Cucumbers deserve more respect.
Why? They're refreshing during sultry weather; they're ripening in gardens now and filling bins at farmers markets. They can be more than an ingredient in salads. Just ask cooks around the world who use them in gazpacho, tzatziki and other dishes.
It is time to look at the cucumber in a different light:
• Cut them in spears and add them to drinks.
• Use a mandoline to slice a seedless cuke, then alternate the slices with ice cubes, add water and sip.
• Or put a couple slices on your eyes, relax ... and consider the cucumber anew.
Cucumber appetizers:
Use cucumbers in place of crackers or bread rounds for appetizers.
Choose firm cucumbers, slice off ends.
Remove several lengthwise strips of peel; do not peel completely.
Slice into 1⁄2 -inch thick rounds.
Sprinkle slices lightly with salt; let stand a few minutes.
Rinse, place slices on a paper towel; pat dry with a second towel.
Top with 1⁄2 -1 teaspoon of a favorite flavored spread such as smoked trout
Or spread with farmers cheese and top with a small curl of smoked salmon.
Garnish.
Create a cucumber cup:
Using firm cucumbers, slice off ends.
Remove several lengthwise strips of peel; do not peel completely.
Cut crosswise into 11⁄2 -
2-inch pieces.
Carefully scoop out seeds (a small melon baller works well), but do not break through bottom of cup.
Sprinkle cups lightly with salt; let stand a few minutes.
Rinse and invert cups on paper towels to drain.
Fill with a favorite seafood salad (crab, tuna, shrimp), thick gazpacho or couscous salad.