So, now I have a mandoline. Now what do I do?

[irishspy]

I tell ya, Costco is deadly. I can never come out of there with just what I went in for! :eek:

This time, I was walking down the kitchenwares aisle (always deadly :o ) when I spotted a stainless steel French mandoline for only $49.99 -- and it was the last one!

My will immediately crumbled and I had to have it. (I've always wanted one.) Now, however, the question is what all can I use it for, besides julienned carrots or slicing onions? If you have a mandoline, how do you use yours? Any tips? :confused:

[ljt2r]

LOL! I have always wanted one myself, but what a great thread title! :D

I have always wanted one to make homemade potato chips, so that is one idea.

[Cookin4Love]

One of the first things you should do is buy a big box of bandaids, and practice being very, very careful. ;) I think every one of us who has one has done some major cutting practice on a finger the first time we used it.

[Peweh]

How about Au Gratin potatoes? (I second the BandAid idea too!!)

[mbeth]

We use ours to make cucumber sandwiches four times a year (for our solstice teas).:)

[Terri_A]

Sweet Potato Chips
Sliced Cukes for dipping and snacking
Sliced Tomatoes for just about anything!
Sliced onions for all sorts of yummys.
Sliced zucchini, yellow squash and eggplant for grilling
Julienned everything!

I use my mandoline more than I thought I would. It's been a great addition to my kitchen. I've had mine for about 4 or 5 years and I just love it. I don't use it every day or even every week, but when I do use it, it cuts my slicing time in half at least!

Do be careful...I ended up with stitches once when I wasn't using the guard thing to hold what I was slicing!

[Canice]

I don't have a mandoline, but I do have a cheap-o 10 buck v-slicer from Japan! A potato gratin is a natural, to be sure. Also, cole slaw - that'll make quick work of thin slicing a cabbage. Or radishes or carrots for a salad.
Hmm, I'm out of "idears". Guess that's why I never use mine. :o

[chipotle]

I use my mandoline to make lowfat microwave potato chips. Unfortunately (or fortunately depending on your perspective!) this recipe only makes a small amount of potato chips at one time.

Take one peeled russet potato and slice into thin slices on the mandoline. Place on a dinner plate that has been sprayed with canola oil or Pam. Microwave on HIGH for about 5 minutes, turn the chips, and microwave another 5 minutes or until the chips are lightly browned and crisp. Salt (very lightly in my case) and eat.

[Clover]

This is in my to-try file. If you don't like beets, I think it would be good with tomatoes, or it would be if they were in season. (FYI: Trader Joe's has vacuum-packed, steamed, and peeled beets.)

Carpaccio of Beets

2 large beets
1 ripe avocado
Juice of one lemon
1/2 tsp ground cumin
Salt and pepper
4 TBS olive oil
1 small red onion, finely chopped
2 TBS capers
3 oz Parmigiano-Reggiano cheese, shaved

Bake beets for 45 minutes at 350°. Cool and peel. Cut in paper-thin slices with a mandoline, or as thin as you can.

In food processor, purée avocado with half the lemon juice, the cumin, salt and pepper.

Arrange beet slice in a circle like petals of a flower on each plate. Divide avocado purée into four parts, and place a little mound of it in the center of each “flower.”

In a small bowl mix olive oil, remaining lemon juice, salt and pepper.
Pour dressing over beet slices. Sprinkle with onions and capers. Cover with cheese shavings.

Serves 4.

from My New Mediterranean Cookbook by Jeannette Seaver

[foodfiend]

I bought mine specifically to make CL Pommes Anna. I also use it to shred tough to cut vegetables like cabbage Maybe you could make a coleslaw.

[tidee]

scalloped potatoes!

i did try to make sweet potato fries, but the sweet potato was too hard, and i didn't have a blade width wide enough to do it.

[suebear37]

In addition to the above uses, I use mine to make nice thin slices of Canadian bacon... cheaper to buy the big hunk & slice my own. Then I portion it out & freeze it using my Foodsaver!!!

[MissFood]

It's perfect for recipes like this (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35484,00.html) where veggies are cut into long, thin "noodles".

[Miss_Liss]

Or ones like this one, where it takes no time to prepare the veggies. I make this quite often but generally use jicama instead of daikon. It's a great, quick, low cal and fresh tasting meal but would take forever without a mandoline.

Vietnamese Sticky Chicken with Daikon and Carrot Pickle
Serves 2

The chicken and pickled vegetables are meant to be wrapped up in lettuce leaves and eaten with your hands.

