Day Recipe Food Community

June 21, 2009

Cucumber, Jicama, and Pickled Ginger Salad Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 12:51 pm

Active time: 20 min Start to finish: 35 min

Makes 4 servings.

INGREDIENTS

  • 2teaspoons white-wine vinegar
  • 1/2teaspoon sugar
  • 1/4teaspoon salt
  • 2tablespoons olive oil
  • 1seedless cucumber (1 1/4 lb; usually plastic-wrapped), cored and cut into 1/8-inch-thick matchsticks
  • 1/2lb jicama, peeled and cut into 1/8-inch-thick matchsticks (2 cups)
  • 2tablespoons drained bottled pickled ginger, finely chopped

DIRECTIONS Whisk together vinegar, sugar, and salt in a small bowl until sugar is dissolved, then add oil in a slow stream, whisking until emulsified. Toss together cucumber, jicama, ginger, and dressing in a bowl until combined well, then let stand, covered and chilled, 15 minutes.

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June 19, 2009

Chilled Cucumber Soup with Smoked Salmon and Dill Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 9:20 am

To start, offer a seafood appetizer, such as chilled cocktail shrimp with herbed mayonnaise. What to drink: Pour Champagne or sparkling wine throughout the meal.

Makes 6 servings.

INGREDIENTS

  • 1 1/2tablespoons butter
  • 1cup chopped onions
  • 4cucumbers, peeled, halved, seeded, cut crosswise into 1/2-inch-thick slices (about 5 cups)
  • 18-ounce russet potato, peeled, cut into 1/2-inch dice
  • 3 1/2cups low-salt chicken broth
  • 3large fresh dill sprigs plus 6 tablespoons minced fresh dill
  • 1teaspoon (or more) salt 1cup crème fraîche or sour cream
  • 3ounces smoked salmon, cut into 1/2-inch pieces

DIRECTIONS Melt butter in heavy large pot over medium heat. Add onions and sauté until slightly softened, about 3 minutes. Add cucumbers and potato; stir 1 minute. Add broth, dill sprigs, and 1 teaspoon salt. Increase heat and bring to simmer. Reduce heat to low; cover and simmer until cucumbers and potato are tender, stirring occasionally, about 25 minutes.Working in batches, puree soup in processor until smooth. Return to pot. Cool 15 minutes. Whisk in 1/2 cup crème fraîche and 4 tablespoons minced dill. Cover and chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.) Taste soup, adding more salt if desired. Ladle soup into 6 bowls. Place dollop of crème fraîche in center of each bowl; sprinkle with smoked salmon and remaining 2 tablespoons minced dill.

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June 14, 2009

Warm Cucumber Soup with Scallop and Sole Mousselines Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 8:09 am

Most people never think about cooking cucumber — especially since that crisp, raw crunch is so perfect for salads and canapés. But cucumber acquires a wonderful velvety texture when cooked and puréed, and this soup shows it off beautifully. Even better, the flavor and color of this soup are at their best when it is warm, not hot, which takes some of the stress out of serving ten guests.

Active time: 2 1/2 hr Start to finish: 12 hr (includes making mousselines)

Makes 10 servings.

INGREDIENTS

  • 3large seedless cucumbers (usually plastic-wrapped; 3 lb total), quartered lengthwise and cut crosswise into 1/4-inch-thick slices
  • 1small russet (baking) potato (1/4 lb)
  • 1medium onion, chopped
  • 1medium carrot, chopped (1/2 cup)
  • 1/2celery rib, chopped
  • 1large garlic clove, chopped
  • 1turkish or 1/2 california bay leaf
  • 1(3-inch) fresh thyme sprig
  • 2tablespoons unsalted butter
  • 4cups water
  • 1/4teaspoon black pepper
  • 1 1/2teaspoons salt
  • scallop and sole mousselines garnish:thinly sliced smoked sablefish (black cod); fresh chives or fresh dill sprigs

DIRECTIONS Cook cucumbers in a 4- to 5-quart pot of boiling salted water, uncovered, just until water returns to a boil, about 1 minute, then immediately drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Drain cucumbers well, then purée in 2 batches in a blender until as smooth as possible, about 1 minute, transferring to a bowl.

Peel potato and cut into 1/2-inch cubes. Cook onion, carrot, celery, garlic, bay leaf, and thyme in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, about 3 minutes. Add potato, 4 cups water, pepper, and 1/2 teaspoon salt and simmer, partially covered, until potato is very tender, about 15 minutes. Discard bay leaf and thyme.

Purée mixture in batches in blender until very smooth, about 1 minute (use caution when blending hot liquids), transferring to a large bowl. Chill, uncovered, until completely cool, about 30 minutes.

Stir cucumber purée into potato purée and force soup through a fine-mesh sieve into a large bowl, pressing hard on and then discarding solids.

Stir remaining teaspoon salt into soup, then reheat in a bowl in a microwave or in a saucepan on stovetop over low heat (microwaving is best because it preserves the soup’s bright green color). Put 1 mousseline in each of 10 shallow soup bowls and pour warm soup around each.

