Use and Care Manual

26
Insert metal blade. Add cheese and garlic
to the work bowl and process until finely
chopped, about 30 seconds. Add remaining
ingredients except oil and pulse 8 times to
combine. With machine running on low, pour
oil through feed tube. Process until combined,
about 10 seconds. Scrape down bowl and
continue processing until smooth, about 20
seconds.
Pesto keeps for up to 5 days in the refrigerator
and it also freezes well. Some people prefer to
omit the cheese when freezing, adding it just
before serving.
Nutritional information per serving:
Calories 262 (79% from fat) • carb. 4g • pro. 11g
• fat 24g • sat. fat 6g • chol. 15mg • sod. 558mg
• calc. 291mg • fiber 1g
NO-COOK
CRANBERRY-ORANGE RELISH
Only 1 cup of sugar sweetens 1 pound of
cranberries. Most cooked relishes call for 2 cups.
Makes 3½ cups
4 cups fresh cranberries
1 navel orange, unpeeled and quartered
1 cup granulated sugar
Insert metal blade. Put the fruits in work bowl
and pulse to chop coarsely, about 8 to 10
times. Add sugar and process about 20 sec
-
onds. Taste and add more sugar if desired.
Nutritional information per serving:
Calories 73 (1% from fat) • carb. 19g • pro. 0g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 1mg
• calc. 6mg • fiber 1g
BASIC MAYONNAISE
For classical mayonnaise, as thick as butter,
substitute 2 egg yolks for each whole egg.
Makes 3 cups
2 eggs
2 tablespoons fresh lemon juice or
wine vinegar
2 tablespoons Dijon mustard
2
½ cups vegetable oil, divided
Insert metal blade to process eggs, lemon
juice or vinegar, mustard and 1 tablespoon oil
in work bowl for 60 seconds. While machine is
running, pour
¼ cup of oil into small pusher.
(Do not put in more than this or it will dribble
through too quickly.) When it has dribbled
through hole in the bottom of small pusher,
remove small pusher from feed tube and
gradually add remaining oil, while machine
continues to run. Mayonnaise will thicken as
oil is added. Taste and adjust seasoning if
necessary.
Low-Cholesterol Variation: Substitute 2
tablespoons of egg substitute for each egg,
omit vinegar, increase salt and add pepper.
Proceed as above.
Herb Mayonnaise: Add
¼ cup tightly packed
fresh green herbs for each egg, when you put
in the egg. Recommended herbs are parsley,
dill and tarragon, with stems removed.
Tartar Sauce: Triple the amount of lemon juice.
When mayonnaise is finished, add these ingre
-
dients for each egg: 3 small gherkins, ¼ small
onion, 1 tablespoon capers, 1 tablespoon
bottled horseradish and 3 drops hot sauce.
Process until gherkins and onion are chopped
fine, about 10 seconds.
Nutritional information per serving:
Calories 103 (98% from fat) • carb. 0g • pro. 0g
• fat 11g • sat. fat 3g • chol. 1mg • sod. 18mg
• calc. 1mg • fiber 0g
BREADS
CORNBREAD
This is a particularly moist and flavorful cornbread,
which is best served warm.
Makes 1, 9 x 13–inch pan or
12 muffins of cornbread
6 tablespoons unsalted butter
1
½ cups yellow cornmeal
1
½ cups unbleached, all-purpose flour
3 tablespoons granulated sugar
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1
3
⁄4 cups buttermilk
2 large eggs
2
⁄3 cup fresh, frozen or canned corn kernels
Preheat oven to 425°F. Melt butter in a 9 x 13–
inch baking pan. Spread to coat bottom of pan.
Use metal blade to process all dry ingredi
-
ents until combined, about 10 seconds. Add
remaining melted butter and remaining ingredi
-
ents except corn kernels process until mixed,
about 5 seconds. Scrape down work bowl and
gently stir in corn.
Pour into buttered pan and bake until a cake