Eat What You Watch: A Cookbook for Movie Lovers

Eat What You Watch: A Cookbook for Movie Lovers Andrew Rea Many of our favourite movies come with a side of iconic food moments: the comforting frothy butterbeer from Harry Potter, the sumptuous apple strudel from Inglorious Basterds, the delectable deli fare from When Harry Met Sally, or Remy the rat-chef’s signature ratatouille in Ratatouille.In this cookbook, author Andrew Rea (of the hit YouTube channel ‘Binging with Babish’) recreates these iconic food scenes and many more. With recipes from more than 40 classic and cult films, Eat What You Watch is the perfect gift for both movie buffs and cooks who want to add some cinematic flair to their cooking repertoire. Oven temperatures are given in degrees Fahrenheit, and measures in cups/imperial. For conversions, see the tables on here (#litres_trial_promo). COPYRIGHT (#ulink_368e9973-62f3-53cb-b00c-2c0294f358f8) HarperCollinsPublishers 1 London Bridge Street London SE1 9GF www.harpercollins.co.uk (http://www.harpercollins.co.uk) First published in the US by Dovetail Press, a division of Assembly Brands LLC 2017 This UK edition published by HarperCollinsPublishers 2017 FIRST EDITION Text © Andrew Rea 2017 Photographs © Scott Gordon Bleicher 2017 Cover layout design © HarpercollinsPublishers 2017 Cover design © Will Pay 2017 Photography: Scott Gordon Bleicher Book design: Will Pay Set design and prop styling: Ben Knox and Christopher Spaulding of Reclaim Design, (rcdnyc.com (http://www.rcdnyc.com)) Recipe testing and food styling: Olivia Mack Anderson Copy editor: Abby Tannenbaum Production assistant: Maplethorpe Kelly Models: Adam Danker-Feldman, Nick Fauchald, May Hein, Aditi Kumar, Carlo Mantuano, Jeremy Peters A catalogue record of this book is available from the British Library Andrew Rea asserts the moral right to be identified as the author of this work All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, non-transferable right to access and read the text of this e-book on screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books. Find out about HarperCollins and the environment at www.harpercollins.co.uk/green (http://www.harpercollins.co.uk/green) Source ISBN: 9780008283650 Ebook Edition © November 2017 ISBN: 9780008283667 Version 2017-10-25 DEDICATION (#ulink_206c99e6-536d-5fb0-b5e5-bca17eb13d4c) This book is unofficial and unauthorized, and has not been endorsed, licensed or approved by the creator, producer, or owner of any motion picture or other work referred to herein. Any titles, trademarks, names, quotations or other words, symbols or designations used in this book are property of their respective owners and are used for identification purposes only. CONTENTS COVER (#u236fd299-da48-5925-96ad-a3946cf9fb74) TITLE PAGE (#ub9f09a9b-23fb-50bd-9ede-3ab41ec854d2) COPYRIGHT (#ulink_b59bbdf4-46c5-5648-9241-ce0a9c917d20) DEDICATION (#ulink_2b556369-d9dd-5316-989b-a2cefebee22e) INTRODUCTION (#ulink_d212d0b6-2b1b-5c5e-9a2c-c384927a47f2) Angel Food Cake (inspired by Groundhog Day) (#ulink_7ead5a23-2c6a-509d-92f0-0abb8a52dd38) Asparagus with Hollandaise (inspired by American Beauty) (#ulink_9a839c83-cf7d-5ee3-a190-df0ffda26122) Birthday Cake (inspired by Sixteen Candles) (#ulink_0181e806-0c5b-5f64-b736-b0199e34d07a) Blueberry Pie (inspired by Stand by Me) (#ulink_f52e619f-ea75-5d6b-94c5-97bf363e11a6) Boeuf Bourguignon (inspired by Julie & Julia) (#ulink_d086681f-5b14-5cae-8e0b-e969fe1f2feb) Bourbon French Toast Sticks (inspired by Kramer vs. Kramer) (#ulink_700c8d19-f7d6-51f5-930f-6a169fd4b76d) Breakfast Dessert Pasta (inspired by Elf) (#ulink_d94da14d-bf42-5e2e-afa1-05388dbf2755) Butter-Poached Lobster with Lemon-Butter Sauce (inspired by Annie Hall) (#ulink_46d1ee01-dc93-5ee5-a44f-46e3b141bb6e) Butterbeer (inspired by the Harry Potter series) (#litres_trial_promo) Cailles en Sarcophage (inspired by Babette’s Feast) (#litres_trial_promo) Cheddar Grits with Eggs and Bacon (inspired by My Cousin Vinny) (#litres_trial_promo) Cheese Souffl? (inspired by Sabrina) (#litres_trial_promo) Chicken