Long Play Cooking with Tim: A French-Inspired Feast

Today, we're cooking up three dishes inspired by the film "Delicatessen," a dark comedy set in post-apocalyptic France. The movie's premise is quite bleak, with people being eaten for their meat as a consequence of a food shortage. But despite its dark themes, the film has a certain je ne sais quoi that makes it hard to dislike. As we cook, I'll be drawing inspiration from French cuisine, which is known for its rich flavors and hearty dishes.

To start, let's make a classic French beef bourguignon. The key to this dish is using good-quality beef stock, so we'll begin by making our own stock from scratch. We'll need some onions, carrots, celery, and a few cloves of garlic to get started. Once we have our stock, we can add in some chunks of beef and let it simmer until the meat is tender. This will take about an hour or so, but trust me, it's worth the wait.

While our beef bourguignon is cooking, let's make a simple lentil salad that's perfect for a light lunch. We'll need some cooked lentils, diced onion, chopped celery, and a squeeze of lemon juice. To add some flavor to our dish, we'll also be using some Sherry vinegar and a sprinkle of salt and pepper. This is a great side dish that pairs well with the rich flavors of our beef bourguignon.

Now it's time to make dessert, which in this case will be a classic French dessert called "chows" or small biscuits filled with ice cream and topped with strawberry compote. To start, we'll need some sugar, flour, and eggs to mix together into a dough. We'll also need some butter and milk to add moisture and flavor to our chows. Once we have our dough, we can shape it into little tubes and bake them until they're golden brown.

Now that our chows are ready, let's stuff them with some vanilla ice cream and top them with strawberry compote made from fresh strawberries, sugar, and a splash of brandy. This is a decadent dessert that's perfect for a special occasion, but it's also a great way to cap off a meal inspired by the film "Delicatessen."

As we sit down to enjoy our three dishes, I have to admit that I'm feeling a bit guilty about raving about my own cooking. But in all seriousness, these dishes are truly delicious and sure to please even the pickiest of eaters. And who knows, maybe one day we'll be able to enjoy a nice plate of chows filled with ice cream and topped with strawberry compote without worrying about being eaten for our meat.

One of the things I love most about cooking is the process of creating something from scratch. Whether it's a simple salad or a complex dish like beef bourguignon, there's always something satisfying about watching a meal come together under your watchful eye. And when you're inspired by a film like "Delicatessen," which challenges our assumptions about food and community, it's even more special.

Of course, not everyone is comfortable in the kitchen, and that's okay. But if you are interested in cooking, I encourage you to give these dishes a try. They may be a bit more challenging than some of your other recipes, but with practice and patience, you'll be creating delicious meals like a pro in no time.

Now, let's get back to our three dishes inspired by "Delicatessen." Our first dish was the lentil salad, which is a great way to start any meal. The combination of flavors and textures is really satisfying, and it pairs well with just about anything from your pantry. Next up was the beef bourguignon, which is a classic French dish that's sure to please even the most discerning palate.

Finally, we have our dessert, the strawberry compote-filled chows. This is a decadent treat that's perfect for special occasions or simply because you want something sweet and delicious. The combination of flavors and textures is really unique, and it's sure to become a favorite in your household.

As I sit down to enjoy my three dishes, I have to admit that I'm feeling quite satisfied. These meals were inspired by a film that challenges our assumptions about food and community, but the end result is something truly delicious and satisfying. Whether you're a fan of "Delicatessen" or simply looking for some new recipe ideas, I hope you'll give these dishes a try.

In conclusion, cooking with French cuisine can be a fun and rewarding experience. With a little bit of practice and patience, you can create delicious meals like our three dishes inspired by "Delicatessen." Whether you're in the mood for something light and easy or rich and decadent, there's something for everyone in this menu. So go ahead, give these recipes a try, and enjoy the process of creating something truly special from scratch.

