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Cucumbers

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FOOD
January 9, 2008
Total time: 45 minutes Servings: Makes 2 cups Note: Adapted from "A Korean Mother's Cooking Notes" by Chang Sun-Young. This can be made a day before serving. 6 Kirby cucumbers 1/2 teaspoon of salt 1 teaspoon of sesame oil 1. Cut off the ends of the cucumbers, then cut them in half crosswise into roughly 2-inch cylinders. Cut each cylinder in half vertically. Using a spoon, carve out much of the flesh with the seeds, leaving behind only the cucumber skin and a thin layer of the attached flesh.
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CALIFORNIA | LOCAL
March 10, 2014 | By Tony Perry
SAN DIEGO -- A 50-year-old Chula Vista man has pleaded guilty to smuggling 100 pounds of dried sea cucumbers into the U.S. from Mexico to sell on the lucrative black market. Cheng Zhuo Liu admitted in federal court that he smuggled the small marine animals into the U.S. in the spare tire area of his Hyundai. Black market value of the sea cucumbers was placed between $5,000 and $10,000, prosecutors said. Liu faces a possible five years in prison and $20,000 fine when sentenced June 9. Because of overfishing, many species of sea cucumbers are now protected by an international trade agreement.
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FOOD
April 8, 2011 | By David Karp, Special to the Los Angeles Times
Ten years ago, Elizabeth Schneider, the doyenne of produce writers, called for "a cucumber revolution" in her definitive book, "Vegetables From Amaranth to Zucchini" . Denouncing the standard American slicing varieties, she implored, "Refuse to buy pumped-up, tasteless, seedy blimps with greasy, thick, nasty skin masquerading as cucumbers!" Around the United States, coarse, watery commercial varieties still predominate, but they have largely been displaced at Southern California farmers markets by wondrous Persian cucumbers.
NEWS
November 5, 2013 | By Noelle Carter
You don't just have to be a cereal or beer fan -- or a natural foods junkie -- to love barley. This ancient grain has long been used in a variety of ways, and it's perfect for adding substance and heft to a variety of recipes, from breads to soups and stews, as well as salads. Check out these ideas: Cucumber and yogurt soup with barley: For a soup at once filling and refreshing, you can't beat this recipe, which combines cool cucumbers and yogurt with fresh garlic, mint and dill, along with pearl barley and crunchy walnuts.
FOOD
June 11, 2003
Total time: 45 minutes, plus 2 hours chilling Servings: 10 Note: From Douglas Keane at Market. 6 cucumbers, seeded and cut into 2-inch chunks (unpeeled) 3 avocados, peeled, pitted and cut up 2 cups plain yogurt 2 cups buttermilk 1/2cup red wine vinegar 2 tablespoons sugar 1 tablespoon salt 6 fresh mint leaves, diced small 1. Combine the cucumbers, avocados, yogurt, buttermilk, vinegar, sugar and salt in a large bowl. Working in batches, purée in a blender until the soup is very smooth and well combined, 2 to 3 minutes each batch.
BUSINESS
April 25, 2013 | By Ricardo Lopez
More than 70 people in 18 states have fallen ill because of a salmonella outbreak linked to imported Mexican cucumbers, the Centers for Disease Control and Prevention said Thursday. The agency said 14 people have been hospitalized, and it is working with state health officials to identify other people who may have been infected. The source of the outbreak is thought to be Mexican supplier Daniel Cardenas Izabal and Miracle Greenhouse of Culiacan, Mexico. The cucumbers were distributed by Tricar Sales Inc. of Rio Rico, Ariz., the CDC said.
NEWS
May 31, 2011 | By Janet Stobart, Los Angeles Times / For the Booster Shots blog
LONDON — Cases of E. coli -related illness are springing up around Europe, particularly in northern Germany, causing 16 deaths so far and infecting more than 1,000 people, according to the Guardian . The bacteria are commonly linked to raw or undercooked meat or to unwashed vegetables and fruit. Cucumbers imported into Germany from Spain had initially been blamed for this outbreak, but new evidence suggested that isn't the case. The deaths have been attributed to hemolytic-uremic syndrome, which can occur after infection with some especially virulent strains of E. coli . The World Health Organization has warned countries about the severity of the condition, one of the more dangerous complications of E. coli poisoning.
NEWS
May 14, 2013 | By Jeff Spurrier
It's hard to find someone who doesn't appreciate the cute factor of mouse melons. Also known as Mexican gherkins, the fruit of  Melothria scabra looks like watermelons shrunk for a dollhouse tea party. Each is the size of a grape, speckled white with green striations. Raw, the mouse melons have the taste and crunch of a fresh cucumber but with a burst of bright sour lemon from the skin. They are conversation pieces when used in salads, stir-fries, desserts or martinis. And they make wonderful bread-and-butter pickles.
FOOD
April 30, 2013 | Los Angeles Times Staff Writer
Note: Talk about a simple recipe. Talk about fabulous taste. Times Food Editor Russ Parsons wrote in June about the easy trick of steaming salmon in the oven, a technique he learned years ago from Paula Wolfert. Spring's wild salmon, which has a "rambunctious" taste, Parsons wrote, is ideal for this recipe. Yet any salmon filet will do; served with the cucumber salad, this dish is a natural for stress-free entertaining. Active Work Time: 5 minutes * Total Preparation Time: 25 minutes * Easy 1 (3-pound)
FOOD
April 3, 1986
Eggs and vegetables are a tasty combination for salads and omelets. A refreshing salad can be made with hard-cooked eggs, sour cream or yogurt, seasonings and your favorite vegetables, such as cucumbers, green peppers, shredded zucchini, broccoli and/or grated carrots.
FOOD
June 14, 2013
Total time: About 45 minutes, plus marinating time for the fish Servings: 4 to 6 Note: This is also good with loup de mer (or branzino) or rockfish. 1 cup dry bread crumbs 2 cloves garlic 2 tablespoons fresh parsley 1/2 teaspoon grated lemon zest 1/3 cup plus 3 tablespoons olive oil, divided 2 (1 1/2-to-2-pound) whole Tai snappers, cleaned Salt Juice of 1 lemon 1/4 cup stems and trimmings from assorted herbs (such as basil, parsley and rosemary)
NEWS
May 14, 2013 | By Jeff Spurrier
It's hard to find someone who doesn't appreciate the cute factor of mouse melons. Also known as Mexican gherkins, the fruit of  Melothria scabra looks like watermelons shrunk for a dollhouse tea party. Each is the size of a grape, speckled white with green striations. Raw, the mouse melons have the taste and crunch of a fresh cucumber but with a burst of bright sour lemon from the skin. They are conversation pieces when used in salads, stir-fries, desserts or martinis. And they make wonderful bread-and-butter pickles.
FOOD
May 13, 2013 | By Betty Hallock and Donna Deane, Los Angeles Times Staff Writers
Who doesn't love a cucumber? Picklers, slicers, green or yellow, smooth or bumpy, thin- or thick-skinned, chubby Kirbys, little cornichons, English, Japanese, Persian. Good thing then that with the impending heat comes cucumber season. They peak with the tomatoes, peppers, eggplants and those other cucurbits, squashes and melons, but among all these, cucumbers are the most like Johnny Depp -- very, very cool. With their refreshing herbaceous flavor and their snappy crunch, cucumbers are exactly what we want to eat right now -- still (they've been cultivated for more than 3,000 years)
FOOD
April 30, 2013 | Los Angeles Times Staff Writer
Note: Talk about a simple recipe. Talk about fabulous taste. Times Food Editor Russ Parsons wrote in June about the easy trick of steaming salmon in the oven, a technique he learned years ago from Paula Wolfert. Spring's wild salmon, which has a "rambunctious" taste, Parsons wrote, is ideal for this recipe. Yet any salmon filet will do; served with the cucumber salad, this dish is a natural for stress-free entertaining. Active Work Time: 5 minutes * Total Preparation Time: 25 minutes * Easy 1 (3-pound)
BUSINESS
April 25, 2013 | By Ricardo Lopez
More than 70 people in 18 states have fallen ill because of a salmonella outbreak linked to imported Mexican cucumbers, the Centers for Disease Control and Prevention said Thursday. The agency said 14 people have been hospitalized, and it is working with state health officials to identify other people who may have been infected. The source of the outbreak is thought to be Mexican supplier Daniel Cardenas Izabal and Miracle Greenhouse of Culiacan, Mexico. The cucumbers were distributed by Tricar Sales Inc. of Rio Rico, Ariz., the CDC said.
NEWS
October 8, 2012 | By Noelle Carter
Mild yet refreshing, this chilled soup comes together in about 20 minutes, combining cucumbers with tangy yogurt, a little garlic and bright vinegar. Make it first thing in the morning, then chill until ready to serve for dinner. Garnish with slivered radish and julienned basil right before serving. For more quick-fix dinner ideas, check out our video recipe gallery here . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
FOOD
December 4, 1986
When used subtly, rosemary can add an appetizing flavor to sauces. The leaves, which resemble bits of pine needles, need to be crushed with a mortar and pestle or back of a spoon when they are used. A chunky cucumber sauce for fish or chicken goes together quickly. Coarsely chop cucumbers and sweet red pepper and combine in a saucepan with ginger, sugar, lime juice and rosemary. The sauce is simmered only until the cucumbers are softened, about three minutes, then served warm.
FOOD
July 14, 2012
  Total time: 1 hour, 10 minutes, plus chilling time for the soup Servings: This makes a scant 2 quarts soup Note: This recipe calls for the use of a chinois, a very fine strainer; chinois are available at cooking and restaurant supply stores, as well as online. This recipe also calls for a juicer; juicers are generally available at home and kitchen supply stores, as well as online (the Test Kitchen tested the recipe using a blender instead of a juicer, and passed the purée through a strainer)
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