Somersize 59999 - Food Prep Tool Multipurpose Hand... Product guide

840128900
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Congratulations on your purchase of the Somersize Su-Chef. It’s called a
Su-Chef because the French term for assistant chef is “sous chef,” and that’s
just what you get with this remarkable tool! The innovative design of this
kitchen helper includes a variety of attachments for all of your prep needs.
The drink mixer blends protein shakes, milkshakes and frappes; the hand
blender is perfect for making salad dressing and pureeing soups right in the
pot; the whisk attachment beats eggs, whips cream and fluffs egg whites;
and the fancy food attachment grates Parmesan cheese, shaves chocolate,
and makes oodles of zucchini noodles in spaghetti or ribbon widths!
And that’s just the beginning.
With this amazing kitchen tool, now we can all have our very own Somersize
Su-Chef!
Enjoy!
Somersize Su-Chef
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When using electrical appliances, basic safety precautions should always be
observed, including the following:
Other Consumer Safety Information
This appliance is intended for house-
hold use only.
This appliance is equipped with a
polarized plug. This type of plug has
one blade wider than the other. The
plug will fit into an electrical outlet only
one way. This is a safety feature
intended to help reduce the risk of
electrical shock. If you are unable to
insert the plug into the outlet, try
reversing the plug. If the plug should
still fail to fit, contact a qualified electri-
cian to replace the obsolete outlet. Do
not attempt to defeat the safety pur-
pose of the polarized plug by
modifying the plug in any way.
BEFORE FIRST USE: Wash attach-
ments according to instructions.
IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS!
1. Read all instructions.
2. To protect against risk of electrical
shock, do not put motor end, cord
or plug in water or other liquid. See
Cleaning Instructions.
3. This appliance should not be used
by children and care should be
taken when used near children.
4. Avoid contact with moving parts.
Keep hands, hair, clothing, and
utensils away from blades and out
of container during operation to
prevent the possibility of severe
injury to persons and/or damage
to the appliance. A spatula or
scraper may be used when the
appliance is not in operation.
5. The use of attachments not recom-
mended or sold by the
manufacturer for use with this
model may cause fire, electric
shock, or injury.
6. When mixing liquids, especially hot
liquids, use a tall container or make
several small batches to avoid
spillage.
7. Blades are sharp, handle carefully.
Store out of reach of children.
8. Do not use over a stove or other
heat source.
9. Do not use outdoors.
10.Do not let cord hang over edge of
table or counter. Do not let cord
contact hot surface, including the
stove.
11.Unplug from outlet when not in
use, before putting on or taking off
parts, and before cleaning.
12.Do not operate any appliance with
a damaged cord or plug,
or after the appliance malfunctions,
or is dropped or damaged
in any manner. Call our toll-free
customer service number
for information on examination,
repair, or electrical or mechanical
adjustment.
13.Never place fingers or other uten-
sils into discharge areas.
14.Check food chamber for presence
of foreign objects before using.
15.Never add ingredients to container
while appliance is operating.
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1
HI • LO Speed Switch
Motor Body
BLENDING ATTACHMENTS
Drink Mixer Attachment
Blender Attachment
Whisk Adapter
Whisk Attachment
Parts and Features
1
2
3
4
5
FANCY FOOD CUTTER ATTACHMENTS
Cutter Adapter
Cutter Food Grip
Food Chamber
Blade Holder Area
Cutter Base
Ribbon Cutting Blade
Grating Blade
Julienne Blade
2
7
8
9
10
11
14
13
12
5
4
6
7
8
9
11
12
6
10
13
14
3
BLENDING ATTACHMENTS
FANCY FOOD
CUTTER ATTACHMENTS
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How to Use the Fancy Food Cutter
This attachment has 3 different cutting blades: ribbon, julienne, and
grating. The ribbon and julienne blades produce long, nearly continuous
“ribbons” or “strings” of food (respectively). The grating blade grates
hard foods, such as Parmesan cheese and baker’s chocolate. See the
Cutter Processing Chart for specific information of food types.
