Rosemary Focaccia - Cuisinart TOB-60N1 Manual De Instrucciones

Roasted Sole with Artichokes
and Capers
Makes 4 servings
2 medium artichokes, trimmed, choke removed,
and cut into wedges
3½ tablespoons fresh lemon juice, divided
3 tablespoons olive oil, divided
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 pound fillet of sole, or other similar white fish
2 tablespoons drained capers
1 . Preheat the Cuisinart Convection Toaster Oven Broiler to 425°F on
®
Pizza/Bake . Line the baking pan with parchment paper .
2 . Put the artichokes in a medium mixing bowl . Add enough cold water
to just cover and then stir in 2 tablespoons of the lemon juice .
Agitate artichokes in the water/lemon mixture with your fingers . Drain
and pat dry . Toss with 2 tablespoons of oil and ¼ teaspoon each of
the salt and pepper . Place on the prepared baking pan and slide the
pan into the lower position . Roast for about 20 minutes, or until light-
ly browned .
3 . While artichokes are roasting, rinse and pat dry the fish . Rub with the
remaining olive oil, salt, pepper and lemon juice . Once artichokes
have been roasted, place the seasoned fish on top of the artichokes;
top with the capers . Carefully slide the pan back into the lower posi-
tion, keeping the temperature at 425°F . Roast until the fish is just
cooked through, about 15 minutes, depending on the thickness of
the fish .
4 . Remove and serve immediately .
Nutritional information per serving:
Calories 290 (53% from fat) • carb. 10g • pro. 25g • fat 17g • sat. fat 3g • chol. 5mg
• sod. 660mg • calc. 74mg • fiber 5g

Rosemary Focaccia

Makes 18 servings
2¼ teaspoons active dry yeast
⁄
teaspoon granulated sugar
1
8
⁄
1 cup warm (105°F to 110°F) water
3
4 cups unbleached, all-purpose flour, plus more for dusting
3 teaspoons kosher salt, divided
1 cup cold water
¼ cup extra virgin olive oil, divided
nonstick cooking spray
2 tablespoons fresh rosemary
1 . Dissolve the yeast and sugar in the warm water . Let stand 3 to 5
minutes, or until mixture is foamy .
2 . Put the flour and 1 teaspoon of salt in the work bowl of a Cuisinart
Food Processor fitted with the dough blade; process 10 seconds to
combine . Add cold water and 2 tablespoons of oil to the yeast
mixture .
3 . With the machine running, slowly pour the liquid yeast mixture
through the feed tube . Note: You may not need all of the liquid yeast
mixture . Process until a dough ball forms . Continue to let the
machine run another minute to knead .
4 . Place the dough in a lightly floured sealable plastic bag . Let rise in a
warm place until doubled in size, about 45 minutes to 1 hour .
5 . Lightly coat the baking pan with nonstick cooking spray .
6 . Turn the dough out onto a floured surface . Roll out into a rectangle
and then fit into the prepared pan, stretching the ends of the dough
to meet the edges of the baking tray . Using your fingers, make inden-
tations in the dough over the entire surface . Brush the dough with
the remaining olive oil, and sprinkle the salt and rosemary to cover .
Cover with plastic wrap and let rise until puffy, about 20 minutes .
7 . Preheat the Cuisinart Convection Toaster Oven Broiler to 400°F on
®
Convection Bake . Remove the plastic wrap from the pan and then
20
®