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manual abstract
fat 1g • chol. 106mg • sod. 701mg • fiber 5g Pizza Pizza Pesto, Cheese & Fresh Tomato Pizza Homemade pesto and fresh, ripe tomatoes make this a great summertime pizza. Makes one 14-inch pizza or two 9-inch pizzas, to serve 4 Pizza Dough, p. 27 1-1/2 ounces Italian fontina cheese, very well chilled 1/2 pound firm but ripe plum tomatoes 3 tablespoons pesto, p. 30 1/2 ounce Reggiano Parmesan, cut in 1/2-inch cubes 1 teaspoon extra virgin olive oil 2 ounces fresh mozzarella, very well Cornmeal for dusting the peel or pan chilled Prepare the Pizza Dough and let rise. Position the top rack of the oven about 8 inches from the top. If using a baking stone, place it on the rack. Preheat the oven to 500° F. Bring 6 cups of water to a boil in a medium saucepan. Cut a shallow “x” in the bottom of each tomato. Blanch the tomatoes in the boiling water for 30 seconds, then immediately plunge them into a bowl of iced water. When cool, slip the skins off. Slice the stem end off each tomato; set aside. Insert the metal blade. With the machine running, drop the Parmesan cheese cubes down the feed tube. Process 15 seconds; leave in bowl. Insert the shredding disc. Use medium pressure to shred the mozzarella and fontina. Remove the cheeses to a bowl; toss to combine and reserve. Insert the slicing disc. One at a time, place the tomatoes in the small feed tube. Use very light pressure to slice. Place the sliced tomatoes on a triple thick layer of paper towels to drain. When the dough has risen, punch down; use as is or divide into 2 equal balls. Let rest 10 minutes. Roll the dough out to size. Place on a baker’s peel that has been sprinkled with corn meal, or on a perforated pizza pan, a pizza screen or baking sheet without sides that has been sprinkled with corn meal. Brush the edges with the olive oil, then using an offset spatula, spread the pizza to 3/4 inch of the edges with the pesto sauce, using 3 tablespoons on the 14-inch pizza or 1-1/2 tablespoons on each 9-inch pizza. Sprinkle the pizza(s) with the shredded cheeses. Top with the drained, sliced tomatoes. Carefully slide the pizza onto the stone (position the peel over the back edge of the stone, and use a rocking motion to shake and slide the pizza off the peel onto the stone), or place the pan in the hot oven. Bake the pizza for 5 minutes, then rotate it front to back for even baking. Bake for another 3 to 6 minutes, until the pizza is bubbly and the edges of the dough are golden brown, puffed and crispy. Remove from the oven and let rest on a rack for 2 to 3 minutes before slicing. Preparation: 1 hour for the pizza dough (recipe, p. 27); then 20 minutes plus 12 minutes to bake Nutritional analysis per serving: Calories 365 (from fat 33%) • carb. 46g • pro. 15g • fat 13g sat. fat 5g • chol. 21mg • sod. 678mg • fiber 2g Sides French Cut Green Beans with Shallots “French cut” green beans take just seconds with the Cuisinart® Premier Series 7-Cup Food Processor. Makes 4 servings 1 pound fresh green beans, trimmed, 1/4 cup water cut to fit feed tube horizontally 1-1/2 teaspoons balsamic vinegar * 2 2 large shallots, peeled, cut into 1-inch pieces teaspoons olive oil 1/8 1/8 teaspoon white pepper teaspoon kosher salt Insert 4 mm slicing disc in food processor. Place beans horizontally in large feed tube and process using light pressure. Remove and reserve. Insert metal blade. Process shallot until finely chopped, about 5 seconds. Warm oil in a 3-1/2-quart saute pan over medium heat. Add chopped shallots and saute until soft but not browned, about 2 minutes. Add green beans and saute for 3 to 4 minutes. Add water and reduce heat to low. Cover pan and cook until crisp tender, about 8 to 10 minutes. Remove from heat and add vinegar. Season with pepper and salt. Serve warm. *Substitute a fruit-flavored vinegar for a change. Preparation: 15 minutes Nutritional analysis per serving: Calories 66 (31% from fat) • carb. 11g • pro. 2g • fat 3g sat. fat 0g • chol. 0mg • sod. 46mg • fiber 4g Savory Sweet Potatoes with Onions & Currants A low-fat alternative to traditional, rich sweet potato casseroles. Makes 6 servings Cooking spray 2 strips orange zest (2 x 1/2-inch), bitter white pith removed 2 ounces fresh white or wheat bread 1/2 cup freshly squeezed orange juice 3 tablespoons unsalted butter, at room temperature, divided 1/2 cup maple syrup (do not use pancake syrup) 2 pounds sweet potatoes, peeled and cut in half crosswise 3/4 teaspoon herbs de Provence 3/4 pound yellow onions, peeled and cut 1/2 teaspoon kosher salt in half lengthwise 1/4 teaspoon freshly ground pepper 1/3 cup currants Preheat the oven to 350° F. Spray an 8 x 8 x 2-inch pan (8 cup) with cooking spray. Set aside. Insert the metal blade. Process the bread until it becomes coarse crumbs, 15 to 20 seconds. With the machine running, drop 1 tablespoon of the butter through the feed tube and process 10 seconds to blend with the crumbs. Remove and reserve. Insert the slicing disc. Arrange the sweet potatoes in the fee...