Skip to main content

Food Processor


Having a few good tools will make cooking easier and more enjoyable. It is true what they say,  "The right tools makes all the difference."  When we were first married,  we couldn't afford the cool gadgets,  so I made due with a blender and hand mixer.   Nothing like pouring hot soup into a blender and having it shoot out the top towards your face.  All art requires sacrifice.

Cuisinart Prep 11 Plus

This is a great little work horse. I have had mine for about 15 years and that is 15 years hard labor. For most cooks the 11 cup capacity is more than enough.  It comes with blades which allow you to do everything from kneading dough to shredding cheese.  This model is also easy to operate and has a great cost/value ratio.  The cost is about $199.

Comments

Popular posts from this blog

Emulsion Blender

Making creamy soups is so much easier with an emulsion blender.  One pot and done!  Also known as a stick blender or hand blender.  Because it is compact and cleans easily it is perfect for small mixing projects like French toast custard or whipping cream.  This particular model is inexpensive and comes with a couple of useful attachment.  It costs about $60. Cuisinart Smart Stick CSB77  

Guacamole

This is my simple guacamole recipe that I made with my awesome "culinary" students, aka my good friends Sara and Liz.     Ingredients: 3-4  Ripe Avocados (depends on the size) 1/2 - 3/4 cup fresh salsa 1/4 Cup cilantro Juice of 1 small lime Salt to taste Pit and peel avocados. (If you whack the pit with the knife and twist,  the pit comes out easily)   Rough chop avocados and place in a bowl.  Add lime, cilantro and fresh salsa (see previous post).  Using a couple of forks mash ingredients to desired consistency.   Add salt to taste.  

French Onion Soup

I have always had a love affair with French cooking.  Like Julia Child or Ina Garten,  I never fail to be amazed by the ability to blend simple ingredients into some of the most delicious dishes.  This country soup was one of my first timid steps into a life long love of French cooking. Bon Appetit! INGREDIENTS: 2 Leeks 3 Medium Onions 3 Cups Beef Broth 2 Cups Chicken Broth 1/4 Cup Olive Oil 2 Tbsp. Butter 1 Bay Leaf 1/2 Tsp. Dry Sage 1 Cup Wine (red or white dry) 1/2 Cup Sherry  2 Cups Gruyere (Give or take depending on the size of your bowls) 1/2 Parsley finely chopped to garnish Pre-heat oven broil. 1 Baguette (Cut into 1" thick slices, toasted) Cut the dark green portion of the leek off.  Split the leek.  Leeks are sometimes dirty so run the halved leeks under running water to clean. Slice thinly. Chop onions. Heat a large sauce pan or dutch oven (the big pots with the handles on the side).  Then ...