Sunday night, Sara and I turned out living room into a pretend-cinema and watched Julie & Julia on Netflix. Its a good movie and two things caught my attention, given the recent cooking. The first was to 'not crowd the mushrooms.' I've only just started considering mushrooms as food (versus cousins to athlete's foot) and this hint is something I'll consider when I make the mushroom-crust quiche again.
The second item was braised cucumbers. Cooking cucumbers at all is new to me. I did use them in a potato-yogurt soup recently, but they were blended in and you could only tell if you really thought about. But to sauté cucumbers? I used this recipe at http://robshearer.com/blog/.
Thoughts: They're hot. Cucumbers, even seeded, contain a lot of water and so once heated contain a lot of hot water. So be warned. They have a subtle flavor that you can manipulate. I found that a little salt and pepper went well with them. Sara suggested vinegar and so maybe I'll try them again and throw in a little vinegar at the end. Might they taste a bit pickly?
A novel way to use cucumbers, especially if you have a bumper crop.
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