Cuisinart DLC-5 - Manual (Page 19)

until thickened, about 30 minutes, stirring
occasionally.
Makes about 2-1/3 cups.*
*To double the recipe, double the ingredients
but chop the meat in 2 batches.
BAKED STUFFED PORK CHOPS
Quick enough to be an everyday meal,
special enough for guests.
4 1-inch thick pork rib or boneless
pork loin chops
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon freshly ground black pepper
1 shallot, peeled, halved
2/3 cup pecans, lightly toasted
2/3 cup dried, pitted apricots
1 tablespoon grainy Dijon-style mustard
1 tablespoon bourbon whiskey
1 teaspoon soy sauce
kosher salt and freshly ground pepper to taste
1 tablespoon unsalted butter
Preheat oven to 350° F. Use a sharp, pointed
knife such as a boning knife to cut a pocket
in each pork chop horizontally to the bone (or
almost through if using boneless chops).
Reserve.
Insert metal blade. Place thyme, sage, paprika,
and pepper in work bowl. With machine
running, add shallot through feed tube and
process to chop, 5 seconds. Add pecan halves
and apricots to work bowl. Pulse until nuts and
apricots are coarsely chopped, 12 to 15 pulses.
Add mustard, whiskey, and soy sauce; pulse
to blend, 5 times.
Divide the apricot-pecan mixture evenly and
stuff each pork chop. Skewer pockets closed
with toothpicks if necessary. Season chops
lightly with kosher salt and freshly ground
pepper to taste. Melt butter over medium
high heat in large (12-inch) skillet with oven-
proof handle. Brown pork chops on each side,
2 to 3 minutes. Place skillet in preheated
350° F oven. Bake until pork is cooked through
(will read 155-160° F when tested with an
instant read thermometer), about 20 to 25 min-
utes. Let pork chops rest, loosely covered,
for 5 minutes before serving.
Makes 4 servings
CARMELIZED ONION &
GRUYÈRE QUICHE
This old favorite is perfect for supper or brunch.
1 Pie Pastry, prepared, rolled and placed in
pie plate (page 26)
5 ounces Gruyère cheese, cut to fit the
feed tube
1 onion (8-ounces), peeled
and cut in quarters
1 teaspoon extra virgin olive oil
1 teaspoon unsalted butter
4 large eggs
1 cup evaporated fat free milk
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
Prick the pastry crust that has been rolled
out and placed in a pie plate evenly with a
fork. Freeze while continuing. Preheat oven
to 425° F.
Insert the shredding disc. Use medium
pressure to shred the Gruyère, remove and
reserve. Insert the slicing disc; use medium
pressure to slice the onion. Do not wash the
work bowl.
Heat the olive oil and butter in a 10-inch skillet
over medium heat. Add the sliced onion and
cook for 2 to 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 and golden in color.
Remove and cool.
Line the chilled pastry with a sheet of foil and
fill with pie weights, dry beans or rice (use 2 to
3 cups). Bake in the lower third of the preheat-
ed oven for 12 minutes, then remove the foil
and pie weights and bake for another 5 min-
utes. Remove from the oven. (This may be done
ahead.)
Insert the metal blade. Place the eggs, evapo-
rated fat free milk, pepper and nutmeg in the
work bowl and process for 30 seconds. Layer
half the cheese, all the onions and the remain-
ing cheese in the partially baked pastry shell.
Carefully pour in the egg mixture. Place in the
lower third of the oven and bake for 10 minutes,
then lower the heat to 375º F and continue
baking for 25 to 30 minutes, until the custard
is set, puffed and golden.
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