6 iconic movie recipes about people who love to cook (and eat!)

Julie and Julia: Cooking Happiness with a Recipe

Julie Powell, on the threshold of her 30th birthday, decides to change her life and sets a goal: within a year, cook 542 dishes according to the recipes of Julia Child, author of the legendary book about French cuisine. The heroine shares her successes with readers in the blog. This is a film about finding yourself, believing in success and perseverance. We offer recipes tested by two Julias.

1.Bef burgundy

Julie Powell was eight years old when, for the reception, her mother cooked Beef Burgundy according to a recipe from the first edition of The Art of French Cooking. “Julia seemed to be there, in the kitchen. She was with us like a great good fairy,” says Powell admiringly.

Ingredients:

• 500 g of lean beef;
• 1 bulb;
• 2 cloves of garlic;
• 300 g carrots;
• 1 Art. l tomato paste;
• 650 ml dry red wine;
• 1 Art. l flour;
• 20 g butter;
• 300 g champignons;
• vegetable and olive oil.

For flavor (tie a thread into a bouquet):

• 2 stalks of celery;
• 2 sprigs of parsley;
• 2 laurel leaves;
• 2 sprigs of thyme.

Preparation: Rinse the beef, pat dry and cut into large pieces. In portions, fry the meat in vegetable oil until golden brown and transfer to a roasting pan with a lid or a baking dish. In a separate pan, saute chopped garlic and onion in butter, add tomato paste. Then add flour and fry for another minute. Pour in the wine, heat the mixture evenly for another two minutes. Transfer ingredients to a baking dish.

Peel the carrots, wash and cut into large bars, add to the roaster. Send a bouquet of herbs after the carrots. Cover and simmer in the oven for two and a half hours at 170 degrees. Saute mushrooms whole in olive oil. 10 minutes before the meat is ready, place them in the roaster. Salt and pepper the dish and put it in the oven without a lid. Beef bourguignon can be served with rice or potatoes and on its own.

2.Chicken breast with mushroom sauce

In the process of preparing this dish, Julie discovers the secret of roasting mushrooms: “Don’t pile on a lot – otherwise they won’t brown.”

Ingredients:

• 4 chicken breasts;
• 1/2 tsp pepper;
• 1⁄4 tsp salt;
• 1 Art. l. vegetable oils;
• 1 medium shallot;
• 1 cup thinly sliced ​​mushrooms;
• 2 tbsp. l. vermouth or dry white wine;
• 1/4 cup chicken broth;
• 2 tbsp. l. fat cream;
• 2 tbsp. l. chopped green onion.

Preparation: rub the chicken breasts with salt and pepper. Heat the oil in a frying pan and fry the chicken until golden brown. Transfer the meat to a plate and cover with foil. Saute shallots, add mushrooms, bring to softness for two minutes. Pour in the vermouth or wine, heat for about a minute more so that the liquid evaporates. Add broth and cook until volume is reduced by half. Add cream and green onions, boil. Return chicken to skillet, drizzle with sauce and cook for about a minute more.

3. Tart-taten

Julia Child and her friends organized cooking classes for American women in Paris. The girls paid two dollars a lesson, and the proceeds were barely enough to buy groceries. Julia showed the students how to make tart tatin. “Perfection! And if there are flaws – do not apologize, ”she said about this magical apple pie.

Ingredients:

• 5-6 apples;
• 100 g butter;
• 250 grams of sugar;
• 300 g puff pastry;
• lemon peel and juice 1;
• some flour.

Preparation: peel and cut the apples into quarters, remove the core. Pour half a glass of water with lemon juice, leave for 20 minutes, drain the water after the time has elapsed. In the form where we will bake the cake, melt the butter, add sugar. Heat the mixture until a thick brown caramel forms. Put the apples in a container and cook for another 10-15 minutes until the apples soften and the juice evaporates.

From the dough, cut a circle with a diameter slightly larger than the diameter of the mold, place it on the apples, tuck the edges inward. Put the cake in the oven for 20 minutes at 210 degrees. Remove from the oven and invert the tarte tatin onto a plate until the caramel has set. Serve with a scoop of ice cream.

Eat Pray Love

Screen adaptation of the biographical novel by Elizabeth Gilbert. After a divorce from her husband, Liz loses the meaning of life and realizes that she wants to live differently. She is going on a journey that will last for a year: first to Italy, then to India and finally to Bali.

4.Lasagna

In Italy, Liz learns the art of Dolce far niente – sweets to do nothing – and enjoys Italian cuisine. Food is the full-fledged protagonist of Elizabeth’s trip to Italy.

Ingredients:

• 2 Art. liter. olive oil;
• 1 bulb;
• 500 g ground beef;
• salt;
• ground black pepper;
• 500 g tomatoes without skins, cut into small cubes;
• 1 tsp dried basil;
• 40 g butter;
• 40 g flour;
• 400 ml of milk;
• ground nutmeg;
• 250 g lasagna sheets;
• 50 g parmesan.

Preparation: Heat the oil in a frying pan and sauté the onion until golden brown. Put the minced meat and fry until the meat is cooked. Season with salt and pepper. Add tomatoes, stir and cook over low heat for about 10 minutes. Pour in the basil.

Melt the butter in a saucepan, add flour, stirring with a whisk. Whisking continuously, gradually pour in the milk. Boil the bechamel sauce until it thickens. Season with salt, pepper and nutmeg. Grease a baking dish with oil. Place a few sheets of lasagna on the bottom, cover them with some of the béchamel sauce and the meat filling. Repeat layers. As a result, the bechamel should be on top. Sprinkle lasagna with grated parmesan. Bake in the oven for 30 minutes at 190 degrees.

5. Spaghetti with meatballs in tomato sauce

Julie Roberts’ character orders pasta at a small restaurant in Rome. The dish looks so appetizing that it seems – and the aroma of basil and parmesan reaches the viewer.

Ingredients:

• 500 g of spaghetti;
• 2-3 tbsp. l. olive oil;
• 500 g ground beef;
• 350 g of tomatoes;
• 1/3 tsp ground coriander;
• 1 / 3 chili;
• 2-3 cloves of garlic;
• 1 st. l. mixtures of dry Italian herbs;
• 15 g parmesan;
• salt and pepper to taste.

Preparation: boil spaghetti in salted water (be sure to check the cooking time on the package). Salt minced meat, add coriander and a mixture of Italian herbs. Knead well, beat on the bottom of a bowl or table. Form 15 small balls with your hands. Crush the garlic with the flat side of a knife blade. Chili pepper cut into thin strips.

Heat the olive oil in a frying pan and lightly fry the garlic and chili. Lay out the balls and bring to a golden crust. Add chopped tomatoes. Cover the pot with a lid and simmer the meat until cooked through, about five to seven minutes. Place the meatballs on the finished pasta, sprinkle with parmesan and pepper.

6. Indian tea with spices

In India, Liz Gilbert is trying to sort herself out and let go of the past. This country and its people are as unusual for it as Indian food and drinks.

Ingredients:

• 400 ml of milk;
• 2 tbsp. l. tea leaves;
• 1 st. l. ground cardamom;
• 0,5 tsp ground black pepper;
• 100 ml of water;
• 2 Art. liter. sugar;
• fresh ginger root, 3 cm piece

Preparation: crush the cardamom seeds, mash the ginger. Boil water, pour sugar, tea leaves, spices, ginger into it and cook for a few more minutes. Pour in cold milk. Bring the mixture to a boil. Strain the tea.

Bon appetit!