Recipes By Product - Food Processors

Amarillo Thick Cut Pork Chops

- Serves 4
Ingredients
  • 4 cloves garlic
  • 1/2 cup oil
  • 1/4 cup lime juice
  • 1 tablespoon Kosher salt
  • 4 pork chops, thick cut
  • 4 tablespoons Amarillo* seasoning, from the Latin section of your grocer
  • 4 cloves garlic
  • 1/4 small onion
  • 1/4 cup rosemary leaves
  • 1/2 teaspoon pink peppercorns
  • 1/4 cup olive oil
  • 1 tablespoon lime juice
Directions
  • Process first 4 ingredients in Oster® Food Processor.
  • Pour into large resealable, leak-proof plastic bag. Add chops and marinade 6 to 8 hours or overnight.
  • Remove chops from bag and pat dry.
  • Set Oster® Indoor Grill to highest temperature.
  • Place Amarillo onto a flat plate and dip edges of chops into it coating all the edges but no the top or bottom of chops.
  • Place chops on hot Oster® Indoor Grill. Cook for about 8 minutes per side or until juices run clear.
  • While chops are cooking, take next 6 ingredients and whirl in Oster® Food Processor for a few seconds.
  • When chops are done pour sauce over top and serve.
*Amarillo is a Latin cooking ingredient, mainly used for adding color to food. It contains corn flour, food coloring, and cumin. Plain cumin or paprika may be substituted.

Hot Smoked Veal Souffle with Merlot Wine Glaze, Italian Parsley Juice, Grilled Shiitake Mushrooms and Vegetable Slaw

- Serves 6
Ingredients
Veal Souffle:
  • 6 veal loin tenderloins
  • 1 egg
  • 1 ounce crushed ice
  • 3 tablespoons spinach puree
  • 2 tablespoon canola oil
  • 1 fresh truffle, cut into 18 thin slices
  • 6 ounces caul fat
  • 4 ounces Merlot vine trimmings or any wood chips of your choice
  • sea salt and freshly ground white pepper
Merlot Wine Glaze:
  • 3 cups Merlot red wine
  • 1 bay leaf
  • 2 fresh thyme sprigs
  • 1 clove garlic
  • 6 tablespoons chicken glaze
Parsley Juice:
  • 2 cups Italian parsley leaves, no stems
  • 1 tablespoon lemon juice
  • 1 clove garlic confit
  • 1/2 cup clean chicken broth
  • 1/4 cup extra-virgin olive oil
Grilled Shiitake Mushrooms:
  • 18 fresh medium shiitake mushrooms, stems removed
  • 1 tablespoon minced shallots
  • 4 fresh thyme sprigs
  • 4 tablespoons extra-virgin olive oil
  • sea salt and freshly ground white pepper
Vegetable Slaw:
  • 2 tablespoons finely julienned carrot
  • 2 tablespoons finely julienned red bell pepper
  • 2 tablespoons finely julienned yellow bell pepper
  • 2 tablespoons finely julienned green bell pepper
  • 2 tablespoons finely julienned nap cabbage
  • 2 tablespoons finely julienned red cabbage
  • 2 tablespoons finely julienned snow peas
  • 2 tablespoons finely julienned leek
  • 2 tablespoons finely julienned fennel
  • 1 tablespoon chiffonade of basil
  • 1 tablespoon bean sprouts, cleaned
  • 1 tablespoon lemon juice
  • 1/4 ounce walnuts, chopped
  • 1/8 ounce white sesame seeds
  • 1/8 ounce black sesame seeds
  • 1 tablespoon balsamic vinegar
  • 4 tablespoons walnut oil
  • sea salt and freshly ground white pepper
Garnish:
  • 6 fennel sprigs, deep fried
Directions
Veal Souffle:
  • Trim veal tenderloins by removing all fat, sinew and side strap.
  • Reserve trimmings.
  • Cut each trimmed tenderloin into 3 1-inch nuggets.
  • Clean reserved trimmings and free from any fat, sinew or gristle.
  • Grind veal in an Oster® Food Processer.
  • Add egg, ice, spinach puree and salt pepper to taste.
  • Process to mousse consistency.
  • Remove from bowl and refrigerate for 1 hour.
  • In a heavy-bottomed skillet, sear veal nuggets on both sides in canola oil over a high flame.
  • Remove nuggets from skillet.
  • Using a pallet knife, spread veal-spinach mousse onto nuggets, top each with one slice of truffle, and wrap in caul fat.
  • Place veal souffles in stovetop smoker that contains ignited vine trimmings or preferred wood chips.
  • Cover and smoke for 20 minutes.
Merlot Wine Glaze:
  • In a heavy-bottomed pot, combine Merlot wine, bay leaf, thyme, and garlic.
  • Reduce by 75% and then add chicken glaze.
  • Strain and keep warm.
Parsley Juice:
  • Blanch Italian parsley.
  • Combine with lemon juice, garlic, chicken broth and olive oil in an Oster® blender for 2 minutes.
  • Remove from blender and reserve.
Grilled Shiitake Mushrooms:
  • In a bowl, combine shiitake mushrooms, shallots, thyme, olive oil and salt and pepper to taste.
  • Let marinate for 5 minutes.
  • Grill when ready to serve.
Vegetable Slaw:
  • In a bowl, combine all and adjust seasoning.
To Serve:
  • On each hot dinner plate, arrange three veal souffles and drizzle with Merlot wine glaze and parsley juice.
  • Place grilled shiitake mushrooms around.
  • Center vegetable slaw.
  • Garnish with a deep-fried fennel sprig. Serve at once.

