Monday, February 25, 2008

Baked Cucumbers: A true all time favorite

These baked cucumbers are a masterpiece as I see it, which return me to my Green Spring Valley roots. The recipe reached me thirty five years ago on what may once have been an old church cookbook page that had landed amidst a sheath of yellowed and frayed papers from an obscure drawer in my mother's pantry. Mrs. Svend Peuleche was credited as the contributor to whatever was the publication. Thank you, Mrs. Peuleche.

These baked cucumbers are a way to enjoy a cooked fresh vegetable that twelve months a year will taste taste every bit as fresh as if straight from your garden. They're easy to make and just about impossible to screw up.

Cucumbers: Figure one per serving
Freshly ground pepper
Lemon juice
White wine
Preheat oven to 350 F. Butter a casserole and layer the bottom with cucumbers. Dot the cucumbers generously with butter, sprinkle with salt and fresh ground pepper. Continue with this routine until the casserole is filled with as much as is needed. Pour lemon juice over---to the tune of about half a small lemon's worth per cucumber, and some white wine, about a tablespoon's worth per cucumber. Then dot the top layer with butter and sprinkle not only with salt and pepper, but also some paprika. Cover the casserole tightly and bake for 1 hour.