Beekman 1802 - Braised Cucumbers

Posted Aug 25th 2009 3:00PM by Brent Ridge
Filed under: Vegetables, Summer

Braised cucumbers. Photo: Brent Ridge, Beekman 1802.

Brent Ridge and Josh Kilmer-Purcell are the farmers and innovators behind Beekman 1802, a 200-year-old estate and farm in upstate New York. We'll be running recipes, gorgeous photos and tales from the farm as their crops come into season.

By Brent Ridge with Sandy Gluck

Like many people who love food (and watching cooking shows on TV), I plopped myself down in a cool theater during last week's heat wave to watch Meryl Streep expertly channel Julia Child.

What stuck with me after leaving the theater was not Streep's pitch-perfect accent, but the very brief mention of a recipe for braised cucumbers.

It is quite possible that my brain latched onto this because at the very moment I was having a conundrum with what to do with all the cucumbers we've been blessed with from the heirloom garden this year (after a disastrous beetle infestation in 2008).

Our heirloom cukes and an amazing recipe after the jump.

Continue reading Beekman 1802 - Braised Cucumbers

Flashback to the Seventies: Red Onion Cucumber Salad

Posted May 28th 2009 11:00AM by Bruce Watson
Filed under: Lunch, Dinner, Hors D'oeuvres, Snacks, America, Comfort Food, Retro cookery, Soups/Salads, Spring, Summer

In this weekly series, home cook Bruce Watson works his way through a decades-old family cookbook, adapting the best recipes exclusively for Slashfood.

When I have access to fresh produce, cucumber season becomes one of my favorite times of the year. Although it runs from May to August, the wonderful green beauties won't reach their full flourish until later in the summer. Still, it's hard to resist the cool, summery flavor of the first cukes of the season. With that in mind, I decided to flip through my family cookbook in search of some great cucumber recipes.

My Aunt Renie's cucumber salad manages to halve the distance between sharp and smooth, sweet and sour, creamy and intense. In my adjusted version, I cut back on the onions, switched in Greek yogurt and tossed in some fresh dill.

The final version had the soothing coolness of a traditional cucumber salad, but also retained a nice vinegar tang that keeps me on my toes. This is great by itself, or as an accompaniment to barbecue or any other strongly seasoned dish.

Get the cucumber salad recipe after the jump!

Continue reading Flashback to the Seventies: Red Onion Cucumber Salad

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Posted Jul 9th 2006 9:04AM by Nicole Weston
Filed under: Site Announcements

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