So my neighbor is moving and he gave me this enormous Cuisinart that has barely been used. I figured I might as well take it, it's probably a $200+ machine. That said I'm not much of a baker. I assume it would be very good for pie crusts or what have you but what are the best non dessert recipe ideas for this thing?
Quote from: MuggsyB on April 22, 2023, 11:03:48 AM
So my neighbor is moving and he gave me this enormous Cuisinart that has barely been used. I figured I might as well take it, it's probably a $200+ machine. That said I'm not much of a baker. I assume it would be very good for pie crusts or what have you but what are the best non dessert recipe ideas for this thing?
Cuisinart is a brand.
What is the appliance?
ZFB makes a killer Hot Pocket
Quote from: jesmu84 on April 22, 2023, 11:17:55 AM
Cuisinart is a brand.
What is the appliance?
A huge food processor.. 14 cup.
Depending on the blades available it could help with a bunch of stuff. The dough blade creates really nice gluten for pizza dough since it whips it around so fast. If there's a slicer/grater blade that can help with prep with veggies. Or if you need to grate a bunch of cheese quickly.
I use mine quite a bit for sauces. Saves a bunch of time.
Excellent machine. That's a generous friend.
We've had one for over 35 yrs and use it constantly. Very versatile and time saving machines. You can make salsas, guacamole, pesto, bread dough, slice veggies...all kinds of things. I've just scratched the surface of what it can do. It has a wide assortment of blades. I cook a lot and would be lost in the kitchen without ours for the prep.
https://www.cuisinart.com/shopping/appliances/food_processors/#:~:text=Iconic%20Cuisinart%C2%AE%20food%20processors,capacity%20of%20the%20work%20bowl.
Enjoy
Agreed with last two posts.
Saves times with chopping/grating
Quote from: mix it up on April 22, 2023, 11:40:06 AM
Excellent machine. That's a generous friend.
We've had one for over 35 yrs and use it constantly. Very versatile and time saving machines. You can make salsas, guacamole, pesto, bread dough, slice veggies...all kinds of things. I've just scratched the surface of what it can do. It has a wide assortment of blades. I cook a lot and would be lost in the kitchen without ours for the prep.
https://www.cuisinart.com/shopping/appliances/food_processors/#:~:text=Iconic%20Cuisinart%C2%AE%20food%20processors,capacity%20of%20the%20work%20bowl.
Enjoy
The thing is incredible, sturdy as fk. Cast Metal. I was thinking about sauces like Pestos, Hummus, Chimichurri. Dough is not something I thought of though. COOL! Ya...I have all of these attachments.
Maybe I'll try to do Vichyssoise with this bad boy. Leeks are underrated.
Quote from: MuggsyB on April 22, 2023, 11:50:52 AM
The thing is incredible, sturdy as fk. Cast Metal. I was thinking about sauces like Pestos, Hummus, Chimichurri. Dough is not something I thought of though. COOL! Ya...I have all of these attachments.
almond butter, cashew butter, macadamia nut butter. You'll thank me later
Quote from: MuggsyB on April 22, 2023, 11:56:47 AM
Maybe I'll try to do Vichyssoise with this bad boy. Leeks are underrated.
Breaks down manatee blubber pretty well, too
Quote from: lawdog77 on April 22, 2023, 11:57:26 AM
almond butter, cashew butter, macadamia nut butter. You'll thank me later
Oh....that's brilliant! I can't believe the power of this machine. Ty.
That thing is a beast! I usually use mine to make a bunch of different pestos (traditional basil, roasted red pepper, lots of cool herbs to try out), many varieties of hummus (traditional, roasted red pepper, Kalamata olive) and spreads (baba ganoush, Boursin, black bean). If I use a machine for bread dough, I'll use the kitchenaid with a dough hook, and when I make pie crusts/biscuits/scones I do it by hand. I have used mine for falafel, too. I don't do salsas and guac in mine as I like texture. You could also do some killer sauces, dressings, and aiolis. Have fun!
I'd be interested to hear how often you end up using it.