Cooks’ note:
Soup can be made 2 days ahead and chilled, covered.

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May 29, 2009

Indian-Spiced Fish with Cucumber Relish Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 4:03 am

Start marinating the fish at least four hours ahead so that the spice flavor comes through.

Makes 4 servings.

INGREDIENTS

  • 1/2cup plain nonfat yogurt
  • 4teaspoons minced peeled fresh ginger, divided
  • 2garlic cloves, minced
  • 1teaspoon curry powder
  • 1teaspoon ground cumin
  • 1/8teaspoon cayenne pepper
  • 45- to 6-ounce halibut steaks or mahi-mahi fillets (each about 3/4 to 1 inch thick) 1 1/2cups diced english hothouse cucumber
  • 2tablespoons seasoned rice vinegar*
  • 2tablespoons chopped fresh cilantroolive oil
  • fresh cilantro sprigs

DIRECTIONS Whisk yogurt, 2 teaspoons ginger, garlic, curry powder, cumin, and cayenne pepper in medium bowl to blend. Add fish and turn to coat evenly. Cover and refrigerate at least 4 hours or overnight, turning fish occasionally.

Mix cucumber, vinegar, chopped cilantro, and remaining 2 teaspoons ginger in small bowl. Season lightly to taste with pepper. (Relish can be made 4 hours ahead. Cover and refrigerate, stirring occasionally.)

Prepare barbecue (medium-high heat). Brush grill rack with olive oil. Scrape off excess yogurt marinade from fish; sprinkle fish with salt and pepper. Grill fish until just opaque in center, about 6 minutes per side. Transfer fish to plates. Spoon cucumber relish alongside; garnish with cilantro sprigs.

*Also known as sushi vinegar; available at Asian markets and in the Asian foods section of most supermarkets.

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May 24, 2009

Dilled Potato and Pickled Cucumber Salad Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 3:18 am

The pickled cucumbers are also great
on their own as a condiment for tuna-salad sandwiches.

Makes 8 servings.

INGREDIENTS

  • 6tablespoons distilled white vinegar
  • 4teaspoons coarse kosher salt
  • 21-pound english hothouse cucumbers, very thinly sliced
  • 1/2cup plus 3 tablespoons chopped fresh dill3 1/4pounds yukon gold potatoes (about 10 medium), unpeeled
  • additional coarse kosher salt
  • 1cup very thinly sliced white onion
  • 8radishes, trimmed, thinly sliced
  • 3/4cup mayonnaise
    small radishes with green tops

DIRECTIONS Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/2 cup dill in heavy 1-gallon resealable plastic bag. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.

Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired. (Salad can be made 1 day ahead. Cover and refrigerate.)

Mound salad in bowl; garnish with whole radishes. Serve cold or at room temperature.

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May 21, 2009

Cucumber-Daikon Relish Recipe

Filed under: Recipes — Tags: , , , — Anna @ 10:36 am

This recipe is an accompaniment for Miso-Marinated Salmon with Cucumber-Daikon Relish.

Makes 6 servings.

INGREDIENTS

  • 2english hothouse cucumbers, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices
  • 2teaspoons sea salt8ounces daikon (japanese white radish), peeled, cut into 2×1/4-inch sticks2/3cup unseasoned rice vinegar
  • 2/3cup sugar
  • 1tablespoon minced fresh ginger
  • 1/8teaspoon cayenne pepper

DIRECTIONS Toss cucumbers with sea salt in colander. Place colander over bowl and let stand 15 minutes. Rinse cucumbers. Drain and pat dry with paper towels.

Place radish sticks in medium bowl. Cover with water. Soak 15 minutes. Drain and pat dry with paper towels.

Stir vinegar and next 3 ingredients in large bowl to blend. Add cucumbers and radish; toss to coat. Cover and chill at least 30 minutes and up to 2 hours.

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May 10, 2009

Red Pesto Cucumber Cups ~ Appetizer

Filed under: Recipes — Tags: , , , , , — @ 8:07 am

I wanted to come up with something a little different to serve as a light, refreshing appetizer & decided that these little cups might just do the trick.

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Serves 5.

INGREDIENTS:

  • 1 & 1/2  English cucumbers
  • 2oz wholewheat conchigliette pasta
  • 3 & 1/2 tsp red pesto (the best quality bought or homemade)
  • pinch of salt
  • 15 leaves of fresh basil or parsley

 

DIRECTIONS:

  1. Trim the ends of the cucumbers, then slice the cucumbers into 1″ rounds. With a thin bladed knife, remove the peel in strips to create a striped effect.
  2. Cook the pasta until it is tender, drain well & mix in the red pesto & pinch of salt until the pasta is thoroughly coated.
  3. Take each piece of cucumber & carefully remove the seeded central part – making sure to leave a base of about 5mm left at the bottom of the cucumber (otherwise the pasta will fall straight out!)
  4. Then fill each hollowed out cucumber ‘cup’ with the pesto pasta & finally top with the basil / parsley leaf.
  5. Serve 3 cups per person for a dainty appetizer.

