Kitchen Confidential – Baked Dorade fish

Kitchen Confidential is an American television sitcom based on Anthony Bourdain’s memoir about food, drugs and working in the kitchens of top restaurants. It is a single camera comedy.

Jack Bourdain, played by Bradley Cooper, had it all but that all changed after one wild night. Four years later, he only has a great girlfriend and an average job working in her restaurant as an aide in Pizza Chain Kitchen. But, when Pino Lugeria contacts him to become Head Chef of his famous restaurant, Nolita, Jack knows this is an offer he cannot refuse. To further back up the offer, his girlfriend tells him he cannot afford to pass up an opportunity like this.

He then recruits his old friends, Seth Richman (Nicholas Brandon) the pastry chef, Teddy Wong (John Cho), the seafood Chef and Steven (Owain Yeoman) who is his sous-chef. Not everything is perfect, given that the previous wait staff, particularly Mimi (Bonnie Somerville), believe he will run the restaurant into the ground. But Pino, and everyone, will be witnessing if he is capable of steering clear of his old ways.

Anthony Bourdain said Cooking a fish whole can be immensely rewarding:

“Take one fish – a red snapper, striped bass, or dorade – have your fish guy remove gills, guts and scales and wash in cold water. Rub inside and out with kosher salt and crushed black pepper. Jam a clove of garlic, a slice of lemon and a few sprigs of fresh herb – say, rosemary and thyme – into the cavity where the guts used to be. Place on a lightly oiled pan or foil and throw the fish into a very hot oven. Roast till crispy and cooked through. Drizzle a little basil oil over the plate – you know, the stuff you made with your blender and put in your new plastic squeeze bottle? – sprinkle with chiffonaded parsley, garnish with basil… See?”

Why don’t you Bake some Dorade fish for your valentine and make him feel special.

Ingredients:

  • A fish
  • 1 tablespoon olive oil
  • 1 bunch parsley
  • 1 bunch mint
  • White Wine

Method:

  1. Get your fish ready cleaned out and descaled. Otherwise, clean it well.
  2.  Cut a length of aluminum foil, enough to wrap the fish completely.
  3.  Spread olive oil and all over the foil, then spread some parsley or mint over an area the size of the fish itself, and place the fish over it.
  4.  Pour one or two glasses of a dry white wine and more olive oil on the fish, then cover the top side of the fish in parsley or mint, placing any remaining parsley or mint inside the abdomen where the innards were removed. Finally close up the aluminum foil and seal it up tight.
  5.  Set the fish in an oven preheated so it is hot (235 °C, 450 °F) and reduce the heat immediately to moderate (180 °C, 350 °F). A thick fish such as a dorade should be baked 40 to 50 minutes, but watch it carefully, because an overcooked fish is wasted. To test for doneness, check it with a knife to see if the flesh is loose on the bones. Larger fish may need more time.

Enjoy the delicious baked fish with your valentine. White Wine would go great with this dish.

The Trip – Gourmet meals

The Trip is a British comedy film, stars Steve Coogan and Rob Brydon in what might be a documentary, a mock-doc or a loosely jointed fictional road trip that follows the two comedians as they traipse through northern England, eating at some of the best restaurants the country has to offer.

In an attempt to impress his American girlfriend, Mischa, actor Steve Coogan accepts a commission from the Sunday newspaper, The Observer, to undertake a tour of leading restaurants in the north of England for a column in their monthly food magazine. However, when Mischa insists that they take a break from their relationship and returns to America, Coogan is obliged to search for another companion. After finding that other friends are “busy”, he decides to invite his former colleague, Rob Brydon, with whom he shares an uneasily competitive relationship. In the course of the trip, they eat a series of gourmet meals and visit sites linked to the Romantic poets Coleridge and Wordsworth, Coogan has casual sex with a couple of women working at their hotels, and the two men indulge in various forms of one-upmanship, including exchanging impersonations of famous actors such as Anthony Hopkins, Sean Connery and most notably Michael Caine. At the end of the trip, Brydon returns to a nondescript suburban home and his evidently loving wife and child, while Coogan comes back to a glamorous but lonely riverside apartment: the closing shots show him staring broodingly out of the window. In the end he calls back his agent to reject a deal for the lead role in a US drama in order to remain close with his family.

