Cucumber With Black Caraway Seed Food

CUCUMBER VINAIGRETTE WITH MUSTARD AND CARAWAY SEEDS

Steps:

• Whisk the cucumber juice, yogurt and mustard together in a medium bowl. Whisk in the caraway seeds, scallions, salt and pepper. Taste and adjust seasoning if needed.

SPICY CALAMARI AND CUCUMBER SALAD WITH SPICED YOGURT SAUCE

Steps:

• For the spicy calamari and cucumber salad: Add the soy sauce, vinegar, honey, chili paste, garlic and ginger to a bowl and whisk to combine. Season with salt if needed. Divide the marinade between 2 medium bowls. Add the calamari to one of the bowls and the cucumbers to the other. Stir so that the calamari and cucumbers are fully coated in the marinade. Let marinate at least 30 minutes.
• Preheat a grill pan over medium-high heat. Remove the calamari from the marinade and pat dry. Grill the calamari in batches until charred and tender, 1 to 2 minutes per side. Transfer to a cutting board and slice the tubes into 1/2-inch rings. Add the rings and whole tentacles to the bowl with the cucumbers and toss to combine.
• For the spiced yogurt sauce: Whisk together the yogurt, chopped cilantro, coriander, garlic, caraway seeds, sumac, paprika and 1 teaspoon salt. The sauce can be made up to 1 day in advance and kept refrigerated.
• To serve: Spread some of the yogurt sauce onto a shallow dish. Use a spoon to create a well in the center of the sauce so that the sides of the sauce are about 1/2-inch high. Add the marinated cucumbers and grilled calamari into the well. Garnish with cilantro leaves and black sesame seeds. Serve immediately.

KURT GUTENBRUNNER'S POTATO AND CUCUMBER SALAD

Steps:

• Put cucumber slices in a bowl and toss with 2 teaspoons salt and set aside.
• Put potatoes in saucepan and cover with water and add a generous pinch of salt and caraway seeds.
• Bring to a boil and cook until potatoes are just tender.
• Drain, peel, and slice into a bowl while still warm.
• Season with salt and pepper.
• In a saucepan, bring stock and onion to a simmer.
• Add to potatoes, and toss gently until silky and lightly thickened.
• Fold in mustard, vinegar, and oils.
• Drain cucumbers well, squeezing out excess liquid. (Liquid can be used in soups or sauces.).
• Fold cucumbers into potato salad.
• Add more salt, pepper, and vinegar if needed.
• Add sour cream, creme fraiche, or yogurt if wanted.
• Serve as first course or side dish.

CARAWAY PICKLES

Steps:

• Place cucumbers in a stainless-steel or heatproof glass container; set aside.
• Bring sugar, all remaining ingredients, and 1/2 cup water just to a boil in a small saucepan over medium-high heat, stirring until sugar and salt are completely dissolved. Let cool for 10 minutes.
• Pour pickling liquid over cucumbers. Cover and chill overnight or up to 3 days.

CUCUMBER-AND-MâCHE SALAD

Steps:

• For the dressing, whisk together the lemon juice, garlic, ginger and yogurt, along with a pinch of salt, and set aside.
• Slice each cucumber in half lengthwise, and then into quarters. Slice each quarter on the diagonal in thin slices. Place in a large bowl along with the mâche, mint and cilantro. Just before serving, pour the dressing over the greens, and mix gently. Place the salad on a large platter, sprinkle with the nigella seeds and serve, with the oil drizzled on top.

SWEDISH CUCUMBER SALAD - PRESSGURKA

Steps:

• Cut cucumbers into the thinnest possible slices.
• Arrange slices in a bowl.
• Whisk together the white distilled vinegar, sugar, salt, pepper and parsley.
• Pour over the cucumbers.
• Place a plate with a weight over the cucumbers to squeeze out the liquid.
• Chill for 1 hour.