Food in Films – My Big Fat Greek Wedding

I haven’t felt much like posting over the past few weeks. The ongoing coronavirus situation continues to scare me, even though I am doing all the recommended things the CDC has instructed: social distancing, frequently washing my hands, covering my cough, cleaning and disinfecting frequently-used items and surfaces, checking on elderly neighbors, and trying not to panic but instead be prepared. I have limited my reading of the news to the simple facts of new cases, what to expect from our Governor in terms of closures and service limitations, and I am cooking like a madwoman to feed my elderly neighbor who is blind, my grandmother who is 95 and in fragile health, and other family members who are also self-quarantined…..and to keep myself calm. I am also watching quite a lot of Netflix and Amazon Prime, and in fact, last night decided to rewatch a film I hadn’t seen in years and didn’t find terribly funny at the time – My Big Fat Greek Wedding.

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Well, hell. It’s hilarious! I don’t know what was wrong with me when I first saw it but on second viewing I literally snarfed wine as I watched the shenanigans of her loud, obnoxious, and loving Greek family. If you haven’t seen the film, the basic premise is this: Toula Portokalos is a frumpy, 30-year old woman living at home with her very traditional Greek family. Her father, Gus, is uber-proud of their Greek heritage, having their house painted in the blue-and-white colors of the Greek flag. He and his wife Maria own the Greek restaurant Dancing Zorba’s, where Toula works as a waitress. One day, she sees Ian Miller and falls for him, though she is so socially awkward that her attempts to talk to him fall somewhat flat. She soon starts to stretch her wings by taking computer classes, which in turn help her confidence to the point where she gets a haircut and a makeover, buys new clothes, and convinces her father to have her work at her Aunt Voula’s travel agency. She meets Ian again, they fall in love and he proposes. But…….no one in her Greek family has ever married a non-Greek, so bringing this outsider into the family has some complications.

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The fact that Gus goes around with a bottle of Windex claiming it as a cure-all for any and all health issues took me back to my great-grandfather Reymundo who fixed anything and everything with duct tape and baling wire, and my great-grandmother Antonia who sprinkled holy water on everything as her own cure-all. The scene where Toula’s brother and cousins keep teaching Ian inappropriate phrases in Greek knowing he doesn’t understand brought back memories of my own male cousins totally messing with one of my female cousins’s future husband. Aunt Voula’s horror at finding out Ian is a vegetarian brought back memories of me introducing a college friend (and vegan) to my grandmother and her offering him beans and chile – that were cooked with pork. 🙂

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I suppose part of the humor of this film is the familiarity. So many of us come from large, loud, “ethnic” (for lack of a better way to put it) families that are like this. My own paternal side of the family lived in what we call the “compound,” with three family houses next to one another on the same three family-owned acres and as kids, we’d run between all three, visiting our great-grandparents, our aunt and uncle and then back to our grandparent’s house. The familiarity of how the Portokalos family is portrayed was as comforting as it was funny, which is what we all need in this very nerve-wracking time. Comfort and humor go a long way toward calming and settling the soul.

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Possibly the funniest moment in a movie filled with laugh-out-loud moments is when Ian’s very reserved, Caucasian parents come to meet Toula’s parents – and the rest of their enormous Greek family – after the engagement, and Ian’s mother brings a Bundt cake. Maria and Gus have never seen a Bundt cake before, and the ensuing language culture clash is beyond funny!

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So of course I had to make a Bun-Bo-Bunk-Bonk-Bundt cake! I have my grandmother’s Bundt cake pan that she used to make all of our birthday cakes every year, and my favorite being her traditional rum cake with pecans and a sugar glaze, I decided to recreate that. DISCLAIMER: I am not one to EVER use a cake mix from a box, but in the spirit of tradition and comfort, I followed my Nana Jean’s recipe to the letter and it involved a yellow cake mix. (sigh) Don’t judge me.

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INGREDIENTS
1 box of yellow cake mix
1 packet vanilla instant pudding mix
4 eggs, room temperature
1/2 cup grapeseed oil
1 cup golden rum
1 generous cup chopped pecans

For the sugar glaze:
1/4 cup butter
1/4 cup water
1/2 cup sugar
1/2 cup golden rum

METHOD
Heat the oven to 325F and spray your Bundt cake pan with baking spray.

