16-Cup Magimix Giveaway

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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.

Braised Short Ribs

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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.

Braised Short Ribs

12 bone-in short ribs (about 3.5 pounds)
Kosher salt
ground black pepper
Extra-virgin olive oil
1 large onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2.5 cups dry red wine (Merlot or Cabernet)
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

Season each short rib generously with salt and pepper. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.

While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

Source: adapted from Anne Burrell

Bacon and Asparagus Pasta

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Bacon and Aspargaus PastaWe can’t get enough of the gorgeous stalks of asparagus hitting the stores right now. The other night I had a blank space on our menu plan – and decided to have a “wing it” dinner. You know, one of those “clean out the fridge” kinda nights? This is what ensued, and it turned out to be superbly delicious!

And, it’s a quick one too – which is always a plus. Crisping up the bacon in the pan, then a quick cook of the asparagus in some of the rendered bacon fat (because really, why not?) and finally all tossed with some pasta and cream sauce. The healthiest? Surely not. But, it was probably better for us then the pizza or Chinese take-out we would have called in otherwise!

Bacon & Asparagus Pasta

8 slices thick-cut bacon, chopped
1 pound fresh asparagus, trimmed and cut into 1″ pieces
2 cloves garlic, minced
1 lb pasta (I used gemelli)
2 cups Alfredo sauce
kosher salt
black pepper

Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining. Return the pasta to the pan that you cooked it in, and set aside.

Heat a large frying pan over medium heat. Cook the bacon until browned and crispy, about 5 minutes. Remove and place on paper towel lined plate to drain. Remove all but 2 Tbsp of grease from the pan, and return to the stove. Add the chopped asparagus to the pan, stirring occasionally. Cook until tender, about 7 minutes. Add the garlic, and cook for 1 minute more. Off heat.

Add asparagus to the pot with the pasta, and add in the bacon and Alfredo sauce. Toss to combine. If sauce is too thick,add a bit of the pasta water to thin it out. Season to taste with salt and pepper before serving.

Twice-Baked Potatoes

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Twice-Baked PotatoesThe guys in my house are great eaters. They never complain when we have a meatless meal, or a fancy salad for dinner. But, they are males – and there is nothing that my boys love more than meat and potatoes. But to stuff said potato full of meat, sour cream, cheese, and scallions? Well, then they’re just in hog heaven.

We don’t eat steak that often in our home these days(as I’m a cheapskate who will only buy it when it’s on sale!) so when we do, I like to make it extra-special by serving these potatoes alongside. They’re easy, filling, and everyone always loves them! You know it’s good when your 4 year old happily gobbles up the potato skin. Sometimes I’ll double the recipe, and stick a few in the fridge or freezer to enjoy for an easy, quick lunch. When paried with a salad, it’s a wonderful meal on it’s own. No steak required!

Twice-Baked Potatoes

4 large russet potatoes, scrubbed and dried
1/2 cup sour cream
6 pieces of bacon, cooked and chopped
2 scallions, finely chopped
1/2 cup shredded sharp cheddar
Kosher salt
Fresh ground black pepper

Preheat the oven to 400 degrees. Pierce potatoes with the tines of a fork a few times and place in the oven. Bake for 45 minutes. Remove potatoes from oven.

Hold the potato with an oven mitt or towel, trim off the top of the potatoes to make a canoe-like shape. Discard the tops (or make potato skins!). Carefully scoop out most of the potato into a bowl, leaving enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with the sour cream. Stir in the scallions, 1/3 cup cheese, and bacon. Season to taste with salt and pepper. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the remaining cheese on top of the potato filling.

Place potatoes on baking sheet and bake for about 25 minutes, until warmed through and cheese is melted. Sprinkle with fresh scallions if desired.