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Just got an immersion blender and mini food processor for my birthday - now I want to play with them!

So for my birthday, I was gifted an immersion blender and a mini food processor. So far, I've made hummus, and the roommate has made some to-die-for sorbet, but I'd love more recipes that will help me utilize both gadgets. I have celiac, so ideally I'm looking for things that are GF or can be adapted to be. Sauces, soups, dips, or anything I'm not thinking of would all be great. Thanks!

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  1. Any sort of bisque or coulee will take using an immersion blender. I made my own mayo the other night and last night made a romesco sauce.

    After braising something I'll de-fat the sauce and blend it to get a creamier/more consistent sauce. Sorry, your question is REALLY broad, so it makes it difficult to give a good answer. If you narrow it down by course/food/vegetable, it would really help give better answers.

    1 Reply
    1. re: jameshig

      Thanks! I know it's broad, but I'm not quite sure where to start. I'm intrigued by the idea of bisques though, especially since with the the gluten allergy, it's not always something I can get when I eat out.

    2. I keep mine out so I can get to it. I use it for scrambled eggs. I don't turn the eggs into froth but it mixes and emulsifies the yolk and white into a smooth liquid. No globules.

      I puree or partially puree soups. I like my split pea soup pureed at the last minute.

      I wish mine was cordless.

      1. I love my Braun immersion blender which I use for sauces, soups, salad dressings, smoothies, etc. It makes cream soups like squash a breeze. I am seriously thinking of getting rid of my blender. Do you have the attachments? I use the attachments 1. to chop onions, nuts, spices 2. whip to whip cream, etc. I use it every day for something or other. Do you want specific suggestions for recipes or just how I use it daily? Sadly my mini food processor died very quickly. Fortunately I don't really need it with my regular processor and the immersion blender.

        2 Replies
        1. re: Bethcooks

          To be perfectly honest, I haven't actually opened the box for the immersion blender yet, but it doesn't look like it came with any attachments. I'm definitely planning on using it for cream soups, but I hadn't thought of salad dressings. I think both specific recipes and suggestions would be great. Thank you!

          1. re: whitneybee

            You say that you made hummus and that you haven't opened to IB, so I'm assuming you made it in the FP. You absolutely must try making your hummus with the immersion blender! It makes it so creamy and smooth. I tried mine with hummus for the first time a few weeks ago, and I was blown away. Now I can't stop making different kinds of hummus!! Curry is my favorite, but cilantro is a close second.

        2. good for you! you can make your favorite pesto variants. zap roasted root vegetables into soups (pumpkin/squash, beets) or pie fillings (yams/sweet potato, pumpkin/squash). homemade peanut butter. if you have the whip attachment, eggs whites easily become souffles or meringue desserts and yolks become mayo or hollandaise in a jiffy.

          3 Replies
          1. re: epabella

            Homemade peanut butter? I hadn't even thought of that, but that sounds great. The roommate and I are already planning on making butternut squash soup in the fall. Do you have a specific root vegetable soup recipe that you like?

            1. re: whitneybee

              Butternut squash is a favorite of mine in the fall. Here's my recipe, which my DH, who doesn't eat squash, loves!

              4 lbs. butternut squash, cut in 1/2, seeds removed
              olive oil
              6 slices bacon, chopped fine (bacon makes everything better!)
              1 yellow onion, chopped
              2 apples, peeled, cored, roughly chopped
              48 oz. chicken stock (that big can they have), plus a small can if it looks too thick)
              heavy cream

              Coat the cut side of the squash with vegetable oil. Season w/ salt & pepper. Place on baking sheet lined w/ aluminum foil for easy cleanup later. Roast at 350 degrees until a knife pierces the flesh easily, 45 mins to 1 hour. Remove and let cool. (Often I roast the squash the day before making the soup.)

              Fry bacon in soup pot until almost crisp. Add the onion, and cook until softened. Add the squash and apples. Simmer slowly for 2 hours, breaking up the squash with the spoon. I simmer with the lid on.

              Puree with your immersion blender. Squash can be stringy, so make sure to get it smooth. Season with more salt and pepper. If it's too thin, simmer for a while with the lid off. If serving right away, add heavy cream, all it to warm, and then serve.

              If i'm freezing it, I'll add the heavy cream after re-heating it, just prior to serving. It freezes well, but it usually never makes it that far, now that DH loves it!

              Love that immersion blender!

              1. re: whitneybee

                I absolutely love my immersion blender, and one of the tastier soups I make with it is curried carrot soup - it's incredibly easy and very warming. The basic gist is to fry up chopped onions until soft, add garlic and curry powder and salt, then briefly sauté the peeled, chopped carrots before covering with broth and cooking till tender. A more specific recipe is here:

                http://www.marthastewart.com/recipe/c...

                maybe it's more of a fall dish, but so good!

            2. 'Tis the season for fresh salsa!
              basic tomato/pico de gallo, but don't forget pineapple, mango, or peach