Cuisinart Cook and Hold Spécifications télécharger pdf (Page 22)

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3. Put the olive oil in the cooking pot and set

to Brown/Sauté at 350°F. Once the unit is

preheated, add the shallot and garlic and

sauté until soft. Stir in the peppers with ¼

teaspoon each salt and pepper; sauté for a

few additional minutes.

4. Stir in the white wine and simmer until just

about evaporated. Add the chicken broth

and bring to a simmer. Reduce temperature

to 200°F to maintain light simmer and cook

for an additional 30 minutes.

5. Blend sauce either in a blender or transfer

sauce to a deep and narrow vessel to blend

with an immersion blender.

6. Add honey and remaining salt and

pepper to taste.

Nutritional information per serving (2 tablespoons):

Calories 26 (26% from fat) • carb. 3g • pro. 1g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 115mg

• calc. 4mg • fiber 0g

Steamed Sole with

Fennel and Leeks

A nice, light one-pot dish, perfect

as a weeknight meal.

Settings: Brown/Sauté

Steam

Makes 2 servings

1 teaspoon olive oil

1 medium leek trimmed, washed well

and sliced, (dark green parts

reserved for other use)

1 small shallot, peeled and sliced

1 fennel bulb, cut into ¼-inch vertical

slices

2 garlic cloves, peeled and crushed

2 fresh thyme sprigs

½ cup dry white wine

½ cup water

2 sole or flounder fillets, about ½

pound

¼ teaspoon kosher salt

½ teaspoon freshly ground black

pepper

lemon wedges for serving

1. Put the oil into the cooking pot of the

Multicooker and set to Brown/Sauté on

350°F. When unit is preheated, add the

leek, shallot, fennel, garlic and thyme.

Sauté vegetables until soft and slightly

golden, about 15 to 20 minutes. Reduce

temperature to 300°F to avoid any burning.

Stir occasionally.

2. Once all vegetables are soft, add the wine

and water and increase temperature to

350°F to bring to a boil. Season the fish

fillets with the salt and pepper.

3. Once liquid comes to a boil place the fish

fillets on the steaming rack and then

carefully put into the pot and cover. Set unit

to Steam and steam for about 5 minutes,

until fish is completely cooked through.

4. Adjust seasoning to taste. Serve fish and

vegetables with plenty of lemon wedges.

Nutritional information per serving:

Calories 207 (20% from fat) • carb. 20g • pro. 17g

• fat 5g • sat. fat 1g • chol. 51mg • sod. 706mg

• calc. 19mg • fiber 0g

Sides

Braised Fennel

Braising is one of the most rewarding

preparations for fennel. It sweetens the

vegetables and brings out

the rich licorice tones.

Setting: Brown/Sauté

Makes about 3 cups

2 tablespoons olive oil

2 fennel bulbs (about 1½ to 2 pounds

in total), cut into ½-inch slices (save

the fronds for another use)

½ teaspoon kosher salt

½ teaspoon freshly ground black

pepper

1

⁄3 cup dry white wine

1½ cups chicken broth, low sodium

½ teaspoon grated orange zest

¼ cup oil-cured black olives, pitted

and halved

1. Put the oil into the cooking pot of the

Multicooker set to Brown/Sauté at 375ºF.

2. Once unit has preheated, add one third of

the sliced fennel. Sauté about 2 to 4

minutes per side, until golden brown.

Remove and reserve; repeat with remaining

fennel.

3. Put all of the fennel back into the cooking

pot and season with the salt and pepper.

Add the wine and cook until almost

evaporated, about 1 to 2 minutes.

4. Add the broth. Reduce the heat to 300°F.

Cover and cook for 20 to 25 minutes or

until the fennel is fully softened, sweet and

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