Classic Movies Classic Food: Classic Recipes from Great Classic Movies

By Anne LaBell

Some of the greatest achievements in cinema history are now on your table! Starring Academy Award winners and other mismatched strangers. Classic Movies Classic Food comes out swinging as one of the great sagas of food mentioned in the movies. As searing as a shot of tequila down a dust-parched throat, this culinary classic is as authentic as it gets!

There's hardboiled sizzling classics to thrill and chill like Miller's Cheesecake from All Through the Night, Key Largo's Pompano and Champagne, Easter Parade's Beef Stroganoff, Gaston's Caramels from Gigi. delicious suspense and intrigue like Coquille St. Jacques from Moulin Rouge, Rock Cakes from The African Queen, Blancmange from Little Women, and over 50 more recipes! We're serving dinner at Eight, desserts to die for, along with some booze-soaked frame ups.

Cheap high adventures in the kitchen with plenty of time for your alibi and classic movie watching, finding love along the way with spectacular high definition movie pics, pairing with great recipes--the chemistry is undeniable.

Forget the popcorn. Try the cheesecake.

• Language: English
• Publisher: Covenant Books, Inc.
• Release date: Sep 18, 2023
• ISBN: 9781685263263

Book preview

To Catch a Thief 1955

Quiche Lorraine

8 slices of bacon

1 cup onions, chopped

1/2 cup swiss cheese, grated

3 eggs, beaten

2 cups heavy cream

1/2 teaspoon salt

1/4 teaspoon pepper

Dash of nutmeg

Make the pastry shell, toasting the shell first for 5 minutes is optional.

Heat the oven to 450˚F, slice the bacon into 2-inch pieces, fry and drain on a paper towel, and break into pieces. Lightly cook onions in the bacon fat for 1 minute.

Sprinkle bacon and onions into pie shell, grate the cheese and sprinkle over the onions.

Whisk together eggs, cream, salt, pepper, nutmeg, and pour over the cheese.

Bake for 15 minutes, then reduce heat to 350˚F, and cook for 15 minutes or until a knife comes out clean near the center. Allow it cool for 15 minutes.

Pastry Shell

2 cups flour, sifted

1/4 cup shortening

1 teaspoon salt

1/4 cup cold water

Combine the ingredients together and roll out onto a floured work surface. Roll out a 12-inch circle, fold once, place into the pie dish, and unfold. Gently fit the pastry to the dish, pinching any cracks together.

Key Largo 1948

Pompano and Champaign

4 Pompano filets

Olive oil

Salt and pepper

Canola oil

2 tablespoons butter, melted

1/2 bunch fresh spinach

1 fresh lime juice

Garlic powder

Cilantro, chopped

Preheat oven to 400˚F, rinse fillets under cool running water. Dry fillets on paper towels, lightly brush with olive oil, sprinkle salt and pepper. Melt the butter and pour into a small bowl (see Appendix to cure fillets).

Cut 4 large squares of parchment paper, grease one side. Wash and trim off spinach stems, dip large spinach leaves in butter and line the center of the paper with a bed of spinach. Place fish on top of spinach, sprinkle lime juice on fish and add a dash of garlic powder. Place lime slices on fish, meet paper ends together, fold down at the center, and tuck ends under.

Place on a cookie sheet and bake until browned, about 10 to 12 minutes. Serve immediately, tear open at table, garnish with fresh cilantro and cork the champagne.

Then counted the votes over and over again, until they added up right!

Sargent York 1941

Tennessee Corn Pone

One 15.5-oz. can pinto beans (with liquid)

1 cup cheddar cheese, grated

1 cup yellow corn meal

1/4 cup flour

1/4 cup sugar

1 teaspoon salt

1 teaspoon baking powder

2 eggs, beaten

2 cups buttermilk or milk

1/4 cup butter, melted

Preheat oven to 425˚F. Grease or spray lightly with oil an iron skillet or 8 x 8 brownie pan.

Pour in beans and half of the liquid from the can into a sauce pan and heat on medium for 3 minutes. Pour into the skillet and sprinkle cheese over beans.

In a large bowl, stir together cornmeal, flour, sugar, salt and baking powder.

Whisk in the beaten eggs, milk, melted butter to the dry mix and blend well. Pour batter over cheese and beans and bake for 20 to 25 minutes.

Try kidney beans or chopped onions. Buttermilk recipe in Appendix.

The Petrified Forest 1936

Cream of Corn Soup

How was the soup?

Oh, it was glorious!

2 cups corn, canned or fresh

3 cups milk

1 tablespoon flour

1 tablespoon butter

1/4 teaspoon pepper

1/4 teaspoon salt

1 egg yolk

Have boiling water ready in a double boiler, add corn and 2 cups of milk, and cook for 20 minutes, stirring occasionally.

Add flour, butter, salt and pepper, stir and cook 5 five minutes. Rub the