Recipes for foodies and film nerds. Because life's too short for stale popcorn and crappy movies.
The NeverEnding Story is one of those perfectly messed up childhood movies that you watch now and feel like you belong to a special club. Because it’s a REALLY good 80’s movie. Based on a bonkers German fantasy novel by Michael Ende, The NeverEnding Story …
Boondock Saints: “A juvenile, ugly movie that represents the worst tendencies of directors channeling Tarantino.” Fair enough. But it’s still a fun ride and Sean Patrick Flanery is feckin’ hot. If you grew up in the 90’s, you’ve likely seen Boondock Saints and have since …
I’ve been wanting to tackle Studio Ghibli and Hayao Miyazaki for a long while, and luckily my fave in the collection– Howl’s Moving Castle– is a bit simpler culinarily speaking its companions. Don’t worry, I’ll get to Spirited Away eventually.
Based on a fantasy novel written by Welsh author Diana Wynne Jones, Howl’s Moving Castle follows a mousey young woman named Sophie, who lives a boring life as a hatmaker in a European-esque city. Enter the handsome wizard Howl, who first saves Sophie, then gets her into a huge pickle by just associating with her (just like a man)– poor Sophie is turned into an old woman by a jealous witch, and is forced to seek out Howl without being able to tell him who she is. Luckily, his castle (like his ego) is huge and hard to miss, and Sophie passes herself off as his new cleaning lady. Of course, she falls in love with the guy (even though she’s WAY too good for him), and has to save Howl more than once while navigating her own curse and OH YAH a world ravaged by a pointless war.
Thematically complex and beautifully animated, Howl’s Moving Castle is a solid Ghibli bet even if you opt for the English dub over the original Japanese— the latter of which features Christian Bale as Howl, Emily Mortimer as Sophie, and Billy Crystal as the wisecracking fire spirit who powers the moving castle. Food scenes in the movie are not what you would call plentiful, but there is one in particular that stands out as a pivotal moment for Howl and his little family:
Eggs and bakey rarely looked so good. And it’s an animated friggin’ meal!
Thus, a breakfast movie menu inspired by Howl’s Moving Castle– with a few Japanese flourishes to pay homage to the creator studio. Don’t worry, turnips are not included. What do you think I am, a monster?
All right Calcifer, let’s get cooking!
For the flower loving hat shop proprietess with a big heart to steal-- piping hot hibiscus tea. If you need to loosen up as much as Sophie does, let your hair down and add a little Japanese whiskey. Bring water to a boil in a small saucepan or teapot. Steep your hibiscus tea with ginger root for 5-7 minutes. Divide into two teacups and add honey and whiskey to taste. A breakfast that leverages all of Sophie's skills with bacon and Howl's expert egg cracking maneuvers + some bread and cheese for the table. And, since this is a Myazaki anime film, I've added some fun Japanese twists that liven up the meal. I won't blame you if you make more bacon than called for. Especially if it's as good as my butcher's. Just lookit how beautiful <3 The key to super crispy bacon (especially when it's this thick) is to start off with a cold pan and cook over a controlled lower medium heat (ie don't let Calcifer get a 'tude). I also use a non-stick skillet because it's easier, but if you prefer a cast iron just make sure you fully wipe away any crispies before you get your egg on. For this meal, you want to cook until almost done, several minutes per side-- drain on paper towels and set aside. Pour out the majority of bacon grease (save in a jar for future frying deliciousness), leaving a thin coating sans any residual bacon crispies (you don't want these to burn beneath your eggs). Place pan back over medium heat. Crack six eggs into the pan , trying to consolidate on one side for aesthetics. Reduce heat to low and cover, peeking every minute or so to monitor setting progress. When almost set (about 2-3 minutes total), remove lid and drizzle your eggs with chili oil. Add bacon back to the pan to rewarm/recrisp for a minute or two more. Divvy up across three plates (I hogged an extra slice of bacon), and serve with crusty bread and cheese. Oh, what a pretty fire-- and apparently a hungry one. All that snark must work up an