Bellini Cookbook by Christopher Styler

COOKING WITH BELLINI:
A Revolutionary Hands-Free,
Eight-in-One Appliance
With more than 90 all-new recipes
DEVELOPED BY CHRISTOPHER STYLER

Congratulations on joining the amazing world of the Bellini Kitchen Mas-
ter. Your new Bellini will quickly become your favorite kitchen appliance
and you'll wonder how you ever got along without it.
The Bellini will make it easier than ever to cook from scratch, and it's 95%
hands off cooking, making the weeknight dinner scramble easier than ever.
If you don't get to reading the entire manual,

ABSOLUTELY READ THESE FEW POINTS:
1. Start with some of our triple-tested chef-created recipes before venturing

out on your own. Scientific or formula cooking takes practice. You really
need to follow directions to get a good result. Once you've mastered a few
of our recipes, you'll have the know-how (and confidence!) to get creative
and start making some of your own. And when you do, please share them
with us. Join the Bellini Brigades group on Facebook and you'll meet other
Bellini obsessed.
2. Never use the pulse function when the bowl is filled with liquids, especially
hot liquids. Instead, start the speed at 3 or 4 and gradually increase the
speed. Otherwise, you've made a big mess of your kitchen and will spend all
of your saved time cleaning it up.
3. When crushing ice cubes or frozen fruits, or grinding hard foods, use the
'Pulse' function in short bursts until the desired result is achieved.
4. Take advantage of the self-cleaning feature. For sticky recipes, fill the bowl
halfway with water and add some dish soap. Run the machine at 100C for
8-10 minutes on speed 1 or 2. The bowl will be completely clean when the
cycle is complete.
5. Use the backside of the enclosed

spatula to remove the cooking
basket for easy transfer and to
ensure your hands don't get too
close to the hot water
It won't take long until you're an expert, have fun and keep us posted.
1
Table of Contents
Basics: Let's Get Acquainted
(Includes basics of working with pureeing and mixing function minus heat)
Chunky Hummus 8
Silky Smooth Hummus 9
Frozen Fruit Smoothie 10
Banana-Peanut Butter Smoothie 10
Mango Smoothie 10
Homemade Butter 12
Compound Nut Butters 13
Herb Butters 13
Condiment Butters 13
Mayonnaise 14
Turn Up The Heat

(Includes basics of introducing heating/cooking/timing to the process)
Tomato Confit 16
Caramelized Onions 17
The Bellini as Barista 18
Ghee 19
Soups
Tomato-Basil Soup with Chive Ricotta 22
Sidebar: Pureed Soups 23
French Onion Soup 24
Lobster Bisque 26
Carrot/Ginger Soup 28
With Sweet Shrimp 29
Pumpkin/Winter Squash Soup 29
2 3
“Cream” of Asparagus Soup 30 Bellini Classic: Chicken, Bacon & Pea Risotto 54
“Cream” of Broccoli 31 Steamed Miso-Honey-Ginger Black Cod 55
“Cream” of Sweet Pea 31
Barley Risotto 56
Broccoli-Cheddar Soup 32
Creamy Polenta with Braised Mushrooms 57
Gorgonzola Polenta 58
Dips Cheesy Grits 60

Shrimp with Grits 60
Warm White Bean Dip with Sweet Red Onions 34
Pan-Fried or Grilled Cheesy Grits 60
Sidebar: Crostini 35
Bellini Classic: Falafel 62
Chili Con Queso Dip with Oven-Toasted Nacho Chips 35
Sidebar: Chili/Chile Powders 36 Steamed Mussels Three Ways: 63
Garlic and Herbs 63
Warm Spinach, Artichoke and Cheese Dip 37
Classic Moules à la Marinière 65
Bellini Classic: Beef & Bean Nachos 38 Tomato and Basil 65
Bellini Classic: Sun-Dried Tomato, Spinach and Cashew Dip 39
Fonduta 40
Mashed!! Steamed!!
Sauces And Other Assorted Dishes
Garlicky Chunky-Mashed Potatoes 68
Hollandaise 42
Minty Mashed Green Peas 69
Béarnaise 43
Holiday Mashed Sweet Potatoes 70
Simple Cheese Sauce (and Variations) 44
Dried/Wild Mushroom 44 Lemony Mashed Cauliflower 71
Tomato 1 and 2 44 Steaming Chart for Vegetables and Seafood 72
Herb 44 Pearl Couscous with Sun-dried Tomatoes 75
Basic Tomato Sauce 45
Barbecue Sauce 46
Velvety Meat Sauce 47
Baked Goods, Desserts
and Other Sweets
Mains and Grains Garlic-Herb Monkey Bread AKA Pull-Apart Bread
Puddings 80
78
Pulled Pork 50
Double-Rich Chocolate 80
Basic Risotto 52 Butterscotch 81
Asparagus Risotto 52 Rice Pudding 82
Saffron and Shrimp Risotto 52
Pineapple Upside-Down Cake 83
4 5
Cobblers with Oatmeal/Nut Topping 86
Apple 87
Peach/Plum 87
Caribbean Mango 87
Killer Brownies 88
Tiramisu 90
Bellini Classic: Coffee Zabaglione Semifreddo 91
Bellini Classic: Peanut Butter Ice Cream 92
Bellini Clasics: Cookies and Cream Ice Cream 93
Lemon Curd 94
Orange Curd 94
Three Berry Jams and One “Spoon” Jam 96
Blackberry 96
Blueberry 96
Raspberry 96
Strawberry Spoon Jam 98
Basics:
Let’s Get Acquainted
Bellini Brigade:
Blogger Black Peppercorn
Basil Pesto 100 Green Tea Milkshake 106
Enchilada Sauce 100 Dulce de Leche Frappe 107
Guacamole 101 Vanilla Bean Frappe 107
Con Queso Dip 101 Frozen Strawberry Mousse Terrine 108
Roasted Red Pepper Hummus 102
Spicy Chipotle Hummus 102
Curried Carrot and Fennel Soup 103
Spicy Butternut Squash Soup 104
Beer Bread 104
Zucchini Bread 105
Black Cherry Milkshake 106
6 7
Chunky Hummus 3. Scrape the hummus into a serving bowl. The hummus can be served imme-
diately or stored, covered in the refrigerator, for up to 3 days. If refrigerated,
bring the hummus to room temperature 30 minutes before serving.
This recipe for hummus, a well-seasoned chickpea spread, uses canned
chickpeas and can be put together in about 10 minutes. Serve the hum- VARIATION:
mus with toasted pita chips (see Note) or any selection of raw or lightly Silky-Smooth Hummus: If you like a smoother hummus—ideal for serving as a
steamed vegetables. Hummus also makes a great sandwich on pumper- bed for grilled chicken kababs or fish fillets—finish the hummus off by blending
nickel bread with sliced cucumber, tomato and sprouts. on speed 8 for 10 seconds while gradually pouring ¼ cup water through the
opening in the lid.
Traditionally, hummus gets its sesame flavor—and a pleasantly bitter
edge—from sesame tahini. The addition of toasted sesame oil adds a mel- NOTE:
lower flavor. If you are a traditionalist, leave out the sesame oil and add To make toasted pita chips: Split a round of pita bread (preferably whole wheat)
another tablespoon of tahini. into top and bottom rounds. Cut each round into 8 wedges. Toast the wedges
on a baking sheet in a 350 degree oven until crisp, about 10 minutes. Cool be-
A little chopped parsley or sliced scallion sprinkled over the top of the fore serving. Makes 16.
finished hummus makes a nice addition.
Makes 2 ½ cups
2 cans (15 ½ ounces each) chickpeas, drained and rinsed
1 clove garlic, peeled
2 tablespoons fresh lemon juice
2 tablespoons tahini
4 teaspoons Asian toasted sesame oil (optional;
see headnote)
¼ cup olive oil
Sea salt and freshly ground black pepper
Store-bought or homemade pita chips (see Note)
1. Fit the chopping blade into the work bowl. Add about one-third of the
chickpeas and the garlic and blend on speed 10 for 20 seconds. Scrape
down the sides of the work bowl. Add the remaining chickpeas, the lemon
juice, tahini, and sesame oil and blend on speed 8 for 10 seconds. Scrape
down the sides of the bowl and blend on speed 8 for another 10 seconds.
2. Remove the measuring cap from the lid. Pour the olive oil slowly into the
hummus while blending on speed 4 for 10 seconds. Season to taste with
salt and pepper.
8 9
Frozen Fruit Smoothie
(and Variations)
Makes about 2 cups (1 large or 2 smaller smoothies)
1 cup almond, soy or dairy milk
½ frozen banana (2.5 ounces)
1 cup (4 ounces) frozen berries (strawberries, blueberries,
raspberries or a mix of the three)
¼ cup plain yogurt, preferably Greek style
1 to 2 teaspoons agave nectar (optional)
1 ½ teaspoons flax seeds (optional)
Fit the chopping blade in the work bowl. Combine all ingredients in the work
bowl and process on speed 10 for 1 minute and 30 seconds. Pour into glass and
enjoy!
VARIATIONS:
Banana-Peanut Butter Smoothie: Omit the berries and increase the banana to
1 ½ frozen bananas. Add 2 tablespoons quick-cooking (plain) oatmeal and 1
tablespoon peanut butter for a mild peanut butter flavor or 2 tablespoons for
a very peanuty flavor along with the other ingredients and blend as described
above.
Mango Smoothie: Omit the banana and add 1 cup frozen diced mango in place
of the berries. If you like, add ¼ teaspoon almond extract.
NOTES:
Freezing fruit: Freezing your own in-season fruit will save money and make for
more delicious smoothies. Small fruits, such as blueberries and raspberries can
be frozen whole. Cut larger fruits, like peaches, plums and big strawberries into
slightly-larger-than bite-size pieces before freezing. Break bananas into quar-
ters before freezing. Whatever the fruit, the method is the same: Line a baking
sheet with plastic wrap, spread the fruit out evenly and freeze until solid. Trans-
fer the frozen fruit to zipper-top bags and keep frozen.
10 11
Homemade Butter 6. If you are going to make any of the variations below, put the butter in a small
bowl and let it stand at room temperature until softened. Stir in the ingre-
(and Variations) dients before refrigerating. If using the butter plain, simply spoon it into a
crock, cover and refrigerate.
This butter will last at least 10 days, but the nice thing about making but-
ter is it’s super-fresh taste, so sooner is better—although it will be better
VARIATIONS / COMPOUND BUTTERS
after a day.
Compound Nut Butters

Makes a scant cup
Almond or walnut compound butter: Fit the chopping blade into the work bowl.
16 ounces (1 pint) heavy cream, very well chilled Toast 1½ ounces of slivered almonds or walnut pieces at 100 C on speed 1 for
Fine sea salt (optional) 20 minutes. Chop the toasted nuts using 4 to 5 pulses: the nuts should be finely
chopped but not pulverized.
1. Fit the stirring blade into the work bowl. If you have time, chill the blade and
bowl for 10 minutes or so before starting the butter. TIP: Whether making the almond butter or walnut butter, scrape the toasted,
chopped nuts into a bowl and let them cool. While they’re cooling, remove the
2. Fit the mixing tool in place. Pour the cream into the work bowl and mix on chopping blade, rinse out the work bowl with cold water and wipe it dry. Fit the
speed 3 for 7 minutes. Scrape down the sides of the work bowl and the lid stirring blade in the work bowl and refrigerate the work bowl until the nuts are
if necessary. cool before making the butter. A chilled work bowl will make better butter.
3. Scrape the contents of the work bowl into the cooking basket set over a NOTE: The nuts may also be toasted in the oven at 350 F. Spread the nuts out
bowl; let drain 5 to 10 minutes, pressing the butter against the sides of the on a baking sheet and toast, stirring them around the pan once, until evenly
basket to remove as much buttermilk as possible. (You can reserve the but- toasted, about 12 minutes for the slivered almonds or 15 minutes for chopped
termilk drained from the butter for use in pancakes, muffins, etc.) walnuts. Cool them completely before chopping and adding to the butter.
4. Break the butter apart with a fork and return it to the bowl. Add ½ cup ice Herb Butters
water and blend at speed 3 for 20 seconds. Scrape down the sides of the Dill butter: Stir ¼ cup finely chopped dill into a finished batch of butter.
work bowl and drain again as above (but don’t save this batch of buttermilk), Chive butter: Stir 1/3 cup very thinly sliced fresh chives into a finished batch of
pressing the butter against the side of the basket to squeeze out as much butter.
liquid as you can. Return to the bowl and repeat the ice water/draining steps
until the liquid that drains from the butter is clear, one or two times. NOTE: Add 1 teaspoon finely grated lemon zest to either of the herb butters if
you like.
5. Wrap the butter completely in a double thickness of paper towels and knead
it gently until most of the moisture is absorbed. (You can tell if most of the Condiment Butters
moisture is removed by switching to fresh paper towels once the first set is Mustard Butter: Stir 2 to 3 teaspoons Dijon mustard into a finished batch of but-
wet. Removing excess water from the butter will give the butter longer shelf ter. Season with a few grinds of fresh black pepper.
life.) You should have no problem with the butter melting or getting soft
from the warmth of your hands as you knead it if you started with a chilled Sriracha Butter: Stir 2 tablespoons sriracha into a finished batch of butter. This
work bowl and rinsed the butter in very cold ice water. will give you a fairly spicy butter; feel free to cut back if you like things mild.
12 13
Mayonnaise
The ingredients below make a good, lemony, all-purpose mayonnaise. For
a more assertive mayo to turn into aioli (see below), use all olive oil; for a
milder mayo, to use as a sandwich spread or tuna salad, use all vegetable oil.
Makes 1 generous cup

