Get The Reels Turning!

Fall is here and the temps are starting to drop. I love sailing, hiking and hanging out at the beach in the summer. Sometimes when autumn arrives, I’m relieved that I don’t have to rush out and can just enjoy hanging around the house watching movies and making popcorn. Hence, our movie-inspired parties! Gather a few friends and have a girls’ afternoon at home. We’ve included some recipes, you may or may not make, some goofs you may or may not see, and some discussion questions you may or may not entertain. Enjoy!

The Other Boleyn Girl

Awards

Nominated for Teen Choice Award

Choice Movie Actress in a Drama: Scarlett Johansson

Interesting Facts and Goofs

1. Factual errors: In the film, Mary Boleyn's first child is a boy. In reality, her first child was a girl, Catherine. She did not have a son, Henry, until several years after Catherine's birth.

2. Anachronisms: When Anne is standing on the execution block making her speech, behind her can be clearly seen a painted metal drain (down) pipe with metal bands fixing it to the wall.

3. King Henry named a warship after Mary Boleyn that was originally thought to be a typo in the history books by the author.

4. Anne kept King Henry at bay for 6 years.

5. Dover Castle is the Tower of London in the film.

6. The scenes of Anne on the scaffold were based on eyewitness accounts. No one expected her to be executed and no coffin was available after her death. Her body was put in an arrow box and her head carried off by two of her ladies.

7. Henry Carey, Mary and Henry’s son and Elizabeth’s cousin, became Elizabeth’s chief political advisor and confidant for the 45 years of her rein.

8. Catharine of Aragon, daughter of Ferdinand and Isabella of Spain, was originally promised to King Henry’s older brother Arthur. When Arthur died, Henry agreed to marry her. She was 8 or 9 years his senior.

9. Lady Rochford, George’s wife, later admitted at her own execution that she lied about the incest between her husband and his sister, Anne.

Discussion Questions

1. What do you think about the idea of ambition as a sin or a virtue?

2. Do you think Anne was in love with the king and vice versa?

3. In what ways were Anne and Mary culpable and/or victims in their situations?

4. How did your feelings about Henry changes as the movie progressed?

5. How did you feel about the way women were treated/behaved in the film?

The Afternoon

Serve with Tea, cream, sugar and lemon.

Cucumber Sandwiches

1/2 large cucumber, peeled and sliced very thinly

Salt

3/8 cup soft butter

1 teaspoons minced fresh garlic

10 slices bread

1/2 tablespoon lemon juice

1/2 tablespoon olive oil

Pepper to taste

Lightly salt the cucumber slices and place them in a colander to drain for 1 to 2 hours. Then combine the butter and garlic and apply to 1 side of each slice of bread. In a small bowl, stir together the lemon juice, olive oil, and pepper. Add the cucumber slices, coating them well. Arrange the cucumber on 5 of the bread slices, top with the other 5 slices, remove the crusts,

and quarter. Serve immediately. Makes 20 tea sandwiches or 15 fingers.

Currant Scones

2 c all-purpose flour

1/3 c sugar

1 tbsp baking powder

½ tsp salt

6 tbsp unsalted butter cut in pieces

½ c dried currants (dried cranberries, blueberries,

raisins or apricots may be substituted)

1 large egg

½ c heavy cream

2 to 3 tsp cream or milk

1 tsp grated orange zest (optional)

Cinnamon and sugar (optional)

Clotted cream and jam for serving

Position a rack in the center of the oven and preheat to 425F. Have a large ungreased baking sheet ready. Whisk flour, sugar, baking powder and salt in a large bowl. Cut in the butter with 2 knives or a pastry blender, tossing the pieces with the flour mixture to coat and separate

them as you work, until the largest pieces are the size of peas and the rest resemble  breadcrumbs. Do not allow the butter to melt or form a paste with the flour. Stir in the fruit.  Whisk the egg, heavy cream and orange zest and add all at once. Mix just until the dry

ingredients are moistened. Gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean. Transfer to a lightly floured surface and pat the dough into an 8-inch round about ¾ inch thick. Cut into 12 wedges and place at least ½ inch apart on the baking sheet. Brush the tops with the cream or milk and if desired, sprinkle with cinnamon and sugar. Bake until the tops are golden brown, 12 to 15 minutes. Cool. Makes 12 small.

