Cucumber, Corn and Tomato Salsa

My co-worker gave me some cucumbers she and her husband had grown in their garden. I wanted to use them right away as they were so fresh. This is a variation on a classic cucumber and tomato salad. I added charred corn for sweetness and smokiness. I also added poblano and jalapeno for spice. 

2 small or 1 medium cucumber, diced
2 ears corn
3 vine tomatoes, diced
1 poblano, diced
1 jalapeno, minced
3 cloves garlic, minced

2 tbls apple cider vinegar
2 tbls olive oil
2 tsps dry dill
1 tsp garam masala
2 tsps salt

I wasn't about to turn on the broiler to cook the corn. It's been in the 90's here. Instead, I used the same technique often used to char bell pepper. Put the shucked ears directly over a gas flame on the stovetop. If you don't have a gas stovetop you can broil them or use an outdoor grill. 

The corn will pop and make a bit of a mess on your cooktop, but it's worth it. 

Char the corn evenly all around. Allow to cool and them cut the kernels off the cob. 

Stir together all i…

Potato Dead End

I'm desperately trying to come up with something else I can do with fresh potatoes. I thought for a while that maybe I'd overlooked some possibility. But a thorough internet search affirmed that I had not. There are only so many ways to cook potatoes. One can certainly sauce or season them differently, but the overall potato remains the same.

I've made roasted potato salad with vinaigrette and garlic. I've made curry with tiny diced potatoes. I've even made black bean sandwiches with hummus and potatoes. All were tasty and worth eating against. The potato is an awesome food. Versatile and satisfying and decadent if  you know how to treat it.

I've been flirting with idea of roasting just the skins. That might turn out nicely. But what to do with the flesh. They might work in a veggie burger. Roasted potato flesh and beans and some other addittions. It could turn out quite nice. I'll let you know.