Cuisinart CPC-600 Operations Instructions download pdf (Page 36)

Place cooked garbanzos in the work bowl of

food processor fitted with metal chopping

blade. Add parsley, garlic, tahini, salt, and

lemon juice in bowl and pulse to combine.

Scrape work bowl and with machine running

add the water and olive oil until smooth.

Taste and adjust seasonings accordingly.

Serve with pita and vegetable crudités.

Nutritional information per serving (2 tablespoons):

Calories 60 (70% from fat) • carb. 3g • pro. 1g

• fat 5g • sat. fat 1g • chol. 0mg • sod. 85mg

• calc. 11mg • fiber 3g

Baba Ghanoush

Instead of heating up the kitchen to roast the

eggplant, cooking it in your

pressure cooker keeps the kitchen cool.

Makes about 1½ cups

1 tablespoon olive oil

1 large eggplant, about 1 pound,

peeled and cut into 1-inch cubes

4 garlic cloves, peeled

½ cup water

2 to 3 tablespoons fresh parsley leaves

½ teaspoon kosher salt

2 tablespoons lemon juice

2 tablespoons tahini paste

1 tablespoon olive oil

Place olive oil in the cooking pot of the

Cuisinart

™

Electric Pressure Cooker. Select

Sauté. Stir eggplant and garlic into the pot.

Cook until soft and slightly golden, about 5

minutes. Add water. Lock lid in place. Select

High Pressure. Set timer for 4 minutes. When

audible beep sounds use Quick Pressure

Release to release pressure. When float valve

drops, remove lid carefully, tilting away from

you to allow steam to disperse.

Strain the eggplant and garlic and place

into work bowl of food processor fitted with

metal chopping blade. Add the parsley, salt,

lemon juice, and tahini, and pulse to process.

Scrape bowl, add olive oil, and pulse until

fully combined. Taste and adjust seasoning

accordingly.

Serve with pita and vegetable crudités.

Nutritional information per serving (2 tablespoons):

Calories 49 (67% from fat) • carb. 3g • pro. 1g

• fat 4g • sat. fat 1g • chol. 0mg • sod. 58mg

• calc. 12mg • fiber 1g

Savory Gorgonzola

Cheesecake

Serve with crackers or slices of crusty

breads. May also be sliced and served on

tender greens as a salad. Garnish with fresh

fruit such as sliced pears, apples or figs.

Makes one 7-inch cheesecake, 16 slices

2 teaspoons unsalted butter, melted

3 tablespoons walnut halves

and pieces, toasted

1½ pounds cream cheese

(do not use low fat),

at room temperature,

cut into 1-inch pieces

3 large eggs, at room temperature

2 teaspoons fresh lemon juice

1 teaspoon rubbed sage

¹/

teaspoon freshly ground white

pepper

1 cup Gorgonzola dolce, crumbled

Lightly coat a 7x3-inch springform pan with

melted unsalted butter or coat with cooking

spray. Place a sheet of plastic wrap (about

16x16 inches) on top of a sheet of aluminum

foil the same size. Place the springform pan

in the center and wrap the exterior tightly.

Place the walnuts in a food processor fitted

with the metal chopping blade and pulse until

chopped finely. Sprinkle the chopped nuts

over the bottom and sides of the buttered

pan, leaving excess nuts on the bottom.

Place the cream cheese in the food

processor and process until smooth, about

1 minute. Scrape the work bowl, process 30

seconds longer. Add the eggs, lemon juice,

sage and pepper. Process until smooth, 1

minute. Scrape the work bowl and process

15 seconds longer. Sprinkle the Gorgonzola

over the cream cheese mixture and pulse 10

times to incorporate. Pour into prepared pan.

Place trivet/rack in the cooking pot of the

Cuisinart

™

Electric Pressure Cooker and add

2 cups of hot water to the pot.

Cut a piece of aluminum foil about 24 inches

long. Fold in half lengthwise, then fold in half

again two more times to create a strip about

24 inches in length and 2 inches wide to

make a “cradle.”

Place on counter and set filled springform

pan in the center. Cover cheesecake with

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Cuisinart CPC-600 Operations Instructions Page 36

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