Recipes for Cinco de Mayo

Looking for some dishes to enhance your Cinco de Mayo celebration? The following recipes are based upon the meals featured in the great movies Like Water for Chocolate, What's Cooking?, and Tortilla Soup. From soup to salad to main course to dessert, here's a "one stop" menu for a festive holiday.

 

Sopa de Fideos (Tecate Noodle Soup)

6 c. chicken stock

4 Roma tomatoes, chopped

6 cloves garlic, minced

2 onions, chopped

1 red hot chili pepper, seeded and chopped

2 bay leaves

1 Tbsp. fresh thyme

1 tsp. cumin

¼ lb. Mexican fideo (or angel hair pasta/vermicelli)

grated añejo

ripe avocado, diced

In a large pot, bring the stock to a boil. Add the tomatoes, garlic, onions, and chili pepper and bring to a boil again. Reduce the heat to a simmer.

Stir in the spices and cook on a low heat, covered, for 30 minutes.

Break the fideo strands into thirds, and add them to the pot. Cook for 6 minutes on a medium heat. Remove the bay leaves. Spoon out into small bowls. Serve with grated añejo and a slice of avocado.

Yield: 12–15 servings

Ensalada de Nopalitos

7–8 fresh cactus paddles (needles removed)

½ c. olive oil

4 Roma tomatoes, sliced

½ sm. red onion, diced

1 Serrano chili

2 cloves garlic, pressed

¼ c. pine nuts

½ c. yellow squash, diced

3 bunches cilantro, leaves only, finely chopped

½ c. añejo cheese, finely grated

Preheat oven to Broil. Place the cactus paddles in a bowl and coat them on both sides with a bit of olive oil. Spread onto a cookie sheet and place in the broiler to braise, about 7–10 minutes on each side, until the tops of the paddles begin to turn black.

Remove from the oven and allow to cool. When sufficiently cooled, cut into small strips. Transfer to a large bowl, and add the tomatoes and the onion. Cut a Serrano chili into small pieces, removing the stem and seeds. Add to the salad along with the pine nuts, squash, and cilantro.

Pour the vinaigrette (see next) over the salad.

Refrigerate until serving. When serving, sprinkle with añejo cheese, then toss.

Red Wine Vinaigrette

½ c. olive oil

¼ c. red wine vinegar

2 Tbsp. mustard

½ tsp. salt

½ tsp. pepper

Combine all ingredients and whisk well with a fork.

Yield: 8–12 servings

Tortilla Soup

12 Roma tomatoes, quartered

6 cloves garlic, peeled

5 Tbsp. olive oil

1 sweet red onion, finely diced

1 c. carrot, finely diced

1 c. celery, chopped fine

2 tsp. cumin

salt and pepper to taste

8 c. chicken stock

1 15-oz. jar green chilies

¼ c. lime juice

½ c. black beans

¼ lb. tortilla chips

2 chicken breasts, cooked and diced

½ c. cilantro, chopped

1 avocado, peeled, pitted, and diced

½ c. Monterey Jack cheese, shredded

crisp tortilla chips

In a blender or food processor, puree the tomatoes and garlic until smooth. Set aside.

In a large pot, heat the olive oil over a low heat. Add the onions, carrot, celery, cumin, salt, and pepper, then cook for about 10 minutes, stirring frequently. Mix in the tomato/garlic puree and cook for 10 minutes longer, stirring to ensure that the sauce does not burn.

Add the chicken stock, chilies, lime juice, and black beans to the pot. Bring to a boil, then reduce to a simmer and cook, uncovered, for 20 minutes. Stir in the tortilla chips and chicken, then cook for 10 minutes more until the chips soften.

Serve hot with cilantro, avocado, cheese, and extra crisp fried tortilla chips set up as side dishes for folks to add their own garnishes.

Yield: 10–12 servings

Chiles en Nogada (Chilies in Walnut Sauce)

12 poblano chilies

1 sm. onion, finely chopped

2 cloves garlic, minced

3 Tbsp. olive oil

½ lb. ground pork

1 sm. apple, peeled, cored, and diced

1 peach, peeled, cored, and diced

1 lb. plum tomatoes, diced

1 c. shelled walnuts

½ tsp. ground cinnamon

¼ tsp. nutmeg

¼ tsp. cumin

½ tsp. salt

¾ tsp. black pepper

1 Tbsp. white vinegar

4 eggs, separated

½ c. all-purpose flour

½ lb. butter

1 c. sour cream

3 sprigs cilantro, coarsely chopped

seeds of 1 pomegranate

Roast the chilies and remove the skins and seeds. (Do not cut them in half, as they are going to be stuffed.)

