The All So Wonderful and Versatile Zucchini Noodles and Spiralizer Magic

by Michelle

   "Last night we had three small zucchini for dinner that were grown within fifty feet of our back door. I estimate they cost somewhere in the neighborhood of $371.49 each." ~ Andy Rooney

   In my circle of friends, I am the self-proclaimed Queen of the Kitchen Gadgets. If she lived closer, my only rival would be my sister, Linda. We each own espresso makers, waffle makers, pasta machines, mandolines, KitchenAids, food processors, electric water kettles, rice cookers, pressure cookers, LaCloches and Vitamixes. I have the electric panini press, while she is the proud owner of a large fermentation crock (which I don't have yet, but will own at some point in the future). Just when I think I don't need one more gadget, except the fermentation crock (of course), I stumble across a spiral vegetable slicer, and think, "How cool is that?"
   According to the promotional materials, "the little machine that could", which is what I'm now fondly calling it, will produce curly fries, vegetable noodles, shoe strings, as well as, vegetable ribbons and garlands. The crafty corporate marketer had me at curly fries. For anyone living by the tenants of a gluten-free, vegan, vegetarian or paleo lifestyle—a Spiralizer is certainly a necessity.
   As an appliance discovery, I'm a little late to the game, even if I do call myself the Gadet Queen. Some casual surfing on the internet unveiled a blogger, Ali Mafucchi with a site dedicated entirely to the glory of the spiral vegetable slicer. Ali appropriately has a marketing friendly name, a little play on words, called Inspiralized. My compadre in blogging, who is doing her best to whip up an Inspiralized Movement, also has a pending cookbook and a corporate sponsor.
   Ali estimates that she spiralizes 3 to 5 times a day to make mealtimes more fun and healthful. While I'm nowhere near Ali's frequency rate, I have found that I'm spiralizing several times a week and that the gadget has found a home on my kitchen counter. I recently began adding curly carrot and cucumber noodles as refreshing and crunchy garnishes for Asian entrees such as Sweet and Tangy Chicken, Chicken Teriyaki and Kung Pao Chicken.

Sauté brined shrimp until just cooked, remove from pan and set aside.
Sauté cherry tomatoes for a minute until hot, but not blistering, add to reserved shrimp.
Lightly sauté the noodles in the pan for 3 to 4 minutes, then toss with basil pesto to evenly distribute the sauce. With a light hand, carefully mix in shrimp and tomatoes and serve.
Garnish with shredded Parmesan and chopped toasted walnuts, if you like.

   After I submitted my order for the machine on-line, I giddily shared the news with Linda. It wasn't long before she bought one, too. Linda even beat me to the punch, making zucchini noodles and curly fries before I even had the chance to open the box that sat ever so patiently on a dining room chair, waiting to rock my world.
   I will report with confidence that this little machine generates lots of fun in the kitchen. I kid you not, it will have you thinking about preparing vegetables and meals in a whole new way. The Spiralizer really shines with the following fruits and vegetables: apples, beets, broccoli, butternut squash, cabbage, carrots, celeriac, chayote, Daikon radish, eggplant, English cucumbers, jicama, kohlrabi, onions, plantains, potatoes, and yams. While your creative juices percolate, the following is a recipe that will help get you on your way to eating fruits and vegetables in new and interesting ways.

Zucchini Noodles

   Remember the salad spinners of days of yore? I still have one and it is perfect for storing the zucchini noodles, if you have room in your fridge, because the noodles can continue to drain as they rest. The prepared noodles can sit in the refrigerator for up to 4 days, which is great for make-ahead recipe planning.

Ingredients:
6 medium zucchini equals approximately 1-1/2 pounds prepared noodles
sea salt

Special Equipment:
Paderno Spiralizer

Procedure: 
1. Press the suction base of the spiralizer to secure the unit to the work surface. The Spiralizer ships with three blades:

A) The Shredder Blade, the one with the smaller holes produces thin spaghetti-like strands
B) The Chipper Blade (no Fargo jokes, please), for medium-thick continuous cuts
C) The Straight Blade, for ribbon-like cuts

1. I prefer to use the Chipper Blade to make thicker strands of zucchini noodles. Slice off the ends of the zucchini. Push one end of a zucchini against the prongs and push the slider plate forward until the vegetable is flush with the blade. Turn the crank, while steadily pushing the vegetable forward, to make fresh green noodles.
2. The Spiralizer will produce rather long strands of noodles, and while I can appreciate that long noodles represent long life in the far east, I find them too difficult to work with in a saute pan. I clip the noodles about every 12 inches as they come out of the Spiralizer's blades into the colander.
3. Once all the zucchinis are processed, voila, you are done. You can use the noodles as is. However, vegetables have very high water content and zucchini are no exception. Once you add zucchini noodles to a hot sauce, be aware that the noodles will seep water and dilute the sauce. Sometimes this is fine, if you are adding the noodles to soup; no big deal. If you're adding raw noodles to a marinara sauce, the result might not be so great. If you want the noodles to lose the water ahead of cooking, take the extra time to dehydrate the noodles.

