What’s Cooking

Fri, 08/01/2014 - 12:00pm

Paula Anderson

How can a vegetable that is described as “about 95 percent water” taste so darn good? Juicy, sweet, crunchy cucumbers taste ever so much better than that description, don’t they? We’ve just started to pick them from our garden. I am particularly fond of the Kirby variety, which are small pickling type cukes. They are good for everything in my opinion and I’ve included two wonderful quick pickle recipes (no canning required — just refrigerate for up to three months) that I make all summer long (thanks to the six readers who wrote and asked for a reprint!) and are perfect with that sandwich for lunch. Cucumbers — they’re not just for salads!
Cucumber sandwich canapes

1 loaf white sandwich style bread (I like Pepperidge Farm brand)
Several cucumbers, peeled and sliced into rounds
Fresh minced parsley (or other fresh herbs) and/or paprika for garnish
Good quality mayonnaise or creamy blue cheese dressing (recipe below)

Cut bread into rounds, using a 1-1/2 inch biscuit or cookie cutter. Spread each bread round with a bit of mayonnaise (or dressing) and top with a cucumber round. Sprinkle with chopped parsley/herbs/or paprika. Serve at once. Yield: lots!
Julie Joa’s blue cheese dressing
Recipe courtesy Julie Joa, Rockville Center, NY.

3/4 cup sour cream
1/2 tsp. Colmann's dry mustard
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
1/4 tsp. grated onion
2-3 small cloves garlic, peeled and crushed
2 tsp. Worcestershire sauce
1-1/2 Tbsp. cider vinegar
1-1/3 cups mayonnaise
4-6 oz. blue cheese, crumbled

Place sour cream, dry mustard, pepper, salt, onion, garlic, Worcestershire sauce, vinegar and mayonnaise in work bowl of food processor and mix until thoroughly combined. Transfer mixture to a small bowl and fold in crumbled blue cheese. Store in refrigerator. Yield: about 2-1/4 cups
Cucumber watermelon smoothie

1 cup coconut water, chilled
1 Kirby cucumber (or other pickling type), washed and wiped dry
1 cup frozen watermelon pieces
1/4 cup baby spinach or kale
1 Tbsp. fresh lime juice
6-7 fresh mint leaves

Put all ingredients in blender and process until smooth. Yield: 1 serving.
Quick bread and butter pickles

1 lb. Kirby cucumbers (4-5 good sized), washed and sliced into 1/8 thick disks
1 medium onion, cut in half and sliced thin
1 Tbsp. kosher salt
1 cup cider vinegar
3/4 cup sugar
1/2 tsp. mustard seeds
1/4 tsp. celery seeds
1/8 tsp. turmeric

Toss cucumbers with onion and salt in a colander; let stand 1 hour. Combine vinegar, sugar, mustard, celery seeds and turmeric in a medium saucepan; bring to a boil over high heat. Reduce heat to low; add cucumbers and onion, pressing down to submerge in liquid. Cover and cook 5 minutes or until cucumbers turn dullish olive green. Transfer to 2 clean pint canning jars. Cover with lids and rings and refrigerate for 6-8 weeks. Ready to eat after 2-3 days.
Quick dill pickles

1 lb. Kirby cucumbers, washed and quartered lengthwise
2 sprigs fresh dill
1-3/4 cups distilled white vinegar
1/3 cup sugar
1/4 tsp. red-pepper flakes
2-3 cloves garlic, peeled and thinly sliced
1-1/2 tsp. coarse salt

Divide cucumber spears and dill between 2 wide-mouth pint canning jars. Combine vinegar, sugar, red pepper flakes, garlic and salt in a saucepan set over high heat. Bring just to a boil, stirring until sugar is dissolved. Pour brine into jars. Cover with lids and rings and refrigerate for 6-8 weeks. Ready to eat after 3-4 days.
Greek cucumber and tomato salad

3-4 Kirby (pickling size) cucumbers, washed and wiped dry
8 plum or Roma tomatoes
3 green onions, finely chopped
3 Tbsp. chopped black olives
4 Tbsp. chopped fresh parsley (no substitutions)
2 Tbsp. extra virgin olive oil
2 tsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
3-4 drops of hot pepper sauce (such as Tabasco brand) or more to suit your taste

Cut unpeeled cucumbers to approximately 1/2-inch size dice, and place in a medium size bowl. Dice tomatoes to about the same size and combine with cucumbers; add onions, black olives, and parsley.
In a small bowl, whisk together olive oil, lemon juice, salt, pepper and hot pepper sauce. Pour over salad, tossing to coat. Yield: 4 servings.
Spicy cucumber salad dressing

3/4 cup peeled and seeded cucumber
2 Tbsp. fresh dill, chopped
1 tsp. fresh Jalapeño pepper, chopped
3 cloves garlic, peeled and minced
2 Tbsp. fresh lemon juice
3/4 cup plain yogurt
3/4 cup sour cream
2 Tbsp. extra virgin olive oil
Salt and white pepper to taste

Place cucumber, dill, pepper, garlic, lemon juice, yogurt, and sour cream in blender or processor. Process with on/off turns until mixture is just slightly chunky. Add olive oil and process for an additional 30 seconds or to desired consistency. Season to taste with salt and pepper. Yield: about 2 cups dressing.
Cucumber dip

1/2 cup finely chopped Kirby cucumber (unpeeled)
8 oz. cream cheese, softened
2 Tbsp. sour cream
2 cloves garlic, peeled and minced
1/8 tsp. cayenne pepper
2 tsp. white vinegar
2 Tbsp. fresh minced parsley
2-1/2 Tbsp. paprika

Combine all ingredients in a small bowl and mix well. Cover and refrigerate at least 2 hours before serving. Delicious served with corn chips or raw veggies. Yield: about 1-1/2 cups.