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tipstools tools 2008 04 food processor
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Put your food processor to use for pie crust, hummus, hash browns, and more.
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The award for best supporting actor goes to this bright, tart root vegetable salad. Slice the daikon and carrots as thinly as possible so there’s tons of surface area to absorb the coconut garlic glaze.
4.0
(3.88)
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Active time: 1 1/2 hr Start to finish: 5 1/2 hr
In an April 1975 article titled "The Phenomenal Food Processor," Gourmet introduced the Cuisinart to the world. More than 25 years later, no American kitchen seems well equipped without one. Early on, the food processor dazzled us with mousselines and silken brioche dough; pulverized parmesan cheese; shredded, sliced, and puréed vegetables; pulsed pie dough, and spreadable pâtés. It was even easy to clean. Here, the processor transforms a dinner party standard — coquilles St.-Jacques — into crisp little hors d'oeuvre puffs.
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For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.
4.0
(3.84)
Quick
Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”
3.3
(3.33)
Easy
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Here's a skillet hash browns recipe that justifies the existence of that food processor grating disk (you didn't throw it out, we hope). If you don't have one, a box grater will do.
3.5
(3.45)
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Food stylist Rhoda Boone discusses what's in her professional toolkit, from salts, scissors, and spoons to Evian misters, Q-Tips, and even Windex
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With the help of a food processor, this tasty, no-cook soup will be ready to eat in minutes. Serve with stone-ground tortilla chips or warmed flour tortillas.
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Use any variety of nutrient-rich kale in this dish straight from the tech behemoth's health-conscious kitchen.
4.0
(4.14)
Easy
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Lower in sodium than commercially baked chips, these crunchy snacks are very easy to make, especially if you have a mandolin or a food processor to slice the veggies quickly and uniformly.
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This creation from Salvatore Marino, chef at Il Grano in Los Angeles, is the perfect finger food: tasty and healthy.
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If you've tried kale chips, you'll get the idea behind this elegant snack. At Saltimporten, the chefs use a dehydrator, but we got great results baking the chips in a low-heat oven for a long time.
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This pasta dough may instead be mixed by hand, following the instructions in the first paragraph of the recipe for Semolina Orecchiette. Use this recipe to make Fresh Trenette, Fresh Taglierini, and Swiss Chard Ravioli with Quick Tomato Sauce.
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Stir-frying—the fastest cooking method there is—can change your life. You can use it for almost anything, and it can be so fast that the first thing you need to do is start a batch of white rice. In the fifteen or twenty minutes it takes for that to cook, you can not only prepare the stir-fry but set the table and have a drink. For many stir-fries made at home, it’s necessary to parboil—essentially precook—“hard” vegetables like broccoli or asparagus. So in this fastest possible stir-fry, I use red bell peppers, onions, or both; they need no parboiling and become tender and sweet in three or four minutes. If you cut the meat into small cubes or thin slices, the cooking time is even shorter. I include nuts here for three reasons: I love their flavor, their chunkiness adds great texture (I don’t chop them at all), and the preparation time is zero.
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Editor's note: Use this recipe to make Joanne Chang's Apple Pithivier .
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Vegan
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You're going to want to keep making this wholesome vegetarian soup all winter long.
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Easy
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If you've tried kale chips, you'll get the idea behind this elegant snack. At Saltimporten, the chefs use a dehydrator, but we got great results baking the chips in a low-heat oven for a long time.
4.0
(4)
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No groceries? No worries.
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Alice Waters, founder and owner of Chez Panisse, in Berkeley, California, champions the environmental benefits of organic produce and highlights vegetables freshness with simple preparations. In this adaptation of her potato coins, we coax the starch out of waxy, thin-skinned fingerlings to create a silky pan sauce. The faint vegetal sweetness of this dish pairs well with just about anything.
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You don't need a bowl or even beaters for this treat. Just mix all the ingredients in your food processor, then bake—so clever! I can never turn down an excellent cream cheese frosting either, and this is one of the best.
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We transformed the regular hands-on skillet method to a very hands-off oven technique.
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A fiber-filled belly warmer from Brian Scheehser, chef at Trellis in Kirkland, Washington.