Manual Cuisinart EPC 1200 (page 5 of 19) (English)

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Artichokes

Perfect artichokes, ready in just

8 minutes!

Makes 4 servings

4 medium artichokes

(about 6 to 7 ounces each)

2 lemons, cut in half

Place 1 cup of water with the juice of one

lemon in the cooking pot of the Cuisinart

™

Electric Pressure Cooker.

Prepare artichokes by cutting the stem off

at the base, cut ¹⁄

off the top, and trim off

the outer layers of tough leaves. An optional

step is to open up the leaves at the top and

remove the choke (the inner thorny leaves

and fuzz) with a melon baller or spoon.

Rub the cut parts of the artichoke with the

remaining lemon halves. Place them top

down in the pot. Lock lid in place. Select

High Pressure and set timer for 8 minutes.

When audible beep sounds, use Quick

Pressure Release to release all of the steam.

When float valve drops, remove lid carefully,

tilting away from you to allow steam to

disperse.

Serve immediately with melted butter or your

favorite dipping sauce.

Nutritional information per serving (one artichoke):

Calories 89 (8% from fat) • carb. 18g • pro. 6g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 105mg

• calc. 42mg • fiber 8g

Fava Bean Purée

Prepare this springtime favorite year round

with dried fava beans. Serve on crostini,

bruschetta, or pita crisps with a drizzle

of extra virgin olive oil and a shaving of

Parmesan, or serve puréed as a side dish

with roast spring lamb.

Makes about 4 cups

1 pound dried fava beans, rinsed

4 cups water

1 bay leaf

1 cup chopped onion

1 clove garlic, peeled

¼ cup extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon kosher salt

Place fava beans in cooking pot of the

Cuisinart

™

Electric Pressure Cooker with

water and bay leaf. Cover and lock lid in

place. Select High Pressure and set timer for

18 minutes. When audible beep sounds, use

Natural Pressure Release. When float valve

drops, remove lid carefully, tilting away from

you to allow steam to disperse. Drain beans,

and discard bay leaf. When cool enough to

handle, remove tough outer shells.

Place partially cooked beans back in cooking

pot of the Cuisinart

™

Electric Pressure

Cooker with chopped onion, garlic, and ½

cup water. Select High Pressure and set

timer for 5 minutes. When audible beep

sounds, use Quick Pressure Release to

release pressure. Turn off. When float valve

drops, remove lid carefully, tilting away from

you to allow steam to disperse.

Transfer bean mixture to a food processor

fitted with metal chopping blade. Add olive

oil, lemon juice, and salt. Process until

completely puréed, smooth and creamy.

Serve warm, or chill until ready to serve.

Nutritional information per serving (¼ cup):

Calories 82 (38% from fat) • carb. 10g • pro. 3g

• fat 4g • sat. fat 0g • chol. 0mg • sod. 86mg

• calc. 18mg • fiber 2

Hummus

Makes about 2 cups

1 cup garbanzo beans (chickpeas)

4 cups water

1 tablespoon fresh parsley leaves

1 small garlic clove

2 tablespoons tahini

1 teaspoon kosher salt

1 to 2 tablespoons lemon juice

5 tablespoons water

¼ cup olive oil

Place garbanzo beans and water in the

cooking pot of the Cuisinart

™

Electric

Pressure Cooker. Lock lid in place. Select

High Pressure. Set timer for 40 minutes.

When audible beep sounds use Natural

Pressure Release to release all of the

pressure. When float valve drops, remove

lid carefully, tilting away from you to allow

steam to disperse. Test garbanzos; if still

firm, select Simmer and cook until they reach

soft consistency. (Garbanzo beans will also

continue to cook as they sit in the hot water.)

Strain.

Place cooked garbanzos in the work bowl of

food processor fitted with metal chopping

blade. Add parsley, garlic, tahini, salt, and

lemon juice in bowl and pulse to combine.

Scrape work bowl and with machine running

add the water and olive oil until smooth.

Taste and adjust seasonings accordingly.

Serve with pita and vegetable crudités.

Nutritional information per serving (2 tablespoons):

Calories 60 (70% from fat) • carb. 3g • pro. 1g

• fat 5g • sat. fat 1g • chol. 0mg • sod. 85mg

• calc. 11mg • fiber 3g

Baba Ghanoush

Instead of heating up the kitchen to roast the

eggplant, cooking it in your

pressure cooker keeps the kitchen cool.

Makes about 1½ cups

1 tablespoon olive oil

1 large eggplant, about 1 pound,

peeled and cut into 1-inch cubes

4 garlic cloves, peeled

½ cup water

2 to 3 tablespoons fresh parsley leaves

½ teaspoon kosher salt

2 tablespoons lemon juice

2 tablespoons tahini paste

1 tablespoon olive oil

Place olive oil in the cooking pot of the

Cuisinart

™

Electric Pressure Cooker. Select

Sauté. Stir eggplant and garlic into the pot.

Cook until soft and slightly golden, about 5

minutes. Add water. Lock lid in place. Select

High Pressure. Set timer for 4 minutes. When

audible beep sounds use Quick Pressure

Release to release pressure. When float valve

drops, remove lid carefully, tilting away from

you to allow steam to disperse.

Strain the eggplant and garlic and place

into work bowl of food processor fitted with

metal chopping blade. Add the parsley, salt,

lemon juice, and tahini, and pulse to process.

Scrape bowl, add olive oil, and pulse until

fully combined. Taste and adjust seasoning

accordingly.

Serve with pita and vegetable crudités.

Nutritional information per serving (2 tablespoons):

Calories 49 (67% from fat) • carb. 3g • pro. 1g

• fat 4g • sat. fat 1g • chol. 0mg • sod. 58mg

• calc. 12mg • fiber 1g

Savory Gorgonzola

Cheesecake

Serve with crackers or slices of crusty

breads. May also be sliced and served on

tender greens as a salad. Garnish with fresh

fruit such as sliced pears, apples or figs.

Makes one 7-inch cheesecake, 16 slices

2 teaspoons unsalted butter, melted

3 tablespoons walnut halves

and pieces, toasted

1½ pounds cream cheese

(do not use low fat),

at room temperature,

cut into 1-inch pieces

3 large eggs, at room temperature

2 teaspoons fresh lemon juice

1 teaspoon rubbed sage

¹/

teaspoon freshly ground white

pepper

1 cup Gorgonzola dolce, crumbled

Lightly coat a 7x3-inch springform pan with

melted unsalted butter or coat with cooking

spray. Place a sheet of plastic wrap (about

16x16 inches) on top of a sheet of aluminum

foil the same size. Place the springform pan

in the center and wrap the exterior tightly.

Place the walnuts in a food processor fitted

with the metal chopping blade and pulse until

chopped finely. Sprinkle the chopped nuts

over the bottom and sides of the buttered

pan, leaving excess nuts on the bottom.

Place the cream cheese in the food

processor and process until smooth, about

1 minute. Scrape the work bowl, process 30

seconds longer. Add the eggs, lemon juice,

sage and pepper. Process until smooth, 1

minute. Scrape the work bowl and process

15 seconds longer. Sprinkle the Gorgonzola

over the cream cheese mixture and pulse 10

times to incorporate. Pour into prepared pan.

Place trivet/rack in the cooking pot of the

Cuisinart

™

Electric Pressure Cooker and add

2 cups of hot water to the pot.

Cut a piece of aluminum foil about 24 inches

long. Fold in half lengthwise, then fold in half

again two more times to create a strip about

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Cuisinart EPC 1200 Manual

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