½ cup good quality olive oil
½ cup vegetable oil
2 egg yolks
2 teaspoons Dijon mustard
2 tablespoons lemon juice
¼ teaspoon sea salt
Fit the stirring blade into the work bowl. Measure the two oils into one mea-
suring cup. Add the yolks, mustard, lemon juice and salt to the work bowl and
blend at speed 4 for 1 minute. Remove the measuring cap from lid and scrape
down the sides of the bowl. Blend at speed 4 for 4 minutes while very gradual- Turn Up the Heat!
ly—drop-by-drop at first—dribbling the oils into the egg yolk mix. When about
1/3 of the oil has been added, the oils can be poured into the bowl in a thin,
steady stream. To lighten the mayo at the end, scrape down the sides of the
bowl and blend on speed 7 for 30 seconds. Scrape into a storage container,
cover and refrigerate for up to 4 days.
VARIATIONS:
Tarragon Mayonnaise: Substitute tarragon vinegar or white wine vinegar for the
lemon juice. Add 2 teaspoons chopped fresh tarragon to the finished mayonnaise.
“Roasted Garlic” Aioli: Brown 6 to 8 whole garlic cloves (see Garlicky Chunky
Mashed Potatoes, page 68). Use the chopping blade instead of the stirring blade.
Add the garlic cloves to the work bowl along with the yolks, lemon juice, and
salt. Continue as above.
Remoulade Sauce: To the finished mayonnaise, add 2 tablespoons chopped

parsley, 2 tablespoons chopped capers, 1 finely chopped scallion and 3 table-
spoons finely chopped dill pickle. Blend on speed 1 for 15 seconds.
14 15
Tomato Confit Caramelized Onions
Think of this as tomato jam. It is a simple-to-make condiment that stores Like the tomato confit before this, caramelized onions are a wonderful con-
well in the refrigerator for up to 10 days. It adds intense tomato flavor to diment to have on hand. Also like the confit, these onions normally take al-
soups and stews and is delicious on its own as a sauce for grilled chicken most constant stove-side stirring when done the traditional way. The even
and fish. It is also dynamite on a grilled Brie sandwich. heat and slow steady stirring of the Bellini make that unnecessary.
This version is deliberately left plain and simple, but feel free to add Try these stirred into soup, scattered over your favorite pasta dish or,
chopped herbs of your choosing (toward the end of cooking). dressed with a little oil and vinegar, as a condiment for just about anything
from roast chicken to grilled pork chops.
Makes about 1 ¾ cups
1 medium yellow onion (5 ounces), peeled and cut into large chunks Makes about 1 cup
1 tablespoon olive oil 2 medium yellow onions (10 ounces)
One 28-ounce can plum tomatoes, preferably good-quality Italian, 2 tablespoons olive oil or Ghee (page 19)
such as San Marzano, thoroughly drained (see Tips)
1. Fit the chopping blade into the work bowl. Peel the onions and cut them
Sea salt and freshly ground pepper
into rough chunks. Add the onions to the work bowl and chop on speed 7
for 12 seconds.
1. Fit the chopping blade into the work bowl. Chop the onion on speed 8 for
10 seconds. Scrape down the sides of the bowl. 2. Remove the chopping blade and change over to the stirring blade and mix-
ing tool. Scrape down the sides of the bowl and remove the measuring cup
2. Add the olive oil to the work bowl. Remove the measuring cap from the lid. from the lid. Pour in the olive oil. Cook at 100 C on speed 2 for 50 minutes.
Cook at 90 C on speed 2 for 5 minutes. Add the tomatoes and pulse one Season with salt and pepper and serve immediately or cover and store in the
time. Scrape down the sides of the bowl. Cook at 80 C on speed 2 for 40
refrigerator for up to 1 week. If refrigerated, bring to room temperature or
minutes with the measuring cap still removed from the lid.
warm slightly before serving.
3. Season with salt and pepper and serve immediately or cover and refrigerate
TIP:
for up to 10 days. Bring to room temperature before serving. If, after 50 minutes, your onions are a little more “blonde” than “brunette,” there
is a little trick that might help: Remove the lid and poke around the bottom to
TIP: see if there are any brown bits stuck to the bottom of the work bowl. If so, loos-
If you don’t mind a little fussy work, remove the core from each tomato before en them up with a spatula and run the Bellini at speed 2 for 3 minutes. Those
draining. If you pull on the core gently but firmly, most of the seeds will come little brown bits will darken the onions up nicely.
out along with the core. Try this whenever you use canned tomatoes for soups,
sauces, stews, etc. Reserve the drained tomato liquid for soups, stews, pasta
sauce or the beginning of a great Bloody Mary mix.
16 17
The Bellini as Barista Ghee
Make your own latte and cappuccino from start to end in your Bellini. Ghee, the most widely used cooking fat in India, is butter that, through
Coffee is a highly personal issue, so if you find the strength of the brewed slow cooking, is transformed into pure butter free of any moisture or milk
coffee too weak or strong or the ratio of steamed milk to coffee to be out solids. It is a beautiful, golden color and has a nutty flavor and aroma.
of whack for your taste, adjust accordingly. Because it is pure butter, it can be heated to a much higher temperature
without burning. Try it the next time you sauté or fry any dish in which
One note: A latte contains proportionately more milk and less foam than you would normally use butter.
a cappuccino. The proportions below are designed to give you a latte that
is about equal parts brewed coffee and steamed milk with just a light layer Makes about ¾ cup
of foamed milk on top. The cappuccino will be approximately equal parts 1 recipe Homemade Butter (page 12) or 2 sticks (8 ounces) store-bought
brewed coffee, steamed milk and foamed milk. Again, adjust each to your butter, cut into chunks
coffee-loving taste.
1. Fit the stirring blade into the work bowl. Remove the measuring cap from
Makes 4 medium-size lattes or 2 to 3 cappuccinos the lid. Add the butter and cook at 70 C on speed 2 for 5 minutes to melt.
For the brewed coffee:
2 ½ to 3 ounces whole French roast, Italian roast or espresso beans 2. Cook at 100 C on speed 2 for 45 minutes. The butter should be very clear
2 cups water and a very light golden brown. Brown bits (the milk solids) will be stuck to
the bottom of the work bowl and there may be some white foam floating
For latte: 2 cups whole milk
on top of the butter. Remove the work bowl, tilt it and spoon off the foam.
For cappuccino: 1 cup whole milk Slowly pour the butter into a heatproof glass jar with a tight-fitting lid, leav-
ing the brown bits on the bottom.
1. Pour hot water into the French press coffee brewer and the cups you plan to
serve the coffees in. Brew the coffee: Fit the chopping blade into the work bowl. NOTE:
Grind the coffee on speed 10 for 1 minute and 30 seconds. Add 2 cups of water Homemade and store-bought butters can vary wildly in the amount of water
to the bowl and brew at 80C on speed 1 for 4 minutes. Pour the coffee into the and milk solids they contain. Check the butter after 35 minutes to see if it looks
French press and let stand one minute before slowly lowering the plunger. as described above. If not, reset at 100 C on speed 2 and reset for the remaining
10 minutes. If the ghee doesn’t look as described above after the full 45 minutes,
2. Meanwhile, rinse out the work bowl with hot water and quickly wipe dry. continue cooking at 100 C on speed 2 in 4 minute increments until it does.
Return to the base and pour in the milk. Heat at 80 C on speed 1 for 1 minute
and 30 seconds; then froth at speed 9 for 30 seconds.
3. For latte: divide the brewed coffee among 4 warmed cups. Pouring slowly
to leave the foam behind, pour an equal amount of steamed milk into each
coffee. Spoon the frothy milk over the top of each cup and serve.
For cappuccino: Divide the brewed coffee between 2 cups. Pour the steamed
milk slowly, ‘helping’ some of the foam onto the top of each cup as you pour.
18 19
Soups
20 21
Tomato-Basil Soup the soup with salt and pepper. Serve hot or cold with a dollop of the sea-
soned ricotta (see Sidebar).
with Chive Ricotta

SIDEBAR: PUREED SOUPS
Makes 6 cups (6 first course or 3 main course servings)
To avoid the possibility of leaking or scalding, it is necessary to cool soups
For the soup: slightly before pureeing them. That is why directions for the pureed soups call
1 medium red or yellow onion (5 ounces), peeled and cut into for removing the measuring cap from the lid and letting the soup cool for 20
large chunks
minutes or so. (The Tomato-Basil Soup on the previous page is an exception: as
2 cloves garlic, whacked and peeled cold liquid is added at the end, it only needs 10 minutes to cool.)
2 tablespoons oil
Some of these soups may be served hot or cold. If serving them cold, simply
One 28-ounce can diced tomato, with liquid
pour into a storage container, cover the container and refrigerate until chilled
2 lightly packed cups fresh basil leaves through. If serving these soups hot, reheat at 90 C on speed 1 for 4 to 5 minutes,
2 cups vegetable or chicken broth or until hot enough for your taste.
1/3 cup evaporated milk, half-and-half or heavy cream
One more note: As a third option, you may want to serve any of the pureed
Sea salt and freshly ground black pepper soups at room temperature instead of hot or chilled. In that case, let them stand
in the work bowl until cooled to room temperature and then serve.
For the ricotta:
1 cup ricotta, preferably fresh
1/3 cup finely sliced chives
1. Fit the chopping blade into the work bowl. Chop the onion and garlic in the
work bowl on speed 6 for 5 seconds. Scrape down the sides of the work
bowl.
2. Add the olive oil. Cook at 100 C on speed 2 for 8 minutes with the measur-
ing cap removed from the lid.
3. Add the tomatoes. Replace the measuring cap in the lid. Cook at 90 C on
speed 2 for 20 minutes. Add the basil, broth and evaporated milk. Remove
the measuring cap from the lid and let cool 10 minutes.
4. While the soup is cooling, stir the ricotta, chives and salt and pepper to taste
together in a small bowl.
5. Replace the measuring cap in the lid. Process at speed 7 for 1 minute. Season
22 23
French Onion Soup paper or aluminum foil. Line up the crostini on the sheet and top with the grated
Gruyere. Bake until the cheese is golden brown and the crostini are very crisp,
about 12 minutes.
Yes, the onions take a while to become golden brown, sweet and tender.
No, you don’t have to stand there and stir. Use the version topped with NOTE:
croutons and cheese and broiled as a satisfying main course. For a less If serving this as a lighter first course, increase the broth to 4 cups and make
onion-rich version that is more suited to serving as a first course, see the the cheese crostini as described in the variation above rather than the broiling
Note below. method described in the recipe.
Makes 3 ½ cups (2 hearty servings or 4 first course servings)

2 pounds yellow onions, peeled and quartered (about 5 medium onions)
¼ cup (2 ounces) butter
2 tablespoons flour
3 cups beef broth
1/3 cup white wine or 3 tablespoons dry sherry
Sea salt and freshly ground pepper to taste
Crostini (see Sidebar on page 35)
1 cup (3 ½ ounces) grated Gruyere cheese

1. Fit the chopping blade into the work bowl. Add the onion and butter and
chop on speed 5 for 15 seconds. Scrape down the sides of the bowl. Cook
at 100 C on speed 1 for 60 minutes with the measuring cap removed from
the lid. With around 10 minutes to go, add the flour through the hole in the
lid.
2. Scrape down the sides of the bowl. Add the broth, white wine or sherry and
salt and pepper. Cook at 100 C on speed 1 for 45 minutes.
3. Place the oven rack about 8 inches from the broiler and heat the broiler.
Ladle the soup into 2 oven-proof crocks. Cover the top of the soup with
a layer of crostini, then an even layer of the cheese. Place the crocks on a
baking sheet and broil until the cheese is golden brown and bubbly, about
5 minutes. Let the crocks sit for a few minutes before serving (carefully!).
VARIATION:
If you don’t have oven proof crocks, make cheese croutons and float them on
top of the soup: Heat the oven to 400 F. Line a baking sheet with parchment
24 25
Lobster Bisque shells upside down and cut along both side of the clear, thinner shell. Peel
back the clear shell and remove the meat from the shell.)
Appropriately rich and loaded with chunks of lobster, this bisque is a 5. Replace the measuring cap in the lid. Puree the bisque on speed 7 for 2
snap to make. minutes.
Makes 4 cups (enough for 4 first-course servings) 6. Stir the cornstarch into the remaining 1 tablespoon cream in a small bowl.
3 lobster tails (about 4 ounces each) Remove the measuring cup from the lid and pour the cornstarch mixture
2 tablespoons butter into the bowl. Cook at 100 C on speed 2 for 5 minutes. Add the lobster
chunks during the last minute of cooking.
1 carrot
1 celery 7. Ladle into bowl and scatter chives over the top. Add a drizzle of heavy cream
1 onion if you like.
3 tablespoons dry sherry

NOTE:
2 tablespoons tomato paste If you prefer a slightly more lobster-y broth, simmer the lobster shells (after
1 teaspoon dried thyme removing the meat) along with the steaming liquid from the work bowl in a
½ teaspoon dried tarragon covered saucepan over low heat for 20 minutes. Strain before using.
½ cup plus 1 tablespoon heavy cream or half-and-half

TIP:
1 tablespoon cornstarch This is an elegant soup and should have a satiny-smooth texture. Two things
Chives, cut into 2-inch lengths, for garnish you can do to help get there are: peel the strings from the celery before cutting
it into chunks and strain the finished soup through the cooking basket after pu-
1. Fit the chopping blade into the work bowl and pour 2 cups of water into the reeing and before adding the lobster. Little things make a difference.
bowl. Put the lobster tails in the cooking basket and cook at Steam setting
at speed 1 for 11 minutes. Remove the basket and cool the lobster. Reserve
the cooking liquid.
2. Wipe out the work bowl. Add the carrot, celery and onion and pulse 2 to
3 times, until the vegetables are coarsely chopped. Add butter and cook at
100 C on speed 2 for 12 minutes. Scrape down the sides of the bowl.
3. Add the sherry, tomato paste, thyme, tarragon and lobster steaming liquid.
Cook at 100 C on speed 1 for 10 minutes. Remove the measuring cap from
the lid, pour in ½ cup cream and cool 20 minutes.
4. Meanwhile, remove the lobster meat from the shells, cut into 1-inch or so
pieces and set aside. (A simple way to remove the lobster meat is to turn the
26 27
Carrot-Ginger Soup 6. Add the spinach to the work bowl, “tuck it into” the soup (to make sure it is all
submerged) and cook at 80 C on speed 2 for 1 minute, just to wilt the spin-
ach and mix it through the soup. Serve hot or cold (see Sidebar).
The carrots lend this soup a beautiful shade of orange and the ginger
adds a nice little nip and takes the edge off the sweetness of the carrots. VARIATIONS:
Spinach balances the whole thing out with a pleasant freshness and hint Carrot-Ginger Soup with Sweet Shrimp: Add 6 peeled and deveined shrimp cut
of bitterness. into 1-inch lengths to the work bowl after pureeing the soup. Cook at 80 C on
speed 1 for 3 minutes. Add the spinach and proceed as above.
Makes about 6 cups (4 larger or 6 smaller portions)
1 large or 2 small leeks (14 ounces) Pumpkin/Winter Squash Soup: Substitute 1 pound peeled butternut squash or
One 2-inch length fresh ginger (3/4 ounce), peeled and pumpkin—be sure to pick a “sweet” cooking variety of pumpkin—for the carrots.
cut into rounds Many markets now carry butternut squash already peeled and ready to go. Add
½ teaspoon ground allspice or ¼ teaspoon each ground cinnamon and cloves
6 medium carrots, (about ¾ pound), peeled and
roughly chopped along with the broth and continue as above.
1 tablespoon olive oil

