Cut! by nicole.webster

HOW IT WORKS:

A cookbook that helps take away the stress of choosing what to watch. We pair a perfect meal with a movie for you. → A meal and a main meal, appetizer, or dessert has been combined with a film → Each recipe shows what platform to watch, how long the meal takes & difficulty level. BY: NICOLE WEBSTER

TABLE OF CONTENTS Intro table of contents

3 5

ROMANCE FILMS Nadine's PBJ Shrimp Linguini Fish & Chips Peach Brie Pastry

7 9 11 13 15

DRAMA FILMS Mushroom Ravioli Nachos Grilled Salmon Grilled Cheese

17 19 23 25 27

FAMILY FILMS Ratatouille Onigiri Chocolate Cake Mac & Cheese

29 31 35 37 39

COMEDY FILMS Cuban Sandwiches Risotto Lasagna Loaded Fries Clementine Cake

41 43 45 49 51

TABLE OF CONTENTS THRILLER FILMS Gnocchi Swedish Meatballs Chicken Fried Steak Skilled Lamb

53 55 59 61 63

INDIE FILMS Veggie Burger Wings Ice Cream Chocolate Pastry

65 67 69 71 75

INTERNATIONAL FILMS Margherita Pizza Jjajeonmyeon Potato Bhaji Quiche Lorraine

77 79 81 85 87

ROMAN FILMS

NCE

THE

edge of seventeen

NADINE'S NOT SO ORDINARY PB&J N ET F L I X ( 1 h r 44m i n ) • • • • • • • • • •

Ti m e — 30 M i nutes

2 to 3 slices bacon 1 medium yellow onion→halved and thinly sliced Kosher salt and freshly ground black pepper 8 tbsp peanut butter 4 slices sourdough bread 2 tbsp apricot or peach jam 4 ounces grated manchego cheese 2 slice provolone 2 slice Swiss cheese 6 tbsp mayonnaise

→ ROMANCE

D IFFIC U LT Y: 2/ 1 0 S er v i ng — 2 Perso n

Heat a nonstick skillet over medium heat until hot. Add the bacon to the skillet and cook until not quite crisp, about 2 minutes per side; remove to a plate. Add the onions to the skillet, season with a pinch of salt and pepper and cook until golden, about 10 minutes. Transfer to a paper towel-lined plate to drain any fat. Wipe the skillet and place it back on the heat.

Begin building the rest of the sandwich: Spread peanut butter on both slices of bread, then spread jam on both slices as well. Place the manchego on one of the slices, then cut the provolone in half and place on top of the manchego. Cut the Swiss cheese in half and place on top of the jam on the other slice. Pile the onions on top of the provolone cheese, followed by the pieces of bacon. Make the sandwich by closing the 2 filled sides of bread together and press slightly to help it all stay together.

Spread the top of the sandwich with half the mayonnaise. Place the sandwich into the skillet mayonnaise-side down. Spread the rest of the mayonnaise on the top of the sandwich. Fry until the outsides of the sandwich are golden brown and the cheese in the middle is melted, 3 to 4 minutes each side. Cut in half and serve. 9

About TIME

Richard Curtis

MARY AND TIM'S SHRIMP LINGUINI N ET F L I X ( 2 h r 3 m i n ) • • • • • • • • • • • • • •

D IFFIC U LT Y: 5/ 1 0

Ti m e — 30 M i nutes

1 pound dried linguini pasta 4 tbsp extra virgin olive oil 1 pound large shrimp→peeled and de veined kosher salt and black pepper 2 small zucchini→thinly sliced 1 shallot→finely chopped 4 tbsp salted butter 2 cloves garlic→minced or grated 2 tbsp chopped fresh thyme 1 pinch crushed red pepper flakes 1/ 2 cup dry white wine zest and juice of 1 lemon 1/ 2 cup fresh parsley→chopped 1 tablespoon chopped fresh chives

S er v i ng — 6 Person

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.

Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Season the shrimp with salt and pepper. When the oil shimmers, add the shrimp and sear on both sides until pink, about 2-3 minutes. Remove the shrimp from the skillet.

To the same skillet, add the remaining 2 tablespoons olive oil, the zucchini, and the shallots. Season with salt and pepper and cook 5 minutes. Add the butter, garlic, thyme, and crushed red pepper flakes. Cook until fragrant, 1-2 minutes. Pour in the wine, lemon zest, and juice, and bring to a simmer. Add the shrimp and pasta, tossing to combine. If needed, thin the sauce with a little of the pasta cooking water. Remove the pasta from the heat and stir in the parsley and chives.

Divide the pasta between plates. Top with fresh herbs. Enjoy!

Dennie Gordon

WHAT a girl Wants FISH AND CHIPS N ET F L I X ( 1 h r 45 m i n )

D IFFIC U LT Y: 6 / 1 0 Ti m e — 4 5 M i nutes

S er v i ng — 4 Perso n

FOR FRIES • 1 1/ 2 pound russet potatoes • 4 tablespoons extra virgin olive oil

Cut fresh cod into 8 even pieces. Pat any excess moisture off of fish with a paper towel.

BEER BATTERED COD • 1 1/ 2 lbs fresh cod • 6-8 oz. light beer • 1 ¼ cup all purpose flour, divided • 1 tsp salt • 1/ 2 tsp pepper • 2 tablespoons chopped fresh thyme • ¼ tsp garlic powder • ¼ tsp old bay • ¼ tsp paprika

In a bowl combine ¾ cups of flour, salt, pepper, garlic powder, paprika, old bay. Whisk in 6-8 oz. of cold beer. It should be slightly thinner than pancake batter.

Toss fish in remaining ½ cup of flour, then dip into beer batter, allow excess to drip off for a few seconds, then place carefully into 350°- 375°F oil. Fry no more than 3 pieces at a time so that the oil temperature dose not drop too quickly. Fry for 7 minutes, flipping half way through.

Serve immediately while hot along with the fries. Serve with tartar sauce, lemon wedges and malt vinegar.