Let’s enjoy one delicious gourmet meal – Rosemary and Garlic Roasted Potatoes

Ingredients:

  • 2 lb medium boiling potatoes, peeled and cut into 1-inch-thick wedges
  • 3 tablespoons olive oil
  • 5 to 6 large rosemary sprigs (about 5 inches long)
  • 4 large garlic cloves, smashed and peeled

Direction:

  1. Preheat oven to 450°F with a 4-sided heavy sheet pan in upper third.
  2. Toss ingredients with 1 tsp salt and 1/2 tsp pepper. Spread in 1 layer on hot pan and roast 20 minutes. Loosen potatoes with a metal spatula and turn, arranging pale potatoes around outer edge of pan and golden potatoes in center (for even roasting). Roast 15 minutes, then loosen and turn potatoes over again. Roast until potatoes are golden and cooked through and edges are crisp, about 10 minutes more.


American Cuisine – Homemade Pizza

American Cuisine (Cuisine américaine) is a French Movie. After a conflict with an officer, Loren Collins got fired from the US Navy, where he was learning to be a Chef. Too poor to pay for cooking studies he went to Dijon and got hired by Louis Boyer, the bad tempered owner of a prestigious restaurant.

French-born, UCLA-trained screenwriter Jean-Yves Pitoun made his directorial debut with this French comedy in which self-taught cook Lorenzo, aka Loren (Jason Lee) is discharged from the U.S. Navy after hitting a superior who accused him of serving “sissy food” to the Admiral’s guests. Back in Brooklyn, Loren works at his Italian-Irish family’s pizza parlor and then heads for France to study with his idol, chef Louis Boyer (Eddy Mitchell). After the death of his wife, Boyer raised his daughter Gabrielle (Irene Jacob), now a successful restaurant architect engaged to physician Vincent (Thibault de Montalembert). Gabrielle and Loren compare recipes and finally choose romance from their menu, while Boyer begins to cave in from the stress of tax problems, restaurant critics, and police seeking illegal foreign workers. Jason Lee learned French in order to do the French dialogue version. In the English-language version, actors speak French but switch to English when Lee is onscreen.

Movie speaks about pizza parlor so let’s check out pizza but something different! Yes I am talking about a healthy pizza recipe for your kids.

Pizza Dough:

  • 1 1/2 cups warm water (105°F-115°F)
  • 1 package (2 1/4 teaspoons) of active dry yeast
  • 3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
  • 2 Tbsp olive oil
  • 2 teaspoons salt
  • 1 teaspoon sugar

Pizza Ingredients

  • Olive oil
  • Cornmeal (to slide the pizza onto the pizza stone)
  • Tomato sauce
  • Mozzarella or Parmesan cheese, shredded
  • Feta cheese
  • Mushrooms, thinly sliced
  • Bell peppers, stems and seeds removed, thinly sliced
  • Italian sausage, cooked ahead
  • Chopped fresh basil
  • Pesto
  • Pepperoni, thinly sliced
  • Onions, thinly sliced

 

Equipment:

  • A pizza stone, highly recommended if you want your pizza dough to be crusty
  • A pizza peel or a flat baking sheet

 

Method:

  • In the large bowl of a heavy duty electric mixer add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.
  • Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don’t have a mixer, you can mix and knead by hand. If the dough seems a little too wet, sprinkle on a bit more flour.
  • Coat the dough with olive oil and cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours.
  • Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.
  • Punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.
  • Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter – 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker.
  • Brush the top of the dough with olive oil. Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.
  • Repeat with the second ball of dough.
  • Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel.
  • Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.
  • Sprinkle some cornmeal on the baking stone in the oven,
  • Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.         
  • Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.
  • Punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.
  •  Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter – 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker
  • Brush the top of the dough with olive oil. Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.
  • Repeat with the second ball of dough.
  • Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel.
  • Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.
  • Sprinkle some cornmeal on the baking stone in the oven
  • Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Mostly Martha – Roasted Pigeon

Mostly Martha is a German romantic comedy drama film about a workaholic chef who is forced to adjust to major changes in her personal and professional life that are beyond her control.

