Orange-Cranberry Gingerbread Waffles
Just the thing to celebrate the first chilly Sunday of autumn weather. Serve waffles hot topped with a dab of creamy butter and warmed maple syrup.
1/4 cup brewed coffee, cooled
6 cups unbleached, all-purpose flour
1/3 cup dark brown sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
31/4 cups lowfat milk
1/2 cup canola oil
1/2 cup melted butter
4 large fresh eggs, lightly beaten
3/4 cup dried orange-flavored cranberries, chopped
Brew 6 ounces of coffee In the Cuisinart Single Serve Brewing System, measure out 1/4 cup and set aside. Use the remaining coffee for another purpose.Place the flour, sugar, baking powder, baking soda, salt and spices into a large mixing bowl and stir well to combine. In a small bowl, combine milk, 1/4 cup coffee, oil, eggs and cranberries. Add the liquid ingredients to the dry ingredients, stirring until just blended.Preheat oven to 175*F. Preheat the Cuisinart Waffle Maker to the desired setting (a tone will sound when preheated). Pour 2 cups of batter onto the center of the lower grid of the preheated waffle maker; spread batter evenly using a heat-proof spatula. Close lid of waffle maker. When tone sounds, waffles are ready. Open lid and carefully remove baked waffles. Waffles should be browned and crisp. Repeat with the remaining batter. Waffles can be held in warm oven or served immediately.
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Sunday, March 3, 2013
New Cuisinart recipe!
Grilled Flat Iron Steak with Chocolate and Coffee Spice Rub
After grilling, let the steaks rest for 5 to 10 minutes before serving. This will allow the temperature to even out, and give the fibers time to relax and reabsorb the juices, making the steak more tender and juicy.
1 tablespoon mixed whole peppercorns
1 tablespoon whole coriander seed
1/8 teaspoon fennel seeds
1 teaspoon coffee beans
4 1/2 tablespoons ground cinnamon
2 teaspoons ground cardamom
1 teaspoon ground cloves
3 1/2 tablespoons unsweetened cocoa
1/2 teaspoon ground red chile powder
1/4 teaspoon ground thyme
6 4-ounce flat iron beef steaks, 3/4-inch thick
2 teaspoons kosher salt
In a medium saucepan over medium heat, toast the peppercorns and coriander seeds. When cool, transfer to the Cuisinart Spice and Nut Grinder. Add fennel and coffee beans and pulse 3 or 4 times. Add cinnamon, cardamom, cloves, cocoa, red chile, and thyme and blend to a rough powder, producing about 1/2 cup of spice blend. Store unused spice blend in an airtight container for up to 6 months.Dry steaks and generously rub with the spice blend. Cover and refrigerate for 1 to 12 hours. Remove steaks from refrigerator and let set at room temperature for 30 minutes before grilling.Preheat the Cuisinart Griddler3/4 to Sear, fitted with the grill plates in the closed position. Set the selector to Grill/Panini. When hot, arrange steaks on lower grill. Close cover, using light pressure and grill until steaks have reached desired level of doneness when tested with an instant-read thermometer. Grilling will take approximately 3 to 10 minutes. Grill until about 5*F under temperature desired meat will continue to cook while resting. Remove immediately. Let steaks stand for 5 to 10 minutes before serving.
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After grilling, let the steaks rest for 5 to 10 minutes before serving. This will allow the temperature to even out, and give the fibers time to relax and reabsorb the juices, making the steak more tender and juicy.
1 tablespoon mixed whole peppercorns
1 tablespoon whole coriander seed
1/8 teaspoon fennel seeds
1 teaspoon coffee beans
4 1/2 tablespoons ground cinnamon
2 teaspoons ground cardamom
1 teaspoon ground cloves
3 1/2 tablespoons unsweetened cocoa
1/2 teaspoon ground red chile powder
1/4 teaspoon ground thyme
6 4-ounce flat iron beef steaks, 3/4-inch thick
2 teaspoons kosher salt
In a medium saucepan over medium heat, toast the peppercorns and coriander seeds. When cool, transfer to the Cuisinart Spice and Nut Grinder. Add fennel and coffee beans and pulse 3 or 4 times. Add cinnamon, cardamom, cloves, cocoa, red chile, and thyme and blend to a rough powder, producing about 1/2 cup of spice blend. Store unused spice blend in an airtight container for up to 6 months.Dry steaks and generously rub with the spice blend. Cover and refrigerate for 1 to 12 hours. Remove steaks from refrigerator and let set at room temperature for 30 minutes before grilling.Preheat the Cuisinart Griddler3/4 to Sear, fitted with the grill plates in the closed position. Set the selector to Grill/Panini. When hot, arrange steaks on lower grill. Close cover, using light pressure and grill until steaks have reached desired level of doneness when tested with an instant-read thermometer. Grilling will take approximately 3 to 10 minutes. Grill until about 5*F under temperature desired meat will continue to cook while resting. Remove immediately. Let steaks stand for 5 to 10 minutes before serving.
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New Cuisinart recipe!
Eggplant Parmesan and Machago Cheese Panini
Eggplant dredged in parmesan bread crumbs and fried to a deep golden brown is topped with rich marinara and roasted red peppers. To ensure a truly melodious marriage of these robust Italian treasures, they are strong-armed on both sides with the ample intensity of Machago and Parmigiano-Reggiano cheeses, creating a gorgeous hand-held Eggplant Parmesan.
1 small eggplant, peeled and cut into 1/4-inch slices
2 tablespoons kosher salt
For frying the eggplant:
1 cup unbleached all-purpose flour
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 large fresh eggs, room temperature, beaten
1 cup Italian-style bread crumbs
2 tablespoons freshly grated Parmesan cheese
2 tablespoons extra-virgin olive oil
For the panini:
4 fresh ciabatta rolls, split open
1 tablespoon extra-virgin olive oil
1/2 cup jarred organic marinara sauce
4 ounces Machago cheese, sliced
4 ounces Parmigiano-reggiano cheese, sliced
4 small jarred roasted red peppers, drained and flattened
Sprinkle eggplant slices with 2 tablespoons salt, arrange in a colander and sweat for 30 minutes to 1 hour. Rinse salt from eggplant and pat dry. Preheat oven to 175*F. Stir together flour, salt and pepper in a shallow dish. In another shallow dish, beat the eggs. In a third dish, blend breadcrumbs with 2 tablespoons grated cheese. Dip eggplant slices into beaten egg, then into the flour, then back into beaten egg and lastly dredge through the bread crumbs. Heat 2 tablespoons of oil in a large skillet over medium-high heat and, without crowding the pan, fry eggplant until golden brown on both sides. Transfer to a paper-towel lined plate and hold in the warm oven until all eggplant slices are fried. Add more oil to the pan when necessary, allowing the temperature to return to medium-high after each oil addition.Preheat the Cuisinart Griddler3/4 to High, fitted with the grill plates in the closed position. Set the selector to Grill/Panini. Lightly brush outside of ciabatta rolls with extra-virgin olive oil. Spread marinara sauce liberally on the insides of all 8 roll halves. On 4 roll bottom halves, layer equally divided cheeses, eggplant, red pepper and more cheese in that order. Place the 4 roll tops on sandwiches. When Griddler3/4 is ready, place two sandwiches on the bottom grill plate. Lower cover and press lightly on the handle for 30 seconds. Grill panini for 3 to 4 minutes until golden, toasty and well marked. Remove to a rack and keep warm in the preheated oven while grilling the two remaining sandwiches. Serve immediately.
Sent from my iPad
Eggplant dredged in parmesan bread crumbs and fried to a deep golden brown is topped with rich marinara and roasted red peppers. To ensure a truly melodious marriage of these robust Italian treasures, they are strong-armed on both sides with the ample intensity of Machago and Parmigiano-Reggiano cheeses, creating a gorgeous hand-held Eggplant Parmesan.
1 small eggplant, peeled and cut into 1/4-inch slices
2 tablespoons kosher salt
For frying the eggplant:
1 cup unbleached all-purpose flour
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 large fresh eggs, room temperature, beaten
1 cup Italian-style bread crumbs
2 tablespoons freshly grated Parmesan cheese
2 tablespoons extra-virgin olive oil
For the panini:
4 fresh ciabatta rolls, split open
1 tablespoon extra-virgin olive oil
1/2 cup jarred organic marinara sauce
4 ounces Machago cheese, sliced
4 ounces Parmigiano-reggiano cheese, sliced
4 small jarred roasted red peppers, drained and flattened
Sprinkle eggplant slices with 2 tablespoons salt, arrange in a colander and sweat for 30 minutes to 1 hour. Rinse salt from eggplant and pat dry. Preheat oven to 175*F. Stir together flour, salt and pepper in a shallow dish. In another shallow dish, beat the eggs. In a third dish, blend breadcrumbs with 2 tablespoons grated cheese. Dip eggplant slices into beaten egg, then into the flour, then back into beaten egg and lastly dredge through the bread crumbs. Heat 2 tablespoons of oil in a large skillet over medium-high heat and, without crowding the pan, fry eggplant until golden brown on both sides. Transfer to a paper-towel lined plate and hold in the warm oven until all eggplant slices are fried. Add more oil to the pan when necessary, allowing the temperature to return to medium-high after each oil addition.Preheat the Cuisinart Griddler3/4 to High, fitted with the grill plates in the closed position. Set the selector to Grill/Panini. Lightly brush outside of ciabatta rolls with extra-virgin olive oil. Spread marinara sauce liberally on the insides of all 8 roll halves. On 4 roll bottom halves, layer equally divided cheeses, eggplant, red pepper and more cheese in that order. Place the 4 roll tops on sandwiches. When Griddler3/4 is ready, place two sandwiches on the bottom grill plate. Lower cover and press lightly on the handle for 30 seconds. Grill panini for 3 to 4 minutes until golden, toasty and well marked. Remove to a rack and keep warm in the preheated oven while grilling the two remaining sandwiches. Serve immediately.
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New Cuisinart recipe!
Artichoke Black Pepper Ravioli with Italian Parsley Brown Butter Sauce
For an absolutely stellar meal, serve ravioli with a simple salad of arugula tossed with a drizzle of extra-virgin olive oil, a squeeze of lemon, a grind of fresh black pepper and a dash of salt. Look for vibrant, canary yellow Meyer lemons, slightly sweeter and more complex in flavor, widely available in the winter months.
For the pasta:
3 cups unbleached all-purpose flour
3/4 teaspoon sea salt
1 teaspoon freshly ground black pepper
3 large fresh eggs, room temperature
4 - 6 tablespoons warm water
1 egg white, for sealing
For the filling:
2 tablespoons extra-virgin olive oil
1 large shallot, peeled and chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup frozen or canned artichoke hearts, roughly chopped
1/2 medium Meyer's lemon, seeded
1 cup fresh ricotta cheese
1/4 cup freshly grated Parmigiano-reggiano cheese
1/4 teaspoon ground nutmeg
1 large fresh egg yolk
2 tablespoons kosher salt, for pasta water
For the sauce:
1 cup unsalted butter, cut into small pieces
1/4 cup fresh flat-leaf parsley leaves, washed and dried
1/3 cup dry white wine
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmigiano-reggiano
Stir the flour before measuring. Place the flour, salt and pepper in the Cuisinart Stand Mixer bowl. Insert the flat mixing paddle and mix for 30 seconds on speed 3. Crack the eggs into a container with a pour spout. With mixer running on speed 3, slowly add the eggs. Mix for 1 to 2 minutes until the dough just comes together. Add water, 1 tablespoon at a time. Add as much water as possible without letting the dough become too sticky, as softer dough will enable a better ravioli seal. Replace the flat mixing paddle with the dough hook and knead the dough on speed 4 for 1 to 3 minutes, until a smooth dough ball forms. Remove the dough, form into a rough ball, cover with a kitchen towel and set aside to rest for at least 15 minutes.Heat the oil in a medium skillet over medium-high heat. Stir in shallots, salt and pepper and saute 1 to 2 minutes, until softened. Add the artichoke hearts and squeeze the lemon over all, stirring to combine. Remove from heat and set aside to cool. Insert the large metal chopping blade into the large work bowl of the Cuisinart Food Processor. Add the cooled artichoke mixture, ricotta and Parmigiano cheeses, nutmeg and egg yolk. Pulse 4 to 6 times to form a medium chop. Do not over-process.When pasta dough has rested, attach Cuisinart Pasta Maker Attachment to the Cuisinart Stand Mixer using Pasta Plate #5. Divide the dough into quarters and cover with a clean kitchen towel. Working with one quarter of the dough, leaving the other 3 quarters covered, turn mixer to speed 4 and run the dough through the pasta maker in small, grape-sized pieces. As pieces are pulled into the scroll, add another piece. Should any pieces get stuck in the feed tube, gently nudge the lodged dough piece with the back end of the wrench. As pasta strips emerge, cut into 2-inch pieces. On a floured work surface, use a rolling pin to expand ravioli squares to accommodate filling. You may also roll the squares to accommodate circular shapes by cutting with a 3-inch round cutter and proceeding as directed. Beat egg white and moisten outside edges of two pasta squares. Place a small mound of the filling in the center of one and top with the second. Press edges firmly together with fork tines to create a strong seal. Dust raviolis lightly with flour and cover with a kitchen towel while assembling remaining pasta and filling. Repeat process, making and rolling pasta, then filling and sealing raviolis until all pasta and filling are used. Fill a large stockpot with water, add 2 tablespoons of salt and bring to a boil over medium-high heat. Cook ravioli in batches to avoid over-crowding. Adjust heat to keep water at a gentle boil and cook raviolis until just tender, about 6 to 8 minutes. Use a slotted spoon to transfer cooked raviolis to a serving platter. While pasta water is coming to a boil, melt butter in a large skillet over medium-high heat until frothy. When froth subsides, add parsley and saute 1 to 2 minutes. Stir in wine, salt and pepper and saute for a few additional minutes. Spoon sauce over cooked raviolis and sprinkle generously with grated cheese.