NOTE: Wash all parts before first use. See Cleaning Instructions.
1. To place selected blade onto
cutter base,
align the
three locat-
ing tabs
with sharp
side of
blade up.
2. Attach food chamber to cutter base.
Turn food
chamber
counterclock-
wise until it
locks into
place. Allow
cutter base to
rest on
counter or
work surface.
3. Place a single piece of food in food
chamber.
Center food
on spike in
blade. Cut
food to be no
longer than
21⁄2inches
and at least 1
inch wide.
Both ends of
food should be cut flat to allow
food grip to rotate the food.
4. To assemble cutter adapter,
attach cut-
ter food
grip on
cutter
adapter
until parts
snap
together.
5. To attach motor body on cutter
adapter, hold unit upright and
turning motor body clockwise
until you feel assembly lock into
place.
6. Slide cutter adapter into food
chamber by
aligning the
side features
7. Plug into outlet.
8. Grasp unit in hand. Push and
hold speed switch while slowly
pressing down with motor body.
NOTE: Approximately 1⁄2inch of
food will not process.
9. Unplug from outlet when not in
use.
Spike
Sharp Blades
• Unplug cord before inserting, removing or cleaning parts, and when not in use.
• Do not place fingers or utensils into discharge.
• Do not contact moving parts.
• Use caution when changing or cleaning parts.
CAUTION
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Fancy Cutter Processing Chart
FOOD
Zucchini
Cucumber (seedless)
Radishes
Potato
Carrots
Parmesan Cheese
Cheddar Cheese*
Baker’s Chocolate
JULIENNE
✓
✓
✓
✓
✓
GRATING
✓
✓
✓
✓
✓
✓
How to Use the Blending Attachments
1. Place food into a tall, deep
container for mixing. For best
results, solid foods should be
no larger than 1-inch chunks.
2. Attach blender, drink mixer, or
whisk attachment and adapter
to motor body. Hold hand
blender upright and turn motor
body clockwise until unit is
locked into place.
3. Plug into outlet.
4. Grasp unit in hand. Push HI • LO
speed switch. Slowly move the
attachment through the food;
up, down and sideways.
5. Do not immerse attachments
past the MAX Immersion line.
6. Unplug from outlet when not in
use.
RIBBON
✓
✓
✓
✓
✓
✓
• Store in freezer for one hour prior to processing.
NOTES:
• Food to be processed should be a single piece that is a maximum of
21⁄2inches in length and a minimum of 1 inch in diameter. Do not
process mozzarella cheese.
• The maximum rating of the unit is based on the blender attach-
ment, other recommended attachments may draw significantly less
power.
Moving Parts
• Inspect attachments before each use.
• Do not use cracked, bent or damaged
attachments.
• Do not contact moving parts.
WARNING
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• To use the attachments in a
saucepan, be sure to remove the
pan from the stove as the appli-
ance is not designed for use
over a heat source.
• To puree foods, a certain amount
of liquid is needed. Add cooking
liquid, broth, juice, milk, or cream,
until desired consistency is
reached.
• This appliance is not intended to
chop ice. Add ice to beverage
after blending.
• For thorough blending, move
blade up and down in
mixture until smooth.
• To achieve best blending results
use deep, tall containers.
• For easy cleanup, unplug appli-
ance and rinse attachments
under running water immediately
after using.
FOOD
Baby Food
Cake Mixes
Eggs
Frozen Juice Concentrate
Gravy or Sauces
Instant Pudding
Milk Shakes
Pancake Mix
Powdered Drink Mixes
Whipping Cream
Egg Whites
SPEED
HI
LO
HI
HI
LO
LO
HI
LO
HI
HI
HI
BLENDING ATTACHMENT
Blender
Blender
Whisk/Drink Mixer
Blender
Whisk
Whisk
Blender/Drink Mixer
Whisk
Blender/Drink Mixer
Whisk
Whisk
Helpful Blending Attachments Hints
Blending Attachments Processing Chart
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Cleaning
1. Unplug appliance from outlet.
2. Remove attachment from motor
body.
