Braised Cucumbers in Cream, from Julia Child

What do you do when perfect timing between the kitchen and the garden do not line up?  One day that cucumber is a bit too small to pick and the next day it is a small monster on the vine! Yep, so easy to happen here in East Texas and a very hot day...enter Braised Cucumbers in Cream, from Julia Child. 

In the past cucumbers this big would usually be used for simple basics. 

Like a batch of sweet relish or even Cold Cucumber Soup. And if I was really busy with other things needing to get done, true confession, I might simply tossed them to the hens! But one of the frugal ways we garden is to also take a bit of time to learn about new to us recipes, for the crops we grow. It also puts into play our other kitchen rule, cook with what you have. Which I am probably the most proud of, because I am the timid one in the kitchen regarding new recipes. I don't really know why, but there it is, in black and white! 

I have known about this cucumber recipe for literally decades! 

Having owned Julia Child's Mastering the Art of French Cooking in the early 70's. Would I have ever thought to try Braised Cucumbers in Cream at that time? In short, no. I would have thought (wrongly, by the way!) that they would be mush, or flavorless. A baked pickle. And a waste of time. But hey, those days were a part of my younger years in the kitchen! When as a new wife I was too timid and not very adventurous at all. Then some years ago while enjoying the movie Julie and Julia, I was reminded of Braised Cucumbers in Cream. As each person dining that night proclaimed their deliciousness...

When our cucumbers were picked after a couple days of rain and heat, 

there were small monsters on the vine! They were picked along with the others also ready to harvest. Since the monsters had not turned yellow as over ripe cucumbers do, put in the picking basket along with everything else. I walked to the daughter's house and dropped half the harvest on her counter, and brought the rest home. What to do, what to do! And yes with everything on my chore list, I could have simply picked these big boys up and took them to the hens. But I did not. 

Since I no longer have Mastering the Art of French Cooking, it was time to search!

And I have to tell you this cucumber recipe is everywhere! And yes, they are delicious. But more than that. This baked vegetable casserole is tangy, buttery and with the splash of hot cream at the end, creamy! But they also tick a few more boxes for me. This is a wonderful recipe for using what you just harvested from the garden, while being frugal at the same time. After all why grow a garden if you are not going to eat what you grow...And trust me, if I can get over my own hesitation about new recipes, I have no doubt you will too! Yeah, you are going to want to make Braised Cucumbers in Cream. I know we will again! 

Additional information about this recipe. 

If you are out of white wine vinegar, use only a half measure of regular vinegar.

Green onions are quite attractive but regular onion works just as well. 

Don't like dill weed? Leave it out or maybe sub in some thyme.

The hot cream at the end for serving, is essential. We used half and half and it worked great. 

My personal way to prepare cucumbers is to cut off each end, far enough in, that I can see the beginning of the seeds. 

Ingredients needed for this recipe:

• cucumbers
• white wine vinegar
• dill weed 
• salt 
• fresh ground pepper
• green onion
• cream

You will also need the following:

• cutting board
• kitchen knife
• large mixing bowl
• cotton or paper toweling
• baking pan
• measuring spoons
• small saucepan
• serving dish

Now we are ready to begin!

Braised Cucumbers in Cream

inspired by Julia Child via Mama Bird's Kitchen

375 degree oven

6 cucumbers about 8 inches long, or the equivalent in larger ones!

1 1/2 t salt

1/8 t sugar

2 T white wine vinegar

3 T butter

1/2 t dried dill (you can use more if desired, dry dill is quite mild)

2-3 minced green onions or 1 generous T minced onion

1/8 t fresh ground pepper

1/2 c cream, we used half and half it is what we had on hand.

minced parsley

Peel and cut the cucumbers in two or three pieces crosswise, Then in half lengthwise. Use a spoon to gently scrape out the seeds. Cut into strips approximately 3/8 of an inch wide, and 3 (or the length of the cucumber piece) inches long. 

Place into a large bowl, add the white wine vinegar, salt and sugar. Use your hands to mix the cucumber strips with the vinegar mixture. Let stand 30 minutes. 

Drain well, but do not rinse. Place on cotton (or paper) toweling, to drain and pat dry. 

Place the butter, dill weed, onion and ground pepper into a 9X13 pan. Place the pan in the oven during preheat to melt the butter. 

Remove the pan with the butter from the oven, stir well. Add the dry cucumber strips. Toss gently to cover the strips with the butter mixture. Bake for 60 minutes, stirring twice at 20 and 40 minutes into the baking process. 

Heat the cream in a small saucepan until hot, but no more than a beginning boil. Remove immediately from the heat. Transfer the braised cucumbers to a serving dish, pour the hot cream over the top and garnish with parsley. Serve. 

Storage options for Braised Cucumber in Cream. Store covered in the refrigerator for up to 3 days. Reheat gently before serving. I do not recommend freezing this recipe. 

UPDATE:  For your convenience, a "copy and paste" version of Braised Cucumbers in Cream has been included below. 

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Printable "copy and paste" version:

Braised Cucumbers in Cream

inspired by Julia Child via Mama Bird's Kitchen

375 degree oven

6 cucumbers about 8 inches long, or the equivalent in larger ones!

1 1/2 t salt

1/8 t sugar

2 T white wine vinegar

3 T butter

1/2 t dried dill (you can use more if desired, dry dill is quite mild)

2-3 minced green onions or 1 generous T minced onion

1/8 t fresh ground pepper

1/2 c cream, we used half and half it is what we had on hand.

minced parsley

Peel and cut the cucumbers in two or three pieces crosswise, Then in half lengthwise. Use a spoon to gently scrape out the seeds. Cut into strips approximately 3/8 of an inch wide, and 3 (or the length of the cucumber piece) inches long. 

Place into a large bowl, add the white wine vinegar, salt and sugar. Use your hands to mix the cucumber strips with the vinegar mixture. Let stand 30 minutes. 

Drain well, but do not rinse. Place on cotton (or paper) toweling, to drain and pat dry. 

Place the butter, dill weed, onion and ground pepper into a 9X13 pan. Place the pan in the oven during preheat to melt the butter. 

Remove the pan with the butter from the oven, stir well. Add the dry cucumber strips. Toss gently to cover the strips with the butter mixture. Bake for 60 minutes, stirring twice at 20 and 40 minutes into the baking process. 

Heat the cream in a small saucepan until hot, but no more than a beginning boil. Remove immediately from the heat. Transfer the braised cucumbers to a serving dish, pour the hot cream over the top and garnish with parsley. Serve. 

Storage options for Braised Cucumber in Cream. Store covered in the refrigerator for up to 3 days. Reheat gently before serving. I do not recommend freezing this recipe. 

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