|
|
APPETIZERS
| Mushroom Duxelle |
| |
shallots, halved
butter
mushrooms, stems removed quartered
parsley, finely chopped
salt
pepper
|
4 medium
4 tbsp.
8 cups/ 750g
4 tbsp./ 30g
1 tsp.
1/2 tsp. |
| Yield: 2lbs./ 750ml |
| Secure lid on Vita-Prep® container. Set speed controls
to Variable, #3. While machine is running, feed shallots through lid
opening. Allow machine to run for 5-10 seconds for fine chop. Sauté shallots
in butter. Meanwhile, place mushrooms (chopping only 1 cup, 250ml at a
time) in Vita-Prep® container. Secure lid. Set speed controls to Variable,
#3
and quick pulse 10 times for fine chop. Set aside each chopped cup. Add
mushrooms to shallots and continue to sauté until liquid is evaporated. Add
parsley, salt and pepper; sauté 5 more minutes.
*suggestions: Fillings for omelets, spread for crostini, combine with other ingredients
for stuffed mushrooms, add soufflé base, enhancement to meat and poultry
stuffings, flavor sauces and soups. |
 |
| Tapenade |
| |
nicoise olives, pitted
anchovies. soaked, drained
capers
garlic cloves
fresh lemon juice
olive oil
|
3 cups/ 470g
3 oz/ 90g
2.25 oz/ 70g
5
6 tbsp./ 90ml
9 tbsp./ 140ml
|
| Yield: 3.5 cups/ 875ml |
| Place 1 cup/ 250ml of the olives in Vita-Prep® container.
Secure lid. Set speed controls to Variable, #3. Puree for 5 seconds.
Add the remaining 2 cups/ 500ml of olives, the rest of the ingredients
and
puree for 5 more seconds. Scrape down sides. Adjust to Variable, #8
and run for 10 more seconds until desired consistency.
*suggestions: Spread for crostini, blend into a vinaigrette, addition
to pizza base, mix into a bread dough, fold into mashed potatoes,
brush onto whole
fish or chicken to be roasted. |
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|
| Eggplant Dip |
 |
eggplants
green bell peppers,1"/ 2.5cm chop
olive oil
onions, 1"/ 2.5cm chop
garlic cloves
tomatoes, skinned, deseeded
cayenne pepper
salt
fresh mint leaves
dried oregano
ground cinnamon
fresh lemon juice |
2 medium
1 cup/ 125g
3 oz./ 90ml
2 cups/ 250g
3
12 oz./ 375g
1/2 tsp.
1-1/2 tsp.
2 tbsp.
1/2 tsp.
1/2 tsp.
1/4 cup/ 60ml
|
| Yield: 3 1/2 cups/ 875ml |
Preheat oven to 375°F (190°C). Pierce eggplants and
bake until wrinkled and cooked through, approximately 1 hour. Let
eggplants cool. Secure lid on Vita-Prep® container. Set speed controls to
Variable, #3. While machine is running, feed peppers through lid opening.
Allow machine to run for 5-10 seconds for fine chop. Sauté peppers
in olive oil. Meanwhile, repeat process in second step with onions and garlic
combined (chopping 1 cup/ 250ml at a time). Set aside each chopped cup/
250ml. Place tomatoes in Vita-Prep®, set speed controls to Variable, #3
and
quick pulse 10 times to
fine chop. Sauté onions, garlic and tomatoes with peppers for 15 more
minutes. Scoop pulp from eggplants and discard skin. Add eggplant and remaining
ingredients to the vegetable sauté pan.
Sauté for 5 more minutes. Coarsely puree entire mixture (in 2 batches)
by setting speed controls to Variable, #5 for 10 seconds.
*suggestions: Dip served with garlic seasoned pita toasts, pizza base or
moussaka layer, also serve as a staple in a Middle Eastern meal. |
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|
SALSAS/PESTOS
| Spinach Pesto |
 |
spinach, fresh
pine nuts, toasted
extra virgin olive oil
parmesan cheese 1/4 6mm pieces
garlic cloves
fresh lemon
water,
as needed
sea salt to taste
cracked white pepper to taste
|
10 oz./ 310g
3 oz./ 90g
3 oz./ 80ml
1/3 cup/ 60g
3
1/2 oz./ 15g
1/2 cup/ 125ml |
| Yield: 3 cups / 750ml |
Secure lid on Vita-Prep® container. Set speed controls
to Variable, #3. While machine is running, feed cheese through lid.
