Babette’s Feast: a Giveaway

Book CoverEvery Thanksgiving, I try to watch my copy of Babette’s Feast, which, if you haven’t seen it, is an amazing and beautiful film.

So this seems especially cool, though totally out of my price range: as part of Zagat’s Vintage Dinner Series this year, on 12 January, Café des Artistes will present the entire menu from the movie, from turtle soup to quail in puff pastry. A lecture on the film will follow the dinner, which is priced at $160.00 per person.

If I could send myself and some readers, I totally would, but there’s no freaking way. But! I can give a luck ready a DVD copy of the movie. So if you’d like to win a copy of Babette’s Feast, leave a comment and tell me your favorite dish that you like to prepare. Recipe optional. Me, my favorite recipe to prepare on winter nights is a red bean and barley soup with sweet and hot Italian sausage. The whole house smells warm, friendly, and slightly spicy – which is perfect.

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  1. 1
    G says:

    I love ratatouille with hot Italian turkey sausage. Somehow it always exapnds to feed 8 when I start cooking for 4.

  2. 2
    God says:

    Its a toss up between homemade tacos (cause I’m Mexican) and this really yummy cinnamon swirl bread that I cut into thin slices and then top with a cream cheese and sugar spread.

  3. 3
    ms bookjunkie says:

    My favorite dish that I like to prepare? The recipe varies.

    Basically, I take whatever I have at hand and throw it all into one dish/pot for a stew. Usually it contains chicken/fish/ground meat/beans/lentils, lots and lots of various veggies, potatoes/cous cous/whole grain rice and spices. And water, mustn’t forget the boiling water. All this I either stick into the oven or simmer on the stove. Add a salad and cottage cheese (and sometimes for variety, different cheeses) to the plate/bowl and I have filling meals for a few meals/days.

    Note: Yes, you guessed it, no kiddies around to complain about the unimaginative menu. *eye roll*

    enough55: Yes, enough is enough! Depending on the amount, I do end up freezing part of the ‘stew’ for later -and for convenience.

  4. 4
    hollygee says:

    I love to cook, my favorite changes with each meal I cook. Mexican, Indian, Chinese, African, European—all my favorites. Right now in the middle of winter, it’s beef short ribs in lots of rich broth with thick, homemade noodles.

  5. 5
    Shanna says:

    When it’s cold out, we’re fond of stews and soups around here as well.

    You know the kiddie song ‘Peas porridge hot, peas porridge cold’? What can I say.. we’re cheap, it’s filling, it’s fairly nutritional and I can stretch it if I need to.

    A $2 smoked ham hock with some leftover ham shavings, dried split peas, shredded onions, potatos and carrots. Fill with water and set to simmer in the crock pot or on low on the stovetop for few hours. Crusty bread with butter is the only addition.

  6. 6
    Julianna says:

    I think my favourite thing to prepare is my chocolate cake.  It’s a hershey’s recipe that calls for about half a cup of cocoa in the cake alone.  I put homemade lemon curd between the layers, and ice it with chocolate ganache.  I sometimes decorate it with blackberries and little pipec chocolate batwings.  The tart fruit is wonderful with the rich chocolate, and it’s a magnificently eeevil sight.

  7. 7
    Julianna says:

    *piped* chocolate batwings.  I’ve made petit fours using the same ingredients, too.

  8. 8
    Kathy says:

    I honestly like to make home made bread.  And then to experiment with different recipes.  Yummy just out of the oven, and then put some melty butter on it.  MMMMM.  My favorite recipe for home made bread is a wheat flour variety with no high fat artificial stuff.  Yumm.

  9. 9
    elianara says:

    Elk meat is one favorite, stews are easy.

    But my absolutely favorite thing to make is a traditional Swedish dish called Flygande Jakob (Flying Jakob). As it is with traditional recipes almost everyone has their own version, mine usually includes chicken, pineapple, mushrooms, ketchup, cream and seasoning. Chili if it’s cold outside, and you need something hot, salt and pepper. Fry the chicken, put that and the veggies in a oven pan, pour the mix of cream, ketchup and seasoning over it, and stick it in the oven for half an hour or so in about 175 degrees Celsius. Boil some rice to go with it, make a salad, get stuffed.

    Many recipes include bacon, bananas instead of the pineapple, and chili sauce instead of ketchup. You can also add peanuts.

    It’s a kid favorite in large parts of the Nordic countries, maybe for it’s pinkish color and sweet and creamy taste.

  10. 10
    Kate D says:

    Favourite winter recipe is chili with cornbread. It is the ULTIMATE comfort winter food, perfect for serving on a howling night, usually enjoyed by me and my boyfriend on the sofa watching movies.