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In a large mixing bowl, combine the cake mix, the pudding mix, the eggs, the oil, the rum, and the nuts.

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Pour into the Bundt pan and bake for an hour.

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Let the cake cool while you make the glaze. Melt the butter in a small saucepan and add in the water and sugar, stirring constantly. Don’t leave it as the sugar burns very easily. Boil for about 5 minutes, stirring all the while, until it thickens, then add the rum.

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Drizzle over the Bundt cake.

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If you so happen to have one, garnish with a lovely potful of flowers! Just like Mama Maria!

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Food in Films – The Godfather Part III

I don’t even want to hear it, you Godfather III haters. I happen to think this film is an underrated masterpiece. No, it doesn’t come close to the jewels that are the first two Godfather films, but to me, The Godfather Part III it has a dark beauty and pain that makes it its own work of art.

I’m on a Godfather kick lately, probably because of the change of season. Something about the dark, cold winter makes me want to snuggle in and watch The Godfather trilogy. I think it has something to do with the colors of the films. The shades and hues are deeper, richer, more jewel-like in tone and the underlying sense of darkness in all three films goes well with the darkness of this season.

Also, I just think Andy Garcia’s performance in this film is stunning. He is the perfect embodiment of the new Don and it doesn’t hurt that he is one mighty fine piece of eye candy. I actually liked his character, Vincent Mancini, the illegitimate son of Sonny Corleone, better than any other in this film. He is cold, ruthless, has no problem in killing his enemies to get them out of his hair, and yet, has a soft and romantic side that you see when he falls in love with Michael’s daughter Mary (and his cousin – yikes!) and takes her under his protection.

Another reason why I also love this film is the theme of possible redemption and ultimate paying the price for the choices made in life. That is, after all, the place Michael Corleone has come to in this film. He is older, has worked to take his family out of crime and become respectable, and in the opening scenes, has just received a medal of honor and honorary title from the Pope himself. Kay, his former wife, has remarried and stays far away from him, and he’s been estranged from his children for many years. At the party celebrating his Papal honor, you see Kay, his children, his sister Connie and many other family come together to celebrate, in scenes very reminiscent of the opening of the first film when Connie gets married. Vincent and his mother Lucy Mancini – remember the scene in the first film when Sonny is banging the bridesmaid upstairs? – yup, Vincent is the result! Anyway, he’s a real tough guy, has his own criminal career on the upswing and is drop-dead gorgeous. Mary sees him and it’s love at first sight.

The film trajectory follows Michael as he tries in his own way, to make amends with his children, reconcile with Kay and, once and for all extract his family from the Mafia that controls most gambling, casinos, drugs, prostitution and other such activities. Needless to say, he doesn’t succeed. After an attempted assassination in Atlantic City where all the old-school Mafia dons are killed by an upstart Mafioso called Joey Zaza (played with a stylishly stupid menace by the wonderful Joe Mantegna), Michael reflects on the difficulty of changing his life, saying before he collapses into a diabetic coma, “Just when I thought I was out, they pull me back in.” Pretty much sums up The Godfather’s life.

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Anyway, I personally loved the romance between Mary and Vincent. I highly doubt they are the only cousins ever to fall in love and have an affair, and in my opinion, it’s handled with tact and delicacy, because Vincent so clearly wants to protect her above all else. He loves her and is attracted to her, it’s obvious, but the protective side of him is what I found lovely and sweet. When she comes to his apartment after the attempt on her father’s life and he teaches her to make gnocchi, it was romantic and soooooooo sexy.

I sometimes wonder if this particular scene was one of the reasons I so wanted to learn to cook, in the hopes that someday I would reenact this scene with someone. Without removing any clothes or showing any nudity, that scene left no doubt that these two were going to burn the place down with their passion. So of course I had to make gnocchi!

Gnocchi, if you don’t already know this, are little dumplings seasoned with salt. Simple to make, and this method adds the flavorful twist of pumpkin, sage, butter, garlic, and ricotta cheese to create these little bundles of deliciousness.

