Manual

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bowl. Break yolks up by stirring with a fork.
Attach the whisk and reserve both.
4.
Put the remaining 5 tablespoons of butter in
a saucepan over medium-low heat. Once
butter is melted, stir flour into pan. Stir over
heat for about 3 to 4 minutes in order to
cook off any raw flour taste. While
continuously whisking, slowly add the milk.
Once all the milk is added, whisk until a
smooth consistency is achieved; mixture will
be quite thick. Once mixture is smooth, beat
in remaining Romano and feta, ¼ teaspoon
salt, pepper and nutmeg. Stir in the spinach
and lemon zest.
5.
Spoon a small amount of the milk mixture
into the yolks while continuously mixing with
a whisk. Continue mixing in the remaining
mixture, one-third at a time.
6.
Starting on Speed 1, begin to whip the egg
whites. Slowly increase to Speed 12. Whip
only until firm peaks, about 1 minute 30
seconds, once at Speed 12.
7.
Mix one-third of the egg whites into the
spinach mixture until evenly combined.
Continue by carefully folding in egg whites in
2 additions with a large rubber spatula. Fold
until just combined.
8.
Pour mixture into prepared dish and gently
smooth the top to ensure an even rise. Put
soufflé into preheated oven and reduce
temperature to 375°F.
9.
Bake until golden and just set, about 45 to
50 minutes. Serve immediately.
Nutritional information per serving:
Calories 208 (64% from fat) • carb. 9g • pro. 9g
fat 15g • sat. fat 8g • chol. 167mg • sod. 416mg
calc. 175mg • fiber 1g
Cauliflower Mash
A great alternative to traditional mashed potatoes,
plus this recipe is dairy free!
Makes about 4 cups
1½ pounds cauliflower, cut into florets, about
6 cups
½ pound Yukon gold potatoes, peeled and
cut into 2-inch pieces
3 tablespoons extra virgin olive oil
1¼ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1. Put the cauliflower and potatoes into large
stockpot. Cover with cold water and place
over high heat until water comes to a boil.
Reduce heat to maintain a healthy simmer
and cook until vegetables are tender, about
25 minutes.
2.
Once tender, drain all water from the
vegetables and place into the Cuisinart
®
mixing bowl. Attach the whisk and mix on
Speed 5 until vegetables are smooth. Scrape
the sides of the bowl as necessary during
the process. Increase the speed between 8
and 10 to completely whip until smooth.
3.
Once smooth, reduce speed to add the olive
oil, salt and pepper and then slowly turn up
to Speed 12 until light and fluffy. Scrape the
bowl once to make sure all ingredients are
evenly incorporated.
4.
Taste and adjust seasoning accordingly.
Nutritional information per serving (½ cup):
Calories 89 (52% from fat) • carb 9g • pro. 2g • fat 6g
sat. fat 1g • chol. 0mg • sod. 360mg • calc. 23mg
fiber 2g
Mashed Potatoes
This basic recipe is perfect to serve as is, or be
creative and add different flavors like fresh herbs or
cheese.
Makes about 4 cups
2 pounds Yukon gold potatoes, peeled and
cut into 2-inch pieces
3 tablespoons unsalted butter
¼ cup crème fraîche
¼ cup whole milk
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Put potatoes into a stockpot and cover with
water. Bring to a boil and simmer until
potatoes are tender.
2. Once the potatoes are tender, drain the
potatoes completely of any water and then
add to the Cuisinart
®
mixing bowl. Attach the
whisk and mix on Speed 5. Mix until
potatoes are completely smooth, scraping
down the sides of the bowl when necessary.
3.
Once potatoes are smooth, add the butter,
crème fraîche, milk, salt and pepper. Mix
again on Speed 8, increasing to Speed 12