Best Kitchen Tools 1: Graters & Zesters

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It was a total lark.
I was in a gourmet pasta shop in Seattle, WA and saw this jar full of what looked like woodshop tools. Stainless steel with micro-precision grating surface and a nice safety cover for storage. Hmmmm, might be nice for grating some Parmigiana Reggiano over Pizza and Salad. Well, it didn't stop there- it has also been excellent for grating garlic, fresh ginger root and Zesting Lemon, Lime and Orange peel! This was one of the best finds for the kitchen ever!
I never knew how easy it could be - now I add zest to almost every meal. Hey, that's chock full of Citrus BIOFLAVINIODS- an essential nutrient you can't get from the inner flesh of the fruit!

Whether you're looking to decorate a cake, bake cookies, make a salad/pizza/lasagne/quesadillas/or fondue, mix a cocktail, cook international cuisine or to garnish your coffee drink or hot cocoa, the Microplane Grater & Zester are indespensible tools!

There is NO BETTER TOOL for Zesting Citrus or grating fresh Parmigiana or Romano Cheese. It is as essential as a Peppermill- I keep BOTH at the table!

How well does it hold up?
I've had my Zester for 3 years now, and even with frequent use (even with whole nutmeg) it is still as sharp as the day I bought it. Put it through the dishwasher all the time and not a spot of rust on it! The quality is superb.

Materials & Construction

Surgical Grade Stainless Steel Blades
Special processing creates a micro-smooth, razor-sharp edge. (Most graters are stamped- edges are rough and irregular.)
Durable Plastic (Classic Series) or Stainless Steel (Professional Series) Handles
Light Weight
Come With plastic slip-on storage covers
Easy cleaning/ Dishwasher Safe
(Soak immdiately and brush in direction of blades
with a soft bristled brush to remove particles)
Made in the USA

Crust
1/2 pound butter room temperature
1/2 cup granulated sugar
1/2 cups all-purpose flour
1/8 teaspoon kosher salt

Filling
6 large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (use Microplane® Fine or Zester/Grater)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioner's sugar, for dusting

Preheat oven to 350 degrees F.

Crust:
Cream the butter and sugar until light in the bowl of an electric mixer fitted paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather a ball. Flatten the dough with floured hands and press it into a 9x13x2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool.

Filling:
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into squares and dust with confectioners' sugar.

Smokehouse Rub
Delicious on beef or pork ribs, brisket, pork chops, your favorite meats or tofu

2 jalapeno peppers grated with Microplane® Medium Ribbon grater
3 green onions chopped fine
1 teaspoon salt
1 teaspoon fresh ginger grated with Microplane® Fine Grater
1/2 teaspoon cinnamon grated with Microplane® Fine Grater
1/2 teaspoon nutmeg grated with Microplane® Fine Grater
1/2 teaspoon black pepper
2 garlic cloves grated with Microplane® Fine Grater
4 bay leaves crushed
2 tablespoons oil

Put everything together in bowl and add oil slowly until smooth. Coat the meat and let sit for 30 minutes. Grill until desired wellness.

Basic Vinaigrette

1/4 cup white-wine vinegar
1/4 teaspoon lemon zest
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
pinch sugar
3/4cup extra-virgin olive oil

In a small bowl, whisk together 1/4 cup white-vinegar, 1/4 teaspoon lemon zest, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, and a pinch of sugar. Slowly add 3/4 cup extra-virgin olive oil, whisking until emulsified, or shake ingredients in a jar.

Variations:

Garlic Vinaigrette-
Add 1 teaspoon grated garlic use Microplane® Fine Grater with Grater Attachment

Lemon Parmesan Vinaigrette-
Use lemon juice instead of vinegar and freshly grated parmesan (using Microplane® Fine Grater) to taste.

Walnut Vinaigrette-
2 Tablespoons of walnut oil, 1 Tablespoon toasted walnuts finely grated using Microplane® Medium Ribbon Grater and Grater Attachment.

Wonderful as a Side Dish or topped with Marinara or Meat Sauce!

Tired of Pasta, Rice and Potatoes?
Try this tasty dish:

1 spaghetti squash, 2 1/2 to 3 lb.
1/4 cup unsalted butter
Pinch of freshly grated nutmeg (Use Microplane® Fine Grater)
1/3 cup freshly grated Parmesan cheese (Use Microplane® Coarse Grater)
Salt and freshly ground pepper

Place the whole squash in a large pot and add water to cover. Bring to a boil over high heat, reduce the heat to medium-low and simmer uncovered until it can be easily pierced with a knife, about 45 minutes. While the squash is cooking, melt the butter and cook it until it turns brown and just begins to smoke in a saucepan over medium-high heat, 3 to 4 minutes. Remove immediately from the heat and stir in the nutmeg. When the squash is done, drain and set aside until cool enough to handle. Cut the squash in half lengthwise and, using a fork, scrape out the seeds and discard. Place the squash halves, cut sides up, on a serving platter and, using the fork, scrape the flesh free of the skin, carefully separating it into the spaghettilike strands that it forms naturally. Leave the strands mounded in the squash halves. If the butter has cooled, place over medium heat until hot. To serve, drizzle the butter evenly over the squash. Sprinkle with the Parmesan cheese and season to taste with salt and pepper. Serve immediately. Serves 6.