At one point, during a dinner party that Julie was throwing, she holds up a fork and says "Braised cucumbers are a revelation." The idea of cucumbers.....braised....huh. That's an odd idea. So, I went about Googling the recipe (because I still don't actually own a copy of the cookbook!). I found several different sources that all had the same recipe listed, stating that it was straight from the cookbook. So, I saddled up to the stove, recipe in hand, and faced down the locally grown cucumbers I had gotten from The Berry Patch in Nevada, IA.
1 huge cucumber (or 2 regular sized)
1 tablespoon butter
1 dash salt
1 teaspoon lemon juice
1 pinch dried mint
Put skillet on burner to preheat at medium.
Peel cucumber. Cut into quarters and remove seeds. Cut into 1 inch pieces.
Melt butter in a pan and add cucumber. Cover and cook about 8 minutes on medium heat.
Stir in salt, lemon, and mint. Cover and cook another 3 minutes.
I was oddly nervous about dropping cut up cucumber into melted butter in a skillet. It just felt....wrong. But it was so right. And delicious. I might go so far as to say sumptuous.
I would say, next time, I will cook them a bit longer. They got to the translucent stage, but never really hit browned on the edges, which I should have waited for. It's kinda hard to describe the taste - sort of like delicious, buttery pickles, but without the sour taste. Almost like a banana taste. I will make them again. Oh yes.