The Blender -- My Best Friend in the Kitchen

Posted Fri, Nov 10, 2006, 12:12 pm PST

18 Comments

1. Posted by johall29 on Fri, Nov 10, 2006, 4:46 pm PST

When mentioning herbs in a recipe, it would be very helpful if stating whether the herbs are fresh or dried, amount if dried can be substituted for fresh, and best way to store fresh herbs.
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2. Posted by breakawaycook on Sat, Nov 11, 2006, 12:17 pm PST

Thanks for pointing that out. Although I did mention fresh herbs in the above entry, whenever herbs are mentioned, it can be assumed that I'm talking about fresh, which are now available year-round in most places, and which can be pretty easily grown in a pot on your deck or backyard, at least during the warmer months. I always specify dried if I mean dried, which is rare, because I use fresh so much more often. The best way to keep fresh herbs at their best is to wet a paper towel, and wrap the herbs in it, then place it in a plastic bag or ziplock back, then place the bag in the crisper section of your fridge.
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3. Posted by deliavdp on Sat, Nov 11, 2006, 3:22 pm PST

What else do you make using the blender?
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4. Posted by milosgower on Sun, Nov 12, 2006, 6:02 pm PST

Soy maccha breakfast drinks! Soy milk, a pinch of maccha, and frozen banana (peel it first, then freeze it in Saran wrap), all blended in to a gorgeous light green power drink.
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5. Posted by Bryan R on Sun, Nov 12, 2006, 6:13 pm PST

i'm completely out of mustard and because i'm such a freak, i'm about to make my own in the blender again. the method includes soaking brown and yellow mustard seeds overnight in beer. this time i'm using sake, because hey why not. shallots add a surprising amount of heat. clean rice vinegar, thyme (normally it's tarragon) and S/P. thank god for the blender because a food processor just wouldnt hit this.
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6. Posted by hcroke61 on Mon, Nov 13, 2006, 6:34 am PST

Hello "E" We use our blender here in S. FLA for making several different kinds of Salsa. Sometimes we use mango, it works really well and tastes great!
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7. Posted by Scott A on Mon, Nov 13, 2006, 7:22 pm PST

Eric, do you always use a conventional blender for this kind of stuff, or do you also use a stick blender? I've found that the stick blender is useful for managing the texture while cooking, especially when I don't want it totally smooth.
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8. Posted by lmc on Mon, Nov 13, 2006, 8:25 pm PST

that's a good question about the coventional vs. stick blender - i have both and out of mostly laziness use the stick blender most of the time. i like to make hummus in the blender.
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9. Posted by peony_wisteria on Tue, Nov 14, 2006, 3:38 am PST

I enjoy reading your Breakaway Japanese Kitchen. I made persimmon dressing with blender. Looking forward the next blog.
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10. Posted by breakawaycook on Tue, Nov 14, 2006, 9:13 am PST

Well I'm embarrassed to say that I don't have a stick blender. I used to, but it was one of the earlier models, and I have dim recollections of soup all over the walls! To me it's not a big deal to empty the contents of a soup pot into the VitaPrep, blend, and return it. But I hear that the newer models of immersion blenders are wonderful. What kind do you use? Persimmon dressing, mmmm...........
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11. Posted by mgold_clk on Sat, Nov 18, 2006, 2:49 pm PST

I use myy minichopper much like a blender. I used white canned beans, roasted red pepper, fresh squeezed lemon juice S& P to taste w/ some sundired tomato vinegarette, black kalmatta olives--blended then added to tuna for a nice tuna salad (can beused in a tossed green salad or in a sandwich both ways tastes great.) Garbonzo beans can also work well.
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12. Posted by breakawaycook on Mon, Nov 20, 2006, 9:04 am PST

By "minichopper" you mean the tinyest one by Cuisinart ,holds about two cups? I've never had a tuna salad like that -- it sounds wonderful! Now THAT is a breakaway use of a minichopper!
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13. Posted by yukim-s@sbcglobal.net on Sat, Dec 09, 2006, 3:06 pm PST

Listened to you on Good Food today ...great info, thanks! I'm curious about the umeboshi reduction sauce you spoke of. Could you post the recipe...a very ingenious way to use umeboshi, packs the flavor on! Have you ever used it with nizakana? Umeboshi works really well with braised fish.
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14. Posted by breakawaycook on Sun, Dec 10, 2006, 1:00 pm PST

Thanks. The umeboshi reduction thing was for clams (I think this is what I talked about on the show). You first saute some shallots in butter, then blend together carrot juice, umeboshi, sake, a small drizzle of soy sauce, and the shallots. Place that liquid in skillet, and add a little water if it looks too thick, bring to a simmer, add the clams, and cook until they open. Eat the clams with the liquid, topped off by some chives or fresh coriander (cilantro). Enjoy!
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15. Posted by becky s on Fri, Jan 05, 2007, 7:09 pm PST

your a [profane]
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16. Posted by bmoregirl on Fri, Jul 20, 2007, 3:56 pm PDT

I bought 4 barlett pears...now they're ripe, but how do I make a frozen pears sorbett? can anyone help me here?
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17. Posted by bck513 on Tue, Jan 08, 2008, 10:17 am PST

need a new blender,which is best for frozen drinks
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18. Posted by mark b on Mon, Jun 30, 2008, 9:22 am PDT

hey i have a friend that just went though oral surgery. im looking for some easy recipes to add to her liquid diet. she has a blender and im trying to find a way to take advantage of it. if you could email me a few that would b very helpful thanks. My email is that.oneguy.mark@gmail.com P.S. we are both active military if that helps with selecting recipes lol
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