Sandra Nettelbeck spins this gentle drama about how a child’s presence can change the lives of the most shy and career-minded of adults. Martha (Martina Gedeck) is the chef of a popular Hamburg eatery who fusses and obsesses over each dish before it leaves the kitchen. The demands of her job and her natural shyness keep her from breaking out of her routine to meet new people. When her sister suddenly dies in a car accident, Martha adopts Lina, her eight-year-old niece. Martha’s life soon completely changes — not only must she adjust herself to new parental role, but she must help Lina deal with her grief over the loss of her mother. Martha gets unexpected help from Mario, Martha’s hunky new sous chef, who is not only a whiz on the chopping block but knows sundry magic tricks and jokes to keep Lina’s spirits afloat. Just as Martha starts to grow attached to the girl, however, the possibility of Lina returning to the custody of her father arises. This film was screened at the 2001 Toronto Film Festival.

Mostly Martha likes to provide viewers with a certain degree of cooking instruction. For example, this is how chef Martha would prepare a certain special dish: “I love to serve them [pigeons] roasted. It gives them a more robust taste. A wonderful side dish would be ravioli with boletus, truffles, and wild mushrooms or chanterelles depending on the season. But you need a good pigeon. It must be meaty or it’ll dry out. You could also cook them in a pig’s bladder, in Madeira, cognac, and port. It keeps the pigeon well protected and juicy. Serve it with tagliatelle with spring onions, truffles and glazed shallots in a delicate thyme sauce. Truffles are perfect for any pigeon dish because the delicate pigeon flavor…. A wonderful starter would be a crayfish and mussels….” Although Lina tosses the truffles in the trash because of the smell, informed cooks and diners know what a special flavor just a tiny slice of truffle can add to a dish.

Let’s try the easy recipe of Roasted Pigeon, you can also use lamb or chicken in place of pigeon.

Ingredients

  • Pigeon / lamb/ chicken
  • salt
  • 3 tablespoons olive oil
  • 12 bay leaves
  • 12 sage leaves
  • Spanish smoked paprika
  • Freshly ground black pepper
  • About 1/4 cup melted bacon fat

Method

  1. Rub the pigeon with olive oil and salt them well. Stuff each cavity with a sage and a bay leaf.
  2. Grill over medium-high to high heat with the breast side up for 6-8 minutes. Do not let them char!
  3. Turn them over and grill for 4-6 minutes. Paint them with the bacon fat.
  4. Turn the pigeon on their sides and grill for 1-2 minutes — for each side. Paint with more bacon fat.
  5. Remove to a platter and paint with the remaining bacon fat. Dust with the smoked paprika and the black pepper. Let them rest for 5 minutes.
  6. Eat with your fingers and serve with a Rioja red wine, a California Pinot Noir or an Italian Barbaresco — and a bowl to put the bones in.

 

Meet the Parents – Bagel

Meet the Parents is an American comedy records a series of unfortunate events that befall a good-hearted but miserable male nurse while visiting his girlfriend’s parents.

Ben Stiller plays a young man who endures a disastrous weekend at the home of his girlfriend’s parents. Greg Focker (Stiller) is completely in love with Pam Byrnes (Teri Polo), and views their upcoming trip to her parents’ house on Long Island (where her sister is to be married during the weekend) as a perfect opportunity to ask her to marry him. Once Greg is introduced to Pam’s parents, however, things stampede steadily downhill. Pam’s father, Jack (Robert De Niro), takes an instant and obvious dislike to his daughter’s boyfriend, lambasting him for his job as a nurse and generally making Greg painfully aware of the differences between him and Pam’s family. Where Greg is grubby, relatively unambitious, and Jewish, Pam comes from a long line of well-mannered, blue-blooded WASPs. Things go from bad to worse in less time than it takes to spin a dreidel, with Greg incurring the wrath of both Pam’s father — who, it turns out, worked for the CIA for 34 years — and the rest of her family, and almost single-handedly destroying their house and the wedding in the process.

Jewish characters at mealtime are explained as part of the broader movement started in the 1960s where filmmakers started producing work that explored the “Jewish self-definition.” The dinner table becomes an arena where Jewish characters are often and most pointedly put into “conflicts with their ethnic and sexual selves.” In this scene, Greg attempts to recite a prayer by improvising and, in doing so, launches into a recital of the song “Day by Day” from Act I of Godspell. This scene focuses on the establishment of the cultural distance between the Jewish Greg and the Christian Byrnes. The social gap is further widened next morning at breakfast when Greg is the last person to arrive at the breakfast table; he shows up to breakfast wearing pajamas while everyone else is fully clothed. Here Greg is shown as the only person eating a bagel, which is a clear signifier of Jewishness.

