Redux: Scandinavian Cucumber Pickle

      I'm having some friends for lunch on Friday and in planning a menu for the get-together I came across this recipe for a cucumber pickle. It was originally featured in 2011 and has proved to be an entry that folks like to re-visit. I know it touched hearts as well as palates and I thought it deserved a "second life." I hope you enjoy the story, hymn and recipe.

From the kitchen of One Perfect Bite...I am, by disposition, easily moved to laughter or tears and I have an unusually expressive face. It takes no special training to sense my mood or humor, but every once in a while I fool everyone. I mention this, because last weekend I was moved to tears by something quite extraordinary. Bob and I make it a point to attend local celebrations and festivals. These events were originally created to celebrate family, community and heritage, and we like to honor that spirit whenever we can. Last weekend, one of the towns close to us held their annual Scandinavian Festival and we happily attended. Usually, the entertainment consists of folk dancing and music from Finland, Norway, Denmark or Sweden. The dancers are members of groups that meet bi-monthly for practice and some of them are very good. They are, however, amateurs. What makes them special is the participation of families who often have three generations on stage for any given performance. Despite the participation of families, the number of dancers dwindles every year. There, obviously, are not enough young people to replace the seniors who can no longer participate. It's sad to see the passing of a tradition, but we enjoy it while we can and applaud the efforts of those who try to preserve memories of the old ways for their children. We sat through a handful of dance performances before heading to the beer garden to sample some typically Scandinavian food and drink. We never made it. A men's chorus, about 50 members strong, had taken the stage and, as they began to sing, it was clear we were in for something special. These were not young men, and I'd guess the youngest of them to be my age. That meant the group had lots of time to practice and perfect their singing, and perfect it they had. As they sang, my throat started to knot, but I kept my act together until the end of their performance when they began to sing the Finlandia hymn. As they sang, an elderly group in the back of audience stood and joined hands. Some of them were moved to tears and as I watched I, too, began to cry. Now it was a sedate cry, mind you, but the tears were very real. I was moved by the haunting beauty of the music and their obvious remembrance of times and places once well known but never more to be. I think you might understand the emotion if you listen to this small portion of the Finnish hymn that many call the Finnish National Song. It is quite beautiful.

Now, because this is a food blog, I can't let you go without sharing a recipe. It's time for us to move from the sublime to the ridiculous. Actually, there will be two new Scandinavian recipes, but only one of them will be featured today. This is a cucumber pickle that is lovely to serve with dishes as diverse as barbecue or Swedish meatballs. It is amazingly easy to make, and, as long as you thinly slice the cucumbers, you can't go wrong. Ideally, the dish should be made with seedless cucumbers, but as you can see I break my own rules. I know you'll enjoy these. Here's the recipe.

Scandinavian-Style Cucumber Pickle...from the kitchen of One Perfect Bite courtesy of Gourmet magazine

Ingredients:
1 English cucumber
1/2 cup white-wine vinegar
3 tablespoons sugar
1 tablespoon finely chopped fresh mint leaves
1 tablespoon finely chopped fresh parsley leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:
Cut cucumber crosswise into very thin slices (preferably using a manual slicer). In a bowl whisk together remaining ingredients until sugar is dissolved and add cucumber, tossing to coat. Marinate cucumbers, covered and chilled, stirring occasionally, 4 hours. Yield: 10 to 12 servings.

Two Summer Sides - Asian Cucumber Salad + Cabbage, Pineapple and Peanut Salad

From the kitchen of One Perfect Bite...These recipes both were originally developed to feed four or six people. Last week,  it was necessary to double or triple the ingredients in order to feed the hungry mouths and hollow legs that gathered round the table. I made one salad, and the elder of my two daughters made the other. My cucumber salad was to accompany an Asian meal and her fancy slaw was part of a meal whose centerpiece was fresh fish tacos. The tacos were made with really fresh halibut and they were some of the best I've ever tasted. Kitchen limitations caused us both to take shortcuts and we used packaged vegetables that did away with the need to shred or julienne. I was unable to find English cucumbers, so I had to substitute the regular garden variety that is commonly found in supermarkets. My salad was delicious but it lacked the eye appeal I had hoped for. The slaw had lovely color and great crunch and it was a perfect topper for the tacos. When the time comes for me to relinquish my cooking crown, I know my family will not starve. There is an heir waiting in the wings. Both salads are delicious and each of them can be made in about 15 minutes. They are a great way to add substance and some texture to  lighter summer meals. I think you will enjoy both of them. Here is how they are made.

