Tuesday, May 22, 2018

Mandoline - the zen of slicing?

I am very happy with a brand new kitchen tool. Toy. Tool. Can't decide. Feels like a toy. Slices like it means business. So sharp. So thin. Seriously sexy.

All these cooking years and it's my first mandoline, by Oxo.

It was a gift: Zab Steenwyk, a young designer for Oxo, attended one of my early spring forage walks, and later interviewed me for the company's in-house project about the future of food. I really enjoyed talking to her and her colleague - their questions were very thought-provoking and led to a great conversation. A couple of weeks later she stopped by with the mandoline as a thank you from Oxo. My pleasure!

The beets above were dressed very simply: an aged balsamic and salt (let them sit for at least 10 minutes to absorb some of the vinegar), olive oil, and tender but very peppery upland cress seedpods and flowers from the garden. It was delicious (I love raw beetroot), but it was the even texture that was just so compelling.

I can't wait to play more.



  1. I have a mandoline but I rarely use it....I find my Shun chef's knife cuts things as thinly as I need without pulling out the mandoline. Never tried raw beets...perhaps when my crop is ready I'll test your recipe!

  2. That's some serious food porn right there. Beautiful photo (as always). I would *almost* hate to eat it.


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