French Movie and Dinner:Recipe: Pan Fried Chevre with Porky Chard and Pomegranate – Balsamic Reduction
After finishing up some projects, I decided to treat myself to a movie. You know how there are just some movies that you want for your collection? Well, Le Pacte des Loups or Brotherhood of the Wolf is one of those movies in my book. The film is loosely based on a real-life series of killings that took place in France in the 18th century and on the famous legend around the Beast of GΓΒ©vaudan. The plot goes something like this. The Chevalier de Fronsac, a knight and the royal taxidermist (yes, you read that right) of King Louis XV of France, and his Native American companion Mani (who is played by Mark Dacascos “The Chairman”, of Iron Chef fame…oh yeeeeaaaaah!) an Iroquois, are sent by the King to the Gevaudan province to investigate the killings of hundreds by a mysterious beast.
If you have never seen it, it is an amazing example of cinematography. I have a real weakness for historical movies – where the costumes and scenery are as brilliant as the imagination can make them. I also love a good supernatural mystery and this movie covers all the bases. It is a bit of Crouching Tiger, Hidden Dragon, mixed with Last of the Mohicans and a little bit of Sleepy Hollow thrown in for good measure. It is a gorgeous movie, full of mystery, action, intrigue, a little darkness and beautiful French people. If you get this movie, please so not chose the dub option.
It is just way better in French. Take it from one who knows, ma cherie.
I am not really big into French Cuisine. This doesn’t mean that I don’t like it. Quite the contrary, I just haven’t had many opportunities to eat it and I doubt much of what I cook can be classified as anything close to French cuisine. But in my attempts to somehow create a theme to this movie dinner, I decided to use the one French ingredient I always have in my fridge – Chevre, or Goat’s Cheese. This is my absolute favorite cheese in existence. It is so creamy and pungent and delicious. So I decided that it would taste really good coated in breadcrumbs and pan-fried. My mistake was not giving it an egg wash first. It would have kept these cheesy disks together better. When I was rummaging through the fridge to see what would go with this, my eyes fell on some lovely baby swiss chard leaves I had. So I decided to sautee these up with some bacon, and wine and create a pomegranate-balsamic reduction to go overtop of everything. Not sure how French it was, but it sure tasted fabulous – coupled with some fresh baked bread and a nice glass of red wine, it was certainly a feast for our mouths as we watched the movie, a visual feast for the eyes. Both sensory experiences were intense, deep and exciting!
Fried Chevre
INGREDIENTS:
4 thick slices of Chevre
homemade whole wheat breadcrumbs
pinch of tarragon
pinch of thyme
olive oil
*note*: next time I would first dip the cheese in an egg wash to help the breadcrumbs adhere better to the cheese.
METHOD:
Heat about 3 TBS olive oil in a skillet.
On a small plate mix breadcrumbs and herbs. Coat each slice of chevre in the mixture, and place each slice in the skillet. Pan fry until golden, flip and keep frying until the other side is golden.
Porky Chard
INGREDIENTS:
olive oil
2 slices thick center cut bacon, chopped
medium onion, thinly sliced
3 cloves garlic, finely minced
1/4 cup white wine – chardonnay works great
4 cups fresh baby chard leaves (regular chard leaves work fine too)
salt and pepper to taste
METHOD:
Heat up a large skillet and pour in the olive oil. Add the chopped bacon and sautee until starting to cook. Add onions and garlic and sautee until vegetables are beginning to brown, then pour in the wine and cook until wine has reduced. At this point make the pomegranate-balsamic glaze. After the wine has reduced, add the swiss chard leaves to the pan and cook until wilted.
Pomegranate-Balsamic Reduction
Pomegranate Syrup (juice would probably work too)
Balsamic vinegar
Mix equal parts in a small sauce pan. Heat on high and stir regularly until it reduces by half and is nice and syrupy.
