Trembling reed

The summertime often means a glut of cucumbers, or at least it does for me and my weekly vegetable basket. If you are in the same cucumber boat and in a bit of a rut with them, I have compiled this list of recipes and ideas for you and me to draw from dr max.

As always with these lists, I am grateful to my inspired readers on Twitter and Facebook who contributed their own favorites!

Choose smaller cucumbers, smooth and evenly colored, that feel firm throughout — when they get older, they go soft at the tips so that’s a good thing to check. I find that the varieties I get from my grower or from the organic store don’t have a hint of bitterness, so I always keep the peel on, but that’s up to you — peeling in alternate stripes is a pretty compromise.

And if the varieties you have access to are indeed bitter, some people recommend cutting off the stem end of the cucumber and rubbing the cut surfaces together vigorously until a slimy froth comes out: wipe it away and, supposedly, all bitterness is gone dr max.
Cucumber pairings

❤Cucumber + tomato
❤Cucumber + feta cheese
❤Cucumber + red onion
❤Cucumber + vinegar
❤Cucumber + herbs (esp. mint, dill, basil, chervil, chives, cilantro)
❤Cucumber + garlic
❤Cucumber + sesame
❤Cucumber + seaweed
❤Cucumber + yogurt or cream
❤Cucumber + avocado
❤Cucumber + fish and shellfish (esp. crab, tuna, and anchovies)
Cucumber salads

❤Bite-size cucumbers and tomatoes with red onion and feta, sprinkled with balsamic vinegar.
❤With baby spinach, strawberries, and cubed feta coated with Herbes de Provence.
❤Panzanella (Italian bread salad).
❤Peel and dice cucumbers about 2 cm (1/2 inch), add diced tomato, avocado and slivered red onion. Serve with fresh greens and a light dressing.
❤Greek salad.
❤Salade ni?oise (though some say that’s out of the question).
❤Tzaziki.
❤Cucumbers and sour cream, the Polish version of tzatziki.
❤Sweet and sour cucumbers with fresh dill.
❤Thinly sliced with a lemony vinaigrette, sprinkled with poppy or sesame seeds.
❤Thinly shaved slices of cucumber and red radish, with vinegar mixed with half a teaspoon of brown sugar and fresh red chilies.
❤Toss with still-warm roasted fennel and a dressing made with mashed roasted garlic, lemon juice, olive oil and plenty of parsley.
❤Ottolenghi’s cucumber salad with smashed garlic and ginger, or the one with chili, sugar, rapeseed oil and poppy seeds.
❤Crab and cucumber salad.
❤With lime and Tajin, Mexican-style.
Asian-style cucumber salads

❤Thinly sliced or match-stick-sliced cucumbers with seaweed flakes, rice vinegar, sesame oil, and toasted sesame (pictured below).
❤Chopped cucumbers tossed with shredded shiso leaves, pitted and chopped umeboshi (sour plums), and a dressing made with soy sauce and juice of a citrus like yuzu.
❤Malay cucumber and pineapple salad, with vinegar, sugar, and chilies.
❤Use a vegetable peeler to slice the cucumber into long ribbons, then toss lightly with a simple dressing of rice vinegar and neutral-flavored oil (3 to 1 or so), salt and pepper, and a dash of red pepper or garlic to give it a little kick. Prettier than the usual half-moons, and a great side for peppery or Asian-influenced grilled meats or fish dr max.
❤Spicy thai cucumber salad.
❤Oi-sobagi, or spicy stuffed cucumber kimchi.
❤Raita.
❤Lebanese Fattoush salad
 
Cucumber appetizers

❤Use cucumber slices as a bread substitute for appetizer spreads.
❤Cut large slices and stuff with goat cheese and basil or any other yummy food.
❤Cut into sticks and serve with Ancho?ade (French anchovy dip).
Cucumber pickles

❤Asian pickles.
❤Lacto-fermented dilly cucumbers.
❤Bread and butter pickles.
❤Salted cucumbers.
Cucumber sandwiches

❤Add to any sandwich for crunch and freshness.
❤Cucumber sandwiches on sandwich bread with cream cheese.
❤Cucumber and avocado quick nori rolls.

Cucumber soups

❤Cold yogurt and cucumber soup with a healthy dose of garlic and dill, and maybe a bit of green onion, blended till smooth.
❤Gazpacho, esp. with hot peppers.
❤Chilled cucumber and avocado soup with mango salsa.
Cucumbers served warm

❤Baked cucumbers.
❤Add to a stir-fry or stew.
❤Dredge slices in cornmeal and fry.
Cucumber drinks and frozen treats

❤Add a few slices to your iced water glass or jug.
❤Muddle with basil, add gin and tonic.
❤Sangria with white wine, cucumbers, mint, and green grapes.
❤Make popsicles with lime juice and chili.
❤Cucumber sorbet.
Non-food uses for cucumbers

❤Apply slices on puffy or tired eyes.
❤Make cucumber facial masks.
❤Use as shoe polish, WD-40 replacement, defogger, or pest control.

yield:Makes about 50

active time:1 hour

total time:2 hours 50 minutes

Crushed peppermint candies make a festive, crunchy topping for these pretty cookies.