Call Me By Your Name

PEACH BRIE TARTS H U LU (2 h r 1 0 m i n ) • • • • • • • • • • • •

D IFFIC U LT Y: 2/ 1 0 Ti m e — 30 M i nutes

2 tbsp extra virgin olive oil 2-3 medium shallots→thinly sliced 2 tbsp apple cider vinegar kosher salt and black pepper 2 sheets frozen puff pastry, thawed 1 wheel Brie each→cut into 8-10 slices 1/ 4 cup fresh basil→chopped 3 peaches→sliced 2 tbsp chopped fresh thyme 1 egg→beaten 1/ 3 cup honey 2 tablespoons fresh chopped rosemary

S er v i ng — 1 2 Pastri es

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

Heat the olive oil in a skillet over medium heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Stir in the apple cider vinegar, cook another 1-2 minutes until the shallots are caramelized. Season with salt and pepper.

Cut each sheet of puff pastry into 4 squares. Spread each squares with a small spoonful of shallots, leaving a 1/ 4 inch border. Top with brie and sprinkle with basil. Arrange the peach slices over the cheese and basil, pressing them into the cheese to adhere slightly. Drizzle with oil and season with salt and pepper.

Fold the edges of the pastry inward to enclose. Brush the edges of the pastry with beaten egg and sprinkle with black

Transfer to the oven and bake 15-20 minutes, until the pastry is golden and the cheese melted. Mix the honey, rosemary, and a large pinch of pepper together. Serve the tarts drizzled with this peppered rosemary honey. Enjoy!

DRA

AMA FILMS

Twlight MUSHROOM RAVIOLI N ET F L I X ( 2 h r 2 m i n ) • • • • • • • • • • •

D IFFIC U LT Y: 5/ 1 0 Ti m e — 25 M i nutes

2 tbsp extra virgin olive oil 1 shallot→thinly sliced 1 pound mixed mushrooms→sliced kosher salt and pepper 4 tbsp butter 2 cloves garlic cloves→smashed 2 tbsp fresh thyme leaves 1 tbsp fresh chopped sage 3 tbsp balsamic vinegar 1 pound cheese ravioli fresh dill→for serving

S er v i ng — 6 Person

Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Reserve 1/ 2 cup of the pasta cooking water. Drain the ravioli.

Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2-3 minutes. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes.

Add the balsamic and a splash (about 1/ 4 cup) of the pasta cooking water). Cook for a 2 minutes. Remove from the heat and discard the garlic cloves. Dip into beer batter, allow excess to drip off for a few seconds, then place carefully into 350°375°F oil. Fry no more than 3 pieces at a time so that the oil temperature dose not drop too quickly. Fry for 7 minutes, flipping half way through.

Divide the ravioli among bowls and spoon the mushroom sauce over top. Garnish with fresh herbs. Enjoy!

UNCUT GEMS JOSH SAFDIE& BENNY SAFDIE

UNCUT GEMS NACHOS

N ET F L I X ( 2 h r 1 5 m i n ) • • • • • • • • • •

D IFFIC U LT Y: 3/ 1 0 Ti m e — 25 M i nutes

1 can black beans 1 can sliced black olives 12 ounces sharp cheddar 1 small roma tomato 8 medium scallions 1 small jalapeño 1 pound rotisserie chicken meat 1/ 2 cup salsa 1 (16-ounce) bag restaurant-style tortilla chips Sour cream→for serving

S er v i ng — 6 Peo ple

Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a rimmed baking sheet with aluminum foil.

Prepare the following, keeping them separate: Drain and rinse 1 can black beans. Drain 1 can sliced black olives. Grate 12 ounces sharp cheddar or Monterey jack cheese on the large holes of a box grater (about 3 cups). Chop 1 roma tomato. Thinly slice 8 scallions and 1 small jalapeño.

Shred 1 pound cooked chicken into a medium bowl. Add 1/ 2 cup salsa and toss to combine.

Build the nachos: arrange about half of a 16-ounce bag of tortilla chips on the baking sheet in an even layer. Top with half of the seasoned chicken and a handful of shredded cheese. Layer the remaining chips on top, followed by the remaining chicken and cheese. Sprinkle with the black beans.

Bake the nachos until the cheese is melted and the chips around the edges are beginning to brown, about 8 minutes. Just before serving, garnish with the black olives, jalapeño, tomato, dollops of sour cream, and scallions.

Titanic

JAMES CAMERON

CREAMED FETA GARLIC SALMON N ET F L I X ( 3 h r 14m i n ) • • • • • • • • • • • • •

D IFFIC U LT Y: 3/ 1 0 Ti m e — 25 M i nutes

4 salmon filets kosher salt and black pepper 2 tbsp extra virgin olive oil 2 tbsp salted butter 1 medium zucchini→sliced 1 small shallot→thinly sliced 3 cloves garlic→chopped 1 tbsp chopped fresh thyme crushed red pepper flakes 1 cup canned full-fat coconut milk or heavy cream 3/ 4 cup crumbled feta cheese juice from 1 lemon fresh basil and thyme→for serving

S er v i ng — 4 People

Season the salmon with salt and pepper.

Heat the olive oil in a large skillet over medium heat. Add the salmon, skin side down, and cook for 2-3 minutes, until the salmon is crisp. Flip and continue cooking for another 2-3 minutes, or until the salmon is cooked to your liking. Remove from the skillet. If desired, peel away the skin and discard.

To the same skillet, add the butter, zucchini, and shallots and cook until the shallot is fragrant, about 2 minutes. Add the garlic, thyme, and crushed red pepper flakes, cook another 1-2 minutes. Stir in the cream and feta. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy, about 5 minutes. Stir in the lemon juice. Remove from the heat and slide the salmon back into the sauce.

To serve, plate each piece of salmon, then spoon the sauce and zucchini over top. Serve topped with fresh basil.

The FLORIDA PROJECTSEAN BAKER GRILLED CHEESE

N ET F L I X ( 1 h r 51 m i n ) • • • • • • • • • • • •

D IFFIC U LT Y: 2/ 1 0

Ti m e — 20 M i nutes

1 tomato→thinly sliced kosher salt and black pepper 4 slices sourdough bread 1 cup shredded sharp cheddar cheese 1/ 2 cup shredded Havarti cheese 1/ 4 cup fresh basil→chopped 1 tbsp fresh thyme leaves 1 tbsp fresh chopped chives 4 tbsp salted butter→at room temperature 2 tbsp grated parmesan cheese 2-4 tbsp everything bagel spice 2-4 slices cooked crispy bacon

S er v i ng — 2 S andwi ches

Arrange the tomatoes on a cutting board and sprinkle with salt and pepper. Let sit 15 minutes to draw out excess moisture.

In a bowl, combine the cheddar, Havarti, basil, thyme, and chives.

