Archive for the ‘Cucumber’ Category

Panzanella Salad

Thursday, July 28th, 2011

Panzanella is one of my favorite summer salads, and I’ve been craving it constantly of late. It’s beautiful and packed with flavor.  It’s another of those practical Italian peasant dishes which utilize leftover stale bread. A true Florentine would disapprove of my addition of cucumber and leftover roast beef, as those are not traditional additions to panzanella.

I fired up my oven the other day to make a chicken pot pie with some leftover grilled chicken.  It was 90+ degrees outside.  I wanted to make the most of the time the oven was on, so I timed things to throw a loaf of whole wheat bread into the oven with the pie.  It’s the first homemade bread I’ve made in a few weeks and was worth the effort.

Panzanella Salad
1 or 2 thick slices of crusty day old bread, cubed
2 large tomatoes, chopped
1 small English cucumber, seeded and chopped
1 small onion, chopped
1/4 lb thinly sliced roast beef, cut into strips
1 tablespoon capers
1/4 cup chopped mint and/or basil (I use a combination of both)
4 tablespoons balsamic vinegar
2 tablespoons cold pressed extra virgin olive oil
1/2 teaspoon salt
freshly ground pepper, to taste

Combine bread cubes, tomatoes, cucumber, onion, roast beef,  capers, mint, and basil  in a bowl.  Whisk together vinegar, olive oil, salt and pepper.  Drizzle vinaigrette over salad and toss well. Let the salad stand for 10 minutes to allow the bread to soak up the juices.

Cucumber Cocktails

Saturday, July 24th, 2010

Thanks to sweltering heat and humidity, I think I’m about to melt. Yes, I am griping about the weather again. A vacation to Siberia sounds absolutely divine at the moment.  The cucumbers in my garden, on the other hand, are thriving!  They’re not quite as prolific as the zucchini, but they might be coming in a close second.  Thank heavens something that thrives in the heat that’s making me miserable, can also provide some cooling relief!

Chilled cucumber juice is very refreshing, and a great way to use up an over abundance of cukes.  Personally, I love my cucumber juice in cocktails with lots of ice.

To make cucumber juice, you will first need to peel, seed, and chop your cukes.  Place the chopped cukes in a food processor and blend to a smooth puree. Pour the puree through a fine mesh strainer, pressing to extract as much juice as possible.  I don’t throw the leftover pulp away, but use it to put together a quick veggie dip or Tzatziki. The juice will store in the refrigerator for a few days.  A fine green sediment may settle on the bottom of the container… no problem, just shake it up.

The following are my two favorite cucumber cocktails.

Cucumber Cooler
4 ounces cucumber juice
1 ounce fresh lime juice
1/2 to 1 ounce simple syrup
1 1/2 ounces vodka
12 or more mint leaves

Fill shaker with ice.  Add all ingredients to shaker and shake until your hand feels like it’s going to freeze off. Then switch to the other hand and shake it again. Strain into a tall glass filled with ice.

Cool As A Cucumber Cocktail
2 or 3 lime wedges
12 or more mint leaves
2 ounces cucumber juice
1 ounce lime juice
1/2 to 1 ounce simple syrup
1 1/2 to 2 ounces light rum
Soda water

Place lime wedges and mint leaves in a tall glass (I have zombie glasses, the traditional glassware in which mojitos are served). Muddle lime and mint in the glass to release their oils. Fill glass 3/4 full with ice. Add cucumber juice, lime juice, simple syrup, and rum.  Top off with soda water and stir.

Updated 8/11/10 – This post is my entry for a Cucumber Blog Party I’m participating in.  For more cucumber recipes visit the following blogs.

Creamy Cucumber Salad at the Torchsong Studio blog

Cucumber Lime Salsa at the Essential Herbal blog

Cucumber Spread (Tzatziiki) at the Sagescript Institute blog

Tomato Cucumber Salad at Swisher Hill Soapworks

Chilled Cucumber Soup at Rosemary’s Sampler

Cucumber Dill Sauce at the Garden Chick blog

Cucumber Watermelon Salad at the Soap & Garden blog