Use and Care Manual

20
*To clean leeks, slice lengthwise and rinse well
under cold water to remove all sand and gritty
dirt. If white part only is specified in recipe, trim
off all green.
SPLIT PEA SOUP
A perfect family lunch or supper.
Makes 8 cups
1 large onion, quartered
1 large garlic clove
1 pound split green peas, rinsed
and drained
1
½ pounds smoked ham hocks
7 cups water
2 medium carrots, peeled, cut length
-
wise to fit feed tube
1 large celery stalk, cut to fit feed tube
1 medium potato, peeled, quartered
and cut to fit feed tube
Kosher salt
Freshly ground black pepper
Insert metal blade. With machine running,
drop garlic through the small feed tube to
finely chop. Add onion and pulse until coarsely
chopped, about 6 to 8 times. Add peas, ham
hocks and water to large pot. Bring to a boil
and reduce heat. Cover and simmer until
hocks are tender, about 30 to 40 minutes. Stir
occasionally and add more water if necessary.
Remove hocks and let them cool. Reserve
vegetable mixture.
Once cool, remove meat from hocks and
pulse until coarsely chopped, about 4–6 times.
Remove metal blade and insert slicing disc.
Stand carrots, celery and potatoes upright
in feed tube and slice, using medium to firm
pressure. Put chopped ham and sliced veg
-
etables into pot. Remove slicing disc and
insert metal disc. Purée cooked vegetable mix-
ture until smooth. Add purée to pot with ham
and vegetables; stir. Cover and simmer until
tender, stirring occasionally to prevent stick-
ing. This will take about 20 minutes. Season
to taste.
Nutritional information per serving:
Calories 210 (4% from fat) • carb. 38g • pro. 15g
• fat 1g • sat. fat 0g • chol. 4mg • sod. 89mg
• calc. 30mg • fiber 8g
ENTRÉES
Ragú Bolognese
Makes 8 cups sauce, enough for 1 pound of pasta,
6 to 8 servings
1 can (28-ounce) whole, peeled plum
tomatoes, drained, juices reserved
3 garlic cloves
1 medium onion (6 ounces), cut into
1-inch pieces
2 celery stalks, cut into 1-inch pieces
1 carrot, cut into 1-inch pieces
1 pound beef chuck, cut into 1-inch
pieces (well trimmed of fat and
gristle), chilled
3
⁄4 pound veal, cut into 1-inch pieces
(well trimmed of fat and gristle),
chilled
3
⁄4 pound pork, cut into 1-inch pieces
(well trimmed of fat and gristle),
chilled
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
½ cup whole milk
½ cup dry white wine
1
½ cups beef broth or stock (preferably
no salt, no fat)
1 teaspoon kosher salt
½ teaspoon freshly ground
black pepper
1
⁄4 teaspoon freshly ground nutmeg
Insert metal blade. Put tomatoes into the work
bowl. Pulse to roughly chop, about 3–4 times.
Remove and reserve. With the machine run
-
ning, drop the garlic through the small feed
tube and process to chop, 5 seconds. Scrape
the work bowl. Add the onion and celery, pulse
to chop, 15–20 times. Remove and reserve.
Pulse to chop the carrot, 15 times; remove and
reserve. Pulse to chop the beef cubes, 8–10
times; remove and reserve. Pulse to chop the
veal cubes, 8–10 times; remove and reserve.
Pulse to chop the pork cubes, 8–10 times;
remove and reserve.
Heat the oil and butter together over medium
heat in a 3½–quart sauté pan. Add the garlic,
onion, celery and carrot; cook, stirring for
2 minutes. Remove and reserve. Raise the
heat to medium high and add half the ground
meats. Cook until nicely browned, stirring
to keep meat from sticking together, about
10 minutes; remove and repeat with remain
-
ing meat. Return the cooked vegetables and
browned meat to the pan. Add the milk and
simmer until reduced, about 10 minutes. Add