One Tool I Didn’t Know I Needed!
This would be the immersion blender—once found only in professional kitchens.
I first saw this treasure being used on one of my favorite cooking shows, “America’s Test Kitchen.” The chef was going on and on about how she loved using this tool and I saw before my very eyes how fast and easy this blender made her work. I was hooked.
I know I’ve talked about immersion blenders before, but I’ve been using it so much lately, for so many different things, that I thought the topic warranted another visit.
For instance, I make my own laundry detergent. And the recipe I’ve used lately calls for liquid castile soap, Borax, washing soda, baking soda. I add a little vinegar and some powdered water softener. To mix it all together in a large bucket, I use my immersion blender. The advantage to using this tool for this purpose? It’s cutting blade thoroughly blends everything together, and I can mix right in the container I’ll be storing the detergent in. No muss, no fuss.
I also use this tool when mixing my favorite hot cocoa concoctions. I fill a large saucepan or a Dutch oven (depends on how much I’m making) with lots of cream and milk, the cocoa and sweetener, some pure vanilla extract and a dash of salt. I bring this up to medium heat, then add an 8 ounce bar of cubed cream cheese (or more—depends on quantity I’m making).
OH what a touch that cream cheese is (I like my cocoa thick). But the point? The immersion blender mixes all of this so easily and quickly, including those little smidgey bits of cream cheese—no stirring, stirring, stirring with your wire whisk until everything is combined.
But another very cool point? What if you want to create individual cups of custom cocoas (say, for a cocoa bar at a party)? Not everyone wants cream cheese in their cocoa, so in separate cups of hot cocoa add your peanut butter, or your Peppermint Patty Bar, or your Rollos, or whatever, and then insert the immersion blender and whiz away—one cup of cocoa at a time!
I also use the immersion blender to whip up fresh salsa when I’m in a hurry and don’t want to dirty my food processor.
And then there’s the super good job it does of pureeing cooked beans—right in the pan, right on the stove. I love this method because I have more control over how smooth or chunky I want my pot of beans.
Finally, but certainly not last, if I want a quick fruit smoothie I’ll use my immersion blender rather than my big blender. You just add your choice of fruits and a few ice cubes to a glass and blend away. The clean-up is so much quicker and easier this way.
And if you’re wondering, there’s not really one blender that’s better than another. Cuisinart makes a good one, but so does Kitchenaid, Braun, and Breville. I’m happy to report that there’s a make and model that fits just about any budget, and its performance is not dependent on price! So if you don’t already have one, consider looking into acquiring this handy little appliance. It’s the one tool I didn’t know I needed, and I wonder how I lived so long without it!
In closing, here’s a wonderful fresh tomato soup (perfect timing for you gardeners out there) made in under 30 minutes, that’s pureed using an immersion blender. This is sure to become a family favorite. I thank Sylvia Fountaine of www.feastingathome.com for this gem.
4 tablespoons butter or extra virgin olive oil
1 extra-large onion diced
1 cup carrots thinly sliced (or one red bell pepper) or use both-the best!!)
2 pounds fresh tomatoes
1 cup water plus 1-2 bouillon cubes (chicken or veggie)
1 1/2 tablespoons raw honey or sugar
1 teaspoon salt (or more, to taste)
1/2 teaspoon pepper
10 to 15 fresh basil
1 pinch cayenne pepper (optional, but good)
1/2 cup heavy cream or half and half (or sub-cashews-see notes)
1 to 2 tablespoons sour cream (optional, but delicious)
OPTIONAL TOPPINGS
chopped tomato
basil ribbons
pesto
sourdough croutons
Parmesan or pecorino cheese
Directions:
Add Recipe to Cook'n
I first saw this treasure being used on one of my favorite cooking shows, “America’s Test Kitchen.” The chef was going on and on about how she loved using this tool and I saw before my very eyes how fast and easy this blender made her work. I was hooked.
I know I’ve talked about immersion blenders before, but I’ve been using it so much lately, for so many different things, that I thought the topic warranted another visit.
For instance, I make my own laundry detergent. And the recipe I’ve used lately calls for liquid castile soap, Borax, washing soda, baking soda. I add a little vinegar and some powdered water softener. To mix it all together in a large bucket, I use my immersion blender. The advantage to using this tool for this purpose? It’s cutting blade thoroughly blends everything together, and I can mix right in the container I’ll be storing the detergent in. No muss, no fuss.
I also use this tool when mixing my favorite hot cocoa concoctions. I fill a large saucepan or a Dutch oven (depends on how much I’m making) with lots of cream and milk, the cocoa and sweetener, some pure vanilla extract and a dash of salt. I bring this up to medium heat, then add an 8 ounce bar of cubed cream cheese (or more—depends on quantity I’m making).
