I've never given any conscious thought to how texture impacts the foods we cook. Cubed cheese or grated? Grated potatoes, as in hash browns, or cubed for American fries? Ground lean steak, or cubes of that same steak, in your favorite chili recipe? I'd never use lasagna noodles in my shrimp scampi, nor angel hair in a hearty stew. . .it's all the same ingredient, but in the end, the texture really matters.
Enter my new favorite kitchen toy in. . .well. . .years!! My new spiral slicer arrived yesterday and I ran right to the grocery store to get some interesting vegetables to try it out.
This time it was celery root, zucchini, yellow and red beets, of course onion, and napa cabbage that didn't spiral well at all. It shredded nicely however. So I only used a little.
I was torn between a raw salad and a vegetable stir-fry, so I made both. I broke up the spirals a little then tossed it all with olive oil, a dark fruity balsamic vinegar, fresh ground black pepper, Himalayan pink salt and ground rosemary, then added a few tiny tomatoes and half an avocado. It's perfect!
The stir-fry started with a little coconut oil and butter, ground red and black pepper, ground rosemary and Himalayan pink salt. After 5-10 minutes, transfer to a serving dish, top with bleu cheese crumbles and it's ready to serve now, or heat up later. Side benefit, your kitchen will smell awesome with the scent of coconut oil, rosemary and all those lovely vegetables.
I realize, it's brand new, but already I give this slicer very high marks! I'm sure I'll always have one in my kitchen! . . . Lin
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