Sweet & Savory Brie in Puff Pastry

- Serves 12 to 14
Ingredients
Savory Filling
  • 1/2 cup green olives
  • 1/2 cup parsley leaves
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1/2 cup packed spinach leaves
Sweet Filling
  • 1 cup whole fresh cranberries
  • 3/4 cup dark brown sugar
  • 1/2 cup pecans
  • 1 teaspoon butter
  • 2 round oven safe baking dishes, that will hold Bries snugly
Directions
  • Defrost 2 pastry sheets, unfold and place 1 sheet in each of the baking dishes. Remove the white skin from the top of both Bries.
  • Place Brie in center of pastry and crimp the edges of pastry together to form a lip around the edge of the Brie.
Savory Brie
  • Combine all ingredients in a food processor until finely chopped. (Do not form a paste.)
  • Spread on top of 1 Brie.
Sweet Brie
  • Combine all ingredients in an Oster® food processor until finely chopped. (Do not form a paste).
  • Spread mixture on top of the other prepared Brie.
Instructions
  • Bake in Oster® Toaster Oven at 400° for about 15 minutes or until pastry is golden. Serve immediately.
  • Accompany with a variety of crackers, bread and fruit.

Grilled Salmon with Mango Peach Salsa

- Serves 4
Ingredients
  • 4 salmon steaks
Marinade
  • 1/8 cup honey
  • 1/4 cup vegetable oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic
  • 1/4 onion
  • 1 pinch ground cloves
  • 1 pint salt
  • 1/2 mango, pitted and peeled
  • 1/2 cup sliced peaches, canned or fresh
Mango Salsa
  • 1/2 cup diced peaches, fresh or canned
  • 1 mango, pitted, peeled and diced
  • 1/2 red pepper, diced
  • 3 green onions, chopped
  • 1 teaspoon fresh ground ginger
  • 1/4 cup chopped parsley
  • 1 jalapeno pepper, seeded and chopped (optional)
  • 2 tablespoons lime juice
Directions
Salmon
  • Place all marinade ingredients in Oster® Food Processor or use Oster® Hand Blender and blend until smooth.
  • Immerse salmon in marinade and refrigerate for 1 hour. Make salsa during this time.
Mango Salsa
  • Toss all ingredients together. Refrigerate 1 hour.
To Serve
  • Set Oster® Indoor Grill to highest setting.
  • Remove salmon from marinade and pat dry. Place on preheated grill and cook approximately 5 minutes per side or until salmon flakes with a fork.
  • Place salmon on plate and spoon salsa over top.

Marinated Veggie Ball with Flank Steak

- Serves 4 to 6
Ingredients
  • 4 cloves garlic
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1/2 zucchini
  • 1/2 cup extra virgin olive oil
  • 1/4 cup white balsamic vinegar
  • Salt and pepper, to taste
  • 1 1/2 pounds beef flank steak
Directions
  • Whirl garlic in Oster® Food Processor until finely chopped. Add oil, vinegar, salt and pepper and pulse one or two times until blended.
  • Remove mixture from processor bowl.
  • Replace bowl but do not clean out and add peppers and zucchini to processor bowl and pulse until roughly chopped.
  • Add 1 tablespoon of the oil mixture to vegetables and pulse once. Put mixture in small bowl or ramekin. Let mixture sit for one hour.
  • Marinate steak in the remaining oil mixture for 1 hour in refrigerator.
  • Grill steak to desired doneness. Slice steak very thin and arrange on serving platter.
  • Turn out ramekin in the center of platter and serve.

