Cuisinart Smart Stick CSB-76 Series Operational manual

INSTRUCTION/
RECIPE BOOKLET
Smart Stick® Hand Blender
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
CSB-76 SERIES

IMPORTANT SAFEGUARDS
When using an electrical appliance, basic safety precautions should
always be followed including the following:
1. READ ALL INSTRUCTIONS.
2. To protect against electrical shock, do not put the motor body, cord
or electrical plug of this hand blender in water or other liquid. The
detachable blending shaft of this appliance has been designed for
immersion into water or other liquids. Never submerge any other
portion of this unit. If hand blender falls into liquid, unplug the unit
first, then remove blender immediately. Do not reach into the liquid
without unplugging the unit first.
3. This appliance should not be used by children. To avoid possible
accidental injury, close supervision is necessary when any appliance
is used by or near children.
4. Unplug from outlet when not in use, before putting on or taking off
parts, and before cleaning. To unplug, grasp plug and pull from
electrical outlet. Never pull cord.
5. Avoid contacting moving parts.
6. During operation keep hands, hair, clothing, as well as spatulas and
other utensils away from attachments and any mixing container, to
reduce risk of injury to persons, and/or damage to the appliance.
A spatula may be used, but must be used only when the unit is
not operating.
7. Do not operate any appliance with a damaged cord or plug, or after
the appliance has malfunctioned or has been dropped or damaged in
any way or is not operating properly. Return the appliance to the
nearest Cuisinart Repair Center for examination, repair, or mechanical
or electrical adjustment.
8. Remove detachable shaft from the blender before washing the blades
or shaft.
9. Blades are SHARP. Handle carefully when removing, inserting
or cleaning the blending shaft.
10. When mixing liquids, especially hot liquids, use a tall container or
make small quantities at a time to reduce spillage, splattering and
possibility of injury from burning.
11. The use of attachments or accessories not recommended by
Cuisinart may cause fire, electrical shock, or risk of injury.
12. Do not use outdoors, or use for other than intended use.
13. Do not let any cord hang over the edge of the table or counter.
Do not let cord contact hot surfaces, including stovetop.
2

14. Make sure the appliance is off, the motor has stopped completely,
and the appliance is unplugged from outlet before putting on or
taking off attachments, and before cleaning.
15. To reduce the risk of fire or electrical shock, do not operate any
heating appliance beneath the mounting unit.
16. Maximum rating of 200w is based on the chopper/grinder
attachment that draws the greatest power.
17. To reduce the risk of injury, never place cutting blade on base
without first putting bowl properly in place.
18. Be certain cover is securely locked in place before
operating appliance.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
NOTICE
This appliance has a polarized plug (one blade is wider than the other).
As a safety feature, this plug will fit in a polarized outlet only one way.
If the plug does not fit fully in the outlet, reverse the plug. If it still does
not fit, contact a qualified electrician. Do not attempt to defeat this safety
feature.
CONTENTS
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Unpacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Diagram . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
INTRODUCTION
You’ll find blending easier than ever with this Smart Stick
®
hand blender.
Pick it up to blend cold drinks, hot soups, and crêpe batter – right in
the pitcher, pot or bowl. It’s comfortable to hold, easy to use, and the
blending shaft and beaker are dishwasher safe. Enjoy!
3

UNPACKING INSTRUCTIONS
Place the package containing the Cuisinart
®
Smart Stick
®
Hand Blender
on a sturdy surface. Unpack the Smart Stick
®
Hand Blender from its box
by removing the upper protective insert. Gently slide the unit from the
box. Remove all support materials from the box and replace the upper
insert. Save packaging for possible repacking of the unit.
Note: The blending blade is extremely sharp. Use caution when
removing.
Before using the Cuisinart
®
Smart Stick
®
Hand Blender for the first time,
we recommend that you wipe the unit with a clean, damp cloth to
remove any dirt or dust. Dry it thoroughly with a soft absorbent cloth.
Handle carefully. Never submerge motor body housing in water or any
other liquid; wash mixing container and detachable shaft by hand or
in the dishwasher. Dry thoroughly before use. Read all instructions
completely for detailed operating procedures.
FEATURES AND BENEFITS
1. One Touch On/Off Button: Allows you to activate the hand
blender at the touch of a button. Simply press and hold down
on the toggle switch to blend or pulse. Once the button is
released, blending will stop.
2. Comfort Handle: The handle allows you to control the hand blender
with ease.
3. Motor Body Housing
4. Detachable Shaft: By pressing the release button on the back of the
unit, the shaft will detach for easy cleaning.
5. Blending Attachment with Stainless Steel Blade and Blade Guard:
This attachment easily snaps into the motor body housing.
The stainless blade is partially covered by a stainless housing that
keeps splashing to a minimum.
6. Mixing Beaker: 2-cup mixing beaker is microwave- and dishwasher-
safe. Use this container to blend drinks, shakes, salad dressings and
more. Designed for easy gripping and drip-free pouring.
TIPS AND HINTS
1. Liquid should come within an inch of where the shaft attaches to the
motor housing.
2. When using with a nonstick cooking surface, be careful not to
scratch the coating with the hand blender.
3. Do not immerse motor body housing, in water or any other liquid.
4. Cut most solid foods into 1⁄2" cubes for easy blending.
4

