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. . . . . . . . . . . . . . .13 7 840140700 Ev02.qxd 4/26/06 9:39 AM Page 8 Appetizers Goat Cheese & Fresh Herb Dip 1 cup (250 ml) goat cheese, softened 2 pieces lemon peel, without white pith 5 sprigs thyme, leaves removed or about 2 teaspoons 2 teaspoons (10 ml) fresh lemon juice 2 tablespoons (15 ml) olive oil 1.4 teaspoon (1.5 ml) fresh ground pepper Using GladWare® bowl, place lemon peel and thyme leaves in chopper and pulse until finely chopped. Remove power unit and add softened goat cheese, lemon juice, olive oil and pepper. Replace power unit and pulse until mixture is smooth, removing cover and scraping down sides occasionally. Fit GladWare® bowl with lid and store dip in refrigerator. Bring to room temperature before serving. Can be served as a dip for vegetables, or a spread for crackers or crostini. Makes 4-6 servings. Bruschetta Topped with Diced Tomato, Crispy Bacon & Fresh Thyme 16 small baguette slices, day old bread preferably 5 tablespoons (75 ml) olive oil, divided 2 plum tomatoes, core removed, cut in quarters 1.4 red onion, cut into 11.2 to 2-inch pieces to equal 1.4 cup (60 ml) chopped 1 garlic clove, peeled, core removed 5-6 fresh thyme sprigs, leaves removed Salt and freshly ground pepper 8 slices bacon, cooked until crispy 1.2 cup (125 ml) Parmesan cheese, cut into 1.2 inch cubes Preheat oven to 425.F. Arrange baguette slices on baking sheet. Using 2 tablespoons (30 ml) of olive oil, brush all slices lightly. Place in oven for 5 minutes, until lightly browned. Remove from oven and set aside. Using GladWare® bowl, place tomatoes in chopper and pulse until chopped. Set aside. Repeat above chopping steps with red onion until evenly chopped, garlic and thyme leaves together until finely chopped, cooked bacon until coarsely chopped, and Parmesan cheese until finely chopped. In mixing bowl, combine chopped tomatoes, 1.4 cup (60 ml) red onion, garlic and thyme and 3 tablespoons (45 ml) of olive oil. Add salt and freshly ground pepper to taste. Tomato mixture can be made up to 8 hours ahead to allow flavors to combine. Spoon mixture onto prepared baguette slices. Top each baguette with chopped bacon and sprinkle with Parmesan cheese. Place in oven for 5 minutes, until cheese just begins to melt. Serve immediately. Makes 4-6 servings. 8 840140700 Ev02.qxd 4/26/06 9:39 AM Page 9 Entrees Grilled Salmon with Lemon Basil Aioli 16-ounce fresh salmon fillet 1 tablespoon (15 ml) olive oil Salt and freshly ground pepper 3. 4 cup (175 ml) mayonnaise 1 clove garlic, peeled 3 pieces lemon peel, without white pith 1. 4 cup (60 ml) fresh basil leaves, reserving a few leaves for garnish 1 teaspoon (5 ml) lemon juice 1 teaspoon (5 ml) Dijon mustard For Aioli: Using GladWare® bowl, place lemon peel and garlic cloves in chopper and pulse until finely chopped. Remove power unit and add basil. Pulse again until basil is chopped. Remove power unit and add mayonnaise, lemon juice and Dijon mustard. Pulse until mixture is smooth, removing power unit and scraping down sides occasionally. Store aioli in refrigerator until ready to use. Prepare salmon by drizzling with olive oil and seasoning with salt and freshly ground pepper. Grill or broil salmon approximately 4 minutes per side, depending on thickness, or until fish is opaque and flakes easily. Serve immediately with Lemon Basil Aioli and garnish with reserved fresh basil. Makes 4 servings. Spicy Burgers with Shallots and Blue Cheese 1 pound (450 g) lean ground beef 2 shallots, peeled, core removed and cut into 1.2-inch pieces 1 clove garlic, peeled, core removed 1 cup (250 ml) blue cheese, broken or cut into 1.2-inch pieces 3 sprigs fresh parsley, leaves removed 1 teaspoon (5 ml) dry steak seasoning 1.2 teaspoon (2.5 ml) freshly ground pepper 1 slice white sandwich bread, torn in pieces 1. 4 cup (60 ml) low fat milk 2 tablespoons (30 ml) olive oil 4 to 6 hamburger buns Tear bread into pieces and in a small bowl, combine with milk. Set aside. Using GladWare® bowl, place shallots and garlic in chopper and pulse until finely chopped. Set aside. Repeat above steps with parsley until finely chopped and blue cheese until coarsely chopped. In large bowl, combine ground beef, chopped shallots, garlic, parsley, blue cheese, reserved bread and milk mixture, steak seasoning and freshly ground pepper. Form into four to six hamburger patties. Drizzle both sides of patties with olive oil. Grill or broil hamburger patties until internal temperature reaches 160. F (71. C). Place on hamburger buns and serve immediately with desired condiments. Makes 4-6 servings. 9 840140700 Ev02.qxd 4/26/06 9:39 AM Page 10 Entrees Picadillo – Latin American Chili 1 pound (450g) lean ground beef 2 tablespoons (30 ml) olive oil 1 onion, cut into 1-inch (10 cm) pieces 2 garlic cloves, peeled, cores removed 14 oz. (425 g) can whole tomatoes, drained, reserving juice 3 tablespoons tomato paste 3. 4 cup (175 ml) beef stock 2 bay leaves 1 tablespoon (15 ml) chili powder 1.2 teaspoon (2.5 ml) cumin,...