It's high summer- and I'm back with recipes!
Smashed Cucumbers with Buttermilk, Pistachios & Basil
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So… it’s been awhile, and not for any good reason at all except life is beautifully full and the art of writing that so nourished me for so long now no longer seems to fit.
My energy is going to wonderful places like raising my beloved Lillyan, nurturing my marriage, writing grants for small businesses and farms I respect, helping make Edible Madison the best local changemaking magazine it can be, creatively feeding my family, and working hard to continue to fit time for myself in between the margins.
And though writing is not something I know how to carve out time for in this current iteration of my life, I am still cooking— a lot in fact. It’s high summer and the eating is delightful. Our CSA is overflowing and our garden, for better or for worse, is just getting started.
The new recipes coming out of our kitchen are plentiful, and so for now, I’d like to use this space for recipe sharing. There will be far less words (in fact, moving forward, there will likely be no words other than measurements and instructions), but I have a feeling you will still enjoy cooking along with me anyway.
Until next time friends. I hope your summers continue to be a joy, you’re fitting in time to cook and savor, and that the recipes to come fill your bellies and hearts just as well as they have been filling mine.
-Lauren
Smashed Cucumbers with Buttermilk, Pistachios & Basil
Serves 1 as a snack (mostly kidding, but I did have to resist finishing it before my husband got any) or 2-4 as a side
Takes 45 minutes
3-4 slicing cucumbers (or 8-10 slicers)
1-1/2 teaspoons kosher salt, divided, plus more for cucumbers
1/4 cup water
1/4 cup white vinegar
1 teaspoon sugar
1 large shallot, halved and thinly sliced
1/4 cup whole fat Greek yogurt
1/4 cup whole milk
2 tablespoons mayonnaise
1/4 cup minced chives
1/4 teaspoon freshly ground black pepper, plus more for serving
1/4 cup roasted pistachios, finely chopped
1/4 cup thinly sliced basil leaves
Cut cucumbers in half lengthwise and then slice into 4-inch (or so) pieces. Lay your knife down on the cucumber pieces and firmly press down to smash until the skin cracks and seeds detach from the cavity- many seeds will remain but any full seed pieces can be tossed out. You can also do the smashing with a rolling pin if you’re nervous to use a knife in this way.
Cut smashed cucumbers in 1/4-inch slices diagonally. Place in a colander and sprinkle with salt. Place a bowl on top of the cucumbers and put something heavy in it so it pressed down the cucumbers (a heavy mortar and pestle, or bag of flour works great). Let sit 30 minutes to drain some of the liquid.
While the cucumbers drain, prepare your pickled shallots and sauce. In a small saucepan, combine water, vinegar, sugar and 1 teaspoon salt. Bring to a simmer then remove from heat. Add shallot and set aside.
In a bowl or mason jar, combine yogurt, milk, mayonnaise, chives, black pepper, and remaining 1/2 teaspoon salt. Whisk or shake until combined. Chill until ready to use.
When ready to serve, place drained cucumbers in a large serving bowl. Drizzle with all of the dressing and then top with drained pickled shallots, pistachios, and basil leaves. Season with freshly ground black pepper and serve immediately.