Nope. This beast is at least 30 years old. I know this because my older sister received it for a wedding present, and if my memory serves me correctly, she was married in 1976. Sometime probably around 1980 she very graciously gave me her Hamilton Beach food processor as she had moved up in the world and bought herself a brand spanking new Cuisinart. Now mind you, beggars can't be choosers and I was tickled pink to have such a food wizard in my tiny Cassel Crag Apt. kitchen. I have been using it ever since, minus the grater attachment which I busted up real good once while trying to grate a particularly hard piece of Parmesan.
I have been recently thinking that I might owe myself a new food processor but after I used this steadfast kitchen workhorse this weekend for three different things, I have decided it still has many more productive spins left in it! I just have to continue grating cheese by hand (which I don't really mind).
This weekend I made blueberry scones and used my processor to do the tedious task of cutting the flour and butter together. I also made these two sauces: Pesto, which I mixed into nice, thin angel hair pasta for Saturday night dinner and Chimichurri, a sauce from Argentina which is used to accent grilled meats. We will dollop it on top of our grilled T-bone steaks for Sunday dinner.Pesto
2 cups loosely packed fresh basil leaves
1-2 cloves garlic
2 Tbsp. pine nuts (I used local walnuts I get from a co-worker and keep in the freezer)
1/4 cup olive oil
2 generous Tbsp grated Parmesan cheese
salt and pepper to taste
Put the cloves of garlic into the bowl of processor with steel blade attachment and run until garlic is minced. Add basil leaves and nuts and pulse until very finely chopped. Scrape down bowl. Run machine while slowly pouring olive oil through feed tube. Stop and scrape down bowl thoroughly a couple of times. By hand, fold in Parmesan cheese and seasonings to taste. Use immediately or refrigerate with plastic wrap over surface of sauce for 1-2 days or freeze.Chimichurri Sauce
2 large garlic cloves
1 tsp crushed red pepper flakes
1/2 tsp ground cumin
1/2 tsp kosher salt
1/2 tsp granulated sugar
1 cup lightly packed fresh Italian (flat leaf) parsley
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
With food processor fitted with steel blade, combine garlic, red pepper flakes, cumin, salt and sugar and process until garlic is minced. Add the parsley and lemon juice and pulse until parsley is finely chopped. With machine running, pour the olive oil through the feed tube and process until the sauce is well blended. Serve as an accompaniment to grilled meats or seafood.