Category Archives: Recipe

Georgia Peach Chili with Southern Biscuits for “Gone With the Wind”



In an effort to keep up with our easy and (somewhat) healthy at-home recipes, we decided to make a hearty chili featuring fresh peaches along with homemade biscuits and mint juleps.

GEORGIA PEACH CHILI – serves 6-8 bowls


2 lbs. of your favorite chili meat (turkey, beef, or veggie “meat” are all acceptable)

3 cans of red beans

2-3 peaches

2 small jalapenos

2 cloves of garlic

1 large can of diced tomatoes

4 oz. cream cheese

chili powder

red pepper flakes

Montreal steak seasoning (substitute with salt and pepper if you do not have on hand)

Olive oil

1/4 cup bourbon (or whiskey)

Also needed: medium to large crockpot



Dice up your peaches, jalapenos, and garlic and mix them all together in a large bowl with the bourbon.  Place to the side for later.

Heat a large pan with 2-3 tablespoons of olive oil on medium heat

Once pan is hot place your meat or “meat” in pan while sprinkling in 2 tablespoons of chili powder and 1 tablespoon of Montreal steak seasoning making sure to stir meat consistently until it is browned.

Bring your meat to low heat and then rinse beans and place them into the crockpot with 1 tablespoon of oil and your can of tomatoes.

Set the crockpot to medium heat and stir cooked meat into the crockpot.

Take out another large pan and set to medium heat adding your peach mixture.

Cook your peach mixture for approximately 6-10 minutes until the mixture is cooked through.

Add peach mixture into the crockpot along with the cream cheese and stir.

Add a sprinkle of red pepper flakes and leave the chili cooking on low heat for approximately 2-4 hours returning regularly to stir.

Add chili powder to taste throughout the cooking process.

Serve hot and remember that chili always tastes better the next day!




We decided to go simple and authentic and went with the following buttermilk biscuit recipe to go with our chili:



  • 6 cl Bourbon whiskey
  • 4 fresh mint sprigs
  • 1 teaspoon powdered sugar
  • 2 teaspoons water

In a highball glass gently muddle the mint, sugar and water.
Fill the glass with cracked ice, add Bourbon and stir well until the glass is frost.
Garnish with a mint spring.

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Garlic-Saffron Seafood Soup w/Instant Ramen for “You Can’t Take It With You”

Garlic-Saffron Soup

Since a critical scene in “You Can’t Take it With You” features a stuffy, rich family and an eccentric, middle-class family coming together for an impromptu dinner party , we decided to do our take on a high-low family dinner combining some high-quality ingredients with some ingredients that are more likely to be found in a college dorm room:

Garlic-Saffrom Seafood Soup w/Instant Ramen – (Serves 2)


1 bulb of garlic

2 frozen tilapia filets (or another flaky whitefish) – defrost before cooking

6-8 pieces of shrimp

2 packets of Top Ramen instant noodle soup (you will not be using the flavor packets)

1/4 cream of whole milk

1/2 cup of frozen corn

1 quart organic vegetable broth

pinch of saffron

dash of black pepper


First roast the bulb of garlic in your oven.

When garlic is fully cooked, pour vegetable broth into a large soup pot and add the saffron.

Bring to a boil.

While broth is cooking, take roasted garlic clove and place in a blender with the cream/milk and liquify.

Once the broth reaches a boil, stir your milk mixture into the pot and bring the heat down to a low-medium temperature.

Place fish and shrimp into pot to cook for approximately three minutes and stir.  The fish will break up into chunks during the stirring process.

Add ramen noodles and corn and let simmer until both corn and noodles are fully cooked (approximately 3-5 minutes).

Sprinkle on the black pepper.

Take off of heat and let cool before serving in a large soup bowl.

Champagne cocktail

The beverage for your high-low meal should be a glass of your favorite brut champagne with a splash of fruit punch.




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A Symphony of Cheeses for “The Life of Emile Zola”

french cheeses

Cheese in all its incarnations is definitely one of Kristy and Koob’s favorite foods, and France is the home of so many delicious cheeses. But with so many different kinds, it can be a bit overwhelming to choose just one. As Charles de Gaulle once famously said of France, “How can you govern a country which has 246 varieties of cheese”.

