Viking Immersion Blender

One of the hazards of going to a premier culinary school with a lot of professional grade equipment is that one becomes spoiled. I'm used to using industrial grade mixers, pans, blenders, spice grinders etc. Anything else seems...toy-like.
Among my favorite cooking school tools is the Viking Immersion blender. I can’t tell you how indispensable this hot little power tool is. The huge 300 watt motor (well, huge for a hand tool) offers reliable stability and smooth processing. The handle has a no -slip grip, so you can hold on to it even when the soup starts flying. Immersion blenders are “souper” handy for making pureed soups with little mess or effort, but they have a much wider variety of uses. Use it when making sauces, vinaigrettes or custards. I once had to make 20 gallons of Caesar salad dressing for one week-long event; it would not have been possible without my immersion blender.

Happily, new immersion blenders arrived at In Good Taste last week. They’re useful and pretty. I can’t wait to buy my own. Try using it to make the creamy potato-sorrel soup that I suggested for St. Patrick’s day, a nice Caesar salad with homemade dressing, or Seared Halibut with Red Pepper Aioli. Halibut is fresh and in season, and pairs nicely with a creamy red pepper sauce. Sauté the halibut in a bit of olive oil, or, if you can stand the (still) wintry weather, grill it. Place the halibut on a bed of orzo with olive oil and some chopped kalamata olives and add a dollop of the aioli. Then make a toast to your cooking skills (and your blender) and enjoy.

-Josie

Red Pepper Aioli