    I don’t have my recipe book handy, but the chili is a mashup of ground beef, bacon, kidney beans, canned tomatoes, fresh tomatoes added in the last half hour to freshen up the taste, frozen corn, chickpeas, and spices. We make it in the non stick Dutch oven, usually takes 1 1/2 – 2 hours to cook- plenty of time for the non-chef to run out and pick out videos and whatnot.

    Cornbread is cornmeal, eggs, frozen corn that’s gone through the food processor, flour, baking soda or maybe powder (this is why i need recipes, dammit), poured into our sizzling hot and greased 80-year-old iron skillet that’s been passed down in the bf’s family, with half a tablespoon of brown sugar sprinkled on top. Baked for 20 minutes.

    I’m probably making this next week. Delish!

  11. 11
    SB Sarah says:

    This is making me want to create a Smart Bitches cookbook (food to eat while you’re reading!) with user-submitted recipes. I am now craving something called Jakob and some cornbread.

  12. 12
    Mary Beth says:

    My grandma’s pierogi recipe. Its hell to make but its worth every one of the 10,000 calories per bite.

    And can I say I LOVE Babette’s Feast!? Its one of my mostest favoritist movies ever!! I could watch it over and over and over. The scene when they are eating dinner and no one except the general says a word about the food? Perfection.

  13. 13
    Lorraine says:

    My favorite dish is spaghetti and meatballs.I always serve it with
    garlic bread.

  14. 14
    Elizabeth Wadsworth says:

    When the weather is cold, my signifigant other and I love to cook over the hearth.  One of our favorite company dishes (and one of the easiest) things to prepare is prime rib—coat a prime rib of beef with some Montreal seasoning, skewer it on our homemade rotisserie, and slowly roast over a wood fire.  We did this on Boxing Day for a crowd of 30+ and it literally disappeared in under five minutes—neither of us got any.  (Fortunately, we’d kept a piece back in the fridge for later consumption.)

  15. 15
    Deidre says:

    We like to fix a really hearty Mexican dip, served with nachos & steak taquitos.  It just makes you feel good!

    Deidre

  16. 16
    Iasmin says:

    Artichoke hearts with sun-dried tomatos and garlic chicken lasagna. Recently created by accident in my kitchen and oh what a happy accident it was.

  17. 17
    Kay Sisk says:

    Yeast bread. I have a wonderful recipe which makes three loaves: one to tear into with butter and honey the instant it’s dumped from the pan, one to leave to eat in a civil manner, and one to share. No one’s ever turned down a loaf of hot bread wrapped in a dish towel.

    A friend gave me the wonderful book BAKEWISE for Christmas and I’ve been experimenting with bread baking from the scientific side. It’s a new world.

  18. 18
    Bethanya says:

    Bethany’s Southern Style Chicken Pasta Toss

    It’s really, really good. You’d think this would be a nice summer recipe, but I find it very soothing in the Fall and Winter.

    1 to 1.4 pounds of chicken tenderloins, sliced into strips
    1 egg, whisked in a bowl
    flour with 1 teaspoon each of: paprika, salt, pepper, oregano for dredging
    16-18 oz penne pasta
    2 smallish red bell peppers
    3 tbsp. olive oil
    2 cups of bean/corn salsa or reg. salsa with 3/4 cups each of beans and corn
    A pinch or two of taco seasoning
    1 cup sour cream
    Shredded cheddar and chopped fresh cilantro to garnish

    1. Boil water with some salt for penne—about two quarts. Cook penne uncovered for about 6 minutes or so—until al dente. Strain, return to pot and set aside.
    2. Meanwhile, dip chicken strips in egg wash and then dredge in flour mixture. Put on plate and refridgerate for 10 minutes.
    3. While chicken is in fridge, cut up red bell peppers into long, thin strips.
    4. In a large frying pan, heat oil on high heat and then fry chicken and peppers for about 5 minutes, until the chicken is nicely browned on each side.
    5. Add the salsa and cover, cooking until chicken is cooked through. (Makes sure to stir, so chicken doesn’t stick or burn.)
    6. Turn off heat and add sour cream and taco seasoning.
    7. Toss with pasta and add cheese and cilantro (cilantro really makes this dish)
    8. Cover until ready to serve.

  19. 19
    elianara says:

    You people have gotten my mouth watering, so now I’m making ribs for dinner.

  20. 20
    Anne M says:

    My fav recipe ?
    I am 33 and I love my mom spagetti sauce… When I fell under water, when I need comfort food, when I am sick… I still go to mom… Silly, isn’t ?

