Baked Cucumbers...aka Concombres au Beurre

Who ever heard of baked cucumbers? Certainly not  me...until Julie & Julia became my favorite movie and I watched it six times in one month. Julie & Julia is a true story, based on the book, which was based on a blog by Julie Powell as she chronicled the year she spent cooking her way through Julia Child's "Mastering the Art of French Cooking." The movie combines the stories of both Julie Powell and Julia Child lives and is wonderful, inspiring and it makes me want to cook.

Which leads me back to Concombres au Beurre...a fancy French name for baked cucumbers. I know what you're thinking. "Eww...baked cucumbers." When I entertained the thought of making them, I withheld my "ewws" until I and my wonderful, guinea pig boyfriend could try them.

What I found out was that when cucumbers are baked they do not turn mushy and slimy, as I thought they would. They do not develop a sour flavor during the cooking process (did I think they would pickle themselves while baking?), like I thought they would. In fact, baked cucumbers are "a revelation" just like Julie Powell says in the movie. I thought I would make them once, say "ehh, they were okay" and let it go at that. But I will make them again and my boyfriend who, bless his heart, is willing to try everything I make, also gave them a thumbs-up.

This simple recipe calls for ingredients you most likely have around the house, so be brave and try it! Or, as Julia Child would say, "Have the courage of your convictions." The blend of cucumbers, vinegar, butter and seasonings turns out delicious and this side dish will work well with any type of fish, meat or poultry.

Concombres au Beurre (Baked Cucumbers)



Ingredients:

3 whole cucumbers, peeled (each about 8 inches long)
1 tbsp. white wine vinegar
3/4 tsp. salt
Pinch of sugar
1 1/2 tbsp. melted butter
1/2 tsp. dried basil
2 tbsp. chopped chives
Pinch of black pepper

Directions:

1. Cut the peeled cucumbers in half, lengthwise, and scrape a spoon over each half to remove the seeds.

Peeled with seeds scooped out.

2. Cut each cucumber half into strips 1/2-inch wide and 2-inches long.

3. Place the cucumbers in a bowl. Add 1 tbsp. white wine vinegar, 3/4 tsp. salt and a pinch of sugar. Stir the ingredients together with a wooden spoon until the salt and vinegar mixture has coated all the cucumbers. Let the cucumber mixture sit for a minimum of 30 minutes and a maximum of overnight. The vinegar and salt bath draws excess moisture out of the cucumbers without compromising flavor and texture.



Marinating in the vinegar and salt bath.

 4. Drain the cucumbers then lay them in a single layer between two clean kitchen towels and pat dry.

5. Preheat the oven to 375 degrees Fahrenheit. Place the cucumbers in a 13-inch by 9-inch baking pan. Add 1 1/2 tbsp. melted butter, 1/2 tsp. dried basil, 2 tbsp. chopped chives and a pinch of black pepper. Toss the ingredients with a spoon until the seasonings and butter are evenly distributed over the cucumbers.



The "Before" Picture

 6. Bake the cucumbers in the oven for one hour, stirring them every 20 minutes, then spreading them back into a single layer.



Baked and ready to serve.



Julia Child...the French Chef

 Baked cucumbers are fresh and light, a definite no-guilt side dish, and the fragrance that wafts out of the kitchen as they bake is a delicious blend of cucumbers, butter and herbs. Julia Child hit the nail on the head, as far as Concombres au Beurre goes, when she said "Bon Appetit!"

Cooking Tip: I didn't have white wine vinegar and didn't feel like walking to the store to buy any. Instead, I substituted 2 tsp. white vinegar and 2 tsp. white wine. It tasted really good.

Because of the mild flavor of cucumbers, you can afford to err on the high side when it comes to adding seasonings. A little more than what is called for wouldn't hurt and I might try a little dill mixed in there the next time.

Give these a try and let me know what you think in the "comments" section.

Ratatouille- Simple and Healthy French Cooking

"The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit." ~Julia Child

When most people think of French food, cream sauces and butter-laden dishes come to mind. But not all French dishes are heavy and rich. Au contraire....(that's French for "on the contrary) a great deal of French fare is actually quite healthy.


I was first introduced to ratatouille in the 1970s by my health-conscious mother. She regularly served my family vegetarian or lean-meat dishes while the other kids on the block dined on hamburgers, macaroni and cheese, and fried boloney. I was none too happy about eating ratatouille back then but, as an adult, have grown to love this dish that's both a feast for the eyes as well as the palate.

Ratatouille (pronounced rat-a-too-ee) is widely known as a French dish though it can be traced back to the Basque people who introduced it to the French in pre-Roman times. The name "ratatouille" comes from the French word "touiller" which means "to toss". Disney Pixar's film of the same name about a rat who dreamed of being a chef brought about a resurgence in the popularity of ratatouille.

Though ratatouille is sometimes described as a stewed dish, this recipe involves more of a saute-before-baking process. After briefly sauteeing the vegetables in olive oil, each layer of mushroom, green pepper, tomato, onion, zucchini and eggplant is generously sprinkled with Parmesan cheese. As the dish bakes in the oven, the cheese bubbles and melts throughout while browning ever so lightly on the top.

There's no guilt involved in devouring this dish from the Provence Region of France. One serving is only 273 calories and filling enough to make a meal in and of itself.

Ratatouille

Ingredients:

2 tbsp. olive oil

3 cloves garlic, minced

2 tsp dried parsley

1 eggplant, chopped into cubes

salt to taste

1 cup grated Parmesan cheese

2 zucchini, sliced

1 large onion, sliced into rings

2 cups sliced fresh mushrooms

1 green bell pepper, sliced

2 large tomatoes, sliced

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. Rub 1 tbsp. of the olive oil on the bottom and sides of your baking pan.


2. Heat the rest of the olive oil in a skillet over medium heat. Saute the garlic and onion slices until lightly brown. Mix in the parsley and eggplant and continue to saute about 10 more minutes, until the eggplant is soft. Sprinkle salt to taste over the sauteed vegetables.


3. Spread the eggplant, onion and garlic mixture over the bottom of a baking pan or casserole. Sprinkle 2 to 3 tbsp. Parmesan cheese over the eggplant layer. Place the sliced zucchini over the cheese for another layer, then salt lightly and add another layer of Parmesan cheese. Continue the layering process with the mushrooms, bell peppers and tomatoes. Add a layer of Parmesan cheese in between each vegetable layer as well as on top of the final layer.


4. Bake for 45 minutes in a covered baking pan or casserole. Remove the lid for the last five minutes of baking to allow the cheese to brown.


Cooking Tip: Substitute red, yellow or orange bell peppers for green and sliced yellow summer squash for the zucchini.


Dining Tip: Serve with Sauvignon Blanc and a side of crusty, French bread.

Bon appétit!!