Vita-Mix: Recipes: Food Prep

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. Saut� 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 saut� until liquid is evaporated. Add parsley, salt and pepper; saut� 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.
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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.......
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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.
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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
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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
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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 325�F (165�C). 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 350�F (175�C). 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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