The Purloined Recipe

4 servings, 2 cups each

Dressing:

1/4 c. tomato juice
2 tbsp. red wine vinegar
1 tbsp. extra virgin olive oil
1 tsp. sugar
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/3c. chopped green pepper
Coarse-ground black pepper
1 garlic clove, minced

Salad:

6 c. mixed salad greens
2 c. diced tomatoes
1 c. diced cucumber
½ c. thinly sliced basil
1/3c. crumbled Feta cheese
1/4 c. sliced green onions
15-oz. can cannellini or
other white beans, rinsed

Combine dressing ingredients with a whisk. Salad: combine greens and
remaining ingredients in a large bowl. Add dressing mixture, tossing gently to combine. Serve immediately.

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from Cory and Shanti Rade

Japanese Salad Turnips, sliced about ¼ inch thick
Sugar snap peas, strings pull off, cut into 1 inch pieces (optional)
One of the following herbs: chives, garlic chives, green onions or dill, chopped
Rice vinegar
Olive oil
Sesame seeds, toasted
Salt

Place all the vegetables in a bowl, add the oil, vinegar, salt and sesame seeds. Mix well. Place in the fridge for at least an hour to let the dressing soak in. Enjoy.

This recipe also works well in summer with cucumbers in place of turnips.

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from Hallie Harron

Serves 4

Tians are traditional rustic provincial casserole dishes that are oven proof and pretty enough to bring right to the table. A regular oval gratin or casserole is also just fine for this. The eggplant technique, given to me by author Mary Evans was need to salt it and saves lots of time and oil that usually goes into frying. The mild eggplant devours the flavor from the sauce and is soft, succulent and delicious.

1 medium eggplant, about 1 lb, sliced ¼-inch thick
2 Tbs. olive oil
1 medium fennel bulb, trimmed and thinly sliced
1 large onion, chopped
2 garlic cloves, minced
Sea salt and freshly ground pepper
3 large tomatoes, cored and roughly chopped
1 cup fresh basil, chopped
3 ozs fresh mozzarella, hand shredded
4 eggs, beaten
½ cup pitted Kalamata olives

Heat oven to 375 degrees. Oil an 10-inch oval tian, gratin or oven-proof skillet. Heat a large pot of salted water to boiling. Place eggplant slices in water and boil for 5 minutes. Remove with tongs to a paper towel and pat dry.

In a large skillet, heat olive oil over medium. Add fennel, onion, garlic and season with salt and pepper. Sauté for 5 minutes or until onion has softened. Add tomatoes and cook for 7-8 minutes. The tomatoes will give off their juice and the liquid will have evaporated. Stir in ½ cup basil. Remove from heat. Line the bottom of the prepared pan with eggplant slices. Top with tomato mixture.

Pour eggs over the top. Bake for 20 minutes. Remove from the oven and top with cheese and olives and remaining basil. Bake for an additional 20 minutes. Serve hot or at room temperature.

The Recipes, basil, cucumbers, eggplant, entrees, garlic, onions, side dishes, soups, tomatoes

Serves 6

3 medium size cucumbers
2 teaspoons salt*
3 teaspoons vinegar*
3 cloves garlic, finely minced
3 Tablespoons sugar
4-6 pickled chiles (Torrido), chopped

Peel, halve and deseed cucumbers. Slice thinly. Mix with salt and let sit thirty minutes. Drain and discard liquid.

Mix vinegar and garlic with cucumbers. Let sit 15 minutes. Drain and discard liquid.

Add sugar and chopped chiles. Mix and refrigerate. These keep well refrigerated.

*changed from tablespoons to teaspoons

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2 cucumbers
1 teaspoon salt
3 scallions
4 cloves garlic
1 1/2 Tablespoons soy sauce
1/2 teaspoon sesame oil
1 teaspoon rice wine vinegar
1/4 teaspoon sugar
1/4 teaspoon ground roasted Szechwan peppercorns (optional)
1 teaspoon hot pepper flakes in oil

Peel cucumbers, cut each in half lengthwise and scoop out the seedy pulp in the middle with a spoon. Smash each piece of cucumber with the flat side of your cleaver, then cut into strips about 2 inches long and 1/2 inch wide. Put cucumbers in a bowl, sprinkle with salt, mix thoroughly and set aside for at least 10 minutes.

