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Dear old Julia, at last a recipe with cucumbers which is not a salad! As this is a 1961 recipe, I had to tweak a little. I used the long English cucumber which needs no peeling (and with tiny, soft seeds). This was not available in 1961. It also looks more appetizing with the skin on. I used apple cider vinegar, and about 1/2 tablespoon sugar to counteract the acidity. As she gives no baking time, I baked (and stirred a few times) at 350 deg F/180 deg C. I have a fan-convection oven which is really hot, so after 20 mins. the julienned cukes were sizzling in the butter, colour intensified but unchanged, and I took them out. Due to time constraints they were made in the early afternoon, and warmed up again at night for dinner, (which was tomatoey chicken stew with potatoes, S A stewed green beans and a large mixed salad). I chose the herby variation -- with dill, parsley and some chopped spring onions. The fact that the cucumber strips held their shape, didn't shed any more water, and was officially a hot veggie, was quite a surprise!! Not haute cuisine, but a pleasant alternative to the usual veggies. I'll make this again, and I thank you wholeheartedly for posting this recipe!!! As the stars say, we loved it! REVIEW UPDATED, MARCH 6, 2008: What a standby this proves to be!! I was short of fresh veggies tonight and most of the time I cook from scratch. But I had a large English cucumber. I used this recipe again, as I also needed to bake chicken pieces in the oven. I flavoured with sweet, chopped onion, garlic chives, Maldon salt and quite a lot of coarse black pepper, and used olive oil. As delicious as always -- I had to explain to husband what it was! He's so used to cukes only used in salad! I did not have time to let the cucumber shed liquid, but it was NOT liquidy at all and baked beautifully. Thanks, it's lovely!! Great standby when you are short of other fresh vegetables! UPDATED AGAIN: Another thank you for a reliable recipe which, in the sticks where I live (a small quiet coastal village) has been made yet again. Tonight I did not have time for long marinating -- maybe 30 mins. -- and as said, the baking time is short. This is an area where more exotic fresh veggies are sometimes in short supply, but there are always English cucumbers!! :)

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Zurie September 26, 2008

I love Julia Child's recipes and this is a good one. The actual recipe from her book states that you need 6 cumbers about 8 inches long (not 48 inch cucumbers). LOL

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linny003_7275126 July 22, 2011

Wow! I remember hearing in the movie "Julie and Julia" that the baked cucumbers were surprisingly good, and I finally decided to try them for myself. Like a lot of people, the notion of hot cucumbers just seemed revolting, but HOLY COW, you will never believe how delicious these are! I followed the recipe as is with the cucumbers I had on hand (only 3 shorties, not 48" worth), using the basil option instead of dill (not a fan of dill personally). I will be making these again and again, especially since the ingredients are so inexpensive. Yum!
----- Updated to add: The first time I made these I was using homegrown cucumbers that were pretty fat but a bit short, and the cooking time was just right. When I made them later with 4 long, store bought cucumbers, which were skinnier (or had more seeds- which left them thinner after seeding), they were overcooked when I left them in the oven for the same amount of time. They still tasted great, but the texture wasn't all that good. Since I had more cukes the 2nd time, I wondered if it had anything to do with there not being the same proportion of vinegar to cukes that I used first time, so I increased it. It didn't make much of a difference. Through trial and error I figured out that it was the thickness of the seeded cukes that was making a difference, so I needed to stir and check on them every 15-20 minutes. I take them out as soon as they turn the slightest bit yellowed, while there's still some crunch and firmness in the center.

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LadyNomad September 10, 2010

I made this last year from my Julia Child cookbook and have told many friends and family how good it is. I follow Julia's recipe except I use only 2 Tablespoons butter. I think it is perfect with just dill or basil and scallions. And the cooking time is in the recipe (#10). This will surprise your peeps...try it!

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1965mustang June 18, 2010

I made the creamed version and made it with the English cucumbers (2 longish ones, peeled one and left the peel on the other for visual beauty), a bit of dill, and apple cider vinegar (what I had on hand) and it was MARVELOUS!!! Served with a chicken roasted in white wine, stuffed with onion, garlic, lemon, and fresh sage, thyme, and rosemary along with tiny potatoes boiled until almost done then dried in the oven, butter, salt, & pepper added, then parsley at serving. My husband told me I should start a restaurant.

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DeborahSu August 01, 2011

I found this recipe WAY too vinegary and salty. I used rice vinegar since I did not have white wine vinegar so maybe that's why? I did enjoy the texture but next time I will skip the marinating process and just toss the cucumber in butter/herbs and bake. Also I found just under 20 minutes at 575 to be long enough for a soft yet still slightly firm texture (not mush). I used regular old super market cucumbers so they were fairly thin once peeled and seeded, maybe that's the reason they didn't need to cook as long. So overall this batch was not good (we threw most of it away) but I plan to try again without the marinating.

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amy5045 January 01, 2011
Julia Child's Baked Cucumbers With All Variations