Gradually increase speed to Variable, #8 for 10 seconds until finely
ground. Add remaining ingredients in Vita-Prep® container. Secure
lid. Set speed controls to Variable, #10. Using the Accelerator Tool,
press ingredients into the blades until a gritty paste is achieved,
approximately 20 seconds. Set speed control to High. Continue to
process mixture, adding enough water to achieve desired consistency,
approximately 20 seconds. Use Accelerator Tool to press ingredients
into blades.
*suggestions: Serve with all types of pastas, use as a plated sauce
base for fish, veal or chicken, use in a squeeze bottle as an intense
green
color addition, accompanying sauce or salad dressing. |
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|
| Sun-dried Tomato Pesto |
| |
Parmesan cheese, 1/4/ 6mm
pieces
sun-dried tomatoes, oil cured
slivered almonds, toasted
red pepper, roasted
olive oil
garlic cloves
salt |
3/4 cup/ 100g
1/2 cup/ 75g
1 cup/ 125g
1/2 cup/ 135g
1 cup/ 250ml
2
1/2 tsp. |
| Yield: 3 cups / 750ml |
Secure lid on Vita-Prep® container. Set speed controls
to Variable, #3. While machine is running, feed cheese through lid.
Gradually increase speed to Variable, #8 for 10 seconds until finely
ground. Set aside. Set speed controls to Variable, #3 and puree remaining
ingredients for 30-45 seconds. Adjust to Variable, #8 and run for
10 more seconds. Stir Parmesan cheese into pesto puree.
*suggestions: Spread for crostini, blend into a vinaigrette, toss with
sautèed vegetables, spread for burgers or sandwiches, serve
over grilled fish or chicken. |
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|
| Tomatillo Salsa |
| |
fresh tomatillos
scallions, chopped
(with 3"/ 7.5cm green left on)
jalapeños, seeded, chopped
garlic cloves
lime juice
cilantro leaves
salt |
32
8
4
2
1/2 cup/ 125ml
2 cups/ 60g
2 tsp. |
| Yield: 4 cups / 1L |
Remove paper skins and stems from tomatillos and quarter.
Add to pot of water and bring to boil 2-3 minutes until soft.
Drain. Rinse and drain again. Let cool. Place scallions,
jalapeños, garlic, lime juice, cilantro and salt into the Vita-Prep®
container. Secure lid. Set speed controls to Variable, #3 and quick
pulse 10 times until finely chopped. Add the cooked tomatillos. Puree
on Variable, #7 for 45 seconds or until desired consistency.
*suggestions: Dip with tortilla chips, accompaniment to a Mexican
meal, sauce for an omelet, sauce for chicken or fish.
|
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|
SOUPS
| Carrot Soup Base |
 |
carrots, 1"/ 2.5cm chop
onions, large, 1"/ 2.5cm chop
garlic clove
butter
parsley sprigs
rice
chicken stock
sugar
salt to taste |
3 cups/ 500g
2
1
4 oz./ 125g
6
1/4 cup/ 60g
8 cups/ 2L
1/2 tsp. |
| Yield: 10 cups / 2.5L |
Secure lid on Vita-Prep® container. Set Vita-Prep® speed
controls to Variable, #3. While machine is running, feed carrots
through lid opening (chopping only 1 cup/ 250ml at a time). Allow
machine to run for 5-10 seconds for fine chop. (Use the Accelerator
Tool to press carrots into blades.) Set aside each chopped cup/ 250ml.
Repeat process with onions and garlic. In large saucepan, sauté chopped
vegetables in butter for 5 minutes. Add the parsley, rice, stock
and sugar. Bring to a boil, then simmer for 30-40 minutes until
vegetables are tender. Puree soup (in 3 batches) by setting speed controls
to Variable, #8 for 10 seconds or until desired consistency. Reheat
and serve.
*suggestions: Hot or cold – garnish with creme fraiche, orange
or lemon rind, drizzle of red pepper coulis, chopped fresh mint,
chives, candied ginger or a spice dusting. |
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|
| Chilled Winter Root Vegetable Soup |
| |
butter
leek, large, 1"/ 2.5cm chop
(trimmed of dark green)
onion,
medium, 1"/ 2.5cm chop
carrot,
medium, 1"/ 2.5cm chop
parsnip,
medium, 1"/ 2.5cm chop
celery rib,
medium, 1"/ 2.5cm chop
cooked beets, medium, halved
parsley, chopped
beef stock
salt
black pepper
fresh lemon juice
|
1/4 cup/ 60g
1
1
1
1
1
6
2 tbsp./ 6g
5 cups/ 1.25L
1/2 tsp.
1/8 tsp.
1/4 cup |
| Yield: 8 cups / 2L |
Secure lid on Vita-Prep® container. Set speed controls
to
Variable, #3. While machine is running, feed leek and onion through
lid opening. Allow the machine to run for 5-10 seconds until diced.
