Cucumber Archive

Monday, September 14, 2009

grilled lamb kebabs + tzatziki

lamb kebabs

What do you do to prepare for a baby? We’ve talked about it endlessly this summer, and I have no doubt you’re out there thinking, “my goodness, has she still not had that baby yet?” Tell me about it. But really, how do you get ready? Do you try to figure out learn how to cook respectable meals in a minimum of time? Do you cook and freeze weeks worth of lasagna and enchiladas to ensure you don’t go hungry when the baby demands all of your attention? Do you use your remaining unscheduled time in the kitchen to bribe labor and delivery nurses?

rosemarymarinatinggrilling kebabslamb kebabs, grilling

Among the many slightly absurd ways we’ve been getting ourselves ready, we decided that we needed to clear out our DVR queue last week, to make room for all of the shows we’ll likely be missing the first runs of. And what needed clearing out? Episodes and episodes of Barefoot Contessa, it turned out, and it was some dangerous stuff. All of a sudden I was bookmarking recipes in threes, despite knowing that it might take me months or longer to get to them. And I was totally willing to wait until I hit the episode where she goes Greek.

cucumbersshredded cukethe best tzatziki i've ever madegrilled pita wedges, tzaziki

Continued after the jump »

Sunday, September 21, 2008

summer’s last hurrah panzanella

summer's last hurrah panzanella

In the last few days, New York City has gotten the most delicious nip to its breezes; drier air and clear skies have set in and despite that fact that I maintain that I don’t wish summer to end, it’s not holding up when I hit the Greenmarket and go a little berserk over apples and squash and things that have nothing to do with stone fruit. I’m a sucker for New York in the fall. It always wins.

leftover colwin bread cubes

Nevertheless, before I go whole-squash into the colder months, I had to have one last hurrah with summer before I admit that I’m finally no longer incessantly craving it, and there’s no better way to take in late-summer produce than with a panzanella. I’ve made this one before, but it was years ago, which means in Internet-speak, it’s probably dead to all of you and due for a revival.

panzanella pretty

Continued after the jump »

Thursday, January 3, 2008

viennese cucumber salad

viennese cucumber salad

My first day back to work after New Years started with my laptop flat lining, having to clean the office pantry microwave after my oatmeal blew up in it, finding myself completely and frantically over my head in a new bit of work I personally requested the week before and a wind-tunneled trip to the new Apple store to gaze at the shiny brightness. In short, I had hoped to be gently eased into 2008, but since that wasn’t in the cards for me, I ended it with a dinner of French Toast. What? Tell me that you’re not jealous.

But you know what else I did, you know, in my maple syrup haze? I completed one half of one of my smittenkitchen new years resolutions! See that over there in the sidebar? Yup, that would be a cooking or kitchen Tip of the Day from little old me. (Hat tip to problogdesign.com for spelling this method out so clearly!) I’ve got a few kinks to work out–like an RSS feed for that category, as I’ve realized these aren’t working–but as I populate the archives, you should start seeing bits of information I’ve picked up over the years spit out to you in bytes. Comments are open, so if you find my Buttermilk Recipe, for example, to be totally off its rocker, feel free to tell me so. It wouldn’t be the first time.

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Tuesday, July 3, 2007

israeli salad + pita chips

israeli salad

First I talked about madeleines, and although they’re lovely (though mine were less so), they don’t exactly have a high originality quotient. Then I totally side-stepped my week of non-cooking by throwing some “new feature” at you, and now, well now I’m going to tell you that you can make a salad out of cucumbers, tomatoes and onions. And I know you’ve got to be thinking: you don’t say!

Although on another week–perhaps one without heaps of barbeques for all that red, white and boom spread about–I might skip over the simple Israeli Salad, I know that if you’re still looking for that easier-than-pie dish to bring to a pot-luck barbeque tomorrow, we really need to talk. Israeli Salad isn’t just as dish, as much as it is a palette to build your salad dreams upon.

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Wednesday, June 20, 2007

dilled potato and pickled cucumber salad

greenmarket fingerlings

Everyone’s got a favorite potato salad, and this is ours.

I know most are aggressively forgettable, with so much slick and eerie uniformity in their texture that it almost seems that their creators knew people were never going to eat it anyway, so why bother? But if you do–bother, that is–you’re in for a whole other world of crunch, texture, tang, complexity and even, dare I say, flavor. I’ve made them with a slip of horseradish, with chopped hard-boiled eggs, celery and cornichon, I’ve tossed them in a mustard vinaigrette with red peppers, capers and olives, yet I haven’t done any of those things since I came across this one.

i think we know by now

Continued after the jump »


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