Emile Zola captured this sentiment in his 1873 novel “Le Ventre de Paris (The Belly of Paris)”. Much of the novel focuses on Les Halles which was the central market of Paris for many years. While the book is a social commentary on the struggles of the working class and the “fattening” of the bourgeoisie, it is also filled with beautifully descriptive passages of the amazing variety of food found at Les Halles; the most well-known of which is the “Cheese Symphony” which is excerpted below:

All around them the cheeses were stinking. On the two shelves at the back of the stall were huge blocks of butter: Brittany butter overflowing its baskets; Normandy butter wrapped in cloth, looking like models of bellies on to which a sculptor had thrown some wet rags; other blocks, already cut into and looking like high rocks full of valleys and crevices. […] But for the most part the cheeses stood in piles on the table. There, next to the one-pound packs of butter, a gigantic cantal was spread on leaves of white beet, as though split by blows from an axe; then came a golden Cheshire cheese, a gruyère like a wheel fallen from some barbarian chariot, some Dutch cheeses suggesting decapitated heads smeared in dried blood and as hard as skulls – which has earned them the name of ‘death’s heads’. A parmesan added its aromatic tang to the thick, dull smell of the others. […] Then came the strong-smelling cheeses: the mont-d’ors, pale yellow, with a mild sugary smell; the troyes, very thick and bruised at the edges, much stronger, smelling like a damp cellar; the camemberts, suggesting high game; the neufchâtels, the limbourgs, the marolles, the pont-l’évèques, each adding its own shrill note in a phrase that was harsh to the point of nausea; […]
A silence fell at the mention of Gavard. They all looked at each other cautiously. As they were all rather short of breath by this time, it was the camembert they could smell. This cheese, with its gamy odour, had overpowered the milder smells of the marolles and the limbourg; its power was remarkable. Every now and then, however, a slight whiff, a flute-like note, came from the parmesan, while the bries came into play with their soft, musty smell, the gentle sound, so to speak, of a damp tambourine. The livarot launched into an overwhelming reprise, and the géromé kept up the symphony with a sustained note.

( The Belly of Paris, by Émile Zola, Oxford University Press, translated by Brian Nelson, 2007, p210-216)

So grab yourself some brie or some roquefort or some camembert (personally, we say the stinkier the better) and enjoy “The Life of Emile Zola” while creating your own cheese symphony.

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Polynesian-Style Papaya/Shrimp & Pineapple/Tofu Skewers for “Mutiny on the Bounty”


“Mutiny on the Bounty” is based on a true story and the main mission of the actual Bounty was to take breadfruit plants from Tahiti to the West Indies.  During Kristy’s study abroad time in Jamaica, she ate quite a bit of breadfruit and learned some techniques on how to prepare it, however, due to it being difficult to find in the States (especially on short notice) we decided to prepare this healthy, Polynesian-influenced dish instead.

Ingredients – This recipe makes approximately 6-10 of each type of skewer.

1 package of long wooden skewers

1 package of firm tofu

1 can of pineapple chunks (including the pineapple juice)

1/2 pound large raw shrimp (peeled)

1 medium papaya

4 cloves of garlic

1 small onion

1 can of diced tomato

1 tablespoon Bragg’s Liquid Amino All-Purpose Seasoning or Low-Sodium Soy Sauce

1 tablespoon Stevia

1 bag of shredded coconut

1 green pepper (optional)


First you’ll want to take out as much of the water out of the tofu as possible.  To do this you will need to take your tofu out of the water, wrap it in paper towels, and place a heavy object on it (such as a bowl or a pan).  Let it sit while you prep your marinade.

Marinade – mince your garlic and chop your onion and put them into a pan on medium heat.  Add the Braggs while stirring occasionally.  Cook for around five minutes.

Take your can of tomatoes and your Stevia and place them in the pan with your onion and garlic mixture.  Open your can of pineapples and pour in a generous half cup of the pineapple juice.  Take ten or so pineapple chunks, chop them, and mix them into your mixture.  Cover and let simmer for 10-15 minutes and then remove from heat to let it cool.

