Showing posts with label Cucumbers. Show all posts
Guest Post by Chef Mike
in Chef Mike, Condiments/Pickles/Relishes, Cucumbers, Tomatoes on Friday, April 27, 2012
Today I am honored to welcome the great Chef Mike Baruch to my blog with his guest post ~ a wonderful Kosher Dill Pickle recipe for you! You will recall my posts about his cookbooks: Street Food Chicago, posted on July 20th and The New Polish Cuisine, posted on August 9th.
Take it away, Chef Mike:
With the heat wave that has been scorching the Midwest ; everyone's vegetable garden is overflowing with delicious tomatoes and cucumbers. Unfortunately, it leaves a lot of green ones on the vine.
Most people think that pickles are pressure-cooked to last a year, however I've got a great recipe that enables you to eat them in a week. The process is called "cold pack" which means that the pickles are brined in a solution then refrigerated immediately and take on good taste and flavor within 3 days.
Kosher Dills in Vinegar Brine
4 cups water
2 T Kosher Salt
2 T White Vinegar
1/2 bunch fresh dill, stems removed
3 cloves garlic, sliced
1 tsp. mixed pickling spice
Pinch Black Peppercorns
Pinch Dill Seeds
1 Dried Red Pepper Pod
5 Pickling Cucumbers
5 to 6 Green Tomatoes
Rinse the cucumbers and tomatoes under cold water and dry.
2 T White Vinegar
1/2 bunch fresh dill, stems removed
3 cloves garlic, sliced
1 tsp. mixed pickling spice
Pinch Black Peppercorns
Pinch Dill Seeds
1 Dried Red Pepper Pod
5 Pickling Cucumbers
5 to 6 Green Tomatoes
Rinse the cucumbers and tomatoes under cold water and dry.
Cut into half inch pieces.
Coursely chop the dill and place in the bottom of a 2 Quart canning jar.
Pack in the pickles and tomatoes and slide in the side, the pepper pod.
Now in a saucepan heat the remaining ingredients to a simmer then turn off and cool.
When cool use a ladle and top the pickles with the brine to 1/2 inch from the top of the jar. (Try to scoop up as much of the spice as you can)
Immediately seal with a lid and leave on the counter for 1 hour.
Refrigerate after an hour and you should enjoy them within 3 to 7 days.
Thanks so much Chef Mike for the guest post and the great recipe that I hope you all try!
Visit my friend, Linda’s wonderful blog, My Kind of Cooking, for a chance to win her great cookbook!
Fabulous Fish Tacos
in Bell peppers, Cabbage, Cucumbers, Entree, Fish/Seafood, Mozzarella, Orange roughy, Tacos, Tomatoes, Tortillas, Vegetables on Tuesday, April 24, 2012
I tried something new for us last night for dinner ~ fish tacos. Kathy, our daughter-in-law, was talking a while back about how great fish tacos are. I’m always looking for ways to include more fish in our weekly menus and finally got around to making them for dinner the other night.
Most times, in restaurants and in recipes, the fish is deep fried. It’s delicious that way, but I thought it was better left to the restaurants. I sautéed orange roughy filets in the skillet with a little olive oil and the rest is the typical taco thing, except for using mozzarella cheese. Yes, mozzarella!
Bill and I thought they were delicious! The concept is so easy and they’re healthy also. As we were eating them, Bill thought they were missing something and then when we had just finished eating, he said, “Lettuce! We forgot to get the lettuce out!” I had both shredded cabbage and shredded lettuce in the refrigerator and they’re still in there. So, be sure to include that in yours!
So Kathy, the next time you and Matt are here for a meal, it will be fish tacos! Unless it’s breakfast time…
Orange Roughy Fish Tacos
Ingredients:
1½ pounds orange roughy or another flaky white fish
1 tablespoon olive oil
2 teaspoons garlic powder
1 teaspoon smoked paprika
Salt and pepper, to taste
1 medium onion, chopped
½ cucumber, chopped
½ green bell pepper, chopped
1 small tomato, chopped
Shredded cabbage or lettuce
Sport peppers (for mine)
Salsa, your favorite
Mozzarella cheese, shredded
3 flour tortilla shells
3 hard taco shells
Method:
Add oil to skillet and heat.
Add fish filets, garlic powder, paprika, salt and pepper.
After fish is sautéed, remove to plate and keep warm.
In same skillet, sprayed with cooking spray, heat tortilla and taco shells.
