Red Goose GardensCucumber Granita
4 large cucumbers
1/4 c sugar
3 T chopped fresh dill
1/4 t salt
1. Peel the cucumbers, slice them in half lengthwise, and scoop out the seeds with a spoon. Roughly chop the cucumbers and place them in a food processor with the sugar, dill, and salt. Process until completely smooth, stopping to scrape down the sides of the work bowl as necessary. Refrigerate until cold or overnight.
2. Stir the chilled mixture, then freeze in 1 or 2 batches in an ice-cream maker according to manufacturer's directions. When finished, the granita will be soft and have the consistency of sorbet. Transfer to a freezer-safe container and freeze to harden. To serve, scrape the top of the granita with a heavy ice cream spade or scoop, creating shaved ice crystals. Serve in small, chilled dishes.
3. Alternately, pour the cucumber mixture into ice cube trays, filling only half way, and freeze until firm. Before serving, process the cucumber ice cubes in a food processor until chopped and slushy. Serve immediately.
Try this light, refreshing, and unusual ice as a summer lunch opener served in a hollowed-out tomato. Or, drizzle with a little buttermilk for a very interesting summer "soup."
Julia Child’s Baked Cucumbers
"This recipe comes from Mastering the Art of French Cooking, 1961. 'If the natural moisture content is now withdrawn beforehand, cucumbers exude so much water as they are heated that you usually end up with a tasteless mush and swear never to cook cucumbers again. Blanching for 5 minutes before cooking will remove unwanted water, but also most of the cucumber flavor. A preliminary sojourn in salt draws out the water and also the bitterness, if they are the bitter European type, yet leaves the flavor, which a little vinegar and salt accentuates. We have found the following method delicious, and suggest it for all cooked cucumber recipes. Baked cucumbers go with roast, broiled, or sautéed chicken or veal."
3 cucumbers
2 tablespoons wine vinegar
1 ½ teaspoons salt
1⁄8; teaspoon sugar
3 tablespoons melted butter
½ teaspoon dill or ½ teaspoon basil
4 tablespoons minced scallions
1⁄8; teaspoon pepper
1. Peel the cucumbers.
2. Cut in half lengthwise and scoop out the seeds with a spoon.
3. Cut into lengthwise strips about 3/8 inch wide.
4. Cut strips into 2 inch pieces.
5. Toss the cucumber in a bow with the vinegar, salt and sugar.
6. Let stand for 30 minutes to several hours.
7. Drain and pat dry in a towel.
8. Preheat oven to 375.
9. Toss the cucumbers in a baking dish with the butter, herbs, scallions and pepper.
10. Set uncovered in the middle level of the preheated oven for about an hour, tossing 2-3 times, until cucumbers are tender, but still have a suggestion of crispiness and texture. They will barely color during cooking.
Chilled Cucumber Soup with Roasted Baby Beets
Martha Stewart Living, March 2009
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 small onions, cut into 1/4-inch dice
4 garlic cloves, minced (about 1 tablespoon)
Coarse salt and freshly ground pepper
3/4 cup water
3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1-inch-thick pieces (4 1/2 cups)
1 1/2 cups plain whole-milk yogurt
6 baby beets (red, golden, or a combination)
3 tablespoons coarsely chopped fresh flat-leaf parsley, plus more for sprinkling
3 tablespoons fresh lemon juice
1. Heat oil in a medium skillet over medium-high heat. Add onions, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until onions are translucent, about 3 minutes. Stir in 1/4 cup water. Cover, and cook until soft, about 2 minutes. Let stand until cool.
2. Place onion mixture and cucumbers in a food processor, and process until smooth. Add yogurt, 1 teaspoon salt, and remaining 1/2 cup water, and process until smooth. Transfer to a bowl, cover, and refrigerate until chilled, at least 2 hours, or overnight.
3. Meanwhile, make the beets: Preheat oven to 400 degrees. Line a piece of foil with parchment. Place beets in center, drizzle with oil, and season with salt and pepper. Fold parchment and foil over beets, crimping along edges to create a packet. Place on a baking sheet, and roast until beets can be pierced easily with the tip of a knife, about 45 minutes. Remove from oven, and let stand until cool enough to handle, about 30 minutes. Rub skins off beets with a paper towel. Cut beets into 1/2-inch cubes, 1/2-inch-thick wedges, or a combination. (Beets will keep, covered and refrigerated, for up to 2 days.)
4. Stir parsley and lemon juice into chilled soup. Season with salt and pepper. Divide among 8 bowls. Garnish with beets and sprinkle with parsley just before serving.
Cook's Note
The soup can be made a day in advance, but don't add the beets until just before serving or they will bleed into the soup.
More recipes at EatingWell.com
