A Gem Article

Food Recipes From Film & Shows



from Ratatouille

1 h 30 m of total time

    45 m of prep time

    45 m of cooking time

4 servings

275 cals

  • 1 can of tomato paste (6 ounce)

  • ½ onion (chopped)

  • ¼ cup minced garlic

  • ¾ cup of water

  • Spoonfuls

    • 3 tablespoons of olive oil

    • 1 teaspoons of fresh thyme leaves

    • 1 + 3 tablespoons of mascarpone cheese

  • Trimmed & Thinly Sliced

    • 1 small eggplant

    • 1 zucchini

    • 1 yellow squash

  • Cored & Thinly Sliced

    • 1 red bell pepper

    • 1 yellow bell pepper

  1. Preheat

    1. Preheat the oven to 375°F (or 190°C)

  2. The Dish

    1. Spread the tomato paste into the bottom of a 10x10-inch baking dish.

    2. Sprinkle the dish with onion and garlic. Then stir it in 1 tablespoon of olive oil and ¾ cup of water until it is thoroughly combined.

    3. Season the dish with salt and black pepper.

  3. The Vegetables

    1. Starting at the outer edge of the dish, arrange the trimmed/cored and thinly sliced pieces of vegetables in a concentrated manner going toward the center. Arrange them by overlapping the slices a bit to show the colors.

    2. Drizzle the vegetables with 3 tablespoons of olive oil.

    3. Season it with more salt and black pepper (if you desire).

    4. Sprinkle it with a thyme leaves.

    5. Cover the vegetables with a piece of parchment paper cut to fit inside.

  4. Dinner

    1. Bake the covered dish in the preheated oven for about 45 minutes or until the vegetables are roasted and tender. Then serve the dish with dollops of mascarpone cheese.


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Spaghetti and Meatballs

from Lady and the Tramp

50 m

5 servings

  • The Top 6 + Pasta Sauce

    • 1 lb of ground sirloin

    • ¼ cup of minced fresh onion

    • 2 tablespoons of dry breadcrumbs

    • ¼ teaspoon of garlic salt

    • ¼ teaspoon pepper

    • 1 large egg white (lightly beaten)


    • 1 jar fat free tomato basil pasta sauce (25 ½ ounce, divided)

  • 1 can of cooking spray

  • 5 cups of hot cooked spaghetti (about 8 ounces of uncooked pasta)

  • 5 tablespoons grated parmesan cheese

  • 5 tablespoons chopped fresh basil

  1. Combination

    1. Combine the top 6 ingredients and 2 tablespoons of pasta sauce in a medium-size bowl.

  2. The Meatballs

    1. Shape the meat mixture into 25 (1-inch) meatballs.

    2. Put a large nonstick skillet, coated with cooking spray, over medium heat until it is hot.

    3. Add the meatballs to it and cook for 6 minutes to brown all the sides. Then stir the remaining pasta sauce.

    4. Cover, reduce the heat, and simmer 10 minutes or at least until the meatballs are done while stirring occasionally.

  3. Dinner

    1. Serve the meatballs over the spaghetti, and sprinkle with Parmesan cheese and fresh basil.



Cuban Sandwiches

from Chef by Jon Favreau

  • Brine

    • 4 cups orange juice

    • 3 ½ cups of water

    • ½ cup of rice vinegar

    • ½ cup of spiced rum

    • ½ cup salt

    • ¼ cup sugar

    • Tons of minced garlic (undescribed)

    • 1 tablespoon of fresh thyme

    • 1 tablespoon of fresh rosemary

    • 1 tablespoon of fresh oregano

    • 1 tablespoon of fresh sage peppercorns

    • 3 bay leaves

  • Mojo Marinade

    • 6 lbs of pork shoulder

    • ⅔ cups of olive oil

    • ⅔ cups of cilantro

    • 4 tablespoons of mint leaves

    • ½ cups of orange juice

    • ½ cups of fresh squeezed lime juice

    • 7 garlic cloves (minced)

    • 1 ½ tablespoons of grated orange peel

    • 2 tablespoons of fresh oregano (chopped)

    • 1 tablespoons of ground cumin

    • ⅔ tablespoons of black pepper (ground)

    • ⅔ tablespoons of fine sea salt

  • Other Ingredients

    • Loaves of baguette

    • American Yellow mustard

    • Swiss cheese

    • Pickles (sliced lengthwise)

    • Butter sliced ham

  1. Pre-Cook

    1. Brine the pork shoulder for 12 hours, and prepare the Mojo Marinade.

    2. Remove the pork from brine and pat dry. Marinate the pork shoulder in Mojo Marinade for at least 2 hours.

    3. Slow roast the pork shoulder until it is 170 internal temperature (should still be a light pink on inside)

    4. Baste the pork with marinade throughout the roasting, and let the pork rest until it is cool enough to handle. If you have the time refrigerate to make it easier to slice.

       2. Slice & Dice

    1. Thinly slice the pork, then grill it.

    2. Slice & Dice

    3. Cut the baguettes (9-inches), then butter the inside of the baguette or roll up where you can toast it until it is golden brown.