Assemble tacos however you like.
ENJOY! They’re delicious!
Visit my friend, Linda’s blog, My Kind of Cooking, for the prize winning recipe at the fair and for a chance to win her great cookbook!
Cucumber and Onions with Trivia Bits
Many gardeners have a surplus of cucumbers now and this recipe is an easy tasty way to utilize them. The sweet and sour thing going on in it is so good and we enjoy eating it all summer long.
I’m crazy about cucumber and onion salad but don’t like the high amount of sugar it generally takes to make it. This is my solution to that and I’ve been making it this way for years. Bill likes it topped with tomato wedges just before serving.
Here are some interesting cucumber tips and trivia:
- Cucumbers are natural diuretics used to help lose weight!
- Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but it won't leave streaks and won't harm you fingers or fingernails while you clean.
- Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!
- Anyone allergic to pollen or aspirin should avoid eating cucumbers. They can cause an unpleasant mouth itch.
- Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!
- Just finish a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the phytochemcials will kill the bacteria in your mouth responsible for causing bad breath.
- Soak slicing cucumbers in salt water before slicing to suck some of the moisture out of the cucumber. Sliced cucumbers leak water when sliced.
- In Roman times, the Emperor Tiberius grew cucumbers in carts, and had his slaves wheel them around to catch the sun.
- Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.
- Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!!
- General Ulysses S. Grant was said to have been extremely fond of cucumbers. General Horace Porter remarked in an article, 'Campaigning with Grant', the General "often made his entire meal upon a sliced cucumber and a cup of coffee."
- Have an important meeting or job interview and you realize that you don't have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.
- Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!
Can’t stop at 13 so, believe it or not:
- There is actually a mining community called “Cucumber” in Southern West Virginia. As of the 2010 census, it had a population of 94. It’s the only community in the U.S. with that name.
I can’t vouch for all of the above ~ I just know that sometimes the most ordinary recipes are the best and this recipe lives up to that. While making supper, I’ve been known to devour a good amount of this before it even makes it to the table. It’s all about the crisp cool cucumbers, the sweet Vidalia onions, the spicy pepper and the biting taste of the vinegar. It’s a delicious, simple summer salad!
Now for the recipe:
Cucumber and Onion Salad Sugar-free
Ingredients:
2 cucumbers, peeled and sliced thin
2 Vidalia onions, sliced thin
1 garlic clove, finely minced
1 cup white vinegar
1 cup water
½ cup Splenda
Salt, to taste
2 teaspoons McCormick’s Seasoned Pepper Blend
Method:
In a non-metallic bowl, combine cucumbers, onions and garlic.
Add remaining ingredients and stir well.
Cover and refrigerate for at least an hour.
It’s great!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.
Summer Spaghetti Salad
Is a family reunion on your horizon? How about a cook-out with friends or a company picnic? If so, spaghetti salad is just the right dish for a hot summer day to fill up those bellies!
There are so many variations of spaghetti salad that is usually served cold but can be served hot as well. You can add your favorite variety of vegetables to satisfy your tastes. I use thin spaghetti but, you can replace it with linguine, vermicelli or the pasta of your choosing; just cook it until al dente.
It is a refreshing salad due to the fresh crunchy brilliantly colored vegetables. This dish will be eye candy and disappear fast. It’s great for any get together because, not only can it be made ahead; it is mayonnaise free to avoid spoiling in this hot weather.
This is a scrumptious go-to dish to satiate your hunger quickly ~ actually; I can make a meal of just this mouthwatering piquant salad!
Summer Spaghetti Salad
Ingredients:
1 pound thin spaghetti
10 slices bacon
1/2 cup chopped celery
1 large red onion, chopped
1 green bell pepper, diced
1 (2 ounce) can sliced black olives, drained
2 tomatoes, diced
10 slices bacon
1/2 cup chopped celery
1 large red onion, chopped
1 green bell pepper, diced
1 (2 ounce) can sliced black olives, drained
2 tomatoes, diced
1 cucumber, diced
1/4 cup salad seasoning mix*
½ teaspoon lemon zest
1/4 cup salad seasoning mix*
½ teaspoon lemon zest
3 tablespoons fresh lemon juice
¼ cup extra virgin olive oil
3 garlic cloves, minced
1/2 cup grated Parmesan cheese, optional
1/2 cup grated Parmesan cheese, optional
Method:
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, cook bacon until crisp.