Set aside. Repeat the same process for the carrot, parsnip and celery.
Set aside. Repeat again for the cooked beets. In a large saucepan,
sauté the
diced leek, onion, carrot, parsnip, celery and parsley in butter
until almost tender. Add beets and stock. Cover and bring to a boil.
Lower
heat
to a simmer for 10 minutes. Cool
slightly.
Puree soup (in 2 batches) by setting speed controls to Variable, #8
for 10 seconds or until desired consistency.
Add salt, pepper and lemon juice to puree.
*suggestions: Serve cold with a dollop of sour cream, chopped chives
or chopped dill. |
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|
| Coconut Pineapple Soup |
| |
golden pineapple, trimmed,
1"/ 2.5cm chunks
onions, 1"/ 2.5cm chop
jalapeño, deseeded
butter
water, divided
curry powder
unsweetened coconut milk
whole milk
shredded coconut, toasted
cinnamon stick
bay leaf
salt to taste |
4-1/2 cups/ 1.125L
1 cup/ 160g
1
1/4 cup/ 60g
1-1/4 cups/ 310ml
1/2 tsp.
1-3/4 cups/ 430ml
2 cups/500ml
1 cup/ 95g
1
1
|
| Yield: 8 cups / 2L |
Secure lid on Vita-Prep® container. Set speed controls
to
Variable, #3, feeding the pineapple through the lid opening.
Gradually turn speed controls to Variable, #8 to attain a puree. Drain,
reserving the juice. Set aside. Set speed controls to Variable, #3
and feed onions and jalapeño
through the lid opening, 15 seconds for fine chop. In a large saucepan
over medium-low heat, sauté onions and jalapeño
in butter for 10 minutes, until soft. Add 1/4 cup/ 60ml of the water,
pineapple puree and curry powder. Continue cooking until the liquid
has evaporated. Add the coconut milk, whole milk, toasted coconut and
remaining cup/ 50ml of water. Bring to a
boil. Meanwhile, in small saucepan, simmer reserved pineapple juice,
cinnamon stick and bay leaf for 15 minutes or until liquid is reduced
by half.
Remove the cinnamon stick and bay leaf and add to soup. Puree soup
(in 2 batches) by setting speed controls to Variable, #8 for 30 seconds.
Strain excess pulp. Salt to taste. Serve.
*suggestions: Cilantro, caramelized pineapple or deep-fried onion curls
as garnish. |
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|
| Potato Leek Soup and Base |
 |
onions, 1"/ 2.5cm chop
leeks, 1"/ 2.5cm chop
butter
potatoes, peeled, 1"/ 2.5 cm cube
bouquet garni
chicken stock
heavy cream |
2 cups/ 365g
3-1/2 cups/ 310g
4 tbsp./ 60g
4 cups/ 625g
3 sprigs parsley
3 sprigs thyme
1 bay leaaf
4 cups/ 1L
1 cup/ 250ml
|
| Yield: 12 cups/ 3.1L |
Secure lid on Vita-Prep® container. Set speed controls
to Variable, #3. While machine is running, feed onions and leeks
(1 cup/ 250ml at a time) through lid opening. Allow the machine to
run for 5-10 seconds until each batch is finely chopped. Set aside
each chopped cup/ 250ml. In a large saucepan, sweat onions and leeks
in butter for 5 minutes. Add the potatoes, bouquet garni, chicken
stock and cream. Bring to
a simmer and cook until potatoes are soft, about 15 minutes. Remove
bouquet garni. Set Vita-Prep® speed controls to Variable, #8. Puree
soup in 3 batches, 10-15 seconds, for each batch or until desired
consistency.
Return soup to the pot, reheat and serve.
*suggestions: Thin with additional chicken stock to serve cold, or
use as a base for a corn chowder, seared scallops or codfish stew. |
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|
| Three Second Gazpacho |
 |
1 can whole tomatoes
Tomato juice
cucumber, cut into chunks
med tomato, cored and quartered
red bell pepper, seeds and stem removed
jalapeno, stem off
salt
black peppercorns
Hot sauce
Balsamic or red wine vinegar
Ice Cubes |
14.5 oz. / 450g
6 oz. / 180 ml
1
1
1
1
2 tps./ 10ml
6
1 tps./ 5 ml
1 tbsp. / 15 ml
2 cups / 480g |
| Yield: 48oz / 1.4Kg or 8 servings |
Put tomatoes in blender first, then juice. Add the
rest of the ingredients with the ice on top. Cover and set the switch
to high. Blend for 3 seconds. Serve in cold bowls or soup plates.