appetite. So, here's a log-like Japanese roll cake filled with matcha cream and paired with white chocolate "egg shells"-- a slightly more appetizing version of Calcifer's allotted snacks during family breakfast. Line a 9x13 rectangular cake pan with (SURPRISE) aluminum foil. You want it to be crinkly to accomplish a superficial bark like effect on the outside of your cake, so feel free to bunch it thickly in places and/or use more than one sheet of foil. Spray with baking spray and set aside. In a small sauce pan, heat the milk, cocoa powder, and chili powder on medium (do NOT bring to a boil). Stir continuously until cocoa powder clumps are broken up and dissolved-- set aside to cool, and preheat oven to 325. Now for the cake "batter". In a mixing bowl, combine sugar, baking soda, and 1/2 tsp cream of tartar. Sift in cake flour and whisk lightly to incorporate. Add egg yolks, oil, vanilla extract and chocolate milk mixture, stirring to combine. In a separate mixing bowl, beat egg whites with a hand mixer until lighter and frothy. Add remaining 1/4 tsp cream of tartar and continue to beat until the whites become opaque. Start adding sugar a little bit at a time, increasing the speed of your hand mixer until stiff peaks form. Using a rubber cake spatula, gently fold a third of the egg whites into the chocolate mixture, quickly rotating your wrists as you fold-- you just want to lighten up the chocolate mix a bit before adding the rest of your egg whites. Add in the rest of the whites and continue to fold lightly-- DO NOT overmix, you want the batter to be super light. Pour into lined cake pan and smooth evenly with your spatula. Drop the pan onto the counter a few times to make settle any air bubbles in the batter. Bake for roughly 15 minutes until a toothpick comes out clean. When the cake is finished baking, remove from oven and let cool for 5 minutes in the pan. Lay a sheet of parchment paper over a cooling rack, and flip your cake onto the parchment paper. Gently peel away the aluminum foil on the other side-- totally fine if the surface is craggy, we're going for a loglike effect! Now, place another sheet of parchment paper over the craggy surface of the cake and flip once more. Remove the first piece of parchment paper and roll your cake from the narrower end, incorporating the bottom piece of paper into the roll itself-- this will prevent the cake from sticking to itself. Note, it's VERY important to roll the cake before it cools completely to prevent the cake from cracking. Let your wrapped cake cool on the counter while you move onto your matcha whipped cream. Using a hand beater, whip cream, matcha, sugar, and cornstarch until stiff peaks form (a couple of minutes should do the trick). Refrigerate until cake has come to room temp. Unroll the cake and quickly spread your whipped cream evenly over the surface. Then, re-roll the cake with a light touch to avoid the cream squeezing out from the sides, and then use the parchment paper to wrap around your log to help maintain its shape. Refrigerate until ready to serve (cake will keep in the fridge for a couple of days if need be). While your cake is chiling, tackle your white chocolate "egg shells"! Very important PSA-- do not use regular white chocolate, which tends to get gloopy and separate. You HAVE to invest in melting chocolate. Blow up mini balloons to egg size-- rinse them lightly and coat with a very thin layer of vegetable oil. Next, microwave your melting chocolate in a glass bowl for a minute, pausing at 30 seconds to stir. Allow to come to room temperature, stirring frequently to maintain liquidy texture-- if you don't allow your chocolate to cool a bit, your balloons will pop when you dip them (and trust me when I say the mess is extreme). Tilt your bowl and dip your balloons a little more than halfway into your chocolate, swirling to coat. Allow any excess chocolate to drip away, and (assuming you have them) use egg holders to allow your balloons to set. Repeat with a second coat. Once completely set, you should be able to pop your balloons and peel away the balloon skin from the insides of your "shell"-- totally fine if bits of the edges chip away, makes it look a bit more authentic. When you're ready to eat, slice the ends off of your cake for a cleaner look, then slice into rounds. Serve with white chocolate egg shells whole and crumbled.