To dehydrate the noodles, sprinkle sea salt and toss the noodles to evenly distribute.

4. To dehydrate the noodles: Sprinkle the noodles in the colander with about 2 teaspoons of salt and toss well with your fingers. Be sure to have a rimmed plate or bowl underneath the colander because the noodles will release about a cup of water. I let the noodles sit for about 30 to 60 minutes, depending upon what else is capturing my attention. Toss the noodles every once in awhile. Rinse the noodles thoroughly to wash away the salt and shake vigorously to expel as much water as possible. You can dry the noodles with a towel, if you like, but I didn't find the extra step necessary.

Let the noodles sit at room temperature for about 30 to 45 minutes, then rinse thoroughly.

4. At this point, you can proceed with the final preparation of your desired salad or entree, or you can cover the noodles and store in the refrigerator for up to four days.

P.S. My favorite way to prepare the zoodles is to quickly blanch the curly strands in salted boiling water for 60 seconds. Drain the noodles and toss with a little olive oil, sea salt and freshly ground pepper.

Six medium zucchini produced 1-1/2 pounds of prepared noodles.

Products We Love: Tera's Whey

   I have recently fallen in love with Tera's Whey. My Coconut Milk, Whey Protein and Blueberry Smoothie just isn't the same without it. Tera's Whey is made from organic cow and goat whey proteins and is sourced from small Wisconsin family farms and artisanal cheesemakers. I am partial to the bourbon vanilla flavor which carries a light sweetness from Stevia leaf, a natural and fructose-free sweetener. It is produced in a "green factory that touches the planet lightly." Nice! It is also just plain delicious and is a great way to get some high-quality protein easily any time of day.

Products We Love: Kaffir Lime Trees

by Linda

   I don't know that a lime tree should be referred to as a product, since it is a living thing created by Nature herself, but I did want to call attention to the benefit of growing your own Kaffir lime leaves if you are a devotee of making your own Thai food.

   I purchased a small tree at a local nursery, and I have been growing it in the same ceramic pot that I transplanted it into four years ago. Just like growing your own rosemary, thyme, oregano and other culinary herbs, it is convenient and a money saver to have the tree available year round. I really dislike trying to find the leaves when I need them, because they are not always available at a regular grocery store, and they are expensive. Place the tree in a sunny spot, water, fertilize occasionally and protect from frost, and you will be rewarded with a carefree little tree that offers up beautifully aromatic leaves any time you need them.

Products We Love: Harmless Harvest 100% Raw Coconut Water

By Linda

   Coconut water has been popular for at least the last five years, but I wasn't really a fan until now. All of the coconut waters that I tried previously were either canned or came in aseptic packaging. That means that they are heated up to fairly high temps, which causes a loss of both nutrients and flavor. Fresh coconut water is full of electrolytes and has the same mineral nutrient balance as your blood plasma. It is a great choice for hydrating your body, and it is so much more satisfying than a sugary soda.

   With the arrival of Harmless Harvest on the market, coconut water is now available in a bottle that is raw and has never been heated. It tastes like it was just poured out of a young green Thai coconut. Yum!  

Products We Love: Vitamix

by Michelle


My sweet, sweet Vitamix 5200.

----- Original Message ----
From: Juliette
To: Michelle; Linda
Sent: Wed, August 26, 2009 1:53 PM
Subject: Vitamix!

I just bought this Vitamix 5000 at the thrift shop for $75!!!! Yeah!!! I just checked eBay and these babies are selling from $400 to $600 used. Mine works and is complete with everything including two containers, one for wet ingredients and one for dry ingredients. It's in great condition! Wahoo!


The deal of the century - everything included for $75.00.

----- Original Message ----
From: Linda
To: Juliette
Cc: Michelle
Sent: Wednesday, August 26, 2009 2:13 PM
Subject: RE: Vitamix!

Wow! I paid $400 for mine, and I only have one blender container... Michelle doesn't swoon when we use it, like I do. You will love it! Congrats... you got a SMOKIN' deal.

----- Original Message ----
From: Juliette Beaumont
To: Linda; Michelle
Sent: Wednesday, August 26, 2009 9:25 PM
Subject: Re: more on my new baby

What? Did you buy yours new?

*****

   Yes, Juliette... Linda and I bought our Vitamix's new. Of course we did. Only the Thrift Mistress Juliette can find a complete Vitamix ensemble for a mere $75. I about fell off my chair when I received her e-mail. Juliette is the thrift store whisperer. Seriously. She is drawn to the good stuff as if it is calling to her. And, I'm not poking fun. I've been the grateful recipient of many items Juliette has found over the years. She finds the coolest stuff.