References

“Goofs for The Other Boleyn Girl”. USA: Internet Movie Database.  http://www.imdb.com/title/tt0467200/goofs. December 7, 2008.

Rombauer, Irma and Marion Becker and Ethan Becker. The Joy of Cooking. New York: Simon and Schuster, 1997, pp. 791.

“Savory Tea Sandwich Recipes.” USA: Great Party Recipes. http://www.greatpartyrecipes.com/teasandwichrecipes.html. October 8, 2008.

Poblanos and Black Beans and Corn Oh My!

I’ve been busy cooking lots of great things - Poblanos Stuffed with Veggie Chorizo, Black Beans and Corn; Brazilian Rice; Fresh Figs with Garlic Feta Cream; and Oven Roasted Shiitakes with Garlic and Coarse Salt! I was hoping I would learn some things about cooking from this experience and so far, I’m not disappointed.

I’m a decent cook, but I mostly follow recipes. I can only credit myself with one unique recipe - my breakfast burritos (see below). I’ve already come up with an alternative to the flour tortillas I normally use - a poblano pepper seared in a bit of olive oil!

I also had a bright idea to freeze leftover tomato paste. Even though it comes in a small container, I frequently find I don’t even use all of that! This time I thought, “I’m going to put the rest of this into the ice cube tray and freeze it.” Voila! I’ve already made use of some of the frozen paste. I have also done this with leftover fresh herbs - basil, parsley, cilantro, etc (I put a bit of water in the tray with the herbs) - but I frequently forget to use them.

 

I have some of the Tupperware Fridgesmart Containers. I really love these things for keeping vegetables fresh. I have considered buying a couple more since I frequently don’t have enough space, particularly when the farmers’ market is in full swing. This time, to save space, I trimmed the carrots and celery so I could fit more in the container and I immediately thought, “I should be throwing these into a pot for broth!” I think I’m going to need a bigger freezer...

 

Christine’s Favorite Breakfast Burritos

 

1 ½ Eggs

 

1 Morningstar Vegetarian Breakfast Sausage

 

⅛ c grated Mexican Cheese Blend

 

Tortilla or a poblano seared for 3-4 minutes on each side in olive oil over medium-high heat

 

Salsa to taste (I like Pace Medium heat)

 

Cilantro to taste (fresh is best, but I also use the stuff in the tube)

 

Adobo Seasoning to taste (I prefer Rico, but Goya will do)

 

Chilis in Adobo Sauce mashed in a food processor, to taste

 

Defrost and chop up the sausage. Add it to a small fry pan with some cooking spray to heat and brown it a bit. Mix the egg, adobo seasoning, and a spoonful of the chilis in adobo sauce (this adds heat, so be careful). Add the egg mixture to the sausage in the pan. When the egg is mostly cooked, add salsa to taste and get it hot. Add the cheese and melt it. Turn off the heat and mix in the cilantro. Serve in a tortilla or pepper.

I tend to make a couple of days worth and reheat it. Aficionados would say eggs don’t reheat well, but since the salsa adds moisture, they reheat fine for my taste.

Happy Cooking!

~Chef Christine

Amuse Bouche

The holiday (party) season is almost upon us! One of the best parties I ever threw consisted of a bunch of small appetizers - amuse bouche, in French. It means ‘entertain the mouth’. I love this idea because it didn’t require me to make a big meal or provide seating around a table, so I was able to invite more ladies. This party idea suggests you have each lady bring an item, but you may choose to make them yourself. I’ve included some recipes from Finger Food which I made and liked, but you can use any appetizer recipes. I’ve also included my recipe for mulled wine, at the end. This is a Thanksgiving favorite in my family!

