Category: Food Processor

My Top 5 Kitchen Tools to Tackle Food Inflation

Published on by Melissa TrainerLeave a comment

Well, let’s make no bones about this. Inflation is indeed here. I predicted massive price hikes last January and told my kids to batten down the hatches because it was coming in all forms.

Now, even mainstream media is reporting on this nasty fiscal reality.

I realize I can’t fix inflation but there is a lot I can do to ride the wave. One of my best tactics? Cook and cook more at home, relying on basic items such as dried beans, frozen and canned vegetables, an array of dried herbs and spices and a freezer stocked with meats and seafood. With a well-stocked arsenal and a little creativity, I’m finding I can safeguard the budget to a certain degree and still enjoy a nice entrée at the end of the day.

That said, there are many kitchen items that make an inflation fighting home cook more efficient and successful. Here’s are my top five tools:

High Quality Chef’s Knife

                Do NOT cut corners here, folks! A dull knife is more dangerous than a sharp one because it’s more likely to slip under pressure and cut you when you are trying to force that dull blade through something like a bagel or dense vegetable. I’ve had my 10-inch Dick’s Chef Knife since I purchased it at Peter Kump’s Cooking School in 1989 and I’ve used it every day since. Other great knife options? Wusthof Classic. When choosing a knife, go to the store and ask to hold it in your hand to see if it’s a good fit. Once you’ve found the knife, take care of it, and DON’T put it in the dishwasher!

Good Saucepans with Fitting Lids

                Invest in a few good saucepans in varying sizes. You’ll use them for everything from steaming those frozen vegetables to cooking a box of pasta dragged out from the pantry after a long day of work. I have a few decent Farber ware pans, but admittedly I love my Le Creuset saucepans which I use daily. Yes, they are pricey and can be hard to source given the global supply chain issues, but if you can get your hands on one or two, do it. They last forever.

Le Creuset Dutch Ovens

                Another versatile and indispensable piece of cookware? My Le Creuset Dutch ovens. These are the true workhorses in my house. Made in France, they come in a range of sizes and colors and work equally as well on the stovetop as they do in the oven. They are the perfect tool for stews, soups, braises, and even baking breads. An investment that will return delicious dividends for decades. There are less expensive Dutch ovens available, and they could work fine for your budget but I’m just partial to Le Creuset. They heat evenly and stand up to so much. In the end, quality and investments pay off. Plus they last for generations. Truly.

Instant Pots

                Instant Pots! Many folks shy away from these electric cookers because they find the electronic dashboard and options a bit intimidating to navigate. That said, it’s worth reading the instruction manual and giving it a shot. These versatile cookers are priceless because the pressure-cooking feature cooks foods in a fraction of the time and magically maintains pressure to handle the task with little input from the cook. I use mine, the original Duo for making bone broths, cooking economical dried beans, vegetable soups and tomato sauce. I use the pressure steam feature to cook items like potatoes, salmon and even artichokes and hard-boiled eggs. The yogurt feature is also amazing at cranking out deliciously decadent yogurt from a basic quart of milk! (The price of one quart of Chobani Greek Yogurt is now tipping  $7 a quart out here in Seattle so it’s a valuable feature indeed. Do the math on that one!) So, to put it simply don’t overlook the power of this wonderful pot! If you need a little extra support or inspiration, check out the 1000 tested recipes on their website.

The Cuisinart Food Processor

Of all the items listed here, I have to say my Cuisinart Food Processors are perhaps my favorite inflation busting tool! I have three that sit on my counter and indeed they get used all the time. My mini chopper is the one that gets pulled forth nearly every day now that we are empty nesters and it’s the one that gets called into action for thrifty homemade vinaigrettes crafted from kitchen staples such as mustard, oil, vinegar, and herbs. The mini also cranks out a super cilantro chimichurri that dresses up a simple piece of Alaska cod pulled from the fish drawer in the freezer. My Cuisinart Pro Custom 11 Cup processor is the tool I use to make lemony chicken salad from leftover roast chicken or a creamy shawarma hummus. When the shredding and slicing blades are clicked into place on my Pro Custom, I process an endless array of cabbage, carrots and onions in a flash which lets me sidestep the pricey prepared veggies section in the product department. (Here in Seattle, we pay a 10% tax on prepared food items so that adds an extra layer of expense to an already pricey item!) This mid-size processor is also the one I use to make my No Rise Pizza Dough.

So, with food inflation here to stay, it’s time to gear up and act! What is your tool?

Next up? Fighting inflation one seed at a time…in my little urban kitchen garden!

Build a Bowl: Alaska Cod with Sesame Cauliflower Rice and Kimchee Slaw

Published on by Melissa TrainerLeave a comment

Sunday morning inspiration: Build a Bowl!

