Food ‘n Flix is partnering again with Cook the Books. (The last time these two great clubs got together was all the way back in January 2013 for The Hunger Games.)
This time around, our assignments were to watch The Hundred Foot Journey and read the novel by Richard C. Morais. Culinary Adventures with Camilla is hosting the FnF portion and Deb at Kahakai Kitchen is hosting the CtB portion.
I really wanted to do two dishes, one for each club. I had visions of a spicy Indian dish and something else from French cuisine. I hope to have a French dish to post before the final due date of November 30. If not, this Two-Potato Vindaloo will have to do.
(Besides, I just harvested a five gallon bucket of sweet potatoes.)
Two-Potato Vindaloo
slightly adapted from Plenty by Yotam Ottolenghi1 T. cumin seeds
1 T. coriander seeds
8 cardamom pods
½ t. cloves
½ t. ground turmeric
1 t. paprika
1 t. ground cinnamon
2 T. vegetable oil
10 green onions, chopped
½ t. brown mustard seeds
½ t. fenugreek
1 T. ginger paste
1 Thai chili, finely chopped
1 (14.5 oz) can diced tomatoes
¼ c. apple cider vinegar
1 ¾ c. water
1 T. sugar
2 ½ c. Idaho gold potatoes, peeled and cut into 1” dice
1 sweet red pepper, cored and cut into 1” pieces
2 ½ c. sweet potatoes, peeled and cut into 1” dice
Cilantro leaves, to serve
Cooked rice
Yogurt (optional)Dry-roast the cumin and coriander in a small frying pan until they begin to pop. Transfer to a spice blender. Add cardamom pods to frying pan and toast for a few minutes. Smash pods and until seeds are released. Discard pods and add seeds and cloves to a spice grinder. Grind until fine. Place in a small bowl and add the turmeric, paprika and cinnamon, and set aside.
Heat the oil in a large, heavy-based pot. Add the shallots, mustard seeds and fenugreek, and sauté on high heat for eight minutes, or until the shallots brown. Stir in the ginger, chili and ground spices, and cook for another three minutes.
Add the tomatoes, vinegar, water, sugar and some salt, bring to a boil and leave to simmer, covered, for 20 minutes. Add the potatoes and peppers, and simmer for another 20 minutes. Now add the sweet potatoes, make sure all the vegetables are just immersed in the sauce (add more water if needed) and continue cooking, covered, for about 40 minutes, or until the potatoes are tender. Remove the lid and leave to bubble away for about 10 minutes, to reduce and thicken the sauce.
Serve hot with plain rice and garnished with the herb leaves. May also add a dollop of yogurt to cool things down.
I read The Hundred Foot Journey soon after it was published after hearing an interview with the author on the “Diane Rehm Show” in 2010. I immediately sought out the book. I have to say that while I enjoyed it, I found it a bit dark and depressing. The mother is killed by an angry mob by page 27. I was also depressed by the hollowness Hassan feels, even after he achieves stardom and the elusive three-Michelin star rating. As the final lines of the novel state, I don’t think Hassan ever recovered from “that hungry space.”
I found the film, which I just recently watched, definitely more upbeat and joyous. The scenery struck me, especially in the French village. There was an other worldly look to the street that separated Le Saule Pleureur and Maison Mumbai . Hassan’s unique and inherent culinary talent almost borders on fantasy, thus giving the film a dreamlike timelessness to it. The film also is much more upbeat than the novel. (Or, as upbeat as it could get with the death of the matriarch in the first few minutes of the film.)
I watched a few bonus features after the film during which Spielberg and Oprah waxed poetic about the making of this culinary classic. Apparently, they found the farmhouse that would be morphed into Maison Mumbai and were sold on it for a location. Unfortunately, there was no chateau across the road to serve for Le Saule Pleureur. To solve this problem, they built a facade of the chateau and did a inordinate amount of filming with green screens. I definitely think this technique lent itself to the dreamlike quality of setting.
I also enjoyed the fashion sense of the film. The characters’ wardrobes were timeless as well.
Here is something I never say: I think I enjoyed the film more than the book.
I hope I have time to post another dish for Cook the Books. I think I will if I can just some decent pictures.
