In love with a food processor
By Tali Simon | May 25, 2011
I’m in love with a food processor. But if it helps, my husband probably loves it just as much. Those of you who have one can surely understand.
A few days after our wedding, Husband and I sat down in our new apartment and made a huge to-do list with no less than 53 items. No. 45 was “buy a food processor,” which we finally did two weeks ago, shortly before our half-year anniversary.
(In case you were wondering, no. 1 on the list was “open presents.” We took care of that one pretty quickly.)
But anyway, the food processor.
As a lifelong vegetarian (whose carnivore of a husband fills his meat quota with the Shabbos meals we eat out), I cook with a lot of veggies. Which means I cut, slice, dice, and mince a lot of veggies.
You already know about my favorite way to mince garlic, but that only takes care of one ingredient…enter Food Processor.
Last Friday, I tried out our new toy for the first time and nearly danced when it turned a bunch of roasted vegetables and spices into roasted eggplant dip with just a push of the “pulse” button.
My husband, on the phone with Mom at the time, had to explain what my excited exclamations in the background were about. Let’s just say that when something cool is happening in my kitchen, I see no need to keep it to myself.
But the eggplant spread was nothing, compared to the beauty of perfectly shredded potatoes baked into golden mini kugels…sprinkled with the fresh parsley, that yes, I chopped finely in the food processor. (Recipe below.)
Of course, I’m still learning how to use this thing, and I’ll take all the tips I can get. What are your favorite uses for your processor?
Ingredients Directions 1. Preheat oven to 425 F/220 C). 2. Place six (6-ounce) Pyrex glass dessert dishes or custard cups in a 9″ x 13″ pan. (Muffin tins work well, too, just be prepared to use steel wool to clean them out.) 3. Liberally oil each cup and place the pan of cups in the oven to heat up. 4. Place eggs in a small bowl and beat. Add salt and pepper and mix well. 5. Fill a large bowl with cold water and as you peel the potatoes, place them in the water to keep them from turning brown. 6. Heat remaining oil in a small saucepan on the stove over medium-low heat. 7. Fit the processor with the shredding blade and feed quartered onions and potatoes into the feed tube. 8. Transfer shredded potatoes and onions to a large bowl, add egg mixture and heated oil from the stove, and mix very well. Remove any large pieces of potatoes or onions that didn’t get processed properly. 9. Remove heated cups from the oven and spoon potato mixture evenly into them cups. 10. Bake for 60-75 minutes, or until the tops look crunchy and the sides are golden brown. Loosen the edges of each kugel with a knife, unmold, and serve on a platter. Variation: To make a standard potato kugel, bake the entire batter in a 9-inch round glass baking dish for 60-75 minutes, depending on the desired crunchiness.
From Jamie Geller of Quick & Kosher fame
2 Comments
Rena on December 4, 2011 at 9:36 am.
Hi Tali!
I just came here because i’ve been reading your articles in Binah- great stuff!
I make this potato kugel too. I make it in a big Pyrex. It is my husbands favorite. If i dare try another recipe- he would NOT be happy. I also bake it a very long time so the top is nice a brown and crunchy. Really awesome recipe. Glad i see someone else thinks so too!
Tali Simon on December 4, 2011 at 10:00 am.
Hi Rena, welcome to the blog! Looking forward to “seeing” you here!
Although I always love trying new recipes, there are some classic ones I just can’t resist. I seriously inhale these mini kugels!