, PEELED
AND HALVED

1 TEASPOON (5 ML) DIJON
MUSTARD

½ TEASPOON (2 ML) KOSHER SALT

¼ TEASPOON (1 ML) GROUND
WHITE PEPPER

¾ CUP (175 ML) EXTRA VIRGIN
OLIVE OIL

Makes 1 cup (250ml)

1. Insert the chopping blade into the work bowl of the
food processor. Add the vinegar, shallot, mustard, salt
and pepper to the bowl and process to combine and
finely chop.

2. With machine running, slowly pour the olive oil
through the feed tube until all ingredients are
homogenous, about 1½ minutes.

Nutritional information per serving [1 tablespoon (15 ml)]:

You’ll be pleasantly surprised at how easy it is to make your own nut butter;
be sure to use unsalted nuts so you can control the amount of seasoning

in the final product.

PEANUT BUTTER

Makes about 1 cup (250 ml)

1. Insert the chopping blade into the work bowl of the
food processor. Pulse peanuts about 10 times and
then process until drops of oil are visible and the
mixture is very smooth, about 3½ to 4½ minutes. (You
may need to stop to scrape down periodically.)

2. Add salt and pulse 2 to 3 times to incorporate. Adjust
seasoning as desired.

TIP: This method can be done with any of your
favourite nuts; try adding sweet or savory spices to the
spread for more complex flavour.

Nutritional information per serving [1 tablespoon (15 ml)]:

2 CUPS (500 ML) UNSALTED,
DRY ROASTED PEANUTS

¾ TEASPOON (3.75 ML) KOSHER
SALT

20 BASICS

Tahini (a paste of ground sesame seeds) can now be found in most grocery
stores. Be sure to stir well before measuring out, as it naturally separates in
its jar. This dressing is a perfect match for our falafel on page 46, but is also

just as delicious on a salad of mixed greens.

TAHINI DRESSING

1 GARLIC CLOVE, PEELED

¹⁄³ CUP (75 ML) TAHINI

¼ TO ½ CUP (60 TO 125 ML) WATER,
DIVIDED

2 TABLESPOONS (30 ML) FRESH
LEMON JUICE

1 TEASPOON (5 ML) HONEY

¾ TEASPOON (3.75 ML) KOSHER
SALT

¼ TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER

½ CUP (125 ML) EXTRA VIRGIN
OLIVE OIL

Makes about 1¼ cups (300 ml)

1. Insert the chopping blade into the work bowl of the
food processor. With the machine running, drop the
garlic through the feed tube. Allow to process until
finely chopped. Stop machine to scrape down sides.
Add the tahini, ¼ cup (60 ml) of water, lemon juice,
honey, salt and pepper.

2. Turn machine on to process and while mixing, slowly
add the oil through the feed tube. Continue to
process until desired consistency. If dressing seems
too thick, process in additional water.

Nutritional information per serving [1 tablespoon (15 ml)]:

21BASICS

CAESAR DRESSING
There are many versions of this recipe, but our take is pretty close

to the classic. If you’d prefer not to use raw egg yolks, egg substitute
can easily be used.

Makes 1 cup (250 ml)

1. Insert the chopping blade into the work bowl of the
food processor. With the machine running, drop the
garlic through the feed tube and process until finely
chopped. Add the anchovies, egg yolks, mustard,
lemon juice, vinegar, Worcestershire sauce and
pepper to the work bowl. Process until well blended.

2. With the machine running, slowly pour olive oil
through the feed tube in a steady stream until the
dressing is emulsified, about 30 seconds to 1 minute.

TIP: For the perfect accompanying Caesar Salad, we
love to make elegant Parmesan crisps. The shredding
disc makes it easy. Shred about 2 ounces (60 g) of
Parmesan, and then portion out by the tablespoon
(15 ml) 2 inches (5 cm) apart, on to a baking pan lined
with a nonstick baking sheet (such as the Silpat
brand). Bake in a 400°F (204°C) oven for about
8 minutes, or until melted and slightly golden. Allow
to cool on the sheet for a few minutes. While crisps
are baking, toss together 4 to 6 cups (1 to 1.5 L) of
torn or shredded romaine lettuce, 2 cups (500 ml) of
garlicky croutons, a bit of dressing and then top each
portion with a Parmesan crisp. 2 ounces (60 g) of
cheese will make 8 crisps. This will definitely impress
your guests!

Nutritional information per serving
[1 tablespoon (15 ml) dressing]:

2 GARLIC CLOVES, PEELED

6 ANCHOVY FILLETS

2 LARGE EGG YOLKS

2 TEASPOONS (10 ML)
DIJON MUSTARD

4 TEASPOONS (20 ML) FRESH
LEMON JUICE

4 TEASPOONS (20 ML) RED WINE
VINEGAR

2 TEASPOONS (10 ML)
WORCESTERSHIRE SAUCE

½ TEASPOON (2 ML) FRESHLY

GROUND BLACK PEPPER

²⁄³ CUP (150 ML) EXTRA VIRGIN
OLIVE OIL

23BASICS22 BASICS

4 LARGE EGG YOLKS

¾ TEASPOON (3.75 ML) KOSHER SALT

1 TEASPOON (5 ML) DIJON
MUSTARD

1 TABLESPOON (15 ML) FRESH
LEMON JUICE

1 TABLESPOON (15 ML) WATER

¾ CUP (175 ML) GRAPESEED OR
VEGETABLE OIL

Makes 1¼ cups (300 ml)

1. Insert the chopping blade into the work bowl of the
food processor. Process the egg yolks, salt, mustard,
lemon juice and water until smooth, about 30
seconds.

2. With the machine running, add the first ¼ cup (60
ml) of the oil through the feed tube in a very slow
stream, being sure each drop is incorporated into
the yolks before adding the next. This step should
take about 1 minute. Once the mixture is emulsified
and homogenous, slowly add the remaining oil until
thick, about 4 minutes. Taste and adjust seasoning
accordingly.

NOTE: For fresh herb mayonnaise: process 1⁄3 cup
(75 ml) firmly packed fresh herbs (i.e., parsley, dill,
tarragon, basil, etc.), stems removed, with the yolks
before adding the oil.

* 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.

For lower-cholesterol mayonnaise, and to avoid
using raw eggs, Egg Beaters® may be substituted for
the egg yolks.

Nutritional information per serving
[1 tablespoon (15 ml), using egg yolks]:

Taste the difference in homemade mayonnaise.

BASIC MAYONNAISE BASIL PESTO
This is a slightly cheesier version of the standard pesto,

so adjust the amount of cheese if desired. Try any combination
of herbs or nuts in this recipe.

Makes about 1¼ cups (300 ml)

1. Insert the chopping blade into the work bowl of the
food processor. With the machine running, drop the
cheese and garlic through the feed tube to process
until finely chopped, about 30 seconds. Add the
nuts and pulse to chop, about 5 to 6 times. Add the
basil and using 10 to 15 long pulses, chop. Scrape
the bowl and add the salt. With the machine
running, add the olive oil in a slow, steady stream
through the feed tube, processing until combined
and an emulsion is formed, about 1 minute. Scrape
down the sides of the work bowl.

2. To store the pesto, transfer to a glass jar or airtight
container; tap to remove all air bubbles and even
out the surface. Cover the surface directly with
plastic wrap and refrigerate. The pesto will keep for
5 days in the refrigerator, or it may be frozen.

Nutritional information per serving [1 tablespoon (15 ml)]:

2 OUNCES (60 G) PARMESAN OR
PECORINO CHEESE, CUT INTO
½-INCH (1.25 CM) CUBES

1 GARLIC CLOVE, PEELED

¼ CUP (60 ML) PINE NUTS,
LIGHTLY TOASTED

3 CUPS (750 ML) TIGHTLY PACKED
FRESH BASIL LEAVES [ABOUT
3 OUNCES (85 G)]

¼ TEASPOON (1ML) KOSHER SALT

½ TO ²⁄³ CUP (125 TO 150 ML) EXTRA
VIRGIN OLIVE OIL

24 BASICS

½ TABLESPOON (7 ML) OLIVE OIL

4 GARLIC CLOVES, PEELED

1 SMALL ONION, PEELED AND CUT
INTO 1-INCH (2.5 CM) PIECES

¾ TEASPOON (3.75 ML) DRIED
OREGANO

1 CAN [28 OUNCES (794 G) WHOLE
PLUM TOMATOES, WITH JUICES

¼ CUP (60 ML) DRY WHITE WINE

½ TEASPOON (2 ML) KOSHER SALT

2 SPRIGS FRESH BASIL (10 TO 12
LARGE LEAVES)

¼ TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER

¼ TO ¾ TEASPOON (1 TO 3.75 ML) RED
PEPPER FLAKES (OPTIONAL, TO
TASTE, FOR A SPICIER SAUCE)

Makes about 4 cups (1 L)

1. Put the olive oil into a large saucepan set over
medium heat.

2. While oil is heating, insert the chopping blade into
the work bowl of the food processor. With the
machine running, drop the garlic through the feed
tube to chop. Turn unit off, scrape down the sides of
the bowl and add the onion. Pulse to chop, about
10 times.

3. When the oil is hot add the garlic, onion and
oregano to the pan. Sauté until onion is softened
and the garlic is fragrant.

4. While the onion mixture is cooking, add the
tomatoes to the work bowl and pulse to chop.
Add the tomatoes, wine and salt to the pan with
the basil. Bring to a boil and then reduce the heat
to low.

Cover the pan loosely and simmer for about 1 hour.
Turn off the heat and let the sauce 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.

Nutritional information per serving [¼ cup (60 ml)]:

This sauce comes together in no time but tastes like it has been simmering
all day long. When reduced, it makes a tasty topping for homemade pizzas.

SIMPLE TOMATO SAUCE

25BASICS

RÉMOULADE SAUCE
This sauce not only complements seafood but also pairs well

with freshly steamed vegetables. For a richer, thick consistency,
use Greek yogurt in place of regular.

Makes: 1½ cups (375 ml)

1. Insert the chopping blade into the work bowl of the
food processor. Add the shallot, gherkins, parsley
and dill; pulse to chop, about 15 pulses. Scrape
down the sides of the bowl and add the mustard
and capers and pulse 5 to 10 times to chop.

2. Add the mayonnaise, yogurt and black pepper; use
5 long pulses to combine. Do not over-process.
Refrigerate until ready to use.

