A Best Picture-Inspired Oscars Dinner Party Menu

A Best Picture-Inspired Oscars Dinner Party Menu

Even if an omelet is laced with poison, it should still appear delicious—especially if it’s being served to the fashion designer you’re ultimately trying to win over. This lesson, from Paul Thomas Anderson’s Phantom Thread, is but one that we gleaned from the secretly foodie movies that Hollywood launched this past year.

Indeed, mealtime played an important part in many of the films currently nominated for Best Picture—from the wicked power plays at dinner tables in Phantom Thread to the luring of tortured fish-men with boiled eggs in The Shape of Water. In each film, food underlies the daily rituals that bring us together—for better or for worse. Directors also use food as a nod to our obsessions, all the while doing things with tasty things—peaches, in particular—that are, in every sense of the word, tantalizing. In all, dish after steaming dish, scene after steaming scene, we’ve had a bit of a cinematic feast lately.

Enticed by the various on-screen delectable comestibles, we’ve put together a somewhat quirky dinner menu inspired by the Oscar-nominated films. For hors d’oeuvres, based on the hard-boiled eggs from The Shape of Water, a recipe for deviled eggs from the aromatic kitchen of the Petit Ermitage hotel. Infused with avocado, it’s a very L.A. take on the picnic classic. And with its flower-adornment, it pays proper respects to Guillermo del Toro’s fantasy drama, which sous chef Joana Cruz, calls “a modern fairytale for adults that celebrates love as the antithesis to violence and fascism.”

For our main course we have an omelet with mushrooms from Dan Silverman, the executive chef of Balthazar Restaurant New York (the smell is, indeed, intoxicating), and for dessert a special peach dish that is, in every way, as life-changing—sweet and juicy—as a summertime romance in Italy. “Call Me by Your Name is one of my favorite movies. This dish is inspired by the sun-drenched splendor of Lombardy—the love, romance, passion and the peaches,” says Adriana Urbina, the new head chef at De Maria in New York. “Don’t be afraid of showing who you are, life is too short.”

Last, an après dessert if you will, Milk Bar’s recipe for sugar cookies, to mimic Lady Bird-inspired communion wafers (it’s not a sin when they haven’t been blessed!). Serendipitously, the years-old recipe is named Greta, like the film’s director. Without further ado, here’s how to make the dishes on this menu.

The Shape of Water (2017)

Deviled Eggs—The Shape of Water

2 avocados
12 cooked yolk
2 tbsp of lemon juice
1 cup of mayonnaise
Salt and pepper to add taste

For the eggs:
· Place eggs in a saucepan and cover with enough water so that there is 1 1/2 inches of water above them.
· Put the heat on high until the water begins to boil, then, after covering the saucepan, turn the heat to the lowest setting and cook the eggs for one minute. Remove from saucepan from the heat and leave it covered for 14 minutes. Afterward, rinse the eggs under cold water for one minute.
· Remove peels under cool running water, and then dry each egg off with paper towels. Lengthwise, slice the eggs in half and remove the yolks and place them a medium bowl. Place the whites on a separate platter.
· Mash the yolks into a fine crumble using a fork. Blend all ingredients with the hard boiled yolks until smooth. Pipe mixture into hard-boiled white egg. Sprinkle flower petals atop avocado mousse and serve.

Phantom Thread (2017)

Mushroom Omelet—Phantom Thread

Mushrooms
3 oz button mushrooms, sliced
1 tablespoon butter
Fleur de sel
Freshly ground white pepper
½ tsp fresh thyme, picked
1 small shallot, minced (about 1 tablespoon)

Omelet
3 large eggs
2 tablespoons unsalted butter
Fleur de sel or other coarse sea salt
Freshly ground white pepper
1 tablespoon finely chopped chives

For the mushrooms:
Heat an 8” non stick sauté pan over medium high heat for two minutes
Add the butter and let it get foamy, one to two minutes
· Add the mushrooms, season with salt and pepper and sauté over medium high heat until mushrooms release their liquid.
· Once the liquid has evaporated and the mushrooms begin to caramelize, add the thyme and shallots and sauté for another minute.
· Taste for seasoning and reserve the mushrooms while you make the omelet.

