BOX GRATER
MAKE TOMATO SAUCE
Most people don’t make tomato sauce at home because they’re in a hurry. But my box grater trick creates fresh, flavorful tomato sauce that you don’t even have to cook.
STEP 1 Rub ripe tomato halves on the large holes of a box grater until only the skin remains in your hand.
STEP 2 Stir olive oil into the grated tomato to create a fresh, no-cook tomato sauce.
Brussels Sprout and Robiola Pizza with Fresh Tomato Sauce
Active
25 min;
Total
1 hr;
Serves
4
The mild flavor and silky texture of Robiola Bosina cheese is delicious with brussels sprouts.
1 medium tomato, halved crosswise
1 Tbsp. extra-virgin olive oil, plus more for drizzling
Kosher salt and black pepper
1 lb. pizza dough
6 oz. Robiola Bosina cheese, cut into ¼-inch-thick slices with the rind
6 oz. brussels sprouts, trimmed and very thinly sliced
¼ tsp. crushed red pepper
1. Set a pizza stone on a rack in the bottom third of the oven. Preheat the oven to 500° for at least 30 minutes.
2. Working over a medium bowl, grate the tomato halves on the large holes of a box grater until only the skin remains in your hand; discard the skin. Stir in the 1 tablespoon of olive oil and season the sauce with salt and black pepper.
3. On a lightly floured work surface, press and stretch the dough to a 12-inch round; avoid pressing on the outermost edge. Transfer the dough to a lightly floured pizza peel. Spread the tomato sauce on the dough, leaving a 1-inch border. Top with the cheese, brussels sprouts and crushed red pepper. Season with salt and black pepper.
4. Slide the pizza onto the pizza stone. Bake until the bottom is lightly charred and the top is lightly browned, 12 to 15 minutes. Lightly drizzle the pizza with olive oil, cut into wedges and serve.
MAKE AHEAD The fresh tomato sauce can be refrigerated overnight.
SHRED FLAVORED BUTTER
I keep a secret weapon in my freezer: a log of compound (flavored) butter. I could slice it into rounds, but grating it is so much better because the little curls melt quickly and evenly. Thick cuts of meat (like the tri-tip here) especially benefit from a flavor boost all over.
Shred frozen compound butter on the large holes of a box grater to flavor meat, poultry or seafood.
Tri-Tip Roast with Chimichurri Butter
Active
30 min;
Total
1 hr plus 2 hr freezing;
Serves
4 to 6
1 stick unsalted butter, softened
¼ cup minced parsley
2 Tbsp. minced drained capers
1½ tsp. finely grated lemon zest plus 1 Tbsp. fresh lemon juice
1 large garlic clove, minced
½ tsp. crushed red pepper
Kosher salt and black pepper
One 1½-lb. tri-tip roast (2 inches thick)
1 Tbsp. canola oil
1. In a medium bowl, using a fork, blend the butter with the parsley, capers, lemon zest and juice, garlic and crushed red pepper. Season the chimichurri butter generously with salt and black pepper and scrape it onto a piece of plastic wrap. Fold the sides over the butter and shape it into a log, twisting the ends to seal. Freeze until firm, about 2 hours.
2. Preheat the oven to 425°. Season the roast all over with salt and black pepper. In a large cast-iron skillet, heat the oil until shimmering. Add the roast and cook over moderately high heat, turning occasionally, until browned all over, about 8 minutes. Transfer the skillet to the oven and roast for 15 to 20 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 120°. Transfer the roast to a carving board, tent with foil and let rest for 10 minutes.
3. Unwrap one end of the chimichurri butter. Slice the meat against the grain and transfer to a platter. Using a box grater, shred some of the chimichurri butter over the meat and serve right away, with the remaining butter on the side.
MAKE AHEAD The chimichurri butter can be frozen for up to 1 month.
Better with Flavored Butter
POPCORN Who doesn’t love hot buttered popcorn? I make a big batch in an enameled cast-iron casserole and immediately top it with a generous grating of flavored butter. A quick toss completely coats the warm kernels.
