It’s time for another installment of “What’s your favorite kitchen tool?” I have blogged much in the past about my favorites, and even offer a few for sale on my website. It’s also a discussion that comes up — a lot– at our cooking classes. My favorite until recently had been my 4-in-1 Krups slow/rice/oatmeal/vegetable cooker. But after one year of hard-core use, it’s not holding up so well. Good thing I have a new favorite to take its place. And this one has stood the test of time!
It’s the Braun “Multimix” hand mixer that has attachments for standard mixing, dough, immersion blending and food processing. I received this tool as a wedding shower gift more than a dozen years ago, and didn’t fully realize its value until my food processor broke. I don’t like using the food processor anyway due to the many pieces that have to be cleaned. So when I started using my mixer in its place, and realized I have a perfectly good ONLY-2-PARTS-TO-CLEAN replacement, I was delighted. I probably get 2 cups less space in my mixer capacity than in the large processor, but it has never not been enough. And I gained back a huge chunk of cabinet space for this “sacrifice”.
This weekend I created a new appetizer recipe for Sweet Potato Pockets filled with Olive Tapenade, and I used the mixer for both the dough, and the filling. Delicious!
Sweet Potato Pockets with Olive Tapenade
2 cups flour
1 sweet potato, peeled, boiled until tender and mashed
1 stick butter
3/4 cup milk
1/2 cup pitted green Greek olives
1/2 cup black olives
1 clove garlic
3 strips roasted red pepper
2 tablespoons olive oil
1/2 teaspoon salt
1/2 cup feta cheese
Cut butter into 1-1/2 cups flour using two knives. Blend until you achieve pea-size crumbs. Separately, using mixer, blend sweet potato mash, egg and milk until well blended. Combine potato mixture with flour mixture and knead using bread mixer attachments (or hands) until dough forms. Add in additional flour as needed until no longer sticky. Roll out dough to 1/8″ thickness. Using dough cutter, cookie cutter or the top of a 14-ounce can, cut approximate 2″ circles in dough.
Add olives, peppers, garlic and salt to food processor attachment. Pulse until minced.
Place a teaspoon of olive tapenade along with a small chunk of feta cheese on top of each dough circle. Fold and pinch edges. Bake at 375 for 15-20 minutes or until dough is firm.
Do you have a favorite multi-use kitchen tool? Tell us about it, or join the discussion on our Facebook page.