Asian Cucumber Salad...from the kitchen of One Perfect Bite inspired by Alice Currah@Savory Sweet Life

Ingredients:
3 English cucumber peeled and thinly sliced
1-1/2 cups shredded carrots
3/4 cup thinly sliced red onion
1-1/2 cups of rice vinegar
3/4 cup of sugar
1 tablespoon Thai chili garlic sauce
Salt to taste

Directions:
1) Combine vinegar, sugar, chili garlic sauce and salt in a microwave bowl. Microwave on HIGH power for 45 seconds. Stir until sugar is completely dissolved.
2) Combine cucumbers, carrots, and red onion in a large bowl. Pour vinaigrette over cucumber mixture and toss to coat. Chill for at least 30 minutes before serving. Yield: 12 to 16 servings.

Cabbage, Pineapple and Peanut Salad...from the kitchen of One Perfect Bite inspired by Marie Simmons' Fresh and Fast Vegetarian Cookbook

Ingredients:
Salad
2 (12-oz.) packages of shredded coleslaw
4 cups coarsely chopped pineapple
1 cup coarsely chopped dry-roasted peanuts
1 large jalapeno, halved lengthwise, seeded and cut crosswise into 1/8-inch slices
Dressing
1/3 cup extra-virgin olive oil
1/3 cup unseasoned Japanese rice vinegar
2 teaspoon grated peeled fresh ginger
2 garlic clove, grated
2 teaspoon coarse salt
1/2 cup chopped fresh cilantro (optional)

Directions:
1) Combine cabbage, pineapple, peanuts and jalapeno in a large bowl.
2) To make dressing: Whisk oil, vinegar, garlic, ginger and salt in a small bowl until blended. Add to  cabbage and toss to blend. Add cilantro, if using. Serve at room temperature. Yield: 12 to 16 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

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Tropical Shrimp Salad

From the kitchen of One Perfect Bite...Today the thermostat soared into territory so rarefied that a local weatherman tried to fry an egg on the pavement at the county fairgrounds. While the egg didn't cook, it coagulated, as did most of the fairgoers who dared to brave the heat. The climate here is temperate and summer is marked by days that are comfortably warm and evenings that are cool. We have heat spells, to be sure, but Oregonians don't respond well to temperatures that flirt with the 100 degree mark. Sensible Oregonians seek air conditioned comfort or the cool natural breezes of the coast or mountains. Sensible Oregonians. The Silver Fox and I were at the fair. I knew the day was going to be long and difficult, so I wanted to offset it with a light, cool meal that would be table ready when we finally got home. I've been experimenting with salads lately and I like this one well enough to make again and share with you. While the dish is put together in two stages, both are simple and I think you'll find this very easy to make. The first stage, which involves making shrimp in escabeche, should be completed the day before you plan to serve the salad. To accomplish this, shrimp are poached or steamed and then placed, while still warm, in a light brine to marinate for a day or so. The following day they are tossed with cucumbers, honeydew melon and pineapple and allowed to sit just until the flavors meld. I love the crispness of the shrimp and cucumbers and the way the sweet melon and pineapple play against the pickle of the briny shrimp. This is a perfect dish for warm summer nights when appetites are lagging. It is light and delicious and I really think you'll enjoy it. Here's how the salad is made.

Tropical Shrimp Salad...from the kitchen of One Perfect Bite

Ingredients:

Shrimp

1 pound (21 to 25) large uncooked shrimp, peeled and deveined
1 small red onion chopped
1/4 cup white vinegar
1/4 teaspoon dried oregano
1 teaspoon salt
1/3 cup extra-virgin olive oil
1 bay leaf
1 clove garlic, smashed
1 teaspoon black peppercorns

Salad
2 cups honeydew melon, cut in 1-inch cubes
2 cups seedless cucumber, cut in 1-inch cubes
1 cup fresh or canned pineapple chunks
1 tablespoon finely chopped jalapeno pepper
1/4 cup chopped red onion
1/4 cup chopped cilantro + cilantro for garnish
1 tablespoon minced fresh ginger
2 to 3 teaspoons teaspoons honey
Salt to taste
Lime wedges for garnish