In a large skillet over medium heat, cook bacon until crisp.
Drain and crumble.
In a large bowl combine cooked spaghetti, celery, onion, bell pepper, olives, tomatoes, cucumbers and salad seasoning.
In a large bowl combine cooked spaghetti, celery, onion, bell pepper, olives, tomatoes, cucumbers and salad seasoning.
In a small bowl, whisk lemon zest, lemon juice and minced garlic with olive oil.
Pour over spaghetti mixture and toss.
Add crumbled bacon and lightly toss.
Sprinkle with Parmesan cheese, if desired.
Chill until serving.
8-10 servings
*Pam’s note: For my homemade salad seasoning mix, see my post on Wednesday, July
27, 2011: http://pamsmidwestkitchenkorner.blogspot.com/2011/07/home-made-salad-supreme-seasoning.html
Give it a go ~ it’s a delicious people pleaser!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.
Opa!!! Cucumber Salad with Kalamata Olives, Goat Cheese and Spicy Radish Slices
Are you ready for a salad with some OOMPH!!!? If so, you’ve stopped by at the right food blog!
Combining the nippy taste of goat cheese with salty Kalamata olives and spicy radish slices gives you a pleasant pungent little salad. Goat cheese is a bit tangy with great flavor and a creamy texture. It pairs perfectly with the Kalamata olives. The olives come to us from Greece with their deep rich aubergine color, turning dark brown when brined. They’re sweet, rich and a treat to eat, especially when paired with cheese.
You’ll enjoy this spicy summer salad like we do with about any meat or seafood from the grill. If you haven’t tried Robusto Italian Dressing, put it on your shopping list. It’s so spicy delicious and blends well with pasta also or is an excellent marinade for seafood. I use it often, in many dishes but not with lettuce yet. So I guess that will be next!
I adore this salad and really want you to try it! I think you’ll like it also! I actually could make a meal of it along with a slice of crusty bread!
Cucumber Salad with Kalamata Olives, Radishes, Goat Cheese
Ingredients:
1 cucumber, peeled and sliced thin
1 red onion, chopped
4 radishes, sliced thin
½ cup Kalamata olives
¾ cup crumbled goat cheese
¼ to ½ cup Wish-bone Robusto Italian Salad Dressing
1 teaspoon freshly ground black pepper
Method:
Toss all ingredients in a large bowl and allow to marinate for 15 to 30 minutes. Transfer to a serving bowl and serve.
Καλή σας όρεξη!
Does that really mean, Bon Appetite in Greek?
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.
Cucumber Tomato and Onion Salad
in Cucumbers, Mom's recipes, Onions, Salad dressings/Vinaigrettes, Salads, Tomatoes on Wednesday, March 7, 2012
Salads are a hit in the summer and this is one of my favorites that I prepare quite often. I usually make it with a red Spanish onion but did not have one in the refrigerator so I used a Vidalia onion. It’s sweet and just as good but doesn’t have the great red color of the Spanish onion.
Our farmer’s markets are just starting to have wonderful produce. That’s surely one of the best things about summer ~ the abundance of delicious fresh vegetables. The local sweet corn was planted ahead of schedule this spring so I am hoping it will be available soon and stay around for a long while!
Mom made this salad many times in the summer and this is her way of making it: For crisper, crunchier cucumbers, soak the sliced cucumbers in salt water with ice for 2-3 hours, drain well. Combine the cucumbers and onions; allow them to marinate in the sugar syrup. The longer they marinate, the better it is. Make it early in the day and by dinner time it’s perfect. It can be made a day ahead of time also. Mom did not add tomatoes; I usually do just before serving.
Cucumber Tomato and Onion Salad
Ingredients:
2 cucumbers, peeled and sliced very thin
1 large onion, sliced very thin
1 large tomato, peeled and cut into chunks
½ cup sugar
¾ cup white vinegar
¾ cup water
Salt and pepper, to taste
Method:
In a large bowl, add some salt, water and ice.
Add sliced cucumbers and let soak for 2-3 hours.
Drain and rinse well.
In a saucepan add sugar, vinegar, water, salt and pepper.
Bring to a boil and continue boiling for 2-3 minutes to dissolve sugar.
Layer cucumbers and onions in a large bowl.
Pour sugar syrup over cucumber mixture and refrigerate for 1-2 hours.
Add tomatoes and combine.
