Braised Cucumbers
I first fell in love with this recipe about 5 years ago when I received Mastering the Art of French Cooking by Julia Child…and at the same time had a garden that was overflowing with cucumbers! I love the flavors in this recipe - It’s rich, buttery, tangy, has the perfect amount of salt and just a hint of sweetness. It is very unique! It feels very special for me too because it’s only something I make during the summertime when the garden is dishing out cucumbers faster than they can be eaten fresh!
BRAISED CUCUMBERS
THE RECIPE -
6 cucumbers, about 8 inches long
2 tablespoons white wine vinegar
1 1/2 tsp salt
1/8 tsp sugar
3 tablespoons melted butter
1/2 tsp fresh basil, chopped
2-4 tablespoons chives (original recipes uses green onions) minced
1/8 tsp black pepper
THE PREPARATION -
Peel the cucumbers and cut in half lengthwise. Scoop out the seeds with with a spoon, cut into lengthwise strips and then cut the strips in half. Blanch the cucumbers by cooking for 1 minute in boiling water, drain.
In a medium sized bowl, toss the cucumbers with vinegar, salt, and sugar. Let stand for 30 to 40 minutes, drain and pat dry with a towel.
Toss the cucumbers in a baking dish with the melted butter, basil, chives, and pepper. Bake in a 375 degree oven for 45 minutes to1 hour, tossing 2-3 times during the cooking process. Cook the cucumbers until they are tender but still have some texture to them. You don’t want them mushy!
Serve warm and enjoy!!