Nutritional information per serving [1 tablespoon (15 ml)]:

½ MEDIUM TO LARGE SHALLOT,
PEELED AND CUT INTO 1-INCH
(2.5 CM) PIECES

3 TO 4 DRAINED SWEET GHERKIN
PICKLES, CUT INTO 1-INCH
(2.5 CM) PIECES

¼ CUP (60 ML) FRESH ITALIAN
PARSLEY, STEMS DISCARDED

1 TABLESPOON (15 ML) FRESH DILL

1 TABLESPOON (15 ML) DIJON
MUSTARD

3 TABLESPOONS (45 ML) DRAINED
CAPERS

1¼ CUPS (300 ML) MAYONNAISE
(PAGE 22) OR STORE-BOUGHT

½ CUP (125 ML) NONFAT PLAIN
YOGURT (REGULAR OR GREEK
STYLE)

¹∕8 TEASPOON (0.5 ML) FRESHLY
GROUND BLACK PEPPER

26 BASICS

1 GARLIC CLOVE, PEELED

1 JALAPEÑO, SEEDED AND CUT
INTO ½-INCH (1.25 CM) PIECES

½ SMALL ONION, PEELED AND CUT
INTO 1-INCH (2.5 CM) PIECES

1 TEASPOON (5 ML) KOSHER SALT

2 CUPS (500 ML) GRAPE
TOMATOES

2 TABLESPOONS (30 ML) FRESH
CILANTRO, STEMS DISCARDED

1 TEASPOON (5 ML) FRESH LIME
JUICE

Makes about 2 cups (500 ml)

1. Insert the chopping blade into the work bowl of the
food processor. With the machine running, drop the
garlic and jalapeño through the feed tube to finely
chop. Add the onion, and pulse to chop, about
3 pulses. Add the salt, tomatoes, cilantro and lime
juice and pulse to chop until desired consistency is
reached, about 8 to 10 pulses.

2. Taste and adjust seasoning accordingly. Depending
on desired consistency, strain salsa to remove excess
liquid.

Nutritional information per serving [¼ cup (60 ml)]:

Serve warm tortilla chips alongside this fresh and tangy salsa.

TOMATO SALSA

27BASICS

CHUNKY GUACAMOLE

Makes about 2½ cups (625 ml)

1. Insert the chopping blade into the work bowl of the
food processor. With the machine running, drop the
garlic and jalapeño through the feed tube to finely
chop. Add the onion and cilantro and pulse 5 times
to chop. Scrape down the sides of the bowl.

2. Scoop out the insides of the avocados in pieces
directly into the work bowl and add the lime juice
and salt. Pulse until desired consistency is achieved,
about 10 to 15 pulses.

Nutritional information per serving [¼ cup (60 ml)]:

1 GARLIC CLOVE, PEELED

½ JALAPEÑO, SEEDED, AND
CUT INTO 1-INCH (2.5 CM) PIECES

½ SMALL ONION, PEELED AND CUT
INTO 1-INCH (2.5 CM) PIECES

1 TABLESPOON (15 ML) FRESH
CILANTRO, STEMS DISCARDED

3 RIPE AVOCADOS, HALVED,
PITS REMOVED

2 TABLESPOONS (30 ML) FRESH
LIME JUICE

½ TEASPOON (2 ML) KOSHER SALT

Our fresh guacamole is perfect for the Sunday game
or served alongside quesadillas for a festive dinner. It is also

a component in our Ten-Layer Nachos!

29BREAKFAST & BRUNCH28 BREAKFAST & BRUNCH

NONSTICK COOKING SPRAY

¼ CUP (60 ML) UNBLEACHED,
ALL-PURPOSE FLOUR

¹⁄³ CUP (75 ML) WHOLE-WHEAT
FLOUR

½ TEASPOON (2 ML) KOSHER SALT

¾ TEASPOON (3.75 ML) BAKING
SODA

½ TEASPOON (2 ML) GROUND
CINNAMON

¼ CUP (60 ML) ROLLED OATS
(NOT INSTANT)

½ TEASPOON (2 ML) GRATED
ORANGE ZEST

¹⁄³ CUP (75 ML) WALNUTS,
LIGHTLY TOASTED

2 LARGE CARROTS, PEELED
AND TRIMMED

¹⁄³ CUP (75 ML) PACKED LIGHT
BROWN SUGAR

2 LARGE EGGS, ROOM
TEMPERATURE

¹⁄³ CUP (75 ML) GRAPESEED OR
VEGETABLE OIL

½ TEASPOON (2 ML) PURE
VANILLA EXTRACT

¹⁄³ CUP (75 ML) SHREDDED,
UNSWEETENED COCONUT

2 TABLESPOONS (30 ML)
SUNFLOWER SEEDS

MORNING-GLORY MUFFINS
A delicous yet healthy way to start the day.

Makes 6 muffins

1. Preheat the oven to 350°F (180°C). Lightly coat a
six-cup muffin pan with nonstick cooking spray and
set aside.

2. Insert the chopping blade into the work bowl of the
food processor. Add the flours, salt, baking soda,
cinnamon, oats and zest to the work bowl; process
for 10 seconds to sift. Transfer ingredients to a
medium mixing bowl; reserve.

3. Add the walnuts and pulse to chop, about 5 times.
Leaving the nuts in the bowl, remove the chopping
blade and insert the shredding disc. Cut the carrots
to fit the feed tube snugly and shred. Add to the
bowl with the dry ingredients and stir to combine;
reserve.

4. Reinsert the chopping blade and add the brown
sugar, eggs, oil and vanilla to the work bowl and
process for 5 seconds, until combined. Add the
flour/carrot mixture, and pulse three times to
combine. Scrape down the sides of the bowl and
add the coconut and sunflower seeds. Pulse 3 to 4
more times to incorporate.

5. Divide the batter among the prepared muffin cups
and bake for 18 to 20 minutes, until a toothpick or
cake tester comes out clean.

Nutritional information per muffin:

This moist, quick bread is perfect for breakfast or for an afternoon snack.

ZUCCHINI SPICE BREAD

Makes one 2-pound (1kg) loaf (16 servings)

1. Preheat oven to 325°F (160°C). Coat a 9 x 5 x 3-inch
(22.5 x 12.5 x 7.5 cm) loaf pan with cooking spray.

2. I nsert the chopping blade into the work bowl of the
food processor. Add the flour, spices, salt and
baking powder and process for 10 seconds to sift.
Transfer ingredients to a large bowl; reserve. Add
the walnuts to the work bowl and chop, 5 pulses.

3. Leaving the nuts in the work bowl, remove the
chopping blade and insert the shredding disc. Trim
the zucchini to fit the feed tube and shred. Transfer
the walnuts and zucchini to the bowl with the dry
ingredients. Stir to mix.

4. Reinsert the chopping blade and add the vegetable
oil, the sugar, and the eggs. Process for 5 seconds
until combined. Add the dry ingredient/zucchini
mixture and scrape down the bowl. Alternating
between short and long pulses, scrape down the
bowl as necessary until fully incorporated (about 12
to 15 pulses total). Add the dried fruit, and pulse
about 4 to 5 times to combine. Scrape down the
bowl.

5. Pour the batter into the prepared pan and bake in
the middle of the oven for 1½ hours, until a tooth-
pick or cake tester comes out clean.

6. Cool on a wire rack for 5 minutes, and then turn the
loaf out onto a wire rack to cool completely.

Nutritional information per serving:

NONSTICK COOKING SPRAY

2¼ CUPS (560 ML) UNBLEACHED,
ALL-PURPOSE FLOUR

1½ TEASPOONS (7 ML) GROUND
CINNAMON

¾ TEASPOON (3.75 ML) GROUND
ALLSPICE

¼ TEASPOON (1 ML) GROUND
NUTMEG

1 TEASPOON (5 ML) KOSHER SALT

1 TEASPOON (5 ML) BAKING POW-
DER

½ CUP (125 ML) WALNUTS,
LIGHTLY TOASTED

1 LARGE ZUCCHINI,
APPROXIMATELY 8 TO 10
OUNCES (230 TO 290 G)

½ CUP (125 ML) GRAPESEED OR
VEGETABLE OIL

1 CUP (250 ML) GRANULATED
SUGAR

2 LARGE EGGS

½ CUP (125 ML) DRIED CHERRIES
OR CRANBERRIES

3130 BREAKFAST & BRUNCH

Frittatas are simple and delicious. This is also tasty with some crumbled,
cooked Italian sausage mixed into it.

PEPPER, ONION AND POTATO FRITTATA

Makes 10 servings

1. Preheat oven to 350°F (180°C).

2. Insert the metal chopping blade into the work bowl
of the Food Processor. With the unit running, drop
the garlic through the feed tube and process to
finely chop.

3. Keeping the garlic in the bowl, remove the
chopping blade and insert the slicing disc assembly.
Slice the onion and pepper. Remove vegetables
and reserve. Slice the potato; remove and reserve
in cold water.

4. Remove the slicing disc, and flip to the shredding
side. Shred the Parmesan; reserve.

5. Place a 10-inch (25 cm) nonstick skillet* over medium
heat. Add 2 teaspoons (10 ml) of the olive oil and
swirl the pan to coat the surface evenly. Add the
garlic, onion and pepper, with a pinch each of the
salt and pepper; sauté until softened, about 6 to
8 minutes. Remove and reserve.

6. Add the remaining oil to the pan. Remove the
potatoes from the water and dry well on a towel.
Add to the pan with 2 pinches each of the salt and
pepper. Sauté until browned and tender.

7. Once potatoes have browned, add the onion/
pepper mixture back to the pan, stir to combine,
then top with the eggs, remaining salt and pepper
and shredded parmesan. Leave skillet on the heat so
that the bottom and sides of the frittata begin to set,
about 6 to 8 minutes. Place skillet into oven and
bake until the top of the frittata is golden and
puffed, about 20 to 25 minutes.

8. Carefully remove skillet from oven and invert onto
a cutting board. Cut the frittata and serve
immediately.

* If not using a nonstick pan, coat the pan with a
nonstick cooking spray before adding the eggs.
Once the vegetables are sautéed, stir them into
beaten eggs; and add to the coated pan.

Nutritional information per serving:

2 GARLIC CLOVES, PEELED

1 SMALL ONION, PEELED
AND HALVED

1 MEDIUM RED BELL PEPPER,
QUARTERED, CORED AND
SEEDED

1 SMALL TO MEDIUM RUSSET
POTATO [4 TO 6 OUNCES
(115 TO 170 G)], PEELED AND
HALVED, RESERVED IN COLD
WATER

1 OUNCE (30 G) PARMESAN

1 TABLESPOON (15 ML) OLIVE OIL,
DIVIDED

½ TEASPOON (2 ML) KOSHER SALT,
DIVIDED

¼ TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER,
DIVIDED

12 LARGE EGGS, BEATEN

BREAKFAST & BRUNCH

Makes 12 servings

1. Preheat oven to 350°F (180°C).

2. Roll out dough to 1⁄8-inch (0.5 ml) thick circle and fit
into a 9-inch (22.5 cm) tart pan. Chill in refrigerator
for about 20 minutes. Using a fork, prick the chilled
dough evenly all over but make sure not to go
entirely through the dough. Line the shell with
parchment and weigh it down with dried beans or
rice. Bake for 15 to 20 minutes, or until the dough
under the parchment is no longer wet. Remove the
beans/rice and parchment and continue baking until
the shell is golden brown, an additional 10 to 15
minutes. Remove and reserve. Reduce the oven
temperature to 325˚F (160°C).

3. While shell is baking, prepare the filling. Insert the
chopping blade into the work bowl of the food
processor. Put the garlic and leek into the bowl and
process until finely chopped. Remove and reserve.
Remove the chopping blade and insert the slicing
disc and slice the mushrooms.