INGREDIENTS
1 cup ricotta cheese
1 cup canned pumpkin puree
3 cloves garlic, finely minced
Pinch of sea salt
Good grinding of fresh black pepper
2 eggs
1 cup flour, plus lots more for dusting
4 tablespoons salted butter
Large bunch of fresh sage leaves
1 cup shaved Parmesan cheese

METHOD
Combine the ricotta cheese, the pumpkin, the garlic, the eggs, the pepper and the salt in a large bowl and mix well to combine.

Add in the flour and stir until just mixed. It’s supposed to be sticky but still workable so just go by feel.

Flour a surface or a rolling board very well, place the sticky dough on the floured surface and flour the top of the dough.

Cut the dough into quarters, then roll each quarter into a long rope shape.

Cut 1-inch dumplings from each dough rope, and using a fork, press the tines into each dumpling to give it the classic shape. The tine marks also help sauce adhere to the gnocchi dumpling. I was fortunate to have help today in the form of my friend Tina and her grandson Michael, who helped with the kneading, rolling and fork-tining. It was great fun!

Lay the dumplings on a baking tray and chill for at least an hour, if not more. When you’re ready to cook them in the butter-sage sauce, you want them to be cold so they retain their shape.

Heat a large potful of salted water and boil 6 gnocchi until they float, the remove and repeat until all the gnocchi are cooked.

Melt the butter and oil in a large skillet until it starts to sizzle. Fry 6-7 cooked gnocchi until they brown nicely on either side, and again, repeat until all the gnocchi are fried.

Add the sage leaves and fry until crisp, roughly 20-30 seconds. Don’t let them burn. Remove and set aside.

Pour the butter-sage sauce over the gnocchi and sprinkle over a generous handful of the Parmesan cheese.

A wonderful dish! Warming, hearty and the flavor of pumpkin goes deliciously with the sage and Parmesan. My gnocchi were a bit stodgy, but I imagine with practice, that will improve. A keeper……..if only Vincent Corleone were the one showing me how to roll out the gnocchi, I’ve no doubt they’d be perfect. Or burned. 🙂

Food in Films – Star Wars: A New Hope

It’s the end of an era. Or at least, the official end of the Star Wars films. I haven’t actually seen the last film, but I have an idea of how it ends. Don’t spoil it for me in the comments! That being said, part of what I did to prepare for this end game was to watch the original trilogy over the weekend. I’d forgotten I had it and it was such a great trip down memory lane. I still remember seeing Star Wars: A New Hope for the very first time as a kid at the Lensic Theater in Santa Fe. I was blown away, as I think every impressionable kid and teenager was at the time.

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It’s definitely a cultural icon, if you think about it. How many movie lines can you quote? I can probably quote all three of the original trilogy, so don’t watch with me if that irritates you. How many references to the film are part of our society? Endless references, I imagine, my favorite being when Ross fantasizes about Rachel in a Princess Leia costume on Friends. Can you imagine a world without Darth Vader’s ominous breathing, Luke Skywalker’s youthful naivete, Princess Leia’s iconic cinnamon-bun hairdo, Chewbacca’s growly yells, Han Solo’s swaggering arrogance, C3P0’s pedantic words, and of course, the great Obi-Wan Kenobi? I certainly can’t.

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Obi-Wan might be my favorite character in all the Star Wars films, besides R2-D2. There is just something about the classic archetype of the mentor figure that draws me. Characters like Gandalf the Grey, Professor Albus Dumbledore, Merlin the Wizard, and of course Obi-Wan, are so fascinating. The magician/wizard/mentor who guides the young knight in his quest to find the treasure is a classic trope in every culture.

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Having studied the Tarot for many years now, I also found wonderful parallels between Obi-Wan and the figure of the Magician in the Major Arcana. The Magician is symbolic of both earth and heaven, or the joining of the esoteric with the widely known, the shadow with the light. If Star Wars were a deck of Tarot cards, Obi-Wan would be the perfect embodiment of the Magician, being completely at one with The Force and at the same time, tied strongly to his physical life, demonstrated by the fact that he chooses to go into hiding until such time as he can play a role in the events of Luke’s life. I suppose the combination of the earthly and the divine attract me because, if you think about it, we as humans are all that combination of faulty humanity constantly struggling toward divine oneness with the Universe.