Directions:
1) To prepare shrimp: Combine onion, vinegar, oregano and salt in a shallow glass dish. Set aside. Simmer oil, bay leaf, garlic and peppercorns in a small saucepan for 10 minutes. Set aside. Bring 4 quarts of water to a boil in pot. Add 2 tablespoons salt and bring to a boil again. Add shrimp, then remove from heat and let stand uncovered for 5 minutes. Drain well, then add shrimp and oil mixture to onion mixture in glass dish. Allow shrimp to cool to room temperature, then chill, covered, turning occasionally, for at least 12 hours. When ready to proceed, remove shrimp from marinade. Place in a large bowl. Strain and reserve marinade in a large bowl.
2) To prepare salad: Add ginger and honey to reserved marinade. Add salt as required to taste. Add melon, cucumber, pineapple, red onion, cilantro and jalapeno pepper, tossing to coat ingredients with marinade. Fold in shrimp. Cover and chill for 1 hour. Transfer to a serving platter or to individual plates. Garnish with lime wedges. Yield: 4 servings.

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Cucumber Salsa

From the kitchen of One Perfect Bite...While I know that many do not care for them, I must admit a fondness for cucumbers. The noisy crunch gets me every time I bite into them, and I love their icy texture. I made a simple grilled fish for dinner tonight and I wanted something to offset it's mildness and lack of texture. I had seen the recipe for this salsa in Bon Appetit magazine and thought this would be a perfect time to give it a test run. I'm glad I did. The salsa is light, refreshing and packed with flavor. I will make it again. I served large scoops of it in lettuce cups, so for my purposes it was a salad rather than a condiment. This is very easy to make and the ingredients are nicely balanced. Both the jalapeño and mint are an integral part of the salsa, so make sure you use them both when you put this dish together. You can use any type of cucumber to make the salsa, but do make sure you scoop away and discard the seeds. If you like cucumbers, you'll find this a pleasant addition to your table. Here's how the salsa is made.

Cucumber Salsa...from the kitchen of One Perfect Bite courtesy of Bon Appetit magazine

Ingredients:
2 cups finely diced peeled cucumber
1/2 cup finely diced red onion
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1 jalapeño (with seeds), finely diced
3 tablespoons fresh lime juice
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper

Directions:
Mix first five ingredients in a medium bowl. Stir in lime juice and oil. Season to taste with kosher salt, freshly ground black pepper, and more lime juice, if desired. Yield: 3 cups.











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Cucumber, Basil and Peanut Salad

From the kitchen of One Perfect Bite...All the salads I promised did get made, but I must admit there was a point  when it looked like the clock would win the race. In the end, I got my act together and managed to deliver all five salads in a properly chilled and table ready state. I'll share a couple of them with you this week, and, while I know I'm late for Memorial Day, you might be able to use them for Father's Day or the 4th of July. This Asian-inspired cucumber salad is the easiest of the bunch to make and, like the others, is a new take on an old favorite. The recipe was developed Maria Helm Sinskey for Fine Cooking magazine, and the photo that was used to feature the salad caught my eye. I happen to love noisy food with crunch. That puts me firmly in the celery and cucumber camp and I'll always give new recipes for either, at least a cursory glance. When I scanned the ingredients list for this salad, it bypassed my mental if-list and moved directly to the go area of my brain. If you like pickled cucumber salads I know you will enjoy this Asian-take on an old Scandinavian favorite. My taster, who by the time this was ready to sample, had maxed-out on salad, began a play on the phrase "salad days" that somehow morphed into a racaous, nearly on-key, rendition of Golden Days from the operetta the Student Prince. While he's not quite ready for Carnegie Hall, his "salad days" reference sent me on an etymological search. Did you know that William Shakespeare, in the guise of Cleopatra, first coined the expression? Thanks to Snopes, I can also tell you the phrase now encompasses the young and foolish, as well as those who are at the peak of their abilities. As I fall into neither category, it is best I continue with the recipe for this lovely salad.

