Roasted Lamb Chops With Rosemary And Garlic; Sausage And Kale Quiche - Cuisinart TOA-60 Manual De Instrucciones

1 . Line the Baking Pan with aluminum foil . Put the chicken thighs onto
the Baking Pan . Drizzle with olive oil and sprinkle evenly with the
salt, paprika, pepper, cumin and lime juice . Put the Baking Pan into
Rack Position 2 .
2 . Set to Convection Bake at 425°F for 25 minutes . Cook until skin is
crispy and the internal temperature reaches 165°F . Let rest for 10
minutes before serving .
Nutritional information per chicken thigh with skin:
Calories 313 (62% from fat) • carb. 1g • pro. 29g • fat 21g • sat. fat 5g • chol. 105mg
sod. 362mg • calc. 16mg • fiber 0g
Roasted Lamb Chops with
Rosemary and Garlic
This traditional lamb preparation can be enjoyed any night of the week .
Makes 4 servings
4 garlic cloves, crushed
1 tablespoon chopped fresh rosemary (leaves from about 3 to 4
rosemary sprigs)
¼ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
8 loin lamb chops, about 2 pounds
½ teaspoon kosher salt
1 . Stir the garlic, rosemary, pepper and olive oil together in a stainless
steel bowl . Add the lamb chops and toss together to fully coat . Let
rest at room temperature for about 30 minutes . The lamb can also be
marinated overnight in the refrigerator at this point for
maximum flavor .
2 . Once rested, line the Baking Pan with aluminum foil . Put the lamb
chops on the pan and sprinkle evenly with the salt .
3 . Put the Baking Pan with the lamb into Rack Position 2 . Set to
Convection Bake at 425°F for 15 minutes, cooking until the internal
temperature reads 130°F for medium rare . Let chops rest for about 5
minutes once removed from the oven before serving .
Nutritional information per serving (2 chops):
Calories 284 (46% from fat) • carb. 1g • pro. 36g • fat 14g • sat. fat 5g • chol. 109mg
sod. 395mg • calc. 33mg • fiber 0g

Sausage and Kale Quiche

Great for a Sunday brunch, this quiche will please any crowd .
The recipe for the crust, Pâté Brisée, makes enough for two quiches, so
freeze the other half to have on hand for next time .
Makes 8 to 10 servings
Pâté Brisée:
2 cups unbleached, all-purpose flour
1 teaspoon kosher salt
2 sticks (16 tablespoons) unsalted butter, cold, cut into
1-inch pieces
3 to 4 tablespoons ice water
Filling:
1½ teaspoons olive oil
1 garlic clove, finely chopped
1 small shallot, finely chopped
¼ teaspoon kosher salt, divided
Pinch freshly ground black pepper
4 large lacinato kale leaves, tough stems removed
and thinly sliced
¼ teaspoon fresh thyme leaves
1 hot Italian sausage link (about 3 ounces), chopped or
crumbled (if using fresh, remove casing)
½ cup whole milk
½ cup heavy cream
4 large eggs
1 ounce Gruyère or Swiss cheese, shredded
24