Recipes:
Phantom Thread - Wild Mushrooms
2 sheets puff pastry-thawed Camembert diced into small cubes
2 packages mixed mushrooms, thinly sliced
garlic 1
tbsp butter
salt and pepper
Puffed Wild Rice (garnish)
Puffed Wild Rice
1/4 c lunnenberg wild rice mix
Heat about a half inch of corn or canola oil in a deep pan. Test the oil heat, drop a couple grains of the rice (test all the types) into the oil. If the oil is hot enough they should puff/pop immediately and rise to the top. When oil is hot, slide the rice into the hot oil. Skim the rice that has risen to the top out of the pot and transfer to a paper lined plate. Season with a little salt. Discard grains that are on the bottom.
For the mushrooms Heat a skillet on the stove top. When skillet is hot add the mushrooms and sprinkle with a little salt and pepper. Let the mushrooms brown and release their juices. Swirl the pan a little to make sure mushrooms are browning evenly. Then add butter and garlic and saute a few more minutes set aside Spray two mini muffin pans (or one pan that accommodates 2 dozen) and roll out puff pastry and cut into 23 squares. Place each square in the muffin pan and press down. Pre-bake until pastry is slightly golden, but not fully baked.Place a small cube of Camembert inside the pastry, then a small spoonful of the mushroom then top with a cube or two of Camembert. (Do not overfill). Bake for another 10 minutes or until the pastry looked golden and cheese is melted. Remove tarts from pan and top with puffed wild rice.
The Shape of Water - Sea Creatures
- 2tablespoons minced shallots or 2 tablespoons green onions
- 3tablespoons butter
- 1cup cooked fresh shrimp or 1 cup cooked canned shrimp, diced
- 1⁄2teaspoon salt, divided
- pepper
- 2tablespoons madeira wine or 2 tablespoons dry white vermouth
- 3eggs
- 1cup whipping cream
- 1tablespoon tomato paste
- 8inches partially cooked pastry shells
- 1⁄4 cup grated havarti cheese
- Preheat oven to 375 degrees.
- Cook the shallots or onions in the butter for 1-2 minutes over moderate heat until tender, but not browned.
- Add shellfish meat and stir gently for 2 minutes. Sprinkle on 1/4 tsp of salt and a pinch of pepper.
- Add wine, raise heat and boil for a minute. Allow to cool slightly.
- Beat the eggs in a mixing bowl with the cream, tomato paste, and remaining seasonings. Gradually blend in the shellfish and taste for seasoning.
- Pour mixture into pastry shell and sprinkle the cheese over it.
- Bake in upper third of preheated oven for 25 to 30 minutes, until quiche has puffed and browned.
The Post - Pentagon Papers
4 heads of garlic
1 chicken breast roasted
1 tbsp parsley
4-8 oz prosciutto cut into two inch squares
Phyllo dough-thawed
Butter
Cut the tops of the garlic off drizzle with oil and season with salt and pepper. Wrap in foil and roast in a 350 degree oven for 1 hour (or until the cloves are soft) Place the chicken, garlic and parsley in a food processor and process with a rough chop until the ingredients are combined but not too finely chopped. Unwrap phyllo dough and keep a damp towel over the sheet you are not using to keep them from drying out. Take one sheet and brush it with melted butter, then top with another sheet and also brush with butter. Cut the sheet width wise into 3 inch wide strips. Place a piece of prosciutto on the strip then a tsp of the chicken mixture. Fold the sides of the phyllo over the filling and the start folding it over length wise until you get to the end. Place the bundle on a parchment lined baking sheet. Repeat the process with the remaining strips. Once finished with the sheets repeat the method process again until you have the amount of bundles you want. Brush the tops of the bundles with melted butter and bake in a 375 degree oven for about 15 minutes.
