Remember back when I pledged to buy no more cookbooks? Well, I am proud to say that I have stuck to my pledge. Since I have no new treats to look through, I am starting to spend time perusing old favorites, and those books that I just had to have, but then managed to never cook from. The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs was one of those books.
Have you seen this book, or looked through it? It’s not a cookbook, it’s really what it says it is, a flavor bible. A place to go to see what goes with what. I’ve been wanting to be a little more creative and loose with my cooking and this book allows you to do that, with a few helpful guidelines. Wanting to make some sort of side dish using cucumbers, I looked them up in the book. One of the pairings suggested was: cucumbers, garlic, mint, oregano, olive oil, and red wine vinegar. Sounded good to me, so I took those ingredients, added some pasta, and had this lovely pasta salad!
Orzo Cucumber Salad with Mint and Oregano
1 cup orzo
1 clove garlic, minced
1/4 cup mint, chopped
1/4 cup oregano, chopped
2 cups diced cucumbers
1/4 cup olive oil
2 tablespoons red wine vinegar
salt and pepper to taste
Cook orzo pure directions and drain. Mince garlic and add to bowl. Spoon hot orzo over the garlic, to cook the garlic a bit. Let it sit, while you chop the herbs and cucumbers. Add the herbs and cucumbers to the orzo. Pour over the olive oil and vinegar (you can whisk it to an emulsion first if you’d like, I usually don’t bother). Season with salt and pepper to taste. Serve at room temperature.
This herby pasta salad will be my entry for this week’s Presto Pasta Nights hosted by Rachel at The Crispy Cook.