Category Archives: General

Live from the International Home + Housewares Show 2012!

By Louisa Chu | Published: March 13, 2012
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Welcome to our new home at the International Home + Housewares Show 2012!

You may have seen our booth last year, which was nice, but our new glowing counter looks like we’ve landed the Starship iSi in the middle of McCormick Place in Chicago—and that’s kind of how it feels too. With demos and tastings of futuristic-sounding food and drink—like microwave chocolate sponge cake with peanut butter chips, carbonated grape, and whipped cream (below)—it might seem like we’re back from the future, but it’s just our easy take on a classic PB & J with milk, any kid’s favorite after-school snack.

For a little more grown up tastes, we also served “Virgin Mary” infused celery sticks with blue cheese wiz (below). The celery sticks show off the new Rapid Infusion Technique, which you may have seen in the New York Times as Bloody Mary celery sticks.

Our hot, new, most coveted item at the show is hands down the Flex-it Mini Measuring Cup (below).

But our personal favorite at the show is meeting friends, old and new, and showing what you can easily do at home too. We’ve been so busy that we were only able to catch most of our show team together for a quick “class photo” — and yes, that’s Rick Agresta, whom you met last year! If you’re coming to the show, please stop by our booth—we’re in our usual spot (#S1224). If you did, please let us know what you thought in the comments below—and on Facebook. Thanks!

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Pre-show: International Home + Housewares Show 2012

By Louisa Chu | Published: March 6, 2012
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It’s that time of year again! We’re getting ready for the International Home + Housewares Show 2012—and boy, do we need coffee. But not just any coffee, we’re having edible espresso.

If you’ve been by our booth in the past couple of years you might have tasted it too. It’s our version of Èspesso, the intense coffee “foam” invented by El Bulli chef/owner Ferran Adrià for Lavazza, using our very own iSi cream whippers. We adapted the recipe for home cooks and it could not be easier. It’s nothing more than coffee, cream, sugar, and a little gelatin powder. You can find all the ingredients at any grocery store, and you don’t even need a coffeemaker, much less an espresso machine. Our recipe uses cold-infused coffee, which means you simply mix ground coffee with water and let it sit in the fridge overnight.

Could not be easier—right? But the flavor will knock you out—or wake you up, if you will. One of our favorite parts of the show—where nearly every single coffee and espresso machine in the world is serving it up—is the happy look of surprise when you taste ours.

We’ll be serving our edible “espresso” again at this year’s show, along with a whole menu we’ve been working on to demonstrate the many ways you can use our whippers and accessories at home.

We present, for your consideration, our International Home + Housewares Show 2012 Menu:

Saturday: Mash and Bangers; Peanut Butter Cake, Carbonated Grapes, and Whipped Cream

Sunday: Edible Espresso; Belgian Waffle Bites with Maple Whipped Cream; Sliders with Cheddar Cheese Wiz; Chocolate-or-Vanilla-Filled Donut Holes

Monday: Edible Espresso; Eggs Florentine with Warm Swiss Cheese; Garlic Lemon Rosemary-Infused Chicken Baguette Sammies with Warm Brie Sauce; Tabasco-infused celery Sticks with Blue Cheese Wiz

Tuesday: Edible Chai; Mini Coconut Milk Pancakes with Banana Whipped Cream; Tempura-fried BLTs

Will you be at the show? Please let us know in the comments below—and visit us at Booth S1224. Can’t wait to see you there!

Post and photo by Louisa Chu

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The Versatility of Vanilla

By Judiaann Woo | Published: February 24, 2012
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Late winter. How many of us are still craving stews and pot roasts? With this unusually warm “winter” we’ve been having, and our daffodils already peeking through the ground cover, we can’t help but wonder if spring is right around the corner. It has us thinking about spring fruit and produce more than ever, to just hurry up and get here!

Call us impatient, but we know we’re still stuck with winter’s produce in the meantime. Maybe some lovely blood oranges or kiwis, pink and red grapefruits, even an Anjou pear or two! With that, we’ve come up with this delicious, yet versatile vanilla yogurt cream, which works well for every season — even those that are confused (and shall remain nameless, you Winter of 2012)!

Vanilla Yogurt Cream
Ingredients for 1 pint Creative Whip
2 cups vanilla yogurt
2 cups heavy cream
1 tbsp confectioners sugar
pinch vanilla seeds (from the bean), optional

Procedure:
Mix all ingredients until the sugar is completely dissolved and pour into a 1 pint iSi Creative Whip and screw on 2 iSi cream chargers and shake vigorously after each charge. Chill for at least 30 minutes. To serve, this versatile cream pairs well with any meal: dollop on top of seasonal fresh fruit, oatmeal or pancakes for breakfast,  lamb shanks or lobster for dinner and chocolate or poached apples for dessert, just to name a few.

