Wednesday, October 20, 2010

Euro Cukes: Classic Cucumber Salad at Gerst Haus

Posted By on Wed, Oct 20, 2010 at 12:10 PM

gerst_haus_cukes_opt3.jpg
The German and Central European cookbooks on my shelf pretty much share a similar recipe for cucumber salad —cukes cut into slices, seeds cut out, and dressed with sour cream, sometimes a little dill, occasionally a pinch of sugar, and onion, perhaps chives. (The older, more ethnic versions call for salting and draining the cucumber slices, but I never tasted any improvement using that technique.)

And what do you know, it's the cucumber side dish that chef Boyd Barbee is serving at Gerst Haus. It's really unusual to find it in a restaurant, especially in Nashville, where our local vinegar-spiked cucumber and onions usually edge it out, even on ethnic menus.

I was so excited that I lectured the table on Central European cucumber salads. Kind of a bore, I know, but exciting to find that level of commitment to the cuisine.

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