Fry the onion and garlic in the olive oil until glossy; add the pork and brown, stirring frequently. Stir in the apple, peach, tomatoes, walnuts, all the spices, and the vinegar, and cook for about 5 minutes. Stuff the chilies with the walnut mixture.

Beat the egg whites until stiff; lightly beat the yolks, then add into the whites. Dredge the chilies in flour and dip in the egg mixture. Fry in butter, turning frequently so that they brown evenly. Drain.

Serve each with a bit of sour cream, garnished with cilantro and pomegranate seeds.

Yield: 12 servings

Mole de Guajolote con Almendra y Ajonjolí (Turkey Mole with Almonds and Sesame Seeds)

1 lg. turkey breast

1 lg. onion, peeled and halved

½ lb. butter, melted

1 tsp. salt

1 Tbsp. black pepper

1 c. apple cider or Calvados brandy

4 plum tomatoes, chopped

12 tomatillos

5 mulato chili peppers

5 pasilla chili peppers

3 chipotles

½ avocado, mashed

1 banana, mashed

8 c. chicken stock

½ c. seedless raisins

½ c. sesame seeds

3 Tbsp. olive oil

4 cloves garlic, minced

3 sm. onions, chopped

1 hard roll

⅛ c. pumpkin seeds

¼ c. slivered almonds

¼ c. walnuts

1 tsp. chili powder

1 tsp. ground allspice

1 tsp. ground cloves

1 tsp. anise extract

1 Tbsp. water

1 cinnamon stick

½ c. brown sugar

2 tsp. Balsamic vinegar

2 sq. bitter Baker’s chocolate

Preheat oven to 350°F. Place turkey, breast-side up, in a large baking pan. Stuff the onion inside the turkey cavity. Pour the melted butter over the bird, and sprinkle the salt and pepper over it. Surround the breast with apple cider (or brandy, whichever one is using). Bake, uncovered, for 2 ½ –3 hours, basting occasionally.

While the turkey is cooking, puree the tomatoes, tomatillos, chili peppers, avocado, and banana; place the mixture in a large pan, and add the chicken stock. Bring to a boil, then simmer until it is reduced to about half the liquid content. Remove from the heat and set aside. Stir in the raisins.

In a large skillet, dry roast the sesame seeds; when finished, reserve them for use later.

Add the olive oil to the pan, and fry the garlic and onions until lightly browned; crumble the hard roll into the mix, stir, and remove from the heat. Set aside.

In a separate pan, fry the pumpkin seeds and nuts with the chili powder, allspice, and cloves until well heated, then add the extract and 1 tablespoon of water until mixed thoroughly. Steal ½ cup of the turkey drippings from the oven and add it to the frying pan, whisking the mixture into a kind of light gravy.

In a large pot, combine the stock, garlic, onion, bread, and all the gravy ingredients. Add the cinnamon stick, brown sugar, and vinegar. Allow the sauce to thicken, stirring occasionally so that it does not burn (about 20 minutes).

Grate the chocolate into the sauce, and allow it to melt, floating on top of the sauce. Cover until one is ready to present the turkey.

Pour the sauce over the turkey, sprinkle with sesame seeds, and serve.

Yield: 12–15 servings

Flan

1 c. sugar

8 egg yolks

1 14-oz. can sweetened condensed milk

1 12-fluid-oz. can evaporated milk

1 Tbsp. vanilla extract

edible flowers

Preheat oven to 350°F.

Melt the sugar over medium heat until caramel colored. Pour into a 9" round glass baking dish, coating the bottom and sides.

In a large bowl, beat the yolks until light yellow in color. Add the condensed and evaporated milks and the vanilla, and beat until very smooth. Pour mixture into the baking dish. Set inside a larger pan; add water so that it comes up as much as possible around the edges of the flan pan.

Bake for 50 – 60 minutes. Remove from oven and allow to cool completely. Refrigerate overnight.

To serve, invert the flan onto a plate with high sides. Surround with edible flowers for decoration.