Brush the outside of each slice of bread with butter. Sprinkle the parmesan and everything spice over both buttered sides of the bread, pressing the spice mix gently into the bread to adhere. On the inside of half of the slices of bread, evenly layer half of the cheese mix, the tomatoes, bacon, and the remaining cheese. Add the top piece of bread.

Heat 1-2 tbsp olive oil in large skillet over medium heat. Place the sandwiches in the skillet and cook until golden on each side, about 3-5 minutes per side. EAT and ENJOY!

FAMILY FRIEND

DLY FILMS

Ratatouille BRAD BRA D BIRD RATATOUILLE DI SN EY+ ( 1 h r 5 0 m i n )

D IFFIC U LT Y: 7 / 1 0 Ti m e — 2 Hours

• • • • • • • • • • • • • • •

1 zucchini 1 eggplant 1 yellow squash 3 Roma tomatoes 1 red bell pepper 1/ 2 yellow bell pepper 1 can tomatoes 3 bay leaves 3 sprigs parsley 5 sprigs thyme 1 large onion 4 cloves garlic olive oil salt & pepper balsamic vinegar

Slice the bell peppers in halves and remove the seeds. Place them cut side down on a baking sheet and drizzle with olive oil, pepper and salt.

Place the bell peppers in the oven for about 30 minutes at 230 degrees Celsius or 450 degrees Fahrenheit. When the outer skin starts to brown, remove it from the oven and let it cool off a bit. Meanwhile, cut the onion and 3 of the garlic cloves, you eventually blend the sauce so it doesn’t really matter how you cut the onion and garlic.

S er v i ng — 4 Peo ple

Heat olive oil in a large skillet and sauté the onion and garlic cloves on medium-low heat. Be careful they do not brown. Add the canned tomatoes, bay leaves sprigs parsley and 3 sprigs of thyme. Let it simmer on low heat for about 15 minutes. Peel the outer skin from the bell peppers and slice them into smaller pieces. Add the roasted bell peppers to the sauce and let it simmer for another 5 minutes.

Remove the bay leaves, parsley and thyme from the sauce. Blend until it’s a smooth sauce and season with salt and pepper. Divide all of the sauce on the bottom of a baking dish.

Place the veggies on the sauce. Do not leave too much space between them and just keep on layering them in the same order. Divide the garlic and thyme oil over the veggies.

Cook the ratatouille for about 1 hour, check if the veggies are softened enough. If you would like some more color, bake it some more without the parchment paper. Add balsamic vinegar to the sauce to make it a little darker and less thick.

Carefully pour the sauce around and finish it all off with a thyme sprig or some chive.

d te ri pi S HAYAO MIYAZAKI Away

Spirited Away ONIGIRI

H BOm ax ( 2 h r 1 5 m i n ) • • • •

65g cooked japanese rice ¼ sheet nori seaweed pinch of salt cooked salmon

D IFFIC U LT Y: 4 / 1 0

Ti m e — 25 M i nutes

S er v i ng — 2 People

Begin by cooking the Japanese rice according to your favorite method.

With a small amount of water & salt sprinkled on your hands, mould the rice into small balls or triangles approximately 8cm wide.

Create a small well in the centre of the rice and put in your choice of ingredients. Then mould the rice with your hands around the well to cover your filling completely.

Using a sheet of nori seaweed, wrap up your ball of rice.

Sprinkle some sesame seeds or cut up shiso leaves to put on the rice for a little extra flavor. Enjoy for a snack or during lunch.

Coraline HENRYSELICK

WELCOME HOME CORALINE CAKE N ET F L I X ( 1 h r 2 6 m i n ) • • • • • • • • • • • •

D IFFIC U LT Y: 3/ 1 0

Ti m e — 4 0 M i nutes

2 cups all-purpose flour 2 cups sugar 3/ 4 cup unsweetened cocoa powder 2 tsp baking powder 1 1/ 2 tsp baking soda 1 tsp salt 1 tsp espresso powder homemade or store-bought 1 cup milk of choice 1/ 2 cup vegetable oil canola oil 2 large eggs 2 tsp vanilla extract 1 cup boiling water

S er v i ng — 1 0 Peo ple

Preheat oven to 350 degrees and spray or flour the two cake pans

Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix until well combined. Then, carefully add boiling water bit by bit to the cake batter until well combined.

Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

DECORATION 1.

You’re going to fill one piping bag with the yellow frosting and the other with the red.

With the yellow, you are going to create ten flower shapes in a circle around the top and with the red, you’re going to write “welcome home” in the middle.

THE LO LOR RAX BAKED BRIE MAC N' CHEESE N ET F L I X ( 1 h r 2 6 m i n ) • • • • • • • • • • • •

D IFFIC U LT Y: 3/ 1 0 Ti m e — 4 0 M i nutes

7 tbsp unsalted butter 1/ 4 cup all-purpose flour 3 cups whole milk 1 pound elbow macaroni 1 garlic clove→minced or grated 2 cups sourdough bread→roughly torn 2 cups sharp white cheddar→shredded 1 cup Havarti cheese→shredded 8 ounces Brie cheese→rind removed and cubed 1/ 4 tsp cayenne kosher salt and freshly ground pepper fresh thyme→for topping

S er v i ng — 8 People

1. Preheat the oven to 350°F. Spray a 9 x 13inch Pyrex baking dish with cooking spray.

2. In a large saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour. Reduce the heat to medium-low and cook for 1 minute, stirring once to avoid burning—it will bubble. Gradually whisk in the milk and 2 cups of water, then stir in the macaroni. Increase the heat to medium-high and bring the mixture to a boil. Stir frequently until the macaroni is just al dente, 8 to 10 minutes.

3. Meanwhile, in a medium skillet, melt the remaining 3 tablespoons of butter over medium-low heat. Add the garlic and sourdough and toss to coat. Toast the crumbs until browned, stirring frequently to avoid burning, about 3 to 5 minutes. Remove the pan from the heat and let the bread cool slightly. Transfer to a food processor and pulse into crumbs.

4. When the macaroni is al dente, remove the pan from the heat and stir in the cheddar, Havarti, Brie and cayenne. Season with salt and pepper. Stir until the cheeses have fully melted. Transfer the mixture to the prepared baking dish.

5. Evenly sprinkle the toasted bread crumbs over the mac and cheese and place the baking dish on a baking sheet. Bake for 15 to 20 minutes, or until the crumbs are golden brown and the sauce is bubbling. Remove from the oven and garnish with fresh thyme. Enjoy!

