Last weekend I checked it out for the first time by using the slicer blade to slice potatoes. Got a little excited with that and sliced up about 11 cups of potatoes. Then proceeded to not pay attention to a number of recipes I consulted on how to make homemade potato chips. Let's just say it's really important to soak those suckers in water or you end up with just burnt fried potatoes, not crispy, crunchy potato chips.
I liked it so much I ordered the regular blade and spatula for about $40 total at amazon.com.
This weekend I shredded about 12 cups or so of zucchini for my mom's zucchini bread recipe:
Jaime’s Zucchini Bread by Dinah Small
1 ½ cup of sugar
2/3 cup oil
3 eggs
1 tsp vanilla
2 ½ cup self rising flour
1 ½ tsp ginger
1 – ½ teaspoon of pepper
½ tsp. Cloves
1 cup of chopped walnuts
2 cups of shredded zucchini, unpeeled
Can also be baked in two spring-form pans, spread cream cheese frosting on top and between layers to make a tasty birthday cake!
I added nutmeg and cinnamon and extra walnuts, cloves, and ginger. I over-processed the walnuts in the food processor and they turned into dust. The bread was still really good, but I wanted something with more crunch. Also, put aluminum foil over the bread before you put it in the oven because the outside tends to get crusty/done before the interior.Tonight I made this pesto with fresh basil from my CSA program and my own basil plant I bought last weekend. I reduced the recipe by half but doubled the garlic and cheese required. I did happen to have pine nuts on hand as well. It smells MARVELOUS. Am about to cut up some tomatoes to go on it, as well. Note after eating: Damn, that's a lot of garlic. And my tomatoes suck.
And yes, I have cut already myself with the blade already when I took it out of the dishwasher.
5 comments:
Ooh, you gotta be careful with those blades! OMG, how many loaves of bread did you make with 12 cups of zucchini?
We just ordered the whole set of blades for the KitchenAid.
I can't wait to use them!
What was wrong with your tomatos? And I LOVE garlic :)
Yeah, I cut myself often. Especially cutting onions, etc. I thought this would help, but I guess not, lol.
Oooh, fun! I need to make a little fabric bag in which to keep my blades. I put them in a ziploc bag which didn't really work.
I have ridiculously high standards for tomatoes. Most of the veggies I ate growing up were from our garden, Beepaw's garden, or Grandpa's garden, so they were super fresh and super yummy. Tomatoes should be bright red, not pale red or pink. They should be firm but juicy, not mushy. The best ones are kind of like peaches- super juicy so they just melt in your mouth.
We love garlic, too, so we try to use fresh whenever possible. We have this garlic press which I thought would be a good investment bc it slices and minces (you know the old saying that every tool in your kitchen should do more than one thing) but the mincer doesn't work as well as the slicer. The slicer has grooves on the top part that push the garlic through the blades, where the slicer just has a flat side that presses it through the holes. If it had little pegs to go through it would be great. I've obviously put way too much thought into garlic presses.
Anyway, the pesto totally burned my tongue. But it was still yummy. :)
Food processors definitely sound awesome.
I haven't started buying tomatoes yet. They don't smell enough like tomatoes so far.
You went cooking crazy, Jaime! How was the cobbler?
Yes, I guess I did do a lot of cooking/baking this weekend...Made this peach cobbler and it was fantastic. Lots of sugar; yummy yummy yum-ness.
That is a lot of sugar!
Glad you liked it though. :)
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