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Also, he has what, IMHO, is one of the most rad lines in the film series:

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The symbolism is also pretty interesting, too. Light versus dark, black versus white, The Force versus The Dark Side, the son overtaking the father……you see a lot of traditional Judeo-Christian imagery in the trilogy. If you want to stretch the analogy even further, you could argue that Obi-Wan, Darth Vader and Luke Skywalker represent the Holy Trinity – Darth is the Father, Luke is the Son, and Obi-Wan is the Holy Spirit. There’s the whole story arc of rebirth and redemption, which is about as symbolic as you can get.

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I thought about what kind of food might be both fun and tasty to recreate for this latest Food in Films post. I considered blue Banta milkshakes; frog legs from the scene where Jabba the Hutt eats the frogs in the third film; Cornish game hens to stand in for the cute little Porg creatures; or even some kind of floaty fruit like what Anakin manipulates to try and impress PadmĂ© in the Clone film, but being the dork that I am and loving a good food pun, I give you……..wait for it…………Obi-Wan Cannoli. You’re welcome.

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INGREDIENTS
6 cannoli shells
1 cup finely diced prosciutto or other ham
1 cup Ricotta cheese
Zest of one large lemon
1 cup shaved Parmesan cheese
Fresh mint and basil
1/2 cup capers, finely chopped

METHOD
Mix the finely chopped prosciutto with the Ricotta cheese until well combined.

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Add in the lemon zest and some sea salt, taste for seasoning and mix.

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Add in the Parmesan cheese and the mint and basil, and taste again. Adjust the seasoning as needed.

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Spoon the cheese mixture into a large plastic bag and refrigerate for an hour.

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Assemble your cannoli on a large platter.

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Snip a small hole in one corner of the plastic bag and squeeze the cheese filling into each end of each cannoli shell until each is filled, then garnish the ends with the chopped capers. Serve with marinara sauce for dipping and some good red wine, and know that The Force will be with you…….always.

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Food in Films – Coco

El Dia de los Muertos – the Day of the Dead in English – is a Mexican holiday that celebrates the spirits of our beloved dead. It is far more complex than that, but who among us can’t relate to having lost a loved one, missing them, and wanting to honor their spirits? I know I do. Having lost both my parents, most of my beloved grandparents including my Nana Jean who raised me and who I loved more than any human on this earth, my first love just a few months back, as well as my sweet pug baby Sparky, I can well understand and relate to the themes in the film Coco.

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Death is part of life. That is an unarguable fact. How death itself is seen, however, and how it is conceptualized, is as varied as the cultures across the world. The concept of El Dia de los Muertos as we understand it currently comes predominantly from Mexico, and has its roots in ancient sun worship by the Aztecs as well as Catholic rituals brought from Spain by the conquistadores, as evidenced by the fact that El Dia de los Muertos is celebrated on All Saints and All Souls Days on the Catholic calendar. Obviously, this is a very simplified version of the meaning of the day, but I could write 50 blog posts about the meaning of death and the cultural concept and constructs of El Dia de los Muertos, and that isn’t happening. Anyway, the overall idea is to honor the dead by celebrating them with food, drink, music, and parties, since death is considered only another part of life and on this day, the dead come back to celebrate with us.

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Coco embodies this concept so beautifully. I am a bit embarrassed to admit that me, a grown woman, had a major ugly cry at the end of this film, so closely did it hit me in the heart, both when Mama Coco remembers and engages with the world again, and when her spirit is reunited with her father. I loved my grandmother, Nana Jean, so very much and losing her was like losing a limb. I think when you lose someone you love so much that a part of your heart dies along with them. In this case, she was my rock, my security, my mother in every possible way, my source of advice, my teacher, my mentor. So the idea of a grandmother, locked in her own senility and her own memories of loss, and the wonderful journey of Miguel, the main character, who wants to become a musician very badly, really hit home. He is forbidden to pursue his music due to his great-great grandfather (a musician as well) having supposedly abandoned his family when young and turning the family against music.

