Even though it’s September it still feels like summer out there. Here’s an easy Asian-style cucumber salad, inspired by similar cucumber salads I’ve had at Biang! and Spicy & Tasty.
I used kirby cucumbers, but any kind would work. Cut them into large-ish chunks and put them into a large bowl. In a separate bowl, combine 7 cloves of raw garlic, a drop of sesame oil, a dash of soy sauce, some chili flakes or chili oil, a sprinkle of salt, and at least a half of a cup of rice wine vinegar. Blend it all until smooth — because of the raw garlic, the mixture will emulsify. After blending taste for seasoning, and adjust as needed. If it’s not salty enough, add some more salt. If it’s too salty, add more vinegar. When it’s just right, pour the blend over the cucumbers. Now the hard part — cover with plastic wrap and put the bowl in the fridge for at least half an hour. Then feel free to enjoy. If you’re going to keep leftovers, put the cucumbers into an airtight container. Bonus: there will probably be liquid left at the bottom of the bowl after you eat all of the cucumbers. This dressing is a great ingredient to use; for example, fry up some eggplant until golden brown and then pour some of this liquid into the pan. Th eggplant will soak it up like a sponge, giving it an acidic, spicy, salty kick.
As I was staring at the bowl of grilled tomatoes, peaches with sweet corn, yogurt and basil, I thought to myself…”wow, this is summer in a bowl” and it was mighty delicious. So my sister was in town for NY Fashion Week and I took her out to dinner. I really wanted to her see and try Glasserie, especially right after the NY Times review that came out last week.
Just like the last time I was at Glasserie, right when they opened, Sara Kramer once again blew my mind with her food. And this time, it wasn’t just how freakin good everything tasted but just how BEAUTIFUL everything looked. This is like a food photographer’s dream.
Continue reading “What Summer Tastes Like At Glasserie”
No, those aren’t tiny little watermelons. In fact, when I saw these at the Union Square Greenmarket a couple of weeks ago I had no idea what they were. “Mexican cucumbers,” I was told, and the vendor offered me one to taste. The thick skin pops under the teeth to reveal a seed-filled almost liquid interior; although the flavor and texture is reminiscent of a traditional cucumber, there is also a slight lemon flavor. I kept these in the refrigerator and snacked on them like peanuts, popping them whole into my mouth. I don’t know if there’s any way to cook with them, but there’s really no need when they’re so good raw.
These long and twisted Asian cucumbers are covered with ridges and bumps, but the sign said that the skin is thin and soft and therefore the cucumbers don’t need peeling. I’d still slice it thinly if I were you, before tossing with a little rice wine vinegar, salt and pepper, maybe a touch of chili sauce.
FINALLY after many many attempts I got to try the cod schnitzel from Schnitzel & Things. As for the 2 sides I got potato and cucumber salad. I opened the lid to the pesto mayo and dunked a piece of cod into it and quickly took a bite. I have to say AMAZING! Great flavors like a punch in the face great flavors. And both the potato and cucumber salad went REALLY well with the cod because it sort of sooth your face from being punched by the cod. It was like I was riding a roller coaster, a super tasting roller coaster ride.
– Schnitzel & Things Twitter
Kirbys are maybe the perfect summer snack food. Cucumbers are well known for keeping cooler on their insides than their outsides, and kirbys are sized just right for your hand. Or you could slice them thin, drop them in a bath of vinegar, salt, and sriracha for about 30 minutes, and you’ve got a great quick pickle.
Posted by Howard