ACADEMY CUISINE
Oscars inspire A-list dishes
MOVIE: Manchester by the Sea DISH: Lobster bisque poutine Recipe courtesy chef Matt Dean Pettit
This sad, powerful, brooding movie was filmed in New England, the culinary home of clam chowders and lobster bisques, not to mention lobster rolls. This dish is a wonderful marriage of thick lobster bisque, chunks of fresh lobster meat and cheese curds piled high on some luscious, crispy Yukon Gold fries and sprinkled with freshly chopped chives. This is serious eating for a most serious film.
LOBSTER BISQUE POUTINE Serves: 2-4
1/2 cup (125 mL) of Matty’s Seafood Lobster Bisque (available at Loblaws, Longos or Sobeys) 6 large Yukon Gold potatoes 2 cups (500 mL) canola oil 5 oz (142 g) frozen lobster 1 cup (250 mL) cheese curds 1 tbsp (15 mL) fresh chives, finely chopped
1. Remove lobster bisque from package and heat, reducing it for 10-15 minutes on medium high heat or until thick.
2. Wash the potatoes. Cut into long rectangular pieces for fries. Submerge the cut potatoes in water to pull all the starch from them. Sit in the water for about 30 minutes. Dry off before frying.
3. Fill a deep-fryer or a mediumsized pot halfway with canola oil. Heat the oil to 350 F (175 C) then blanch the fries for 3-4 minutes. Remove the fries from the fryer or pot using a slotted spoon and place them on a sheet or a plate lined with a paper towel.
4. Once lobster has defrosted, roughly chop the lobster meat, place it in a bowl and set aside.
5. When ready for final cooking, bring the oil back to 350 F (175 C) and cook the fries for 2-3 minutes or until crispy and brown.
6. Place cooked fries in a large serving bowl and sprinkle them with sea salt. Top with cheese curds and lobster bisque. Add the chopped lobster meat and garnish with chopped chives. Serve immediately.
MOVIE: Hacksaw Ridge DISH: Cavatelli with venison ragu
Recipe courtesy chef Michael Hunter, owner of Antler Kitchen Bar
You need a rib-sticking dish to truly pay homage to this film. Michael Hunter relies on a rich venison ragu made with a medley of vegetables, deboned venison meat (from the neck, shoulder or leg — you can use beef if you can’t get venison), dried wild mushrooms, red wine and traditional herbs served on cavatelli pasta (or any small pasta shells) to sop up the glorious sauce.
CAVATELLI WITH VENISON RAGU
1 large Spanish onion 1 carrot 2 stalks celery 6 Roma tomatoes 4 cloves garlic Salt and pepper to taste 4 1/2 lb (2 kg) deboned venison meat (neck, shoulder or leg) 6 tbsp (90 mL) olive oil 1 1/2 cups (375 mL) red wine 4 cups (1 L) beef stock 1 cup (250 mL) dried wild mushrooms 1 tsp (5 mL) each dried thyme and parsley 2 bay leaves 1. Preheat skillet. Cut vegetables into medium dice, crush and mince garlic.
2. Season meat generously with salt and pepper. Add oil to hot skillet and seasoned venison meat. Do not stir until the meat is caramelized. Transfer meat to roasting pan.
3. Add vegetables to skillet, sauté until vegetables begin to caramelize. Add minced garlic to skillet and stir; deglaze skillet with red wine.
4. Combine stock, vegetables, herbs and dried mushrooms to roasting pan and cover with foil.
5. Bake at 325 F (160 C) for 2 1/2 hours until meat is tender. Once meat is cooked, shred meat with a fork into large pieces, leaving in liquid.
To finish the plate:
1 bunch kale 1/3 cup of unsalted butter (80 mL) 2 tbsp (30 mL) olive oil 2 cups (500 mL) diced butternut squash 2 cups (500 mL) diced turnip 2 cups (500 mL) diced parsnip 1 pkg cavatelli pasta (or any pasta of your preference) 2 cups grated Parmesan cheese Salt to taste
1. Fill one of the pots with salted water and bring to boil (pasta water should be seasoned to taste).
2. Tear kale off stem and roughly chop.
3. Heat butter and olive oil in second pot and sauté root vegetables until tender.
4. Add braising liquid from venison meat, pulled venison meat and root vegetables, reduce.
5. Cook fresh cavatelli in boiling water for 5 minutes.
6. Transfer pasta to ragu, stirring with your wooden spoon, add cheese, and cook for an additional 2 minutes.
7. Spoon into your serving bowls and top with more grated Parmesan.