Oven roasted purple potatoes

 A new twist to a classic side dish. There are few meals that I can think of that a side of potatoes don't go well with. You can find these tiny purple potatoes pretty regularly now in your local markets, they even come in bags mixed with white, red, and purple which look great for presentation. These purple "spuds" taste just like a regular potato and have tender skins.



24 oz bag or Purple potatoes

3 tablespoons of olive oil

2 tablespoons of freshly chopped dill

1 clove of finely minced garlic

Kosher Salt and freshly cracked black pepper
Freshly chopped Parsley. 

Preheat oven to 400 degrees.

In a large mixing bowl - combine the olive oil, chopped dill, minced garlic, and about a teaspoon of kosher salt and ½ teaspoon of pepper. Add the potatoes and toss them thoroughly in the oil and the spices. If the potatoes seem on the larger side, cut them into halves so they cook quicker. Dump to potatoes onto a large sheet pan and sprinkle with more kosher salt. Place the potatoes in the oven and bake for about 30-35 minutes or until the potatoes are tender when you pierce them with a fork. Add freshly chopped parsley once the potatoes are roasted and serve hot.

English Scones with Dried Cherries and "Death at a Funeral"

The very first time I saw a scone made was on Ina Garten's Food Network program, The Barefoot Contessa. Seconds after the episode's conclusion, I was searching through my pantry and in no time at all I was removing a freshly baked tray of scones from my oven.Many years have passed since that first batch was made and after developing my own recipe, scones have become one of my favorite things to make. Scones are a very popular pastry in the UK and you'll find many different variations of them - both sweet and savory. For my scones, the combination of lemon zest for a fresh flavor and sweet and tart dried Cherries is the best combo I've come up with so far. Since this is my favorite pastry from the United Kingdom, for this week I wanted to share my favorite movie from there as well. The 2007 film "Death at a Funeral" (Please don't even consider watching the rip off 2010 remake with Chris Rock) is witty, original, and hilarious and one my family and I really got a kick out of. Grab a spot of tea, make a batch of scones, sit back in front of the television, and enjoy a bloody good comedy called "Death at a Funeral". Recipe will yield about 16 scones and total prep and cook time is around 1 hour.

4 cups of all purpose flour
½ cup of granulated sugar (Additional needed for sprinkling)
2 tablespoons of baking powder
2 teaspoons of kosher salt
1 teaspoon of lemon zest 
5 extra-large eggs
1 cup of heavy whipping cream 
1 teaspoon of good quality vanilla extract 
1½ cups of dried Cherries
4 tablespoons of flour

The quickest and easiest way to make a batch of theses scones is in your electric mixer with the paddle attachment equipped. Sift together our flour, baking powder, the kosher salt, and the sugar into the mixing bowl.

The key to the perfect scone is very cold butter. A scone should be flaky like a biscuit and not at all denser and chewy like a cookie like so many store bought scones I've tried. To achieve the perfect scone, we need cut the butter into small cubes and add the butter to the flour mixture. Mix the butter and the dry ingredients together until the mixture looks very coarse and the chunks of butter are about the size of a pea.

Now, crack four of the eggs into a bowl and beat them together. Add the vanilla to the eggs and mix the eggs and vanilla in with one cup of heavy cream. With the mixer on low speed, slowly add the cream and egg mixture into the dry ingredients and mix just until the dough comes together. The dough will look very wet and lumpy.

The next step is to toss the dried cherries and the lemon zest with 4 tablespoons of flour. Adding flour to the cherries and the zest will help them stick to the dough. Mix the cherries and zest into the dough just until they are incorporated.

Preheat your oven to 400 degrees and line a baking sheet with parchment paper. Take the one remaining egg and beat together with 2 tablespoons of water or milk to make an egg wash. Sprinkle some flour down onto a clean and flat working surface. Flour your hands and a rolling pin and dump the dough out onto the floured area. The dough is going to be wet, lump, and sticky. Using the rolling pin, roll out the dough so that it's about 3/4 inch thick (Just eyeball it). You will still see lumps of butter in the dough but that's what we're looking for. The butter will melt in the hot oven and the steam it releases will give us a buttery and flaky scone. Cut the scones out using a round cookie cutter or you can cut them into squares simply by using a knife.

Place the scones onto the baking sheet and lightly brush them with a little bit on an egg wash and sprinkle the top of the scones with sugar. The egg wash will help give the scones a bit of color and also allow the sugar to stick to the scone. Place the scones into the oven and bake them for 20 to 25 minutes. The tops will be golden brown and the scones will be firm to touch and you should see the bottom edges just starting to brown. Allow the scones to rest for a few minutes and transfer them to a serving tray or a storage container. They'll stay fresh for about 3 or 4 days






Now grab one of those scones and break it open. See how soft and buttery the inside looks? Loaded with dried cherries and you can just slightly pick up the scent of lemon zest we added. This my friend is what a scone should be like and they're a fairly simple pastry to make. You're friends and family will surely enjoy them. They're perfect for breakfast, brunch, lunch, and as a buttery and delicious movie snack. This weeks movie is the outrageous and laugh out loud British comedy from director Frank Oz, "Death at a Funeral".