Awkward food scene: Gaylord Focker is definitely feeling the pressure during a dinner with his soon-to-be in-laws. When Jack, a former CIA agent, starts a serious interrogation, Gaylord bursts out with an awkward announcement: “I can milk anything with nipples.”

Bagel is one food that Greg loves to eat, let’s see the recipe best for breakfast or brunch:

Ingredients

  • 7g sachet dried yeast
  • 4 tbsp sugar
  • 2 tsp salt
  • 450g bread flour
  • poppy, fennel and/or sesame seeds to sprinkle on top (optional)

Direction:

  1. Tip the yeast and 1 tbsp sugar into a large bowl, and pour over 100ml warm water. Leave for 10 mins until the mixture becomes frothy.
  2. Pour 200ml warm water into the bowl, then stir in the salt and half the flour. Keep adding the remaining flour (you may not have to use it all) and mixing with your hands until you have soft, but not sticky dough. Then knead for 10 mins until the dough feels smooth and elastic. Shape into a ball and put in a clean, lightly oiled bowl. Cover loosely with cling film and leave in a warm place until doubled in size, about 1hr.
  3. Heat oven to 220C/fan 200C/gas 7. On a lightly floured surface, divide the dough into 10 pieces, each about 85g. Shape each piece into a flattish ball, then take a wooden spoon and use the handle to make a hole in the middle of each ball. Slip the spoon into the hole, and then twirl the bagel around the spoon to make a hole about 3cm wide. Cover the bagel loosely with cling film while you shape the remaining dough.
  4. Meanwhile, bring a large pan of water to the boil and tip in the remaining sugar. Slip the bagels into the boiling water – no more than four at a time. Cook for 1-2 mins, turning over in the water until the bagels have puffed slightly and a skin has formed. Remove with a slotted spoon and drain away any excess water. Sprinkle over your choice of topping and place on a baking tray lined with parchment. Bake in the oven for 25 mins until browned and crisp – the bases should sound hollow when tapped. Leave to cool on a wire rack and then serve with your favorite filling.

The Little Rascals – Carrot Pickle

Do you remember the song: “I got two pickles, I got two pickles, I got two pickles, hey, hey, hey, hey.” Yes, famous song sequence from “The Little Rascals”, comedy film centered around the adventures of a group of neighborhood children.

“The He-Man ‘Womun’ Haters Club” is a club of local school-aged boys, all of whom refuse to play with girls. The boys are entering their go-cart, the “Blur.” Spanky wants to win the race, since his favorite race car driver, A.J. Ferguson, will award first prize. Alfalfa, club member and best friend of president Spanky, is selected to drive the Blur in the race.

However, when the announcement is made, Alfalfa is nowhere to be found. The boys catch Alfalfa in the company of Darla — “a girl!” Alfalfa isn’t like his friends because he’s in love with Darla, and unfortunately threatens the very existence of their “boys only” club. The club’s members try their hardest to break the two apart. Darla is mistakenly led to believe Alfalfa feels ashamed of her, so she turns her attentions to Waldo, the new rich kid whose father is an oil tycoon. Prior to race day, Spanky and Alfalfa reconcile and decide to ride in the two-seat go-kart together.

Meanwhile Butch and Woim are trying to steal the gang’s prized go-cart for the big derb coming up. Once Spanky discover that the Blur has been stolen, he gets into a fight with Alfalfa, and the two end their friendship. Later, after some prodding from Stymie, the two reconcile.

Finally The boys manage to build a new go-cart in time for the race, after a heated race, the He-Man Woman Haters win the race, much to the chagrin of Waldo, Butch, and Woim. When being awarded their trophy and prize money, Spanky meets A.J. Ferguson, who turns out to be a woman. Though Spanky himself does not mind it, his opinion about females stubbornly has not officially changed, though the rest of the club members except Spanky gain girlfriends after the race. Finally, Spanky gives in to his now girl-loving friends, and “Women Welcome” is added to the new clubhouse.

