weekend eats

Escaping back home to Connecticut on the weekends has become our latest trend. And while this weekend had a purpose, there are no complaints to be found here. Although the weather was once again cold, dark, and rainy (borderline certifiable over here) I still managed to enjoy every minute of the comfy goodness that is home. And the fresh air never hurt anyone.

Saturday we enjoyed a lunch to-go from Ching's Table in New Canaan. Vietnamese Summer Rolls stuffed with shrimp, avocado, mango, and vermicelli were dipped into a thick, sweet and spicy dipping sauce studded with red pepper flakes followed by calamari salads: mounds of baby greens, freshly fried calamari, matchsticks of mango and jicama and a delicate citrusy dressing. Great Asian Fusion restaurant which never disappoints. Granted, we never order anything but above. But hey, we know what we like.

Sunday afternoon the sun FINALLY decided to grace us with its pleasure and while out running errands with my mom, we swung by Sierra Grill in Stamford, CT for FISH TACOS. Grilled salmon, made to order, is placed on a warm soft taco with plenty of lettuce and tomato and a sour cream sauce to spread on top. I doctored ours up with some chopped red onion and cilantro along with a squeeze of fresh lime. Since the sun was shining, we ate lunch in the parking lot, with the rooftop down in attempts of soaking it all up.
A super fresh, super light take on the fish taco. This is absolutely my winning variation, no guilt here!

Once home, my mom requested I test out the new kitchen by making her some Swedish Cucumbers to have on hand in the fridge. Hmm. Right, she just wanted me to "test out the new kitchen." How convenient! But really, no one has to ask me twice to get cooking. So away I went, carefully slicing the cucumber paper thin and watching the new induction stove bring my pickling liquid to a boil in a matter of seconds. I. Kid. You. Not.

Minutes later, Swedish Cucumbers done. Now it's your turn to make a batch for the week. Step one: add an english cucumber and fresh dill to your weekly grocery list…Soon to come…

swedish cucumbers

As promised, here's a quick and easy Swedish recipe for you all to try out. Swedish cucumbers are a fabulous accompaniment to almost anything. And I'm serious about that. Not only are they required alongside our family's Swedish Meatballs (and at every Christmas feast) but I know you'll love them tucked into sandwiches, thrown into salads, up on top of your bagel with lox, or next to a piece of poached salmon. They're incredibly sweet and crunchy and better than any pickle that's ever come my way. All that, and they only need to pickle for a few hours which means you can enjoy them in no time at all. Ja!

Swedish Cucumbers

1 english cucumber very thinly sliced (If you have a mandoline, now is the time to use it. If not, take your time to slice these cucumbers as thin as possible.)
1 tsp. salt
1-1/2 cups water
1 cup sugar
1/2 cup white vinegar
1/4 freshly chopped dill
1 Tbsp. whole peppercorns
1 bay leaf

Combine water, sugar, salt, vinegar, bay leaf, and peppercorns in a medium saucepan and bring to a boil. Remove from heat and allow to cool. Discard bay leaf. Choose the vessel you'd like to pickle the cucumbers in (tupperwear, or glass jar -- anything with a lid or top) and add the cucumbers and dill to it. Pour the pickling liquid on top of the cucumbers and dill, cover, and refrigerate for at least 3 hours. Then, they're ready to enjoy!

This would also make a lovely and thoughtful (and uhh, super cheap) hostess or housewarming gift.