Best 3 Hurricane Irenes Baked Cucumbers Recipes
In the realm of culinary delights, Hurricane Irene's Baked Cucumbers stand as a testament to the transformative power of simple ingredients. These delectable treats, hailing from the kitchens of Alice Recipes, offer a symphony of flavors that dance upon the palate, leaving a lasting impression. Whether you seek a light and refreshing appetizer to tantalize your taste buds or a unique side dish to complement your main course, Hurricane Irene's Baked Cucumbers promise an unforgettable gastronomic experience. With variations ranging from classic and tangy to cheesy and comforting, these cucumber creations cater to diverse culinary preferences, ensuring that every bite is a journey of culinary exploration. Prepare to embark on a culinary adventure as we delve into the secrets behind this delightful dish, unveiling the culinary magic that awaits.
Here are our top 3 tried and tested recipes!
ROASTED CUCUMBERS WITH CREAM AND HORSERADISH
Cucumbers are dolled up with butter and cream, then given a quick turn in the oven and finished with fresh horseradish, lemon zest, and dill in this elegant side dish.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Arrange cucumbers in a single layer in an 8-by-12-inch baking dish. Season with salt and pepper and dot with butter. Roast until cucumbers are slightly softened, about 15 minutes. Reduce oven temperature to 350 degrees. Drizzle cucumbers with cream. Roast until cream is slightly thickened, about 10 minutes more.
- Grate about 1 tablespoon horseradish directly over cucumbers. Sprinkle with lemon zest and dill. Serve immediately.
ROASTED CUCUMBERS AND ONIONS WITH FRESH HERBS
I invented this recipe out of a need for a way to use the surplus cucumbers from a friend's garden this summer. I had never heard of someone roasting cucumbers, and a quick internet search turned up nothing, so I thought it would make an interesting culinary experiment. As it turned out, though, I discovered a new family favorite! This fast and easy recipe makes a great side dish for any occasion. Great with chicken or steak! I've even eaten it by itself for a light lunch. What more could you ask for?
Provided by jrh143
Categories Side Dish Vegetables Onion
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Spray the foil with olive oil cooking spray.
- Spread pieces of butter into the baking sheet and lay cucumber spears over the butter. Top with slices of sweet onion and scatter basil, parsley, cilantro, and mint over the top. Spray the vegetables again with olive oil cooking spray.
- Roast cucumber mixture in the preheated oven until cucumber spears begin to soften, about 10 minutes. Turn the cucumbers and onion slices over and return to oven; roast until cucumbers are tender, 15 to 20 more minutes.
Nutrition Facts : Calories 67.2 calories, Carbohydrate 3.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 3.7 g, Sodium 43.3 mg, Sugar 0.8 g
JULIA CHILD'S BAKED CUCUMBERS WITH ALL VARIATIONS
This recipe comes from Mastering the Art of French Cooking, 1961. 'If the natural moisture content is now withdrawn beforehand, cucumbers exude so much water as they are heated that you usually end up with a tasteless mush and swear never to cook cucumbers again. Blanching for 5 minutes before cooking will remove unwanted water, but also most of the cucumber flavor. A preliminary sojourn in salt draws out the water and also the bitterness, if they are the bitter European type, yet leaves the flavor, which a little vinegar and salt accentuates. We have found the following method delicious, and suggest it for all cooked cucumber recipes. Baked cucumbers go with roast, broiled, or sauteed chicken or veal.
Provided by davinandkennard
Categories Vegetable
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel the cucumbers.
- Cut in half lengthwise and scoop out the seeds with a spoon.
- Cut into lengthwise strips about 3/8 inch wide.
- Cut strips into 2 inch pieces.
- Toss the cucumber in a bowl with the vinegar, salt and sugar.
- Let stand for 30 minutes to several hours.
- Drain and pat dry in a towel.
- Preheat oven to 375.
- Toss the cucumbers in a baking dish with the butter, herbs, scallions and pepper.
- Set uncovered in the middle level of the preheated oven for about an hour, tossing 2-3 times, until cucumbers are tender, but still have a suggestion of crispiness and texture. They will barely color during cooking.
- Variation One: Parslied Cucumbers.
- In a warm vegetable dish toss with 2 Tbsp minced parsley.
- Variation Two: Creamed Cucumbers.
- Boil 1 cup whipping cream until it has reduced by half. Season with salt and pepper, fold into the hot baked cucumbers, sprinkle with parsley and serve.
Nutrition Facts : Calories 97.8, Fat 6.1, SaturatedFat 3.8, Cholesterol 15.3, Sodium 638.7, Carbohydrate 11.3, Fiber 1.6, Sugar 5.2, Protein 2.1
Tips:
- Choose fresh and firm cucumbers for the best results. Slightly bitter cucumbers can be peeled before baking to remove some of the bitterness.
- Use a variety of herbs and spices to flavor the cucumbers. Some good options include garlic, onion, dill, basil, oregano, paprika, and salt and pepper.
- If you want a crispy crust on your cucumbers, brush them with olive oil before baking.
- Bake the cucumbers at a high temperature for a short amount of time to prevent them from becoming mushy. Aim for about 15 minutes at 400 degrees Fahrenheit.
- Serve the cucumbers hot out of the oven or allow them to cool slightly before serving.
Conclusion:
Baked cucumbers are a delicious and healthy side dish that can be enjoyed by people of all ages. They are easy to make and can be prepared with a variety of flavors to suit your taste. Try experimenting with different herbs and spices to find your favorite combination. Also play around with different serving techniques! This recipe is perfect for anyone looking for a unique and flavorful way to enjoy cucumbers.
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