"WEBVTTKind: captionsLanguage: enI'm Tim uh we're at Long play today just watched the film delices and out in the cinema out the back I'm going to cook three dishes that relate to the film we're going to do a penal salad beef B and we're going to stuff a chore with ice cream accompanied with some strawberry so the premise of delic tesin is uh people getting eaten for their meat as a consequence of uh a food shortage crucial to the beef bu is a good stock so this is beef stock so basically to make the beef stock very simple process get some beef bones roast them in the oven in a very halfhazard way without you know much consideration you can just chop up some vegetables cuz it doesn't matter like I can just sort of like you know like just cut out like cuz it doesn't matter there's no they didn't have to be neat they just can go in stock pot you know very very light once it's boiling turn it down keep it on the stove for you know a day even two days the bacon I got here is yeah some really good double smoked um bacon from great small Goods supplier he's like an old Serbian butcher he's got finger missing he's kind of you know got all you know hunchbacked and hey you've been a good boy you've been a good boy yeah so the film's about a butcher that basically Cuts people up and eats them would I ever consider eating people if I was desperate enough I would never kill anyone for their meat but if it happened to be you know a dead person there I would consider you know eating their flesh but who's to say so I've cut my bacon Ladon as they are oftenly called there's a lot of fat in French most French cooking uh they love their butter they love their cream they love their Pig but it definitely uh conducive to to flavor I've got my lons in there I like to cook them slowly just render the fat out of them I've got some a little bit of chuck steak here you don't really need a good cut of meat for for you know a slow cooked dish in fact you know you want it to have a little bit of fat on it I'm just going to dice that up so I've got my some my beef in there just going to toss it in that flour what about it's just you know good winter warming food post-apocalyptic kind of uh setting of the film has that dark sort of wintry feel about it it's classically French and the film couldn't be more French beef meat is Cal to the dish yeah it's nice simple simple Fair like it's not too complicated you know it's basically just like a glorified beef stew so yeah so now I've done I've got my meat all done I've got my my bacon um I'm going to bring back the pot that I used to cook the uh the bacon off in and I use that fat to Brown my veggies when these cook slowly after you know a couple hours cooking they just dissolve in the mouth like little onion bombs in my version of a be I'll add Mira which is um onion celery carrot don't have to cut up this fine but I find just generally in in my slow cooked dishes it just adds a bit of texture and um thickens it up a little bit top five movies I have difficulty with favorites of anything because of uh how often those five will change delices and probably up there now I'm just going to add all my um my vegetables there garlic and timey just got to add my red wine my beef stock my sealed beef bay leaf lemon and then it's going to go on the stove up stairs for a couple hours and then done it's got a little bit of root vegetable here got some sweet potato pass it now I'm just going to uh carefully spoon some of my beef B that's been cooking for a good 2 3 hours there we go beef B there's a scene in the film where the main protagonists can't you know tries to pay for his taxi fair with lentils and uh Taxi Driver ends up refusing the offer of lentils and ask for his shoes this made me think of uh this salad pentil salad classic French lentil and this dish you know I think fits the bill it's that thing you wouldn't want anything going on like you wouldn't want to be cooking anything too bright and cheery you know like it's a pretty dark film you know why I I like delices so much it's basically yeah black comedy you know like where you know people getting eaten somehow makes you smile I don't know I suppose it's it's it epitomizes exactly what a black comedy is so with this dressing I've got that blanch parsley my lentils are all cooked and I'm just going to add a little bit of walnut oil maybe you know 20 M something like that a little bit of uh Sherry vinegar I'll whiz that up so it's going be quite thick cool to those lentils I've added the the Julian celeriac and I've added some finely sliced raw mushroom I'm also going to do another step to this dish which is quite unusual so I'm going to actually add some segmented lemon now it comes to plating up the dish also on this dish is a little bit of goats cheese it's called Chev goat and French is Chev they make great goat cheese so I'm just going to cut it into little pieces yeah and so that's the finished dish py lentil salad healthy earthy I think it fits well with the film um so now I'm going to make some dessert for this dish I'm going to make some chws which are basically like a little thin biscuit that I'm going to shape around the end of a wooden spoon into a tube and then I'm going to pip some uh ice cream into them and then I'm going to serve it with some strawberry coy so I'm just going to make the batter now for the chws start off with some sugar dessert as an idea in the film probably it's a little bit of a decadent one considering that there's a food shortage so there are biscuits in the film you know which is a prize posess prized uh sort of food that uh people were squabbling over cuz the film's quite gruesome and Butchery is is you know is Central to the to the to the movie I thought you know I'd go for something that you know visually might have an association the look of the the dish kind of they like a little bit like fingers the cool is a little bit like blood has you know dark undertones I think there'd be fewer chefs uh on the planet that wouldn't have cut themselves uh I've probably I reckon I've had like maybe two or three you know kind of serious ones nothing extreme you know I haven't had to have a finger sewn on or anything which I you know I've heard of happened to many people basically what all you do is you just put a little bit on thing and they can get really really thin um and and they actually still hold together don't have it up and downstairs but I'm just going to duck upstairs pop in the oven for 5 minutes and they'll be ready to go so what's important about making CHS is uh you've only got a very small window before they start to harden within that little window you got a few seconds where you can shape them and in this case I'm just making little cigars little tubes I like to make them a little neat by chopping the dirty ends off there we have it so I've now I've made my chws I'm going to um stuff them with some ice cream vanilla ice cream it's got some AMAC through it and some chocolate Flakes I'm going to stuff them into my uh my biscuit this can get pretty messy not going need to somehow fit my nozzle in I always struggle with that make sure you block the end otherwise it comes out the other side so there we go we've got some stuffed shs with ice cream so I've made some strawberry Corley uh very simple recipe it's just just some strawberries sugar Brandy whiz it up strain it it's my faux blood and then I'm just going to pop my ice cream stuffed chws that have been in the freezer like so there we go little fingers on blood cool so it's been a big day we've made our three dishes inspired by the film delicatess got pentil salad goats cheese Sage got a beef Boro classic French fair you know you couldn't get a more quintessentially French form delicat tessin and I've got fingers on blood TS stuff with ice cream on coly so let's get into it I really hate like uh celebrity chefs raving about their own food so you know I know what it tastes like not going to Rave on about how it's tasty but tastes like it tastes like it should no final words I got to go to work\n"