Use and Care Manual

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