Stand Mixer -- Blog

Cuisinart Stand Mixer Blog

May 6, 2008 | Cuisinart Original Feature

New Beginnings
Posted by: Jennifer Perillo

Breakfast is my favorite meal of the day. Like the sunrise, it signals a new beginning and chance to do things differently. That thought was on my mind while looking at the crisp bunches of baby spinach at the farmers' market this past weekend. Sure I could sauté them with garlic and toss them with pasta or use them in a dinner salad, but I wanted to find a new way to enjoy this beautiful bounty.

I started thinking about the savory spinach-cheddar muffins a local patisserie sells. They're light and airy - as if a muffin and a flaky biscuit had a lovechild. I decided to bring this baby green to the breakfast table and make spinach and cheese muffins. Instead of settling for cheddar, I found inspiration thinking about what types of cheese are usually shaved or sprinkled into a spinach salad. I decided to test the recipe three times using a different variety for each batch.

Goat cheese came to mind first. Unlike the soft, crumbly kind most popular in supermarket dairy aisles, you can find lovely, aged varieties at the cheese counter. I chose Pantaleo, a firm (or hard), aged goat cheese from Italy, with a nutty, sharp flavor. My second choice was Fioro Sardo, a hard sheep's milk Italian cheese, similar in taste and texture to Pecorino. A Dutch smoked Gouda made from cow's milk took the last, coveted place in my shopping basket.

Cheese in hand, I had to decide the best way to prepare the spinach for the muffin batter. The quickest, easiest method also retained the earthy-fresh flavor of the spinach: steaming it in the microwave. Make a batch at the beginning of the week and store them in airtight container. You'll be grateful for them on those mornings when you're in a rush and need a bite on the go.

Spinach & Cheese Muffins

Makes twelve

These biscuit-like muffins are a delicious way to start the day. They also add a touch of flair to any breadbasket.

INGREDIENTS

3 cups all-purpose flour

1 Tbsp baking powder

½ tsp baking soda

½ tsp salt

8 Tbsp butter, cubed & softened

¼ cup granulated sugar

2 large eggs

1 ½ cups sour cream

1/3 cup cooked spinach, drained and chopped

6 ounces semi-soft or hard cheese, shredded

1. Preheat oven to 375º. Mix flour, baking powder, baking soda, and salt in a medium-sized bowl; set aside.

2. Cream butter and sugar on medium-high speed in your Cuisinart Stand Mixer until light and fluffy, about three minutes. Add eggs one at a time, beating well after each one.

3. Beat in one third of the dry ingredients, then add one-third of the sour cream. Alternating between dry ingredients and sour cream, repeat until all ingredients have been incorporated. Scrape mixing bowl with rubber spatula and beat 30 more seconds.

4. Fold in spinach and half of the cheese. Evenly divide batter into a 12-cup nonstick muffin pan (or use liners if your pan is not nonstick). Sprinkle tops with remaining cheese and bake for 20 to 25 minutes, or until golden brown and a toothpick inserted comes out clean.

0 Comments

April 29, 2008 | Cuisinart Original Feature

One Pot Wonder
Posted by: Jennifer Perillo

One-pot meals usually pop up in food glossies during the cold winter months. Think chili, casseroles and stews - not exactly of the ilk of the lighter foods I like eating during the spring and summer months. The impending arrival of in-season asparagus reminded me of a dish I used to make during my days as a personal chef, Lemony Asparagus Pasta. It's quick and easy, it capturing the intense flavor of asparagus, and it's also a one-pot meal. From start to finish the dish takes less than 20 minutes and the only clean up is one pot and the blender bowl of the attachment on your Cuisinart Stand Mixer.

The simplicity of this dish is about planning and multi-tasking. Bring the water to a boil while you prep the asparagus stalks. By the time you're done, the water is ready to cook the asparagus. While the asparagus cooks, you can grate the lemon zest and measure out the rest of your ingredients. The real time saver here is that you don't toss the water from the asparagus. Just remove the pieces with a slotted spoon, bring the water back to a boil and add pasta. The sauce comes together while the pasta is cooking. Voila, dinner is ready with nary a bead of sweat on your brow!

The sauce is creamy without the slightest touch of dairy and you can use any pasta shape you like. Leftovers make a great cold salad for lunch the day. You can even make this dish the night before and pack it for your first picnic of the season.

Lemon Asparagus Pasta

Serves 4

This recipe yields leftover sauce. Store it in the fridge for dinner another night or use it as a dip with fresh veggies.

Ingredients

14 ounces asparagus
8 ounces uncooked pasta
zest of 2 large lemons
3 Tablespoons grated parmesan cheese
¼ cup extra-virgin olive oil
¼ cup pasta water (reserved from cooking water)
Salt and freshly ground pepper, to taste
Wedge of fresh lemon

Directions

Bring a large pot of water to a boil. Meanwhile, trim rough bottoms of asparagus and discard. Cut stalks into 1-inch pieces. Add asparagus pieces to boiling water and cook until tender when pierced with a fork, about five minutes. Using a slotted spoon or hand-held strainer, remove cooked asparagus; set aside.
Add uncooked pasta to boiling water. Cook according to package directions.
While pasta is cooking, prepare sauce. Reserve tips of asparagus; set aside. Add remaining asparagus pieces, lemon zest, parmesan cheese, olive oil and water to the blender bowl of your Cuisinart Stand Mixer's Blender attachment. Blend until well mixed and smooth. Season with salt and pepper.
Pour half the sauce over cooked, drained pasta and toss to coat well. Squeeze wedge of lemon over pasta, toss again and garnish with asparagus tips. Serve immediately or chill in refrigerator, up to two days, and serve cold. Store remaining sauce in the refrigerator for up to three days.