Daniel (Matthew Macfayden) is dealing with both the loss of his father and the stressful task of planning and paying for his funeral. The day of the funeral arrives and things go insanely and unthinkably wrong from the start. To make matters worse, Daniel's wife Jane is trying to deal with his grieving yet "witchy" mother Sandra. One by one, family and friends begin to gather to remember his father in a proper and respectful way that a funeral should. Of course, nothing about this funeral is going to be proper. Guest include his cousin's boyfriend who has been accidentally given a hallucinogen that has disguised as a Valium, his unbearably miserable Uncle Alfie, a distant family friend who only wishes to rekindle the flame from a long ago one night stand, and a mysterious guest with a secret Daniel couldn't fathom in his wildest dreams.

This is a wildly humorous and original comedy that takes such a sorrowful and depressing topic and twists it into a laugh out loud comedy. Keeley Hawes, Andy Nyman, Alan Tudyk, Jane Asher, Kris Marshall, and Ewen Bremner are all a part of the supporting cast of British actors and each of them give solid comedic performances.

"Death at a Funeral" was a film that most of the American movie goers missed out on. The attempt to bring the screenplay to American audiences in 2010 using better known actors was a complete fail. They were unable to capture the humor and the wit of the original and it's a shame that many people saw the remake before they even knew that the original version existed. This is a film that really needs to be seen if you're looking for a few good laughs. Netflix subscribers can currently view this movie instantly online. Check out the link to the trailer for the film below to catch a sneak peak.

"Death at a Funeral" Trailer

Movie Review - "The Sessions"

"The Sessions" is the 2012 film based off the true story of Mark O'Brien. John Hawkes plays O'Brien, a 38 year old poet who, after getting polio at the age of six, is paralyzed from the neck down. In addition to his crippled spine, Mark is able to spend but a few short hours of his day outside of an Iron lung to assist him with his breathing.

When Mark desires to finally know the touch of a woman and to loose his virginity, he seeks the advice of Father Brendan (William H. Macy). It's recommended by Mark's therapist that he can seek a sexual surrogate who would tend to his unusual needs. With Father Brendan's blessing, Mark nervously arranges to meet the woman recommended to him. Helen Hunt plays Cheryl Cohen-Greene, a professional sex surrogate as well as an everyday mother and house wife. Cheryl has never quite had a client in Mark's condition and welcomes the the task to help achieve his desires. Throughout the sessions between Cheryl and Mark, the two begin to learn more about each other and themselves then they had imagined.

"The Sessions" is a heartfelt film with moments of emotion and laughter throughout. Helen Hunt reminds us once again that she is an extraordinary actress and rightfully desired the Oscar nomination at this years awards. Though I worried some of the scenes would come off as a bit awkward, the directing by Ben Lewin (who also wrote the screen play) is very artfully done and it never quite crosses that line. The film is rated R for a few moments of graphic nudity so it's one that is aimed at a mature audience. Hawkes, Macy, and Hunt give heartfelt performances and you become emotionally tied to each character immediately. Winner of the audience award for drama at the Sundance Movie festival, "The Sessions" proves yet again that it doesn't take a multi-million dollar budget to make a fantastic movie.

Click here to watch the trailer for "The Sessions"

Buttermilk Cheddar Biscuits

Why grab a cylinder of packaged biscuits from the grocery store to bake at home when you can whip up a batch from scratch in about the same amount of time? They're light years better than any brand you'll find and they'll taste even better knowing that you made them yourself! I made these biscuits to go with my clam chowder so I added some ingredients to go along with that but you can leave them plain or experiment with your own flavors. This recipe will make 8 biscuits.

2 cups of all-purpose flour
1 tablespoon of baking powder
1 teaspoon of kosher salt
¼ teaspoon of baking powder
A few cracks of freshly cracked black pepper
1 cup of buttermilk
6 tablespoons of very cold butter
The remaining ingredients are optional
¼ cup of shredded cheddar cheese
½ teaspoon of Old Bay seasoning
¼ teaspoon of garlic powder
¼ teaspoon of lemon zest
1 tablespoon of freshly chopped dill
1 tablespoon of freshly chopped parsley

Preheat your oven to 450 degrees and line a baking tray with parchment paper.

Sift together flour, baking powder, salt, and the baking soda into a large mixing bowl. If you don't have a sifter just run a wire whisk through the dry ingredients to incorporate them and to make sure there aren't any lumps. If you have a food processor just add all the dry ingredients into the bowl fitted with a bald attachment to make these biscuits even quicker and easier. To the flour mixture - add the pepper, old bay seasoning, and garlic powder.
 
Cut the the butter into small chunks and add it to the flour. Using a pastry cutter, a whisk, a fork, or your food processor - work the butter into the flour until the mixture is very coarse and resembles corn meal. You'll still be able to see very small pieces of butter but that's what we're looking for. The trick to making a flaky biscuit is cold butter. When we place these biscuits in the oven, the butter melts and the steam from the melting butter is what gives us that desired flakiness in our biscuits. 