4. Put oil in a medium skillet over medium-low heat.
Once oil is hot, add the chopped garlic and leek with
a pinch of the salt. Sauté until softened, about 4
minutes. Add the mushrooms and thyme. Sauté until
mushrooms are softened and have picked up some
colour, about 6 to 10 minutes.

5. While the mushrooms are cooking, flip the slicing disc to the shredding side and shred
the Gruyère. Remove and reserve.

6. Replace the shredding disc with the chopping blade. Put the milk, cream, eggs, yolks,
remaining salt and the pepper in the work bowl. Process to fully combine.

7. To assemble the quiche, scatter the garlic, leek and mushrooms evenly along the bottom
of the baked tart shell. Pour the egg mixture over the vegetables and scatter the Gruyère
on the top.

8. Bake for 25 to 30 minutes until quiche is just set.

9. Remove from oven and let sit for 5 to 10 minutes before serving.

* You may substitute half & half for the milk and cream.

Nutritional information per serving:

MUSHROOM, LEEK AND GRUYÈRE QUICHE
Quiche works for any meal, from an elegant weekend brunch, to a light

lunch or dinner when paired with salad.

½ RECIPE PÂTE BRISÉE DOUGH
(PAGE 52)

1 GARLIC CLOVE, PEELED

1 SMALL TO MEDIUM LEEK,
TRIMMED AND CUT INTO 1-INCH
(2.5 CM) PIECES

4 OUNCES (115 G) MUSHROOMS,
CLEANED

1 TEASPOON (5 ML) OLIVE OIL

¼ TEASPOON (1 ML) KOSHER SALT,
DIVIDED

1 TEASPOON (5 ML) RESH THYME
[OR ¼ TO ½ TEASPOON (1 TO
2 ML) DRIED]

2 OUNCES (60 G) GRUYÈRE

1 CUP (250 ML) WHOLE MILK*
2⁄3 CUP (150 ML) HEAVY CREAM*

3 LARGE EGGS

2 LARGE EGG YOLKS

¼ TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER

APPETIZERSAPPETIZERS32 33

TEN-LAYER NACHOS
These nachos are stacked high with delicious ingredients. Try using

different cheeses or substituting your own favourite nacho toppings.

Makes 10 to 12 servings

1. Preheat oven to 375°F (190°C). Line a rimmed
baking sheet with foil. Evenly distribute the chips on
the prepared baking pan.

2. Evenly distribute dollops of the refried beans on top
of the chips. Reserve.

3. Insert the chopping blade into the work bowl of the
food processor. Put the scallions and jalapeño in the
bowl and pulse to roughly chop, about 5 times.
Remove and evenly distribute on the chips and
beans.

4. Put the tomatoes into the work bowl and pulse to
chop. Again, remove and distribute on the chips.

5. Remove the chopping blade and insert the slicing
disc. Slice the olives. Remove and distribute on top
of the nachos. Flip the slicing disc to the shredding
side. Shred the cheese(s). Remove and evenly
distribute over the rest of the assembled nacho
ingredients.

6. Bake in the preheated oven for about 15 minutes, or
until the cheese is fully melted. Serve immediately
with salsa, guacamole and sour cream.

Nutritional information per serving (based on 12 servings):

NOTE: These nachos are a breeze to make, especially if
you have all the ingredients prepped and ready to go.

1 STANDARD BAG TORTILLA
CHIPS (ENOUGH TO COVER THE
BOTTOM OF RIMMED BAKING
SHEET)

¾ CUP (175 ML)

REFRIED BEANS

,
HOMEMADE (RECIPE
FOLLOWS) OR CANNED

2 LARGE
OR
4 SMALL SCALLIONS, TRIMMED AND

CUT INTO 1-INCH (2.5 CM)
PIECES

1 JALAPEÑO, SEEDED AND CUT
INTO 1-INCH (2.5 CM) PIECES

½ CUP (125 ML) GRAPE
TOMATOES

¾ CUP (175 ML) WHOLE, PITTED
BLACK OLIVES

6 TO 8 OUNCES (170 TO 230 G)
MONTEREY JACK OR
CHEDDAR, OR A MIX OF
THE TWO, CHILLED

²⁄³ CUP (150 ML) SALSA (PAGE 26)

²⁄³ CUP (150 ML) GUACAMOLE
(PAGE 15)

½ CUP (125 ML) SOUR CREAM OR
PLAIN YOGURT

Makes about 2 cups (500 ml)

1. Insert the chopping blade into the work bowl of
the food processor. Put the garlic, onion and
jalapeño in the bowl and process to finely chop.

2. Put 1 tablespoon (15 ml) of the oil in a medium
nonstick skillet set over medium heat. Once oil is
hot, add the chopped vegetables, tomato paste,
a pinch of salt, cumin and cayenne. Sauté until
softened, about 4 minutes. Add the drained beans
and cook until hot and softened a bit more, about
6 to 8 minutes.

3. Transfer all ingredients to the food processor, still
fitted with the chopping blade. Pulse until desired
consistency is reached, adding water through the
feed tube as you go to achieve a nice creamy
texture. Add salt to taste.

4. Put the remaining 1 tablespoon (15 ml) of oil in the
same skillet and set over medium-high heat. Once
hot, add the puréed bean mixture to the pan and
cook, stirring frequently, until slightly darkened in
colour, no more than 4 minutes. Serve warm.

Nutritional information per serving [¼ cup (60 ml)]:

2 GARLIC CLOVES, PEELED

½ MEDIUM ONION, PEELED AND
CUT INTO 1-INCH (2.5 CM) PIECES

½ JALAPEÑO, SEEDED AND CUT
INTO 1-INCH (2.5 CM) PIECES

2 TABLESPOONS (30 ML)
GRAPESEED OR VEGETABLE OIL,
DIVIDED

1 TABLESPOON (15 ML) TOMATO
PASTE

½ TEASPOON (2 ML) KOSHER SALT,
DIVIDED

1 TO 2 PINCHES GROUND CUMIN

PINCH CAYENNE

1 CAN [15.5 OUNCES (440 G)]
PINTO BEANS, DRAINED

1 TO 1½ CUPS (250 TO 375 ML) WATER

It is easy enough to buy canned, but making your own
is just as simple and much more delicious!

REFRIED BEANS

APPETIZERSAPPETIZERS34 35

Makes about 2½ cups (625 ml)

1. Insert the chopping blade into the work bowl of the
food processor. Add the parsley, lemon zest, salt and
garlic and process to chop, about 10 seconds.
Scrape down the sides of the bowl and repeat. Add
remaining ingredients and process until smooth,
about 5 minutes, stopping to scrape down the sides
of the bowl as needed.

2. For serving, transfer hummus to a shallow bowl.
Make a slight indentation in the center of the dip
and fill with the remaining tablespoon of oil. Sprinkle
the paprika and za’atar, if using, over the oil.

Nutritional information per serving [1 tablespoon (15 ml)]:

Serve this brightly flavoured dip with warm pita for a satisfying snack.

HUMMUS

¼ CUP (60 ML) FRESH ITALIAN
PARSLEY, LEAVES ONLY

½ TEASPOON (2 ML) LEMON ZEST

1¼ TEASPOONS (6 ML) KOSHER SALT

1 GARLIC CLOVE, PEELED

2 CANS [15.5 OUNCES (440 G)]
CHICKPEAS, DRAINED AND
RINSED

2 TABLESPOONS (30 ML) TAHINI

¼ CUP (60 ML) FRESH LEMON JUICE

¼ CUP (60 ML) WATER

½ TEASPOON (2 ML) GROUND
CUMIN

¼ CUP (60 ML) EXTRA VIRGIN OLIVE
OIL, PLUS 1 TABLESPOON (15 ML)
FOR SERVING

1⁄8 TEASPOON (0.5 ML) PAPRIKA
(OPTIONAL)

PINCH ZA’ATAR (OPTIONAL)

6 TO 8 SMALL RADISHES (ABOUT 1
SMALL BUNCH), TRIMMED

1 LOAF SLICED RYE COCKTAIL
BREAD*

½ CUP (125ML) DILL BUTTER
(PAGE 7), SOFTENED

SEA SALT

Makes about 22 sandwiches

1. Fit the slicing disc into the work bowl of the food
processor. Fill the feed tube with the radishes and
slice.

2. Lay the slices of bread on a clean work surface.
Spread 1 teaspoon (5 ml) of butter on one side of
each piece of bread. Top half of the buttered pieces
with 3 radish slices and a pinch of salt. Top with
another piece of bread, buttered side down.
Continue with the remaining bread.

3. Halve the sandwiches on the diagonal and serve
immediately.

* If you cannot find cocktail bread, extra-thin–sliced
bread, such as Pepperidge Farm brand, is a good
substitute. Just cut each slice in quarters to make
them cocktail size.

Nutritional information per sandwich:

An elegant sandwich to serve for light lunch or afternoon tea.

DILL-RADISH TEA SANDWICHES

APPETIZERSAPPETIZERS36 37

1 SMALL TO MEDIUM CUCUMBER,
HALVED LENGTHWISE AND
WIDTHWISE

½ CUP (125 ML) SALMON CREAM
CHEESE (PAGE 18), LEMON-DILL-
CAPER VARIETY, SOFTENED

1 LOAF PUMPERNICKEL
COCKTAIL BREAD*

3.5 OUNCES (100 G) SMOKED
SALMON, TORN OR CUT INTO
22 PIECES

Makes about 22 sandwiches

1. Insert the slicing disc into the work bowl of the food
processor. Slice the cucumber (you will have half-
moon shapes).

2. Lay the slices of bread on a clean work surface.
Spread 1 teaspoon (5 ml) of cream cheese on one
side of each piece of bread. Top half of the slices
with 3 cucumber slices and a piece of smoked
salmon each. Top with another piece of bread,
cream cheese side down.

3. Halve the sandwiches on the diagonal and serve
immediately.

* If you cannot find cocktail bread, extra-thin sliced
bread, such as Pepperidge Farm brand, is a good
substitute. Just cut each slice in quarters to make
them cocktail size.

Nutritional information per sandwich:

Be sure to have these sandwiches front and center on your
lunch buffet – they are not only delicious, but they will also bring

lots of colour to your table.

CUCUMBER-SALMON TEA SANDWICHES

Make one 14-inch (35 cm) roll

1. Preheat oven to 400˚F (200°C) with rack in the
middle of the oven. Lightly coat a baking sheet with
1 tablespoon (15ml) of the oil.

2. Heat remaining oil in a 10-inch (25 cm) skillet over
medium heat.

3. While the oil is heating, insert the slicing disc into
the work bowl of the food processor and slice the
fennel. Add fennel to the hot skillet with the garlic
and ¼ teaspoon (1 ml) of the salt. Sauté for about
8 to10 minutes until the fennel is softened and
lightly browned. While fennel and garlic are cooking,
remove the slicing disc and flip to the shredding
side. Shred mozzarella; reserve in bowl.

4. Once the fennel has cooked, reserve in a separate
bowl. Return pan to the heat and break sausage up
into medium-size chunks directly into the pan. Cook
until sausage is browned with no pink, about 5 to 7
minutes. Add fennel and stir. Add the wine and
scrape any bits on the bottom of the pan with a
wooden spoon. Cook until wine has evaporated,
about 1 minute, and remove pan from heat. Discard
garlic and stir in ½ cup (125 ml) of the mozzarella.
Set aside to cool slightly.

