All content copyright Katrina Hall 2008 through 2025

Monday, June 1, 2009

concombres a la creme

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.


lisaiscooking said...

Can't wait to try this! I've heard about this from Mastering the Art but have never made it. Sounds great.

katrina said...

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!

Barb said...

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!!)

katrina said...

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!

katrina said...

Glad you agree, Sophie! I'm just going to have to make it again today - it is truly deliciously different.