Tag Archives: zucchini

I Spiralize…

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Meanwhile my life has been permanently changed by the discovery of the spiralizer, a kitchen device that transforms a zucchini into spaghetti.

What joy. What delightful culinary alchemy. In my wife’s family there is a mildly chiding remark employed when someone states the obvious. Hai scoperto america. You discovered America. So, all right, the spiralizer (I will never tire of using that term) is old news. But to me, it’s new news.

It’s lightweight. Its dies are razor sharp. My first time spiralizing I drew blood, my own, twice. The shiny white easy-to-clean appliance wasn’t exactly covered with gore. But if it was, so what. A quick rinse under the tap, and blood’s away. Easy to use, easy to dismantle and clean, easy to mantle.

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I’ve spiralized twice now. Second time, caution was observed and I came away unscathed. Now, to the eating. Spiralizing will reveal new worlds. What to spiralize? What to do with spiralized stuff? This spiralized zucchini, I’m eating it raw, with arugula and chopped tomato. Olive oil, red wine vinegar, sea salt. I used to think, How did we live before arugula? Now I wonder, How did I live without a spiralizer?

A year from now, will it still be special? Or will it fall onto the junk heap of other kitchen devices like the cap snaffler, egg cuber, roll ‘n pour, alli-grater, pancake pen, electric hotdog slicer, Oreo dipr, the one click stick butter cutter, the battery-operated spaghetti twirling fork, the condiment gun?

I predict the spiralizer will last. It will stand the test of time. I spiralize. Therefore I am.

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Zucchini Redux

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I love them for their color, for the way they grace the table. Boiled and sliced, seasoned with a little olive oil, garlic salt, and pepper, available year around, zucchini are simply the best.

Leftover, they are fit for a frittata or omelet. Lately I have been re-purposing them in a rice dish, another almost risotto. Continue reading

Give Us This Day Our Daily Breadcrumbs

zucchini raw

A friend asked once: “Are you one of those people who makes his own breadcrumbs?”

No, I’m not.

I had just pulled a sheet of roasted tomatoes out of the oven. Topped with seasoned breadcrumbs, they perfumed the house, then ravished the palate. Continue reading

A Celebration Lunch

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Serravalle, Republic of San Marino

For celebration lunch today we have Greektown of Detroit, Barbuto of New York, and Howdy Richards of Freeland to thank.

What are we celebrating? Being alive. Being together.   Continue reading