       3. Sandwich (Start on the bottom going up)

    1. Grilled sliced pork

    2. Grilled ham slices

    3. Swiss cheese

    4. Pickles sliced thinly

    5. Slather mustard from edge-to-edge on top of the bun

    6. Brush melted heated-plancha butter on top of the bread and press until it is golden brown


Perdu perde perdi

Pineapple Pain Perdu Coconut

from Burnt

  • Confit Pineapple

    • ½ fresh pineapple (cut into 1cm dice)

    • 100g of sugar

    • 200g of water

    • 1 lime (zest and juice)

    • ½ vanilla pod seeds

    • Seeds scraped

    • 60g of coconut rum

    • 1 large slice brioche (8cm x 8cm x 3 cm)

    • 25g clarified butter

  • Egg Mix

    • 2 medium free range eggs

    • 60g of caster sugar

    • 100g of milk

    • 10 ml of rum

    • ¼ vanilla pod (seeds scraped)

  • Coconut Meringues

    • 100g of egg whites

    • 100g of caster sugar

    • 100g of icing sugar (Sieved)

    • 2 tablespoons of desiccated coconut

  • Coconut Curd

    • 90g of coconut milk

    • 65g of caster sugar

    • 2 small free range eggs

    • 90g of unsalted butter (cubed)

    • 1g of agar agar

  • Coconut Sorbet

    • 100g of water

    • 60g of caster sugar

    • 3g of super neutrose

    • 250g of coconut purée

    • 120g of coconut rum

    • 5g of Trimoline

    • 375g of coconut milk

  1. The Coconut Sorbet

    1. Boil the water, sugar, and the super neutrose together until it is all dissolved.

    2. Whisk the trimoline and allow it to cool down. Then whisk the rest of the ingredients together.

    3. Mix both whisked substances together to make the Coconut Sorbet.

    4. Reserve it in the fridge until it is cool. Once cool, churn and freeze it.

  2. The Pineapple

    1. Bring the liquid substance to the boil, then remove from it from the heat, and dissolve the sugar in it then add the other ingredients..

    2. Place it in a container with the pineapple dice and leave it to marinate in the fridge for at least 4 hours.

    3. Preheat the oven to 212°F (or 100°C).

    4. Make the meringues by whisking the egg whites until the stiff peaks form, and add the caster sugar while continuing to whisk until no grains are left to the point the mix is shiny and smooth. Then add the icing sugar and whisk it until it is smooth.

    5. Pipe it onto a silicon mat, on a baking tray, into 1cm diameter meringues.

    6. Sprinkle it with the coconut, then place it in the oven for 20 minutes or until it is crispy on the outside and soft in the middle.

    7. Finally, set it aside the cool.

  3. The Pain Perdu

    1. Place the brioche slice in a container enough to make sure it fits.

    2. Whisk together the egg mix, then pour it over.

    3. Allow it to soak for 20 minutes, turning it over 4 times until the liquid has all been absorbed.

    4. Heat the clarified butter in a nonstick pan over a medium heat. When it gets hot, add the soaked brioche and cook it until is is golden on both sides. Remove and place it on a wire rack to cool down.

  4. The Curd

    1. Bring the milk and sugar to the boil.

    2. Add the agar sugar and mix it until it is combined. Then add the eggs and bring them to a simmer until the mix thickens. Afterwards, add the butter, blitz, and then pass.

    3. Relax and allow it to set. Then whisk it together and place it in a piping bag.

  5. The Plate

    1. Cube the pain perdu and warm it gently in an oven for a couple of minutes.

    2. Divide the pineapple between the two plates, then add the pain perdu and dot the coconut curd around with meringues.

    3. Quenelle the sorbet into 6 small quenelles and place 3 on each plate.

    4. Finish the dish with grated lime zest and thai basil.



Prison Sauce

from Goodfellas

24 servings

  • 1 tablespoon of vegetable oil

  • 1 tablespoon of olive oil

  • 1 pound sweet + 1 pound spicy Italian sausage

  • 1 pound of beef shank

  • 1 pound of veal neck bones (with meat attached)

  • 3 cloves garlic (sliced paper-thin with a safety razor)

  • 3 small onions (chopped)

  • 1 tablespoon of tomato paste

  • ½ cup red wine

  • 3 (28-ounce) DOP San Marzano tomato cans

  • 2 large stems of fresh basil

  • 1 large carrot (peeled and cut into 3 pieces)

  • 1 pound meatballs (see Timpano recipe)

  • 3 pounds durum semolina pasta (cooked al dente)

  • Optional

    • ½ tablespoon of olive oil or butter for finishing

    • Parmesan cheese (grated)

  1. ?

    1. In a large stainless steel (enameled cast iron) pot, heat the vegetable oil over medium-heat until it is shimmering.

    2. Brown the sausage, beef, and veal in batches until it is well-browned and fond has formed on the bottom of the pot. Then, set the meat aside.

