Friday, February 27, 2009

Today's Kool Idea: Mandolin Slicer

Bookmark and Share
Cooking is an obsession for us at The Daily Kool. We love deliciously simple dishes, especially ones made with fresh vegetables from our local farmer's market. We have found that the thinner veggies are sliced, the better. However, as much as we love our food processor, it's too cumbersome to bring out for smaller jobs that feed a family of four.

Enter the mandolin slicer, one of our most-used kitchen gadgets. This product makes quick work of small jobs that require sliced, grated or julienne foods. There are so many options (and price ranges) when it comes to choosing a mandolin slicer; it's up to you to decide which would best suit your individual needs. We use the Progressive International Multi Slicer in our home. It cost us around $10, and we love it for the value it has provided us. We have also heard great things about Kyocera's Double Edged Mandolin Slicer...this model sells for about $23.

Mandolin slicers are definitely an effective tool for any kitchen. They are small enough to use in any kitchen, and most are top-rack dishwasher safe. They are absolutely excellent when you want to achieve perfectly uniform slices for even cooking or beautiful presentation. Be very careful though...the blades are incredibly sharp! Make sure to pay close attention when you are using a mandolin slicer, or you can easily slice off the tip of your finger. Though all come with safety grips to protect your fingers, we have found them extremely ineffective. We feel that investing in cut-resistant gloves to be well worth it, and not just for your mandolin slicer. Come back to The Daily Kool next week (or subscribe to our email newsletter) to see this featured product. In the meantime, please enjoy our very simple recipe for grilled zucchini and eggplant below:

  • 4 Japanese eggplants
  • 4 medium zucchini
  • a few tablespoons of extra-virgin olive oil
  • freshly ground sea salt and black pepper, to taste
  1. Preheat your indoor grill or outdoor barbecue to high.
  2. Use your mandolin's slicer blade to slice the eggplant and zucchini lengthwise paper-thin (1.5mm-2mm).
  3. Place the slices on a hot grill and brush with a small amount of olive oil.
  4. Turn quickly when charred.
  5. Sprinkle with salt and pepper and arrange on a platter, alternating the veggies for a lovely presentation.
  6. Serve immediately.
Please note: The small amount of olive oil really brings out the taste of the vegetables. Remember that the thinner you slice your vegetables, the faster the cooking time. Do not leave your grill unattended. Be sure to try this delicious and healthy recipe with grilled or barbecued chicken this weekend. Enjoy!

No comments:

Post a Comment