Lee White
I’ve a buddy who lives in Noank and she or he requested me a while in the past why she ought to maintain her massive Cuisinart. I actually blanched.
There are two causes to maintain your kitchen counter home equipment. One, after all, is since you use them pretty usually sufficient that you really want them near you. The second is probably you love them, as I like mine, and contemplate them — if not as pets — however as greatest mates within the kitchen.
Alternatively, you probably have a terrific but very small kitchen, someday issues need to go.
I’ve only a galley kitchen, nevertheless it has a bay window a shelf under it. That shelf was utilitarian however extremely ugly, lined with the identical humble tiles on the ground.
I requested woodworker Josh Friedman in New London to make maple board the precise measurement because the shelf. Now the shelf holds massive and small Cuisinarts, a 6-quart KitchenAid mixer, an Instantaneous Pot, a Gradual Cooker, a Ninja Professional blender and two tiny grinder (one for spices, one for espresso).
I exploit all of them the devices continually. I maintain them shinier than my desk. They’re my very own items of artwork.
This weekend I used to be requested to make cole slaw and potato salad for an indeterminate variety of mates. Utilizing my huge Cuisinart skinny slicing disk for the cabbage and the grater disk for the carrots. I used my Instantaneous Pot for the potato salad. Each dishes have been prepared for the fridge inside half an hour.
With summer season coming, my counter home equipment will maintain my kitchen cool.
Zimny’s Cole Slaw
Yield: serves 10 to fifteen.
Photograph by Jacques Bopp on Unsplash.
1 cup good store-bought mayonnaise
5 ½ (one-half) tablespoons unseasoned rice vinegar
3 tablespoons sugar
1 tablespoon Chinese language five-spice (or celery spice, if you happen to don’t have five-spice)
One-half teaspoon kosher salt
Freshly white pepper to style
About 6 to eight cups inexperienced and crimson (Savoy) cabbage, shredded in a meals processor
2 carrots, shredded in meals a processor*
Utilizing whisk, mix mayonnaise, vinegar, sugar, five-spice, salt and pepper.
Mix cabbage and carrots. Pour dressing over greens and stir effectively. Cowl and refrigerate for a minimum of just a few hours. It’s even higher on the second or third day.
Lee’s Favourite Potato Salad
Yield: Serves 6 to eight
2 kilos of potatoes (I like The Little Potato Firm’s tiny potatoes; no have to peel them)
1 small onion, thinly diced
2 stalks of celery, finely diced
About 3 to 4 tablespoons bottled Italian salad dressing (I like Want Bone model, full fats)
Salt and pepper to style
About 4 tablespoons Hellman’s mayonnaise (full fats)
In a big pot of water, deliver potatoes to a boil and simmer till tender, about 10 minutes.
Drain water and, in the identical pot, toss potatoes with onions and celery and stir. Wait a couple of minutes earlier than you add the Italian dressing and mayonnaise and toss. Add salt and pepper to style. Permit to chill on the counter at room temperature earlier than overlaying and refrigerating.
Concerning the creator: Lee White has been writing about eating places and cooking since 1976 and has been extensively printed within the Worcester (Mass.) Journal, The Day, Norwich Bulletin, and Hartford Courant. She at present writes Nibbles and a cooking column referred to as A La Carte for LymeLine.com and the Shore Publishing and the Occasions newspapers, each of that are owned by The Day. She was a resident of Outdated Lyme for a few years however now lives in Groton, Conn. Contact Lee at leeawhite@aol.com.
