To fuck or to cook?

[Mmmm, Burger (C.J.)]

Originally posted by Alex_de_Large
We got the Magic Bullett as a gift

If this weren't the cooking board, I would have expected something from RT's toy chest.

[Alex_de_Large]

Originally posted by Mmmm, Burger (C.J.)
If this weren't the cooking board, I would have expected something from RT's toy chest.

I am sure that an enterprising lass could find a way to use the Magic Bullett for more than just chopping aromatics.

[Fugee]

Originally posted by nononono
For a smaller, less expensive processor, would the recommended brands remain the same? Or is it a waste of time in terms of loss of function to go smaller?

I agree with the others that unless you are talking small like the mini-prep, don't get a smaller, cheaper food processor.

This is because food processors can do more than just chop things. You can use them as part of the mixing process. I have several cookie recipes that are made in the food processor starting with cold butter. With a smaller processor you'd either have capacity problems or motor size problems (one of the butter cookie recipes is what burned out my old non-KitchenAid).

Also, the Cooks Illustrated recipe for carrot cake (which won me a blue ribbon at the State Fair two years ago) uses the food processor to shred the carrots and then to mix the sugar, eggs, and oil in a way different from how a mixer would do the job (they describe it as making a kind of mayonnaise with the oil and eggs that makes the cake moister). You wouldn't want a smaller food processor for this.

[Fugee]

Originally posted by Alex_de_Large
I am sure that an enterprising lass could find a way to use the Magic Bullett for more than just chopping aromatics.

It also makes good frozen drinks. One of my friends brought hers to our annual Babes in the Woods "camp out" this fall. It makes less than the blender she usually brings but did the job as well.

[Replaced_Texan]

Originally posted by Alex_de_Large
I am sure that an enterprising lass could find a way to use the Magic Bullett for more than just chopping aromatics.

It'll have to be some other enterprising lass. I'm not using anything that chops as a sex toy.

[NotFromHere]

Originally posted by tmdiva
I actually don't believe in the 7-cup size. I think it would unnecessarily limiting in terms of what you can cook. I am mostly cooking for just 2 adults and two kids and the 11-cup size is pretty much never too big. The 7-cup size, though, would definitely be too small for making, say, pita bread (a must!! If you have a Cuisinart and a baking stone, it's an hour from start to finish and exponentially better than store-bought), or even a big batch of hummus.

I have a mini-prep, but I use it on average biannually, and never just for chopping. Maybe if I had the counter space to keep it out I would use it more often, but I usually find it simpler to just use the chef's knife and a cutting board for small amounts.

tm

I would really love to see a good pita recipe if you're willing to share. I wouldn't object to an excellent hummus recipe either.

[Mmmm, Burger (C.J.)]

Originally posted by Fugee
It also makes good frozen drinks. One of my friends brought hers to our annual Babes in the Woods "camp out" this fall. It makes less than the blender she usually brings but did the job as well.

I've found too much liquid just overflows. And by too much I mean not enough to make two servings.

[tmdiva]

Originally posted by NotFromHere
I would really love to see a good pita recipe if you're willing to share. I wouldn't object to an excellent hummus recipe either.

The pita recipe was from Cook's Illustrated a few years ago, an article called "Flatbreads Made Easy." I don't seem to have it on my computer anywhere--maybe somebody here has Cook's online and can get it?

The hummus recipe I use (and love!) is on the package of Bob's Red Mill Garbanzo Bean Flour. That reminds me--I've got to pick some up tonight.

tm

[ltl/fb]

Originally posted by Fugee
I agree with the others that unless you are talking small like the mini-prep, don't get a smaller, cheaper food processor.

This is because food processors can do more than just chop things. You can use them as part of the mixing process. I have several cookie recipes that are made in the food processor starting with cold butter. With a smaller processor you'd either have capacity problems or motor size problems (one of the butter cookie recipes is what burned out my old non-KitchenAid).

