Wednesday, August 11, 2010

Concombre sauté: Quick cukes: Sauteed cucumbers

Cucumbers are such an uninspiring vegetable. But they are always available, and cheap, and crunchy, and refreshing. And I am trying to find ways this summer to use them.

Julia peels and slices and soaks them in vinegar for 30 minutes before baking them for an hour (MAFC p. 499). Lovely, and probably less than 10 minutes active time. But I never think ahead about veg. I want something to use those cukes in the frig now. I love sauteed zucchini, so why not cucumber? As is often the case, Emiril has good things to do with simple things.

Serves two. Inspired by Emiril.

one large cucumber (English or garden variety) or two small ones
1 teaspoon butter
1 teaspoon olive oil
chopped basil and/or mint, or dill
optional: fresh grated nutmeg, chopped garlic, minced shallot or scallion or green onion tops, added with about one minute left to go.
  1. Heat the butter and oil in a large sauté pan.
  2. Cut the ends off the cucumbers and halve lengthwise. With a spoon remove the seeds, if any. Slice about 1/3 inch thick.
  3. Add the cucumbers and sauté, tossing when the cucumbers have browned a bit on one side.
  4. Add the herbs, chopped, and toss. Grate a little of the optional nutmeg. Season and serve.

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