Why did that take so long part2: Immersion Blender.

I met a new foodie friend, and when I told her, "OK, you have to get a pressure cooker, really it will change your life" She said to me, "OK, but do you have an immersion blender? No? Well you have to get one, because it will change you life." In Part 2 of, Why Did That Take So Long? Scott and Linda get an immersion blender. The immersion blender is one of those hand-held "stalk" blenders that look a little like the paint mixer that professional painters use. So far we've discovered three main uses, and they are big.

1) Many soups need to be blended or pureed at the end. Often the recipe says, puree in batches in a blender or food processor. We've done this several times, and after a while we just gave up unless the recipe looked too good to pass up. The problem is that you're ladling hot soup into the food processor, which doesn't hold that much before the soup goes above the blade shaft and starts to ooze out underneath the bowl. There are always spills and it takes many batches to get a good Puree. The Blender holds more and doesn't ooze, but instead, it can blow the lid off and spew hot soup (usually in some intense color) in all directions. Drum-roll..... enter the immersion blender. Right in the cooking pot you insert the blender to the bottom and turn it on. Because of the way the blades rotate, the blender pulls itself to the bottom, where it purees. If there are chunky ingredients you can slowly raise and lower the blender to get the bigger chunks. There is so much more control that you can do the thing where you puree say 1/3 or 1/2 the soup, to leave the integrity of the ingredients, while building a rich broth with the puree. Now we're talking, and a whole new set of great recipes are open to us.   This post will be followed by the cooking gadget 1-2 punch "Saturday Morning Black Bean Soup" cooked in the pressure cooker, and then 1/3 pureed with the immersion blender. Awesome.

2) Vinaigrettes: Many sound great, but to get a really nice emulsification you want to blend in the food processor or blender. Overkill for just a little vinaigrette. Most immersion blenders come with a beaker shaped cup that works perfectly for making vinaigrettes and dressings/marinades. Clean-up is simple and the results are excellent.

3) Smoothies. The beaker for ours (we got the red KitchenAid pictured here) is large enough to make smoothies for two. We usually make them out of frozen fruit, yogurt, milk and sometimes some protein shake powder. The ability to raise and lower the blender blades in the tumbler makes the process much more predictable than in a blender. My only caveat is that the blades are rather thin, so if I'm going to use ice in the smoothy, I think I'll crack it a little bit, rather than smashing the blades down on an intact ice-cube.

The stalk clicks off of the motor assembly and can be dishwasher washed, or easily hand cleaned (much easier than either a food processor bowl and blade, or the blender). Ours came with a food processor bowl that is allegedly good for small batches of salsa etc and I bet that's true, we just haven't tried it.

DRI-Moment: get an immersion blender!

Cauliflower Gratin

1 large cauliflower head

SAUCE
1 tablespoon olive oil
1 tablespoon garlic
2 anchovy fillets
3 green onions, white and green parts (these add color but could also use chopped leek or shallot)
1 cup chicken stock
1 cup heavy cream
We added Kale that had been steamed in the pressure cooker, and then thinly sliced. Excellent.

TOPPING
3/4 cup whole wheat bread crumbs
1 tablespoon melted butter
2 ounces Parmesan cheese, grated (about 1/2 cup with a Microplane ribbon grater)
Salt & pepper to taste

STEAM CAULIFLOWER: Put steamer onto boil. Trim cauliflower (remove the leaves, cut a deep V into the core and remove it) and cut into small florets (bite-size is good). Add to steamer and cover, cook about 7 minutes or until a knife inserted into a thick stem releases easily. (The cauliflower won't really 'cook' any more, just reheat, so make sure it's the texture you like.) Remove from heat and uncover to cool a bit. Transfer to a baking dish.

SAUCE: In a large skillet, heat the olive oil until shimmery on MEDIUM. Add garlic and anchovy, use a spatula to mash the anchovy into small bits, then let cook for 2 - 3 minutes. Add the green onion, stir well to coat with fat, cook for 2 - 3 minutes. Add the chicken broth, bring to a boil, adjust heat to create a fast simmer and cook down a bit. Add the cream and cook down a bit, watching temperature carefully to avoid scorching. Pour hot sauce over cauliflower. (Or ... combine the cauliflower and sauce in a separate large bowl before transferring to the baking dish, it might help coat the florets with sauce.)

TOPPING: Mix the topping ingredients, spread evenly over cauliflower just before serving.

BAKE: Bake at 400F for 20 - 25 minutes if done right away, while cauliflower is still hot. If baking from room temperature, I'd allow 30 - 40 minutes.


