Foodie Movies

Movies that make my mouth water!

Big Night
What an amazing cast! Tony Sheloub, Marc Anthony, Stanley Tucci, Minnie Driver, Isabella Rosalini, Liev Schrieber... never heard of it? Not surprised. It didn't make a lot of money, and it wasn't a runaway hit, but that's just too bad. It follows the story of two brothers from Italy trying to make it big in 1950's NY . It's touching, funny, sad, and the food in this pic makes you so hungry! Instead of popcorn, watch this one with a bowl of pasta.


Eat Drink Man Woman
Talk about making you hungry, GOOD GOD! This is a really great movie about a widowed, semi-retired executive Chef in China whose three daughters very quickly fall in love and move-out. It has so much humour and an energy to it that American movies seem to lack. All that aside, the food in this movie is not to be believed. Dishes that we don't ever see in America... it's SO not fair. Of course, like most families, through the sadness, and confusion, it's the food that connects them.

*They made an American version called "Tortilla Soup" that follows Hector Elizondo and his girls. Surprisingly, it's pretty good.


Dinner Rush
I really only know about his movie because I briefly worked with the man who produced it, but it's a real shame that it didn't get more publicity. The movie isn't actually about food per se, but the NYC restaurant world. I highly recommend you rent this gem. A really great cast of NY actors, an original script with twists in it, and an honest and true look at the NYC "scene." Everyone who sees this pic loves it.


Babette's Feast
Based on a story by Isak Dinesen (worth a read), this quirky and wonderful film should not be missed. The movie takes place a small town in Denmark, and follows a French refugee and the two sisters who take her in. As it turns out, Babette (the refugee) was one of the top chefs in Paris before she left, and has the opportunity to make a feast unlike anything the sisters, let alone the audience, has ever seen. Brilliantly art directed, and between the costumes and the candle light, and the exquisite food, there's no reason for you skip it.


Tampopo
I couldn't even begin to tell you what this about. Taking place in Japan, it follows a sleu of really odd characters, has about 12 story lines, makes no sense, and yet somehow is so enjoyable and fun to watch. The entire movie is about food. The love of food, the cooking of food, the sensuality of food, none of which is surprising considering the Japanese love of all things culinary. I know it might sound insane, but between the noodles, the broths, pickles, and fish, it's Duchess-worthy indeed.


Mostly Martha
They just recently remade this with Catherine Zeta Jones and called it "No Reservations," that one you can skip. However, the original German movie you can't. It's about a stuck-in-her-ways German chef who's sister dies and takes in her daughter, Martha's neice. On top of that, there's a new chef in the kitchen who's a little too loosy-goosey for Martha's liking. The story is great and like so many foreign films, it's quirky and light-hearted without being overly sappy. Of course, there's food too. Amazing Italian food that people fall in love over, and wonderful restaurant kitchen scenes.


Chocolat
A Foodie Fairytale come to life. This was such a precious movie (maybe a little too precious at times), that it was hard to resist. Of course that was the point. Based on a book by Joanne Harris (which is also charming and a fun little read), it's about a mother and daughter who jump from town to town and make chocolate. This time, they land in a small town in France during Lent. All I can say, is that in the battle between Chocolate and Jesus, Chocolate wins.


Willy Wonka or Charlie & The Chocolate Factory
Doesn't matter which version you like, they're both yummy. Every kids dream come true, what's NOT to like? Perfect movie for those cloudy gray days.



Like Water For Chocolate
Personally, I'm not a fan. It's just too much like a Soap Opera for my taste. However, people really seem to love this movie; it's dramatic, widely romantic, and even I have to admit, there are some divine cooking scenes. If nothing else, it's beautiful to look at.



Ratatouille
The best (only?) animated foodie movie ever! So irresistible and whimsical. A rat who wants to cook and runs to Paris to do so? FABULOUS! If for some reason you have yet to watch it, do yourself a favor. Ratat will make you smile from start to finish.


Waitress
Quirky and sort of strange, but utterly enjoyable. The acting is good, the script is original, and like so many other foodies movies, has a Fairy Tale quality to it that I always fall for. A perfect little anytime movie about a sad waitress, with a horrible husband, an affair that can't go anywhere, and an uncanny ability to make pie, wonderful pie.