Also, the Cooks Illustrated recipe for carrot cake (which won me a blue ribbon at the State Fair two years ago) uses the food processor to shred the carrots and then to mix the sugar, eggs, and oil in a way different from how a mixer would do the job (they describe it as making a kind of mayonnaise with the oil and eggs that makes the cake moister). You wouldn't want a smaller food processor for this.

I reverse my position on getting the 7-cup one, though I would think that if you had small quantities the 11-cup might not be great? Dunno. After your impassioned statement on the topic, I would trade in my 7-cupper for an 11-cupper if I had enough space. But I don't -- the 7-cup one fits in the cupboard above the microwave only barely.

Food processors are nice for slicing apples for things like apple pie and apple crisp. And, on a side note, I did my streusel topping in the blender and it worked really well. There was some flour clumped at the bottom that didn't get mixed in, but it didn't seem to make a difference. ncs may have different feelings on the quality, though.

[Sparklehorse]

Originally posted by tmdiva
The pita recipe was from Cook's Illustrated a few years ago, an article called "Flatbreads Made Easy." I don't seem to have it on my computer anywhere--maybe somebody here has Cook's online and can get it?

The hummus recipe I use (and love!) is on the package of Bob's Red Mill Garbanzo Bean Flour. That reminds me--I've got to pick some up tonight.

tm

I think this is it:

Baked Puffed Flatbread Recipe

[tmdiva]

Originally posted by Sparklehorse
I think this is it:

Baked Puffed Flatbread Recipe

That link doesn't work for non-members, unfortunately.

tm

[Sparklehorse]

Originally posted by tmdiva
That link doesn't work for non-members, unfortunately.

tm

D'ough. I am not going to try to paste in the pictures. People can pay Cook's if they want it that bad.

Baked Puffed Flatbread
1/1999

Make sure you let the pieces of dough rest after forming them into balls and again after rolling them into 4-inch circles; otherwise, they will shrink back and not hold their shape.

Makes eight 6- to 7-inch breads
1 package dry active yeast (2 1/4 teaspoons)
1 cup water (warm -- 110 to 115 degrees)
1 tablespoon olive oil , plus extra for brushing
2 teaspoons granulated sugar
1/4 cup plain yogurt
1 1/2 teaspoons table salt , plus extra for sprinkling
1/2 cup whole wheat flour , sieved (before measuring) to remove coarse flakes of bran
2 cups bread flour , plus additional as needed
2 tablespoons sesame seeds (optional)


1. In either the workbowl of a food processor fitted with stainless steel blade or, if working by hand, a medium mixing bowl, sprinkle yeast over warm water. Add oil, sugar, and yogurt and pulse to mix, about four 1-second bursts, or, if working by hand, mix with wooden spoon until well combined. Add salt, sieved whole wheat flour, and 2 cups bread flour; process until smooth, about 15 seconds, scraping down sides of bowl as necessary, or, if working by hand, mix with wooden spoon until flour is incorporated, about 3 minutes. Process dough (adding more flour as necessary until dough just pulls completely away from sides of bowl) until soft and satiny, about 30 seconds, or, if working by hand, turn dough out of mixing bowl onto very lightly floured work surface and knead until smooth and elastic, 12 to 15 minutes. Squeeze dough gently with full hand; if dough is sticky, sprinkle with flour and knead just to combine. Place dough in medium bowl or straight-sided plastic container, cover with plastic wrap, and place in warm, draft-free spot until dough doubles in size, 30 to 45 minutes. (At this point, dough can be punched down, wrapped tightly in plastic wrap, and refrigerated up to 2 days.)

2. Turn dough onto lightly floured work surface and, if it is sticky, sprinkle very lightly with flour. Following illustrations 1 through 4 below, cut, shape, and roll dough. If using sesame seeds, brush tops of circles lightly with water, sprinkle each circle with 3/4 teaspoon seeds, and gently roll over with rolling pin once or twice so seeds adhere to dough.

