Sassy Southern Cooking with a French Twist

easy summer cooking

Cool, Hot Weather Cooking

Splash Into Summer with Crispy, Cool Cucumber Chips and Dip

Cucumbers are somehow always cool and crunchy, even when pulled fresh from a warm garden vine.  Like watermelon in this way, they are one of hot weather cooking’s best friends. Technically a fruit, cucumbers eat more like a savory vegetable, and have a taste so subtly herbal, it’s more like an aroma than a flavor. Their magic is in their super crunch and texture and their ability to pair well with many ingredients, especially when summer’s warm weather comes calling. Farmers’ markets are brimming with the traditional varieties, but also readily available at supermarkets is the “European” variety.  The latter is longer and leaner with tiny seeds that are more palatable for some people than traditional garden variety cukes. I used European cucumbers in this recipe, but traditional work just fine, too.  I would cut the sticks with seeds in, but they can also be scooped out and discard before cutting the batons.

This recipe was inspired by the traditional bagel spread of smoked salmon, red onions, and capers, and any left-overs can be used that way, too. You may want to thicken it by whipping in some cream cheese and folding in a fine dice of – what else? – cucumbers. I brought this chip and dip treat to a recent book club party and they were a big hit. Perfect for any summer entertaining opportunity, or a crisp nibble on a warm summer’s night, they’re easy, quick to prepare, and go down fast.

Cucumber Chips with Salmon, Sour Cream, Red Onion and Caper Dip

(Recipe Serves 8 to 12 appetizer portions)

 

For the chips:

Two European Cucumbers, peeled, and cut into 3″-long, 1/4-wide sticks

For the dip: 

1 cup sour cream

2 tablespoons Dijon mustard

1 teaspoon red wine vinegar

1/4 teaspoon kosher or sea salt

1/4 teaspoon ground black (or substitute white) pepper

1/4 teaspoon ground turmeric (optional, but gives a sunny color and interesting flavor note)

1/4 cup finely chopped red onion

1 tablespoon coarsely chopped capers

1/2 cup finely chopped smoked salmon

To prepare the chips, peel the cucumbers. Cut the cucumbers into approximate 3-inch lengths. Cut vertically at 1/4-inch width. Stack 3 or 4 of these upon each other, and cut through in 1/4-inch intervals. Cover with damp towel and refrigerate up to three hours before serving.

To prepare the dip, whisk together the sour cream, Dijon mustard, vinegar, salt, pepper and turmeric in a medium bowl.  Fold in the red onion, capers, and salmon. Refrigerate up to 1 hour before serving to allow the flavors to develop. Serve the dip in a pretty service bowl on a platter with the cooled cucumber chips arranged artfully around.

Bon appetit!

Wishing you all a most glorious and safe summer as it’s unofficially begun and soon will be officially underway. It certainly feels official in Charleston where it is currently 100F.  Thank goodness for cool, ocean breezes, air conditioning, and cool, summer cooking.

Warmly,

Holly (and Rocky Rocken Roll!)

 

 

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Summertime and the Cooking is Easy

I think you’ll enjoy this post and recipe about easy summer cooking. This one features Opa! Greek Surprise Lamb Stuffed Tomatoes. Serve them cool and put the heat on the back burner.

Opa! Greek Surprise Lamb Stuffed Tomatoes

Opa! Greek Surprise Lamb Stuffed Tomatoes

Here’s the link:

http://charleston.thepermanenttourist.com/summertime-and-the-cooking-is-easy/

Happy and cool summer cooking!

Holly

 

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