In my grandmother’s kitchen there was a gadget for everything. Can’t retrieve the pickle from the bottom of the jar? Use the pickle poker. From lemon squeezers to cherry pitters to olive forks and corn handles, there was a specific use for everything and the appropriate sized baking dish to accompany it.
My kitchen bears an eerie resemblance. It’s well stocked and there’s one of most everything. I have what I want, more than I need and frankly, at this point, there is not room for another. Yet, when my friend dished up a tantalizing photo of her fresh spiralized zucchini noodles this week, I had to ask about the device.
I own a spiralizer but in this age of culinary equipment specialization, it’s best suited for curly fries and won’t offer the long spindly noodles that I desire. And so, I inquired about the brand and my sister in-law, seeing the post, invited me to try hers out. She even delivered. Perfectly twisted long narrow zucchini curls delivered with a hand crank – I like this device as there are no cords to mess with and nothing to plug in.
But in a larger context, isn’t this the way that things should work? Rather than running out to own yet another kitchen countertop thief, shouldn’t I just see what I can borrow and conversely, let others know what I can share?
Might this be an opportunity to take a neighborhood kitchen inventory and to post it on a private site to be borrowed by others? And there would need to be an operating agreement that read something like, when you use it, you’ll double the recipe to provide a meal or a side dish or a loaf of bread for the owner. Does it make any sense for all of us to own the same assets any longer?
Malaysian Squash Noodles
modified from this recipe by the raw chef, Russell James
Yields 4 cups
Ingredients for the Noodles:
- 1 medium zucchini
- 1 medium yellow summer squash
- 1 teaspoon toasted sesame oil
- 2 ½ ozs shiitake mushrooms
- few pinches of pink Himalayan salt
Ingredients for the Sauce:
- 3 tablespoons coconut manna/butter
- 1 cup water
- ½ oz ginger, peeled
- ⅓ oz minced lemongrass stalk
- 1 red chili
- ½ clove garlic
- ¼ teaspoon turmeric
- ¼ teaspoon fennel seed
- Pinch clove
- ¼ teaspoon nutmeg
- ¼ teaspoon cumin
- ½ teaspoon salt
- 1 teaspoon lime juice
- 1 teaspoon tamari or soy sauce
- 1 teaspoon apple cider vinegar
- Crushed cashews or almonds
- Dulse or any dry sea vegetable flakes
- Hemp seed hearts
- Fresh cilantro Coriander (cilantro)
Spiralize the zucchini and the squash into noodles and transfer to a bowl with a few pinches of salt and the cold pressed oil. Slice the shiitake mushrooms into strips and marinate in a splash of apple cider vinegar and tamari. Blend all ingredients in a highspeed blender until smooth. Place the noodles and shiitakes in a serving bowl. Add the sauce to bowl and top with crushed cashews, dulse, hemp and cilantro.
What else might you be able to share with friends or neighbors?