Posts Tagged ‘salad dressing’

Immersion Blender

Wednesday, February 11th, 2009

What would you rather do: A. dig the blender out from appliance Siberia, assemble it, plug it in, dump in ingredients, blend, pour blended things into glasses/bowls/back into a pot, potentially add a second batch or even a third and repeat the process, meanwhile dripping and spilling everywhere, then disassemble, wash at least 4 pieces, and then replace in appliance Siberia or B. grab a handy immersion blender where you keep it close by (since it is so small and so convenient), plug in, immerse in the food to be blended, already in it’s destination container, blend in one batch, either large or small, eject the business end from the handle, wash one piece, and replace in convenient nearby storage? 
cuisinart_smartstick
Unless I am blending something containing ice cubes and I need the extra torque, my answer is always B.  Here are a few of my favorite ways to use an immersion blender:

Pour berries (fresh or frozen), banana, yogurt, milk, and agave syrup or honey into a large glass pitcher — immersion blend and use the pitcher to serve and store extra.

Add a roughly chopped shallot, 1/4 cup white wine vinegar, 1/2 tsp Dijon mustard, and 1/2 cup or more of olive oil to a large jar with a lid.  Blend, and use to dress your salads for a week.  Store the dressing in your lidded jar in the refrigerator.

For an easy vegetable soup, saute onion or garlic or shallot or leek or scallions in 1 tbsp of butter.  Add 2-3 cups of peas and lettuce, or chopped carrots, or chopped potatoes, or chopped tomatoes, or chopped beets, etc.   Add water or vegetable or chicken stock to cover.  Salt gently and bring to a simmer.  Cook until vegetables are tender, then immersion blend right in the pot.  Check seasoning and add salt if needed.  Serve hot or cold.