Zut alors, zoodles!

Zucchinis terrific!
Like bunnies, prolific!
– Author Unknown

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

(the latest day’s gathering / Julie Cook / 2014)

Zut Alors!!
As in holy cow!!
As in, they just keep coming and coming. . .
And just when you thought you had had one zucchini boat too many,
one fried zucchini too many,
one helping of zucchini casserole way too many. . .

Enter the Zoodle.

What? you exclaim, as in you think I’ve merely spelled something wrong?! And whereas I would agree with you on my lack of spelling, rest assured, you have read correctly.

Zoodle.

A zoodle is Mother Nature’s pasta. Yet in order to create this small wonder, it helps to have a little kitchen tool known as a Paderno Spiralizer. Or something similar.
Oooooo a spriralizer.
Sounds rather nice rolling off the ol tongue doesn’t it?

When I saw this little bad boy in my William Sonoma catalog (http://www.williams-sonoma.com/products/paderno-sprializer/?cm_src=AutoCatRel), I knew immediately I wanted to try my hand at that.

I love pasta.
I Adore pasta. . .as in I’ve got it so bad that I order all of my pasta from Italy.
Yes, I’ve got it that bad. A sad little addiction really—me and pasta. . .
It all goes back to the adoption and to my being Sophia Loren’s love child, but just don’t tell Ms Loren about that, she doesn’t know. It’s just our little secret. . .yours and mine.
And may I add just how stunning she’s looking as she’s knocking on the door of 80!

We have good genes, she and I. . .but may I add that I tend to wear my dresses just a tad bit higher on the front, but I digress. . .back to the spiralizer.

A love of pasta is not exactly the best thing for one’s weight, health, IBS, gluten intolerance, diabetes, hyperglycemia, etc. . .not something you need to consume on a daily basis—and believe me, if I could, I certainly would.

With a plethora of zucchini from the garden, coupled by a need to mix things up a bit with the pasta consumption. . .enter the spiralizer.

It comes with 3 types of blades but I prefer the one that spiralizers things–of course! It is simply too cool. Super easy to use and clean—it’s a no brainer.

At first I simply pan sautéed the zucchini spirals with a little olive oil and onions and served as a side dish accompanied by a healthy grating of parmesan cheese (the real deal mind you, none of that powdered mess in a jar). I had to break my husband in slowly and gently. He’s a plain food kind of guy. Nothing fancy smancy for him, which cuts way back on the fun in the kitchen to be sure.

As he liked his sautéed zoodles, I decided I could now go all the way with creativity and use my zoodles as a replacement for spaghetti. Daring and racy I know, but it’s good to mix things up every once in a while, trust me.

After zoodling the zucchini, I poured a little olive oil in a large skillet. Now I prefer to have mine slightly cooked but you may certainly prepare this using the zoodles raw–which may give new meaning to “al dente.” Once the oil sizzled, I dropped in my zoodles, stirring a bit, getting a nice overall sauté. Here, however is the tricky area. If you cook them too long, they extrude lots of liquid, turning mushy—something very undesirable when serving pasta—or in our case, fake pasta.

Once I sautéed the zucchini / zoodles, I emptied the zoodles into a colander, allowing for excess liquid to drain away.

May it be known that I make my own spaghetti sauce—but we’ll save that recipe for when the tomatoes all start to come in, for now we’ll just stick with the basics of the zoodles.

The sauce I’m using here is an Italian Sausage based sauce with veal meatballs. Of course you can go vegan all the way with the zoodles if you prefer, but as I’ve told you before–my husband’s palate is old school southern—a real meat and potato sort of guy—I’ve got to appease him to some degree. Meat sauce it is!

Using tongs I put the zoodles on a plate and grated a little parmesan cheese on top in order to coat the zoodles a bit, giving them a little umph and holding power for the sauce. I next ladled the sauce, placing a couple of meatballs on top and added a nice grating of Parmesan cheese as well as some crumbled feta and —Voila
Really nice, a bit more healthy, sneaking in another serving of vegetables, a win win to be sure.
Buon Appetito!!

tiny jewels

“The earth is like a beautiful bride who needs no manmade jewels to heighten her loveliness…”
Kahlil Gibran

(a tiny bowl of tiny Sun Gold and Brandywine cherry tomatoes / Julie Cook / 2014

I love cherry tomatoes—those tiny little hanging orbs bursting forth with an explosion of summer all in one small bite. My husband on the other hand does not like cherry tomatoes. I suppose with his being the manly man that he is, cherry tomatoes must seem too tiny, too girly, too not worth it when wanting a “real tomato.

He rationalizes that 50 cherries would constitute one “normal” tomato—why bother with gathering up a million little ones, when truly, one decent sized tomato will do. How on earth do you make a tomato sandwich, that quintessentially summertime favorite, with teeny tiny little red balls?! And let’s not start on the fact that there are other colors for tomatoes than red. In his world, tomatoes are red and red only. In my world, they are white, yellow, purple, black, bumpy, striped, large and small.

I like my world.

He’s more of a big beef steak fan–a hardy Big Boy, a giant Better Boy or an acidic Rutgers.
They must be peeled and sliced thin. God forbid I leave the peel on. And let’s not talk about getting too creative like, say, roasting with olive oil, fresh thyme sprig, fresh rosemary, sea salt, garlic and olive oil. Is there any thing better—that heavenly aroma wafting through the house—serve over warm pasta or add to mixed greens, a drizzle of balsamic, add crumbled feta or perhaps chèvre, or slivers of pecorino romano —ummmmmm.

Each year, in our garden, my husband graciously yields to my desire for at least one plant of cherries and one plant of plums. Plums make some of the meatier tomato sauces as they are flavorful and do not render to mush when cooked.

How was I suppose to know that out of our 10 plants, now giant bushes, that 4 of them would turn out to be cherries?! I swear I had no idea! Honest!

I’ve grown full sized Brandywines and Sun Golds before. No where did the little marker, stating the type and variety of plant, did it state Brandywine cherry or Sun Gold cherry. Only one plant’s little marker stated Sun Gold cherries. The other’s read as a regular plant.

Imagine my surprise and his alarm, when the tomatoes started to form, that half of the tomato plants would be either cherries or plums. Who knew?

Oh well.
There will still be enough “normal” sized tomatoes to make his go to BLT’s but even more tiny tomatoes for a little extra creativity in the kitchen. . . sounds pretty good to me and pretty darn tasty 😉

Allium schoenoprasum

The lowly chive. A boon to potatoes, pasta and salads. Tasty to eat, pretty to watch growing in the garden.
Boil petite new potatoes or cube larger ones. Drain potatoes and while hot, add butter or drizzle with olive oil, sprinkle with sea salt, freshly ground pepper, add a handful of chopped chives, toss and enjoy.