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www.goodeatsfanpage.com • View topic - Cookoff 2.0 #39 - Cucumbers

Cookoff 2.0 #39 - Cucumbers

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Cookoff 2.0 #39 - Cucumbers

Postby okbye » Fri Mar 04, 2011 3:38 am

Cookoff 2.0 #1 - Heat Infusion - Parrothead
Cookoff 2.0 #2 - Tomatoes - Unknown Foodie
Cookoff 2.0 #3 - Butternut Squash - Jackiecat
Cookoff 2.0 #4 - Fennel - Nolafoodie
Cookoff 2.0 #5 - Grains of Paradise - PattyE
Cookoff 2.0 #6 - Eggplant - Geimerst
Cookoff 2.0 #7 - Soup - Pixie
Cookoff 2.0 #8 - Ribs - Dan
Cookoff 2.0 #9 - Citrus fruit - Moonablaze
Cookoff 2.0 #10 - Clams - Thierry
Cookoff 2.0 #11 - Ground Beef - Parrothead
Cookoff 2.0 #12 - Olives - Grovite
Cookoff 2.0 #13 - Slaw - Nolafoodie
Cookoff 2.0 #14 - Peppercorns - Grovite
Cookoff 2.0 #15 - Yogurt - Eye4got
Cookoff 2.0 #16 - Summer Squash - Nolafoodie
Cookoff 2.0 #17 - Collards - ajkdvm
Cookoff 2.0 #18 - Lemongrass - Fleur
Cookoff 2.0 #19 - Summer herbs: basil/parsley/oregano/etc. - ajkdvm
Cookoff 2.0 #20 - Tapas and party bites - lunanoir
Cookoff 2.0 #21 - Fall Squash - ajkdvm
Cookoff 2.0 #22 - Cauliflower- altonfaninmd
Cookoff 2.0 #23 - Holiday Cookies - ghenne
Cookoff 2.0 #24 - Pressure Cooker - Charlene
Cookoff 2.0 #25 - Hot'n Spicy - Slamdunkpro
Cookoff 2.0 #26 - Soy Sauce - Eye4got
Cookoff 2.0 #27 - Peanut Butter - kimberlyjoy
Cookoff 2.0 #28 - Salmon - Charlene
Cookoff 2.0 #29 - Breakfast - DanC
Cookoff 2.0 #30 - Tortillas - Grovite
Cookoff 2.0 #31 - Foil Grill Packets - DitsyD
Cookoff 2.0 #32 - Rice - Charlene
Cookoff 2.0 #33 - Wild Game - haleoalau
Cookoff 2.0 #34 - Sugar-Free Desserts - nolafoodie
Cookoff 2.0 #35 - Potatoes - Kinsley
Cookoff 2.0 #36 - Egg Nog - Eye4got
Cookoff 2.0 #37 - Spices - Okbye
Cookoff 2.0 #38 - Grains - nolafoodie
Cookoff 2.0 #39 - Cucumbers - Pam T

I would like to choose.....

CU-cumbers! :D
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Re: Cookoff 2.0 #39 - Cucumbers

Postby Butterbean » Fri Mar 04, 2011 1:12 pm

Raita

2 green cucumbers
Salt and black pepper to taste
2 tablespoons finely chopped spring onion
2 cups yogurt (preferably Greek style)
1'/2 teaspoons roasted cumin seeds (optional)
1 tablespoon chopped fresh coriander or mint

Peel the cucumbers, halve them lengthways and remove the seeds. Cut the cucumbers into small dice (or coarsely grate), sprinkle with salt and leave for 15 minutes, then drain away liquid and rinse the cucumbers quickly in cold water. Drain well. Combine with onion, yogurt, lemon juice and taste to see if more salt is required. Roast the cumin seeds in a dry pan, shaking pan or stirring constantly, until brown. Bruise or crush seeds and sprinkle over yogurt. Serve chilled, garnished with mint or coriander.
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Re: Cookoff 2.0 #39 - Cucumbers

Postby Pam T » Sat Mar 05, 2011 4:16 am

Hello! I didn't know I got to pick the next Cookoff; so, I picked Cucumbers!

I would love to see recipes for cucumbers as a main ingredient and in a supporting role,
cooked cucumbers and picked cucumbers.

Especially, I am looking for recipes for cucumber salad recipe with peppers, onions and maybe tomatoes. I have had it Italian, Greek, Thai and German but have been able to replicate it.
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Re: Cookoff 2.0 #39 - Cucumbers

Postby Chef Mongo » Sun Mar 06, 2011 11:18 am

Wait ... you can EAT them?

After?

Oh, wait. Nevermind.
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Re: Cookoff 2.0 #39 - Cucumbers

Postby Kinsley » Sun Mar 06, 2011 5:59 pm


It would never occur to me to cook a cucumber. I
might try it if someone posts an interesting recipe.
It's a standard ingredient in most of my salads.
One of my favorites is the simplest.