COMEDY

FILMS

CHEF CUBAN SANDWICHES N ET F L I X ( 1 h r 5 4m i n ) • • • • • • •

D IFFIC U LT Y: 3/ 1 0

Ti m e — 25 M i nutes

2 thin slices baked leg ham 4 large→thin slices Mojo Marinated Pork 2 pieces of white baguettes→cut in half Melted butter→for brushing American mustard 2 thin slices Swiss cheese 2 or 3 dill pickles→thinly sliced

S er v i ng — 2 People

Heat skillet over medium heat. Add ham and pork slices, and cook each side until slightly browned then remove to a plate.

Butter cut sides of baguettes then place in the skillet, cut side down, for 2 minutes until lightly browned. Remove onto work surface.

Layer the bottom of the baguettes with pork, ham, then cheese and pickles. Cut, break or fold the ham, pork and cheese so they fit. Spread the cut side of the bun tops with mustard then place on the sandwich.

Butter the bottom AND top of the outside of the baguettes.

Heat skillet over medium high heat. Place the baguettes in the skillet, top with a sheet of baking paper then weigh it down with a heavy skillet or pot (use cans if necessary for extra weight so the sandwich compressed). Cook for 3 minutes on each side, until dark golden brown and crispy, and the cheese is melted.

Let sandwiches stand 1 minute before cutting in half. Serve IMMEDIATELY.

DATE NIGHT TRIPPLEHORN ITALIAN QUINOA RISOTTO LASAGNA

N ET F L I X ( 1 h r 5 4m i n )

Ti m e — 90 M i nutes

SAUCE • 4 ounces pancetta chopped (optional, but adds great flavor) • 3 tbsp olive oil • 1/ 2 small sweet onion diced • 2 cloves garlic minced or grated • 1 red pepper diced • 1 pound ground spicy italian chicken sausage • 1 tsp dried oregano • 1 tsp dried basil • 1 tsp dried parsley • 1/ 2 tsp dried thyme • 1 tsp pepper + 1/ 2 teaspoon kosher salt • 1 ounce can crushed tomatoes 28 • 4 tbsp tomato paste • 1 cup milk of choice TRUFFLE OIL QUINOA RISOTTO • 2 tbsps butter • 1 tbsp olive oil • 2 1/ 2 cups dry quinoa • 5 cups warm chicken broth • 1/ 2 cup white wine • 1/ 2 tsp salt + pepper • 1 cup freshly grated parmesan cheese • truffle oil for drizzling • 2 cups provolone cheese shredded • 1 cup mozzarella cheese shredded • chopped fresh basil or parsley for garnish

D IFFIC U LT Y: 3/ 1 0 S er v i ng — 8 People

Start by making the sauce. In a heavy bottomed pot, cook 1 tablespoon of olive oil and the pancetta over medium heat, stirring, until the pancetta is lightly browned, about 5 minutes. Add the onion, garlic and red pepper and cook, stirring until the veggies are softened, about 5 minutes. Push the veggies off to the side of the pan and increase the heat to medium-high. Add 1 tablespoon of olive oil to the center of the pan and crumble in the ground sausage. Cook without stirring for 3 minutes and then begin breaking up the meat and continue to cook, stirring occasionally, until well browned, about 5 minutes. Add the oregano, basil, parsley and thyme. Cook another minute or so. Add the tomatoes, tomato paste,1 cup milk, salt and pepper to the pot. Simmer the sauce, stirring occasionally, until thickened, about 20-30 minutes. Taste to season with salt and pepper. While the sauce is cooking, make the quinoa. Bring 4 cups chicken broth to boil in 12 inch high sided skillet. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and chicken broth is absorbed, about 15 minutes. After 15 minutes, remove the lid and add the butter, olive oil and remaining 1 cup of chicken broth, stir vigorously for 5 minutes, until the quinoa is thick. Add the wine and parmesan cheese. Continue to stir vigorously for 2 to 3 minutes, until the quinoa is thick and creamy. Season with salt and pepper. Drizzle with 1-2 tablespoons truffle oil. Preheat the oven to 375 degrees F. To assemble the lasagna, grease a 9x13 inch baking dish. Spread the quinoa risotto in one even layer over the bottom of the greased dish. Spoon the meat sauce over the quinoa and then top with the provolone and mozzarella cheese. Bake for 30-35 minutes or until the cheese is lightly golden and the sauce bubbling. Let sit 10 minutes and then cut and serve with some crusty bread and a drizzle of truffle oil. Garnish with fresh basil or parsley.

Book OLIVIA

ksmart WILDE

Booksmart LOADED FRIES

H U LU ( 1 h r 42 m i n ) • • • • • •

D IFFIC U LT Y: 3/ 1 0

Ti m e — 35 M i nutes

2 lbs seasoned regular cut fries 2 cups or 8 oz freshly shredded cheddar cheese 1/ 2 cup green onions sliced 1/ 2 cup bacon bits or cooked bacon 1 small jalapeño sliced thin Sour cream optional

S er v i ng — 4 Peo ple

Bake your French fries according to package directions.

Once baked transfer to a 9”-10” cast iron skillet and top with shredded cheese.

Pop back in oven until cheese is melted.

Remove and top with green onions, jalapeños and a dollop of sour cream if desired.

BEN STILLER

The SECRET LIFE OF Walter Mitty

CLEMENTINE CAKE H U LU (1 h r 5 4m i n ) CAKE • 5 small clementines • 6 large whole eggs • 1 1/ 4 cup sugar • 2 1/ 4 cup ground almonds • 1 tsp baking powder GLAZE • 2 cups powdered sugar • 3 tbsp softened butter • 1/ 2 cup clementine juice CANDIED CLEMENTINES • 3 clementines • 2 cups granulated sugar • 1 cup water

D IFFIC U LT Y: 6 / 1 0

Ti m e — 90 M i nutes

S er v i ng — 6 S li ces

CAKE 1. Preheat the oven to 375F. Butter and line a 9” springform baking pan and set aside. 2. Poke a few slits into the clementines. Microwave on high for 3-4 minutes. Let the clementines cool slightly and then puree until smooth in a food processor. 3. In a stand mixer fitted with a paddle attachment, mix together the eggs and sugar for 5 minutes until light in color. Mix in the clementine puree on medium speed until mixed through. 4. Add the baking powder and ground almonds in two additions. Give the batter a good mix with a spatula. Pour the batter into the prepared baking pan and bake for 50 minutes or until its golden brown and a skewer comes out clean when inserted in the middle.

