What are your favorite cucumber recipes? Here are two of mine:

Salade de Concombres et Chevre - Pierre Franey

SALADE DE CONCOMBRES ET CHEVRE (CUCUMBER AND GOAT CHEESE SALAD)

INGREDIENTS:

2 cucumbers, peeled and thinly sliced
1 large tomato, cored and coarsely cubed
1/4 lb (4 oz) goat cheese, crumbled
1 tsp Dijon mustard
1 Tbsp red wine vinegar
2 Tbsp water
salt and freshly ground black pepper, to taste
2 Tbsp olive oil (I use extra virgin)
2 Tbsp parsley, finely chopped (I use flat leaf)

DIRECTIONS:

1. In salad bowl, combine cucumbers, tomato, and goat cheese. (Or can add most of the goat cheese, and save the rest to crumble over the top after tossing salad).

2. In mixing bowl, whisk together mustard, vinegar, water, salt and pepper, then slowly whisk in the olive oil. (Or blend all ingredients except oil in food processor, then slowly add olive oil with machine running).

3. Pour vinaigrette over salad and toss well. Sprinkle with parsley (and crumble over remaining goat cheese if you have some reserved), and serve. (I like to chill it before serving).

4 servings.

Edited from Pierre Franey's "Cooking In France"

 
Thai Cucumber Salad

THAI CUCUMBER SALAD

INGREDIENTS:

1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons rice wine vinegar (I used 1 Tbsp white vinegar)
1 tablespoon canola oil
1 clove garlic, minced
1 teaspoon brown sugar
1 teaspoon lime zest
1/2-1 small jalapeno, seeded and minced
salt and pepper
1 seedless cucumber
1 small red bell pepper
1 medium carrot
1/2 small red onion
1-2 tablespoon chopped cilantro (optional)
1/4 cup dry roasted peanuts, chopped

DIRECTIONS:

Whisk the first 7 ingredients (lime juice through jalapeno) in a large bowl. Season with salt and pepper.

Trim the ends from the cucumber. Split lengthwise in half. Slice very thinly. Toss into the dressing.

Halve the red pepper vertically, core and remove seeds and white membranes. Slice the pepper, horizontally, into very thin strips. Add to the dressing and toss.

Peel the carrot and trim off ends. Slice diagonally into very thin slices. Add to the rest of the salad.

Peel the onion and cut in half horizontally. Then slice vertically into very thin strips. Add these to the bowl and toss everything together until well mixed.

Set aside for at least one hour, stirring occasionally (this can be marinated for up to 8 hours, but refrigerate if marinating for longer than 2 hours).

Transfer to a serving bowl. Sprinkle cilantro (if used) and peanuts over top.

4 servings

http://www.recipezaar.com/93536

 
Korean Namasu- very tasty

KOREAN NAMASU
serves 6-8
3 lb. boneless and skinless chicken
4 cucumbers
1/2 c sugar
1/2 c white vinegar
1/2 c good quality soy sauce
1/4 c sesame oil
1/2 tsp. chili pepper flakes
8 green onions, sliced
4 cloves garlic, minced
1" piece of fresh ginger, peeled and grated
1 Tbs. Hondashi
1 Tbs. Ajinomoto
pepper to taste
Either steam over or simmer the chicken in one can of chicken broth until done. Cool and reserve the broth for another use. Refrigerate the chicken for at least 3 hours or overnight. Pare and halve the cucumbers lengthwise. Slice into bite-size pieces. Soak in ice water for at least 1/2 hour and drain. Add the sliced green onions to the cucumbers. For the sauce: mix together sugar, vinegar, soy sauce, sesame oil, chili pepper flakes, garlic, Hondashi, Ajinomoto, ginger and black pepper. Just before serving, mix the chicken, cucumber and onions. Pour the sauce over all and toss.

 
In the summer, we eat massive amount of tatziki so for us, that's were our cucumbers go.

 
Have not watched the show but you can order the ingredients on line

It is kind of a odd recipe because it uses Japanese seasonings to create a Korean dish....I've put in a link to the most famous company that creates Hondashi and Ajinomoto. Hondashi is just a dry seafood stock- has a very interesting taste. Ajinomoto is MSG but made from corn. It is a flavor enhancer.I know we all learned that MSG is bad a long time ago- but there is very little in the recipe and it doesn't taste the same without it.

http://www.ajinomotofoods.com/Products.aspx

 
REC: Sweet & Sour Vidalia Onions and Cucumbers

I have made this multiple times each summer after getting the recipe from a Gail's Recipe chat buddy.
I use the seedless English cukes and just scrub them. I don't bother peeling or seeding, just slice away with the mandoline into really thin slices.


* Exported from MasterCook *

Sweet & Sour Vidalia Onions And Cucumbers

Recipe By :Sandi/GA (Epi Chat)
Serving Size : 6 Preparation Time :15:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method

3 Cups Cucumber, Peeled, Seeded -- slice thinly (I don't peel or seed)
1 1/2 Cups Vidalia Onion -- slice thinly
1/2 Cup Carrot -- grated
1/2 Cup White Wine Vinegar
1/4 Cup Sugar ( I use maybe a tablespoon)
2 Tablespoons Fresh Dill Or 1 Teasspoon Dried
2 Tablespoons Water
Salt And Pepper -- to taste

In bowl toss together cukes, onions, carrots; set aside. Combine vinegar, sugar, dill, 2 tablespoons water, salt and pepper. Pour over cuke mixture, toss to coat. Refrgierate until eady to serve.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 55 Calories; trace Fat (1.2% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 1 Vegetable; 1/2 Other Carbohydrates.

 
Asian grocers are far and few between down here. There's a Chinese grocer in Bradenton, FL

where I live and go to, but they don't carry Korean items.

Will have to google.

 
Thanks Cathy. I've printed their website page. Unfortunately, their online store is

closed due to their warehouse move until September 11th.

 
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