As you have probably found out by now, by my enormous collection of recipes, I absolutely love to cook. I not only love to cook but I am one of those people that constantly watch cooking shows to improve my cooking skills. Also, I enjoy the entire process of cooking and enjoy watching a food masterpiece being created. As you can imagine, I am a fan of most movies that center around cooking. Which is why I am looking forward to The Hundred-Foot Journey’s release August 8th!
The Hundred-Foot Journey
In “The Hundred-Foot Journey,” Hassan Kadam (Manish Dayal) is a culinary ingénue with the gastronomic equivalent of perfect pitch. Displaced from their native India, the Kadam family, led by Papa (Om Puri), settles in the quaint village of Saint-Antonin-Noble-Val in the south of France. Filled with charm, it is both picturesque and elegant – the ideal place to settle down and open an Indian restaurant, the Maison Mumbai. That is, until the chilly chef proprietress of Le Saule Pleureur, a Michelin starred, classical French restaurant run by Madame Mallory (Academy Award®-winner Helen Mirren), gets wind of it. Her icy protests against the new Indian restaurant a hundred feet from her own escalate to all out war between the two establishments – until Hassan’s passion for French haute cuisine and for Mme. Mallory’s enchanting sous chef, Marguerite (Charlotte Le Bon), combine with his mysteriously delicious talent to weave magic between their two cultures and imbue Saint-Antonin with the flavors of life that even Mme. Mallory cannot ignore. At first Mme. Mallory’s culinary rival, she eventually recognizes Hassan’s gift as a chef and takes him under her wing.
“The Hundred-Foot Journey” abounds with flavors that burst across the tongue. A stimulating triumph over exile, blossoming with passion and heart, with marjoram and madras, it is a portrayal of two worlds colliding and one boy’s drive to find the comfort of home, in every pot, wherever he may be.
Directed by Lasse Hallström, and starring Academy Award-winner Helen Mirren, “The Hundred-Foot Journey” is produced by Steven Spielberg, Oprah Winfrey and Juliet Blake. The executive producers are Caroline Hewitt and Carla Gardini. The screenplay is written by Steven Knight, based on the novel “The Hundred-Foot Journey” by Richard C. Morais.
And to get you all excited for the movie, The Hundred-Foot Journey decided to share some awesome recipes with you all. Here is one for Gratin dauphinois, a scalloped potato au gratin recipe. Delicious, right? This even inspired me to share one of my “skinnier” versions of the recipe. Mind you, I know my picture of the Turnip Au gratin is not the best. I tried and tried to get one that looks as good as it tasted but found it a bit difficult. Trust me though, it is delicious! Turnip Au Gratin
Ingredients 1 1/2 cup Turnips (peeled and thinly sliced) 4oz 1/3 less-fat cream cheese 1 1/2 cups skim milk 2 cups Mozzarella cheese 1/2 chopped onion 1/2 tsp minced garlic 1/2 tsp salt 1/2 tsp pepper 1/4 tsp nutmeg 1/2 tsp garlic powder 1/2 tsp rosemary Directions 1. Preheat oven to 400 degrees and spray baking dish (9×13) with nonstick spray. 2. In a medium sauce pan add milk, cream cheese, onions, garlic, spices and turnips. Let simmer for ~30 minutes stirring occassionally. 3. Layer the baking dish with 1/2 the turnips, 1/4 the Mozzarella cheese, 1/2 the liquid and then top it with 1/4 the Mozzarella cheese. 4. Repeat step 3 and bake for 40 minutes. Cover with foil the first 30 minutes and remove the foil and let cheese brown. 5. Cool before serving.
Helen Mirren has long been one of my favourites so I look forward to the release of this movie. Sounds like an interesting plot and with someone like Steven Spielberg involved, it has to be good. I, unfortunately, am not a good cook - but my wonderful husband is. He experiments with different recipes for us - and I'm on clean up duty.!
Tuesday 24th of June 2014
The movie looks like it is going to be pretty awesome! I have to round up some friends to go with me. ;) I saw that recipe earlier, and it looks pretty tasty, too!