Cuisinart HM-70C - Hand Mixer Spécifications télécharger pdf (Page 14)

MISO GINGER DRESSING

This dressing is wonderful to use to

make an Asian Slaw using shredded

cabbage, bok choy, carrots, daikon,

cucumbers and green onions, as well

as to dress a traditional salad.

Makes about 2 cups (500 ml).

⁄2 tablespoons (25 ml) miso*

⁄3 cup (75 ml) rice vinegar

⁄2 teaspoon (2 ml) mirin**

1 teaspoon (5 ml) soy sauce

3 teaspoons (15 ml) peeled and finely

chopped fresh ginger

⁄2 teaspoon (2 ml) finely chopped fresh

garlic

1 teaspoon (2 ml) brown sugar

⁄4 cup (300 ml) vegetable oil

1 teaspoon (5 ml) sesame oil

In a medium mixing bowl, mix miso and

vinegar until well blended, smooth and

homogenous using Speed 2, about 1 to 2

minutes. Add mirin and soy sauce and mix

to combine, about 20 seconds. Add ginger,

garlic, and brown sugar and mix well about

30 seconds.

With mixer on Speed 1, add the veg-

etable oil and then the sesame oil in a

slow, steady stream into the bowl and mix

until totally emulsified and homogenous.

Let stand 30 minutes or longer to allow

flavours to blend before using. Store in

an airtight container in the refrigerator. If

dressing separates, mix on Speed 2 until

emulsified.

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*Miso (Japanese fermented soybean paste)

can be purchased in most Asian/Japanese

markets, natural food stores and in many

well-stocked grocery stores. It is kept

refrigerated in an airtight container.

**Mirin is a low-alcohol sweet wine

made from glutinous rice, also

known as “rice wine.” It is available in

Asian/Japanese markets, and in the

gourmet section of well-stocked

grocery stores.

CAPONATA

Serve Caponata as an appetizer spread

with pita chips or thinly sliced French

bread. It is also a good dressing to

use on a wrap-type sandwich.

Makes 1

⁄4 cups (300 ml).

1 medium size eggplant, about

⁄2 pounds (750 g)

2 tablespoons (30 ml) capers, drained

1 tablespoon (15 ml) celery, finely diced

⁄2 teaspoon (2 ml) finely diced sweet red

pepper

1 tablespoon (15 ml) finely chopped green

onion

1 teaspoon (5 ml) chopped fresh basil

1 teaspoon (5 ml) chopped fresh mint

⁄2 teaspoon (2 ml) finely chopped fresh

parsley

2 tablespoons (30 ml) extra virgin olive oil

1 teaspoon (5 ml) lemon juice dash red

pepper flakes

1 teaspoon (5 ml) honey

(if eggplant seems bitter)

Preheat oven to 400°F (200°C).

Pierce eggplant with fork all around the

eggplant (about 8 times) and wrap in

aluminum foil. Roast eggplant for

approximately 45 minutes to 1 hour,

until the eggplant is very soft and has

collapsed. Unwrap and let cool.

When eggplant is cool to the touch (about

15 minutes) cut in half and spoon the soft

eggplant flesh into a mixing bowl; there

will be approximately 1

⁄2 cups (375 ml) of

eggplant.

With mixer on Speed 3, mix for about

2 minutes until the eggplant turns into an

almost smooth consistency.

Add remaining ingredients and mix on

Speed 1 until just blended. Let stand

30 minutes before serving to allow

flavours to blend. May be made ahead and

refrigerated in an resealable container.

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Cuisinart HM-70C - Hand Mixer Spécifications Page 14

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