Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!remarQ-easT!supernews.com!remarQ.com!news.maxwell.syr.edu!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: ljohan@juno.com Newsgroups: rec.food.recipes Subject: Collection (2) Cucumbers Followup-To: rec.food.cooking Date: 10 Aug 1999 08:01:19 -0600 Organization: juno.com Lines: 70 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <19990731.102837.-385093.0.ljohan@juno.com> Reply-To: ljohan@juno.com NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:35066 Creamed Cucumbers Crisp Sauteed Cucumbers with Lemon I hadn't heard of people cooking cucumbers, but I just bought "How to Cook Everything" by Mark Bittman and opened it up to cucumber recipes. I haven't tried these. He says: Cucumbers fall apart if overcooked, so cook them only until heated through. Do not use soft, watery cucumbers for this or any other cooked dish. Creamed Cucumbers About 1 pound cucumbers 1 Tbsp salt (if cucumbers are not firm) 2 Tbsp butter 1/2 cup chopped onion Freshly ground pepper to taste 1/2 cup heavy cream or sour cream or yogurt Lots of freshly snipped dill Peel the cucumbers if waxed. Cut them in half lengthwise and scoop out the seeds with a spoon. Cut them into 3/4 inch chunks. If the cucumbers are not super-firm, place the chunks in a colander and sprinkle them with 1 tablespoon of salt. Shake to distribute the salt and let them drain for about 20 minutes. Rinse and dry. If the cucumbers are already firm, proceed with the recipe. Place butter in a medium to large skillet over medium heat. When it melts, add the onion and cook, stirring occasionally, until the onion softens, about 5 minutes. Do not let the onion brown. Add the cucumbers and cook, stirring for about 5 minutes, until the cucumbers are just tender. Add pepper and, if you did not salt them earlier, salt. Turn heat to low, then stir in the cream or yogurt and a good handful of dill. Stir until well blended, then serve, garnished with more dill. Crisp Sauteed Cucumbers with Lemon About 1 pound cucumbers 1 Tbsp salt (if cucumbers are not firm) 1 lemon 2 Tbsp butter or peanut, olive or other oil At least 2 cups of flour for dredging Salt and freshly ground pepper to taste Minced fresh parsley leaves for garnish. Peel the cucumbers if waxed. Cut them in half lengthwise and scoop out the seeds with a spoon. Cut them into > inch chunks. If the cucumbers are not super-firm, place the chunks in a colander and sprinkle them with 1 tablespoon of salt. Shake to distribute the salt and let them drain for about 20 minutes. Rinse and dry. If the cucumbers are already firm, proceed with the recipe. Remove a few strips of zest from the lemon with a zester or vegetable peeler; mince enough to measure 1 teaspoon. Cut the lemon in half through its equator and section it as you would an orange. Set the zest and sections aside. Place the butter or oil in a large skillet over medium high heat. Place about 3 cups flour in a bag, and, when the butter melts or the oil is hot, put a few chunks of cucumber at a time in the bag. Shake well, then add them to the skillet. Repeat until all the cucumbers are used up. Cook over medium high heat, stirring and turning occasionally, for about 10 minutes, until the exteriors of the cucumbers are crisp and the interiors are tender enough to be easily pierced with a thin-bladed knife. Add the lemon zest and sections, along with salt and pepper, and cook for 1 minute more. Garnish and serve. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.