with Mole and Saffron Rice (inspired by Breakfast at Tiffany’s) (#litres_trial_promo) Chocolate Truffles (inspired by Chocolat) (#litres_trial_promo) Confit Byaldi (inspired by Ratatouille) (#litres_trial_promo) Courtesan au Chocolat (inspired by The Grand Budapest Hotel) (#litres_trial_promo) Dinner Rolls (inspired by The Gold Rush) (#litres_trial_promo) Double-Decker New York–Style Pizza (inspired by Saturday Night Fever) (#litres_trial_promo) Eggs in a Nest with Red Pepper Sauce (inspired by Moonstruck) (#litres_trial_promo) Escargots in Garlic Butter (inspired by Pretty Woman) (#litres_trial_promo) Fish Tacos (inspired by I Love You, Man) (#litres_trial_promo) Fried Chicken and Corn on the Cob (inspired by What About Bob?) (#litres_trial_promo) Giant Pancakes (inspired by Uncle Buck) (#litres_trial_promo) Hawaiian Burger (inspired by Pulp Fiction) (#litres_trial_promo) Hazelnut Gelato (inspired by Roman Holiday) (#litres_trial_promo) Hors D’oeuvres Sandwich (inspired by Back to School) (#litres_trial_promo) “I’m Sorry” Carrot Cake (inspired by Bridesmaids) (#litres_trial_promo) New York–Style Pastrami (inspired by When Harry Met Sally …) (#litres_trial_promo) Pasta Aglio e Olio (inspired by Chef) (#litres_trial_promo) Pasta with Prison Gravy and Meatballs (inspired by Goodfellas) (#litres_trial_promo) Philly Cheesesteaks (inspired by Creed) (#litres_trial_promo) Pollo a la Plancha (inspired by Moonlight) (#litres_trial_promo) Popcorn with Chocolate-Covered Raisins (inspired by Whiplash) (#litres_trial_promo) Shrimp Cocktail (inspired by Beetlejuice) (#litres_trial_promo) Steamed and Roasted Duck (inspired by Eat Drink Man Woman) (#litres_trial_promo) Il Timpano (inspired by Big Night) (#litres_trial_promo) Tiramisu (inspired by Superbad) (#litres_trial_promo) Tonkotsu Ramen (inspired by Tampopo) (#litres_trial_promo) Vanilla Bean Cr?me Br?l?e (inspired by Am?lie) (#litres_trial_promo) Viennese Strudel (inspired by Inglourious Basterds) (#litres_trial_promo) World’s Greatest Sandwich (inspired by Spanglish) (#litres_trial_promo) ACKNOWLEDGMENTS (#litres_trial_promo) CONVERSION TABLES (#litres_trial_promo) LIST OF SEARCHABLE TERMS (#litres_trial_promo) ABOUT THE AUTHOR (#litres_trial_promo) ABOUT THE PUBLISHER (#litres_trial_promo) INTRODUCTION (#ulink_1d498cef-e106-58f0-9f1e-10f521139e5e) Food in movies and television plays just as vital and important a role as any of the human characters. It gets a styling of its own and is crucial in bringing stories together; it’s present during pivotal scenes to communicate emotion; it serves in framing place, time and the general zeitgeist; and it ingrains itself in the viewer’s memory forever. I, for one, can’t remember the names of my best friends from elementary school, but from that same era, I can vividly remember the abandoned jellies and cakes in the lobby scene of Jurassic Park. And the feast of takeout hurriedly plated (and taken credit for) by Mrs. Doubtfire after she sets fire to her blouse. And the platter of delicious finger food extolled by Lumiere in Beauty and the Beast. And the neon-colored pies flung across the table in Hook. (As a matter of fact, that’s about all I can remember from that movie.) I’m willing to bet that you, too, harbor some movie-food memories from childhood, be it Kronk’s spinach puffs from The Emperor’s New Groove or E.T.’s Reese’s Pieces. The foods we see on screen stay with us—and we crave them forever. It’s no surprise, then, that we often want to eat what we see on screen. We can’t help but associate the food with the characters and their lives. In fact, food in movies and television is a powerful form of subliminal advertising. Almost two decades after Sex and the City debuted, lines at New York City’s Magnolia Bakery still snake out the door thanks to the cupcake shop’s prominence in an episode of the TV show. Katz’s Delicatessen has a wooden plaque commemorating the famous “orgasm” scene from When Harry Met Sally … (see here (#litres_trial_promo)). Seabass was nearly fished into