Quote from: 21Jumpstreet on April 22, 2023, 12:43:42 PM
That thing is a beast! I usually use mine to make a bunch of different pestos (traditional basil, roasted red pepper, lots of cool herbs to try out), many varieties of hummus (traditional, roasted red pepper, Kalamata olive) and spreads (baba ganoush, Boursin, black bean). If I use a machine for bread dough, I'll use the kitchenaid with a dough hook, and when I make pie crusts/biscuits/scones I do it by hand. I have used mine for falafel, too. I don't do salsas and guac in mine as I like texture. You could also do some killer sauces, dressings, and aiolis. Have fun!
I'd be interested to hear how often you end up using it.
I too am partial to my traditional guac and salsas. Although maybe with a tomatillo salsa it would be good? There's also that smooth red salsa which I believe is cooked first and then pureed. I hadn't thought about falafel. I freaking love falafel. There seems to be an art with it. The best I've had was in Montreal. Do you just fry those bad boys up with veggie oil in a Dutch Oven? I'm not sure how much I'll use it but I usually cook 5 meals a week.
14c food processor is great for refried beans
This recipe is from the Oaxaca cookbook (same author of the blog post as the cookbook itself), and is great + simple - https://store.ilovemole.com/blogs/recipes/oaxaca-refried-beans
Edit: If any of you enjoy cooking and want to dive deeper into Mexican cuisine, I can't recommend teh Oaxaca cookbook enough https://www.amazon.com/Oaxaca-Home-Cooking-Heart-Mexico/dp/141973542X
Quote from: Skatastrophy on April 22, 2023, 02:00:30 PM
14c food processor is great for refried beans
This recipe is from the Oaxaca cookbook (same author of the blog post as the cookbook itself), and is great + simple - https://store.ilovemole.com/blogs/recipes/oaxaca-refried-beans
Edit: If any of you enjoy cooking and want to dive deeper into Mexican cuisine, I can't recommend teh Oaxaca cookbook enough https://www.amazon.com/Oaxaca-Home-Cooking-Heart-Mexico/dp/141973542X
Tyvm! I've always wanted to learn how to make a mole.
Quote from: MuggsyB on April 22, 2023, 02:30:21 PM
Tyvm! I've always wanted to learn how to make a mole.
Save the Townsend's Mole!
https://www2.gov.bc.ca/assets/gov/environment/plants-animals-and-ecosystems/species-ecosystems-at-risk/brochures/townsends_mole.pdf
Quote from: Dr. Blackheart on April 22, 2023, 04:09:15 PM
Save the Townsend's Mole!
https://www2.gov.bc.ca/assets/gov/environment/plants-animals-and-ecosystems/species-ecosystems-at-risk/brochures/townsends_mole.pdf
Yep, that's a delicious mole.
Sweet Jesus. Why are you attacking this animal? Everyone understood I meant the Mexican Mole sauce.
Quote from: MuggsyB on April 22, 2023, 01:16:26 PM
I too am partial to my traditional guac and salsas. Although maybe with a tomatillo salsa it would be good? There's also that smooth red salsa which I believe is cooked first and then pureed. I hadn't thought about falafel. I freaking love falafel. There seems to be an art with it. The best I've had was in Montreal. Do you just fry those bad boys up with veggie oil in a Dutch Oven? I'm not sure how much I'll use it but I usually cook 5 meals a week.
Yep, you can definitely fry it in a Dutch oven. You can also pan or shallow fry it and even bake it. My wife got me an air fryer that I balked at for years, so I'm going to try that route someday. Funny enough, my best falafel so far was in Paris.
I always used a blender for my tomatillo salsa (and hollandaise), but you could certainly use the food processor. You could make like whipped feta dip, I've made fresh cranberry relish at the holidays, one year I picked strawberries and basil and made a strawberry Basil purée of sorts to mix with gin. You could make crumble toppings for fresh fruit, olive tapenade, you could make veggie burgers, deviled eggs, smoked fish dip, salmon patties.