Yield: 8 servings

All recipes are from Cooking with the Movies: Meals on Reels.

"Titanic" Lore

The sinking of the ocean liner RMS Titanic on April 15, 1912, was a major sea disaster that still rivets the collective imagination. This year marks the one hundredth anniversary of the night the Titanic struck an iceberg and sank beneath the cold surface of the North Atlantic, and much has been and will be written about the ship and her passengers. To round out the historical details that have become part of the Titanic lore, we present here some information about the provisioning of the ship for her maiden voyage.

The Titanic was carrying 2,207 passengers (below capacity) and 898 crewmembers. To feed this number during the planned ocean crossing, an enormous amount of food had to be loaded on board. The list of provisions included 75,000 pounds of fresh meat, 11,000 pounds of fresh fish, 7,500 pounds of bacon and ham, 25,000 pounds of poultry, and 2,500 pounds of sausages; 40,000 fresh eggs; 40 tons of potatoes, 3,500 pounds of onions, 3,500 pounds of tomatoes, and 2,500 pounds of fresh peas; 800 bundles of asparagus and 7,000 heads of lettuce; 2,200 pounds of coffee and 800 pounds of tea; 250 barrels of flour and 10,000 pounds of sugar; 36,000 oranges, 16,000 lemons, 36,000 apples, and 13,000 grapefruits; 1,500 gallons of milk, 1,200 quarts of fresh cream, and 6,000 pounds of butter; 20,000 bottles of beer and stout, 1,500 bottles of wine, 15,000 bottles of mineral waters; and 8,000 cigars. The very numbers seem incredible, even to those of us who buy “in bulk” at some of the big box stores, but the ship’s supply officers were quite experienced and knew exactly how much each passenger would require during the course of the voyage.

The Titanic was a luxury liner in every sense of that word, and her architects and designers spared no expense to ensure that the accommodations would satisfy the high expectations of the passengers, for whom dining was perhaps the most important social occasion. The first-class dining saloon on “D” deck was the largest room on the ship, 114 feet long by 92 feet wide (the full width of the ship) and could seat more than 550 diners at once. It was very richly decorated, painted in a “peanut white” color, with sturdy oak and leather furnishings. Here is the official description of the saloon: “It is an immense room decorated in a style peculiarly English, reminiscent of early Jacobean times; but instead of the somber oak of the 16th and 17th centuries, it is painted a soft, rich white, which, with the coved and richly-molded ceilings and the spacious character of the apartment, would satisfy the most aesthetic critic. The furniture is of oak designed to harmonize with its surroundings.” China bearing the White Star Line logo, crystal stemware, starched linen tablecloths and napkins, and silver utensils and service completed the decor.

Adjacent to the dining saloon was a large (54 feet long) reception area where the first-class passengers gathered to socialize before going in to dinner. After dinner, many of the men would have repaired to the Georgian-style smoking room on “A” deck, accessible from the dining saloon by means of the Grand Staircase, an ornate double stairway that extended through four deck levels beneath a glass dome with iron grillwork. The women, meanwhile, may have taken their ease on the verandah café or the palm court on “A” deck, sipping after-dinner coffee and enjoying the music of the ship’s orchestra.

For Sunday, April 14, 1912, the menu for the first-class luncheon, which was served from 1:00 to 2:30 p.m., consisted of consommé fermier; cock-a-leekie soup; fillets of brill; egg à l’Argenteuil; chicken à la Maryland; corned beef with vegetable dumplings or grilled mutton chops; mashed, fried, or baked jacket potatoes; custard pudding; lemon meringue; and pastry. If passengers missed the luncheon seating, there was also a 24-hour buffet that served dishes such as salmon mayonnaise, potted shrimps, Norwegian anchovies, soused herrings, plain and smoked sardines, roast beef, round of spiced beef, veal and ham pie, Virginia and Cumberland ham, bologna sausage, brawn, galantine of chicken, corned ox tongue, lettuce, beetroot, and tomatoes. A cheese board consisted of Cheshire, Stilton, Gorgonzola, Edam, Camembert, Roquefort, St. Ivel, and cheddar. Finally, Munich lager beer was available on draught.