I had some gorgeous wild Alaska cod on deck and needed to clear out some vegetables in the fridge. Last week I had been developing Quickie Kimchee recipes, so this morning I spontaneously decided to craft a Kimchee Slaw. Why wouldn’t a kimchee slaw work, I thought? I envisioned the telltale tangy spicy flavors wrapped around a fresher crunchier concoction…

Then, the cauliflower rice? Well, THAT was inspired by my preholiday trip to New York when I saw my daughter, bought her a Cuisinart Food Processor at Macy’s in Herald Square, schlepped it home and up the stairs, and then demonstrated how to use the whole thing while we chatted in her wonderful NYC apartment.

First thing on her list? Cauliflower Rice! No problem! The food processor’s metal disk and pulse button did an amazing job transforming that bulging white head into fluffy white nubbins that store great, cook in a flash, and have no carbs!

So, after all that, my convoluted concoction of fresh cod, cauliflower rice and kimchee slaw came together in a flash and was simply perfect served in big cozy bowls!

Alaska Cod with Sesame Cauliflower Rice and Kimchee Slaw
Serves 2 to 3

12 ounces Alaska cod

For the Sesame Cauliflower Rice:
1 small head cauliflower, cut into small florets
1 Tablespoon sesame oil

For the Slaw:
½ small head broccoli, stem discarded, and floret cut into pieces
¼ small head red cabbage (about 1 cup shredded)
¼ small head green cabbage (1 cup finely shredded)
4 medium carrots

For the Kimchee Dressing:
½ teaspoon garlic ginger paste ( I use Shan, it’s convenient)
½ teaspoon sriracha
½ teaspoon brown sugar
1 Tablespoon sweet rice vinegar

For the Garnish:
1 Tablespoon black sesame seeds for garnish
1 to 2 Tablespoons chopped fresh coriander for garnish

Prepare the Cod
Rinse the cod and pat it dry. Cut into two or three pieces, depending on servings desired, season lightly with salt on both sides and set aside.

Prepare the Cauliflower Rice:
In a food processor fitted with the metal disk, put half the cauliflower florets and pulse four or five times to make “rice.” Transfer to a medium bowl and repeat the pulsing process with the other half of the cauliflower.

Prepare the Slaw:
Put the broccoli florets in the work bowl and pulse two or three times to finely chop. Add to a large bowl.

Remove the metal disk from the food processor bowl and insert the thinnest slicing disk. Working through the feed tube, slice the red and white cabbage, cut to fit into the feed tube, using gentle pressure. Transfer shredded cabbage to the bowl with the broccoli.

Remove slicing disk and insert shredding blade, shred carrots through the feed tube, and add to the cabbage and broccoli.

Sprinkle cabbage, carrot and broccoli mixture lightly with sea salt and toss well with tongs. Set aside to wilt slightly.

Make the Kimchee Dressing:
In a small jar combine the Kimchee dressing ingredients: garlic ginger paste, sriracha, brown sugar and sweet rice vinegar. Shake to combine well and dissolve the sugar. Pour over the shredded vegetables, tossing to combine well.

Cook the Cauliflower Rice:
Spray a medium frying pan with oil, add the cauliflower rice and cook over medium heat, stirring, for two to three minutes. Add a few splashes of water, cover and cook for another minute. Stir in the sesame oil, remove from heat and keep warm, covered.

Cook the Cod:
Spray a cast iron ridged grill pan with oil and heat over moderately high heat. Spray cod lightly with oil, and when the grill pan is preheated, place the cod gently on the pan and let cook for about three minutes on both sides, or until just cooked through.

To Serve
Divide the sesame cauliflower rice between two to three bowls, set the kimchee slaw by the rice and top the rice and slaw with a piece of cod. Garnish with black sesame seeds and fresh cilantro. Serves 2 to 3.

Preparation Tips:
Preparing the cauliflower and vegetables might seem laborious but it’s worth noting that shredding and ricing vegetables in the food processor all at once is a great way to meal prep for the week ahead. The processed vegetables are far fresher than any “prepped veg” you will get at the grocery store and once they are prepped and stashed in the fridge for the week they are a cheap, convenient and healthy source of inspiration for work week dinners!!

No Food Processor? No Problem
Buy the cauliflower rice prepared or frozen. It won’t be as fresh, and it will be pricier but that’s okay.

For the Slaw? Get a sharp knife and slice the cabbages as thinly as possible. For the carrots, get a grater and watch your fingers! Or, as a last resort, buy a bag of coleslaw or shredded broccoli and try that.

The Ultimate Salmon Burger Method

Process This: The Ultimate Salmon Burger Method

Published on by Melissa TrainerLeave a comment

My husband and sons love to fish here in the Pacific Northwest. As a result, I always have a freezer full of flash frozen wild salmon. Pink. Coho. King. Hot smoked. Cold smoked. Over the years I’ve learned to use these nutrient-rich treasures in many ways.

