Chimichurri on skirt steak (note the order of the two) is one of my special treats to myself. And when I’m throwing it together on a weeknight, I like having a blender handy for quick and easy chimichurri-ness — and the latest Chef Series digital blender from Dash didn’t just chimi my churri, it went a few steps further, too.
The 64 oz, stainless steel blender costs $170 (that’s $10 less than the blender’s typical rate if you’re into bargains) and it's worth every dollar. The effort put into the Dash’s design is unmistakable. Its digital display and touch buttons are going to elicit conversation, at least, and the soft curves of its minimalist base will accentuate your kitchen’s aesthetic. Dash sent me the matte black edition and it’s really, very pretty — you can also get it in aqua, black, champagne, red, and white.
Six preset functions automate different pulse-and-rest-and-pulse-again configurations for speedy purees, soups, smoothies, crushes (ice, for example), frozen treats (ice cream, for example), and my favorite: self cleaning. That’s right: A dollop of soap and a cup of water followed by the press of a button sends the Dash off on a 28-second clean that results in shiny, fresh blades. The soup present spins your blades so fast they will warm up the food surrounding them, giving you stovetop-less soups in about eight minutes. You can always lean into the manual and manual pulse functions, too, to control your own destiny.
But I’m getting ahead of myself. For the chimichurri, I just dropped in the essentials: a few garlic cloves, handfuls of parsley, handfuls of cilantro — I don’t do measurements, really, except I’ll note you want more parsley than cilantro — a shallot or two, a red chile or two, some olive oil, some red wine vinegar, and maybe a squeeze of lime if you’re feeling zesty (I did). Then I pulsed four of five times. The beauty of the pulse is it’s your choice how much of the Dash’s 1,400 watts to send to the blades. When it’s parsley and cilantro sprigs you’re chopping, you don’t want to overpower them and get back mush so this ability to underutilize the machine’s strength is a very powerful feature. All-in-all, I must’ve spent about two minutes getting my chimichurri ready — the steak was great, too, but that’s another story involving a cast-iron grill.
For your morning smoothies or dinner-party frozen drinks and for everything in between, get a high quality blender that will stick around through thick and ... through frozen.
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