Magimix 5200XL

A couple of weeks ago, I received a Magimix food processor in the mail to review. I’ve been using it regularly over the course of the past two weeks, and I’m happy to report that I’ve kicked my old, chipped food processor to the curb. Okay, well maybe just to the garage – to take on camping trips or something!

Just the name “Magimix” conjures up warm fuzzy memories from me, as that is always what the great Julia Child referred to the food processor in her kitchen as. That’s because they’re the O.G. – made in France by hand, where they manufacture their own motors as well. A company dedicated to quality so much that they don’t trust anyone else to the job! They’re awesome. So awesome in fact, that they’re sponsoring the giveaway of a Magimix 5200XL 16-Cup Food Processor here at Tide & Thyme. Here are the deets on this awesome piece of kitchen equipment:

  • 6-cup, 12-cup and 16-cup mixing bowls.
  • 2 metal Sabatier blades, one for small bowl, and one for medium and large bowls.
  • Dough blade.
  • 2 grating discs; 2 mm and 4 mm.
  • 2 slicing discs; 2 mm and 4 mm.
  • Blender mix attachment.
  • Citrus Press.
  • Egg whisk.
  • Spatula.
  • Recipe book and DVD.
  • Storage box.

The 3-bowl system is genius. How awesome is it to be able to shred enough cabbage and carrots for egg rolls in one bowl? But then have a work bowl small enough to make chipotle aioli for fish tacos using the same machine? The protective storage box is also very handy – especially for someone like me, who has lots of little hands poking around the kitchen. Everything fits neatly into the easy to access box that I’ve put nearby on my pantry. It’s a wonderful, wonderful piece of equipment – and I’m happy to be able give one away to a lucky reader!

*The winner is Comment #99: Meryl, who will be making plenty of salsa and olive tapenade in her new food processor. Congrats, Meryl!

And here are the deets on how to win! Contest will open today, Monday April 22 – and run through Monday April 29th @ 12 AM. Simply leave a comment answering this question: What is your favorite thing to make in a food processor? 

Want a few extra entries?

1. Like Tide & Thyme and Magimix on Facebook – Leave a comment below telling us you did so.

2. Follow Tide & Thyme on Pinterest – Leave a comment telling us you did so.

3. Follow Tide & Thyme on Twitter – Leave a comment telling us you did so.

Fine Print:  This giveaway is open to USA residents only and will run until Saturday, May 12th at 11:59 pm EST. Winner(s) will be generated via a random number generator. Winner will be notified via the contact email provided on the comment contact form. Winner will have until 5/2/13 to claim their Magimix by Robot-Coupe 16 cup Food Processor {$650 value} or we will choose another winner. Item will be shipped to the winner by Magimix.

Disclaimer: I received the Magimix Food Processor to review at no cost. As always, all opinions are my own. This giveaway is sponsored by Magimix by Robot-Coupe.

Coconut Cupcakes

I hope ya’ll aren’t tired of cupcakes yet, cause I’ve been on a roll. Plus, I figured with the week our country has had – we could probably all use a cupcake – right? I’ve been a fan of Ina’s coconut cupcakes for quite some time – but I always feel ridiculous using 3 sticks of butter in the batter for the cupcakes. Not to mention it makes like 46 cupcakes, when she says it’s supposed to make 18. 

So I scaled it down a bit, and made a few changes. I took a page from my favorite coconut cake recipe and added a bit of cream of coconut to the cake batter. It adds moisture, sweetness, and big coconut flavor – which are all big pluses in my book, as far as cupcakes are concerned! I also added a bit of coconut extract for an even more pronounced coconut flavor. Topped with a coconut cream cheese frosting, and a dusting of toasted coconut – it’s Heaven in a cupcake liner.

Mahi-Mahi with Strawberry Avocado Salsa

When Shawnda posted this salsa recipe last week, my mouth started watering – and didn’t stop until I finally made it the week after. She used salmon, but I had mahi in the freezer so I used that. It’s one of my favorite varieties of fish – it’s white and flaky, but still substantial. But the real star of this dish is the strawberry-avocado salsa on top. The stuff is amazing! I’ve been a fan of other fruit salsas in the past, but there was definitely something different and memorable about it. The sweetness of the strawberries, with the creaminess of the avocados, and the smoky spiciness of the fish – it was just a match made in Heaven.

It would be wonderful in other applications too, of course. I know it would be fabulous on top of grilled pork chops, as a fresh twist on fish tacos, or even just with tortilla chips. With all the gorgeous strawberries flooding the market right now, you have no excuse not to give this one a try.

P.S. – Happy Birthday, Jon! You’re the best husband and dad a family could ask for – and we love you!

Braised Short Ribs

It’s a rare occasion that I buy short ribs around here. They’re usually so expensive, I don’t even bother. But, last week they happened to be on sale – so I went ahead and treated us to a giant bulk package deal. As you can imagine, the men-folk in my life were ecstatic.

So I did what any other gal would do, and braised them in red win for a few hours. This recipe calls for making a vegetable paste by combining carrots, celery, and onion in the food processor. It seems weird, and you’ll question this odd step- but just trust in Anne Burrell. That veggie paste is the key to the awesomeness of the sauce. It breaks down, and  all the earthy flavors from the browned veggies just becomes a part of the rich, meaty sauce.

I went super simple for sides and served mashed potatoes and green beans to go with. But, I think something like a polenta to make a bed for the tender short ribs and sauce would be just phenomenal – and make it a little more special. This was a wonderful dish that I know I’ll be coming to again and again. A classic.