Sunday dinner was served from 6:00 to 7:30 p.m. For the first-class passengers, the menu was quite extensive: Hors D’Oeuvres Variés, Oysters, Consommé Olga, Cream of Barley Soup, Salmon with Mousseline Sauce and Cucumber, Filets Mignons Lili, Sauté of Chicken Lyonnaise, Vegetable Marrow Farcie, Lamb with Mint Sauce, Roast Duckling with Apple Sauce, Sirloin of Beef with Château Potatoes, Green Peas and Creamed Carrots, Boiled Rice, Parmentier and Boiled New Potatoes, Punch Romaine, Roast Squab and Cress, Cold Asparagus Vinaigrette, Pâté de Foie Gras with Celery, Waldorf Pudding, Peaches in Chartreuse Jelly, Chocolate and Vanilla Éclairs, and French Ice Cream. Truly an elegant meal to mark the first Sunday of the Titanic’s voyage, and one for which the diners dressed even more splendidly than usual!

Without a doubt, such fare impressed the passengers. Even the passengers who were not wealthy enough to travel first class enjoyed some wonderful repasts. Just a month after the disaster, Charlotte Collyer, who was traveling second class, recounted her four-course dinner of April 14: “At dinner time I was at my place in the saloon and enjoyed the meal, though I thought it too heavy and rich. No effort had been spared to give even the second cabin passengers on that Sunday the best dinner that money could buy.”[1]

The menus were fashioned after the kind of food served at the Ritz hotels so popular in Europe at the time and brought to public attention by the French master chef Auguste Escoffier. Some Titanic enthusiasts have suggested that as the meal came to an end, the first-class guests were served fresh fruit and cheese. This idea is based on the witness of one survivor who mentioned that every table was feted with a large basket of fruit, including incredibly large and delectable bunches of grapes. This goes beyond elegance to the point of overkill, and since it was not listed on the menu itself, it’s possible that the witness was referring to the cheeses and fruits available in the buffet for the guests to take to their staterooms, to help stave off hunger pains until the next feast could be had.

By 1912 it had become the tradition to serve coffee at the end of a good meal, probably either a drip blend or some sort of Turkish variety, much like today’s espresso. This was accompanied by port, post-dining liqueurs, and, for the gentleman, cigars.[2]

[1] Collyer, Charlotte, “Survivor’s True Story,” American Semi Monthly Magazine (May 1912), as reprinted in Donald Hyslop et al., Titanic Voices: Memories from the Fateful Voyage. New York: St. Martin’s Press, 1997, 133.
[2] Archbold, Rick, and Dana McCauley. Last Dinner on the Titanic. Toronto: Madison Press Books, 1997, 90.

For those who wish to savor a taste of Titanic fare, we’ve recreated some of the dishes on the first-class dinner menu, based upon research into the ingredients, flavors, and methods in use in aristocratic kitchens at that time. Be bold and brave, and bon appétit!

Cream of Barley Soup

vegetable oil
½ c. bacon, finely chopped
2 lg. cloves garlic, minced
2 lg. shallots
1 parsnip
3 carrots
1 stalk celery
1 c. pearl barley
7 c. beef stock
1 bay leaf
¾ c. whipping cream
2 Tbsp. bourbon
1 tsp. Balsamic vinegar
salt and pepper to taste

Pour a bit of vegetable oil into a large saucepan, and heat the bacon and garlic, stirring while cooking for several minutes. Chop the shallots, parsnip, carrots, and celery into small pieces and add them to the pot. Cover and cook, stirring occasionally, until the vegetables are very soft, about 10 minutes or so. Stir in the barley, then pour in the stock, add the bay leaf, and bring everything to a boil. Reduce heat to low and simmer until the barley is chewy, about 50 minutes.

Remove from heat, and discard the bay leaf. Transfer the soup cupful by cupful to a blender and puree well, then pour into a clean pot.

Cook the puree over a medium heat until it begins to steam, stirring all the while so that the mixture does not burn the bottom of the pot. Fold in the cream, bourbon, and vinegar and warm gently (do not allow it to boil). Salt and pepper to taste.

Yield: 8-12 servings

Sauté of Chicken Lyonnaise

⅓ c. all-purpose flour
2 Tbsp. dried thyme
½ tsp. salt
½ tsp. pepper
3 eggs, beaten
6 boneless chicken breasts
4 Tbsp. butter
5 shallots, thinly sliced
5 chanterelle mushrooms, chopped
1 clove garlic, minced
1 c. white wine
½ c. cognac
½ c. chicken stock
2 tsp. tomato paste
1 tsp. granulated sugar

In a large bowl, mix the flour, thyme, salt, and pepper. In a separate bowl, beat the eggs lightly (just to break up the yolks). Dip each chicken breast in the eggs, then cover with the flour mixture.