5. Pour liquid ingredients into the mixing container first, unless recipe
instructs otherwise.
6. To avoid splashing, don’t turn the hand blender on until the blade is
beneath the surface of the mixture, and do not pull the hand blender
out of the mixture while blender is running.
7. Do not let hand blender stand in a hot pot on stove while not in use.
8. Do not put fruit pits, bones, or other hard material into the blending
mixture, as these are liable to damage the blades.
9. Do not fill mixing containers too full. The level of mixture will rise
when blending, and can overflow.
10. Adding liquids that are warm, not cold, facilitates blending solids
with liquids.
11. For recipes calling for ice, use crushed ice (not whole cubes) for
best results.
12. Using a gentle up-and-down motion is the best way to blend and
incorporate ingredients uniformly.
13. To avoid spatter, turn the hand blender off and let the blade stop
completely before lifting the unit out of the mixture you are processing.
14. To whip air into a mixture, always hold the blade just under
the surface.
15. To make a soup creamy in texture, use the hand blender to purée the
soup solids to the desired consistency using a gentle up-and-down
motion right in the saucepan. You can quickly change your soup into
a thick and creamy blend.
16. When making compound butters, remove the butter from the
refrigerator and let it come to room temperature before blending in
the ingredients.
17. The hand blender is perfect for frothing milk for cappuccino or lattes.
18. Use the hand blender to make smooth gravies and pan sauces.
19. For best results when using celery in a recipe, use a vegetable
peeler to remove tough outer strings from the celery before slicing.
5

PARTS
1. Comfort Handle
2. Cord
3. On/Off Button
4. Motor Body Housing
5. Detachable Blending Shaft
6. Blade Guard
7. Stainless Steel Blending Blade
(not shown)
8. Mixing Beaker
ASSEMBLY
Align the motor body with the blending
shaft and slide the pieces together
until you hear and feel the pieces click
together. It may be helpful to press the
release button when assembling.
6
1.
2.
3.
4.
5.
6.
7.
8.

7
OPERATION
The specially designed blade is for mixing and stirring all kinds of foods,
including salad dressings, powdered drink products, and sauces. It is
ideal for combining dry ingredients, and can be used to emulsify
mayonnaise, too.
This blade mixes and stirs while adding only a minimum of air to your
mixture. A gentle up-and-down motion is all you need to make the most
flavorful, full-bodied liquid recipes. Be careful never to remove the
Cuisinart
®
Smart Stick
®
Hand Blender from the liquid while in operation.
1. Insert the blending attachment into the motor body. (See Assembly,
page 6.)
2. Plug electrical cord into an electrical wall socket.
3. Place blending shaft into mixture that will be blended.
4. Press and hold the ON/OFF button. The hand blender will continue to
run as long as the switch is pressed in. To turn hand blender OFF,
release the ON/OFF button and the motor will stop.
5. Do not hold the button ON for longer than 50 seconds at a time.
6. Unplug immediately after use.
CLEANING
Always clean the Smart Stick
®
motor body and blending shaft thoroughly
after using.
Remove the blending shaft from the motor body. Clean the motor body
only with a sponge or damp cloth. Do not use abrasive cleaners which
could scratch the surface. To clean the blending shaft, wash by hand in
hot water using mild detergent, or in dishwasher.
Never immerse the motor body in water.
When the appliance has malfunctioned or has been dropped or damaged
in any way or it is not operating properly, return the appliance to the
nearest Cuisinart Repair Center for examination, repair or mechanical
or electrical adjustment.

