New kitchen toys - how do you use?
Hi - thanks to the generoisity of my daughter I have two new toys - a food processor and a V-slicer. So far I have used the processor to make salmon pate and a cream soup (couliflower) and the V-slicer for scalloped potatoes. I have heard processors are good for pie crust - is this true? Do you all have suggestions on how to have useful, tasty fun with my new toys?
I always use the food processor to make:
pizza. pie and pasta doughs
If you are so inclined, try to find Abby Mandel's Cuisinart Classroom cookbook. Out of print, but filled with some great techniques and recipes for any course of your meal.
Nowadays, I slice almost all of my veggies with the v-slicer. Everything cooks at the same time, and for raw applications, they are just prettier. Mine is easy to wash, so it is not hard to pull out for simple tasks. Some examples would be sliced cucumber for a smoked salmon appetizer, sliced potatoes for potato chips, cabbage for cole slaw, zucchini pasta strings, thinly sliced fennel for orange/fennel salads. Really, your imagination is your guide here.
Pie crust in the food processor, so quick and easy you'll be making pie all the time.
Carrots shredded for carrot cake or vegetable fritters
Mayo or hollandaise or aioli
Chick peas for falafel
Sweet or savory yeasted bread doughs
Cake batter and cake icing
Dips, vinaigrettes and spreads
I like to use the food processor to make mirapoix, aka minced, onion, carrot and celery, for spaghetti sauce. And if I only have whole peeled tomatoes, I chop them in the processor too with some fresh herbs. It really speeds things up.
re: Sam Fujisaka
Haha how many tons in how many seconds, Sam?
Try this one--I loved it:
Roasted Carrot Dip from Passionate Vegetarian
1 lb. carrots, peeled
1 large red onion, quartered, skin on
1 head garlic, sliced crosswise
2 Tblsp. olive oil
1 Tblsp. tamari or shoyu soy sauce
2 tsp. ground cumin
2 tsp. paprika
1-4 Tblsp. vegetable stock, water, or olive oil
Salt & Pepper to taste
Preheat oven to 375. Blanch carrots in boiling water for 4-6 minutes, then drain. In large baking dish, toss carrots, onion and garlic with 1 Tblsp. olive oil. Add 1 Tblsp soy sauce and toss again, keeping cut side of vegetables down. Roast for 40 minutes. Cool. Squeeze garlic from papery skins, remove outer layer of onion skin and ends, throw into food processor with spices, pulsing to combine. Add one tablespoon water or olive oil at a time until smooth, seasoning to taste with more soy, salt and pepper... Serve with crackers, pita, etc.
Food processors are great for chopping nuts finely without turning them into nut butter, for making quick fresh salsas when tomatoes are in season, for shredding vegetables and for slicing cabbage thin to braise or for coleslaw, pureeing things, and so much more.
There are lots of recipes for pie and pastry crusts that call for using a food processor, but the main thing to know is that you are letting the steel blade do the work of cutting the fat into the flour. You pulse a couple of times to mix the flour, salt, and sugar if you use it, then add cold butter in pieces and pulse to cut it in until you have the texture you want (coarse meal, small peas, etc.). Many recipes have you add the water and process the dough, but it is easy to overprocess, so it can be better to dump it into the bowl and mix in the water with a fork, as you would if you are doing the whole thing by hand.
re: c oliver
I have the Benriner mandoline and don't use a guard -- I ordered on line a cut resistant glove ($25) and it's great. I now also wear it when using my microplane box grater because, otherwise, I skin some of my knuckle. (I got this rec from CH, here's where I ordered: http://www.askthemeatman.com/cut_resi...
)I like to make that yam dish with the cream and chipotle pepper and using this glove and mandoline makes it easy and safe.