Cucumber, Basil and Peanut Salad ...from the kitchen of One Perfect Bite courtesy of Maria Helm Sinskey via Fine Cooking Magazine

Ingredients:
3 tablespoons seasoned rice vinegar
1 teaspoon Asian sesame oil
1 teaspoon fresh lime juice
1 teaspoon fish sauce
1-1/2 lb. cucumbers, peeled, halved, seeded, and sliced diagonally into 1/4-inch-thick crescents
1/4 cup torn basil leaves (preferably Thai basil)
1/4 cup coarsely chopped salted peanuts

Directions:
In a large serving bowl, whisk together the vinegar, sesame oil, lime juice, and fish sauce. Add the cucumbers, basil, and peanuts to the vinaigrette, toss, and serve. Yield: 6 servings.

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Scandinavian-Style Cucumber Pickle

From the kitchen of One Perfect Bite...I am, by disposition, easily moved to laughter or tears and I have an unusually expressive face. It takes no special training to sense my mood or humor, but every once in a while I fool everyone. I mention this, because last weekend I was moved to tears by something quite extraordinary. Bob and I make it a point to attend local celebrations and festivals. These events were originally created to celebrate family, community and heritage, and we like to honor that spirit whenever we can. Last weekend, one of the towns close to us held their annual Scandinavian Festival and we happily attended. Usually, the entertainment consists of folk dancing and music from Finland, Norway, Denmark or Sweden. The dancers are members of groups that meet bi-monthly for practice and some of them are very good. They are, however, amateurs. What makes them special is the participation of families who often have three generations on stage for any given performance. Despite the participation of families, the number of dancers dwindles every year. There, obviously, are not enough young people to replace the seniors who can no longer participate. It's sad to see the passing of a tradition, but we enjoy it while we can and applaud the efforts of those who try to preserve memories of the old ways for their children. We sat through a handful of dance performances before heading to the beer garden to sample some typically Scandinavian food and drink. We never made it. A men's chorus, about 50 members strong, had taken the stage and, as they began to sing, it was clear we were in for something special. These were not young men, and I'd guess the youngest of them to be my age. That meant the group had lots of time to practice and perfect their singing, and perfect it they had. As they sang, my throat started to knot, but I kept my act together until the end of their performance when they began to sing the Finlandia hymn. As they sang, an elderly group in the back of audience stood and joined hands. Some of them were moved to tears and as I watched I, too, began to cry. Now it was a sedate cry, mind you, but the tears were very real. I was moved by the haunting beauty of the music and their obvious remembrance of times and places once well known but never more to be. I think you might understand the emotion if you listen to this small portion of the Finnish national anthem. It is quite beautiful.



Now, because this is a food blog, I can't let you go without sharing a recipe. It's time for us to move from the sublime to the ridiculous. Actually, there will be two new Scandinavian recipes, but only one of them will be featured today. This is a cucumber pickle that is lovely to serve with dishes as diverse as barbecue or Swedish meatballs. It is amazingly easy to make, and, as long as you thinly slice the cucumbers, you can't go wrong. Ideally, the dish should be made with seedless cucumbers, but as you can see I break my own rules. I know you'll enjoy these. Here's the recipe.

Scandinavian-Style Cucumber Pickle...from the kitchen of One Perfect Bite courtesy of Gourmet magazine

Ingredients:
1 English cucumber
1/2 cup white-wine vinegar
3 tablespoons sugar
1 tablespoon finely chopped fresh mint leaves
1 tablespoon finely chopped fresh parsley leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:
Cut cucumber crosswise into very thin slices (preferably using a manual slicer). In a bowl whisk together remaining ingredients until sugar is dissolved and add cucumber, tossing to coat. Marinate cucumbers, covered and chilled, stirring occasionally, 4 hours. Yield: 10 to 12 servings.