Call Me By Your Name - Italian Desires
16 – 20 small to medium peeled fresh chestnuts (see below *)
or 16 – 20 frozen peeled chestnuts
1 cup milk
1 cups water
2 tablespoons butter
1/4 cup maple syrup
1/4 tsp coarsely ground pepper, or to taste (optional)
1/2 tsp vanilla extract
In a medium saucepan, combine the milk and water, add the peeled chestnuts, and bring to a boil. Reduce the heat and simmer until the chestnuts are soft and tender, about 20 – 30 minutes, depending on the size of the chestnuts. Drain, rinse under cold water, and drain again. In a large frying pan, melt the butter. Add the chestnuts, the maple syrup and the black pepper (if using) and cook over moderately high heat, stirring frequently, until the chestnuts are glazed and light brown, and the syrup is thick, about 4 minutes. Remove from the heat, stir in the vanilla extract and set aside to cool to room temperature.
Three Billboards - Three Billboards
Flatbread One :
Red Wine Reduced Vinaigrette:
- 1 cup fruity dry red wine
- 1 tablespoon fennel seeds
- 1 tablespoon black peppercorns
- 4 sprigs fresh thyme
- 3 tablespoons rice wine vinegar
- Kosher salt
- 1/2 cup extra-virgin California olive oil
- 2 tablespoons honey, or as needed
Dough:
- 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
- 2 cups warm water (105 to 115 degrees F)
- 5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
- 2 teaspoons fine sea salt
- Extra-virgin olive oil
- 1 1/4 cups grated Monterey Jack cheese
- 8 fresh ripe red grapes, quartered
- 4 ounces blue cheese (preferably from Northern CA, Sonoma or Napa), crumbled
- Fresh flat-leaf parsley leaves
For the vinaigrette: Combine the wine, fennel seeds, peppercorns and thyme in a wide shallow saucepan. Bring to a boil and cook until reduced to 1/4 cup. Strain the mixture into a blender and discard the solids.
Add the vinegar and salt to taste and blend to combine. With the motor running, slowly add the olive oil until emulsified; add the honey to taste.
For the dough: Dissolve the yeast in the warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour. Continue adding the flour (up to 1/2 cup), 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky.
Turn the dough out onto a lightly floured work surface and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape the dough from the surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes. Shape the dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it's done; an indent should remain.
Prepare the charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash). Add to the grill and create a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, leaving the other half with no coals.
Remove the dough from the bowl, divide in half and shape each half into a ball. Brush with oil and set aside for 30 minutes.
Stretch and shape each ball of dough into a 12 by 10-inch rectangle or round on a flat surface. Brush the tops of each with oil and sprinkle with salt and pepper. Let rest for 15 minutes. Place on the grill directly over the coals, oiled side down, and grill until lightly golden brown, about 1 minute. Flip over and grill for 1 minute longer.
Place the flatbreads on a flat surface and divide the Monterey Jack cheese evenly over the top. Arrange the cut red grapes on top and the blue cheese around the red grapes. Return to the grill on the opposite side of the coals, for indirect heat, close the cover and cook until the cheese has melted and the red grapes are heated through, about 5 minutes. Remove from the grill and drizzle with some of the red wine vinaigrette and garnish with parsley leaves. Cut and serve immediately.
Flatbread Two:
- 2 prebaked flatbreads
- 3/4 cup mozzarella cheese
- 2 ounces brie cheese, sliced very thin
- 1/2 of a pear, thinly sliced
- 4 pieces of bacon
- Garnish:
- Arugula
- Balasmic glaze
Preheat oven to 375 degrees F. Place flatbread onto a baking sheet. Place in oven for 2 minutes. Remove from oven, sprinkle with cheeses, pear slices and crumbled bacon. Place back in oven and bake for 3-4 more minutes, or until cheeses are melted. Remove from oven, garnish with arugula and balsamic glaze. Slice into wedges and serve immediately.
Flatbread Three:
- 2 prebaked flatbreads
- 3/4 cup mozzarella cheese
- 2 ounces marinara sauce
- 1/2 of a red onion, thinly sliced
- pistachios
Preheat oven to 375 degrees F. Place flatbread onto a baking sheet. Place in oven for 2 minutes. Remove from oven, top with sauce, sprinkle with cheeses, red onion and crumbled pistacios. Place back in oven and bake for 3-4 more minutes, or until cheese is melted.