Instructions:

Have each person bring a plate of small bites. Suggested recipes are listed. The hostess is responsible for set up and clean up.

Food:

Curried Nuts

4 c. Mixed Nuts

1 egg white

2 tbsp curry powder

1 tsp cumin

salt

Preheat the oven to 300F. Spread the nuts in a single layer on a baking sheet and roast for 10 min. Whisk the egg whites until frothy, add the nuts, curry powder, cumin and 1 tsp salt. Toss together and return to the oven for another 10-15 minutes. Cool.

Wild Mushroom Pate on Melba Toasts

¾ oz dried wild mushrooms (porcini, chanterelles, morels)

¼ c butter

¾ lb Portobello mushrooms, sliced

1 garlic clove, crushed

2 tbsp brandy

¼ c heavy whipping cream

1 tsp fresh thyme

¼ tsp juniper berries ground

30 mini melba toasts

crème fraiche (to serve)

30 fresh Italian parsley leaves

Soak the dried mushrooms in a bowl with 1 cup hot (not boiling) water for 2 hours or until soft. Drain, saving 2 tablespoons of the soaking liquid. Discard any pieces of mushroom that are still tough and woody after soaking.

Melt the butter in a large frying pan over medium heat, then add the mushrooms and sauté for 5 minutes. Add the garlic and cook for 1 minute, then add the dried mushrooms and soaking liquid and cook for another 5 – 8 minutes, stirring regularly. Pour in the brandy and cook for 2 minutes or until evaporated. Remove from the heat and allow to cool for 10 minutes.

 

 

Transfer the cooked mushroom mixture to a food processor with the cream, thyme, juniper berries and ½ teaspoon of salt and ½ teaspoon of pepper and blend for 4 – 5 minutes or until finely chopped.

Spoon the pate into a bowl and refrigerate, covered for at least 3 hours or until chilled. Put a teaspoon of pate on each toast and top with ½ teaspoon crème fraiche and fresh parsley leaf.

Polenta wedges with mozzarella and tomatoes

1 tbsp olive oil

1 2/3 c polenta

¾ c grated Parmesan

2 ½ tbsp pesto

1 c thinly sliced mozzarella

12 cherry tomatoes cut in quarters

½ c fresh basil, larger leaves torn

Lightly grease an 8 X 12 inch baking pan with the olive oil. Bring 4 cups lightly salted water to a boil in a saucepan. Once the water is boiling, add the polenta in a steady stream, stirring constantly to keep lumps from forming.

Reduce the heat to very low and simmer, stirring for 20 – 25 minutes or until the polenta starts to come away from the sides of the pan.

 

Stir the parmesan into the polenta and season with salt and pepper.

Spoon the polenta into the baking pan, smooth the top with the back of a wet spoon, and leave for 1 hour or until set. Once the polenta has set, carefully transfer it onto a cutting board and cut into 24 2-inch squares. Cut each square into 2 triangles. Cook the polenta in batches on a preheated, ridged grill pan for 2-3 minutes on each side or until warmed through.

Spread each triangle with 1 teaspoon of the pesto, top with a slice of mozzarella and a tomato quarter. Season and toast under the broiler for 1-2 minutes or until the cheese is just starting to melt. Garnish with basil and serve immediately.

Hazelnut cream squares

4 eggs separated

½ c superfine sugar

½ c self-rising flour

2/3 c ground hazelnuts

2/3 c unsalted butter, softened

½ c chocolate hazelnut spread (Nutella)

½ c confectioners’ sugar, sifted

cocoa powder to dust

Preheat the oven to 350F. Grease an 8-inch, shallow, square cake pan and line the bottom with baking parchment.

