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      RECIPE TITLE "Cool and Spicy Cucumber Salsa"
    Recipe from Cooking with Patrick Clark: A Tribute to the Man and His Cuisine

    yields2 cupstime15 mins difficultyvery easy

      RECIPE INGREDIENTS

    • 1 cup peeled and diced seedless cucumbers
    • 1 teaspoon salt
    • 1/2 cup diced red onion
    • 1/2 cup peeled, diced plum tomatoes
    • 2 jalapeños, seeded and finely chopped
    • 1/4 cup freshly squeezed lime juice
    • 1/4 cup chopped fresh basil leaves

    Settings Worldwide 5.5-in. Salsa Bowl with Ladle, Terracotta
    Settings Worldwide 5.5-in. Salsa Bowl with Ladle, Terracotta Settings Worldwide includes unique hand-painted ceramic, glass tableware and decorative accessories. From Portugal, the land with its rolling hillsides covered with grapevines, the seacoast, with miles of sandy beaches and towering cliffs have influenced the most beautiful pieces. The ceramics are hand painted and rich in color. The texture and depth of color achieved is a testament to the artists who execute the designs. Some of the factories where the merchandise is fabricated are the oldest in Portugal, and their products have stood the test of time. Settings Worldwide are enhancements for any home.

      RECIPE METHOD

    Put the cucumbers in a bowl, toss with the salt, and refrigerate for 1 hour. Transfer the cucumbers to a fine-mesh sieve, rinse under cold running water, and thoroughly drain. Place the cucumbers in a small bowl, add the remaining ingredients, and mix well. Refrigerate for at least 1 hour before serving.

     


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    The French Laundry Cookbook The French Laundry Cookbook Thomas Keller, chef/proprietor of the French Laundry - the most exciting place to eat in the United States, writes Ruth Reichl in the New York Times - is a wizard, a purist, a man obsessed with getting it right. His flavors have clarity and intensity. His methods dazzle. Every mouthful is an explosion of taste. This cookbook, Keller's first, is as satisfying as a French Laundry meal, a series of small, highly refined, intensely focused courses. 150 recipes an more than 200 photographs Keller's wit and whimsy find expression in unique recipes (and titles) such as lobster-filled crepes with a carrot emulsion sauce, topped with a pea shoot salad dressed lightly with lemon-infused oil (Peas and Carrots), or sauteed monkfish tail with braised ox tails, salsify, and crepes (Surf and Turf). This is a book to cook from, to learn from, to savor. Thomas Keller is chef and owner of the French Laundry and the more casual Bouchon in Yountville, California. He was the chef of La Reserve, Raphael, and Rakel in New York before moving to California.

    Cooking with Patrick Clark Cooking with Patrick Clark
    Charlie Trotter and more than fifty of America's most notable chefs memorialize their visionary colleague with great food. With all proceeds being donated to assist Clark's five young children, this book is a wonderful way for food lovers to remember a true culinary pioneer.

     

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