5. Punch down pizza dough on a lightly floured surface. With the tips of your fingers, gently
press out into a 14 x 8-inch (35.5 x 20.5 cm) rectangle, turning and stretching as needed.
Gently lift dough onto prepared baking sheet and reshape if necessary. If any tears
appear, pinch the dough back together.

6. Evenly spread sausage mixture all over the dough in a single layer, leaving a 1-inch
(2.5 cm) border around the outside. Sprinkle remaining cheese evenly over the sausage
mixture.

7. Brush the border of the dough with the egg wash. Starting with the long end farthest from
you, roll the dough into a log (like a jelly roll) to the center of the rectangle. Take the long
end closest to you and tightly pull it over the dough in the center to cover and complete
the roll. Pinch to seal all along the seam. Fold the ends of the dough in on each side and
pinch to seal. Roll the dough over so it is seam side down and arrange in the center of the
baking sheet. Brush all over with egg wash, and with a paring knife cut 3 evenly spaced
slits in the top.

8. Bake for 30 minutes or until golden brown and cooked through, rotating the pan halfway
through cooking. Remove and allow bread to rest 5 minutes before slicing. Serve warm.

Nutritional information per serving (based on 14 servings):

1 RECIPE PIZZA DOUGH
(PAGE 51)

2 TABLESPOONS (30 ML)
GRAPESEED OR VEGETABLE OIL,
DIVIDED

1 SMALL FENNEL BULB, FRONDS
REMOVED, QUARTERED AND
CORED

2 GARLIC CLOVES, PEELED AND
SMASHED

¼ TO ½ TEASPOON (1 TO 2 ML) KOSHER
SALT, DIVIDED

4 OUNCES (115 G) LOW-MOISTURE
MOZZARELLA, DIVIDED

½ POUND (250 G) SWEET ITALIAN
SAUSAGE, CASINGS REMOVED

¼ POUND (125 G) HOT ITALIAN
SAUSAGE, CASINGS REMOVED

2 TABLESPOONS (30 ML) WHITE WINE

UNBLEACHED, ALL-PURPOSE FLOUR,
FOR ROLLING DOUGH

EGG WASH [1 LARGE EGG LIGHTLY
BEATEN WITH 1 TEASPOON (5 ML)
WATER]

This recipe is great for a hungry crowd and can easily be doubled.
We use a combination of sweet and hot sausage in this bread but

feel free to use whatever suits your taste.

SAUSAGE BREAD (STROMBOLI STYLE)

APPETIZERS38 39

Makes one 14-inch (35 cm) roll

1. Preheat oven to 400˚F (200°C) with rack in the middle
of the oven. Lightly coat a baking sheet with
1 tablespoon (15 ml) of the oil and set aside.

2. Heat the remaining oil in a 10-inch (25cm) sauté pan
over medium heat until shimmering.

3. While the oil is heating, insert the chopping blade into
the work bowl of the food processor. With the unit
running, drop the garlic through feed tube to chop.

4. Add broccoli rabe to the skillet – it will look like a lot
but will shrink as it cooks. Season with salt and sauté
for about 7 to 8 minutes, or until just tender. Halfway
through cooking, stir in the garlic and red pepper
flakes. Remove from the heat and set aside to cool
slightly.

5. While the vegetables are cooking, put the pecorino
into the work bowl, still fitted with the chopping blade,
and process to finely grate. Put into a medium mixing
bowl with the ricotta, nutmeg, remaining salt and
pepper. Add to broccoli rabe and stir to completely
combine.

6. Punch down pizza dough on a lightly floured surface. With the tips of your fingers, gently
press out dough into a 14 x 8 inch (35.5 x 10.5 cm) rectangle, turning and stretching as
needed. Gently lift dough onto prepared baking sheet and reshape if necessary. If any tears
appear, pinch the dough back together.

7. Evenly spread the broccoli-cheese mixture all over the dough in a single layer, leaving a
1-inch (2.5 cm) border around the outside.

8. Brush the border of the dough with the egg wash. Starting with the long end farthest from
you, roll the dough into a log (like a jelly roll) to the center of the rectangle. Take the long
end closest to you and tightly pull it over the dough in the center to cover and complete
the roll. Pinch to seal all along the seam. Fold the ends of the dough in on each side and
pinch to seal. Roll the dough over so it is seam side down and arrange in the center of the
baking sheet. Brush all over with egg wash, and with a paring knife cut 3 evenly spaced slits
in the top.

9. Bake for 30 to 35 minutes or until golden brown and cooked through, rotating the pan halfway
through cooking. Remove and allow bread to rest 5 minutes before slicing. Serve warm.

1 RECIPE PIZZA DOUGH (PAGE 51)

2 TABLESPOONS (30 ML)
GRAPESEED OR VEGETABLE OIL,
DIVIDED

1 BUNCH BROCCOLI RABE [NO MORE
THAN 1 POUND (500 G)], TRIMMED
AND CUT INTO 2-INCH (5 CM)
PIECES

¾ TEASPOON (3.75 ML) KOSHER SALT,
DIVIDED

1⁄8 TEASPOON (0.5 ML) CRUSHED
RED PEPPER FLAKES

2 GARLIC CLOVES, PEELED

½ CUP (125 ML) WHOLE MILK RICOTTA

¼ OUNCE (7 G) PECORINO

PINCH NUTMEG

¼ TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER

UNBLEACHED, ALL-PURPOSE
FLOUR, FOR ROLLING DOUGH

EGG WASH [1 EGG BEATEN WITH
1 TEASPOON (5 ML) WATER]

Sweet ricotta complements the slight bitterness
of broccoli rabe in this version.

BROCCOLI RABE BREAD

SOUPS/SALADS/SIDES

GAZPACHO
This bright and vibrant soup is perfect all summer long.

1 GARLIC CLOVE, PEELED

1 JALAPEÑO, SEEDED AND CUT
INTO 1-INCH (2.5 CM) PIECES

¼ CUP (60 ML) FRESH ITALIAN
PARSLEY, STEMS DISCARDED

2 SCALLIONS, TRIMMED AND CUT
INTO 1-INCH (2.5 CM) PIECES

¼ LARGE CUCUMBER, CUT INTO
1-INCH (2.5 CM) PIECES

¼ YELLOW BELL PEPPER, CUT
INTO 1-INCH (2.5 CM) PIECES

¼ RED BELL PEPPER, CUT INTO
1-INCH (2.5 CM) PIECES

2 MEDIUM VINE-RIPE
TOMATOES, CORED AND CUT
INTO 1-INCH (2.5 CM) PIECES

1 TEASPOON (5 ML) KOSHER SALT

¼ TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER

1 TEASPOON (5 ML) RED WINE
VINEGAR

1 TEASPOON (5 ML) FRESH LIME
JUICE

3 DASHES HOT SAUCE

1½ CUPS (375 ML) VEGETABLE JUICE,
LOW SODIUM

Makes 3½ cups (875 ml)

1. Insert the chopping blade into the work bowl of the
food processor. With the machine running, drop the
garlic, jalapeño, and parsley down the feed tube to
chop. Pulse an additional 4 to 5 times if necessary.
Add the scallions, cucumber, bell peppers and
tomatoes, and pulse 7 to 8 times to rough chop.

2. Add the remaining ingredients and pulse another
6 to 7 times to incorporate. Taste and adjust
seasoning as desired. Serve.

Nutritional information per serving [½ cup (125 ml)]:

40 41SOUPS/SALADS/SIDES

2 TABLESPOONS (30 ML)
UNSALTED BUTTER

1 GARLIC CLOVE, PEELED

1 ½-INCH (1.25 CM) PIECE
GINGERROOT, PEELED

1 LEEK, TRIMMED AND CUT INTO
2-INCH (5 CM) PIECES

½ TEASPOON (2 ML) KOSHER
SALT, DIVIDED

PINCH FRESHLY GROUND
BLACK PEPPER

2 MEDIUM SWEET POTATOES
[ABOUT 1 POUND (500 G)],
PEELED AND CUT TO FIT THE
FEED TUBE (RESERVE IN COLD
WATER IF NOT USING
IMMEDIATELY)

¼ TEASPOON (1 ML) GROUND
CINNAMON

PINCH CAYENNE

2 CUPS (500 ML) CHICKEN OR
VEGETABLE BROTH, LOW
SODIUM

½ TO ¾ CUP (125 TO175 ML) HEAVY
CREAM

Makes about 10 cups (2.5 L)

1. Put the butter in a medium pot set over low heat.

2. While butter is heating, prepare the vegetables. Insert
the chopping blade into the work bowl of the food
processor. Add the garlic, ginger and leek and pulse
until finely chopped, about 8 to 10 times. Put into the
pot with a pinch each of the salt and pepper. Sauté
until softened, about 8 minutes (you want the heat to
be low so the vegetables do not pick up any color).

3. While the vegetables are cooking, prepare the
potatoes. Remove the chopping blade and insert the
slicing disc. Slice the potatoes. Add to the softened
vegetables in the pot and stir to fully coat. Add the
cinnamon, cayenne and broth and raise heat to bring
mixture to a boil. Once boiling, reduce heat to
maintain a simmer. Allow to simmer until potatoes are
tender, about 15 minutes.

4. Using a slotted spoon, transfer the soup solids to the
food processor and transfer liquid to a measuring cup
(this will make it easier to add to the food processer
while puréeing). Process to purée and while process-
ing, slowly add the hot cooking liquid through the
feed tube. Add ½ cup (125ml) of the cream until
smooth (this will take about 2 minutes to reach a nice
consistency). If a thinner soup is desired, add the
remaining cup (250ml).

5. Serve immediately.

Nutritional information per serving [1 cup (250 ml)]:

This velvety soup is perfect for a brisk fall day.

CREAMY SWEET POTATO SOUP

SOUPS/SALADS/SIDES

Makes about 12 cups (3 L)

1. Put the olive oil in a large pot set over medium heat.

2. While oil is heating, prepare the vegetables. Insert
the chopping blade into the work bowl of the food
processor. Add the garlic and leek; pulse until finely
chopped. Transfer to the pot with a ¼ teaspoon (1
ml)of the salt and pinch of pepper and begin to
sauté.

3. While the garlic and leek are cooking, remove the
chopping blade and insert the slicing disc. Fit the
carrots and celery into the feed tube so they are
snug and slice. Slice the fennel. Add to the pot, with
the remaining salt and pepper, and sauté until
slightly soft, about 10 minutes.

4. Slice the zucchini and squash, reserve in bowls.
Once the vegetables have cooked, stir in the
potatoes and broth. Increase temperature to bring
mixture to just a boil. Reduce to maintain a simmer
and add the zucchini, squash, chickpeas and beans.
Continue to simmer until all vegetables are tender,
about 20 to
30 minutes.
Stir in the cooked ditalini, if using, and simmer for an
additional 5 to 10 minutes or until heated through.
Taste and adjust seasoning accordingly.