I have a nice Cuisinart, too, and I almost NEVER use it. But in my decades of owning/operating restaurants, we couldn't live without our robot coupes.
Quote from: 21Jumpstreet on April 23, 2023, 12:35:08 AM
Yep, you can definitely fry it in a Dutch oven. You can also pan or shallow fry it and even bake it. My wife got me an air fryer that I balked at for years, so I'm going to try that route someday. Funny enough, my best falafel so far was in Paris.
I always used a blender for my tomatillo salsa (and hollandaise), but you could certainly use the food processor. You could make like whipped feta dip, I've made fresh cranberry relish at the holidays, one year I picked strawberries and basil and made a strawberry Basil purée of sorts to mix with gin. You could make crumble toppings for fresh fruit, olive tapenade, you could make veggie burgers, deviled eggs, smoked fish dip, salmon patties.
I have a nice Cuisinart, too, and I almost NEVER use it. But in my decades of owning/operating restaurants, we couldn't live without our robot coupes.
Believe it or not, you can make falafel in a waffle iron. Falafel waffles are fun to say and eat.
Quote from: lawdog77 on April 23, 2023, 05:48:06 AM
Believe it or not, you can make falafel in a waffle iron. Falafel waffles are fun to say and eat.
100% great call!!
We have this same machine. It's great, but we barely use it, and it is sort of annoying to clean.
I usually end up hand chopping everything... foolishly. Since the food processor would probably take less time to clean than it takes me to break all the food down.
Also, whoever said leeks are underrated, that is a hard agree. We make a nice potato leek soup a couple of times throughout the winter.
molé, not mole
Quote from: Dr. Blackheart on April 23, 2023, 09:14:42 PM
molé, not mole
Too late, your credibility is shot mole man
Quote from: Skatastrophy on April 23, 2023, 09:23:06 PM
Too late, your credibility is shot molé mole man
I like chocolate
Quote from: Uncle Rico on April 22, 2023, 11:58:35 AM
Breaks down manatee blubber pretty well, too
I can vouch for that. I have a nine cup Cuisinart and it is an excellent took for rendering manatee blubber edible. It replaced vegetable oil because it's lighter and lower in cholesterol. Boy do french fries taste good when fried in manatee blubber.
And, it's better for you than the crap they sell at Publix.
Chili, have you tried manatee blubber this way?
Quote from: dgies9156 on April 24, 2023, 08:13:14 AM
I can vouch for that. I have a nine cup Cuisinart and it is an excellent took for rendering manatee blubber edible. It replaced vegetable oil because it's lighter and lower in cholesterol. Boy do french fries taste good when fried in manatee blubber.
And, it's better for you than the crap they sell at Publix.
Chili, have you tried manatee blubber this way?
This is disgraceful. You have unfairly attacked the manatee population for no reason whatsoever and it will not be forgotten.
Manatee, the other white meat.
Hey, is that racist?
Could you farm manatee, like salmon?
Manatee: the Pork of the Sea
I really enjoy cooking and almost never use a food processor. I like cutting things manually. I've got relatively decent knives and try to keep them sharp. I'm reasonably quick. I use a mandoline from time to time and also have a chopper if I'm going to be dicing large quantities.
Quote from: StillAWarrior on April 24, 2023, 03:42:47 PM
I really enjoy cooking and almost never use a food processor. I like cutting things manually. I've got relatively decent knives and try to keep them sharp. I'm reasonably quick. I use a mandoline from time to time and also have a chopper if I'm going to be dicing large quantities.
I understand what you're saying but as others have mentioned there are a number of recipes and ingredients where a food processor is quite helpful.
I could dig some mole right about now
Quote from: WellsstreetWanderer on April 26, 2023, 12:43:55 PM
I could dig some mole right about now
I've got some tunnels in the yard, bring yer hoe, hey?
I believe I have mastered pesto whether it be the classic pinenut/basil or pistachio, walnut, almond, pepitas, etc. But that said, I will stand by Fusilli Col Buco, as being the best pasta for sopping it up. Tremendous and versatile pasta shape. And pesto goes a long way assuming you grow your own basil and mint.
