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Bake on the preheated baking stone for 40 to
60 minutes, or until the quiche has browned
on top and is just set.
Nutritional information per serving
(based on 12 servings):
Calories 300 (77% from fat) • carb. 11g • pro. 7g
• fat 25g • sat. fat 8g • chol. 115mg • sod. 300mg
• calc. 101mg • fiber 1g
Popovers
Pair this easy side dish with our
Standing Rib Roast (page 16), using
the roast’s fat drippings instead of butter.
Makes 6 popovers
¾ cup unbleached, all-purpose flour
¾ cup evaporated fat-free milk, or
reduced fat milk
2 large eggs
1 tablespoon butter, melted (may
substitute with fat from rib roast)
½ teaspoon table salt
Place all ingredients into a medium-sized
bowl. Using a Cuisinart
®
Hand Mixer, mix
on low for about 10 seconds. Increase the
speed to high and beat until the batter is
smooth. Cover; let sit for 30 to 40 minutes.
Preheat the Cuisinart
™
Brick Oven to 450°F
on the convection bake or bake setting fitted
with the baking stone on a rack in position A.
Preheat stone for at least 30 minutes. Heavily
butter, or coat with nonstick cooking spray,
six 5-ounce ramekins. Fill each ramekin
with about
1
⁄
3
cup of batter. Place in the
oven directly on the stone and bake for 30
minutes. Lower the heat to 350°F and bake
an additional 20 minutes. Remove from oven
and carefully unmold from ramekins. Serve
immediately.
Nutritional information per popover:
Calories 124 (28% from fat) • carb. 16g • pro. 6g
• fat 4g • sat. fat 2g • chol. 76mg • sod. 170mg
• calc. 104mg • fiber 0g
French Boule
Makes 1 large round loaf, approximately
12 servings
2½ teaspoons active dry yeast
1
⁄
3
cup warm (105°-110°F) water
4 cups unbleached, all-purpose flour
2 teaspoons fine sea salt or table salt
1 cup cold water
cornmeal for dusting
Dissolve yeast in
1
⁄
3
cup of warm water. Let
stand 3 to 5 minutes, or until mixture is
foamy. Add the flour and salt to the work
bowl of the Cuisinart
®
Food Processor
fitted with the dough blade. Process for 10
seconds. With the machine running, add the
warm water with yeast and then the cold
water in a slow stream and process until a
dough ball forms. Continue processing for
1 to 2 minutes to knead the dough.
Lightly flour the top of the dough and remove
from bowl. Shape it into a smooth ball and
place in a lightly floured 1-gallon sealable
plastic bag. Squeeze the air out and seal
the bag. Let rise in a warm place until it has
doubled, about 1 to 1½ hours.
Put the dough on a lightly floured table and
punch it down to release air. Let it rest 5
minutes. Shape into a round loaf and place
on a cornmeal-dusted baking sheet or peel.
Cover lightly with oiled plastic wrap and
allow to rise until doubled, about 30 to 40
minutes.
Preheat the Cuisinart
®
Brick Oven to 400°F
on the convection bake or bake setting fitted
with the baking stone on a rack in position
A. Preheat the baking stone for at least 30
minutes.
Using a serrated knife, cut a cross ¼-inch
deep on the top of the loaf.
Bake for 40 to 50 minutes, or until nicely
browned and sounds hollow when tapped.
Let cool completely before serving.
Nutritional information per serving
(based on 12 servings):
Calories 153 (3% from fat) • carb. 32g • pro. 5g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 224mg
• calc. 7mg • fiber 1g
brk300_recipe(0.0).indd 7 4/26/07 9:46:34 AM