3. Never hold motor body under
running water. Simply wipe
clean with a damp cloth.
4. Remove cutter food grip from cut-
ter adapter by pulling on disk until
it snaps out of cutter adapter.
5. Remove whisk from whisk
adapter by pulling on whisk until
it snaps out of whisk adapter.
6. Clean cutter adapter and whisk
adapter with a damp cloth.
Do not immerse the cutter
adapter or whisk adapter.
7. Wash all attachments, blades,
cutter food grip, food chamber,
and cutter base in hot, soapy
water. Use a brush to clean the
fancy cutter blades and cutter
food grip. Rinse then dry.
• Do not wash any parts in dishwasher.
Hand wash only.
• Clean fancy cutter blades with
bristle brush.
NOTICE
Electrical Shock Hazard
• Unplug unit before cleaning.
• Do not put motor body, plug or cord
in water or other liquid.
WARNING
Sharp Blades
• Always handle blades with care.
CAUTION
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Drink Mixer Attachment Recipes
Wild Berry Frappe
FRUIT – LEVEL ONE
Makes 1 serving
No more expensive juice bar drinks… now you can make them at home.
3 ounces frozen mixed berries
3 ounces orange juice
SomerSweet to taste
Place ingredients into a large glass (16 ounces). Attach the drink mixer to the
Somersize Su-Chef. Blend until smooth.
Chocolate Milk Shake
ALMOST LEVEL ONE
Makes 1 serving
Serve this milk shake with my Double-Double Cheeseburger (no bun) for a
Somersize classic! For an extra chocolaty taste, add a little Somersize Triple Hot
Fudge Sauce.
4 ounces heavy cream
2 ounces cold water
2-3 heaping teaspoons Somersize Dark Chocolate Ice Cream Mix
Pour cream, water and ice cream mix into a large glass (16 ounces). Attach the
drink mixer to the Somersize Su-Chef. Blend until smooth. Serve over ice, if
desired.
Mocha Coolers
CARBOS – LEVEL ONE
Makes 1 serving
Frappa-what? Bring the coffee house into your own kitchen without the refined
sugars.
1⁄4cup decaffeinated coffee, freshly brewed
1⁄2cup nonfat milk
2 teaspoons nonfat powdered milk
1 teaspoon vanilla extract
1⁄8cup unsweetened cocoa powder
1-2 tablespoons SomerSweet
Pour coffee, nonfat milk, nonfat powdered milk, vanilla, cocoa powder, and
SomerSweet into a large, chilled glass (16 ounces). Attach the drink mixer to the
Somersize Su-Chef. Blend until smooth. Serve over ice, if desired.
Chocolate Banana Protein Shake
ALMOST LEVEL ONE
Makes 1 serving
Somersize Syrups are a great way to add flavor without adding any sugar.
Bananas and chocolate are naturals together.
2 scoops Somersize Chocolate Protein Shake
6 ounces cold water
2 ounces cream
1-2 teaspoons Somersize Banana Syrup
Attach the drink mixer to the Somersize Su-Chef. Blend together all ingredients
until smooth. Serve over ice, if desired.
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Hand Blender Attachment Recipes
Caesar Dressing
PRO/FATS AND VEGGIES - LEVEL ONE
Makes about 3⁄4cup
This recipe tastes like the real “table-side” Caesar dressing that you get at fine
restaurants. I like to crack my own peppercorns on a chopping block with the
bottom of a heavy skillet. This gives the best flavor. I’m not an anchovy person
so I omit them from my dressing, but I’ve included them in this recipe for the
sake of tradition.
1 egg
3 anchovies (or 2 teaspoons anchovy paste)
3⁄4teaspoon freshly ground black pepper
2 cloves garlic
3 tablespoons red wine vinegar
2 tablespoons lemon juice
2 teaspoons dry mustard
1⁄4teaspoon Worcestershire sauce
1⁄3cup olive oil
4 ounces Parmesan cheese
Attach the Fancy Food Cutter to the Somersize Su-Chef, with grating disc.
Grate Parmesan cheese and set aside.