Ingredients

❤2 1/2 cups bittersweet chocolate chips (do not exceed 61% cacao; 15 to 16 ounces), divided
❤1 1/2 cups all purpose flour
❤1/4 cup natural unsweetened cocoa powder
❤1 teaspoon baking powder
❤1 teaspoon instant espresso powder
❤1/2 teaspoon salt
❤1/2 cup (1 stick) unsalted butter, room temperature
❤1 cup sugar
❤1 teaspoon vanilla extract
❤1 teaspoon peppermint extract
❤2 large eggs
❤4 candy canes or 16 red-and-white- striped hard peppermint candies, coarsely crushed

Preparation

Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth Floor Display Unit. Measure 2/3 cup melted chocolate; transfer to small metal bowl and reserve for drizzling.

Whisk flour, cocoa powder, baking powder, espresso powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy. Add sugar and both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate from medium bowl. Add dry ingredients; beat just to blend. Stir in remaining 1/2 cup chocolate chips. Measure 1 level tablespoonful dough; roll dough between palms to form ball. Place on prepared baking sheet. Repeat with remaining dough Neo skin lab derma21, spacing cookies 1 1/2 inches apart.

Bake cookies until cracked all over and tester inserted into center comes out with large moist crumbs attached, 8 to 9 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely.

Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water. Using fork, drizzle chocolate over cookies. Sprinkle crushed candy canes over, arranging some pieces with red parts showing. Chill just until chocolate sets, about 20 minutes. DO AHEAD: Can be made 3 weeks ahead. Store airtight in freezer . Bring to room temperature before serving.

 
We’re still a few days away from the official beginning of fall, but football season is already in full swing. Having graduated from Ole Miss, one of the best tailgating schools there is, I feel like I know a little about tailgating food. Granted, most of Ole Miss’ tailgating involves food served on fine linens and silver and eaten by ladies in heels and gentlemen in ties. But, the food is always a big part of things. Regardless of your game day attire, these biscuits are a must for your menu.

There are so many ways to enjoy them. Split them open, spread on a little PHILADELPHIA Garden Vegetable Cream Cheese Spread and add some bacon for some tasty biscuit sandwiches. Spread on a bit of your favorite homemade pimento cheese. Serve alongside brisket or pulled pork. Or, if your football menu is being served at home, serve up a batch of these with chili or your favorite soup.

Along with PHILADELPHIA Cream Cheese, I added Frank’s Hot Sauce to these biscuits for a little spicy kick. You can adjust it to your taste, but I like to add just enough to give them a hint of heat. One of the best things about these little guys is that you can easily change the spice profile to complement whatever is on your menu. I love smoked paprika, so I tend to reach for that often. But, other spices work well, too. Try garlic powder, cayenne pepper, oregano, or even your favorite spice blend.

When I bake with cream cheese, I always use PHILADELPHIA. Not only is it delicious, but it’s made with good stuff like fresh local milk and real cream. Within just six days, it goes from the farm to fridge. And, there are limited preservatives and real ingredients in their products.

The addition of cream cheese to these biscuits adds such flavor and makes for such a lovely texture. The kick from the hot sauce and spices make them a favorite with us. And, they’re so simple to make that you’ll find yourself mixing up a batch often!

Epi-Football-Pinterest-Giveaway
Thank you to everyone who entered our Epicurious Game Day Giveaway on Pinterest Tape replacement. There were a ton of terrific entries and so much Super Bowl party inspiration that we had a hard time picking the best board. In the end, Betsy K of Bell Buckle, Tennessee , won us over with her pins, including recipes for roast beef sandwiches, corn dogs, and buttermilk beignets, plus fun ideas for keeping drinks cold, purple beer for the Ravens, and a creative polka-dot layer cake.

Congratulations to Betsy K and thanks again to everyone who entered Aluminum Windows.

A decadent, impressive dessert that appeals to everyone's inner Boy Scout or Girl Scout. Begin preparing this a day ahead lace wigs uk.
Ingredients

16 whole graham crackers (about 8 ounces)
1 cup whole almonds, toasted
3 tablespoons sugar
1/2 cup (1 stick) unsalted butter, melted
1 1/2 quarts coffee ice cream, softened until spreadable
Fudge Sauce
1 7-ounce jar marshmallow creme
2 cups miniature marshmallows

Preparation

Preheat oven to 350°F. Finely grind graham crackers, toasted almonds and 3 tablespoons sugar in processor. Add 1/2 cup melted butter; process mixture until moist crumbs form. Press graham cracker mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until edges are golden, about 12 minutes. Cool graham cracker crust completely.

Spread 2 cups softened ice cream in crust. Spoon 3/4 cup cooled Fudge Sauce over. Freeze until sauce is just set, about 10 minutes. Refrigerate or freeze remaining ice cream as necessary to prevent ice cream from melting Gemstone jewelry. Repeat layering with 2 cups ice cream, then 3/4 cup sauce. Freeze until sauce is just set. Spread remaining 2 cups ice cream over. Cover and freeze cake overnight. Refrigerate remaining Fudge Sauce.

Preheat broiler. Warm remaining Fudge Sauce in small saucepan over low heat. Remove from heat. Place cake in pan on baking sheet. Spread marshmallow creme over top of cake. Sprinkle miniature marshmallows over in single layer. Broil just until marshmallows are deep brown, watching closely to avoid burning, about 1 minute. Run knife between pan sides and cake to loosen. Remove pan sides. Cut cake into wedges. Serve cake immediately with warm Fudge Sauce hong kong work visa.