Crispy Red Snapper with Eggplant Agrodolce

- Serves 4
Ingredients
Red Pepper Juice:
  • 4 red bell peppers
  • 1 teaspoon paprika
  • 2 tablespoons butter
  • salt and cayenne pepper
Eggplant:
  • 1 sweet onion, chopped
  • 1 large eggplant, diced, salted and drained
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons blanched orange zest
  • 4 tablespoons orange juice
  • 4 tablespoons pine nuts
  • 1 tablespoon sugar
  • pinch of crushed red pepper flakes
  • 2 tablespoons chopped chives
  • salt and pepper
  • olive oil
Potatoes:
  • 8 fingerling potatoes, boiled
  • 2 teaspoons chopped parsley
  • 1 tablespoon butter
  • 1 tablespoon chicken stock
  • salt and pepper
Rice Flour Batter for Snapper:
  • 1/2 cup rice flour
  • 1/2 cup water
  • 2 tablespoons baking powder
  • salt and cayenne pepper
Red Snapper:
  • 2 tablespoons canola oil
  • 4 5- to 6-ounce red snapper fillets, skins on
  • 1 cup rice flour batter (preceding recipe)
Directions
Red Pepper Juice:
  • Remove seeds from bell peppers.
  • Cut peppers into 1-inch pieces.
  • Puree in an Oster® food processor, then strain through a cheesecloth.
  • Measure out 1 cup of resulting juice.
  • Add paprika.
  • Reduce by two-thirds and finish with butter, salt and cayenne to taste. Set aside.
Eggplant:
  • Heat a heavy skillet and sweat onions in olive oil until translucent.
  • Add eggplant and saute until soft and golden.
  • Deglaze with orange juice and vinegar, and cook away liquid.
  • Add orange zest, pine nuts, pepper flakes and sugar.
  • Salt and pepper to taste.
  • Add chives.
Potatoes:
  • Warm potatoes with butter, stock, parsley and salt and pepper to taste.
Rice Flour Batter for Snapper:
  • Mix ingredients, adding salt and cayenne to taste.
Red Snapper:
  • Preheat Oster® toaster oven to 400°.
  • Heat oil in a heavy nonstick skillet.
  • Dip fish fillets in rice flour batter and cook on stove, skin side first, until golden brown.
  • Finish for 3 minutes in oven.
To Serve:
  • Place potatoes on a plate.
  • Top with fish.
  • Add eggplant mixture and drizzle with red pepper reduction.

Seafood Empanadas

- Serves 16
Ingredients
  • 1 roasted pepper, cut into strips
  • 16 ounces prepared seafood stuffing, from frozen section of grocer
  • 1/4 cup red pepper, diced
  • 1/4 cup celery, diced
  • 1/4 - 1/2 cup plain bread crumbs
  • 20 pieces prepared empanada wrappers, from frozen section of grocer - You may substitute wonton wrappers
  • Avocado, mashed or pureed in blender
  • Cilantro oil*
*Cilantro oil
  • 1/2 cup vegetable oil
  • 1/4 cup cilantro
Directions
  • Preheat Oster® Deep Fryer.
  • Mix together first 4 ingredients. Add enough bread crumbs to make the mixture bind together.
  • Lay out empanada wrapper and brush with water.
  • Place 1 tablespoon of seafood mixture in center of wrapper. Fold wrapper over to make half-circle shape. Brush outside all over with water. With a fork, press edges of wrapper together. Continue until all wrappers are filled.
  • Place empanadas in preheated Oster® Deep Fryer and cook until golden.
  • Serve with mashed avocado and drizzle with cilantro oil.
*Cilantro oil
  • Put into Oster® food processor 1/2 cup vegetable oil and 1/4 cup cilantro
  • Whirl in food processor for a few seconds
  • Pour mixture through strainer

Chile and Corn Fritters

Ingredients
  • 4 green Anaheim chiles
  • 3 cups corn kernels, scraped from the cob
  • 3 green serrano chiles, seeded, chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp all purpose flour
  • Oil/clarified butter
Directions
  • Roast the Anaheim chiles over an open flame until black. Soak in water, peel, seed, and dice them.
  • Process the corn in an Oster® food processor until it resembles a puree, about 2 minutes.
  • In a bowl mix together the corn puree, chopped chiles, salt and pepper with the Oster® hand mixer. Slowly add the flour, small amounts at a time, while stirring.
To Serve:
  • Enjoy this Southwestern-inspired vegetarian appetizer of chiles and corn. Lightly battered and fried, they're easy to make in a short amount of time.

