Your Kitchen's Magic Wand: Getting the Most Out of Your Handheld Immersion Blender - Hardcover

Steele, Tom

Hardcover

ISBN 10: 0312355416 ISBN 13: 9780312355418

Verlag: St Martin's Press, 2006

Inhaltsangabe

An innovative new cookbook explains how to use a handheld immersion blender to create a wide variety of appetizer, cocktail, salad, pasta, main course, and dessert dishes, with dozens of recipes--including penne with green peppercorn cream sauce, veal saffron meatloaf, and peach-orange pudding--that make maximum use of the small appliance's unique capabilities. 20,000 first printing.

Über diesen Titel

Über die Autorinnen und Autoren

Tom Steele is a restaurant reviewer for Fodor’s New York and a cookbook writer whose titles include EVERYDAY ASIAN with Patricia Yeo, A GREAT AMERICAN COOK with Jonathan Waxman, and BURGERS with Rebecca Bent. He lives in New York City.
 

Tom Steele is a restaurant reviewer for Fodor's New York and a cookbook writer whose titles include EVERYDAY ASIAN with Patricia Yeo, A GREAT AMERICAN COOK with Jonathan Waxman, and BURGERS with Rebecca Bent. He lives in New York City.

Aus dem Klappentext

Immersion blenders aren t just for smoothies anymore in fact, the best and most creative uses of the handheld immersion blender are to smooth sauces, help cooks avoid transferring hot liquids from stovetop to blender and back again, and to make ice creams and other desserts. Far from the tried-and-true, YOUR KITCHEN S MAGIC WAND includes fresh and surprising recipes for dishes such as:

Penne with green peppercorn cream sauce
Veal saffron meatloaf
Beef tenderloin steaks stuffed with brie in a cranberry balsamic reduction
Asparagus with mayonnaise verte
Peach-orange pudding

The more than sixty recipes in this book maximize the magic talents of the immersion blender and breathe new life into a well-used kitchen companion.

Auszug. © Genehmigter Nachdruck. Alle Rechte vorbehalten.

Your Kitchen's Magic Wand

STARTERS

Cucumber Rounds with Smoky Hummus and Soft Goat Cheese

These are absolutely addictive. Don't put them all out at once, or your guests won't have any room for dinner.

One 15-ounce can chickpeas, rinsed and drained 2 canned chipotle peppers, stemmed and seeded, with a teaspoon of the adobo they were canned with (if you like it hotter, add one more pepper) 1 large clove garlic, coarsely chopped 3 tablespoons fresh lemon juice 3 tablespoons tahini (mixed well before measuring) 2 tablespoons extra virgin olive oil 1 teaspoon ground cumin Kosher salt 2 tablespoons water 1 large seedless cucumber (usually available plastic-wrapped at the supermarket) 1/2 cup soft plain goat cheese, such as chèvre, at room temperature Thick plain yogurt, for garnish 3 tablespoons lightly toasted sesame seeds

Place the chickpeas, chipotles, garlic, lemon juice, tahini, olive oil, cumin, ¼ teaspoon salt, and 2 tablespoons water in a medium bowl just large enough to hold everything. Puree the ingredients with an immersion blender, scraping down the sides of the bowl as necessary, about 2 minutes, until the mixture is smooth and fluffy.

Use a vegetable peeler to peel the cucumber skin lengthwise at ¼-inch intervals to create a stripped pattern around the circumference of the cucumber, and slice it crosswise into ¼-inch rounds. Place the cucumber disks on a platter.

To assemble, lightly salt the cucumber rounds. Top each round with a smear of goat cheese, then a generous teaspoon of hummus, and top the hummus with a small dollop of the yogurt. Sprinkle the cucumber rounds lightly with the sesame seeds.

Yield: about 40 hors d'oeuvres

Chickpea, Roasted Pepper, and Rosemary Spread

This is a Middle Eastern dip with a savory American accent.

Two (15-ounce) cans chickpeas, drained One 6-ounce jar roasted red peppers or pimientos, drained well, seeded, and coarsely chopped Juice of 1/2 lemon 2 medium cloves garlic, pressed 2 tablespoons fresh rosemary leaves Sea salt and freshly ground black pepper 2 tablespoons extra virgin olive oil Lightly toasted pita bread triangles 1 large yellow and 1 large red bell pepper, stemmed, seeded, and sliced into lengthwise strips 1 pint cherry tomatoes, rinsed, stemmed, and halved

Combine the chickpeas, red peppers, lemon juice, garlic, rosemary, and salt and pepper in a medium bowl. Pulse the ingredients with an immersion blender for a few minutes, then add the olive oil and pulse until the mixture is smooth. Serve the mixture in a bowl on a platter, surrounding the bowl with the pita bread, yellow and red bell pepper strips, and cherry tomatoes.

Yield: 8 appetizer servings

Flaming Hot Peanuts

You can control the heat in these zippy peanuts by selecting a milder bottled sauce, but this recipe is really for people who like very spicy food. Write down your own approximate combinations for future reference, because people are going to want this recipe! Note: The peanuts need to be started two days before serving.