The Big Sick - Comedy Clubs
Good-quality slices of bread
1/2 pound deli turkey, thinly sliced
4 slices cooked bacon
4 slices of tomato
romaine lettuce
mayo
Toast bread in the toaster, until golden-brown. Let cool completely before building sandwiches. Take one slice of bread and slather with mayo. (as much or little as you like). Top that slice of bread with 3 pieces of turkey. Top turkey with romaine lettuce and 2 slices of bacon. Take one more piece of bread and top it over the bacon. Slather that piece of bread with a little more mayo. Add 3 more pieces of turkey, 2 slices of tomato and lettuce. Top with one more piece of bread. Slightly press the top of the sandwich down, to help everything stay together. Repeat same process with remaining ingredients Cut each sandwich into triangles and serve!
Dunkirk - Bombers
- 1 tablespoon butter
- 3 oz cream cheese, softened
- 3 tablespoons mayo
- 1/4 cup buffalo sauce
- 1/2 teaspoon salt
- 1 cup cooked and shredded chicken
- 2 oz crumbled blue cheese
- 2 green onions, chopped
- 1 can (12 oz) Pillsbury Homestyle Butter Tastin' refrigerated biscuits
- 2 oz fresh mozzarella, chopped
Preheat oven to 375°F. Grease a 10-inch cast iron skillet with 1 tablespoon butter. Set aside.
In a medium bowl, combine cream cheese, mayo, buffalo sauce, salt, chicken, blue cheese and green onions. Stir until well combined.
Using your hands or a rolling pin, flatten each biscuit into a 4 inch round. Place a couple tablespoons of the buffalo chicken filling and a piece of fresh mozzarella in the center of each biscuit round.
Wrap dough around filling, pressing edges to seal. Place seam side down in prepared iron skillet, leaving a little room for spreading. Continue until all biscuits have been completed.
Bake for 16 to 18 minutes, or until golden brown. Top with Parmesan and serve warm!
Darkest Hour - Churchill Cigars
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- 6 oz. cream cheese, softened
- 1/2 c. shredded mozzarella
- 1/2 c. shredded Cheddar
- 4 slices bacon, cooked and crumbled
- 1 tsp. garlic powder
- kosher salt
- Freshly ground black pepper
- 12 jalapeños, ends and seeds removed
- 12 egg roll wrappers
- Vegetable oil, for frying
- Ranch dressing, for serving
- In a medium bowl combine cream cheese, mozzarella, cheddar, bacon and garlic powder. Season with salt and pepper and stir until fully combined.
- Using a butter knife or small spoon, stuff jalapeños with cheese mixture. Place an egg roll wrapper on a clean surface in a diamond shape and add stuffed pepper. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining peppers.
- In a large skillet over medium heat, heat oil (it should reach 1" up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.
- Serve with ranch dressing on the side, for dipping.
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Get Out - The Drunken Place
- 1 bottle chilled Champagne
- 1/2 cup Cointreau
- 1/2 cup Brandy
- 1/2 bottle Carbonated water, chilled
Combine all of the ingredients and serve in punch cups.
Lady Bird - Lady Birds
Chicken Wings
- 24 chicken wings with skin approx. 3 pounds
Ancho Spice Rub
- 2 tablespoons baking powder
- 2 tablespoons brown sugar
- 1-2 teaspoons Ancho Chile Powder (1 tsp for less heat)
- 2 teaspoons salt
- 2 teaspoons Garlic Powder
- 2 teaspoons onion powder
- 2 teaspoons Gourmet Smoked paprika
- 2 teaspoon Ground Cumin
- 1 teaspoon Black Pepper
Avocado Ranch Dip
- 1 large Avocado peeled and pitted
- 1/3 cup packed cilantro
- 2 garlic cloves, peeled
- 1/2 cup real mayonnaise
- 1/2 cup sour cream
- 1/4 cup milk plus more as needed
- 2 tablespoons lime juice
- 2 teaspoons Dried Parsley
- 1 teaspoons Dried Chives
- 1/2 tsp EACH Salt, Pepper, dried dill
Ancho Baked Chicken Wings
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Rinse your chicken then squeeze and pat very dry with paper towels.