Coddle the egg by immersing it in boiling water for 20 seconds. Using a slotted
spoon, remove egg from water and crack open. Scoop out insides into a medium
bowl. Add anchovies, pepper, garlic, vinegar, lemon juice, dry mustard,
Worcestershire sauce, and olive oil. Attach the hand mixer to the Somersize
Su-Chef. Blend ingredients together until dressing is emulsified. Add Parmesan
cheese and blend briefly.
Green Goddess Herb Dressing
PRO/FATS AND VEGGIES—LEVEL ONE
Makes about 11⁄2cups
This is one of those “I can’t believe I can eat this and still lose weight” dressings.
You won’t find fat-free, tasteless bottled dressing on my program! Use fresh herbs
for the best flavor. This dip is great with artichokes, as a dressing on salads, or
as a sauce on fish. Divine!
4 scallions (white and green parts), chopped
2 sprigs fresh parsley, leaves only
1 sprig fresh dill, leaves only
11⁄2cups mayonnaise
Juice from 2-4 limes (about 1⁄4cup)
Attach the hand blender to the Somersize Su-Chef. Blend scallions, herbs,
mayonnaise and lime juice until smooth. Adjust to desired consistency by
adding more lime juice as needed. Store in an airtight container in the refrigerator
for up to a week.
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Hand Blender Attachment Recipes
Mushroom Watercress Soup
PRO/FATS AND VEGGIES—LEVEL ONE
Serves 4-6
I have had this soup recipe for years. It’s a family favorite.
3 tablespoons butter
8 ounces fresh mushrooms, roughly chopped
1 large onion, roughly chopped
2 bunches watercress, roughly chopped
2 cloves garlic, minced
2 (14.5-ounce) cans chicken broth
Salt and freshly ground black pepper
5 tablespoons heavy cream
Melt butter in a medium stock pot over medium heat. Add mushrooms and
onion. Cook for about 5 minutes. Add the chopped watercress and garlic and
cook for another 10 minutes. Stir in half the chicken broth. Turn off the heat.
Attach the hand blender to the Somersize Su-Chef. Puree soup, then add the rest
of the broth until soup reaches desired consistency. Return heat to medium until
soup just bubbles around edges. Adjust seasoning with salt and pepper. Stir in
cream just before serving.
Broccoli Leek Soup
PRO/FATS AND VEGGIES – LEVEL ONE
Makes 4 servings
This soup is also delicious when made with cauliflower. The fried leeks on top
are wonderful!
2 leeks, white and pale green parts only, washed
2 tablespoons butter
1 head broccoli, chopped
4 cups chicken broth
Salt and freshly ground black pepper
Oil for frying (optional)
6 tablespoons sour cream (optional)
Roughly chop leeks, keeping aside a few 3-inch-long pieces for garnish. Place a
large saucepan over low heat. Add the butter and stir until just melted. Add broc-
coli and leeks and sauté until tender, about 7 minutes. Add broth and bring to a
boil. Lower heat and simmer for 20 minutes.
To make the optional garnish, heat oil in a small saucepan. Cut remaining leeks
into very thin 3-inch long strips. Add to hot oil and fry until golden brown. Drain
on paper towels. Season with salt.
When soup has finished cooking, remove from heat. Attach the hand blender to
the Somersize Su-Chef. Blend in the saucepan until smooth. Season with salt
and pepper. Spoon into soup bowls. Garnish with sour cream and fried leeks
before serving.
s
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Hand Blender Attachment Recipes
Seven Minute Creamy Tomato Soup
PRO/FATS AND VEGGIES—LEVEL ONE
Makes about 5 cups
This might be the fastest, easiest, tastiest soup you’ll ever make.
2 tablespoons butter
1⁄2cup onion, chopped
1 (28-ounce) can diced or crushed tomatoes
1 cup chicken stock
1 cup heavy cream
Salt and freshly ground black pepper
Sour cream for garnish (optional)
Melt butter in a 3-quart, heavy-bottomed saucepan. Add onions and sauté for
2 minutes. Add tomatoes, chicken stock, and cream to onions. Bring to a boil,
reduce heat and simmer for 5 minutes.