Educational Purposes

Mary Poppins has “Supercalifragilistic,” Emeril has “Bam,” Ahhnold has “I’ll be bahhk,” and I have “educational purposes.” Ok, to be fair, it’s not actually mine, it belongs to my family, but close enough.

The year was 1993, and a teenage Duchess-in-training was on vacation in Spain with her Mother and Father, the Duke and Duchess of West 71st Street. It became very clear, very early on, that restraint and Spain were two words that didn’t melt well together. Spain is a culinary bastion – there are cultural and culinary influences from around the world and the dishes change from region to region. Of course, Gambas A La Plancha (roasted Shrimp) are everywhere, as are various cured meats, and Flan. That being said however, it became increasingly difficult for us to justify yet another slice of Flan, or another glass of Sangria simply because we hadn't had it “here” (here being whatever, town, city, bakery, restaurant or person’s house we happened to be in at that moment) before.

Enter “Educational Purposes.” I do believe that is was my Mother, the Duchess of West 71st Street, who created our lovely little mantra. We just had Jamon Serrano (an aged, cured ham) from the Butcher down the block, but those guys over there had been making it for 50 years longer, hmmmm what to do? I mean really, could one beautifully marbled and cured slice of pig be better than another? Only one way to find out but, what about guilt and excess? AHA! “Educational Purposes,” GUILT BE DAMNED.

"Educational purposes" also popped up the first time my Father and I went to Philly. We simply had to have a Cheesesteak at both Gino's and Pat's (the two most famous Cheesesteak joints). Now let's be honest here; I like a good Philly Cheesesteak as much as the next gal, but Fillet Mignon it ain't. That being said howewver, we did it anyway, for "educational purposes." If nothing else, it was a hell of a lot of fun. By the way, have you ever tried to tear a Philly Cheesesteak in half? Don't do it... it's not pretty.

Now, don’t abuse the magic of “educational purposes”. This is NOT permission to eat an entire pizza, and breadsticks, and mozzarella sticks, and a pint of ice cream – nope, this is permission to explore. Not sure which place has the better pizza? “Educational purposes,” try a slice from both. Exploring Chinatown, and see that two bakeries have the same pastry that you just discovered you like, “educational purposes,” try it at both places.

In fact, I give you permission to be as adventurous as you want! Go to that weird Balinese place down the street, ask questions, try something new for “educational purposes”. You didn’t like that dish there? Don’t let that stop you! You cross the street and try it over there instead -- all in the name of “educational purposes”. Let the magic take over and make you that gutsy eater you always wanted to be. And remember, as always, you don’t have to like it, but you have to try it!

Pumpkin Ravioli with Brown Sage Butter

The best Pumpkin Ravioli I've found is from Buon Italia in Chelsea Market. However, not only doesn't the ravioli have to be from Buon Italia, it doesn't have to be pumpkin either (although the combo of the pumpkin and sage is really yummy)

1 Box Fresh Pumpkin Ravioli
3 TBS Butter (not salted)
6 Fresh Sage leaves, plus extra for garnish
Grated Cheese
Salt & pepper

1. Put the salted pasta water on to boil. Put the butter in a pan (because you want to the butter to "brown" it's better to a non-black pan since you won't really be able to see the color change) and start cooking on low heat. Keep it cooking until it just starts to turn from yellow to a deep beige. Put in the sage leaves.

2. Boil the ravioli. This shouldn't take more than about 3 minutes. Any longer and the pasta will start to split and the pumpkin stuffing will start to ooze out. Strain it and put it in a bowl.

3. By now the butter should be a nice Teddy-Bear-Brown color. Pour it over the pasta and lightly sprinkle it with grated cheese, and salt and pepper it to taste. Put some fresh sage leaves on top for razzle-dazzle and enjoy!

Fave Places to Eat Out

Some are cheap, some are pricey, some are hip, some are oldies, but they are ALL Duchess-worthy.



Balthazar
www.balthazarny.com
As I've said before, this is quite possibly my favorite resteraunt in NYC. The food isn't revolutionary, the decor isn't cutting edge, and it's not trendy. What it is however, is an escape. It takes you to another place if only for a few hours. The food is always good, and always buzzing with happy eaters. It's classicaly bistro, from decor to food, and I love it... 'nuff said.

