Cuisinart Cook and Hold Spécifications télécharger pdf (Page 26)

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flakes. Cover and simmer until the broccoli

is crisp-tender, about 4 to 5 minutes.

Remove from pot and set aside.

4. Add the onion and pepper and sauté until

softened and slightly golden, about 2 to 3

minutes. Add the snap peas, snow peas

and the asparagus; stir until they become

bright green, about 3 to 5 minutes.

5. Return the shrimp and broccoli to the pot

and add the peas, remaining salt, lemon

zest and basil. Cook until warmed through,

about 1 to 2 minutes.

6. Adjust seasoning. Serve immediately.

Nutritional information per serving (1 cup):

Calories 98 (20% from fat) • carb. 9g • pro. 11g

• fat 4g • sat. fat 0g • chol. 82mg • sod. 715mg

• calc. 65mg • fiber 2g

Osso Buco

This Italian comfort food is beautiful served

over polenta, pasta or potatoes.

Settings: Brown/Sauté

Slow Cook

Makes about 4 servings

4 veal shanks (about 2 pounds total),

about 1¼ inches thick, 3 to 3½

inches in diameter, tied with

butcher’s twine

¾ teaspoon kosher salt, divided

¾ teaspoon freshly ground black

pepper

2 teaspoons olive oil

4 garlic cloves, peeled

1 small onion, peeled and cut into

1-inch pieces

1 small leek, root end trimmed, white

and light green parts only, washed

well, cut into 1-inch pieces

1 small carrot, peeled, and cut into

1-inch pieces

1 celery stalk, cut into 1-inch pieces

1 teaspoon unsalted butter

1 fresh rosemary sprig

1 sprig fresh thyme sprig

¼ cup dry white wine

1 can (28 ounces) whole peeled

tomatoes, drained

1 tablespoon tomato paste

1 bay leaf

2 tablespoons chopped Italian parsley

1. Season the shanks on all sides with ½

teaspoon of salt and all of the pepper.

2. Put the oil into the cooking pot of the

Multicooker set to Brown/Sauté at 400°F.

Once unit has preheated, add shanks and

brown on both sides, 6 to 10 minutes per

side, until deeply browned. Remove and

reserve.

3. While meat is browning, put the garlic into

the work bowl of a food processor fitted

with the chopping blade; process to finely

chop. Scrape down and add the onion,

leek, carrot, and celery. Pulse 8 to 10 times,

until vegetables are roughly chopped.

Remove vegetables and reserve. Add the

drained tomatoes to the food processor

and pulse 5 times to chop. Set aside.

4. Reduce the heat to 350ºF and add the

butter to the pot; once melted, add

vegetables, garlic, rosemary and thyme and

remaining ¼ teaspoon of salt. Cook until

vegetables are softened and slightly

browned, about 5 minutes. Add the wine

and scrape up any brown bits from the

bottom of the pot. Simmer until wine is

completely reduced.

4. Stir in tomatoes, tomato paste and bay leaf.

Nestle shanks in the liquid, which should

come halfway up the meat. Switch unit to

Slow Cook on Low for 8 hours.

5. When unit switches to Keep Warm,

degrease the liquid either with a ladle or by

blotting with a fat mop or paper towel.

6. To serve, stir in parsley; adjust seasoning

as desired.

Nutritional information per serving:

Calories 590 (24% from fat) • carb. 16g • pro. 90g

• fat 15g • sat. fat 4g • chol. 343mg • sod. 855mg

• calc. 188mg • fiber 4g

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