Cucumber Archive

Tuesday, May 21, 2013

greek salad with lemon and oregano

greek salad with lemon and oregano

Recently, I attempted to roughly outline the parameters of the gap between the recipes you see here on this site and what I might have made for dinner last night. In the first category, we’ve got words like aspirational and exceptional or unusual and best in category or just seriously we all need to make this right now. It’s fun, noteworthy stuff. Sure, it’s also our dinner, you know, on the days such exciting things come to pass in my kitchen, but it’s the second category — staples, comforts and easy wins, things that miraculously make all three people around the table happy at the same time — that dominate our table the rest of the time.

crisp vegetable matter

Now, I was perfectly content to keep this dull stuff to myself — workaday salads, breaded thigh cutlets, flatbread with whatever vegetable needs to be used up first — but you asked. And while at first I resisted because I just thought you were being polite in a “We’d love to hear every precious new word your kid used incorrectly this week” or “No, please tell me more about how web analytics work,” kind of way, I’ve since concluded that this is silly. Everyone needs dinner inspiration. Maybe something here could be yours. I hope it will be.

an SK weeknight meal, 1an SK weeknight meal, 2an SK weeknight meal, 3an SK weeknight meal, 4

Continued after the jump »

Friday, June 29, 2012

chopped salad with feta, lime and mint

chop chop salad with feta, lime, mint

I’m sorry, guys, but I get really boring in the summer. Like, hey-isn’t-it-nice-when-the-sun-shines boring. Or, let-me-tell-you-about-that-time-I-got-the-apartment-painted boring.

pile of pole beans
radishes

Okay fine, I’ll tell you anyway. Remember when I told you that on our Vacation From Parenting I had an ambitious to-do list but my husband was quite certain we’d be better off doing as little as possible? Well, Alex: 1, Deb: 0 and here it is encrypted on the permanent record of the internet. As it turns out, having to take your entire apartment apart to allow for painters is totally not fun at all. Sometimes there’s a communication breakdown that leads to you coming home right as they’re finishing up to find that your apartment had been painted the wrong color. Sometimes, in the same week, your bathtub is suspiciously filled with plaster, your door handle breaks and leaves you locked out of your apartment for an eternity, your air conditioning dies, and 48 hours after the painters had left, not a single piece of furniture got ambitious enough to move itself back into position, which means that you’ll probably be doing that for the remainder of your so-called vacation. Really, Deb [insert slow clap here] next time your husband suggest you do nothing but sleep, socialize and relax for a week, perhaps you might just not argue.

queso fresco, feta, ricotta salata

Continued after the jump »

Friday, June 22, 2012

cold rice noodles with peanut-lime chicken

last night's dinner

If you told me a week ago that I would willingly adding cold chicken to cold noodles and call it a meal, a meal I’d eat enthusiastically, I’d think you had lost your mind. The various intersections of cold chicken and cold pasta are littered with foods I’d rather forget, such as those macaroni salads with shredded, overcooked chicken, suspiciously squicked together with mayo in a clear plastic take-out container of dubious expiration at the nearest corner deli. Hey, who’s hungry? Probably not you anymore!

lots and lots of limes
lime garlic sauce, sauce 1

But in David Tanis able kitchen (and I hope you’re following his City Kitchen column each week as eagerly as I do) chicken is marinated with a potent mix of ginger, garlic, lime juice and fish sauce before being flash-grilled or broiled and then cooled and roughly chopped. It is then added to rice noodles as long and twisty as skeins of yarn, topped with lots of crunchy vegetables, a medley of two sauces (one loud with chiles, lime and fish sauce and the other nutty and perfect with ginger, peanut butter and toasted sesame), salted roasted peanuts, slivers of cooling herbs (mint, basil and cilantro) into something that’s about as close to a dream of a summery one-bowl meal as we can get, and just in time for our first inferno of a New York City heatwave this year.

peanut sauce, sauce 2

Continued after the jump »

Thursday, May 24, 2012

tzatziki potato salad

tzatziki potato salad

I don’t eat potato salad for lunch. That would be… unhealthy, irresponsible, gluttonous, and nutritionally unbalanced. However, I have found that when potato salad exists in the fridge, it has a way of becoming lunch, usually through a nibble that becomes a forkful which eventually leads to succumbing to the fact that potato salad, on occasion, make a fine carb-bomb of a warm weather lunch.

two pounds, ready to boil
quartered tiny potatoes

Fortunately, there are entries in the potato salad archives for times just like these. Three years ago, I made a pesto potato salad with green beans and, so you know, adding green beans to potatoes totally makes it a balanced lunch. Last year, I made a spring salad with new potatoes — see how tricky I was there? It’s mostly salad, with early vegetables like asparagus, radishes, and sugar snaps but it’s also got a few potatoes in there and a sharp Dijon vinaigrette. And today, I made a tzatziki potato salad heaped with a pound of shredded, cold cucumber, lemon and garlic yogurt, and oh, there are some potatoes in there too. It’s as lunchy as potatoes can be and considering that I was able to make it in the all-too-slim margin between preschool drop-off, grocery shopping, and the post-preschool I’m-huuuungry-mama meltdown, I think it will be my go-to potato salad this summer, should the rains ever stop long enough for us to put some lamb skewers on the grill.

feeding the cuke into the chute

Continued after the jump »

Friday, June 18, 2010

bread and butter pickles

bread and butter pickles

So here’s one way to be just a little more welcome at that backyard barbecue slash rooftop grill-out slash pot luck picnic you were heading to this weekend. Maybe you were going to bring your usual — that pie, some buns, a slaw, an addictive potato salad, right? Maybe even some lemonade? And oh, what friends you’ll make if you do. Everyone loves a good slaw, most especially this girl.

kirbys
kirby slices

But how about something a little crunchy, a little sweet to accompany that burger recipe your dad has been perfecting since the horse and buggy days. It’s the kind of thing you might only know about from a jar, which means that you probably pass them over at picnics without a second thought. It’s the kind of thing you might not have thought to make at home, I know I didn’t, especially because we’re more of the garlickly-Kosher dill category of pickle eaters, ourselves.

salting

Continued after the jump »


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