Cucumber Archive

Monday, August 4, 2014

cold noodles with miso, lime and ginger

cold buckwheat noodles with miso and ginger

Because we did not move this past weekend after all, we ended up with a bit of free time which we used to do some overdue purging. I’m sorry if this shatters your misplaced image of me as some sort of domestic goddess, but my signature move is shoving something into a closet and slamming the door before anything falls out and then willfully ignoring its pleas for mercy — come on, you do it too, right? anyone? Sigh. And so we dug out, removing three giant trash bags of stuff we should have gotten rid of a while ago, two of clothes and one of (shh, please don’t tell on us) toys. Just 10 or 12 move before this apartment is Pinterest-ready! i.e. vast amounts of open space uncluttered by the existence of actual human beings.

what you'll need, plus a lime
grating ginger

I also unearthed all sorts of wonders I’ve hung onto for far too long to get rid of now, such as my most prized possession of the year 1982, a hairband from the original Annie movie, my lifeguard certification card from 1996 and the dorky Ann Taylor shirt I was wearing when I met my husband in 2003, something you’ll no doubt see Stacy London clucking her tongue over one day when I finally land my own What Not To Wear episode (a girl can dream, right?).

buckwheat noodle bundles

Continued after the jump »

Monday, July 14, 2014

easiest fridge dill pickles

easiest fridge dills, before

Every summer, I make a note on my Oh My God Good Vegetables Are Finally Here! cooking to-do list (what, you don’t keep one?) to post about how to make classic dill pickles. Every week they’re available, I pick up nearly a bucket of perfect-for-pickling kirby cucumbers from the Greenmarket for my cucumber-junkie family with the greatest intention of finally making good on this promise. And I never, ever do. It might be that the first couple times I tried, many years ago, my always-too-hot kitchen molded both jars, traumatizing me at the end of the jars’ incubation periods. It might be that because I live in NYC, when I want an insanely good sour pickle, I just go to The Pickle Guys on Essex Street or track down some from Guss’. Like bagels, killer soup dumplings, or Halal cart street meat, amazing pickles are in a category of food you have to be extremely driven and possibly cuckoo to make at home in NYC. I mean, I am, but apparently not enough.

kirby season
slice thin, even thinner than this

I make these instead. These are our go-to fridge pickle, and they are ludicrously easy. Do you have salt? Do you have vinegar? You’re set. They’re passable an hour later, excellent 6 to 8 hours later, and you can also enjoy them three weeks from now — though by then, we’ll be on our third batch.

you'll start with so much

Continued after the jump »

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 »


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