For a smoother gazpacho, blend for 10 seconds.
*Ok, there's a trick involved here. By putting the canned tomatoes
in first and adding the juice, you're allowing the tomatoes to
float above the blades before you pile on the other ingredients.
Then the power of the blender pulls the ingredients into the blade
within a fraction of a second.
|
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|
| Wild Mushroom Soup |
| |
mushrooms, stems removed,
quartered
(fresh cremini, siitake and button)
butter
carrots, 1"/ 2.5cm
celery, 1"/ 2.5cm
onions, 1"/ 2.5cm
garlic clove
beef stock
tomato paste
bouquet garni
salt and pepper to taste
dry sherry |
1 lb./ 500g
6 tbsp.
2 cups/ 280g
2 cups/ 280g
2 cups/ 280g
1
8 cups/ 2L
3 tbsp
3 sprigs parsley
3 sprigs thyme
1 bay leaaf
1/4 cup |
| Yield: 14 cups/ 3.5L |
Place 8 oz./ 250g of the mushrooms (1 cup/ 250ml at
a time) in Vita-Prep® container. Secure lid. Set speed controls to
Variable, #3 and quick pulse 10 times for fine chop. Set aside each
chopped cup/ 250ml. In a large saucepan, sauté chopped mushrooms
in 4 Tbsp/60ml butter for 5 minutes.
Meanwhile, set Vita-Prep® speed controls to Variable, #3. While machine
is running, feed carrots through lid opening (1 cup/ 250ml at a time).
Allow machine to run for 5-10 seconds for fine chop. Set aside each
chopped cup/ 250ml.
Complete the same process to chop celery, onions and garlic. Add to
sautéed mushrooms and sauté 5 minutes longer. Stir in
stock, tomato paste, bouquet garni, salt and pepper. Bring to boil,
then simmer partially covered for 45 minutes. Remove bouquet. Puree
soup (in 2 batches) by setting speed controls to Variable, #8 for 10
seconds. Slice and sauté remaining 8 oz./ 250g mushrooms. Add
mushrooms and sherry to puree. Reheat and serve.
*suggestions: Dollop of sour cream, chopped chives or deep-fried
onion curls as garnish |
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|
BUTTERS
| Hazelnut Butter |
| |
hazelnuts, skinned, roasted
salt
butter, unsalted at room tempurature |
11 oz./ 350g
2 tsp.
1 lb./ 450g |
| Yield:3 cups / 750 ml |
| Place half of the hazelnuts in Vita-Prep® container.
Secure lid. Set speed controls to Variable, #4. Start grinding and
gradually add all of the hazelnuts. Grind for 20-30 seconds. Add
the salt. Gradually add the butter (in 3 additions) and blend for
10-15 seconds after each addition, scraping down sides each time.
Using plastic wrap, roll butter into logs. Store in freezer. Use
as needed.
*suggestions
top grilled fish, steak and chicken, top baked squash
or sweet potatoes, flavor liaison or enhancement for sauces or butternut
squash soup base |
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|
| Herb Butter |
 |
parsley leaves
dill sprigs
lemon zest
salt
butter, unsalted at room tempurature |
2 cups/ 310g
2 cups/ 310g
2 tsp./ 10ml
2 tsp.
1 lb./ 500g |
| Yield: 4 cups / 1L |
Place parsley, dill, zest, salt and 1/2 cup/ 125ml of
the butter in Vita-Prep® container. Secure lid. Set speed controls to
Variable,
#4. Puree for 30 seconds. Gradually add the remaining butter (in
3 additions) and blend for 10-15 seconds after each addition, scraping
down sides each time.
Using plastic wrap, roll butter into logs. Store in freezer. Use as
needed.
*suggestions: Add to shellfish, broiled fish, grilled steak or chicken,
brush on pita for toasts or baked baguette slices, use as a flavor
enhancement to sauces or soups, blend into mashed potatoes or rice. |
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|
| Orange Honey Butter |
 |
orange juice
orange zest
cinnamon
honey
butter, unsalted at room tempurature |
1/2 cup/ 125ml
6 tbsp./ 15g
1/2tsp.
4 tbsp./ 60ml
1 lb./ 500g |
| Yield: 3 cups/ 750ml |
Place all ingredients except butter in Vita-Prep® container.
Secure lid. Set speed controls to Variable, #4. Blend for 5 seconds.
Gradually add the butter (in 3 additions) and blend for 10-15 seconds
after each addition, scraping down sides each time. Using plastic
wrap, roll butter into logs. Store in freezer. Use as needed.
*suggestions top pancakes, waffles, crepes, spread on biscuits,
scones, nut breads, use as a liaison or flavor enhancement to hot
carrot soup
base
|
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|
| Peanut or Cashew Butter |
 |
peanuts, roasted or cashews |
4 cups/ 1kg |
| Yield: 4 cups/ 1kg |
Place half the nuts in Vita-Prep® container. Secure
lid. Set speed controls to Variable, #4. Start grinding and gradually
add the balance of the nuts. Grind on High for 45-60 seconds until
desired consistency. If desired, add a small amount of peanut oil.
*suggestions use as a base for Thai peanut sauce flavored with soy,
ginger, lime and hot pepper |
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|
| Shallot butter |
| |
shallots, peeled
unsalted butter, room temperature |
4
2 sticks |
| Yield: 8 oz / 225g or 8 servings |
Boil the shallots in stock or water until soft, 4
minutes or so. Place the shallots into your Vita-Prep® with the butter,
in chunks. Blend on variable speed #6 for ten seconds, then high
variable speed #10 until smooth. If the butter is too cold, you may
wish to drizzle in some hot water (up to 2 tablespoons) to get it
blending. Let cool. To make it into a sauce, put a spoonful of the
shallot butter in a saucepan with a very small amount of stock and
stir with a whisk, over low heat, until smooth and thick enough to
lay over your fish or meat. Adjust seasoning.
|
| [back to top] |
|
SALAD DRESSINGS
| Beet Vinaigrette |
 |
beets, fresh cooked, 1"/
2.5cm cube
reserved beet cooking liquid
fresh lemon juice
rice wine vinegar
horseradish
sugar
salt
fresh ground pepper |
3 cups/ 575g
1 cup/ 250ml
1/4 cup/ 60ml
2 tbsp./30ml
2 tbsp.
1 tbsp.
1 tsp.
1/8 tsp. |
| Yield: 3-1/2 cups/ 875ml |
| Place beets and cooking liquid in Vita-Prep® container.
Secure lid. Set speed controls to Variable, #3. Chop about 10 seconds,
initially using the Accelerator Tool to press beets into blades.
Set Accelerator Tool aside. While the machine is running at same
speed,
pour in the remaining ingredients.
Turn speed controls to Variable, #8. Puree for 20-30 seconds until
smooth.
*suggestions drizzle on salads, salmon or asparagus, add to
mayonnaise and sour cream base as a dip for crudite, combine with
goat cheese as a spread topped with dill or caviar |
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|
| Eggless Dijon Mayonnaise |
 |
Dijon mustard
wine vinegar
water, cold
safflower oil
evaporated milk, cold
salt
fresh ground pepper to taste |
6 tbsp./ 105g
2 tbsp./ 30ml
1/4 cup/ 60ml
2 cups/ 500ml
4 tbsp./ 60ml
1 tsp. |
| Yield: 3 cups / 750ml |
| Place mustard, vinegar and water in Vita-Prep® container.
Secure lid. Set speed controls to Variable, #3 and blend about 10 seconds.
While the machine is running (at same speed), slowly pour the oil,
in a very thin stream, alternating with drops of evaporated milk through
the lid opening into the mustard mixture. Add salt and pepper, blending
10 seconds.
*suggestions: Use as a spread for sandwiches with any of
the above added ingredients, use as a dip with crudite or cooked
artichokes, add capers and dill and serve over cooked fish, use as
a base for tartar
sauce,
thousand island dressing or Russian dressing. |
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|
| Homemade Mayonnaise |
 |
egg yolks
vegetable oil
Lemon juice
salt |
3 large
3/4 to 1 cup / 180 ml-240 ml
2 teaspoon
1/4 cup/ 57g |
| Yield: 1.5 cups / 360 ml |
Put the yolks, lemon juice and salt into the Vita-Prep®.
Set the speed to 3 and blend for 5 seconds. With the blender still
running drizzle in the oil. Take your time, 45 seconds to a minute.
Turn off and scrape the sides. Blend for 3-4 more seconds.
*Go crazy with flavors. Add any spices you wish to transform
your mayonnaise: curry, cumin, cracked black pepper, capers, ginger,
dill, tarragon, basil, nuts, celery seed, mustard.......
|
| [back to top] |
|
| Caesar Salad Dressing |
| |
anchovies, soaked, drained
croutons
Dijon mustard
garlic cloves
egg, extra large
lemon slice, with peel
fresh lemon juice
Worchestershire sause
tamarind paste
white pepper, fresh ground
red wine viegar
hot sause
Parmesan cheese, grated
olive oil |
3 oz./ 90g
1/2 cup/ 60g
2 Tbsp./ 30g
4
1
1/8"/ 3mm
4 tbsp./ 60ml
1 tbsp.
