It seems the majority of people I tell about sautéing cucumbers balk at the idea, yet never think twice about eating sautéed zucchini. Bearing in mind that summer squash are a New World import, all those Chinese dishes with zucchini in them probably used cucumber originally. When cooked well, cucumber has a pleasantly mild flavor that plays well with other flavors, and can retain its pleasing crunch while softening up at the same time. Some partners to consider are King Oyster and regular oyster mushrooms, snap and snow peas, chicken, sweet carrots, fish or scallops, or mild soft greens such as spinach. The version here is kept very simple to showcase the cucumber flavor and lovely marriage with the basil. Consider this as a bed for poached or baked chicken, or fish or sautéed scallops, or gently sautéed pork chops.
INGREDIENTS:
2-3 medium cucumbers (5 cups when sliced), washed well if not peeling (take a bite to see how tough the skins are), ends removed, sliced lengthwise, seeds removed if using a Kirby type or if seeds are large and wet
Optional-1 small mild white onion sliced into fine Lyonnaise
10 medium basil leaves, tender please, sliced into fine chiffonade
Neutral flavored oil as needed
A very small amount of salt and smaller amount of pepper, very finely ground
1-2 tablespoons water
METHOD:
Cut the cucumber halves diagonally into ¼ by 1½ inch slices.
Heat a large sauté pan with a lid over medium heat. When hot, film liberally with oil. When oil is hot, add the onions and cook gently until translucent and limp. Do not allow to color.
Add the cucumbers and toss to combine. Turn heat to medium-high and continue cooking, stirring and tossing all the while. When the cucumbers begin to soften a little, add a tablespoon of water and put the top on. Cook until the cucumber slices are hot through but still retain crunch.
Season with a little salt and pepper and scatter with the basil chiffonade, tossing to combine. As soon as the basil is wilted and fragrant, serve the cucumbers.
Chef’s Notes: Use whatever cucumbers come to hand. Peel or not depending on how tender the skin is. Kirbys tend to have the toughest skin, Japanese cukes are the other end of the spectrum. You can change the shape of the cut, from slices to batons, which will change the cooking times. Cook with or without the onions, add oyster mushrooms or buttons sliced thinly. Use a couple drops of soy sauce, fish sauce (nuoc mam/nam pla) or wine, toasted sesame oil, or a pinch of cayenne. Just remember, whatever you do, go easy.
Serves: 4
Source: Chef Andrew E Cohen
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