Beyond Zucchini: Spiralize Your Apples!

 

Like most people I know, the stories and accompanying photos of the wonders of low-carb spiralized zucchini sold me on the Paderno spiralizer. I bought one and for the longest time used it only for zucchini pasta. Then I graduated to sweet and russet potatoes for curly fries.  Even with this change, however, I was caught in a spiralized vegetable rut. One day, however, I decided to see how the spiralizer worked with fruit. I had a large apple with which I experimented, using all three blades of my spiralizer (incidentally, I hear that the new, improved Paderno spiralizer has four blades). What happened next was a revelation: the spiralizer churns out apple spaghetti as easily and prettily as it cranks out zucchini spaghetti! Moreover, the flat blade turns out a beautiful, thin apple ribbon! Continue reading

Duck Fat Plus Gluten-Free: A Delectable Combination

“Jemima Puddle-Duck became quite desperate. She determined to make a nest right away from the farm. She set off on a fine spring afternoon along the cart-road that leads over the hill. She was wearing a shawl and a poke bonnet. When she reached the top of the hill, she saw a wood in the IMG_0515distance. She thought that it looked like a safe quiet spot.” (Beatrice Potter, Jemima Puddle Duck)

”If you want good-tasting food you need to use a good amount of fat,” he said. ”It nourishes meats and seafood. It makes them much more silky. I use duck fat to sear scallops and lobster since it has a nice rich flavor. We don’t advertise it on the menu, because unfortunately people get nervous.” (Chef Christian Delouvrier of Lespinasse, as qtd by Melissa Clark in “The Rich Little Secret of Top Chefs: Fat”)

Jemima Puddleduck is a wonderfully naïve and independent character created by Beatrice Potter. I spent hours of my daughter’s childhood reading to her about Jemima, wearing her poke bonnet, barely escaping the clutches of Mr. Fox one day while on a quest to hatch her own eggs. Elizabeth loved Jemima Puddleduck, who to her young mind, existed as a real creature in our very real world. So it happened one day, while reaching for a frozen duck in the freezer section of our nearest H.E.B grocery, I was stopped mid-action by Elizabeth’s plaintive, fervent objection to my buying and roasting a duck that looked so strikingly like – well – a duck, and hence so strikingly as Jemima might have looked had she not been rescued by the good farm dog who had dutifully followed her that day she left her farm-home. Continue reading