Saturday, June 14, 2014

Kitchen Intuition: Cool as a cucumber

One dry, hot summer when I was traveling in Turkey, I was delighted to discover that many restaurants would keep fresh cucumber spears at the tables for a cooling treat while patrons were looking over the menu, and I came to appreciate just how refreshing a crisp, chilled cucumber can be. Happily, in Chattanooga, cucumber season arrives along with the heat!
Sweet, astringent and light, cucumbers are quite versatile. If your experience with cucumbers has been limited to eating those little crustless sandwiches that are so ubiquitous at weddings and showers, you might be surprised at the many ways they can be prepared—pickled, raw and even cooked.

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