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It's Film Fest Week! Movie-inspired recipes...

July 30, 2013, 9:31 am

It's TC Film Fest week which makes us think of...food! Movie food that is. There are so many wonderful food-related movies and memorable food-related scenes, like Babette's Feast, Big Night, Chocolat, Like Water for Chocolate, to name a few. What's your favorite food movie or scene?

Here are a few movie-inspired recipes you may want to try:

Chocolat

Chocolate-Ancho Chili Flourless Cake

From Emeril Lagasse

The amount of chile pepper called for in this recipe seems like an awful lot but if you love  chilies it’s probably great.

2 sticks unsalted butter, plus extra for pan
8 ounces bittersweet chocolate, chopped
1/4 cup unsweetened cocoa powder, sifted, plus more for dusting
3 tablespoons ancho chili powder
1/4 teaspoon salt
6 large eggs, separated
1 cup sugar
1 cup heavy cream
2 tablespoons confectioners' sugar
Pinch ground cinnamon

  1. Preheat the oven to 350 degrees F.
  2. Lightly butter the bottom and sides of a 9-inch springform pan. Line the bottom with parchment paper and butter the paper. Set aside.
  3. In the top of a double boiler, melt the chocolate and butter over medium-low heat. Remove from the heat and whisk in the cocoa, chili powder, and salt.
  4. In a bowl, whisk together the egg yolks with 1/2 cup of the sugar until thick and pale yellow in color. Fold the chocolate mixture into the yolks and mix well.
  5. In another bowl, whisk the egg whites until thick. Whisking, add the remaining 1/2 cup sugar gradually and continue to beat to form a light meringue. In several additions, fold into the chocolate mixture, being careful not to deflate the meringue. Gently pour into the prepared pan and bake until the edges are set but the center is still moist and a few crumbs stick to a tester, about 45 minutes.
  6. Remove from the oven and cool completely in the pan on a wire rack.
  7. Run a thin, sharp knife around the edge of the cake. Remove the pan sides and gently lift away the cake. Invert onto a cake plate, remove the bottom and peel away the parchment.
  8. In a bowl, beat the cream with an electric mixer until frothy. Add the confectioners' sugar and cinnamon and continue to beat until the cream holds soft peaks.
  9. To serve, slice the cake with a portion of the sweetened whipped cream. Garnish with cocoa powder and serve.

Fried Green Tomatoes

Classic Fried Green Tomatoes

Oil and/or bacon fat for frying
4 green tomatoes, cut into 1/4-inch slices
sea salt and freshly ground black pepper
3/4 cup flour
3 eggs
2 tablespoons milk
1 1/2 cups bread crumbs
¼ teaspoon paprika
 

Season both sides of tomatoes with salt and pepper. Place flour in a shallow dish like a pie plate. In another shallow dish, beat eggs with the milk. In a third dish, mix bread crumbs with paprika. Dredge tomatoes with the flour, dip into the eggs, and then coat with bread crumbs. Heat about ½ inch of oil in a cast iron skillet over medium heat. Fry tomato slices until browned, about 2 minutes. Turn carefully and cook other side. Drain on paper towels.


Waitress

I Don't Want Earl's Baby Pie

1 pie crust
4 tablespoons butter
8 oz smoked ham, chopped
8 green onions, chopped
1 cup brie cheese, diced
1 cup parmesan cheese, grated
4 eggs
2 cups heavy cream
1/4 teaspoon ground nutmeg
sea salt to taste

  1. Preheat oven to 400 degrees. Cover pie crust with foil and bake for 10 minutes. Remove foil and bake 5 minutes more. Remove crust and reduce heat to 325 degrees.
  2. In skillet, saute ham until brown. Remove and set aside. Saute onion until tender. Remove with slotted spoon and combine with ham. Spread on bottom of pie crust. Spread brie over ham mixture and sprinkle with parmesan. Combine eggs, cream and nutmeg; pour over cheese. Bake 30 minutes or until set. Cool slightly, cut into wedges and serve.

Lincoln


Root Vegetable Gratin

From Gourmet

1 lb parsnips, thinly sliced
1 medium celery root, thinly sliced
1 lb sweet potatoes, thinly sliced
1 1/2 lb russet potatoes, thinly sliced
2 teaspoons sea salt
1 clove garlic, chopped
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1/2 cup  chicken broth
1 3/4 cups plus 2 tablespoons heavy cream

  1. Put oven rack in upper third of oven and preheat oven to 400°F.
  2. Add vegetables, salt, garlic pepper, nutmeg, and broth to a bowl along with 1 3/4 cups cream and mix until coated. Transfer to gratin dish, spreading evenly.
  3. Cut out a piece of parchment or wax paper to fit just inside gratin dish, then butter 1 side of parchment. Cover vegetables directly with parchment, buttered side down, then put dish in a shallow baking pan (to catch any drips). Bake until gratin is bubbly and vegetables are tender when pierced with a knife, about 50 minutes. Discard parchment.
  4. Preheat broiler. Drizzle top of gratin with remaining 2 tablespoons cream and broil 4 to 6 inches from heat until browned, 2 to 3 minutes.

Julie and Julia

Tomato Bruschetta

1 lb ripe tomatoes, chopped
sea salt and black pepper
1/3 cup fresh basil, chopped
1 loaf crusty baguette, sliced 3/4 inch thick
2 garlic cloves, peeled and sliced in half
1/3 cup extra virgin olive oil
4 ounces parmesan cheese, shaved

Mix tomatoes and basil together and season with salt and pepper.
Heat olive oil in a skillet and fry bread until golden brown on both sides.
Remove and drain on paper towel.
Rub one side of toasts with garlic clove.
Spoon tomato mixture onto toasts, top with parmesan cheese, and serve immediately.

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