5. Serve in individual bowls topped with a dollop of
pesto. The pesto is best stirred into soup before
eating.

Nutritional information per serving [1 cup (250 ml)]:

½ TABLESPOON (7 ML) OLIVE OIL

1 GARLIC CLOVE, PEELED

1 SMALL LEEK, TRIMMED AND CUT
INTO 2-INCH (5 CM) PIECES

¾ TEASPOON (3.75 ML) KOSHER
SALT, DIVIDED

½ TEASPOON (2 ML) FRESHLY
GROUND BLACK PEPPER,
DIVIDED

3 MEDIUM CARROTS, PEELED AND
TRIMMED

1 CELERY STALK, TRIMMED

½ SMALL FENNEL BULB, TRIMMED

6 OUNCE (170 G) RED POTATOES,
(NOT PEELED), QUARTERED

6 CUPS (1.5 L) CHICKEN OR
VEGETABLE STOCK, LOW SODIUM

1 SMALL ZUCCHINI, TRIMMED AND
HALVED LENGTHWISE

1 SMALL YELLOW SQUASH,
TRIMMED AND HALVED
LENGTHWISE

1 CAN [15 OUNCES (425 G)]
CHICKPEAS, DRAINED AND
RINSED

1 CAN [15 OUNCES (425 G)] RED
KIDNEY BEANS, DRAINED AND
RINSED

2 CUPS (500 ML) COOKED DITALINI
PASTA (OPTIONAL) (OR OTHER
SMALL VARIETY)

2 TO 4 TABLESPOONS (30 TO 60 ML)
BASIL PESTO (PAGE 23), FOR
SERVING

SPRING VEGETABLE MINESTRONE
Pesto stars in this brightly flavored springtime soup.

42 43SOUPS/SALADS/SIDES

1 CUP (250 ML) FRESH ITALIAN
PARSLEY, STEMS DISCARDED

1 LARGE CARROT, PEELED
AND TRIMMED

1 MEDIUM-LARGE RADISH,
TRIMMED

¼ MEDIUM HEAD RED
CABBAGE, CORED

¼ MEDIUM HEAD SAVOY
CABBAGE, CORED

¼ TEASPOON (1 ML) KOSHER SALT
1⁄8 TEASPOON (0.5 ML) FRESHLY

GROUND BLACK PEPPER

2 TO 3 TEASPOONS (10 TO 15 ML) CIDER
VINEGAR

2½ TABLESPOONS (40 ML) EXTRA
VIRGIN OLIVE OIL

Makes about 4 cups (1 L)

1. Insert the chopping blade into the work bowl of the
food processor. Add parsley and pulse to finely chop,
about 6 to 8 pulses.

2. Keeping the parsley in the bowl, remove the chop-
ping blade and insert the shredding disc. Shred the
carrot and the radish. Remove the shredding disc
and flip to the slicing side. Slice the cabbage.

3. Transfer ingredients to a large mixing or serving
bowl. Toss vegetables together with the salt, pepper,
vinegar and oil. Taste and adjust seasoning as
desired.

Nutritional information per serving [½ cup (125 ml)]:

Calories 55 (68% from fat) • carb. 4g • pro. 1g • fat 4g
sat. fat 1g • chol. 0mg • sod. 89mg • calc. 25mg • fiber 1g

A mayonnaise-free version of the classic barbecue dish,
this is nice and light, with the same tang.

COLESLAW

SOUPS/SALADS/SIDES

CHOPPED SALAD
This delicious, garden-fresh salad is always a big hit –

even among non-salad eaters!

Makes about 4 cups (1 L)

1. Insert the chopping blade into the work bowl
of the food processor. Add the onion and parsley;
pulse to chop, about 5 pulses.

2. Add the cucumber to the work bowl and pulse to
roughly chop, 5 pulses, add to mixing bowl.

3. Remove the chopping blade and insert the slicing
disc. Fit the celery and carrot together in the feed
tube and slice. Add to the bowl along with the
tomatoes, corn and chickpeas. Toss all ingredients
together with salt, pepper and vinaigrette. Taste and
adjust seasoning accordingly. Serve immediately.

Nutritional information per serving [½ cup (125 ml)]:

¼ LARGE RED ONION, PEELED AND
CUT INTO 1-INCH (2.5 CM)PIECES

¼ CUP (60ML) FRESH ITALIAN
PARSLEY, STEMS DISCARDED

½ MEDIUM CUCUMBER, SEEDED
AND CUT INTO 1-INCH (2.5 CM)
PIECES

1 CELERY STALK, TRIMMED AND
CUT TO FIT THE FEED TUBE

1 MEDIUM CARROT, PEELED AND
CUT TO FIT THE FEED TUBE

1 PINT (473 ML) OF GRAPE
TOMATOES, HALVED
LENGTHWISE

½ CUP (125 ML) CORN, FRESH OR
FROZEN (THAWED)

1 CUP (250 ML) CANNED
CHICKPEAS, DRAINED AND
RINSED

½ TEASPOON (2 ML) KOSHER SALT
¼ TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER

2½ TABLESPOONS (40 ML) BASIC
VINAIGRETTE (PAGE 7)

44 45SOUPS/SALADS/SIDES

SHREDDED BRUSSELS SPROUTS
The sweetness of the brussels sprouts comes out nicely in this

simple side dish. For an upscale take on it, drizzle a small amount of
white truffle oil over the sprouts just before serving.

3 TABLESPOONS (45 ML) OLIVE OIL

1 POUND (500 G) BRUSSELS
SPROUTS, TRIMMED

½ TEASPOON (2 ML) KOSHER SALT

2 PINCHES FRESHLY GROUND
BLACK PEPPER

½ TEASPOON (2 ML) GRATED
LEMON ZEST

1½ TEASPOONS (7 ML) FRESH
LEMON JUICE

2 PINCHES CRUSHED RED
PEPPER (OPTIONAL)

SHREDDED PARMESAN
(OPTIONAL)

Makes about 3 cups (750 ml)

1. Put the oil in a large skillet set over medium/
medium-low heat.

2. Insert the slicing disc into the work bowl of the food
processor. Slice the brussels sprouts. Add to the pan
with the salt and pepper, and sauté until very tender,
about 20 to 25 minutes.

3. Add the remaining ingredients and toss to combine.
Sprinkle with a few pinches of shredded Parmesan if
desired. Serve immediately.

Nutritional information per serving [½ cup (125 ml)]:

SOUPS/SALADS/SIDES

1 TABLESPOON (15 ML) FRESH
ITALIAN PARSLEY, STEMS
DISCARDED

1 MEDIUM RUSSET POTATO,
PEELED AND CUT TO FIT THE
FEED TUBE

1 SMALL ZUCCHINI, TRIMMED

1 SMALL TO MEDIUM CARROT,
PEELED

1 SMALL ONION, PEELED

1 TEASPOON (5 ML) KOSHER SALT

¼ TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER

2 TABLESPOONS (30 ML)
UNBLEACHED, ALL-PURPOSE
FLOUR, OR MATZO MEAL

1 LARGE EGG, LIGHTLY BEATEN
(MAY NOT NEED ENTIRE EGG)

2 TABLESPOONS (30 ML)
GRAPESEED OR VEGETABLE OIL,
PLUS MORE AS NEEDED

Makes ten to twelve 3-inch (7.5 cm) cakes

1. Insert the chopping blade into the work bowl of the
food processor. Add the parsley and finely chop, 3 to
4 pulses. Leaving the parsley in the bowl, remove the
chopping blade and replace with the shredding disc
assembly. Laying the vegetables horizontally in the
feed tube (trim to fit as needed), shred the potato,
zucchini, carrot and onion. Squeeze all excess liquid
out of vegetables by wrapping up in a clean towel and
gently wringing. Transfer all to a large mixing bowl.
Add the salt, pepper and flour and gently mix to fully
combine. Gradually add the beaten egg until the
mixture just holds together. You do not want the
mixture to be too wet or the final cakes will be too
dense.

2. Put the oil into a large skillet set over medium-high
heat. When hot, drop pancake mixture by scant ¼-cup
(60 ml) spoonfuls evenly spaced in pan. Press down on
top to flatten to about ¼-inch (0.6 cm) thickness. Cook
about 4 to 6 minutes on each side or until crispy and
light brown. Repeat adding oil as needed, until all
mixture has been cooked off. Keep warm on a baking
sheet lined with a rack in a 200ºF (95°C) oven.

3. Serve with warm applesauce, sour cream or crème
fraîche.

Nutritional information per cake:

A twist on the traditional potato latkes.

ZUCCHINI-CARROT-POTATO CAKES

46 ENTRÉES

½ CUP (125 ML) DRIED CHICKPEAS,
SOAKED OVERNIGHT; RINSED
AND DRAINED

1 GARLIC CLOVE, PEELED

1 SMALL SHALLOT, PEELED AND
CUT INTO 1-INCH (2.5 CM)PIECES

1 TEASPOON (5 ML) KOSHER SALT
1⁄8 TEASPOON (0.5 ML) FRESHLY

GROUND BLACK PEPPER

¾ TEASPOON (3.75 ML) GROUND
CUMIN

¼ TEASPOON (1 ML) GROUND
CORIANDER

1⁄8 TEASPOON (0.5 ML)
CHILI POWDER

1⁄3 CUP (75 ML) PACKED FRESH
ITALIAN PARSLEY, STEMS AND
LEAVES

1 TABLESPOON (15 ML)
UNBLEACHED, ALL-PURPOSE
FLOUR

¼ TEASPOON (1 ML) BAKING SODA

1 TABLESPOON (15 ML) WATER

GRAPESEED OR VEGETABLE OIL,
FOR COOKING

Makes 12 falafel patties

1. Insert the chopping blade into the work bowl of the
food processor. Add the garlic and shallot and pulse
to chop, about 10 to 15 times. Add the chickpeas,
salt, pepper, spices, parsley and flour. Pulse 10 to 15
times to break up, and then process for about 30
seconds to finely grind.

2. Dissolve the baking soda in the tablespoon of water,
and then with unit running, pour through the feed
tube and process 20 to 25 seconds to incorporate.

3. Using a ¼-cup (60 ml) scoop, form into 12 balls.
Press balls into ¼-inch (0.6cm) high patties, about
1½ to
2 inches (3.75 to 5 cm) in diameter. Place on a wax
paper–lined tray or plate, cover with plastic wrap
and chill overnight.

4. To pan fry: Put ¼-inch (0.6 cm) of oil into a medium
sauté pan set over medium heat. While oil is
heating, lightly dust falafel with flour. Once the oil is
hot (you want it to be 375°F (190°C) – use a candy/
deep-fat thermometer to monitor temperature),
place no more than 4 falafel patties in the pan at
one time. Cook about 4 to 5 minutes, turning
halfway through to evenly brown. Remove and
transfer to a cooling rack set over a paper towel–
lined pan. Repeat with
remaining patties.

To bake: Preheat oven to 400°F (200°C). Place
falafel patties on a parchment-lined rimmed baking
pan; brush a small amount of oil over the parchment.
Drizzle 1 tablespoon (15 ml) of oil over the patties,
turning to coat both sides. Bake for 30 minutes,
turning halfway through.