Making pizza sauce in the Vitamix.

   This past Sunday Linda posted this comment on our Dad's wall, "There are so many good things that you taught me...a love of tools and the importance of having the right tool for the job, of doing the job right the first time, the value of being self-sufficient, not to be afraid to be intelligent and not accept consensus reality. My love of plants and gardening started with you, and you taught me that a hard day's work can feel good, and to get by in this world with integrity you need to have a spine of steel. Thanks, Dad, and I wish you a very happy Father's Day."
   Juliette tagged on, "I remember many, many trips to junk yards and the hardware store (the one with the big cat that was always asleep on the counter). Stopping for an ice cream cone on the way home. Thanks for letting me have access to your well appointed workshop at such an early age - I still have all my fingers! Your focus on vocabulary and logic have also been things that have proved to be priceless. Love you Dad, have a great day!"
   Dad wrote, "Juliette, you were a natural with tools from an early age. The memory that stands out in my mind the most was checking on what you were doing one day to discover you were pounding on something with a big hammer and using the cast iron top of my table saw as an anvil... LOL." 

Our Dad playing chess with Linda's identical twin sons on a family camping trip.

   I chipped in with my two cents, "One of the things I really appreciate was logic building exercises through playing games like checkers and chess. At a very young age you helped me to understand strategy, to plan the movement of game pieces, to perceive what the other player might be planning. Being able to anticipate actions and visualize what something will look like in my head before moving forward with a plan is something that has served me very well in both my personal and professional life and is something I'm trying to pass on to my own daughter. Thanks for all the one-on-one attention, Dad. P.S.: I still get great pleasure from the antique buffet and armoir that we repaired and refinished together. Knowing to do things and working with my hands is very satisfying."
   It's official. The Salvation Sisters love their tools and we were taught the value of the right tool for the right job at a very young age. The Vitamix is the King - or is that the Queen - of blenders. It has power and variable speed control... up to 240 mph to fully blend ingredients. But wait, that's not all. The magic machine will chip, blend, cream, grind, knead, churn, emulsify, crush, whisk, frappé, purée, powder, whip... and, it practically cleans itself in seconds. The full 7-year warranty is pretty great, too.
   If I wasn't swooning over Linda's Vitamix, I'm certainly swooning over mine, especially when I make my Yummy Kombucha and Kale Smoothie just about every morning!

*****

This just in to put the figurative icing on the cake:

----- Original Message ----
From: Juliette
To: Michelle; linda
Sent: Fri, June 24, 2011 10:16 PM
Subject: Re: First draft: Products We Love: Vitamix

I know I told one of you (must have been Linda) that my girls were complaining that the old Waring blender (also a thrift shop find for $3) had finally succumbed to age and abuse, and I needed to get a new one so they could make smoothies. I said there was a $600 mixer sitting on the counter, and gestured impatiently toward the Vitamix. They looked at me like I was speaking a foreign language.
   "We tried using that one, but it doesn't work very good" they whined. What? Are you f^%#ing kidding me? This by the way, would aptly be the epitaph on my headstone. I pose this question, somewhere, somehow, for a gazillion different reasons every single day of my life. Perhaps I will create my own urn in ceramics class this fall, with my mantra permanently emblazoned on the surface - vitrified for all eternity. I digress...
   After whipping up several batches of perfect hummus, many pints of smoothies, and actually grinding whole wheat flour in my Vitamix, I wasn't going to let anyone put my Baby in the corner! Like any good mother I made Avalon demonstrate her smoothie skills in the Vitamix. She was not adding enough liquid. End of story. Vitamix 1 - Avalon 0! It is clear that my children don't share my aptitude for a good tool.

Products We Love: Edmond Fallot Dijon Mustard from France

by Michelle

   Inspired by David Lebovitz's French vinaigrette post, I recently purchased a $15 imported Dijon Mustard from France. I couldn't believe I forked over hard earned money for it. My daughter couldn't believe it either.  
   Maddie had to bear with me during my two minutes of indecision while I weighed the pros and cons of expensive mustard. As my contemplation came to a close, I recall mumbling quietly as if Jay were standing only a few feet away, "This purchase is something you don't have to share with your Dad." Maddie just rolled her eyes to confirm just how lame I truly was in at that moment. I hope in the future those occasions stay at a miminum (but between you and me, I foresee another "incident" right around the corner directly related to blood orange concentrate.)
   I consoled myself post-purchase by rationalizing that a $15 bottle of Dijon mustard would last far longer in my house than a $15 bottle of wine (let's see, perhaps two months versus two or three days by myself or one day if shared with my sister Linda). I instantly felt better. Just like Linda will feel when she reads this paragraph.
   The fancy pants mustard is made by Edmond Fallot, which coincidentally is the same brand that David wrote that he likes best. That's just how it worked out. Williams-Sonoma only had one brand to choose from so I chose it.