OMELETS Omelets are great for using up odds and ends and leftovers, but sometimes I find the refrigerator drawer empty. That’s where my frozen flavored butter comes to the rescue. After sliding my omelet onto a plate, I finely grate the butter on top.
BREAD I love to toast slices of crusty bread like baguette, ciabatta and sourdough and then grate flavored butter on top. It’s tastier than plain butter and melts super-quickly.
PREP FRESH PASTA
Using a box grater means you can make fresh pasta without a hand-cranked machine or an electric one. I love the grated pasta in this hearty soup recipe. It’s also amazing simply boiled and tossed with olive oil, or boiled and sautéed in butter like spaetzle.
STEP 1 Whisk flour with salt in a bowl.
STEP 2 Stir in egg and olive oil until a dry, shaggy dough forms.
STEP 3 Knead the dough on a work surface until smooth.
STEP 4 Shape the dough into a ball for grating.
STEP 5 Grate the dough on the large holes of a box grater.
Pork Meatballs and Grated Pasta in Brodo
Active
45 min;
Total
1 hr 15 min
Serves
6
PASTA
1 cup all-purpose flour
½ tsp. kosher salt
1 large egg, lightly beaten
1 Tbsp. extra-virgin olive oil
SOUP
½ lb. ground pork
1 large egg, lightly beaten
¼ cup plus 2 Tbsp. panko
2 Tbsp. milk
2 Tbsp. minced parsley
¼ cup plus 2 Tbsp. freshly grated Parmigiano-Reggiano cheese
Kosher salt and pepper
2 Tbsp. extra-virgin olive oil
4 medium carrots, cut into ½-inch pieces
1 medium leek, white and light green parts only, halved lengthwise and sliced ½ inch thick
3 large garlic cloves, thinly sliced
2 qts. chicken stock or low-sodium broth
4 cups curly spinach, stemmed
1. Make the pasta In a medium bowl, whisk the flour with the salt. Stir in the egg and olive oil until a shaggy dough forms. Turn the dough out onto a work surface and knead until smooth (the dough will be slightly dry), then shape it into a ball. Using the large holes of a box grater, grate the dough onto a large baking sheet. Let stand at room temperature for 30 minutes.
2. Meanwhile, make the soup In a large bowl, combine the pork with the egg, panko, milk, parsley, 2 tablespoons of the Parmesan, 1 teaspoon of salt and ½ teaspoon of pepper and mix well. Form the mixture into 1-inch balls.
3. In a large saucepan, heat the olive oil. Add the meatballs and cook over moderate heat, turning occasionally, until lightly browned all over, about 5 minutes. Using a slotted spoon, transfer to a plate. Add the carrots, leek and garlic to the saucepan and cook, stirring, until just starting to soften, about 5 minutes. Add the stock and 1 cup of water and bring to a boil over high heat.
4. Add the meatballs to the broth and simmer over moderate heat until the meatballs are cooked through and the vegetables are just tender, about 5 minutes. Add the grated pasta and simmer until al dente, about 5 minutes. Stir in the spinach and remaining ¼ cup of Parmesan, then season with salt and pepper. Ladle the soup into shallow bowls and serve right away.
MAKE AHEAD The pasta can be prepared through Step 1 and frozen in an airtight container for up to 1 month.
DIY YOUR BREAD CRUMBS
Making bread crumbs on a box grater is the ultimate zero-waste method (think of all those bread heels in your freezer!). I also have a bonus hack within a hack: Grate the bread inside a resealable bag so the crumbs don’t go flying.
Rub lightly toasted bread on the large holes of a box grater to create instant bread crumbs.
Braised Leeks with Fennel Bread Crumbs
Total
45 min;
Serves
4
One 1-inch-thick slice of stale sourdough bread, lightly toasted
¼ cup extra-virgin olive oil
1½ tsp. ground fennel
Kosher salt and pepper
4 leeks, white and light green parts only, halved lengthwise
½ cup chicken stock or low-sodium broth
2 large garlic cloves, thinly sliced
1 thyme sprig
Chopped parsley, for garnish
1. Open a large, resealable plastic bag and set a box grater in it. Grate the bread into the bag on the large holes of the grater. Measure out ½ cup of the crumbs and reserve the rest for another use.