 

TIP:

  1. For a special touch, drizzle a little olive oil over each cup & top with 2-3 lightly toasted pine nuts – you could even add a tiny sprinkle of finely grated parmesan cheese.
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May 7, 2009

Pimms Inspired Iced Tea

Filed under: Recipes — Tags: , , , , , , , , , , , — @ 2:51 pm

Now that the weather is warming up, you may be looking for some interesting drinks to cool you down. If you like Pimms, then I’m sure you’ll enjoy this iced tea. It is fruity & very refreshing – pefect for any hot day.

pimms-iced-tea

pimms-iced-tea-1

Yields 6 glasses

INGREDIENTS:

  • 6 tea bags (black or green if you prefer)
  • 5 fl oz fresh squeezed orange juice, well chilled
  • 5 fl oz ginger ale, well chilled 1/2 lime, juice of
  • 12 small spigs of fresh mint
  • 6 slices of orange
  • 6 slices of lemon
  • 6 slices of cucumber
  • 6 slices of apple
  • 2 tbsp sugar
  • 2-3 cups of ice cubes

 

DIRECTIONS:
 
  1. Make the tea by pouring 1 1/2 litres of boiling water over the tea bags. Add the sugar and 6 sprigs of mint to the teapot.
  2. Allow the tea to infuse for 20 minutes. Remove & discard the tea-bags and leave the tea to cool completely.
  3. When the tea is properly cooled, remove the mint from the teapot.
  4. Pour the ice cubes into a large glass jug and pour in the tea along with the orange and lime juices and 6 more sprigs of mint. Finally add the orange and lemon slices, stir thoroughly, and serve in glasses with more ice.

 

TIPS:
 
Add a handful of wild or quartered strawberries to the jug and perhaps some edible flowers to add an elegant touch.

 

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April 20, 2009

Frisee Salad with Cucumber and Radishes Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 3:27 pm

Active time: 25 min Start to finish: 25 min

Makes 4 servings.

INGREDIENTS

  • 1/2seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, cored, and thinly sliced diagonally (2 cups)
  • 2teaspoons rice vinegar (not seasoned)
  • 2teaspoons extra-virgin olive oil
  • 1/2teaspoon salt
  • 1/4teaspoon black pepper
  • 2oz frisée, trimmed(3 cups loosely packed)
  • 1bunch watercress, trimmed and tough stems discarded (3 cups loosely packed)
  • 2oz baby spinach (2 cups loosely packed)
  • 6radishes, sliced, then cut into matchsticks

DIRECTIONS Toss cucumber with vinegar, oil, salt, and pepper in a large bowl. Let stand 10 minutes.

Add frisée, watercress, spinach, and radishes and toss well.

Cooks’ note:
To save time, you can use 6 oz mesclun (premixed baby greens) total instead of the frisée, watercress, and spinach.

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April 16, 2009

Grilled Brined Salmon and Eggplant with Fennel Cucumber Relish Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 11:47 am

Active time: 1 hr Start to finish: 3 hr

Makes 8 servings.

INGREDIENTS

  • 7 1/2cups water
  • 3cups packed light brown sugar (from two 1-lb boxes)
  • 1 1/2cups kosher salt
  • 1/2cup plus 2 tablespoons granulated sugar
  • 1cup chopped fresh dill
  • 8(6- to 8-oz) pieces salmon fillet with skin
  • 2lb small eggplants, cut diagonally into 1/3-inch-thick slices
  • 2tablespoons olive oilaccompaniment: fennel cucumber relish
  • special equipment:a 1-lb weight such as a soup can

DIRECTIONS Bring water, brown sugar, salt, and 6 tablespoons granulated sugar to a boil in a 5-quart pot, stirring until sugar is dissolved. Transfer 6 cups brine to a 13- by 9-inch glass or ceramic baking dish, then stir in dill and cool. Transfer remaining 4 cups brine to a large bowl and add remaining 4 tablespoons granulated sugar, stirring until dissolved, then cool completely.

Marinate salmon, skin sides up, in brine in baking dish, chilled, 1 hour. (Do not turn salmon.) Put eggplant in brine in bowl, then invert a small plate over eggplant and weight it with soup can (to keep eggplant immersed). Marinate eggplant at room temperature 30 minutes. (Do not brine salmon or eggplant longer than indicated or they will be too salty.)

Prepare charcoal or gas grill for cooking.

Remove salmon from brine and pat dry, discarding brine. Remove eggplant from brine, then rinse and pat dry, discarding brine. Toss eggplant with oil and pepper to taste in a bowl.

When fire is moderate (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill eggplant on lightly oiled grill rack, turning once, until golden, about 4 minutes total. Transfer to a platter with tongs and keep warm, covered.

When fire is moderately low (you can hold your hand 5 inches above rack for 5 to 6 seconds), grill salmon, starting with skin sides up and turning once, until just cooked through and skin is crisp, about 8 minutes total.

Serve salmon over eggplant.

Cooks’ note:
° Brine (without dill) can be made 1 day ahead and kept, covered, at room temperature.

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