Next - add the lemon zest, chopped dill, chopped parsley, and the shredded cheese to the flour. Pour in the buttermilk and stir everything together just until everything is combined - don't over mix. You may need an extra splash or two of buttermilk if the dough appears on the dry side. It should be a very wet and a very sticky dough.

Sprinkle a little bit of flour on a clean and flat working space and scoop the dough out of the bowl. Be gentle with the dough here and don't roll it out. Put a little flour on your hands and gently pat the dough out so that it's about an inch thick or so. Fold the dough over and gently pat the dough back out. Do this 3 times and on the final fold pat the dough out again so it's about an inch thick.

Now use a round cutter to cut out the biscuits. Press down firmly to cut the biscuits. Cut the biscuits as close as possible to each other so we don't have a lot of leftover dough. We can combine the scraps back together but the texture won't quite be the same. Place the biscuits on the prepared cookie sheet and place them right next to each other. Place the biscuits in the oven and bake for 10-12 minutes until golden brown.

"The Town" and New England Clam Chowder

When I think of the New England region, especially the city of Boston, I think of creamy and delicious "New England Clam Chowdah." It's the unofficial dish of the region and it's one of my favorite soups to enjoy on a chilly day. Using freshly steamed clams and the liquid we steam them in really enhances the flavor of the chowder. The combo of tender clams and vegetables in a creamy broth has made this version of clam chowder so popular. It's such a hearty soup and one that's relatively easy to make. Since we're making a dinner that will make us feel like we're in Boston, this weeks movie will help take us there too. Ben Affleck's 2010 film "The Town" is one of the best movies I've ever seen and I'm confident you'll all enjoy this pairing. Call up your friends over, maybe have a few Boston lagers, a nice bowl of "Chowdah", "The Town" on the TV, and you'll feel like you're in the heart of Boston.

Serves 5-7

50 little neck clams
1 medium sized onion (Diced)
1 celery stalk (Diced)
1 carrot (peeled and finely diced)
6 red skinned potatoes
3 tablespoons of butter
¼ of flour
2 bay leaves
2 cups of heavy cream
14oz can of Vegetable or Chicken broth 
Salt and Pepper
Freshly chopped parsley and scallions (optional)

Rinse the clams under running water to get any sand or dirt off that may be on their shells. Place the clams in a large soup pot and cover them with a cup and half of water. Put a lid of the pot and place on the stove top over high heat. Steam the clams for 5 to 7 minutes. Remove the clams that have opened and set them aside. Some clams will take longer to open than others so put the lid back on the pot and steam them for a few more minutes. At this point any clams that haven't opened should be discarded.

Now that we've steamed our clams and removed them from the pot, we're going to strain the liquid left in the pot. The water we steamed the clams in has turned into flavorful clam juice so don't even think about just pouring this down the drain. We do want to take extra care though to make sure we don't have any sand or dirt that may have been inside the clams. To do this, use a mesh strainer and a coffee filter. Fit the strainer above a bowl or a large measuring cup and carefully pour the hot clam broth through the strainer.

Give the pot you steamed the clams in a quick rinse and melt 3 tablespoons of butter in the pot over medium heat. Add the diced onion, celery, and carrots to the melted butter and cook the vegetables together for about 10 minutes. Next, add the flour right into the pot over top the vegetables and stir together. What we're doing here is making a roux which will help thicken our chowder. Cook the vegetables with the flour for 2 minutes to get rid of the raw flour taste - stirring constantly. Mix in the reserved clam juice and the can of broth. Stir the contents of the pot together and toss in the 2 bay leaves. Add the heavy cream to the broth and vegetables and bring the liquid to a simmer - remember a simmer is steam rising from the top but no bubbles. Cover the pot and allow the chowder to simmer for about 25-30 minutes, stirring occasionally.

While the soup simmers, remove the meat of the clams from the shells and chop the clam meat into very small pieces. Rinse the potatoes and cut out any rough spots on the skin. You can use another type of potato like a Yukon gold but I prefer using red skinned both for their flavor and the fact you don't have to peel them. Dice the potatoes into fairly small and evenly cut pieces.

Remove the lid from the pot and add both the potatoes and the clam meat into the chowder. Bring the chowder to a boil. Stir the chowder occasionally and cook until the potatoes in the chowder are tender. Season with salt and pepper.



Finish off the chowder by adding the freshly chopped parsley and scallions. Serve the chowder with some freshly bake biscuits (I'll share my recipe for buttermilk biscuits on Friday) and that's what I call dinner! Now that our chowder is done and dinner is served, it's movie time!

Ben Affleck has recently become one of the top directors in the film business, and rightfully so. His most recent film "Argo" took home the prize for best picture and his 2010 film "The Town" was just as deserving of that honor. Affleck starred in and directed a near perfect movie in my eyes and will one day be considered a classic film from it's time. It's a gripping story from start to finish and if you haven't seen it yet, you really don't know what you're missing.

