Cuisinart TCS-60 Convection Oven User Manual

If you don’t have a Cuisinart
food processor, the vegetables may
be sliced by hand, about 1/8 inch thick.
Makes 8 – 10 main dish servings
Preparation: 60 – 65 minutes, including steaming,
plus 12 hours to soak the beans
2/3 cup black-eyed peas
1 cup brown rice
2 cups vegetable stock or water
1 bay leaf
2carrots, about 4 ounces, peeled
10 ounces zucchini or yellow squash, halved lengthwise
if thick
1red bell pepper, quartered and seeded
1 stalk broccoli (about 8 ounces), florets removed and
reserved, stem peeled
2 cloves garlic, peeled
3 tablespoons fresh herbs (mixed if available)
zest of 1/2 lemon, bitter white pith removed
1 tablespoon lemon juice
1-1/2 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground black pepper
1/4 cup sun-dried tomatoes (not oil packed), chopped
kosher salt and freshly ground pepper to taste
fresh herbs for garnish
Pick over beans thoroughly to remove any grit or stones, and
rinse. Place in a medium bowl and cover with 2 inches of cold
water. Allow the beans to soak at least 12 hours or overnight to
rehydrate. Drain, rinse and drain again. Combine with the brown
rice, stock and bay leaf in the rice bowl.
Fill the steamer reservoir and steam for 50 minutes.
While the rice and beans cook, shred and slice the vegetables.
Insert the medium shredding disc in the Cuisinart
food processor
and shred the carrots. Insert the 4mm slicing disc in the Cuisinart
food processor; slice the squash, bell peppers and
broccoli stem; transfer to a large bowl. In the Cuisinart
Plus, pulse to chop the garlic. Add the thyme, parsley, chives and
lemon zest; chop for 15 – 20 seconds. Add the lemon juice, olive
oil and black pepper; process to combine, 15 seconds. Pour this
mixture over the vegetables and toss to combine; allow the veg-
etables to marinate while the rice and beans steam.
After 50 minutes, turn off steamer; check water reservoir and add
more water as needed. Arrange the marinated vegetables in the
second steamer basket and steam along with rice mixture for an
additional 10 minutes. Turn off steamer; wait 1 minute. Transfer the
steamed vegetables and rice/bean mixture to a large bowl and
toss to combine. Stir in the reserved broccoli florets and chopped
sun-dried tomatoes. Garnish with fresh herbs and serve.
Nutritional analysis per serving
(based on 8 servings):
Calories 198 (18% from fat) • carbo. 36gm • prot. 7gm • fat 4g •
sat. fat 1gm • chol. Omg • sod. 72mg • fiber 6gm
The Cuisinart
convection steamer is used in place of the tradi-
tional “bain marie”, making créme brûlée simple to prepare.
Makes 6 servings
Preparation: 10 minutes, + 25 minutes steaming time and 45-60
minutes cooling; 4 hours chilling time; 5 minutes finishing.
May be done up to a day ahead; caramelize the
sugar just before serving.
1 cup heavy cream
1 cup whole milk
1/4 cup light brown sugar
3-1/2 ounces bittersweet chocolate, broken into
1-inch pieces
1 tablespoon instant espresso
4 large egg yolks
1/3 cup granulated sugar
1 tablespoon vanilla extract
Fill the water reservoir and assemble the steamer. Heat the cream
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