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Miguel lives with his shoemaker family, including his elderly great-grandmother Mama Coco, who has lost most of her memory and sits in a wheelchair. On El Dia de los Muertos, the family makes an altar with photos of their beloved dead relatives, marigold wreaths, food and drink that the dead loved, candles, and many other items. (This is actually my permanent altar that I keep year-round so it gives you an idea of what they can look like.)

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Miguel accidentally takes a photo of his great-great grandmother and tears it, seeing a torn-off part of the photo that leads him into his next great adventure. He needs a guitar for a music competition so he heads over to the enormous crypt of Ernesto de la Cruz, Mexico’s most famous musician, and whom Miguel believes to be his long-lost dead great-great grandfather, where he takes Ernesto’s iconic guitar and subsequently enters the Land of the Dead. Being that it is right around El Dia de los Muertos in Mexico, November 1, the dead are allowed to visit for the day and see the altars and ofrendas their families make for them. He meets up with Hector, another long-dead musician who offers to show him around the Land of the Dead, and they get into many hilarious scrapes and funny adventures. Of course, if you have any kind of brain at all, you figure out pretty quickly that Hector is really Miguel’s great-great grandfather.

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The most touching part of the film is when Miguel returns from the Land of the Dead with the song that Mama Coco learned from her father and is the only thing she really still remembers. She and Miguel sing it and her memory returns. It is so incredibly beautiful. The entire film is visually stunning, in addition to tugging at your heartstrings, and I particularly loved how respectful of the Mexican culture it really is. In this time of such ugliness and hatred toward those of Mexican background and ethnicity, the joy and beauty and love demonstrated in this film gives me hope.

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Pan de los muertos – bread of the dead – is a dense, orange-flavored cake made each year and set on altars in honor of the dead, who are believed to come back just that one day to visit their families, enjoy offerings made in their honor, and enjoy food and drink of the living for one night. Traditionally it is made in the shape of a skull and crossbones, though I’ve seen in made in the shape of coffins, graveyards, crosses and skeletons, and I think nowadays you could make your pan de los muertos in any shape you desire. I made mine in a skull-shaped cake pan and used it as part of my altar I have every year with photos of my Nana, my parents, and others I have loved and lost.

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INGREDIENTS
1 stick unsalted butter, softened
1/2 cup full-fat milk, room temperature
1/2 cup lukewarm water
5 cups all-purpose flour
2 packages active dry yeast
1 teaspoon salt
2 tablespoons anise extract (you can use anise seeds but I hate them because they get stuck in my teeth)
1 tablespoon vanilla extract
3 tablespoons orange extract
1/2 cup sugar
Zest of 3 clementines
4 eggs, room temperature

For the orange glaze:
1/2 cup sugar
2 cups grated clementine zest
1/2 cup orange juice

METHOD
Over medium heat, warm the butter, milk and water until the butter melts. Don’t let it burn.

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In the mixing bowl of your most awesome red Kitchen Aid mixer, combine 1/2 cup of the flour, the yeast, the salt, and the sugar.

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Slowly beat in the warm milk, the orange, vanilla and anise extracts, and orange zest until well mixed.

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Add eggs, one at a time, mixing through.

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Slowly add in another 1 cup of flour, and continue adding flour until you have a soft, but not sticky dough, then turn the dough out onto a floured board and knead for at least 10 minutes or until smooth and elastic. Add a bit of warm water if the dough seems dry. Form the dough into a ball.

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Wrap in plastic, cover with a tea towel, and leave to rise in a warm area until it doubles in size, probably around 2 hours.

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Preheat the oven to 350F, unwrap the dough and push it into your skull pan, pressing so that it fills in all the nooks and crannies. Bake for 30 minutes and remove from oven to cool.

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In another saucepan over medium heat, combine the rest of the sugar, the orange zest and the orange juice until it just boils and the sugar dissolves. Whisk to stir but don’t leave because the sugar burns easily. Remove from heat so it thickens.

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Turn the bread out onto a platter that shows off the skull shape, and brush the orange glaze all over it so it’s glossy and shiny. Decorate with marigolds if you so desire.

