Just before I left for Germany I purchased a Mandoline. Not the instrument, the kitchen tool.
Fun fact: The instrument is spelled without the last e: Mandolin
For my two weeks in Europe I eagerly anticipated my return so that I could use my new tool. Yesterday, on Vivienne’s recommendation, I used the Mandoline to make ratatouille.
The Mandoline model that I purchased is the OXO Stainless and I must say that so far she works beautifully. There are four different types of blades, as well as slicing and shredding secondary blades. Additionally, you can adjust the depth of the cut to change the thickness of each slice. As an added bonus, it can be sent through the dishwasher without risk of damage! Amazing job Mandoline engineers!
The ratatouille recipe was very simple. Stacked veggies (Eggplant, Zucchini, Mushrooms, Tomatoes, Green Peppers, Onion) with garlic, olive oil, and parmesan cheese. That’s it!
Really though, the Mandoline was what made it truly awesome. Look at this cutting intensity!
With the super speedy slicing capabilities, there was very little effort in this meal.
This meal stands as testimony to the beauty of proper kitchen engineering.
Wow. Mandy has a golden glow…..
We have the same one! I would recommend getting a protective cutting glove to use with veggies that don’t work well with their huge sheild. We just got the glove recently and we love it. I will get Tom to remember the details of the glove and inform you about it.
Yeah, we got a kelvar glove which works awesome. I’m pretty sure this is the one we got: http://www.amazon.com/Chefwear-2330-Chefsafe-Kitchen-Glove/dp/B000E9ZG3S.
We got ours at a restaurant supply store, which was nice as we could try them to make sure we got one that fits (and you want it a little larger than a normal glove, because the material is not as flexible).