Santa Fe Chile and Corn Cakes

Ingredients
  • 4 green Anaheim chiles
  • 3 cups corn kernels, scraped from the cob
  • 3 green serrano chiles, seeded, chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp all-purpose flour
  • Oil/clarified butter
Directions
  • Roast the Anaheim chiles over an open flame until black. Soak in water, peel, seed, and dice them. Process the corn in an Oster® Food Processor until it resembles a pur'ee, about 2 minutes. In a bowl mix together the corn pur'ee, chopped chiles, salt and pepper. Slowly add the flour, small amounts at a time, while stirring. In a medium saucepan heat the clarified butter over high heat. Using a slotted spoon, gently drop spoonfuls of the batter into the hot butter. When the edges are brown, after about 2 minutes, turn the fritters over and cook another 2 minutes. Remove the fritters and allow them to drain on paper towels.

Flash-Fried Squid with Red Pepper-Almond Aioli and Horseradish Gremolata

- Serves 6 to 8
Ingredients
Squid:
  • 1-1/2 pounds squid, cleaned and cut into rings (including tentacles)
  • 4 cups flour
  • 2 tablespoons paprika
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons dried thyme
  • peanut oil (for deep frying)
  • lemon wedges (for garnish)
Red Pepper-Almond Aioli:
  • 1 egg yolk
  • 1 red bell pepper, roasted, peeled, seeded and chopped
  • 2 tablespoons tomato paste
  • 4 teaspoons chopped garlic
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 cup olive oil
  • 1 cup slivered almonds, toasted
  • salt and pepper
Horseradish Gremolata:
  • 2 tablespoons chopped parsley
  • 1/2 tablespoon finely minced lemon zest
  • 1 tablespoon fresh horseradish, peeled and grated
Directions
Squid:
  • Mix together flour, paprika, salt, pepper and thyme.
  • Heat 3 to 4 inches of oil to 350° in an Oster® deep fryer.
  • Shake off any excess liquid that may have collected around squid. Dredge squid in flour mixture.
  • Fry quickly in batches until golden (1 or 2 minutes). Do not overcrowd or overcook. Drain on paper towels. Salt lightly if desired.
Red Pepper-Almond Aioli:
  • Puree all ingredients except oil and almonds in an Oster® food processor.
  • While motor is running, gradually add oil.
  • Add almonds last, pulsing briefly to retain some texture.
Horseradish Gremolata:
  • Combine all ingredients.
To Serve:
  • Serve squid hot with red pepper-almond aioli and lemon wedges.
  • Sprinkle horseradish gremolata lightly over and around squid.

Medallion of Lamb with Green and Black Provencal Olives, Eggplant Caviar and Basil-Infused Extra-Virgin Olive Oil

