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October 8, 2018

More Favorite Food Scenes from Movies

In the last issue of our newsletter we celebrated some of our favorite movies scenes involving food.  We invited our readers to contribute to the list, and many of you replied.

Our Readers at the Movies

Roger Meyer from Georgia reminded us of one of our favorite movies, “Tom Jones.”  Roger captures the movie well:  “One cannot forget the 1963 movie “Tom Jones” in which Tom, played hilariously by Albert Finney at age 26 is a rascal of the highest (or lowest) order.   He attempts to seduce an older woman in a tavern over a plate of food such as oysters and lobster.  The acting, photography, and dialogue are spot on.”

We are glad are guests have shared their favorite food scenes from movies with us.

Many of our favorite movies have food scenes.

Roger also reminds us of the 2015 movie “Chef” which we have only seen recently.  In the film Jon Favreau leaves his top shelf job as a chef de cuisine to start a food truck.  “The food scenes, especially when he begins to cook for the food truck, will make you salivate and leave the movie theater dying for some good ethnic food.”  We agree!

And who can forget “Tortilla Soup” from 2001.  Hector Elizondo invites his daughters home to dine with him every Sunday.  They discuss everything about life and love over these meals.  Raquel Welch plays a widow trying to become a love interest of Elizondo.  The food scenes look delicious.  As Roger says, “You won’t need popcorn with this movie, the food scenes will sate you!”

Several readers mentioned “Goodfellas” from 1990.  They called to mind the dinner scene in prison.  Remember the garlic sliced so thin with a razor blade that it would “liquefy in the pan with just a little oil”?

A member of our own team chided us gently for not including “Leave the gun, take the cannoli” from “The Godfather”.   This team member also referenced 1967’s “Cool Hand Luke” where Paul Newman earned the respect of his fellow inmates by eating 50 hardboiled eggs.  In the words of one prisoner, his stomach was so swollen “like a ripe watermelon that’s about to bust itself open”.

We have plenty more scenes that you have submitted–keep watching this space for more!

 

 

September 3, 2018

Buchorn Inn Serves Dishes of History

Did you know that according to culinary history the word “succotash” is derived from the Narragansett Indian word msickquatash meaning boiled corn kernels?  This simple and delicious dish featuring corn, beans and other vegetables is a nourishing dish of Native American origin.  While we don’t know for sure what was on the menu at the first Thanksgiving, many food historians agree that a version of succotash likely was on the table.  This dish has been adapted throughout the United States.  Many versions have corn, pole or lima beans, green or red peppers, tomatoes, okra and fresh herbs.  The ingredients are based on what is fresh and bountiful, so you are not likely to have exactly the same recipe twice.

Chef Frank has succotash on the menu this week, featuring our garden-fresh okra, pole beans, and

Okra is a traditional ingredient of Southern cooking and offers a delicious taste of history.

The majestic okra plants in the Buckhorn Inn garden beds are 10 feet tall!

herbs.  In the Buckhorn Inn garden we are growing Perkins Mammoth Long Pod okra from Burpee Seed Co.  The 7″ long pods are tender and delicious.  The towering 10′ tall plants are quite a sight in our raised garden beds!  We are not certain what ingredients will inspire Chef Frank on Wednesday night, but here is an easy recipe that serves 6.  It was adapted from a recipe on http://www.thespruceeats.com.

A Taste of History Succotash

4 cups okra pods, sliced into 1/2″ rounds

3 large tomatoes, seeded and diced

2 teaspoons chopped fresh thyme

1 teaspoon kosher salt

1/4 teaspoon black pepper

1 cup sliced pole beans

1 cup corn kernels

1 tablespoon of butter

Combine the okra and tomatoes in a large non-reactive saucepan.  Add the salt and pepper and 1/2 cup water or vegetable broth.  Cover the pot and bring to a boil.  Reduce heat to low and simmer for 15 minutes.  Add the beans and simmer for another 20 minutes.  Add the corn kernels and cook for 20 minutes longer.  Add the butter and blend.  This makes a delicious hot side dish!