For chicken
1 garlic cloves, minced
1 tablespoons sugar
2 ½ tsp Asian fish sauce
1 ½ tsp vegetable oil
1 ½ tsp fresh lime juice
2 tsp Sriracha or other Asian hot chili sauce
8 oz. turkey breast, cut crosswise into 1/4-inch-thick slices

For pickle
1 medium carrot, julienned
4 oz daikon radish (or jicama), julienned
1/4 cup rice vinegar (not seasoned)
1 Tbsp sugar
½ tsp salt

Accompaniments:
at least 8 large red- or green-leaf lettuce leaves (butter lettuce is good) about 8 fresh mint, basil, and/or cilantro sprigs
Sriracha or other Asian hot chili sauce

Marinate chicken:
Whisk together garlic, sugar, fish sauce, oil, lime juice, and hot sauce in a large bowl until sugar is dissolved. Add chicken and toss to coat, then marinate 15 minutes.
Make pickle while chicken marinates:
Cut carrots and radish into 1/8-inch-thick matchsticks (2 inches long) with slicer. Whisk together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add vegetables and toss to combine. Let stand, tossing occasionally, until wilted, about 15 minutes.

Grill chicken:
Heat grill pan over moderately high heat until hot, then grill chicken in 4 batches, turning over once with tongs, until just cooked through, about 1 minute total per batch. Transfer chicken to a plate as grilled and keep warm, covered with foil. Serve chicken, pickle and accompaniments wrapped in the lettuce leaves.

From Gourmet, Quick Kitchen, March 2005

[swquilts]

I have a stainless steel one that MIL gave us, but to tell you the truth I rarely use it. :cool: I guess because it's a pain to clean maybe? Because it's in the outside cabinets? Beats me......although I do use it for scalloped potatoes.

Has anyone mastered the crinkle cutting?

[withak48]

I use mine for coleslaw, and type of potato casserole, julienned carrots for steaming and stir fry. I had forgotten about, but have made the vegetable ribbons mentioned earlier. My kids beg for waffle cut fries!

Funny, but when I am putting up pickles I still slice the cucumbers by hand. :confused:

Kathy

[testkitchen45]

I love mine! Got a deBuyer one on eBay when W-Sonoma had it for twice what I paid. Have the long-veggie attachment, too. Great fun, and my DS loves to use it (yes, we ALWAYS use the veggie holder; I kind of like having 10 fingers!). I wasn't too impressed with the CL Pommes Anna, though, for the exact reason that I *should* be making it: it's light. It was very dry, and for us, not worth the effort. I have a fantastic yet stupid-simple recipe that's easier, creamy (of course), and suitable for company. I'll post it below, with the disclaimer that I plan to try to lighten it the next time I make it, b/c it's definitely in need of it! But I tried Ina Garten's Potato-Fennel Gratin & it was too much trouble; so here's my best of 3 tries at a gratin. Ignore or use my cookware notes, as you choose.

* Exported from MasterCook *

Easy Potato Gratin
Recipe By :Rich and simple!
Serving Size : 8 Preparation Time :0:15
Categories : Breakfast Easy Entertaining
Family Meals Side Dish
Vegetable

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds baking potatoes
1 1/4 teaspoons salt
1/4 teaspoon freshly ground pepper -- or a little more if needed for each layer
1 3/4 cups heavy cream -- but next time try half-and-half (don't use 2% milk; I imagine it'd be too watery--wonder how it'd be with fat-free half-and-half?? or 1/2 that?)

With rack in center of oven, preheat oven to 325 degrees. Generously
butter a gratin dish or a 13x9 baking pan and set aside. (I use my 3-quart Le Creuset braiser; very pretty.)

Peel the potatoes. Slice them 1/8" thick.

Arrange 25% of the potatoes in an even layer in the prepared dish and
sprinkle with a generous 25% of the salt and a large pinch of pepper.
Gently pour a scant 25% of the cream over the potatoes. Repeat the
layering with the remaining potatoes, salt, pepper, and cream.

Cover the pan with a lid or foil, and bake for 30 minutes. Remove the
cover and bake for 20 to 30 minutes longer, until the potatoes are golden
brown on top and tender when pierced. (Allow lots more cooking time for
doubled recipe in green 3-quart Le Creuset gratin pan; allow some more
cooking time if doubled in red 5-quart Le Creuset gratin pan. Either way,
the recipe holds really well if finished before rest of meal is done.)

Let stand for 10 minutes before serving.

