Saturday, January 2, 2016


Wanting to eat last night's leftover Wild Rice Stuffed Pork Chops I wanted to have some veggies with my porch chops this time.  I wanted green veggies. Didn't really have anything on hand - no broccoli, no spinach, no green beans.  I had some frozen Brussels sprouts but didn't think I'd like them much with the flavor of my dish.  I wished I had some Zucchini, and of course, I didn't.  But I did have some small cucumbers.  Not the smaller ones that are used to make pickles, but those little tiny perfectly shaped ones they call Mini Cukes.  I had them leftover from something I made a week ago. 

Have you ever had cooked cucumbers?   You will make them a regular part of your meals when you find wonderful ways to cook them!  You could use this same recipe and put it all in a blender for a lovely Cucumber bisque with a small dollop of sour cream on top!  Or try adding them to a pot of chili!  Sautee diced cucumber with the onions before you add all the other chili ingredients!

I used my mandoline with the thin cutting side to make long thin julienne cuts of the cucumbers.

I heated up my trusty cast iron skillet to medium hot and put in about 2 T of butter and 1 T of olive oil.  Tossed in the cucumbers and sautéed until they were tender, but not mushy.  This took about 4 or 5 minutes.  I then added a 1/2 t of dried dill, about 1 t of dried shallots and a little salt.  Stir, stir, stir.  Hmmm, looks good but I'd really like it they were a little creamy.  So in went 2 T of heavy cream and about 1 T of grated Pecorino cheese. 

Stir, stir stir, until the cheese melted and it's all creamy and beautiful!  So very good!

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