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.


  • 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


  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.


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.


  • 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


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

Preheat oven to 375 degrees F.

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


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

Heartburn – Lamb Chops with Rosemary and Grapes

Heartburn a drama movie is a thinly disguised “à clef” rehash of her marriage to Washington Post reporter Carl Bernstein. Meryl Streep plays Rachel, an influential food critic who marries charismatic columnist Mark (Jack Nicholson) after a whirlwind courtship. Warned that Mark is constitutionally incapable of settling down with any one woman, Rachel gives up her own job to make certain that her marriage works. When Rachel announces that she’s pregnant, Mark virtually jumps out of his skin with delight. But as the news sinks in, Mark chafes at the impending responsibilities of fatherhood, and the philandering begins — as if it had ever really stopped! Our favorite scene: Rachel and her friends being robbed at her therapy group — that’s Kevin Spacey as the robber, in his film debut. Meryl Streep’s real-life child Mamie Gummer also appeared in the film as Rachel’s daughter.

Interesting food scene: When you’re a food writer, food is constantly on your mind, even during life’s monumental moments. While entertaining a few friends at home, pregnant Rachel’s (Meryl Streep) water breaks. As she rushes to the hospital she realizes her lamb is still roasting in the oven and pauses to instruct her friends on the preparation, “Baste it once, turn it over, and cook it for 20 more minutes.” No need to waste a good leg of lamb even with a baby minutes away.

Lamb Chops with Rosemary and Grapes


  • 1 1/2 tablespoon(s) olive oil
  • 8 lamb loin chops, about 1 1/4 inches thick (about 3 pounds in all)
  • Salt
  • Fresh-ground black pepper
  • 3 tablespoon(s) chopped fresh rosemary
  • 4 cloves garlic, cut into thin slices
  • 2 cup(s) red grapes (from about a 1-pound bunch)
  • 1/3 cup(s) dry white wine
  • 1 teaspoon(s) honey


  1. In a large stainless-steel or nonstick frying pan, heat the oil over moderately high heat. Season the lamb chops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the chops in the pan and sprinkle 1 1/2 tablespoons of the rosemary in the spaces between the chops. Cook the chops for 5 minutes. Turn and sprinkle the garlic in between the chops. Cook the chops until done to your taste, 3 to 5 minutes longer for medium rare.
  2. Remove the chops and garlic and keep in a warm spot. Pour off all but 2 tablespoons of the fat from the pan. Add the grapes and the remaining 1 1/2 tablespoons rosemary to the pan. Reduce the heat and cook, stirring frequently, until the grapes soften, about 8 minutes.
  3. Add the wine to the pan and simmer 2 minutes. Stir in the garlic and any juices from the lamb, the honey, 1/8 teaspoon salt, and a pinch of pepper. Serve the lamb topped with the grapes and sauce.
  4. Variation: In place of the loin chops, you can use lamb shoulder chops, about one inch thick (about two pounds in all). Cook them a little less than the loin chops.
  5. Wine Recommendation: Cabernet sauvignon is classic with lamb, but a European cabernet will taste austere against the slightly sweet sauce here. Instead, try a California or Washington State cabernet, which will be fruity enough to blend with the sweetness.


Eat Drink Man Woman – Peking Chicken Roll-Ups

Eat Drink Man Woman is a foreign drama talking about a semi-retired and widowed Chinese master chef at the Taipei Grand Hotel. Chef Chu (Sihung Lung) and his family are living in modern day Taipei, Taiwan. He brings his three unmarried daughters together for a weekly traditional Sunday supper.

As the film progresses, each daughter encounters new men. When these new relationships blossom; their roles are broken and the living situation within the family changes. The father eventually brings the greatest surprise to the audience at the end of the story. You’ll drool over the bountiful feast he painstakingly prepares, but the food is only half the drama. The use of food preparation and presentation is a mouth-watering spectacle in itself. The film opens on Chef Chu’s methodical preparation of the family’s Sunday dinner. Don’t; absolutely do not think of seeing this movie on an empty stomach.