1 tablespoon butter
3 cups vegetable or chicken broth
4 lightly packed cups (4 ounces) baby spinach
1. Cut the roots and dark green parts off the leek(s). Cut the leek(s) in half
lengthwise and rinse them under cold water, flipping back the layers of the
leek to get rid of any dirt. Cut the leeks into big chunks.
2. Fit the chopping blade into the work bowl. Chop the leeks, carrots and gin-
ger on speed 5 for 10 seconds. Scrape down the sides of the work bowl.
Add the olive oil and butter and cook at 90 C on speed 2 for 10 minutes.
3. Pour in the broth and cook at 100 C on speed 2 for 25 minutes. (The carrots
should be tender.)
4. Remove the measuring cap and let the soup cool 20 minutes.
5. Replace the measuring cap in the lid. Blend on speed 7 for 25 seconds.
The soup should be smooth and thick and mound gently on a spoon. If the
soup seems too thick or grainy, add about ½ cup water and blend until very
smooth. Season with salt and pepper.
28
“Cream” of Asparagus Soup
Plain yogurt and fluffy potatoes—Yukon Golds or Idahos work beautiful-
ly here—add richness and velvety texture without the fat and calories of
cream. This is pure simplicity, but if you like, dress it up with a dollop
Caramelized Onion (page 17), Tomato Confit (page 16) or even a scattering
of parsley leaves and an additional dollop of yogurt.
Makes about 6 cups (6 smaller or 4 larger servings)

1 medium yellow onion (5 ounces), peeled and cut into large chunks
2 tablespoons olive oil, butter or a mix of the two
3 cups vegetable broth
1 medium Yukon Gold potato (8 ounces), peeled and cut into
rough chunks
1 pound asparagus, trimmed and cut into 2-inch or so lengths
(see Tip)
½ cup flat (Italian) parsley leaves
Juice of 1 lemon
1 cup low-fat plain yogurt
Sea salt and freshly ground black pepper TIP:
Even pencil asparagus can be a little “stringy” after pureeing. If that bothers you,
1. Fit the chopping blade into the work bowl. Chop the onion on speed 7 for simply strain the pureed soup through the cooking basket into a bowl, helping it
8 seconds. Scrape down the sides of the bowl and remove the measuring along with the back of a large spoon. You’ll end up with a string-free soup with
cap from the lid. Add the oil and/or butter and cook at 100 C on speed 2 for a velvety texture.
10 minutes.
VARIATIONS:
2. Pour the broth into the work bowl and add the potatoes. Replace the mea- “Cream” of Broccoli: Substitute 12 ounces of broccoli florets for the asparagus.
suring cap in the lid. Cook at 100 C at speed 1 for 20 minutes. Add 2 peeled cloves garlic to the work bowl along with the onion. Add 2 tea-
spoons ground coriander seed to the work bowl along with the broccoli and
3. Add the asparagus and parsley and cook at 90 C on speed 2 for 6 minutes. potato. Otherwise, proceed as above.
Be sure both the asparagus and potatoes are tender at this point. If not con-
tinue cooking at 90 C on speed until they are tender. Remove the measuring “Cream” of English Pea: Substitute 1 leek, cleaned (see page 28) for the onion.
cap from the lid and cool the soup for 20 minutes. Add only the potato to the work bowl along with the broth. (The peas will be
added later). Cook at 100 C on speed 1 for 15 minutes. Add one 9-ounce bag of
4. Blend on speed 6 for 1 minute and 30 seconds or until very smooth. Serve frozen peas and 1 teaspoon dried tarragon and cook at 100 C on speed 1 for 6
hot or cold (see Sidebar on page 31). minutes. Cool and puree as above.
30 31
Cheddar Broccoli Soup
Makes 4 ½ cups (enough for 4 smaller or 2 larger servings)
4 ounces aged cheddar, cut into 1-inch pieces
14 ounces broccoli (stems and florets; 2 stalks)
1 small yellow onion (4 ounces), peeled and cut into chunks
2 cloves garlic, peeled
1 tablespoon (0.5 ounce) butter
3 cups chicken or vegetable broth
¾ cup milk
1 small Idaho potato (6 ounces), peeled and cut into chunks
2 scallions, trimmed and thinly sliced (1/4 cup)
1. Fit the chopping blade into the work bowl. Grate the cheese on speed 7 for
5 seconds. Set aside the cheese.
Dips
2. Cut the florets from the broccoli stalks. Cut the florets into pieces no larger
than about 1 ½ inches across. Pulse the florets twice to finely chop them.
Set aside. Peel the stems down to the green (the white part just under the
peel can be stringy) and cut the peeled stems into 1-inch pieces. Set aside.
3. Chop the onion, garlic and butter on speed 7 for 5 seconds. Scrape down
the sides of the bowl. Cook at 100 C on speed 2 for 5 minutes.
4. Add the chicken broth, milk, potato and season lightly with salt and pepper.
Cook at 100 C on speed 2 for 18 minutes. Remove the lid from the work bowl
and cool the soup 20 minutes. Puree the soup on speed 6 for 45 seconds.
5. Add the chopped broccoli florets and cook at 90 C on speed 2 for 8 min-
utes. Add the cheese and stir on speed 2 for 1 minute. Check the seasoning
and serve, topping each bowl with sliced scallions.
32 33
Warm White Bean Dip SIDEBAR: CROSTINI
Crostini—little toasts—are perfect for floating on soups, crumbling into salad
with Sweet Red Onions and as a dipper for dips.
Slow cooked red onions add sweetness to the rich texture of this bean dip. One thin French baguette, cut into ½-inch slices
Serve this with crostini (see Sidebar),vegetables or pita chips for dipping. Olive oil
In case of leftovers, see the note below.
1. Heat the oven to 350°F.
Makes 3 ½ cups
1 medium (about 8 ounces) red onion, peeled and cut into large chunks 2. Lightly brush both sides of each slice of bread with oil. Arrange the bread
on a baking sheet and bake until golden brown and crisp, about 12 minutes.
Remove and cool. Crostini will keep in a tightly covered container at room
Two 15-ounce cans white beans (cannellini), drained and rinsed temperature for up to 2 days. If the weather is humid, you may want to re-
¼ cup diced bottled roasted red peppers crisp them in a 350 F oven for 2 to 3 minutes.
¼ cup chopped flat-leaf (Italian) parsley
2 tablespoons freshly squeezed lemon juice
A few dashes hot red pepper sauce (optional)
2 scallions, trimmed and sliced thin (about ¼ cup)
1. Fit the chopping blade into the work bowl. Chop the onion with 3 quick Chili Con Queso Dip
pulses. They should be very coarsely chopped. Scrape down the sides of
the bowl. Remove the measuring cap from the lid. Add the oil and cook at This makes quite a bit of dip—enough for a Big Game Day crowd. Corn
100 C on speed 2 for 12 minutes. chips are the dippers of choice, but consider veggie chips, mini pitas cut
into quarters or whole-grain crackers as an alternative.
2. Replace the measuring cap in the lid. Add the white beans and cook at 80
C on speed 2 for 8 minutes. Scrape down the sides of the bowl. Add the Makes 5 cups
roasted peppers, parsley, lemon juice and hot sauce, if using. Pulse twice to 2 medium yellow onions (about 10 ounces)
mix into the dip. 1 tablespoon vegetable oil
2 to 3 teaspoons chili powder or chile powder (see Sidebar)
3. Scrape the dip into a serving bowl and scatter the scallions over the top.
Serve warm with crostini. (See Sidebar on page 35.) 1 pound ground beef
One 28-ounce can diced tomatoes (with green chiles if you like), thor-
NOTE:
oughly drained
Any leftover dip can be served cold as a dip, piled into a pita pocket, or spread
on crackers. It also makes an excellent substitute for mayonnaise when making 2 cups grated cheddar cheese
tuna salad. Homemade Tortilla Chips (See Note) or store-bought chips
34 35
1. Fit the chopping blade into the work bowl. Peel the onions and cut them
into large chunks. Chop at speed 6 for 8 seconds. Switch to the stirring Warm Spinach, Artichoke
blade. Scrape down the sides of the work bowl.
and Cheese Dip
2. Add the oil to the work bowl and remove the measuring cup from the lid.
This dip is heavy on the veggies and lighter on the creamy stuff. To light-
Cook at 100 C on speed 2 for 10 minutes.
en it up even more, choose lower-fat versions of sour cream, mayonnaise
and/or cream cheese.
3. Crumble the beef into the work bowl. Add the chili powder. Cook at 100 C
on speed 2 for 7 minutes.
Makes 5 cups
4. Add the drained tomatoes and cheese. Cook at 80 C on speed 2 for 4 min- One 9-ounce package frozen artichoke hearts, defrosted
utes. Remove the stirring blade and scrape into a serving bowl. Let cool One 9-ounce package frozen spinach, defrosted
about 10 minutes before serving. ½ cup sour cream
¼ cup mayonnaise
NOTE:
Toasted Tortilla Chips: Preheat the oven to 350°F. Cut four yellow corn tortillas One 8-ounce package cream cheese, cut into 16 pieces and at
into 8 to 10 wedges each. Spread the wedges out on a baking sheet. Drizzle room temperature
about 1 teaspoon olive or vegetable oil into the palm of your hand, rub your ½ teaspoon garlic powder
hands together lightly, then toss the tortillas to coat them very lightly with oil. Sea salt (if needed)
Bake, stirring once about halfway through, until the chips are crispy and golden
Freshly ground black pepper
brown, 6 to 7 minutes.
1. Squeeze as much liquid from the artichokes and spinach as possible. Using
SIDEBAR: CHILI/CHILE POWDERS
your hands works well. Keep the two vegetables separate.
Consider the amount given in the recipe as a suggestion, and here’s why: The
name “chili powder” means different things to different people. Most people
2. Fit the chopping blade in the work bowl. Add the artichokes and chop on
relate to chili powder as a blend of ground chiles, salt, and other spices used
speed 5 for 8 seconds. Add the spinach and pulse once. Scrape down the
to season chili. That’s a little different than “chile powder,” which is one kind
sides of the bowl. Fit the mixing tool in place over the cutting blade. Add
of dried chile pepper ground to a powder. These chile powders are easy to
all the remaining ingredients and cook at 80 C on speed 3 for 10 minutes.
spot—their labels will refer to them as ancho chili powder, pequin chili powder,
Scrape the warm dip into a serving bowl and serve with pita wedges, slices
and so on, according to the type of chile used. If you have a chili powder or
of “cocktail” rye, pumpernickel bread or your favorite crackers.
chile powder that you know you like, go with it! If not, this is a great place to try
something new.
NOTE:
The dip may be made up to 3 days in advance. Scrape into a microwavable
container, cover and refrigerate. Just before serving, heat the dip in a micro-
wave at 50% power for 2 to 4 minutes (depending on your microwave and the
container). Stir once about halfway through heating. The dip should be warmed
through.
36 37
BELLINI CL A SSIC
Beef & Bean Nachos 6. Add the beans and season to taste with salt and pepper. Continue to cook
on speed 1 at 80 C for 5 more minutes with the measuring cap still off.
This delicious dip is great for entertaining and really takes your nachos to a 7. Set aside to cool for 10 minutes.
whole new level. Be sure to have extra tortilla chips on the side for dipping.
8. Place the beef and bean mixture into a greased baking dish and top with
Ingredients:
corn/tortilla chips and sprinkle with cheese. Bake for 10-12 minutes or until
1 medium onion, peeled and chopped into quarters the cheese has melted. Serve with guacamole, sour cream and tortilla chips.
2 garlic cloves, peeled and halved
2 tablespoons olive oil
500 grams / 17.6 ounces lean ground beef BELLINI CL A SSIC
1.5 teaspoons chili powder Sun-Dried Tomato, Spinach

1 teaspoon ground coriander
1 tablespoon all-purpose flour
and Cashew Dip
140 grams / 4.9 ounces tomato paste This is a very simple and delicious dip that can be thrown together in a
1/3 cup beef stock flash with the Bellini. Serve with naan bread or tortilla chips.
300 grams / 10.6 ounces canned red kidney beans, drained and rinsed
1 cup sun-dried tomatoes
270 grams / 9.5 ounces corn or tortilla chips
1 cup salted or unsalted cashews
1 cup grated cheese of your choice
2-3 spinach leaves (minus the stalks)
Guacamole and sour cream, to serve
1 clove garlic
1. Insert the chopping blade into the work bowl and add the onion and garlic. Pepper
Chop on speed 5 for 5 seconds
Olive oil
2. With the onion and garlic stuck to the side of the bowl, replace the chop- White vinegar
ping blade with the stirring blade for the remainder of the recipe. Scrape
down the sides of the bowl and drizzle the oil over the onion and garlic. 1. Insert the chopping blade into the work bowl and add the garlic, cashews
Cook on speed 1 at 100°C for 2 minutes to sauté the mixture. and tomatoes to the bowl. Chop on speed 5 for 6 seconds.
3. Take the measuring cap off and add the ground beef by crumbling it into the 2. Add the spinach and blend on speed 4 for 6 seconds.
bowl. Cook at 100°C for 5 minutes on speed 1.
3. Scrape down the sides of the bowl & add a splash of olive oil, a splash of
4. Add chili powder, coriander, flour, tomato paste and beef stock. Cook with white vinegar and ground pepper.
the measuring cap OFF on speed 1 at 80°C for 15 minutes.
4. Pulse for 1 second at a time, keeping an eye on it to make sure it doesn’t
5. Preheat oven to 200°C/400°F become too mushy.
38 39
Fonduta
As it sounds, this is fondue’s Italian cousin. It is rich, delicious and ex-
tremely easy to make in the Bellini. Choose chunks of simple country
bread and/or lightly steamed vegetables for dunking. And if there hap-
pens to be a little leftover, no worries: fonduta makes a wonderful quick
“mac ‘n’ cheese.’ Cook pasta and drain it, then return to the warm pan.
Stir in about 3 tablespoons leftover fonduta and cracked black pepper to
taste per serving.
Makes 2 cups (enough for about 6 dippers as a first course)