Skewers – take your tofu and cut into one-inch cubes. Alternate tofu cubes and pineapple chunks along the skewer (you can also rotate in chunks of the green pepper as well).  You will probably need around 3-4 of each to fill a skewer.  For the shrimp skewers, slice your papaya into chunks and alternate between the shrimp and the papaya (feel free to rotate in pineapple and green pepper as well if you would like).

Once your marinade has cooled, place your skewers in a pan and glaze each side generously.  Cover and let sit in the refrigerator for minimum of one hour (overnight preferred).

Cooking – Skewers will be best cooked on a grill, however, we will be roasting them in this recipe.

Set your oven at 400 degrees and line a large baking sheet with parchment or wax paper.

Remove your skewers from the marinade and sprinkle shredded coconut on each side before placing on the baking sheet.

Roast the skewers until cooked throughout for 8-10 minutes, flipping over half way through.

Transfer the skewers to a bed of greens or rice and enjoy!




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Coffee and Donuts for “It Happened One Night”

Coffee and Donuts

For our food pairing for “It Happened One Night” we chose good old-fashioned donuts and a cup of coffee.  One of the classic scenes from “It Happened One Night” is the scene in the room at the Auto Park when Clark Gable is making Claudette Colbert a “rationed” breakfast; one scrambled egg, a donut, and a cup of black coffee.  Then Gable explains the art of dunking to Colbert.  Here is the transcript from that scene:

Peter: Say, where did you learn to dunk, in finishing school?
Ellie: [indignantly] Aw, now, don’t you start telling me I shouldn’t dunk.
Peter: Of course you shouldn’t. You don’t know how to do it. Dunking’s an art. Don’t let it soak so long. A dip and—plop, into your mouth. If you let it soak so long, it’ll get soft and fall off. It’s all a matter of timing. I ought to write a book about it.

The release of this movie coincided with the popularity of donuts in America as they were billed as “The Hit Food of the Century of Progress” at the 1933/34 Chicago World’s Fair and lauded as “the perfect union of fresh ingredients and automated preparation”.  So get your self some “Old-Fashioneds” from Dunkin’ Donuts (they still sell these) and a good strong cup of black coffee and dunk away.  Just make sure you do it properly.

It Happened One Night

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Fish and Chips for “Cavalcade”

82 Homemade Fish and Chips
To better enjoy this British retrospective, we thought that we would make Britain’s official food: Fish and Chips!
  • 2-3 medium potatoes, skin-on, cut into French strips
  • 2 teaspoons canola oil
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
Preheat the oven to 400 degrees F. Place the potatoes in a medium bowl. Whisk together the canola oil, paprika, salt, pepper toss with the potatoes to evenly coat. Place the potatoes in a single layer on a baking sheet and roast until the potatoes are tender and starting to brown, 40 to 45 minutes.


1 1/2 lbs. Cod

Continue reading

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Grands Cinnamon Sugar Donuts


In anticipation of viewing Cimarron and Grand Hotel, I decided to make a delicious cinnamon inspired treat (get it, cinnamon/cimarron? Okay- it’s a stretch, but cut me some slack). I obviously had to use Grands Biscuits, to prep for Grand Hotel, and luckily, Pillsbury had an amazingly simple recipe already typed up and ready to go!


1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits
3/4 cup sugar
3/4 teaspoon ground cinnamon
1/3 cup butter or margarine, melted


1 Place biscuits on cutting board. With 1 1/4-inch round biscuit cutter, cut hole in center of each.
2 In bowl, mix sugar and cinnamon. Dip all sides of biscuits and centers into butter; shake off excess butter. Coat with cinnamon-sugar. Place on ungreased large cookie sheet.
3 Bake at 350°F 14 to 18 minutes or until golden brown.

Try some very simple Grands Cinnamon Sugar Donuts here, and be snacking within 20 minutes.

Stay tuned for our reviews of Cimarron and Grand Hotel!

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