I love movies. And I obviously love food. So when a foodie movie comes out, I tend to get excited. Like Water for Chocolate, Ratatouille, Chocolat, and even Charlie and the Chocolate Factory are all films that make you hungry as they take you on their journey.
So when I first saw the preview of The Hundred Foot Journey, I knew it was something I had to see. France, Indian food and Helen Mirren made this a must see for me.
Here's the scoop: "When the chill chef proprietress of a Michelin-starred French restaurant in southern France (Mirren) gets wind of a culinary immigrant opening an Indian restaurant just 100 feet from her own, her icy protests escalate to all-out war between the two establishments." Sounds like a recipe for a fun film to me!
Are you hungry for a delicious film? Satisfy your craving with the chance to win your own Blu-ray copy of Disney’s THE HUNDRED-FOOT JOURNEY, available to purchase today. You just might be inspired to whip up some Indian French fusion of your own.
Click here to enter.
In case you are already thinking of recipes to go along with your movie night, here's one to get you started.
BEEF BOURGUIGNON A LA HASSAN
6 to 8 servings
4 tbsp Canola oil
2 1/2 lbs boneless short ribs of beef, fat removed and cut into 1 1/2 inch pieces
Salt and pepper
3/4 cup all purpose flour
6 ounces apple wood smoked bacon cut into 1/4 inch pieces
2 tbsp butter
4 cloves tied in a string
2 bay leaves
18 small pearl onions peeled
18 baby carrots, peeled and cut into halves if longer than 2 inches
18 baby turnips peeled and cut into halves
1/2 pound chanterelle mushrooms cleaned, trimmed and cut in half
2 onions diced
1 garlic head, cloves separated, peeled and chopped
1 1/2 tbsp fresh ginger minced
1 tbsp ground cumin
1 tbsp ground brown mustard seed
1/2 tsp black pepper
1/2 tsp Aleppo pepper
1 750ml bottle red Burgundy wine
1 quart white beef stock
4 sprigs thyme
2 tbsp brown sugar
1/4 cup parsley and 1/4 cup chervil for garnish
Pre-heat oven to 325 degrees F
Season the beef with salt and pepper and lightly coat with the flour. Keep the beef at room temperature for 30 minutes. Reserve the extra flour.
Place a large stew pot over moderate heat and add the bacon and canola oil. Cook until fat is rendered. Remove bacon.
In the same pot sear the short ribs until lightly colored. Take care not to burn the pan.
Remove the beef and add the pearl onions cook for 2 to 3 minutes. Remove onions and reserve.
Repeat this process with the carrots and turnips.
Add the chanterelles and saute for 1 minute, remove and reserve.
Add the butter to the leftover oil and add the cloves, bay leaf and cook for 1 minute. Add minced onion, garlic and ginger and cook for 4 to 5 minutes until transparent.
Add the ground spice and cook for 2 minutes more. Add the leftover flour and the tomato paste and cook for 2 minutes.
Deglaze with the wine and bring to a boil, then add the beef stock and bring up to a boil.
Add the bacon and the short ribs to the pan. Bring up to a boil then reduce the heat. Add thyme and season with salt and pepper.
Place the pot in the oven and cook approximately 2 to 2 1/2 hours.
Add the carrots, turnips and the pearl onions. Cook for 30 minutes more.
Take the pan out of the oven and remove the clove, parsley and bay leaves. and Add the sugar and chanterelles. Season with salt.
At this time the stew should be not as saucy and a bit thicker. Garnish with parsley and chervil.
*Disclosure: I was given a copy of the film in exchange for helping to promote it. Regardless, my opinions are my own.*