Cool As a Cucumber - Minted Cucumber Soup

I really don't deal with heat all that well.  How I survived 13 years in San Diego and 2 years in Palm Springs, I will never know.  Though there were a couple times, in the Coachella Valley, when the temperature was above 115, that I seriously contemplated filling the bathtub with ice and taking a long soak. I think it stems from the heat exhaustion I experienced one summer while helping a family friend re-roof their house in the middle of August.  Looking back, I see that it probably wasn't the BEST time of year to take on a project like that, but what did I know, I was only 17. 

The point is, that I start becoming uncomfortably warm at 75 degrees.... by 80, I am pretty miserable.....  at 85 degrees Ugh!, at 90 degrees somebody just needs to shoot me now and put me out of my misery. 

Conversely, I run around in 45 degree weather wearing a T-shirt and no jacket.  So I guess my comfortable temperature zone has just shifted slightly to the lower registers.

Be that as it may, the temperature has been in the 80s for the last couple weeks, thus I have begun to crave foods that cool me down on the inside.  Salads are at the top of the list in weather like this however, I have found that I can only consume so much salad before it begins to shred the edges of my sanity.  Before the psychological damage is irreparable, I turn to things like Ceviche or Sushi (though sushi can be a little tricky at home).... Then there is the issue of JUST how much seafood one can stomach in a week.  That is when it's time for soup.  Yep, soup... 

I don't mean the hot, steamy, stick to your ribs kinds of soup that you consume during those cold months of the year.... I am talking about cold soups... Like Vichyssoise, Gazpacho and, of course, Minted Cucumber Soup. 

If you have followed this blog for any length of time, you will be fully aware of my love of Greek food...  In particular things like Sopa Avgo-Lemono (Egg-Lemon soup), which is also delicious when cold I might add, and that ever so evocative Tzatziki sauce that so lovingly adorns most Gyros.  Well, Minted Cucumber soup is really just a less viscous version of Tzatziki.  And that makes it Uber-Tasty.  Don't let the yogurt fool you, it sounds like it would be a heavy "Cream soup" texture, but it really isn't like that.  It's extremely light and refreshing.  The small amount of heavy cream sort of plays down the "lactic tang" of the yogurt, making a clear path for the clean brightness of the lemon juice and the cucumber. 

So the next time you need some cooling off, give this a try...  I am positive that you won't be disappointed.

Minted Cucumber Soup

24 oz Cucumbers
2 tsp fresh Dill, chopped
1 TB fresh Mint, chopped
1/4 tsp Kosher Salt
1/8 tsp White Pepper
1 TB Lemon Juice
1 TB Extra Virgin Olive oil
16 oz plain low fat Yogurt (preferably one without carageenan, locust bean gum, xanthan gum or pectin)
4 oz Heavy Cream

Peel the cucumbers and cut them into more managable chunks.

Slice each chunk in half lengthwise.

Scoop out the seeds with a spoon.

Deposit the seedless cucumber chunks into the bowl of your food processor or your blender.

Blitz the heck out of them until you have a nice watery puree, then move the puree to a serving bowl.

Finely chop the Dill and the Mint.

Add the chopped Herbs, Salt, White Pepper, Lemon juice and Extra Virgin Olive Oil.

Stir to combine.

Add the Yogurt and the Heavy Cream.

Whisk everything together well.

Cover with plastic wrap and chill in the refrigerator for 1-2 hours before serving.

Garnish if desired. (I like to save back a few slices of unpeeled cucumber and some mint tops to form a garnish)

Ahhhhhh....   The epitome of cool.

Mangia!!
~~

Cool as a Cucumber 'neath a Sycamore Tree - Gini Hendrick's

I have my brother to thank for exposing me to the wonder that is Hendrick's Gin, a product of Scotland that tastes like no other Gin I have ever consumed.  A surprisingly crisp and clean "cucumbery" flavor that hints at rose water.  A far cry from the normal "London Dry" gin or "American" gin that tends to focus more on the Juniper Berry aspects which in some ways smells like Urine. (ick)   Don't get me wrong, I love gin, but it still smells funny.

I am aware that there is a cocktail out there referred to as a "Jimi" (named after Jimi Hendrix) which is constructed of muddled cucumber & lime with a dash of simple syrup and Hendrick's Gin all shaken over ice and served with a floating slice of cucumber (very Zen looking).  All designed to highlight the unusual cucumber laden quality of this particular distillate.  I however, feel that a little more simplicity is in order.

With the advent of "designer" soda, experimentation with flavors becomes a little easier.  Thus, armed with 2 cucumber sodas,  taste testing began.  I chose Mr. Q. Cumber and Dry's version of cucumber soda.  Now I have to tell you that I was a little leery in the beginning.  Most soda contains a ridiculous amount of sugar (39g per serving), though usually in the form of the "brain chemistry altering" substance known as High Fructose Corn Syrup, but I was relieved to see that Mr. Q contained a mere 22 g per serving (in the form of "sugar") with the Dry brand sporting a paltry 11g per serving (yet again, in the form of actual "sugar")   Yeah! 