Note: You can substitute or add to the vanilla for any kind of additional flavoring, such as a touch of lemon or orange oil, based on your dish. Really anything pairs fabulously with this cream.

Photo adapted from A Series of Kitchen Experiments

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A Pesto for Summer

By Judiaann Woo | Published: August 23, 2011
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By now, you’ve probably felt slight hints of autumn creeping about. Don’t let those cool nights fool you: summer is still in full swing, and with it, the ever abundant supply of fresh produce and herbs. If you have a garden or belong to a CSA, you’re more than likely giving away your tomatoes and zucchini in gift baskets by now.  And at your local green market, vendors are showcasing their best selection of the year.

Vegetables aside, it’s hard to ignore that basil plant that has grown a whole two feet over the summer. And what about all those other herbs?  Pesto sauce to the rescue!  Pesto is a natural solution. You can use heaps of those fresh herbs, and the sauce keeps for weeks in the fridge. Best of all, pesto isn’t limited to the holy trinity of basil, olive oil and pine nuts. Feel free to innovate with parsley, arugula, rosemary or even thyme. In the recipe below, we’ve combined the traditional method and matched it with the iSi Creative Whip, which adds an unctuous, creamy texture to your sauce. Enjoy!

HERB PESTO CREAM SAUCE
Ingredients for sauce
1 clove of garlic
¼ cup toasted pine nuts
1 cup packed parsley leaves
½ cup packed basil leaves
½ cup thyme leaves
¼ cup olive oil
½ cup whole milk
½ cup heavy cream
½ cup grated Parmesan cheese

Procedure:
In a food processor, chop the garlic and pine nuts. Add parsley, basil and thyme and when combined, slowly add the olive oil while the food processor is running.  Add salt and pepper to taste and set aside.

Meanwhile, in a saucepan, heat milk and cream.  Bring mixture to a slight boil, lower the heat and blend in the cheese until well incorporated. Let sauce cool before adding the pesto and combining well. Pour into a 1 pint iSi Creative Whip and screw in a cream charger and shake vigorously. Refrigerate.

Serve with pasta, vegetables or cooked poultry. Note: you can easily switch up the herbs in this recipe.

Post by Bao Ong. Photo by Herb Garden Passion.

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Shaking Up Grilling Season

By Judiaann Woo | Published: July 14, 2011
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Summer is tailor-made for grilling. It’s the time of year when you turn to burgers, slabs of marbled meat and ears of sweet corn. You fire up the grill because it’s easy and convenient – and who wants to heat up a kitchen? Unfortunately sometimes, it can mean you fall into a rut. After all, a nice, simple burger cooked just right is just that: nice and simple.

The iSi Creative Whip can help you shake things up a bit while keeping it easy. You don’t have to invest in fancy artisanal ingredients or stick with the old tried and true: ketchup or bottled barbecue sauce. In the recipe below, we spice up a traditional cream-based sauce with chipotle peppers.  It has a kick to it that keeps the flavor interesting with a bit of heat, and adds a creamy texture to boot. The sauce is quite versatile as well, and you can use it as a vegetable dip at parties.

Summer grilling is meant to be fun and easy. Just remember, with a little creativity, your dinner can taste better than just good (and expected)!

WHIPPED CHIPOTLE SAUCE
Ingredients for 1 pint Creative Whip
½ cup of chipotle peppers in adobo sauce, diced
1 cup cream cheese
½ cup heavy cream
Juice of one lime

Procedure:
In a blender or food processor, puree chipotle peppers with cream cheese until smooth. Pass through a fine sieve and stir in heavy cream and lime juice. The mixture should have a creamy consistency. Pour into a 1 pint iSi Creative Whip. Screw on one iSi cream charger and shake vigorously. Chill for at least one 30 minutes before serving.

This sauce will go well with burgers.

Post by Bao Ong. Photo by Gregor Halenda Photography.

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Springing for Asparagus

By Judiaann Woo | Published: May 22, 2011
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A Tasty Recipe for Creamy Asparagus Soup

If you’re a locavore-minded cook, you’re probably sick of root vegetables and heavy meals.  But now that spring is here, the choices can become overwhelming.  Enter the asparagus.

Even though it’s sold throughout the season, asparagus is at its best in the later stages of spring.  From pencil thin to tube-shape varieties, they offer a refreshing hint of the warmer weather to come.  An added bonus?  Late spring also means the stems aren’t as tough AND you can score the best deals at grocery stores.

