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Mar 13, 2008 10:24 AM

What to make in my KitchenAid [Moved from Cookware board]

Help !! My wife just bought me a nice 6 quart KitchenAid 600 Series Professional, Silver Pearl, now I need to justify the purchase. Yes you read this correctly, My wife purchased it for me. I basically do all the cooking, some limited baking (which is where I am hoping this will help me in my adventures) I am drawing a blank on what to make or mix and bake with it. I need some suggestions. I mostly wanted one to mix the bread doughs I like to make fresh loaves of some artisan bread, foccacia, and ciabatta. I am open to some new suggestions from people who own one of the beautiful units and have experiences recipes on hand. Thanks in advance !!!

I hope I posted this to the right board.

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  1. Congratulations on your gift! :)
    I seldom use my KA for breadmaking, as I have a bread machine that takes care of that work... But I love using it for making cookies (Martha does have really good recipes online, e.g. earl Grey butter cookies, cassis crème cookies are ones I made successfully with the KA. Also, Martha's recipe for peppermint marshmallows works very well (the KA whips meringue extremely effectively).

    5 Replies
    1. re: pâté chinois

      I was only using my bread machine to mix the dough and then I would shape and bake them freehand. The only downfall to the use of a breadmachine for that was that it limits you to 1 to 1 1/2 pound loaves. I also like to make large batches of pizza dough and freeze them for later uses.

      I was thinking of using the KA for mixing things like meatloaf, vinegarettes, things like that. I am not really a meatloaf person but I keep drawing a blank.

      Maybe I will go the distance and try to make a Tiramisu ....

      Was just wondering if there are special recipes out there created for mixing in the KA ... certain times ..speeds..etc..

      1. re: Jimbosox04

        I don't like to bake anything but I use my KA for making sausage. I think the attachment cost about $50. After eating it, we wonder what on earth is in the stuff you buy in the "tube" in the market! My recipe (from Mario Batali) make six pounds which I freeze in 8 and 16 oz. portions. Great to have on hand. I also have the pasta attachment. Easy and great fun but a tad time-consuming. Also the attachment is $100 so quite a bit pricier. Have fun.

        1. re: Jimbosox04

          Where do you get the sausage casings, and would you be so kind as to post your basic sausage recipe and how you do it with the KA. I am really new at the use of a KA.

          1. re: Jimbosox04

            So far I haven't bought casings. We live in Northern California and they aren't readily available, but I understand one can order them. I just form patties (8 and 16 oz.), wrap tightly in plastic wrap and then put in zip-loc bag. The basic recipe is from Mario Batali's Molto Italiano:
            4# boneless pork shoulder, run through the largest holes of the grinder
            2# pancetta (I use bacon as I'd go broke trying to buy pancetta in the little packages I can get around here) run through the same grinder
            1/4 C kosher sale
            2 T black pepper
            2 T fennel seeds
            1 T hot red pepper flakes
            1/2 C dry white wine
            8 feet sausage casings

            In a large bowl, mix pork shoulder and pancetta with your hands just until well blended. Add the salt, pepper, fennel seeds, red pepper flakes and white wine and mix just until well blended. (Work quickly here so the warmth of you hands does not start to melt the fat, or the texture of sausage could be affected.)

            One day perhaps I'll order some casings but I use it in sauces or for breakfast or in casseroles and haven't missed having links yet. After eating this, we don't buy the grocery store stuff anymore. And with pork shoulder being to cheap and bacon on special, it's only about $3/lb.

        2. re: pâté chinois

          I agree, KA mixers do an excellent job with meringues. In my house however (3 kids 6 and under)it's most often used to make cookies: Oatmeal Chocolate Chip, and Soft Ginger Cookies are the most popular.

        3. Using your KA600 for making vinaigrette is overkill, unless you need to make a half gallon or more dressing at once. The KA mixers excel at stiff heavy doughs or mixtures like meatloaf, and batters that require sustained beating. I don't do much bread baking, but could not make my favorite biscotti without the KA - the dough is just too stiff to mix by hand. Look on the epicurious site for these biscotti recipes: Biscotti di Greve (orange almond biscotti - outstanding); Cappuccino Biscotti (almost as good as orange almond biscotti), and Biscotti Falconara Marittima (raisin almond biscotti). These are standout cookies.

