Tag Archives: red onion

Red Onion and Walnut Tart

April 13, 2016

blog.krissyosheaphotography2016-4 blog.krissyosheaphotography2016-7It is said that necessity is the mother of invention and in the case of this recipe, that is exactly what happened.

This invention was born on one of those days of one of those weeks. A white rabbit sort of a week. The kind where you spend the whole week rushing around never knowing quite what day it is and perpetually shouting, either into the phone or just in your own head, “im late! im late”

And then comes Friday, and all you want to do is sigh a great sigh of relief and relax, perhaps pour a little glass of red wine and have something which feels very decent and indulgent on the table.

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fruits of labor: esther's cottage farm swedish cucumbers

July 25, 2009

i have been getting tons of cucumbers in my produce box, perhaps you have a similar problem or dont know what to do with all those cucumbers growing in your garden? here is a delightfully fresh and easy recipe – it is an adaptation of my great-grandmothers recipe for swedish cucumbers, but ive punched it up a bit.
this would be really fun and unexpected at a summer bbq!

the recipe that follows is for 1lb of cucumbers but as you will see it can be easily increased to accommodate more.

1lb of cucumbers
1 1/4 cups of water
1 cup of white sugar
1/2 cup of white vinegar
1/4 tsp of salt
3 tbsp of parsley finely chopped
1/8 cup of sliced red onion

combine water, white vinegar, sugar, salt, parsley in a large bowl

the easiest, most efficient and i think nicest way to do this next step is on the mandolin, (a rather ingenious kitchen accessory i must say. if you don’t own a mandolin they are rather inexpensive the one i have cost about 8$ though some can be as pricey as 100$ or over) if you aren’t equipped with a mandolin, slice the cucumbers and red onion as thinly as you can –

peel the cucumbers and then slice them on the mandolin right over the liquid mixture then do the same for the red onion until you have approx. an 1/8 cup in the mixture (you don’t want too much or all you will taste is onion). stir it all together and let it sit at least 2 hours – though i recommend over night or even 2 days ahead as they get better the longer they sit in the brine.

this is also a nice light accompaniment to meat or served over fresh sliced summer tomatoes. once you taste these im sure you will think of many things to do with esther’s swedish cucumbers –