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Lay on your altar and eat a slice while remembering those you love who have passed on, knowing that they, too, will be enjoying the sweet bread while they are here visiting.

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Food in Films – Beetlejuice

Well, it’s that time of year again, the high holy season of horror, darkness and goth – October! My personal favorite time of year, when I can indulge my love of all things dark and deathly. I can wear black from head to toe and no one bats an eye. I can watch all the horror films I want, read all the scary books I want and no one will think I’m weird. (OK, they MIGHT still think I’m weird but what do they know?)

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One of my favorite Halloween-themed movies of all time is Beetlejuice. I mean, how can you not love Winona Ryder as Lydia? I WAS Lydia in high school, dark and goth and in love with death, running around in black with white makeup and listening non-stop to Joy Division, Siouxsie and the Banshees and of course, The Cure.

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It’s hard to pick a favorite character or indeed, a favorite scene, because the whole movie is so hilariously funny and the cast fucking rocks! I mean, Michael Keaton as the title character was so terrific! Catherine O’Hara as the evil stepmother who isn’t so bad after all. Jeffrey Jones, Geena Davis, Alec Baldwin, Glenn Shadix, such a great cast of characters! And the scenes both in the afterlife and in the real world are so awesome. But of course, being a foodie post, I had to blog this particular scene, because come on! What else could I possible make except shrimp cocktail?

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There’s this scene!

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And of course, the best one of all!

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So in honor of Beetlejuice himself, I created what I call a monster shrimp cocktail, garnished with jade-green chunks of avocado, nice pungent cilantro, and a couple of shots of silver tequila. Perfect for a lovely fall afternoon.

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INGREDIENTS
20 raw jumbo shrimp, shelled and deveined but with tails still on
1/2 fresh lemon
3 tablespoons sea salt
1/2 cup Frank’s Hot Sauce or any hot sauce you like
1 tablespoon celery salt
1 tablespoon freshly ground black pepper
1 generous tablespoon prepared horseradish
3 tablespoons Worcestershire sauce
Juice of 1 fresh lime
2 generous shots tequila blanco
1 avocado, cubed
Fresh cilantro, finely chopped

METHOD
In a large pot, boil about two quarts of water, including the lemon and sea salt. Add the shrimp and cook until pink and opaque, maybe two minutes at most.

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Drain and put the cooked shrimp into a bowl of ice water, to immediately stop them cooking. Drain, pat dry, squeeze over more lemon juice, and chill in the refrigerator for about an hour.

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Combine the hot sauce, the celery salt and pepper, the horseradish, the Worcestershire sauce, the lime juice and the tequila together in a mixing bowl, taste for seasoning and garnish with cilantro.

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Arrange the cold shrimp artistically along the side of the bowl with the spicy sauce, as similar to the shrimp cocktail in the movie as possible.

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Cube the avocado and sprinkle it around the serving platter for garnish, along with the cilantro and some lemon slices.

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Admire your platter and wolf it down, occasionally busting out into a chorus of “Day O!”

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Food in Films – AmĂ©lie

I decided to do a little something different for this blog post. Many people have suggested different recipes or dishes to me that they saw in a film version of a movie, and I loved the idea but wanted to stick with my original concept of creating food either directly mentioned in a book or inspired by a book. However, my dear friend Jade gave me some delicious fresh plums from her tree, and I happened to reorganize my DVD collection over the weekend and came across one of my most favorite films of all time, AmĂ©lie. Or as it is titled in French, “Le Fabuleux Destin d’AmĂ©lie Poulain.”

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I love love love this movie beyond most any other film I’ve ever seen, and that’s saying a lot because I love films as much as I love books. Set in the beautiful Montmartre area of Paris, Amelie is a lovely young lady who has lived very much in her own little world since childhood, a world that started out with  teddy bear-shaped clouds, imaginary friends, and that childhood egomania where you believe that your actions affect things like world wars, sports outcomes, natural disasters, etc. This strange world was created as a result of being raised as an only child by two very neurotic parents, and this has essentially made her, even as an adult, stay enclosed and cocooned in this magical, if lonely, life she’s invented for herself.

