Cuisinart 7-Cup Elite Collection Food Processor MFP-107 Series - Manual (Page 54)

7
BASICS
BASIC VINAIGRETTE
Classic vinaigrette – tossed with mixed gr eens or drizzle over
grilled chicken, this works great as a marinade, too.
¼ CUP C HAMPAGNE VINEGAR
½ SMALL SHALLOT , PEELED
AND HALVED
1 TEASPOON D IJON MUSTARD
½
TEASPOON KOSHER SALT
¼ TEASPOON GROUND
WHITE PEPPER
¾ CUP EXTRA VIRGIN OLIVE OIL
Makes 1 cup
1. Insert the chopping blade into the work bowl of the
food processor . Add the vinegar, shallot, mustar d, salt
and pepper to the bowl and process to combine and
fi nely chop.
2. W ith machine running, slowly pour the olive oil
through the feed tube until all ingr edients are homog-
enous, about 1½ minutes.
Nutritional information per serving (1 tablespoon):
Calories 93 (97% from fat) | carb. 1g | pro. 0g | fat 11g
sat. fat 2g | chol. 0mg | sod. 80mg | calc. 1mg | fi ber 0g
You’ll be pleasantly surprised at how easy it is to make your own nut butter;
be sure to use unsalted nuts so you can contr ol the amount of seasoning
in the fi nal pr oduct.
PEANUT BUTTER
Makes about 1 cup
1. Insert the chopping blade into the work bowl of the
food processor . Pulse peanuts about 10 times and
then process until dr ops of oil are visible and the
mixture is very smooth, about 3 ½ to 4½ minutes. (Y ou
may need to stop to scrape down periodically.)
2. Add salt and pulse 2 to 3 times to incorporate. Adjust
seasoning as desired.
TIP: This method can be done with any of your favorite
nuts; try adding sweet or savory spices to the spread
for more complex fl avor.
Nutritional information per serving (1 tablespoon):
Calories 116 (71% from fat) | carb. 4g | pro. 5g | fat 10g
sat. fat 1g | chol. 0mg | sod. 105mg | calc. 11mg | fi ber 2g
2 CUPS UNSALTED , DRY ROASTED
PEANUTS
¾ TEASPOON KOSHER SALT