Braised Cucumbers
Cucumbers have natural high moisture content, and when handled correctly will result in a tastefully crispy side item to any main dish. The trick is to remove the excess wetness without compromising flavor and texture by gently tossing the cucumbers in a mixture of salt, sugar, and white wine vinegar and allowing them to soak for at least thirty minutes and up to several hours. This semi-brine solution helps release the excess moisture and preserves the flavor, and it also removes any bitterness in European cucumber varieties.
| Ingredients | ||
| 6 | Large | Cucumbers |
| 2 | Tbsp | White wine vinegar |
| 2 | Tsp | Sea salt |
| ½ | Tsp | Sugar |
| 3 | Tbsp | Butter, melted |
| ¼ | Cup | Shallots, minced |
| 1 | Tbsp | Basil, fresh, chopped |
| ½ | Tsp | White pepper |
| 2 | Tbsp | Parsley, fresh, chopped (optional) |
| Procedure Steps: | |
| 1. | Peel the cucumbers, and then cut them in half lengthwise. Scoop out the seeds with a spoon. Cut into lengthwise strips about ½-inch wide. Then cut the strips into 2-inch long pieces. |
| 2. | In a large bowl combine the white wine vinegar, sea salt, and sugar, stir to dissolve. Then toss in the cucumbers and allow them to marinate between 30 minutes and up to 2 hours. |
| 3. | Pre-heat oven to 375º F. Melt the butter in a sauté pan and sweat the shallots until soft, and then toss the cucumbers into a 9×13 baking dish and toss with the butter shallot mixture, basil, and white pepper. Place in the middle rack in the oven and roast for 30 minutes. Remove from oven and stir well, then roast for another 30 minutes, or until the cucumbers appear cooked, yet still have a hint of a crispy texture. |
Braised Cucumbers…another view.
To Serve: For Parslied Cucumbers, toss with the fresh chopped parsley and serve immediately.
Yield: 8 to 10 servings
Variation: Creamed Cucumbers: Bring 2 cups of heavy cream to a boil, and then reduce heat to a simmer and continue until it has reduced by half and has thickened to a sauce consistency. Use a wire whisk and stir often to prevent the cream from boiling over, or scalding on the bottom. Season the cream with salt and white pepper to taste, stirring well with the whisk. Fold the warm cream sauce into the braised cucumbers, and then sprinkle with 1 tablespoon of fresh chopped parsley.
Dinner is served …another view…
Braised Cucumbers served with Oven Fried Catfish and Herb Roasted Potatoes.
Oven Fried Catfish recipe
Herb Roasted Potatoes recipe
Bon appetite!
CCR
=:~)
©2010 CCR
25 responses so far ↓
1 Island Vittles // Oct 13, 2010 at 1:03 pm
I’m going to try this tonight! Theresa
2 Torviewtoronto // Oct 13, 2010 at 1:43 pm
never made like this
lovely picture
3 Boudreaux Ryan // Oct 13, 2010 at 1:52 pm
Theresa,
Hey, let me know how it comes out for you!
Torview,
It is quite a unique dish, not well known, but quite delightful.
4 Jason's BBQ Adventures // Oct 13, 2010 at 2:22 pm
Great Recipe Ryan! looks absolutely delicious.
5 Boudreaux Ryan // Oct 13, 2010 at 2:52 pm
Hi Jason,
These are amazingly delicious and tender morsels of vegetable heaven!
6 Gera@SweetsFoodsBlog // Oct 13, 2010 at 2:59 pm
Good and delicious way to eat cucumbers!
Cheers,
Gera
7 Boudreaux Ryan // Oct 13, 2010 at 3:08 pm
Hi Gera,
Glad you like this one, truly delicious!
8 Magic of Spice // Oct 13, 2010 at 3:49 pm
Love this way of working with cucumbers…new for me, but I like it 🙂 The creamed version sounds wonderful as well.
9 Cajun Chef Ryan // Oct 13, 2010 at 4:32 pm
Hey Magic,
Indeed, the creamed version is amazing also!
10 pegasuslegend // Oct 13, 2010 at 6:30 pm
now this is different for me love cucumbers will have to try these for sure!~
11 Skylar // Oct 13, 2010 at 9:57 pm
Never thought of using a cucumber like this, but these look really good! Thanks for the idea
12 penny aka jeroxie // Oct 13, 2010 at 10:08 pm
We do braised cucumbers in chinese cooking as well. 🙂
13 Cajun Chef Ryan // Oct 14, 2010 at 8:38 am
Claudia,
Indeed, not many folks are familiar with this dish, please do give it a try some time.
Skylar,
You are welcome!
Penny,
Why am I not surprised, Chinese cuisine is steeped in a long and glorious history.
14 Conor @ HoldtheBeef // Oct 14, 2010 at 9:39 am
I can almost feel the gentle crunch under tooth 🙂 I think this would be a great way to bring complexity to a lot of meals (that may otherwise just be a standard meat & veg easy dinner). Very nice!
15 Cajun Chef Ryan // Oct 14, 2010 at 10:13 am
Hey Conor,
You are so right; these cucumbers are a versatile addition to any meal, vegetarian for sure!
Bon appétit!
CCR
=:~)
16 Gloria // Oct 14, 2010 at 11:00 am
Interesting. End of garden season here and I was given cucumbers that were picked a couple of days late and not particularly tasty as a result. This brining just might be a good way to revive them and even if it doesn’t the cooking process should.
17 Boudreaux Ryan // Oct 14, 2010 at 11:08 am
Gloria,
Your cucumbers may need to be brined for longer than the two hours if they are bitter, in fact they might improve in flavor with an overnight soaking. But one way to test this would be to conduct several tastings, possibly one after the initial two hours in the salt and vinegar solution. If they are good then you are ready to go, if not then test them every two hours or so, or just allow them to rest in the cooler overnight, then continue with the recipe.
Bon appétit!
CCR
=:~)
18 Gloria // Oct 14, 2010 at 4:38 pm
Thanks for the advise CCR. I’ll try that.
19 Priscilla - She's Cookin' // Oct 14, 2010 at 10:33 pm
I’ve never roasted cucumbers -will have to try it, they look delicious and I’m always on the lookout for unique veggie sides.
20 Cindy Waffles // Oct 15, 2010 at 3:37 pm
thanks for sharing. i’ll have to try this! cucumbers are great.
21 redkathy // Oct 16, 2010 at 10:16 pm
Never ever had cooked cukes Ryan. These sound wonderful. Added them to my must try list!
22 Anna Johnston // Oct 16, 2010 at 10:30 pm
Owwhhhh, I do like this Chef, will try it for sure.
23 Island Vittles // Oct 20, 2010 at 1:31 pm
The cucumbers were delicious…we had them with Thai stuffed turkey wings, so I added a touch of soya sauce and used rice wine vinegar. A really great side that most people have never had before — and although some at our place were skeptical, everyone agreed they were super tasty! Theresa
24 Cajun Chef Ryan // Oct 20, 2010 at 1:47 pm
Theresa,
So glad to hear that they came out so good! And your use of the soya sauce and rice wine vinegar I am sure added a great touch of flavor too!
Thanks for sharing!
Bon appétit!
CCR
=:~)
25 Week 13; September 15, 2011 « Turnip Rock Farm – Community Supported Agriculture // Sep 15, 2011 at 10:26 am
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