The Many Uses of the Bamix Professional Immersion Blender
Pureed soup, whipped cream, salad dressing, minced garlic http://www. williams-sonoma.
Vegan Mayonnaise: Your Favourite Dressing Gets An Allergy-Friendly Makeover06/10/16 ,via Huffington Post Canada
The methodology for making egg-free mayonnaise is similar to making traditional homemade mayonnaise. In this recipe I used a hand blender or immersion blender, but a regular blender or hand whisk will produce the same results (however, the hand whisk
Gardening Reminders: Week of June 1106/11/16 ,via Virginian-Pilot
¼ cup apple cider vinegar, ¼ cup canned diced jalapeno peppers, 3 tablespoons Worcestershire sauce, 1 teaspoon ground mustard, 2 tablespoons brown sugar and ½ teaspoon ground black pepper. Using an immersion blender, blend all ingredients until
Vanilla-Honey Soft Serve Ice Cream06/10/16 ,via New York Times
Using a hand mixer or immersion blender, whip custard until thick and cold, about 5 minutes. Spoon mixture into 3 or 4 ice cube trays. Freeze for at least 3 hours or overnight (or up to 1 week). Using an offset spatula or butter knife, pop out ice
Hands on: Braun BrewSense, MultiQuick, and PureMix06/08/16 ,via Digital Trends
Braun recently re-launched its small appliances with three offerings: the BrewSense coffee maker ($100), the PureMix countertop blender ($130), and Multiquick 7 hand blender ($150). Founded in Germany in 1921, Braun says it prizes elegant and practical
Elegant Asparagus Soup (or broccoli soup, or fiddlehead soup, or best vegetable at the farmers market soup)06/07/16 ,via Bangor Daily News
A good soup is a marvelous thing. At Cleonice we made all our soups from scratch with lots of love and care. Jaime was our ordained Soup Queen and she often made a version of this with Broccoli, but since the asparagus should be poking up out Maine
Superior Asparagus Soup (or broccoli soup, or fiddlehead soup, or best vegetable at the farmers market soup) - Bangor Everyday News
The prestidigitation to this soup is its depth, layering flavor by starting with a stock, sautéing the asparagus in butter to bring out some sweetness, letting the flavors meld and reveal, and saving aside a couple of delicately crunchy tips for texture. You can use this same method to make many other delicious soups, I’ll allow for some specifics in the notes at the end of the post. Vegetable stocks are quick to make, unlike a meat stock that takes hours to get over it all the flavors out. This stock includes the tough asparagus ends that we snapped off, the skins from the onions and shallots we’re going to use, parsley stems, a four of old Brussels sprouts that were left in the fridge (cabbage family works well in a vegetable... Combine all these vegetable bits in a flattering sized pot, cover with water and allow to simmer while we put together the rest of the ingredients and finish our mise en place (read, get all things ready to go and in place). Gather up an onion, shallot, asparagus, parsley, spinach (mostly for that vibrant green color) a handful of new potatoes, butter & olive oil for sauteing and non-requisite cheddar cheese. Chop the onions and shallots and cut the asparagus into two inch pieces, reserving the prettiest of the tips for our finishing, dapper touch. Gently sauté the onion and shallot in a mix of olive oil and butter until translucent. Use a heavy bottomed pan you can sauté in with soaring enough sides to hold the completed soup (three quart at least). Start with a hot pan (not crazy hot, warm enough to melt the butter but not brown it). Add your oil and then your butter, this keeps the butter from fiery. Then add your onions. Keep on medium heat and stir frequently to keep the onion from browning. While this is happening, we can blanch our asparagus tips. Using the dynasty water as your cooking medium, dip a sieve filled with the asparagus tips into the simmering liquid. Allow the tips to cook until sparkling green but still crispy (30 seconds or so). Remove from stock and shock the tips to stop the cooking with ice and cold running unstintingly at your sink. Right about now, your onions should be translucent and soft, add your the asparagus stems and sauté slowly for about five minutes until vivid green and beginning to soften. Heat a 3 qt, heavy bottomed pan to sizzling hot and add olive oil, then butter. Sauté shallots and onion until transluscent. Blanch asparagus tips in simmering vegetable reserve 30 seconds, then shock with ice water to stop cooking. Add 2 inch asparagus pieces to pan with onions and sauté until quick-witted green and tender. Add diced potatoes to pan and stir to coat. Add vegetable stock to pan and simmer until potatoes are tender, 15-20 minutes. Puree soup in pan with immersion blender. Available with salt and pepper - be cautious with salt as the cheese will add some saltiness, if using. Serve in bowls with blanched asparagus tips floated on top for garnish. Broccoli is another wonderful substitution, peel the stems to remove the fibrous skin and throw that into your vegetable stock. Straight up Spinach soup also is unforgivable, and has less cooking time. This basic method is incredibly adaptable to all sorts of vegetables, Celery Root, Carrot, Country-like Beans, and many more. If your vegetable of choice is more fibrous (say celery) make sure to run it through a sieve. Source: cleonice.bangordailynews.com