While there are plenty of ways to cook up asparagus, the iSi Creative Whip gives you endless options.  We’ve tested an asparagus foam soap that’s easy to make but full of flavor and simple to execute.  Using the cream charger gives this soup a light consistency (something you’ll crave as the weather warms up) while maintaining some of that comforting, velvety texture we associate with soul-soothing soups.  Take advantage of these spring days!

ASPARAGUS FOAM SOUP
Ingredients for soup
1 pound asparagus
1 ½ cups vegetable stock
½ cup heavy cream
1 small shallot, diced
1 tablespoon clarified butter
1 clove garlic, minced

Salt
Pepper

Procedure:
Cut all asparagus spears into 1/2-inch pieces and cook in a pot of salted boiling water until tender, about 6 minutes. Transfer cooked asparagus with a slotted spoon to a food processor and purée with 1 cup cooking liquid.

In a wide saucepan, sauté the shallots and garlic in clarified butter. Add the asparagus puree and vegetable stock. Mix well before blending in food processor. Pass through a sieve and season with salt and pepper.  Refrigerate.

Pour the heavy cream and then the soup into the 1 pint iSi Creative Whip. Screw in 2 cream charges and shake vigorously after each charge. Dispense into soup cups or bowls and serve chilled.

Post and photo by Bao Ong.

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Giving Easter a Spicy Boost…

By Judiaann Woo | Published: April 11, 2011
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Horseradish Sauce Recipe Helps You Turn Easter into a Gourmet Feast

Easter was all about the candy and sweets when you were a child. Now it’s become more about the food. You can just picture (and taste) the perfectly roasted racks of lamb and toasty hot cross buns. How could you not turn Easter into a gourmet feast?

The iSi Creative Whip can help make it even better. One of the most traditional ingredients in Easter dishes, especially in Poland and other eastern European countries, is horseradish. And because you’ll undoubtedly want to serve some lamb or some variation of lamb, it’s one ingredient you won’t want to overlook.

We’ve tested out a horseradish sauce that pairs well with your main dish. Not only is it easy to make, it also doesn’t take much time and you can make it in advance. The horseradish gives it a kick but it’s not too spicy by any means. The milk and cheese give it a silky quality, and you’ll want to lap it up.  Enjoy!

CREAMY HORSERADISH SAUCE
Ingredients for sauce:
1 cup whole milk
1/2 cup double cream cheese
1/2 cup creamy horseradish
1/2 tablespoon apple cider vinegar
Salt
Black pepper

Procedure:
Bring milk to a boil. Lower heat to a nice simmer and add all the remaining ingredients. Stir well and season to taste. Pass through a fine sieve and let cool to room temperature or chill to serve cold. Transfer sauce a 1 pint iSi Creative Whip. Screw in 2 iSi cream chargers, shaking vigorously after each one.

Note:
The sauce goes also goes well with smoked meat or ham.

Post by Bao Ong. Photo courtesy of Michelle Tay.

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Shamrock Shake Makeover – Recipe

By Judiaann Woo | Published: March 17, 2011
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A Shamrock Shake Topped with Peppermint Whipped Cream

Happy St. Patrick’s Day! If you’re not so into corned beef and cabbage, may we suggest a Shamrock Shake to satisfy the Irish in you today.

While you could certainly trek on down to your local McDonald’s to find this seasonal shake, how about making your own version at home with mint chocolate chip ice cream (a little chocolate makes everything taste better) blended smooth with milk and topped with fresh peppermint flavored whipped cream made easy in an iSi Creative Whip for a little extra minty zip!

SHAMROCK SHAKE RECIPE
Makes 2 servings
1 pint good quality mint chocolate chip ice cream
1 cup milk, less if you like a thicker milkshake
2 tablespoons sugar

Procedure:
Combine all ingredients in a blender. Mix until smooth. Pour into glasses and top with peppermint whipped cream.

Note: If your mint chocolate chip ice cream comes untinted, just add a drop of green food coloring to put it in the St. Patrick’s Day spirit.

PEPPERMINT WHIPPED CREAM RECIPE
Ingredients for 1 pint Creative Whip:
1 pint (2 cups) chilled heavy cream
2 tablespoons powdered sugar
1 teaspoons peppermint extract or Monin peppermint syrup

Procedure:
Add sugar, peppermint extract, and food coloring (if adding) to heavy cream and swirl or stir to dissolve completely. Screw on one iSi cream charger and shake 3 to 5 times, depending on desired consistency. Use immediately or refrigerate for up to 10 days until needed.

Note: Granulated sugar can be substituted. However, with all granular sweeteners, make sure to stir until the sweetener is completely dissolved into the cream before pouring in the whipper. Other natural sweeteners, artificial sweeteners, flavored syrups or liqueurs can used as well. Sweeten to taste. If using Monin peppermint syrup, no additional sugar is needed in the recipe.