1 cup milk
½ pound Fontina, shredded (about 2 cups; see Note)
2 tablespoons (1 ounce) butter
4 egg yolks
Nutmeg
Sea salt (if needed) and freshly ground white pepper
Sauces
1. Fit the work bowl with the stirring blade and mixing tool. Add the milk and
Fontina and let stand at room temperature for 1 to 2 hours.
2. Add the butter to the work bowl and cook at 70 C on speed 2 for 8 minutes.
3. Remove the measuring cap from the lid, and cook at 90 C on speed 2 for 9
minutes. Add the egg yolks one at a time starting 1 minute into the cooking.
The fonduta should be thickened enough for dipping; don’t overcook or
you’ll end up with a curdled texture.
4. Add the nutmeg, salt, if needed and pepper.
NOTE:
There are many kinds of Fontina out there. This is traditionally made with Fon-
tina from the Val ‘Aosta in northern Italy. It has a pronounced aroma and fairly
strong flavor and may not be to everyone’s taste. If you prefer, you can make this
with Swiss Fontina, which will give much milder results.
40 41
Hollandaise Béarnaise
Traditional Hollandaise, beaten by hand in a double boiler for what can Makes about 1 cup
seem like hours, has a light, creamy nape texture. So can the hands-off 2 large shallots (3 ounces), peeled and halved
version you make with your Bellini. Start with cold butter and add a final
¾ teaspoon dried tarragon
whipping without heat and you’ve got it.
2 tablespoons white wine vinegar
Hollandaise is delicious over poached eggs, virtually all the steamed 1 tablespoon white wine
foods on page 72 (try it on the corn!), and folded into cooked spinach
1 tablespoon lemon juice (optional)
for a luxe version of creamed spinach. For a more assertive sauce that
can stand up to grilled fish, poultry and meats, try Hollandaise’s cousin— 4 egg yolks
Bearnaise, found on the next page. 9 tablespoons butter (4.5 ounces), cold, cut into 1-tablespoon-size pieces
Sea salt and freshly ground pepper to taste
Makes about 1 cup
4 egg yolks 1. Fit the chopping blade into the work bowl. Add the shallots and tarragon
9 tablespoons (4.5 ounces) butter, cold, cut into tablespoon-size pieces and chop on speed 6 for 10 seconds. Scrape down the sides of the bowl and
add the vinegar, wine and lemon juice, if using. Remove the measuring cap
3 tablespoons lemon juice
from the lid and cook at 100 C on speed 2 for 5 minutes.
Sea salt and ground white pepper
2. Add the butter and yolks. Replace the measuring cap in the lid. Cook at 80
1. Fit the stirring blade into the work bowl. Add the yolks, butter and lemon C on speed 3 for 4 minutes and 30 seconds.
juice. Set to 80 C on speed 3 for 5 minutes.
3. Without heat, whip the sauce on speed 6 for 30 seconds. Pour into a sauce-
2. Immediately whip (without heat) on speed 6 for 30 seconds. Season with boat or bowl immediately, so the eggs don’t have a chance to cook further,
salt and pepper and remove quickly from the work bowl to prevent the egg scraping down the sides of the bowl. Season with salt and pepper and serve
yolks from scrambling. warm.
42 43
Simple Cheese Sauce Basic Tomato Sauce
(and Variations) Makes 3 cups (enough to sauce about 12 portions of pasta)
1 medium red or white onion (5 ounces), peeled and cut into big chunks
Makes 2 ½ cups
1 small carrot (1.5 to 2 ounces), peeled and cut into 2-inch or so pieces
4 ounces Cheddar cheese, cut into 1-inch cubes
1 small celery rib (2 ounces), trimmed and cut into 2-inch or so pieces
2 ounces Gruyere or Emmental cheese, cut into 1-inch cubes
3 tablespoons cornstarch
2 cups milk or half-and-half
One 28-ounce can Italian plum tomatoes, with liquid
3 tablespoons (1.5 ounces) butter (see Note on tomato prep on page 16)
Big pinch grated nutmeg 1 teaspoon dried basil
Sea salt and freshly ground pepper ½ teaspoon dried oregano
1. Fit the chopping blade into the work bowl. Add the Cheddar, Gruyere and
cornstarch. Chop on speed 6 for 30 seconds. Scrape down the sides of the
1. Fit the chopping blade into the work bowl. Chop the onion, carrot, celery and
bowl.
garlic on speed 6 for 5 seconds. Scrape down the sides of the work bowl.
2. Add the milk, butter and nutmeg. Cook at 90 C on speed 2 for 18 minutes.
2. Add the olive oil. Cook at 100 C on speed 2 for 12 minutes with the measur-
Season with salt and pepper.
ing cap removed from the lid. Scrape down the sides of the bowl.
VARIATIONS:
3. Add the tomatoes. Replace the measuring cap in the lid. Cook at 90 C on
Dried Mushroom: Soak 1/3 cup dried mushrooms (porcini are great) in enough
boiling water to cover in a small heatproof bowl until softened, about 15 min- speed 2 for 20 minutes. Add the basil and oregano. Remove the measuring
utes. Drain and reserve the soaking liquid. Rinse the mushrooms, chop them cap from the lid and let cool 20 minutes.
fine, and add to the sauce along with the milk. If you like, strain the soaking
liquid through cheesecloth or a paper coffee filter and substitute ¼ cup of the 4. Replace the measuring cap in the lid. Pulse the sauce to the texture that
soaking liquid for an equal amount of milk. suits you. Season the sauce with salt and pepper.
VARIATIONS:
Tomato 1: Add ½ cup Tomato Confit (page 16) to the sauce along with the cheeses.
Red clam sauce: Add the meat from 24 steamed Littleneck clams to the finished
sauce along with a small (or big) pinch of crushed red pepper.
Tomato 2: Pour boiling water over ¼ cup sun-dried tomatoes in a small heat-
proof bowl. Let stand until they are softened but not mushy, about 20 minutes.
Eggplant sauce: Peel a small (about 8-ounce) purple eggplant and cut it into
Drain, pat them dry and chop them fine. Add to the sauce along with the milk.
1-inch dice. (There will be about 2 cups of eggplant.) Add to the sauce along
with the tomatoes. The eggplant will take on a silky texture after cooking and
Tarragon-Chive: Stir ¼ cup very thinly sliced chives and 2 tablespoons finely
will break apart during the final pulsing. Add a big dollop of ricotta to your pasta
chopped tarragon into the finished sauce.
before tossing with the eggplant sauce for a super-simple “Pasta alla Norma.”
44 45
Barbecue Sauce Velvety Meat Sauce
Designed with the Pulled Pork on page 50 in mind, this sauce has the A meaty sauce with a hint of tomato and spices, long slow cooking gives
mustard, vinegar and heat from red pepper typical of that dish built right this a rich taste and texture.
into it. It also makes an unusual and delicious barbecue sauce on its own.
This recipe will make about twice as much as you need for the Pulled Makes a generous 4 cups; enough to sauce 1 pound pasta
Pork on page 50. But who ever complained about having a little extra bar- 1 onion (5 ounces), peeled and cut into chunks
becue sauce around the house?
Makes about 2 cups 2 ribs celery (6 ounces), trimmed, strings removed with a vegetable
peeler and cut into 2-inch pieces
1 onion, peeled and cut into big chunks
1 tablespoon vegetable oil
1 pound ground beef (15% fat works well)
1 cup cider vinegar
One 14-ounce can diced tomatoes with liquid
2/3 cup ketchup
2 tablespoons tomato paste
¼ cup yellow mustard
1 tablespoon sugar
¼ cup brown or white sugar
1 ½ teaspoons dried oregano
1 teaspoon red pepper flakes
2 teaspoons dried basil
Kosher salt
1 carrot (2 ounces), grated
1. Fit the chopping blade into the work bowl. Chop the onion on speed 6 for Sea salt and pepper
6 seconds. Change over to the stirring blade and scrape down the sides of
the bowl. 1. Fit the chopping blade into the work bowl. Add the onion, garlic, and celery
and chop at speed 7 for 5 seconds. Switch over to the mixing blade and
2. Add all the remaining ingredients to the work bowl and cook at 100 C at scrape down the bowl.
speed 2 for 20 minutes. The sauce should be fairly thick and quite tangy.
Cool to room temperature. The sauce will keep in the refrigerator for up to 2. Add the olive oil. Remove the measuring cap from the lid and cook at 100 C
two weeks. on speed 1 for 5 minutes. Scrape down the sides of the bowl.
3. Crumble the ground beef into the work bowl and cook at 100 C on speed 1
for 5 minutes with the measuring cap still removed. Tilt the bowl and spoon
off as much of the fat as you can.
4. Add the crushed tomatoes, tomato paste, sugar, oregano, basil, grated car-
rot, and salt and pepper. Replace the measuring cap in the lid and cook at
90 C on speed 1 for 20 minutes.
5. Serve with spaghetti or rigatoni, passing Parmesan cheese separately.

46 47
Mains and Grains
48 49
Pulled Pork 5. If making sandwiches: Pile the pork up on the bottom of the buns, top with
pickles and coleslaw. Close up the sandwich.
The size of the pork cubes matters here—too large and they will get stuck NOTE:
under the stirring blade and take quite a while to cook. As the pork is When it comes to choice of rolls, take your pick: Little dinner rolls make great
shredded in the end, exact 1-inch squares don’t matter, just be sure they pulled pork “sliders”; softer hamburger buns (or even two slices of white bread)
are all under 1 inch on any side. are traditional; A Kaiser roll adds a little heft and makes a sturdier sandwich.
Makes 4 servings/sandwiches
¾ cup Barbecue Sauce (page 46)
2 medium yellow onions (10 ounces), peeled and cut into large chunks
1 tablespoon vegetable oil
¾ pounds boneless pork shoulder, cut into cubes no larger than 1 inch
½ cup beer of your choice or water
If making sandwiches:
Rolls or buns of your choice (see Note)
Sliced bread-and-butter or sour pickles
Creamy coleslaw
1. Fit the chopping blade into the work bowl. Chop the onion and garlic on
speed 6 for 6 seconds. Switch to the stirring blade, scrape down the sides
of the bowl and remove the measuring cap from the lid. Pour in the oil and
cook at 90 C on speed 2 for 10 minutes.
2. Add the pork and cook at 100 C on speed 2 for 10 minutes.
3. Pour in the barbecue sauce and beer or water. Cook at 90 C on speed 2 for
35 minutes. The pork should be very tender, able to be pulled apart with a
fork. (Check the progress of the pork about 25 minutes into cooking. Stop
the cooking then or at any time if the pork is already so tender it is starting
to shred.) Remove the lid and cool for 20 minutes.
4. With the stirring blade still in place, pulse until the pork is shredded to your
taste. (Two times for more coarsely shredded pork and up to 4 times for finely
shredded pork. Scrape down the sides of the bowls in between pulses.)
50
Basic Risotto
(and Variations)
“All’onda” or ‘wavelike,’ is how the Italians describe a risotto with a very
loose, creamy texture. The proportions in this recipe will make a basic
risotto all’onda, with each grain of rice separate and al dente. If you like a
firmer rice, just leave the finished risotto in the work bowl for 2 to 3 min-
utes, then stir in the butter and cheese. If you like your rice with a little
less bite, increase the cooking time to 20 minutes.
Makes 4 cups (enough for 4 first-course servings)

4 large shallots (5 ounces), peeled and cut in half
3 ½ cups chicken or vegetable broth
1 ½ cups (10 ounces) Arborio rice (risotto rice)
¼ cup dry white wine
½ cup (1 ½ ounces) grated Parmesan cheese
1. Fit the chopping blade into the work bowl. Pulse the shallots two or three
times until finely chopped. Scrape down the sides of the work bowl and
change to the stirring blade.
2. Add the olive oil and cook at 90 C on speed 2 for 8 minutes with the mea-
suring cap removed from the lid. Add the broth, rice and wine and cook at
100 C on speed 2 for 18 minutes. Add the butter and cheese and stir on
speed 2 for 20 seconds. Spoon into serving bowls.
VARIATIONS:
Asaparagus Risotto: Add ¾ cup pencil asparagus cut into 1-inch lengths during
the last 3 minutes of cooking.
Shrimp and Saffron Risotto: Add ½ teaspoon saffron threads along with the
broth. Add ½ pound medium shrimp, peeled, deveined and cut into 1-inch
lengths during the last 3 minutes of cooking.
52 53
BELLINI CL A SSIC
Chicken, Bacon & Pea Risotto Steamed Miso-Rubbed