CANDIED CLEMENTINES 1. In a saucepan, combine the sugar and water together over medium high heat. Give mixture a gentle mix to help dissolve the sugar. 2. Slice the clementines into 1/ 4 ” slices. When the sugar and water mixture comes to a slight boil, turn it down to a simmer and add the sliced clementines. Let it simmer for 20 minutes. 3. Lay the clementines out on a pan to cool. GLAZE 1. In a mixing bowl, mix together the softened butter and powdered sugar. Add in half of the juice and stir to combine. Add more of the juice if you feel like the mixture is too thick to pour over the cake. 2. Top the cooled cake with the glaze and arrange the candied clementine on top.

THRILL FILMS

LLER

Velvet Buzzsaw

GNOCCHI ZUCCHINI N ET F L I X ( 1 h r 2 6 m i n ) • • • • • • • • • • • • • • •

D IFFIC U LT Y: 3/ 1 0

Ti m e — 4 0 M i nutes

4 tbsp plus 1/ 4 cup extra virgin olive oil 1 cup Panko breadcrumbs 2 cloves garlic→finely chopped or grated 1/2 cup freshly grated parmesan cheese 1/ 2 cup fresh basil→finely chopped 1 pound gnocchi→homemade or storebought 2 medium shallots→thinly sliced 2 zucchini→thinly sliced kosher salt and black pepper 2 tbsp salted butter 2 tbsp fresh thyme leaves 1 tbsp lemon zest & 1 tablespoon juice 1 pinch crushed red pepper flakes 8 ounces goat cheese or feta cheese fresh basil, dill, and or chives, for serving

S er v i ng — 6 People

Heat a large skillet over medium heat. Add 2 tablespoons olive oil, the garlic, the breadcrumbs, and basil. Cook, stirring occasionally until the breadcrumbs are toasted all over, about 3 minutes. Add the cheese and cook another 2 minutes, until fried. Remove the breadcrumbs from the skillet. Season with salt and pepper. Set the breadcrumbs aside.

Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Drain.

Place the skillet back over medium heat. Add the remaining 1/4 cup olive oil and the shallots. Cook until the shallots begin to caramelize, about 5 minutes. Add the zucchini and season with salt and pepper. Cook, stirring occasionally until the zucchini has caramelized and is golden brown, 5-8 minutes. Add the butter, the thyme, lemon zest, and red pepper flakes. Cook until the butter begins to brown, 3-4 minutes. Drop the gnocchi into the sauce, gently tossing to combine. Remove from the heat.

To make the goat cheese, combine the goat cheese, 2 tablespoons olive oil, and the lemon juice in a food processor and pulse until smooth and creamy. The cheese can be kept in the fridge for up to 3 days.

Spread the goat cheese into the bottom of each individual serving bowl. Spoon the gnocchi and sauce over the cheese. Top with breadcrumbs and herbs. Scoop the gnocchi up with the goat cheese and the sauce. EAT and ENJOY.

Ari Aster

MIDSOM

MMAR

MIDSOMMAR SWEDISH MEATBALLS PRI M E ( 2 h r 2 0 m i n ) • • • • • • • • • • • • • •

D IFFIC U LT Y: 6 / 1 0 Ti m e — 30 M i n

1/ 2 cup breadcrumbs 1/ 2 cup milk 35 ml cream 1 large egg 1 clove minced garlic 1/ 3 tsp salt 1/ 4 tsp each of black pepper & ground white pepper 1/ 4 tsp Grillkrydda 1/ 2 of an onion→finely chopped 1 pound ground beef (mince) 1/ 2 pound ground pork (mince) 2 tbsp fresh, finely chopped parsley 1 tbsp butter 2 tsp olive oil

S er v i ng — 8 Peo ple

In a large bowl, mix the breadcrumbs together with the milk, cream (If using), egg, garlic, salt, peppers and spice. Allow the milk to soak into the breadcrumbs for at least 10 minutes.

Once the milk has absorbed some, add in the onion, meat(s) and parsley. Mix well with your hands to combine.

Roll meat into about 24 small balls, or 16 larger balls.

Heat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches of two so they don’t stew or simmer. Transfer to a warm plate and cover with foil.

Add the 1/ 3 cup butter to the juices in the pan to melt. Whisk in the flour until it dissolves and turns brown in color. Pour in the broth (or stock), cream, soy sauce and dijon. Bring to a to simmer and season with salt and pepper to taste. Mix the sauce through well to combine all of the flavours together.

Continue to simmer until thickened.

The Devil All The Time ANTONIO CAMPOS

CHICKEN FRIED STEAK PRI M E ( 2 h r 1 0 m i n ) • • • • • • • • • •

D IFFIC U LT Y: 3/ 1 0

Ti m e — 25 M i nutes

2 bone-in pork chops Kosher salt and black pepper 2 tbsp extra virgin olive oil ½ cup balsamic vinegar 1 tbsp honey 1 tbsp chopped fresh oregano or thyme leaves 2 peaches→sliced 6 ounces feta cheese→cubed or crumbled 1/ 2 cup fresh basil crushed red pepper flakes

S er v i ng — 4 Peo ple

Preheat the broiler to high.

Heat a large skillet over medium high heat. Season the pork chops all over with kosher salt and pepper. Add the olive oil to the skillet, when the oil shimmers, add the pork and sear on both sides for 3-4 minutes. Reduce the heat to medium and continue cooking for about 8-10 minutes, or until the pork chops are cooked through.

In a small bowl, whisk together the balsamic vinegar, honey, and oregano. During the last 2 minutes of cooking, pour the balsamic sauce over the pork chops. Remove from the heat and add the peaches. Transfer the skillet to the oven and broil for 4-5 minutes or until the peaches are lightly charred. If the balsamic sauce starts getting too thick, add ¼ cup of water to keep it saucy.

Remove from the oven and top with feta, fresh basil, and chili flakes. Serve the pork with the peaches and balsamic sauce from the pan. Enjoy!