Tea for Sophie
Yield:
2 Cups
Cook Time:
10 minutes
Total Time:
10 minutes
Ingredients
Instructions
Family Breakfast
Yield:
3 Servings
Cook Time:
15 minutes
Total Time:
15 minutes
Ingredients
Instructions
...and "Snacks" for Calcifer
Cook Time:
1 hour
Total Time:
1 hour
Ingredients
Instructions
For those of you who aspire to Howl’s dexterity with eggs, here’s a little how to video. Worst case you end up with scramby instead of sunny side up– and those go great with chili oil too.
For more menus, check out my movie directory here!
Uncle Buck was a childhood fave of mine. Is it the best movie in the world? Maybe not. But it’s god damn funny, and it’s got a lot of food in it that I’ve always wanted to make. Namely, really enormous pancakes. The plot itself …
Hocus Pocus– what a goofy ass time. Is it deserving of critical acclaim? No. But it’s a Halloween staple that everyone loves so much Disney just released a sequel 29 years later. And Sarah is STILL REALLY FUNNY! Both Hocus Pocus 1 & 2 star …
So, to be completely 100% all the way honest, I wasn’t a huge fan of Waitress when it was released in 2007. At the time I knew nothing of the broadway musical that would come later that same year, and I had already seen (and loved) The Good Girl starring Jen Aniston in 2002. Now, of course, I’m in my 30’s and any movie featuring a smarter-than-her-town jaded heroine hits the spot for me. Also it’s a really good foodie movie. ‘Cause see the main character Jenna also happens to be her town’s pie genius.
Having inherited her late mother’s gift for making a pie fit any occasion, mood, or change in the weather, Jenna debuts all of her culinary creations at Joe’s Pie Shop where she waits tables. Jenna has a horrible home life with a loser, epically selfish and abusive husband (Jeremy Sisto, ugh what’s wrong with me he’s still a stud)– and then she finds out she’s pregnant. With a damn. baby. Good thing her new gyno happens to be incredibly handsome (Nathan Fillion, ahem), sensitive and super into her. What follows is a whole lotta self examination and realization and Jenna coming into her own and who really cares because, like the patrons of Joe’s, we’re here for the food.
So for this cute movie I made some very sweet (and one savory) pie or pie-like treats. I prioritized my selections based on those that actually got their own visual vignette in the film, but feel free to pick any of the other numerous pies Jenna references! Just do as I did, for the sake of your waist line, and make some of these pies personal sized. Luckily, all of the below recipes can be baked at the same temps and for roughly the same amount of time, so despite the volume it’s all a piece of … you know. HAPPY PI DAY!
And, lastly, you can find my pie crust, caramel, and whipped cream recipes here. You’re gonna need ’em.
Per the handsome doc, coffee (and most definitely booze) are on Jenna's "bad food list". Good thing none of US are pregnant. (if you are you shouldn't drink this...) Fill a high ball or sundae glass with ice. Pour in the coffee, syrup, cream and whiskey, stirring until mixed. Top with the whipped cream and sprinkle with nutmeg. If you want to make whipped cream from scratch-- BRAVO. It's super easy and way more delicious than what you'll find in a can. Just check out my On the Side how-to. One of the first pies of the film: a savory quiche filled with brie and smoked ham. Nothing says "I wish I could shirk my parental responsibilities" like a bunch of broken eggs! For quiche, you'll need to blind bake your crust (otherwise, you run the risk of a soggy bottom and that would be a dman shame! Preheat your oven to 375. Roll out your portion of pie crust and line a 9inch pie dish-- crimp the edges all pretty like (there's a very usefull how to at Food52). Prick the bottom of the crust with a fork several times (this will prevent air bubbles from expanding beneath the crust as it bakes. You can further prevent uneven crusts by lining the dough with parchment paper and weighting it with dried beans or pie weights (more on that here). Bake for 11-12 minutes until crust just starts to turn a pale gold. Remove from the oven and set aside to come to room temperature-- reduce the oven temp to 350, and get started on your filling. Whisk eggs, dairy, salt and pepper together. Layer chunks of brie, ham and half of your