Director Ben Affleck stars as Doug MacRay, a professional bank robber from the Charlestown region of Boston. Along with his team consisting of his best friend Jim (Jeremy Renner) they look ahead at planning their next job but first have to deal with a complication on their last. When police respond to one of their robberies before they had planned, Jim decides to take the terrified bank manager Claire (Rebbecca Hall) as a temporary hostage. After they're confident they've made it safely back to their protective grounds of Charlestown, they release Claire but soon find out she won't be going very far.

Jim discovers from Claire's drivers license that Claire lives only a few blocks from where Doug and the rest of the crew reside and though she was blinded folded, they fear she's still too close for comfort. Doug takes it upon himself to follow Claire to make sure she doesn't have any information that could lead to the robbery being traced back to them. After a not so random meeting between the two, Doug gets closer to Claire than he had planned and begins to develop strong feelings for the innocent woman he recently held at gun point.To make matters worse, Special agent Adam Frawley (John Hamm) is close behind Doug, Jim, and the rest of the gang's trail and is only a few steps away from having enough evidence to bring them all down.

Though Doug is still in the midst of planning the next heist, he sees the chance to make a change in his life for the better. Jim soon becomes aware of Doug and Claire's relationship and is fearful that she may be the missing link the FBI needs to put them all away for life. Now torn between his loyalty to his friends and the love he begins to feel for Claire, Doug struggles with the truth he has hidden from the woman he's fallen in love with and looks for a way to leave his life of crime behind for good.

"The Town" is both an action packed heist movie and a dramatic story between a man's life in crime and his desire to make a better future for himself. It's a film filled with incredible performances from the entire cast which also includes Chris Cooper, Pete Postlethwaite, and Blake Lively in supporting roles. Jeremy Renner's performance in particular is truly mesmerizing and his role earned him a well deserved Oscar nomination for best actor in a supporting role. If "The Town" is a movie you may have missed, It's certainly one that I'd recommend to anyone looking to watch a great film. Here is the trailer for "The Town", truly a favorite film of mine and I think you'll enjoy it too!

Movie Review - "Prometheus"

Director Ridley Scott's return to the science fiction genre with his 2012 film "Prometheus" was one of the years most anticipated films. In 1979, Scott directed the now classic Sci-fi film "Alien" which helped define the landscape of the genre. With Scott behind the camera, and confirmation of rumors that "Prometheus" would somewhat act as a prequel to the Alien movies, it didn't take long for the hype to build.

When scientists Elisabeth Shaw (Noomi Rapace) and Charlie Holloway (Logan Marshall-Green) discover ancient drawings on cave walls across the globe, they are convinced theses hieroglyphics picture the alien creators of the human kind. They translate the messages on the wall and feel they are an invitation for them to go into space and meet their creators. Fast forward a few years later, Elisabeth and Charlie awake from a cryogenetic sleep along with an exploration crew on the space vessel Prometheus which is about to land on a distant moon they hope holds their answers. While the two scientists are eager to explore the planet and find the answers they believe await them, they will soon find their discovery is more than they could have imagined. They traveled deep into space believing they found the origins of the human race, but in fact they may have found the beginning of our end. Charlize Theron, Michael Fassbender, Guy Pearce, and Idris Elba co-star in this visually stunning deep space adventure.

"Prometheus" was a movie that took me a long time to determine whether I liked it or not. Without giving any spoilers away I can tell you that you'll walk away from "Prometheus" not really sure about everything that happened during the movie. The film will certainly leave you with more questions and than answers but I for one often enjoy that in a movie. With a planned sequel in the next coming years, it's clear that "Prometheus" has laid the ground for another film, or two, which will lead into the events of the 1979 "Alien".
Not being very familiar with the "Alien" movie universe, I wasn't fully aware of some of the signs and references to the now classic movies starring Sigourney Weaver as Ripley Scott. That being said, you don’t need any knowledge of those films to enjoy "Prometheus" as it delivers a strong and entertaining film to its audience. The directing by the legendary Ridley Scott and the visual effects are really the strong points of the film and it's easy to get lost in the movie's visual art.

My biggest issue with "Prometheus" is that, at times, it's a bit boring and you're never really on the edge of your seat in a moment of horror or suspense like I was hoping for. The trailer for the film made it seem like the movie would be non-stop suspense and action from the moment the crew landed on the foreign planet and that wasn't quite the case. Don't get me wrong, there are a few scenes that might make your stomach curl and get your heart pumping, but there wasn't enough of that for the two hour duration of the film. Though "Prometheus" might not be a film for everyone, it's a strong movie for its genre and I look forward to seeing where the sequel(s) take the storyline. Check out the trailer for "Prometheus".