Knives Out

SKILLET PORK CHOPS N ET F L I X ( 2 h r 1 9 m i n )

D IFFIC U LT Y: 3/ 1 0 Ti m e — 90 M i nutes

CHICKEN • 2 pounds skinless, boneless chicken • 2 1/ 2 cups buttermilk • 2 cups corn flake crumbs • 1/ 2 cup Panko bread crumbs • 2 tablespoons whole wheat flour • 1 tablespoon smoked paprika • 1 teaspoon chili powder • 2 teaspoons onion powder • 1/ 2 teaspoon garlic powder • 1/ 4 -1/ 2 teaspoon cayenne pepper • a good pinch of salt & pepper SAUCE • 3/ 4 cup bourbon • 1 cup cold water divided • 2 tablespoons cornstarch • 1/ 8 teaspoon cayenne • 1/ 8 teaspoon salt • 1/ 8 teaspoon pepper • 2 tablespoons soy sauce • 3/ 4 cup honey • 2 tablespoons of your favorite BBQ Sauce • 1 1/ 2 teaspoons tabasco • 1 teaspoon dijon mustard • 4-8 tablespoons melted salted butter

S er v i ng — 6 Peo ple

SAUCE 1. In a bowl, mix the cornstarch with 1/ 4 cup of water until smooth. Add the cayenne pepper, salt and black pepper. In a medium sauce pan over low heat, combine the bourbon, 3/ 4 cup water, soy sauce, honey, BBQ Sauce, Tabasco and dijon. Bring up the heat to a simmer and slowly add the corn starch mixture, whisking vigorously as you go. When the mixture is well combined, cook about 1 more minute. Turn off the heat and add the butter. Set aside until ready to use. The sauce can be made ahead and refrigerated until ready to serve. CHICKEN 1. Add the chicken to a large bowl and pour the buttermilk over the chicken. Toss well, cover and refrigerate for 2 hours or overnight. 2. After 2 hours or the next day preheat the oven to 475 degrees F. Line a baking sheet with a silpat, foil or parchment paper and spray or brush it with some olive oil. 3. Add the corn flakes crumbs, Panko, flour, smoked paprika, chili powder, onion powder, garlic powder, cayenne, salt and pepper. Stir to combine. 4. Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly spray the chicken with cooking spray or a mist of olive oil. Drizzle the melted butter over the chicken. 5. Bake for 10-12 minutes, then reduce the heat to 400 degrees F. Bake for 10-12 minutes more, then flip the chicken over and gently spray with olive oil. Place back in oven for another 15-20 minutes or until the chicken is cooked through and the juices run clean. Serve with a lemon wedge if desired and the bourbon sauce.

INDIE FILMS

Captain Fantastic

VEGGIE BURGERS N ET F L I X ( 1 h r 5 8 m i n ) • • • • • • • • • • • • •

D IFFIC U LT Y: 3/ 1 0 Ti m e — 50 M i nutes

1/ 4 cup balsamic vinegar 2 tbsp low sodium soy sauce 2 tbsp Dijon mustard 1/ 3 cup olive oil crushed red pepper flakes pepper 4 portobella mushroom caps→stems removed 4 slices sharp cheddar or harvarti cheese 4 brioche burger buns toasted 4 tbsp fig preserves 8 slices cooked bacon 4 fried eggs arugula or lettuce tomato

S er v i ng — 4 Peo ple

In a large gallon size zip top bag, combine the balsamic vinegar, soy sauce, mustard, olive oil, crushed red pepper flakes and pepper. Add the mushroom caps and toss to coat. Let the mushrooms marinate 30 minutes to 1 hour.

Preheat an outside grill or grill pan to high. Place the mushrooms on the grill and grill until lightly charred, about 3-5 minutes. Flip and grill an additional 3-5 minutes. During the last minute add the cheese.

Spread each toasted bottom bun with fig preserves. Add you mushroom burgers, bacon and eggs. Top as desired with tomatoes + arugula. Spread each top bun with ketchup and then add it to your burger. Eat!

•

David O. Russel

SILVER LININGS PLAYBOOK BONELESS HONEY BBQ CHICKEN WINGS N ET F L I X ( 2 h r 2 m i n ) • • • • • • • • • •

D IFFIC U LT Y: 5/ 1 0

Ti m e — 4 0 M i nutes

2 pounds boneless chicken tenders or breasts→cut into 2-inch pieces 1/ 2 cup buttermilk 2 cups finely crushed corn flakes 1/ 2 tsp paprika kosher salt and black pepper extra virgin olive oil→for brushing 3/ 4 cup of your favorite BBQ sauce 1/ 4 cup honey 1/ 2 tsp cayenne pepper 2 tbsp dijon mustard

S er v i ng — 6 People

Add the chicken to a bowl. Pour the buttermilk over the chicken. Toss well to coat.

Preheat the oven to 425 degrees F. Line a baking sheet with parchment.

Add the cornflake crumbs, paprika, and a pinch each of salt and pepper to a mediumsized bowl. Stir to combine.

Remove each piece of chicken from the buttermilk, allowing the excess to drip off, then dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly drizzle or mist the chicken with olive oil. Transfer to the oven and bake for 1520 minutes or until the chicken is cooked through.

Meanwhile, make the honey BBQ sauce. Combine the BBQ sauce, honey, mustard, and cayenne in a glass jar and shake or whisk until smooth and creamy. Drizzle each piece of chicken with BBQ sauce, then return to the oven for 5 minutes, until warmed.

Serve the chicken with fresh chives and spicy ranch for dipping.

Little Miss Sunshine CHOCOLATE PEANUT BUTTER FUDGE BROWNIE ICE CREAM

PRI M E ( 1 h r 41 m i n )

Ti m e — 6 Hr 20 M i n

ICE CREAM • 2 cups heavy cream divided • 3 tbsp dark chocolate cocoa powder • 5 ounces milk chocolate chopped • 1 cup milk I used 2% • 1/ 2 cup sugar • pinch of salt • 5 large egg yolks • 1/ 2 tsp vanilla FUDGE BROWNIES • 1/ 3 cup canola oil • 4 tbsp butter melted • 4 tbsp cocoa powder • 2 eggs • 1/ 2 cup sugar • 1 tsp vanilla • 3/ 4 cup flour • 1/ 4 tsp salt • 1/ 2 cup chocolate chips PEANUT BUTTER SWIRL • 1/ 2 cup creamy peanut butter • 1 tbsp honey • 1/ 2 tsp vanilla

7. 1.

