THE MIXER BIBLE 3RD EDITION
Meredith Deeds and Carla Synder
Meredith Deeds and Carla Synder
Meredith Deeds has spent the last 15 years writing and teaching about food all over the country. She has co-authored four cookbooks with Carla Snyder, among them 300 Sensational Soups, which was chosen by Good Morning America as one of the top 10 cookbooks of 2008.
Carla Synder has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, culinary team building company owner, freelance food writer and co-author.
The bestselling book on your stand mixer is back in an expanded edition.
Stand mixers are perhaps the most integral piece of culinary equipment you can own. And the KitchenAid stand mixer is the Rolls-Royce of stand mixers. It kneads dough, grinds meat, slices vegetables, makes ice cream and creates extraordinary pasta. This newly expanded edition features 125 step-by-step color photos that depict and highlight the use of 16 of the authors’ favorite attachments. It’s like having Meredith and Carla right in your home kitchen, guiding you all the way! THE MIXER BIBLE, THIRD EDITION takes you, in an easy-to-understand fashion, through all the details of how the attachments work — giving you all the information you need to truly maximize the benefits of this amazing machine.
Makes about 25 meatballs
Large baking sheet, lined with parchment paper
1 lb boneless beef chuck or cross rib, cut into 1-inch (2.5 cm) cubes 500 g
2 cloves garlic, chopped
1⁄4 cup chopped fresh mint 60 mL
1⁄4 cup chopped fresh cilantro 60 mL
2 tbsp fish sauce 30 mL
2 teaspoons Thai red curry paste 10 mL
1 egg, lightly beaten
1 cup fresh bread crumbs 250 mL
Peanut Dipping Sauce
1 cup coconut milk 250 mL
1 tablespoon lightly packed light brown sugar 15 mL
1 tablespoon Thai red curry paste 15 mL
1 tablespoon fish sauce 15 mL
1/2 cup crunchy peanut butter 125 mL
Prepare through Step 2 and refrigerate, loosely covered, for up to 1 day.
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.
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.
Bake in upper third of preheated oven for 8 to 10 minutes, or until golden and no longer pink inside.
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.
Place meatballs on a serving platter and serve warm with sauce.
Preheat oven to 350°F (180°C)
Baking sheet, lined with parchment paper
3-inch (7.5 cm) round cookie cutter
1 1⁄2 cup unbleached all-purpose flour 375 mL
1⁄4 cup granulated sugar 60 mL
2 1⁄2 teaspoon baking powder 12 mL
1⁄2 teaspoon salt 2 mL
6 tablespoon cold unsalted butter, cut into 1⁄4-inch (0.5 cm) pieces 90 mL
Grated zest of 1 orange
1⁄2 cup whipping (35%) cream 125 mL
2 tbsp unsalted butter, melted 30 mL
2 tablespoon coarse sugar (optional) 30 mL
Seasonal fruit, chopped and lightly sweetened
Lightly whipped cream
Store shortcakes, unfilled, wrapped in plastic wrap at room temperature for up to 1 day.
Place flour, granulated sugar, baking powder and salt in the mixer bowl. Attach the flat beater and mixer bowl to the mixer. Set to Stir and mix until combined. Increase to Speed 4 and beat in cold butter and orange zest until butter is the size of peas. Reduce speed to Stir and mix in whipping cream until a dough forms.
Turn dough out onto a floured work surface and roll out to 1⁄2-inch (1 cm) thickness. Cut out six 3-inch (7.5 cm) rounds and place 2 inches (5 cm) apart on prepared baking sheet. Reroll scraps. Brush with melted butter and sprinkle with coarse sugar, if using. Bake in middle of preheated oven until golden, about 20 minutes. Transfer to a wire rack and let cool completely.
Slice shortcakes in half horizontally. Place seasonal fruit and whipped cream on bottom half and cover with top half.
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Contact: Martine Quibell
(416) 322-6552 x 3133