COLESLAW
3/4 cup (180ml) light mayonnaise
2 tablespoons white-wine vinegar
2 teaspoons Dijon-style mustard
Salt and pepper to taste
1 medium carrot, peeled and cut to fit
feed tube horizontally
1 medium head green cabbage
(about 1-1/2 pounds, 680g), trimmed,
cored and cut into wedges
Insert metal blade and put all ingredients
except carrot and cabbage in work bowl.
Process until mixed, about 5 seconds.
Remove metal blade.
Transfer dressing to 3-quart (3L) mixing bowl.
Insert shredding disc. Lay carrot pieces in feed
tube and shred, using firm pressure. Transfer to
mixing bowl. Place cabbage wedges in feed
tube and shred, using firm pressure.
Transfer contents of work bowl to mixing bowl
and toss. Adjust seasoning and serve immedi-
ately or refrigerate for up to 24 hours. If refriger-
ated, drain any excess liquid if before serving.
Makes 4-1/2 cups (27 ounces, 780g).
CAPERED TUNA SPREAD
Use for sandwiches, or as an hors d’oeuvres
spread served with crusty bread, chopped
imported olives and sun-dried tomatoes.
2 tablespoons loosely packed fresh
parsley leaves, washed and well-dried
1 4-inch rib of celery, cut in 1/2-inch
pieces
1 ounce shallots, peeled
1/2 tablespoon drained capers, rinsed and
drained again
2 teaspoons Dijon-style mustard
(regular or grainy)
1 6-ounce can water-packed white alba-
core tuna, well-drained
3 tablespoons mayonnaise
1/4 teaspoon freshly ground black pepper
Insert the metal blade, put the parsley in the
work bowl and pulse to chop, about 5 times.
Add the celery to the work bowl, rough chop
using the pulse, about 5 times. With the
machine running, drop the shallots through
the feed tube, process 5 seconds to chop.
Add the parsley, capers, and mustard, use the
pulse to chop finely, about 10 times. Add the
tuna, pulse to chop, about 10 times. Add the
mayonnaise and black pepper. Use the pulse
to combine, about 5 times, do not over,
process. Transfer to a bowl, cover and chill for
30 minutes before serving to allow the flavors
to develop. Taste and adjust seasonings as
necessary. (Note: capers can be quite salty, so
there is no additional salt in this recipe, if your
palate dictates more salt, add kosher or sea
salt to taste.)
Makes 1 cup – enough for 3 sandwiches or
hors d’oeuvres for 4
MEATLOAF OR MEATBALLS
You can vary the ingredients by using all beef or
a mixture of beef, veal and pork. You can also
replace dry milk and water with whole milk or
tomato juice. For a more highly seasoned loaf,
add a few drops of Tabasco sauce and a tea-
spoon of Worcestershire sauce.
1 small onion (2 ounces, 55g),
peeled and quartered
2 tablespoons parsley leaves
3 slices day-old firm bread, torn
into pieces
12 ounces (340g) boneless chuck,
cut into 1-inch (2.5cm) pieces
2 tablespoons skim milk
1/2 teaspoon salt
Pinch ground nutmeg
Pinch dried thyme leaves, crumbled
1 large egg
Insert metal blade. Add bread and process to
chop medium-fine, about 10 seconds. Add all
ingredients except egg to work bowl. Pulse-
chop until finely chopped, about 6 pulses.
Add egg and pulse until mixture reaches
desired consistency. Watch carefully to
prevent over processing.
Pack mixture into 4 cup (1L) loaf pan (about
7-1/2" x 3-1/2" x 2-1/4"; 19 x 9 x 5.5cm) and
bake at 350°F (175°C) for about 40 to 45 min-
utes, or until cooked through. The internal
temperature should be 170°F (75°C). Let stand
for 20 minutes before unmolding.
Makes 4 to 6 servings.
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