Beat the egg whites with an electric mixer in a bowl until soft peaks form. Gradually add the sugar, beating until thick and glossy. Beat the egg yolks into the mixture, one at a time. Sift the flour over the mixture, add the ground hazelnuts, and fold in with a metal spoon. Melt 1 tablespoon of the butter with 2 tablespoons boiling water in a small bowl, then fold into the sponge mixture. Pour the mixture into the prepared pan and bake for 25 minutes or until cooked. Leave in the pan for 5 minutes before turning out onto a wire rack to cool. Cut the sponge in half horizontally through the center.

Beat the hazelnut spread and the remaining butter with an electric mixer until very creamy. Beat in the confectioners’ sugar, then gradually add 3 teaspoons of boiling water and beat until smooth. Fill the cake with the icing and refrigerate until the filling is firm. Dust with the cocoa powder, then cut into squares.

Mulled Wine

Inexpensive Red Wine - I usually buy a Bota Box of Shiraz or Cabernet Sauvignon

Mulling Spices - I make my own by wrapping whole cloves, whole allspice, whole nutmeg (cracked open), whole cardamom split, and whole star anise in cheesecloth and tying it up with cinnamon sticks (World Market is a good place to buy inexpensive spices)

Sliced oranges

Sugar

Pour the wine into a large pot or crock pot with the mulling spices and simmer for until hot. In the crock pot, this can warm for several hours. Serve in mugs with the sliced oranges and sugar to taste.

Happy Holiday Season!

Christine

The Vegetarian Adventures Continue...

This was my first official week of cooking from Passionate Vegetarian. First up on the menu - Zwiebel Kuchen (German Onion Tart) and Moroccan Carrot Salad. Don't you know my partner decided he is going wheat-free for awhile immediately after I make the decision! Oiy.

My second issue, after reading the recipes (of course, AFTER selecting them!), was that I don't own a food processor and the instructions indicate mixing the pastry dough in one. So, I immediately launched into researching food processors and then decided I've made enough bread in my life that it's unlikely I would totally mess it up by just mixing it by hand. Food processor purchase tabled, for now.

Third challenge- easily remedied- I was short on cumin. Mental note to self - verify quantities of ingredients before beginning the process!

I might be a slow cooker - it took me the better part of Saturday to make both things, of course I had to make the pastry for the tart, too (does this count as three recipes?). I wonder if I'll become more efficient as time goes on. Both recipes were delicious, although I probably could have done a better job making the pastry look nice.

I  used the pre-cut carrot chips, instead of grating carrots (maybe when I have a food processor I will try it the other way). I am inclined to try it with the 4 épices seasoning we bought at Caravane Epices in Morocco back in February. We've used it on vegetables in the past and it's delicious. So much so that we'll be ordering more of it in the near future! We also bought their 30 spice blend - Ras Elhanoute. I've used that on one of my favorite grilled tuna steak recipes (see below) instead of cumin. I think that spice blend made it even better than the original recipe!  

I started a wine club back in the late 90s in Richmond with a good friend - it was a catalyst for starting LBDC. I barely drank wine at the time, but over the years I’ve learned quite a bit and been on several wine-influenced vacations. I don’t claim to be an expert, but I know what I like. I can generally put together a decent pairing, but I ALWAYS ask at the wine store what they recommend. This time, I got a real winner! Essay from South Africa - a Chenin Blanc with a touch of Viognier - is what they suggested. Not only did it pair very well (recommended with creamy pasta and spicy food), it was only $10 a bottle! I liked it so much I think I would be happy to drink it on the patio sans food.

Ben and I have been trying to use up things in the freezer, so when he saw the leftover buttermilk (why isn't a small container available?) he suggested I choose something to use that up. First thing that comes to mind - biscuits. So, despite his wheat-free commitment, I'll be making Buttermilk-Oatmeal Whole Wheat Rolls with a Salt-Honey Glaze! I think my babysitter will be benefitting from his dietary change!