Make the ice cream. In a medium saucepan, combine 1 cup of the cream with the cocoa powder. Warm over medium-high heat, whisking to dissolve the cocoa. Bring the mixture to a boil, then reduce the heat to medium-low and let simmer for 30 seconds, whisking constantly. Remove the pan from the heat, mix in the chocolate and whisk until melted and smooth. Stir in the remaining 1 cup of cream. Transfer this mixture to a medium-large mixing bowl. Set a fine mesh sieve over the top. In the same saucepan, combine the milk, sugar and salt and warm the mixture over medium-high heat.

D IFFIC U LT Y: 2/ 1 0

S er v i ng — 1 Quar t

In a medium mixing bowl, whisk together the egg yolks. When the milk mixture is warm, gradually whisk into the egg yolks, beating constantly. Return the egg-milk mixture to the saucepan and continue heating over medium-high heat, stirring constantly and scraping the bottom of the pan with a spatula, until the mixture is slightly thickened and coats the back of a spoon. Remove from the heat, pour through the mesh sieve into the chocolate-cream mixture and stir to blend. Stir in the vanilla extract. If needed pour ice cream back through the strainer one more time. I did this, but only because I had bits of chocolate that must not have properly melted. Cover with plastic wrap and chill the mixture in the refrigerator for several hours or overnight (I stuck mine in the freezer to speed things up). Well the ice cream is cooling make the brownies. Pre-heat oven to 350. Grease a 8x8 inch pan. Mix canola oil and butter, add cocoa and stir until well blended. Beat eggs with a mixer. Add sugar and vanilla, beat well. Add flour and salt. Stir in chocolate chips. Spread evenly in pan and bake at 350 for 2025 minutes (mine took 22 minutes, but most of you don’t live at 10,000 ft.). Allow to cool and then divide the pan in half. Chop half the brownies into bits and save the other half for eating! Set aside until ready to add to the ice cream. Once the ice cream mixture is well chilled, freeze in an ice cream maker according to the manufacturer’s instructions. Well the ice cream is churning place the peanut butter, honey and vanilla in a microwave safe bowl. Microwave for 30 seconds, stir and then microwave another 30 seconds or until the peanut butter is saucy. Once the ice cream is frozen, fold in the brownie bits with a spatula. Transfer the ice cream to an airtight container (or in my case a loaf pan). Add dollops of the peanut butter and then using a butter knife swirl the peanut butter through the ice cream. Freeze for 4-6 hours before serving. Note: This ice cream is soft! Or you can also eat this as soft serve. It’s delicious!

Wes Anderso

THE GR BUDA HOT

GRAND APEST TEL

MENDLS CHOCOLATE PRI M E ( 1 h r 40 m i n )

D IFFIC U LT Y: 5/ 1 0 Ti m e — 6 Hr 20 M i n

CAKE • 1/ 2 cup water • 1/ 2 cup whole milk • 1/ 2 cup butter • Pinch of salt • 1 tsp caster sugar • 2/ 3 cup plain flour • 4 medium eggs FILLING • 4 egg yolks • 1/ 3 cup caster sugar • 2 tsp cocoa powder • 1 1/ 2 cup whole milk • 1/ 2 cup dark chocolate • 1 tbsp plain flour • 1 tbsp corn flour BUTTERCREAM • 15 tbsp icing sugar • 5 tbsp unsalted butter • 1 cup whole milk • Blue gel food color ICING GLAZE • Icing sugar • Water • Pink, green and red gel food color • Cocoa beans or chocolate covered raisins 1.

Pour water, milk, butter, salt and caster sugar into a pan and stir over medium heat until the butter has melted. Once the mixture comes to a boil take it off the heat and tip in the flour. Stir until the mixture comes away from the sides of the pan and forms a ball. Place pan back over the heat and cook for a few minutes to dry the dough out. Pour dough into a bowl and leave to cool for 10-15 minutes before beating in the eggs one at a time. Once you have a smooth dough, spoon it into a piping bag fitted with a round tip. You will need to pipe three different sizes to create small, medium and large profiteroles. Make sure to pipe the dough onto a baking tray lined with baking paper so the profiteroles don’t stick.

S er v i ng — 1 cak e

Place the profiteroles into a preheated oven at 390ºF for 15-25 minutes. The smaller ones will need less time than the larger profiteroles. 4. Once baked poke a hole into the bottom of each profiterole to allow the hot air to escape and place them on a cooling rack to cool. 5. For the filling, gently heat the chocolate and milk in a saucepan until the chocolate has melted and the milk is hot but not boiling. Meanwhile, mix together the egg yolks, caster sugar, cocoa powder, flour and corn flour until the mixture is smooth and combined. 6. Pour 1/ 3 of the hot milk into the egg mixture and stir together before pouring it back into the pan. Bring mixture to a boil and continuously whisk until the mixture is smooth and has thickened. Leave to cool completely before spooning into a piping bag fitted with a small round tip. Pipe chocolate filling into each profiterole. 7. To make the water icing mix a small amount of water into the icing sugar until you have your desired thickness. It needs to be runny enough to dip into but not too runny that the icing slides off the profiterole. Separate the icing into 3 bowls and color them light pink, green and a deeper pink. Dip the top of each profiterole into the water icing 8. To make the buttercream beat together the icing sugar and butter until sandy, pour in the milk and beat for a good five minutes until it’s pale and fluffy. Keep some plain and color some blue. 9. To assemble, place the large light pink profiterole onto your serving plate. Pipe some buttercream on top, to act as a glue. Add a medium green profiterole and pipe some buttercream on top before finally adding on the small deep pink profiterole. Fill the gaps between the profiteroles with small beads of blue buttercream using a smaller round tip. 10. Pipe shells around the base of the large profiterole and finally pipe a dot of buttercream on top for the cocoa bean to sit on.

