Operating instructions

35 36
Makes 5 cups (1.25 L) , ten ½-cup (125 ml) servings
Approximate preparation time: 35 minutes
Put the potatoes into a large saucepan and cover with
water. Bring to a boil and simmer until potatoes are tender.
Insert the small metal chopping blade into the small
work bowl of the Cuisinart
®
Food Processor. Add the
chives and pulse to finely chop; remove work bowl
and reserve.
Insert the reversible shredding disc on the fine
shredding side into the large work bowl of the Cuisinart
®
Food Processor and shred the Parmesan. Reverse the
disc to the medium shredding side. Once the potatoes
are tender, shred the potatoes. Replace the shredding
disc with the large metal chopping blade. Add the
butter, salt, and pepper and pulse to combine.
Add the milk through the feed tube while pulsing,
until incorporated. Add the mascarpone and chives and
pulse until just combined. Taste and adjust seasoning
accordingly.
Nutritional information per serving:
Calories 160 (35% from fat) | carb. 21g | pro. 5g | fat 6g |
sat. fat 4g | chol. 18mg | sod. 211mg | calc. 75mg | fiber 3g
2½ pounds (1.1 kG) yukon
Gold potatoes, peeled and
cut into 1-inch (2.5 cm)
pieces
10 chives, trimmed, dried well
and cut into 1-inch
(2.5 cm) pieces
1 ounce (30 G) parmesan,
cut into ½-inch (1.25 cm)
pieces
3 tablespoons (45 ml)
unsalted butter
½ teaspoon (2 ml) kosher
salt
½ teaspoon (2 ml) freshly
Ground black pepper
½ cup (125 ml) whole milk
½ cup (125 ml) mascarpone
cheese
Try this rich but not too sinful version of the traditional mashed potatoes.
MASHED POTATOES
Makes 18 servings (two 9 x 5-inch (23 x 13 cm) loaves,
1¼ pounds (625 g) each)
Approximate preparation time: 10 to 15 minutes,
plus 2½ hours rising and resting, 35 minutes baking, and
1 hour or longer cooling
Dissolve the yeast and sugar in warm water in a large
liquid measuring cup. Let sit until foamy, about 5 minutes.
Insert the dough blade into the large work bowl of the
Cuisinart
®
Food Processor. Add the flour, butter and salt
and process until combined, about 10 to 15 seconds.
Add the cold water to yeast mixture. With the machine
running, pour the liquid through the feed tube as fast as
the flour absorbs it. Once the dough cleans the sides of
the work bowl and forms a ball, process for 45 seconds to
knead the dough. Dough should be smooth and elastic.
Place the dough in a lightly floured plastic food storage
bag and seal. Allow to rest in a warm place until doubled
in size, about 1 to 1½ hours.
Lightly coat two 9 x 5-inch (23 x 13 cm) loaf pans with
nonstick cooking spray. Place dough on a lightly floured
surface and punch down; let rest 5 to 10 minutes. Divide
dough into two equal pieces and shape each into a loaf.
Place in prepared pans and cover lightly with plastic wrap.
Let rise until dough is just above the tops of the pans,
about 45 minutes to 1 hour.
Preheat oven to 400°F (200°C).
Bake until the tops are browned and loaf sounds hollow
when tapped, about 30 to 35 minutes. Remove from pans
and cool on wire rack.
Nutritional information per slice:
Calories 139 (19% from fat) | carb. 25g | pro. 3g | fat 3g |
sat. fat 2g | chol. 8mg | sod. 243mg | calc. 30mg | fiber 1g
2¼ teaspoons (11 ml) active
dry yeast
1 tablespoon (15 ml)
Granulated suGar
¹⁄
³
cup warm water
(105° to 110°f (40
°
to
43°c) )
5 cups (1.25 l) unbleached,
all-purpose flour
4 tablespoons (60 ml) (¼
pound (125 G);
½ stick) unsalted butter,
cut into 1-inch (2.5 cm)
pieces
2 teaspoons (10 ml) salt
1¹⁄
³
cups (325 ml) cold water
nonstick cookinG spray
Spoil your family with homemade bread.
CLASSIC CUISINART
®
WHITE BREAD
BREADSSIDES