RECIPES
SMOOTHIES AND DRINKS
Blueberry Banana
Antioxidant Smoothie
A great smoothie to start the day.
Makes 2 cups
1 cup frozen blueberries
1 small (41⁄2 ounces) banana, sliced
3⁄4 cup soy milk or fat free milk
14 grams soy protein powder (or soy protein isolate)
1 teaspoon flax seed oil
1-2 teaspoons honey (optional)
Place blueberries, banana, soy milk, protein powder, flax seed oil and
honey, if using, in mixing beaker. Insert the Cuisinart® Smart Stick®,
making sure the protective guard is submerged. Blend, using a gentle
up-and-down motion until ingredients are combined, about 30 seconds.
Nutritional information per cup (made without honey):
Calories 159 (17% from fat) • carb. 26g • pro. 9g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 12mg • calc. 89mg • fiber 4g
Strawberry Kiwi Smoothie
This refreshing smoothie is high in fiber and full of Vitamin C.
Makes one 14-ounce smoothie
1 cup frozen strawberries, partly thawed
1 kiwi, peeled, cut into eighths
1⁄2 cup fat free vanilla yogurt
1⁄2 cup fat free milk
1 tablespoon honey
Place ingredients in the mixing beaker. Insert the Cuisinart® Smart
Stick®, making sure the protective guard is submerged. Blend,
using a gentle up-and-down motion until ingredients are well combined,
about 30 seconds.
Nutritional information per smoothie:
Calories 286 (2% from fat) • carb. 63g • pro. 11g • fat 1g • sat. fat 0g
• chol. 4mg • sod. 133mg • calc. 371mg • fiber 6g
8

9
Frozen Coffee Frappé
Make your own chilled coffeehouse drink at home.
Makes one 12-ounce beverage
3⁄4 cup coffee ice cream or ice milk
1⁄3 cup strongly brewed coffee (may use espresso), chilled
2 tablespoons fat free milk
Place ingredients in mixing beaker. Insert Cuisinart® Smart Stick®,
making sure the protective guard is submerged. Blend, using an
up-and-down motion until ingredients are well combined, about
20 to 30 seconds.
For a thicker milkshake:
Fill mixing beaker with coffee ice cream up to the 11⁄2-cup mark.
Add 1⁄2 cup brewed coffee and 2 tablespoons of fat free milk.
Blend using the same technique as above.
For a Mudslide variation:
Add 1 tablespoon each of Irish cream liqueur and Kahlúa®.
Nutritional information per shake:
Calories 428 (44% from fat) • carb. 51g • pro. 9g • fat 22g • sat. fat 13g
• chol. 90mg • sod. 209mg • calc. 343mg • fiber 0g
Peach Margarita
Garnish with a sprig of mint and fresh raspberries.
Makes 2 cups
1 cup frozen peaches
1 cup citrus juice (orange, lime, lemon in any combination)
1⁄3 cup good quality tequila
1⁄2 tablespoon Triple Sec or Grand Marnier®
1-2 teaspoons granulated sugar
Place all ingredients in mixing beaker. Insert the Cuisinart® Smart
Stick®, making sure the protective guard is submerged. Blend, using an
up-and-down motion until ingredients are combined, about 30 seconds.
Nutritional information per serving (one cup):
Calories 177 (0% from fat) • carb. 25g • pro. 1g • fat 0g • sat. fat 0mg
• chol. 0mg • sod. 2mg • calc. 9mg • fiber 2g

Red Raspberry Lemonade
This tangy, refreshing lemonade makes a perfect punch
for any occasion.
Makes 10 cups lemonade
1 12-ounce package frozen raspberries (no sugar added),
thawed
11⁄2 cups superfine sugar
11⁄2 cups fresh lemon juice (or lime juice for Red Raspberry
Limeade)
7 cups cold water or sparkling water, seltzer or club soda
Place the raspberries in the mixing beaker. Place the Cuisinart® Smart
Stick® in the mixing beaker, making certain the protective guard is sub-
merged in the raspberries. Blend, using a gentle up-and-down motion,
moving the blender from the bottom to just under the top of the rasp-
berries, until the raspberries are blended and completely puréed. Press
raspberry purée through a fine mesh strainer (chinois) using a wooden
spoon or spatula. There will be about 1 cup purée.
Place raspberry purée in a large pitcher with the sugar. Insert the hand
blender in the mixture, making certain the protective guard is sub-
merged in the mixture. Blend, using a gentle up-and-down motion, until
the sugar is completely dissolved, about 1 minute. Add the lemon juice
and blend again until completely mixed, about 15 seconds.
To serve, add chilled water to raspberry-lemon mixture. Serve over ice
and garnish with a sprig of fresh mint, a thin slice of lemon, and some
fresh raspberries.
Nutritional information per serving (one cup):
Calories 160 (0% from fat) • carb. 42g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 3mg • calc. 9mg • fiber 2g
SOUPS
Asparagus Soup
Serve as a first course for a special spring dinner.
Makes 5 cups
1 tablespoon unsalted butter
4 ounces shallots, peeled and quartered
1-2 cloves garlic, peeled and crushed
21⁄2 pounds fresh asparagus, tough ends removed
6 ounces red potato, peeled, cut into 1⁄2-inch cubes
1⁄2 cup dry white wine or vermouth
3 cups fat free low-sodium chicken stock
11⁄4 teaspoons kosher salt
1⁄2 teaspoon freshly ground pepper
1⁄2 teaspoon dried basil
1⁄2 cup heavy cream or half-and-half (optional)
10

