Once in a blue moon, a piece of equipment comes along that changes our lives forever. The Water Closet, Cyrus McCormick's Reaper, the iPhone. I swear I am not a Luddite, but I could easily make arguments that said devices have been a detriment to our society and environment. Maybe I will work on that, but today, I bring you an invention with no downside: the stick blender.
|freshly whipped parsley-garlic butter on pretzel rolls|
Have you ever attempted to churn your own butter? If you get a butter churn with a hand crank, you have to paddle that cream for at least 30 minutes! Well, I guess I could stick in my earbuds, enjoy a podcast, and set a timer to switch arms so they get an equal pump. What's that? My kids just flushed 2 hotwheels and a washcloth? Whoops! Was too busy churning butter...
So why not buy butter? The price, for one thing! If I had access to fresh, raw cream (the Tyrants!), I would be whipping that into butter, but I don't. What I do have access to is 8 oz of whipping cream for a buck (will make $2-3 worth of butter, that is called economical) and a Cuisinart immersion blender. What else do I have on hand? Garlic, rosemary, thyme, sage, dill, oregano, chives, tarragon, cilantro, lavender, lemon balm, parsley, basil, and mint. All free, growing in my back yard. So, I can throw any combo of herbs and spices I like in with my cream and whip up a compound butter. Did I mention it literally takes about a minute with this kitchen wizard? Does that butter your buns? Well, it could, but may I suggest Yukon Golds and a ribeye?
If making your own butter doesn't appeal to you, maybe you like a velvety soup or sauce? I have used pureed veggies to thicken gravy (bye-bye gluten and corn starch), and just about any vegetable soup can be delightfully zipped up. When making apple sauce, I leave the peel on and whiz it right into the sauce (it's ok, no chemicals on my apples). Now you have pink, extra fiber applesauce. And when canning tomatoes? Depending on the variety, I leave the skin and the seeds, and just zip them all up. Yogurt & fruit smoothies are a quick and easy snack (that isn't a milk shake? Shhhh! Don't tell my kids).
And now, for the pièce de résistance, mayonnaise, baby.
How is it possible that oil, eggs, and vinegar can be so delicious? Store-bought mayo has some less than desirable ingredients. Here is Hellmann's list:
SOYBEAN OIL, WATER, WHOLE EGGS AND EGG YOLKS, VINEGAR, SALT, SUGAR, LEMON JUICE, CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY), NATURAL FLAVORS.
I am eliminating soybean oil from my family's life. We don't need it. Oh? Hellmann's makes olive oil mayo? Ach! Here's that list:
Canola mayo? Probably the least horrific of jarred mayonnaises. However, can't we just make some with our stick blender? Oh, Yeah. And with the wonder-oil, coconut!WATER, SOYBEAN OIL, MODIFIED STARCH (CORN, POTATO)**, EXTRA VIRGIN OLIVE OIL, EGGS, SALT, VINEGAR, SUGAR, LEMON JUICE, SORBIC ACID** AND CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY), NATURAL FLAVOR, PAPRIKA OLEORESIN, BETA CAROTENE (COLOR)**. **INGREDIENTS NOT IN REGULAR MAYONNAISE. GLUTEN-FREE *INGREDIENT NOT IN MAYONNAISE
|Why isn't Hellmann's yellow? They must not have paleo chickens.|
- 2 teaspoons lemon juice
- 1/2 teaspoon sea salt
- pepper to taste
- Dijon mustard optional
- 3-4 fresh free-range egg yolks (at your own risk)
- 1 cup gently melted coconut oil
- Put lemon juice, salt, pepper, mustard, and yolks in a pint jar.
- Whip with your immersion blender
- Slowly pour in coconut oil (Does not have to be a drip like with a blender) blending constantly and moving blender up and down. you will know when it is done.
- Refrigerate. Use within a week.
Saturated fat & fertility
A good source of tips & tricks: http://www.thenourishinggourmet.com/2012/05/pennywise-platter-thursday-524.html/comment-page-1#comment-186413