1 tsp.
1 tsp.
3/4 cup/ 190ml
1 tsp.
1/3 cup/ 90g
2 cups/ 500ml
|
| Yield: 48oz / 1.4Kg or 8 servings |
Place all ingredients, except olive oil, in
Vita-Prep® container. Secure lid. Set speed controls to Variable,
#5. Process mixture approximately 10 seconds until well combined.
Remove lid plug. With machine on at same speed, add the olive oil in
a slow, steady stream until dressing is smooth and well combined,
approximately 15-20 seconds.
Tip: Vita-Prep® will make this dressing more flavorful than you
have experienced with other machines. Be careful not to overprocess
this mixture. By doing so, the dressing will become very concentrated.
|
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|
SAUCES
| Hollandaise |
 |
egg yolks, large
water, cold
fresh lemon juice
salt
butter, hot clarified |
6
2 tbsp./ 30ml
2 tbsp./ 30ml
1 tsp.
12 oz./ 375g |
| Yield: 2 cups / 500ml |
Place egg yolks, water, lemon juice and salt in Vita-Prep®
container. Secure lid. Set speed controls to Variable, #8 and begin
whipping egg yolks until frothy, about 20 seconds.
Remove lid plug. While the machine is running at the same
speed, slowly pour the hot clarified butter, in a very thin stream,
through the lid opening into the egg mixture. This process should take
about 5 minutes. Sauce becomes thick.
|
| [back to top] |
|
| Raspberry Coulis |
 |
frozen raspberries
sugar
water
fresh lemon juice |
1.5 lb./ 750g
1 cup/ 250g
1 cup/ 250ml
1 tbsp./ 15ml
|
| Yield: 3 cups / 750ml |
Defrost raspberries. Bring water and sugar to boil, making
a simple syrup. Place raspberries in Vita-Prep® container. Secure lid.
Set speed controls to Variable, #5. Gradually add syrup and lemon juice
through lid opening. Puree until smooth, about
45 seconds. Strain out seeds.
*suggestions: Enhancement to fruit soups or sauces, plate drizzle,
sauce for cheesecakes, ice creams and other desserts, fold into mousses,
sour cream or yogurt. |
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|
| Red Pepper Coulis |
 |
red bell peppers, large
salt |
12
1-1/2 tsp. |
| Yield: 4-1/2 cups/ 1.1L |
Roast peppers over medium-low flame until
skin is charred,
about 15 minutes. Place in paper bags, close and let set for
about 20 minutes.
Remove skin, stems, seeds and discard.
Place roasted peppers in Vita-Prep® container (in 2 batches). Secure
lid. Set speed controls to Variable, #7. Puree until
smooth, about 45 seconds. Strain any excess water from coulis.
Add salt to taste.
*suggestions: Enhancement to soups or sauces, plate drizzle, blend
into a vinaigrette
|
| [back to top] |
|
| Thai Barbecue Sauce |
| |
soy sause, brewed
applesause, fresh
black bean sauce
hoisin sauce
Thai chili paste
tamarind paste
fresh lemon juice
tomato paste
garic cloves
honey
sesame oil
lime juice
hot sauce to taste |
1/2 cup/ 125ml
1 cup/ 250ml
1 cup/ 250ml
1 cup/ 250ml
1/2 cup/ 125ml
1/4 cup 60ml
1/2 cup/ 125ml
1/4 cup 60ml
4
1/2 cup/ 125ml
2 tbsp./ 30ml
1/3 cup/ 80ml
2 tbsp./ 30ml
|
| Yield: 6-1/4 cups/ 1.56L |
| Add all ingredients to Vita-Prep® container.
Secure lid. Set speed controls to Variable, #10. Process with Accelerator
Tool to press sauce into blades for 15 seconds.
Remove container from base and remove cover. Check the
consistency with a rubber spatula. Mixture should be the
thickness of ketchup. (Thin with fresh lime juice, if necessary.)
*suggestions: Barbecue sauce for ribs, steak, chicken, pork or
lamb, in a squeeze bottle, it adds a real zip to salads, marinate
brisket
of beef 12-24 hours and then make a wet or dry barbecue |
| [back to top] |
|
BATTERS/FLOURS
| Buttermilk Cornmeal Pancakes |
| |
eggs, large
buttermilk
salad oil
yellow cornmeal
salt
baking soda
sugar
all-purpose flour
butter, softened |
2
2-1/4 cups/ 560ml
1/3 cup/ 80ml
1-3/4 cups/ 275g
1-1/2 tsp.
3/4 tsp.
