About This Blog

This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.

Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...

Thank you and enjoy!

Cucumber-Carrot Salad with Asian Flavors

Cucumber season is starting and the Tortarello Abruzzese plant which barely germinated, started out runty, and very nearly hit the compost instead of the garden is pumping out its fuzzy cylinders. With 2 1/2 large cucumbers in the fridge and more nearly ready to harvest in the garden it's time to come up with some quick and easy uses.

I tossed this together without measuring but it was so tasty that I want to remember what I put in there, perhaps I can refine it later.

Grab the Benriner and very thinly slice a few young sweet carrots and half of a large cucumber. Toss with some fish sauce, seasoned rice vinegar, a dash of sesame oil and a glug of rice bran oil. Add toasted sesame seeds, chopped chives, chopped mint, and chopped basil. Serve right away so it doesn't get too watery.

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