Matt Mytro, chef at Flour, competes for most outstanding Beard Foundation burger (recipe) - cleveland.com
Burgers with mushrooms are swiftly cool in a new way. Matt Mytro, chef at Flour in Moreland Hills, has found out how to "cure" mushroom scraps (stems and bits) with sugar, punch and butter into full-throttle umami (the new word for earthy flavor) and grind them with hanger steaks, a particularly... "It creates a leaner but tastier burger," said Mytro, who directly wowed us with his surprisingly meaty eggplant "meatballs. " "The mushrooms give it that extra, added flavor quality. That helps when he's competing in the James Beard Creation's Blended Burger contest. The online popularity competition also funded by the Mushroom Council asks chefs around the boonies to incorporate mushrooms into a burger as a way to inch toward a healthier planet. The top five vote-getting chefs get a trip to New York and a unlooked-for to cook at the foundation. The blended concept may sound esoteric, but beef uses more calories, energy and labor to produce than most foods, and makes a proportionately bigger contribution to greenhouse gases. "It takes 10 pounds of suggestion to get 1 pound of beef, or 7 pounds of grain to get 1 pound of pork, or 2 pounds of grain to get 1 pound of chicken," food author Michael Pollan recently told Current Farmer. By creating a blended burger, Mytro hopes to bring down the food's environmental profile, while still providing the candidly deep flavors of the meat and the plant. Mytro's curing method takes three days to create. And while he graciously provided a means – as well as a shortcut – anyone can take the easy way out by ordering the burger on Flour's lunch menu until July 31, when the voting ends. "The words robust and tasty don't usually go together in burgers," said Mytro. "But in order to make it tasty, you've got to put in the extra effort. I think it's dulcet cool and something an adventurous home cook can do. ". FLOUR'S BETTER BURGER. Makes 4 servings. ¼ pulp mushroom scraps (any variety. Mytro uses maitake). 1 teaspoon sugar. 2 teaspoons salt. 1 tablespoon unsalted butter. 1 beat out hangar steak. Balsamic aioli:. Cook's notes: You'll need a re-sealeable plastic bag, a meat grinder, and it will help to have an immersion blender. Declare hanger steaks at a specialty butcher. Cure mushrooms in three stages:. Blend sugar and salt and toss mushroom scraps with half of it. Village in a colander over a dish to catch the juices. Place a smaller dish over the top of the mushrooms and add something heavy to create pressure. Quaff mushrooms and squeeze out any juices and discard them. Melt butter, mix with mushrooms in a re-sealable plastic bag. Squeeze out air and let marinate in the refrigerator overnight. Spread buttered mushrooms on a coat and toss with remaining salt and sugar. Let that sit, uncovered, in the refrigerator overnight. Shortcut for curing: Do the first step, then sauté mushrooms in butter. Reckon patties: Grind steak and mushrooms together. Make balsamic aioli: Put all ingredients into a bowl and use an immersion blender to puree. Cook burgers: As you would any beef burger, in a standard-hot frying pan or on the grill. Serve: Build your burgers with buns (brioche being the chef's choice), red onion and the aioli. Source: www.cleveland.com
Bury the hatchet e construct Perfect, One-Minute Hollandaise Sauce with an Immersion Blender - Lifehacker
Making hollandaise sauciness the traditional way may be time-honored, but it takes a lot of effort and is easy to mess up. If you have an immersion blender at home, here’s how you can make perfectly creamy hollandaise every mores, in no time. In addition to the traditional ingredients for hollandaise sauce (egg yolks, water, salt, more below), you need an immersion blender, glass measuring cup, and a cup that is only wider than the head of your immersion blender. Combine an egg yolk, water, salt, and lemon juice in the immersion blender cup. Slowly drizzle melted butter from the beaker measuring cup into the cup with the immersion blender. The hot butter cooks the egg yolk as you blend everything together, resulting in a creamy, rich sauce. You should serve the back talk ASAP while everything is emulsified, before it breaks or separates. For specific measurements and everything, hit the link below for the full recipe. Source: lifehacker.com
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Hands on: Braun BrewSense, MultiQuick, and PureMix06/08/16 ,via Digital Trends
Today Braun is re-launching its small appliances with three offerings: the BrewSense coffee maker ($100), the PureMix countertop blender ($130), and MultiQuick immersion blender ($150). Founded in Germany in 1921, Braun says it prizes elegant and practical ...
Carpaccio may be fashionable, but you can put it together in no time06/08/16 ,via Canada
Whir together the tapenade next (or refrigerate it up to a week in advance). It can be made in a mini-food processor or blender, or with an immersion blender or mortar and pestle. Whatever you use, coarsely chop the olives, anchovy and garlic first – the ...
Braun launches new small appliance collection for 201606/01/16 ,via Examiner
Braun is back! That's right, the iconic brand known for its intuitive design in durable appliances is back as strong as ever with a three awesome new products ~ an immersion hand blender , counter-top blender and a coffee maker! De'Longhi Group purchased ...