Melt 2 tablespoons butter in a large skillet or electric frying pan. Place the breasts in the pan and cook for 10 minutes on each side until golden brown. Remove from the pan and set aside, covered.

Add the remaining butter to the pan, and stir in shallots, mushrooms, and garlic; cook until golden brown. Add the wine and cognac and cook for about 1 minute, then add the stock, tomato paste, and sugar. Boil for several minutes so that the mixture begins to thicken. Return the chicken to the pan, and cook for 5 minutes, turning once.

Serve on a large decorative platter.

Yield: 6 servings

Green Peas (Pea Timbales)

3 c. water
1 tsp. salt
4 c. peas, fresh or frozen (thawed)
3 sm. pearl onions, finely chopped
¼ c. very fine plain breadcrumbs
2 tsp. fresh mint, chopped
¼ tsp. Cayenne
2 eggs
¼ c. Parmesan cheese, grated
½ c. whipping cream
Crisco®
sour cream
mint leaves

Preheat the oven to 350°F.

Bring the water and salt to a boil in a small pot; add the peas and cook for only 2 minutes or so. Drain and run under cold water until cool.

Place the peas, onions, breadcrumbs, mint, and Cayenne in a blender and whir for 1–2 minutes; with the motor running, add the eggs, then slowly pour in the Parmesan cheese and the whipping cream. Blend well.

Lightly grease a large muffin pan with Crisco®, making sure the surface and sides of every well are oiled to prevent sticking. Pour the pea mixture into each well, filling it about two-thirds full. Bake for 30–35 minutes, or until a toothpick comes out clean when inserted. Allow to cool for 5 minutes; using a rubber spatula, go around the edges and carefully spoon the pea muffins onto a large platter. Decorate each with a dollop of sour cream and a mint leaf.

Yield: 12 servings

Punch Romaine

1 c. water
2 c. sugar
1 c. dry white wine
2 c. dry champagne
juice of 2 oranges
juice of 2 lemons

Italian meringue
2 c. white rum, very well chilled
slivered orange and lemon peel

Bring the water to a boil, then pour in the sugar. Once the sugar is fully dissolved, remove from heat and set aside, allowing it to cool for 15 minutes or so.

Combine the wine, champagne, sugar-and-water mixture, and orange and lemon juices in a large plastic pitcher that can go into the freezer. Chill the mixture until it is just beginning to set, like a glace or sherbet. Add the meringue (see next) to it, and chill for ½ hour more.

Pour the frozen mix into an individual dessert cup, and drizzle white rum that has been freezer chilled over each mound. Decorate with a sliver of orange or lemon peel, and serve immediately.

Italian Meringue
¼ c. water
¾ c. granulated sugar
6 egg whites

Dissolve sugar into water and cook until 250°F (use a candy thermometer). Beat egg whites with a hand mixer until they form stiff peaks. Pour sugar syrup into egg whites; increase speed of mixer, and beat until cooled.

Yield: 6 –8 servings

Peaches in Chartreuse Jelly

(A chartreuse in French cooking is a dish that has been turned out of a mold, sometimes made of meat or vegetables, but more usually of fruit within jelly. This is an old recipe that is labor intensive, a good sign that the end product is something special!)

4 lg. peaches
4 c. water
2 c. sugar
2 Tbsp. cider vinegar
¼ c. orange juice
1 cinnamon stick
3 whole cloves
½ tsp. allspice
fresh mint
edible flowers

Jelly
2 pkg. powdered gelatin
2 c. water
½ c. sugar

Remove the skin and stones from the peaches and cut them into small pieces. Combine the water and sugar and bring to a boil. Add the vinegar, orange juice, cinnamon stick, cloves, allspice, and peaches to the pot and bring to a boil once again. Reduce the heat to a simmer and poach the peaches in the spicy liquid until they are soft, 6 –10 minutes. Remove from heat and allow to cool, then refrigerate for several hours.

