Cuisinart DFP-14N Serie Instrucciones Y Libro De Recetas página 22

scallion pieces in feed tube horizontally and
slice into slivers, using light pressure.
Insert shredding disc and insert zucchini and
yellow squash, using light pressure. Remove
and reserve vegetables.
Insert metal blade. With the machine running,
drop garlic and ginger through small feed tube
to finely chop. Insert slicing disk. Stand chick-
en pieces tightly in feed tube and slice, using
firm pressure. Remove and reserve on a plate,
loosely covered with plastic wrap.
Insert metal blade. Put water, sherry, soy sauce,
sesame oil, ground pepper and cornstarch into
the workbowl and process until smooth, about
14 seconds. Remove metal blade, leaving con-
tents in work bowl.
Heat vegetable oil in skillet over high heat
until very hot. Add chicken pieces and cook,
stirring vigorously until chicken is opaque,
about 3 minutes.
Add vegetable mixture and stir-fry over
medium-high heat until crisp-tender, about
2 minutes. Add sauce mixture. Cook, stirring,
until sauce thickens, about 1 minute. Serve
over brown or white rice.
Nutritional information per serving:
Calories 250 (35% from fat) • carb. 7g • pro. 34g
• fat 10g • sat. fat 2g • chol. 85mg • sod. 922mg
• calc. 42mg • fiber 2g
CARAMELIZED ONION & GRUYÈRE
QUICHE
Make the Basic Pastry Dough first, then continue
with this recipe – to prepare without washing the
work bowl.
Makes 8 servings (one 9-inch tart or pie)
½
recipe Basic Pastry Dough, page 29
5 ounces Gruyère, cut to fit the
feed tube
1 large onion (6 to 8 ounces),
quartered
1 tablespoon extra virgin olive oil
4 large eggs
1 cup fat-free evaporated milk
½ teaspoon freshly ground
black pepper
⁄
1 teaspoon freshly grated nutmeg
4
Prepare Basic Pastry Dough and chill.
Insert the shredding disc. Shred the Gruyère,
using medium pressure. Remove and reserve.
Insert the slicing disc; slice the onion, using
medium pressure. Do not wash work bowl.
While the dough is chilling, heat the olive oil
in an 8-inch skillet over medium heat. Add the
onion and cook for 2–3 minutes until it begins
to soften. Lower the heat, and cook for 10 to
15 minutes, stirring every 2 or 3 minutes until
the onions are lightly caramelized. Remove,
cool and reserve. Preheat the oven to 425ºF.
On a lightly floured surface, roll out the pastry
dough until it is round, approximately
thick, and 3 inches larger in diameter than the
pie pan. Carefully lifting the dough, gently fold
in quarters. Position the point in the center
of the pan and unfold, allowing the dough to
drape into the pan. Gently ease the dough
in, pressing lightly so that there are no air
bubbles. Trim so that there is a ½ -inch over-
hang, then lightly brush the edges with a small
amount of water, fold the dough over onto
itself, crimp and seal. Prick evenly with a fork.
Freeze for 15 minutes.
Line the pastry dough with a sheet of foil and fill
with pie weights, dry beans or rice (use 2½ to 3
cups). Bake in the lower third of the preheated
oven for 12 minutes, then remove the foil and pie
weights and bake for another 5 minutes. Remove
from the oven. (This may be done ahead.)
Insert metal blade. Place the eggs, milk, pep-
per and nutmeg in the work bowl and process
for 30 seconds. Sprinkle half the cheese
evenly in the partially baked crust. Top with all
the onions and the remaining cheese. Carefully
pour in the egg mixture. Place in the lower
third of the oven and bake for 10 minutes, then
lower the heat to 375ºF and continue baking
for 25 to 30 minutes, until the custard is set,
puffed and golden.
Remove to a rack and let rest for 10 to 15
minutes before slicing.
Nutritional information per serving:
Calories 282 (51% from fat) • carb. 21g • pro. 13g
• fat 16g • sat.fat 8g • chol. 142mg • sod. 276mg
• calc. 292mg • fiber 1g
SPINACH-STUFFED PORTOBELLOS
Spinach-Stuffed Portobellos can be served as a side
dish or as a vegetarian entrée.
6 large portobello mushrooms, about
5 inches in diameter
Extra virgin olive oil
2 ounces Parmesan, cut in
1-inch pieces
22
⁄
1
-inch
8
Makes 6