2 medium tomatoes.
1 peeled cucumber.
1/2 sweet onion.
Cut the tomatoes and cucumbers into bite sized pieces.
Dice the onion.
Salt and pepper, oil and vinegar.
Refrigerate for at least a few hours.

You can serve it with lettuce (I don't always bother)
and/or add and herb (I like basil or parsley), but
I do always drink the juice that's left in the bowl. :wink:
I'll even just eat cukes w/ onion if
no decent tomatoes are available


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Re: Cookoff 2.0 #39 - Cucumbers

Postby Butterbean » Sun Mar 06, 2011 9:51 pm

Kinsley wrote:
It would never occur to me to cook a cucumber.

I've had cooked cucumber. My best friend's mother made it as a side dish when I was a teenager & it was very nice. Peeled, seeded & sliced into half-moons & steamed with a fresh herb (dill or tarragon, can't remember). But it was good. More flavor than zucchini.
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Re: Cookoff 2.0 #39 - Cucumbers

Postby sadiedog » Sun Mar 06, 2011 11:28 pm

We always called this "Pickled Cucumbers" although they aren't technically pickles. Grandma never had a recipe and neither have I. I've always made it by taste.

*Unfortunately, I'm guessing at the amounts of vinegar, water and sugar. Basically, I use 1/2 as much water as vinegar. More water if you want weaker cucumbers, less water if you want stronger cucumbers. You want some sugar to tame the tartness. The solution should taste pretty vinegary with a nice bit of sweet.


2 cucumbers peeled, seeded and sliced thin
1 med onion, julienned
1 cup white vinegar
1 TBS sugar*
1/2 cup water*

Mix together vinegar, sugar and water until the sugar desolves. Add the cucumbers and onions and let sit in the refrigerator for at least 4 hours. The longer they sit, the better they become.
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Re: Cookoff 2.0 #39 - Cucumbers

Postby tj » Mon Mar 07, 2011 12:53 am

Sadiedog, you took the classic right out of my head. The sugar makes it and I wonder how it would be with rice wine vinegar.

I did look up cucumber sandwiches on Wikipedia and found the entry kinda neat. No diplomatic secrets were revealed in the several paragraphs and only slight criticism of the Victorians was offered.
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Re: Cookoff 2.0 #39 - Cucumbers

Postby carla » Mon Mar 07, 2011 6:39 am

tj wrote:Sadiedog, you took the classic right out of my head. The sugar makes it and I wonder how it would be with rice wine vinegar. ...


+2. I grew up with this salad. Not certain what ratios to use. :oops:
Kathy, you're whole or part Polish, no? I"m 1/2 Polish. I'm sure that's where it comes from.
TJ? If you want to tell. I've forgotten.
My mom has uses mirin, long ago. Mellows & sweetens it, of course.

Oh. Was it RED onion?
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Re: Cookoff 2.0 #39 - Cucumbers

Postby sadiedog » Mon Mar 07, 2011 9:34 am

Half Polish. Yeah, it was my Polish Grandma who made it.

TJ - I saw several recipes using rice wine vinegar, so I think it would work fine.
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Re: Cookoff 2.0 #39 - Cucumbers

Postby Butterbean » Mon Mar 07, 2011 7:43 pm

carla wrote:Kathy, you're whole or part Polish, no? I"m 1/2 Polish. I'm sure that's where it comes from.

I'm not sure of the cucumber salad origin, but my dad's family made it for generations, & there's nary an ounce of Polish blood in that line, but the sour cream version below is definitely Polish. It also sounds Scandinavian.

Cucumbers in Sour Cream Recipe - Polish Mizeria


* 1 large cucumber with or without seeds, washed and trimmed
* Salt
* 1/2 cup sour cream
* 1 teaspoon sugar
* 2 teaspoons white vinegar (optional)
* 1 tablespoon chopped fresh dill

Run a channel knife or fork down the length of the cucumbers to produce a pretty edge, and slice thinly. Place in a colander over a bowl to catch the juices and salt the cukes liberally. Allow to stand for 30 minutes. Rinse quickly.

In a small bowl, mix remaining ingredients. Pat cucumbers dry and place in a medium bowl. Add the dressing and toss with the cucumber slices. Season to taste with salt and black pepper. Chill and sprinkle with additional dill, if desired, before serving.
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Re: Cookoff 2.0 #39 - Cucumbers

Postby sadiedog » Mon Mar 07, 2011 9:07 pm

Ahhh Buttah. ^THAT brings back some memories. I am saving that recipe so I can make Grandma's cream cucumber & onion salad. She used to use non-dairy creamer though. (Blech)

Oh, and I forgot the DILL!! How could I forget the DILL!! :lol:
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Re: Cookoff 2.0 #39 - Cucumbers

Postby Charlene » Thu Mar 10, 2011 10:50 am

Cucumber-Dill Sauce:

This sauce is amazing. I made it with some Salmon the other day and it's so good, I wanted to just eat the sauce when I ran out of fish.

