- kachen Jun 15, 2005 07:41 PM
We have been recently swamped with a cuke surplus and don't know how best to use them. If you have any suggestions for food, drink or otherwise it would thrill me! I can't let all this great produce go to waste..
thanks a trillion
Cucumber-yogurt soup, cucumber gaspacho, cucumber salads
You can always pickle the surplus and have home-made half-sour pickles, or full-sour pickles. That is what they used to do in the old days when they had too many cucumbers.
One cucumber salad i enjoy is a equal mixture of julienned cucumber and jicama in a nice vinegrette made with lime juice instead of vinegar.
Another is the standard drained thin cucumber slices mixed with a little sourcream and finely minced onion. Salt to taste and finely minced fresh parsley.
Tomato, cucumber, feta cheese and kalmata olives in a greek vinegrette. Roasted red peppers are a nice addition.
I just checked out Jack Bishop's "Vegetables Every Day" from the library, and noticed that he had a cooked cuke recipe! Here it is, paraphrased:
Weight and drain sliced cukes (peeled, halved lengthwise, seeded, cut 1/4 inch on diagonal) for 1 hour. Rinse and pat dry.
Heat 2 tbsps oil over medium high heat in skillet. Add 3 medium shallots, minced, and saute 'til golden. Add cuke slices and 2 tbsps lemon juice; cook 'til crisp-tender. Stir in 2 tbsps minced fresh mint and ground black pepper; serve immediately.
He also suggests a salsa made from 2 medium cukes, 2 cups diced watermelon, red onion, cilantro, rice vinegar, sugar, hot red pepper flakes, and salt. He suggests serving with grilled seafood.
My friend always feeds me this when I visit her:
Nice thin pita (cut into halves for sandwiches or squares or triangles for snacks)
Queso blanco slices - slightly melted and browned in a frying pan
Put cuke slices and cheese in pita and sprinke with lemon.