Onion Rings

One of my favorite fried foods is a golden brown, crispy, and delicious onion ring. Great next to a juicy grilled burger or even on their own, they're a special treat I like to make for myself and my family/friends once in a while when we want something fried and salty. Most onion rings are either beer battered or have a floury and crisp coating on the outside. To be honest, I'm not a huge fan of the beer battered onion rings. It always seems like the entire onion comes out of the fried batter when you take the first bite. That's not an issue with these onion rings! Coated with flour and panko bread crumbs - every bite will be crispy and delicious!

2 very large onions (Spanish or Vidalia)
2 cups of butter milk
1 ½ cups of flour
½ cup of Panko bread crumbs
Kosher Salt
Freshly ground black pepper
Vegetable or Peanut Oil for frying



Peel and slice the onions into large slices about a ½ inch thick or so. Separate the onion slices into individual rings. In a large mixing bowl, add the buttermilk and stir in 1 teaspoon of kosher salt and a ½ teaspoon of black pepper. Add the onions to the buttermilk mixture and let them soak for 30 minutes.

In a separate bowl, combine the flour and bread crumbs with 1 teaspoon of salt and black pepper. Mix together and set aside.

Once you're ready to fry the onion rings, fill your deep fryer to the recommended fill line. If you're using a pot to fry, add enough oil so that the oil line is about 2 to 3 inches above the bottom of the pan. Heat the oil to about 350-375 degrees over a medium high heat. Take a cookie sheet or a large platter and line with a few paper towels. We'll use this to let the onion rings drain off any excess oil once they're fried.

In small batches, take the onion rings out of the buttermilk (allow some of the milk to drip off) and dredge the onions in the flour and bread crumb mixture. Coat the onions well. Test the oil by carefully dropping one onion ring into the oil. You should see bubbles immediately around the onion ring and it should float towards the top of the oil. Fry the onion rings in small batches, if we add too many at once the temperature of our oil will lower and we won't get an even fry. Patience when cooking goes a long way my friends!

Fry the onions for about 2 to 3 minutes. Turn the onion rings once about half way through their fry time. Once they're golden brown and crisp, use a pair of metal tongs or a wire spider to carefully remove them from the hot oil. Place the onion rings on the paper towels to drain and continue to fry the rest. Season with salt while the onion rings are still hot. You can keep the onion rings warm in a 200 degree oven until you've fried them all.

Sunday style Rump Roast and "Doubt"

It seems like almost every Sunday when I was a kid, we either had a roasted chicken or a beef roast for Sunday dinner. It was a meal you waited for all week long and to me, a beef roast still tops the list of my favorite meals to enjoy before we start the week. Not only is this hearty and delicious comfort food, it's relatively easy to make as well. Season, sear, and roast. I've come across a lot of different ways to make a roast like this over the years but none seem to top my family's classic method. For a little change up, I make beef stock and red wine reduction with caramelized onions to top off my roast rather than gravy. In a few short hours you'll be platting a delicious beef roast with your favorite sides and of course I have a fantastic movie to go with it.

Rump Beef roast (2 to 3 pounds)
1 large onion (sliced into one inch slices)
1 tablespoon of butter
3 tablespoons of olive oil
½ cup of low sodium beef stock
½ cup of dry red wine

Preheat oven to 375 degrees.

Let the roast stand at room temperature for about 30 minutes. Pat the roast dry with paper towels and season the roast heavily with kosher salt and freshly cracked black pepper. For a variation of this recipe you can add some dried thyme and rosemary to the salt and pepper for additional flavor. About a quarter of a teaspoon of each if you desire to add this to your seasoning.

In a cast iron skillet, melt the tablespoon \of butter with 2 tablespoons olive oil over medium heat. Sauté your onion in the butter and oil for about 10 minutes until slightly browned and tender. Remove the onions for now and turn the the heat up to high. Add the remaining tablespoon of olive oil. Once the skillet is very hot, sear the rump roast on for about 1 minute or 2 on each side until the roast has a brown and crispy crust on the outside.

Take the roast out of the skillet. Add the onions back to the cast iron skillet and pour in the red wine and the beef stock to deglaze our pan. Cook the onions in the wine and beef stock for about 5 minutes, allowing some of the alcohol to burn off. Place the roast back into the skillet and place in the preheat oven and roast for about 30 to 35 minutes per pound. Check the roast every 20 minutes or so, spooning some of the juices over the top of the roast. If your sauce is reducing too much while roasting, add a little more beef stock to the pan.

Everyone has their preference to how they like their beef cooked. For rare it's usually about 25 to 30 minutes per pound where well done is about 35 to 40. For a perfect medium rare roast with a nice and juicy pink center, cook for 35 minutes per pound or until a meat thermometer is reading around 145 -150 degrees. The USDA recommends 160 for a medium cook roast but the roast will continue to cook once we take it from the oven.

Remove the roast from the oven and allow it to stand at room temperature for about 10 minutes. Allowing the roast to rest will help the juices get back into the roast instead of running out onto our cutting board. Once the roast has rested, carve the roast into thin slices and serve. Spoon the reduced onions and the red wine sauce over the sliced roast. I like to serve mine with mashed potatoes and roasted carrots. For this weeks movie, I choose the 2008 critically acclaimed drama "Doubt."

