Cucumber - historic recipe - need advice!

Discussion in 'Food & Cooking' started by wyandotte, Mar 19, 2012.

  1. wyandotte

    wyandotte

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    For those of us who are fed up with eating a load of raw cucs from our gardens and want to try something new & different, here is an antique recipe for "forcing" a cucumber, ie,  drill a hole through it, stuff with crumbs, onions & herbs, then close it and steam it till lightly cooked.

    However, I am not sure we want to go through that surgery with the needle & thick thread necessary to reattach the end of the stuffed cuc if there might be an easier way.

    http://recipes.history.org/2012/02/to-force-cucumbers/

    So, does anyone here have any suggestions on closing up the end of the cucumber that might be a little easier?  Maybe the professional cooks here could help?
     
  2. thatchairlady

    thatchairlady

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    Have to admit, never thought of COOKING cukes?  Here's a thought.  Instead of just slicing of an end, kinda cut a "plug".  Let me see if I can describe what I'm thinking of.  Cut into ends and for a cone-shaped piece instead of flat cut.  I'd pick cukes that were as straight as possible and not really long.  Would try an apple corer to get seeds out... from both ends.Onced stuffed, you could put the plug back in and secure with a few tooth picks!?!  Interesting concept.
     
  3. koukouvagia

    koukouvagia

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    I once saw Julia Child tournador cucumbers and sautee them very lightly in butter and served them with fish.
     
  4. wyandotte

    wyandotte

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    Thatchairlady, I like your suggestion to open up the cuc with cone shaped plug, then using an apple corer, then sticking  toothpicks through in order to secure.  Now, I can't wait for late July /img/vbsmilies/smilies/redface.gif for the cucs to show up in the garden.  I usually grow Marketmore and Straight 8 and they should be quite suitable for this project. Talk about anticipation.

    As to cooking cucs, I know that the Asians have all sorts of socalled "melons" (tasteless and watery and more like cucs!) that they wouldn't dream of eating raw.  They cook everything, as you know.  Koukou, I looked up tournador on Startpage and almost everything was in a foreign language, or simply mentioned as part of a menu.  Could you enlighten me? 
     
  5. cheflayne

    cheflayne

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    Here is a cooked cucumber dish that I did. It is fairly easy to save the end and cut a plug out of it; but I would imagine that you also could also use a grape, or a cherry tomato, or a mushroom stem, etc. depending upon what stuffing you use. If you decide to try a cooked stuffed cucumber, I would recommend that you stuff it right before cooking and use warm stuffing, otherwise you wind up with cold stuffing or overcooked cucumber.

    Grilled Stuffed Cucumber; a cucumber stuffed with sprouted Mung, Adzuki, Lentil, and Garbanzo Beans; brushed with Chile Oil, grilled, sliced, served on a pool of Sesame Spinach Sauce and sprinkled with Aji Nori Furikake
     
  6. willbkool

    willbkool

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    I think what she means by tournado is actually tourne. It is cutting the vegetables into an elongated football shape with seven sides. Quite a pain to do BTW.
     
  7. koukouvagia

    koukouvagia

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    Exactly.  Sorry for my bad french.
     
  8. berndy

    berndy

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    There is no need to get fancy and prepare turned cucumbers if you want to saute them.

    The cucumbers should be peeled and then cut in half lengthwise, then you remove the seeds and now you cut your cukes into half-moons about 1/3 inch thick.

    Your cucumbers are now ready to be sauteed in  butter and when done to your liking seasoned with salt and fine ground pepper ( white pepper please )/img/vbsmilies/smilies/licklips.gif
     
  9. wyandotte

    wyandotte

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    Thank you all very much for your posts in reply to my question. /img/vbsmilies/smilies/smile.gif