Melt butter in a 4-quart saucepan over medium low heat. Add shallots
and crushed garlic and sauté over medium low heat for about
5 minutes. Do not allow the shallots and garlic to brown.
While shallots are cooking, cut the asparagus into 3⁄4-inch pieces.
When shallots are soft, add asparagus, reserving the tips for garnish,
and potato to saucepan and cook for about 6 minutes longer, until
asparagus is bright in color. Add wine. Raise the heat to bring the wine
to a boil. Reduce the wine until a scant tablespoon remains. Add
chicken stock. Bring to a boil and then reduce heat to low. Simmer for
about 20 minutes until the vegetables are soft. Insert the Cuisinart®
Smart Stick® into the saucepan, making sure the protective guard is
submerged. Blend, using a gentle up-and-down motion until ingredients
are well combined, about 30 to 45 seconds. Add salt, pepper and basil.
Stir in cream if using.
While soup is cooking, bring 2 cups of water to a boil. Add the
asparagus tips and until just tender and bright green. Drain and
immediately plunge into an ice water bath to stop cooking. Drain and
dry completely.
Serve soup hot, garnished with reserved asparagus tips.
Nutritional information per 1⁄2-cup serving:
Calories 81 (28% from fat) • carb. 10g • pro. 4g • fat 3g • sat. fat 1g
• chol. 6mg • sod. 525mg • calc. 36mg • fiber 2g
Yukon Gold Potato and
Roasted Garlic Soup
A hearty soup that can also be served chilled like vichyssoise.
Makes eight cups (8 servings)
1 ounce garlic cloves (8-12 cloves), peeled
2 teaspoons extra virgin olive oil
1⁄2 tablespoon unsalted butter
1 medium onion (5 ounces), peeled, cut into 1⁄2-inch pieces
1 carrot (2 ounces), peeled, cut into 1⁄2-inch pieces
1 rib celery (2 ounces), peeled, cut into 1⁄2-inch pieces
31⁄2 cups fat free, low-sodium chicken or vegetable stock
2 cups water
2 pounds Yukon Gold potatoes, peeled, cut into 1⁄2-inch slices
1 teaspoon herbes de Provence
1⁄2 cup evaporated fat free milk or half-and-half
1 teaspoon kosher salt
1⁄2 teaspoon ground white pepper
Preheat oven to 375°F. Place cloves of garlic in the center of a 12-inch
square of foil, drizzle with 1 teaspoon of the olive oil and toss to coat.
Wrap the foil around the garlic and fold or crimp to seal. Roast until garlic
is tender, about 1 hour. Cool slightly before using. (Garlic may be roasted
ahead, and will keep in a resealable container for 5 days in the refrigerator.)
11