"Doubt" is a film with truly an all-star cast full of powerhouse actors who are all at the top of their game. Meryl Streep plays Sister Aloysius Beauvier, principal of St. Nicholas catholic school. Sister Aloysius is a fierce and stern woman who believes in the fear of God and runs the school with an iron hand and a watchful eye. The winds are changing in her school and the arrival of Father Flynn (Phillip Seymour Hoffman) brings a great deal of concern to her. More specifically, the attention he gives to a young student named Donald Miller.

When young and innocent Sister James (Amy Adams) comes to Aloysius with her own suspicions that Father Flynn may be acting inappropriately with the young boy, Sister Aloysius is know convinced that what she fears is true. Remorseful and guilt stricken over expressing her concerns, Sister James tries to find a reasonable explanation while Aloysius is set out to have Father Flynn removed from the school and priesthood altogether. Viola Davis also costars as Donald Miller's mother and gives a heartfelt and emotional performance in what little time she spends on the screen.

Streep, Adams, Hoffman, and Davis were all honored with Oscar nominations for their roles in "Doubt." It's truly a movie that you watch to to witness four of the best acting performances you'll see in any movie from anytime in the history of film making. The climatic argument between Father Flynn (Hoffman) and Sister Aloysius (Streep) is nothing short than perfect and one I get lost in every time I watch it. "Doubt" deals with a troubling subject but never crosses the line to make the audience feel uncomfortable. The fine performances by these actors will keep you in doubt...did he or didn't he? Here is a link to the trailer for "Doubt."

Movie Review - "Young Adult"

In the 2011 film "Young Adult", Charlize Theron plays Mavis Gray, recently divorced and the writer of a soon to be canceled fictional book series for young teenage girls. Once the "popular girl" from her high school in a small  town in Minnesota, Mavis returns home in hopes she can rekindle the love with her old flame Buddy Slade (Patrick Wilson). The fact that Buddy is happily married and he and his wife are now parents to a new born baby girl isn't enough to keep Mavis from getting the man she feels she deserves.

Upon her arrival home, she forms a unique and unlikely connection with another former classmate, the far less desirable Matt Freehauf (Patton Oswalt). Matt once the exact opposite of Mavis and her friends in high school, being so bullied that he was physically beaten by some of his classmates to the point were he is forever crippled. When Matt hears of Mavis' derranged intentions to try and break up Buddy's marriage, he tries to do whatever he can to prevent it.

"Young Adult" was an enjoyable film and one that will offer a few laughs and Mavis' character will almost certainly put you in mind of someone from your old High School days. Along with the laughs, there comes a few powerful scenes involving a struggle with depression and alcohol and dealing with the ghosts from the past. "Young Adult" was a very good film and Charlize Theron, in my opinion, gives one of her strongest performances to date and Patton Oswalt also gives a great performance. If you're looking for a recent film you might have missed, check out the trailer for "Young Adult" here and be sure to see the full film in the near future.

Oven Roasted Carrots

I've always loved raw carrots but there was something about a steamed or a blanch carrot with butter that made me despise them!! It wasn't until I was taught about the wonders of oven roasted vegetables that I looked forward to eating cooked carrots. When you roast them in a very hot oven, the natural sugars in the carrots caramelize and they get such a sweet and delicious flavor. I'm confident after over roasting these carrots you'll never steam them again.

12 carrots
1 tablespoon of softened butter
2 tablespoons of olive oil
1 teaspoon of Kosher salt 
½ teaspoon of black pepper 
½ teaspoon of dried thyme

Preheat oven to 425 degrees

Peel the carrots and cut them diagonally in about 1 inch slices. If some of the carrot slices are larger than others, slice them in half so they're all similar in size. In a large mixing bowl. toss the sliced carrots with the softened butter and the olive oil until coated. Add the salt, pepper, and the dried thyme and toss once again to coat all of the carrot slices with the seasonings.

Transfer the carrots to a sheet pan and place in the oven and bake for 20 minutes. The carrots will be tender and crisp on the outside. Transfer to serving dish and serve hot. A perfect, easy, healthy, and delicious side dish for any meal.

Goat Cheese stuffed Chicken Breast and "The Fabulous Baker Boys"

It seems like I'm always looking for something different to do with boneless chicken. Chicken is such a common protein in our diets that we seem to eat it so frequently it becomes very boring when we cook it the same old way over and over. That's where my idea of stuffing a boneless chicken breast with some creamy and slightly tangy goat cheese came to mind. I loaded the cheese with a ton of flavor by adding some sautéed shallots. This is really a simple and elegant meal that's perfect for a romantic dinner for two, a special occasion , or an everyday family dinner. Add "The Fabulous Baker Boys" into the mix, and your guests and family will think they're in a gourmet restaurant listening to the soothing jazz piano.