1 onion, peeled and quartered Black Cod
1 garlic clove, peeled
The rub, which can also be used with other firm white fish like halibut or
30ml / 2 tablespoons olive oil Chilean sea bass and salmon, is a wonderful balance of sweet and salty
400 grams / 14.1 ounces boneless skinless chicken breast, cubed with the ginger adding its very special kick. Serve with any steamed green
into 2-3cm pieces vegetable (see the chart on page 72).
4 pieces of Canadian bacon or back bacon, cut into strips and
then cut in half Makes 4 servings
350 grams / 12.3 ounces Arborio rice (risotto rice) One 2-inch length ginger (3/4 ounce), peeled and cut in quarters
1 liter chicken stock 2 tablespoons white miso
1 cup baby peas, thawed 2 tablespoons honey
60-80 grams / 2-3 ounces grated parmesan cheese (to taste) Four 4 to 5-ounce black cod or other very firm white fish filets,
skin on, about 1 inch thick
Salt, to taste
1. Fit the chopping blade into the work bowl. Chop the ginger on speed 6 for
1. Insert the chopping blade and add the onion and garlic. Chop on speed 5
10 seconds. Scrape down the sides of the bowl. Add the miso and honey
for 10 seconds.
and blend on speed 3 for 10 seconds.
2. Scrape down the sides of the bowl and add the oil, bacon and chicken.
2. Line the fish filets up skin side down on a small baking sheet or large dinner
Sauté for 4 minutes at 100°C on speed 1. Scrape down the sides of the bowl
plate. With the back of a spoon or a rubber spatula, smear the miso paste
and repeat for 4 more minutes.
over the filets. Cover and refrigerate at least 4 hours—overnight is better.
3. Add the rice to the work bowl and cook at 100°C for 2 minutes on speed
3. Fit the stirring blade into the work bowl. Fill the bowl halfway with water.
1 – this is to coat the rice.
Line the fillets, skin side down, in the deep insert of the steamer accessory
and fit the steamer into place over the work bowl. Cover the steamer and
4. Scrape down the sides of the bowl. Add the chikcken stock and cook for 25
cook at Steam Setting on speed 1 for 22 minutes.
minutes on speed 1 at 100°C. When finished, check the rice. Let stand for 5
minutes to finish thickening up.
4. Carefully remove the filets to serving plates.
5. Add the baby peas and parmesan cheese and stir on speed 1 for 1 minute. If
necessary, use the spatula to mix the peas and parmesan thoroughly.
6. Add salt to taste.
54 55
Barley Risotto NOTE:
To make a quick soup from leftover barley risotto, start with a handful of what-
ever is in the vegetable drawer of your refrigerator. Peel and trim the veggies as
Perfect barley risotto—every grain separate, creamy, full of flavor—is just needed and cut them into chunks. Put them in the work bowl and pulse with
a temperature change away. Lowering the heat 15 minutes into cooking the chopping blade until coarsely chopped. Switch to the stirring blade, scrape
ensures a gentle, even heat to soften up pearl barely while still leaving it down the bowl, add the leftover barley and enough broth or water to cover by
with a pleasant “chew.” about 2 inches. Cook at 90 C at speed 2 for 15 minutes. Check the soup and
season with salt and pepper. Add a little liquid if you’d like a thinner soup
As the recipe makes quite a bit of barley, this is really two meals in one.
Serve the barley as a side dish one day and keep the leftovers in the fridge
for up to 4 days before you turn them into a no-effort soup (see Note).
Creamy Polenta
Makes 5 cups
2 medium carrots, peeled and cut into chunks
with Braised Mushrooms
8 cremini or button mushrooms, wiped clean (see Note) and quartered Firm mushrooms, like the varieties listed below, hold their shape better
and make a nicer contrast to the creamy texture of the finished polenta.
1 ½ cups pearl barley
2 tablespoons olive oil Makes 3 cups polenta (enough for 4 first-course servings)
3 cups vegetable broth, chicken broth or water
½ cup frozen peas For the mushrooms:
½ pound cremini mushrooms
½ cup grated Parmesan cheese
¼ pound shiitake mushrooms
2 tablespoons chopped parsley
1 leek (6 ounces), cleaned (see page 28) and cut into big chunks
3 scallions, thinly sliced
2 tablespoons olive oil or butter or 1 tablespoon of each
1 tablespoon white wine or sherry
1. Fit the chopping blade into the work bowl. Add the carrots and pulse 2 ½ teaspoon dried thyme
times. Add the mushrooms and pulse two or three times until the carrots 1 to 2 tablespoons chicken broth, if needed
and mushrooms are coarsely chopped. Switch to the stirring blade and
scrape down the sides of the bowl.
For the polenta:
3 cups chicken or vegetable broth or water
2. Add the barley, olive oil and broth or water to the work bowl and cook at 90
1 cup medium to coarse-ground polenta (not instant or finely
C on speed 2 for 15 minutes. Then cook at 80 C on speed 2 for 30 minutes. ground polenta)
1 tablespoon butter
3. Add the peas, cheese and parsley and cook at 80 C on speed 2 for 2 min-
utes. Season with salt and pepper. Spoon into a serving bowl and top with ¾ teaspoon sea salt
the scallions. 1 cup (3 ounces) grated Parmesan cheese
56 57
1. Prep and cook the mushrooms: Cut the stems off both types of mushrooms.
With a very lightly dampened paper towel, wipe the all the mushroom caps
clean. Cut larger caps into quarters, smaller caps in half.
2. Fit the chopping blade into the work bowl. Add the leeks and olive oil and/
or butter. Chop at speed 5 for 6 seconds. Add the mushrooms and chop on
speed 4 for 8 seconds (they should be very roughly chopped). Change over
to the stirring blade and scrape down the sides of the bowl. Add sherry and
thyme and cook at 100 C at speed 1 for 12 minutes.
3. The mushrooms should give off enough of their own liquid to make a sauce
for the mushrooms and polenta; if not, add 1 or 2 tablespoons of broth
about 10 minutes into cooking. Remove the mushrooms and keep them
warm.
4. Make the polenta: Pour the broth into the work bowl. Add the polenta, but-
ter and sea salt. Cook at 100 C for 22 minutes.
5. Add the Parmesan and season with black pepper. Mix at speed 2 for 30 sec-
onds. Spoon the polenta onto plates (or into shallow bowls) and spoon the
mushrooms and their juices over and around the polenta.
NOTE:
Depending on the particular brand and grind of polenta you are using, you may
have to adjust the cooking time a minute or two either way. Check to be sure:
the polenta should be creamy and thick and the individual grains should be
tender.
VARIATION:
Gorgonzola Polenta: Substitute 4 ounces of crumbled Gorgonzola or other blue
cheese for the Parmesan. Use regular Gorgnzola for a sharp flavor; Gorgonzola
“Dolce Latte” for a milder flavor. Remove the hard exterior if there is any, and
mash the creamy center in a bowl with a fork before adding to the polenta.
58 59
Cheesy Grits TO GRILL: oil the grits and the grill lightly. Grill the grits over medium heat until
lightly browned and crisp (the center should be creamy but still firm), about 8
minutes.
Makes 3 cups
1 cup coarse-ground white grits (not instant cooking) TO PAN-FRY: Add enough fat (bacon fat, butter or oil) to lightly coat the bottom
3 cups water of a large non-stick or cast-iron pan. Heat over medium heat. Add the grits and
cook, turning once, until lightly browned on both sides, about 8 minutes.
¾ teaspoon sea salt
1 cup (4 ounces) grated yellow or white cheddar cheese
Optional toppings (any or all):

Thinly sliced scallions
Crumbled cooked bacon
Diced tomatoes
1. Fit the stirring blade and mixing tool into the work bowl. Add the grits, water
and salt. Cook at 90 C on speed 2 for 15 minutes.
2. Sprinkle the cheese around the edge of the work bowl and stir at speed 2
for 45 seconds. Season with plenty of black pepper and spoon into a serv-
ing bowl. Top with whichever toppings you like or pass the toppings at the
table.
VARIATIONS:
Shrimp and Grits (Cheesy or Not): When 2 minutes remain on the cooking time
for the grits, stir in ½ pound medium shrimp, cut into 1-inch lengths. Continue
cooking and add the cheese as above, if you like.
Pan-Fried or Grilled Cheesy Grits: Make a batch of Cheesy Grits and pour into
a 9 x 5-inch loaf pan, scraping the sides of the work bowl with a rubber spatula.
Smooth the top of the grits with the spatula dipped in water. (This will help make
a more evenly browned surface, especially with the pan-fried version.) Cool the
grits to room temperature, then refrigerate for at least 2 hours and up to 3 days.
Turn the grits out of the pan onto a cutting board. Cut the loaf in half lengthwise
and then into fourths crosswise to yield 8 squares.
60
BELLINI CL A SSIC
Falafel Steamed Mussels, Three Ways

½ onion, peeled and quartered Serves 4 as a first course, 2 as a main course or 4 if served over pasta
2 cloves of garlic
400 grams / 14.1 ounces canned chickpeas, drained 1 pound mussels, cleaned (see Note)
2 tablespoons fresh parsley

With Garlic and Herbs:
2 fresh chiles, deseeded and roughly cut (optional – omit if you prefer 6 cloves peeled garlic
a less spicy falafel)
2 tablespoons breadcrumbs
½ cup water
2 tablespoons plain flour
1/2 cup dry white wine
1 tablespoon ground cumin
5 sprigs flat-leaf (Italian) parsley
Salt and pepper to taste
2 sprigs fresh rosemary
1. Preheat oven to 180°C/350°F

Classic Moules à la Marinière:
2 large shallots
2. Insert the chopping blade and add the onion, garlic, chickpeas, parsley,
breadcrumbs, flour and cumin into the bowl. 5 sprigs flat-leaf (Italian) parsley
1 cup dry white wine
3. Process using the ‘Pulse’ function 5 times – about 0.5 seconds per time.
¼ teaspoon dried thyme or 4 sprigs fresh thyme
4. Add the salt, pepper and optional chiles and blend for 30 seconds on speed 4. 2 tablespoons butter
5. Form falafel into balls, and place onto a baking tray lined with parchment With Tomato and Basil:
1 cup water
paper. Brush both sides of the falafel with oil.
1 cup Basic Tomato Sauce (page 45) or your favorite tomato sauce
6. Bake for 40-45 minutes in the oven, turning the falafel balls halfway through 1 cup, lightly packed, fresh basil leaves
baking.
Garlic and Herbs:
TIP: 1. Fit the chopping blade into the work bowl. Add the garlic and chop on speed
To avoid dry falafel, brush them again with oil when turning them halfway 5 for 6 seconds. Change over to the stirring blade and scrape down the sides
through baking. of the bowl. Cook at 100 C on speed 2 for 10 minutes.
2. Add the water, wine, rosemary and parsley. Fit the steamer accessory with the
mussels in it into place and cover the steamer. Cook at Steam on speed 1 for
12 minutes.
62 63
3. Spoon the mussels into a large serving bowl or individual serving bowls. Tip
the juices that accumulate underneath the steamer insert into the work bowl.
Remove the work bowl and swirl it around to mix well. Pour over the mussels
and serve hot.
Classic Moules à la Marinière:

1. Fit the chopping blade into the work bowl. Add the shallots and chop on
speed 5 for 6 seconds.
2. Switch to the stirring blade and scrape down the sides of the bowl. Add the
wine, butter, parsley and thyme. Fit the steamer accessory with the mussels
in it into place over the work bowl. Cover the steamer and cook at ’Steam’
3. Tip the juices that accumulate underneath the steamer insert into the work
bowl. Serve the mussels from a large serving bowl or spoon them into indi-
vidual bowls. Pour the sauce from the work bowl over the mussels.
Tomato and Basil:

1. Fit the stirring blade into the work bowl. Pour in the water and add the to-
mato sauce. Fit the deep steamer attachment with the cleaned mussels in
it into place over the work bowl and cover the steamer. Cook at ’Steam’ on
speed 1 for 12 minutes.
2. Tip the juices that accumulate underneath the steamer insert into the work
bowl and add the tomato sauce and basil. Cover and mix on speed 1 for 30
seconds.
3. Serve the mussels from a large serving bowl or spoon them into individual
bowls. Spoon the sauce from the work bowl over the mussels.
NOTES:
Scrub the mussels and check the flat side of the shells for “beards” (not likely in
cultivated mussels). If you run into a beard or two, pull gently but firmly until it
pulls free of the mussel. Scrub the mussel shells and put them into the steamer
accessory as you go.
64 65
The Tomato and Basil and Garlic and Herb Variations can be served over lin-
guine or spaghetti. If using these as a sauce for pasta, do not add the steaming
liquid that accumulates under the steaming accessory to the work bowl. Boil 8
ounces pasta according to package directions and drain. Return to the pan, add
the sauce and mussels and heat over low heat. Leave the mussels in their shells
for a more rustic dish or, if you prefer, shuck them before tossing with the pasta.
A few pointers: It is unlikely that you’ll need to season any of these sauces with
salt, but a little cracked black pepper or, in the case of the Tomato-Basil Varia-
tion, crushed red pepper, would be nice. Whether serving from a large bowl or
individual bowls, put out a bowl or two for empty shells.
Mashed!! Steamed!!
And Other Assorted Sides
66 67
Garlicky Chunky-
Mashed Potatoes
Makes 2 ½ cups (4 side-dish servings)
1 ¼ pounds Yukon Gold or Idaho potatoes, peeled or not, cut
into 1” pieces
8 cloves garlic
1/3 cup milk or sour cream
¼ cup thinly sliced chives
1. Fit the stirring blade into the work bowl. Set the cooking basket with the Minty Mashed Green Peas
potatoes in it in place. Pour enough water into the work bowl to cover the
Putting the mint under the hot, cooked peas, wilts it slightly and releases
potatoes. Cook at 100 C on speed 1 for 22 minutes. You should be able to
poke the potatoes easily with a fork, but they shouldn’t be falling apart. its flavor without the risk of overcooking the mint and turning it black.
2. Remove the cooking basket and pour the water out of the work bowl. Makes 2 ½ cups (4 side-dish servings)
Two 9-ounce packages frozen peas, defrosted and at room temperature
3. Add the oil and garlic cloves and cook at 100 C on speed 1 for 12 minutes. ½ cup packed fresh mint leaves
Add the milk or sour cream to the garlic, then the potatoes. Season with
salt and pepper. Pulse (very quick pulses) 4 times for chunky mash; once or
twice more for smoother potatoes. Scrape down the sides of the work bowl 3 tablespoons milk or half-and-half
after every other pulse. Spoon into a serving bowl and top with the sliced Sea salt and freshly ground pepper
chives.
1. Fit the chopping blade into the work bowl. Put the basket with the peas in
NOTE: it in place. Pour enough water into the work bowl to barely cover the peas.
In order to avoid “gluey” mashed potatoes, use the stirring blade to coarsely Cook at 100 C on speed 1 for 20 minutes. The peas should be bright (not
mash the potatoes. Be sure not to overprocess. off-) green and tender.
2. Using the spatula, remove the cooking basket and pour the water out of the
work bowl. Put the mint, then peas into the work bowl and add the butter
and milk or half-and-half. Blend on speed 7 for 1 minute for a coarse puree
and up to 1 minute 30 seconds for a smoother puree. If making a smoother
puree, stop after 1 minute to scrape down the sides of the bowl. Spoon into
a serving bowl and serve hot.
68 69
Holiday Mashed Sweet Potatoes Lemony Mashed Cauliflower
Makes 2 ½ cups (4 side-dish servings) Makes 2 ¼ cups (4 side dish servings)
1 ¼ pound sweet potatoes (2 large), peeled and cut into 1-inch chunks 1 lemon
2 tablespoons butter 1 pound cauliflower florets (see Tip)
1 tablespoon honey 2 tablespoons olive oil or butter
½ teaspoon ground allspice or ¼ teaspoon each: ground cinnamon, 2 tablespoons sour cream
nutmeg and cloves
½ teaspoon ground cardamom (optional)
Toasted walnuts (see Variations on Homemade Butter, page 12;
optional) 3 scallions, trimmed and sliced very thinly (1/4 cup)
1. Fit the chopping blade into the work bowl and set the cooking basket full 1. Finely grate the zest of the lemon into a small bowl. Squeeze the juice from
of sweet potatoes in place. Pour enough water into the work bowl to barely the lemon into the bowl. Set aside.
cover the sweet potatoes. Cook at 100 C on speed 1 for 25 minutes. The
sweet potatoes should be tender but still hold their shape. 2. Fit the chopping blade into the work bowl and set the cooking basket in
place. Pour 1 quart water into the work bowl. Put the cauliflower into the
2. Using the spatula, remove the cooking basket and pour the water out of the cooking basket and cook at 100 C on speed 1 for 18 minutes. You should
work bowl. Put the sweet potatoes into the work bowl and add the butter, be able to poke the cauliflower easily with a fork, but it shouldn’t be mushy.
honey and allspice. Season with salt and pepper. Blend on speed 7 for 1
minute and 30 seconds. Stop after 1 minute to scrape down the sides of the 3. Using the spatula remove the cooking basket and pour the water out of the
bowl. Spoon into a serving bowl and top with the toasted walnuts, if you work bowl. Put the cauliflower and lemon zest and juice into the work bowl
like. Serve hot. and add the olive oil or butter, sour cream, and cardamom, if using. Blend
on speed 7 for one minute and 30 seconds. Stop after 1 minute to scrape
down the sides of the bowl. Add the scallions and salt and pepper to taste
and mix on speed 2 for 8 seconds. Serve hot.
TIP:
Already prepared cauliflower florets are found in many markets in convenient
1-pound packages. If those are not available, choose a medium head of cau-
liflower and cut enough florets into 2-inch or so pieces to measure 1 pound,
about 5 cups.
VARIATION:
Oven-Browned Lemony Cauliflower: Spoon the cauliflower puree into a small
oven-proof baking dish. Dust the top with finely grated Parmesan cheese before
baking, if you like. Bake at 375 F until heated through and lightly browned on top.
71
Basic Steaming Times ITEM QUANTITY/
PREP
TIME NOTES
for Vegetables, Seafood and Cauliflower Up to 4 cups (1/2 12 minutes Should be no
Chicken Breasts pound florets) bigger than 1 ½”