While the garlic is roasting, heat remaining olive oil with butter in a
33⁄4-quart saucepan over medium heat. Add the onion, carrot, and celery.
Reduce heat to low, cover loosely and cook until vegetables are tender but
not browned, 8 to 10 minutes. Stir in the stock, water, potatoes, herbes de
Provence, and roasted garlic. Raise heat and bring to a boil. Reduce heat
to medium low and simmer, loosely covered, until potatoes are tender,
about 20 minutes. Turn off heat and let stand for 2 to 3 minutes.
Insert the Cuisinart® Smart Stick® into the saucepan, making sure the
protective guard is submerged. Blend, using an up-and-down motion,
moving the blender slowly throughout the saucepan, until well combined,
smooth, and no visible pieces of vegetables remain, about 1 to 11⁄2 min-
utes. Add half-and half, salt and pepper. Insert the hand blender and
blend for an additional 15 to 20 seconds. Serve hot. Garnish with chopped
fresh parsley if desired.
Nutritional information per serving (made with evaporated fat free milk):
Calories 54 (29% from fat) • carb. 6g • pro. 3g • fat 2g • sat. fat 0g
• chol. 1mg • sod. 420mg • calc. 67mg • fiber 1g
SAUCES
Sweet Red Pepper Coulis
This multi-purpose sauce is great for chicken,
fish, crab cakes, and pastas.
Makes 21⁄2 cups
1 tablespoon olive oil
1 medium yellow onion, peeled, roughly chopped
6 cloves garlic, peeled and smashed
3 medium red bell peppers (about 6 ounces each),
roughly chopped
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground pepper
1 sprig of fresh thyme
1⁄4 cup dry white wine
1⁄4 cup chicken stock
Heat the olive oil in a 21⁄2-quart saucepan over medium-low heat.
Add the onion, garlic, red pepper, salt, pepper and thyme, and stir to
coat. Reduce heat to low, cover loosely and cook until vegetables are
softened, but not browned, about 15 to 20 minutes.
When vegetables are soft, add wine. Raise the temperature so that the
wine comes to a boil. Reduce the wine until about 1 tablespoon
remains. Add stock and bring to a boil. Reduce heat to medium-low
and simmer for about 10 minutes. Insert the Cuisinart® Smart Stick®
into the saucepan, making sure the protective guard is submerged.
Blend, using an up-and-down motion until ingredients are smooth and
well combined, about 30 to 45 seconds.
Nutritional information per 1⁄2-cup serving:
Calories 41 (33% from fat) • carb. 5g • pro. 1g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 148mg • calc.13mg • fiber 1g
12

Green Chile Sauce
This sauce is excellent served with your favorite Mexican dish,
or use it as a base for a delicious southwestern stew.
Makes 21⁄4 cups
11⁄2 pounds Anaheim or green New Mexican chiles
1 tablespoon unsalted butter
1 small onion (approximately 31⁄4 ounces),
cut into 1-inch pieces
1 large clove garlic, peeled and smashed
1 jalapeño pepper (approximately 1⁄2 ounce), cut in half,
seeds and stem removed, cut into 1-inch pieces
1 tablespoon unbleached all-purpose flour
11⁄2 cups chicken stock
3⁄4 teaspoon kosher salt
Preheat oven to 450°F. Place peppers on a baking sheet and roast until
very dark and skin is coming away from the peppers, about 30 minutes.
Place roasted peppers in a mixing bowl and cover with plastic wrap in
order for the skins to loosen, about 15 minutes. Remove skin and seeds
from chiles.
Place a 31⁄2-quart sauté pan over medium heat and add the butter.
When butter is hot and bubbling, add the onion, garlic and jalapeño
mixture and sauté for about 4 to 5 minutes, until softened but not
browned. Stir in roasted chiles and cook for another minute. Add flour
and stir and cook for 2 minutes. Add stock and bring to a boil. Add salt
and reduce to a simmer for about 25 minutes. Insert the Cuisinart®
Smart Stick® into the saucepan, making sure the protective guard is
submerged. Blend, using an up-and-down motion until ingredients are
well combined, about 30 to 60 seconds, until the sauce reaches desired
consistency.
Nutritional information per 1⁄4-cup serving:
Calories 39 (35% from fat) • carb. 5g • pro. 1g • fat 2g • sat. fat 1g
• chol. 3mg • sod. 476mg • calc. 59mg • fiber 1g
13

Rustic Tomato &
Roasted Red Pepper Sauce
A great sauce for pasta.
Makes about 5 cups
2 teaspoons extra virgin olive oil
1 onion (5 to 6 ounces), peeled and cut into 1⁄2-inch pieces
1 carrot (2 ounces), peeled and cut into 1⁄2-inch pieces
1 rib celery, trimmed and cut into 1⁄2-inch pieces
2 cloves garlic, peeled
1 teaspoon dried basil
1 roasted red bell pepper, cut into 1-inch pieces
1⁄3 cup dry white wine (such as vermouth)
2 tablespoons tomato paste
2 cans (15-ounce) recipe-ready diced tomatoes with juices
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
In a 3-quart saucepan, heat the olive oil over medium heat. Add the
onion, carrot, celery, garlic, and basil. Cover loosely and cook until the
vegetables are softened but not browned, 6 to 8 minutes. Stir in the
roasted red pepper, wine, tomato paste, tomatoes, salt and pepper.
Bring to a boil, then reduce heat and simmer for 35 to 40 minutes,
loosely covered. Uncover and simmer for 15 to 20 minutes longer to
thicken. Turn off heat and let stand 5 minutes.
Insert the Cuisinart® Smart Stick® into the saucepan, making sure the
protective guard is submerged. Blend, using an up-and-down motion
until ingredients are well combined, about 30 to 60 seconds, until the
sauce reaches desired consistency.
Nutritional analysis per 1⁄2-cup serving:
Calories 47 (17% from fat) • carb. 8g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g
14

