There’s nothing I love talking more about than spiralizing. If you haven’t noticed already, I’m pretty passionate about it. It actually upsets me that more people don’t know about it, because it might as well be the next best thing since sliced bread. I truly believe that.
When Williams Sonoma asked me to do a spiralizer demo in New York City at their gorgeous Columbus Circle location, I was thrilled! Who better than me to brag about the spiralizer and teach others how to cook spiralized veggies? It was such a fun demo – in the two hours I had, I showed everyone how versatile the spiralizer is and how it truly is this year’s kitchen essential. If you’re reading this and don’t have one, be impulsive and buy one.Then, buy my eBook to learn how to use it! #shamelessplug
First, I went over the basics of spiralizing, using zucchinis. I went over all three blades and then I cooked up a simple zucchini pasta dish using garlic, olive oil, red pepper flakes and a bit of parmesan cheese.
Then, I spiralized a zucchini using Blade A and served it raw, slathered in a pesto. In Rachael Ray’s words, yum-o!
Second, I went over the basics of spiralizing tough vegetables like sweet potatoes and butternut squashes, by spiralizing a butternut squash and making a bacon dish. If you’d like to make it yourself, it’s just bacon and butternut squash noodles! It’s always a crowd-pleaser: who doesn’t love bacon?
After spiralizing some more butternut squash noodles, I made my Inspiralized Rice with a Spanish kick, using beans, tomato sauce, garlic, yellow onions, chili flakes and saffron. I infused it with some chicken broth and made a big batch to share with the crowd. Lots of happy taste testers!
Thanks to everyone who came out to the demo at Williams Sonoma – and cheers to hopefully many more fun cooking classes like that one! If you’d like to work with me and set up a cooking class near you, contact me for more information.