I'm late to the game on something I promised you. And I hope you'll forgive me.
We got quite a number of requests for the baked cucumber recipe after we completed our Julie/Julia Challenge in August. Unfortunately, I hadn't taken many photos of the dish the first time we made it, so I didn't really have anything worthy of a blog post. Since the dish was so delicious, and we had fresh cucumbers in the garden, I figured we'd simply give it another try.
Fortunately, as of last week, we still had cucumbers in the garden. I also happened to have a pint of fresh cream on hand. I was roasting a chicken for dinner, and I figured the baked cucumbers would be the perfect side dish. Since there were only the two of us, I cut the recipe back by a bit and used only two cucumbers (I'm recording my halved recipe here; the recipe can be doubled). On the up side, that means the full dish is worth quite a few less calories. On the downside, it still ends up to be pretty sinful. And, if you're anything like me, you'll compound the problem with sins of omission and revision.
Sin #1: Technically, the recipe calls for English cucumbers, but I believe firmly in using what's on hand, so we settled for your typical garden variety cucs. I also took some other liberties with the recipe (which I'll divulge). Sacrilige? Maybe -- but it's the nature of my cooking beast. I can't seem to follow a recipe to save my life.
First -- you'll need two cucumbers. The original recipe called for six. That'a alotta cucumbers.
Julia Child's recipe requires peeled cucumbers.
Sin #2: If disobeying the recipe early on makes my sin even greater, I'll take the stripes for it. The truth is, I very seldom peel anything. But, I wasn't a complete heretic: I met her halfway on this one. I do think that peeled cucumbers tend to drain more efficiently -- and they also make for a more tender bite overall. But, I think the bit of peel left on the cucumbers adds a pleasant bit of color. And I really don't think it impacts the finished product in a negative way.
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Sin #4: Yeah, I was bad to the environment. Paper towels do a great job, but I should have used one of my white flour sack towels. Ah, well, you live and learn.
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Rather than melting my butter the old fashioned way, I decided to cheat a bit. I put two pats of butter (about 1 1/2 T) into my glass baking dish and placed it into the oven as it preheated to 375ºF.
I placed the baking dish in the preheated oven, and let it go for about an hour, tossing the cucumbers a couple of times during the baking process -- just like the recipe said. See! I'm really a very good girl at heart!
When the mushrooms were sufficiently cooked (by my standards) I added a mixture of 1/2 cup whipping cream and 1/2 tsp cornstarch (which I mixed first with 1/2 tsp of water). I let it come to a bubble, and then simmered it for about 5 minutes, until it was perfectly thickened.
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We were surprised by the dish the first time. And equally pleased with it on the second (and significanly revised) go-round. It made a great side dish for chicken -- and I could also see it performing nicely alongside a roast or some wine braised tempeh.
Enjoy!
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©BURP! Where Food Happens
Baked cucumbers???!! I have never tried such a thing....interesting.
ReplyDeleteI know what you mean...I can't follow a recipe either. Cooking is art, right?
Who would have thought of baking cucumbers? That's a new one for me. I'm very interested in seeing how this tastes.
ReplyDeleteWe all have to make the changes and substitutions where we can. I would have put the butter in the microwave. ;-) Anyway, you can say this recipe is truly your own with the adjustments you made.
Don't feel too guilty about the paper towels. I try not to use them, but sometimes nothing else will do.
Baking cukes would never occur to us, so it's always fun to see what new things people pull out in the blogosphere! We would normally go with zukes, but why not try a new veggie.
ReplyDeleteI've seen this recipe but never made it. What a new way to use cucumbers. I love the result.
ReplyDeleteI am now really curious about the taste of the baked cucumbers, must try it really soon!
ReplyDeleteIt does sound simply wonderful. I love all of your "recipe sins". I fully agree skin on and extra basil. You rocked this recipe!
ReplyDeleteHuh. New one for me, too on the baking cucs front. I like it! And I've actually had quite a few people asking me lately for ideas on what to do with an excess of cucumbers. I will forward them this way.
ReplyDeleteI always seem to peel my cucumbers and zucchini for some reason. Although, I'm certain all the nutrition is in the skin.
This is what I love about blogging. Had I seen this recipe in a book, I would have passed it over. But seeing it here, and learning more about it, I now want it. I rarely have cucumbers cooked, so I'm really intrigued. YUM!
ReplyDeleteThanks so much for taking the time to visit my blog. It is a pleasure to discover yours and I look forward to exploring and visiting again.
ReplyDeleteI know what you mean by not following a recipe. I never do. It's the first time I've heard of baked cucumbers. Must definitely try it.
Thanks so much for stopping by my blog! It looks like you've got some great things going on here. I really like your writing style.
ReplyDeleteI have never really been a fan of raw cucumbers but I bet I would really like them baked. I will have to try this.
Baked cucumbers is something I never thought about. Still don't think I'll try it.
ReplyDeleteAs for the cooking beast, yeah... but also Julia's recipes are older and ... times have changed... and... you know...
I have never had cooked cukes. But I like that you switched the recipe up to use what is on hand. This is very good!
ReplyDeleteBaked cucumber. Huh. I think this is one of those times where you just have to squeeze your eyes shut and wait for the first tasty mouthful.
ReplyDeleteAlso? I LOVE your glass baking pan.
I just made this, and it's delicious. Thank you!
ReplyDeleteOne suggestion: Please put a concise recipe (ingredient list and method) under the blog post with the pictures.
I found it annoying to have to scroll past all of the comments and pics while making the recipe.
Just my suggestion. I think this would make your site a lot more user-friendly.
Much respect.