Baked cucumbers…um, yes, baked. Wierd. This is not something I have ever thought about before. But, I have a lot of cucumbers lying around. These are the ones that came off the vines as I was ripping them out to prep the beds for onions, shallots, and garlic. I am pickled out, I am cucumber salad-ed out, so then what the heck was I going to do with the cucumbers that I had left? Bake them, right? I did an internet search for baked cucumbers. I found out that Julia Child had a recipe that people very often make. I thought, sure, I should make it too. And I did.
I have to say, the cucumber was much more firm than I expected and the overall flavor was good. However, I am strange about things and there is something a little “egg plant” about the texture that I just can’t get past. I am not sure I will be able to talk myself into walking this path again, but hey, who knows. Maybe there is a cucumber gratin in my future. So here it is, though adapted slightly to the ingredients I had on hand.
Concombres au Beure. (Adapted from “Mastering the Art of French Cooking” by Julia Child)
6 medium cucumbers
2 T white wine vinegar
1 1/2 t kosher salt
1/8 t sugar
2 T unsalted butter, melted (original calls for 3)
1/2 t fresh oregano, chopped (original calls for fresh dill)
4 T chives, chopped (original calls for green onions)
1/8 t fresh ground black pepper
Peel cucumbers. Remove seeds with a spoon and cut into two inch pieces. Toss cucumbers in a medium bowl with vinegar, salt, and sugar. Strain cucumbers into a colander and place over the bowl to drain for at least 30 minutes (several hours is ok) on the counter.
Preheat oven to 375. In an 8×8 baking dish, toss cucumbers with melted butter, herbs and pepper. Place baking dish in oven and bake for 45 minutes, tossing one time as the cucumbers cook.