Turn off heat. Attach the hand blender to the Somersize Su-Chef. Blend soup in
saucepan until smooth. Season with salt and pepper. Spoon into soup bowls,
garnish with sour cream and serve.
Roasted Garlic Soup
PRO/FATS AND VEGGIES—LEVEL ONE
Serves 4
Slow cooked garlic mellows out the strong taste and gives you a rich and
creamy soup. The preparation is a snap if you use the peeled garlic available in
the produce section of your grocery store.
40 cloves garlic (about 4 heads), peeled
2 tablespoons olive oil
3 large onions, sliced into 1⁄4-inch pieces
3⁄4teaspoon cumin
6 cups vegetable or chicken broth
2 tablespoons butter
1 cup heavy cream
Salt and freshly ground black pepper
Smash garlic cloves with the flat side of a heavy knife. Heat olive oil in a small
stock pot. Add onions and cook for 3 minutes, or until slightly brown. Add cumin
and all but 4 cloves of garlic to pot. Cook for an additional 3 minutes. Add broth
and bring to a boil. Lower heat, cover and simmer until garlic is very soft and all
bitterness is gone, about 40 minutes.
While soup is cooking, heat butter in a medium sauté pan over medium. Sauté
reserved garlic until golden. Don’t let garlic get dark brown or it will taste bitter.
Drain on paper towels and set aside.
Turn off the heat. Attach the hand blender to the Somersize Su-Chef. Puree soup
in the pot until smooth. Bring to a simmer over medium heat. Stir in heavy
cream. When soup just begins to bubble, remove from heat. Adjust seasoning
with salt and pepper. Pour into soup bowls and sprinkle with sautéed garlic
cloves. Serve immediately.
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Hand Blender Attachment Recipes
Roasted Sweet Red Pepper Soup With Crème Fraiche
PRO/FATS AND VEGGIES—LEVEL ONE
Serves 6-8
I love this soup. It tastes rich and looks beautiful. You will be amazed at how
easy it is to prepare, especially if you buy jarred bell peppers (packed in water)
that are already peeled.
6 red bell peppers (or 1 12-ounce jar roasted red peppers)
2 tablespoons extra virgin olive oil
1 stalk celery, minced
1 onion, minced
Salt
1 medium-sized celery root, peeled and diced
1 quart water
2 cups chicken broth
1⁄4cup crème fraiche or sour cream
Preheat oven to 400ºF. Place peppers on rack in oven and roast until skin begins to
bubble and turn black. Turn peppers while cooking, as necessary, so that all sides
char. Immediately put peppers into a plastic bag and seal. Let peppers steam in bag
for 15 minutes. This makes the peppers easier to peel. Remove peppers from bag
and pull stems off. Break peppers apart and discard seeds. Peel skin off peppers
under cool running water. Roughly chop and set aside.
In a large stockpot, combine olive oil, celery, and onion. Cook over medium heat
until vegetables are soft, about 10 minutes. Add the peppers and cook an addi-
tional 3 minutes. Season to taste with salt. Add celery root, water, and broth.
Cover and cook for about 40 minutes, or until celery root is soft.
Turn off the heat. Attach the hand blender to the Somersize Su-Chef. Puree soup
until smooth. Serve in warm, shallow soup bowls. Drizzle each bowl of soup
with a little crème fraiche.
Celery Root Puree
PRO/FATS AND VEGGIES—LEVEL ONE
Serves 6
This is one of my classic Somersize recipes. It’s like mashed potatoes without
the added starch.
3 large celery roots
1⁄4cup heavy cream
1⁄4cup butter, softened (or 1⁄4cup olive oil)
Salt and freshly ground black pepper
Place about 5 cups of water in a large pot fitted with a steamer basket and a lid.
Bring water to a boil.
Chop off roots and peel off outside layer of skin from celery roots. Cut each cel-
ery root into about 12 pieces and place into steamer basket. Cover pot, reduce
heat to medium low, and steam celery root until very soft when poked with a
fork, about 20 minutes.
