“The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.”
~ Julia Child
Julia Child would have been 102 on August 15. Sadly, we lost the intrepid gourmet in 2004 at the age of 91.
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“You say you wanta slice, dice, cut, shred, mince, and peel anything in your refrigerator? Well, gather round, folks, here’s the gizmo for you.”Not exactly. This popular kitchen tool does just two things: turn veggies into noodles and amuse small children. It’s the: Spiralizer and it comes in many prices and forms.
If you have the space and cash, opt for the Paderno for about $35. It cuts ribbons shapes as well as noodles. Just put the veggie or fruit on the prong and turn the crank. Easy, safe, quick.
When I first got my Spiralizer, I turned everything in my vegetable bin into noodles, but it was the squash that was the most adaptive. And what better way to use all those veggies that zealous gardeners (aka the Zucchini Fairy), leave on your doorstep each summer.
Most kitchen gadgets wound up in the garage sale a few years after purchase. But this one, with its sneaky way of disguising vegetables, has the potential of earning shelf space for a while longer. While I still enjoy a good Bolognaise sauce served over real noodles, avoiding the extra calories makes me feel virtuous.
While “zoodling” my zucchini, I cook up my Viennese Tomato Sauce, so called because it was given my by a woman cab driver in Vienna a few years ago. It’s so basic, quick and versatile.
Viennese Tomato Sauce
- 1 large can whole tomatoes, or crushed (I prefer San Marzano)
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 tsp. salt
- 2 Tbs. fresh basil, or more if desired
- 1 tsp. sugar
- Dash cayenne pepper (small amount if desired)
Slightly brown onions and garlic. With hands, squeeze tomatoes into pan; add salt, sugar and basil. Cook for 30 to 45 minutes.
During the last 3 minutes, I add the raw, zoodled zucchini, allowing just enough time for it to soak up some of the tomato flavor, but still have some crunch. Serve topped with fresh Parmesan cheese. Bon Appetit!