extinction after its mere mention by Richard Attenborough’s character in Jurassic Park. Patrons at the Wizarding World of Harry Potter in Orlando reportedly cried upon taking their first sip of Butterbeer (#litres_trial_promo). It’s the food of fiction made tangible, confections seemingly out of reach now available at a location near you. Food and movies are both sources of diversion, comfort and togetherness, and they constantly inspire one another. They inspired me back in 2016 to create Binging with Babish, a web series in which I try to accurately recreate the foods of film and television. I had always been curious about the foods of fiction, and unwittingly spent my entire life cultivating a deep-seated love of both cinema and cuisine. When the two almost accidentally came together in my kitchen, I knew that I had found my calling. Energized by the tantalizing cross-section of passion and play, I’d come home almost every night after work and experiment in the kitchen late into the night, leaving a trail of dirty dishes and ruined aprons behind me. The effort has paid off: Binging with Babish has become my full-time job, has introduced me to a host of new experiences and people (including the love of my life), and at the time of this writing, has garnered more than 40 million views. It seems that many others share the same passion for food on film as I do, and it’s a continuing joy to share with them the creativity, spontaneity, and fantasy that goes along with it. This book is all about bringing that delicious fiction to life and manifesting our food fantasies in our very own kitchens. Cooking these recipes is one of the most accessible ways to experience firsthand what the characters are seeing, smelling, and tasting. There’s something undeniably special about cutting into your first Big NightTimpano (#litres_trial_promo) and seeing the layers stacked with wild Italian abandon. Some recipes are offerings of exhaustive accuracy, such as the Confit Byaldi from Ratatouille (see here (#litres_trial_promo)), while others are spiritual homages to their source material, like the French Toast from Kramer vs. Kramer (see here (#uf9d3c646-fc81-5081-91cd-141d4a195386)). No matter which dishes you try for yourself, I hope they help you bring your favorite movies to life. ANGEL FOOD CAKE (#ulink_60c7e1b7-b5c9-5e8a-be32-e6ec089362f1) INSPIRED BY GROUNDHOG DAY In one of the most surprisingly “phil”-osophical comedies ever made, Bill Murray portrays a conceited and self-centered weatherman stuck in an endless time loop, reliving the same day over and over. As inconvenient as that sounds, the plot also allows him to indulge in things without consequences. In an iconic scene of ultimate gluttony, he gorges himself on a beautiful breakfast in Punxsutawney’s Tip Top Caf?, where he shoves a whole angel food cake in his mouth, much to Andie MacDowell’s character’s disgust. You may be tempted to do the same thing with a nice piece of this iteration, but remember, you will have to live with the shame and guilt tomorrow. Makes 1 cake (about 12 servings) Ingredients 12 egg whites, at room temperature ? teaspoon pure vanilla extract ? teaspoon fresh lemon juice 1? teaspoons cream of tartar 1? cups cake flour 1? cups superfine sugar ? teaspoon kosher salt 1 cup heavy cream ? cup granulated sugar 2 cups strawberries, hulled and quartered Preheat the oven to 350°. In the bowl of a stand mixer fitted with a whisk attachment, combine the egg whites, vanilla, lemon juice and cream of tartar. Beat at medium-high speed until the egg whites hold medium to stiff peaks. In a bowl, sift together the flour, superfine sugar and salt. Sift a small amount of the flour mixture over the egg whites and fold gently with a rubber spatula. Continue to fold in the rest of the dry ingredients, taking care not to deflate the egg whites. Once the batter has been combined, pour it into an ungreased tube pan with a removable bottom, spreading the batter evenly with a rubber spatula. Place the pan in the oven and bake