0 Comments

April 22, 2008 | Cuisinart Original Feature

Let's Play Dress Up
Posted by: Jennifer Perillo

After a long winter of stews and casseroles, the early signs of spring are a reminder of the first pick of the season's lettuce crops, soon to be available at the local Greenmarket. While baby spinach, Swiss chard and mixed greens are a great accompaniment, they're also the perfect base for a dinner salad. One of my favorite combinations is sautéed mushrooms, walnuts and goat cheese tossed with baby spinach and topped with a piece of grilled salmon.

The key to any salad, be it a supporting character or a star, is the dressing. The blender attachment of your Cuisinart Stand Mixer takes the work out of chopping and whisking, making it a snap to elevate your salad from standard to spectacular. Some dressings do double-duty and can also be used as a marinade for chicken or seafood, so make extra for the next night's menu. Caesar salad is a favorite in my family, so I came up with an egg-free recipe, safe for even the youngest members to enjoy. Make it a main course with some grilled chicken or shrimp and rejoice in the minimal clean up at the end of the meal. Dinner fit for a king (or queen) indeed!

Orange Balsamic Vinaigrette
Makes ½ cup
This is a refreshing way to dress up the spinach salad I mentioned. Save time by squeezing an extra orange (equals about 1/3 cup) if using the citrus juicer attachment of your Cuisinart Stand Mixer is part of your morning routine.

1/3 cup freshly squeezed orange juice
2 teaspoons balsamic vinegar
1 teaspoon honey
¼ cup extra virgin olive oil
Salt and pepper to taste

Add orange juice, vinegar, honey and olive oil to the blender bowl attachment of your Cuisinart Stand Mixer. Blend until combined, about 30 seconds. Season with salt and pepper to taste, then blend for 30 more seconds. Use immediately or store in refrigerator for up to two days (shake well before using).

Caesar Dressing
Makes ½ cup
Anchovies and eggs are a staple in classic Caesar dressings but you won't miss them in this version. You can use regular plain yogurt but Greek-style yogurt lends a thicker, creamier consistency.

1 clove garlic, crushed
¼ cup Greek-style yogurt
1 teaspoon whole grain mustard
½ teaspoon Worcestershire sauce
4 teaspoons freshly squeezed lemon juice
1/3 cup extra virgin olive oil
3 Tablespoons grated parmesan cheese
Salt and pepper to taste

Add garlic, yogurt, mustard, Worcestershire sauce, lemon juice, olive oil and parmesan cheese to the blender bowl attachment of your Cuisinart Stand Mixer. Blend until well combined, about one minute. Season with salt and pepper to taste, then blend for 30 more seconds. Use immediately or store in refrigerator for up to two days (shake well before using).

0 Comments

April 16, 2008 | Cuisinart Original Feature

Pie in the Sky
Posted by: Jennifer Perillo

The first birthday "cake" I made for my husband thirteen years ago was actually a pie. He had relayed the legend of an amazing peanut butter pie that he'd tasted, so I tried to surprise him with a homemade version. My efforts were appreciated, but I was going up against stiff competition and my pie finished in 2nd place.

The memory of his first pie love was of a light and airy marriage of whipped cream and peanut butter. After visiting Old Devil Moon, the restaurant and home of this dream dessert in the East Village, I understood why. The airy consistency left me in awe of the intensity of the flavor. The filling was nestled atop a layer of chocolate covering the graham cracker crust, sealing the deal.

Eight months pregnant, my cravings kicked into high gear and this peanut butter pie started haunting me. Fortunately for my husband, I didn't request any midnight trips over a bridge or through a tunnel to satisfy my urge. This time I was determined to make the pie of our dreams with my own hands, so I could enjoy it anytime I wanted. My Cuisinart Stand Mixer came in handy, allowing me to use the food processor attachment to make the crust and the mixer to prepare the filling.

The other great thing about this dessert is the no-prep and no-bake factor. It's the ideal recipe when you're pressed for time or the mercury starts rising this summer. If only all our wishes were this easy to fulfill!

Creamy Peanut Butter Pie

Serves 10 to 12

The addition of lemon juice sounds odd but don't leave it out! The citrus brightens and lightens the richness of the peanut butter. Sweetened condensed milk is the secret to this pie's velvety texture.

8 ounces chocolate cookies

4 Tablespoons butter

4 ounces finely chopped chocolate or semi-sweet chocolate chips

¼ cup chopped peanuts

1 cup heavy cream

8 ounces cream cheese

1 cup creamy-style peanut butter

1 cup confectioner's sugar

1 - 14 ounce can sweetened condensed milk

1 teaspoon vanilla extract

1 teaspoon freshly squeezed lemon juice

Plus melted chocolate to drizzle on top if desired

Melt 4 tablespoons of butter and set aside. Pulse cookies into fine crumbs using the food processor attachment of your Cuisinart Stand Mixer. Combine melted butter and cookie crumbs in a small bowl. Mix well. Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.
Melt the chocolate in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over melted chocolate. Place pan in refrigerator while filling is being prepared.
Whip the heavy cream until stiff peaks form in the bowl of your Cuisinart Stand Mixer. Transfer to a small bowl and store in refrigerator until ready to use. Place the cream cheese and peanut butter in the bowl of your Cuisinart Stand Mixer (there's no need to clean the bowl after whipping the cream). Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner's sugar. Add sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all ingredients are combined and filling is smooth.
Stir in 1/3 of the whipped cream into the filling mixture (see TIP). Fold in the remaining whipped cream. Pour filling into prepared springform pan. Drizzle melted chocolate on top if desired and refrigerate for three hours or overnight before serving.

TIP: Stirring in a small amount of the whipped cream first helps lighten the batter, making it easier to fold in the remaining whipped cream.

0 Comments

view all of this blog's entries