Julia Child’s Baked Cucumbers.

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.


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Filed under Appetizer, Casseroles/Bakes, Edible Plants, From the Garden, Gluten Free, Grain Free, Side Dish, Vegetables, Vegetarian

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