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. 

Kale, Green Bean, and Lentil Salad with Crispy Tofu

Am I the only one who isn't over kale? I never became obsessed with it the way others did. Maybe that's why I still dig it. As a salad base, it holds up under bold dressings, never getting limp or soggy (Eric calls this "Dead Salad," which is something he actually enjoys eating. Don't ask me why. It's one of his quirks that I've grown to tolerate). Initially, this was going to be a green bean dish, but when I was at the store, things just ended up in my basket. The kale, some lentils, a container of tofu. And I thought, "Hey, these would all go nicely together!" Funny how that happens.

As is the case with all successful dishes, this bowl didn't last long.  (The photo down there of the half-eaten salad wasn't just me styling the plate... that's how it really looked). There was just enough left over to throw a container in the fridge. When I went back and hour later to grab another forkful, I found that it'd gotten even better, the kale tenderized and the flavors dispersed. So, if you can be patient, it's worth the wait. 

Kale, green bean, and lentil salad with crispy tofu

SERVINGS
4-6 as a side

INGREDIENTS
Tuscan kale, rinsed and stems removed
3/4 cup cooked lentils
1, 14 oz block extra firm tofu
1 lb green beans, trimmed and cut into thirds
2 tablespoons sesame oil
2 teaspoons rice wine vinegar
Chinese five spice blend
1/4 teaspoon red pepper flakes
Salt

DIRECTIONS
Line a large plate with a couple pieces of paper towel. Place the block of tofu on the paper towel and weigh it down with something (a heavy can will do), to release as much liquid as possible. Let it sit for 30 minutes.

Meanwhile, tear the kale into bite-sized pieces and transfer to a serving bowl. In a wok or large sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add green beans and cook, stirring occasionally, until lightly charred, about 5 minutes. Season with 2 teaspoons Chinese five spice blend and 1 teaspoon salt. Transfer to bowl with the kale.

Cut the tofu into 1 inch cubes and season with a sprinkle of salt and a dusting of Chinese five spice blend. Add 2 tablespoons olive oil to the same wok and set over medium-high heat. Add tofu cubes and cook for 5 minutes, stirring occasionally to ensure they brown even. Transfer the tofu to the bowl with the kale and green beans. 

Add the lentils on top of the other ingredients.

Make the dressing by whisking together sesame oil, rice wine vinegar, red pepper flakes, and 1/4 teaspoon salt. Pour the dressing on on top and, using tongs, toss to combine. 

You can serve immediately, but it gets better if it sits for 30 minutes (or a few hours).