3. About 30 minutes prior to cooking, adjust oven rack to lowest position, line rack with unglazed baking tiles, pizza stone, or preheated baking sheet and heat oven to 500 degrees. Bake dough rounds on preheated tiles or pizza stone until bread is puffed and golden brown on bottom, 5 to 6 minutes.

4. Transfer breads to wire rack to cool for 5 minutes; wrap in clean kitchen towels and serve warm or at room temperature.

[viet_mom]

Only a few recipes I try make it into my permanent recipe book (like one every few years). This is one. So easy to make and SO GOOD!! Perfect for giving as gifts (though they should be refrigerated if they’re going to be left out too long).

Oreo Cookie Truffles

1. Grind 20-25 Oreos in the food processor into fine pieces, cream and all. Mix with 8 oz. of softened cream cheese. Roll mixture into a bunch of small balls. Refrigerate for a few minutes as you do the next step.

2. Melt high quality chocolate in a bowl that is placed on top of a saucepan of boiling water over stove. I use Scharfenberger 62% Cacao Semisweet. Roll (or dip) balls in the chocolate.

3. While still wet with the chocolate coating, sprinkle the balls with Little Jimmies. You can also use any other finely ground topping, even finely crushed nuts (powdery) or colored sugar.

Serving Size: If balls are small, you’ll get about 25.

[taxwonk]

When it's cold out, the Weber works better than a drum smoker, because the trick is actually keeping the temperature up instead of the latter. Also, it actually improves on the tenderness if you smoke it for about 9 hours the day before, then wrap tightly in foil, refigerate overnight, and pop the meat into the oven for about 4 hours at 250 the next day.

Chile-lime cole slaw still rocks the casbah.

[tmdiva]

So, I had a successful experiment last night, and I just had to share. I'm not sure exactly what to call it. The original idea was Hoppin' John, but I've strayed so far from the original that I think that would be false advertising. Let's just call it Hoppin' [my real first name].

1/2 lb good bacon
1 T olive oil

Cut the bacon crosswise into 3/8-inch pieces. Saute over medium heat until the fat is rendered and it's starting to crisp. Pour through a strainer over a Pyrex measuring cup and set aside.

1 med onion, chopped (I used the Cuisinart)
2 C loosely packed, coarsely chopped (1-in pieces at smallest) greens (I used 5 leaves, with stems, of rainbow chard, but just about anything would work)

Add 1 T or so of reserved bacon grease back into pan (I used a 12-inch nonstick frying pan, but I think I would have used a risotto pan if I had one). When it is hot, add the onion. When it is just becoming translucent (longer if you are using a more delicate green), add greens and a little salt and pepper. Saute until greens are wilted and tender, then set aside (I pulled out the stems so I could cook them with the other ingredients since they were still crunchy).

1-1 1/2 C arborio rice
1/2 C white wine
4-6 C chicken broth, preferably unsalted
2 C butternut squash, cut into 3/4-in cubes (about 1/2 of a medium-large squash)
1 can plain black-eyed peas, drained

Add a little bacon grease to the pan, then add the rice and a little more salt and pepper. Saute until the rice is starting to toast and become translucent, then add the wine. After the wine has been absorbed, add the reserved bacon, the squash, (reserved chard stems) and broth to cover (about a quart in my pan--lots more than I would normally add at a time when cooking a risotto, but I needed to cover the squash so it would cook at the same pace as the rice). Adjust heat so mixture cooks at a gentle simmer (so more of the liquid is absorbed than boils away), stirring occasionally and adding broth as necessary until rice and squash are tender.

Stir in reserved greens and onion mixture and black eyed peas, adjust seasonings and serve.

One thing I had planned to include in this recipe was a little chopped celery, which I would have sauteed with the onions and greens at the beginning. It was great without it, however. It was tasty enough that we might not wait until next New Year's to have it again! Magnus is pretty picky these days, but Thor absolutely loved it.

Enjoy!

tm