6 boneless and skinless chicken breasts

8oz log of plain goat cheese

4 large shallots

Pinch of of dried thyme

3 tablespoons of freshly chopped parsley 

1 clove of garlic

kosher salt and pepper

2 tablespoons of olive oil

½ cup of dry white wine

4 tablespoons of heavy cream

6 tablespoons of butter

Preheat oven to 400 degrees

In a small sauté pan, melt one tablespoon of butter over medium heat. Finely dice two of the shallots and add them to the melted butter and cook for 8-10 minutes until tender. Add the freshly chopped parsley and the pinch of thyme and mix everything together. Turn off the heat and remove the shallots from the stove top.

In a large mixing bowl, add the goat cheese and pour the sautéed shallots and parsley over top. Season with a touch of salt and freshly cracked black pepper and mix together until the shallots are incorporated with the goat cheese. Set the goat cheese mixture to the side.

Take your chicken from the refrigerator and remove from the packaging. I'm overly paranoid about contaminating anything with raw chicken so I place two sheets of wax paper on top of my wooden cutting board. You also of course want to thoroughly and frequently wash your hands and anything else that may have come in contact with raw chicken. What we are going to do with the chicken is cut a pouch into the side of the breast. You want to be extra careful not to go all the way through the other side or the bottom but if you do go through a little bit that's okay. If we cut all the way through or into the bottom too much our goat cheese will melt out during the cooking time. So take your knife and carefully cut into the side of the chicken breast. 

Take about 3 or 4 tablespoons of the goat cheese mixture and put into the cavity of the chicken breast. The size f your chicken breasts will determine how much goat cheese you"ll want to add but we want to be careful not to over stuff the breast. Once the goat cheese is inside the chicken, firmly press down to flatten out the breast and this will spread the goat cheese through the chicken. The cut we made into the side of the chicken should stay together with little, if any, goat cheese showing. Continue this process until all the chicken breasts have been stuffed.

Use a paper towel and pat the chicken breasts dry of any moisture that may have accumulated. Season each breast with kosher salt and freshly cracked black pepper. We'll be giving the chicken breast a quick sear before baking them so it's important to make sure the outer portion of the chicken is dry and seasoned. 

In a large oven proof skillet, melt 2 tablespoons of butter and 2 tablespoon of olive oil together over medium heat. The reason we use both is, the butter has more flavor than the oil but the olive oil has a higher cooking temperature so it will keep the butter from burning. Slice the two remaining shallots and add them to the skillet and cook for about 5 minutes. Add the one clove of chopped garlic and cook for another minute stirring the entire time to make sure the garlic doesn't burn. Remove the shallots and the garlic and set aside for now. Sear the chicken breast on both sides until golden brown, this will take about 3-4 minutes per side. Once all the chicken has been seared, remove from the pan and add the white wine to the skillet and scrap the flavorful drippings that are left on the bottom. Add the chicken and the shallots back into the skillet and place in the preheated oven and bake for 25 to 30 minutes until the chicken is cooked through. Use a meat thermometer to make sure you've reach the recommended temperature (165-170 degrees)

Once the chicken has been cooked through, set on a tray and allow the chicken rest while we make the sauce. While the pan is still hot, whisk the heavy cream into the the white wine that's left in the skillet. If the wine has reduced too much while baking, just add another quick splash to it. Add the remaining 3 tablespoons of butter and slowly stir into the sauce until it's been melted. Serve the chicken breast along side your favorite blanched vegetable and pour sauce over top. Garnish with freshly chopped parsley for presentation and serve hot.

This week's movie recommendation is the classic 1989 film, "The Fabulous Baker Boys". I was only three years old when this film was released but I was fortunate enough to discover this movie on Netflix a few years back and I instantly fell in love with it. Jeff Bridges and Beau Bridges play the Baker brothers, two talented pianist who play in clubs and restaurants throughout the city of Seattle. Times are changing quickly though for the Bakery boys and jobs are becoming more difficult to book. While the eldest brother Frank (Beau Bridges) stays optimistic, Jack (Jeff Bridges) is tired of playing for empty rooms and isn't happy with their gig anymore. Frank admits that the two of them are no longer enough to draw in the crowds and suggests they bring in a singer to their act. After painfully listening to one tone death girl after another, everything changes when miss Susie Diamond (Michelle Pfeiffer) enters.

With a voice like no other. Susie instantly brings the brother's act back into the spotlight and the gigs keep rolling in. With success back to the act, Frank is in his glory while Jack can't help but fall for the sexy Susie Diamond wowing the crowds night after night. Frank, knowing his brother all to well, sees the sexual tension growing and fears their once again successful act would come to a screeching halt if Jack gets is way.

Michelle Pfeiffer gives the best performance of her incredible acting career in this film. Pfeiffer was amazing not only with her acting but her vocal performances in the film were amazing - and how she didn't win the academy award in 1990 is still a mystery to me. Jeff and Beau Bridges also give strong performances and this film is rightfully considered one of the greatest movies ever made. Here is a sneak peak with the original 1989 trailer for the film.

