Day Nineteen

She Said:

Much cooking and prep work was done today. Mostly by He. I was sort of a slug. I did the shopping this morning and then I had to run around to a few other places (including a butcher) to get the things I couldn't find at Wegman's.

Did you know that beef shoulder is bolar roast? I didn't but I learnt that at the butcher today. Interesting!

So, Day Nineteen of our own Julie/Julia Project consisted of two recipes from Serving Up the Harvest by Andrea Chesman and one from Barefoot Contessa Back to Basics by Ina Garten. All were delicious!

First, the ones that count toward our project.

Tzatziki

6 cups quartered and thinly sliced cucumbers (peeled and seeded if desired) - we actually diced them, as we expect for tzatziki
1 teaspoon salt, or more as needed
2 cups Greek yogurt or sour cream (we went with the Greek yogurt)
2 garlic cloves, minced
Freshly ground black pepper

1. Combine the cucumbers and 1 teaspoon of the salt in a colander and toss to mix. Let drain for 30 to 60 minutes. Transfer the cucumbers to a clean kitchen towel and pat dry.

2. Combine the cucumbers, yogurt, and garlic in a large bowl. Season generously with the pepper and more salt, if desired.

3. Set aside at room temperature to allow the flavors to develop for at least 30 minutes before serving.

That last step is essential. You truly need to marry these flavors to get the full enjoyment of this dish. We sampled it today but plan on snacking on it tomorrow with some fresh naan. We LOVE naan!!

And now the second recipe from Serving Up the Harvest.

Roasted Green Beans

2 pounds green beans, trimmed
2 tablespoons extra-virgin olive oil
Coarse-grained sea salt or kosher salt

1. Preheat the oven to 450℉. Lightly grease a large sheet pan or shallow roasting pan with oil.

2. Arrange the green beans in a single, uncrowded layer on the prepared pan. Drizzle the oil over the beans and roll the beans until they are evenly coated.

3. Roast for about 15 minutes, or until the beans are well browned, shaking the pan occasionally for even cooking.

4. Transfer the beans to a shallow serving bowl or platter and sprinkle with the salt. Serve immediately.

These beans were a side dish to the recipe that we made from Barefoot Contessa Back to Basics, which was this recipe.

Mustard-Roasted Fish

4 8-ounce fish fillets such as red snapper (we halved this recipe and used the two halibut fillets we had in the freezer)
Kosher salt and freshly ground black pepper
8 ounces crème fraîche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers

Preheat the oven to 425℉. Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with the salt and pepper.
Combine the crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and ½ teaspoons pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

This was delicious! A wonderful sauce for any kind of fish or even chicken. And, following Ina's suggestion, we served the fish with steamed new potatoes and the above green beans. We tossed the potatoes with a little butter, kosher salt, and chopped fresh chives. Excellent meal!

Day 19/365:Recipes 14 and 15/175