Final summer season, I had such a windfall of homegrown cucumbers that I started shoving them within the mailbox as a present for the letter provider.
This yr’s planting hasn’t been practically as prolific, so I have been a bit extra aware about how finest to organize them. Gazpacho, pickles and cucumber salad are straightforward and attractive, however I needed to do one thing sudden with this restricted crop of cukes.
Culinarian Elizabeth Heiskell presents a cooling cucumber dip in her newest cookbook, “Come On Over! Southern Scrumptious for Each Day and Each Event” (Houghton Mifflin Harcourt, $30). The recipe is a straightforward mixture of cucumber pulp; dairy staples bitter cream, Greek yogurt and mayonnaise; dill, garlic, salt and pepper for seasoning; and hits of vinegar and lemon juice for acid. However easy could be chic.
“I urge you to do this knockout,” she writes within the headnote. Moreover serving the chilled dip with crudités and crostini (or simply seize a bag of tortilla chips as I did), she suggests pairing it with lamb, cold-poached salmon, and even hamburgers and scorching canines.
Heiskell requires the cucumbers to be peeled earlier than processing them, however when you’ve received unwaxed natural cucumbers, you do not have to discard these lengthy inexperienced strips. Mads Refslund, who co-founded famed NOMA restaurant in Denmark with Rene Redzepi, proposes giving peels a second life in his ode to trash cooking, “Scraps, Wilt & Weeds: Turning Wasted Meals Into A lot” (Grand Central Publishing, 2017). Brine and time (3 to five days) are all it takes for cucumber peels to change into bitter sufficient so as to add to a banh mi, burger or Reuben.
1 1/2 kilos cucumbers, peeled, reduce in half lengthwise, seeds eliminated
3/4 cup plain Greek yogurt
3 tablespoons chopped dill
1 tablespoon contemporary lemon juice
2 teaspoons minced garlic
2 teaspoons Champagne vinegar
Utilizing a meals processor, puree the cucumbers. Line a colander with a cheesecloth and set it within the sink. Combine 1 1/2 teaspoons salt with the cucumber puree and switch it to the colander. Let sit and drain for 1 hour.
Collect the cheesecloth collectively and provides the cucumber yet another good squeeze to make sure it is as dry as attainable.
Place the cucumber pulp in a bowl and add the bitter cream, yogurt, mayonnaise, dill, lemon juice, garlic, vinegar and 1/8 teaspoon pepper. Combine properly.
Add extra salt and pepper to style. Cowl and refrigerate till chilled completely, at the very least 2 hours or as much as 4 days, earlier than serving.
Per serving: 120 energy (% of energy from fats, 61), 3 g protein, 9 g carbohydrates, 1 g fiber, 8 g complete fats (3 g saturated), 20 mg ldl cholesterol, 108 mg sodium.
Excerpted from “Come On Over! Southern Scrumptious for Each Day and Each Event” © 2021 by Elizabeth Heiskell. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.
Peels from 3 unwaxed natural cucumbers
0.7 ounces (3 teaspoons) kosher salt (actual proportion is important for brining)
Pack the cucumber peels right into a sterilized massive ceramic pot or gallon Mason jar (not steel).
Pour the water into the container and add the salt. Put with a lid that matches contained in the crock (a drop lid) on the answer and a weight in order that the peels don’t rise above the salt answer.
Depart the container coated at room temperature for 3 to five days, checking it on occasion, till it begins to bubble. If a white bubbly foam seems, skim it off. If a darkish scum or mildew seems, which means the jar or another aspect was not sterile and you will have to throw it out within the compost.
Style for sourness and whether it is bitter sufficient, flippantly rinse the cucumbers, switch to a jar, and refrigerate for as much as 3 weeks.
Per tablespoon: 3 energy (% of energy from fats, 12), hint protein, hint carbohydrates, hint fiber, hint complete fats (no saturated fats), no ldl cholesterol, 240 mg sodium.
Excerpted from “Scraps, Wilt & Weeds: Turning Wasted Meals Into A lot” by Mads Refslund and Tama Matsuoka Wong. Copyright © 2017 by Mads Refslund and Tama Matsuoka Wong. Reprinted with permission of Grand Central Publishing. All rights reserved.
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