Serving suggestions: The falafel patties are best
when served in a pita, topped with chopped
cucumber and tomato, lemon juice, salt and pepper
and a good amount of tahini dressing (page 20).

* To soak, place chickpeas in a bowl and cover with
water by 2 inches (5 cm). Allow to soak overnight,
and then drain and rinse before using.

Nutritional information per patty:

The Middle-Eastern street food staple can now be found
in just about every city. The food processor makes it possible

to whip it up in your own home!

FALAFEL

47ENTRÉES

Makes 8 to 10 servings

1. Preheat oven to 400°F (200°C).
2. Put the butter in a medium stockpot over medium-

low heat.
3. While pan is heating, prepare the vegetables. Insert

the slicing disk into the work bowl of the food
processor and slice the carrot and celery together
and reserve.

4. Remove the slicing disc and insert the chopping
blade. Add the onion and pulse about 10 times to
chop. Add the onion, carrot and celery to the pot to
sauté. Sauté until vegetables are softened, about 8
to 10 minutes.

5. In two to three batches, roughly chop the chicken by
pulsing 2 to 3 times. Remove and reserve in a
separate bowl.

6. Stir the flour into the vegetable mixture and cook for
about 3 minutes to eliminate any raw flour taste.
Slowly whisk in 4 cups (1 L) of the chicken broth,
increase heat to medium high to bring to a boil, and
then reduce heat slightly to maintain a healthy
simmer. Stir in the potato, salt and pepper and let
simmer for about 20 minutes, until vegetables are
tender. (Add more broth if necessary so vegetables
stay submerged.) Stir in the reserved chicken and
frozen onions. Simmer for an additional 35 to 40
minutes to thicken slightly. Once stew-like, stir in the
peas.

7. While filling is cooking, prepare the biscuit dough.
Cut into 9 pieces. Reserve, covered loosely with
plastic.

8. Pour filling into a 9-inch (23.5 cm) square pan. Evenly
distribute the biscuits over the top of the filling so
there is about ¼ inch (0.6 cm) of space between
biscuits.

9. Bake until biscuits are fully cooked through and
golden brown, about 15 minutes. Allow pot pie to
rest at least 15 minutes before serving.

The ultimate comfort food.

CHICKEN POT PIE

6 TABLESPOONS (90 ML)
UNSALTED BUTTER

1 MEDIUM CARROT, PEELED
AND TRIMMED

1 CELERY STALK, TRIMMED

1 SMALL ONION, PEELED AND CUT
INTO 1-INCH (2.5 CM) PIECES

1 ROASTED CHICKEN,
APPROXIMATELY 2 TO 3 POUNDS
(1 TO 1.5 KG), ROOM TEMPERA-
TURE AND CUT INTO 1-INCH
(2.5 CM) PIECES (SKIN AND
CARCASS DISCARDED)

½ CUP (125 ML) ALL-PURPOSE
FLOUR, DIVIDED

4 TO 5 CUPS (1 TO 1.25 L) CHICKEN
BROTH, LOW SODIUM

1 MEDIUM WAXY POTATO,
CUT INTO ½-INCH (1.25 CM)
CUBES

1 MEDIUM SWEET POTATO, PEELED
AND CUT INTO
½-INCH (1.25 CM) CUBES

¾ TEASPOON (3.75 ML) KOSHER
SALT

¼ TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER

1⁄3 CUP (75 ML) FROZEN PEARL
ONIONS

1⁄3 CUP (75 ML) FROZEN PEAS

½ RECIPE BUTTERMILK BISCUIT
DOUGH (PAGE 55)

48 ENTRÉES

2 GARLIC CLOVES, PEELED

1 1-INCH (2.5 CM) PIECE GINGER,
PEELED AND HALVED

1 MEDIUM RED BELL PEPPER,
HALVED AND CORED

1 STALK BROCCOLI, FLORETS AND
STEM SEPARATED

1 BUNCH BABY BOK CHOY, LEAVES
TRIMMED AND RESERVED

3½ TO 4 OUNCES (100 TO 115 G)
SHIITAKE MUSHROOMS,
CLEANED

½ MEDIUM TO LARGE RED
ONION, PEELED AND TRIMMED
TO FIT FEED TUBE

1½ TABLESPOONS (25 ML) PEANUT
OR VEGETABLE OIL, DIVIDED

1 CUP (250 ML) VEGETABLE OR
CHICKEN BROTH, LOW SODIUM

3 TABLESPOONS (45 ML) SOY
SAUCE, REDUCED SODIUM

2 TEASPOONS (10 ML)
CORNSTARCH

½ CUP (125 ML) SNAP OR SNOW
PEAS, TRIMMED

1 TEASPOON (5 ML) HOT SESAME
OIL

2 DROPS FISH SAUCE

2 TABLESPOONS (30 ML) SESAME
SEEDS

A quick and simple stir-fry. This is just a base – add cooked chicken, beef,
or cubed tofu to the dish to make it a bit heartier.

VEGETABLE STIR–FRY

Makes 4 servings

1. Insert the chopping blade into the work bowl of the
food processor. With the unit running, add the garlic
and ginger through the feed tube and process to
finely chop, about 10 to 15 seconds. Remove and
reserve.

2. Remove the chopping blade and replace with the
slicing disc. Slice the red pepper, broccoli stalk,
bok choy, mushrooms and onion. Reserve.

3. Put 1 tablespoon (15 ml) of the oil into a large skillet
over medium heat. Once oil is hot, add the garlic and
ginger. Sauté until softened and very fragrant, about
2 minutes. Add the remaining oil and increase heat to
medium-high. Add ½ of the sliced vegetables. Sauté
for about 3 to 5 minutes, and then add the remaining
sliced vegetables. Sauté until softened, about an
additional 5 minutes. Add the broccoli stalks and
cook for a few minutes more.

4. While the vegetables are cooking, stir the broth, soy
sauce and cornstarch together. Add broth mixture to
the pan. Stir and cook until slightly thickened, a few
minutes. Stir in the reserved bok choy leaves and
broccoli florets. Cook until broccoli is tender and
sauce nicely coats the vegetables.

5. Once the mixture has achieved desired consistency,
stir in the sesame oil and fish sauce. Taste and adjust
seasonings as desired. Serve immediately with white
rice.

Nutritional information per serving [1 cup (250 ml)]:

49ENTRÉES

GARNISH:

3 OUNCES (85 G) MONTEREY JACK

¼ HEAD ROMAINE OR ICEBERG
LETTUCE

1 PLUM TOMATO, QUARTERED

TACO FILLING:

1 GARLIC CLOVE, PEELED

½ TO 1 JALAPEÑO, SEEDED (SOME
PEPPERS TEND TO BE HOTTER
THAN OTHERS, SO USE YOUR
OWN JUDGMENT/PREFERENCE
ON HOW MUCH JALAPEÑO TO
USE)

½ MEDIUM ONION, PEELED AND
CUT INTO 1-INCH (2.5 CM) PIECES

¾ POUND (375 G) STEW MEAT, CUT
INTO ½-INCH (1.25 CM) PIECES

1 TEASPOON (5 ML) GRAPESEED
OR VEGETABLE OIL

1 TEASPOON (5 ML) CHILI
POWDER

1⁄8 TEASPOON (0.5 ML) GROUND
CUMIN

1⁄8 TEASPOON (0.5 ML) DRIED
OREGANO

PINCH CAYENNE

¾ TEASPOON (3.75 ML)
KOSHER SALT

1 TEASPOON (5 ML) TOMATO
PASTE

½ CUP (125 ML) CHICKEN BROTH,
LOW SODIUM

12 SMALL [3-TO 5-INCH (7.5 TO
12.5 CM) SOFT CORN TORTILLOS,
KEPT WARM

SOUR CREAM OR PLAIN
YOGURT, FOR SERVING

TOMATO SALSA (PAGE 26),
FOR SERVING

CHUNKY GUACAMOLE (PAGE 15),
FOR SERVING

Makes twelve tacos (6 servings)

1. Insert the shredding disc into the work bowl of the
food processor. Shred the Monterey Jack. Remove
and reserve, keeping it loosely covered so it doesn’t
dry out.

2. Flip the shredding disc to the slicing side. Slice the
lettuce, remove and reserve. Slice the plum tomato
into wedges. Reserve.

3. Remove the slicing disc and insert the chopping
blade. With the machine running, drop the garlic and
jalapeño through the feed tube and finely chop. Stop
the machine, scrape down the sides and add the
onion. Pulse to chop, about 7 times. Scrape down the
sides once more, then add the stew meat. Using long
pulses, chop the meat, pausing between pulses to
allow meat to drop back down before pulsing again.
This will take about 10 pulses to properly chop.

4. Put the oil in a large skillet over medium-high heat.
Add the meat-vegetable mixture, spices and salt. Stir
to combine and cook until meat is no longer pink.
Add the tomato paste, and cook for about 1 minute;
then add the broth, cooking until the broth has
evaporated. Remove pan from heat and set aside.

5. To assemble tacos, put about 2 tablespoons (30 ml)
of warm taco meat in the center of each shell. Top
with a bit of lettuce, tomato and cheese. Garnish with
sour cream, salsa and guacamole.

Nutritional information per taco:

A bit spicy and full of flavour, this is a great recipe to have in your arsenal –
kids especially will love assembling their own tacos.

TACOS AMERICANOS

50 51DOUGHS/BREADSENTRÉES

Makes about 20 fish sticks

1. Insert the chopping blade into the work bowl of the
food processor. Add the tortilla chips and pulse
about 5 times to break up, and then process to finely
chop, about 20 to 30 seconds. Remove and reserve
in a shallow baking dish.

2. Cut the fish into 4×1-inch (10×2.5 cm) “sticks.”
Season on all sides with the citrus juice, salt and
pepper.

3. Put the flour and egg into separate shallow bowls or
baking dishes.

4. First lightly coat the fish in the flour, then in the egg
and then in the ground chips. Set on a clean platter.
Repeat with remaining fish.

5. Put the oil in a large skillet over medium heat. Once
hot, cook fish, putting no more than 5 pieces into
the pan at one time, until golden brown and crisp.
Remove and reserve on a cooling rack set over a
paper towel-lined tray.

6. Serve immediately, paired with the Rémoulade
on page 25.

Note: These fish sticks also make delicious fish
tacos! Prepare as is, and then put in warmed soft
tortillas, topped with a cabbage slaw and a squeeze
of lime juice. To prepare slaw: Mix together 2
tablespoons (30 ml) of chopped cilantro with 1 cup
(250 ml) of shredded green cabbage, 1⁄8 teaspoon
(0.5 ml) each of kosher salt and black pepper and 1
teaspoon (5 ml) of olive oil.

Nutritional information per fish stick:

3 CUPS (750 ML) TORTILLA CHIPS

½ POUND (250 G) WHITE FISH, LIKE
LEMON SOLE OR COD

JUICE OF 1 LEMON OR LIME,
FOR SEASONING

KOSHER SALT, FOR SEASONING

FRESHLY GROUND BLACK
PEPPER, FOR SEASONING

½ CUP (125 ML) UNBLEACHED,
ALL-PURPOSE FLOUR, MIXED
WITH A PINCH EACH OF
KOSHER SALT AND BLACK
PEPPER

1 LARGE EGG, LIGHTLY BEATEN

¼ CUP (60 ML) GRAPESEED OR
VEGETABLE OIL

Crushed tortilla chips make crisp fish sticks, which are perfect in fish tacos,
but for a more traditional coating, use the breadcrumbs on page 16.