Quote from: BrewCity83 on April 24, 2023, 03:24:30 PM
Manatee: the Pork of the Sea
The other other white meat.
Quote from: MuggsyB on October 19, 2024, 12:22:36 PM
I believe I have mastered pesto whether it be the classic pinenut/basil or pistachio, walnut, almond, pepitas, etc. But that said, I will stand by Fusilli Col Buco, as being the best pasta for sopping it up. Tremendous and versatile pasta shape. And pesto goes a long way assuming you grow your own basil and mint.
Mess around with different herbs like lovage for your pesto. Also roasted red peppers and almonds. I listen to a podcast called The Sporkful, and the host/creator developed his own pasta shape called Cascatelli. I had it in real life for the first time a couple weeks ago, it was a perfect vessel for sauces. Check it out
Quote from: 21Jumpstreet on October 20, 2024, 12:11:06 AM
Mess around with different herbs like lovage for your pesto. Also roasted red peppers and almonds. I listen to a podcast called The Sporkful, and the host/creator developed his own pasta shape called Cascatelli. I had it in real life for the first time a couple weeks ago, it was a perfect vessel for sauces. Check it out
Excellent call Jump! I would also recommend sagranelli if you haven't tried that one. They resemble a double sized postage stamp in shape. I have dabbled with sundried tomatoes and roasted rp's. Let me just say this jump: I'm very partial to pine nuts as well as Parmigiano Reggiano. And never buy grated cheese. Ever. Also my olive oil is prime-time of course. :)
Member's Mark pesto is fantastic tbh
Quote from: Jay Bee on October 20, 2024, 09:59:57 AM
Member's Mark pesto is fantastic tbh
It's ridiculous to compare store bought pesto or any pasta sauces to homemade. It's not as bad as pod coffee but it's still pretty egregious. We need to get more creative and far less lazy.. :)
Quote from: Jay Bee on October 20, 2024, 09:59:57 AM
Member's Mark pesto is fantastic tbh
Similar, but Kirkland/Costco is outstanding
Quote from: MuggsyB on October 20, 2024, 08:57:44 AM
Excellent call Jump! I would also recommend sagranelli if you haven't tried that one. They resemble a double sized postage stamp in shape. I have dabbled with sundried tomatoes and roasted rp's. Let me just say this jump: I'm very partial to pine nuts as well as Parmigiano Reggiano. And never buy grated cheese. Ever. Also my olive oil is prime-time of course. :)
Ooh, thanks for the recommendation, I'll absolutely try the pasta!
Do you gently toast your pine nuts before using them in your pesto? I get pine nuts are classic, but I do love a walnut pesto. And, I'm outing myself here a little, while making my own pesto is clearly the move, I almost always have a jar of Kirkland in my fridge.
Muggs, you mentioned using primo olive oil. Have a favorite?
I go back and forth with using really good olive oil for pesto. Obviously a single origin, cold pressed, extra virgin is awesome, fruity, bold (I took a tour at a small family owned EVOO producer in Greece, blew my mind). Sometimes those oils almost overtake the other flavors.
Quote from: 21Jumpstreet on October 21, 2024, 02:19:14 PM
Ooh, thanks for the recommendation, I'll absolutely try the pasta!
Do you gently toast your pine nuts before using them in your pesto? I get pine nuts are classic, but I do love a walnut pesto. And, I'm outing myself here a little, while making my own pesto is clearly the move, I almost always have a jar of Kirkland in my fridge.
Pawz x a few
But also, ... so the Costco pesto is good? I may be switching back to Costco from Sam's and my biggest concern has been pesto — but if Kirkland's is solid too, I should be good
Quote from: Jay Bee on October 21, 2024, 02:36:52 PM
Pawz x a few
But also, ... so the Costco pesto is good? I may be switching back to Costco from Sam's and my biggest concern has been pesto — but if Kirkland's is solid too, I should be good
Haven't had Sam's. But Costco is good
Quote from: 21Jumpstreet on October 21, 2024, 02:23:39 PM
Muggs, you mentioned using primo olive oil. Have a favorite?