across
Corn on 2 to 3 ears, de- 15 minutes Trim ends if
STEAMING NOTES:
the cob pending on size; necessary to fit in
• All items are steamed using the ‘Steam’ setting on speed 3.
shuck completely steamer; try with
and remove all Mustard or Sri-
• Whatever you are steaming (with the exception of large items like fish fillets,
chicken breasts and corn on the cob), jiggle the basket once or twice during silk racha Butter on
steaming for more even cooking. page 12!
Green beans ½ pound; stem 18 minutes for Try to choose
• To test for doneness of vegetables, remove the steamer cover with pot ends snapped off al dente up to young, tener
holders or mitts and use tongs to remove a test vegetable. Steam gets hot! 21 minutes for beans; older
tender beans may turn
• These times were developed starting with 1 quart (4 cups) cold water in the out stringy after
work bowl. If you start with hot water, reduce the time accordingly. steaming
Haricots Verts ½ pound; stem 15 minutes for al If you like (and
ends snapped off dente; up to 18 some people
ITEM QUANTITY/ TIME NOTES for tender do), trim off the
PREP
pointy end as
Asparagus, Pencil 1 pound, ends 12 minutes To trim, bend the
well
trimmed spears until they
Potatoes, Baby Wash gently and 26 minutes Choose potatoes
Asparagus, thick 1 pound, end 15 minutes snap near the
New leave whole 1 1/4” across or
trimmed, spears end; discard the
smaller
cut into 1-inch tough ends
Snap beans No more than 12 to 14
lengths
½ pound; pull minutes
Broccoli florets Up to 4 cups (1/2 16 minutes for Florets should be
gently on the
pound florets) al dente; up to no bigger than 1
19 minutes for ½” across stem end to snap
tender it off, then pull
Brussels sprouts Stems removed; 22 to 24 Choose smaller the string along
sprouts cut in half minutes sprouts, about 1 the flat side of
½” across the bean/pea to
Carrots Peeled and cut 24 minutes Use same tim- remove it
into ¼” rounds ing for ½” x ½” Snow peas See Snap Beans 10 to 12 Don’t overcook!
julienne minutes
72 73
Winter squash,
pumpkin, sweet
¾ pound, cut
into 1-inch cubes
32 minutes Perfect for when
you’d like these
Pearl Couscous
potato veggies to hold with Sun-dried Tomatoes
their shape as in
salads etc. For Pearl couscous, with its larger grains and sturdy texture, is a perfect can-
more thorough didate for cooking in the Bellini. The texture of the finished couscous
cooking, see is creamy and the couscous emerges al dente. Pair this with any of the
Holiday Mashed steamed mussel dishes on page 63 and you’ve got dinner.
Sweet Potatoes
Makes 2 cups
on p 70).
1 medium yellow onion (5 ounces), peeled and cut into big chunks
Seafood 8 sun-dried tomatoes (3 ounces)
ITEM QUANTITY/ TIME NOTES 1 tablespoon olive oil

PREP 1 ¾ cups chicken or vegetable broth
Fish Fillets, ¾ to Skin-on 18 to 20
1 cup pearl (large grain) couscous
1-inch thick minutes
Fish Fillets, 1 ½” Can be skinless 20 to 22 minutes
thick ¼ cup coarsely chopped flat-leaf (Italian) parsley
Shrimp, large Peeled and dev- 24 minutes Add 1 minute for
1. Fit the chopping blade into the work bowl. Chop the onion and sun-dried
(about 25 per eined “peel your own”
tomatoes on speed 5 for 8 seconds.
pound) shrimp
Shrimp Jumbo Peeled and dev- 12 to 14 minutes
2. Switch to the stirring blade, scrape down the sides of the bowl and remove
(about 15 per eined
the measuring cap from the lid. Add the olive oil and cook at 100 C on
pound) speed 1 for 6 minutes.
Mussels Scrub well; re- 12 minutes See Steamed
move beards if Mussels, Three 3. Add the broth and couscous to the bowl and replace the measuring cap in
necessary Ways on page 52 the lid. Cook at 100 C on speed 1 for 12 minutes.
Meat 4. Spoon into a serving bowl, season with salt and pepper and stir in the pars-
ley. Serve hot.
Chicken Breasts Two 6-ounce 22 minutes
breasts; about 1
1/4” thick
Chicken Breast 3 5-ounce 20 minutes
breasts; about ¾
to 1 inch thick
74 75
Baked Goods, Desserts
and Other Sweets
76 77
Garlic-Herb Monkey Bread 6 for 30 seconds. Scrape down the sides of the bowl and mix on speed 3
for 30 seconds, until smooth and elastic. Turn the dough out onto a lightly
AKA Pull-Apart Bread floured surface, scraping the sides of the bowl to get all the dough. Knead
a few times to make sure the dough is smooth and elastic. Form the dough
into a ball and put It into a lightly oiled bowl, turning it to coat all sides with
Most “monkey breads” are sweet—the dough contains sugar and cinna-
oil. Cover with a kitchen towel and let rise until doubled in size, about 1 hour.
mon and the butter is sweetened with brown sugar. Here is a version
where the butter is spiked with garlic and herbs and the dough is given a
2. When the dough is nearly doubled, heat the oven to 350 F with the rack in
savory edge with grated Parmesan cheese. The principle is still the same:
the middle position. Spray a 10-inch bundt pan with cooking spray.
seasoned butter keeps the little dough balls separate enough to pull apart
after baking, even though the whole loaf unmolds easily from the bundt
3. Turn the risen dough out onto a lightly floured surface. Pat it with floured
pan. It’s perfect for serving at your next informal pasta dinner. Kids love
hands into a 12-inch square. Cut the dough into six 2-inch strips from top
it. Adults will too.
to bottom, then from side to side, giving you 36 2-inch squared of dough.
(Don’t worry if some of the squares are slightly different in shape.) Pinch the
Makes about 10 servings
four corners of one of the dough squares between a few of your fingers and
For the dough: roll the bottom of the dough gently, while still pinching, to make a smooth
2 cups cool water (about 70 F)
ball. Repeat with the remaining dough. Let the dough balls rest 10 minutes.
1 tablespoon dry active yeast
½ teaspoon sugar 4. While resting, make the butter: Fit the chopping blade into the work bowl.
Chop the parsley, basil, thyme and garlic on speed on speed 6 for 20 sec-
26 ounces all-purpose flour
onds. Scrape down the sides of the bowl. Add the butter and mix on speed
3 ounces grated Parmesan cheese 4 for 20 seconds. Heat at 80 C on speed one for 1 minute, until the butter is
½ teaspoon salt melted. Scrape the garlic-herb butter into a large bowl.
5. Add about 8 of the dough balls and toss gently to coat them with butter. Add
For the butter:
½ cup fresh flat-leaf (Italian) parsley leaves the remaining dough balls in batches, tossing between each one, until all
are generously coated. Layer the balls into the prepared pan, pressing them
down very lightly. The pan should be about 2/3 full. Drizzle any remaining
1 ½ teaspoons dried basil herb butter over the dough balls. Bake until the top is deep golden brown
1 teaspoon dried thyme and the pan feels light when picked up, about 1 hour. Let the bread cool in
the pan for 10 minutes, then invert onto a cooling rack, lifting the pan gently
1 stick (4 ounces) butter or 4 ounces Homemade butter (page 12),
at room temperature from the loaf. Let cool at least 30 minutes before serving. Serve warm or at
room temperature.
Non-stick cooking spray

NOTE:
Start with cool water because the action of the Bellini’s motor will warm the
1. Make the dough: Fit the stirring blade into the work bowl. Add the water,
dough up to the perfect temperature for rising.
yeast and sugar and warm at 50 C on speed 1 for 1 minute. Lets stand until
foamy, about 5 minutes. Add the flour, cheese and salt and mix on speed
78 79
Double-Rich Butterscotch Pudding
Chocolate Pudding Makes 6 servings
3 tablespoons plus 2 teaspoons cornstarch
Both this pudding and the butterscotch pudding that follows are very
lightly thickened, making them super-creamy and spoonable. Not to men- 2 cups milk
tion delicious. 4 tablespoons butter
2/3 cup dark brown sugar
Makes 3 cup (6 servings)
1/3 cup heavy cream
6 ounces bittersweet chocolate, broken into pieces
1 ½ teaspoons vanilla extract
½ cup sugar
2 tablespoons cornstarch 1. Put the cornstarch in a small bowl. Whisk in enough of the milk to make a
3 tablespoons unsweetened cocoa smooth, loose mixture.
Large pinch sea salt

2. Fit the stirring blade into the work bowl. Add the butter and brown sug-
3 cups half-and-half or milk ar and cook at 100 C on speed 2 for 12 minutes. The caramel should be
1 ½ teaspoons vanilla extract steaming, smooth and dark brown.
2 egg yolks (or 4, if using milk)
3. Fit the mixing tool over the blade and remove the measuring cap from the
1. Fit the stirring blade into the work bowl. Add the chocolate, sugar, corn- lid. Set at 100 C on speed 2 for 15 minutes. At the start of the cooking time,
starch, cocoa and salt. Set to 80 C on speed 3 for 8 minutes. pour in the heavy cream. Wait a minute and then pour the rest of the milk,
the cornstarch mixture (after giving it a big stir) and the vanilla through the
2. Fit the mixing tool onto the blade. Scrape down the sides of the bowl. Set hole. Replace the measuring cap. The finished pudding should be smooth
to 90 C on speed 2 for 9 minutes, slowly pouring the half-and-half into the and lightly thickened (it will thicken more when refrigerated).
hole in the lid at the beginning of the cook time. After the half-and-half is
added, pour in the vanilla and drop the yolks through the hole one at a time. 4. Spoon the pudding into a serving bowl or into individual 5 to 6-ounce ra-
The finished pudding should be smooth and thick (it will thicken more once mekins or pudding cups. Chill, with plastic wrap pressed against the surface,
it is chilled). for at least 3 hours and up to 3 days.
3. Spoon the pudding into a serving bowl or into individual 5 to 6-ounce ra-
mekins or pudding cups. Chill, with plastic wrap pressed against the surface,
for at least 3 hours and up to 3 days.
80 81
Rice Pudding Pineapple Upside-Down Cake
Makes 4 cups (8 servings) Old school and delicious. Traditionally made in a cast-iron skillet (where
5 cups milk the syrup was prepared) the Bellini version makes an extra-large cake
and, just as important, frees you from the tyranny of a round pineapple
1 cup (6 ounces) converted rice
upside-down cake! Don’t worry about having leftovers, this super-moist
¼ teaspoon salt cake keeps well at room temperature for a few days.
2/3 cup sugar
Makes 12 3-inch square servings
1 teaspoon vanilla extract
For the topping:
¼ teaspoon ground cinnamon (optional) 6 tablespoons unsalted butter
4 egg yolks 1/2 cup (100g) light brown sugar
12 canned pineapple slices packed in juice (save the juice)
1. Fit the stirring blade into the work bowl. Put the milk, rice, salt, sugar, vanilla
and and cinnamon, if using in the bowl. Cook at 90 C on speed 2 for 50 12 maraschino cherries, or as needed
minutes.
For the Cake:
2. Remove the measuring cap from the lid. Cook at 80 C on speed 1 for 5 3 cups all-purpose flour
minutes, adding the egg yolks one by one through the hole in the lid at the 1 teaspoon baking powder
beginning of the 5 minutes. Spoon into a serving bowl, scraping down the
1/2 teaspoon baking soda
sides of the work bowl. Cover with a piece of plastic wrap pressed directly
to the surface of the pudding. Cool to room temperature then refrigerate for 1/2 teaspoon salt
at least 4 hours and up to 2 days before serving. 2 sticks (8 ounces) unsalted butter, at room temperature
1 cup light brown sugar
VARIATIONS:
Raisin Rice Pudding: Stir 1/2 cup raisins or dried cranberries into the finished 1 cup granulated sugar
pudding. They will still have a little chew after the pudding is cooled. If you like 1 cup milk
very soft raisins/cranberries, add them to the bowl about halfway through the 3 large eggs, at room temperature
cooking.
½ cup sour cream
Almond Rice Pudding: Sprinkle ½ cup toasted slivered almonds (see Butter Vari- 1/2 cup pineapple juice
ations, p 12) over the top of the pudding just before serving. 1 tablespoon vanilla extract
Bourbon Rice Pudding: Replace the vanilla extract with 1 tablespoon bourbon. 1. Heat the oven to 350 F.
2. Fit the stirring blade into the work bowl. Add 6 tablespoons butter, ½ cup
brown sugar and 2 tablespoons reserved pineapple juice. Cook at 100 C on
82 83
3. While the liquids cook, line a non-stick 9 x 13-inch baking pan with two
sheets of parchment paper. Place one sheet horizontally and the other ver-
tically so paper hangs off each side of the baking pan. Then arrange the
pineapple slices side by side to cover the bottom of the pan. Place a cherry
in the center of each ring and, if you like, in the space where the rings meet
and along the edges of the pan.
4. When the liquid has thickened into syrup after 10 minutes, remove the stir-
ring blade from the work bowl. Pour the syrup into baking pan, over the
pineapple slices, scraping down the sides of the bowl. Rinse out the bowl,
wipe it dry and set it back in place.
5. In the bowl, stir together the baking powder, baking soda and salt. Fit the
mixing tool over the blade and add the 2 stick of butter and both sugars to
the work bowl. Beat on speed 3 for 5 minutes. Scrape down the sides and
beat on speed 3 for 5 minutes.
6. Add the milk, eggs, sour cream, pineapple juice and vanilla to the bowl. Beat
at speed 3 for 2 minutes. Add the flour and mix on speed 2 for 1 minute.
Carefully remove the mixing tool and scrape the batter from it into the work
bowl. Scrape down the sides and bottom of the work bowl well to make
sure the batter is evenly mixed.
7. Pour the batter over the fruit in the pan, scraping down the sides of the
bowl. Bake until the top is golden brown and the cake starts to pull away
from the sides of the pan, about 45 minutes. A wooden pick inserted into
the center of the cake will come out clean (one or two crumbs excepted).
Run a butterknife or very thin metal spatula along the edges to free them
and cool 5 minutes.
8. Place a large flat platter or cutting board over the pan. Working quickly (and
bravely) invert the cake onto the platter/board. Cool at least 1 hour before
cutting.
84 85
Cobblers with Oatmeal 2 tablespoons rum
2 tablespoons cornstarch
/Nut Topping Zest and juice from 1 lemon
¼ teaspoon ground allspice
Cobbler Topping:
1/2 cup old-fashioned oatmeal
The topping: Fit the chopping blade in the work bowl. Put all the topping in-
1/3 cup light or dark brown sugar gredients in the bowl. Chop on speed 4 for 6 seconds. The mixture should
1/4 cup walnut pieces be crumbly and the butter evenly distributed throughout. The topping can be
6 tablespoons unsalted butter, cold and cut into 1-tablespoon size pieces made up to 2 days in advance and refrigerated.
1/3 cup all-purpose flour