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Cucumber Salad - Simply Recipes
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Cucumber Salad - For the Love of Cooking

Fresh Salmon Salad with Homemade Boiled Dressing

Homemade Boiled Dressing




Fresh Salmon Salad

From the kitchen of One Perfect Bite...We're heading for the coast today. Pollen counts here in the valley are fearsome and a day of ocean breezes will help clear the head and get the holiday weekend off to a rousing start. I've organized a potluck of sorts and my contribution to communal feast is going to be a salad made with cucumbers and freshly poached salmon. This is not wedding or garden party food. The salmon will be served in chunks that are lightly tossed with a homemade boiled dressing and it will be accompanied by a selection of breads for those with trenchermen appetites or carb cravings. I made the dressing yesterday and it is happily chilling in the refrigerator. The salmon and I are communing as I write this. Once it is done, I'll break it into chunks and refrigerate it as well. My plan is to combine and toss the various elements of the salad just before serving. The combination is lovely and I plan to use the extra dressing for other salads this weekend. Mine will be just one of many dishes that we share today and I'm really looking forward to sampling all of them. Here are the recipes for the boiled dressing and the poached salmon salad. I know that those of you who try them will be really pleased with the results.

Boiled Dressing...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon flour
2 tablespoons sugar
1 teaspoon salt
1-1/4 cups milk
3 egg yolks, lightly beaten
1/4 cup cider vinegar
1 tablespoon Dijon mustard
2 tablespoons butter

Directions:
1) Combine flour, sugar and salt in a heavy saucepan. Gradually whisk in milk.
2) Place over medium heat and cook, stirring, until mixture starts to boil. Boil for 1 minute. Remove from heat.
3) Gradually stir the hot mixture into the egg yolks. Pour back into saucepan.
4) Add vinegar and mustard. Stirring constantly, bring mixture to a boil over medium heat. Boil for 1 minute. Remove from heat. Stir in butter. Cool to room temperature. Refrigerate. Yield: 1-1/2 cups.

Fresh Salmon Salad...from the kitchen of One Perfect Bite

Ingredients:
Salmon
3-1/2 pound piece fresh salmon
1/2 lemon sliced
1-1/2 tablespoons salt
6 whole black peppers
1 bay leaf
Tops from 2 celery stalks
Dressing
1-1/4 cups boiled salad dressing
1-1/2 tablespoons lemon juice
3 tablespoon fresh snipped dill-half that if using dry
1-1/2 cups peeled cucumbers cut in 1/4-inch dice
Optional garnishes
Leaf lettuce
Tomato wedges
Lemon wedges
Sliced cucumber

Directions:
1) To make salmon: Wash salmon. Place in large kettle or fish poacher. Add just enough water to cover. Add sliced lemon, salt, black peppers, bay leaf and celery tops. Slowly bring to boil, reduce heat and simmer covered for 30-35 minutes, or until fish flakes when tested with a fork. Using a slotted utensil, carefully remove salmon from water and transfer to a plate. Let cool until it can be handled. Remove and discard skin and any bones. There should be about 2-1/2 pounds of salmon remaining. Break into large chunks and chill for several hours.
2) To make dressing: Combine boiled dressing, lemon juice, dill and diced cucumbers in a medium bowl. Mix well and chill for at least one hour.
3) To serve: Just before serving toss salmon with dressing. Season with salt and pepper to taste. Line a bowl or plate with lettuce. Mound salmon in center. Garnish as desired. Yield: 12 servings.







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Simple (Sensational) Salmon Salad - Cooking with Michele
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Turkish Shepherd's Salad - Coban Salatas

From the kitchen of One Perfect Bite...Many of you know that the Silver Fox and I had intended to vacation in Egypt, Jordan and Israel, until upheaval in the region caused us to cancel our plans. We'll be picking an alternate destination this weekend. The plan, in theory anyway, is quite simple. We each prepare a list of three countries we'd like to visit. We take the deliberations very seriously and are set to defend choices in a manner akin to that of a doctoral candidate defending a thesis. Sometimes our choices are in sync with each other. Sometimes not. Last year we were at an impasse and actually drew lots to determine where we'd be heading for our holiday. This year I've readied some great arguments to support my preferences for the adventure. My choices include Turkey, Peru or New Zealand. I don't yet know what countries the Silver Fox will throw into the mix. At any rate, I've prepared visuals and been conducting a subliminal campaign - in the form of food - to swing the balance in my favor, and should stealth tactics be necessary I plan to pull out all stops. Tonight's dinner included elements, like this salad, that might be found on a Turkish table. The salad is lovely and quite refreshing and it goes well with lamb. While it involves some chopping, it is very easy to do and my only caution is to use really ripe tomatoes when you make it. I think you'll enjoy its freshness, but try not to make more than will be eaten with your meal. Refrigeration does nothing to help the tomatoes and leftovers should be passed over. Here's the recipe for this simple and refreshing salad.

