French Cooking: Cucumbers

The cucumber originated somewhere between Myanmar and Thailand, and its popularity spread quickly throughout Asia. It was cultivated along the Nile River by the Egyptians who utilized it abundantly in their cuisine, and also used it as a special offering to their Gods. It was imported to the Mediterranean and was prized by the Hebrews, Romans and Greek. The concombre has been documented to have been in France in the 9th century when Charlemagne ordered that it be cultivated in his region. Christopher Columbus carried cucumber seeds to Hispaniola in 1494. By 1539 Native Americans were growing cucumbers in Florida. In the 17th century, La Quintinie, the chief gardener of Versailles was successful in cultivating cucumbers. King Louis XIV adored cucumber salads and soups. There are three main types of cucumbers:  traditional cucumbers (long with a waxy, shiny green skin), pickling cucumbers (3-4 inches long) and Mediterranean cucumbers (very long and thin). Always choose cucumbers that are very green and firm. Avoid those that have yellow spots and are too soft. Smaller cucumbers have less seeds. Rich in water, the cucumbers should be stored in the vegetable bin of the refrigerator. They will remain flavorful and crisp for a week in storage. Once cut, cover with plastic wrap and refrigerate. Cucumbers are very low in calories. One cup of sliced cucumbers contains only 14 calories! They are also a great source of Vitamins A, B, C and E. This week, I am offering three recipes: Marinated cucumber salad, Tsatsiki salad (actually a Greek recipe but very popular in France) and a chilled cucumber soup.  Tsatsiki àla mentheMinted Cucumber Yogurt SaladFor 4 personsMarinating time: At least two hours 2 firm cucumbers (peeled, seeded and diced) 1 tbsp. salt 1 1⁄2 cups plain yogurt 4 tbsp.olive oil 1 tbsp. white wine or cider vinegar 3  garlic cloves (peeled and minced) 6  mint leaves, finely chopped 1 tsp. sugar 2  pinches paprika pepper, to taste 1⁄2 head lettuce, cleaned and broken in pieces (optional) Sprinkle diced cucumbers with salt and place in a colander and let drain for 30 minutes.  Mix the yogurt with the olive oil, vinegar, garlic, mint, sugar, paprika and pepper. Rinse the cucumbers and wipe dry with a paper towel. Mix them into the yogurt sauce. Cover and refrigerate for at least two hours before serving. Serve on a bed of lettuce, if desired Salade de concombres marinés   Marinated cucumber saladFor 4 personsMarinating time: At least three hour 1⁄4 cup water 1 tbsp.sugar 3 tbsp.white wine vinegar 2 tsp.salad oil l tsp. dried basil or 1 tbsp. fresh basil (chopped) several dashes of hot pepper sauce salt, to taste 2 medium cucumbers, peeled and thinly sliced 1 small onion, thinly sliced 1⁄2 head lettuce, washed and broken into pieces (optional) In a bowl, mix water, sugar, vinegar, oil, basil, pepper sauce and salt. Add the cucumbers and onions. Toss well. Cover and refrigerate for 3-24 hours. Serve on a bed of lettuce, if desired. Potage glacé aux concombres Chilled cucumber soup For 4 persons Preparation time: 1 hour for draining, 10 minutes for soup 1-2  cucumbers about 3/4 lb. (peeled, seeded and diced) 1 tbsp. salt 1 clove garlic (peeled and quartered) To taste: minced fresh herbs (parsley, tarragon, chives, basil) 2 cups unflavored yogurt juice of 1⁄2 lemon salt and pepper, to taste 3 ice cubes Put the cucumbers in a colander and sprinkle with salt. Let drain for one hour. Rinse with cold water and wipe dry with a paper towel. Save a handful for garnishing the soup. In a blender or food processor place the diced cucumbers, garlic, fresh herbs (reserve some for garnishing), yogurt, lemon juice, salt and pepper. Process to a fine purée. About halfway through, add the ice cubes. If not serving immediately, place covered in the refrigerator. Before serving, sprinkle with reserved diced cucumber and a pinch of fresh herbs.Et voila!