2 pounds dry-roasted, salted peanuts, such as Planter's 2 tablespoons Tabasco sauce 2 tablespoons peanut oil Juice of 1 lime 2 teaspoons prepared sweet red pepper relish ¼ cup bottled or canned sliced jalapeños, drained 8 drops Liquid Smoke Other hot sauce(s) of your choice 2 dozen dried chiles de arbol, stemmed and broken into 1/2 inch pieces (optional)

Pour the peanuts into a large sealable plastic bag. In a 1-cup glass measure, place the Tabasco, oil, lime juice, red pepper relish, jalapeños, and Liquid Smoke. Add the other hot sauce(s) of your choice to fill the measuring cup to the brim. Transfer the mixture to a small bowl and roughly puree with an immersion blender.

Pour the sauce over the peanuts in the bag, press the air out of the bag, seal it, and squish it around to mix well. Marinate overnight, refrigerated, turning the bag a few times.

Heat the oven to 250°F. Line a baking sheet or jelly-roll pan with parchment paper or a Silpat mat. Spread the peanuts overthe sheet. Roast gently for 21/2 to 3 hours, stirring every half hour. Turn the oven off, and let the peanuts rest in the oven overnight to dry out.

Toss the peanuts with the optional chiles de arbol, and keep in airtight container(s) lined with paper towels.

Yield: 2 pounds hot peanuts

Tomato Flans

This summery flan is delicious as a first course with toasted Tuscan bread or as a restorative lunch with a lightly dressed tumble of mesclun. If the flan doesn't unmold symmetrically, you can easily reshape it with a spoon for presentation's sake. I find that using a Silpat mold doesn't work at all. It won't release the flans.

2 cloves garlic 2 medium dead-ripe tomatoes, peeled, seeded, and chopped, or one 8-ounce can tomato sauce, preferably Muir Glen organic 10 large basil leaves . ¼ cup peeled, seeded, and diced cucumber ¼ cup extra virgin olive oil 2 teaspoons balsamic vinegar 1 teaspoon dark brown sugar 1 tablespoon plus 1 teaspoon unflavored gelatin powder (about 11/3 envelopes) Salt and freshly ground white pepper to taste Canola oil, for oiling the ramekins Mint sprigs, for garnish (optional)

Press the garlic cloves through a sturdy garlic press into a 4-cup glass measure and immediately pour in the tomatoes or tomato sauce. Add the basil leaves, cucumber, olive oil, balsamic vinegar, brown sugar, gelatin, and salt and white pepper to taste. With an immersion blender, puree the mixture at high speed for 2 minutes, or until very smooth.

Lightly oil six 1/2-cup glass or glazed ramekins. Divide thetomato mixture among the ramekins and refrigerate them for at least 20 minutes. Cover each ramekin with plastic wrap if you're refrigerating them for much longer.

To serve, dip the bottom of each cup in hot water to loosen the flan. Place a plate over each mold and invert the ramekins over the plates to unmold the flans. Garnish with mint sprigs, if desired, and droplets of olive oil.

Yield: 6 servings

Baba Ghanoush with Toasted Pine Nuts

This fabled dip demonstrates how well an immersion blender lets you control the texture of a dish. I find that white eggplant brings a certain subtle sweetness to the dip, but you can also use classic purple eggplant. If you want to take the Baba to spicy Mexico, add the chipotles. If not, leave them out. I like to tame the garlic by sautéing it with the onion, but if you want that raw sharpness, just press the garlic into the final mixture and stir well. Serve with pita triangles, olives, and tomatoes.

2 medium white eggplants, pierced all over with a skewer 2 tablespoons olive oil, plus additional for oiling the baking sheet 4 cloves garlic 1 medium yellow onion, diced 1/2 cup tahini (sesame paste) ¼ cup freshly squeezed lemon juice 1 to 2 canned chipotle peppers, chopped, with 2 teaspoons of their adobo sauce (optional) Salt and freshly ground black pepper 1/2 cup chopped scallions, white and light green parts only ¼ cup toasted pine nuts 1/2 teaspoon toasted sesame oil, or to taste Dashes of Tabasco sauce to taste Minced parsley leaves, for garnish

Heat the oven to 450°F. Place the eggplants on an oiled foil-lined baking sheet flesh side down. Roast for 40 to 45 minutes, until very soft. Let the eggplants cool.

Meanwhile, in a medium skillet, heat 2 tablespoons of olive oil over medium heat. Pass the garlic cloves through a sturdy garlic press into the oil, and immediately add the diced onion. Saute, stirring, until the onion...

Details zur Ausgabe

• Verlag: St Martin's Press
• Erscheinungsdatum: 2006
• Sprache: Englisch
• ISBN 10: 0312355416
• ISBN 13: 9780312355418
• Einband: Gebundene Ausgabe
• Anzahl der Seiten: 180
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Nicht verfügbar