          Another favorite dessert that I would not make without a KA due to its stiff batter, and that never fails to elicit sighs of gratitude can also be found on epicurious: Apple Walnut Upside-down Cake with Calvados Caramel Sauce. This cake has become my go-to recipe for dinner parties and whenever I'm asked to bring a dessert. It is absolutely fabulous. (note: the biscotti and the cake recipes were originally printed in Gourmet magazines, from December 1992 and November 1995 respectively.)

          3 Replies
          1. re: janniecooks

            I am currently home studying the art of artisan bread making...Peter Reinholt is my new hero, I made his recipe for Focaccia and now I can't stop making was my first attempt to make a bread using a Poolish or pre-ferment..that really makes the difference between a good loaf of bread and the best loaf of bread. I was just looking for some new ideas for things to mix in it. Thanks for all your suggestions. I guess it will be at peak usage during the christmas season.

            1. re: Jimbosox04

              Do you have his Whole Grain Baking book? It will really rock your world, as virtually all of the whole-grain loaves require a pre-ferment or overnight retarding. I'm a fan of his, too.

              1. re: Hungry Celeste

                I don't have it yet, but I am sure to get it. I am trying to ingest all of the info from the two that I bought, everything he does comes out perfect. I own "Bread Bakers Apprentice" and "Crust and Crumb" I am sure I will buy all that he has written. The one tip I really learned from him is to weigh all your major ingredients instead of measuring them, weight never lie but scoops and spoons may not all be the same.

          2. 1 heaping Tbsp dry yeast
            1 1/2 cups warm water
            2 Tbsp sugar
            1 tsp salt
            1/4 cup olive oil
            3 1/2 cups bread flour
            a little more bread flour
            2 large cloves garlic, crushed
            1/3 cup finely grated fresh parmesan cheese
            Add yeast and sugar to warm water; stir to dissolve. Add salt, olive oil, and 2 cups bread flour; mix with electric mixer until very smooth batter. Add in 1 1/2 cups bread flour; using electric mixer - mix and knead until smooth and elastic. Add in enough of the extra flour while kneading with the mixer, just until the dough is non-sticky.

            Sprinkle the countertop with grated parmesan cheese. Turn out dough onto the countertop. Sprinkle crushed garlic over dough. Now knead in the garlic and grated cheese by hand just until well incorporated. Place in a greased bowl, cover with plastic wrap, and let rise until doubled in size. Punch down and let rise again.

            Punch down the dough and let stand for 5-10 minutes. Lightly grease a cookie sheet with olive oil. Place dough on the cookie sheet and press out evenly with your hands until the pan is covered. Let rise for about 25 minutes. "Dimple" the top with your fingertips (as you would for a focaccia loaf). Bake in a preheated oven at 375 degrees F. for 20-25 minutes or until a nice golden brown. Cool on a rack. Cut in half the long way and then into sandwich-sized pieces. Split open and add sandwich fillings.

            This sandwich bread recipe is especially nice because we like a lot of crust on our bread. By baking it on the cookie sheet, you get a beautiful crust on the whole top and bottom of each sandwich with a small amount of nice soft insides.

            Also fabulous served hot, cut into wedges. Reheats well, wrapped with a paper towel in the microwave for a few secs. And finally, IF you have any left, makes super breadcrumbs for your next batch of meatballs, meatloaf, or breaded cutlets.

            MRS GEE

            1 Reply
            1. re: ASHERASHER

              THANK YOU VERY MUCH !!! I love Focaccia Sandwiches and surely will love this.

              Which kind of yeast do you use - Active Dry Yeast in a jar, or packets.

              I know they also have rapid rise - Fleischmann's

            2. My mistake on the typo of the author of the books mentioned, it is Peter Reinhart.