For the omelet:· Crack the eggs into a small bowl and whisk well with a fork until there are no strands of whites left.
· If using the same pan to cook the omelet that the mushrooms were sautéed in, wipe out the non stick pan and return it to the heat for a minute.
· Add the butter and let it get foamy, one to two minutes
· Pour the eggs into the center of the pan, using a rubber spatula, in a figure 8 motion move the eggs around the pan, occasionally scraping down the sides of the pan until the eggs begin to set.
· Lift up an edge of the omelet and tilt the pan so that the remaining runny egg can cook.
· This will all take about two to three minutes.
· Spoon the sautéed mushrooms in a line across the center of the omelet, perpendicular to the pan’s handle.
· Starting from the handle side begin to fold the omelet, continue folding until the omelet is rolled.
· Tip it onto a warm plate, season lightly with a little fleur de sel, sprinkle with chives and enjoy!

Peaches and Cream Gazpacho

Peaches and Cream Gazpacho—Call Me By Your Name

Peach Gazpacho
1/2 cup peach (skin on)
1/2 cup mango ( skin off)
1 tsp sugar
1/4 cup water

Tarragon powder vanilla yogurt
1 cup yogurt or labneh
1 tsp vanilla or 1 vanilla bean
2 tsp sugar (optional)
2 tbsp tarragon or basil finely cut

Coconut roasted peach
1 tsp coconut sugar
1 tsp coconut oil

Preparation:

For the coconut roasted peach:
· Turn on the oven to 375 F, combine sugar and oil, massage combination onto peach, cook it for 20 minutes and then turn the oven up to 475 F. Broil for another 15 minutes until golden brown

For the gazpacho:
· Place all the ingredients in the blender until smooth. Save it in the fridge

Vanilla tarragon yogurt:
For tarragon powder: (intensifies the flavor)

· Turn on the oven to 375 F, combine sugar and oil, massage combination onto peach, cook it for 20 minutes and then turn the oven up to 475 F. Broil for another 15 minutes until golden brown
· Pick the leaves off the herbs and spread them on a microwave-safe plate lined with two layers of paper towels or a clean kitchen towel. Do not microwave recycled paper towels—they can contain tiny fragments of metal that can cause fires.
· Cover the herbs with a second paper towel or clean dish towel, then microwave them on high power for 20 minutes. Use either a mortar, pestle, or a coffee grinder to reduce the herbs to powder
· Combine yogurt + tarragon powder + vanilla

Plating:
Make sure the peach is warm and yogurt and gazpacho are chilled. Add some berries or toasted nuts for texture (optional).

Lady Bird (2017)

Sugar Cookies—Lady Bird

Sugar “Greta” Cookies

½ pound (2 sticks) unsalted butter, at room temperature, plus more for the pan
2 cups sugar
2 large eggs
½ cup grapeseed or other neutral oil
1 ½ tsp vanilla extract
3 cups all-purpose flour
1 tsp kosher salt
1 tsp baking soda

The Cinnamon Sugar

1 tbsp sugar
1 tsp ground cinnamon

· Heat the oven to 350F. Grease a 9 x 13-inch baking pan.
· Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream on high until homogenous, about three minutes. Add the eggs, oil, and vanilla and mix until just combined, about one minute.
· Add the flour, salt, and baking soda, mixing until just combined, about 30 seconds. Mix in the milk until just combined, about 30 seconds.
· Place dough balls—using an ice cream scoop—on the prepared pan. Impress each cookie with a 1-inch imprinted cross stamp. Mix together the sugar and cinnamon in a small bowl and sprinkle evenly over the cookie dough.
· Bake for 30 to 25 minutes for a slightly unbaked cookie, or for another three to five minutes if you’re a firm cookie fan. Cool completely in the pan before serving.

Source

NO COMMENTS