In 2009, while judging the Alaska Symphony of Seafood, I perked up and took notice when fellow judge, Jordan Mackey, casually shared one of his tricks of the trade—how to make a good salmon burger.

“With this method, the burger stays really moist and you don’t have bread flakes or egg. They cook just great!”–Mackey

The Executive Chef of Seattle’s Edgewater Hotel at the time, Mackey explained, “I am not a fan of binders.  With this method, the burger stays really moist and you don’t have bread flakes or egg. They cook just great!” While many salmon burgers can indeed be laden with fillers, it was obvious that Mackey’s savvy method for using up trim and fat laden bellies was worth trying at home.

Mackey explained that after they trim the scraps from the fillets of salmon, they cut the salmon into small to medium dice. They then sprinkle the diced salmon lightly with kosher salt and a smaller amount of sugar. He then lets the mixture stand, chilled, for about 15 minutes. During this time the fish begins to weep and get slimy. It’s this natural protein laden slime that acts as the natural binder for the burger.  No panko! No eggs! No nasty additives!

Mackey then takes 30% of the mixture and quickly mixes it in the food processor to make a light chunky paste which he then stirs back into the diced salmon. Voila. There’s your basic salmon patty mixture! The restaurant presses this into 9 ounce patties and cooks them to medium rare in an omelet pan or Teflon skillet. (Mackey was careful to explain that his salmon patties and/or scraps are always previously frozen so any parasitic risk from eating medium rare burgers is minimized due to the freezing.)

Over the years, I’ve made these burgers many times, tweaking the ingredients according to whim and taste. Sometimes I take the classic route and just add lemon and dill to the mixture. When I am craving Asian, I add diced ginger, garlic, fresh cilantro plus a dash of soy sauce and sesame oil.  If I want a smoky Southwestern slant, I add some cumin and chipotle pepper.  While cooking the burgers I waffle between using a classic cast iron skillet and my beloved Le Creuset ridged grill pan. The grill pan creates great ridges and adds a touch of telltale smokiness to the burger.

Regardless of the flavors added or the type of pan used, the Ultimate Salmon Burger technique always results in a juicy and flavorful burger!

Note: I realize many readers probably don’t have whole fillets of salmon that need to have tips and bellies trimmed. Nonetheless, this method works great with previously frozen fillets or fillets purchased fresh at the store. The bottom line is that salmon burgers are a great way to add interest and flavor to a very nutritious seafood. 

 

 

Curry Cilantro Vinaigrette for a Winter Salad

Published on by Melissa TrainerLeave a comment

Yesterday, I wrote about winter salads and in that post I mentioned using a robust dressing…one that can stand up to the bulky textures and flavors of cabbages and kale.

To follow up on that note, I decided to write about making a basic food processor vinaigrette in today’s post. Admittedly, I use bottled dressings in my kitchen. They add incredible convenience and if I choose carefully, they add flavor without a ton of fat. (I prefer the nonfat balsamic dressing from Trader Joe’s.)

However, there are many days when I make my own vinaigrette and without a doubt my trusty Cuisinart food processor or mini chopper is the tool for the task. Whisking the mixture in a bowl can do the trick but I find that my food processor lightens my dicing load and blends everything together beautifully.  I also like making my own vinaigrette because it saves me money and lets me tweak to my preference.

The basic approach is to use one part vinegar (or acid) to three parts oil. It’s then important to add an emulsifier, or blending agent, like mustard or garlic to hold the mixture together. I vary my vinaigrettes seasonally. In the summer when I make a rice and black bean salad, I make a garlic, cilantro and cumin-laced dressing. For those days when I am craving classic French salads, I make a tarragon shallot vinaigrette. Right now, because my garden is producing winter cabbages and kale, I am making hearty salads and reaching for robust vinaigrettes.

This morning, I made one of my favorites–a Curry Cilantro Vinaigrette. Using fresh ginger, lime, cilantro and curry powder, this concoction brings the warm flavors of curry and ginger to big bowls of crunchy seasonal produce. Here’s the recipe. Feel free to tweak it to your taste:

Curry Cilantro Vinaigrette

one 1 inch piece of fresh ginger root, peel and chopped into chunks

2 teaspoons curry powder

juice of 1 lime

1 Tablespoon honey

1/2 cup olive oil

1/4 vegetable oil

1/4 teaspoon sea salt

1/4 bunch fresh cilantro, leaves and stems included

In a mini chopper fitted with the metal blade, put the ginger root, curry powder, lime juice, and  honey. Blend for 30 seconds to chop the ginger root and combine the ingredients. Add the oils and the salt and process for 30 seconds to combine. Add the cilantro and process for another 15 t0 20 seconds to chop the cilantro. Transfer to a small jar and keep refrigerated. Makes about 3/4 cup.

Note: When using this vinaigrette, use a big bowl, toss well, add toasted seeds or nuts to the mix and toss in fresh seasonal fruit or  a little cheese if that suits your taste.