Friday, 10 January 2014

The Mixer Bible

The Mixer Bible
300 Recipes For Your Stand Mixer 
Plus Over 175 Step-by-step Photos
by Meredith Deeds and Carla Snyder
Paperback, 484 pages

Get a stand mixer for Christmas? Or already have one and want to know how to use it to its fullest potential? Or maybe you are gearing up to invest in one of these workhorses of the kitchen. It's all good - because I have the perfect book for you.

The Mixer Bible is not only a full cookbook but also a total stand mixer education. You will learn how to expand your cooking and baking repertoire, get to know your mixer and attachments thoroughly and very likely open up whole new worlds in your kitchen. Bon Appetit!

Contents include:
Understanding the Equipment
Tips on Ingerdients
Tips on Techniques
Sausage Basics
Pasta Basics
Bread and Baking Basics
How to Use Your Attachments

Main Dishes
Side Dishes
Cookies, Bars and Squares
Condiments, Sauces and Extras

Focaccia with Caramelized Onions, page 254

•    13- by 9-inch (3 L) baking pan, generously greased
•    Baking stone (optional)
•    Flat beater
•    Dough hook

1    package (1⁄4 oz/7 g) active     dry yeast 1
11⁄3 cup    warm water (see Tip)    325 mL
1 tsp    granulated sugar    5 mL
31⁄4 cups    unbleached all-purpose flour (approx)     800 mL
3 tbsp    extra-virgin olive oil    45 mL
11⁄2 tsp    salt    7 mL
2 tbsp    extra-virgin olive oil, divided     30 mL
2    large onions, sliced into 1⁄4-inch (0.5 cm) slices  2
    Coarse sea salt

Make ahead
Prepare dough through Step 2 in the evening and let rise overnight in the refrigerator. Let stand at room temperature for 1 hour before shaping.
Wrap baked bread in plastic wrap and then foil and store in the freezer for up to 
2 weeks.

1.    Prepare the dough: In the mixer bowl, stir together yeast, water and sugar. Let stand until yeast begins to foam, about 5 minutes. Add flour, oil and salt. Attach the flat beater and mixer bowl to the mixer. Set to Speed 2 and mix until a dough forms.

2.    Remove the flat beater and attach the dough hook. Set to Speed 4 and knead until dough is soft, smooth and slightly sticky, about 3 to 4 minutes. If dough is sticking 
to the bottom of the bowl, add flour 1 tbsp (15 mL) at a time. Using your hands, form dough into a ball. Place back in the mixer bowl, brush with olive oil and cover with a towel. Let rise in a warm, draft-free place for 1 to 11⁄2 hours, or until doubled in bulk.

3.    Press dough evenly into prepared baking pan and cover with a towel. Let rise until again doubled in bulk, about 1 hour.

4.    Meanwhile, prepare the topping: In a large skillet, heat 1 tbsp (15 mL) of the olive oil over medium heat. Add onions and cook, stirring frequently, for 15 to 20 minutes, or until golden brown. Meanwhile, place oven rack in the middle position, add a baking stone if you have one and preheat oven to 425°F (220°C).

5.    Using your fingertips, make shallow indentations all over dough. Brush with the remaining 1 tbsp (15 mL) oil, letting it pool in the indentations. Arrange caramelized onions on top and gently press into dough. Sprinkle lightly with sea salt. Place pan on baking stone, if using, and bake for 20 to 25 minutes, or until focaccia is golden and reaches an internal temperature of 200°F (100°C). Using a large spatula, slip focaccia off pan and onto a rack to cool. Cut into large squares and serve warm or at room temperature.

Serves 8 to 10

The water should be around 100°F (38°C). Yeast can be killed at temperatures above 115°F (45°C). Water at 100°F (38°C) will feel just warm.

Excerpted from The Mixer Bible, Third Edition by Meredith Deeds and Carla Snyder © 2013 Reprinted with publisher permission.