SIDE DISHES
Parsnip & Sweet Potato Purée
This creamy side dish goes well with rack of lamb or roast turkey.
Makes 3 cups / 6 half-cup servings
11⁄2 pounds parsnips, peeled and cut into 3⁄4- to 1-inch pieces
1⁄2 pound sweet potato, peeled and cut into 3⁄4- to 1-inch pieces
1 small onion (3 ounces), peeled and cut into 3⁄4- to
1-inch pieces
1⁄2 teaspoon kosher salt
1⁄2 cup half-and-half or light cream
2 tablespoons unsalted butter, cut into 1⁄2-inch pieces,
room temperature
1⁄8 teaspoon freshly ground white pepper
Place parsnips, sweet potato, and onion pieces in a 3-quart nonreactive
saucepan and cover with water by 1 inch. Add 1⁄4 teaspoon of the salt to
the water. Bring to the boil over high heat, then reduce heat to medium-
high and simmer until vegetables are tender, about 10 to 15 minutes.
When vegetables are tender, remove from heat. Drain and return to
cooking pan. Add half-and-half and butter. Insert the Cuisinart® Smart
Stick® into the cooked vegetables, making certain the protective guard
is submerged in the vegetables. Blend, using a gentle up-and-down
motion, moving the hand blender through the pan, until ingredients
are well blended, smooth and creamy, about 50 to 60 seconds. Season
with the remaining 1⁄4 teaspoon salt and the white pepper. Serve hot. If
not serving immediately, transfer purée to a double boiler and keep
warm over simmering water.
Tips:
Change the flavor by adding a few cloves of peeled fresh garlic or slices
of fresh peeled ginger to the water when cooking.
Make a heart-healthy version by substituting chicken or vegetable stock
for the half-and-half, and extra virgin olive oil for the butter
(do not add fresh ginger to this version).
Nutritional information per 1⁄2-cup serving:
Calories 170 (21% from fat) • carb. 33g • pro. 2g • fat 4g • sat. fat 2g
• chol. 10mg • sod. 81mg • calc. 52mg • fiber 6g
15

Mushroom Gravy
A flavorful gravy when you have no roast to start with.
Makes about 5 cups
1⁄4 cup dried porcini mushrooms
3 tablespoons unsalted butter
1 medium onion, about 4-5 ounces, sliced
1 clove garlic, peeled and smashed
8 ounces white mushrooms, cleaned and sliced
21⁄2 tablespoons unbleached flour
1⁄4 cup plus 2 tablespoons sherry
8 ounces cremini (baby portobello) mushrooms, cleaned,
stems removed, and sliced
4 cups chicken or vegetable stock
1⁄8 teaspoon kosher salt
1⁄8 teaspoon dried thyme
Place dried porcini mushrooms in a heatproof bowl. Cover with boiling
water and let stand for 30 minutes. After 30 minutes, drain mushrooms,
strain (through a sieve lined with a coffee filter) and reserve cooking
liquid. Chop the mushrooms and reserve.
Place 2 tablespoons of the butter in a 3-quart sauté pan over medium
heat. When butter has melted, add onions and garlic. Sauté lightly until
onions have softened, about 8 minutes. Add fresh white mushrooms in
2 batches. Stir mushrooms over medium-high heat until lightly browned,
about 6 to 7 minutes. Reduce heat to medium-low and stir in 2 table-
spoons of the flour. Continuously stir mixture for about a minute. Add 1⁄4
cup sherry and scrape the bottom of the pan of all that has stuck to it.
If needed, add 1⁄2 cup of the stock to scrape anything that remains.
Pour mixture out into a bowl to reserve. Wipe out pan and add the
remaining tablespoon of butter. Sauté the cremini mushrooms until
lightly browned. Stir in chopped porcini. Add remaining half tablespoon
of flour and stir for about a minute. Stir in 2 tablespoons of sherry,
dislodging any flavorful brown bits that remain on bottom of pan.
Add one-half cup of the stock if necessary. Add the reserved cooked
mushrooms, salt, thyme, 1⁄2 cup mushroom soaking liquid, and
remaining stock to the sauté pan. Bring mixture to a boil and then
reduce to a simmer. Simmer for about 20 to 30 minutes.
Insert the Cuisinart® Smart Stick® into the mixture making certain the
protective guard is submerged. Carefully blend using a circular motion,
moving the blender over the surface of the pan and through the gravy.
Serve immediately or store sealed in refrigerator for up to 5 days.
Nutritional information per 1⁄3-cup serving:
Calories 49 (44% from fat) • carb. 4g • pro. 2g • fat 2g • sat. fat 1g
• chol. 6mg • sod. 147mg • calc. 5mg • fiber 1g
16