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Line baking sheet with foil for easy cleanup. Top baking sheet with baking rack/oven proof cooling rack and lightly spray with nonstick cooking spray.
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OPTIONAL: For extra crispy wings, add chicken in a single layer on baking rack and let them sit in the refrigerator for up to 6 hours to dry out. If you do this, then be sure to spray your rack again with cooking spray when you remove the wings to add them to the rub.
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Preheat oven to 400 degrees F. In a medium bowl, mix together Rub Ingredients. Add half of the Rub to a large freezer bag. Add half of the wings and shake until coated evenly. Line wings on prepared baking rack so they are not touching. Add remaining Rub ingredients and wings to freezer bag and repeat.
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Bake on upper middle rack for 35-45 minutes or until chicken is cooked through. Move oven rack approximately 6-8" from broiler and broil to desired crispiness, watching closely so they don't burn. Optional: Flip chicken wings over and broil the other side until crispy.
Avocado Ranch Dip
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Meanwhile, add all of the Avocado Ranch ingredients to a blender and "chop" then puree until smooth, scraping sides down as needed. Add additional milk, a tablespoon at a time to reach desired consistency. Chill before serving.
Wonder - Donut Call Me a Freak
Cook up about 1/2 a package of bacon remove the bacon and let dry on paper towels, then add 2-3 Granny Smith apple, peeled, cored and diced. Saute in the bacon fat until soft.
Combine:
6 Cups flour
4 tsp baking powder
1 1/2 tsp baking soda
1 tsp nutmeg
1 C buttermilk
1 tsp salt
3 eggs
2 C sugar
1 1/2 C mashed potato
1/3 C melted butter
1 tsp vanilla
Add the apples mixture, stir to incorporate, and chill overnight. When ready, deep fry. After the doughnut have cooled, top with the Maple glaze:
1 1/4 c confectioner's sugar, sifted
1 tsp vanilla extract
1/3 c maple syrup
Cream the sugar and extract together and then gradually add the maple syrup until you get the desired consistency. Dip the top half of the doughnut into the glaze and then top with crumbled bacon bits.
I, Tonya - Ice Princess Punch
1 can frozen strawberry daquiri mix-thawed
1 can frozen lemonade-thawed
3 Liters lemon lime soda
Mix ingredients together and separate into 2 pitchers 1 pitcher for the 'Nancy' for the 'Tonya' add about 1/8 cup of Torani's Sweet Heat syrup
Notables:
Jordan Peele becomes the third person to score writing, directing and picture nominations for their directorial debut. (The others were Warren Beatty for Heaven Can Wait and James L Brooks for Terms of Endearment)
After 651 nominations since 1929, a woman has received a Oscar nomination for Best Cinematography. Her name is Rachel Morrison, for Mudbound. Greta Gerwig becomes the fifth woman ever to receive a best director nomination for Lady Bird. Jordan Peele becomes the 5th African American ever to receive a best director nomination for Get Out. Dee Rees becomes the first black woman ever nominated for Adapted Screenplay.
Meryl Streep builds on her recording breaking number of nominations earning her 21st for The Post.
Netflix breaks its Oscar curse, earning 4 nominations for Mudlbound - Song, Supporting Actress, Cinematography and adapted screenplay.
Christopher Plummer earns a supporting actor nomination for his very last minute re-shoots in All the Money in the World, a part he shot in 9 days, after being brought in to replace the scandalized Kevin Spacey, one month before the movie premiered.
The Pool:
And the Oscar Cup goes to...
Jami with 19 out of 24
And the rest of the pool looked like this:
Sarah - 17
Susan, Dave - 16
Nathaniel, Gianna - 15
Marianne - 14
Leigh, Noah - 12
Ursula, Tom - 11
Mary, Sean - 8
Dan - 6
Ryan - 5
Dawn, Mike - 4