Movie Review - "The Raven"

 A serial killer is on the loose roaming the streets of Baltimore in 1849 using the stories of Edgar Allan Poe as the inspiration to his killings.When a young detective realizes that Poe's stories are the source of these gruesome crimes, he seeks the writer's aide to help him stop the killer before he kills again. Poe (John Cusack) soon finds himself even more connected to the string or murders when his beloved Emily (Alice Eve) is kidnapped. The killer challenges Poe to a game of cat and mouse with Emily's life in the balance. With the help of detective Fields (Luke Evans), Edgar Allan Poe and the Baltimore police frantically search for clues to solve the mystery behind these killings before Emily's life is lost for ever.

Judging by the trailer and the previews I saw for this film, I have to say I was excited to finally watch it. The setting of the film I thought was very well done. The scene of mid 1800s Baltimore and the foggy setting certainly brings to mind the chilling ambiance that an actual story of Edgar Allan Poe's would bring. Sadly, the positive aspects of this movie end there in my opinion. Cusack is "good" at times playing his role but I found many of his scenes to be cheesy and he didn't quite act the way I imagined Mr. Poe to be. The rest of the cast consisting of Luke Evans, Alice Eve, Oliver Jackson-Cohen, and Brendan Gleeson didn't do much to help this film either.

The films concept was original, I do have to say that. The actual death of Edgar Alan  Poe remains a mystery and the time of this film takes place the days before Poe was found on a park bench in Baltimore barely clinging to life. To think he was playing a role much like Sherlock Holmes, stopping a killer that his stories helped create, in his final day is a bit of stretch but it's still a concept that could have been entertaining.

For me, "The Raven" just never came together to make it a good movie. It at times had moments that got me thinking the film was going to get it together and finish strong but ultimately it did not. Again, Cusack gives a relatively decent performance as Edgar Allan Poe but the poor supporting cast around him fails to make up for that. The ending left me wanting more as well. I will say, **Possible Spoiler** the identity of the killer was a surprise to me. Not because of the clever story but because the character was in the film maybe 60 seconds before his reveal. You never expect him because we forget he exists.

"The Raven" had great potential but fell short on expectations. For a mystery and suspense film, it majorly lacked with both elements. I wanted to like this film but I can't see giving it any higher than a 4 out of 10 and I will watch this film "nevermore". The movie is currently available for instant stream on Netflix if you'd like to watch for yourself. I'd be interested to see if you all feel the same way about the film. As always, here is the trailer for a quick preview.

Madeleines

Madelelines are a very traditional French cookie that are baked in a special tray that gives them a distinctive sea shell shape. Actually, the flavor and texture of  Madeleine will probably remind you more of a pound cake or sponge cake rather than a cookie. I've always wanted to make these mini cakes for myself at home but I never got around to buying a Madeleine tray until a few weeks ago. Other than needing the specific tray to bake the madeleines in, they're incredibly easy to make and are really delicious. They're a perfect cookie to accompany a freshly brewed cup of tea or coffee at the end of a long day.

1 stick of butter (Melted and cooled)
2/3 cups of granulated Sugar
3 eggs
The zest of one Lemon
1 teaspoons of pure vanilla extract

¼ teaspoons of kosher salt

¼ cup of cornstarch

1 cup of flour 

½ teaspoon of of baking powder

Preheat your oven to 375 degrees 

Using an electric mixer, add the sugar and the lemon zest together and mix on low speed for about two minutes. I found this step helps get the oils from the lemon zest into the sugar and gives the Madeleines just a little more lemony flavor. Of course the lemon zest can be omitted entirely if you're not a fan of lemon. Now to the sugar, add the vanilla extract and the 3 eggs and beat together on medium speed for about 5 minutes. After time is up, the mixture should light yellow and color and have a fluffy and airy consistency.

Add the melted and cooled butter into the mixture and mix just until it's been incorporated with the eggs and sugar. In a separate bowl, sift the flour, the cornstarch, and the baking powder together. We're sifting the dry ingredients together to ensure we won't have any clumps of flour or corn starch in our batter. Finally, add the dry ingredients and the salt to the batter and mix together until the batter forms. It will be fairly thick and "cake like".

Take your madeleine tray and grease with some softened butter. If you're using a madeleine tray that doesn't have a non-stick coating you'll also want to dust the tray with a little bit of flour to ensure the cookies come out of the tray once they're baked. A little tip here - don't use a cooking spray. I did with my first batch and the bubbles left from the spray ruined the shape and presentation of the madeleines. Use a regular table spoon to scoop the batter into the shells on your tray, don't fill much more than half full as the batter will fill out the rest.

Bake the madeleines for about 8 to 10 minutes depending on what size tray you have. Some madeleline trays have large shell shapes to them while others are smaller. You can also tell that they're done when the back of the cookies spring back when you gently apply pressure to them. Turn the tray out onto a sheet lined with wax or parchment paper and allow them to cool a bit. Dust them with powdered sugar if desired. This recipe should yield about 2 dozen madelelines.

madeleines

madeleines