- Serves 6
Ingredients
Medallion of Lamb with Green and Black Olives:
  • 3 tablespoons vegetable oil
  • 6 5-ounce lamb medallions
  • 2 tablespoons sweet butter
  • quick lamb sauce (recipe follows)
  • 1/2 cup green olives, chopped
  • 1/2 cup Nicoise olives, chopped
  • salt and pepper
  • 1 tablespoon chopped Italian parsley (for garnish)
Quick Sauce for Lamb:
  • 1-1/2 pounds lamb bones, broken into approximately 1-inch pieces
  • canola oil
  • chicken or vegetable stock
  • vegetables, finely chopped
  • butter or extra-virgin olive oil
Eggplant Caviar:
  • 2 large Italian eggplants
  • 1 tablespoon Dijon mustard
  • 1/2 cup extra-virgin olive oil, plus 2 tablespoons
  • salt and pepper
Basil-Infused Extra-Virgin Olive Oil:
  • 2 tablespoons Kosher salt
  • 3 cups tightly packed basil leaves, washed and stemmed
  • 2 cups extra-virgin olive oil
Directions
Medallion of Lamb with Green and Black Olives:
  • Heat oil in a large saute pan until hot.
  • Season lamb medallions and add to pan. Cook over high flame until meat has caramelized.
  • Turn over and continue to cook until other side has caramelized.
  • Reduce heat. Add butter and cook for 2 minutes. (Total cooking time for medium-rare is 6 minutes.)
  • Remove meat from pan and keep warm.
  • Drain off excess fat, and deglaze pan with sauce.
  • Add olives, and adjust seasoning.
Quick Sauce for Lamb:
  • Within 30 to 45 minutes, this procedure can yield a sauce with the same intense flavor, same viscosity and same rich color as restaurants produce.
  • Heat an Oster® Electric Skillet to medium heat with enough canola oil to coat the bottom.
  • Add bones to hot oil and roast until well browned on all sides.
  • Discard any oil that has accumulated in the skillet in excess of that amount of oil used at the start. Add to this enough water to cover bones by half.
  • Reduce heat and simmer until all liquid has evaporated. Repeat this step using a natural chicken or vegetable stock.
  • Once second reduction is complete and bones begin to roast, add other flavoring components desired, such as mirepoix, tomatoes, or herbs (chop fine for maximum flavor extraction).
  • Continue to roast until vegetables are caramelized.
  • At this point, add three times as much liquid as the volume of bones. The liquid is cook's choice: water, stock and half water, or perhaps a small amount of sauce left from previous recipe.
  • Reduce volume by half.
  • Strain twice, once through a coarse strainer and then through a fine-mesh strainer (chinois).
  • Reduce a little more if desired.
  • Finish sauce by adding a little butter or extra-virgin olive oil.
Eggplant Caviar:
  • Wash eggplants.
  • Puncture skin and rub each eggplant with 1 tablespoon olive oil.
  • Bake in 375-degree oven until tender.
  • Remove from oven, cut open, and scrape out meat.
  • Put meat in a piece of cheesecloth and wring out excess moisture. Then place meat in an Oster® food processor.
  • Add mustard.
  • Blend while adding olive oil.
  • Season with salt and pepper.
Basil-Infused Extra-Virgin Olive Oil:
  • Bring a 4- or 5-quart saucepan of water to a full boil.
  • Add kosher salt.
  • Add basil and blanch for 45 seconds.
  • Drain in a basket strainer and cool under running water.
  • Squeeze excess water from basil leaves and place them in an Oster® blender container with olive oil.
  • Begin blending at low speed to break up leaves.
  • Once basil begins to blend freely, turn to high speed and continue blending for 3 to 4 minutes.
  • Place in a glass storage container and refrigerate overnight in order to create an intensely flavored and richly colored oil.
  • Secure cheesecloth around the rim of a shallow wide-mouthed container.
  • Pour in oil and allow to strain. This will take up to an hour, depending on temperature of oil.
  • After oil has strained, gently wring cheesecloth for maximum extraction. The remaining basil pulp can be used for pesto, as a marinade for chicken, in sauces, or on pasta.
  • Basil-infused extra-virgin olive oil has a refrigerated shelf life of 3 to 4 weeks.
To Serve:
  • Place 1 tablespoon of eggplant caviar in center of plate.
  • Top with lamb medallion, and spoon olive sauce on top.
  • Garnish with chopped parsley and basil-infused olive oil.

Vanilla Peach Chill

Ingredients
  • 1 cup peaches, pitted and cut up
  • 1 cup frozen vanilla yogurt
  • 2/3 cup soy milk
  • 1 tbsp ground cinnamon
  • Ice cubes
Directions
  • Blend all ingredients in an Oster® Blender or Oster® food processor until smooth. Serve ice-cold.

Mini Crab and Goat Cheese Empanadas with Mango Chutney

Ingredients
For the Dough:
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1/4 pound plus 2 tablespoons butter, cut into small cubes
  • 1/3 cup cold water
For the Filling:
  • 1 pound picked lump crabmeat
  • 1 cup soft goat cheese
  • 1 Spanish onion, chopped
  • 3 cloves garlic, minced
  • 1/4 habanero, minced
  • 1 teaspoon thyme, chopped
  • 1/4 cup Italian parsley, chopped
  • 1 tablespoon, olive oil
Mango Chutney:
  • 2 mangoes, peeled, seeded and chopped
  • 1 tablespoon fresh ginger, minced fine
  • 1/4 Spanish onion, chopped
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch mixed with 2
  • tablespoons water
Directions
For the Dough:
  • Combine flour, salt and butter in the Oster® Food Processor; run until it becomes a course meal.
  • Add all the water and pulse until it forms smooth dough
  • Allow the dough to rest for at least 20 minutes, covered with a slightly damp cloth
For the Filling:
  • In a sauté pan, heat olive oil on medium and sauté onion, garlic and habanero.
  • In a large mixing bowl, combine all ingredients together. Season as desired with salt and pepper.
  • Roll the dough out on a lightly floured surface, making a rough circle about 1/8 inch thick. With a cookie cutter 3 inches in diameter cut circles.
  • Place about 2 teaspoons of the filling into the center of each circle.
  • Moisten the exposed dough with a finger dipped in water. Fold the empanada in half, press the firmly together, and follow by pressing a fork around the edge.
  • Fry the empanadas in the Oster® Deep Fryer according to package instructions.
Mango Chutney:
  • Combine all ingredients except the cornstarch mixture in the Oster® Electric Skillet.
  • Cook for 30 minutes.
  • Stir in the cornstarch mixture if desired for thicker chutney.
  • Cook for another 3-4 minutes.
  • Serve with empanadas.

