Cuisinart Cook and Hold Spécifications télécharger pdf (Page 37)

8

Bolognese

This Italian sauce is a classic. The longer it

can simmer in the Multicooker the better

the flavors will be.

Settings: Brown/Sauté

Slow Cook

Makes 6 cups

1 tablespoon olive oil

1 tablespoon unsalted butter

1 medium onion, peeled and finely

chopped

1 medium carrot, peeled and finely

chopped

1 medium celery stalk, finely chopped

4 garlic cloves peeled and finely

chopped

½ pound ground beef (96% lean)

½ pound ground veal

½ pound sweet Italian sausage,

casings removed (about 3 links)

1 teaspoon kosher salt, divided

1 cup whole milk

¾ cup dry white wine

½ teaspoon freshly ground black

pepper

1 can (28 ounces) whole peeled

tomatoes, roughly chopped,

with juice

1. Put the oil and butter into the cooking pot

of the Multicooker set to Brown/Sauté at

400°F. When the butter melts, stir in the

chopped vegetables including garlic. Sauté

vegetables until soft and fragrant, about 5

to 6 minutes, stirring occasionally. Stir in the

ground meats, including sausage, in two to

three batches, and ½ teaspoon of salt.

Cook until completely browned, breaking up

meat with a wooden spoon as it cooks.

2. Once the meat is brown, stir in the milk.

Simmer until the milk is completely

evaporated. Add the wine and simmer until

liquid has completely evaporated. Add the

remaining salt, pepper and tomatoes to the

cooking pot. Stir ingredients together well.

3. Cover and switch to Slow Cook on Low for

6 hours.

4. Once unit switches to Keep Warm, use

sauce immediately or cool to store in the

refrigerator or freezer.

* Sauce will keep up to five days in the

refrigerator or three months in the freezer.

Nutritional information per serving (½ cup):

Calories 144 (42% from fat) • carb. 6g • pro. 12g

• fat 7g • sat. fat 3g • chol. 38mg • sod. 487mg

• calc. 53mg • fiber 1g

Soups & Stews

Rustic Tomato Soup

Sautéing the vegetables gives this soup

a rich, sweet flavor.

Settings: Brown/Sauté

Slow Cook

Makes about 8 cups

1 tablespoon olive oil

2 garlic cloves, peeled and smashed

1 medium onion, peeled and chopped

1 medium carrot, peeled and sliced

1 celery stalk, chopped

1 teaspoon kosher salt, divided

¾ teaspoon freshly ground black

pepper, divided

2 pounds plum tomatoes, chopped

2 teaspoons dried basil

1 teaspoon marjoram

6 sun-dried tomatoes

¼ teaspoon baking soda

4 cups vegetable stock

1. Put the olive oil into the cooking pot of the

Multicooker set to Brown/Sauté at 350°F.

Once preheated, add garlic, onion, carrot,

celery and a pinch each of the salt and

pepper. Sauté until soft and golden, about 8

to 10 minutes, stirring occasionally.

2. Add remaining ingredients and stir to

combine. Cover and switch to Slow Cook

on Low for 4 hours.

3. Once unit switches to Keep Warm, blend to

finish the soup. Add soup to a blender in

batches, blending until smooth. Taste and

adjust seasoning as desired.

Nutritional information per serving (1 cup):

Calories 86 (22% from fat) • carb.16g • pro. 3g

• fat 2g • sat. fat 0g • chol. 0mg • sod. 432mg

• calc. 63mg • fiber 4g

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