  I agree with David. The mustard is fabulous. Since he lives in Paris, Monsieur David is fortunately not paying a premium for the condiment. Also lucky for David, the price of mustard is certainly not the only advantage to living in the City of Light.
   Edmond Fallot is more assertive than domestic brands, almost as if the imported mustard has a bit of horseradish in it for extra bite. All my salad dressings thus far taste noticeably better with the imported mustard. I swear that I'm not trying to make myself feel better. Believe me, it crossed my mind. My dressings really are definitely more flavorful. Let's just say the imported mustard is that little "je ne sais quoi" for making a salad, or a sauce for that matter, more vibrant.
  For two fantastic tried and true salad dressings, you can start here: my interpretation of Jamie Oliver's Proper French Salad dressed with his authentic French Vinaigrette (which looks very similar to David's, just different porportions) and Jay's Mother's Vinaigrette, which is more subtle than the French vinaigrette because the garlic is poached.  
  When you need an alternative to the ubiquitous gift of wine, this special mustard is a unique hostess gift for someone that likes to cook. For a personal touch, remember to include one or two of our recipes for vinaigrettes. To create a hang tag, punch a hole in the card stock and secure it to the top of the crock with a pretty ribbon. A referral to our blog is always appreciated.

P.S. Oh là là, this just in: Bouchon Bistro selected Edmond Fallot as their house mustard. There, that proves it. If chef Thomas Keller likes it, case closed!

Products We Love: Atlas Pepper Mill

by Michelle

  This mill grinds peppercorns. Why do I state the obvious, you might ask? Because most commercial pepper mills today actually mash the peppercorns which prohibits the spice from fully releasing its flavor potential. Oh dear, she exclaims, we wouldn't want that! Everything, afterall, should have the opportunity to live up to its full potential. On a more serious note...
 The mills have been made in Greece for the past 300 years. Some traditions are made to be broken, but I like this one. I appreciate that it works like a champ and has a history, but what I think I like most is how handsome it is. Thank goodness I don't have to feel shallow over choosing beauty over function; I get them both in one tool that is designed to last a lifetime or two.
   Beauty does come with a hefty price tag (by pepper mill standards.) I purchased mine many years ago from Amazon for $65.00 plus shipping. When I looked this morning, the price is still roughly the same. The mill is available in three colors: copper, brass and chrome. I am partial to anything made of copper, so for me the copper wins hands down. Linda owned hers first. As usual, Linda was and is quite the trailblazer in the gadget department. Juliette will probably find one gently used at a thrift shop for five dollars (remind me sometime to tell you about her Vitamix find).
   The company also makes salt mills in the same general design. One or both would make a wonderful gift for just about anyone including a bride and groom. You don't have to be a chef to appreciate the taste and eye appeal of freshly ground pepper or to have a beautiful and useful tool on display in your kitchen.

P.S. My pepper mill always stands in the little decorative dish as pictured to catch the stray pepper that would otherwise litter my countertop (which Linda also did first).  

Products We Love: Vanilla Bean Paste

by Michelle

   I confess. Vanilla Bean Paste was not on my radar until two weeks ago. Linda gave me this jar as part of a bag full of goodies that she surprised Juliette and me with during our "sistercation" in Las Vegas. 
   I packed it in my luggage and home it came with me. Unfortunately, Juliette put hers in her purse and the tasty concoction was confiscated by security at the airport because the jar was larger than 2.5 ounces and not in a quart size ziplock bag. Juliette was crushed. I felt bad because I know better with all the traveling I do, but didn't see Juliette packing her things due to my own haste to get ready to go home.
   As you can see from the photo, the paste is not quite a paste but a thick liquid. One tablespoon vanilla bean paste equals one vanilla bean or one tablespoon of extract. When added to recipes it tastes as if you went to the trouble of prepearing a vanilla bean. Try it, you'll like it!

P.S. For those folks that like to bake (like me), this would be a great gift. Thank you, Linda... you are the best!

Products We Love: Bak-Klene

by Michelle

   Baking usually requires coating a pan with butter or oil, sprinkling lightly with flour and then tapping out the excess. More than once I've had part of a bundt cake stick to the beveled side of the pan. Talk about heartbreaking. I wanted to find a better solution. 
   I stumbled upon Bak-Klene at my local Williams-Sonoma store. The staff oohed and aahed about it. The product is a blend of oil and wheat starch, basically combining the fat and flour together. At a whopping $7 per can, I wasn't so sure. The ladies promised I could return it for a full refund if I was not completely satisfied. Trying is believing.
   The downside to the product is that the oil is hydrogenated. The upside is that it has a long shelf life. I don't use it for everything, but when I've made something special and want to avoid potential disaster, I reach for the Bak-Klene to ensure a happy ending.