1/4 cup/ 60g
1/3 cup/ 45g
2 Tbsp./ 30g
|
| Yield: 4 cups/ 1L 16 - 4"/ 10cm
pancakes or 128 - 2"/ 5cm bellinis |
Place eggs, buttermilk and oil in Vita-Prep®
container. Secure lid.
Set speed controls to Variable, #3. Blend for 5 seconds.
Add dry ingredients and change to Variable, #7, blending 5-10
seconds. Scrape down sides, blending 10 more seconds until combined.
When making pancakes, brush hot griddle with softened butter.
Use 2 oz./ 60g (1/4 cup/ 60ml) of batter per 4"/ 10cm
pancake or
1/2 Tbsp./ 7ml (1/4 oz./ 7g) for a bite-size bellini
or canapé.
Periodically stir batter, as cornmeal will settle to the bottom of
the bowl.
*suggestions if used as a bite-size bellini or canapé, top
with cream cheese and chutney, creme fraiche and caviar, or smoked
salmon
garnished with chives, serve with tomato or pepper jelly. |
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| Chick Pea Flour |
 |
chick peas, dried |
1 lb/ 500g |
| Yield: 3 cups/ 750g |
| Place chick peas in Vita-Prep® container. Secure
lid. Set speed control to High. Using the Accelerator
Tool, press the chick peas into the blades for
20 seconds.
Remove the container from base and remove lid.
With a rubber spatula, move chick pea flour from
corners and under blades.
Repeat until all flour is the same texture.
*suggestions use standard breading procedure with this flour and
deep fry or sauté as usual to achieve uniquely crisp and flavorful
coating for chicken, veal, beef, pork and fish, use to thicken
a sauce and impart its unique flavor profile |
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|
| Crepes |
 |
milk
eggs, large
salt
sugar
butter, melted
all-purpose flour
butter, softened |
2-1/4 cups/ 560ml
4
1/2 tsp
1/4 cup/ 60g
1/4 cup/ 60g
2 cups/ 295g
2 tbsp. |
| Yield: 6 cups/ 1.5L batter -16 crepes
or 32 small crepes |
| Place all ingredients except flour and softened butter
in Vita-Prep® container. Secure lid. Set speed controls to Variable,
#3. Blend for 5 seconds. Add flour. Continuing on Variable, #3, quick
pulse for 5-10 seconds until combined. Let batter rest for at least
1/2 hour or overnight. When making individual crepes, brush pan with
softened butter. Use 2 oz./ 60ml of batter per crepe or 1 oz./ 30ml
per small crepe.
sweet crepe suggestions: Sautéed apples or fresh fruit filling
topped with confectioner's sugar or farmer's cheese filling with
fruit coulis.
savory crepe suggestions: Cooked chicken, artichoke hearts or asparagus
filleng topped with béarnaise sauce or sautéed vegetables
or gboat cheese fillingtipped with spicy tomato or red pepper coulis. |
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|
| Zucchini Bread |
| |
zucchini 1"/ 2.5cm chop
eggs, large
vegetable oil
sugar
vanilla extract
all-purpose flour
baking soda
baking powder
salt
cinnamon
|
2-1/2 cups/ 375g
3
1 cup/ 250ml
2 cups/ 500g
2 tsp./10ml
3 cups/ 430g
1 tsp.
1/4 tsp.
1 tsp.
1 tbsp. |
| Yield: Two 8x5"/ 20x12.5cm loaves |
| Preheat oven to 325¾F (165¾C). Grease and
flour two 8 x 5" 20 x 12.5cm loaf pans. Secure lid on Vita-Prep®
container. Set speed controls to Variable, #3. While machine is running,
feed zucchini through lid opening. Allow machine to run for 20-30
seconds until finely chopped. Set aside.Place eggs in Vita-Prep® container.
Secure lid. Set speed controls to Variable, #6. Beat for 1 minute
until light and foamy. Add oil, sugar and vanilla. Set speed controls
to Variable, #4. Blend for 30 seconds. Add zucchini and blend for
another 5
seconds. Pour into bowl. Add dry ingredients and stir until combined.
Pour batter into prepared pans. Bake for 1 hour or until done. Cool
on rack.
*suggestions: Add a white icing or spread slices with cream cheese. |
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|
DESERTS
| Black and White Cheesecake |
 |
Crust
biscotti, ground
butter, melted
water
sugar
Vanilla Cheesecake Base
heavy cream
sugar
vanilla extract
cream cheese, softened
eggs, large
Chocolate Cheesecake Base
heavy cream
sugar
unsweetened cocoa
vanilla
cream cheese, softened
eggs, large
bittersweet chocolate, melted |
2cups/ 250g
4 tbsp./ 60g
2 tbsp./ 30ml
2 tbsp.
