Nicolas Pinot Noir: So, nothing fancy today on Le Gourmet TV, just a little something for my childhood that’s kind of stuck with me. And this is something which would make an appearance as soon as my grandfather could find the first cucumber out in the garden in the spring time. It would be on the dinner table and supper table every day until the last cucumber had been harvested. And it’s just one of those dishes that you know I could eat every day, and as soon as the cucumbers in my own garden now are ready, I out there and I’m making this and I absolutely adored. So, and it’s really simple, I mean there is nothing to it; you take a cucumber and you slice it up. If you want to peel the cucumber go ahead and peel the cucumber, if you don’t want to peel the cucumber, don’t peel the cucumber, if you want to partially peel the cucumber and you know, give it stripes, then go ahead and do that, basically make it your own. Do what you want to do with it, just make sure you are using fresh local cucumbers from your own garden is best.
And into a bowl, I’m going to put about a cup of -- this is mayonnaise that I’ve made myself at home here, but you can use commercially prepared mayonnaise however, you want to do it. My mayonnaise here has Dijon Mustard in it, so if you don’t like Mustard don’t use that, but you know make it your own. I’ve got about a quarter cup of white vinegar. Again if, you want more flavored full, you could use cider vinegar; it’s up to you really. And I’m just going to you know, whisk that together and that’s one of those things where you just kind of look at the consistency and say, yeah, it’s about right; maybe just a little more vinegar would make it better. There we go, and of course, fresh ground pepper and salt just to taste, and to this you just kind of put in the cucumber slices. Get them in there and swirl around, just get the cucumber coated on all sides.
Now if, you are like me or my grandfather or you know uncles, my cousins, our fingers would be in here right away and eating them already. But if you can resist, cover this, put in the fridge for couple of hours and kind of let the flavors melt into the cucumber, pull it out, put it on your dinner table, put it on your supper table, bring it on a picnic, take it to a barbecue, it’s absolutely fantastic, it’s crisp, it’s refreshing, it’s just the thing that goes really well on a hot summer day. Thanks for stopping buy. Hope to see you again soon.
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