for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place the pan upside down on a wire rack and let cool for at least 1 hour and 30 minutes before removing the pan. (If your tube pan doesn’t have feet, suspend the pan on a wine bottle.) While the cake cools, combine the cream and 2 tablespoons of the granulated sugar in the bowl of the stand mixer and beat at medium speed until soft peaks form. Refrigerate until ready to serve. In a small bowl, combine the strawberries with the remaining 2 tablespoons of granulated sugar. Let the berries sit for at least 10 minutes. Once the cake has cooled completely, run a long knife around the edge of the pan to loosen the cake. Place the cake, right side up, on a cake stand or serving plate. Slice the cake, top with the whipped cream and strawberries and serve. Rita: “Don’t you worry about cholesterol, lung cancer, love handles?” Phil: “I don’t worry about anything, anymore … I don’t even have to floss.” ASPARAGUS WITH HOLLANDAISE (#ulink_e1b31a42-22b3-5aef-837f-e4abb41266fc) INSPIRED BY AMERICAN BEAUTY In an incredibly tense dinner scene in Sam Mendes’s directorial debut, American Beauty, a family’s roiling tensions come to a head over a plate of un-passed asparagus. Lester Burnham, the patriarch played by Kevin Spacey, then theatrically gets up from the table and hurls the plate at the wall, making the poor asparagus collateral damage on his new path of not giving a bleep anymore. Here is a redeeming version of this dish with a rich hollandaise sauce and a luxuriously runny egg—please pass gently. Makes 4 servings Ingredients 1 whole egg plus 4 large egg yolks 3 tablespoons fresh lemon juice ? teaspoon kosher salt ? teaspoon cayenne pepper ? cup (1 stick) unsalted butter, melted 1 tablespoon white wine vinegar 1 bay leaf 1 pound asparagus, trimmed Freshly ground black pepper Make the hollandaise: In a metal bowl, whisk together 4 egg yolks, 1 tablespoon of the lemon juice, salt and cayenne until combined. In a medium saucepan, bring 1 inch of water to a simmer and place the bowl over the water, making sure the bottom of the bowl doesn’t touch the water. Whisk the egg mixture until the yolks are pale yellow and thickened, about 2 minutes. Remove the bowl from the heat. Very slowly drizzle the butter down the side of the bowl, whisking constantly, until the hollandaise becomes thick and creamy, about 1 to 2 minutes. Poach the egg: Fill a wide saucepan with a few inches of water and bring to a simmer. Add the vinegar. Crack the whole egg into a fine-mesh sieve and swirl to remove the thin liquid around the egg white (this is optional). Swirl a spoon in the boiling water to create a whirlpool. Quickly but gently roll the egg into the simmering water and continue to swirl the water in one direction to help the egg white wrap around itself. Poach the egg until the white is just set and the yolk is still runny, about 3 minutes. Meanwhile, place the bay leaf and the remaining 2 tablespoons of lemon juice in a large saucepan and fill with enough water to just reach the bottom of a steamer basket. Steam the asparagus until crisp-tender, about 6 to 10 minutes, depending on their size. Transfer the asparagus to a platter or serving dish, top with the hollandaise sauce and the poached egg. Grind some fresh pepper over the top and break the yolk before serving. “Then I told my boss to go fuck himself, and then I blackmailed him for almost $60,000. Pass the asparagus.” —Lester Burnham BIRTHDAY CAKE (#ulink_0a189363-73d3-5a0a-aff4-dd817adf89c6) INSPIRED BY SIXTEEN CANDLES This simple-but-delicious layer cake is inspired by the climactic final moments in John Hughes’s beloved 1980s Brat Pack–filled flick. Few on-screen foods are as memorable as the birthday cake at the end of Sixteen Candles, which is impressive considering that it goes uneaten while two star-crossed teenage protagonists finally get to kiss. This cake is best served as a gesture of affection for the Molly Ringwald in your life. Makes 1 cake (about 12 servings) Ingredients For the cake: 2 sticks unsalted butter, softened, plus more for the pans 3 cups cake flour 1 tablespoon baking powder ? teaspoon baking soda 1 teaspoon kosher salt 1? cups granulated sugar 2 tablespoons vanilla extract 3 large eggs 1? cups whole milk 1 cup rainbow sprinkles For the frosting: 3 sticks unsalted butter, softened 1 tablespoon vanilla extract 5 cups sifted confectioners’ sugar 3 tablespoons whole milk Pink food coloring (or other color of your choice) Make the cake: Preheat the oven to 350°. Grease two 9-inch cake pans with butter. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with a paddle, cream together the butter and the granulated sugar until light and fluffy, then add the vanilla and eggs. With the mixer running at low speed, slowly add the flour mixture and mix until combined. Once the flour mixture has been added, slowly add the milk while the mixer runs. Add the sprinkles and mix until combined. Pour the batter into the prepared cake pans and bake for 45 to 50 minutes, or until a tester inserted in the center of the cake comes out clean. Invert the cakes onto a wire rack, remove the pans and let cool completely, about 2 hours. Make the frosting: In the bowl of a stand mixer fitted with a paddle, cream together the butter, vanilla, confectioners’ sugar and milk. Transfer about one-fourth of the frosting to a bowl and blend in the food coloring, a small amount at a time, until it’s the desired color. Transfer the pink frosting to a pastry bag fitted with the tip of your choice. If necessary, cut off the domed tops of the individual cakes with a serrated knife. Place a small amount of frosting on the bottom of a cake stand and place the first cake on top. Frost liberally with the white frosting, top with the second cake and repeat. Cover the entire cake with an even layer of frosting and decorate as desired with the piped pink frosting. Cut into slices and serve. Jake: “Happy birthday, Samantha. Make a wish.” Samantha: “It already came true.” OSCAR-WORTHY FOOD PERFORMANCE No. 10 THE CUBANOS — FROM — CHEF 2014 Chef is, at its core, a film about the virtues of preparing food passionately. And family and whatever. It’s got its fair share of cheffy platings and mmm-ridden tastings, but it ultimately tells the story of why chef Casper cooks, not what he cooks. Nowhere is this better illustrated than during the first service undertaken by his newly minted food truck, hurriedly assembling Cubanos and lecturing his son about quality control. The motivation and drive behind great food is often what makes it great. BLUEBERRY PIE (#ulink_ed15c22e-a0a3-5a00-b7b0-9c6663e8f829) INSPIRED BY STAND BY ME In Rob Reiner’s coming-of-age classic, a gang of boys is on a mission to find a dead body in rural 1950s Oregon. When night falls, they tell stories around the campfire, and Gordie, the leader of the group, recounts the story of a pie-eating contest. Lardass Hogan, a bullied overweight fellow, entered the competition not to win but to exact vomiting revenge on his bullies. What follows is maybe the most revolting vomit sequence in cinema food history. Even that scene, however, won’t curb one’s desire for homemade blueberry pie with a lard crust, just like they made in rural Oregon. (Do not combine with castor oil.) Makes 1 double-crusted pie Ingredients For the crust: 3 cups all-purpose flour, plus more for dusting 2 tablespoons granulated sugar 1 teaspoon kosher salt 10 ounces leaf lard, chilled ? cup ice water, plus more as needed For the filling: 6 cups fresh or frozen blueberries ? cup granulated sugar ? cup cornstarch ? teaspoon cinnamon 1 whole vanilla bean, split, seeds scraped, or 1 teaspoon pure vanilla extract Zest and juice of 1 lemon Salt For assembly: 1 egg, beaten 1 tablespoon coarse sugar, such as turbinado Make the crust: In a food processor, pulse together the flour, granulated sugar and salt. Cut the lard into ?