Creamy Cucumber and Tomato Salad 101

From garden bounty . . . to kitchen bounty. Tomatoes and cukes by the dozen!

Why is it that the names of tomato varieties sound like the names of drinks in a bar? Consider these: Russian Black, Pink Lady, Big Boy, Brandywine, Green Zebra. Maybe it's a good thing great-tasting tomatoes are seasonal otherwise we'd all end up tomatoholics!

Even if you don't have a garden, cukes and tomatoes are at their peak this time of year and in abundance at farmers' markets. 

I peel my cukes. I find the skin "tough" and it doesn't quite match the soft texture of the other ingredients. Or you can peel in "strips" to create "stripes." If using sliced rings from a whole red or yellow onion, place in a sieve and run under hot water for a few minutes to remove the stringent onion taste. Personally, I prefer the taste and look of green onions.

Some people keep their cucumber slices whole and thin. I remove the gelatinous seed membrane which will prevent a watery salad.

Feel free to add other ingredients, such as avocado or add sweet cherry tomatoes, such as yellow or   purple to contrast with the rest of the salad. Skip the dill and add fresh basil or other herbs, such as a sprinkle or two of "fines herbes." It is really up to you what to add. It is versatile and forgiving. The trick is to get your "dressing" just right so that your family and guests enjoy it. Not too sweet; not too tangy.

Accompany with sides of crumbled cheese, such as Blue, Feta or mini Mozzarella balls.

Summer salads like this were common in the family fridge when I grew up. Or my mom would pick up a few at the grocery store deli. Today, sadly, few stores make their own. Of the half dozen major grocery stores within driving distance of me, only one prepares their own deli salads. I always buy something and thank them for taking time to keep the deli case freshly stocked.

 

Dill looks good in any mixed bouquet.

Similar summer recipes reinforce the importance of growing one's own herbs, especially in the garden-growing months, because they are practical and economical. A few long strands of fresh dill mixed with cut flowers is a great addition to any simple bouquet--or picnic gathering.

• 1 lb. tomatoes, seeded and cut up (about 2 cups)
• 2 lb. medium cucumbers, peeled, seeded and cut up (about 4 cups)
• 4 green onions, white and green parts (about 1/4 cup, cut)
• 1 small-medium clove garlic, pressed
• 1 1/2 tablespoons fresh-cut dill
• 5 tablespoons sour cream
• 4 tablespoons mayonnaise
• 2 teaspoons kosher salt
• salt and pepper to taste
• Balsamic vinegar (optional) or cider vinegar or your choice. Go easy, start with 1/2 teaspoons.
• Sugar, to taste (optional) 1-3 teaspoons, begin with less
• 1/2 teaspoon celery seed 

Cut tomatoes in half. Squeeze out the seeds and cut into pieces. Peel cucumbers. Remove seeds with a spoon and cut up into random-sized pieces. Add to tomatoes. Sprinkle with the 2 teaspoons of kosher salt and mix through. Place in colander over a bowl or plate and allow to drain for at least 1/2 hour. This will prevent your salad from becoming watery.

Mix the mayo and sour cream. Add the garlic, dill, celery seed, vinegar, sugar. Taste. Add salt and pepper if needed.  Stir. Refrigerate until ready to use but taste yet again and pre-season if necessary.

Add drained cucumber and tomatoes in a shallow bowl. Add green onions. Taste for seasonings and add salt and pepper to taste. If desired, add a quality, and I emphasize quality, aged Balsamic vinegar, about 1/2-1 teaspoon. Mix through. Now add the sour cream dressing and toss to incorporate.

Cover and refrigerate for several hours before serving. 

Note: This is particularly good served over pulled bread from an artisan loaf or pieces of cornbread. The bread absorbs the wonderful juices. Serve as a side to grilled chicken breast or white fish.

Banana-Strawberry Muffins

From this . . .

... to this!

The summer I graduated high school, I camped throughout East Africa for about a month. Part of my diet was bananas. Delicious, sweet bananas that kind of reminded me of vanilla ice cream. We bought them in huge clusters, and each banana was only a few inches long. I was totally spoiled for life. Today, when I eat what passes for a banana in the grocery store, I wince. To me, they're sour. When and if I buy any, they tend to . . . rot. 

