Cuisinart Elite Mini Prep Food Processor, 4-Cup
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Cut down food-preparation time with the Cuisinart Elite Mini-Prep Food Processor with 4-cup work bowl. With its heavyweight and durable die-cast housing and a locking blade that will not slip off during pouring, the Cuisinart Mini makes short work of small but time-consuming food prep tasks such as mincing garlic and nuts and preparing sauces. Its compact design makes it an ideal alternative to full-size food processors for mini-size batches.
QUALITY CONSTRUCTION FEATURES
- Easy-to-clean electronic touch-pad controls.
- Razor-sharp stainless-steel blade.
- Rugged die-cast metal housing ensures stability and years of use.
- 4-cup capacity BPA-free plastic work bowl.
DETAILS YOU’LL APPRECIATE
- Small yet powerful food chopper ideal for prep jobs under 4 cups.
- Auto-reversing blade lets you switch from Chop to Grind instantly.
- Chop setting quickly minces nuts, garlic and herbs and chops onions.
- Grind setting quickly pulverizes spices and prepare pesto, sauces or spreads.
- BladeLock feature locks the blade securely into place while you're pouring ingredients from the bowl.
- Work bowl and blade disassemble easily from base for cleaning in the dishwasher.
- Dimensions & More Info
CUISINART ELITE MINI-PREP FOOD PROCESSOR ACCESSORIES INCLUDES:
- Chopping/grinding blade
- Recipe book
- Plastic housing.
- 5 1/2" x7 1/4" x 9 1/4" high.
- 3-cup cap.
- 2 lb. 12 oz.
- This product is intended for use in the United States and Canada and is built to United States electrical standards.
- Made in China.
- Use & Care
- Use the Chop setting for mincing nuts, garlic and herbs, and for chopping onions without tears.
- Use the Grind setting to pulverize spices and prepare pesto, sauces or spreads.
- Always operate on a level surface.
- Removable parts (work bowl, blade and spatula) are dishwasher-safe.
- Wipe base clean with a damp cloth.
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Next Day Delivery
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- Pesto Recipe
- 3 to 4 Tbs. pine nuts
- 2 garlic cloves
- 2 to 3 cups firmly packed fresh basil leaves
- 10 to 15 fresh flat-leaf parsley sprigs
- 1⁄2 cup extra-virgin olive oil, plus more as needed
- 1⁄2 cup grated Parmigiano-Reggiano cheese
- 1⁄4 cup grated pecorino cheese
- Salt and freshly ground pepper, to taste
In work bowl of Cuisinart mini food processor, combine the pine nuts and garlic. Process to chop coarsely. Add about half of the basil and process to chop coarsely. Add the remaining basil, the parsley and olive oil and process on Grind until a thick green sauce forms. If the sauce is too thin, add more basil or parsley; if it is too thick, add more olive oil.
Add the cheeses to work bowl and season with salt and pepper. Process briefly. Pour into a glass jar or other container and top with a thin layer of olive oil to prevent the surface from discoloring. Cover tightly and refrigerate for up to 2 weeks.
Makes 12 servings.
Adapted from Williams-Sonoma Collection Series, Vegetable, by Marlena Spieler (Simon & Schuster, 2002).
- Fig Galette Recipe
To make the dough, in the bowl of a food processor, combine the flour, granulated sugar and salt and pulse to blend. Add the butter and shortening and pulse until reduced to 1/2-inch pieces. Add the water a little at a time and pulse until the dough just begins to come together in a rough mass.
Transfer the dough to a work surface and shape into a 5-inch disk. Wrap with plastic wrap and refrigerate until well chilled, at least 2 hours.
Preheat an oven to 400°F. Line a rimmed baking sheet with parchment paper.
Lightly dust a work surface and a rolling pin with flour. Roll out the dough into a round slightly larger than 13 inches and about 1/8 inch thick. Lift and turn the dough several times as you roll to prevent sticking, and dust the surface and the rolling pin with additional flour as needed. Use a dough scraper or an icing spatula to loosen the pastry if it sticks. Trim off any ragged edges to make an even 13-inch round. Cover with plastic wrap and set aside.
To make the filling, in a large bowl, gently toss together the figs, brown sugar, lemon zest and vanilla until all the ingredients are evenly distributed. Uncover the dough and transfer to the baking sheet. The edges of the dough round will hang over the pan edges. Arrange the figs in a pile in the center of the dough, leaving a 2-inch border uncovered. Fold the dough up and over the filling, pleating loosely all around the circle and leaving the galette open in the center. Brush the pleated dough with the cream. Sprinkle the almonds on top of the dough and press on them lightly to help them stick.
Bake until the crust is golden and the figs are tender when pierced with the tip of a knife, about 40 minutes. Transfer the galette to a wire rack and let cool. Serve warm or at room temperature. Serves 6 to 8. Get the full fig galette recipe