Julienne is one of those culinary words I love. (hmm, could you name your daughter Julienne? would that be unkind?)
Here is one study on how the simplest and humblest (or is it most humble?) of ingredients can yield something surprisingly amazing. Now I know what I will be doing with all of the overabundance of Zucchini for the next several months. In fact, I could become a zucchini-holic by the time people start bemoaning the bumper crop!
I absolutely love the Loaves and Fishes Cookshop in Bridgehampton. http://www.landfcookshop.com It’s the type of place I could easily spend a couple of hours in. I visited there twice in May and did a little bit of damage. I’ve had Anna Pump’s books for many years and although I absolutely balked at the prices when I first visited there many years ago, I’m still a fan. While at the Cookshop I picked up the little item above, the Rosle Julienne Peeler – not a bargain at $30., but I will definitely get my money’s worth. This peeler, as you may know, cuts your vegetables into thin strips which resemble spaghetti. The resulting yield can be happily enhanced and enjoyed – cooked or raw.
https://www.rosleusa.com/Julienne-Peeler-plu12727.html
I actually can’t believe it has taken me so long to buy this little item or make this simplest of recipes – or a number of great ones which are similar. I’m going to go out on a limb and tell you I think this is stellar.
Tonight I made a simple, streamlined version of what has become known as Zucchini Pasta, via the Julienne Peeler.
Zucchini “Pasta” – serves 1-2 as a side dish
one small zucchini, (about 8 oz) cut down to the seed bed with the julienne peeler
1 generous tblsp extra virgin olive oil, don’t skimp
2 good size garlic cloves cut into slivers
2-3 very thin slices of red onion, as thin as you can cut them
3 sprigs fresh basil
1 squirt (about a tsp) fresh lemon juice
salt and pepper to taste
1 tblsp toasted pignoli nuts
In a medium skillet, heat the olive oil over low heat. Add the garlic slivers and cook until just warmed through and beginning to sizzle but do not let brown at all. Add the zucchini and onion to the pan and cook for about 2-4 minutes until softened and bright color is maintained. Sprinkle in the lemon juice. Cut the basil into slivers with kitchen scissors and add. Add the toasted pignoli nuts. Toss all with tongs. Cover and let steam for 1 minute. Add salt and pepper. Toss again and serve. Yum! I could have eaten a ton of this. What could be better? As Ryan would say, “it’s cosmic”.
I will be making a huge bowl of this for Father’s Day
Variations:
Of course you can doctor this up to your heart’s delight. Augment with any of the following or combinations: basil or mint pesto, tomato sauce, grape tomatoes, parmesan cheese, heavy cream, other herbs, balsamic vinegar, a splash of wine, yellow squash, red bell pepper, sun dried tomatoes, spaghetti squash, olives, capers, ……….. Supplement with fish of your choice or chicken. Would be particularly great with shrimp. Or, any protein.