WEEK 52: YOUR BEST CUCUMBER RECIPE
Creamy Cucumber “Side”
Photography by Sarah Shatz
BY LIZTHECHEF | SERVES 4
A&M: The success of this recipe lies in the details: salting the cucumber and onion slices to keep them from getting soggy; augmenting the sweet tang of the yogurt with a dash of vinegar and a bit of sugar; and adding Meyer lemon zest and fresh dill to achieve subtle layers of perfume. The resulting dish, as Lizthechef said, “gives a cool note to summer suppers and works well with salmon or lamb.” We think it would be excellent picnic fare.
1 organic English cucumber (about 1 pound)
½ Vidalia onion, peeled
1 teaspoon kosher salt
1 teaspoon organic cane sugar
1 tablespoon rice vinegar
½ cup best-quality whole-milk Greek yogurt
2 tablespoons chopped fresh dill
Zest of 1 Meyer lemon
- Slice the cucumber and onion as thinly as possible. Put the slices in a colander, sprinkle with the salt, stir, and sit the colander over a bowl to catch the released liquid. Refrigerate for 1 hour.
- Discard the extra liquid and rinse the salt from the cucumber and onion. Drain well and pat the slices dry using kitchen towels.
- Turn the cucumber and onion into a medium bowl and add the sugar and vinegar, stirring to dissolve the sugar. Fold in the yogurt, dill, and lemon zest. Chill for 1 hour, stir again (the juices will have settled), and serve.
Photography by Sarah Shatz
TIPS AND TECHNIQUES
Lizthechef: “I prefer the crisp crunch of an English cucumber to the waxy ones that require peeling. You may substitute sour cream for the yogurt. I’ve discovered that draining the yogurt releases even more liquid. Put your yogurt in a small, fine-holed sieve and place the sieve over a small bowl. Place in the fridge while you drain the cukes and onions.”
mdm said: “I love this, and have been adding radishes as well. Then yesterday I added blanched green beans, too—yum!”
ABOUT THE COOK
Elizabeth Schmitt is a retired clinical social worker living in San Diego, California. Her favorite recipe from a cookbook: “Chicken Roasted with Sour Cream, Lemon Juice, and Mango Chutney from Cooking for Mr. Latte. I use my Meyer lemons and homemade mango chutney from my pantry. I serve this over and over at home, just for the two of us or for simple dinner parties.”
Here’s her blog: Liz the Chef (www.lizthechefblog.com).
WHAT THE COMMUNITY SAID
dymnyno: “I made this Friday night to ‘side’ with BBQ lamb loins, and it was wonderful! Finished the rest for lunch on Saturday.”
TasteFood: “I am a huge fan of tzatziki and this recipe is a dream, since it gives me an excuse to gobble it up as a side dish instead of a condiment.”