I know, that title is hard to believe, but it's true folks! My lovely friends at Williams-Sonoma have generously partnered with me to giveaway this beauty of a food processor—it's a brand new model that I am already coveting, the Cuisinart Elite Die-Cast 16 cup Food Processor. Here's a little about it (you should hear it from the manufacturer to make sure you get all of the glorious details!):
"The machine’s powerful 1,000-watt motor allows for effortless slicing, chopping, shredding, mixing, and kneading. Three separate nesting bowls (16-cup, 13-cup and 41⁄2-cup cap.) can be switched out instantly to reduce downtime while processing different ingredients. Designed to handle liquids more efficiently than ever, a seal-tight gasket between bowls and lid prevents liquids from spilling while the machine is in use, and locking blades stay put while you’re pouring out ingredients. Redesigned adjustable slicing discs provide customizable control over size and thickness when you’re chopping and slicing, and the reversible shredding disc allows you to quickly grate thick or thin shreds of ingredients. Includes three bowls, two discs, two blades, accessory storage case, spatula, how-to DVD and recipes. 1000W. 8 3/4" x 11” x 17 1/2" high. A Williams-Sonoma exclusive."
AMAZING! (Need more details? Check out the video at the bottom of this page.)
**Okay, for your chance to win the prize, please post a comment with a username (as in, not as "anonymous") describing what you would make if you won this. (Like pesto with fresh basil from your garden, perhaps, or hummus, or to knead bread dough) by 11:59 EST Sunday June 7th.
To ensure that I have your info should you win, feel free to send me an email at thingswemake at gmail dot com with your full name, username and mailing address.
And to prove to you that you really, really do need this in your life, here is a recipe that you could very easily make using this new machine.
- 1 1/2 tsp. active dry yeast
- 1 tsp. sugar
- 3/4 cup warm water (about 105°F)
- 1 cup cake flour
- 1 cup plus 3 Tbs. all-purpose flour
- 1 1/4 tsp. kosher salt
- 2 Tbs. extra-virgin olive oil
In the bowl of a food processor fitted with the dough blade, combine the cake flour, all-purpose flour and salt and pulse 3 or 4 times.
Whisk 1 Tbs. of the olive oil into the yeast mixture. With the motor running, slowly add the yeast mixture to the flour mixture, allowing each addition to be absorbed before adding more. Pulse the machine 10 to 15 times to knead the dough. The dough should clean the insides of the bowl but will be slightly sticky.
Coat the inside of a large bowl with the remaining 1 Tbs. oil. Dust your hands with flour and remove the dough from the food processor. Form the dough into a ball and place in the bowl. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1 1/2 hours. Divide the dough in half and roll out as directed in the pizza recipe. (Like this one for Heirloom Tomato and Basil Pizza.) Makes two 10-inch thin-crust pizzas.
Yay free things that are also useful!
**Also, starting tomorrow I'm going to be posting weekly recipes from some of my favorite foodies over at ReadyMade so make sure to come join me there!