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Owner's of the Cuisinart Blender SMARTPOWER DUET gave it a score of 0 out of 5. Here's how the scores stacked up:
12
7. Adjust seasoning to taste.
Nutritional information per serving (¼ cup):
Calories 33 (27% from fat) • carb. 6g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 163mg • calc. 15mg • fiber 1g
Hollandaise Sauce
Makes 1 cup
½ cup (¼ pound, 1 stick) unsalted butter
4 large egg yolks
¼ teaspoon kosher salt
pinch ground mustard
pinch freshly ground black pepper
1½ tablespoons fresh lemon juice
1. Put the butter into a saucepan set over low heat until butter is melted and
reaches a bubbling boil.
2. While the butter is melting, put the remaining ingredients into the blender jar.
About a minute before adding the butter, run the unit on Low for about 30
seconds to combine.
3. With the blender still running on Low, carefully remove the pour lid from the
cover. Very slowly drizzle about 1 tablespoon of the hot butter through the
opening and blend about 15 seconds to fully combine, then very slowly drizzle
the remaining butter. Once all butter has been added, replace the pour lid and
continue blending for 45 to 60 seconds. Run until thickened.
4. Adjust seasoning as desired. Serve while still warm.
Note:
To minimize splatter, use a dish towel to shield the opening when
pouring in butter.
Nutritional information per serving (1 tablespoon):
Calories 114 (97% from fat) • carb. 0g • pro. 1g • fat 12g • sat. fat 7g
• chol. 82mg • sod. 35mg • calc. 6mg. • fiber 0g
Pesto
Makes about ½ cup
1 ounce Parmesan, cut into ½-inch pieces
¼ cup pine nuts, lightly toasted
2 garlic cloves
½ teaspoon kosher or sea salt
1 cup tightly packed fresh basil leaves, unblemished
(about 1 ounce)
pinch freshly ground black pepper
¹∕
³
cup extra virgin olive oil, divided
1. Insert the chopping blade into the food processor; fit onto motor base. Put the
cheese into the work bowl. Pulse about 5 times on High, and then process on
High continuously for about 20 seconds, or until ground (it does not have to be
extra fine, for it will be blended more with the rest of the ingredients). Remove
and reserve.
2. Put the nuts into the work bowl. Pulse on High about 5 times. Add the garlic
and salt to the chopped nuts. Process for about 5 seconds on High. Scrape
down the bowl. Add the basil, pepper and half of the olive oil. Pulse a few
times, and then run continuously on High until mostly smooth. Scrape down.
Add the reserved cheese and process until combined.
3. While running on High, add the remaining oil through the drizzle hole in the
food pusher. Process until desired consistency is achieved.
4. To store the pesto, transfer to a glass jar or bowl, tap to remove all air bubbles
and even out the surface. Float a layer of olive oil on top; cover with plastic
wrap and refrigerate. The pesto will keep for 5 days in the refrigerator, or it
may be frozen.
Nutritional information per serving (1 tablespoon):
Calories 125 (90% from fat) • carb. 1g • pro. 2g • fat 13g • sat. fat 2g
• chol. 2mg • sod. 190mg • calc. 52mg. • fiber 0g
Basic Vinaigrette
This simple vinaigrette is perfect over a salad of mixed greens and fresh
vegetables. Substituting 1½ teaspoons of herbes de Provence for the
combined basil/thyme/marjoram is an easy way to change it up a bit, and
saves on the amount of dried herbs you need to have on hand.
Makes about 1 cup
¼ cup red wine vinegar
1 teaspoon Dijon-style mustard
¼ cup fresh parsley
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried marjoram
¼ teaspoon ground white pepper
½ teaspoon kosher salt
¾ cup extra virgin olive oil
1. Insert the chopping blade into the food processor; fit onto motor base.
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