Tuesday, April 10, 2012

Rosie Makes A Cucumber/Cilantro Relish.

I'm making a cucumber relish today.

I'm making this up as I go along.
First I pulled out an English cucumber,
some red and green peppers, red onion, and a cube of frozen ginger.

1/4 cup chopped green pepper
1/4 cup chopped red pepper
1/4 chopped red onion
1 cup chopped cucumber

I nuked my frozen chunk of ginger for about 20 seconds.
That way I can squeeze it to get the juice,
 then mince it.
About 1 teaspoon minced ginger plus juice.

1 TB sugar
2 TB rice vinegar
1 TB toasted black and white sesame seeds
freshly ground salt and pepper to taste

Toasted sesame seeds in.

I dissolved the sugar in the rice vinegar
and added it to the relish.

I think some cilantro would do nicely in this.
Notice the difference in the leaves.
The cilantro on the left is mature cilantro,
setting blooms and getting ready to seed.
The cilantro on the right is juvenile.
There's also a difference in flavors.
Once the plant starts producing flowers,
the flavor is compromised.
I noticed a slight bitter characteristic.
Flavor is at peak right before the bloom.

1 TB chopped young cilantro going in.

Stir to thoroughly combine.

I love all the flavors in this.
Plus it's pretty.

I'll be serving this with seafood.

Stay tuned for some lovely
Scallops Chardonnay
with Moreover Asparagus Puree
and Cucumber Relish.

The white on the cucumber is a cilantro flower.