Cool Cucumber Recipes
Cool Cucumber Day was a big success last Saturday, with three delicious chef demos all featuring that wonderful crisp, crunchy, summery vegetable! See below for recipes from all three demos – Hot and Cold Quick Pickles, Cucumber and Goat Cheese Bites, and Spicy Cucumber and Coconut Salad. Thanks to the chefs and the farms that participated! Our next chef demo event will be the third annual Crazy Eggplant Day, on Saturday, September 22nd.
Hot and Cold Quick Pickles
Chef Jane Hashimawari
Want to make pickles, but don’t want to deal with the hassles of fermenting or canning? Quick pickles are fast, simple recipes that can yield delicious pickles in just a few minutes. Below are two recipes, one involving heating the brine, and one that doesn’t use heat.
4 cukes sliced
2.5 cups rice wine vinegar
1 cup sugar
1/2 cup salt
1 tbs whole black peppercorns
1 tbs whole corriander
3 each star anise
10 cloves garlic roughly sliced
Heat brine to a boil and pour over cucumbers. Let sit for a few minutes, and then they’re ready to eat!
4 cukes (any type), roughly large diced
1/4 cup salt
1/2 cup sugar
1 cup rice wine vinegar
2 tbs chili flake
Pour all ingredients over cukes, toss and massage. You can place another weighted bowl on top, to help push out more moisture. Let sit for 10 min and ready to go!
Jane Hashimawari is a regular demo chef and volunteer at the Hollywood Farmers Market, but spends most of her time cooking at Wafu restaurant.
Cucumber and Goat Cheese Bites
Chef Amie Edelstein
This quick and easy appetizer is a great addition to a late summer picnic or barbecue. Make the cheese mixture a day ahead of time (without the cucumber), then finish and assemble them just before serving.
Makes 20-25 bites
2 medium slicing cucumbers
½ cup soft, fresh goat cheese
2 tablespoons finely chopped fresh dill
1 tablespoon finely chopped fresh parsley
1 teaspoon honey
1 teaspoon sherry vinegar
Sea salt and freshly ground black pepper
Cook’s note: Experiment with the herbs in this recipe; try chives, thyme, basil, etc.
Amie Edelstein moved to Portland 6 years ago and although she liked to cook before, she found herself inspired by the beauty and abundance of local produce and food. She started assisting with cooking demos at the farmers market to help others learn about using seasonal fruits and vegetables. She completed a year-long course of study in French and Italian culinary technique with Robert Reynolds at the Chef Studio.
Her mission is to help the world eat better by cooking and eating seasonally and locally. She teaches private and small group cooking classes focused on seasonal foods and loves helping people try new foods and improve their culinary skills.
Spicy Cucumber and Coconut Salad
Chef Sophie Rahman
1 large cucumber
Peel the cucumber, cut it in half lengthways and scoop out the seeds using a spoon. Cut the flesh in half horizontally and then into long, thin strips using a swivel peeler or mandolin. Put the cucumber in a bowl and mix together with the chili, coconut, lemon juice, cilantro and peanuts.
Heat the oil in a pan and add the mustard seeds, curry leaves and asafoetida, if using. When they become fragrant, remove from the heat and scatter over the salad. Mix well and serve.
Sophie Rahman decided in 2009 to begin sharing her lifelong passion for the cuisine of India in a regular, year-round series of cooking classes. Thus was Masala born. In 2010 she experimented with a food stall at the Hollywood Farmers Market, making and selling South Indian vegan breakfast fare - masala dosa, sambhar and chutney.