Oxo challenged bloggers to “slice it up” and create original recipes. What fun; we think that OXO is a cut above, and loved using wonderful chef friendly tools to chop, slice, cut and grate!
Oxo Mandoline Slicer
This versatile V-Blade slicer makes cutting vegetables a cinch. It takes a lot of slicing to cup up 6 onions – but the mandoline makes even, thin slices in half the time. And, the vegetable holder protected the fingers of “this cook in a hurry”. By the way, slice thickness is adjustable, and all parts are top rack dishwasher safe except the blades.
Watch the OXO Mandoline Slicer video demonstration:
Oxo Box Grater
This is not your mother’s grater –which by the way – we still cherish as a kitchen heirloom. The Oxo Box Grater has sharp stainless steel blades, for easy bi-directional grating. We grated our apples using the medium grating blade, but could have chosen coarse or fine as well. There is even a slicing surface. It also has an attachable catch–container to catch, measure, and store freshly grated foods. And, once again, easy cleaning since the entire grater is dishwasher safe.
Oxo Swivel Peeler
Peeling apples is time consuming. We have had our Oxo peeler for years. (Guess, we should peel ourselves to the housewares store, since it’s likely time for a new one.) But, our peelers still work beautifully and accomplish the peeling quickly, efficiently and effortlessly. The OXO Good Grips Swivel Peeler is an essential kitchen tool. The sharp, stainless steel blade removed our apple peels in a jiffy. (It also does a great job on potatoes, but that’s another food story.) The peeler’s soft, ergonomic handle doesn’t slip even when our hands are wet. Yes, yes, yes, it too is dishwasher safe.
Presenting: The Recipes
So now back to the recipe challenge. We had so much fun creating these dishes, tasting them, testing them, tasting them, tasting them….. Both recipes are truly delicious, and both are easy to make using the right kitchen tools. We present two new KosherEye signature recipes – one sweet; one savory. Enjoy!
May 6, 2012