The plate doesn’t have a steep learning curve. If you are a righty, hold the plate in your left hand and grate food with your right hand by rubbing the ingredient against the plate. Do just the opposite if you are a lefty. Always hold the plate in the palm of your hand. Do not hold it by your thumb and forefinger. Your wrist flexes when you hold the plate this way and you don’t get good leverage. If your hand is too small to hold the plate in your palm then put the plate down on a flat surface. Hold it there with one hand and grate with the other hand.
TIP-When grating garlic, ginger or anything else that has juice, wet the plate with a little water. This helps to concentrate all the juice from what you are grating onto the plate. If you are grating cheese, chocolate, bread crumbs or other dry ingredients then leave the plate dry.
PEELER & BRUSH INSTRUCTIONS
Place a clove of garlic into the rubber tube. Roll the tube with the garlic on a flat surface. You can feel the garlic inside the tube. Roll the the tube back and forth using short, firm strokes. Apply a little pressure while rolling. When you hear the crunchy, crunchy, crunch sound, you know your garlic is peeled. If you apply too much pressure you’ll crush the clove. You will probably do this a time or two before you get the hang of it. This is one of life’s easier tasks to master.
Use your brush to get into all the nooks and crannies of the plate. This is especially useful when you are grating garlic, ginger root, wasabi root or lemon zest.
RECIPES FROM DIANE’S KITCHEN
(for garlic lovers only)
Streetcar Named Desire Salad Dressing
4 tablespoons sour cream
1 teaspoon Coleman’s Dry English Mustard
1 tablespoon dijon mustard
1 teaspoon sugar
2-3 teaspoon red wine vinegar
3-4 cloves of garlic grated on plate
1/2 cup of stone crushed, cold pressed, unfiltered olive oil. Add pinch of sea salt & ground black pepper to taste
Whisk together all ingredients. Add oil with a slow stream. Do it slowly or the dressing will separate. Let stand for an hour before using.
Route 66 Dipping Oil
Grate 1/2 teaspoon of parmesan cheese (leave on plate)
Grate 1 small garlic clove on same plate
Fresh ground black peppercorns
Pinch of rosemary
Fill plate with unfiltered olive oil
Use brush to mix oil with ingredients. Loaf of Italian bread.
Garlic County Mayo (better than a pint of Guiness when used with a ham sandwich)
Grate 1-2 cloves of garlic on plate
Mix with 1/4 cup of mayonnaise
1 tablespoon of chopped cilantro
1 tablespoon of apricot preserves
Spread on roast beef or honey ham sandwich
Harry Made Marinade
1 cup of low sodium soy sauce
Juice of one lime
3 cloves of garlic grated on plate
2 tablespoons of ginger grated on plate
1 tablespoons of local honey
1 tablespoon of extra virgin olive oil
Handful of chopped cilantro
Options for Salmon and Shrimp
These are additions to previous marinade recipe
1/2 cup of whole cranberry sauce
Mix ingredients in Spanish marinating bowl
Add Shrimp or salmon, now marinate for 2-3 hours
Fire up the grill!
The Madness of Sweet Corn
Grill sweet corn in it’s husk
First remove corn silk. Leave husk intact
Soak it for an hour and grill for twenty minutes
Grill over indirect hardwood fire and turn it after ten minutes
Grate 1-2 cloves of garlic on plate
Melt 1/8 lb. of unprocessed Amish butter in a ramekin
Mix garlic into butter
Brush garlic butter onto corn
Sprinkle with sea salt
Diane grinds a bit of fresh black pepper
This is so good that after you’ve eaten it, you are actually a better person!
Tuscan Layered Pasta
Pour two tablespoons of green, extra virgin olive oil into the bottom of the marinating bowl.
Grate fresh parmesan cheese
Grate Garlic into parmesan cheese, (as much as you like, but more garlic is always better)
Chop tomatoes and layer in the bowl
Salt & Pepper to taste
Handful of fresh chopped basil
Layer of soft cheese. Brie works nicely.
Boil and drain pasta of your choice. We use a lot of rotini, rotelli, bow-ties, rigatoni etc. Dump steaming hot pasta into bowl. When you mix it all together the cheese melts. The oil, garlic, tomatoes and basil blend beautifully for a quick and delicious hot pasta dish. But wait there's more. Like revenge, this is a dish best served cold. Add shrimp, chicken or any type of protein that suits your tastes or diet.
1/2 tablespoon of olive oil onto the grater surface
Grate 3-6 cloves of garlic (or less depending on your physical dependency for garlic)
Grate 2 velvety smooth Haas avocado (get green and ripen in paper bag)
If you like chunks reserve 1/2 of an avocado and dice.
You can tell a ripe avocado by the rind color. Deep olive to brown color is good. You know its good when the flesh of the avocado indents slightly with the push of the thumb.
Grate a bit of onion and mix into Guac.
Chop tomato. We like it chunky. Heirlooms are the best.
Squeeze 1/2 to 1 whole lime. Citrus prevents oxidation and browning of oxidation or keep avocado pit in guacamole.
Handful of fresh chopped cilantro leaves and smaller stems
Oversized pinch of kosher or sea salt and freshly ground black pepper.
Additionally, if you level the guacamole in the bowl for serving, you can dust your guac with smoked paprika from Spain and some cumin or cayenne for an incredible flavor accent.
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P.O. Box 442
Swiftwater, PA 18370