By Linda Morel
My husband introduced me to a new love — an immersion blender.
I wasn’t in favor of adding another appliance to our small kitchen, but he went ahead and bought one anyway. Once I saw how much simpler it was than a standard blender for pureeing, chopping, frothing and whipping small batches of food, I started using it daily.
But there are a couple of downsides to this versatile gadget. Think soft when using an immersion blender. Hard foods, such as nuts and seeds, or fibrous foods, such as kale, carrots and pineapples are too challenging. While it works wonders for small jobs, its mini blade can’t tackle large quantities of food.
Most immersion blenders have two attachments: a whisk for whipping cream and frothing milk, and a cutting blade for most other jobs.
There are certain acquisitions that are life altering. The immersion blender is one of them.
Home Barista Latte
- Ground coffee to prepare one cup of coffee
- ½ cup whole milk
Brew the coffee and pour it into an attractive mug.
Place the milk in a pint-sized, microwave-safe measuring cup, such as Pyrex. It is preferable for the measuring cup to have a spout. Heat it in the microwave at full power for 60-90 seconds, until the milk is hot and bubbling at the edges.
Using the whisk attachment of the immersion blender, whip the milk until a thick foam forms. Slowly tip the measuring cup so the milk under the foam flows into the coffee. Spoon the foam on top of the coffee and serve immediately.
Banana French Toast
Yield: 3-6 servings
- 1 ripe banana
- 3 eggs
- Pinch of granulated salt
- ¼ teaspoon cinnamon
- 1 tablespoon milk
- 6 slices of challah
- 3 tablespoons unsalted butter, or more if needed
- Optional accompaniments: maple syrup (preferably Grade A Amber), or fine fruit preserves
Slice the banana. Move it to a medium-large sized bowl, preferably with a flat bottom. Fit the immersion blender with the cutting blade, and mash the banana until there are no lumps. Add the eggs, salt, cinnamon and milk. Using the immersion blender, whip the ingredients together until eggs are foamy.
Slide the challah slices into the egg mixture. Make sure at least half of the slices are submerged. Every couple of minutes, move the top slices in the pile to the bottom, so every slice gets a good soaking through to the center. Using a thin skewer or a toothpick, gently poke holes in the challah to encourage the slices to absorb the egg mixture.
Melt the butter in a large skillet over a medium flame. Because the challah slices are so infused with the egg mixture, they can fall apart, so with a spatula, carefully slide them into the melted butter. Fry them until the bottom sides are golden brown. Flip each challah slice, repeating until the slices are golden brown on both sides. Add more butter, if needed.
Move the French toast to a platter and serve immediately.
Crispy Egg White Omelet
Equipment: 8-inch skillet
- 3 stalks of thin asparagus
- ½ tomato
- 2 tablespoons olive oil, or more if needed
- 1 small shallot, chopped
- 1 clove garlic, minced
- Kosher salt to taste
- 6 egg whites
- 2 tablespoons grated cheddar cheese, optional
Break off the fibrous ends of the asparagus and discard. Cut the asparagus into thin slices. Dice the tomato fine. Reserve.
Heat the oil in an 8-inch skillet over a medium flame until warm. Saute the shallot and garlic until fragrant. Add the asparagus and tomato and sprinkle with salt. Saute for 1-2 minutes, until sweating. Remove the pan from the flame for 3-5 minutes so the vegetables don’t overcook.
Meanwhile, crack the egg whites into a medium-sized bowl. Using the cutting blade of the immersion blender, whip them until foamy.
Return the pan to a medium-low flame. If the pan is dry, add more olive oil at any time. Pour the whipped egg whites into the pan. Fry until the edges brown and the center is firm. Sprinkle grated cheddar cheese, if using, on half of the omelet. Fold the other side of the omelet over the cheese. Fry it until the bottom browns. Flip over the omelet. Fry it until the cheese melts and the omelet is an appealing crispy brown.