Popovers
Change the flavor by adding grated cheese, spices or herbs.
Makes 6 popovers
3⁄4 cup all-purpose flour
3⁄4 cup reduced-fat milk or evaporated fat free milk
2 large eggs
1 tablespoon unsalted butter, melted and cooled
1⁄2 teaspoon salt
cooking spray or melted unsalted butter
Place the ingredients in mixing beaker. Place the Cuisinart® Smart
Stick® in the mixing beaker, making certain the protective guard is sub-
merged in the liquid. Blend, using a gentle up-and-down motion, mov-
ing the blender from the bottom to just under the top of the batter, until
the batter is blended and completely homogenous, smooth and creamy.
Cover and let rest for 30 to 40 minutes.
Preheat the oven to 450º F. Spray 6 muffin cups (1⁄2-cup size) with
nonstick cooking spray, or brush with melted unsalted butter.
Divide the batter evenly among the prepared cups. `Bake in the
preheated oven (450ºF) for 20 minutes. Do not peek or disturb, or the
popovers might fall. Lower the heat to 375º F, and bake for 20 minutes
longer. Remove from the pans, prick with a fork to allow steam to
escape and prevent from becoming soggy. Serve immediately. For drier
popovers, return to hot (but turned-off) oven for 10 minutes
after pricking.
Nutritional analysis per popover:
124 calories (28% from fat) • carb. 16g • pro. 6g • fat 4g • sat. fat 2g
• chol. 76mg • sod. 114mg • calc. 104mg • fiber 0g
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Easy Creamy Guacamole
Use as a dip, sauce, topping or side dish.
Makes about 1 cup
1 avocado, ripe, peeled, seeded, cut into 3⁄4-inch pieces
2 tablespoons fresh lemon or lime juice
1⁄2 clove garlic, peeled and smashed
1⁄2 teaspoon kosher salt or to taste
Place all ingredients in mixing beaker. Insert Cuisinart® Smart Stick®,
pressing blade into the avocado pieces, and process until mixture
begins to soften, about 15 to 20 seconds. Continue processing with a
gentle up-and-down motion until desired texture is reached, about 20 to
30 seconds longer. Transfer to a decorative bowl to serve with tortilla
chips. If not serving immediately, cover with a sheet of plastic wrap
placed directly on the guacamole to prevent browning, and refrigerate
until ready to serve.
Nutritional information per serving (2 tablespoons):
Calories 77 (80% from fat) • carb. 3g • pro. 1g • fat 7g • sat. fat 1g
• chol. 0mg • sod. 89mg • calc. 5mg • fiber 3g
DRESSINGS
Basic Vinaigrette
Use this basic vinaigrette as a guide and change your vinegar/oil
flavors to come up with varying combinations to create exciting salads.
You can add other flavors such as crushed or roasted garlic, chopped
shallots, fresh or dried herbs, sun-dried tomatoes, honey, lemon juice,
or flavored vinegars.
Makes 1 cup
1⁄4 cup wine vinegar
1 tablespoon Dijon mustard
3⁄4 cup salad or olive oil
kosher salt and freshly ground pepper to taste
Place all ingredients in the mixing beaker. Process on low speed until
combined, about 10 to 15 seconds. Keep unused portions in an airtight
container in the refrigerator up to 2 weeks.
Nutritional analysis per tablespoon:
Calories 91 (98% from fat) • carb. 0g • pro. 0g • fat 10g • sat. fat 1g
• chol. 0mg • sod. 23mg • calc. 0mg • fiber 0g
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Creamy Parmesan
& Roasted Garlic Dressing
Like a Caesar dressing, but made with roasted garlic,
taking away the pungent bite of fresh garlic.
Makes about 11⁄3 cups
1⁄3 cup grated Parmesan cheese
4 cloves roasted garlic*
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 tablespoons pasteurized liquid egg product
(such as EggBeaters®)
1 tablespoon Dijon mustard
1 tablespoon anchovy paste
1 teaspoon Worcestershire sauce
1⁄4 teaspoon freshly ground pepper
1⁄2 cup extra virgin olive oil