The verdict - after making this drink a couple times I have come to the conclusion that the Dry Cucumber Soda is better, due to it's low sugar content.  The Mr. Q was good, but it was still just a touch too sweet.

So here it is. A simple, unassuming concoction of Cucumber soda and Hendrick's gin, to be sipped and enjoyed 'neath any tree you wish.

Gini Hendrick's

1 jigger (1 1/2 oz) Hendrick's Gin
Ice
4 oz Dry Cucumber Soda
1 Cucumber Slice
Fine Sea Salt
Cocktail Glass (large Martini Glass)

Fill a Cocktail Shaker with ice (Cracked ice works better), the add the Hendrick's Gin and Shake to chill (I usually keep my gin in the freezer next to the vodka)

Pour the chilled spirits into a equally chilled cocktail glass.

Top off with 3 1/2 to 4 oz of Dry Cucumber Soda or Mr. Q. Cumber Soda.

Sprinkle or dip a cucumber slice in sea salt

Hang the Cucumber slice from the side of the glass.

Enjoy!!

Crisp, clean and effervescent.  Your mouth will water after the first sip.

Cin Cin!!
~~

Cranky Cucumber - Crab Napoleon

So originally, this evening, I had planned on Coconut Pecan Baked Chicken. Well, you know what they say about the best laid plans of Mice & Chickens. In the end I made Squash Soup again. This was partly due to the light snow fall that occurred this morning, soup was definitely the ticket. But being, in essence, a vegetable soup, it just wasn't going to be enough "Man Chow".

So, I rummaged through the refrigerator to take stock of what was contained therein. Then I pattered off to the pantry and poked my peepers in, to peruse the non-perishables. Luckily, I had some canned crab. I will tell you right now that this recipe is MUCH better with fresh Dungeness or King Crab, but the canned stuff will work in a pinch.

Though the ingredient list is simple as well as the prep work, the presentation is quite impressive. Thankfully, as impressive as it looks, even the assembly is fairly simple. Much to my chagrin, I was out of white pepper. It's only an aesthetic thing and I think you will see why as we go through the steps. It's a case of wanting pepper flavor, but not wanting to see it.

I am not gonna lie to ya, this really isn't "Man Chow" in any way, shape, or form. This is better served for afternoon tea or as a luncheon item. But it went REALLY well with the soup and it was very tasty, I just ate 2 of them... LOL

Crab Napoleons

2 Hot House Cucumbers
3 TB White Wine Vinegar
Salt and White Pepper
20 oz of Crab Meat
3 TB Crème Fraîche
1 tsp Ginger, Ground
Salt and White Pepper
a small bunch of Cilantro, chopped
3 TB Champagne or Muscat Vinegar
3 TB Extra Virgin Olive oil
Salt and White Pepper

Cut the cucumbers into 9 cm chunks (this is about 3 3/4 inches)

Carefully slice the cucumber into 1 mm slabs. (hopefully, this should yield 24 slabs)

Place White Wine Vinegar in a bowl and season it with Salt and White Pepper (Cause black pepper shows up)

Add the cucumber slabs and marinate for 30 minutes; Turning them over occasionally.

In a bowl, combine Crab meat, Crème Fraîche, Ginger and Salt and White pepper.

When homogeneous, add the chopped cilantro and mix together.

Refrigerate until the Cucumbers are done marinating.
Once the cucumbers are done, assemble a bunch of plates and begin by placing 1 slab down on each plate.

Spoon the crab mixture over the slab and smooth it out, keeping it in a rough rectangle shape to match the cucumber, then lay down another cucumber slab over the top and press lightly.

Continue until you have 3 layers of Cucumber and 3 layers of Crab; then place the final slab on top.

Garnish with a little cucumber skin curl and chill while you make the dressing.
Place Champagne vinegar, Salt, Extra Virgin Olive oil, and White pepper in a small bowl.

Whisk until partially emulsified.

Drizzle it over the Napoleons....

And serve, with Squash Soup, even though there are unsightly bits of black pepper all over everything... LOL

Mangia!!
~~

Made in Oregon - Risotto From Corbett

I apologize for my absence from the blogging scene. I have succeeded in relocating myself, with help from my youngest brother, to Corbett, Oregon (22 miles east of Portland). A new chapter, a new beginning and a whole host of fresh local ingredients that were previously unavailable.

