Welcome to Chopstick Cinema for the Month of June

This Month's Film: Lord Jim
Cuisine: Cambodian

With the arrival of summer, also comes a craving for seafood, lots of it. So for the month of June, I have chosen to feature Cambodian cuisine, with all its fresh, tropical Southeast Asian flavors. To go with my Cambodian menu, for this month's film selection, I have chosen Lord Jim, another classic starring Peter O'Toole.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

02:09 AM PDT Permalink |

'Lawrence of Arabia' Recipes & Photos

This Month's Film: Lawrence of Arabia
Cuisine: Middle Eastern

This Middle Eastern menu features a savory array of international dishes, including Pan-Fried Chickpeas, Black Bean Hummus, Falafel with Tahini, Snapper with Savory Tomato Sauce, Lamb Kefta Kebabs, Spicy Tunesian Carrots, Rice-Couscous-Lentil Pilav, and Yogurt Fritters with Rose-Scented Syrup.

Here is a link to the Recipe & Photos.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

12:42 AM PDT Permalink |

Film Review: Lawrence of Arabia

This Month's Film: Lawrence of Arabia
Cuisine: Middle Eastern

One of cinema's greatest epics, Lawrence of Arabia is based on the life of T.E. Lawrence, a British scholar and archaeologist with extensive expertise in Middle Eastern language, culture, and history. The story takes place in the midst of World War I, when Lawrence (Peter O'Toole) was dispatched to Saudi Arabia by the British army as a military intelligence officer to aid in the uprising of the Bedouins against the Turks.

Here is a link to the Film Review.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

06:47 PM PDT Permalink |

My Extracurricular Films for the Month of May

This Month's Film: Lawrence of Arabia
Cuisine: Middle Eastern

Throughout each month, in addition to my Chopstick Cinema selection, I watch lots of other films. Here's what I watched this month:

Dinner with Friends - This month I suddenly got the notion to watch a few films starring Andie MacDowell. I liked her in Groundhog Day and in Sex Lies and Videotape, but haven't seen that many of her lesser known films. This is an HBO production, which stars Andie MacDowell and Dennis Quaid as a chic New York couple whose writing and lifestyle are frequently featured in Gourmet magazine and the New York Times. Best friends Toni Collette and Greg Kinnear suddenly announce that they're getting a divorce, which sends their friends reeling and precipitates an analytical examination of marriage. Although it is stylishly presented and well cast, this overwrought portrayal of marital angst is a tad too self-indulgent to recommend it.

Just the Ticket - Another Andie MacDowell film, in which she plays an aspiring chef who is trying without success to extricate herself from her relationship with her ticket scalper boyfriend Andy Garcia, who is desperate to score a fistful of tickets to the Pope's appearance in Yankee Stadium, in hopes of amassing enough dough to invest in a restaurant for his ladylove. Despite the unlikely pairing of the classy Andie MacDowell character with streetwise mook Andy Garcia, this film is sweet and satisfying.

Midnight Express - While watching television with my son Will a few weeks ago, it came up in conversation that he'd never seen Midnight Express, so I decided that it was a 'must see' for him and put it on my NetFlix list. On the evening we chose to watch it, I was a little apprehensive at the effect it might have on him, yet I was amazed that upon seeing it again, the film did not have nearly the impact that it carried the first time around. Will and I decided that we've most likely grown inured to such horror and violence by a steady diet of forensic mysteries and police procedurals, not to mention the unflinching depiction of gore in such films as Saw and Sweeny Todd. For those who have not seen Midnight Express, it's the cinematic production of Oliver Stone's screenplay based on the real-life story of Billy Hayes, an insolent young man who dared to try smuggling two kilos of hashish out of Turkey. Through a series of bad decisions and worse timing, he ends up with a life sentence in a Turkish insane asylum, and by virtue of a near-miracle, manages to escape and lived to tell. At nearly thirty years old, Midnight Express has held up amazingly well over time, and is still a compelling, if over-embellished adaptation of a true story.

The History Boys - The History Boys is a brilliant cinematic gem, starring the original Tony Award winning ensemble cast of stage actors who portrayed a group of English prep school students and their teachers, who live in hopes of the boys being accepted into Oxford. Within an academic context, the film explores such topics as teaching, history, politics, literature, philosophy, sexuality, and friendship with subtlety and wit. The History Boys is rife with droll British humor that will probably sail right over the heads of most American viewers, unless they were English Lit majors. But don't let that stop you from watching it. It's a absolute gem!