Cumin Tuna Steaks with Lime Cream and Salsa

Tuna Steaks

Serves 4

4 thick (1 1⁄2 inch) tuna steaks (about 2 lbs total)

Salt and freshly ground black pepper

4 teaspoons freshly ground cumin (preferably from toasted seeds)

Lime Cream (recipe below)

Mango Salsa (recipe below)

1. Preheat a grass grill to medium-high. Position the grill rack about 6 inches from the heat source.

2. Meanwhile, season the tuna steaks on all sides with salt and pepper to taste. Evenly dust the steaks all over with the cumin, patting it firmly into the fish to encourage it to adhere.

3. When the grill is ready, lightly oil the rack. Lay the steaks on the rack. Cover and grill, turning once, until done to your liking, about 6 minutes total for medium-rare.

4. Transfer steaks to plates. Generously drizzle the lime cream onto and around the steaks. Spoon a generous dollop of salsa alongside each steak.

Lime Cream - Can be made up to a week in advance.

Makes 3⁄4 cup

6 tablespoons sour cream

6 tablespoons mayonnaise

2 1⁄2 tablespoons fresh lime juice

1 garlic clove, crushed through a press (optional)

Pinch of salt

1. Whisk all ingredients together in a small bowl. Adjust the seasoning, it should be tangy. Refrigerate in a covered container. Return to room temperature before serving.

Mango Salsa - I have bought mango salsa or a fruit salsa at the grocery as an easy alternative!

Makes 3 1⁄2 cups

6 long green chiles such as Anaheim or New Mexican, roasted, steamed, peeled, and chopped (about 1 cup)

1 large, firm but juicy-ripe mango, peeled and cubed

1 large, firm but juicy-ripe tomato (about 12 oz) cored, seeded and coarsely chopped

3⁄4 cup diced onion

1 to 2 fresh jalapenos, stemmed and minced

3 tablespoons fresh lime juice

3⁄4 teaspoon salt

1/3 cup finely chopped cilantro

1. In a bowl, combine all of the ingredients

2. Cover and refrigerate for up to 1 hour to blend the flavors. Just before serving, stir in the cilantro and adjust

the seasoning.

 

Happy cooking,

 

Chef Christine, LBDC CEO

 

 

Pictures In A Pumpkin Patch

Fall is the perfect time of year for pictures...and I can't think of a more colorful and glorious spot than right in the middle of the pumpkin patch. The Little Black Dress Club Fort Lauderdale members traded in their usual skyscrapers, stilettos and cocktail dresses for cowboy boots, hay bales, and a little country girl swag to kick off the Halloween season with "Pictures in a Pumpkin Patch".

Pictures in a Pumpkin Patch was a professional photo shoot for members only…and the results were amazing. Every member looked like a supermodel thanks to a quick "striking a pose" class that ensured a perfect camera shot. The ladies were instructed on where to stand, where to put your feet, what to do with your hands, and even how to tilt your head and in which direction. Did you know you are never suppose to face a camera head on…we do now!

Everyone was so excited about their photos, that the group plans sneak in another photo shoot (and a hay ride too) before the Halloween season is over.

Join us on Facebook to see the rest of our pictures from this fabulous photo shoot! 

Cheers,

Melissa Harbour, Ft Lauderdale Director

Happy Fall, yall!

Make A Stop At The Thistle Stop Cafe

One of the greatest things about Nashville, TN, is that it is filled with locally owned, one-of-a-kind music venues, boutiques, cafes and restaurants. Tonight the Little Black Dress Club found a gem that was all of the above and more!

 

The Thistle Stop Cafe is not just a coffee shop. It’s a life-changing experience, literally. Located in West Nashville on Charlotte Pike, this cafe features dozens of tea cups from all around the world, each with its own special story. The 150-year-old coffee-stained floor came from Al Gore Sr’s tobacco warehouse. There have been more than 100 volunteers who have supplied the walls, deck, furnishings and all the other special things which make this coffee shop so special!

