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
pinch salt
pinch sugar
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.
Baked Cucumbers:
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
pinch salt
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:
Quick 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.
Enjoy!
5 comments:
Can't wait to try this! I've heard about this from Mastering the Art but have never made it. Sounds great.
lisa - I've been munching on the leftovers all day, and each bite is more delicious than the last. I cannot put my finger on it, but the recipe is simply, and simple, brilliant. A little buttery, a little cucumber-y, a little different from all those arugula and pear salads. Very yummy, and I thank you for stopping by to take a look!
Hi Katrina~
Is this dish particularly French? I'm familiar with cucumbers in vinegar and salt, etc., but this is completely new to me. I love cukes, but I might be a bit hesitant to try this.
(p.s. I have a bit of catching up to do on your site - but it all looks soooo delicious! as usual!!)
Barb! So happy to see you! Been missing your friendly presence.
This recipe is classic French, which I assume is why it's in Mastering the Art of French Cooking. We Americans don't think of cooking cucs, do we? But I love this simple side dish on its own or with chicken or fish. I've been snacking on it all day, and it's just wonderful. Give it a try & let me know how you like it!
Glad you agree, Sophie! I'm just going to have to make it again today - it is truly deliciously different.
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