scallions on the bottom of your cooled pie crust, and pour your egg mix over your fillings. Bake for roughly 45-50mins at 350-- the center should still have a very slight jiggle when it comes out of the oven, as the quiche will contine to set as it sits. When ready to serve, sprinkle with a few of the remaining scallions. You can find the full recipe for Pie Crust here on my On the Side page. MMM a dark chocolate cream pie drowned in caramel-- all it needs is some extra salt to bring out the perfect level of bitterness. Start with your crust. Preheat the oven to 375. On a piece of wax paper, roll out your dough into an 8 inch diameter circle. Place a 5inch pie tin over the dough... .. and flip it over. Peel away the wax paper and press the dough into your mini-pan, crimping the edges. Bake for 5-10 minutes until golden brown. Remove and set aside to cool completely. Now for your filling! In a medium bowl, whisk together the sugar, cornstarch, cocoa, espresso powder, and salt. Add 1/2 of the cream and the egg yolks-- continue whisking until smooth. Before serving, pour your caramel sauce over your pie and sprinkle with flaky sea salt. For best slicing, refrigerate the pie overnight before serving. My pie crust recipe can be found here! Homemade caramel sauce can be found here! Ok Ok this is not a pie. It's a NY style cheesecake. But Jenna made it, so it's not cheating! Especially since this one is low calorie and still creamy delicious enough to make the late night child care a little more bearable. Preheat oven to 375-- time to assemble your graham cracker crust! Combine graham cracker crumbles, sugar and melted butter in a bowl-- the mixture will be like a grainy wet sand. In a 4 inch springform pan (or, if you don't have one of these, you can always make 3-4 mini mini cheesecakes in a lined cupcake tray), firmly press heaping tablespoons full of the crust mix into the bottom. Prebake the crust for 5 minutes, and set aside--reduce the heat to 350. For the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 1 minute. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the egg and beat just until combined. Batter will be thick. Pour the batter over the graham cracker crust (make sure your spring form pan is completely sealed!). Tightly wrap the bottom and sides of the springform pan in aluminum foil-- then, submerge the pan in a water bath (the water should only come up about halfway along the sides. Bake until the edge of the cheesecake is set and the middle has a SLIGHT jiggle-- about 35 mins (or, if you're using a muffin tin, 20 mins). Once finished, set the pan on a wire rack and allow to cool at room temperature for 30 minutes. Refrigerate for at least 2 hours. Once fully chilled and you are almost ready to serve, brush the top of the cheesecake with brandy. Add chopped pecans and nutmeg as a final garnish and hot damn that's yummy. Cheesecakes will keep in the refrigerator for up to 5 days. Most cheesecake recipes will call for full fat everything. And that's wonderful, but you know what's better? Finding a recipe that's just as good with low fat ingredients-- and this is one of them! Feel free to use reduced fat cream cheese and yogurt and you'll be much more willing and able to shove all these other pies in your face. A dark and bloody red pie for dark moods. I added the broken heart-- seemed appropriate. As per usual, crust is first! In a bowl, stir together flour, cocoa, sugar, and salt. Cut in the butter until pieces are pea sized. Sprinkle 1 tablespoon ice water over the mixture and gently toss with a fork. Press into a ball and, if pieces are falling off, add a bit more water to the mix. Form into a disc and refrigerate for 30 mins. Roll pastry from the center to the edge of a piece of wax paper, working to create a thin circle about 1/8 thick. Using a heart stencil or a sharp knife, cut 3 hearts out of your dough about 2 1/2 inches tall. Roll out the remainder of your dough into mini pie sized discs. Crimp edges as desired (I used a fork to make angled indents. In a small mixing bowl, CRUSH the remaining ingredients with your BARE HANDS until you get a jammy consistency. Fill your crusts with berry mixture and, after cutting your dough hearts into two jagged halves, place them on top of the berry filling. Bake until crust is just turning a more golden brown. Vanilla