1/2 cup/ 125ml
8 oz./ 250g
1 tbsp./ 15ml
1.5 lbs./ 750g
3
1/2 cup/ 125ml
8 oz./ 250g
1 tbsp.
1 tbsp./ 15ml
1.5 lbs./ 750g
3
8 oz./ 250g
|
| Yield: 8-3/4 cups/ 2.2L batter
or two 8"/ 20cm cheesecakes |
Butter two 8"/ 20cm springform
pans, line with parchment and wrap the outside with foil to seal.
Preheat oven to 350¾F (175¾C).
Crust
Place biscotti in Vita-Prep® container. Secure lid. Set speed
controls to Variable, #7 and grind biscotti for 10-15 seconds. Yields
2 cups/ 500g. Mix ground biscotti into butter, water and
sugar. Divide and press into the 2 prepared springform pans.
Vanilla Cheesecake Base
Place cream, sugar and vanilla in Vita-Prep® container. Secure lid.
Set speed controls to Variable, #3 and blend for 5 seconds. Add cream
cheese (8 oz./ 250g at a time) and blend on Variable, #6 until a smooth
consistency is achieved. (Scrape down sides between additions of cream cheese.)
Add eggs and blend for 5-10 more seconds. Set aside.
Chocolate Cheesecake Base
Place cream, sugar, cocoa and vanilla in Vita-Prep® container. Secure lid.
Set
speed controls to Variable, #3 and blend for 5 seconds. Add cream cheese (8 oz/
250g
at a time) and blend on Variable, #6 until a smooth consistency is achieved.
(Scrape down sides between
additions of cream cheese.) Add eggs and blend for 5-10 more seconds. Continue
at the same speed and gradually add the chocolate through the
lid opening.
Mix until incorporated, about 5 seconds. Divide vanilla batter between the two
pans. Swirl chocolate
batter into the vanilla for a marble effect. Bake in a water bath for 60-75 minutes.
Allow to come to room temperature. Cover and refrigerate overnight before slicing.
*suggestions: Layered cheesecake - prepare flavor desired for bottom
base and bake 30 minutes; carefully pour the other flavor of
topping over the base flavor and
bake an additional 45 minutes, serve with chocolate sauce, whipped cream
and chocolate curls, raspberry coulis or fresh fruit, freeze the cheesecake
and cut out individual servings with a tall cookie cutter. |
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|
| Chocolate Truffles |
| |
hard toffee candy, frozen
almonds, toasted
milk chocolate
bittersweet chocolate
heavy cream
cocoa |
9 oz./ 280g
3 oz./ 90g
20 oz./ 625g
4 oz./ 125g
1 cup/ 250ml
1 cup/85g |
| Yield: 5 cups/ 1.25L or approximately
150 truffles |
Place toffee and almonds in Vita-Prep® container.
Secure lid.
Set speed controls to Variable, #8 for 10-15 seconds until finely ground.
Set aside. Place milk chocolate and bittersweet chocolate in Vita-Prep®.
Secure lid. Set speed controls to Variable, #4 and pulse until coarsely
chopped,
about 10 seconds. Bring heavy cream to a boil. With machine running
on Variable, #4, add cream through lid opening to the chocolate. Blend
until smooth, 5-10 seconds. Combine
ground
toffee, toasted almonds and chocolate
mixture. Chill overnight. Roll teaspoon-size/ 5ml balls in cocoa.
*suggestion: Filling for cake. |
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|
| Lime Coriander Sorbet |
| |
coriander seeds
clove, whole
lime zest
water
sugar
corn syrup
lime juice
cilantro leave divided
|
1 tbsp.
6
2 tbsp./ 30ml
2 cups/ 500ml
1/2 cup/125g
1/2 cup/125ml
1 cup/ 250ml
(8-10 limes)
2 cups/ 30g |
| Yield: 1 quart/ 1L |
Bring coriander, cloves, zest, water, sugar and corn
syrup to a boil. Let cool. Pour lime juice plus 1 cup/ 250ml
of the cilantro leaves into the Vita-Prep® container. Secure lid.
Set speed controls to Variable,
#7 for 10-15 seconds until finely chopped. Pour into bowl. Add syrup,
stir and allow to sit for 8 hours or overnight. Strain the mixture.
When ready to make sorbet, add remaining 1 cup/ 250ml of cilantro
with 1 cup/ 250ml of the sorbet base to Vita-Prep® container. Secure
lid. Set speed controls to Variable, #7 for 10-15 seconds until cilantro
is finely chopped. Combine with remaining base. Transfer to an ice
cream machine and churn according to manufacturer's
instructions.
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