Serve
Serve
Pam’s note: Many times I make this using Splenda. Substitute the sugar with the equivalent amount of Splenda. Combine the Splenda, vinegar, water and salt and pepper. Stir, with a whisk, until the Splenda dissolves. Do not heat the mixture! Pour over the cucumbers and onions; refrigerate. I use a couple of teaspoons of McCormick’s Seasoned Pepper for a little kick. Add the tomatoes and combine before serving.
It’s a great summer salad! ENJOY!!!
Stuffed Cucumbers
in Alice's recipes, Beef, Cucumbers, Entree, Ground beef, Onions, Tomatoes, Vegetables on Thursday, March 1, 2012
Unfortunately, I can’t take credit for this recipe as I had never heard of it before meeting Bill. This is another recipe that belonged to his mother, Alice. I do not remember how she arrived at it. I’m guessing she had a plethora of cucumbers and tomatoes in the garden one summer and this is the result.
I’ve adapted her recipe using instead of plain tomatoes, a couple of cans of diced tomatoes with garlic, basil and oregano and then added garlic powder for more flavor.
Cut the ends off the cucumbers first; peel them. Then scoop out the seeds. I do this very carefully with a paring knife. I indent with the knife in a circle around the seeds, insert the knife and sort of twirl it in my hand and pull the seeds out. Do not cut through to the meat of the cucumber! That will cause them to split when cooking. Then let them soak in a bowl of salt water for at 30 minutes.
Make the tomato mixture in a large pan and let simmer for at least 10 minutes. Prepare the ground beef however you like it. I add chopped onions, garlic powder, a little basil and oregano and finish with salt and pepper. Gently stuff the cucumbers with the meat and place in the tomato mixture. Take whatever meat is left over after stuffing the cucumbers and make meatballs. Drop them into the pan along with the cucumbers and tomato mixture.
Make the tomato mixture in a large pan and let simmer for at least 10 minutes. Prepare the ground beef however you like it. I add chopped onions, garlic powder, a little basil and oregano and finish with salt and pepper. Gently stuff the cucumbers with the meat and place in the tomato mixture. Take whatever meat is left over after stuffing the cucumbers and make meatballs. Drop them into the pan along with the cucumbers and tomato mixture.
Use a large pan or Dutch oven to allow enough room to turn them now and then as they simmer. It takes close to an hour for the cucumbers to be fork tender ~ they will turn almost transparent. You will see the difference in their appearance after simmering for about 45 minutes.
They are incredibly delicious!
Soaking in salt water
Stuffed and ready for the pot
Simmering in tomatoes
Stuffed Cucumbers
Ingredients:
3 or 4 cucumbers
2 (28 ounce) cans diced tomatoes with basil, garlic and oregano
1 medium onion, diced
1 teaspoon sugar
1 teaspoon garlic powder
Salt and pepper to taste
1 pound ground round beef
Method:
Peel cucumbers and scoop out seeds carefully.
They can be cut in half if they are large cucumbers.
They can be cut in half if they are large cucumbers.
Place in a large bowl of salt water and soak for 30 minutes.
Place tomatoes in dutch oven or large pan.
Add sugar, garlic powder, salt and pepper.
Simmer at least 10 minutes.
Prepare ground beef:
1 teaspoon garlic powder
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon salt
½ teaspoon pepper, or to taste
Drain cumbers.
Stuff ground beef mixture into cucumbers carefully.
Do not force or it will break the cucumber.
Add the stuffed cucumbers to the tomato mixture.
Make remainder of meat into meatballs.
Drop into tomato mixture.
Cook cucumbers on medium-low heat, a slow simmer, for 45 minutes to one hour until they become almost transparent.
Stir the tomato mixture occasionally and rotate the cucumbers once or twice.
Serve in individual bowls with plenty of the tomato sauce and a meatball or 2.
ENJOY!!!
By the way ~
I will be joining Linda (“My Kind of Cooking”) on the radio, via telephone tomorrow morning, Friday, July 2nd, during her cooking segment, “Fast Food Friday.”
You can listen over the internet by clicking this link: Passion Radio. Click on the Listen Live button in the upper left hand corner of the website to connect. We will be on around 8:20 a.m. mountain time, 9:20 central time.
I am so excited and hope you will be listening to Linda’s great show!
