Julias Braised Cucumbers Recipes

BRAISED CUCUMBERS

Braised Cucumbers image

I searched on the internet for braised cucumbers after watching 'Julie and Julia' for the umpteenth time. There weren't many recipes and they were all different. I took the information from all the recipes and meshed them together, deleting some ingredients and adding others. The dish turned out wonderful. This is a side dish that I have served with quite a few different types of main dishes. It seems to go with almost any type of food.

Provided by clk103197

Categories Side Dish Vegetables

Time 45m

Yield 4

Number Of Ingredients 6

Ingredients

3 large cucumbers - peeled, seeded, and cut into 1/4-inch chunks
2 tablespoons kosher salt
3 tablespoons butter
½ teaspoon lemon juice
½ teaspoon crushed dried mint
freshly ground black pepper to taste

Steps:

Place cucumbers in a shallow baking dish and sprinkle kosher salt over the top; toss to coat and let rest, 30 minutes to 1 hour. Drain cucumbers and discard any accumulated liquid.
Melt butter in a large skillet over medium-high heat. Cook and stir cucumbers in hot butter until cucumbers are heated through and color starts to change, 5 to 10 minutes. Transfer cucumbers to a serving dish and season with lemon juice, mint, and black pepper.

Nutrition Facts : Calories 102.5 calories, Carbohydrate 5.5 g, Cholesterol 22.9 mg, Fat 9 g, Fiber 1.6 g, Protein 1.3 g, SaturatedFat 5.6 g, Sodium 2945.9 mg

JULIA CHILD'S BAKED CUCUMBERS WITH ALL VARIATIONS

Julia Child's Baked Cucumbers With All Variations image

This recipe comes from Mastering the Art of French Cooking, 1961. 'If the natural moisture content is now withdrawn beforehand, cucumbers exude so much water as they are heated that you usually end up with a tasteless mush and swear never to cook cucumbers again. Blanching for 5 minutes before cooking will remove unwanted water, but also most of the cucumber flavor. A preliminary sojourn in salt draws out the water and also the bitterness, if they are the bitter European type, yet leaves the flavor, which a little vinegar and salt accentuates. We have found the following method delicious, and suggest it for all cooked cucumber recipes. Baked cucumbers go with roast, broiled, or sauteed chicken or veal.

Provided by davinandkennard

Categories Vegetable

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 cucumbers (about 8 inches long)
2 tablespoons wine vinegar
1 1/2 teaspoons salt
1/8 teaspoon sugar
3 tablespoons melted butter
1/2 teaspoon dill or 1/2 teaspoon basil
4 tablespoons minced scallions
1/8 teaspoon pepper

Steps:

Peel the cucumbers.
Cut in half lengthwise and scoop out the seeds with a spoon.
Cut into lengthwise strips about 3/8 inch wide.
Cut strips into 2 inch pieces.
Toss the cucumber in a bowl with the vinegar, salt and sugar.
Let stand for 30 minutes to several hours.
Drain and pat dry in a towel.
Preheat oven to 375.
Toss the cucumbers in a baking dish with the butter, herbs, scallions and pepper.
Set uncovered in the middle level of the preheated oven for about an hour, tossing 2-3 times, until cucumbers are tender, but still have a suggestion of crispiness and texture. They will barely color during cooking.
Variation One: Parslied Cucumbers.
In a warm vegetable dish toss with 2 Tbsp minced parsley.
Variation Two: Creamed Cucumbers.
Boil 1 cup whipping cream until it has reduced by half. Season with salt and pepper, fold into the hot baked cucumbers, sprinkle with parsley and serve.

Nutrition Facts : Calories 97.8, Fat 6.1, SaturatedFat 3.8, Cholesterol 15.3, Sodium 638.7, Carbohydrate 11.3, Fiber 1.6, Sugar 5.2, Protein 2.1