  21. 21
    Lisa says:

    Chocolate raspberry truffle cheesecake – with freshly whipped cream. I haven’t made it in a while but wow it’s the most popular thing I’ve ever brought to a potluck. A little goes a long way, so you can probably get at least 20 people moaning and smiling per cake. I’ve even cut the whole thing up, folded a piece of wax paper around each slice and frozen it so that I could share the love as needed. You never know when you or someone else might need some chocolate bliss.

  22. 22
    Cori says:

    I love to make pot roast, especially when it’s cold and I’m busy. It’s my grandma’s recipe, handed down through my mom, so it’s got serious subconscious mojo going for me. It’s also a very good pot roast.

    Take a roast, put garlic salt and pepper on it, toss it in the crockpot on top of a bunch of potato chunks and baby carrots. Add a packet of onion soup mix, a can of cream of mushroom soup, a can of mushroom pieces and stems, a dash of red wine, a dash of Worchershestershiremoostermusher (what the hell is that word anyway?) sauce, a little garlic, and set your pot for ten hours. After about four, stir everything up a little. Even the worst roast becomes wonderful with this method, and the carrots are the best part.

  23. 23
    Spider says:

    I love to make sourdough bread!  In 1973, when my parents got married, they received a jar of sourdough starter as a wedding present, along with a mimeographed recipe page.  My mother started baking the bread, and when my sister and I were little, we called it Mommy Bread and wouldn’t eat the store-bought.  Every Christmas season, my mother doubles the starter and makes biscuits with it, and after stockings, we sit around the table with my grandparents (just my nana, now) and eat it with sorghum molasses and country ham.

    About 5 years ago, I was living (& working) at a boarding school and my mother brought me a mason jar with some of her starter in it (all cute on ice in a mini cooler!) and a photocopy of the same recipe sheet she received.  Since then, I’ve been making my own version of “mommy bread” even though I’m only the dog’s mommy right now. 

    And at the holidays, I roll out the dough after the first rise and fold in thin slices of cold butter (croissant style) over and over, and then roll up the whole thing with cinnamon sugar, sliced almonds, and shaved dark chocolate.  I bake it up as mini loaves and give them away to my friends and coworkers.  I like the compliments, sure, but the best part is actually making the bread!

  24. 24
    Bibliophile says:

    Right now, my favourite recipe is for a sandwich.
    It consists of a still warm white baguette, split down the center and each cut half smeared with a thin layer of mayonnaise. Then I add some Havarti cheese, a slice of ham, fresh slices of red onion, some fried mushrooms and a heap of bacon. Wrap in a napkin and eat one handed while reading, with a glass of white wine on the side. Ummm!

    And then creme brulee for dessert.

  25. 25
    Rose says:

    This time of year I love breakfast for dinner, especially eggs with veggies, whole wheat toast and veggie “bacon.” (I’m vegetarian.) I usually don’t have time for anything more than cereal in the morning, so I make up for it with dinner.
    Babette’s Feast is a beautiful movie!

  26. 26
    Polly says:

    I love to make a dish that, because Indian dishes all have pretty unimaginative names, translates as “potato yogurt dish.” It’s made with boiled potatoes, tomatoes, peas and yogurt, and of course many spices, and it’s the yummiest, most wonderful dish as long as you like tangy things. It’s a regional dish, so you’re unlikely to find it in a cookbook, but it’s my favorite on cold evenings. It’s supposed to be one of many dishes, but I love eating a big bowl of it, like soup.

    As for sweet things, I have a lovely recipe for small cinnamon rolls that make my mouth water just thinking about them (hmmm, maybe I’ll have to make some this evening).

  27. 27
    Hilcia says:

    Babette’s Feast is one of my favorite films.  So, yes! 
    One of my favorite winter meals is a comfort meal for me.  Cuban style chicken fricase and steamed white rice—equally important on my list, black beans and steamed white rice.  Both comforting and great for a cold day.

  28. 28
    Leslie H says:

    I am going to have to go with Chili! My mom is salt sensative, so no cornbread but the low salt corn chips are great! A little cheddar, a bit of sour cream. Life is seriously good!

  29. 29
    NancyB says:

    Favorite dish to make is tough, because there are so many possibilities….

    Let’s go with “chicken shortcake”—good Southern cornbread (that is, no sugar in it) split and toasted, with creamed chicken covering it.  Comfort food!

  30. 30
    Robin L says:

    Chiclen soup!

    Take huge-ass soup pot and add one or two chickens (depending on size), four sweet onions peeled, a package of carrots cut in rounds, a package of celery, parsnips (however many you will eat).  Then fill the pot with water.  Cook!  Clean scum off top when needed. 

    On special days MATZO BALLS (the only edible part of the matzo).  Follow directions on box.

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