Coming back to the pickle song, let’s enjoy some tempting pickle recipe.

Carrot pickle:

Ingredients:

  • 5-6 Medium Size Carrots
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon coarsely ground mustard seeds
  • 1 teaspoon Red Chili Powder
  • 1/2 teaspoon turmeric powder
  • 1/8 teaspoon asafetida
  • 1 table-spoon lemon juice
  • 2 table-spoon Olive oil

Direction:

  1. Cut the carrots into 2 inch long thin juliennes after washing them properly.
  2. You can leave it over night or for instant pickle just keep in sun for two hours or so. Cover it with thin muslin cloth to prevent any dust particles settling on the carrots.
  3. Once the carrots are absolutely dry put them in a glass bowl. Add all the ingredients one by one except the oil. Squeeze the juice of half a lemon and mix well.
  4. Mix properly.
  5. Add olive oil along with other ingredients in the bowl and mix well
  6. Let the pickle cool properly.
  7. Take glass or stone jars, fill the pickle in them. You can also keep them in a covered glass bowl.
  8. Keep the pickle in the sun for a day and it is ready to eat.

You can enjoy the flavor and beautiful colors of carrot and spices throughout the year with almost anything.

 

 

ELF – Spaghetti pie

Elf is an American Christmas comedy movie, about a man (Will Ferrell) raised by Santa’s elves at the North Pole is sent to the America in search of his true identity.

Ferrell stars as Buddy, a regular-sized man who was raised as an elf by Santa Claus (Edward Asner). When the news is finally broken to Buddy that he’s not a real elf, he decides to head back to his place of birth, New York City, in search of his biological family. Elf also stars James Caan, Mary Steenburgen, Zooey Deschanel, and Bob

Buddy the Elf is all about the four major food groups: candy, candy canes, candy corn, and maple syrup — his favorite spaghetti topping.

Interesting food scene: Family dinner, when Will Ferrell drinks an entire liter of Coke and then proceeds to pour maple syrup all over his spaghetti dinner. When asked, “You like sugar, huh?” Buddy innocently responds, “Is there sugar in syrup?” According to Buddy, “Elves stick to the four main food groups: candy, candy canes, candy corns, and syrup.”

Let’s check out the most famous ELF’s spaghetti pie

Total time: 45 minutes
Serves 6-8 people or 1 hungry elf

Ingredients:

  • 1/2 pound spaghetti
  • 1/2 cup grade B maple syrup
  • 1/2 cup heavy cream
  • 2 large eggs
  • 3 swipes of fresh nutmeg across a grater

Method:

  1. Preheat the oven to 375˚.
  2. Bring a pot of salted water to a boil and cook the spaghetti until al dente. Drain and reserve.
  3. In a large bowl, whisk the maple syrup, cream, eggs, and nutmeg until well blended. Grease a cast iron or oven-safe nonstick skillet and add the spaghetti in an even layer. Pour the eggy custard base over the spaghetti.
  4. Bake for 25 minutes, or until the custard has set and the top of the pie is just starting to brown.

Optional: after removing from the oven, top with candy, candy canes, candy corn, or more syrup, and serve alongside the world’s best cup of coffee.

 

Dinner rush- Lobster and Pasta

Dinner rush is deals with converging pressures from the son and his gambling Sous-chef who work in the kitchen, as well as organized crime. Aside from one sequence before the opening credits, it adheres to two of the three Classical unities, time and space. All of the events after the opening credits occur during one evening at the restaurant or just outside.

Music may be the food of love, but a group of gangsters are singing a very different tune at a fancy New York dining room in this dark comedy. Louis (Danny Aiello) is the owner of an upscale restaurant in New York’s Tribeca district where his son Udo (Edoardo Ballerini) has become the head chef. Udo’s exotic recipes have made the restaurant the talk of the town and very profitable as well, though Louis confesses that he can’t stand Udo’s cooking. Louis has another son, Duncan (Kirk Acevedo), who runs with a bad crowd; Louis finds out just how bad they are one night when they stop by to dine, with Duncan in tow, informing Louis that his son owes them quite a bit of money and they aren’t leaving until they’re given part ownership of the restaurant — or else someone will be killed. Dinner Rush was directed by Bob Giraldi, a noted director of commercials and music videos who also enjoyed success as a restaurateur.