dash Tabasco® or other hot sauce (to taste)
Place all the ingredients in the mixing beaker in the order listed. Insert
the Cuisinart® Smart Stick® and process 40 seconds, until creamy and
totally emulsified.
Nutritional analysis per tablespoon:
Calories 53 (89% from fat) • carb. 1g • pro. 1g • fat 5g • sat. fat 1g
• chol. 4mg • sod. 82mg • calc. 18mg • fiber 0g
*To roast garlic: Place 12 or more peeled cloves in a double thickness of
aluminum foil, toss with a tablespoon of olive oil and fold the foil to
seal. Place in a 375°F oven for 30 to 40 minutes, until tender and
browned. If you do not wish to roast the garlic, you may blanch it until
tender in water to cover (this may be done in the microwave if desired).
Mayonnaise
Make quick mayonnaise in just minutes.
Makes about 11⁄4 cups
1⁄4 cup pasteurized liquid egg product (such as EggBeaters®)
1 tablespoon fresh lemon juice
1⁄2 tablespoon Dijon mustard
1 cup vegetable oil
1⁄4 teaspoon kosher salt
1⁄4 teaspoon ground white pepper
Place all ingredients in mixing beaker in order listed. Insert Cuisinart®
Smart Stick® holding blade against bottom of beaker and process
until mixture begins to thicken, about 15 to 20 seconds. Continue
processing with a gentle up-an-down motion until thick, about 20 to
30 seconds longer.
Nutritional information per tablespoon:
Calories 98 (98% from fat) • carb. 0g • pro. 0g • fat 11g • sat. fat 1g
• chol. 2mg • sod. 29mg • calc. 1mg • fiber 0g
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DESSERTS
Berry Coulis
This versatile dessert sauce could not be easier.
Makes 11⁄4 cups
1 12-ounce bag of frozen mixed berries, thawed
1⁄4 cup granulated sugar
1⁄2 teaspoon fresh lemon juice
Place all ingredients in a 21⁄2-quart saucepan. Over medium heat bring
mixture to a simmer and cook for about 5 minutes to melt the sugar.
Insert the Cuisinart® Smart Stick® into the saucepan, making sure the
protective guard is submerged. Blend, using an up-and-down motion
until ingredients are well combined, about 30 seconds. Strain the sauce
through a fine mesh strainer and serve.
Nutritional information per 1⁄4-cup serving:
Calories 86 (4% from fat) • carb. 22g • pro. 0mg • fat 0g • sat. fat 0g
• chol. 0mg • sod. 25mg • calc. 14mg • fiber 4g
Peaches & Cream
Serve this simple dessert well chilled in stemmed goblets
for an elegant presentation.
Makes 8 servings
2 tablespoons unsalted butter
4 tablespoons sugar, divided
1 pound fresh peaches, peeled, pitted and sliced
1 strip lemon zest (2 x 1⁄2 inch)
8 ounces mascarpone
1 tablespoon vanilla extract
In a Cuisinart® 2-quart saucier, melt butter and 2 tablespoons of the
sugar over medium-low heat, stirring until golden and caramel in color,
about 5 to 8 minutes. Add peaches and zest, cover loosely and cook
over low heat until peaches are tender, about 15 minutes. Remove and
discard zest strip. Insert Cuisinart® Smart Stick® making certain
protective guard is submerged and process, using a gentle up-and-
down motion, moving the blender through the pan until smooth,
about 1 minute. Transfer to a bowl, let cool, then cover and chill.
Place the mascarpone, remaining sugar and vanilla in a medium bowl.
Insert hand blender making sure the protective guard is submerged and
process, about 20 seconds. Scrape bowl and process about 1 minute
longer. Chill until ready to use.
Spoon peach mixture and whipped mascarpone mixture into goblets in
alternate layers. Keep chilled until ready to serve. May be garnished
with fresh raspberries, toasted sliced almonds or a mint leaf.
Nutritional analysis per serving:
Calories 204 (70% from fat) carb. 13g • pro. 2g • fat 16g • sat. fat 9g
• chol. 43mg • sod. 15mg • calc. 44mg • fiber 1g
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