If you ever spent a Friday night in while watching the TBS show “Dinner and Movie” – you know how well a great movie and food can go hand in hand. There are dozens of movies that are love letters to the art of cooking or the emotions tied to food. Here are three movies paired with recipes to make your movie night memorable.
JULIE & JULIA – Instapot Beef Bourguignon
- 1 tablespoons extra-virgin olive oil
- 6 oz chopped bacon
- 3 lb beef stew meat
- 1 large carrot sliced 1/2-inch thick
- 1 large white onion, diced
- 6 cloves garlic, minced
- 1 pinch coarse salt and freshly ground pepper
- 2 tablespoons flour
- 12 small pearl onions (optional)
- 3 cups red wine like Merlot
- 3 cups beef stock
- 2 tablespoons tomato paste
- 1 beef bullion cube
- 1 teaspoon fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 bay leaves
- 1 pound fresh small white or brown mushrooms, quartered
- 2 tablespoons butter
- Set Instant Pot or Cooker to SEAR function (or use a pan on the stove over medium heat of you wish). Sauté the bacon in 1 tablespoon of oil until crisp and browned. Remove with a slotted spoon and set aside.
- Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat.
- Return bacon to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook on SEAR for a further 4-5 minutes to brown.
- Add in the onions, pearl onions, carrots, wine, 2 cups of stock, tomato paste, 4 cloves minced garlic, bullion and herbs. Stir well, cover and lock the lid into place. Press Keep Warm/Cancel to stop the Sauté function, then set to MANUAL mode. Choose HIGH PRESSURE for 30 minutes cook time.
- After cooking, allow the pressure to release naturally for 8-10 minutes. Open the valve and allow and remaining steam to escape (for Instant Pot, turn the valve from sealing to venting to release the pressure).
- While steam is releasing, Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Set aside.
- Change the Instant Pot or cooker setting back to the SEAR setting (or SAUTE) stir well and allow the sauce to thicken uncovered, for a further 5-10 minutes.
- Add the buttered mushrooms, garnish with parsley and serve with mashed potatoes, rice or noodles.
RATATOUILLE – Ratatouille
VEGGIES
- 2 eggplants
- 6 roma tomatoes
- 2 yellow squashes
- 2 zucchinis
SAUCE
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- salt, to taste
- pepper, to taste
- 28 oz can of crushed tomatoes
- 2 tablespoons chopped fresh basil, from 8-10 leaves
HERB SEASONING
- 2 tablespoons chopped fresh basil, from 8-10 leaves
- 1 teaspoon garlic, minced
- 2 tablespoons Chopped fresh parsley
- 2 teaspoons fresh thyme
- salt, to taste
- pepper, to taste
- 4 tablespoons olive oil
- Preheat the oven for 375˚F (190˚C).
- Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
- Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
- Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
- Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
- Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
- Serve while hot as a main dish or side. The ratatouille is also excellent the next day–cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature
WAITRESS – Citrus Cranberry Pie
Ingredients
- 3-1/2 cups fresh or frozen cranberries
- 1 cup sugar
- 2 teaspoons grated lemon zest
- 1 teaspoon grated orange zest
- 1 small navel orange, peeled, sectioned and chopped
- 2 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- Pastry for double-crust pie (9 inches)
- 1 large egg, lightly beaten
- Additional sugar
- ORANGE CREAM:
- 1 cup heavy whipping cream
- 1 tablespoon sugar
- 2 teaspoons grated orange zest
- 1/2 teaspoon orange extract, optional
Directions
- Preheat oven to 450°. Toss together first eight ingredients.
- On a lightly floured surface, roll one half of crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling.
- Roll remaining crust to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with egg; sprinkle with additional sugar.
- Bake 10 minutes. Reduce oven setting to 350°; bake until golden brown, 40-45 minutes, covering edges with foil if crust is getting too dark. Cool completely on a wire rack; refrigerate until serving.
- Meanwhile, beat whipping cream until it begins to thicken. Add remaining ingredients; beat until soft peaks form. Refrigerate until serving. Serve with pie.
(Recipe from Taste of Home – CLICK HERE for website)
Foodie Friday, brought to you Prime Cut Meats!
PRIME CUT MEATS
Address: 2434 S University Dr, Fargo, ND 58103
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(Amy Iler & JJ Gordon are talk-show hosts at 790 AM KFGO in Fargo-Moorhead. “It Takes 2 with Amy & JJ” can be heard weekdays 11am-2pm. Check out the show page on
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Follow Amy on Twitter
@AmyKFGO
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