I want to preserve and inhale as much green as I can before we drift into winter. I took my emerald green skirt on a walk to Central Park, and on the way home I felt inspired to make a summery green dish. Mama suggested making cucumber cups – how brilliant! I decided to decorate them with carved triangles that would let the light through, just like the trees in the park.
Watching the lacy shadows of the tree leaves on the ground on a sunny day is mesmerizing to me. So is food carving! It reminds me of cross-stitching, which I used to do a lot of when I was younger. When I’m carving a vegetable I feel like I can’t be anywhere else; I have to be extremely focused on the tiniest details to the point of actually losing myself in a kind of meditation.
Carved Cucumber Cups
- 1 long English cucumber
- 2 Tbsp sour cream
- 3 sprigs of fresh dill, washed, chopped
- salt to taste
- Carving knife
1. Cut cucumber into 2-3 inch chunks, and carefully scoop out the insides without poking the skin and leave the bottoms full.
2. Cut the cucumber insides into smaller pieces. MIx with sour cream, dill, and salt. Set in cooler to rest.
3. With a thin knife, cut triangles out of the cucumber skin, going from left to right around the cucumber. Repeat row after row so that triangles alternate.
4. When all of the rows of triangles are done, cut out smaller triangles on top of each big triangle to create a "V" pattern.
5. Fill the cups with the salad and serve lightly chilled.