    3. Heat the olive oil in the pot until it is shimmering, then add garlic and cook that for 30 seconds until it is soft.

    4. Add onions and tomato paste, saute until the onions are translucent. Deglaze with wine, making sure to scrape up all of the fond that is on the bottom of the pot.

    5. Then pour in tomatoes, crushing them with a spoon and return the meats to the pot.

    6. Add basil and carrot, then bring them to a bare simmer.

  2. ?

    1. Afterwards, let the sauce simmer for a total of 4 hours, stirring and scraping the bottom occasionally (make sure you don’t let anything stick since it will scorch that could ruin your sauce).

    2. Add the meatballs during the final hour of cooking.

  3. ?

    1. Discard the carrots and the beef/vel bones, instead add a spoonful of sauce to coat the pasta, and stir it in butter/olive oil for a richer sauce if you desire to do that.

    2. Top it with extra meat, gravy, or parmesan cheese if you want.

    3. Serve the dish (sauces freezes and reheats well for up to 2 months).


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Turkish Delight

from Narnia


  • 3 envelopes of unflavored gelatin

  • ½ cup of cold water

  • ½ cup of hot water

  • 2 ½ cups of granulated sugar

  • ½ cup of confectioners’ sugar (sifted)

  • ¼ teaspoons of salt

  • 3 tablespoons of lemon juice

  • ½ teaspoons of lemon extract

  1. ?

    1. Soften the gelatin in the cold water, then set it aside

    2. In a saucepan, bring the hot water and the granulated sugar to a boil while stirring it all the while. Next, lower the heat.

    3. Add the salt and stir in the softened gelatin until it is completely dissolved.

    4. Cook it at a simmer for 20 minutes.

  2. ?

    1. Afterwards, remove the heat to let it cool down for 10 minutes.

    2. Then stir in the lemon juice and lemon extract.

    3. Rinse a 6-inch square pan with cold water while the pan is already wet, but it should not have standing water (a plastic sandwich box works too).

    4. Pour the mixture into the pan, then cover the box lid/plastic wrap to allow it to stand in a cool place overnight.

  3. ?

    1. Sift the confectioners’ sugar onto a plate.

    2. Moisten a knife in hot water, and run it around the edges of the pan to loosen the candy. Then, invert the pan over the plate

    3. Perhaps it is necessary to work on the edges a but to loosen them enough to turn the candy out on top of the sugar.

    4. Cut the square into equal-width strips.

    5. Roll each strip in sugar, then into cubes.

    6. Roll each cube in additional sugar to coat well.


The Gingerbread Man from Shrek


  • 2 h

    • 2 h m of prep time

    • 15 m of prep time

  • 10 - 12 serves

  • The Dough

    • 2 ½ cups of all purpose flour

    • ⅔ cup of unsalted butter (cubed and room temperature)

    • ¾ cup of brown sugar

    • 1 tablespoon of cinnamon

    • 1 tablespoon of ground ginger

    • ⅛ tablespoon of ground cloves

    • ½ tablespoon of baking soda

    • ½ tablespoon of salt

    • 3 tablespoon of golden syrup

    • 2 tablespoon of molasses

    • 1 egg yolk (large)

  • Royal Icing

    • 2 cups of powdered sugar (sifted)

    • ½ tablespoon of vanilla extract

    • 1 ½ of egg white

    • Purple drum drops (as needed)

    • Red & Light Blue gel food coloring (as needed)

  1. ?

    1. In a stand mixer with a paddle attachment, mix the flour, spices, salt, and the baking soda until they are combined.

    2. Add the cubed butter and mix it on medium speed until it resembles coarse wet sand.

    3. Mix the yolk, sugar, molasses, and the syrup. Then, add it to the mixture and mix it on medium speed until the dough comes all together.

    4. Wrap the dough with plastic wrap and refrigerate for 1 hour.

  2. ?

    1. Afterwards, when the dough is firm, place it on a lightly floured surface. Then roll the dough out until it is ¼ inches thick.

    2. Punch out the gingerbread shape with a cookie. In order to get the right shape, trim the legs and arms with a sharp pairing knife (the sides of the legs and arms should be straight).

    3. Transfer each piece to a silpat or parchment lined sheet pan. Adjust the head and arms to how you want Gingy to be positioned.

    4. Then, bake at 350°F for 12 minutes or until is golden brown.

  3. ?

    1. While the Gingys are cooking, you can create the royal icing by adding the egg whites to a stand mixer with a paddle attachment.

    2. On low speed, add the sifted powdered sugar and whisk it until the mixture is smooth. Then add the extract and mix it to combine.

    3. Set aside ½ of the icing in a bowl while it is covered with plastic wrap.

    4. Divide the last ½ into 2 bowls, and color 1 batch red and the other batch light blue.

    5. Bag the icing in a piping bag fitted with small tip.

    6. With the image of Gingy, pipe the white icing to create their eyes and stitches and their legs, while the light blue is for their eyebrows and the red is for the mouth.

    7. Use the royal icing to glue their gum drops buttons on.

http://www.feastofstarlight.com/2016/12/16/shrek-gingy/ \