Turkish Shepherd's Salad...from the kitchen of One Perfect Bite

Ingredients:
Salad
2 medium cucumbers, peeled, seeded and diced
3 large tomatoes, juiced, seeded and diced
2 medium green bell peppers, stemmed, seeded and diced
1 bunch green onions, white and tender green, chipped
1/2 bunch parsley, finely chopped
8 sprigs fresh mint, finely chopped
Dressing
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon sea salt
Fresh black pepper to taste

Directions:
1) To make salad: Combine all salad ingredients in a large bowl. Toss to combine.
2) To make dressing: Place olive oil, lemon juice, salt and pepper in a small bowl. Whisk to combine.
3) To finish: Pour dressing over salad. Yield 4 to 6 servings.







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Turkish Pear Coffee Bread - Big Black Dog
Turkish Beef Meatballs - Chow and Chatter
Simit - Ya Salam Cooking
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Refrigerator Dill Pickles

From the kitchen of One Perfect Bite...Ten years ago, if asked if I put by pickles, my answer was a resounding, "No." Twenty years ago, it was a terse and less polite, "Get real." My response thirty yeas ago is best kept to myself. My failure to get with the program wasn't based on laziness, I've just never cared for preserved pickles. I thought they were salty and limp, and found their color just plain unappetizing. I wasn't a complete snob about them. I did love the brined, unprocessed dills that could occasionally be found in be found in barrels in some markets and delicatessens. I just never took the time to find out how they were made. Shortly after we moved to this area, I began to experiment with refrigerated pickles for certain Thai and Vietnamese dishes, and in the process learned I could make our favorite pickles in much the say way. I first mastered a refrigerator version of bread and butter pickles because my family loved to have them on hamburgers. I worked on garlic dills for several years but couldn't get the flavors right. I was about to give up and admit defeat when I found a recipe by Bobby Flay and decided to try one last time. I'm so glad I did. These are great pickles and they require no special equipment to make. They can be eaten the day after they are made and keep for about two weeks in the refrigerator. My only caution is to make sure you have enough room to store them for that length of time. I hope those of you who are fond of pickles will try these. You won't be sorry. Here's the recipe.

Refrigerator Dill Pickles...from the kitchen of One Perfect Bite courtesy of Bobby Flay

Ingredients:
1-1/2 cups distilled white vinegar
1/4 to 1/3 cup granulated sugar
4 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
3/4 teaspoon dill seeds
2 cups hot water
2 pounds kirby cucumbers, sliced 1/4-inch thick
3/4 cup coarsely chopped fresh dill
3 cloves garlic, coarsely chopped

Directions:
1) Combine vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds in a heatproof bowl. Add hot water and stir until sugar dissolves and liquid is clear. Cool to room temperature.
2) Place cucumbers, garlic and dill in a large bowl. Toss to combine. Pour brine over all and turn to coat cucumbers. Cover them with a plate to weigh them down and keep them covered in brine. Cover bowl with plastic wrap and refrigerate overnight, stirring once or twice. Transfer to an airtight container and store for up to two weeks. Yield: 1 quart.

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Italian Giardiniera - Luna Cafe
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Calico Pickled Salad - Drick's Rambling Cafe
Favorite Kosher Dills - Never Enough Thyme
Sweet and Spicy Watermelon Rind Pickles - One Perfect Bite

Israeli Salad

From the kitchen of One Perfect Bite...I was introduced to this salad in a tourist hotel that sat at the edge of a hutong in Bejing, China. A group of Israeli tourists was also staying at the hotel and most mornings I'd have breakfast with them. I'm a very early riser and would sneak to the dining room for a cup of coffee rather than disturb Bob with my restlessness. It bothered these kind folks to see me sitting by myself and they insisted I join them at their table. Breakfast in a Chinese tourist hotel is a multicultural affair that features food, usually served buffet style, that will appeal to all the groups who are guests of the hotel. My friends, although not worried about keeping kosher, had a separate dining area with an array of food that centered on salads and other foods our hosts thought more typical of an Israeli or Mediterranean diet. My companions would gather various vegetable elements from the buffet and bring them back to the table where they were tossed with chopsticks and dressed with fresh lemon and whatever oil was available. Though not accustomed to salad at six in the morning, I was charmed into sharing theirs for the duration of my stay. Although there is some chopping involved, the salad is very easy to assemble and it's perfect for a summer meal when tomatoes and cucumbers are abundant. If you haven't had this salad, I hope you will give it a try. While the salad is delicious, it does not keep well, so dress it just before serving and make no more than you will use in one sitting. Here's how it's made.