In the meantime, combine the gelatin with 1 cup of water in a medium-size bowl. Bring the second cup of water to a boil and dissolve the sugar in it. Add the hot mixture to the softened gelatin, and pour into a prechilled large mold; allow to cool. Add 2 cups of the peach syrup to the gelatin, then refrigerate until very thick (about 1 hour).

After 1 hour, drain the peaches of their remaining syrup and remove the whole cinnamon and cloves. Pour the peaches into the thickened gelatin mold, and chill until firm.

When serving, upend the mold onto a bed of fresh mint surrounded by edible flowers.

Yield: 6 –8 servings

Recipes for an Easter Breakfast

In Cooking with the Bible, we put together a meal for Easter morning. Here are the recipes:
Grilled Mackerel on a Stick
Sweet Barbels
St. Peter's Fish with Parsley Sauce
Pistachio-Crusted Sunfish
Eggplant and Cheese Casserole (Almodrote)
Israeli Breakfast Salad
Manáish with Goat Cheese and Black Peppermint Tea
Campfire Cinnamon Coffee Cake
Galilean Sand Cake

It's a lovely meal to serve on Easter, based on the story of Jesus' appearing to the disciples at the sea of Galilee (John 21:1-14).
http://cookingwiththebible.com/reader/Default.aspx/GR3410-3387/meal/

Recipes for Passover Meal

In Cooking with the Bible, we put together a meal for Passover that includes recipes for the following dishes:

Horseradish Deviled Eggs

Haroset à la Greque

Matzoh Ball Soup

Pesach Black Bread

Roast Lamb with Rosemary

Borscht (Beet Soup)

Russet Mashed Potato Casserole

Chilled Asparagus with Raspberry-Almond Vinaigrette

Spinach Salad with Bitter Herbs

Passover Rhubarb-Orange Cobbler with Lemon Sorbet

Coconut Macaroons

Try one or all for a fabulous feast:

http://cookingwiththebible.com/reader/Default.aspx/GR3410-786/meal/

Apple Torte

We've prepared this several times in the past, but it's so good, it's worth repeating. This is an apple torte based on the film Big Eden directed by Thomas Bezucha. (We had planned to include Big Eden in Cooking with the Movies, but we ran out of space in the book. But petition the publisher for a sequel!)

Pike’s Apple Torte

7 Tbsp. butter
2 c. Red Delicious apples, skinned, cored, and sliced
4 eggs, well beaten1
½ c. sugar
¾ c. all-purpose flour, sifted
2 8-oz. packages cream cheese
1 tsp. baking powder
1 tsp. cinnamon
½ tsp. lemon zest
½ tsp. salt
¼ tsp. baking soda
¼ tsp. nutmeg
½ c. chopped walnuts

Topping
1 c. Granny Smith apples, cored, pared, and thinly sliced
½ c. brown sugar
1 tsp. cinnamon

Preheat oven to 350°F.

In a small frying pan, melt half the butter and fry the apples in it until soft, about 3-4 minutes on each side. (Do not allow to burn.) Pour out into a large bowl, and mix together with the remaining butter and all other ingredients.

Generously butter a 9” round funnel cake pan. Pour the mixture into it.

In a large bowl, combine the topping ingredients. Individually place each apple slice on top of the cake mixture, in a fan shape, or some other clever way.

Bake for 60 minutes, or until the center is set. Allow to cool on a wire rack before serving.

Yield: 8-12 servings

Released 2000

Written and directed by Thomas Bezucha

Starring Arye Gross as Henry Hart, Eric Schweig as Pike Dexter, Tim DeKay as Dean Stewart, Louise Fletcher as Grace Cornwell, George Coe as Sam Hart, Nan Martin as Widow Thayer, O'Neal Compton as Jim Soams, Corinne Bohrer as Anna Rudolph, Veanne Cox as Mary Margaret Bishop

Awards: 2001 Cleveland International Film Festival Best Film and Best American Independent Feature Film (Bezucha); 2001 Florida Film Festival Audience Award for Best Narrative Feature (Bezucha); 2000 L.A. Outfest Audience Award for Outstanding Narrative Feature (Bezucha) and Grand Jury Award for Outstanding Actor in a Feature Film (Schweig); 2001 Miami Gay and Lesbian Film Festival Jury Award for Best Fiction Feature (Bezucha); 2000 San Francisco International Lesbian & Gay Film Festival Audience Award for Best Feature (Bezucha); 2000 Seattle Lesbian & Gay Film Festival Audience Award for Favorite Narrative Feature (Bezucha); 2001 Toronto Inside Out Lesbian and Gay Film and Video Festival for Best Feature Film or Video (Bezucha)

"Titanic" Anniversary

Some very important Titanic events are just about upon us.