So, when given rotten bananas . . . make muffins. With strawberries. These are great summer-time fare. And what a great combo. Be sure to use firm strawberries. Don't cut them up too small, or they just kind of "disappear." I love biting into a strawberry with the banana taste in the background. I expect blueberries would work well, too. 

• Batter:
• 2 1/4 cups all purpose flour (reserve 1/4 cup)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup light-brown sugar
• 1/4 cup dark-brown sugar
• 1/2 cup melted butter (1 stick)
• 2 eggs, well beaten (I use an old-fashioned hand beater)
• 1 lime, zested (about 3/4 of it)
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla
• Fruit:
• 1 cup mashed, ripened bananas (about 2-3)
• 1 cup cut-up fresh strawberries
• Topping:
• 3 tablespoons sugar
• 4 tablespoons all-purpose flour
• 2 tablespoons cold butter

Preheat oven to 350 F degrees. Line a muffin tin with paper cups or spritz them with a non-stick spray. (I'm not a paper-cup kind of guy when it comes to muffins. I like them browned all over.)

First, make the topping. Mix sugar, flour and cold pieces of butter in a small bowl. Use a fork to mash and work through until "crumbs" begin to form. I end up "rubbing" it with my fingers. The trick is not to get the butter too soft or warm. Return to fridge until ready to use.

Next, prepare the fruit. Mash bananas with a fork or pastry blender, being sure to leave some "bits." Cut up strawberries and dust with reserved 1/4 cup of flour.

In a small bowl or on a sheet of waxed paper, measure out the 2 cups flour, baking soda, baking powder, salt. Mix together.

In a large bowl, combine brown sugars, melted butter, beaten eggs, banana, lime zest, cinnamon and vanilla.

Using a wooden spoon or wide spatula, begin adding dry ingredients. Mix just until blended.

Carefully add the strawberries, using a folding motion so you don't smash them.

Evenly divide the batter into 12-cup tin paying close attention to add berries to each.

Sprinkle with crumble topping being sure to evenly distribute it over surface and not just plopping in down in the center of each (you won't quite need to use it all).

Bake for about 20-25 minutes until top springs back when touched and toothpick comes out clean. Remove to wire rack and allow to cool before eating. Schmear with a bit of cream cheese, if desired. 

Notes: I used Driscoll Organic strawberries. Next time I may just cancel out the vanilla flavoring and sub rum extract. I threw out my really old, tinny, muffin pans several years ago and invested in some sturdy, non-stick ones. A spritz of non-stick spray is all that is needed and muffins literally slide right out. When you "spray" a pan, do it over the open door of your dishwasher. This prevents the spray from going all over and is easily cleaned when you do a cycle of dishes.

Grilled London-Broil-and-Horseradish-Cheddar-Cheese Sandwich

This was a GREAT summertime dinner! I'll be making it again. And again. And again.

My deli had three of my favorite things on sale: London broil, horseradish cheddar cheese and artisan Italian bread. Sometimes fate just comes a knockin' with ingredients for a great recipe.

I put all three together in a grilled-cheese sandwich. And, boy, did I ever enjoy it. Washed down with an ice-cold glass of beer, it was perfect for hot summer weather. The melon and avocado slices were just right.

• Thin-sliced London Broil deli meat
• Horseradish Cheddar slices
• Mozzarella, shredded or sliced
• Dijon mustard
• Sliced artisan bread--Italian, sour dough, etc.
• Melted butter

Coat the inside of two slices of bread with mustard. Coat the outsides with melted butter. Place one piece of bread, butter side down, in pan. Top with horseradish cheese and some Mozzarella (I use a 2-1 ratio). Top with ribbons of sliced London broil. Top with a bit more Mozzarella and then the horseradish cheese. Top with second piece of bread, mustard side down.

Toast over a low, steady heat. If possible, cover. When brown, carefully flip. Cover if possible. (A cover allows the cheese to melt without using a high temperature which could scorch the bread. It also kind of "steams" the meat at the same time.)

Remove to plate and slice in half.

Notes:  I used Dietz and Watson brand London Broil which has an incredible depth of flavor. I also used their Horseradish Cheddar which can be milder than other brands, such as Boar's Head. Always add a bit of Mozzarella to your grilled-cheese sandwiches. It just gives a wonderful and comforting "gooiness."

Sweet Pickles

There is no store-brand comparison to homemade bread-and-butter sweet pickles.
During the Depression, pickles were as common as "bread and butter"
on the dinner table; hence, their name.

