Cuisinart BRK-300 User Manual download pdf (Page 26)

16

convection bake or bake setting with a rack

in position A.

Place hens on the baking tray lined with

parchment paper or aluminum foil. Roast for

35 t

o 45 minutes until juices run clear when

thigh is pierced with the tip of a knife.

Serve with steamed rice.

Nutritional information per serving

( based on 4 servings):

Calories 408 (35% from fat) • carb. 7g • pro. 57g

• fat 16g • sat. fat 4g • chol. 178mg

• sod. 776mg • calc. 37mg

Standing Rib Roast

This dish is a real treat. Be sure to serve it

with popovers (page 7).

Makes 6 to 10 servings

1 5 to 6 pound standing rib roast

(2 to 3 ribs), butcher’s cut*

3 cloves garlic, peeled

1 tablespoon coarsely ground or

cracked black pepper

1 tablespoon kosher or coarse sea

salt

2 tablespoons fresh thyme leaves

1 tablespoon fresh rosemary leaves

1 tablespoon extra virgin olive oil

2 large onions, roughly chopped

2 large carrots, peeled and roughly

chopped

Remove roast from refrigerator 1 hour before

roasting.

Insert the metal chopping blade into the

Cuisinart

®

Food Processor. With the machine

running, drop the garlic through the feed

tube and process to chop, about 5 seconds.

Scrape the work bowl and add the pepper,

salt, fresh herbs and olive oil. Process for

10 seconds. Rub this mixture all over the

exterior of the meat and let stand. (This may

be done ahead and rubbed on the meat.

Cover and refrigerate until 1 hour prior to

roasting.)

Preheat Cuisinart

™

Brick Oven to 400ºF on

convection bake or bake setting with a rack

in position A.

Scatter the chopped onion and carrot on

the baking sheet lined with aluminum foil.

Arrange roast, bone side down, fat side up,

on top of the vegetables on the baking sheet.

Roast in preheated oven for 30 minutes and

then reduce heat to 350°F and roast for 13

minutes per pound. The total time is about 1

hour 20 minutes to 1 hour and 40 minutes.

Internal temperature when checked with a

thermometer should be about 120-125°F.

Meat will continue to cook as it rests, and the

internal temperature will go up another 5 to

10 degrees. Let roast rest at least 10 to 20

minutes before carving.

*A “butcher’s cut” standing rib roast is the

easiest to carve. The butcher removes the

chine bone and separate the meat from the

bones to create a boneless rib roast. Then

the meat is tied onto the bone cradle with

butcher’s twine for roasting. This allows for

the flavor from the bones, and keeps the

meat moist. Fat should be trimmed to a ¼-

inch thickness.

Nutritional information per serving

(based on 10 servings):

Calories 560 (75% from fat) • carb. 2g • pro. 32g

• fat 46g • sat. fat 18g • chol. 123mg

• sod. 492mg • calc. 33mg • fiber 0g

Rack of Lamb

with Parmesan and

Herb Crust

An impressive special occasion meal.

Serves 2

1 rack of lamb, frenched to the bone**

(approximately 1.5 pounds)

½ ounce Parmesan cheese

1 tablespoon fresh rosemary leaves

½ tablespoon fresh thyme leaves

½ cup panko (Japanese bread crumbs)

1 teaspoon roasted garlic purée***

¾ teaspoon kosher salt

½ teaspoon freshly ground pepper

2 tablespoons extra virgin olive oil

1 tablespoon Dijon mustard

Preheat Cuisinart

™

Brick Oven to 425ºF

on convection bake or bake setting with a

rack in position A. Line the baking tray with

aluminum foil.

Insert metal chopping blade in Cuisinart

®

Food Processor. With the machine running,

drop the Parmesan through the feed tube

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