INTERNATION FILMS

NAL

ROMA

Alfonso Cuarón

MARGHERITA PIZZA N ET F L I X ( 2 h r 1 5 m i n )

D IFFIC U LT Y: 5/ 1 0

Ti m e — 30 M i nutes

HOMEMADE PIZZA DOUGH • 2½ cups unbleached all-purpose flour • 1 tsp granulated sugar • ½ tsp active dry yeast or SAF instant yeast • ¾ tsp Diamond Crystal kosher salt • 7 ounces (105°F to 115°F) warm water • 1 tbsp extra virgin olive oil • Semolina and all-purpose flour for dusting the pizza peel PIZZA SAUCE • 1 cup pureed or crushed canned San Marzano tomatoes • 2-3 fresh garlic cloves grated with a micro plane or pressed • 1 tsp extra virgin olive oil plus more for drizzling • 2-3 large pinches of kosher salt to taste • ¼ tsp freshly ground black pepper TOPPINGS • 2-3 tbsp finely grated parmigianoreggiano cheese plus more for serving • 7 ounces fresh mozzarella cheese (not packed in water) cut into ½-inch cubes • 5-6 large fresh basil leaves plus more for garnishing • dried red pepper flakes

In a medium bowl, whisk together the allpurpose flour, sugar, yeast and salt. Add the warm water and olive oil, and stir the mixture with a wooden spoon until the dough just begins to come together. Scrape the dough onto a well-floured counter top and knead the dough for three minutes. It should quickly come together and begin to get sticky. Dust the dough with flour as needed After about 3 minutes, the dough should be smooth, slightly elastic, and tacky. Lightly grease a large mixing bowl with olive oil, and place the dough into the bowl.

S er v i ng — 4 People

Cover the bowl with a kitchen towel and allow the dough to rise in a warm, dry area of your kitchen for 2 hours or until the dough has doubled in size. Proofing Tip: If your kitchen is very cold, heat a large heatproof measuring cup of water in the microwave for 2 to 3 minutes. This creates a nice warm environment. Remove the cup and place the bowl with the dough in the microwave until it has risen. Preheat Oven and Pizza Steel or Stone: Place the pizza steel on the second to top rack of your oven, and preheat the oven and steel to 550°F for a minimum of 1 hour. If your oven does not go up to 550°F or you are using a delicate pizza stone. As the oven is preheating, assemble the ingredients. In a small bowl, stir together the pureed tomatoes, minced garlic, extra virgin olive oil, pepper, and salt. Set aside another small bowl with the cubed mozzarella cheese. Separate the dough into two equal-sized portions.. Place the dough on a large plate or floured counter top, cover with plastic wrap, and allow the dough to rest for 5 to 10 minutes. Sprinkle the pizza peel with a tablespoon of semolina and dusting of all-purpose flour. Gently use both hands to stretch one ball of pizza dough into roughly a 10-inch circle. If the dough springs back or is too elastic, allow it to rest for an additional five minutes. The edges of the dough can be slightly thicker, but make sure the center of the dough is thin. Gently transfer the dough onto the semolina and flour dusted pizza peel or baking sheet. Drizzle or brush the dough lightly with olive oil. Using a large spoon, add roughly ½ cup of the tomato sauce onto the pizza dough, leaving a ½-inch or ¾-inch border on all sides. Sprinkle a tablespoon of parmigiano-reggiano cheese onto the pizza sauce. Add half of the cubed mozzarella. Sprinkle the basil over the pizza. Gently slide the pizza from the peel onto the heated baking stone. Bake for 7 to 8 minutes. Enjoy!

3 IDIOTS

DRY POTATO BHAJI N ET F L I X ( 2 h r 51 m i n ) • • • • • • • • • • • • • •

D IFFIC U LT Y: 6 / 1 0

Ti m e — 1 5 M i nutes

3 large Potatoes→boiled & peeled and cut into cubes 1/ 4 tsp Mustard Seeds rai 1/ 2 tsp Cumin Seeds jeera 1 pinch Asafoetida hing 4-5 Curry Leaves 1 Onion→sliced 1/ 2 tsp grated Ginger 2 Green Chillies→finely chopped 1/ 4 tsp Turmeric Powder haldi 1 tsp Coriander Powder 1 tsp Lemon Juice 1 tbsp Fresh Coriander Leaves→ chopped 2 tbsp Cooking Oil Salt

S er v i ng — 3 People

Heat oil in a kadai. Add mustard seeds; when they begin to crackle, add cumin seeds, asafoetida and curry leaves. Sauté for few seconds

Add sliced onion and sauté until it turns transparent. Add ginger and green chilli; sauté for a minute.

Add turmeric powder, coriander powder, salt and lemon juice; mix well.

Add potatoes and mix gently using spatula. Cook for 3-4 minutes over low flame. Turn off the flame.

Transfer dry potato bhaji to a serving bowl and garnish with fresh coriander leaves.

para BONG JOON-HO

asite

PARASITE JJAJEONMYEON

H U LU ( 2 h r 1 2 m i n ) • • • • • •

D IFFIC U LT Y: 2/ 1 0

Ti m e — 1 5 M i nutes

8 ounces tender beef→such as sirloin, rib eye, NY strip salt and pepper 1 tbs olive oil or other cooking oil 2 garlic cloves→roughly crushed 1 pack Chapagetti 1 pack Neoguri

S er v i ng — 2 Peo ple

Cut the beef into bite size pieces and generously sprinkle with salt and pepper. At this point, start boiling 4 cups of water in a medium size pot.

Heat a pan with a tablespoon of olive oil or other cooking oil. Add the meat, and cook until the bottoms are nicely seared. Turn them over, and add the optional garlic.

When water boils, add the noodles and the vegetable mix from the packets and continue boiling for about 3 minutes. The noodles should be al dente at this point because they will be cooked again.

Transfer the noodles with a strainer to the pan with the steak, reserving the water. Pour a cup of the reserved water over the noodles. Turn the heat to medium. Add the entire packet of the Chapagetti sauce and 3/5 of the Neoguri sauce (or to taste).

Stir everything well until the sauce is evenly distributed and slightly thickens, about a minute. Add more reserved water if needed. Turn the heat off.

Stir in the oil from Chapagetti. Serve with pickled radish or kimchi.

LE JEU

nothing to hide

Fred Cavayé QUICHE LORRAINE N ET F L I X ( 2 h r 2 m i n )

• • • • • • • • • • •

D IFFIC U LT Y: 4 / 1 0 Ti m e — 4 5 M i nutes

Pastry for a one-crust nine-inch pie 4 strips bacon 1 onion→thinly sliced 1 cup Gruyère or Swiss cheese→cubed ¼ cup grated Parmesan cheese 4 eggs→lightly beaten 2 cups heavy cream or 1 cup each milk and cream ¼ tsp nutmeg ½ tsp salt ¼ tsp freshly ground pepper Tabasco sauce to taste

S er v i ng — 6 People

Preheat the oven to 400 degrees. Line a nineinch pie plate with the pastry. By all means build a rim with the pastry and flute it. This is essential for the amount of custard indicated in this recipe..

Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes.

Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.

Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.

Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.

Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.

Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.

FIN