Chop! Puree! Shred! Simplifying Food Preparation with the Cuisinart Duet

Why purchase two separate appliances when you can get the benefit of both a blender and a mixer in the Cuisinart PowerBlend Duet? In a time when most people are looking to save cash and make smarter investments, choosing a dual-purpose appliance is a smart choice. Not only will you economize ; you will reduce space. And, you will probably use this product more than if you bought them individually.

The ingenuity of this product is the interchangeable base. The base features a seven-speed touchpad control for turning the machine on and off, pulsing, stirring, slicing, mixing, pureeing, food processing and crushing ice. The base fits both the standard 56-ounce glass blender jar and the three-cup mixer work bowl. The base also features convenient push-in rope storage capacity. The appliance is simple to scrub also because all of the removable parts are dishwasher safe. And, the Cuisinart PowerBlend Duet is backed by a limited three-year warranty.

The Cuisinart PowerBlend Duet is so versatile that you could use it to prepare a complete meal. To show this, we’re going to use recipes thanks to Cuisinart.com. For a dinner, you might prepare Butternut crush Soup with Leeks, Asian Slaw with Peanut Dressing and a Go Green Smoothie. And, with a name like Cuisinart you know that this appliance will be part of your kitchen arms depot for years to come.

Butternut crush Soup with Leeks

Ingredients:

2 garlic cloves 2 small or 1 medium leek, about 5 ounces, rinsed well and cut into 1-inch pieces 2 pounds butternut squash 1 teaspoon extra virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 1/2 cup dry white wine 3 cups low sodium chicken broth 1/4teaspoon ground nutmeg 1/2 teaspoon fresh lemon juice 1/2 cup heavy cream (optional)

Instructions Insert the metal blade. With the machine running, drop the garlic thru the feed tube and process to tightly chop. Scrape the work bowl. Add the leeks and heart beat to chop, about ten beats.

Place 6-quart stockpot over medium heat and add the olive oil. When the olive oil is hot, whisk in the chopped leeks and garlic. Sweat the plants over medium low heat so that they become soft. Stir occasionally in order that they do not pick up any color.

While the leeks are cooking, replace the chopping blade with the slicing disc assembly. Peel and seed the squash ; cut to fit the feed tube. Slice the squash.

Add the chopped squish into the stockpot with the leeks and garlic ; stir well. Add the salt and pepper. Cook for an additional 5 mins.

Add the wine to the pot. Bring to a simmer and let the wine reduce by half. Add the chicken broth and nutmeg. Bring soup to a low boil. Reduce heat and let simmer until squash is extraordinarily soft and is easily pierced with a knife, about 20 mins.

Strain the solids from the cooking liquid, reserving the cooking liquid. Transfer half the cooking liquid to a clean pot and reserve. Insert the metal blade. In 2 batches, add the solids to the Kenwood and process to pure, 2 to three mins. Scrape the work bowl to insure the mixture is homogenous. Return the pured solids to the cooking liquid and stir to include. Add the lemon juice. Whisk in reserved cooking liquid to get desired consistency. Taste and adjust seasoning. If using the heavy cream, whisk in last and bring to the boil.

Asian Slaw with Peanut Dressing

Dressing: 1/2 cup toasted unsalted peanuts 2 garlic cloves 6 slices of fresh ginger, peeled, each about the size of a quarter 4 tablespoons natural style peanut butter 1/3 cup plus 1 tablespoon rice vinegar 1 tablespoon granulated sugar 2 tablespoons + 1 teaspoon hoisin sauce 2 teaspoons sesame oil 2 teaspoons low-sodium tamari or soy sauce 2 tablespoons vegetable oil

Salad: 4 ounces carrots, peeled and trimmed to fit the feed tube horizontally 4 ounces red radishes, washed, ends cut flat 1 broccoli spear, washed, flowerets trimmed and reserved, stem peeled 3 green onions, trimmed, cut to 4-inch lengths, include tasty green tops 1 red bell pepper, stemmed, seeded and cut into 1 x 3-inch pieces 1 yellow bell pepper, stemmed, seeded and cut into 1 x 3-inch pieces 8 ounces Napa cabbage, washed and cut into 3-inch lengths 6 ounces bok choy, washed and cut into 3-inch lengths (include leaves if pretty & tender) 4 ounces snow peas, trimmed

Instructions Insert the metal blade. Pulse to slash the peanuts, about 10 times. Remove and reserve. With the machine running, drop the garlic and ginger down the feed tube to slash. Scrape the work bowl ; process 5 seconds longer. Add the peanut butter, sugar, rice vinegar, hoisin sauce, sesame oil, and tamari. Process till smooth, about ten seconds. Scrape the work bowl. With the machine running, add the oil in a regular stream through the little feed tube. Process till emulsified, about 10 to fifteen seconds. Remove and reserve. The dressing may be made up to a few days ahead. Cover well and freeze. Allow to sit for 30 minutes at 70 degrees before using.

Clean the work bowl. Insert the shredding disc. Organize the radishes in the giant feed tube, cut side down, and shred. Prepare the carrots horizontally in the massive feed tube and shred. Insert the trimmed and broccoli stem in the small feed tube and shred. Transfer the shredded veggies to a big bowl.

Insert the cutting disc. Prepare the green onions in the tiny feed tube and cut. Arrange the peppers in the huge feed tube, cut side down and cut. Arrange the Napa cabbage in the feed tube, cut side down and slice. Prepare the bok choy in the feed tube and slice. Transfer the chopped vegetables to the bowl with the other veggies. Add the snow peas and toss the vegetables to combine. Pour the dressing over the veg and toss to cover well. Move to a serving bowl and garnish with the reserved chopped peanuts.

Go Green Smoothie

Ingredients:

1 Cup Orange or Apple Juice 2 Kiwis, cut into -inch cubes (3/4 cup cubed) 1 Cup Honeydew melon, cut into 1-inch cubes 1 Cup fresh pineapple cut into 1-inch cubes

Instructions:

Place all ingredients in order listed into the Cuisinart Duet blender cup. Pulse for 30 to 40 seconds or until blended to preference. Enjoy immediately.