So I think that it is only fitting that my first blog from Oregon be about Risotto. Or rather a modification of a previous risotto. Now that I have fresh Salmon available, I decided modify my Risotto Mantecato alla Salmone Argento to serve as a side with baked Coho (Silver) Salmon. I simply based my recipe on the Salmon Risotto, removed the salmon, exchanged Scallion for Leek, and added Lemon as I do for my Risotto alla Limone. Voile! Cucumber Lemon Risotto... LOL

Risotto Mantecato al Cetriolo y Limone

3 1/4 – 4 cups Fish Stock – You can use Vegetable
4 TB unsalted butter – Divided - I used Goat Butter
1 Leek – Chopped (White parts only)
1/2 of an English hot house cucumber – peeled, seeded and chopped
3 TB fresh Tarragon – Chopped
1 3/4 cups Arborio rice (Or Carnaroli)
3/4 cup Room Temperature White Wine (Pinot Grigio, Sauvignon Blanc, or Semi-Seco Carta Nevada)
Salt and pepper to taste
1 TB Mascarpone
Juice of 1 Medium Lemon
The zest of 1 Medium Lemon

Bring the stock to a simmer in a small sauce pan over low heat. Cover to keep it warm.

In a medium, heavy saucepan, Melt 2 tablespoons of the butter over medium heat.

Add the chopped Leek and Cucumber, sweat until they begin to turn translucent;

then add the Tarragon, stirring for another minutes.

Add Arborio rice and stir to coat with the butter.

Add the room temperature wine and simmer until it has almost evaporated, about 3 minutes.

Add 3/4 cup of simmering broth and stir until almost completely absorbed, about 2 minutes.

Continue adding the broth 3/4 cup at a time, stirring frequently and allowing each addition of the broth to absorb and pull the starch out of the rice before adding the next until the rice is tender but still al dente, about 16 minutes.
Remove from the heat and stir in the remaining 2 tablespoon of butter, mascarpone cheese, the lemon Juice and zest, and the salt and pepper.

Cover and let rest for 3 minutes before serving.

Mangia!!
~~

Salmon Chanted Evening - Risotto alla Salmone Argenteo

It was a risotto kinda night tonight. This is one of my favorites. Salmon is such an elegant fish that it is perfect for a risotto. The addition of the Mascarpone makes this a "mantecato" style risotto meaning "creamy". This can also be achieved with the addition of cream but I love the flavor of mascarpone with the salmon.

I usually make this with seafood stock, but I was out and vegetable works just as well, it also makes for a less "fishy" smell while cooking. Speaking of which, if you are not a "fish" smell person you can further reduce the smell of the finished product by adding just a pinch or two of ground clove to the stock. Something in clove reduces the smell of fish. It doesn't eliminate it completely, but it does make a difference.

I am sure there is a perfectly logical explanation for this. But I have not been able to track it down. I mean as a Fancy goldfish owner, I am aware of the use of clove oil to anesthetize fish, but I have not been performing any fish surgeries lately.

Risotto Mantecato alla Salmone Argenteo

4 TB unsalted butter – Divided
1 Small Bunch of Scallions – Chopped (White parts only)
1/2 of an English hot house cucumber – peeled, seeded and chopped
1 1/2 cups Vialone Nano or Arborio
1/2 cup Room Temperature Pinot Grigio (low mineral Sauvignon Blanc, or Semi-Seco Cava)
3 – 3 1/2 cups Fish or Vegetable Stock
small pinch or two of clove (in the stock)
3/4 lb Coho (Silver) Skinless Salmon Fillet (avoid Sockeye or Keta for this, it gets to mushy)
3 TB fresh Tarragon – Chopped
Salt and pepper to taste
1 TB Mascarpone
The zest of 1/2 lemon

Bring the stock to a simmer in a small sauce pan over low heat. Cover to keep it warm.

Prepare your vegetables

Cube your salmon (this works better if done ahead of time, while still slightly frozen, then bring to room temp before using)

For this I like to assemble everything and more it over to the stove on a board.

In a medium, heavy saucepan, melt 2 TB of the butter over medium heat.

Add the scallions and cucumber, sweat until they begin to turn translucent;

then add the rice and stir to coat with the butter.

Add the room temperature wine and simmer until it has almost evaporated, about 3 minutes.

Add 3/4 cup of simmering broth and stir until almost completely absorbed, about 2 minutes.

Continue adding the broth 3/4 cup at a time, stirring frequently and allowing each addition of the broth to absorb and pull the starch out of the rice before adding the next. This should take about 10 – 12 minutes.
When you have added about 2/3 of the broth, add the cubed salmon and the tarragon.

Continue adding the rest of the broth until the rice is tender but still al dente and the mixture is creamy and the salmon is cooked, about 7 minutes.

Remove from the heat.
Stir in the remaining 2 TB of butter, Mascarpone cheese, the Lemon Zest, and the Salt and Pepper.


Plate and serve with lemon wedges, if desired...

OK, I will go ahead and share this picture. I like to play with garnishing, but sometimes what seems inspired, in theory, falls tragically short in execution.

For some strange reason, it reminds me of an 80's hair "experiment", or a jellyfish attacking the plate.

Mangia!!
~~