custard with banana (hold the banana). Preheat your oven to 375 (again). Prep your pie crust (again)-- just look at the other pie recipes for gods sake. Once you have the crust in its little pie tin, use a spoon to imprint little scallop edges. Then (huge surprise, I know) prebake your crust for 5 minutes and set aside to come to room temperature. Reduce heat to 350. In a small bowl, whisk together the remaining ingredients excl the whipped cream topping. Because, duh. Pour custardy pie filling into your prebaked and cooled crust (you don't want scramby eggs at the bottom!). Bake for 35 minutes until custard is set. Serve chilled or warm (but not too warm or your damn whipped cream'll melt!). So, our Waitress baker Jenna describes this one as “Lumpy oatmeal with fruitcake mashed in. Flambéed of course." If you want, you can of course soak this sucker in brandy and light it on fire, but don't go nuts and burn your house down. Please. Here's a how to on how NOT to do that. LAST CRUST. And this one is a little tricky. Preheat the oven to 350. Mix oats, flour, sugar, clove, and COLD butter-- very important, as this crust does NOT work with softened or melted butter. Once your dough reaches a wet sand consistency, press into the bottom and sides of a 4 inch pie tin. Here's where it gets iffy-- using another pie tin, weight the little crust down with pie weights or dried beans. As this particular crust cooks, it tends to swell as the oats absorb the butter. This step helps your crust stay crust shaped! Prebake your crust, remove from the oven and reduce heat to 350. Now for your filling! You should have a heaping 1/2 cup full of the dry ingredients... ... which you'll mix together and add to your prebaked crust. Whisk your wet ingredients Collect your filling ingredients and fill your oatmeal crust-- you should have a heaping 1/2 cup full. In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the eggs, corn syrup, cloves, ginger and nutmeg. Pour over fruit mixture. Bake at 350 for roughly 30 minutes-- what that your nuts don't burn! Remove from your oven and, when ready to serve, thickly splash the top of the cake with warmed brandy and, in a well ventilated space, do your best to safely light the top surface of the pie on fire. Do NOT ignite the alcohol while you're pouring it from the bottle. Please click on this hyperlink if you actually want to ignite this cake. Please? Thanks.
Bad Food List Coffee
Yield:
2 Drinks
Cook Time:
5 minutes
Total Time:
5 minutes
Ingredients
Instructions
Notes
I Don't Want Earl's Baby Pie
Yield:
9 inch Quiche
Cook Time:
2 hours 2 seconds
Total Time:
2 hours 2 seconds
Ingredients
Instructions
Notes
I Hate My Husband Pie
Yield:
1 small pie
Cook Time:
1 hour
Additional Time:
30 minutes
Total Time:
1 hour 30 minutes
Ingredients
Instructions
Pour this mixture into a medium saucepan over medium heat, whisking ask it begins to warm. Gradually whisk in the remaining cream and all of the milk. Bring to a very soft boil, whisking constantly as the mixture thickens (approximately 1 minute).
Remove the saucepan from the heat and pour the mixture back into your mixing bowl. Add the chocolate, butter and vanilla. Stir until everything is melted and the mix is smooth. If you have any stray lumps, you can pass the filling through a strainer to nix them.
Now, place a sheet of plastic wrap over the chocolate mix and press down to seal the top-- you don't want any air pockets, or you run the risk of a skin forming over the chocolate. Chill the mix in the fridge for 30 minutes to an hour before spooning into your cooled pie crust.
Notes
Baby Screaming It's Head Off in the Middle of the Night and Ruining My Life Pie
Yield:
1 4inch Cheesecake
Cook Time:
1 hour
Additional Time:
2 hours
Total Time:
3 hours
Ingredients
Instructions
Notes
Earl Murders Me Because I'm Having An Affair Pie
Cook Time:
1 hour
Total Time:
1 hour
Ingredients
Instructions
I Can't Have No Affair Because It's Wrong and I Don't Want Earl to Kill Me Pie
Yield:
1 4inch Pie
Ingredients
Instructions
Pregnant, Miserable, Self-Pitying Loser Pie
Yield:
1 4inch pie
Ingredients
Instructions
I got nothing except for the fact that now all I wanna do is rewatch Felicity. Earl or Dr. Pomatter; Ben or Noel. Damn Keri Russell gets into some solid love triangles…
For more menus, check out my movie directory here!