There are plenty of kitchen scenes in Dinner Rush. There is one scene where Jennifer Freely asks (tells) Udo to make her something special. “No butter,” she insists, and “you do such wonderful things with pasta.” What follows is a glorified cooking scene with Udo and Duncan cooking for Bernhard and her friend where they create an architectural masterpiece of lobster and pasta with champagne sauce. Let’s try this interesting Italian recipe from the movie.

Lobster and Pasta recipe:

  • Yield: 4 servings.

Ingredients

  • 2 lobster tails (8 to 10 ounces each)
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1/2 cup white wine or chicken broth
  • 2 tablespoons tomato puree
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces uncooked angel hair pasta
  • 1 cup fresh arugula or baby spinach, coarsely chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • Shredded Romano or Parmesan cheese, optional

Method:

  • Carefully remove lobster meat from shells; cut into 1-in. pieces and set aside.
  • In a large skillet, saute garlic in oil until for 1 minute. Add the wine, tomato puree, salt and pepper. Bring to a boil over medium heat. Reduce heat. Stir in lobster; simmer, uncovered, for 5-6 minutes or until lobster is firm and opaque.
  • Meanwhile, cook pasta according to package directions. Drain pasta; add to lobster mixture and toss to coat. Stir in the arugula, lemon juice and peel; cook for 1-2 minutes or until arugula is wilted. Garnish with cheese if desired. 

Toast – Chicken and Mushroom pie

Toast is a funny and charming biopic about the popular British television personality and flamboyant chef Nigel Slater. The screenplay by Lee Hall, who wrote “Billy Elliot,” turns Mr. Slater’s story into a bittersweet comic fairy tale with an inspirational undertow.

The movie is as fussy about food as Nigel, who secrets cookbooks instead of girlie magazines under his bedcovers and who drools by flashlight over pictures of gourmet treats. Some of the funniest scenes show his mother’s serial culinary disasters, as one home-cooked meal after another is burned or spilled in spectacular mishaps after which that old reliable, toast, is served.

The movie shows how it felt for an unloved, neglected child to grow up different in 1960s England, and director S.J. Clarkson and screenwriter Lee Hall get all of the details in Nigel Slater’s memoir right, from the long-handled Hoover vacuums to the wretched home furnishings

Perfect pies, cakes and roasts are the film’s most beautiful objects. Let’s enjoy the movie with delicious Chicken and Mushroom pie.

Ingredients:

  • 4 cooked chicken breast fillets, chopped into chunks, or the meat from a roasted chicken, taken from the bone and roughly shredded
  • 100 g button mushrooms, halved
  • 600 ml Mushroom soup
  • 50 g parsley, chopped
  • freshly ground salt and black pepper
  • 375 g ready-to-roll puff pastry
  • eggs, beaten for glazing

Method:

1. Preheat the oven to 180°C/gas 4.

2. Place the chicken and mushrooms in an ovenproof serving dish. Add in the mushroom soup and chopped parsley and season with salt and freshly ground pepper.

3. Cover the chicken with the pastry, trimming the edges and pinching the pastry onto the dish.

4. Brush the pie with beaten egg and bake for 20 minutes until golden brown. Serve hot from the oven.

 

 

Delicatessen – Meat Loaf

Delicatessen is a French post-apocalyptic black comedy.

The story is centered on a microcosm of a post-apocalyptic society where food is so rare it’s invaluable and is used as currency. The action takes place within a single apartment complex, which is owned by the same man that operates the downstairs butcher shop. It’s a particularly popular place to live, thanks to the butcher’s uncanny ability to find excellent cuts of meat despite the horrible living conditions outside. The newest building superintendent, a former circus clown, thinks he has found an ideal living.

Movie talks a lot about meat and meat products so how about enjoying some delicious and healthy Meat Loaf while watching the movie.

Ingredients

  • 1 pound ground beef
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 1 egg, lightly beaten
  • 8 ounces canned diced tomatoes with juice
  • 1/2 cup quick-cooking oats

Topping:

  • 1/3 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon prepared mustard

Directions
Preheat oven to 375 degrees F.

Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Topping:

Mix ingredients for topping and spread on loaf. Bake for 1 hour.