Another goal, albeit one of the easier ones, accomplished: I reaearched and bought a food processor.
Actually, I have one already, and hardly use it. So why buy a new one?
The one I have was a gift from my father, many, many years ago. I have a hard time getting rid of something associated with someone I love. Or some place I love. Or any situation with positive memories. Even if it's broken or no longer useful. Okay, I'll admit it: I have a hard time getting rid of things. I'm working on that.
This appliance was a combination blender and food processor, and the blender part gave up and was replaced years ago. I hadn't used the food processor part very much, but it still worked, so of course I kept it. I used it almost exclusively for making cole slaw, but eventually it became easier (and faster) to shred the cabbage by hand—and even easier to buy pre-shredded cabbage at the grocery store.
Not long ago, I found a recipe that I wanted to try, and it recommended using a food processor to shred the cauliflower, so I dug ours out. And discovered why I rarely use it. The motor wasn't powerful enough, and the workings kept getting jammed, so I'd have to stop, clear it out, and restart, over and over again. The process finally completed, but it was a pain, and made mess. However, it turned out that we both like the recipe, so I want to make it again—only without so much hassle.
After some thought, I concluded that I'd use a food processor for much more than shredding cauliflower—if it worked as I think it should. I'm generally loath to bring more potential clutter into the house, but I wanted to give the idea of the appliance a second chance. Hence #29 on my list.
I decided on the Cuisinart DLC-10S, attempting to hit the midpoint between unnecessarily complex and expensive, and too cheap to do the job. Time will tell. After I get a chance to play with it some, I'll come back and comment here.
For the curious, here's the recipe that drove this decision. Follow the link for the original; the text version below reflects my small modifications and notations. Also note: This is a "Paleo" recipe, and I emphatically don't do Paleo. But I'm not a vegetarian either, and some vegetarian recipes are really good. Also, I don't care what the title says, these are in no way anything deserving of the name "biscuits." You don't have to be a Southerner to appreciate that! However, even though our Maryland friends would throw their own hands up in horror at the thought, we both found them a quite acceptable "crab cake," especially with cocktail sauce. Delicious, in fact, and I suspect they could be made vegetarian without much loss by leaving out the bacon. Who'd have thought cauliflower could taste so good? Then again, who'd ever have thought of putting cocktail sauce on cauliflower?
Cauliflower Biscuits with Bacon & Jalapeño
- florets from one head cauliflower (Next time I'll include more of the stems, since you shred them anyway.)
- 2 Tbsp extra virgin olive oil
- 1/2 cup almond flour
- 2 eggs
- 1/3 cup fully cooked bacon, chopped
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 jalapeño, chopped
- Preheat the oven to 400ºF.
- Using a food processor with a shredding blade attachment, shred the cauliflower.
- Heat the olive oil in a large skillet over medium heat.
- Sauté the shredded cauliflower with jalapeño, bacon, & spices for about 7 minutes to get the cauliflower cooking (should be softened & slightly translucent). (I found it took much longer than 7 minutes.)
- Remove from heat, and stir in the eggs & almond flour.
- With a 1/4 cup measuring cup, scoop the mixture onto a baking sheet lined with parchment paper.
- Bake the biscuits at 400ºF for 35-40 minutes, or until they look browned & crispy. (For my oven, this was too long. They were still good, but would have been better not so brown on the bottom.)
- Allow the biscuits to cool on the sheet for about 5 minutes before transferring to a cooling rack.