Weekend Cooking - Spiral Cutter

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Over  the past few weeks, I have been testing recipes from a new cookbook.  It involves a number of new-to-me techniques, one of which required the purchase of a new kitchen tool.  The Spiral Cutter.  I bought an inexpensive version from kitchenbasics.  I checked all sorts of specialty stores and kitchen suppliers, and finally found one at a shop at my local farmers market, Kitchen Help.   For a tiny shop, their shelves are jam packed with all sorts of wonderful tools and appliances for the kitchen.  They are definitely going to be my new go-to shop for unique tools.

So what can I do with my new spiral cutter.  For the most part, it has two cutting styles that appeal to me.  One, I can cut long, very thin vegetable spirals.  The carrot on the left of the plate is wafer thin. Would make a  great edible garnish. Children will gladly eat their veggies when cut like this.  With the simple flip of a lever, it turns those spirals into long skinny strips.  I tried carrots, parsnips and zucchini and all cut very well.  Some of the zucchini strips were over two feet long.  I am planning on trying beets and whatever other firm vegetable I can find.   I next marinated these spiral cut vegetables in a dressing of olive oil and red wine vinegar with a dash of salt and fresh ground black pepper.  Very tasty and fresh.

 

I am looking forward to using this tool to help with the preparation of several of the recipes from my new book.  This would be a great addition to a vegetarian or raw foodie's kitchen.  Also for gluten free kitchens, you could make alternates to traditional flour paste, substituting long strands of zucchini.

 

 

 

Weekend Cooking is hosted by Beth Fish Reads.  You are invited to add a link to your recent food related post and to enjoy the dozens of foodie posts each weekend.