Georgia Magazine - August 2021 - 32

GEORGIA Cooks
COLD CUCUMBER SOUP
Cold Cucumber Soup
Cauliflower rice is sometimes called cauliflower
pearls, and it's tiny bits of cauliflower. You also can
substitute orzo, farro, couscous or brown rice.
CAULIFLOWER RICE SALAD
2 cups boiling water
Pinch sea salt, or more to taste
2 cups cauliflower rice
Ice water
1 cup baby peas (frozen is fine)
1/3 cup chopped mixed bell peppers
1/3 cup chopped celery
1/3 cup chopped red radishes
1/3 cup chopped Persian cucumber, unpeeled
1/4 cup chopped red onion
Juice of 1 lemon
1/8 teaspoon Dijon mustard
1/4 teaspoon mayonnaise
Pinch sea salt
Freshly ground white pepper, to taste
1 clove garlic, peeled, finely minced
1/2 cup extra-virgin olive oil
Into the boiling water, drop about a pinch of sea
salt, and add the cauliflower rice. Cook about 2 minutes,
leaving the cauliflower slightly crisp. Drain and
plunge into ice water, first removing any ice cubes, to
stop the cooking. Drain again and place cauliflower
rice in a medium bowl.
Heat another pot of water to boiling and cook
the baby peas for 2 minutes. Drain and plunge into
an ice water bath. Drain and place peas on top of
the cauliflower rice. Add the bell peppers, celery,
radishes, cucumber and onion. Toss to combine.
In a glass cup, place the lemon juice, Dijon
mustard, mayonnaise, pinch of sea salt, ground
white pepper and garlic; combine with a fork. Slowly
drizzle in the olive oil, whisking with fork until emulsified.
Pour over the salad and combine. Chill about
1 hour. Serves 4 as a side dish.
32 Georgia Magazine August 2021
2 English cucumbers, trimmed
1-1/2 cups European-style yogurt (it's more pourable)
1/3 cup whole-milk buttermilk
1/4 cup Salvadoran cream (Playero brand recommended)
Juice of 1 small lemon
1/2 cup fresh dill fronds (no stems), or more to taste (do not use dried)
1/2 cup fresh chives, rinsed, snipped
1 garlic clove, or more to taste
Sea salt, to taste
Freshly ground white pepper, to taste
Garnish: Choose 2: Persian cucumber, unpeeled, trimmed, diced; 3 or 4 minced
multicolored small tomatoes; minced celery; minced radishes; minced red
peppers; minced red onion; salted, roasted pumpkin seeds
Cut the English cucumbers in half lengthwise; scoop out and discard
the seeds. Chop roughly and place in a blender jar. Add the yogurt, buttermilk,
Salvadoran cream, lemon juice, fresh dill, chives and garlic. Puree on
low speed until all is incorporated. Chill several hours.
When ready to serve, taste for seasoning and adjust as needed. Pour
into bowls and garnish with a selection of toppings. Note: Choose toppings
for color and texture. Serve immediately, passing extra garnishes if desired.
Serves 4-6.
POACHED CHICKEN WITH CURRY MAYONNAISE
1 (16-ounce) container chicken stock or broth (preferably unsalted or
reduced-sodium)
2 boneless, skinless chicken breasts
Cold water, to cover chicken breasts
6 sprigs Italian (flat-leaf) parsley
1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
1 small onion, peeled, sliced
2 garlic cloves, peeled, sliced
Pinch sea salt
Freshly ground black pepper
Romaine lettuce, torn into pieces
1/2 cup mayonnaise
2 tablespoons (or to taste) curry paste (Patak brand tikka masala recommended)
Choose a wide, shallow pan with a lid, and pour in the chicken stock.
Lay in the chicken breasts and add enough cold water to bring the liquid
over them. Add the parsley, thyme, onion and garlic. Season with a pinch
of sea salt and freshly ground black pepper. Bring the liquid to a simmer,
cover and poach the chicken breasts just until done, checking with an
instant-read thermometer. When it reaches 145 degrees, turn off the heat
and let the chicken cool in the liquid. It will cook further from the residual
heat. Remove when cool and place in a lidded container with the liquid.
Refrigerate until cold. Note: The longer it chills, the more dense the meat
becomes, making it easier to slice.
To serve, evenly place torn romaine lettuce on 2 salad plates. Slice
the chicken against the grain and place on top of the lettuce, overlapping
the slices. Mix the mayonnaise with the curry paste and drizzle over the
chicken. Serve immediately. Note: Keep the well-seasoned leftover chicken
stock for another use. Serves 2.
JANE F. GARVEY
JANE F. GARVEY
Georgia Magazine - August 2021

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