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Cuisinart MSC-600 Manual

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Sautéed Red Potatoes
A quick and flavorful way to enjoy
red potatoes. Be patient with flipping
the potatoes – they brown best if they are
not crowded and are left to sit in the hot
cooking pot before turning.
Settings: Brown/Sauté
Makes about 8 servings
1½ tablespoons olive oil
2 pounds small red new potatoes,
halved
¼ teaspoon sea or kosher salt
pinch freshly ground black pepper
3 to 4 garlic cloves, smashed
2 teaspoons chopped fresh rosemary
1. Put the oil into the cooking pot of the
Multicooker set to Brown/Sauté at 350°F.
2. Once the oil is hot, add the potatoes
(cut side down), salt and pepper. Let the
potatoes sit in the hot cooking pot, then
toss after about 3 minutes.
3. Once the potatoes are browned, cover and
let potatoes cook for about 30 minutes, or
until fully cooked.
4. When 5 minutes are remaining, add the
garlic and rosemary, and toss to combine.
Cover again and allow to cook for a few
minutes to soften the garlic.
5. Serve immediately.
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Steamed Artichokes
Trimming the bottoms of the artichokes
ensures that they stand up straight,
so do not skip that step. Also, in addition
to adding flavor, the lemon slices prevent
the artichokes from turning brown during
cooking. Enjoy plain or dip in
a nice lemon oil.
Setting: Steam
Makes 6 servings
1½ quarts water
6 medium to large artichokes
6 to 12 garlic cloves, thinly sliced
2 lemons, one juiced and the other cut
into 6 slices
pinch freshly ground black pepper
pinch sea or kosher salt
1. Put the water into the cooking pot of the
Multicooker fitted with the steaming rack
and cover.
2. Cut the stems off the artichokes so they are
able to stand. Using a serrated knife, cut the
tops of the artichokes off, and with kitchen
shears, trim the tips of the outer leaves. Pull
leaves back to open the artichokes.
3. Evenly stuff the garlic slices in between the
leaves of each artichoke. Season each with
lemon juice, pepper and salt. Place one
lemon slice on top of each artichoke.
4. Set the unit to Steam for 50 minutes.
5. Once tone sounds, indicating unit is ready
to steam, place the artichokes upright in the
rack and cover again.
6. Artichokes are done when the leaves can
be pulled off easily, and when turned over,
the tip of a paring knife easily pierces the
bottom-center of the artichoke (the heart).
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… 25 …


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