Cucumbers with Orange Sauce

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this tidbit of dietary insight:

The healthiest part of a donut is the hole. Unfortunately you have to
eat through the rest of the donut to get there.

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                            TODAY'S RECIPE
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I've said it before and I'll say it again: cucumbers are perhaps the
most under utilized vegetable. Here's further evidence that they can do
much more than just garnish a salad.

Cucumbers with Orange Sauce

3 medium sized firm cucumbers
1/2 cup (125 ml) orange juice
1 Tbs (15 ml) grated orange zest
1 tsp (5 ml) cornstarch (cornflour)
Salt and freshly ground pepper to taste

Peel the cucumbers and slice them in half lengthwise. Scoop out the
seeds with a small spoon, and slice the cucumbers into 1/2-inch (1 cm)
pieces. Put in a pot with enough water to cover and bring to a boil.
Reduce the heat and simmer for 5 minutes, until tender but firm.
Meanwhile, mix the cornstarch with 2 or 3 tablespoons of the orange
juice, and put this mixture along with the rest of the orange juice and
the orange zest in a saucepan large enough to hold the cooked cucumbers.
Heat over moderate heat, stirring constantly, until the sauce thickens
and becomes translucent. Season with the salt and pepper (hint: this
sauce can take quite a bit of pepper and is better if it is slightly
spicy). Drain the cucumbers and add them to the sauce, tossing to coat
the cucumbers thoroughly. Serve chilled or at room temperature.
Serves 4 to 6.
Received on Tue Jun 1 12:51:22 2010