Skip to main content

Food'N'Flix Invitation: Chef


It's my turn to host Food'N'Flix where we watch movies and head  into the kitchen and cook or bake or make something based on a recipe they actually make in it or just something we were driven to make after watching it.
Food‘nFlix
For April's round, I selected Chef. I watched the movie when it was released last year, but I'm excited to see what inspires all of you. There is so much from which to choose. I won't tell you too much...just that the main character is a chef in a high end restaurant. He leaves that job and starts his own business - in a food truck.


Here's a trailer...


If you’ve never seen Chef, you must. Really. Just watching him plate pasta is gorgeous. But all the food looks incredible. Jon Favreau does his own slicing, dicing, and cooking in the movie. It's impressive and inspiring. Just be sure to eat ahead of watching...or have dinner reservations right after, because you will want to eat some incredible food when the movie is over.


I watched it again last week when the house was quiet and all my boys were asleep. I pulled out a notepad and scribbled down some recipe ideas. What should I attempt? I haven't quite decided yet.  But I hope you'll join the fun. Watch the movie, then post about it on your blog with a link back to this post and to Food'N'Flix. Use of the logo is optional.

Your post must be current (during month of film). And of course we don't mind if your post is linked to other events...the more the merrier. Have fun with it!

Email your entries to me at: constantmotioncamilla [at] gmail [dot] com and include...

~Your name
~Your blog's name and URL
~The name of your dish and the permalink to the specific post you're submitting
~Attach a photo of any size (or just give me permission to "pull" one from your post)
~Indicate "Food 'n Flix Submission" in the subject line


Deadline for submission is: April 28th.*

*watch for the roundup to be posted by April 30th!

Comments

  1. I recently watched this and was captivated by this charmer. I look forward to watching it again and contributing to Food n Flix. Great choice!

    ReplyDelete
  2. I love this movie. I am so glad you chose it.

    ReplyDelete
  3. Yay, I loved Chef and I can't wait to watch it again w/ F 'n F inspiration in mind. Thanks for hosting this month, Camilla! :)

    ReplyDelete
  4. Can't wait. Looking forward to this one.

    ReplyDelete
  5. I watched it a several months ago on a plane and I am looking forward to watching it again. Great pick! ;-)

    ReplyDelete
  6. I'm just as excited as the rest of them! It will be my first time watching it tho.

    ReplyDelete
  7. Most excellent choice. Right up there with Big Night in my opinion. Just emailed you my post info! Thanks for hosting, Cam!

    ReplyDelete
  8. I have been slacking at my food blog for quite some time, but I am making Cuban Sandwiches tomorrow night for this. And I know I'm going to do it and not forget, because I currently am cooking the pork!

    ReplyDelete
  9. Thank you for hosting this great month's movie and look forward to seeing what everyone does do!
    Emailed my submission!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa