Cuisinart CFO-1000C Operations Instructions download pdf (Page 7)

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5. Once all the cheese has been added [most

of the beer will be incorporated as well, but

you may have up to ¾ cup (175 ml)

remaining] make a slurry of the remaining

cornstarch and 2 tablespoons (30 ml) of the

beer by stirring the two together until

homogenous. Add the slurry to the fondue

and whisk to fully combine. Stir in the strained

salsa. Stir in more beer if the, fondue is too

thick.

6. Reduce the temperature to Setting 3 for

serving. The fondue should just simmer, but

never come close to boiling. Tortilla chips pair

perfectly with this fondue, but pieces of grilled

chicken work well, and crusty bread cubes

and blanched vegetables also pair nicely.

* For an alcohol-free version, substitute chicken

stock or apple cider plus 1 tablespoon (15 ml)

of lemon juice for the beer.

SEAFOOD BOUILLABAISSE FONDUE

Pour yourself a glass of crisp, white wine and

enjoy this delicious “fondue” during the

summer months. Not a drop will be left by

the end of the night!

Makes 6 to 8 servings

1 tablespoon (15 ml) olive oil

3 garlic cloves, peeled and thinly sliced

½ fennel bulb, thinly sliced

1 leek (white and light green part only),

halved, cleaned and thinly sliced

1 pound (500 g) fresh mussels, cleaned and

bearded*

3 1-inch (2.5 cm) strips orange peel, bitter

white pith removed

1 to 2 pinches saffron threads

1½ cups (375 ml) dry white wine

½ cup (125 ml) Pernod

1 teaspoon (5 ml) kosher salt

1 large tomato, chopped

1 tablespoon (15 ml) tomato paste

3 to 4 sprigs fresh basil

1 cup (250 ml) water

1 pound (500 g) large shrimp (16 to 20),

peeled and deveined

1 pound (500 g) sea scallops, dried, tough

muscle removed (most can be purchased

this way)

1. Put the oil in the fondue pot and set to Setting

4½. Once oil is hot, add the garlic, fennel and

leek. Cook until softened, about 1 to

2 minutes. Add the mussels, orange peel,

saffron, wine and Pernod to the pot. Cook,

stirring occasionally, until mussels have fully

opened, about 4 to 8 minutes.

2. Remove mussels and reserve, removing an

mussels that did not open. Add the salt,

tomato, tomato paste, basil and water.

Increase the temperature to Setting 6 to bring

to a boil. Once boiling, decrease to Setting

3½ to maintain a simmer. Allow to simmer for

about 10 minutes to allow avours to meld.

3. While broth is cooking, remove the mussels

from their shells; discard shells.

4. After broth has simmered, remove basil. To

serve, skewer shrimp, scallops or mussels

onto fondue forks and dip into simmering

broth. Cook shrimp and scallops until they are

rm, but not tough (about 3 to 5 minutes)

Cook mussels just to heat through. This broth

is also delicious with crusty French bread.

Suggested Dipping Sauce:

Olive Tapenade Aïoli (page 19)

* Fresh mussels should have tightly closed

shells when purchased, or those that are

slightly opened should close shut when

tapped. Discard any mussels that do not

close. Store in refrigerator until ready to use.

To clean mussels, place in a bowl of cold

water with about ¼ cup (60 ml) of cornmeal,

swirl gently, and let stand for 20 minutes –

this will help the mussels to expel any sandy

grit. Remove the “beard” by pulling on the

threads that are coming out of the shell. Lift

out of the water, leaving the cornmeal and grit

in the bottom of the bowl, and dry on several

layers of paper towels before cooking.

CHICKEN STOCK WITH

STAR ANISE FONDUE

With only a couple of ingredients,

the star anise really stands out.

Makes 6 to 8 servings

4½ cups (1.125 L) good quality chicken stock

or broth [you may need 1 to 2 additional

cups (250 to 500 ml) of stock/broth to add

during serving]

4 to 6 star anise pods [about ¾ to 1 ounce

(20 to 30 g)]

8 ounces (230g) small white mushrooms,

cleaned

1 small zucchini, cut into ½-inch (1.25 cm)

rounds or half-moons

½ pound (250 g) edible pod or snow peas,

trimmed

1½ pounds(43 g) boneless, skinless chicken

breasts, cut into 1-inch (2.5 cm) strips

steamed white or brown rice

1. Put the chicken stock/broth and star anise in

the fondue pot. Set to Setting 6 to bring to a

boil. Once boiling, reduce to Setting 3.5 to

reduce to a simmer. Allow to simmer for about

10 to 15 minutes.

2. To serve, skewer pieces of chicken onto forks

and cook until rm and cooked through in the

simmering broth, about 4 to 5 minutes.

Skewer vegetables and cook to taste.

The vegetables and broth pair very well with a

bowl of rice, or with the suggested dipping

sauces below. If liquid cooks off too much,

add additional stock/broth and allow to

simmer for a few minutes before cooking

foods.

Suggested Dipping Sauces:

Asian Peanut Sauce (page 17); Wasabi

Ginger Sauce (page 18)

SCALLION & GINGER SCENTED

BEEF BROTH

The Asian avours of the broth transfer perfectly

to the meats and vegetables. Pair with sauces

below for a complete meal.

Makes 6 to 8 servings

6 cups (1.5 L) good quality beef stock or

broth [you may need 1 to 2 additional cups

(250 yo 500 ml) of stock/broth to add

during serving]

8 to 10 slices peeled, fresh ginger, each about the

size of a quarter

6 whole peppercorns

4 garlic cloves, peeled and halved

3 scallions, trimmed and cut into 1-inch

(2.5 cm) pieces

2 tablespoons (30 ml) soy sauce, reduced

sodium

2 tablespoons (30 ml) mirin (Japanese rice

wine)

1 pound (500 g) beef or pork tenderloin,

thinly sliced

8 ounces (230 g) small white mushrooms,

cleaned

8 ounces (230 g) extra-rm tofu, cut into

1-inch (2.5 cm) cubes

1 small zucchini, cut into ½-inch (1.25 cm)

rounds or half-moons

½ pound (250 g) edible pod or snow peas,

trimmed

steamed white or brown rice

1. Put the beef stock/broth, ginger, peppercorns,

garlic, scallions, soy sauce and mirin in the

fondue pot. Set to Setting 6 to bring to a boil.

Once boiling, reduce to Setting 3.5 to bring

to a simmer. Allow to simmer for about 25 to

30 minutes.

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Cuisinart CFO-1000C Operations Instructions Page 7

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