Must-see food scene: You’ll watch with fascination as Chef Chu artfully makes his version of Sunday night dinner: slaying a fish with a single chopstick; pulling a live chicken from his backyard coop; masterfully lacquering a duck; and rolling, stuffing, and steaming plump, pillowy dumplings.

The traditional Chinese recipe for duck is labor-intensive and takes several days to make. Here comes the shortcut recipe of Peking Chicken Roll-Ups, perfect for your Sunday dinner.


  • 8 (8-inch) flour tortillas
  • 2 tablespoon(s) honey
  • 2 tablespoon(s) soy sauce
  • 1 tablespoon(s) grated, peeled fresh ginger
  • 1/8teaspoon(s) ground red pepper (cayenne)
  • 2 clove(s) garlic, crushed with garlic press
  • 6 (about 1 1/4 pounds) skinless, boneless chicken thighs
  • 1 teaspoon(s) vegetable oil
  • 1/4cup(s) hoisin sauce
  • 1/2English (seedless) cucumber, cut into 2-inch by 1/4-inch sticks
  • 2 green onions, thinly sliced


  1. Stack tortillas and wrap in foil. In small bowl, mix honey, soy sauce, ginger, ground red pepper, and garlic until blended. Set aside tortillas and honey mixture.
  2. Coat chicken with oil and place on grill over medium-high heat. Cook 5 minutes, turning over once. Brush chicken all over with honey mixture, and cook 5 to 7 minutes longer or until juices run clear when thickest part of thigh is pierced with tip of knife, turning over once.
  3. While chicken is cooking, place foil-wrapped tortillas on same grill, and heat 3 to 5 minutes or until warm.
  4. Transfer chicken to cutting board and thinly slice. Spread hoisin sauce on one side of tortillas; top with chicken, cucumber, and green onions, and roll up to serve.

Meat Balls – The Wedding Singer


Do you remember the scene of eating meatballs from the romantic comedy The Wedding Singer (1998)?

Robbie Hart, a wedding singer, lives with his Grandma Rosie in Ridgefield, New Jersey. Robbie proudly announces that he will be married to his beloved fiance Linda but she dumps Robbie. Robbie falls into a deep depression. With some convincing from his waitress friend Julia, Robbie does “Come Out of the Dumpster.” Julia convinces Robbie to help her register for her wedding, as her fiancé Glen is, as usual, busy with business-related affairs. Julia’s cousin and best friend Holly convinces them that Julia needs to practice her wedding kiss. Robbie and Julia awkwardly–and lovingly– kiss. That night, Robbie, Holly, Julia, Glen, Sammy, and George go to a club where Robbie finally realizes that Glen is a cheater and that he loves Julia. Holly tells Robbie that Julia is marrying Glen because of his money and security. Upon hearing this, Robbie exclaims, “Maybe I could change!”

Robbie tries to woo Julia. When that doesn’t work, he accuses her of marrying Glen for his material possessions. Julia is stung and walks away from Robbie, throwing a present in his face: personalized blank sheet music. After all, Julia truly cares about Robbie and wants him to sing at weddings again, especially her wedding. Robbie realizes what he’s done. Even Julia wanted to be Mrs. Robbie Hart.

The next day Julia goes to Robbie’s house to tell him how she really feels, only to find Linda instead. This scares Julia into eloping with Glen to Las Vegas. Meanwhile, Robbie wakes up and promptly kicks Linda out. At his Grandma Rosie’s 50th anniversary party, Robbie finds out from Holly what happened to Julia.

With urging from his grandmother and Sammy, Robbie goes to the airport and gets on the next plane to Vegas. Finally after lots of efforts he spoils Julia’s and Glen’s wedding. Robbie proposes to Julia. She says yes, on one condition: “Will you sing at my wedding?” The answer is a resounding “Yes!” Later, Mr. and Mrs. Robbie Hart are wed.

Ellen Albertini Dow will probably forever be known as the rapping grandma in The Wedding Singer. Raising a smile every time she appears on screen Ellen played the adorable Rosie in the classic Adam Sandler comedy who paid Robbie in meatballs for giving her singing lessons so she could perform at her 50th wedding anniversary…and what a performance it was.