I go back and forth with using really good olive oil for pesto. Obviously a single origin, cold pressed, extra virgin is awesome, fruity, bold (I took a tour at a small family owned EVOO producer in Greece, blew my mind). Sometimes those oils almost overtake the other flavors.
So this is really tough Jump and an excellent discussion. I have gone to olive oil tastings and have tried a vast number of olive oils. I'm no expert, those that are choose different oils for different uses of course. My mom bought me two premier 3L tins of, Illiada (Greek), and Frantoia (Italy) They're both absolutely outstanding but I prefer the Illiada. And it's not insanely expensive, $50 for 3L. I have thoroughly enjoyed olive oil tastings but would be lying if I told you my palette is tier one/master level. What I do know is I did pretty well for a novice according to the culinary guru.
Now, all that said my favorite salad is the traditional Greek Village Salad. I probably make it once a week and it absolutely requires the ultimate ingredients with supreme freshness. The Illiada, combined with fresh lemon juice and a bit of lemon zest, is 100% badass. You do not under any circumstances add a balsamic v. That's a big no-no. You must usurp top quality feta, tomatoes, and Kalamata olives of course. Skip that packaged b-crap Jump and get Feta whole block and in the brine. Add some cukes, (peeled and seeded), red onion, fresh flat leaf parsley, and a red/orange/yellow bell pepper. Ditch the green. Artichoke Hearts are optional. Not jarred though. Actual Artichoke hearts after cooking up those bad boys
Muggsy and 21
Great stuff. Enjoying your discussion.
Quote from: MuggsyB on October 21, 2024, 03:36:49 PM
So this is really tough Jump and an excellent discussion. I have gone to olive oil tastings and have tried a vast number of olive oils. I'm no expert, those that are choose different oils for different uses of course. My mom bought me two premier 3L tins of, Illiada (Greek), and Frantoia (Italy) They're both absolutely outstanding but I prefer the Illiada. And it's not insanely expensive, $50 for 3L. I have thoroughly enjoyed olive oil tastings but would be lying if I told you my palette is tier one/master level. What I do know is I did pretty well for a novice according to the culinary guru.
Now, all that said my favorite salad is the traditional Greek Village Salad. I probably make it once a week and it absolutely requires the ultimate ingredients with supreme freshness. The Illiada, combined with fresh lemon juice and a bit of lemon zest, is 100% badass. You do not under any circumstances add a balsamic v. That's a big no-no. You must usurp top quality feta, tomatoes, and Kalamata olives of course. Skip that packaged b-crap Jump and get Feta whole block and in the brine. Add some cukes, (peeled and seeded), red onion, fresh flat leaf parsley, and a red/orange/yellow bell pepper. Ditch the green. Artichoke Hearts are optional. Not jarred though. Actual Artichoke hearts after cooking up those bad boys
Now you're speaking my language, Muggs. I LOVE a good Greek salad/tomato cuke salad, and Kalamata olives are so damn good. The olive oil I was referring to is called Biolea from Chania, Crete. Family uses old millstones and a slow, steady, process to keep the quality excellent. I know there are many incredible single origin oils out there, this just happened to be the one that blew my mind. A good one, in my opinion, has a peppery quality.
I grew up cutting my teeth in the restaurant biz working for the Greeks. The tubs of imported feta, the tubs of Kalamata olives, the oregano, the greens. For my lunch on many occasions I was hailed with a "Vasili, ela" and served sautéed greens topped simply with outstanding feta and a squeeze of lemon.
Now, I know you're a pro if you're turning your own artichokes. Good on you man, you are committed to the craft. Mad respect. My parents used to steam them growing up, and we'd peel the leaves and dip them in some sort of sauce. Good memories those.