Serve this dish by placing the chevre next to a pile of sauteed chard and drizzle the whole dish with the pomegranate-balsamic reduction. Serve with nice crusty bread.
Cynthia - July 21, 2008 at 11:33 am
I am not really a big cheese lover but I’m intrigued to try the Goat cheese, everyone seems to rave a lot about it.
jen of a2eatwrite - July 21, 2008 at 11:59 am
This looks like a lovely combination, Jenn! The movie also seems like a winner. Have you ever seen Barry Lyndon? It’s a bit of a snoozer, but the visuals are truly incredible.
[eatingclub] vancouver || js - July 21, 2008 at 12:02 pm
I love this. Perfect pairing! π
Ryan - July 21, 2008 at 12:16 pm
Wow, my fiancee will love this one! She is crazy about goats cheese!
Not so sure about he French film – is it dubbed or subtitled? I can’t stand dubbed films, it is just too annoying to watch!
Heather - July 21, 2008 at 12:19 pm
Haha, Scott and I have that movie, and we never EVER choose the dub option on any foreign film! Unless you’re blind (and can’t read subtitles), it’s such a tacky American thing to do.
Kat - July 21, 2008 at 12:23 pm
sounds like a wonderful evening with some really good food!
Judy - July 21, 2008 at 1:04 pm
Love, Love, Love goat cheese anyway I can get it snd this sounds great! I always order fried goat cheese but have never made it. Now I have to!!!
As for foreign films, my God, if I ever get a chance where I am not totally exhausted by the time the tv gets turned on, I hate to say this, but the last thing in the world I want to do is to have to follow words???!!! But that is just from a woman with a crazy life and an incredibly busy family! I think the last movie I sat through without falling asleep was Jackass II! How sad is that???
_ts of [eatingclub] vancouver - July 21, 2008 at 2:39 pm
Yes! I know! They shouldn’t even make dubbed versions of movies. So wrong.
Adam - July 21, 2008 at 4:28 pm
I’m not sure if that’s French either, but I know they appreciate great food, and that’s exactly what you have right there. I love the cheese layered on the swiss chard.
Dubbed movies? I just had some Godzilla flashbacks π
Oh and thanks for the golabki shout out… I’ll have to make those one week when it gets colder.
Mallika - July 21, 2008 at 4:43 pm
Quelle magnifique! That movie was fab. Nice twist at the end – although I wouldn’t want to give it away to anyone who hasn’t seen it.
Haley W. - July 21, 2008 at 7:43 pm
Uh…..yummy.
This meal will probably be made at my home sometime within the next seven days. Delicious!
And the irony: just this weekend I saved The Brotherhood of the Wolf from the ebay pile. It’s such a great movie! Not only is it entertaining and stylish, but it is incredibly well-informed of contemporary political thought and philosophy of the period it is set in.
Sounds like movie night kicked butt!
elly - July 21, 2008 at 9:19 pm
You reeled me right in with “porky” as an adjective π It’s hard for me to pick a favorite cheese but I think my two favorites are smoked gouda and chevre. SO delicious. I would have licked my plate if I were at your place that night, Jenn π
courtney - July 21, 2008 at 10:06 pm
My type of evening. I love watching french films in the original language.I was in a french mood this past weekend too. I normally stay away from it because the good can be so fattening and rich, but sometimes its all good!
Jude - July 21, 2008 at 10:21 pm
Fried chevre huh? I’m skeptical and curious at the same time. If you say it’s delicious then I’m gonna have to trust you π
Nikki - July 22, 2008 at 12:04 am
I love chevre (well, from my favorite local farm) and I breaded it for the 1st time a few weeks ago. I smeared the leftovers (the few there were) on some cornbread the next day. Yeah!!! I bet the pom-balsamic reduction would have been heaven drizzled on top of it.
Peter G - July 22, 2008 at 4:26 am
A delicious feast Jenn! And like others have noted, it would be stupid to use the “dub” option to watch the film…you’re quite a good movie critic by the way!