For the meatballs:

  • 2 pounds ground meat (Beef, Pork, Turkey, Chicken, Veal or any combination of meats)
  • 1 onion, grated
  • I cup grated carrots
  • capsicum ‘bell peppers’ and/or mushrooms)
  • garlic to taste
  • salt & pepper to taste
  • 1 cup panko crumbs (adjust as needed)
  • 2-3 splashes worcestershire sauce
  • 2 tablespoons minced fresh parsley or even some dried Italian herbs
  • 1/4 cup milk
  • 2-3 eggs, lightly beaten


  • Preheat your oven to 350 F.
  • Prepare the meatballs by combining all ingredients together in a large bowl.  Mix until incorporated.  Don’t over handle the mixture or the meatballs may get too dense.  Chill for at least 30 minutes to let meat rest and flavors combine.
  • Then take large handfuls of the mixture and form into balls OR place into large muffin tray.
  • Bake meatballs for 30 minutes; or until they are cooked through.


How to Train Your Dragon – Beef Stew

They say that every family has a black sheep, and for the Vikings on the island of Berk, that black sheep is Hiccup. Hiccup is the son of the chief Viking, Stoick,  and wants desperately to be a dragon slayer like the rest of his village. However, his small stature and clumsy nature makes his attempts end in disaster. Instead, Hiccup works with Gobber, the blacksmith, to engineer weapons to kill the dragons.

How to Train Your Dragon

During one brutal dragon attack, Hiccup unleashes one of his contraptions and successfully takes down a dragon of the most notoriously dangerous breed, a Night Fury. Unfortunately, no one sees this and Hiccup is once again placed at the bottom of the heap. Subsequently, his father signs him up for dragon killing lessons with Gobber and other village children. Between lessons, he goes searching for the dragon he has captured.

When he comes face to face with the dragon, intent on killing it, he realizes he cannot and instead sets the beast free. The dragon pins Hiccup to the ground, but lets him live. Later, Hiccup revisits the area where the dragon has fallen and notices that he cannot fly due to an injured tail wing. Hiccup befriends the dragon and transfers the knowledge he gains about what makes the dragon happy, scared and angry to his lessons with Gobber.

Upon subsequent returns, Hiccup names the dragon Toothless due to his retractable teeth. After falling into Toothless’s good graces, Hiccup fashions together a prosthetic tail and riding gear so the two can fly together. Hiccup becomes convinced that dragons can be domesticated, but his pleas to his father and village fall on deaf ears. He must convince his village that dragons do not need to be their enemies, but he is running out of time as his father organizes a hunting party using a chained-up Toothless to lead the way to the dragon lair.

Beef Stew Recipe

by Chef John Christenson

Beef Stew

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  • 1 lb of Chuck Meat
  • 1 Small Bag of Fingerling Potatoes
  • 3 Medium Carrots – Peeled
  • 2 Celery Stalks
  • 1 Bag Pearl Onions
  • 1 Leek
  • 5 Cloves Garlic
  • Bunch of Thyme
  • 2 Bay Leaves
  • ½ Bottle of Red Zinfandel
  • 4 Cups Beef Stock
  • 1 Small Can Tomato Paste
  • 2 oz. 100% Cocoa Chocolate
  • Olive Oil
  • Salt and Fresh Ground Pepper


  1. Soak the Pearl onions in water, this will help peeling them. Chop the Celery, Carrot, Leek into 1 inch slices, wash thoroughly in cold water. With a Paring Knife, slice the ends and tips off the Onions, peel away the first layer, continue till finished.
  2. In a deep sauce pot, heat enough Oil to cover the base. Season the meat thoroughly with salt and pepper. Add and brown till there is a nice deep crust. Remove from the pot; add in the Vegetables and Garlic. When browned, add in the Tomato Paste and sauté till well incorporated. Deglaze the pot with the Zinfandel, add the beef stock and the Thyme and Bay leaves. Cook covered for about 45 minutes on med heat, or until the potatoes are fork tender. Remove the lid and let the liquid reduce. Add the Chocolate for richness and to give the sauce a nice sheen. Remove the thyme and bay leaves.
  3. Season with salt and pepper if necessary. Serve and enjoy with friends or family for a comfortable movie night. Bon Appetit!

