Skip to main content

Sole Meunière et Concombre au Beurre {Food'n'Flix}


When I saw that Leslie, from La Cocina de Leslie, had chosen Julie & Julia for this month's Food'N'Flix, I ran right out to the store and bought the DVD. I've seen the movie before, thoroughly enjoyed it, and was happy to watch it again...and own it. And I was just reading about Julia Child in The United States of Arugula. Perfect timing.

Click here to see Leslie's invitation to her movie selection.

Julie & Julia is phenomenal on so many levels. It's the story of how two women from completely different generations claim their identities through food: Julia Child and Julie Powell.

Meryl Streep is astonishing as Julia Child; not surprising as she's amazing in every movie she does. But it's almost eerie to watch her inhabit the roll. She becomes Julia. She is Julia. Amy Adams is charming as Julie Powell, the blogger who sets out to cook through Julia's Mastering the Art of French Cooking in a single year. 524 recipes in 365 days.

There were so many different things to cook from the movie...Beef Bourguignon for starters.

Chocolate Cream Pie, a comfort food if ever there was one. "I love that after a day when nothing is sure and when I say nothing, I mean nothing. You can come home and absolutely know that if you add egg yolks to chocolate and sugar and milk, it will get thick. That's such a comfort." Julie explained to Eric.

Artichokes with Hollandaise, though I personally think that artichokes should be enjoyed naked - the artichoke not the eater! Julie muses, "...hollandaise sauce...is melted butter that's been whipped into a frenzy with egg yolks until it's died and gone to heaven. And let me say this. Is there anything better than butter?"

But, in the end, I decided on Sole Meunière, Julia's first meal in France that awakened her culinary yearnings, and Concombre au Beurre because I was intrigued by Julie's commentary during her birthday dinner. "Braised cucumbers are a revelation," she breathes...almost to herself before she pops a forkful into her mouth.

Sole Meunière

I followed Epicurious's version to the letter. Click here for that recipe. But I used some culinary license for the second dish...

Concombre au Beurre 
inspired by Mastering the Art of French Cooking

While the original recipe called for the cucumbers to be peeled and deseeded, I left mine intact. I also skipped the green onions and used more dill than originally listed.

Ingredients

  • 3 cucumbers about 8" long
  • 2 T white balsamic vinegar
  • 1 1/2 t freshly ground sea salt
  • pinch of raw turbinado sugar
  • 3 T melted butter
  • 1 T dill
  • pepper to taste

Procedure
Toss the cucumbers in a bowl with vinegar, salt and sugar and let them stand for 30 minutes to an hour. Drain them and dry them with a towel.

Preheat the oven to 375 degrees F. Place the cucumbers on a baking dish with the butter, herbs, and pepper. Set, uncovered, in the middle of the preheated oven for 1 hour, stirring or tossing a few times during the course of cooking. The cucumbers are done when they are just starting to have a hint of brown color, and they are tender with still a touch of crispness.

Reflections
I have to admit that while I loved the movie, I wasn't enamoured by the dishes that I picked. Too heavy on the butter, for my tastes, and though the cucumbers weren't slimy as I feared they would be after an hour in the oven, they were still an odd texture - silky and firm at the same time. Odd.

Next month we'll be watching and cooking Willy Wonka and the Chocolate Factory. What a perfect choice for a month full of sweet treats. Stay tuned!

Comments

  1. I am intrigued by the braised cucumbers, but just not sure how well they'd go over in this house. But I love Sole Meuniere...butter and all ;P

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa