A green take on a traditional gin collins, made with muddled lovage, cucumber slices, and lemon juice.
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Entries tagged with 'cucumbers'
Perfect for the hot summer months, gazpacho requires little more than a good blender and some patience during its chilling time. But it doesn't take many bowls of the tomato version to grow tired of slurping enriched vegetable juice. Enter white gazpacho. The Spanish blend of almonds and green grapes is an enlivening break from tomato. This recipe, from Joanne Chang's new cookbook Flour, Too, is a prime example—the fruit and nuts combine with crisp English cucumbers, bright cilantro, and a one-two punch of lime juice and sherry vinegar.
Bright pickled vegetables make for a bracing, refreshing salad that goes great with grilled meats.
A quick chopped salad of tomatoes, cucumbers, red onion, and feta cheese in a light lemon, olive oil, and herb dressing.
A refreshingly light take on lobster salad, made with cucumbers and snap peas in an intense hot, sour, and sweet dressing is accented with pine nuts, shallots, herbs, and dried shrimp.
Cucumbers and celery, intensely flavored with garlic, ginger, and lime juice, are served on top of sliced avocado.
This rye-based Pimm's cocktail was created by Taylor Bense of The Post Office in Williamsburg, Brooklyn. Muddled cucumber adds a lovely freshness to the drink.
A simple canapé of quick-pickled cucumbers, sliced avocados, smoked salmon and fried quail eggs make for a beautiful, yet quick and easy, hor d'oeuvre. With your pinky up or down, this is a wonderful one-bite snack that goes great with Champagne or sparkling cider.
As Yotam Ottolenghi and Sami Tamimi write in the introduction to Na'ama's Fattoush in Jerusalem: A Cookbook, there is no escaping chopped salads in Jerusalem. Some are simple amalgamations of tomato, cucumber, onion, and lemon vinaigrette, while others, like Arab fattoush, contain a cornucopia of vegetables mixed with leftover pita bread.
Thinly sliced cucumber and fresh mint make a refreshing summer salad—delicious on its own as a light bite, or as a side at your next picnic or barbecue.
This concoction of matcha and cucumber is sure to keep you cool. Multiply the quantity and make this in a carafe for brunch with friends, just like they do at Hawksworth.
Thai flavors of basil and lemongrass combine with cooling cucumber in this mildly savory but totally drinkably tart lemonade variation.
Warm grilled salmon topped with a punchy Thai cucumber salad makes a refreshing and light main course. The dressing, made from fresh lime juice, garlic, fish sauce, and sugar, has that classic sweet-sour-salty Thai flavor; use it as a sauce to spoon liberally around the fish.
Sweet, spicy, soft, and crunchy, these pickles pack a lot of contrast into incredibly delicious little spears.
Note: Start this recipe with a whole, unsliced sandwich bread loaf, such as Pullman, and slice the bread about 3/16 inch thick for delicate tea sandwiches. Labne is a yogurt cheese, available at many specialty markets. If you can't find...
This sounds obvious, but it needs to be said: these really are the kind of noodles I could eat everyday. The recipe, which comes from Saveur's The New Comfort Food, tastes like what every carton of greasy take-out noodles wishes it could be. It's not about just dumping a bunch of ingredients into a wok. Every ingredient is introduced at the right point; the flavors are clean and precise.
These garlic dills will forever change the way you approach pickles. If you've never canned before, you can make it easier on yourself and make them as refrigerator pickles. However, for those of us who love stashing away a little bit of summer for later in the year, canning instructions are also included.
Most steak sandwiches are manly affairs. As Tom Colicchio explains in sandwich cookbook, 'wichcraft, the beef is "usually paired with onions, cheese, or similarly rich flavors." I'd like to add that there isn't anything wrong with that approach, but it is interesting to come across a recipe like this one that pairs the seared beef with ginger, cucumber, cilantro, and lime—all ingredients that help lighten the load. The black chile mayonnaise here is the one exception.
It's been about four years since I first sauteed a cucumber and I can safely say, I have not returned to that recipe. There's a much better return to this one from Grace Young's The Breath of a Wok. The green vegetable is paired with thinly sliced pork and red bell pepper. It's the kind of humble, straightforward Chinese dish that I've been falling in love with recently.
This cucumber relish is sweet and tangy with a nice note of celery and a little bitterness from the mustard seed to really round it out. It's perfect for canning, but there's no reason it can't be used right away—I expect this batch to be gone by the end of a Memorial Day cookout.