Israeli Salad...from the kitchen of One Perfect Bite

Ingredients:
1 large green bell pepper
3 (6-to 8-ounce) tomatoes, halved, seeded, cut into 1/2-inch dice
1 large English cucumber, peeled, halved lengthwise, seeded, cut into 1/2-inch dice
3/4 cup oil-cured black olives, pitted, quartered
2/3 cup chopped red onion
1/3 cup chopped fresh Italian parsley
5 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice

Directions:
1) Char pepper over gas flame or in broiler until blackened. Enclose in plastic bag 15 minutes. Peel, seed, and cut pepper into 1/3-inch cubes. Place in large bowl.
2) Add tomatoes, cucumber, olives, onion, and parsley. Whisk oil and lemon juice in small bowl to blend; season with salt and pepper, then mix into vegetables. Let vegetables marinate at least 15 minutes but not more than 3 hours before serving. Cover and chill. Yield: 6 servings.

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Israeli Salad - Phoo-d
The Quintessential Salad - Nosh and Tell
Cherry Tomato Salad - Tastes Like Home

Shrimp and Rice Salad with Cucumbers

From the kitchen of One Perfect Bite...The heat wave here has broken and we are again enjoying the more temperate weather that this area is known for. It is, in a word, beautiful. The days are pleasantly warm, but once the sun sets we cool down quickly. When the temperatures soared, I pulled out some of the recipes I used when we were living in Illinois and New Jersey. Summers in both areas could be unpleasantly warm, and this recipe and others like it were a godsend on hot nights when I was working. I should be ashamed to admit it, but when this was on the menu, I'd stop to pick up steamed shrimp and carry-out rice to make short work of the meal. Once home, I spread the rice on a cookie sheet and put it in the freezer for a quick cool down. It took all of five minutes to make the dressing and once it was done, I'd combine it with shrimp, cucumbers and rice and give it all a good toss. The salad went back into the freezer for another half hour to chill a bit more before before serving. It was a light, easy and delicious meal for blistering summer nights. It still is. While it's not necessary, I try to use day old rice to make this salad. The rice has more substance and holds it shape better than fresh rice when tossed. I'm not a fan of mayonnaise, so I've dressed the salad with oil and vinegar to cut back a bit on calories. I also use garden cucumbers, but remove the seeds before chopping and adding to the salad. The recipe can be doubled to feed a crowd or halved to feed just one or two, and you can, of course, substitute brown rice for white. I think you will like this easy summer entree. Here's the recipe.

Shrimp and Rice Salad with Cucumbers...from the kitchen of One Perfect Bite

Ingredients:
2 cups cooked white or brown rice
1/4 cup finely chopped shallots or red onion
1 large cucumber, peeled, seeded and chopped
1 pound cooked shrimps, shelled, deveined and cut in half lengthwise
Dressing
Juice and julienned strips of peel from 1 lemon
1 teaspoon minced garlic
1/2 teaspoon salt
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
1/3 cup extra virgin olive oil
1/2 teaspoon freshly ground pepper
1/4 cup chopped fresh parsley

Directions:
1) Place rice, shallots, cucumber, shrimp and lemon zest in a large bowl. Toss to combine.
2) Mash garlic and salt in bottom of a small bowl. Add mustard, lemon juice, vinegar and oil. Whisk to combine.
3) Pour dressings over salad and toss gently to mix. Add pepper and parsley and toss again. Chill slightly. Yield: 4 servings.