Grilled Vegetable Salad with Feta and Olives

Ingredients
Marinade:
  • 3 tbsp fresh lemon juice
  • 3 tbsp chicken broth, defatted
  • 1-1/2 tbsp extra virgin olive oil
  • 2 plum tomatoes, chopped
  • 1 tsp dried oregano
To Grill:
  • 1 small eggplant
  • 1 fennel bulb, trimmed
  • 2 small zucchini
  • 1 red onion, peeled
  • 1 lemon, sliced
  • 2 tbsp olive oil
Salad:
  • 3 oz feta
  • 1/2 cup Kalamata olives
  • 2 cups mixed salad greens
  • Salt and coarsely ground pepper
Directions
  • In an Oster® blender or Oster® food processor, add all marinade ingredients and blend until smooth. Season to taste with salt and pepper.
  • Lightly brush vegetables with olive oil and grill until brown and tender. Transfer to a serving dish and gently toss with dressing.
  • On a large platter, arrange salad greens, feta, and olives and toss with remaining dressing. Layer over grilled vegetables, season with salt and pepper, and serve.

Smoked Salmon Bisque

Ingredients
  • 1 cup smoked salmon, flaked
  • 1 large onion, finely diced
  • 1 cup carrots, diced
  • 1 celery rib, chopped
  • 1 whole bay leaf
  • 1 tsp thyme
  • 4 tbsp butter
  • Cognac
  • 1 cup dry white wine
  • Salt to taste
  • Pinch of cayenne pepper
  • 5 cups fish broth
  • 1/2-3/4 cup cream, heated
  • 1 tbsp tomato paste
Directions
  • In butter, sauté onion, carrots, and celery with bay leaf and thyme. When softened, add first a dash of cognac and then the white wine. Season with salt and cayenne pepper. Add fish broth and tomato paste.
  • Bring to a boil and let simmer for a few minutes. Puée mixture in an Oster® Blender or Oster® Food Processor and pass through sieve. Return soup to pan and bring to a simmer. Add salmon flakes and heated cream. Adjust seasonings to taste. Serve garnished with fresh thyme.

Eggs Benedict with Asparagus & Crab

- Serves 2
Ingredients
  • 1/4 cup parsley
  • 1/4 cup vegetable oil
  • 1 teaspoon vinegar
  • 4 eggs
  • 4 thin slices Canadian bacon cooked
  • 2 English muffins
  • 4 whole crab claws cooked
  • Steamed asparagus
Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon hot water
  • 1 tablespoon lemon juice
  • 1 stick unsalted butter, melted and hot
  • salt and pepper
Directions
  • Put parsley and oil in Oster® Blender or Oster® Food Processor and process until blended. Place mixture in a squeeze bottle for easy garnishing.
  • In a large Oster® Skillet, bring 2 inches of water and vinegar to a boil.
  • Crack 1 egg into a glass.
  • Reduce water to a simmer and pour egg into water in one quick motion.
  • Quickly add remaining eggs. Let eggs cook for 4 to 5 minutes. This white should be firm but the yellow should be runny.
  • Remove eggs with a slotted spoon and drain on a paper towel.
  • Toast the English muffins in Oster® Toaster until golden.
For the sauce:
  • Place egg yolks, water and lemon juice into blender. Blend for 1 minute.
  • With blender running, pour butter through open hole of blender lid.
  • Season with salt and pepper and keep warm.
To assemble eggs benedict:
  • Top each half muffin with bacon, a poached egg and crab claws.
  • Pour warm sauce over all.
  • Garnish with parsley oil and steamed asparagus.