Saturday, March 13, 2010
IGA Item of the Week
Earlier in the week, someone asked me for a simple cucumber and yogurt recipe, to serve alongside grilled salmon. I've made this kind of thing in the past, and it's always gotten soggy pretty quickly. So I took care to seed the cucumbers. I didn't add any salt until 7:15, my younger daughter's estimated arrival home from SCMEA band practice in Port Jefferson. As it turned out, however, her bus was almost an hour late. I was afraid the salad would be weeping (I know I almost was, since I'm not used to eating that late) by the time she sat down to dinner, but it was beautifully creamy with no separation. I give credit to the thick and delicious Greek yogurt I bought at the IGA. Here is the recipe:
Cucumber and Yogurt Salad
We ate this last night with salmon fillets from The Seafood Shop in Wainscott, but it would be just as good with loin lamb chops from the IGA.
2 cucumbers, peeled, halved, seeded, and cut into 1/4-inch slices
1 cup plain Greek yogurt
1/2 small garlic clove, finely chopped
1 tablespoon or more finely chopped fresh dill
Ground black pepper
Combine the cucumbers, yogurt, garlic, and dill in a bowl and toss to coat. Refrigerate for up to 3 hours and (just to be on the safe side) season with salt and pepper just before serving.