I
have always loved cucumbers and was delighted to learn that in addition to
being refreshing and delicious (and low in calories), they have antioxidant and
anti-inflammatory properties (like many fruits and vegetables). Moreover, they
contain three powerful "lignans" that
research indicates can reduce risk of cardiovascular disease and several cancer
types (breast, uterine, ovarian, and prostate.) So I have vowed to eat a
cucumber a day. For that reason I have collected a number of ways to consume
this virtuous fruit (which, like tomatoes, we tend to think of as a vegetable.)
But first some tips about cucumbers:
Cucumber tips
Color: Select
cucumbers that are bright medium- to dark green, firm, and rounded at their
edges.
Storing: Refrigerate cucumbers.
Skins and seeds: The skins and seeds of cucumbers are both richer in nutrients than the white flesh.
Wax: Cucumber skins are "waxed." Organic cucumbers are waxed naturally and are chemical free, so the skins may be consumed safely. For conventional cucumbers it is better to peel and discard the skins or wash the cucumbers under cool running water while gently scrubbing with a natural-bristle brush.
Removing seeds: The seeds can easily be removed from a cucumber if it is cut lengthwise and the tip of a spoon is used to gently scoop out the seeds; the seeds are the healthiest part of the cucumber, however, so it is better to leave them in.
Removing Bitterness: Cut off one tip of the cucumber. Rub the tip vigorously in a circular motion against the end of the cucumber. If it is bitter a white substance will froth up. Rinse and wipe off and continue rubbing until all has been release. Repeat at the other end.
Storing: Refrigerate cucumbers.
Skins and seeds: The skins and seeds of cucumbers are both richer in nutrients than the white flesh.
Wax: Cucumber skins are "waxed." Organic cucumbers are waxed naturally and are chemical free, so the skins may be consumed safely. For conventional cucumbers it is better to peel and discard the skins or wash the cucumbers under cool running water while gently scrubbing with a natural-bristle brush.
Removing seeds: The seeds can easily be removed from a cucumber if it is cut lengthwise and the tip of a spoon is used to gently scoop out the seeds; the seeds are the healthiest part of the cucumber, however, so it is better to leave them in.
Removing Bitterness: Cut off one tip of the cucumber. Rub the tip vigorously in a circular motion against the end of the cucumber. If it is bitter a white substance will froth up. Rinse and wipe off and continue rubbing until all has been release. Repeat at the other end.
Scandinavian Cucumber Salad
These marinated cucumbers retain a summer crispness and serve as a light, fresh complement to meat or fish. The dish is sweet yet vinegary, an unusual combination.
These marinated cucumbers retain a summer crispness and serve as a light, fresh complement to meat or fish. The dish is sweet yet vinegary, an unusual combination.
Ingredients
1 cucumber (long English)
¼ cup white wine vinegar
1
tablespoon lemon juice
2
teaspoon sugar
2
teaspoon salt
⅛
teaspoon white pepper
1
teaspoon celery seed
¼
cup finely chopped onion
2
tablespoon finely chopped fresh parsley
Directions
Wash
and peel cucumber. Cut into paper-thin slices. Mix all of the rest of the
ingredients until the sugar has dissolved. Place in a container with the
cucumber slices. Marinate in the refrigerator for at least one hour before
serving. If you have any left over, the marinated cucumbers will keep in the
refrigerator for up to a week.
French
Cucumber Salad
Ingredients
2 long English cucumbers
¼
cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon Dijon mustard
¾
cup peanut oil
1 cup crème fraiche, or ½ cup heavy cream mixed with ½ cup sour cream
1 cup crème fraiche, or ½ cup heavy cream mixed with ½ cup sour cream
1
teaspoon lemon juice
Directions
Wash
and peel cucumber. Cut into paper-thin slices. Make a vinaigrette in a bowl by
whisking the vinegar and mustard and adding the oil one third at a time,
whisking at each addition. In a separate bowl, mix the cream and slowly add
half of the vinaigrette, whisking all the time. When well mixed add the cream
mixture to the rest of the vinaigrette. Whisk and add the lemon juice. Place
the sliced cucumbers in a serving dish with the cream sauce and mix so that all
of the cucumbers slices are covered with the cream sauce.
