I should probably have thought twice before accepting a free mandoline from OXO for their Bowls, Bowls, Bowls promotion.
I should have also listened to my dear farmers market friends who warned me that “everyone cuts themselves” and “no one uses the safety shield.”
And maybe I should have actually stopped and tweeted at those same friends to tell them I had managed to make it through the prep unscathed, instead of saying to myself, “Oh, just a few more slices.”
Because that next slice was also a slice of my thumb.
This is a cautionary tale of hubris, overconfidence, and the perils of not following directions.
It is certainly, in no way, the fault of OXO.
Their Adustable Handheld Mandoline Slicer is a fabulous piece of equipment, when used properly, of course. My perfect rounds of butternut squash were just delightful to look at, and because of their identical thickness, cooked at exactly the same time…meaning no random charred bits while half remained raw.
As part of the Bowls, Bowls, Bowls promotion (which, by the way was perfect for me, as I pretty much eat everything out of a bowl…everything) I also received a Grape and Tomato Cutter, which was a kitchen gadget –much like my OXO Cherry Pitter–I never knew I needed or wanted until I had it in my possession.
Perfect quarters (and yes, you can cut through two or three tinier grapes at once) made for a much more uniform relish…and I didn’t eat nearly as many of the grapes while prepping because my hands were busy.
Soy & Ginger Quick-Pickled Grapes…strange, but good.
Perhaps my favorite product in the mix, however, was the Rice and Grains Washing Colander. Truth be told, I rarely* wash my grains before using. (I know, I know.) However, this colander, with it’s teeny tiny holes and pouring spout is PERFECT for cooking brown rice in the pasta method, which avoids the problems of too dry, too soggy, too whatever rice I always tend to have.
It also is perfect for straining and draining any tiny pasta or grain, without having the grains stick in the holes of, say, a mesh sieve…MUCH easier to clean!
My brown rice bowl could be adapted for any type of green, and you can use sweet potatoes or any other type of winter squash. I also think carrots and parsnips would be nice.The dressing is what makes it. (It also makes a fabulous stir fry sauce with noodles.) I’d even consider reversing the assembly and just pouring dressing into the bowl with vegetables and grains as an afterthought.
Pineapple Ginger Miso Dressing
Adapted from See and Savour
(Makes about 1 cup)
- 1 cup diced fresh pineapple
- 2 Tbsp. unseasoned rice vinegar
- 1 1/2 Tbsp. white miso
- 1 Tbsp. soy sauce
- 1 tsp. minced ginger (I use the jarred kind.)
- 1/4 tsp. sesame oil
Combine all ingredients in a blender. Blend well.
Serve on anything, really.
Soy & Ginger Quick Pickled Grapes
- 1 cup grapes, quartered
- 2-3 tsp. fresh ginger, crushed or finely minced
- 2-3 tsp. soy sauce
- 1 Tbsp. honey
- 1/3 cup rice vinegar
Combine all ingredients in a small bowl or jar.
Allow to sit in the fridge for at least 30 minutes, stirring every so often, before serving.