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A chance discovery of a child’s treasure hidden for years in her apartment that she is successfully able to return to its owner causes a chain reaction of events, both in the lives of those around her as well as herself. She starts doing small deeds of goodwill for other people but in some amazingly unusual ways, like taking a blind man through a visual tour of Montmartre, romantically connecting two regulars at the cafe where she is a waitress, putting together “fake” posthumous letters for the grieving widow whose husband abandoned her, taking her father’s garden gnome and having him send photos of himself traveling the world to inspire her widowed father to get out and experience the world, and my personal favorite, befriending her unusual neighbor who cannot leave his apartment due to a very odd medical condition that makes his bones so frail that the slightest bump will injure him.

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Amelie is a very personal film for me, because I can so much relate to her character. I live very much in my own mind most of the time, and it can be hard to connect romantically, perhaps because I’ve been so hurt. I know we all have been hurt by love, and other people seem to have such an easy time reconnecting after relationship break-ups. Sometimes I feel like a freak because I’ve had such a hard time. It would be wonderful to meet someone and connect with them, but at the same time, I don’t want to be with someone just to be with someone. I want a special connection with someone, and if that’s not meant to be, that’s ok, but I also don’t want to settle for someone I don’t truly have special feelings for. As my Nana Jean used to say in Spanish “mejor sola que mala acompañada.” Better alone than in bad company.

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I think AmĂ©lie is somewhat the same. She is such an unusual and unique creature that she needs to find someone as unusual and unique as she is. When she meets Nino Quicampoix……well, “meets” is maybe not the word for it. She sees him collecting torn-up photos from underneath photo booths in metro centers and finds this so oddly charming that she immediately concocts an entire story for his life and why he collects the photos. When she finds his scrapbook of all these photos put back together, she goes on a quest to find him and return it to him, wanting to meet him but at the same time so frightened to meet him in person and engage with him in real life that she creates these elaborate intersections where their paths cross but they never really connect due to her fear of him not liking her as she is. I can relate to that so very much that it’s almost frightening.

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So there were two food’n’flix moments I thought of recreating. The first is early in the film when the narrator is talking about Amelie’s love of small pleasures, such as dipping her hand into a barrel of dried beans, finding shapes in clouds, and breaking a crème brĂ»lĂ©e with a spoon (and which is a very underrated pleasure!) The other is at the end, when Nino comes to find her baking a plum cake in her apartment and imagining their life together. It’s such a sweetly beautiful moment when she finally lets him in and he kisses her, after all of her own self-doubts and fear of connection to another person. I opted to go with the plum cake due to having been given a large bag of them fresh from my friend Jade’s tree, and the fact that I don’t have a torch to make the requisite crust on a crème brĂ»lĂ©e….and who the hell makes a crème brĂ»lĂ©e without a crust you can break with a spoon? Not this girl! So a luscious plum cake, spiced with crushed cardamom and made tenderly delicious with some vanilla Greek yogurt was what it had to be.

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INGREDIENTS
1 and 1/2 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon crushed cardamom pods mixed into 1 cup vanilla Greek yogurt
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons sugar, divided
1 large egg
1 teaspoon vanilla extract
1 pound plums, pitted and quartered

METHOD
Heat the oven to 375F and mix together the flour, baking powder, cinnamon, nutmeg, and salt in a bowl.

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In the bowl of your most awesome red Kitchen Aid mixer, using the paddle attachment, cream together the butter and sugar  until fluffy.

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Add the egg and vanilla and mix on low.

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Gradually add in the flour mixture, mixing slowly, and alternate with a spoonful of the cardamom-spiked vanilla yogurt until all is smooth and combined. The batter will be thick, and that is what you want.

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Butter a 9-inch springform baking pan and pour in the thick batter, smoothing with a spatula.

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Arrange the sliced plums on top, skin-side up, in a circle so that they cover most of the batter, and sprinkle over the remaining two tablespoons of sugar.20190826_112910

Bake for 60 minutes, checking at the 45 minute mark, or until golden brown on top. Make sure the center has set and completely baked, then let cool, and serve with a dollop of whipped cream and a smidgen of whimsical romance. Vive la France!

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