FISH STICKS

Makes ¾ pound (375 g) dough [two 9-inch
(22.5 cm crusts, or one 14-inch (35.5 cm) crust]

1. In a liquid measuring cup dissolve yeast and sugar in
warm water. Let stand until foamy, about 5 minutes.

2. Insert the chopping blade into the work bowl of the
food processor. Add the flour, olive oil and salt. With
the machine running, pour the liquid mixture
through the feed tube as fast as the flour absorbs it.
Process until the dough cleans the sides of the work
bowl and forms a ball. Continue to process for 30
seconds to knead the dough. Dough may be slightly
sticky.

3. Lightly coat the inside of a large bowl with olive oil.
Add dough, turn to coat in oil and cover bowl tightly
with plastic wrap. Let rise in a warm place for about
1 hour.

4. Place dough on a lightly floured surface and punch
down. Form into desired crust size(s) as directed by
appropriate recipe.

Nutritional information per serving (based on 12 servings):

This dough can be used for more than just the obvious – just check out our
recipes for Sausage Bread or Broccoli Rabe Bread on pages 37 and 38.

PIZZA DOUGH

2¼ TEASPOONS(13 ML)
[1 STANDARD PACKET, ¼ OUNCE
(7 G)] ACTIVE DRY YEAST

1 TEASPOON (5 ML) GRANULATED
SUGAR

2⁄3 CUP (150ML) WARM WATER
[105°–115°F (40.5°-46°C)

12⁄3 CUPS (400 ML) BREAD FLOUR
(YOU MAY SUBSTITUTE
UNBLEACHED, ALL-PURPOSE
FLOUR)

1 TEASPOON (5 ML) OLIVE OIL,
PLUS MORE FOR COATING BALL
OF DOUGH

¾ TEASPOON (3.75 ML)
KOSHER SALT

52 53DOUGHS/BREADS DOUGHS/BREADS

2 CUPS (500 ML) UNBLEACHED,
ALL-PURPOSE FLOUR

1 TEASPOON (5 ML) KOSHER SALT

16 TABLESPOONS (240 ML)
UNSALTED BUTTER, COLD AND
CUT INTO ½-INCH (1.25 CM)CUBES

¼ CUP (60 ML) ICE WATER

Makes two single-crust 9-inch (22.5 cm) pies or one 9-inch
(22.5 cm) double-crust pie

1. Insert the chopping blade into the work bowl of the
food processor. Add the flour and salt and process for
10 seconds to sift. Add the butter and pulse until the
mixture resembles coarse crumbs.

2. Pour in water 1 tablespoon (15 ml) at a time, and
pulse 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.

NOTE: As long as it is well wrapped, this pastry
freezes well for up to 6 months.

Nutritional information per double-crust serving
(based on 12 servings):

Nutritional information per single-crust serving
(based on 12 servings):

This versatile dough can be used for sweet or savory treats.

PÂTE BRISÉE PÂTE SUCRÉE
Use any leftovers from this “sweet” dough for easy cookies. Just roll, cut

into your favorite shape and bake.

2 CUPS (500 ML) UNBLEACHED,
ALL-PURPOSE FLOUR

2 TABLESPOONS (30 ML)
GRANULATED SUGAR

½ TEASPOON (2 ML) KOSHER SALT

12 TABLESPOONS (180 ML)
UNSALTED BUTTER, ROOM
TEMPERATURE AND CUBED

2 LARGE EGG YOLKS

1 TABLESPOON (15 ML) ICE
WATER

¼ TEASPOON (1 ML) LEMON ZEST
(OPTIONAL)

½ TEASPOON (2 ML) PURE
VANILLA EXTRACT

Makes two 9-inch (22.5 cm) single crust pies or one
9-inch (22.5 cm) double-crust pie

1. Insert the chopping blade into the work bowl of the
food processor. Add the flour, sugar and salt and
process for 10 seconds to sift. Add the butter and
process until combined, about 30 seconds. With the
machine running add the yolks, one at a time, and
process until incorporated. Add the water, zest (if
using) and vanilla; pulse 3 to 4 times, until combined.

2. Divide dough evenly and form it into 2 flat discs. Wrap
in plastic; chill in refrigerator until ready to use. Dough
should be firm enough to roll.

54 55DOUGHS/BREADS DOUGHS/BREADS

Makes 12 rolls

1. In a small saucepan combine the milk, butter and
sugar. Warm over low heat until the butter in melted.
Remove from heat and set aside.

2. In a large measuring cup, dissolve the yeast in the
warm water. Let stand 5 minutes, or until mixture is
foamy. Insert the chopping blade into the work bowl
of the food processor. Add the flour and salt;
process for 10 seconds. Add the milk mixture and
egg to the yeast mixture. Gently stir to combine.
With the machine running, slowly add the liquid
through the feed tube and process until a dough
ball forms. Continue processing 45 seconds to
knead the dough. Shape the dough into a smooth
ball and place in a 1-gallon (3.8 L) sealable plastic
bag or large bowl. Squeeze the air out and seal the
bag or tightly cover bowl with plastic wrap. Let rise
in a warm place until the dough has doubled in size,
about 45 to 60 minutes.

3. Preheat oven to 450°F (230°C). Lightly butter a
9-inch (22.5 cm) round baking pan. Divide the
dough into 12 equal pieces, about 2 ounces (60 g)
each. Roll into smooth rounds and arrange in the
prepared pan. Cover with plastic wrap and let rise
until the rolls have doubled in size, about 30 to 40
minutes. Combine remaining tablespoon of milk and
tablespoon (15 ml)of butter and heat until the butter
has melted. Just before baking, gently brush the
rolls with the butter/milk mixture. Bake until golden
brown or an internal temperature of 200˚F (95°C) is
reached, about 12 to 15 minutes. Remove from pan
and let cool on a rack for about 10 minutes for
serving.

For a softer roll, brush each with melted butter just
after removing from the oven.

Nutritional information per roll:

6 TABLESPOONS (90 ML) WHOLE
MILK, PLUS 1 TABLESPOON (15
ML) FOR BRUSHING

4 TABLESPOONS (60 ML) UNSALTED
BUTTER, PLUS 1 TABLESPOON
(15 ML) FOR BRUSHING

3 TABLESPOONS (45 ML)
GRANULATED SUGAR

1¾ TEASPOONS (9 ML) ACTIVE DRY
YEAST

3 TABLESPOONS (45 ML) WARM
WATER [105˚F- 110˚F (40.5-43.3°C)]

3 CUPS (750 ML) BREAD FLOUR

¾ TEASPOON (3.75 ML)
KOSHER SALT

1 LARGE EGG, LIGHTLY BEATEN

2¼ CUPS (550 ML) UNBLEACHED,
ALL-PURPOSE FLOUR

¾ CUP (185 ML) CAKE FLOUR

1 TABLESPOON (15 ML) CREAM
OF TARTAR

2 TEASPOONS (10 ML) BAKING
SODA

¼ TEASPOON (1 ML) GRANULATED
SUGAR

1 TEASPOON (5 ML) KOSHER SALT
¼ TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER

9 TABLESPOONS (135 ML)
UNSALTED BUTTER, COLD
AND CUBED

1 CUP (250 ML) BUTTERMILK

2 TABLESPOONS (30 ML) UNSALTED
BUTTER, MELTED

Fresh from the oven, warm rolls make any dinner extra-special.

BUTTERY DINNER ROLLS

Makes 12 biscuits

1. Preheat oven to 500°F (260°C). Line a baking sheet
with parchment paper.

2. Insert the chopping blade into the work bowl of the
food processor. Add both flours, cream of tartar, and
baking soda and process for 10 seconds. Add the
sugar, salt and pepper and process again for
5 seconds. Add the cold butter and pulse to
incorporate until the size of the butter resembles
peas.

3. While pulsing, pour the buttermilk (you may not
need all of it) through the feed tube until just
incorporated – the dough will be quite sticky.
Remove dough from work bowl and place onto a
well floured surface. Knead dough by hand about
two to three times, form into a log and cut into 12
equal pieces. Form each piece into a round and
place evenly spaced onto the prepared baking
sheet.

4. Bake 10 minutes, until golden brown. Remove from
oven and brush with melted butter. Serve immedi-
ately.

TIP: For more rustic-style biscuits, bake the pieces
of dough without shaping once you’ve portioned
them out.

Nutritional information per biscuit:

These biscuits are so light and tender, you will
want to make them every night.

BUTTERMILK BISCUITS

56 DESSERTS

NONSTICK COOKING SPRAY

¾ CUP (175 ML) PLUS 2 TABLE-
SPOONS (30 ML) UNBLEACHED,
ALL-PURPOSE FLOUR

1 TEASPOON (5 ML) GROUND
CINNAMON

1 TEASPOON (5 ML) BAKING
POWDER

½ TEASPOON (2 ML) BAKING SODA

½ TEASPOON (2 ML) KOSHER SALT

1 CUP (250 ML) WALNUTS,
LIGHTLY TOASTED

½ POUND (250 G) CARROTS (ABOUT
4 MEDIUM-SMALL
CARROTS), PEELED

½ CUP (125 ML) GRANULATED
SUGAR

½ CUP (125 ML) PACKED LIGHT OR
DARK BROWN SUGAR

½ CUP (125 ML) PLUS 2 TABLE-
SPOONS (30 ML) GRAPESEED OR
VEGETABLE OIL

2 LARGE EGGS

1 TEASPOON (5 ML) PURE VANILLA
EXTRACT

FROSTING:

8 OUNCES (230 G) (1 STANDARD
PACKAGE) CREAM CHEESE,
ROOM TEMPERATURE AND CUT
INTO 8 PIECES

1 STICK [4 OUNCES (115 G)]
UNSALTED BUTTER, ROOM
TEMPERATURE AND CUT INTO
4 PIECES

2 OUNCES (60 G) GOAT CHEESE,
ROOM TEMPERATURE (OR YOU
CAN SUBSTITUTE SOUR CREAM
OR PLAIN YOGURT)

2⁄3 CUP (150 ML) CONFECTIONERS’
SUGAR

¼ TEASPOON (1 ML) KOSHER SALT

½ TEASPOON (2 ML) PURE
VANILLA EXTRACT

Makes one 8- or 9-inch (20 or 22.5 cm) cake,
about 10 servings

1. Preheat oven to 350°F (180°C). Lightly coat either an
8- or 9-inch (20 or 22.5 cm) round baking pan with
nonstick cooking spray; reserve.

2. Insert the chopping blade into the work bowl of the
food processor. Add the flour, cinnamon, baking
powder, baking soda and salt. Process to combine,
about 10 seconds. Transfer to a large mixing bowl;
reserve.