Cooking time: 45 minutes.Servings: 4-6.Back to Top

Harold & Kumar Go To White Castle – Sliders

Harold Lee and Kumar Patel are two class act stoners who after watching a tantalizing food commercial set out to satisfy their munchies by finding a White Castle fast food chain. From here follows a journey for the infamous sliders they desire, encountering many unexpected obstacles along the way, including the fact that the restaurant has relocated since their last visit.

Harold & Kumar Go To White Castle

Kumar is a medical student under his parent’s wishes, however would settle for something much less ambitious if the choice was his. He is also extremely messy and disorganized, whereas his pal and partner in burger-crime is the exact opposite. Harold is in love with his Latin next door neighbor, Maria, but hasn’t had the courage to tell her, and is distracted by this throughout the trip.

They get bitten by wild animals, they pick up hitch-hikers, and are propositioned to be sexually intimate with a skinhead’s wife. But despite these challenges there is still light at the end of the tunnel.

So what could this recipe possibly be? You got it, sliders. Don’t go to White Castle, they are just as easily made at home.

Sliders Recipe


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  • 2 pounds ground beef
  • 1 (1.25 ounce) envelope onion soup mix
  • 1/2 cup mayonnaise
  • 2 cups shredded Cheddar cheese
  • 24 dinner rolls, split
  • 1/2 cup sliced pickles
  • 1 tbsp worcestershire sauce


  1. Preheat oven to 350 degrees F. Cover a baking sheet with aluminum foil and spray with cooking spray.
  2. Mix together ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and cheese into ground beef mixture.
  3. Lay the bottoms of the rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.
  4. Bake until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.

Cooking time: 40 minutes.Servings: 6.Back to Top

Cloudy with a Chance of Meatballs – Turkey Cheeseburger

Flint Lockwood is a genius. Or at least he thinks he is. He’s an ambitious and clumsy inventor whose gadgets never seem to be useful or make any sense at all. In fact, he continues to use one of his strange inventions to this day; diamond spray-on shoes. Once he sprayed them on, they never came off.

Despite his flaws, he always had his mother to support him. But after her death, he is left working at his skeptical father’s Bait and Tackle shop. Not only is his father “technophobic” but he and Flint have absolutely nothing in common.

cloudy with a chance of meatballs

Flint’s hometown of Swallow Falls is suffering from an economic downturn. But Flint has a new invention, and to his surprise will feed the whole town. It’s called the Flint Lockwood Diatonic Super Mutating Dynamic Food Replicator. AKA: FLDSMDFR. This simple invention is nothing more than a microwave that converts water molecules into food.

After connecting the FLDSMDFR to the town’s power station, the machine absorbs too much power and takes off like a rocket. In no time, Swallow Falls isn’t raining cats and dogs, but cheeseburgers!

Cheeseburgers not in your local forecast? Not to worry. Just follow this recipe and you’ll be feasting like the people of Swallow Falls in no time.

Cheeseburger Recipe



  • 4 pounds ground beef
  • 1 container hamburger bread (4 buns)
  • 2 packages sliced cheese
  • 1 to 2 spoons barbecue sauce
  • 2 teaspoons salt and pepper
  • 3 packages hamburger buns
  • Mayonnaise


  1. In a skillet spray the bottom of the skillet.Let the skillet get hot.
  2. In a mixing bowl add the ingredients together but the cheese and hamburger buns.
  3. When there isn’t no more pink add the barbecue sauce. When done set the hamburgers onto an paper towl on a plate. When serving these add the cheese onto the hamburgers. Add miracle whip or mayo.