The Naked Jungle - Based on a short story titled 'Leiningen Versus the Ants', Charlton Heston plays Christopher Leiningen, an American cocoa plantation owner in the Amazon jungle. The film begins with the arrival of Joanna, a mail-order bride played by Eleanor Parker. Their relationship gets off to a rocky start when she shows herself to be a little more feisty than he expected, and is made even worse when he finds out she's already been married and widowed. Their tenuous marriage is put to the ultimate test when a deadly swarm of soldier ants invades the landscape. It's funny how the memory works. I saw this film as a child, and again a few days ago, and was amused at how, in my childish memory, I had completely forgotten the love story element, but vividly remembered the heroic battle against the ants. Even though I'm not a big fan of Charlton Heston, and the film wasn't at all what I'd remembered, oddly The Naked Jungle holds up well over time, and the fractious chemistry between Heston and Parker was a delightful surprise to enjoy as an adult.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

07:45 AM PDT Permalink |

Vegan for a Week

This Month's Film: Lawrence of Arabia
Cuisine: Middle Eastern

In addition to my international barbeque project, I also created a suite of vegan recipes for another food writing assignment. The recipes included were the MaPo Tofu from last month's 'Farewell My Concubine' Chinese menu, the Falafel with Tahini recipe from this month's 'Lawrence of Arabia' Middle Eastern menu, a chilled Japanese Vegetable Soba dish, an Indian Vegetable Curry, and a wonderful White Bean, Barley and Wild Rice salad.

Although I love meat, and especially seafood, way too much to give them up, these dishes were so delicious and satisfying that, for a fleeting moment, I could imagine myself going vegan. But on second thought, no...

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

05:52 PM PDT Permalink |

My Extracurricular Food Projects

This Month's Film: Lawrence of Arabia
Cuisine: Middle Eastern

This month, I was given an assignment to come up with five international barbeque recipes. Given the vast array of possibilities, narrowing the field to only five choices was the most difficult part of the task. Nonetheless I managed to do just that, and decided upon: Australian Shrimp on the Barbie, Chinese Spareribs, Mexican Carne Asada, Jamaican Jerk Chicken, and the Middle Eastern Lamb Kebabs that I also created for this month's Lawrence of Arabia menu.

I bought a new grill for the project, a little tabletop Webber knock-off. Since I'm technically not allowed to use an open-flame grill in the apartment complex where I live, I didn't want to invest too much into a grill that I will only be using when nobody's looking. I learned a lot in the process of producing these five barbeque recipes, especially the finer points of charcoal grilling, and getting the most tender results from hearty cuts of meat. Altogether a tasty and worthwhile endeavor.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

05:50 PM PDT Permalink |

Turkish Kaygana (Yogurt Fritters in Rose Syrup)

This Month's Film: Lawrence of Arabia
Cuisine: Middle Eastern

These tasty little tidbits are one of the most successful desserts I've ever made. The batter is a simple one, composed of yogurt, flour, a pinch of soda and an egg. They're spoon-dropped by half-teaspoonfuls into hot oil and fried to a golden brown. The syrup is also simple, composed of water and sugar, flavored with a few drops of lemon juice and a teaspoonful of rosewater. Once the fritters are deep-fried and drained, they're saturated in the rose-scented syrup and served warm. The result is much like French beignets. Light, airy and satisfyingly sweet.

The recipe will be posted at the end of the month along with my 'Lawrence of Arabia' film review

To subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

06:25 PM PDT Permalink |

Spicy Tunesian Carrots (Oumek Houria)

This Month's Film: Lawrence of Arabia
Cuisine: Middle Eastern

This vegetable side dish was both easy and flavorful. To prepare the carrots, I heated a generous amount of olive oil in a skillet, and stir-fried the carrots with minced garlic, cumin, corriander, and cayenne pepper. Once the carrots were tender, I finished with a handful of fresh parsley. The whole dish was done in under five minutes. Upon tasting, I found that the richness of the spices complemented the sweetness of the carrots without overpowering them. Definitely a delicious departure from your basic steamed rabbit food.

The recipe will be posted at the end of the month along with my 'Lawrence of Arabia' film review

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

02:11 AM PDT Permalink |

Rice, Couscous & Lentil Pilav

This Month's Film: Lawrence of Arabia
Cuisine: Middle Eastern

Yet another inspired dish for my 'Lawrence of Arabia' Middle Eastern menu. I love rice pilaf, but it can be a little redundant since rice is such an ubiquitous component of many Asian cultures. So for this menu, I decided to add a little variety with equal portions of lentils and couscous. I cooked the grains in olive oil and a savory chicken stock, and seasoned them with onions, garlic, bell peppers, cumin, and turmeric. The result was a vibrantly colored and textured dish, and a perfect accompaniment for the lamb kebabs.

