Tuesday, 30 November 1999 00:00

Greek Flatbread

Greek Flatbread



Pizza dough
8 oz. Feta cheese
2 Roma tomatoes
1/2 cup kalamata olives, pitted and chopped roughly
Pete’s Greens
1/2 cucumber, rough chop
2 tbsp. balsamic vinegar

Preheat your oven to 450 and place a cookie sheet in the oven.

Pull dough from fridge and let it rest, about 10 minutes. In the meantime, prepare the vegetables. Place chopped tomatoes and olives in a small bowl, toss with some olive oil and pepper. Once the dough has rested, sprinkle some flour on the counter and roll it out until a quarter inch think. If you don’t have a peel, slide it onto another cookie sheet, with some flour or cornmeal on it. Top the dough with the tomatoes, olives and feta. Slide the flatbread onto the cookie sheet in the oven. While the flatbread is cooking, mix the greens, cucumber and balsamic in a bowl and toss, seasoning with salt and pepper. When the flatbread is nicely browned on the edges, remove from the oven and let sit for a few minutes. Cut into desired slices, slide onto large round plate and top with Pete's salad.

Published in Pizzas
Tuesday, 30 November 1999 00:00

Upland Cress and Cucumber Salad

Upland Cress and Cucumber Salad



1 European cucumber, peeled, seeded and cut into half moons
1/2 cup sweet salad turnips, washed and thinly sliced
2 cups upland cress
1/2 cup toasted pecans
Apple cider vinaigrette, to taste
Salt and Pepper

In a large bowl toss cucumber and turnips with just enough vinaigrette to coat them. Season with salt and pepper. Add the cress and gently toss. Mound this mix on plates and crumbled the toasted pecans on top of each. Drizzle some more dressing if needed. Any number of cheeses can be add to this including gorgonzola and goat cheese.

Published in Salads
Tuesday, 30 November 1999 00:00

Tomato, Cucumber Salad with Buttermilk Dressing

Tomato, Cucumber Salad with Buttermilk Dressing



1/2 cup mayonnaise
1/2 cup buttermilk
2 tbsp. White vinegar
1/4 cup finely chopped fresh dill
Salt & Pepper

1 European cucumber, peeled, cut into 1-inch pieces
2 tomatoes, cut into 1/2-inch wedges
1 head lettuce, washed, leaves pulled

Whisk together mayonnaise, buttermilk, vinegar, and salt and pepper to taste until smooth, then whisk in dill.

Lay a few leaves of the lettuce on a plate, top with tomatoes and cumbers and drizzle dressing over the top.

Published in Salads
Tuesday, 30 November 1999 00:00

Chilled Buttermilk Cucumber Soup

Chilled Buttermilk Cucumber Soup


adapted from Gourmet Cookbook. You need pickled beets to make this, or it's just as good without. Serves 4.

2 c well shaken buttermilk
1/2 c sour cream
1 c milk (or more buttermilk)
1/2 tsp salt
grind of fresh black pepper
1 c chopped pickled beets
1/4 c pickled beet liquid
1 c chopped cucumber
1/2 c chopped sweet salad turnips
2 tbsp chopped fresh dill
2 tbsp fresh minced chives
1 clove garlic, minced, optional(nice if you omit the beets)

Whisk together buttermilk, sour cream ,milk, and salt. Stir in remaining ingredients. Refrigerate, covered at least 15 minutes, up to 8 hours. Stir to combine again before serving.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Refrigerator Pickles

Refrigerator Pickles


Looking through Andrea Chesman's book, Pickles & Relishes, From apples to zucchini, 150 recipes for preserving the harvest, it was difficult to decide which recipe to include in today's newsletter. I chose to adapt this one, as it required no sterilizing or hot water baths. If you would like to preserve pickles for the winter, you should check out her entire book. This recipe yields 1 pint, but is easily doubled.

3 cups thinly sliced cucumbers
1 cup thinly sliced onion
1 garlic scape, cut into 1 pieces
3/4 cup honey
3/4 cup cider vinegar
1/4 tsp pickling salt
1/4 tsp celery seeds
1/4 tsp mustard seeds
1/4 tsp turmeric

In a glass or crockery bowl, alternately layer the cucumbers, onions and scape. In a medium-sized saucepan, combine the honey, vinegar, salt and spices. Bring to a boil, and stir to combine. Pour the syrup over the vegetables. Cool. Cover tightly and refrigerate for at least 24 hours before serving.

Published in Light Sides
Tuesday, 30 November 1999 00:00

Panzanella

Panzanella


The fastest and most delicious salad you can make out of day old bread and summer tomatoes! 6 servings.

6 cups bread cubes from a day old crusty, chewy loaf
1 lb. tomatoes cut into small chunks
3 little cucs, cut into 1/2 inch quarter rounds
1/2 cup thin slices sweet onion
1/2 cup chopped bell pepper

1/2 cup oil
3 TB vinegar
1 minced clove garlic
salt and pepper

2/3 cup fresh basil, cut into thin ribbons

Combine bread with vegetables in a serving bowl. Whisk together the dressing and add to the bread mixture along with the basil. Let stand at room temp, stirring occasionally, for at least 20 minutes before serving.

Published in Salads
Tuesday, 30 November 1999 00:00

Asian Cucumber salad

Asian Cucumber salad


I like to celebrate the first cucumbers of the year with this salad.
2 cucumbers, peeled, cut in half, scoop seeds out, thinly sliced
1 tsp toasted sesame oil
1 TB honey
1 TB soy sauce
1 TB rice vinegar
Mix together the dressing ingredients then toss with the cucumbers. Though you can certainly eat it right away it's best after a few hours and still excellent the second day.

Published in Salads
Tuesday, 30 November 1999 00:00

Dilled Potato and Pickled Cucumber Salad

Dilled Potato and Pickled Cucumber Salad


From Bon Appetit August 2004.

3 tablespoons distilled white vinegar
2 teaspoons coarse kosher salt
1 hothouse cucumbers, very thinly sliced
1/4 cup plus 1.5 tablespoons chopped fresh dill

1.5 pounds Nicola potatoes, unpeeled
Additional coarse kosher salt
1/2 cup very thinly sliced white onion or scallions
4 radishes, trimmed, thinly sliced
3/8 cup mayonnaise

Small radishes with green tops

Stir vinegar and 2 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/4 cup dill in sealed container. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.

Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 1.5 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired.


Published in Salads