Cuisinart TOB-60 Series - Manual (Page 18)

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Rinse pork chops and pat dry with paper towels . Rub chops evenly with
salt and pepper . Lay the prepared chops on an aluminum foil-lined baking
tray; surround with the cherry peppers, garlic and onion .
Set the rack on position B . Broil pork for about 12 minutes on each side, or
until the internal temperature of the meat registers at 145° to 150°F .
Nutritional information per serving:
Calories 40 (17% from fat) • carb. 6g • pro. 2g • fat 1g • sat. fat 0g • chol. 5mg
• sod. 1400mg • calc. 10mg • fiber 0g
Roasted Sole with Artichokes and Capers
Makes 4 servings
3½ tablespoons fresh lemon juice, divided
2 medium artichokes, trimmed to the heart and cut into wedges
3 tablespoons extra virgin olive oil
¾ teaspoon sea or kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 pound fillet of sole, or other similar white fish
2 tablespoons drained capers
Preheat Cuisinart ® Convection Toaster Oven Broiler to 425°F on bake set-
ting with rack in position B . Line baking tray with aluminum foil .
Add cold water and 2 tablespoons of the lemon juice to a small mixing
bowl . Add the artichokes and agitate in water . Drain and pat dry . Toss with
2 tablespoons of oil and ¼ teaspoon each of the salt and pepper . Place on
the prepared baking tray and roast for about 20 minutes, or until lightly
browned .
While artichokes are roasting, rinse and pat dry the fish . Rub with the
remaining olive oil, salt, pepper and lemon juice . Once artichokes have
been roasted, place the seasoned fish on top of the artichokes; top with
the capers . Roast fish until it is just cooked through, about 15 minutes,
depending on the thickness of the fish .
Remove and serve immediately .
Nutritional information per serving:
Calories 290 (53% from fat) • carb. 10g • pro. 25g • fat 17g • sat. fat 3g • chol. 5mg
• sod. 660mg • calc. 74mg • fiber 5g
Rosemary Focaccia
For another version of this Italian staple, sprinkle with some
chopped kalamata olives .
Makes 18 servings
2¼ teaspoons active dry yeast
1/8 teaspoon granulated sugar
1/3 cup warm (105° to 110°F) water
4 cups unbleached, all-purpose flour, plus more for dusting
3 teaspoons sea or kosher salt, divided
1 cup cold water
¼ cup extra virgin olive oil, divided
nonstick cooking spray
2 tablespoons fresh rosemary
Dissolve the yeast and sugar in the warm water . Let stand 3 to 5 minutes,
or until mixture is foamy .
Place flour and 1 teaspoon of salt in the work bowl of a Cuisinart ® food
processor fitted with the dough blade; process 10 seconds to combine .
Add cold water and 2 tablespoons of oil to the yeast mixture .
With the machine running, slowly pour the liquid through the feed tube .
Note: You may not need all of the liquid . Process until a dough ball forms .
Continue to let the machine run another minute to knead .
Place the dough in a lightly floured sealable plastic bag . Let rise in a warm
place until doubled in size, about 45 minutes to 1 hour .