Skip to main content

Orange-Saffron Sauce #FoodNFlix

Let's get this out of the way: No Reservations* is not the month's selection for Food'N'Flix. We were assigned What's Cooking? And I already posted my Moroccan Rose Harissa for that. However, as I was perusing our 'previously watched' titles for inspiration on holiday movies, I came across No Reservations from way before I ever joined the group...and before I was even blogging.

I am still not sure how this movie evaded my attention for so was released in 2007. But this week, as I prepared for our Thanksgiving feast and was waiting for squashes to roasts and crusts to chill, I started streaming it on Netflix. Then, Jake walked in halfway through and asked me to restart it. Done. I did discover that it's a remake of a German film called Mostly Martha. I will have to track that one down soon.

On the Screen

"...and they cooked happily ever after." Okay. It doesn't actually end like that, but as you see the two chefs in the kitchen of their joint venture, at the end of the movie, that line very well could have been the voice-over. And it's not really a spoiler when you recognize that this is a rather formulaic rom-com. In romantic comedies, the protagonists always end up together, right? Still this is an enjoyable diversion for a busy week or anytime you want to relax for a couple of hours and drool over some beautiful food. 

This is the story of Kate (played by Catherine Zeta-Jones), a gifted yet unyielding chef, and Nick (played by Aaron Eckhart), who is perhaps equally gifted but has a much more relaxed demeanor in the kitchen. He blasts opera and direct his crew as a conductor; she insists that music distracts them from their jobs. You see the tension, right?

Then there's the subplot: Kate finds herself the guardian for her recently orphaned niece Zoe (played by Abigail Breslin). She is frustrated by the child who won't eat anything that she cooks. But Zoe eagerly devours a bowl of pasta that Nick makes for her after she helps him pluck and tear basil.

Zoe plays matchmaker between the two and, after a breakup, a reconciliation, and a few other hiccups, they end up running the Kate-Nick-Zoe Bistro or the Nick-Zoe-Kate Bistro. Their sign rotates! And, as I wrote at the start - and they cooked happily ever after.

On the Plate

You can read the recipe round-up from the 2011 event when Kahakai Kitchen hosted #FoodNFlix: here. But I was inspired by the review that Kate gets: "Ms. Armstrong introduces bits of truffle in an endive salad that accompanied a lightly steamed and wondrously silken halibut fillet. It was highlighted by the gorgeous aria of her saffron-infused emulsion."


  • 1 C white wine (I used Pinot Grigio)
  • 1/2 C freshly squeezed orange juice
  • generous pinch of saffron
  • 1 to 2 t maple syrup (this depends on how sour your oranges are)
  • 2 shallots, peeled and minced
  • 3 T butter
  • 1 T flour
  • freshly ground salt, to taste


Place white wine, orange juice, saffron, maple syrup, and shallots to a boil in a small pot. Simmer for until the shallots are softened and translucent, approximately 6 to 8 minutes. Remove the pot from the heat and let cool before pureeing the sauce in a blender or food processor.

In a sauce pan, melt the butter with a splash of olive oil. Whisk in the flour and let the roux cook for 1 to 2 minutes. Pour in the saffron mixture and whisk until incorporated and beginning to thicken.

Add salt to taste and keep warm, but do not let it boil. I served the sauce with the roasted quail I made for Thanksgiving. 

*This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to and search for the item of your choice.


  1. I so appreciate that you messaged me about this film. Frank and I watched it one evening and enjoyed it very much. I don't know how I hadn't heard of it before. A couple of nights ago we watched Instant Family. A very real portrayal of life when adopting foster children. I think you might enjoy it as well.

    1. I haven't heard of Instant Family. I'll look that up. Thanks!


Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

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