Little Miss Sunshine is one of those films that you’re thrilled exists– a wonderful family dramedy that is so well written and so well acted that it leaves you with hope for the film industry. The movie opens with a relatively dark montage. Mom Sheryl …
This past weekend was my oldest friend’s birthday. Coincidentally, he’s also the person who helped me start this blog. So I figured what better way to celebrate him than to attempt (for the fourth or fifth time) a menu perfectly matched to his favorite movie: …
ON THIS DAY 30 years ago, Thelma & Louise drove across the country in a blue Thunderbird and into the annals of feminist film history. It’s one of those movies I rediscover every 10 years– funny, tragic, and (sadly) still so relevant, Thelma & Louise was written by Callie Khouri and unfolds like a fantasy for women in the 1990’s aching to be free of the BS society doles out. You wouldn’t think the movie’s two main characters would be the “murdering type”, but turns out that (like most badass women in this world), they’ve always been “crazy”– this is just the first chance they’ve ever had to really express themselves.
But let’s back up a minute. For the unfamiliar, Thelma & Louise (directed by Ridley Scott) begins innocently enough– two young women who need a break from men and (as applicable) dead end jobs decide to take a fishing vacation together. No matter that they can’t fish– they’ll figure it out and/or have fun trying. Shit hits the fan, however, when Thelma’s (played by Geena Davis) flirtation at a truck stop bar leads to a sexual assault– and Louise (played by Susan Sarandon) IS NOT HAVING IT. Now our besties are on the lamb, and what ensues is an epic road trip toward Mexico and self-discovery.
With a little tasty treat in the shape of Brad Pitt along the way.
… though that encounter, like most other encounters with men in this film (and in life, let’s be real) becomes just another bump in the road for Thelma & Louise. But I’ll let you watch the movie to find out how.
On to the food! After all, one does need fuel for a road trip of this magnitude– I figured cocktails, tacos, and some Rocky Road ice cream would do the trick. With, of course, the end goal of drinking margaritas by the sea, mamacitas (just be sure to make a few extra).
Let's kick things off right-- Thelma orders a Coke up front with a Wild Turkey back. Louise orders a margarita and a Cuervo on the side. I'm sure there's a Buzzfeed quiz that would tell you which you would like more, but I'm sticking with both + refills. Louise's order is relatively simple-- girl doesn't have time for anything fancy, she wants to DANCE. Pour whiskey over ice, top off with coca cola, and garnish with a cherry. For Thelma's margarita, first run a slice of lime around the rim of your glass to moisten it. Then, dip the glass in salt to coat the rim. Next, mix tequila, triple sec, lime juice, agave, and ice in a cocktail shaker-- shake vigourously until fully chilled, and pour into salted glass. Add more ice and garnish with a slice of lime. Serve both drinks with their respective shots and get ready to BEAT A MAN'S ASS. Each of the male characters in Thelma & Louise is a different version of "that guy": super villain Harlan; Thelma's pig husband; sweet talking JD; jealous and kinda violent Jimmy; even Harvey Keitel's well-meaning-but-still-part-of-the-system police officer role. But let's be real, they're all just "on the side" when it comes to true love between best friends. So here is a recipe that celebrates the best of those "on the side" male characteristics-- sweet at first, can even be super hot, and always fun with chips and a beer. But definitely not the main course. PS the code word is peaches. Whisk together lime juice, oil, honey, and cumin until all of the honey is incorporated. Next, get all of your chopped ingredients together, like so: Toss in peaches, tomatoes, onion, bell pepper and jalepeno until fully coated-- season to taste with salt and freshly ground pepper. Allow to sit for an hour or more to let the flavors meld into a climax of sweet, spicy, and smoky mmmmmmm... 