Click here to see a fun, retro video about MacDonald’s Shamrock Shake posted on Serious Eats.

Post by Judiaann Woo. Photo courtesy of Gregor Halenda Photography.

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In a Pickle: CO2 vs. N2O for Fry Batters – Fried Pickle Recipes

By Judiaann Woo | Published: February 28, 2011
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Crispy. Sweet. Sour and a little salty. And…warm?! Yes friends, a good fried pickle is certainly something to love. At Flip Burger Boutique found in Atlanta, GA and Birmingham, AL, fried pickles are one of the most popular items on the menu. The secret to their success? Chef Andrew Nix of Flip tells all in the Birmingham News blog post, utilizing an iSi Creative Whip to create his vodka-tempura batter. The result is a lighter and crisper fried pickle – no soggy or greasy gherkin found here! While Chef Nix prefers to create his batter with an iSi cream charger, other chefs go for the soda charger.  Naturally, we had to test it both ways:

Fairly simple in execution, there are the basic rules to remember: Don’t overmix your tempura batter and keep in mind basic frying 101 rules (keep the heat consistent)!

The results? Yes, there are some differences in the batter, but the differences were subtle. The batch made with the soda charger produced an especially light and airy tempura batter that tasted almost grease-free. However the batch made with the cream charger seemed a bit heavier, producing a grainier, more bread-like texture.

Which do you prefer? Either way, these babies will put a smile on your face. After all, who doesn’t love a good fried pickle?

FLIP BURGER’S FRIED PICKLES RECIPE
Ingredients for tempura batter:
1 cup all-purpose flour
1 cup rice flour
1 cup light beer
¾ cup vodka
¼ cup water
1 teaspoon honey

Combine all-purpose flour and rice flour together in mixing bowl and slowly add in liquid ingredients. Pour into a 1-pint iSi Creative Whip and screw on an iSi soda or iSi cream charger. Shake and let stand 10 minutes.

Ingredients for fried pickles:
1 cup bread and butter pickles, sliced thinly (about ¼ inch)
1 cup all-purpose flour
1 cup tempura batter (see recipe above)
1 teaspoon dill, minced
salt and pepper, to taste

Place pickles into mixing bowl, straining first. Toss pickles into all-purpose flour, shake off excess flour and place in clean, mixing bowl.  Spray tempura batter lightly on pickles and toss until thoroughly covered. Shake off excess tempura batter and drop into fryer set at 325F. Fry until golden brown and crisp.

To serve:
Once pickles are done, place pickles into clean mixing bowl (you can line it with a paper towel to help absorb excess grease) and season with salt and pepper. Add dill while pickles are still hot.

Post by Bao Ong

Photos courtesy of Tom Henning

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Sneak Tasting: International Home + Housewares Show 2011

By Louisa Chu | Published: February 25, 2011
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Will we see you at the International Home + Housewares Show 2011? We’ll be there and we’re so excited! The industry-only event runs March 6 through 8 in Chicago. We’ll be serving sweet and savory bites, including mini Easy-iSi-Cheese Burgers. Our recipe  is made with real, aged cheddar cheese and was inspired by our friend, Top Chef All-Star finalist, Richard Blais and his Cheese Wizard recipe. Richard stopped by our booth last year!

This year we’ll be on the lookout for even more celebrity chefs in the house, including Emeril; Iron Chefs Masaharu Morimoto, Cat Cora, Michael Symon, and Marc Forgione; Food Network stars Paula Deen and Guy Fieri; Top Chef Master Rick Bayless; beloved PBS chefs Sara Moulton and Ming Tsai; Australian chef (and one of People’s Sexiest Men Alive!) Curtis Stone – and many more.

We’ve been working on the menu throughout the year, perfecting recipes at work and home, with family and friends, for holidays and every day.

Our Home + Housewares Show 2011 menu includes:

Belgian Waffle Bites with Coffee Whipped Cream
Easy Cheese Sliders
Donut Holes with Mocha Mousse
Coconut Milk Pancakes with Banana Cream
Andouille Sausage & Mash
Angelic Devil’s Food Cake with Cinnamon Cream
Raisin French Toast Sticks with Maple Whip
Tiny Tot Shrimp Po’ Boys with Creole Dressed Slaw

Every item will feature live demos of the Creative Whip, using cream and soda chargers, as well as our Easy Whip, Gourmet Whip, and Fill It injector tips – to stuff those cream puffs.

We hope to see you at the show, but even if you can’t make it let’s meet back here where we’ll share our insider peek during the event and wrap up with more recipes you can make at home!

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