 

 

The story began in 1997 when an Episcopal priest named Becca Stevens, from Vanderbilt University, created Magdalene. Magdalene is a residential program for women looking to overcome lives spent on the streets filled with trafficking, addictions and prostitution. After two years in a program that offers housing, food, therapy, education and more, all based on the 24 spiritual principles of Magdalene, graduates can find work at the Thistle Stop Cafe. Offering a healthy, nourishing menu and delicious teas and coffee, all served by Magdalene graduates, this cafe invites guests to embrace generosity, compassion, understanding and support. The walls are adorned with photos and stories of women from all walks of life. Handmade soaps, lotions and more, all made at Thistle Farms by these extraordinary women, are on display and available for purchase, and the freshly handmade sandwiches and soups are some of the best you will experience. Take time to read more about Becca by purchasing her book titled “Snake Oil, The Art of Healing and Truth-Telling.”

Thistle Thursdays is a monthly music series hosted at the cafe. The lineups feature some of the best intimate performances you will find, and half of the ticket proceeds benefit the women of Magdalene. I have been very excited to grab a coffee and a meal at this cafe after hearing what a great experience my coworkers had there. The only thing that made it even more exciting was finding out that one of my childhood idols, Tiffany and friends, were going to be performing on Thistle Thursday.

Little Black Dress Club members lined up on the sidewalk 45 minutes before the doors opened. Standing in the cold and blustery weather, we anxiously awaited our chance to be 12 years old again. Getting to the cafe early paid off, as we had first dibs on the open seating and managed to score a table stage side. The women of Magdalene who staffed the cafe tonight were welcoming, helpful and genuinely happy to be there. We all ordered sandwiches, soups and coffees from the menu and then patiently waited for Tiffany to make her appearance. She did not disappoint. Taking the stage with the chorus to “I Think We’re Alone Now” I was immediately thrown back to 1989, wishing I had worn blue eye shadow and a denim mini skirt.

Not only was her voice amazing, Tiffany looks great! Wearing her fringed out, open sweater, her self-described ode to her favorite, singer Stevie Nicks, along with knee-high red boots, she immediately rose to “girl crush status.” Her song list included all the 80’s favorites, plus newer selections coming out this fall and several songs she wrote herself and even a couple of covers.

 

Open My Eyes

I Will Not Break Down

Just Me

Bobby McGee

Autumn Leaves

Love You Good

Could’ve Been

All This Time
                      I Think We're Alone Now - which in my opinion, was just as great a hit as when the Beatles recorded it in 1963. 
Click here to see our live recording of her final song of the night, "I Think We're Alone Now."

 

Tiffany had some fun friends singing on stage with her including a rockin back up singer  who we thought looked like Pink with big hair! She told stories and made jokes between each song. She danced through the cafe, entertained us at our table, and made us all feel like we were teenagers again - at least for a couple of hours! When the show was over she was in no hurry to rush off stage. She greeted us at our table, shared hugs and jokes and even posed for a few selfies.

 

Meeting childhood idols is risky for me. I fear that they won’t live up to my 12-year-old memories and I will be left with the feeling that the last 30 years were a lie - not unlike what happened with Tommy Lee of Motley Crue when I met him in my 20s, but that’s a whole new blog post....

Tiffany was everything I thought she would be when I first saw her perform in a shopping mall and again when she opened for NKOTB in 1989. Knowing she had agreed to come and perform such an intimate performance at the Thistle Stop Cafe and hearing her speak about empowerment, overcoming addictions and showing such support and love for the women of Thistle Farms is reason enough to sing her praises. Much to the chagrin of my coworkers, I will be singing “Could’ve Been” for the next three weeks!

I feel our LBDC girls would agree, Thistle Stop Cafe is a gem and Thistle Thursday with Tiffany was a blast! Click here to view more pictures from our night with Tiffany at the cafe and help show them your support by stopping in today!

 

~Shay Ashcraft, National Director

 

Tiffany and the women of Magdalene