Drain cucumbers and squeeze out all excess liquid. Clean scallions, then smash
each one with the cleaver. Cut the scallions into 2-inch lengths and all to cucumbers. Smash garlic, peel, and mince. Add to cucumbers. Now add soy sauce, sesame oil, vinegar, sugar, Szechwan peppercorns, and hot pepper flakes in oil. Mix well. Taste and adjust seasoning. Serve immediately or chill for several hours.

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Serves 8-10

3 cucumbers
3 large oranges
15 small red radishes
A few fresh mint leaves, coarsely minced
Salt
Olive oil
Juice of 1 lemon, more to taste

Peel cucumber and slice very thinly. Peel the orange by cutting away the skin,
through the white pith, down to the orange pulp. Cut in half and slice thinly.
Rinse the radishes and slice very thinly. Put the cucumber, orange and radishes
in the bowl. Add the mint leaves. (This salad can be prepared ahead up to this
point.) Just before serving add salt, lemon juice and olive oil to taste and toss
well.

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1 Tablespoon salt
1 teaspoon pickling spice
1 head dill
6 cloves garlic

Pack small whole cucumbers in quart jars with ingredients on bottom. Fill to very
brim with cold water. Screw on lids. Shake. Store in cool, dark place on a pad
of newspapers. Jars will leak and bubble somewhat and the lids will not seal
down. Allow 6 weeks to cure.

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1/2 teaspoon cumin
4 cups plain yogurt
2-3 medium cucumber
Salt to taste
Mint leaves for garnish

In a small heavy skillet toast the cumin seed, stirring constantly, until aromatic.
Peel seed and grate cucumber. Add to yogurt. Add salt. Serve garnished with
toasted seeds and mint leaves.

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Serves 4 to 6

Everything about this dish is summery and fresh-including the cook, who hasn’t
had to hover over a steamy stovetop to achieve this surprisingly intense blend of
flavors. A shareholder recipe-tester says the sour cream gives this soup lovely
richness and suggests using a little finely chopped fresh dill for a pretty garnish.

4 cucumbers, peeled, seeded, and chopped
1 to 2 cups water
2 cups plain yogurt (or 1 cup plain yogurt combined with 1 cup sour cream)
1 cloves garlic, peeled and smashed
Several fresh mint leaves
2 tablespoons fresh dill or 1 teaspoon dried dill
1 tablespoon honey
1 to 2 teaspoons salt
2 scallions, finely chopped

1. Combine the chopped cucumber, 1 cup water, yogurt, garlic, mint, dill, honey, and 1 teaspoon salt in a blender or food processor. Puree the ingredients, adding more of the water until the soup is a consistency you like. Season with more salt to taste.
2. Transfer the soup to a large bowl and chill for several hours. Garnish each serving with chopped scallions.

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(recipe from the book Local Flavors used with permission of the author, Deborah Madison)

Agua frescas are always best drunk the day they are made.
4 cups honeydew or other melon, cut into chunks
1 med. Cucumber, peeled and chopped
Simple syrup (see below)
Zest and juice of 1 or 2 limes
Handful of mint leaves, lemon verbena or pineapple sage
2 cups spring or mineral water

For garnish, sprigs of mint leaves, lemon verbena or borage flowers.

To make a simple syrup: 2 ½ cups water, 2 cups sugar. Put water and sugar in a
pot and heat until dissolved and liquid is clear. Let it cool then decant into a jar.
Store in the cupboard or refrigerator.

Puree the melon and cucumber in a blender or food processor just enough to
break them up without letting them get too foamy. Pour the juice into a large
pitcher; add the syrup to taste, lime zest and juice, and herbs. Chill well. Stir in
the spring water and serve over ice. Garnish with any of the herbs or borage
flowers.

beverages, cucumbers, melon, mint