2. In a small skillet, heat 1 tablespoon of the olive oil. Add the bread crumbs and ground fennel and cook over moderately high heat, stirring, until golden and fragrant, about 3 minutes. Season with salt and pepper.
3. In a large, deep skillet, heat the remaining 3 tablespoons of olive oil. Add the leeks cut side down and cook over moderately high heat until browned on the bottom, 3 to 4 minutes. Turn the leeks over and add the chicken stock, garlic and thyme. Season with salt and pepper and bring to a boil. Cover and simmer over moderately low heat until the leeks are tender, 8 to 10 minutes. Sprinkle half of the bread crumbs on top and garnish with chopped parsley. Serve, passing the remaining bread crumbs at the table.
MAKE AHEAD The fennel bread crumbs can be stored in an airtight container for up to 1 week.
How to Use a Box Grater
LARGE HOLES This side of the box grater is ideal for making panko-size bread crumbs. They are delicious on the leeks here, or as a coating for shrimp tempura.
SMALL HOLES These will yield medium-size bread crumbs, which are perfect for mixing into meat loaf or meatballs.
SPIKY HOLES For the finest bread crumbs of all, use this side. It’s important that the bread is dry so it’s easier to grate. These crumbs, which resemble the store-bought kind, are excellent for coating cutlets before frying.
SLICING EDGE Commonly used in place of a mandoline for cutting ingredients like potatoes, it also works on thick, dense loaves like black bread. You’ll end up with little shards that can be toasted in olive oil and sprinkled over soup.
BAKE FLAKY PASTRY
A box grater is my quick cheat for cutting cold butter into flour for the flakiest pastry.
STEP 1 Shred a frozen stick of butter on the large holes of a box grater.
STEP 2 Toss the grated butter in flour. Stir in ice water.
STEP 3 Gently knead the dough on a work surface just until it comes together. Shape the dough into a disk, wrap in plastic and refrigerate until well chilled.
Spring Vegetable Galette
Active
40 min;
Total
2 hr;
Serves
4
DOUGH
1¼ cups all-purpose flour
¾ tsp. each of kosher salt and pepper
1 stick unsalted butter, frozen
⅓ cup ice water
Milk, for brushing
TOPPINGS
3 medium carrots, thinly sliced on the diagonal
4 oz. baby red potatoes, very thinly sliced
4 oz. medium asparagus (¼ bunch), trimmed and cut into 1½-inch lengths
4 large scallions, cut into 1½-inch lengths
1½ Tbsp. extra-virgin olive oil
½ tsp. finely grated lemon zest
Kosher salt and pepper
½ cup quark or sour cream
2 Tbsp. freshly grated Parmesan cheese
1. Make the dough In a large bowl, whisk the flour with the salt and pepper. Working over the bowl, grate the butter on the large holes of a box grater. Gently toss the grated butter in the flour to distribute it evenly. Stir in the ice water until evenly moistened. Scrape the dough out onto a work surface, gather up any crumbs and knead gently just until the dough comes together. Shape into a disk, wrap in plastic and refrigerate until well chilled, about 1 hour.
2. Preheat the oven to 450°. On a lightly floured work surface, roll out the dough to a 14-inch round. Slide the pastry onto a parchment paper–lined rimmed baking sheet and refrigerate for 15 minutes.
3. Prepare the toppings In a large bowl, toss the carrots, potatoes, asparagus, scallions, oil and lemon zest. Season with salt and pepper. In a small bowl, whisk the quark and Parmesan; spread on the pastry, leaving a 1½-inch border. Scatter the vegetables on the quark. Fold the pastry edge up and over the vegetables to create a 1½-inch border. Brush the edge of the pastry with milk.
4. Bake the galette for 20 to 25 minutes, until the pastry is browned and crisp and the vegetables are tender. Let cool slightly, cut into wedges and serve warm.