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Cucumbers in Garlic Sauce
Towards the end of our first date, Eric and I went to a gay bar in the South End. We ordered gin and tonics (or, as our bartender poured them, a glass of gin with a splash of tonic) and found ourselves a table. As we'd already covered most of the big topics... where we grew up, stories from our childhood... it was time to get creative with our conversation. "What's your favorite food?" I asked him. Seemed like a good question. I expected his answer to be ice cream or pizza. You know, something normal. "Cucumbers," he said. Cucumbers. I was intrigued. "Why cucumbers?" He looked at me, shrugged, and said, "I don't know. I just really like cucumbers." I let it go, but I just couldn't believe that of all the deliciousness out in the world, cucumbers was his favorite food.
After all these years of being together, I can honestly say the man loves his cucumbers. Pickled are preferred, but he'll take them however he can get them. His mom makes a cucumber salad that I'm obsessed with (and my parents have become fans too). And we have our new go-to app from our favorite Chinese restaurant that's cucumbers in garlic sauce. This sweet-garlicky (and just a touch spicy) creation is totally addictive and we can't help but order it every time. I figured, though, that it was time that I learn how to make it myself. So, here we have it... my adapted version. Technically, it's vegetarian (take out the fish sauce) and it could easily be made nut-free. And for those who are adverse to cilantro (like Eric), that can be removed too. But I think all three make for a really fantastic combo.
CUCUMBERS IN GARLIC SAUCE
NOTE
One could peel the cucumbers or use Persian cucumbers if you prefer less skin. I prefer the crunch that the skin provides.
SERVINGS
3-4 as a side
INGREDIENTS
3 cucumbers, ends trimmed
2 medium garlic cloves, minced
1/2 teaspoon salt
1 tablespoon sesame oil
1 teaspoon rice wine vinegar
2 teaspoons, soy sauce
2 teaspoons sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon fish sauce, optional
Chopped peanuts, optional
Chopped cilantro, optional
DIRECTIONS
1. Cut the cucumbers in half lengthwise. Using a spoon, scoop out the seeds and discard. Cut the cucumbers in half lengthwise again and then cut into 2-inch long pieces. Place the cucumber into a bowl and sprinkle with salt and garlic. Transfer to the refrigerator and chill for 30 minutes. Drain any liquid that has come from the cucumbers. Transfer to a serving bowl.
2. In a bowl, whisk together the sesame oil, rice wine vinegar, soy sauce, fish sauce (if using) and sugar. Pour the dressing over the cucumbers and stir to coat. Sprinkle red pepper flakes on top, along with the chopped peanuts and cilantro. Serve immediately.
Raspberry Vermouth Cobbler
We have a lot going on right now, and many of these things are tough to wrap our heads around. One is the Cape house. I haven't mentioned it here, but in October, we bought the house next to Eric's family's property. It was a joint purchase with his brother and his wife, and their mom. Yes, it's exciting, but there is much that needs to be done and it's hard to accomplish anything from such a distance. With that said, we're in the beginning stages of some work... making lists, getting quotes, and lots of time browsing through websites figuring out how to best proceed with these projects. I have been given the task of getting things in order with the kitchen, which makes sense since I spend as much time cooking down there as I do in the lake or reading in the hammock.
When we left the house at the beginning of November, we had done as much as we could. Rooms were cleaned and we even got a bit of painting done (ok, it was a giant amount of painting... 21 kitchen cabinets and a large living room, to be exact). I think we were all a bit burnt out by the end of that. I had little desire to think about any of it, but seeing that we're already in February, I think the time has come to stop procrastinating. Before we know it, April will be here and we'll be on our way to open the house(s).
Last week, I needed my spirits lifted and there are few things that do that better than a vibrant boozy beverage garnished with a ridiculous amount of fresh mint. A cobbler came to mind and I worked a little spin in there by muddling raspberries, which provided some nice color and sweetness (most cobbler recipes call for some sugar, but I didn't think that was necessary here).
RASPBERRY VERMOUTH COBBLER
SERVINGS
1 drink
INGREDIENTS
1/4 ounce lime juice
1/4 ounce fresh orange juice
3 raspberries, plus more for garnish
3 ounces sweet vermouth
Soda water
Ice
Fresh mint
DIRECTIONS
1. In the base of a cocktail shaker, muddle together raspberries, lime juice, orange juice and vermouth. Using a fine-mesh sieve, strain mixture into a highball glass filled with ice cubes.
2. Top drink with soda water and garnish with fresh mint. Serve with a straw.
