Manual Cuisinart TOB-60 (page 18 of 27) (English)

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Rinse pork chops and pat dry with paper towels. Rub chops evenly with

salt and pepper. Lay the prepared chops on an aluminum foil-lined baking

tray; surround with the cherry peppers, garlic and onion.

Set the rack on position B. Broil pork for about 12 minutes on each side, or

until the internal temperature of the meat registers at 145° to 150°F.

Nutritional information per serving:

Calories 40 (17% from fat) • carb. 6g • pro. 2g • fat 1g • sat. fat 0g • chol. 5mg

• sod. 1400mg • calc. 10mg • fiber 0g

Roasted Sole with Artichokes and Capers

Makes 4 servings

3½ tablespoons fresh lemon juice, divided

2 medium artichokes, trimmed to the heart and cut into wedges

3 tablespoons extra virgin olive oil

¾ teaspoon sea or kosher salt, divided

½ teaspoon freshly ground black pepper, divided

1 pound fillet of sole, or other similar white fish

2 tablespoons drained capers

Preheat Cuisinart

Convection Toaster Oven Broiler to 425°F on bake set-

ting with rack in position B. Line baking tray with aluminum foil.

Add cold water and 2 tablespoons of the lemon juice to a small mixing

bowl. Add the artichokes and agitate in water. Drain and pat dry. Toss with

2 tablespoons of oil and ¼ teaspoon each of the salt and pepper. Place on

the prepared baking tray and roast for about 20 minutes, or until lightly

browned.

While artichokes are roasting, rinse and pat dry the fish. Rub with the

remaining olive oil, salt, pepper and lemon juice. Once artichokes have

been roasted, place the seasoned fish on top of the artichokes; top with

the capers. Roast fish until it is just cooked through, about 15 minutes,

depending on the thickness of the fish.

Remove and serve immediately.

Nutritional information per serving:

Calories 290 (53% from fat) • carb. 10g • pro. 25g • fat 17g • sat. fat 3g • chol. 5mg

• sod. 660mg • calc. 74mg • fiber 5g

Rosemary Focaccia

For another version of this Italian staple, sprinkle with some

chopped kalamata olives.

Makes 18 servings

2¼ teaspoons active dry yeast

teaspoon granulated sugar

cup warm (105° to 110°F) water

4 cups unbleached, all-purpose flour, plus more for dusting

3 teaspoons sea or kosher salt, divided

1 cup cold water

¼ cup extra virgin olive oil, divided

nonstick cooking spray

2 tablespoons fresh rosemary

Dissolve the yeast and sugar in the warm water. Let stand 3 to 5 minutes,

or until mixture is foamy.

Place flour and 1 teaspoon of salt in the work bowl of a Cuisinart

food

processor fitted with the dough blade; process 10 seconds to combine.

Add cold water and 2 tablespoons of oil to the yeast mixture.

With the machine running, slowly pour the liquid through the feed tube.

Note: You may not need all of the liquid. Process until a dough ball forms.

Continue to let the machine run another minute to knead.

Place the dough in a lightly floured sealable plastic bag. Let rise in a warm

place until doubled in size, about 45 minutes to 1 hour.

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Cuisinart TOB-60 Manual

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