Cuisinart TOB-60 Series - Manual (Page 16)

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Bring a pot of salted water to a boil . Set up a large bowl filled with ice
water .
Add broccoli to boiling water and cover . Cook for about 4 to 6 minutes .
Plunge steamed broccoli into prepared ice water . Once cool, discard ice
water and cut broccoli into 1-inch pieces .
Preheat a large skillet over medium high heat; add oil . Once oil is hot and
shimmering, add the blanched broccoli . Sauté 2 to 3 minutes, and then add
the wine and stock . Raise temperature to high and sauté until liquids have
evaporated . Reserve .
Preheat Cuisinart ® Convection Toaster Oven Broiler to 400°F on the bake
setting with the rack in position A . Line the baking tray with aluminum foil .
Place the sausage, pepper, onion and garlic with a pinch each of the salt
and pepper on a baking tray . Roast in preheated oven for about 15 min-
utes, or until sausage and vegetables have browned . Reduce temperature
to 350°F .
In a large mixing bowl, toss the broccoli, roasted sausage and vegetables,
and the remaining ingredients until well combined .
Lightly coat an eight-cup soufflé dish with nonstick cooking spray . Add the
pasta mixture . Bake in the preheated oven for about 30 to 35 minutes, or
until cheeses are hot and bubbling .
Nutritional information per serving (based on 8 servings):
Calories 260 (53% from fat) • carb. 14g • pro. 17g • fat 16g • sat. fat 7g • chol. 40mg
• sod. 383mg • calc. 341mg • fiber 1g
Herb-Crusted Beef Tenderloin
Makes 6 servings
1½ pounds trimmed beef tenderloin roast (preferably top cut)
½ teaspoon sea or kosher salt
½ teaspoon freshly ground black pepper
3 garlic cloves
2 sprig fresh thyme, stems discarded
1 sprig fresh rosemary, stem discarded
1 sprig fresh oregano, stem discarded
½ teaspoon dried tarragon
3 tablespoons extra virgin olive oil
2 tablespoons Dijon-style mustard
Preheat Cuisinart ® Convection Toaster Oven Broiler to 375°F on the
convection bake setting with rack in position A . Line baking tray with
aluminum foil .
Rinse the beef and pat dry with paper towels . Rub with ¼ teaspoon each
of the salt and pepper . Reserve .
In the bowl of a Cuisinart ® mini chopper or food processor, add the garlic,
herbs and the reserved salt and pepper . Process until well combined . With
the chopper/processor running, add the oil in a slow and steady stream .
Process until combined .
Rub the mustard on the tenderloin; evenly spread the herb/oil mixture on
top . Place beef on the prepared baking tray and roast for about 40 minutes,
or until the internal temperature reads 125°F . Let meat rest 10 to 15 min-
utes before slicing .
Nutritional information per serving:
Calories 390 (77% from fat) • carb. 2g • pro. 20g • fat 33g • sat. fat 12g • chol. 80mg
• sod. 350mg • calc. 18mg • fiber 0g
Classic Roast Chicken
Makes 4 to 6 servings
1 3½- to 4-pound chicken
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 lemon, halved
1 teaspoon extra virgin olive oil