Not a fun watch. It’s not supposed to be I suppose but still it is not a film I highly recommend despite the excellent performances. I think it’s because it had nothing new to say on this topic and just did not seem worth the trouble.
The movie really hinges on the two kids in it doing a good job and they do. The older sister of the two siblings is a budding documentary film-maker and we see the whole movie through her lens as she and her rap artist wannabee little brother go visit their grandparents in rural Pennsylvania. They’ve never met them before and quickly realize that there is something really wrong with grandma here…It’s a bit predictable but the film works well. The acting is good, the scenes are tense and finally Shyamalan makes a movie that is actually worth watching.
It’s very much a stretch calling this mixture of spring vegetables a Bouillabaisse, but it gives you an idea at least about the flavor profile. In Happy in the Kitchen chef Michel Richard serves this “Bouillabaisse” with nothing more than the Aïoli and croutons (like a real Bouillabaisse). I’ve always loved the idea of this vegetable stew that is emblematic of spring but also wanted to make it more substantial. So, why not add a seafood element? While we are at it, a few pieces of ultra crispy roast potatoes a la Heston Blumenthal (really the best roast potatoes ever!) stand in for the crouton and are a natural with the garlicky aïoli.
It’s really a more labor heavy project to make a good vegetable dish than what people might assume. There is a lot of washing, trimming, peeling, drying, chopping, slicing and dicing…far more than searing a piece of meat and serving it with rice. Making vegetarian food -good vegetarian food- with nuance, balance and variety is an admirable task. Here I trimmed and quartered large globe artichokes first and let them sit in a mixture of water and lemon juice.
Other vegetables that went in here in a specific order so that they will cook perfectly include fennel, leeks, onions, tomatoes (pureed), minced garlic, zucchini, squash and leafy greens. The mixture, just like a traditional Bouillabaisse, is flavored with white wine, saffron and an anise flavored spirit; Pernod in this case.
I wanted a mild light fish to go with the vegetable Bouillabaisse. Fresh halibut or turbot would have been great, but no luck this time. What they had at the fish counter are some good thick cod fillets. I bagged the fish with olive oil and cooked them sous vide. Cod has very little connective tissue, even for a white fish, that’s why it is great in fish and chips. Cooked sous vide though, we really have to be very careful to move the fish gently so as not to break apart.
Bouillabaisse is often served with a garlicky olive oil emulsion called rouille. This sauce does not contain eggs and relies on the gradual addition of oil to garlic and bread crumbs to maintain some stability. For this dish though, I went with a garlic aïoli. Homemade mayonnaise is ridiculously easy to make with a hand (stick) blender and a tall narrow container. It’s a trick I first saw Spanish chef Jose Andres do by dumping all the ingredients in the container, the oil floats to the top and the egg sinks. The blender goes all the way to the bottom and as it is whirring away you slowly start lifting it up as the mixture emulsifies into a perfect mayonnaise. Here is a video showing this method (go to about minute 3:00). This time I added extra lemon juice and a few cloves of minced garlic. It is awesome with the fish, the vegetable stew and the crispy potatoes.
I liked this much more than I thought I would. It’s a really fun 60’s spy movie with cool characters, good solid direction and an awesome look! The locations, the sets, the actors…it is a superbly shot movie. From Guy Ritchie too. I did not think I’d enjoy another film from this guy since Snatch. The plot revolves around a collaboration between a KGB agent and a CIA spy in order to stop something big from happening. In between them we have a lovely German (or is she British??) damsel who is a key to helping them accomplish their goal. It’s the interaction between those three, their dialogue and timing, and their chemistry that adds so much to the film beyond the convoluted plot. Setting it up mostly in Italy? That helps a whole lot too.
Funny that I watched this around the same time as The Man From U.N.C.L.E. This one is not as good. It’s an interesting mystery, mostly in Japanese and set in San Francisco. We get some ok performances here and some not so ok ones. I had it on as I was lounging around cooking a brisket on the smoker. It’s fine for that sort of occasion.
Not terribly good this one. It has a couple of nice actions sets and is entertaining but as a whole film it is messy, looks oddly cheap at times and gives us very little that is new or interesting.
Oh those classic French dishes (or Italian or Spanish). I love them and every so often one wants nothing more than a classic. While on the topic of European food, it’s a bit of pet peeve of mine when I hear something like “France (or Spain or whatever) is over, everyone is looking to blah blah, Nordic or Eastern European…or…who knows.” Before you know it we hear “Oh! France is back go check it out!” It’s really a ridiculous concept. Spain or Italy or France never went anywhere. These places have always made amazing food to one degree or another and have always produced great chefs and iconic dishes. It’s silly to trumpet the food of the Nordic countries (great as well and producing some fantastic movements now) at the expense of the rest. It’s the what’s-hot-now mentality where people put blinders on without any regard to everything else as if the exacting chefs of Denmark (10 years ago it was all Spain Spain Spain…) came out of nowhere and invented fine dining.
Ok, quick rant over and on to the delicious French dessert that is Île Flottante. It’s as awesome now as it was 100 years ago. It contains most of my favorite dessert components; custard, meringue, vanilla and a bit of crunchy caramel to top it all off. The recipe is from Dorie Greenspan’s Baking: From My home to Yours with almost no modifications. Afterall, why mess -well why mess too much- with a tried and true classic?
I prepared the creme Anglaise for the dish a few days ahead of time. This is the only modernist change I used for this recipe. The loose vanilla flavored custard is usually cooked on the stove top gently so as not to curdle the egg yolks. For all these types of preparations, from ice cream base to creme Anglaise, I use my immersion circulator. This is easier, more precise, fail-proof and so convenient. I bag the well-blended mixture in FoodSaver bag and drop it in the precisely controlled water tub (around 83 C) for 20 minutes. After a quick chill in some ice water the custard is ready to be stored in the fridge for hours or days until I need it.
One cool thing about dishes like this one is that you do not end up with a ton of spare egg whites or egg yolks. The custard uses the yolks and the meringue islands use up the whites. Nice and efficient. The meringue is whipped firm with the addition of sugar and cream of tartar. To finish it, I brought milk to a gentle simmer and used two large spoons to drop ovals of meringue into it. These poach very gently on both sides, allowed to dry on parchment paper and stored in the fridge for a few hours. Contrary to the creme Anglaise, these do not hold in the fridge for days, maybe 12 hours at the most. after that they loose the pillowy texture and start to seep.
To serve it, I whisked the custard to smooth it out and poured a good dose into a bowl. An “island” (or Île) of the poached meringue sits on top as if floating. A simple garnish of deep dark caramel that hardens on contact adds some sharp flavors and crunch. I also sprinkled in a few toasted almonds on some of the servings. That worked very well too.