Transfer celery root into a bowl. Add cream and butter. Attach the hand blender
to the Somersize Su-Chef. Puree until smooth. Add additional cream or butter to
achieve desired consistency. Season with salt and pepper before serving.
n
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Hand Blender Attachment Recipes
Peppered Goat Cheese Tarts
PRO/FATS AND VEGGIES – LEVEL ONE
Makes filling for 12 mini-tarts
Use this rich and tasty recipe to fill my Miniature Herb Parmesan Cups for a
knock-out appetizer.
7 ounces goat cheese
4 ounces cream cheese
2 tablespoons fresh chives, chopped
2 tablespoons fresh tarragon, chopped
Salt and freshly ground black pepper
Chives, snipped into 1-inch lengths for garnish
1 recipe Miniature Herb Parmesan Tart Shells (pg. 23)
Place all ingredients into a bowl. Attach the hand blender to the Somersize Su-
Chef. Blend until smooth. Place mixture into a strong re-sealable plastic bag. Cut
a small corner off plastic bag (or use a pastry bag and a medium star tip) and
squeeze filling into Parmesan cups. Garnish with chives.
Blue Cheese Dip
PRO/FATS — LEVEL ONE
Makes about 21⁄2cups
This dip is a winner with celery sticks or Buffalo wings. The better the cheese,
the better this dip tastes; I use Maytag Blue or Roquefort.
3⁄4cup sour cream
3⁄4cup mayonnaise
8 ounces blue cheese, crumbled
1⁄4cup red wine vinegar
Salt and freshly ground black pepper
Attach the hand blender to the Somersize Su-Chef. Place all ingredients into a
bowl and blend until incorporated. Add a little extra vinegar or water if dressing
is too thick.
Artichoke Pesto
PRO/FATS AND VEGGIES – LEVEL ONE
Makes about 2 cups
This pesto can be served as a cold dip with crudité, warm with whole wheat
Pita chips, or even tossed with sautéed vegetables.
2 (14-ounce) cans artichoke bottoms
6 cloves garlic
1⁄2cup mayonnaise
1⁄2cup Parmesan cheese, freshly grated
1⁄4cup or 4 green onions, roughly chopped
2 teaspoons fresh lemon juice
1⁄2cup olive oil
Salt and freshly ground black pepper
Attach the hand blender to the Somersize Su-Chef. Place all ingredients into a
large bowl and blend until smooth. Season with salt and pepper.
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Hand Blender Attachment Recipes
Zucchini Spaghetti With Sweet Tomato Sauce
PRO/FATS AND VEGGIES – LEVEL ONE
Serves 4
This sauce celebrates the fresh, clean taste of ripe tomatoes, garlic, and olive oil.
It’s pure pleasure. Serve it over Zucchini Spaghetti and you have a light, wonder-
ful “pasta” dish.
1 large onion, roughly chopped
3 cloves garlic
8 fresh ripe tomatoes or 1 (28-ounce) can plum tomatoes, drained
1⁄4cup extra virgin olive oil
1 recipe Zucchini Spaghetti (pg. 26)
Freshly grated Parmesan Cheese for garnish
Attach the hand blender to the Somersize Su-Chef. Place onion and garlic into a
medium bowl and chop until finely minced. Coarsely chop tomatoes in another
bowl.
Pour oil into a medium skillet over medium heat. Add onion mixture and cook for
4 minutes. Add tomatoes, reduce heat and simmer for 45 minutes.
Spoon sauce over warm Zucchini Spaghetti and serve with grated Parmesan
cheese.
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Zucchini Ribbons With Meat Sauce
PRO/FATS AND VEGGIES – LEVEL ONE
Serves 4
My daughter-in-law, Caroline, comes from an Italian family. Every generation
has cooked some form of this delicious meat sauce. Now it’s even better served
over Zucchini Ribbons! This sauce recipe yields about 2 quarts, so you’ll have
plenty left over to freeze and thaw for future use.