Thai Beef Meatballs with Peanut Dipping Sauce, page 51

•    Food grinder
•    Flat beater
•    Large baking sheet, lined with 
parchment paper

1 lb    boneless beef chuck     500 g
    or cross rib, cut into 
    1-inch (2.5 cm) cubes
2    cloves garlic, chopped    2
1⁄4 cup    chopped fresh mint    60 mL
1⁄4 cup    chopped fresh cilantro    60 mL
2 tbsp    fish sauce    30 mL
2 tsp    Thai red curry paste    10 mL
1    egg, lightly beaten    1
1 cup    fresh bread crumbs    250 mL

Peanut Dipping Sauce
1 cup    coconut milk    250 mL
1 tbsp    lightly packed light     15 mL
    brown sugar
1 tbsp    Thai red curry paste    15 mL
1 tbsp    fish sauce    15 mL
1⁄2 cup    crunchy peanut butter    125 mL

Make ahead
Prepare through Step 2 and refrigerate, loosely covered, for up to 1 day.

1.    Prepare the meatballs: Place beef in a shallow container in the freezer for 30 minutes to facilitate grinding. Attach the food grinder, with the coarse plate, to the mixer. Set to Speed 4 and run beef through the grinder into a large bowl. Stir in garlic, mint, cilantro, fish sauce and red curry paste. Cover and refrigerate for 30 minutes. Run through the food grinder again, this time into the mixer bowl. Add egg and bread crumbs. Remove the food grinder and attach the flat beater and mixer bowl. Set to Stir and mix just until ingredients are well combined.

2.    Preheat oven to 450°F (230°C). Form level tablespoonfuls (15 mL) of the meat mixture into 11⁄4-inch (3 cm) meatballs and arrange on prepared baking sheet, at least 1⁄2 inch (1 cm) apart.

3.    Bake in upper third of preheated oven for 8 to 10 minutes, or until golden and no longer pink inside.

4.    Meanwhile, prepare the sauce: In a small saucepan, combine coconut milk, sugar, curry paste and fish sauce. Bring to a gentle boil over medium heat for 3 minutes, stirring occasionally. Add peanut butter and cook, stirring, until peanut butter is well blended.

5.    Place meatballs on a serving platter and serve warm with sauce.

Makes about 25 meatballs

Excerpted from The Mixer Bible, Third Edition by Meredith Deeds and Carla Snyder © 2013 Reprinted with publisher permission.

White Bean, Rosemary and Pancetta Bruschetta, page 59

•    Preheat broiler
•    Baking sheet
•    Flat beater

3 oz    pancetta, chopped    90 g
2    cans (each 14 to 19 oz/ 398 to 540 mL) cannellini beans or white kidney 
beans, drained 2
1⁄4 cup    olive oil    60 mL
11⁄2 tbsp    finely chopped fresh rosemary    22 mL
2 tsp    minced garlic    10 mL
    Salt and freshly ground 
    black pepper
1    baguette, cut on the 
    diagonal into 3⁄8-inch 
    (0.75 cm) thick slices  1
    Extra-virgin olive oil

1.    Heat a medium skillet over medium heat. Add pancetta and sauté until crispy and golden brown, about 5 minutes. Remove with a slotted spoon to drain on a paper towel.

2.    Place cooked pancetta, beans, olive oil, rosemary and garlic in the mixer bowl. Attach the flat beater and mixer bowl to the mixer. Set to Speed 2 and mix until beans begin to break up. Increase to Speed 4 and mix until beans are crushed and slightly creamy, about 2 minutes. Season to taste with salt and pepper.

3.    Brush both sides of baguette slices with extra-virgin olive oil and place on baking sheet in a single layer. Place under broiler and lightly brown on one side.

4.    Spread white bean mixture on the toasted side of the baguette slices. Drizzle a little more extra-virgin olive oil on top of each slice. Serve immediately.
Makes 30 bruschetta

Pancetta is a salt-cured pork product from Italy. It’s made out of the same cut of meat as bacon, but it isn’t smoked. If you have trouble finding pancetta in your grocery store, you can substitute bacon, or leave it out altogether.

Excerpted from The Mixer Bible, Third Edition by Meredith Deeds and Carla Snyder © 2013 Reprinted with publisher permission.