It's time again for the Secret Recipe Club, where you visit a cooking blog, try one of their recipes, and report back. No one knows who tried their recipe until they see the posts today.
This cucumber salad makes a nice simple side dish that's great for lunch or dinner in the summertime! You don't get a huge amount, so if you're feeding a bunch or having a picnic, just increase the recipe.
Birthe's a wonderful photographer and the illustrations that accompany her recipes are amazing. New Yorker By Heart has many grilling recipes and also homemade pizza recipes! If I'd been sent to this blog at a colder time of year, I'd have chosen a pizza to try.
CUCUMBER SALAD from New Yorker By Heart
2 TBL rice wine vinegar
2 TBL cider vinegar
1 tsp coarse salt
freshly ground pepper to taste
2 1/2 tsp sugar
(ADDED a few sprigs of garden-fresh dill)
Slice cucumber down the middle. Scoop out the seeds. Slice each half into 4 strips and then chop into small pieces.
Mix remaining ingredients (except dill) and pour over cucumber in small bowl.
Add dill sprigs and refrigerate a few hours until ready to serve.
Here's how to scoop the seeds out of the cucumber: a melon baller works great! As you can see, I had a little helper.
This blog is originally in Danish, which made things a challenge. I was thrilled to discover that the Google Chrome browser (which I use) automatically translates--but as a former language teacher I know that not all online translation works. I did guess at one ingredient in this recipe as it did not translate: risvinseddike which I am assuming is rice wine vinegar.
Some of the translation was funny--a few recipes called for items to be "executed" in the oven. Bake? Broil? Roast? I wasn't sure, so I kept to a simple recipe that I didn't think I'd lose in the translation.