Posted by Sarah Wolf, June 13, 2008 at 5:15 PM
- serves 6 to 8 as a starter -
Adapted from The Dairy Hollow House Soup and Bread Cookbook by Crescent Dragonwagon.
Ingredients
4 cups peeled, sliced, seeded cucumbers
2 cups water
2 cups plain yogurt
2 or 3 cloves garlic, peeled and minced
1 tablespoon walnuts, lightly toasted
1/4 cup lightly packed fresh mint leaves
1 tablespoon finely chopped fresh dill
1 teaspoon honey
Salt and pepper to taste
Procedure
1. Put 2 cups of cucumber slices in a food processor. Set the other 2 cups aside.
2. Add the remaining ingredients to the food processor and purée. Transfer the purée to a bowl.
3. Stir in the remaining cucumbers and chill at least 4 hours before serving.
Posted by Nick Kindelsperger, October 10, 2007 at 4:30 PM
File this under my long list of things I didn't know: You can sauté cucumbers. In fact, you can coat them in butter, sprinkle with nutmeg and herbs, and have yourself a very tasty side dish. It’s apparently a classic French dish, as well, according to Starting With Ingredients. I believe them now.
Now, I’m no stranger to the vegetable. Show me a plateful of pickles, and I’ll show you a good time. I was just looking for a novel way to use some of the cucumbers I picked up at the farmers' market. This won’t exactly win a fist fight with a cool, crisp pickle, but it’s always fun to find some completely different method to use ingredients.
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Posted by Adam Kuban, August 29, 2007 at 2:15 PM
If you missed Monday's intro post on it, this week's Cook the Book features Jenni Ferrari-Adler's Alone in the Kitchen with an Eggplant, a book in which food writers and food-crazy authors share what it means to cook for one or dine alone. Today's recipe accompanies an essay written by Jami Attenberg, in which Attenberg relates how she picked up her solo dining habit after a romance had started to turn sour.
The recipe, for Roasted Beet and Cucumber Salad with Ricotta Salata, has been adapted from Diner in Brooklyn, New York, where Attenberg lives.
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Posted by Adam Kuban, August 22, 2007 at 8:30 PM
Speaking of corn, today's Cook the Book recipe makes good use of the vegetable—along with two of the season's other usual suspects, tomatoes and cucumbers. The contrast of colors is as pleasing to the eye as it is to the palate.
The recipe, of course, is from Patricia Wells's Vegetable Harvest
.
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