L ifestyle /C ulture
Immersion Blender — Can’t Live Without It
LINDA MOREL | JE FOOD COLUMNIST
MY HUSBAND introduced
me to a new love — an immer-
sion blender.

I wasn’t in favor of adding
another appliance to our small
kitchen, but he went ahead and
bought one anyway. I have to
admit, 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
this mighty emulsifier daily.

Making creamed soups,
sauces, hummus, salad dress-
ings and whipped cream became
a snap. The immersion blender
broke up canned tomatoes for
red sauces, whisked up fluffier
scrambled eggs and omelets,
and beat the lumps out of
sauces. It spun silky pesto, dips
and mayonnaise. It produced
single portion smoothies and
milkshakes. Its most dazzling
skill was frothing up milk for
lattes and cappuccinos.

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 quanti-
ties of food. Standard blenders
and food processors are better
suited to tackle sizable jobs.

Most immersion blenders
have two attachments: a
whisk for whipping cream
and frothing milk, and a
cutting blade for most other
jobs. Newer models have
Name: House of Kosher Supermarket
Width: 3.625 in
Depth: 5.5 in
Color: Black
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Serves 1
Latte recipes call for espresso
coffee, which forces most people
to buy lattes at pricey coffee
houses. But lattes can be made
at home without the tricky
business of brewing espresso.

Select strong coffees, such as
French roast or Viennese roast.

Do not add extra scoops of
other varieties to coffee makers
as you’ll produce bitter coffee.

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 prefer-
able 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.

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HOME BARISTA LATTE |
DAIRY Ground coffee to prepare
one cup of coffee
½ cup whole milk
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Strictly Kosher
a hooded guard around the
cutting blades so people don’t
get injured and food doesn’t
spatter. It prevents pots and
pans from getting nicked.

There are certain acquisi-
tions that are life altering, such
as self-cleaning ovens, freezers
with icemakers and smart TVs.

The immersion blender is one
of them.

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F OO D
BANANA FRENCH TOAST |
DAIRY Yield: 3-6 servings
1 ripe banana
3 eggs
Pinch of granulated salt
¼ teaspoon cinnamon
1 tablespoon milk
JEWISH EXPONENT
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.

Pour on maple syrup or serve
Slice the banana. Move it with preserves, if using.

to a medium-large sized bowl,
preferably with a flat bottom. CRISPY EGG WHITE OMELET |
Fit the immersion blender with PAREVE OR DAIRY
the cutting blade, and mash Serves 2-3
the banana until there are
no lumps. Add the eggs, salt,
Equipment: 8-inch skillet
cinnamon and milk. Using the
3 stalks of thin asparagus
immersion blender, whip the
ingredients together until eggs
½ tomato
are foamy.

2 tablespoons olive oil, or
Slide the challah slices into
more if needed
the egg mixture. Make sure
1 small shallot, chopped
at least half of the slices are
1 clove garlic, minced
submerged. Every couple of
Kosher salt to taste
minutes, move the top slices
6 egg whites
in the pile to the bottom, so
2 tablespoons grated
every slice gets a good soaking
cheddar cheese, optional
through to the center. Using
a thin skewer or a toothpick,
Break off the fibrous ends of
gently poke holes in the challah the asparagus and discard. Cut
to encourage the slices to the asparagus into thin slices.

absorb the egg mixture.

Dice the tomato fine. Reserve.

Melt the butter in a large
Heat the oil in an 8-inch
skillet over a medium flame. skillet over a medium flame
Because the challah slices are so until warm. Sauté the shallot
infused with the egg mixture, and garlic until fragrant. Add
they can fall apart, so with a the asparagus and tomato and
spatula, carefully slide them
into the melted butter. Fry
See Blender, Page 23
6 slices of challah
3 tablespoons unsalted
butter, or more if needed
Optional accompaniments:
maple syrup (preferably
Grade A Amber), or fine
fruit preserves.

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