3. Put the walnuts into the work bowl and pulse 2 to 3
times to coarsely chop. Leaving the nuts in the bowl,
remove the chopping blade and replace with the
shredding disc. Shred the carrots. Add the nuts and
carrots to the bowl with the dry ingredients; reserve.

4. Remove the shredding disc and replace with the
chopping blade. Add the sugars to the work bowl. Put
the oil, eggs and vanilla in a large measuring cup. While
unit is running, gradually add the wet ingredients to the
sugars. Process until well mixed, about 45 to 60
seconds. Add to the mixing bowl with the dry ingredi-
ents; stir until just combined.

5. Pour into the prepared pan and carefully place in the
oven. Bake for about 25 minutes, or until a cake tester
inserted in the center comes out clean. Cool in the pan.

6. While cake is cooling, prepare the frosting. After
cleaning it well, insert the chopping blade into the work
bowl. Add the cream cheese and butter and process
until smooth, stopping to scrape down as needed,
about 40 to 60 seconds. Add the goat cheese and
process until combined, another 10 to 15 seconds. Add
the sugar, salt and vanilla. Process until completely
smooth, again stopping to scrape down the sides of the
bowl as needed.

7. Once the cake has cooled, remove from pan. For a
9-inch (22.5 cm) cake: Frost the entire cake as one
layer, spreading evenly on the top and sides with a
spatula. For an 8-inch cake (20 cm): You can make it
into a two-layer cake by carefully using a serrated knife
to halve the cake horizontally. Spread a thin layer of
frosting on the top of the lower half, and then place the
top half on the lower. Then spread a thin layer of
frosting to cover all sides and top (this is called a
“crumb coat”). Chill for about 30 to 60 minutes to let
that set. After chilling, finish with the remaining frosting.
This will ensure a very clean presentation. This cake
tends to be a bit crumbly so by doing the crumb coat,
your cake will be perfectly smooth.

Nutritional information per serving:

A cake that is moist, sweet and a bit tangy. Garnish the top of the cake with
toasted almonds, or finely chop walnuts and press around the lower sides

of the cake for a picture-perfect presentation.

CARROT CAKE WITH CREAM CHEESE FROSTING

57DESSERTS

Makes one 8-inch (20cm) cake, about 12 servings

1. Preheat the oven to 325°F (160°C). Place a baking pan
on the bottom rack of the oven and fill with water.
Position the other rack in the middle of the oven,
directly over the water-filled pan. Lightly coat the inside
of a springform pan with nonstick spray; reserve.

2. Prepare the crust. Insert the chopping blade into the
work bowl of the food processor. Add the cookies and
pulse about 10 times to chop, then process to finely
grind, about 20 seconds. Add the butter and pulse
about 5 times to combine. Remove and press into the
bottom of the prepared pan. Reserve.

3. Prepare the filling. Remove the chopping blade to wipe
out work bowl, and then replace the chopping blade.
Add the cream cheese. Pulse about 5 times, scrape
down sides of bowl, and then process for 30 to 35
seconds until creamy. Add the sugars and pulse a few
times, and then process until homogenous, stopping to
scrape down the sides of the bowl as needed. With the
unit running, add the vanilla and eggs, one at a time,
until combined.

4. Stop the unit to add the pumpkin, salt and spices.
Pulse until combined, scraping down as needed. Pulse
in the crème fraîche until combined.

5. Pour the cream cheese mixture into the prepared pan.
Open the oven; if any of the water has evaporated from
the baking pan in the oven, add some more. Place the
cheesecake on the middle rack. Bake for 1 hour and
then turn the oven off and let rest in the oven for an
additional hour. Cool cheesecake completely on a
cooling rack, then cover and refrigerate for at least
8 hours.

Nutritional information per serving:

NONSTICK COOKING SPRAY

CRUST:

24 GINGERSNAP COOKIES

3 TABLESPOONS (45 ML)
UNSALTED BUTTER,
SOFTENED AND CUBED

FILLING:

16 OUNCES [(460 G) 2 STANDARD
PACKAGES] CREAM CHEESE,
SOFTENED AND CUT INTO
12 PIECES, ROOM TEMPERATURE

½ CUP (125 ML) PACKED LIGHT
BROWN SUGAR

¼ CUP (60 ML) GRANULATED SUGAR

1 TEASPOON (5 ML) PURE
VANILLA EXTRACT

4 LARGE EGGS, ROOM
TEMPERATURE

1 CUP (250 ML) PUMPKIN PURÉE

PINCH KOSHER SALT

½ TEASPOON (2 ML) GROUND
CINNAMON

1⁄8 TEASPOON (0.5 ML) GROUND
ALLSPICE

1⁄8 TEASPOON (0.5 ML) GROUND
NUTMEG

8 OUNCES (230 G) CRÈME FRAÎCHE,
OR PLAIN GREEK YOGURT, ROOM
TEMPERATURE

Change up the Thanksgiving table with this pumpkin pie–inspired dessert.

PUMPKIN CHEESECAKE

58 DESSERTS

CLASSIC APPLE PIE
Everyone needs a fail-proof apple pie recipe –

here is our favourite to share with you and your family.

1 RECIPE PÂTE BRISÉE DOUGH
(PAGE 52)

4 LARGE APPLES (GOLDEN
DELICIOUS, GINGER GOLD,
OR PINK LADY TEND TO BE THE
TASTIEST), PEELED, CORED,
AND HALVED

JUICE OF ½ MEDIUM LEMON

½ TEASPOON (2 ML) GROUND
CINNAMON

PINCH GROUND NUTMEG

¼ TEASPOON (1 ML) KOSHER SALT

1 TEASPOON (5 ML) PURE
VANILLA EXTRACT

½ CUP (125 ML) GRANULATED
SUGAR

EGG WASH (1 LARGE EGG
LIGHTLY BEATEN WITH A
TEASPOON OF WATER)

Makes one 10-inch (25 cm) pie, 8 to 12 servings

1. Preheat oven to 450°F (230°C) with the rack in the
lower third of the oven.

2. Roll out dough to 1⁄8-inch (0.3 cm) thick circle and fit
into a 10-inch (25 cm) pie plate. Chill in refrigerator
for about 20 minutes.

3. While dough is chilling, prepare the filling. Insert the
slicing disc into the work bowl of the food processor.
Stand the apple halves upright in the feed tube and
slice. Transfer to a large bowl and toss gently with
the lemon juice, spices, salt, vanilla and sugar.

4. Using a fork, prick the chilled dough evenly all over
but make sure not to go entirely through the dough.
Transfer the apple mixture into the pie shell.

5. Roll out the remaining dough into a 10-inch (25 cm)
disc. Brush the outer rim of the pie shell with the
egg wash. Press the dough disc on top of the filled
pie, pressing down the sides to seal. Using a paring
knife, trim any excess dough and discard (or save for
another use). Cut four ½-inch (1.25 cm) vents in the
center of the top of the pie crust (in a circular
pattern, similar to a clock’s 12, 3, 6 and 9 o’clock
positions). Brush the top with the remaining egg
wash, and sprinkle with granulated sugar.

6. Bake the pie for 15 minutes, then reduce the
temperature to 350°F (180°C) and continue to bake
until golden brown, another 30 to 35 minutes. Let
the pie rest on a cooling rack at least 40 minutes
before serving.

Nutritional information per serving (based on 12 servings):

WARRANTY
1-YEAR MOTOR
WARRANTY
We warrant that this Cuisinart product will
be free of defects in materials or workman-
ship under normal home use for 12 months
from the date of original purchase.

This warranty covers manufacturer’s
defects including mechanical and
electrical defects. It does not cover
damage from consumer abuse, unauthor-
ized repairs or modifications, theft,
misuse, or damage due to transportation
or environmental conditions. Products with
removed or altered identification numbers
will not be covered.

This warranty is not available to retailers or
other commercial purchasers or owners.
If your Cuisinart product should prove to be
defective within the warranty period, we will
repair it or replace it if necessary. For
warranty purposes, please register your
product online at www.cuisinart.ca to
facilitate verification of the date of original
purchase and keep your original receipt for
the duration of the limited warranty. This
warranty excludes damage caused by
accident, misuse or abuse, including
damage caused by overheating, and it
does not apply to scratches, stains,
discolouration or other damage to external
or internal surfaces that does not impair
the functional utility of the product. This
warranty also expressly excludes all
incidental or consequential damages.

Your Cuisinart product has been
manufactured to the strictest specifications
and has been designed for use only in
120 volt outlets and only with authorized
accessories and replacement parts. This
warranty expressly excludes any defects or
damages caused by attempted use of this
unit with a converter, as well as use with
accessories, replacement parts or repair
service other than those authorized by
Cuisinart.

If the appliance should become defective
within the warranty period, do not return
the appliance to the store. Please contact
our Customer Service Centre:

Toll-free phone number:
1-800-472-7606

Address:
Cuisinart Canada
100 Conair Parkway
Woodbridge, Ont. L4H 0L2

Email:
consumer_Canada@conair.com

Model:
MFP-108C Series

To facilitate the speed and accuracy of
your return, please enclose:

• $10.00 for shipping and handling of the
product (cheque or money order)

• Return address and phone number

• Description of the product defect

• Product date code*/copy of original
proof of purchase

• Any other information pertinent to the
product’s return

* Product date code can be found on the
underside of the base of the product.
The product date code is a 4 or 5 digit
number. Example, 90630 would
designate year, month & day (2009,
June 30th).

Note: We recommend you use a traceable,
insured delivery service for added
protection. Cuisinart will not be held
responsible for in-transit damage or for
packages that are not delivered to us.

To order replacement parts or accessories,
call our Customer Service Centre at
1-800-472-7606.

For more information, please visit our
website at www.cuisinart.ca

®
MD

Cuisinart offre une vaste gamme de produits de première qualité afin de vous faciliter
la tâche dans la cuisine. Essayez nos appareils de comptoir et batteries de cuisine,

et Savourez la bonne vie
®

www.cuisinart.ca

Woodbridge, Ontario L4H 0L2

Consumer Call Centre E-mail:
Consumer_Canada@Conair.com

Printed in China

14CC146044

IB-12439-CAN

CuisinartTM offers an extensive assortment of top quality products to make life in the
kitchen easier than ever. Try some of our other countertop appliances and cookware, and

Savor the Good Life®.

www.cuisinart.ca

Trademarks or service marks of third parties referred to herein are the
trademarks or service marks of their respective owners.

Courriel centre au consommateur :
Consumer_Canada@Conair.com

Imprimé en Chine

14CC146044
IB-12439-CAN

Les marques de commerce ou marques de service de tiers utilisées aux
présentes sont les marques de commerce ou marques de service de leurs
propriétaires respectifs.

Coffeemakers Blenders Juicers Cookware Tools and
Gadgets

CafetièresMélangeursPresse-agrumesUstensiles
de cuisson

Outils et
accessoires

Turn in your highest-quality paper
Get a qualified writer to help you with

“ 10 pges deadline 18 hours ”

Get high-quality paper

NEW! AI matching with writer

Continue to order Get a quote

10 pges deadline 18 hours

Calculate the price of your order

Our guarantees

Money-back guarantee

Zero-plagiarism guarantee

Free-revision policy

Privacy policy

Fair-cooperation guarantee