The Yankee Chef: Tangy cuke bowls

Posted
With summer coming to a close, I thought I would get this recipe in before we start turning on the thermostat. If you have ever used cracked pepper, than you know how much of a boost it gives dishes. I always keep a whole pepper melange (multicolored) in my cupboard for just such a dish. When I need cracked pepper, I lay an amount on the cutting board and use the side of a chefs, or French, knife to crush them. the level bottom of a stout pot or saucepan works as well.

2 cucumbers, peeled

3 tablespoons grated Parmesan cheese

1/4 cup apple cider vinegar

2 teaspoons brown sugar

1/4 teaspoon salt

1/2 teaspoon cracked black or multi-colored pepper

1 teaspoon freshly snipped chives

3 ounces (about 1/4 cup) jarred, roasted bell peppers.

In a small bowl, combine cheese, vinegar, sugar, salt, chives and pepper, whisking very well. With a vegetable peeler, slice each cucumber into as many strips, lengthwise, as possible. Seeding the cukes first is optional.

Place in a large bowl and chop, or julienne, roasted bell peppers; add to cucumbers. Pour vinegar mixture over cucumber mixture and toss well. Serve immediately or refridgerate, covered, until needed.

Makes enough for two healthy servings.


TALK TO US

If you'd like to leave a comment (or a tip or a question) about this story with the editors, please email us. We also welcome letters to the editor for publication; you can do that by filling out our letters form and submitting it to the newsroom.

Powered by Creative Circle Media Solutions