Cinematic morsels for film fans
RECIPES: Cookbook draws delicious inspiration from food seen on the silver screen
Remember the orgasmic deli fare in When Harry Met Sally? The uncooperative lobster in Annie Hall? And, my favourite, Remy the ratchef’s reputation-making vegetable stew in Ratatouille?
Andrew Rea spotlights these and other cinematic morsels in Eat What You Watch: A Cookbook for Movie Lovers (Dovetail, 2017). My appetite whetted by the 2017 Vancouver International Film Festival (especially the hilarious restaurant scene in the Finnish film The Other Side of Hope), I was an ideal audience for Rea’s charming book, from which I’ve adapted today’s recipes.
Boeuf Bourguignon à la Julie & Julia
In the 2009 movie, food blogger Julie Powell (Amy Adams) sets out to cook her way through Mastering the Art of French Cooking by Julia Child (Meryl Streep), culminating in this classic. Serves: 6
3 lb (1.4 kg) boneless short ribs (or marbled pot roast), cut into 1½ to 2-inch (4-5 cm) cubes
Kosher salt and freshly ground pepper 3 tbsp (45 mL) butter 2 tbsp (30 mL) vegetable oil 1/4 cup (60 mL) all-purpose flour 2½ (625 mL) cups red wine 2½ cups (625 mL) beef broth or water 1 onion, peeled and quartered 1 clove, stuck into one of the onion quarters
3 ribs celery, cut into 4 inch (10 cm) pieces 2 rosemary sprigs 4 thyme sprigs 4 garlic cloves, smashed 4 parsley sprigs, plus 1/4 cup (80 mL) chopped parsley for garnish 1 tsp (5 mL) peppercorns 2 bay leaves 8 oz (226 g) pearl onions, peeled 4 large carrots, peeled and cut into bite-size pieces
12 oz (350 g) mushrooms, quartered
Pat dry the beef with paper towelling and season liberally with salt and pepper. Heat oil and butter in a large, heavy pot over medium heat. Working in batches to avoid crowding (leave about an inch or 2.5 cm of space between pieces), brown the beef deeply on all sides. Transfer browned meat to a plate as you work.
You should be left with a deep golden crust on the pan bottom. Lower the heat, add the flour and cook, stirring constantly, for about 3 minutes, until lightly browned. Gradually whisk in the wine. Once the mixture is smooth, continue cooking until bubbling and slightly thickened. Remove the pot from the heat.
Return the browned meat to the pot and add the broth, onion (with clove), celery, rosemary, 3 of the thyme sprigs, garlic, the parsley sprigs, peppercorns and bay leaves. There should be enough liquid to just cover the beef; if not, add more wine. Bring the mixture to a boil, reduce to a simmer and cook, with pot lid slightly ajar, until the beef is very tender when pierced with a fork, 1½ to 2 hours.
Place a rimmed sheet pan in the oven and preheat to 375 F (190 C). In a large bowl, toss the pearl onions, carrots and mushrooms with 1 tablespoon (15 mL) oil and the leaves of the remaining thyme sprig. Pour the vegetables onto the hot baking sheet and spread evenly with a spoon. Roast until tender and browned, about 30 minutes. If the mushrooms start to dry out, remove them 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. (Discard them.) Return the liquid to the pan and bring to a steady simmer. Reduce the liquid until thickened and syrupy. Return the beef to the pot, add the roasted vegetables, garnish with parsley and serve.
Chocolate Truffles à la Chocolat
Johnny Depp is at his best when he throws on an accent, lets his hair grow long and unbuttons 90 per cent of his shirt, as he does in this 2000 charmer. The real star, though, is the title confection in the hands of a chocolatier played by Juliette Binoche, whose creations help the townspeople soften their prudish attitudes and reignite long-forgotten passions. Makes: 16 truffles
8 oz (225 g) dark chocolate (70 per cent or higher), chopped 5 tbsp (75 mL) whipping cream 1 tbsp (15 mL) unsalted butter Optional flavourings 2 tbsp (30 mL) whiskey 1 tbsp (15 mL) Amaretto 1 tbsp (15 mL) Grand Marnier To finish ½ cup (125 mL) unsweetened cocoa powder
Place a bowl over a saucepan of simmering water (or prepare a double boiler). Add the chocolate and cream. Stir constantly until the chocolate has melted completely and the mixture has thickened. Remove the pan from the heat. Stir in the butter and, if desired, flavouring(s). Let the ganache cool at room temperature until firm, 1 to 2 hours.
Place the cocoa powder in a wide, high-sided bowl or pan. Using a melon baller, form the ganache into 3/4inch (2 cm) balls. Moisten your hands with water and roll each chocolate ball gently between your palms until it’s round and smooth, setting them on a wax-paper lined pan as you finish. If they have softened, place in the refrigerator for a few minutes to firm. Roll the balls in cocoa powder until coated.
The truffles will keep for up to 2 weeks in an airtight container in the refrigerator and can be frozen for up to 2 months. Bring to room temperature before serving.