-inch cubes and add them to the food processor, pulsing until it is cut into pea-size pieces. Transfer the mixture to a large mixing bowl and gradually sprinkle with the ice water while gently folding the dough with a rubber spatula. (Start with ? cup of water and add more as needed until a shaggy dough forms; do not overmix the dough.) Pat the dough into two 1-inch-thick discs, wrap tightly in plastic wrap and refrigerate for at least 2 hours. While the dough chills, make the filling: In a large bowl, combine the blueberries, granulated sugar, cornstarch, cinnamon, vanilla seeds (or extract), lemon zest, lemon juice and a pinch of salt. Using a rubber spatula, fold the ingredients together until well mixed. Preheat the oven to 500° and place a rimmed baking sheet on the bottom rack. Remove one dough disc from the refrigerator, unwrap it and place it on a well-floured surface. Using a floured rolling pin, pound the disc down to half its thickness, dusting it with flour as needed. Roll the dough out into an 18-inch round. Transfer the dough by rolling it loosely over the rolling pin and unrolling it into a 9-inch pie pan. Trim the edges of the dough so that it hangs over the pie pan by at least ? inch. Refrigerate until ready to use. Pound and roll out the remaining dough into a 16-inch round. Retrieve the prepared pie pan from the refrigerator and fill it with the blueberry mixture, slightly mounding the filling in the center. Using a pastry brush, brush the edges of the bottom crust lightly with water. Top the pie with the second pastry round, pressing around the edges until the crusts are sealed together. Trim the top crust to the same length as the bottom crust and tuck the edges under. Using your fingers (or a fork), crimp a decorative edge around the crust. Cut an X (or other design if desired) into the top of the pie crust for ventilation, and brush liberally with the beaten egg. Sprinkle with the coarse sugar and place in the oven, immediately reducing the temperature to 350°. Bake for 45 to 55 minutes, or until the crust is deeply browned all over. If the edges of the pie begin to get too dark before the rest of the piecrust, wrap them in aluminum foil. Transfer the pie to a wire rack and let rest for at least 4 hours. Cut and serve (or eat whole without the use of your hands). “Lardass! Lardass! Lardass!” BOEUF BOURGUIGNON (#ulink_bbd39f90-d05c-587f-b3d6-bcb0c4ccb6a5) INSPIRED BY JULIE & JULIA Julie Powell, of the movie Julie & Julia, is a food blogger determined to cook through the entirety of Julia Child’s classic cookbook Mastering the Art of French Cooking in one year. The climax of this feat is her attempt at boeuf bourguignon, a dish so important and representative of the intricacies of traditional French cuisine that she decides to serve it to her first food critic. It’s a classic that’s hard to improve on, but we’ve included a pressure cooker version of Ms. Child’s signature dish, which saves time without compromising flavor. Makes 4 servings Ingredients 2 pounds boneless short ribs (or chuck), cut into 1- to 2-inch cubes Kosher salt and freshly ground black pepper 5 tablespoons duck fat (or vegetable oil) 2 tablespoons all-purpose flour 2 cups red wine 2 cups water or chicken stock 1 yellow onion, quartered 1 clove, stuck into one of the onion quarters 3 ribs celery, cut into 4-inch pieces 2 rosemary sprigs 4 thyme sprigs 3 garlic cloves, smashed 4 parsley sprigs, plus ? cup chopped parsley for garnish 1 teaspoon black peppercorns 2 bay leaves 8 ounces pearl onions, peeled 4 large carrots, peeled and cut into bite-size pieces 8 ounces mushrooms, quartered 2 tablespoons cornstarch (if necessary) 8 ounces dried egg noodles 2 tablespoons unsalted butter Dry the beef very well with paper towels and season liberally with salt and pepper. In a large Dutch oven, heat 4 tablespoons of the duck fat over medium-high heat. Once it’s shimmering, add the beef without overcrowding the pot (leave about 1 inch of room between the pieces). Sear the beef in batches until well browned on two sides. Transfer the meat to a bowl and set aside. When you’re finished searing the beef, a deep golden crust should have formed on the bottom of the pot. Sprinkle