First is the 100th anniversary of the sinking of the wonderful ship on April 15. While it may seem "odd" to mark the anniversary of a disaster of such proportions, it does provide an opportunity to reflect on how much safer ocean travel, and travel in general, is now than it was 100 years ago. At the same time, it's a chance to remember how unforgiving the sea--or any natural habitat--can be to those who downplay the necessity for adequate preparations.

Second is the impending re-release of James Cameron's movie Titanic, in 3D, on April 4. At the time of its original release, Titanic was the most expensive film ever made. As of 2010, it was still the highest-grossing film of all time, but it was quickly surpassed by Cameron's own Avatar. (Current figures list Avatar with almost $2.8 billion worldwide gross, with Titanic at $1.8 billion.) It remains to be seen whether the 3D version will be as successful as the 1997 film.

Evoking the spirit of Titanic, our brother and sister-in-law (one suspects she did the bulk of the cooking) prepared a dinner based upon the menu presented to first-class passengers during the Titanic's maiden voyage.

The menu consisted of the following dishes:

--Consommé Olga

--Sauté of Chicken Lyonnaise

--Green Peas
--Creamed Carrots
--Boiled Rice
--Cold Asparagus Vinaigrette

--Waldorf Pudding

They used recipes from our book Cooking with the Movies: Meals on Reels, which features a full chapter on the film Titanic--and we're happy to say, their guests left not a morsel behind!

They were good enough to send along photos of their dinner party, and we've provide the recipes below for those readers who wish to try their hands at some Titanic cooking. Bon appetit!

Consommé Olga

10 c. beef stock
¾ lb. lean ground veal or beef
1 egg white
1 turnip, finely chopped
1 leek, finely chopped
1 celery stalk, finely chopped
½ tomato, chopped
¼ tsp. salt
¼ tsp. pepper

Garnish
6 lg. sea scallops
½ bulb of celery root, blanched and julienned
4 leek whites, blanched and julienned
4 sm. carrots, shredded
8 sm. gherkins, julienned
fine old port

In a large pot, heat the stock to a simmer. In the meantime, in a large bowl knead the meat and the egg white with the vegetables, salt, and pepper. Add to the stock and simmer for approximately 30 minutes. Strain through muslin, cheesecloth, or a very fine sieve, and return broth to the pot. Heat until very hot, but not boiling.

Gather the serving bowls and line them up on the counter or table for easy access. Slice the scallops into wafer-thin pieces, and place a few in the bottom of each bowl. Add a dollop of the combined julienned and shredded vegetables (and pickles), then ladle the hot soup over them. Finish off with a half jigger of fine old port, and serve immediately.

Yield: 12–15 servings

Sauté of Chicken Lyonnaise

⅓ c. all-purpose flour
2 Tbsp. dried thyme
½ tsp. salt
½ tsp. pepper
3 eggs, beaten

6 boneless chicken breasts
4 Tbsp. butter
5 shallots, thinly sliced
5 chanterelle mushrooms, chopped
1 clove garlic, minced
1 c. white wine
½ c. cognac
½ c. chicken stock
2 tsp. tomato paste
1 tsp. granulated sugar

In a large bowl, mix the flour, thyme, salt, and pepper. In a separate bowl, beat the eggs lightly (just to break up the yolks). Dip each chicken breast in the eggs, then cover with the flour mixture.

Melt 2 tablespoons butter in a large skillet or electric frying pan. Place the breasts in the pan and cook for 10 minutes on each side until golden brown. Remove from the pan and set aside, covered.

Add the remaining butter to the pan, and stir in shallots, mushrooms, and garlic; cook until golden brown. Add the wine and cognac and cook for about 1 minute, then add the stock, tomato paste, and sugar. Boil for several minutes so that the mixture begins to thicken. Return the chicken to the pan, and cook for 5 minutes, turning once.

Serve on a large decorative platter.