I'm particular about my pickles. The two recipes I love the most for bread-and-butter pickles, alas, are not to be had. Both are in Michigan. The first is by Murlynn, a wonderful Michigan friend who grew her own cukes and made the most incredible pickles. I savored each and every one and felt fortunate whenever I had a jar of her B and B's in my fridge. The next was by a woman who helped run a hamburger booth at the local summer socials held across from my studio. How I miss those pickles. Why didn't I ask, beg, and plead for the recipes?

Pickles begin as small cucumbers. They are sliced and soaked or "pickled"
in a solution of vinegar with spices and sugar.

I went through a ton of recipes before settling on the following. I liked this one because it used fresh, whole spices, not just "pickling spices" which is mostly mustard seed, anyway. Most recipes used a 1-1 ratio of sugar to vinegar. I cut back on the red pepper flakes and, before packing the jars, I placed several slices of fresh garlic in the bottom of each.

Canning really is not difficult and the results are so self satisfying, especially in winter when you open up your summer bounty. Follow these few rules:

1. Have your kitchen clean and ready to go. Keep a sink full of hot sudsy water to which you've added a capful of bleach. Use clean towels and dishcloths, not sponges. Use metal utensils, not plastic or wood.
2. Have your pots, jars, lids, rings, spoons, all lined up and ready to go. Keep the jars simmering in the hot-water bath until ready to use. Keep the lids and rings in a medium saucepan in simmering water, likewise.
3. Keep your counters clear of clutter.

• Ingredients:
• 2.5-3 pounds pickling-sized cucumbers
• 1 medium onion
• 1/4 cup pickling salt
• 2 1/4 cups white sugar
• 1 1/4 cup white vinegar (5% acidity)
• 1 cup apple-cider vinegar (5% acidity)
• 1 tablespoon mustard seed
• 6 allspice berries (and a pinch of ground allspice)
• 6 whole cloves (and a pinch of ground cloves)
• 1-inch cinnamon stick
• 1/2 teaspoon ground turmeric
• 3/4 teaspoon celery seed
• 1 teaspoon red-pepper flakes (or to taste)
• 2 garlic cloves, peeled and thinly sliced (optional)
• 6 pint-sized canning jars

Early in the day: wash cucumbers thoroughly. Do not peel. Slice into generous 1/4-inch rounds and place in a large bowl. Thinly slice the onion. Add to cukes. Sprinkle with 1/4 cup pickling salt and thoroughly mix. The salt draws out the water from the cucumber resulting in a crisp chip. Place a clean, cotton towel on top (not terrycloth) and cover with several inches of ice. Place in refrigerator for about 4 hours.

Slice the cukes. Add onion and salt.

Cover with a clean, cotton towel and ice. Refrigerate.

Remove towel and ice.

Drain in colander. Rinse several times
under cold water. Allow to drain.

In a large pan, measure out the vinegars and add the spices. Bring just to a boil.

Whole spices are less likely to cloud the vinegar mixture.

Add the drained, rinsed, cucumber mixture and just simmer, don't boil, for about 8 minutes or so. Stir as little as possible. You don't want to break up the chips.

Remove now-sterilized jars from water bath using tongs. Have them lined up on a heat-proof cutting board. If using, place several slices of garlic in the bottom of each jar. Using a slotted, metal spoon, spoon pickles into jars to about an inch from the top and then fill with hot liquid to about 1/4 inch. Push down gently to release any air pockets. Proceed to rest of the jars. A wide-mouth funnels simplifies this part of the process.

Using a clean, damp cloth, wipe the rim of each jar clean. The jar will be very hot, so you may need another wet cloth to hold it. Using tongs, carefully remove lid from hot water in saucepan and place on top of jar. Place on band and screw firmly. Proceed to rest of jars.

Lower jars into water bath. Water should cover the jars by at least one inch. As soon as water returns to a boil, cover and process for 10-15 minutes. Carefully remove jars and place on several thicknesses of towels. Jars will usually "ping" as they cool, so don't be alarmed. When cool, jars should be sealed. If a jar isn't sealed properly, you will be able to push down on the lid and it will pop back up. Place those in the fridge and do not store.

Allow pickles "to cure" or mellow for at least three weeks before opening.

These are unusually good on a ham sandwich. Or spread a Ritz cracker with simple cream cheese and top with a pickle! I think my old friend Murlynn would be quite pleased!