Lay out all of the necessary supplies for the lab, and set up the rest of your station for cooking.
Get out all of you ingredients and prep them before you start cooking.
Get out all the necessary ingredients.
Mix together all your spices, reserve them for laterand add only a 1/4 tsp of cayenne pepper if you want it spicy.
Cut off the root end of the green pepper. Then using the slicing motion cut the whites and the green of the onion. When you are finished all of the onion will be sliced in little rings.
The white and the light green part of the scallion will be sautéed and save the green parts of the scallion for garnishing the top of the cucumber appetizer.
Put the garlic cloves on a clean cutting board.
Turn the knife on its side and smash the garlic clove to remove the peel.
Finely mince the garlic clove using the proper cutting technique learned in class.
Measure the margarine and put in the small sauté pan.
Melt the margarine in the small sauté pan over medium.
In a medium bowl combine the feta and cream cheese. Use the whisk, whip the 2 ingredients together.
Sauté the onion in the pan with margarine, stir constantly using the rubber scrapper. Cook the onions until they are translucent.
Sauté the onion until it is translucent then add only the WHITE and light green part of the scallion to the sautéed onion.
Once the onions are translucent add in the minced garlic, continue to stir constantly. If the onions and garlic begin to burn, pull the pan off the burner and adjust the heat. You are in charge!
After 2-3 minutes add in the dry spices.
Once the spices are mixed in add the entire mixture to the bowl of whipped feta and cream cheese.
Use either the rubber scrapper or the whisk to mix the cheese mixture until it is smooth. This will take some time and arm muscles!
Take a cucumber and using the zester carve out a line down the length of the cucumber. Do this by slightly applying pressure to the zester the same way you would as if you were peeling it.
Once one line is made rotate the cucumber and carve out another line. Repeat this to make 5-7 evenly spaced lines. With food everything should always be in odd numbers. It's more visually appealing.
Once the lines are made cut off both ends of the cucumber. Slice the cucumber making slices about an inch thick. You want the slices to be thick, this will make them easier to pick up when eating.
Use the melon baller and scoop out the seeds making sure not to cut all the way through the cucumber. Leave a small bottom on the cucumber to keep the filling in.
Use a spoon and fill the center of the cucumber with the feta filling. Wipe off the sides of the cucumber to have a nice clean great looking appetizer.
Put the cucumber son a tray and top with the dark green part of the scallion.
Arrange the cucumbers on a tray and top with the green parts of the onion. Sprinkle paprika on top of the cucumber for color. Garnish the platter as desired. Bon appetite!
- 1.0 Cucumber
- 2.0oz Cream cheese
- 3.0oz Feta cheese
- 2.0 Garlic cloves
- 0.0 Onion
- 0.0tsp Onion powder
- 0.0tsp Granulated garlic
- 0.0tsp Salt
- 1.0 Green onion (scallion)
- Small Sauté Pan
- Rubber scrapper
- Chef knife
- Cutting board- damp towel
- Small melon baller
- Meauring tools