Cucumber and
Tomato Salad
Ingredients
Salt and pepper
2 cloves garlic, minced
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
½
pound Vidalia Onion, chopped
1 pound cherry tomatoes, cut in quarters 1 pound Kirby cucumbers, peeled and cubed
1 pound cherry tomatoes, cut in quarters 1 pound Kirby cucumbers, peeled and cubed
Directions
In the bottom of a salad bowl, make a vinaigrette by adding
salt, pepper and garlic to the vinegar and whisking in the oil one third at a
time. Add the onions and mix. Add the cucumbers and tomatoes and mix gently,
adding more salt and pepper. Sometimes I add cubed avocado.
Cold Cucumber
Soup
Ingredients
2 large English cucumbers, halved and seeded, ½ cup finely diced, the rest coarsely chopped
1½ cups plain Greek yogurt
3 tablespoons fresh lemon juice
1 small shallot, chopped
1 garlic clove
⅓ cup dill
¼ cup chopped parsley leaves
2 tablespoons tarragon leaves
¼ cup olive oil
Salt
Fresh ground white pepper
½ red onion, finely chopped
Directions
In a blender, combine the chopped
cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon
and the ¼ cup of olive oil. Blend until smooth. Season with salt and white
pepper, cover and refrigerate for at least eight hours, or overnight. Season
again with salt and pepper just before serving. In the bowls, garnish with the
finely diced cucumber, red onion and a drizzle additional olive oil.
Cucumber Gazpacho with Shrimp Relish
Ingredients
Ingredients
2 teaspoons extra virgin
olive oil
¾ pound peeled and deveined medium shrimp, chopped
½ teaspoon salt, divided
½ teaspoon black pepper, divided
¼ teaspoon ground cumin
¼ teaspoon paprika
2 cups quartered grape tomatoes
⅓ cup fresh cilantro
2½ cups chopped English cucumber
1 cup chicken broth
1 cup whole-milk plain Greek yogurt
¼ cup chopped onion
2 tablespoons fresh lime juice
Dash of ground red pepper
1 large garlic clove, peeled
¾ pound peeled and deveined medium shrimp, chopped
½ teaspoon salt, divided
½ teaspoon black pepper, divided
¼ teaspoon ground cumin
¼ teaspoon paprika
2 cups quartered grape tomatoes
⅓ cup fresh cilantro
2½ cups chopped English cucumber
1 cup chicken broth
1 cup whole-milk plain Greek yogurt
¼ cup chopped onion
2 tablespoons fresh lime juice
Dash of ground red pepper
1 large garlic clove, peeled
Directions
Heat oil in a skillet over
medium-high heat. Sprinkle shrimp with ¼ teaspoon salt, ¼ teaspoon black
pepper, cumin, and paprika. Add shrimp to pan; sauté 2 minutes or until done.
Stir in tomatoes; remove from heat. Add cilantro. Place remaining ¼ teaspoon
salt, ¼ teaspoon black pepper, cucumber, and remaining ingredients in a
blender; process until smooth. Ladle 1 cup soup into each of four bowls; top
with ¾ cup relish.
Cucumber–Cream
Cheese Hors d'oeuvres
Ingredients
1 8-ounce package cream cheese, softened
1
package dry Italian-style salad dressing mix
½
cup mayonnaise
1 French baguette, cut into ½-inch-thick circles
1 French baguette, cut into ½-inch-thick circles
1 cucumber,
sliced
2 teaspoons of dill
2 teaspoons of dill
Directions
In a medium bowl, mix together cream cheese, dressing mix and mayonnaise. Spread a thin layer of the cream cheese mixture on a slice of bread, and top with a slice of cucumber. Sprinkle with dill. Repeat with remaining ingredients.
The
Perfect English Cucumber Sandwich
The English traditionally serve
these sandwiches at afternoon tea, but I prefer to accompany them with a glass
of Rosé wine. Either way they are cool and lightweight enough not to spoil your
appetite for dinner.
Ingredients
½ English cucumber, peeled
Salt
6 thin slices white bread
Unsalted butter, at room temperature
White pepper
Salt
6 thin slices white bread
Unsalted butter, at room temperature
White pepper
Directions
Cut the
cucumber into very thin slices and put in a colander or sieve. Sprinkle lightly
with salt and leave for 20 minutes. This will draw out excess liquid. Rinse and pat dry with a paper towel. Lay out
the bread and butter each slice generously. Arrange the cucumber on half the
slices, overlapping each round, and sprinkle with ground white pepper. Top with
the remaining slices. Pressing down firmly, cut the crusts off, and then cut
into triangles. Serve immediately.