SHORTHAND RECIPE ...
CREAMY CAULIFLOWER GRATIN Steam lg cauliflower, in florets. Sauce, 1T olive oil, 1T garlic, 2 anchovies, 3 green onions; add 1c broth, cook down, 1c cream, cook down, pour over cauliflower. Top w ¾ c whole wheat crumbs, 2oz Parmesan, 1T butter, S&P. WW10=2 VV06

CREDIT WHERE CREDIT'S DUE
Food & Wine, November 2001

Crab Pepper Pot

This is another excellent recipe from Cuisine at Home, a monthly recipe magazine that has simple, and very well spiced meals that are fresh and very enjoyable.  Unpretentious, and one of our current favorites (which is saying something, since we tend to be snobs about this kind of thing).

1/4 lb. Bacon, diced

2 Cups Tomato, chopped

1 cup Onion, diced

1 cup Russet Potato, peeled and diced

1 T Jalapeno 

1 T Garlic, minced

1/2 t. red pepper flakes

1/2 t. black pepper

1/2 dried thyme leaves

3 cups Chicken broth (we only had 2, and added 1 cup veggie broth)

4 cups fresh Spinach, chopped

1 cup canned coconut milk (missed this the first time, but was still excellent)

8 oz (2 cups) Crab Meat

Fresh Lime, Reserved Bacon, chopped Scallions

Saute diced bacon in soup pot (used large sauce pan).  Remove and reserve 1T drippings

Stir in Tomatoes, Onion, Potatoes, Jalapeno, Garlic and Spices.  Cook over medium heat until onion begins to soften (5 minutes).

Add Broth and bring to a boil.  Simmer soup for 10 minutes.

gently stir in Spinach and Coconut Milk, simmer 3-4 minutes

Add crab meat just to heat through (stir as little as possible).

Serve with juice from a lime wedge, scallions and bacon sprinkled on top.

Scott and Linda get a pressure cooker.

So why did that take so long? We invited Shilesh and Nupur over to teach us how to make Southern Indian food (more on that later, honest) and Nupur brought her pressure cooker to make the Dahl for Sahmbar. Very cool if you're a foody. The thing builds up pressure, and releases it in aloud rush. More than that, the Dahl is cooked perfectly in 10 or so minutes. Now if you've cooked Dahl (a cross between beans and lentils) before you know that it's impossible to cook it that quickly, and if you do cook it in a hurry, it is always grainy and disappointing. Not so with a pressure cooker. So we got this one (more to come).

It is a Kuhn Rikon 3.75Qt. model (Kuhn Rikon is the stylish pressure cooker that gadget geeks like me have to get, and I'm sure that just about any pressure cooker will have similar benefits. But, it is beautiful, no? (And it does not shoot loud burst of steam like Nupur's!)

The Second picture show the pressure cooker open, with a black-eyed pea recipe that we made (and cooked to perfection in 15 minutes).


Why are pressure cookers so great?
1) They use lots less energy. You bring the water up to a boil and put the lid on. The pressure builds (a little indicator in the top rises to tell you that its up to pressure) in about a minute, and then you turn the pot to the lowest setting to maintain that pressure. Now, you are in fact boiling the bejeezus out of what's inside but you have the burner set so low that it wouldn't even make a conventional pot simmer.
2) By cooking under pressure, you force the flavor into whatever you're cooking, so not only is the food done more quickly, but it is more tasty.
3) And this is counterintuitive, while you are cooking under hight heat, with pressure that forces flavor into the food, the cooking is much more gently than a full boil would be. Because of this ingredients maintain their integrity much better than they would under conventional boiling/simmering. This made a huge difference in the Back-Eyed pea recipe, where we added some Veggie-chipotle "sausage." Veggie sausages don't have a casing, so veggie sausage can just disintegrate in chilis, and other dishes that we cook by slow simmering. Not so in the pressure cooker. When we took off the lid, the beans were soft throughout, but still had a nice snap to the skin, and the veggie sausages were completely intact. Their chipotle flavor had been forced into the beans in a way that usually only happens after you've put a dish like this away over night, and reheated the following day.

Here's the DRI moment... GET A PRESSURE COOKER!!

If you are a Vegetarian or Eco Conscious, it is a no-brainer. If you eat meat, all I can say is, most of the recipes in the cookbook that comes with the cooker are for some really tasty looking chicken and beef dishes where you are either quick roasting, or making a stew. My guess is that the meat is cooked, and juicy, and absorbs the flavors just like beans and lentils.

We continue to experiment, and every time we need to boil potatoes, or beats (as we did the other night) we do it in far less time than boiling by PCing it. If you've ever wondered, just do it. I can't belive it took us this long.