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Cuisinart CSB-300 Manual

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Pinch freshly ground black pepper
4 cups chicken or vegetable broth, low sodium
Grated Parmesan for garnish
1. Put the bacon in a medium stockpot or large saucepan set over medium
heat. Cook until crispy. Remove and reserve.
2. While the bacon is cooking, prep the vegetables. Put the garlic, onion
and celery into the chopping cup. Select Speed 5 and process until
chopped, about 5 seconds.
3. Once bacon is done cooking and has been reserved, reduce the heat
to medium low. Add the oil. Once hot, transfer the chopped vegetables
with a pinch of the salt to the pot. Sauté until softened, about 4 to 6
minutes. Add the wine/vermouth, stirring to deglaze the pan (picking up
the brown bits from the bottom of the pan and working into the mixture);
let cook until fully evaporated. Add the beans, rosemary, bay leaf,
remaining salt and pepper and stir to mix. Heat until beans are warmed
through, about 4 to 5 minutes. Add the broth and increase the heat to
bring to a boil. Once boiling, reduce heat and simmer, partially covered,
for about 60 to 75 minutes. Remove the rosemary sprig and bay leaf.
4. Using the blending shaft, select Speed 3 and blend, until smooth. If
using a larger saucepan, tilt the pan to one side, away from you, to
ensure that the protective guard of the blade is fully submerged to
prevent splatter.
5. Taste and adjust seasoning as desired. Garnish with a sprinkling of the
cooked bacon/prosciutto and grated Parmesan.
* When using soaked dried beans, you may have to add more broth and a
bit more salt as well.
Nutritional information per serving (based on 6 servings):
Calories 245 (9% from fat) • carb. 36g • sugars 4g • pro. 18g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 500mg • calc. 119mg • fiber 13g
Chocolate Mousse
While chocolate mousse is light and airy, do not be fooled – this is
incredibly rich! If you want smaller portions, use smaller cups, like
espresso cups. This can also be piped with a pastry bag to make the
perfect presentation.
Makes about 2½ cups (five individual servings)
6 ounces (about 1 cup) semisweet chocolate, chopped or chips
4 large egg yolks
4 tablespoons granulated sugar, divided
Pinch kosher salt
½ teaspoon espresso powder
2 tablespoons unsalted butter, cubed and room temperature
1 cup heavy cream
1 teaspoon pure vanilla extract
… 37 …


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