Apple Cobbler: Heat the oven to 350 F. Make the topping and wipe out the work
Large pinch sea salt bowl. Put the apple slices in a separate bowl. Add the butter, brown sugar, lem-
on zest and juice, salt, cinnamon and vanilla extract in the work bowl. Heat at 90
Apple Cobbler: C on speed 3 for 3 minutes, until bubbling. Scrape the butter mix over the apples
2 pounds baking apples (Honey Crisp apples are good choices),
and toss to coat. Let stand about 30 minutes until the fruit starts to give off its
peeled, cored and cut into 1-inch slices
liquid. Transfer the apples to an 11-inch oval baking dish. Crumble the topping
1/3 cup light or dark brown sugar over the fruit to coat it evenly and right up to the edges of the dish. Bake until the
4 tablespoons (2 ounces) unsalted butter filling is bubbling and the topping is golden brown, about 55 minutes. Let stand
Juice and zest of 1 lemon at least 15 minutes before serving.
¼ teaspoon salt
Peach (and/or) Plum Cobbler: Heat the oven to 350 F. Make the topping and
½ teaspoon ground cinnamon wipe out the work bowl. Put the peaches and plums in a separate bowl. Add
2 teaspoons vanilla extract the butter, sugar, cornstarch, lemon juice and nutmeg to the work bowl. Mix
on speed 7 for 10 seconds. Scrape the cornstarch mix over the fruit and toss
Peach (and/or) Plum Cobbler: to coat. Let stand about 30 minutes until the fruit starts to give off its liquid.
3 peaches (about 1 pound), peeled, stoned and cut into ½ inch wedges Transfer the fruit to an 11-inch oval baking dish. Crumble the topping over the
4 medium black plums (about 1 pound), stoned and cut into ½ fruit to coat it evenly and right up to the edges of the dish. Bake until the filling is
inch wedges bubbling and the topping is golden brown, about 55 minutes. Let stand at least
2 tablespoons butter 15 minutes before serving.
3 tablespoon sugar
Caribbean Mango Cobbler: Heat the oven to 375 F. Make the topping and wipe
2 tablespoons cornstarch out the work bowl. Put the mangos and whatever juice they have into an 11-
¼ teaspoon grated nutmeg inch oval baking dish. Fit the stirring blade into the work bowl and add the rum,
cornstarch, lemon juice and allspice. Mix on speed 4 for 20 seconds. Scatter the
Juice from 1 lemon
lemon zest and pour the rum mixture over the mango. Stir well. Crumble the
topping over the mango to coat it evenly and right up to the edges of the dish.
Caribbean Mango Cobbler:
Two 1-pound bags frozen mangos, completely defrosted and at Bake until the mango filling is bubbling and the topping is golden brown, about
room temperature 45 minutes.
86 87
Killer Brownies 6. Bake until the edges are crisp and begin to pull away from the pan and the
top is set, about 25 minutes. (The center of the brownies will still be slightly
soft to the touch and a toothpick or cake tester inserted in the center will
Great chocolate, caffeine and a stick and half of butter. What’s not to like? not come out clean.) Let cool completely. Cut the brownies into 2-inch
These brownies are dense, chocolaty and creamy in the center. They’re squares. This is easier if the brownies are chilled in the pan for 10 to 20 min-
also a hit wherever they go. utes first. The brownies may be made up to 2 days in advance and refrig-
erated, covered. Bring to room temperature before serving. The brownies
Makes 24 2-inch brownies may also be frozen, well wrapped in aluminum foil.
14 ounces good-quality semisweet or bittersweet chocolate
1 cup sugar NOTE:
Don’t know if you’re guests are nutty or not? Instead of stirring the nuts into the
1 ½ sticks (6 ounces) unsalted butter, cut into tablespoon-size pieces
brownies, pick out 12 nice looking walnut halves. After smoothing the batter out
4 large eggs in the pan, place the walnut halves, evenly spaced, over half the batter: A win/
2 tablespoons instant coffee (optional) win situation for nut lovers and plain-brownie fans.
1 tablespoon vanilla extract

1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 ½ cups (4.5 ounces) chopped walnuts or walnut halves
(see Note; optional)
1. Fit the stirring blade into the work bowl. Add the chocolate, sugar and but-
ter. Set at 70 C on speed 3 for 10 minutes to melt the chocolate and butter.
Scrape down the sides of the bowl and remove the lid. Cool 20 minutes.
2. Meanwhile, heat the oven to 350°F. Lightly butter and flour a 13 x 9 inch
baking pan or line it with parchment paper.
3. Fit the mixing tool over the blade. Add the eggs, coffee, if using, and vanilla.
Mix on speed 3 for 2 minutes. Scrape down the sides of the bowl.
4. Add the flour, baking powder and salt to the work bowl and mix at speed 3
for 30 seconds. Scrape down the sides of the bowl.
5. Add the walnuts, if using, and mix at speed 1 for 30 seconds. Pour the batter
into the pan, scraping the sides of the bowl, and smooth the top into an
even layer.
88
BELLINI CL A SSIC
Tiramisu Cake Coffee Zabaglione Semifreddo

Makes 12 servings This dish can be made well in advance for an elegant dinner party or des-
1 pound mascarpone cheese sert for a family event.
3 ounces plus 2 tablespoons sugar

600ml / 20.2 ounces heavy cream
4 egg yolks, at room temperature
100ml / 3.3 ounces milk
Pinch of salt
150 grams / 5.2 ounces of sugar
1 cup good quality brewed espresso coffee
1 tablespoon Marsala wine
2 tablespoons Frangelico (Italian hazelnut liqueur) or rum
1 shot espresso coffee (or an equal amount of your favorite black coffee)
1 teaspoon vanilla extract
4 egg yolks, room temperature
6 to 7 ounces ladyfingers
Cocoa powder for sifting 1. Using the stirring blade with the mixing tool, whip the cream at speed 3 for
approximately 4 minutes (until stiff peaks emerge).
1. Fit the stirring blade into the into the work bowl. Add the yolks and 3 ounces
of the sugar. Mix at 37 C on speed 3 for 3 minutes. (the gentle heat will help 2. Remove whipped cream from bowl and put aside. No need to clean the
melt the sugar and give the mixture a creamy texture.) Scrape down the bowl. Remove the mixing tool for the next steps.
sides of the bowl. Add the mascarpone cheese and vanilla extract and mix
on speed 3 for 1 minute, until the mixture is light and smooth. 3. Add the milk, sugar, Marsala wine and coffee to the bowl. Cook at 100°C on
speed 4 for 6 minutes. The goal here is a hot, aromatic sugar syrup.
2. Stir together the espresso, remaining 2 tablespoons of sugar (until dissolved)
and Frangelico in a shallow bowl. One by one, briefly dip half the ladyfingers 4. During this time, whip the egg yolks in a heat-resistant bowl until frothy.
into the espresso mix—a half-second dip will do it—and line them up in the
bottom of an 8 x 11-inch baking dish. You may have to lay the ladyfingers 5. Pour the hot milk/sugar syrup onto the egg yolks in a thin stream while mixing.
in different directions or snap them in half before dipping so they coat the
bottom of the dish evenly. Spoon half of the mascarpone mixture over the 6. Rinse the work bowl with cold water to reduce the temperature and return
ladyfingers and sprinkle cocoa powder over the cheese. Repeat with the re- to the machine. Add the syrup/egg mixture and place on speed 4, no heat-
maining ladyfingers, espresso mix, mascarpone mix and cocoa. Cover and ing, for 20 minutes. Remove the measuring cap from the lid at this point.
refrigerate, at least 6 hours or up to overnight ,before serving.
7. Keep the machine going until the mixture is frothy and room temperature.
3. To serve, cut into 2-inch squares and lift from the dish with a flat metal
spatula. 8. Using a whisk, fold this ‘liaison’ through the whipped cream to create a uni-
form mixture.
9. Pour into a container and freeze. Let stand at room temperature for 5-10
minutes before serving.
90 91
BELLINI CL A SSIC BELLINI CL A SSIC
Peanut Butter Ice Cream Cookies and Cream Ice Cream

180 grams / 6.3 ounces peanut butter Another classic ice cream that is even better when made from scratch.
180 grams / 6.3 ounces sugar

150 grams / 5.2 ounces plain chocolate cookies or Oreos
330ml / 11.1 ounces cream
600ml / 20.2 ounces heavy cream
330ml / 11.1 ounces milk
200 grams / 7 ounces premium semisweet or bittersweet chocolate,
1/8 teaspoon vanilla extract broken into squares
Pinch of salt 395 grams / 14 ounces sweetened condensed milk (canned)
1. Insert the chopping blade and add all the ingredients to the bowl. Blend on 1. Place the cookies into a plastic bag and use a rolling pin to roughly crush
speed 6 for 1 minute until smooth. them into evenly crumbled pieces. Set aside.
2. Pour into a container and freeze. 2. Using the stirring blade, add the cream and heat at 70°C on speed 2 for 2
minutes. Add the chocolate and melt at 60°C, speed 2 for 30 seconds.
3. When semi-frozen, pour back into work bowl and blend again. Then add
back to container and freeze again. 3. Add the condensed milk and mix at speed 1 for 1 minute. Add crumbled
cookies and mix at speed 1 for 30 seconds. Pour mixture into an airtight
container and freeze overnight until firm.
92 93
Lemon Curd
For those who don’t like zest in the finished lemon curd, add the zest
along with the juice and strain the finished curd before spooning it into
a container.
Makes 2 cups
2 to 3 lemons, preferably organic
¾ cup sugar
1 ½ sticks (6 ounces) unsalted butter, cut into tablespoon-size pieces
3 eggs plus 1 yolk
1. Grate enough zest from the lemons to measure 1 tablespoon. Set aside.
Squeeze enough juice to measure 1/2 cup.
2. Fit the stirring blade into the work bowl. Add the lemon juice, sugar and
butter. Cook at 80 C for 2 minutes. Add the eggs and yolk and cook at 80 C
3. Spoon half the lemon curd into whatever container you are using to store
it. Stir in the lemon zest. Spoon in the remaining curd and stir again. Cover
and refrigerate for at least 1 day (to give the zest a chance to do its thing)
and up to 1 week.
VARIATION:
Orange Curd: Substitute 2 large cara cara or navel oranges for the lemons. Us-
ing the same measurements for zest and juice, proceed as above.
94 95
Three Quick-Berry Jams
These are small-batch jams, meant for quick eating, not long-term keep-
ing (although any of the three will last at least several weeks under re-
frigeration). Keep them in mind after your next trip to the pick-your-own
farm or farmers’ market.
Blueberry Jam (makes 3 to 3 ½ cups):

Two 1-pint baskets blueberries (about 5 cups)
2 ½ cups sugar
Juice of 1 lemon (and the finely grated zest of the lemon too, if you like)
¼ teaspoon ground cinnamon (optional but delicious)
Raspberry Jam (makes about 1 ½ cups):

Two ½-pint baskets raspberries (about 2 ½ cups)
1 ½ cups sugar
Juice of ½ lemon
1 ½ teaspoons orange liqueur (optional)
Blackberry Jam (makes about 1 ½ cups:

Two ½-pint baskets blackberries (about 2 ½ cups)
1 ½ cups sugar
Juice of ½ lemon
1 ½ teaspoons orange liqueur (optional)
Blueberry Jam:
Fit the stirring blade into the work bowl. Layer the blueberries and sugar into the
bowl. Top with the lemon juice (and zest, if using) and the cinnamon, if using.
Blend on speed 3 for 4 minutes. Let stand in the bowl for 30 minutes to 1 hour.
Set at Steam Setting on speed 30 for minutes. Lower the heat to 100C 10 min-
utes into cooking. Pour into heatproof jars and cool completely before covering
and refrigerating.
Raspberry Jam:
Fit the stirring blade into the work bowl. Layer the raspberries and sugar into the
96 97
bowl. Top with the lemon juice and orange liqueur, if using. Blend on speed 3
for 4 minutes. Let stand in the bowl for 30 minutes to 1 hour.
Set at 'Steam' Setting on speed 3 for 25 minutes. Lower the heat to 100 C 10
minutes into cooking. Pour into heatproof jars and cool completely before cov-
ering and refrigerating. Use the gel or temperature test below and add 5 minutes
of cooking at 100 C on speed 3 if necessary
Strawberry “Spoon” Jam: Use the same ingredients, proportions and timing as
for the raspberry jam. Note that this jam will not set up as firm and be spreadable
like the others. It is, however, perfect for spooning onto pancakes, waffles and
scones. Or try it layered in with the rice pudding on page 82 in parfait glasses
for dessert.
A FEW QUICK-JELLY POINTERS:

• Pick over all the berries (especially if you picked them yourself) for any
stems, bits of leaves, etc. Rinse them very briefly under gently running cold
water and spread them out on a paper towel-lined baking sheet to dry.
• If you have an instant-read thermometer, you can double check that the jam
Bellini Brigade:
is going to ready to put into jars. As long as the temperature reaches 220 F,
you can be sure the jam will set. Don’t exceed 224F or the finished jam will
Blogger Black Peppercorn
be stiff, not spoonable.
• Another way to test the gel-ability of the jam is too spoon a small amount
of hot jam on to a plate and let it cool to room temperature. Tilt the plate; if
the jam is ready, it should stay pretty much in place with very little running.
• Canning jars, because they are heatproof and have tight, screw-on lids are
perfect for pouring the hot jam into and for storing.
98 99
Basil Pesto Guacamole
Makes 1 cup 1. Fit the chopping blade into the work bowl. Blend Makes 2 cups 1. Fit the chopping blade into the work bowl. Blend
1/2 cup olive oil all ingredients on speed 4 for 15-30 seconds. 3 avocados, cored and all ingredients on speed 4 for 15-30 seconds.
flesh removed
2 garlic cloves 2. Scrape down the sides of the bowl and blend on
2. Scrape down the sides of the bowl and mix on 1 tomato, quartered
2 cups fresh basil speed 4 for another 15-30 seconds. speed 4 for another 15-30 seconds.
leaves, packed 1/4 cup lime juice
1/3 cup pine nuts 1/4 cup cilantro
1/3 cup parmesan 1 serrano or jalapeño
cheese pepper, cored and
seeded
1/2 teaspoon salt
Enchilada Sauce
Makes 4 cups 1. Fit the chopping blade into the work bowl. Chop
Con Queso Dip
1 onion, peeled and onion, poblano pepper, and garlic on speed 4 for
quartered 10 seconds. Scrape down the sides of the bowl. Serves 4-6 1. Fit the chopping blade into the work bowl. Chop
Chop on speed 4 for another 10 seconds. 1/2 onion, quartered the onion, tomato, jalapeño peppers, garlic and
1 poblano pepper,
cored and seeded cilantro on speed 4 for 10 seconds. Scrape down
1 large tomato,
2. Add oil and cook on speed 1 at 100 C for 3 min- the sides of the bowl. Chop on speed 4 for another
3 garlic cloves quartered
utes. 10 seconds.
3 tablespoons oil 2-3 jalapeño peppers,
cored and seeded
1 canned chipotle pep- 3. Add the remaining ingredients and remove the 2. Cook on speed 1 at 100 C for 3 minutes.
per in adobo sauce 2 garlic cloves
measuring cap from the lid.
1 tablespoons adobo 1/2 cup cilantro 3. Add flour and butter and cook on speed 1 at 100
sauce 4. Cook on speed 1 at 100 C for 20 minutes. 3 tablespoons butter C for 2 minutes.
1 can (12 oz) tomato 3 tablespoons flour
paste 5. Blend on speed 6 for 30 seconds or until smooth 4. Add milk and cook on speed 1 at 80 C for 10 min-
and creamy. 1 cup milk utes.
3 cups chicken broth
5 cups grated cheese
1 teaspoon salt (Cheddar or Monterey 5. Add cheese and cook on speed 1 at 80 C for 15
1/2 teaspoon ground Jack work well) minutes.
cumin
1/2 teaspoon oregano 6. Scoop into a bowl and serve with tortilla chips.
100 101
Roasted Red Pepper Hummus
Makes 2 cups 1. Fit the chopping blade into the work bowl. Chop
2 garlic cloves the garlic and roasted red peppers on speed 8 for
10 seconds.
1-2 roasted red peppers
1 can (28 oz) chickpeas, 2. Scrape down the sides of the bowl.
drained
2 tablespoons tahini 3. Add remaining ingredients and blend on speed 4
2 tablespoons olive oil for 1-2 minutes.
1 teaspoon salt
4. Scrape down the sides of the bowl and mix on
2 tablespoons lemon
juice
speed 4 for another 1-2 minutes.
Curried Carrot and Fennel Soup
1/2 cup water 5. If a thinner consistency is desired, add a little more
water and mix on speed 4 for 1 minute. Serves 4-6 1. Fit the chopping blade into the work bowl. Chop
1 onion, quartered onion and garlic on speed 4 for 10 seconds.
Scrape down the sides of the bowl. Chop on
2 garlic cloves
speed 4 for another 10 seconds
2 tablespoons oil
Spicy Chipotle Hummus 1 head fennel, roughly 2. Add oil and cook on speed 1 at 100 C for 3 min-
chopped utes.
Makes 2 cups 1. Fit the chopping blade into the work bowl. Chop 4 carrots, peeled and
the garlic and chipotle peppers on speed 8 for 10 roughly chopped 3. Add fennel and carrots and cook on speed 1 at
2 garlic cloves
seconds. 1 1/2 cups chicken broth 100C for 15 minutes.
1-2 chipotle peppers
in adobo sauce 1 tablespoon curry
2. Scrape down the sides of the bowl. 4. Add the chicken broth, curry powder, cayenne
powder
1 can (28 oz) chick- pepper, and salt. Remove the measuring cap from
peas, drained 1/4 teaspoon cayenne the lid. Cook on speed 1 at 100 C for 20 minutes.
3. Add remaining ingredients to the work bowl. pepper
1 teaspoon adobo Check to see if the carrots are tender. If the car-
sauce 1 teaspoon salt rots are still firm, cook another 10 minutes at the
4. Blend on speed 4 for 1-2 minutes.
2 tablespoons tahini 1 1/2 cups whole milk same speed and temperature. Let the soup cool
5. Scrape down the sides of the bowl and mix on for about 10 minutes.
speed 4 for another 1-2 minutes.
1 teaspoon salt 5. Add the milk and place the measuring cap back
2 tablespoons lemon into the lid. Blend on speed 6 for 30 seconds or
6. If a thinner consistency is desired, add a little more
juice until smooth and creamy. Add more milk if the
water and mix on speed 4 for 1 minute.
1/2 cup water soup is thicker than desired.
102 103
Spicy Butternut Squash Soup 5. Pour into greased loaf pan and sprinkle with 1 tbsp rolled oats.
6. Bake for 50 minutes or until a toothpick comes out clean.

Serves 4-6 1. Fit the chopping blade into the work bowl. Chop
1 onion, quartered the onion and garlic on speed 4 for 10 seconds. 7. Once the bread is done, cool on wire rack for 30 minutes. After that, remove
Scrape down the sides of the bowl. Chop on from the loaf pan and allow it to cool completely.
2 garlic cloves
speed 4 for another 10 seconds.
3 tablespoons oil
1-3 Thai chilies 2. Add oil and cook on speed 1 at 100 C for 3 minutes.
4 cups butternut
squash, cubed 3. Add Thai chilies and cubed butternut squash.
Cook on speed 1 at 100 C for 15 minutes.
2 cups chicken broth
1 teaspoon salt 4. Add the chicken broth and salt. Remove the mea-
3/4 cups coconut milk suring cap from the lid. Cook on speed 1 at 100C
for 20 minutes. Check to see if the squash is ten-
Zucchini Bread
der. If the squash is still firm, cook another 10
minutes at the same speed and temperature. Let Makes 2 loaves 1. Preheat oven to 325 F. Grease 2 loaf pans and set
the soup cool for about 10 minutes. 1 lb (425g) zucchini, aside.
cut into large chunks
5. Add the coconut milk and place the measuring 2. Fit the chopping blade into the work bowl. Chop
3 eggs
cap back into the lid. Blend on speed 6 for 30 sec- the zucchini on speed 5 for 7 seconds. Scrape
1 cup oil down the sides of the bowl. Chop on speed 5 for
onds or until smooth and creamy. Add more milk
or broth if the soup is thicker than you like. 1 tablespoon vanilla another 7 seconds. Check and see that the zuc-
chini is evenly chopped into fine bits. If not, chop
1 1/4 cup white sugar
again for a few more seconds.
Beer Bread 1 cup brown sugar
3 cups all purpose flour 3. Add eggs, oil, vanilla and sugars. Mix on speed 4
for 20 seconds.
Makes 1 loaf 1. Grease 1 loaf pan and set aside. 1 teaspoon salt
1 1/2 cups beer 1 1/2 teaspoon baking 4. Add remaining ingredients. Mix on speed 4 for 10
2. Preheat oven to 350 F. powder seconds. Scrape down the sides of the bowl and
1/2 cup brown sugar
1 teaspoon baking soda mix on speed 4 for another 10 seconds.
3 cups all purpose flour 3. Fit the stirring blade into the work bowl. Mix beer
2 1/2 teaspoons
1/2 teaspoon salt and brown sugar on speed 4 for 20 seconds. cinnamon 5. Pour batter into 2 greased loaf pans and bake for
60-75 minutes or until a toothpick comes out clean.
4 teaspoons baking 1/2 teaspoon nutmeg
4. Add remaining ingredients, except the 1 tbsp
powder
rolled oats. Mix on speed 4 for 10 seconds. Scrape 1/4 teaspoon ground 6. Once the loaves are done, cool on wire racks for
1/3 cup rolled oats down the sides of the bowl and mix on speed 4 cloves 30 minutes. After that, remove them from the loaf
1 tablespoon rolled oats for another 10 seconds. 1 cup walnuts pans and allow them to cool completely.
104 105
7. Black Cherry Milkshake Dulce de Leche Frappe
Serves 2 1. Fit the chopping blade into the work bowl. Mix all Serves 2 1. Fit the chopping blade into the work bowl. Blend
1 cup heavy cream ingredients on speed 9 for 30-60 seconds. 1 cup heavy cream all ingredients on speed 9 for 30-60 seconds.
2 cups ice cubes 1/3 cup dulce de leche

2. Pour into glasses and serve immediately. 2. Spoon into glasses and serve immediately.
2 cups pitted black 2 shots (2 oz) espresso
cherries
3 cups ice 3. If desired, drizzle a little extra dulce de leche on
1/3 cup sugar top of the frappe.
Green Tea Milkshake Vanilla Bean Frappe

Serves 2 Fit the chopping blade into the work bowl. Blend all Serves 2 1. Fit the chopping blade into the work bowl. Blend
2 cups whole milk ingredients on speed 9 for 30-60 seconds. Pour into all ingredients on speed 9 for 30-60 seconds.
1 cup heavy cream
glasses and serve immediately
2 cups ice cubes 1/3 cup sugar
2. Spoon into glasses and serve immediately.
1/3 cup sugar 3 cups ice cubes
1 tablespoon green tea 1/2 vanilla bean, cut in
matcha powder
half lengthwise and
seeds scraped out
Frozen Strawberry Mousse Terrine
Serves 4 1. Fit the chopping blade into the work bowl. Blend
2 cups frozen straw- the frozen strawberries and sugar with on speed
berries 7 for 30 seconds.
¾ cup sugar
2. Scrape down the sides. Fit the mixing tool in place
2 egg whites over the chopping blade.
1 tablespoon lemon
juice 3. Add egg whites and lemon juice and blend on
4. Spread into a terrine and freeze for at least 3

hours.
5. Serve by cutting a 1 1/2 inch slice and lay it on

a plate. If desired, serve with whipped cream,
crumbled shortcrust pastry or shortbread and
fresh strawberries.
108 109

Bellini Cookbook by Christopher Styler

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Bellini Cookbook by Christopher Styler

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COOKING WITH BELLINI:

With more than 90 all-new recipes

DEVELOPED BY CHRISTOPHER STYLER

If you don't get to reading the entire manual,

1. Start with some of our triple-tested chef-created recipes before venturing

5. Use the backside of the enclosed

Turn Up The Heat

Dips Cheesy Grits 60

Compound Nut Butters

Makes 1 generous cup

Remoulade Sauce: To the finished mayonnaise, add 2 tablespoons chopped

1 tablespoon olive oil 2 medium yellow onions (10 ounces)

with Chive Ricotta

Makes 3 ½ cups (2 hearty servings or 4 first course servings)

3 tablespoons dry sherry

½ cup plus 1 tablespoon heavy cream or half-and-half

1 tablespoon olive oil

Makes about 6 cups (6 smaller or 4 larger servings)

with Sweet Red Onions and as a dipper for dips.

1.5 teaspoons chili powder Sun-Dried Tomato, Spinach

Makes 2 cups (enough for about 6 dippers as a first course)

4. Add the nutmeg, salt, if needed and pepper.

5. Serve with spaghetti or rigatoni, passing Parmesan cheese separately.

2. Add the pork and cook at 100 C on speed 2 for 10 minutes.

Makes 4 cups (enough for 4 first-course servings)

Chicken, Bacon & Pea Risotto Steamed Miso-Rubbed

Optional toppings (any or all):

Falafel Steamed Mussels, Three Ways

2 tablespoons fresh parsley

1. Preheat oven to 180°C/350°F

Classic Moules à la Marinière:

Tomato and Basil:

for Vegetables, Seafood and Cauliflower Up to 4 cups (1/2 12 minutes Should be no

Chicken Breasts pound florets) bigger than 1 ½”

ITEM QUANTITY/ TIME NOTES 1 tablespoon olive oil

Non-stick cooking spray

Large pinch sea salt

1/3 cup all-purpose flour

1 tablespoon vanilla extract

Tiramisu Cake Coffee Zabaglione Semifreddo

3 ounces plus 2 tablespoons sugar

Peanut Butter Ice Cream Cookies and Cream Ice Cream

180 grams / 6.3 ounces sugar

Blueberry Jam (makes 3 to 3 ½ cups):

Raspberry Jam (makes about 1 ½ cups):

Blackberry Jam (makes about 1 ½ cups:

A FEW QUICK-JELLY POINTERS:

6. Bake for 50 minutes or until a toothpick comes out clean.

2 cups ice cubes 1/3 cup dulce de leche

Green Tea Milkshake Vanilla Bean Frappe

4. Spread into a terrine and freeze for at least 3

5. Serve by cutting a 1 1/2 inch slice and lay it on

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