Posts tagged ‘Cucumber’

September 22, 2011

Farewell, Summer Garden | Gazpacho

Every so often you run across a recipe that begs to be made just as is, such as Spanish maestro José Andrés’s recipe for gazpacho.  Not a more perfect dish than this can be found to send summer off into its nine month hiatus.  Celebrate all that we are losing before the clock strikes 5:05 a.m. tomorrow.  Well, perhaps this post is a bit late for that, but rustle up some of these ingredients this weekend for a quick, albeit belated, goodbye.

I used some gorgeous, juicy yellow tomatoes from a Green B.E.A.N. Delivery box along with peppers and cucumbers from my back yard.  All gone now.

Don’t cry because it’s over.  Smile because it happened.

Playlist included Quiet Town, by Josh Rouse.

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August 23, 2011

A Quick Pickle | Szechuan and Dill

These are my first pickles.

I thank sites like Hounds in the Kitchen and Food in Jars for giving me the nudge in the direction of preserving and pickling.

What is it about these methods that seem so daunting?  Perhaps it is that you hear stories of the six thousand pints that your grandmother used to make at one sitting. (Who has time?)  Perhaps it’s the old stories that it won’t keep as well as you hope.  Fear mongers.  Truly folks, don’t listen.  You can put up just a few pints at a time, in two hours or less.

And the satisfaction of a pickle from a cucumber you grew or just picked up at a farmers’ market is like nothing else.

I made up my own pickling spice, because I think things can be a bit boring if you go the conventional route.  I like a bit of extra spice.  I also kicked in some fresh ginger in some and a massive quantity of garlic as well.  They turned out crispy and salty and kind of awesome.

PK Szechuan Dill Pickling Spice

1 t caraway seeds

1 T corriander seeds

1 t cumin seeds

1 t celery seeds

5 cloves

10 juniper berries

8 green cardamom pods

1 T black peppercorns

1 T Szechuan peppercorns

2 T dill seed

Lightly crush all larger spices, especially the cardamom pods and juniper berries.  Use in quantities as your pickle recipe advises.

Playlist included My Heart Skips a Beat by The Secret Sisters.

 

November 10, 2010

Get That Baby in the Kitchen | Homemade Hummus

 

Cherub, 3 (and a half now! she’ll tell you), was a big helper in the kitchen tonight.  And as a result, she totally nom’ed her dinner.  It didn’t hurt that one of her favorite things to eat is hummus anyway.  We made some homemade tonight since we had leftover chickpeas from last night’s dinner.  I served her hummus with some sumac-dusted salmon topped with a greek yogurt and cucumber sauce and warm flat bread.  Even with the “help” from Cherub, dinner was made and on the table in 30 minutes.  It was a fun evening in Persephone’s Kitchen.  Lots of love.  You could taste it in the food, too.

Cherub’s Hummus

1 leek, white and light green parts thinly sliced

6 cloves of garlic, smashed, peeled and minced

1 small bunch of watercress, tough stems removed

1 1/2 T butter

1 T olive oil

3 c cooked chickpeas (you could use rinsed canned, but it’s easy-peasy to start with dry, just takes a little time)

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