Now for a future suggestion for FnF and a total aside: Have you seen Burnt?
Not only does it star Bradley Cooper (whoop-whoop), it is a truly culinary movie.
Last week we did something really crazy. We had two dates on two different school nights. (Wild, huh?)
On a Wednesday night, Circle Cinema (our local independent movie house) hosted a Burnt viewing with complimentary hors-d’oeuvres by the chef of the Polo Grill in Tulsa. The event started at 6:00 and by the time we arrived at 6:30, all the food had been inhaled, but there was wine. After a couple of glasses of wine and some popcorn, we sat down with the rest of the crowd to see the film. I loved it. I know it has been panned by critics, but does that really mean anything?
If you have seen the film, then you will appreciate where we stopped for a late night dinner after the film:
Burger King!
P.S. On Thursday we went to see Peter Mulvey and Catie Curtis. This marks the third time we’ve seen Peter but the first Catie. We are her fans now as well!
Join us for the fun in December as Coffee and Casseroles is hosting The Jane Austen Book Club.
I love all those warming spices that you used here. Your potato vindaloo looks very satisfying and delicious, Debra.
Thank you, Angie. They were better as leftovers the next day, too.
That just makes me want to curl up with a plate of it, and for Burnt – loved the scene when they are in the Burger King discussing the food vs the wage. – Kimberly (Coffee and Casseroles)
The Hubs surprised me when we pulled up to BK. It was hilarious!
Oh how original and loving this double spo vindaloo. I want to see Burnt!
spo=spud
I deciphered it! LOL
You must see Burnt!
I was so going to do two different dishes/posts too but alas it didn’t happen! 😉 Your two-potato vindaloo looks delicious with it’s bright colors and all of those lovely spices. I wish I was digging into a bowl right now. I had the same feelings about the movie versus the book as you did.
I really want to see Burnt and I think it got picked for next year at FnF (should have jumped on that one since I haven’t picked my film for October yet!) 😉
The best laid plans and all….Almost didn’t happen here either. That’s why the Boeuf has such a crappy picture. You must see Burnt and I’m sure it will end up on FnF.
Great job Deb. I combined both events as well and yes, I have seen Burnt and LOVED it!!
Even without Bradley Cooper, it would have been a great film, dontcha think?
Great choice for both clubs! And look at those sweet potatoes! Those are amazing!
Some of them turned out a bit fibrous, but most seem to be delicious.
That bucket of sweet potatoes looks fantastic! And the 2 potato vindaloo – YUM. Never had any but I must try it.
It really is better the second (and third) day! 🙂
Sounds delicious! I love all the spices you use here 🙂
I love these Indian spices, too.
I love that you used sweet potatoes that you grew! Thanks for joining us.
I still have almost a full bucket! 🙂
I would have to say that Indian cuisine is probably my favorite. I love all those spices. This looks delicious. I always have sweet taters in the pantry and always looking for new ways to use them/
I just last week saw this movie and loved it. Definitely want to see again. And again.
Hi Debra,
I’ve literally been “begging” my Indian friend to either teach me how to make Vindaloo or better yet, prepare some for me. So far it hasn’t happened.
I think it’s wonderful that you submerge yourself in these sorts of events and we get the benefit, lol…You have proably convinced me that I should at least see Burnt. It has been on my list. I just need a nudge every now and again, lol…I don’t get the BK thing but I’m sure I will when I finally see it.
Your Vindaloo looks exactly how I would like mine to be. Colorful, tasty and all prepared for me to just dig in!
Thank you so much for sharing, Debra…I LOVE that you have so much fun sharing…
Thanks, Louise. Sometimes, the schedule (or lack thereof) catches up with me. You are too kind!
You can’t go wrong with recipes by Ottolenghi! He’s really a wizard with spices.
best… mae at maefood.blogspot.com
[…] chef dedicated to his art. Since then, I honestly get part of this plot confused with bits of The Hundred Foot Journey and No […]
Wow! love that you are watching films and cooking along side them, never seen this before, Ottolenghi has the best recipes.
I love the spices in this two potato dish! Amazing
Thanks!
so many wonderful herbs and spices. This dish must taste amazing.. thanks for sharing it!