1-2 tablespoons olive oil
1 medium onion, chopped
10 cloves garlic, minced
1 pound ground beef
13⁄4teaspoons salt
11⁄4teaspoons freshly ground black pepper
1 teaspoon paprika
1 (14-ounce) can peeled whole tomatoes with juice
1 (28-ounce) can tomato sauce
1 (28-ounce) can tomato puree
1 tablespoon dried basil
1 bay leaf, cracked
1⁄4teaspoon cayenne pepper
3 tablespoons fresh parsley, chopped
1⁄4teaspoon dried oregano
1⁄2cup red wine
1 recipe Zucchini Ribbons (pg. 24)
Freshly grated Parmesan cheese for garnish
Pour oil into a large pot over medium heat. Add onions and sauté until translu-
cent, 7-10 minutes. Add garlic and sauté for a minute or two longer. Add ground
beef and cook until browned. Season with 1⁄4teaspoon salt, 1⁄4teaspoon pepper,
and paprika.
Coarsely chop whole tomatoes. Add tomato sauce, tomato puree, and chopped
tomatoes with juice to the pot. Add remaining salt and pepper, basil, bay leaf,
cayenne, parsley, oregano, and red wine. Stir well. Bring to a low boil, lower
heat and simmer for 1-21⁄2hours. The sauce will taste fine after 1 hour but tastes
better the longer it simmers.
Serve over warm Zucchini Ribbons and garnish with Parmesan cheese.
Hand Blender Attachment Recipes
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Hand Blender Attachment Recipes
Chocolate Pie With Chocolate Crust
ALMOST LEVEL ONE
Serves 8
This is a lovely dessert for a special occasion. To save time you can make the
crust and filling and freeze for up to a week.
Crust:
Butter for greasing pan
11⁄2cups cocoa powder
1⁄2teaspoon baking soda
2 tablespoons + 1 teaspoon SomerSweet
8 tablespoons butter, chilled and cut into 1⁄2-inch pieces
1 large egg
1 teaspoon vanilla
Filling:
1 package Somersize Chocolate Pudding
Topping:
1 recipe Perfectly Whipped Cream (pg. 20)
Chocolate Shavings, for garnish (pg. 23)
To make crust: Preheat oven to 275ºF. Grease a 9-inch metal pie plate with
butter (do not use glass) and set aside. Place cocoa powder, baking soda,
SomerSweet, and butter into a large bowl. Attach the hand blender to the
Somersize Su-Chef. Blend mixture until it resembles cornmeal. Add egg and
vanilla and blend until mixture forms pea-sized pieces. Press into bottom of pie
plate. Bake for 10 minutes. Allow to cool completely before filling.
Make pudding according to package instructions. Spoon into crust. Refrigerate
until pudding has set, about 1 hour. Wrap well with plastic and freeze for at least
3 hours or up to a week. Top with Perfectly Whipped Cream and Chocolate
Shavings before serving.
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Whisk Attachment Recipes
Cheese Soufflé
PRO/FATS – LEVEL ONE
Serves 4
Beating perfect egg whites for a soufflé has never been easier now that we have
the Su-Chef!
2 tablespoons butter, room temperature
6 large eggs, separated
Pinch cayenne pepper
1⁄2teaspoon nutmeg, freshly grated
Salt and freshly ground black pepper
4 ounces cream cheese, room temperature
11⁄2cups Gruyere or Swiss cheese, freshly grated
Preheat oven to 425ºF. Grease a 6-cup soufflé dish generously with butter. Set
aside.
In a large bowl, place egg yolks, cayenne, nutmeg, salt and pepper. Attach the
whisk to the Somersize Su-Chef. Whisk egg mixture until light and fluffy. Add
cream cheese and grated cheese and whisk until well combined.
Thoroughly clean and dry the whisk attachment, then re-attach. In another bowl,
whisk egg whites until nearly stiff peaks form. Fold whites into cheese mixture.
Spoon into prepared soufflé dish and place on a baking sheet. Bake for 10 min-
utes. Reduce heat to 400ºF and continue baking for an additional 15 minutes.
Serve immediately.