Description:
"Excellent and simple! Can even do on a busy day; very easy to pull
together."
Source:
"Mary Engelbreit's 'Tis the Season Holiday Cookbook, where it's called
Creamy Scalloped Potatoes"
Start to Finish Time:
"1:15"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 292 Calories; 19g Fat (58.5%
calories from fat); 4g Protein; 27g Carbohydrate; 2g Dietary Fiber; 71mg
Cholesterol; 361mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat
Milk; 4 Fat.

Serving Ideas : Could easily double this in green 3 1/2 quart Le Creuset buffet server/gratin dish, but single recipe looks fine in there, too.

NOTES : For doubled recipe, it barely fit into Le Creuset green
(but it works just fine). Changed initial time from 30 min
covered to 45; took another 30-45 to finish & brown on
top.

[jtoepfert100]

I think mine is a cheapie v-slicer like Canice mentioned - I believe it might be from the Martha Stewart line. The only thing that I have ever found mine useful for is thinly slicing potatoes, for gratins and such. It never seemed to do a good job with anything else. I'm not sure I tried cabbage but that's much easier for me to do in my food processor.

[irishspy]

Thanks for the replies, folks. I think I'm going to practice with onions and carrots for while, just to get the hang of it. :)

And don't worry, I have no intention of using it without the safety guard! :eek: In fact, I'm thinking of getting one of those mesh gloves for my right hand....:cool:

[Vancouver Lori]

:( Don't want to rain on your parade but ... I just took one back to Costco (I'm sure the same as you just purchased). I have a cheapo Farberware one that I use a lot (mostly for making veggie noodles but am using it tonight to quickly cut sweet potato fries), so when DH and I saw what looked like a really nice, heavy duty, stainless steel one with several blades at Costco, we grabbed it. I was so excited, I bought a bunch of carrots, zucchini, jicima and potatoes on the way home.

Needless to say, I could not get it to cut easily or uniformly using any of the julienne blades. DH thought I was doing something wrong, so he tried it, and then I got out my plastic Farberware one, and showed him how easily it slices. We really messed with the Costco one, trying to make it work, but it would just sort of jam as soon as the food hit the julienne blades (it did work fine just with the slicing blade, I did not try the crinkle cut blade). Also, I found it difficult to hold the guard, it was just too big for my hand to comfortably use.

Anyway, try it out, but if it doesn't seem to slice easily, neatly, and uniformly, take it back. My cheapo Farberware one does a much better job than the fancy one Costco is selling. Just one users opinion.

[irishspy]

:( Don't want to rain on your parade but ...

That's OK, I have an umbrella. :D

I'll give it a try and, if I don't like it, I'll take it back.

[mbrogier]

Tell me how you like yours, Irish. Rob and I have been wanting a mandoline for a while. I do want to be able to do crinkle cut potatoes because those are my favorite type of fries.

I use a potatoes au gratin recipe from Epicurious. You cook the potatoes in milk before baking, so you can use a lighter milk and still get that ultra luscious cream taste and feel. I have also added a bit of cheese between the layers-gruyere or sharp cheddar.

POTATO GRATIN WITH CREAM AND FRESH HERBS
3 tablespoons butter, room temperature
3 pounds russet potatoes, peeled, cut into thin rounds
1 1/4 cups whipping cream
1 1/4 cups whole milk
1/2 cup chopped fresh chives
2 teaspoons chopped fresh thyme
1 teaspoon salt
1/2 teaspoon ground black pepper

Preheat oven to 400°F. Butter 8x8x2-inch glass baking dish with 1 tablespoon butter. Place potatoes, cream, milk, chives, thyme, salt, pepper and remaining 2 tablespoons butter in large pot. Cover and bring mixture to boil over medium-high heat.

Transfer potato mixture to prepared dish, overlapping top layer of potatoes in pattern, if desired. Cover dish with foil. Bake 40 minutes. Uncover and continue to bake until potatoes are tender, sauce bubbles thickly and top is brown, about 15 minutes. Let potatoes stand 10 minutes before serving.

Makes 8 servings.
Bon Appétit
Too Busy To Cook?
April 2000
Patrick Corrigan, Santa Monica, CA

[irishspy]

Just to finish this tale, I took the mandoline back to Costco after using it for about a month. (Thank goodness they have a liberal returns policy; I'd lost the receipt! :eek: ) I wasn't happy with how it sliced: for basics like thin-sliced onions or potatoes, I could do as well with my knife and some practice. Plus it was just too big for my apartment's small kitchen. Thus, back it went.

But I did get a nice pack of steaks with the store credit. :D