Advice for using first-ever food processor, please

A

anna_x

Well-known member
I've gone all these years with just a blender, a mixer, and a bread machine. I never understood if a processor is really more than just a slicer-dicer.

So now I picked up a 7-cup Cuisinart on a sale. It's sitting in its box, mocking me, implying that I am afraid of it. (And I am!)

Please help me get started.

BTW, I did read Cathy Z's discussion last May of various kinds of processors. I expect mine is a new cheapie smileys/frown.gif

 
Why not try this one==REC: Farfalle with Arugula Pesto & Tomatoes...

Farfalle with Arugula Pesto and Tomatoes (Farfalle con Pesto di Arugula)

Recipe By :Michele Scicolone/Savoring Italy
Serving Size : 6

6 ounces arugula -- tough stems removed (about 4 cups)
1/4 cup fresh parsley sprigs
1/4 cup walnuts
1 garlic clove
1/4 cup grated romano cheese -- plus shaved cheese for garnish
Salt and freshly ground pepper -- to taste
1/3 cup extra-virgin olive oil
1 pound farfalle
2 cups cherry tomatoes -- halved, or chopped large tomatoes

In a food processor, combine the arugula, parsley, walnuts and garlic. Process using short rapid on-off pulses until the mixture is finely chopped, 15 to 20 times. Add the cheese, salt and pepper. With the machine running, gradually add the olive oil in a steady stream and process until smooth. Set aside.

Meanwhile, bring a large pot three-fourths full of water to a boil over high heat. Salt generously and add the pasta. Cook, stirring frequently, until al dente (tender but firm to the bite). Drain the pasta, reserving about 1/2 cup of the cooking water.

Place the pasta in a large warmed serving bowl along with the pesto. Toss well, adding the reserved pasta water as needed to thin the sauce. Add the tomatoes and toss again. Garnish with the cheese shavings and serve immediately.

 
I made jumbleberry ice cream with mine yesterday

I put frozen berries in it and poured the ice cream mixture on top, then pulsed it a couple of times to chop up the berries just a bit. Then poured the mixture into the ice cream maker.

I used it last week to make some flavored butters with softened butter, garlic, chipotle pepper, basil, etc.

Another thing I've done with it recently is puree canned whole tomatoes for making pizza sauce.

I always make my pie dough in it, I make bread crumbs, and even some cookie recipes.

I don't use it every day, but probably once a week. I consider it an essential kitchen tool though!

 
I have made practically instant ice cream....

using my FP.
Freeze berries (or any fruit, I guess) into solid chunks, about 1" or so in size. Put a container of heavy cream into the freezer for 30 minutes or so, and also put your FP bowl and blade into the freezer for a while.
Now, assemble the FP, put the cream into the bowl and start processing....drop the frozen fruit through the feed tube until all has been added and it's fairly well chopped. Stop the FP and taste for sweetness. Add sugar/vanilla to taste and pulse a few times. (I tend to like just fruit and cream)
You will have a softly frozen ice cream.
Serve immediately, or pack into containers and place into the freezer for later.

 
Rec: Easy Aioli plus other suggestions...

I like to make aioli using light mayo but you can use regular. Also I like to grind up fresh parmesan cheese - the fp makes nuggets, some of which semi melt and are chewy and delicious on top of rolls and casseroles. Never put ice cubes in the fp and use care when washing the steel blade (2 things I learned the hard way).

Easy Aioli

1 cup regular or light mayonnaise
1 tsp fresh lemon juice (or more if desired)
1 small clove garlic crushed
Pinch of cayenne

Puree all ingredients. Great on sandwiches or as a dip for fried calamari. Sometimes I add a bit of dry mustard. I've also used roasted red pepper or tossed in some fresh basil.

 
Anna, just jump in- plug it in and chop a quartered onion. Put all four quarters in and

put the lid on. Pulse the machine a few times and you will see how incredible a food processor can be.

Your Cuisinart will be a wonderful tool for you. All the fuss I made in my past posts has to do with machines that get used HARD- I mean all the time and for everything. Don't pay attention to it- you bought the right machine smileys/smile.gif

I love all the ideas posted to help you start-especially the recipe for Farfalle with Arugula Pesto & Tomatoes. Be fearless! It is a machine made to help you not intimidate you.

 
Garden is producing more cucumbers than I can make salad out of, so REC: sweet pickle relish

I made a quadruple batch (not recommended, I was up way too late canning it) and did all the chopping by pulsing roughly chopped vegetables in the food processor.

4 cups chopped seeded, unpeeled cucumbers (about 4)
1 cup chopped green peppers (about 2)
1/2 cup chopped red peppers (about 1)
3 cups chopped onions
3 cups finely diced celery
1 tablespoon celery seeds
1/4 cup salt (I use pickling salt)
3 1/2 cups sugar
2 cups white vinegar
1 tablespoon yellow mustard seeds

Combine all vegetables in large bowl. Sprinkle with salt. Cover with cold water, let stand 4 hours. Drain thoroughly in colander, press out all excess liquid. Combine sugar, vinegar, celery seed, and mustard seed. Bring to a boil, stirring until sugar is dissolved. Stir in drained vegetables, simmer 10 minutes. Pack into jars to
within 1/2 inch of the top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes. Yield 5-6 pints.

 
Junebug, I don't know if you like spicy, but try adding some jalapenos to your sweet pickle relish

for a delicious zesty version. It was one of my best sellers at the market.

 
Great suggestion, Dawn! The cucumbers are starting to accumulate again, so I'm going to have to make

another batch soon.

 
Julia Child's butter pastry. For all pies and tarts...

Pate Brisee:

This goes very fast, so have everything ready. As long as the dough stays cold and is not overworked, it makes the butteriest, tenderest crust you can imagine. The additions of cake flour and shortening add to the tenderness.

1-1/2 cups level cups unbleached all-purpose flour
1/2 cup bleached cake flour (not self-rising)
1 tsp. salt
1-1/2 sticks (6 oz.) cold unsalted butter, diced
4 Tbs. chilled vegetable shortening
1/2 cup ice water

Put both flours, salt, butter, and shortening in the processor. Use several 2-second pulses to chop the butter into pea-sized bits.

With the ice water in one hand, press "ON" and pour in the water with the machine running. Immediately turn it off again. Remove the cover and scrape down the sides of the bowl. Cover and pulse a few times, just until the mixture starts to form clumps. Stop. Don't worry if there are still bits of butter showing.

For the final blending, turn the mixture out onto a floured surface. Take egg-size clumps and, using the heal of your hand, smear them in one direction to form a pile of dough. Form into a disc, wrap, and refrigerate for at least 2 hours, but not more than two days. It can be frozen for a couple of months.

Makes 1 pound of dough, enough for a 2-crust pie or 2 nine-inch tarts.

 
I agree Sandi, this my favourite pizza dough recipe...

There are just the two of us at home now, and when I make a batch of this dough I divide it into four and put each piece into a ziplock freezer bag and freeze them. Last week I took a bag out of the freezer and left it in the fridge for about 4 days, until I felt like pizza for supper. The flavour develops with the long slow rise, and it was the best pizza I've ever made. I also used my small (8" across the top, about 6 1/2" across the bottom) cast iron frying pan and it is the perfect size for 1/4 of the dough. The pizza took about 25 minutes to bake, and it was perfect. The cast iron frying pan worked better that any of my baking sheets ever have. I do have a stone but just never use it because of the drippy cheese and sauce etc. clean-up.

 
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