the flour into the pot and cook over medium heat, whisking constantly, until the flour is lightly browned. Gradually add the red wine, whisking vigorously to break apart any clumps. Once the mixture is smooth, continue cooking until the wine is bubbling and slightly thickened. Remove the pot from the heat. Pressure cooker method: In a pressure cooker, combine the water or stock, yellow onion (with clove), celery, rosemary, 3 of the thyme sprigs, garlic, the parsley sprigs, peppercorns and bay leaves. Bring to a boil and add the beef and wine mixture. Make sure there’s enough liquid to just cover the beef (if not, add more wine). Cover and bring to high pressure for 30 minutes. Release the pressure according to the manufacturer’s instructions. Dutch oven method: To the thickened wine, add the water or stock, yellow onion (with clove), celery, rosemary, 3 of the thyme sprigs, garlic, the parsley sprigs, peppercorns and bay leaves. Make sure there’s enough liquid to just cover the beef; if there’s not, add more wine. Bring the mixture to a boil, then reduce to a simmer and cover the pot, leaving the lid slightly ajar. Cook until the beef is very tender when pierced with a fork, about 1 hour and 30 minutes. Preheat the oven to 375° and place a rimmed baking sheet inside. In a large bowl, toss the pearl onions, carrots and mushrooms with the remaining tablespoon of duck fat and leaves from the remaining thyme sprig. Pour the vegetables onto the hot baking sheet and spread them out evenly with a spoon. Roast until tender and browned, about 30 minutes. If the mushrooms start to dry out, remove them from the baking sheet and set aside. While the vegetables roast, remove the beef from the braising liquid. Strain the liquid through a fine-mesh sieve, pushing on the vegetables with a spoon to extract all the liquid, then discard the braising vegetables. Return the liquid to the pan and bring to a steady simmer. Reduce the liquid until thickened and syrupy. If the mixture doesn’t thicken to your liking, blend the cornstarch with ? cup of cold water, then whisk the cornstarch slurry into the braising liquid, 1 tablespoon at a time, heating gently until thickened. Add the roasted vegetables and beef to the pot. Cook the egg noodles according to the package directions and drain well. Transfer to a bowl and toss with the butter, then season with salt and pepper. Divide the egg noodles among bowls, ladle the beef stew over the top, garnish with chopped parsley and serve. BOURBON FRENCH TOAST STICKS (#ulink_a759bec7-1e4d-5597-bd4d-6597378d4dcb) INSPIRED BY KRAMER VS. KRAMER If you’re anxiously trying to impress your son in the wake of the dissolution of your marriage and family, or if you just enjoy a good breakfast, you can’t go wrong with French toast. Unless, of course, you get eggshells in the batter. Or forget the milk. Or make bread soup. If you’re striving for authenticity, try Ted Kramer’s eggs-in-a-mug method at home; if you’re striving for flavor, take a crack at this bourbon-infused version of the brunch classic. Makes 2 servings Ingredients 6 slices brioche, challah or white bread 1 cup whole milk ? cup heavy cream ? cup granulated sugar 4 large eggs 1 teaspoon ground cinnamon ? teaspoon freshly grated nutmeg 1 teaspoon pure vanilla extract ? cup bourbon 3 tablespoons unsalted butter ? cup confectioners’ sugar Maple syrup, for serving Preheat the oven to its lowest setting and cut the brioche slices into 1-inch sticks. Arrange the bread sticks on a baking sheet and bake until mostly dried, about 20 minutes (alternatively, leave the bread out overnight so it becomes stale). Transfer the baking sheet to a wire rack and let the bread cool completely. Leave the oven on, and place a rimmed baking sheet fitted with a wire rack inside. In a large bowl, whisk together the milk, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and bourbon until well mixed. Pour into a dish wide enough for dipping the bread. In a large nonstick pan, heat 1 tablespoon of the butter over medium heat until the