Isn't she a beaut?? This is a 13 cup food processor and is is truly a culinary necessity when it comes to food preparation. An externally adjustable sliding blade coupled with exceptional performance ensures controlled and precise slicing, chopping and pureeing to help create a meal experience that brings the whole family together. Here is some key information you may find handy:
• New external adjustable, stainless steel slicing disc provides ultimate versatility
• Dual shredding disc easily flips the disc from 2mm to 4mm to achieve ideal slicing thickness
• Large 13-cup (2.75L) leak-proof work bowl, plus chef’s bowl and mini bowl to efficiently
• Ultra Wide Mouth Feed Tube™ adjusts to 3 different sizes to accommodate foods of varying sizes, including whole potatoes and cucumbers
• 17 precise food processing options for speed-controlled slice, shred, chop & puree functions plus three maximized slice, shred and puree/chop blades and bonus dough, egg whip & Julienne blades
• 4 speed-controlled functions
• Comfort design side handle allows easy viewing while the food processor is in use
The Kitchen Aid 13 Cup Food Processor comes in 3 colours; silver, white and black and also includes the following:
• New stainless steel multi purpose blade
• Maximized S blade for exceptional performance
• Dough blade
• Dual stainless steel shredding disc
This product retails for $399.99 CDN. Here are 2 recipes you could make with this appliance:
This crunchy slaw with its sweet and tangy vinaigrette is a delicious and refreshing accompaniment to serve with turkey and trimmings. Using your food processor makes the preparation very easy and this salad can even be made days in advance.
½ large green cabbage, cored
1 small fennel bulb, trimmed
8 large red radishes, trimmed
6 green onions, trimmed
1 green pepper, cored
1 cup (250 mL) dried cranberries
½ cup (125 mL) white wine vinegar
cup (75 mL) each oil and maple syrup
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL)
¾ tsp (4 mL) salt
1. Cut the cabbage into 5 or 6 wedges. Position the adjustable slicing disc in the work bowl and, using the thin setting on High speed, push the wedges through the feeding tube. Transfer to a large bowl. Switch to the coarse side of the reversible shredding disc. Cut the fennel into quarters. Push the fennel and radishes through the feeding tube; add to the large bowl.
2. Cut the green onion and green pepper into chunks. Use the multipurpose metal blade to chop finely. Add to the cabbage mixture. Combine the cranberries, vinegar, oil, maple syrup, lemon juice, mustard and salt in a small saucepan set over medium heat; bring to a boil. Pour over the cabbage mixture and toss to coat. Chill for at least 1 hour or up to 4 days. Makes about 12 cups (
Sweet & Sticky Glaze Turkey
Easy to carve and serve, this delicious turkey breast is a stress-free alternative to the traditional whole bird. Although perfect for a small cozy family gathering, this recipe can also be doubled or tripled to serve a crowd.
½ French baguette, about
5 oz ( 150 g)
1 small onion, peeled and quartered
1 cup (250 mL) cubed, aged white Cheddar cheese, about
4 oz ( 125 g)
½ cup (125 mL ) dried apricots, pear or apple
¼ cup (50 mL) each dried cranberries and golden raisins
2 tbsp (30 mL) finely chopped fresh rosemary, divided
1 tsp (5 mL) dried thyme leaves
1 egg, beaten
2 tbsp (30 mL) butter, melted
1 boneless, skinless turkey breast, about
1 kg ( 2 lb), butterflied (see Tip)
½ tsp (2 mL) each salt and pepper
½ cup (125 mL) melted apricot jam
2 tbsp (30 mL) each brown sugar, wholegrain
mustard and cider vinegar Dijon
1. Preheat the oven to
325°F ( 160°C). Meanwhile, position the
multipurpose blade in the work bowl. Tear the bread into large chunks. Add to
the food processor along with the onion, cheese, dried apricots, cranberries,
raisins, rosemary and thyme. Pulse until crumbled but still chunky. Add the egg
and butter; pulse just until the stuffing comes together uniformly.
2. Spread out the turkey breast and sprinkle both sides evenly with salt and pepper. Arrange the stuffing on one side; fold over the other side and tie with kitchen twine to securely enclose filling. Transfer to a rack arranged on a foil-lined, rimmed baking sheet.
3. Using the mini bowl and blade, blend the apricot jam with the brown sugar, mustard, vinegar and remaining rosemary on low speed until combined and smooth. Brush ¼ of this mixture evenly over the turkey breast. Roast, basting liberally with remaining glaze, for 1½ hours or until an instant-read thermometer, inserted into individually into the meat and the stuffing registers
165°F ( 74°C). Let stand, tented with foil, for 10 minutes
before slicing. Makes 4 to 6 servings.
Tip: To butterfly the turkey, lay the breast flat on a clean work surface. Cut almost all the way through, from one side of the breast so that opens like a book. Or, to simplify preparation, ask the butcher to butterfly the breast for you before purchasing.
So how you you like to have one of these show up on your doorstep? If you live in Canada, November might just be your lucky month because Kitchen Aid will be sending one of these 13 cup food processors to you, for FREE! Here's what you need to do to enter this here giveaway:
- Tell me why you would like to own the new Kitchen Aid 13 Cup Food Processor
- What would be the first recipe you'd make if you won?
- Post this link to your facebook page
- "Like" Krista's Kravings on FB. (My badge is along the right side of the blog.) Let me know you've done this in the form of a comment. If you already like my page just let me know in the comments)
- Please link this to your next post and let me know that you did in the comment section.
This is such a BIG giveaway for Krista's Kravings!! Be sure to leave a separate comment for #'s 1-5 which will give you up to 5 chances to win. You DO NOT need a blog to enter. I will leave this open until midnight on November 13 and will announce the winner on November 14 using the random number generator. That's one week to get the word out! If you have any questions you can email me at email@example.com.
Good luck, everyone!!!
Bye for now....