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For an absolutely stellar meal, serve ravioli with a simple salad of arugula tossed with a drizzle of extra-virgin olive oil, a squeeze of lemon, a grind of fresh black pepper and a dash of salt. Look for vibrant, canary yellow Meyer lemons, slightly sweeter and more complex in flavor, widely available in the winter months.
For the pasta:
3 cups unbleached all-purpose flour
3/4 teaspoon sea salt
1 teaspoon freshly ground black pepper
3 large fresh eggs, room temperature
4 - 6 tablespoons warm water
1 egg white, for sealing
For the filling:
2 tablespoons extra-virgin olive oil
1 large shallot, peeled and chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup frozen or canned artichoke hearts, roughly chopped
1/2 medium Meyer's lemon, seeded
1 cup fresh ricotta cheese
1/4 cup freshly grated Parmigiano-reggiano cheese
1/4 teaspoon ground nutmeg
1 large fresh egg yolk
2 tablespoons kosher salt, for pasta water
For the sauce:
1 cup unsalted butter, cut into small pieces
1/4 cup fresh flat-leaf parsley leaves, washed and dried
1/3 cup dry white wine
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmigiano-reggiano
Stir the flour before measuring. Place the flour, salt and pepper in the Cuisinart Stand Mixer bowl. Insert the flat mixing paddle and mix for 30 seconds on speed 3. Crack the eggs into a container with a pour spout. With mixer running on speed 3, slowly add the eggs. Mix for 1 to 2 minutes until the dough just comes together. Add water, 1 tablespoon at a time. Add as much water as possible without letting the dough become too sticky, as softer dough will enable a better ravioli seal. Replace the flat mixing paddle with the dough hook and knead the dough on speed 4 for 1 to 3 minutes, until a smooth dough ball forms. Remove the dough, form into a rough ball, cover with a kitchen towel and set aside to rest for at least 15 minutes.Heat the oil in a medium skillet over medium-high heat. Stir in shallots, salt and pepper and saute 1 to 2 minutes, until softened. Add the artichoke hearts and squeeze the lemon over all, stirring to combine. Remove from heat and set aside to cool. Insert the large metal chopping blade into the large work bowl of the Cuisinart Food Processor. Add the cooled artichoke mixture, ricotta and Parmigiano cheeses, nutmeg and egg yolk. Pulse 4 to 6 times to form a medium chop. Do not over-process.When pasta dough has rested, attach Cuisinart Pasta Maker Attachment to the Cuisinart Stand Mixer using Pasta Plate #5. Divide the dough into quarters and cover with a clean kitchen towel. Working with one quarter of the dough, leaving the other 3 quarters covered, turn mixer to speed 4 and run the dough through the pasta maker in small, grape-sized pieces. As pieces are pulled into the scroll, add another piece. Should any pieces get stuck in the feed tube, gently nudge the lodged dough piece with the back end of the wrench. As pasta strips emerge, cut into 2-inch pieces. On a floured work surface, use a rolling pin to expand ravioli squares to accommodate filling. You may also roll the squares to accommodate circular shapes by cutting with a 3-inch round cutter and proceeding as directed. Beat egg white and moisten outside edges of two pasta squares. Place a small mound of the filling in the center of one and top with the second. Press edges firmly together with fork tines to create a strong seal. Dust raviolis lightly with flour and cover with a kitchen towel while assembling remaining pasta and filling. Repeat process, making and rolling pasta, then filling and sealing raviolis until all pasta and filling are used. Fill a large stockpot with water, add 2 tablespoons of salt and bring to a boil over medium-high heat. Cook ravioli in batches to avoid over-crowding. Adjust heat to keep water at a gentle boil and cook raviolis until just tender, about 6 to 8 minutes. Use a slotted spoon to transfer cooked raviolis to a serving platter. While pasta water is coming to a boil, melt butter in a large skillet over medium-high heat until frothy. When froth subsides, add parsley and saute 1 to 2 minutes. Stir in wine, salt and pepper and saute for a few additional minutes. Spoon sauce over cooked raviolis and sprinkle generously with grated cheese.
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Friday, November 11, 2011
for the love of fall
fall table decor with a colorfull twist
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