Cooking time: 20 minutes.Servings: 3.Back to Top

When Harry Met Sally – Veal Paprikash

It all started “When Harry Met Sally”, and it always begins like this. One look and it’s done. Sally (Meg Ryan) and Harry (Billy Crystal), are the main characters of a story that starts with a cross-country drive together and ends many years later. From the very beginning, as soon as they meet each other, you will find yourself crying and cheering for them. For some reason, there is no way for them to engage a relationship. Not at their very first meeting, not at their second or third.

when harry met sally

What drives them apart? This very question: “Can men and women be friends without benefits?” They have diverging opinions on this concern, that, during their sporadic encounters, turn into loud arguments. Time goes by, but it’s obvious there is chemistry between Harry and Sally. And you, dear reader, are just going to have to wait until the end. But in the meantime enjoy a plate of delicious veal paprikash, watching the memorable scene shot at Katz’s Deli. Sally explains to Harry the easiness of reproducing a fake orgasm, unsettling the customers and the waitress. And Harry says: “I’ll have what she’s having!”

Well, why don’t you have what she’s having too? Enjoy!

Veal Paprikash Recipe

veal paprikash


  • 3 tablespoons lard
  • 2 tablespoons
  • 2 tablespoons of olive oil
  • 2 cups thinly sliced onions
  • 1 large shallot, minced
  • 2 1/2 pounds 1/4-inch-thick veal scallops
  • 1/2 cup canned diced tomatoes in juice
  • 1 tablespoon sweet paprika
  • 1/2 teaspoon of cayenne pepper
  • 1 teaspoon dried marjoram
  • 1/2 cup sour cream


  1. Melt lard in heavy large skillet over medium heat. Add onions; cover skillet and cook until onions are soft, stirring occasionally, about 10 minutes. Add shallot; increase heat to medium-high and sauté until onions are golden, about 5 minutes. Using slotted spoon, transfer onions and shallot to small bowl.
  2. Sprinkle veal with salt and pepper. Working in batches, add veal scallops to drippings in skillet and sauté until browned, about 1 minute per side, adding more lard as needed and transferring veal to plate after each batch.
  3. Return onion mixture to skillet. Add tomatoes with juice, sweet paprika, hot paprika, and marjoram. Simmer 5 minutes, stirring constantly. Return veal and any accumulated juices to sauce. Simmer 1 minute, turning veal to coat. Using slotted spoon, transfer veal to platter. Mix sour cream into sauce and heat through (do not boil). Season sauce to taste with salt and pepper. Pour over veal and serve.

Cooking time: 30 minutes.Servings: 8.Back to Top

Wall Street – Steak Tartare

“Wall Street” in the 80s? There are only two key words in order to make a break in this incredibly rough and chaotic world: power and money. And of course, success is the main dish of the movie.

Brokers from all over the world debate and Wall Street is their boxing ring. But there is one element that brings to certain success, and his name is Gordon Gekko, a sort of guru for the young New Yorkers. The protagonist, Buddy Fox, doesn’t let this opportunity slip away and, with one slight move, jumps on board with Gekko’s winning team.

wall street

There’s nothing more fabulous than two successful working men living in NYC, spending good money on food, clothes and whatever is in sight. Remember the mouth watering steak tartare? Gekko teaches his disciple the proper lifestyle, treating him to a fine dinner at the 21 Club Restaurant where the notorious tartare is served.

Watch out Buddy! Success is attractive at first, but he better watch his back. Try the steak tartare at home for a fancy dinner with your boss and colleagues: it will, surely, make an impression!

Steak Tartare Recipe

steak tartare


  • 1 lb. filet mignon or top sirloin, freshly ground
  • 2 tbsp. yellow mustard
  • 1 tbsp. dijon mustard
  • 1 egg yolk
  • 2 tbsp. worcestershire sauce
  • 1/4 cup finely chopped onion
  • 3 tbsp. capers
  • 4-5 dashes hot pepper sauce
  • Seasoned salt to taste
  • Black pepper to taste
  • 1 tbsp. cognac (opt.)


  1. Mix together all ingredients lightly to avoid packing the meat too much.
  2. Mound steak tartare on chilled plates.
  3. Serve immediately with thinly sliced pumpernickel or toasted French bread.

Cooking time: 30 minutes.Servings: 4.Back to Top