2 peeled cucumbers 1 cup heavy cream
2 tablespoons lemon juice Salt to taste
1 cup chicken or vegetable broth 4 tablespoons minced chives
In a blender or food processor, chip the cucumbers into rough pieces. Save a few slices for garnish. Whirl with all the other ingredients until just blended. Or grate the cucumbers with a hand grater and then blend with all the other ingredients. Add salt and chill. Serve in bowls with a cucumber slice and a sprinkle of chives, if desired
This recipe was adapted from The Fannie Farmer Cookbook.
September 04 2010 | Recipes | No Comments »
¾ pound rustic bread 1 clove garlic, minced
3 pounds tomatoes, cut into 1 inch pieces 1 tablespoon wine vinegar
2 cucumbers, sliced 1 red onion, sliced
2 tablespoons olive oil (for the bread) salt and pepper
2 tablespoons olive oil (for the dressing)
Remove the crust from the bread and cut into ¾ inch cubes. Toss the bread with oil, garlic, salt and pepper to taste. Toast in a preheated 350 degree oven for 10 to 15 minutes or until golden brown and crispy. Set aside.
Place the tomato pieces in a colander over a bowl and let the juices drain for 20 minutes. Measure out ½ cup of juice into a smaller bowl and whisk in the vinegar, and the olive oil, and season to taste with salt and pepper. Keep any remaining juice in the refrigerator to add to sauces or another vinaigrette. Gently toss the tomatoes with the cucumbers, sliced onion, vinaigrette and reserved bread cubes and serve.
This recipes was adapted from Placer County Real Food.
August 19 2010 | Recipes | No Comments »
1 ¼ pounds cucumbers cut into ¼-inch slices 1 cup light brown sugar
1 ½ teaspoons salt 1 cup slivered onion
1 cup cider vinegar 1 cup white vinegar
2 cloves garlic, slivered 1 teaspoon dill seed
1 teaspoon mustard seed
Place the cucumber slices in a colander in the sink. Sprinkle with the salt and stir to combine. Let them stand for 20 minutes then rinse, drain and transfer to a large bowl.
Meanwhile, combine the cider vinegar, white vinegar, sugar, onion, garlic, dill and mustard seed in a medium sauce pan. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes. Pour the hot liquid over the cucumbers and stir to combine. Refrigerate for at least 10 minutes to bring them to room temperature before serving. Cover and keep in the refrigerator for up to 10 days.
This recipe was adapted from Eatingwell in Season.
July 22 2010 | Recipes | No Comments »
6 cucumbers 2 Tablespoon wine vinegar
1 ½ teaspoons salt 1/8 teaspoon sugar
3 Tablespoons melted butter ** ½ teaspoon minced basil
3 to 4 Tablespoons minced onion 1/8 teaspoon pepper
Peel the cucumbers and cut in half lengthwise; scoop out the seeds with a spoon. Cut the cucumbers into lengthwise strips about 3/8 inches wide. Cut the strips into 2 inch pieces. Toss the cucumbers in a bowl with the vinegar, salt and sugar. Let them stand for at least 30 minutes or for several hours. Drain and pat dry.
Preheat the oven to 375 degrees. Toss the cucumbers in a baking dish with the butter, basil, onion and pepper. Bake , uncovered, for about 1 hour, tossing a few times until the cucumbers are tender but still have a little crispness and texture.
** Substitute olive oil or sesame oil for vegan version.
February 22 2010 | Recipes | No Comments »
4 to 6 cucumbers, thinly sliced 2 medium onions, thinly sliced
¼ cup pickling or kosher salt 1 tablespoon pickling spice
1 ½ teaspoons celery seed 1 clove garlic, thinly sliced
2 cups sugar 2 cups white vinegar
Mix together, the cucumbers, onions, pickling salt, pickling spice, celery seed and garlic in a large bowl. Set aside and let the mixture sit for 2 hours. Mean while stir together the sugar and vinegar and this syrup sit for 2 hours or until the sugar is dissolved. Sterilize four pint canning jars and lids.
Drain the cucumber and pack them loosely into the sterilized glass jars. Pour the syrup over the cucumbers in the jars and cover. Turn the jars to mix the spices occasionally for three days in the refrigerator. Keep the pickles in the refrigerator, they are ready to eat after three days and enjoy for about one month.
This recipe was adapted from a recipe on www.JRWatkins.com.
February 22 2010 | Recipes | 2 Comments »
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