1/3 cup peeled, seeded, cucumber
1/3 cup low fat sour cream
1/3 cup low fat plain yogurt (I prefer the thicker greek yogurt)
2 teaspoons chopped fresh dillweed (or more to taste)
1 clove garlic, minced
Kosher salt and freshly ground black pepper to taste

Take the cucumber, dillweed, garlic, salt and pepper and process in food processor (or finely chop/or grate). Mix in sour cream and plain yogurt. Taste for seasoning. Chill or serve immediately over your favorite meat.

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Re: Cookoff 2.0 #39 - Cucumbers

Postby Charlene » Thu Mar 10, 2011 10:55 am

Great Grammie's Canada Pickle

This is delicious on hot dogs and hamburgers. It’s just not the same without it!

1 quart whole onions
6 large cucumbers (the bigger the better)

Chop onions in food processor, remove. Peel and seed cucumbers and chop in food processor (not too fine). Mix together.

Cover with water and 1 cup salt, let stand overnight on the counter. Drain in the morning and rinse a little.

Dressing

1 pint cider vinegar
2 cups sugar
3 T flour
1 T dry mustard
1 T turmeric
1 tsp celery seed

Cook mixture until thick, add cucumbers & onions and heat through. Put in small sterilized jars while hot, screw on covers tight. Remove screw caps once they seal.

(Sterilize jars and lids in boiling water & remove w/ tongs to dry clean towel.)


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Re: Cookoff 2.0 #39 - Cucumbers

Postby Charlene » Thu Mar 10, 2011 10:59 am

Cucumber Sandwiches

As easy as they sound, they are ridiculously delicious!

8oz cream cheese
1pkg good seasons Italian dressing mix mild
milk, small amount to thin cheese
1pkg party rye
1 cucumber (run fork down sides & slice no more than ¼”)
freshly ground black pepper

Mix cheese & dressing, thin w/ milk. Spread onto bread, put a cucumber slice on spread & sprinkle pepper. Serve immediately, they get soggy.

* Instead of party rye use the shaped bread tubes with purchased or home made bread dough.

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Re: Cookoff 2.0 #39 - Cucumbers

Postby Charlene » Thu Mar 10, 2011 11:26 am

Donna's Macaroni Coleslaw

Ever since I tried this at my neighbors house a few years ago, I make it every time my family gets together. It is an amazing blend of flavors and textures that just totally works! She actually gets the ring shaped pasta* from NY when she goes up there, but if you can't find it just use ditalini, it won't be exactly the same, but it will still be good.

SERVES 16
• 1 (7 ounce) package ring macaroni or ditalini
• 1 (16 ounce) package coleslaw mix
• 1 medium onion, finely chopped
• 2 celery ribs, finely chopped
• 1 seedless english cucumber, finely chopped (seedless, peeled)
• 1 medium green pepper, finely chopped
• 1 (8 ounce) can water chestnuts, drained and chopped (optional)


Dressing
• 1 1/2 cups salad dressing (mayonnaise) Miracle Whip**
• 1/3 cup sugar
• 1/4 cup cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper


1. Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onion, celery, cucumber, green pepper, and water chestnuts.
2. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.

Charlene

* Regarding the pasta, the kind my friend brings back from NY is actually Wegman's store brand "Ring Pasta". In researching the name online, it looks like Trader Joes has a similar ring shaped pasta that they carry as well.

** Regarding the Miracle Whip - I've never really been a fan of the stuff, but it really adds an extra ...something to this salad. That being said, we've made it with mayo too, and it's good both ways. So if you can't get over the Miracle Whip thing, go ahead and still make it with mayo, it's still awesome.
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Re: Cookoff 2.0 #39 - Cucumbers

Postby Kinsley » Thu Mar 10, 2011 11:50 am

Charlene wrote:Cucumber Sandwiches

As easy as they sound, they are ridiculously delicious!

8oz cream cheese
1pkg good seasons Italian dressing mix mild
milk, small amount to thin cheese
1pkg party rye
1 cucumber (run fork down sides & slice no more than ¼”)
freshly ground black pepper

Mix cheese & dressing, thin w/ milk. Spread onto bread, put a cucumber
slice on spread & sprinkle pepper. Serve immediately, they get soggy.

* Instead of party rye use the shaped bread tubes with purchased or
home made bread dough.

Charlene

SO, they are really cream cheese w/ cucumber sandwiches.
That sounds pretty good, somehow the idea of cucumbers
on bread never sounded very good, to me.
Maybe I should look up a recipe for watercress sandwiches,
that always sounded kind of bland too, but maybe there is
a tasty, unnamed ingredient there too.

