Here are a few examples of techniques I use to adapt any recipe to the food processor. All can made in the main bowl with the “S” or helicopter blade.
- Place dry ingredients, including sugar, in the bowl and process until mixed.
- Add the eggs and water, milk or juice.
- Start the processor and add oil through the feed tube slowly, processing for 60 seconds total.
Honey cakes use a slightly different method.
Cookies or bars:
- Process any nuts and put in another bowl.
- Mix oil or margarine with sugar and eggs.
- Add other dry ingredients.
- Process briefly, using the off-on or pulse technique, just until the flour disappears.
- Chocolate chips should be mixed by hand.
Potato kugel (pudding):
- Place quartered potatoes and onion in the processor bowl. There should not be more than one or two layers. For large quantities process in batches and mix in a large bowl.
- Process using on-off turns until the vegetables are all around the bottom and sides. If large chunks are not getting chopped, fish them out and cut them smaller, or process in batches.
- Add the eggs, flour, salt and pepper. Process just until mixed.
This is a variation of Blender Coleslaw from Joy of Cooking, a classic published before food processors were invented. It’s another example of a traditionally grated food that can be made in a food processor without the grater attachment.
- Cut onions, carrots, cabbage and peppers in chunks and process one vegetable at a time.
- Add vegetables to a large bowl, and don’t worry about remnants in the bowl.
- Scrape out the last batch with a spatula.
- Add dressing just before serving.
- Drop a clove of garlic in the feed tube.
- Add lemon juice, cumin and ripe avocado scooped out of the peel. Process for a few seconds using an off-on motion.
- Add a quartered tomato and process very briefly, leaving the tomato in chunks.
If you are careful you will end up with a chunky, textured salad that lasts longer than most.
Pleasures of Your Food Processor by Norene Gilletz is a great resource. Even though most recipes are too rich, I consult the book for methods. I even used it to write up my neighbor’s gefilte fish recipe. Gilletz’s subsequent cookbooks are more health conscious.
If you enjoyed this post, you might also like:
Patties from Anything and Everything (this recipe is so easy in the food processor)
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