Quote from: 21Jumpstreet on October 21, 2024, 06:34:05 PM
Now you're speaking my language, Muggs. I LOVE a good Greek salad/tomato cuke salad, and Kalamata olives are so damn good. The olive oil I was referring to is called Biolea from Chania, Crete. Family uses old millstones and a slow, steady, process to keep the quality excellent. I know there are many incredible single origin oils out there, this just happened to be the one that blew my mind. A good one, in my opinion, has a peppery quality.
I grew up cutting my teeth in the restaurant biz working for the Greeks. The tubs of imported feta, the tubs of Kalamata olives, the oregano, the greens. For my lunch on many occasions I was hailed with a "Vasili, ela" and served sautéed greens topped simply with outstanding feta and a squeeze of lemon.
Now, I know you're a pro if you're turning your own artichokes. Good on you man, you are committed to the craft. Mad respect. My parents used to steam them growing up, and we'd peel the leaves and dip them in some sort of sauce. Good memories those.
Jump! I forgot to mention that I do toast my pine nuts and have done the same for pistachios. I think it works better on the stove than in the oven. I'm also pretty close to Artichoke central and am quite fortunate to get them pretty much year round. Yes, there's nothing like fresh artichoke leaves and scraping off the bottoms with melted butter or blue cheese. One other thing: I do like shocking veggies and in my Greek salad I generally shock my red onions in a ice bath with a tiny bit of red vinegar.
Greek food is absolutely outstanding. Relatively simple but phenomenal and good for you. I have entertained the thought of a Mediterranean diet for some time. Greek classic combinations work beautifully in a variety of dishes. I also tend to buy dried oregano from the branch and then grind it in my m&p with a few smashes/churns. Much more flavorful and goes a long way.
Feta is a gift. It makes everything better. :)
I will have to try that Biolea olive oil from Crete when I run out.
Quote from: 21Jumpstreet on October 21, 2024, 02:23:39 PM
Muggs, you mentioned using primo olive oil. Have a favorite?
I go back and forth with using really good olive oil for pesto. Obviously a single origin, cold pressed, extra virgin is awesome, fruity, bold (I took a tour at a small family owned EVOO producer in Greece, blew my mind). Sometimes those oils almost overtake the other flavors.
I'm a big fan of Seka Hills from California.
Quote from: jesmu84 on October 20, 2024, 01:35:57 PM
Similar, but Kirkland/Costco is outstanding
The Bon Appetit pesto recipe is so dang easy and so dang good I find it hard to get motivated to try anything store bought.
Quote from: jficke13 on October 21, 2024, 09:34:39 PM
I'm a big fan of Seka Hills from California.
That's a solid all-purpose olive oil.
Quote from: jficke13 on October 21, 2024, 09:35:46 PM
The Bon Appetit pesto recipe is so dang easy and so dang good I find it hard to get motivated to try anything store bought.
Pestos are not difficult. Those who store buy are punishing their taste buds for zero reason. Not only that, pestos freeze extremely well for at least 4-5 months.
Kirkland pesto and some Lays pita chips with a cup of freshly brewed coffee from the Keurig, nothing a home chef could compete with to be honest.
Quote from: MuggsyB on October 21, 2024, 10:04:33 PM
Pestos are not difficult. Those who store buy are punishing their taste buds for zero reason. Not only that, pestos freeze extremely well for at least 4-5 months.
So true. What I do is make a ton during my basil growing season, freeze it in a silicone ice cube tray with larger sized cubes, pop them out, and keep them in individual cubes in a freezer bag. I'll do this with tomato sauces and strawberry basil sauce for gin cocktails, too, as I am not a canner (yet).
Quote from: 21Jumpstreet on October 22, 2024, 04:04:23 PM
So true. What I do is make a ton during my basil growing season, freeze it in a silicone ice cube tray with larger sized cubes, pop them out, and keep them in individual cubes in a freezer bag. I'll do this with tomato sauces and strawberry basil sauce for gin cocktails, too, as I am not a canner (yet).
Outstanding job Jump. I do the cube thing too, and jar stuff. If we have lazy scoopers that insist on substandard quality, while paying significantly more money, they are losing out.