While browsing Mastering the Art of French Cooking, Vol. 1 , I came across this long forgotten recipe for baked cucumbers in cream. I have no idea how long it's been since I made this dish, but I DO remember loving it. It's a wonderful warm side to fish, especially, and the delicate taste of cucumber really shines through, in a very subtle way. It would go just as well with a nice roasted chicken.
To make enough for 4 servings:
2 large cucumbers
1 T. white or cider vinegar
Peel cucumbers and using a spoon or melon baller, scoop out the seeds.
Cut into 1/2 inch or so semi circles, or if you prefer, you can slice the cucumbers into two inch pieces, then slice the cucs into sticks.
Place in a ceramic bowl with vinegar, sugar, and salt and let sit 30 minutes.
Drain cucumbers and pat dry.
The drained cucumbers
2 T. melted butter
1 t. fresh dill, minced
3 T. sliced scallions, white and green part - about 1-2 scallions
several grindings of pepper
Turn oven to 375F.
In a casserole dish, toss cucumbers with the butter, dill, scallions, pepper, and salt.
Place in oven for 40-50 minutes.
Remove when baked. Make the quick cream sauce:
1/2 cup heavy or whipping cream
Simmer cream until reduced by half. Add:
salt and pepper
1 T. minced parsley
Toss with cucumbers and serve warm.