I am a graduate of the University of Houston Conrad N. Hilton College of Hotel and Restaurant Management. After graduating from college I was hired by the Army to run an Officers' Club in Washington State. I met my husband there and we have lived all over the country for the past 21 years.
I spent most of my career working in catering and event planning. I never had an interest in cooking because I spent most my days writing menus and selling food. After working in a Four-Star Four-Diamond hotel, I was intrigued by the beautiful trays and presentations put forth by the kitchen and decided to replicate some of the same beauty at home. So parties and party food became my passion. Searching for recipes in magazines and cookbooks, I began having parties at home.
In 1998, I became a stay at home mom. I have put away the party food and now cook meals for my family. I belong to a group that shares cookbooks and I write poems about the recipes I try.
Now with 37 Cooks, I enjoy cooking and I am becoming equally excited, if not more, about photographing my creations. Even though I cook a wide range of items, hors d’oeuvres are still my first love. The recipe I am sharing is Green Goddess Cucumber Cups.
I chose to share this dish because it is a winner. I have made it for years and always get requests for the recipe. They are easy and pretty and always a party-pleaser. They are refreshing and compliment any buffet. Don’t leave out the anchovy paste, no one will know it is in there and it really makes them a hit!
Green Goddess Cucumber Cups
2 English cucumbers, peeled and cut into ½-inch slices
1 8-ounce package cream cheese
¼ cup parsley, chopped
2 cloves garlic, chopped
2 Tablespoons green onion, chopped
2 Tablespoons anchovy paste
1 Tablespoon white wine vinegar
1 teaspoon dried tarragon
With a melon ball tool or spoon, gently scoop out the centers of the cucumber slices, leaving a small amount of the bottom intact. Lay upside down on a paper towel to drain. In a food processor, combine all remaining ingredients until smooth. Place the cream cheese mixture in a pastry bag and pipe into each individual cucumber slice. Serve.
* These can be made a several hours ahead and stored in the refrigerator , covered with plastic. Bring to room temperature before serving.