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Re: Cookoff 2.0 #39 - Cucumbers

Postby Butterbean » Thu Mar 10, 2011 12:42 pm

Kinsley wrote:[SO, they are really cream cheese w/ cucumber sandwiches.

You've never been to high tea, then. Cuke sammies are standard fare at tea parties.
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Re: Cookoff 2.0 #39 - Cucumbers

Postby Wanda Woman » Thu Mar 10, 2011 9:26 pm

I had a t-shirt that listed all the reasons why cucumbers were better than men.

That's not a recipe, though.

I'll be going now. Carry on.
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Re: Cookoff 2.0 #39 - Cucumbers

Postby Kinsley » Fri Mar 11, 2011 3:48 am

Butterbean wrote:
Kinsley wrote:SO, they are really cream cheese w/ cucumber sandwiches.

You've never been to high tea, then.
Cuke sammies are standard fare at tea parties.

Your reasoning is flawless. Can't say I feel deprived.
I've drank tea, I've been to parties. That was enough. :wink:

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Re: Cookoff 2.0 #39 - Cucumbers

Postby DitsyD » Fri Mar 11, 2011 12:30 pm

Kinsley wrote:
Butterbean wrote:
Kinsley wrote:SO, they are really cream cheese w/ cucumber sandwiches.

You've never been to high tea, then.
Cuke sammies are standard fare at tea parties.

Your reasoning is flawless. Can't say I feel deprived.
I've drank tea, I've been to parties. That was enough. :wink:

I've had cucumber sandwiches at tea parties and afternoon tea, but high tea is an early supper, and they usually have heartier sandwiches for that. :oops: :D

From Wiki: http://en.wikipedia.org/wiki/Tea_(meal)
High tea is an early evening meal, typically eaten between 5pm and 6pm. It is now largely followed by a later lighter evening meal.
High tea would usually consist of cold meats, eggs or fish, cakes and sandwiches.
In its origin, the term “high tea” was used as a way to distinguish it from “low tea” or afternoon tea. The words 'low' and 'high' refer to the tables from which either tea meal was eaten. Low tea was served in a sitting room where low tables (like a coffee table) were placed near sofas or chairs generally. The word high referred to a table, this one in a dining room table, and it would be loaded with substantial dinner dishes - meats, cheese, breads, perhaps the classic shepherd's pie or steak and kidney pie.
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Re: Cookoff 2.0 #39 - Cucumbers

Postby Jules » Fri Mar 11, 2011 12:39 pm

Paging Lucy ... Lucy to the Cuke thread, please. (I'm betting that she has a good recipe for cucumber "spa" water of some kind.)
I'm impressed ... and happy. Not "surprised" ... but happy.
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Re: Cookoff 2.0 #39 - Cucumbers

Postby Kamidanshir » Fri Mar 11, 2011 4:28 pm

Jules wrote:Paging Lucy ... Lucy to the Cuke thread, please. (I'm betting that she has a good recipe for cucumber "spa" water of some kind.)


She does indeed...and she hasn't posted in like two months.
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Re: Cookoff 2.0 #39 - Cucumbers

Postby okbye » Sun Mar 13, 2011 1:01 am

What do you do with things like the Mizeria and Raita? It kind of sounds like a dip.
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Re: Cookoff 2.0 #39 - Cucumbers

Postby Butterbean » Sun Mar 13, 2011 1:55 am

okbye wrote:What do you do with things like the Mizeria and Raita? It kind of sounds like a dip.

Mizeria is a side-dish/salad type of thing. Raita is an Indian condiment, kind of a dip or sauce.
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Two questions and a list

Postby tj » Mon Mar 14, 2011 2:32 pm

Neat thread and definitely going to be handy come summer!

Any great personal tzatziki recipes out there?

I am curious about cooked cukes. Somebody must have experience with same. Are they mushy?

The list:

This is the ingredient list for a local restaurant's Country Greek Salad. They will only serve it during the local tomato season and it makes an admirable meal with hunks of their homemade bread with butter.

In rough chunks and pleasing proportions:

tomatoes, cukes, green peppers, onions
with
greek black olives, feta, anchovies [for them what like 'em--I think they are essential]
dressed with vinaigrette which I think has red wine vinegar, olive oil, greek oregano, salt and pepper and maybe something else. When I do it at home, it is never as good as at the restaurant, maybe they have a Greek grandma in the back adding love.

Mix it all up and let it soak. Even better the next day.

Just damn good!
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Re: Cookoff 2.0 #39 - Cucumbers

Postby Pam T » Tue Apr 05, 2011 8:17 pm

I was waiting to hear from Lucy Lu, but she is AWOL.

So, the winner is Charlene and Great Grammie's Canada Pickle!

Looking forward to trying it soon!
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