Spinach Asiago Frittata
PRO/FATS AND VEGGIES – LEVEL ONE
Serves 4-6
This frittata is the most classic version. It’s great served right out of the oven or
at room temperature. This is easy to prepare for a breakfast or brunch buffet;
cook it in advance and slice it into wedges. Serve with bacon, sausage, and a
green salad.
6 large eggs
Salt and freshly ground black pepper
4 cups loosely packed fresh spinach leaves, finely chopped
8 ounces Asiago cheese
1 tablespoon extra virgin olive oil
Preheat broiler. Attach the whisk to the Somersize Su-Chef. Break eggs into a
large bowl and whisk lightly. Add salt, pepper and spinach. Whisk together to
combine ingredients. Attach Fancy Food Cutter to the Somersize Su-Chef, with
grating disc. Grate the Asiago cheese. Add half the cheese to the egg mixture.
Stir to combine.
In a 9-inch ovenproof nonstick skillet, heat oil over medium heat. Add egg mixture.
Reduce heat to low and cook, without stirring, for about 5 minutes. (The mixture
may still have some liquid on top.) Sprinkle with remaining cheese.
Place skillet under broiler for 2 minutes, or until top is puffy and golden. Remove
the frittata from the broiler and let cool in skillet for 2 minutes. Serve immediately
or let cool to room temperature.
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Whisk Attachment Recipes
Dense Chocolate Cake
LEVEL TWO
Serves 6-8
To make this extra delicious, spread my Milk Chocolate Frosting on top.
Butter for greasing pan
71⁄2ounces SomerSweet Dark Chocolate Baking Bar, chopped (46 squares)
11 tablespoons unsalted butter, room temperature
4 large eggs, separated
2 tablespoons SomerSweet
1⁄3cup white whole wheat flour (or whole wheat pastry flour)
1 recipe Milk Chocolate Frosting (below)
Preheat oven to 350ºF. Butter and flour a 10-inch round cake pan.
Melt chocolate and butter in the top of a double boiler over gently simmering
water. Stir until chocolate has melted and mixture is smooth. Remove from heat
and set aside.
Attach the whisk to the Somersize Su-Chef. In a large bowl, whisk egg yolks until
light and fluffy, about 5 minutes. Slowly add SomerSweet and continue to whisk
until mixture is pale yellow. Carefully fold chocolate mixture into egg mixture. Sift
flour over the top and whisk just until it disappears. Set aside.
Thoroughly clean and dry the whisk attachment, then re-attach. In a separate
bowl, whisk egg whites until soft peaks form. Fold half the egg whites into
chocolate mixture. Gently fold in remaining half. Pour batter into prepared pan.
Tap pan a few times on counter to remove air bubbles. Bake for 20-25 minutes
or until a toothpick inserted into the center comes out clean. Let cool completely
before frosting.
Milk Chocolate Frosting
ALMOST LEVEL ONE
Makes 2 cups
This frosting is fabulous on any of my cakes!
1 (4.9-ounce) SomerSweet Milk Chocolate Baking Bars, chopped (30 squares)
16 tablespoons unsalted butter, room temperature
2 tablespoons SomerSweet
2 teaspoons vanilla extract
4 ounces cream cheese, room temperature
Melt chocolate in top of a double boiler over gently simmering water (or microwave on
high for 30 seconds at a time, stirring until smooth). Allow chocolate to cool to room
temperature.
Attach the whisk to the Somersize Su-Chef. Place softened butter, SomerSweet and
vanilla into a medium bowl and whisk until light and fluffy. Gradually add melted
chocolate, whisking constantly. Whisk in cream cheese. Whisk at high speed until light
and fluffy.
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Whisk Attachment Recipes
Perfectly Whipped Cream
PRO/FATS - LEVEL ONE
Every ice cream sundae or piece of cake or bowl of berries loves a dollop of
Perfectly Whipped Cream.
2 cups heavy cream
1 teaspoon vanilla
2 teaspoons SomerSweet
Attach the whisk to the Somersize Su-Chef. Place cream into a deep bowl and
whip until thick. Add vanilla and SomerSweet. Continue whipping until soft
peaks form.
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