Yield: 6 servings

Green Peas (Pea Timbales)

3 c. water
1 tsp. salt
4 c. peas, fresh or frozen (thawed)
3 sm. pearl onions, finely chopped
¼ c. very fi ne plain breadcrumbs
2½ tsp. fresh mint, chopped
¼ tsp. Cayenne
2 eggs
¼ c. Parmesan cheese, grated
½ c. whipping cream

Crisco®
sour cream
mint leaves

Preheat the oven to 350°F.

Bring the water and salt to a boil in a small pot; add the peas and cook for only 2 minutes or so. Drain and run under cold water until cool.

Place the peas, onions, breadcrumbs, mint, and Cayenne in a blender and whir for 1–2 minutes;
with the motor running, add the eggs, then slowly pour in the Parmesan cheese and the whipping cream. Blend well.

Lightly grease a large muffin pan with Crisco®, making sure the surface and sides of every well are oiled to prevent sticking. Pour the pea mixture into each well, filling it about two-thirds full. Bake for 30–35 minutes, or until a toothpick comes out clean when inserted. Allow to cool for 5 minutes; using a rubber spatula, go around the edges and carefully spoon the pea muffins onto a large platter. Decorate each with a dollop of sour cream and a mint leaf.

Yield: 12 servings

Creamed Carrots

1 lb. carrots, peeled and julienned
2 Tbsp. butter
2 Tbsp. flour
2 Tbsp. onion, finely chopped
2 cloves garlic, minced

2 Tbsp. fresh ginger, grated
½ tsp. salt
½ tsp. pepper
½ tsp. ground cinnamon
½ tsp. ground nutmeg
2 Tbsp. prepared horseradish, well drained
⅓ c. whipping cream
fresh tarragon

Place the carrots in a medium saucepan with enough water to cover. Cook for 4–5 minutes, keeping the texture al dente . Drain the water, and set the carrots aside. Over a low heat, combine the butter and flour, stirring frequently to prevent lumping. Add the onion, garlic, ginger, salt, pepper, cinnamon, and nutmeg, mixing well. Fold in the horseradish and cream and bring to a boil once again. Cook until the mixture is slightly thickened. Pour over the carrots.

Place the carrots onto a serving platter and sprinkle with fresh tarragon.

Yield: 6 –8 servings

Boiled Rice

4 c. water
½ tsp. salt
1 Tbsp. butter
2 c. Carolina long-grain rice
1 handful chives, chopped

Bring the water to a boil; add the salt and butter. Reduce the heat to very low and pour in the rice. Simmer, partly covered, stirring occasionally until all the water has evaporated or been absorbed. Sprinkle with chives. Cover tightly, and serve when needed.

Yield: 6 –8 servings

Cold Asparagus Vinaigrette

2–3 lb. thin stalk asparagus
2 c. water
½ c. walnut oil
¼ c. white wine vinegar
1¼ tsp. fresh tarragon, minced
1 tsp. dried mustard
2 cloves garlic, mashed
½ tsp. salt
1 tsp. black pepper
1 c. almond slivers, toasted

On a cutting board, trim the tough root ends of the asparagus and toss; wash the stalks in cold water. Place the water in a pot fitted with a steamer, and cook the asparagus until al dente (still dark green, but beginning to soften—about 5 minutes). Drain water and remove asparagus to a glass dish, arranging the stalks all in the same direction.

In a mixing cup, combine the oil, vinegar, tarragon, mustard, garlic, salt, and pepper and whisk well with a fork. Pour over the asparagus and chill until serving. Arrange on a small platter of toasted slivered almonds.

Yield: 6 –8 servings

Waldorf Pudding

2 c. raisins
2 Tbsp. lemon zest
20–30 lady fingers
5 eggs
1 Tbsp. cornstarch

1½ c. whipping cream
2 Tbsp. rum
4 Tbsp. granulated sugar

Preheat the oven to 350°F.

Combine the raisins and lemon zest.

Line the bottom of a greased French-style cake mold with rows of lady fingers separated by rows of the raisins/lemon zest mixture. Put a second row of both on top of the first row.

Make a sauce with the eggs, cornstarch, whipping cream, rum, and sugar, and mix well. Pour this sauce into the mold, place in a pan filled with water (bain marie), and bake for approximately 1 hour.

Cut into ½" slices and place on individual dessert plates.

Yield: 8–12 servings