The recipe will be posted at the end of the month along with my 'Lawrence of Arabia' film review

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

12:01 AM PDT Permalink |

Kefta Kebabs

This Month's Film: Lawrence of Arabia
Cuisine: Middle Eastern

In my research of Middle Eastern cuisine, I read somewhere that the nomadic people often used their swords as skewers for meat kebabs. And one of the common ways to make Middle Eastern kebabs is with ground meat. So I mixed up a bowl of ground lamb, seasoned with fresh parsley, onion, garlic, cumin, and a dash of cinnamon. And not having my trusty sword handy, in a moment of inspiration, I shaped the kebabs on table knives instead. It turned out to be an attractive way to present an otherwise ordinary meat kebab. Of course, there was nothing ordinary about the taste of my Kefta Kebabs.

One of the tastiest secrets I've learned in my recent experience with making Middle Eastern and Mediterranean food, is to add a hint of cinnamon to meat dishes. Not enough to distinctly identify, but just enough to bring out the rich flavor of the meat and add a little dimension without over seasoning.

The recipe will be posted at the end of the month along with my 'Lawrence of Arabia' film review

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

10:14 AM PDT Permalink |

Snapper in Savory Tomato Sauce (Tajine Dial Hout)

This Month's Film: Lawrence of Arabia
Cuisine: Middle Eastern

This was one of the best fish dishes I've ever made. I started with two meaty filets of red snapper, pan-fried them in a crispy batter, and served them with a piquant sauce of fresh tomatoes, olives, capers, green onions, olive oil, lemon juice, white wine, and lots of garlic. This is definitely a dish I will be making again and again.

The recipe will be posted at the end of the month along with my 'Lawrence of Arabia' film review

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

12:09 AM PDT Permalink |

Mediterranean Meze

This Month's Film: Lawrence of Arabia
Cuisine: Middle Eastern

I found this jar of pickled Mediterranean vegetables while shopping online. Included in the mix are hearts of palm, roasted red peppers, artichoke hearts, and baby corn, packed in a rich olive oil and vinegar dressing, seasoned with a little spicy pepper and a few subtle herbs. I served it with a bowl of olives, and a plate of flatbread, which was the perfect accompaniment for soaking up all the extra dressing.

The recipes will be posted at the end of the month along with my 'Lawrence of Arabia' film review

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

12:46 AM PDT Permalink |

Falafel with Tahini

This Month's Film: Lawrence of Arabia
Cuisine: Middle Eastern

I love falafel, but rarely think to make it except when I'm doing some kind of special food project. It's relatively easy to make from scratch, and these days, there are several commercially packaged mixes that are quite good and require almost no effort except stirring and frying. This batch I made with Near East brand falafel mix, seasoned with lots of garlic and cumin. And the sauce is a thinner version of hummus, with all the same seasonings, but about half the usual amount of chickpeas, so it's easier to dip. One box of falafel mix made about two dozen pieces, so there were plenty of leftovers to enjoy for lunch the next day.

The recipe will be posted at the end of the month along with my 'Lawrence of Arabia' film review

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

12:45 AM PDT Permalink |

Black Bean Hummus

This Month's Film: Lawrence of Arabia
Cuisine: Middle Eastern

This is a recipe I created for a magazine assignment a few months ago. I liked it so much that I decided to revisit it for this month's 'Lawrence of Arabia' Middle Eastern menu. It's made just like regular hummus, only instead of chickpeas, I used black beans. It also contains garlic, lemon juice, olive oil, and tahini paste. Not only does this dish make a tasty and satisfying appetizer, it also makes a healthy and nutritious lunch.

The recipe will be posted at the end of the month along with my 'Lawrence of Arabia' film review

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

04:05 PM PDT Permalink |

Pan-Roasted Chickpeas

This Month's Film: Lawrence of Arabia
Cuisine: Middle Eastern

In a moment of kismet, I found some FRESH chickpeas in the shell at a supermarket near where I live called Lucky. I'd never seen them, so I didn't even know what they were. But once I figured it out, I couldn't wait to give them a try.

I had NO idea how to prepare them, so naturally, I turned to the Internet to find out. In my research, I discovered that there are several cooking methods, including steamed, boiled, oven-roasted, and pan-roasted. The pan-roasted method most appealed to me, so I doused my non-stick wok with a generous measure of olive oil, heated it up, tossed in the unshelled pound of chickpeas, reduced the heat and pan-fried them to a golden brown. I tested them a few times throughout the process, and it took about 20 minutes to get them done enough to eat.

Once done, I sprinkled them with coarse Kosher salt and served them still warm. What a rare delight. Easily as much fun as edamame, but with their own unique shape and texture. And you can bet that the next time I'm lucky enough to see them for sale, I will scoop up a bagful to enjoy again.

The recipe will be posted at the end of the month along with my 'Lawrence of Arabia' film review

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

02:05 PM PDT Permalink |