Receta Carrot and Cracked Wheat Salad
My last post was about a lovely little novel. Today it is about a twisted little film. :)
Welcome to this month’s Food ‘n Flix post.
It was a dark and stormy night (and we have unfortunately had a lot of those recently).
The cat was freaking out from the thunder (as she is apt to do).
The Hubs was working extremely late.
Since most of the Food ‘n Flix picks are not his cup o’ tea, I decided to watch Delicatessen on my iPad (on Amazon) in his absence.
I decided to watch the film’s trailer first.
Hmmm…maybe I should wait for him to get home.
From the trailer, I surmised that this film was somewhere in between Texas Chainsaw Massacre and Sweeney Todd.
Now, the trailer I watched was at Amazon and it was scary.
It wasn’t this cutesy one:
But, I finally powered through my fear and watched this thoroughly delightful movie. (Granted, Delicatessen is not everyone’s cup o’ tea, but I thought it was hilarious and even uplifting. I am kind of weird that way.)
I loved the vintage “continentalness” of the opening credits.
I adored the apartments of Julie, Louison, Mademoiselle Plusse, and even the Tapiocas. Even in this post-apocalyptic apartment house, they seemed so light and airy. In fact, most scenes (except for the few subterranean ones) were filled with light.
I was not expecting that.
I was expecting this…
and this…
I ended up watching it in its entirety by myself and I loved this quirky little gem. The characters are classic and the music is wonderful. I was not scared in the least. For a cannibalistic little comedy, I must say I enjoyed it immensely.
So, I made it through the viewing. Now, what to make?
I could have easily smoked a “shoulder” but I was not going there. Nor was I doing a leg of lamb or a ham.
It was the vegetarian Trogs who inspired me. I whipped up a bulgar wheat and carrot salad with some French overtones. (I simply had to add carrots to the mix. We are still finding ways to use them up. )
Carrot and Cracked Wheat Salad
- This recipe inspired by French Carrot Salad
- 1 c. bulgar cracked wheat
- 1 c. grated carrots
- 1 (2.5 oz) can sliced ripe olives
- 1/3 c. fresh lemon juice
- 1 c. light olive oil
- 1 T. Dijon mustard
- 1/2 t. fine sea salt
- 1/4 t. fresh ground pepper
- 1/2 to 1 T. fresh chopped tarragon (depending on your taste)
Place bulgar in a mesh strainer or sieve and rinse well. Let drain.
Place bulgar, carrots, and olives in a large bowl.
In a smaller bowl, whisk together lemon juice, oil, Dijon, salt, pepper and tarragon.
Stir into bulgar/carrot mixture. Refrigerate for three hours before serving.
This salad is pretty tangy so if you don’t like a tart dish, adjust lemon juice as necessary.
Again—loved this film. It was just sweet. (I am weird that way.)
Thank you to Elizabeth at The Law Student’s Cookbook for recommending this film and for hosting this month. Elizabeth, you truly went out on a limb with this one—kudos!!!!!!!
Please join the fun.
Plan on participating next month by watching Jiro Dreams of Sushi. (Culinary Adventures with Camilla is hosting.) Maybe I can watch this one by myself without any trepidation. I don’t think I am scared of sushi.