I have 17 1-3 inch 3-ring binders full of recipes. I have to admit that this is the kind of hoarding that is hard to reduce. Also, at one point I had 100-300 cookbooks. So I don’t have to invent or write my own recipes at all. I adapt them to suit me, or combine ingredients that sound good in my head. Unfortunately, I almost never write down what I make because it would piss off Terry. What I want to say is that I am by no means a recipe developer. I appreciate the process and the time and talent that goes into it. The recipes used in this column are collected from 17 binders organized primarily by type of recipe. The original sources are rarely still around. And the source of the recipe is often not the true starting point. The chefs of 2024 frequently echo the work of their predecessors.
When approaching recipe development, follow these steps:
2. Selection and Procurement of Raw Materials
4. Documentation and organization
All of the above start with inspiration from research, tasting something new or interesting, following a new trend (air fryer?) or adapting a recipe to fit your needs (vegan, gluten-free).
As I looked through the book for ideas to use with cucumbers, I thought about the origins of the recipe. The Jasper Farmer’s Market opened last Saturday, but it’s still a little early for corn and tomatoes. Cucumbers are a great early summer vegetable, and the ones in the stores will taste better now than they will in winter. I may have mentioned this before, but I remember vividly the day I visited my parents’ house in Athens. My mom was making my new favorite soup: cucumber. She peeled and chopped the cucumbers and tossed them in the blender with cold buttermilk and salt and pepper. A minute later, my mom tasted the cool, tangy soup and smiled.
I chose these recipes simply because they sounded delicious, I hope you enjoy them, and don’t forget to support your local farm stands and farmers markets!
Cucumber, avocado and caper salad
1 large cucumber, seeds removed and sliced
1 ripe avocado, peeled, seeded, and chopped
2 tablespoons capers (drained)
1 tablespoon chopped coriander leaves (or tarragon or dill)
1 tablespoon chopped fresh parsley leaves
1 tablespoon finely chopped chives
1/2 garlic clove (minced or chopped)
Sea salt and freshly ground black pepper
Add the cucumbers to a large salad bowl with the avocado, capers, herbs and garlic. Season with salt and pepper and drizzle lightly with the olive oil and lime juice. Stir gently to combine and serve.
Yogurt mint cucumber salad
3 medium cucumbers, peeled, halved lengthwise, and sliced diagonally into 1/4-inch-thick slices
1 cup plain low-fat yogurt
¼ cup fresh mint leaves, chopped
2 tablespoons extra virgin olive oil
2 cloves of garlic (minced or crushed in a garlic press)
In a strainer or colander placed over a bowl, toss the cucumbers with 1 tablespoon salt, weigh down with a 1-gallon zip-top bag filled with water, and seal tightly. Drain the cucumbers for at least 1 hour and up to 3 hours, then rinse and pat dry with paper towels.
In a medium bowl, combine yogurt, mint, oil, garlic, cumin, salt, and pepper to taste. Add cucumber and stir to combine. Serve chilled. Adjust seasoning as needed.
Cucumber, olive and dill salad
2 tablespoons fresh dill (chopped)
2 teaspoons granulated sugar
3 medium cucumbers, thinly sliced
1/2 cup red onion, thinly sliced
1/2 cup Kalamata olives, pitted and sliced
Combine vinegar, chopped dill, oil, sugar, and salt in a large bowl. Add cucumber, red onion, and olives and mix. Cover and chill for at least 2 hours before serving.