15 minutes before serving, toss in cilantro (you don't want this to sit in the salsa for a long time or it'll get all soggy). Serve with tortilla chips or on tacos. Ok I did it-- a food and movie pun. But it makes sense right? Also the recipe is delicious so you're welcome. Preheat oven to 325F. Generously season all sides of the lamb shoulder with salt and set aside while you make the marinade. Before serving, tear the lamb into smaller pieces and place into an oven proof serving dish. Skim the remaining marinade, removing fat, and pour about 1 cup over the meat to keep it moist and flavorful-- adjust with salt to taste. Serve with quick pickled onions, sour cream, cotija and a sprinkle of cilantro. And if youre in a rush, wrap in parchment paper or aluminum foil and eat while you drive! Quick Citrus-Pickled Onions recipe is here! In addition to giving me all the badass feminist energy, I can now thank Thelma & Louise for indirectly prompting me to try Mexican chocolate for the first time. Depending on the brand, you might get a kick of cinnamon and vanilla, or in this case chile-- either of which adds a MUCH appreciated level of complexity to what would otherwise be plain sweet chocolate. Plus, hey look another food/movie pun. I'm starting to feel like I got a knack for this shit. Get all your ingredients together-- but note, the base should be refrigerated for a minute before you can mix up your ice cream. In a medium saucepan whisk together egg yolks, cocoa powder and sugar until there aren't any lumps. Then, whisk in cream and milk. Put pan over medium heat and cook, whisking frequently, until a custard thickly coats the back of a spoon, but a swiped finger leaves a clean line. Stir in vanilla and salt, and pour into tupperware. Refrigerate overnight, or freeze for an hour until completely chilled. You'll end up with a thick yummy pudding consistency: Churn in ice cream maker according to manufacturer's instructions (see notes). Transfer ice cream to a large container and quickly stir in nuts, chocolate, and marshmallows with a rubber spatula until thoroughly mixed in. Return to freezer and chill for at least 3 hours before serving.
Girls' Night Out
Ingredients
Instructions
Peach & Pepper Salsa
Cook Time:
15 minutes
Additional Time:
1 hour
Total Time:
1 hour 15 minutes
Ingredients
Instructions
On the Lamb Tacos
Prep Time:
30 minutes
Cook Time:
2 hours 30 minutes
Total Time:
3 hours
Ingredients
Instructions
Slice the top of the chiles off and shake the interior seeds loose-- discard (you don’t need to remove every single one, a few strays are ok). Break the chilies apart into smaller pieces and add to a mini-processor with garlic, spices, vinegar, juice from 1/2 orange, beer, and 2 tbsp canola oil. Process until very smooth.
Heat a medium dutch oven to medium-high heat and add 2 tbsp canola oil. Sear the salted lamb shoulder, browning each side to create a crust and lock in those nummy juices.
Once all sides are seared, nestle the orange slices around the lamb and add bay leaf. Pour the marinade over the meat and shake the pan to ensure the marinade gets all the way to the bottom.
Cover tightly and bake for 2 1/2 hours-- you'll know it's done when the meat pulls apart easily. You're looking for this:
Notes
Recommended Products
Rocky Road to Mexico
Yield:
1 Pint
Cook Time:
1 hour
Additional Time:
4 hours
Total Time:
5 hours
Ingredients
Instructions
Taking this epilogue opportunity to double down on Thelma & Louise’s feminist message. In the 1990’s it was still a novel idea to cinematically celebrate women who “hit back” so to speak, and I love that Callie Khouri stood her ground not only on the characters of Thelma & Louise but also the men in her film. Per Geena Davis: “I heard [the screenwriter Callie Khouri] being interviewed and they told her, ‘We don’t think the men’s parts are good enough,’ and she said ‘So what?’”. Hehe.
So if you’re in the film industry and you find the topic of feminism and Hollywood as HUGELY important as I do, watch this movie a second time and maybe also check out the informative research at the Geena Davis Institute on Gender and Media.
And then maybe find the Thelma to your Louise (or vice versa), kick back with a bottle of Wild Turkey and make a plan to burn the world down.
For more menus, check out my movie directory here!