foaming subsides. Working with two pieces at a time, dip the bread in the egg mixture until fully coated, let the excess run off, then place in the hot pan. Cook until browned on all sides, then transfer to the baking sheet in the oven to keep warm. Repeat with the remaining bread, adding a tablespoon of butter to the pan before each batch. Stack the French toast sticks on a plate and use a fine-mesh sieve to dust with confectioners’ sugar. Serve with maple syrup. “What you don’t know is that French toast is always folded. You go into the best restaurants anywhere in the world, and you see folded French toast. You get more bites that way, right?” —Ted Kramer BREAKFAST DESSERT PASTA (#ulink_de80f360-7c99-5405-91df-ac81a442651d) INSPIRED BY ELF This high-glycemic dish, concocted by Will Ferrell’s character in Elf, has a strange allure to it. On the one hand, it’s the mishmash of all your favorite childhood treats sprinkled wildly atop a steaming plate of spaghetti. On the other hand, it’s absolutely disgusting. Making this pasta might actually be more fun than eating it, but you might surprise yourself when you start shoving it in your mouth with your hands, all hyped up on sugar. Makes 4 servings Ingredients 1 pound dried pasta such as spaghetti or linguine 2 tablespoons unsalted butter ? cup M&Ms ? cup mini marshmallows 2 fudge Pop-Tarts ? cup chocolate syrup ? cup caramel sauce Bring a large pot of salted water to a boil. Add the pasta to the water and cook until al dente. Drain, transfer to a large bowl and toss with the butter. Divide the pasta among 4 bowls or plates and evenly distribute the M&Ms and mini marshmallows among the servings. Crumble half a Pop-Tart over the top of each serving. Drizzle with chocolate syrup and caramel sauce and serve—if you dare. “We elves try to stick to the four main food groups: candy, candy canes, candy corn and syrup.” —Buddy OSCAR-WORTHY FOOD PERFORMANCE No. 9 THE STRUDEL — FROM — INGLOURIOUS BASTERDS 2009 Pastry is put to nefarious work in one of the many scenes that won Christoph Waltz his well-deserved Oscar. Playing Colonel Hans Landa, he uses food as a means of torture when he intimidates Shosanna, a young Jewish theater owner. She is to eat her strudel exactly as he instructs (“attendez la cr?me”). Murder and war crimes take a backseat when the flaky confection is finally eaten: a satisfying plop as the whipped cream is doled out, an audible crunch emanating from the layers of pastry and butter, and the sounds of our hearts breaking as Hans plunges a cigarette into his dessert. BUTTER-POACHED LOBSTER WITH LEMON-BUTTER SAUCE (#ulink_5a1d6ca2-872b-5f17-9ab1-46719443001f) INSPIRED BY ANNIE HALL In Annie Hall, Woody Allen and Diane Keaton wrestle these crustacean sea spiders in a kitchen scene that provides comedic relief to their otherwise complicated relationship. But lobsters weren’t always so entertaining: they were once considered trash food, served to prison inmates and the poor. Like so many modern delicacies, what was once discarded is now treasured—and expensive! As such, lobster should be prepared simply, joined by modest accompaniments that only serve to accentuate its flavor. Once you’ve mustered the courage to pick the little beasts up off the floor, that is. Makes 2 servings Ingredients 1 pound (4 sticks) unsalted butter Two 1?- to 2-pound live lobsters ? cup white wine vinegar Finely grated zest of 1 lemon 2 tablespoons finely chopped chives In a saucepan, melt the butter over medium heat and cook until the foaming subsides, about 2 to 3 minutes. Strain the butter through a fine-mesh sieve lined with several layers of cheesecloth into a bowl and let cool to room temperature, skimming off any impurities that rise to the surface. Set aside. Конец ознакомительного фрагмента. Текст предоставлен ООО «ЛитРес». Прочитайте эту книгу целиком, купив полную легальную версию (https://www.litres.ru/andrew-rea/eat-what-you-watch-a-cookbook-for-movie-lovers/?lfrom=688855901) на ЛитРес. Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.