January 03, 2007


I had about 3 cups extra of this in the fridge from NYE, which was used as a relish for another dish (broiled tilapia):

1 cup diced peeled seeded cucumber
3/4 teaspoon salt, divided
3/4 cup chopped fresh chives
1/2 cup chopped sweetened flaked coconut
2 tablespoons finely chopped mint
2 tablespoons finely chopped cilantro
2 minced seeded jalapeño peppers
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1 teaspoon peanut oil
1 teaspoon mustard seeds
Combine cucumber, chives, coconut, mint, cilantro, and jalapeño. Stir in 1/4 teaspoon salt, 2 tablespoons juice, and 1/2 teaspoon cumin. Heat 1 teaspoon oil in a small skillet over medium-high heat. Add mustard seeds; sauté 30 seconds or until seeds begin to pop. Add to cucumber mixture.

but normally when I make it, I put in like, 6 times the amount of lime juice and don't drain the cucumbers and it's very wet, seeing as I never add the cocunut (absorbant) and it's great. But this time it was dry as a wet thing can be. Which is maybe how it is meant to be, but alas, it was not an enticing prospect on it's own, as far as leftovers go.

Meanwhile, I made this other thing, a yogurt-sauce experiment, and I ended up adding them together and it made me really happy to eat.

3/4 cup vanilla soy yogurt
1/2 tsp sea salt
1 plump garlic head
1/2 tsp dill seed
1/3 + a couple dashes of red pepper flakes
1/4 tsp of paprika

put the yogurt in the blender, mash the rest of it into a paste with the little pestle. put the paste into the blender with the waiting yogurt. BLEND. Put in the fridge for a time, perhaps an hour, to let it "mellow". Or you could add some sour cream to thicken it up, but I think sour cream is, in general, a gross prospect. THEN: One yogurt is "mellow", mix it with the dry-ass cucumber salad-relish and put it on some naan or pitas, or whatever too-dry salad is available, or in a bowl and eat it. When you are done, just do this over and over, until you have it perfect.


Posted by Jessica at January 3, 2007 12:59 PM | TrackBack