Basic Vinaigrette

Posted on January 4, 2017 by admin
Basic Vinaigrette
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Ingredients
  1. 1 clove garlic, peeled
  2. 2 tablespoons Dijon-style mustard
  3. 1/2 cup wine vinegar
  4. 1 teaspoon kosher salt
  5. 1/2 teaspoon freshly ground pepper
  6. 2/3 cup extra virgin olive oil
  7. 2/3 cup vegetable oil
Instructions
  1. Place the garlic in the blender jar attachment of your Cuisinart Food Processor. Place cover on blender jar. Turn to speed 12 and press ON to chop for 15 seconds. Add the mustard, vinegar, salt and pepper. Press On to process for 10 to 15 seconds. Add the oils and then press mixer ON for about 60 seconds, until completely emulsified.
Notes
  1. You may change the Basic Vinaigrette by changing the flavor of the vinegar, mustard or oil. Try using fresh lemon juice and a little honey for a honey-mustard vinaigrette. Add fresh herbs, sun-dried tomatoes, or pesto for other flavor changes.
  2. Yields 1 1/2 cups, may be doubled or tripled.
  3. © 2017 Cuisinart. All Rights Reserved.
Adapted from Cuisinart
Adapted from Cuisinart
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Tuscan Tomato White Bean Soup

Posted on January 4, 2017 by admin
Tuscan Tomato White Bean Soup
Yields 8
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Total Time
25 min
Total Time
25 min
Ingredients
  1. 3 Tablespoons (45 ml) extra virgin olive oil
  2. 1 large onion, peeled, chopped
  3. 5 garlic cloves, peeled, roasted
  4. Salt, to taste
  5. 2 Tablespoons (30 ml) tomato paste
  6. 2 pounds (908 g) Roma tomatoes, quartered
  7. 2 (15 ounce) (425 g) cans white beans, drained, rinsed
  8. 4 cups (960 ml) vegetable broth or chicken broth
  9. 1 cup (240 ml) water
  10. 1 sprig rosemary plus 1 teaspoon chopped leaves
  11. ¼ teaspoon crushed red pepper flakes
  12. 4 cups cubed ciabatta bread, about 4 ounces (114 g)
  13. 2 ounces (55 g) shredded mozzarella cheese
Instructions
  1. Heat 1 tablespoon of the oil in a large pot or Dutch oven over medium-high heat. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomato paste and cook for 1 minute. Add the tomatoes, beans, broth, water, rosemary sprig, and red pepper flakes. Bring to a boil. Reduce the heat to medium and simmer for 20 minutes.
  2. Discard the rosemary sprig. Working in batches, carefully ladle the stovetop soup into the container of your Vitamix and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 10, then to High.
  5. Blend for 20 seconds or until desired consistency is reached. Pour into a pot to keep warm. Repeat with leftover soup from the stovetop.
  6. Preheat the oven to 400°F (200°C). Place the bread cubes on a baking sheet, drizzle with remaining olive oil, and sprinkle with chopped rosemary and shredded mozzarella.
  7. Bake until croutons are golden brown, about 10 to 15 minutes.
  8. Top each bowl of soup with the croutons and serve.
  9. This recipe has been written for the C-Series machines with Variable Speed control and Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.
Notes
  1. © 2017 Vita-Mix Corporation
Adapted from Vitamix
Adapted from Vitamix
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Beef Bourguignon

Posted on January 4, 2017 by admin
Beef Bourguignon
Serves 6
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Total Time
2 hr
Total Time
2 hr
Ingredients
  1. 5 slices thick-cut smoked bacon, cut into ½ inch pieces
  2. ½ lb. crimini mushrooms, stems removed and cut into quarters
  3. 2 ½ lbs beef chuck roast, cut into 1-inch cubes
  4. 1 cup beef broth, divided
  5. 3 TBSP all-purpose flour
  6. 2 large carrots, peeled and cut into ½ inch pieces
  7. ½ lb whole pearl onions, peeled
  8. 3 cloves garlic, peeled
  9. 1 TBSP tomato paste
  10. 1/3 cup brandy
  11. 3 cups red Burgundy wine (or Pinot Noir)
  12. 1 bouquet garni
  13. Salt, to taste
  14. Freshly ground pepper, to taste
  15. Chopped parsley for garnish
Instructions
  1. Heat the Staub Cocotte over medium heat. Add the bacon and cook until crispy, stirring often, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the mushrooms to the cocotte and cook until golden and just tender, stirring occasionally, 3 to 5 minutes. Using a slotted spoon, transfer the mushrooms to the plate with the bacon.
  2. Season the beef generously with salt and pepper. Over medium-high heat, warm the cocotte. Working in 3 batches, brown the beef on all sides until golden brown, 5 to 7 minutes per batch, adding oil as needed.
  3. Transfer the beef to a plate. After the last batch of beef is browned, deglaze the cocotte with ½ cup of beef broth, scraping up the browned bits with a wooden spoon.
  4. Over medium heat, return all of the beef, bacon and mushrooms to the cocotte. Add the flour, stir to coat evenly, and cook for 1 minute. Add the carrots, pearl onions, garlic and tomato paste to the cocotte. Add the brandy and simmer for 30 seconds. Add the wine, remaining beef broth, and bouquet garni to the cocotte and increase the heat to medium-high, bringing the liquid to a boil.
  5. Cover the cocotte with the lid, transfer to the oven and cook for 1 hour 30 minutes, covered, until the beef is fork tender. Taste the liquid and season with salt and pepper, if desired, and discard the bouquet garni. Spoon the beef bourguignon into a shallow bowl, garnish with parsley. Great served with steamed or roasted baby potatoes.
Adapted from Staub USA
Adapted from Staub USA
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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