English Cucumber
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Long, thin and narrow, this variety of vegetable is a common type of cucumber grown for the digestive qualities it contains. Also referred to as a "burpless" cucumber due to its lack of seeds as well as smaller seeds, the English cucumber can grow to lengths of 2 feet, providing a cream to bright white colored flesh. The flavor of this variety of cucumber is less bitter than many other types due to the fewer seeds.
When selecting, choose those that are firm to the touch and contain no blemishes or soft spots. The skin should be a deep green color without light colored streaks indicating a decrease in quality. When storing, place the cucumber unwashed in a plastic bag in the crisper section of a refrigerator. To prepare, check the skin for wax, which is applied by some processors to preserve the moiture within this vegetable. Peel the skin if waxed or as it is often sold unwaxed in plastic wrap, simply wash in cold water. The English cucumber is often served in vegetable dishes, fresh salads, sauces, cold soups such as cucumber or gazpacho, or simply as a snack with dips. Available year around, this cucumber may also be referred to as a "hothouse" cucumber.
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Cheeses of the British Isles: Huntsman English to Wensleydale
Huntsman English
Huntsman English cheese is a combination of Double Gloucester cheese and alternating inner layers of Stilton blue cheese.
Slice a cucumber, leaving skin on, into 1/4 to 1/2 inch slices.
Use a small cookie cutter to create garnishments for your salad or entrée.
Cucumbers balls are a great garnish for salads or desserts.
Begin by slicing the cucumber in half.
The seeds should remain in the cucumber for sufficient flesh. With a melon baller, make balls with the flesh of the cucumber.
A type of bread prepared with a dough usually made from white (wheat) bread flour or all-purpose flour and is enriched with milk.
A combination of double Gloucester cheese layered and alternating with layers of Stilton blue cheese.
A beverage that represents the traditional blend of Ceylon, Kenyan, and Indian teas, which are served for English breakfasts.
A variety of mustard prepared from a combination of ground white and brown mustard seeds. The brown mustard seeds give English mustard a much hotter flavor than American style prepared mustards, which use the milder white seeds.
A coarse sea salt harvested from the Atlantic waters, often near the Maldon region of Essex, England.
A round, leavened bread that is usually about four inches in diameter and is cooked on a hot griddle instead of oven baked, giving it a flattened appearance.
A long, cylinder shaped vegetable of the gourd family that has rounded ends and grows on a creeping type of plant.
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