OH what a touch that cream cheese is (I like my cocoa thick). But the point? The immersion blender mixes all of this so easily and quickly, including those little smidgey bits of cream cheese—no stirring, stirring, stirring with your wire whisk until everything is combined.
But another very cool point? What if you want to create individual cups of custom cocoas (say, for a cocoa bar at a party)? Not everyone wants cream cheese in their cocoa, so in separate cups of hot cocoa add your peanut butter, or your Peppermint Patty Bar, or your Rollos, or whatever, and then insert the immersion blender and whiz away—one cup of cocoa at a time!
I also use the immersion blender to whip up fresh salsa when I’m in a hurry and don’t want to dirty my food processor.
And then there’s the super good job it does of pureeing cooked beans—right in the pan, right on the stove. I love this method because I have more control over how smooth or chunky I want my pot of beans.
Finally, but certainly not last, if I want a quick fruit smoothie I’ll use my immersion blender rather than my big blender. You just add your choice of fruits and a few ice cubes to a glass and blend away. The clean-up is so much quicker and easier this way.
And if you’re wondering, there’s not really one blender that’s better than another. Cuisinart makes a good one, but so does Kitchenaid, Braun, and Breville. I’m happy to report that there’s a make and model that fits just about any budget, and its performance is not dependent on price! So if you don’t already have one, consider looking into acquiring this handy little appliance. It’s the one tool I didn’t know I needed, and I wonder how I lived so long without it!
In closing, here’s a wonderful fresh tomato soup (perfect timing for you gardeners out there) made in under 30 minutes, that’s pureed using an immersion blender. This is sure to become a family favorite. I thank Sylvia Fountaine of www.feastingathome.com for this gem.
Fresh Tomato Soup
Yield: 4 to 5 cups
Ingredients:
4 tablespoons butter or extra virgin olive oil
1 extra-large onion diced
1 cup carrots thinly sliced (or one red bell pepper) or use both-the best!!)
2 pounds fresh tomatoes
1 cup water plus 1-2 bouillon cubes (chicken or veggie)
1 1/2 tablespoons raw honey or sugar
1 teaspoon salt (or more, to taste)
1/2 teaspoon pepper
10 to 15 fresh basil
1 pinch cayenne pepper (optional, but good)
1/2 cup heavy cream or half and half (or sub-cashews-see notes)
1 to 2 tablespoons sour cream (optional, but delicious)
OPTIONAL TOPPINGS
chopped tomato
basil ribbons
pesto
sourdough croutons
Parmesan or pecorino cheese
Directions:
Heat butter in a heavy bottom pan over medium-high heat. Add the onions, and saute until softened about 3-4 minutes. Add the carrots, lower heat to medium, saute 3-4 minutes more until onions are golden and fragrant.
Add the tomatoes, water, bouillon cubes, honey or sugar, salt and pepper. (If making this vegan, add cashews now-see notes.) Stir, increase heat and bring to a simmer, cover, then lower heat to low, so it’s gently simmering. Simmer 10-15 minutes until the tomatoes have broken down and carrots are tender. Remove from heat.
Using an immersion blender, blend the soup adding the basil leaves (or blend in a blender).
Return it to the pot. Stir in the cream. Taste and adjust salt and sugar. Add a little pinch of cayenne. Whisk in the sour cream if you like. Serve in bowls with basil ribbons, arugula pesto, croutons, cheese, or fresh cherry tomatoes (halved).
NOTES: If making this vegan, add 1/3-1/2 cup raw cashews to simmering tomatoes to soften before blending. You will need to blend the soup a little longer.
To use broth or stock instead of bouillon cubes- feel free, but you will need to increase the salt to taste.
Garlic and/or celery are also delicious add-ins. Include them when adding carrots.
STORE: Soup will last 4 days in the fridge or freeze for winter in mason jars with 1-inch headroom (for expansion).
Add the tomatoes, water, bouillon cubes, honey or sugar, salt and pepper. (If making this vegan, add cashews now-see notes.) Stir, increase heat and bring to a simmer, cover, then lower heat to low, so it’s gently simmering. Simmer 10-15 minutes until the tomatoes have broken down and carrots are tender. Remove from heat.
Using an immersion blender, blend the soup adding the basil leaves (or blend in a blender).
Return it to the pot. Stir in the cream. Taste and adjust salt and sugar. Add a little pinch of cayenne. Whisk in the sour cream if you like. Serve in bowls with basil ribbons, arugula pesto, croutons, cheese, or fresh cherry tomatoes (halved).
NOTES: If making this vegan, add 1/3-1/2 cup raw cashews to simmering tomatoes to soften before blending. You will need to blend the soup a little longer.
To use broth or stock instead of bouillon cubes- feel free, but you will need to increase the salt to taste.
Garlic and/or celery are also delicious add-ins. Include them when adding carrots.
STORE: Soup will last 4 days in the fridge or freeze for winter in mason jars with 1-inch headroom (for expansion).
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