You might also enjoy these recipes:
Thai Tuna Salad - One Perfect Bite
Asian Chicken or Shrimp Salad - One Perfect Bite
Curried Turkey Salad - One Perfect Bite
Grilled Chicken Salad with Spicy Pineapple Dressing - For the Love of Cooking
Thai Beef Salad - The Cooking Addicts
Shrimp Salad with Lime Vinaigrette - Sauce and Sensibility

Watermelon, Cucumber and Tomato Salad - Pink Saturday

From the kitchen of One Perfect Bite...While searching for side dishes that would add pizzaz to barbecues and picnics, I came across this lovely salad that's guaranteed to waken tired taste buds. It's made with watermelon, tomatoes and cucumbers and gets an added boost of flavor from herbs that you get to choose. It's tossed with a light vinaigrette and served in a hollowed melon shell that adds visual appeal to an otherwise plain presentation. While there is some chopping involved, the salad is simple to make and it is portable. It can also be made more substantial with the addition of cooked shrimp or feta cheese. The components of this salad all release large amounts of liquid and they will drown in their own juice if the salad sits too long. So, while I prepare everything hours in advance of serving, I wait until the last minute to combine and toss the elements together. I love this dish, but as I made it a wave of nostalgia washed over me. You see, I remember a time when watermelon was a treat eaten while lying shoeless in the grass as we searched the sky for Venus and craters on the moon. No one spoke of mint or maceration, as seeds were spit, willy-nilly, among the fire-flies that lit the dark Midwestern night. I hope our children all still know the joy of simple pleasures and hear the crickets song. Here's the recipe that started my reverie. I think you'll really like it.

Watermelon, Cucumber and Tomato Salad...from the kitchen of One Perfect Bite, courtesy of Beth Nakamura and Oregon Live

Ingredients:
2 tablespoons granulated sugar
2 tablespoons white wine vinegar
1/4 cup slivered red onion
Pinch salt
Pinch crushed red pepper flakes
2 tablespoons extra-virgin olive oil
2 cups diced (1/2-inch) seeded watermelon
2 ripe firm, meaty tomatoes, cut into 16 thin wedges
1 seedless cucumber, peeled and halved lengthwise and cut crosswise into 1/2-inch pieces
1/4 cup slivered fresh basil leaves or other herbs such as mint or tarragon
Freshly ground black pepper

Directions:
1) Combine sugar, vinegar, onion, salt and red pepper flakes in a small saucepan. Stir over medium heat until sugar dissolves. Remove from heat, add oil. Set aside to cool.
2) Combine watermelon, tomatoes, cucumbers and basil in a large bowl. About an hour before serving, pour dressing over mixture and toss gently. Season to taste with salt and pepper. Chill. Turn mixture into a watermelon shell to serve. Yield: 6 to 8 servings.

You might also enjoy these recipes:
Corn Salad with Edamame and Tomatoes - One Perfect Bite
Asian Bean Sprout Salad - One Perfect Bite
Asparagus and White Bean Salad - One Perfect Bite
Picnic Pasta Salad - Good Bite
Grated Carrot Salad - Culinate
Dill Potato Salad - Susi's Kochen Und Backen Adventures

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Thai Cucumber Relish - Ah Jaht

This is a fresh, crisp relish whose icy greens are just beautiful to look at. I serve this as a salad with creamy Thai coconut curries and any other time I want a salad that will clear the palate. It is simple to assemble and keeps well. Submerged in its brine, the cucumbers will keep for up to a week in the refrigerator. The relish requires no special ingredients and can be assembled in less than 15 minutes. It is best served cold after marinating for a few hours. Like heat? Add more chilies. I have been known to add small amounts of chopped peanuts and freshly chopped cilantro.




Thai Cucumber Relish - Ah Jaht

Ingredients:
1/2 cup white or rice wine vinegar
1/2 cup water
1/2 cup sugar
1 teaspoon salt
2 large hothouse cucumbers or 1 pound garden cucumbers
3 tablespoons thinly sliced shallots or coarsely chopped red onion
2 teaspoons thinly sliced small red or green chilies

Directions:
1) Combine vinegar, water,sugar and salt in a medium saucepan. Stir over medium heat until sugar and salt dissolve. Set aside. Cool.
2) Peel cucumbers if you wish. Cut them lengthwise into 4 long strips. Cut each strip crosswise into bite size triangles. Combine with shallots and chilies in a small bowl. Add cooled dressing. Can be served at room or chilled. Yield: 3 cups.