To anyone who’s ever eyed their rapidly growing collection of kitchen equipment and shrinking counter space with dismay, there comes a point when only the most essential tools can still make the cut. A blender will always be at the top of that list, but even so, are you really making the most of it? Wonder no more, because The Blender Girl Cookbook by Tess Masters will keep you happily spinning away from breakfast to dinner, and everything in between. Tess is the unrivaled guru of all things blended, blitzed, and pureed as far as I’m concerned, which makes it all the more shameful that I’ve withheld a proper review of this book for nearly two years. Her blog is an invaluable resource for eaters of all tastes and cooks of all skill levels. She understands the zen of a spinning blade like no one else I’ve met, combining her expert knowledge with a trained palate and penchant for crafting unique recipes. I never feel as though I could do proper justice to all her skills, but instead of sitting this review for another year or worse, I hope this small sample of my experiences might inspire others to go out and try more for themselves.
When my enthusiasm for a mango sale left me with a considerable surplus, I turned to Tess for some suggestions. A smoothie would have been too obvious, too ordinary, so the Magic Mango Massage salad immediately caught my eye as an intriguing approach to managing this embarrassing excess. Though it didn’t strike me as a necessarily harmonious pairing on paper, the fruits’ naturally sour edge matches the gentle bitterness of the dark leafy greens beautifully. Light, sprightly herbal notes add freshness while the tangy, spicy dressing, tempered by the sweet mango chunks and creamy avocado, completes the picture with a flourish. Simple but so well balanced, the whole assembly is a shining example of what ordinary ingredients can do when combined in just the right proportions.
Goma Dofu, a study in subtlety and a delicacy when correctly executed, is done proper justice by this easy recipe. It ultimately comes down to only 3 main ingredients when all told: tahini, vegetable stock, and kuzu starch. Wobbling like a softly set custard, its unassuming appearance belies rich sesame flavor. Nuances of umami whisper gently throughout, leaving the lucky eater with a surprisingly rich impression. Creamy, cool, and refreshing, it would be an ideal appetizer to enjoy on a hot day.
Though the juicing trend has failed to spark my interest, to say the least, I can still fully appreciate a tall glass of vegetable juice when the mood strikes. Thus I found myself drawn to the Spicy Gazpacho Grab, which is really more of a sippable soup than a thin, unfulfilling drink. This ruby red elixir sparkles with just the right accent of spice, reminiscent of V-8, only so much brighter and bolder. Both thirst-quenching and satisfying, I would even be tempted to leave the blend slightly chunky next time around, serving just as I would for the traditional chilled tomato soup.
If The Blender Girl Cookbook doesn’t restore your blender to a place of honor in your kitchen, nothing will. Since publication, Tess hasn’t stopped dreaming up new recipes for even a minute, unleashing a full book focused on smoothies and a companion app as well, with no sign of slowing down. Rumor has it that another cookbook is in the pipeline as we speak. In the meantime though, this wealth of fool-proof formulas will keep me blending smoothly for months, if not years, to come.
11 thoughts on “Blender Bender”
You just rocked my summer food world Ms Hannah. Goma Dofu, AND a recipe? I bow to your sharing power. I have been looking for a way to incorporate more sesame into my food as a foil for my recent bout of low fat eating that is devoid of calcium and now I have it. You are a shining star Ms Hannah :)
Just put both books on hold at my local library. (Thank goodness for online catalogs!!!) I do use my blender, but I’m sure I can do more with it and I’m looking forward to checking these books out, literally and figuratively.
Good thinking! I’m so glad that your library actually has it in stock (it can be hit or miss with local branches) and you’re going to take advantage of that wonderful resource. I hope you enjoy it!
Lovely post dear Hannah.. and the Blender book looks a delight.. :-) as does the idea to add Mango in our salad.. :-) Love and warm hugs your way xxx
Great post and review, I’m a blender super fan and need to check out this book and the possibilities in savory smoothies. Thanks!
The goma dofu looks amazing! <3
Everything looks delicious! I’m gonna start blending :)
I am very intrigued by the Goma Dofu, seeing as it looks more like a dessert than something savory! And while I agree that smoothies are superior to juices, I still love me a mean green juice! :)
Oh wow, that goma tofu looks great, and I love the sound of the gazpacho. I think it might be time to drag out the blender again!
Apparently I’ve been using my blender all wrong, I should have been making that goma tofu this whole time. :-)
[…] annual summer staple ever since. It’s baffling that I somehow neglected to include it in my initial review of her brilliant cookbook, but I suppose I was subconsciously saving it for the more languorous […]