Balsamic Cucumber Salad with Tomatoes and Red Onions
in Balsamic, Cucumbers, Dijon mustard, Garlic, Salad dressings/Vinaigrettes, Salads, Tomatoes, Vegetables on Thursday, January 19, 2012
Going back to the days of Dad’s gardens, I loved cucumbers and still do. Did you know “cool as a cucumber” isn’t just a catchy phrase? It’s actually true; the inside temperature of a cucumber is 20 degrees cooler than the outside air!
Summer time is great for this salad but, I can’t wait that long so spring is a wonderful time for it also! Sweet onions such as Vidalias or Walla Wallas can be substituted for the red onions in this, just double the quantity. It’s a quick salad with a little olive oil, balsamic and red wine vinegars and Dijon
This salad never fails to satisfy us with all its great flavors. I think the next time I will add a green chili to it for a little heat. I can’t resist a good cucumber salad and this one leaves me yearning for summer!
Cucumber Salad with Onions and Balsamic Vinegar
Ingredients:
2 medium cucumbers, peeled and cut in half lengthwise
1 large red onion, thinly sliced and separated
2 medium tomatoes, diced
2 garlic cloves, minced
1 teaspoon Dijon
1 tablespoon red wine vinegar
2 teaspoons balsamic vinegar
3 tablespoons extra virgin olive oil
1 teaspoon sugar
¼ teaspoon salt
½ teaspoon McCormick’s Seasoned Pepper Blend
Method:
In a medium bowl, cut cucumbers into ¼” slices.
Add onions and tomatoes.
Combine remaining ingredients in a small bowl and pour over the cucumber mixture.
Can refrigerate 1 hour or so before serving.
4-6 servings
ENJOY!
My Dill Pickles
in Chef Mike, Condiments/Pickles/Relishes, Cucumbers, Tomatoes on Thursday, September 8, 2011
Who doesn’t love a good crispy crunchy dill pickle? Remember when I posted about Chef Mike Baruch’s kosher dills on August 27th? I made them and now they are ready to enjoy!
I love making homemade pickles and it brings back great memories from when Mom and Grandma would make them. The ‘making’ was easy; it was the ‘waiting’ for them to cure that was hard.
These dill pickles are simple and among the things you need are fresh pickling cucumbers, spices, vinegar, salt and aromatic fresh dill. I love the fragrance of fresh dill ~ I tie a bundle of dill with string and hang it upside down in the kitchen. Ahhh, the aroma as you enter the kitchen! Then when dried, I crush the stems and save the seeds for later use.
When the pickles are all gone, keep the juice! Add a little to tuna salad; it gives it just the right amount of tang. The juice is great as a braising liquid for beef, in sauces and dips, mushrooms, pasta and potato salads. Even place peeled hard boiled eggs in the brine for a couple of days or how about a little pickle juice in your Bloody Mary’s?
These pickles are great! They’re delicious, so very crispy to enjoy with most any meal and are a perfect low-calorie snack with some crunch!
Here’s Chef Mike’s recipe:
Kosher Dills in Vinegar Brine
4 cups water
2 T Kosher Salt
2 T White Vinegar
1/2 bunch fresh dill, stems removed
3 cloves garlic, sliced
1 tsp. mixed pickling spice
Pinch Black Peppercorns
Pinch Dill Seeds
1 Dried Red Pepper Pod
5 Pickling Cucumbers
5 to 6 Green Tomatoes
Rinse the cucumbers and tomatoes under cold water and dry.
2 T White Vinegar
1/2 bunch fresh dill, stems removed
3 cloves garlic, sliced
1 tsp. mixed pickling spice
Pinch Black Peppercorns
Pinch Dill Seeds
1 Dried Red Pepper Pod
5 Pickling Cucumbers
5 to 6 Green Tomatoes
Rinse the cucumbers and tomatoes under cold water and dry.
Cut into half inch pieces.
Coursely chop the dill and place in the bottom of a 2 Quart canning jar.
Pack in the pickles and tomatoes and slide in the side, the pepper pod.
Now in a saucepan heat the remaining ingredients to a simmer then turn off and cool.
When cool use a ladle and top the pickles with the brine to 1/2 inch from the top of the jar. (Try to scoop up as much of the spice as you can)
Immediately seal with a lid and leave on the counter for 1 hour.
Refrigerate after an hour and you should enjoy them within 3 to 7 days.
Thanks again, Chef Mike! They’re great!
Be sure to visit my friend, Linda’s blog, at My Kind of Cooking for her great cookbook giveaway.
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