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 with Ganache Frosting

Adapted 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 oz 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. 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. Serve with whipped cream.

Ganache Frosting

8 oz semisweet or bittersweet chocolate chips
1 cup heavy cream 
1/8 teaspoon sea salt

1. Bring cream just to a boil over medium-high heat. Pour over the chocolate, and add salt. Let stand for 10 minutes without stirring.
2. Stir with a whisk until smooth and shiny and all the chips are melted completely. Drizzle over chocolate cake.

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

1. 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.
2. Dredge tomatoes with the flour, dip into the eggs, and then coat with bread crumbs.
3. 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

From NYT

1 ½ pounds turnips, kohlrabi, rutabaga, large parsnips or a combination, peeled and sliced thin 
Sea salt
freshly ground pepper
½ teaspoon fresh thyme leaves
¾ cup grated Gruyère cheese 
1 ½ cups milk

1. Preheat the oven to 400 degrees. Butter a 2-quart gratin or baking dish. Place the sliced vegetables in a large bowl, and season generously with salt and pepper. Add the thyme, and toss together.
2. Arrange the vegetables in the gratin dish. Add the milk, season with more salt and pepper if you wish, and place in the oven on the middle rack. Bake 45 minutes; every 15 minutes, press the vegetables down into the milk with the back of your spoon.
3. Add the cheese, and stir in carefully to incorporate. Return to the oven, and bake another 30 to 45 minutes, stirring or pressing the vegetables down with the back of your spoon every 10 minutes until the gratin is nicely browned and most of the liquid is absorbed. Remove from the heat and serve, or allow to settle and serve warm. (You can make this several hours ahead of serving, and reheat in a medium oven.)

Julie and Julia

Tomato Bruschetta

1 lb ripe tomatoes, chopped
sea salt and black pepper
1/3 cup fresh basil, chopped
1 small clove garlic, minced
1 loaf crusty baguette, sliced 3/4 inch thick
1/3 cup extra virgin olive oil

1. Mix tomatoes, basil, and garlic together and season with salt and pepper.
2. Heat olive oil in a skillet over medium heat and fry bread until golden brown on both sides. Remove and drain on paper towel.
3. Spoon tomato mixture onto toasts and serve immediately.