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Author Notes: I remember laughing at the part of "Julie & Julia" when she declares braised cucumbers to be a "revelation." Slime-coated cucumbers, fried in a pan. A revelation? Please excuse me while i gag. However, I should have known better than to question Julia Child. (Julie, okay.)
It was until I found myself with extra cukes last summer that I decided to give it a whirl and was pleasantly surprised.
Fast-forward to mid-February and I've found this as a frequent player in my side dish rotation. So much so that I occasionally devour a single batch myself instead of a proper meal. Proper meal is a subjective term, right?
large slicing cucumbers
pinches coarse sea salt
turns of freshly cracked black pepper
teaspoon crushed red pepper flakes
tablespoon extra virgin olive oil
tablespoon unsalted butter
tablespoon pine nuts
- Peel and slice cumbers into 2-inch spears.
- Generously salt and allow to drain for 5-10 minutes.
- Heat olive oil over medium-high heat in a frying pan then add half of the butter.
- When butter melts, add pine nuts and cucumbers.
- Cook for 10 minutes, regularly stirring gently so the pine nuts get toasty and gorgeous.
- Add pepper and the rest of your butter. Stir, stir, stir.
- When butter begins to foam and brown, remove from heat.
- Scoop onto a plate and garnish with brown butter and red pepper flakes.