Grandma's Original Pizza
6918 3rd Avenue
Bay Ridge, Brooklyn
I moved to Bay Ridge this past summer, and knowing it was an Italian Neighborhood, my first question was "what's the best pizza." Overwhelmingly, the answer was Grandma's. I dunno if there was or is a Grandma, but the pizza there is wonderful and suprising. It's square with a super thin crust, has fresh mozzarella, their own tomato sauce with chunks of garlic in it, pesto, and romano cheese -- which is sweeter than Reggiano. The result is crispy, sweet, salty, melty, and heaven! If you're in Bay Ridge, stop by, you won't be dissapointed.

*Everyone has a favorite pizza place of course, please let me know yours. Maybe I'll make a pizza sojourn across the city and post the results!

La Paella
www.lapaellanyc.com
This place is perpetually crowded, and for good reason. They make really really good Paella, and the Sagria flows in abundance from very large, very black, very ugly garbage cans. The menu is soley Paella and Tapas, hence the name, and I've never had a bad meal there. However, becuase they don't take reservations, between 7-10 it's jammed. If you can go earlier or later, great -- if not you might be waiting for 30-45 minutes for a table. Just remember, the reward is worth the wait!

Mr Tang's
50 Mott Street
212-233-8898
This isn't the best food in Chinatown at all. It isn't the best people watching, or even the best deocration. No, Mr. Tang's is on here for one reason... Salt Baked Squid (sometimes called, Salt and Pepper Squid).
If you've never had it, you're missing out. It's squid which has been baked or fried in a cripsy, salty batter, and then sprinkled with hot peppers and garlic. It's hands-down one of my favorite all-time dishes, and I find myself craving it and having to make Tang trips. Let me say, whenever I see this on a menu I order it, and Tang's seems to be the best. Please feel free to let me know of your Salt Baked Squid find though, I'm ALWAYS willing to have it for... educational purposes.

Kuruma Zushi Sushi
7 East 47th street
212-317-2802
The freshest, most traditional, most expertly prepapred Sushi in NYC. Forget that corner Sushi place you go to, you haven't had Sushi until you've come to Kuruma. The Sushi is so good, that it actually ruins you for that other "stuff." Toshihiro Uezu, the chef and owner, trained for years under other master Sushi chefs until he was ready for his own place... and it shows. Nothing is ever too big to fit in your mouth, has too much fat or too little, or too anything. It's just perfect.
About the cost: it's cheaper than flying to Japan.
You can, if you show a HUGE amount of restraint eat reasonably (and by reasonably I mean $150-$200 pp), but really, save up the pennies, and go all out just once, it's more worth it than you can imagine.


MORE TO COME....

Marinated Flank Steak

This is a constant go to recipe. Odds are you already have 95% of this in your kitchen already, everyone loves it, and it's super easy.

1 1/2 - 1 3/4 Flank Steak
1/4 cup Lemon Juice
2 TBS Worcestershire Sauce
2 TBS Dijon Mustard
2 TBS Olive Oil
1 TBS Sugar
3 Chopped garlic cloves
1/2 TSP salt
1/4 TSP ground pepper

1. Whisk lemon juice, Worcestershire, mustard, 1 tablespoon olive oil, sugar, garlic, salt, and pepper in a shallow dish (this is what the steak marinates in, I use a Pyrex baking dish, it's just the right size). Peirce the steak all over with a fork, place it in the dish. Flip it once while it's marinating in the fridge... 1/2 hour to an hour, you don't really have to cover it but you can if you want.

2. Heat the other TBS of olive oil in a very hot cast iron pan (I use my cast iron grill pan, but a flat one will do as well.) Cook the meat however you like it - you'll find no steak snobbery from me. Personally, I don't things bloody, so for medium-well, it's about 6-7 minutes per side, rare 3-4, medium 5-6. Let the meat rest... this is vital! Never cut into a hot off of the pan steak. When you let it rest, the juices have time to be sucked back into the meat instead of oozing onto your plate.

3. Pour the stuff left in the skillet into a saucepan and boil it. Strain what's left, and pour it over the meat.

*A note on cutting steak of any kind: always always always cut against the grain. If you cut with the grain, not only does it make your job more difficult, but you don't get those lovely clean slices that you see in those Beef commercials.