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RECIPES

 

Cucumber Mignonette

Adapted from Troquet chef Scott Hebert

1/4 c. finely chopped shallots
1/4 c. plus 2 tbsp. champagne or white wine vinegar
2 cucumbers, peeled and seeded
1 tbsp. minced jalapeño
1 sprig cilantro

1. Marinate shallots in ¼ cup vinegar at least one hour at room temperature (or covered, in refrigerator, up to 24 hours).
2. Purée one cucumber and strain through fine-mesh sieve.
3. Dice remaining cucumber into small cubes.
4. Toss 1 cup diced cucumber with cucumber juice, drained shallots, jalapeño, cilantro, and 2 tablespoons vinegar. Let sit 10 minutes.
5. Remove cilantro, season with salt and pepper, and drizzle on raw oysters.