David Hall - July 22, 2008 at 7:19 am
Top film – top recipe! Love them both.
Cheers
David
Tracy - July 22, 2008 at 7:50 am
I am heading to France in the fall, perhaps I should rent this to get some historical background. As for this salad, it sounds wonderful. I love goat cheese salads – it would be great with this pomegranate-balsamic reduction.
beth - July 22, 2008 at 8:07 am
I love goats cheese too. Yesterday at my local farmers market I came across a goats cheese that is named after my daughter – Lowen (its means happy in Cornish language) – I had to buy some!!
Ivy - July 22, 2008 at 8:39 am
I don’t know about the cheese as I have never tried it before, but your porky sounds delicious.
nΓΒΊria - July 22, 2008 at 9:25 am
Hola Jenn! Thanks for the movie info :D. I love this kind of movies too and mystery and thrillers are the best!!! Have you seen Cyrano de Bergerac with Gerard Depardieu? Highly recommended π
Concerning your dish… cheese is not my favourite food… you know… but I still enjoy and appreciate watching it :D. Nice pictures and the reduction sounds delicious! Bon appetit (right spelling?)
nina - July 22, 2008 at 11:27 am
Movie nights are a luxury around here…far too busy, but then again, I know…we have to make time. Great recipe though, my mouth is watering!!!
The Leftover Queen - July 22, 2008 at 3:03 pm
Well, I don’t know Cynthia, I am a huge lover of cheese, this just happens to be my favorite one – it is much softer and more pungent (although less so than say a blue cheese).
Hi Jen! I think it is safe to say that you would enjoy this movie! I have not seen Barry Lyndon, but I just added it to my Netflix queue! π
Thanks JS! Glad you think so!
Hi Ryan – it is subtitled – that was what I was saying, don’t chose the option to have it dubbed in English, because it is terrible.
Hey Heather! Yeah, I totally agree, it always bugs me when things are dubbed, because I can see the mouth is out of sync with the words and then I find I am paying attention to THAT and not the movie! LOL!
It was a fun night for sure, Kat!
Yeah, Judy, you should totally make it! π I love the goat cheese too…You are too funny about the movies! Trust me though, if you like movies like this, you won’t even notice you are reading words after a while.
Totally, TS, I agree!(unless like Heather said, you are blind…then I see the point).
Yes, Adam, Golubki is certainly a cold weather food for sure! Yeah, it was some pretty good eats! So thanks!
Totally Mallika! I just love that film! So great on so many levels.
It was a kickin movie night Haley! I totally agree with what you said about the movie ! Let me know how you like the meal. π
I think I *might* have licked my plate! I love chevre (obliviously) and I just had smoked Gouda at lunch!
Totally Courtney! There is a time and place for everything – even French films and food! π
Oh yeah Jude – what’s not to love? Chevre is awesome, and who doesn’t like fried cheese every once in a while? Perfect combo in my mind.
Lucky you Nikki that you have locally produced chevre available! I have always wanted to have goats and make goat cheese and yogurt. Maybe someday!
Thanks Peter G! I never fancied myself a movie critic, but we have really been into movies these past few months, so I figure it is gonna have to show up in some posts! π
Me too David! I knew you had good taste! π
Yeah Tracy! It is a really great movie, if you like that sort of genre. You are so lucky to be going to France! Have a great time – I look forward to reading about it on your blog!
That is so cool Beth! How was it? (What a beautiful name by the way).
Thanks Ivy! I think you would like the cheese – it has a similar pungency to feta. But much much creamier.
Hi Nuria! I just added it to my movie list! Thanks for the recommendation! π I really love Gerard Depardieu – I find he has a certain je nais sai quois about him! π
Thanks Nina! I love movies, but I imagine when you have kids, finding one that everyone can watch and agree on must be difficult!
Trish - July 22, 2008 at 5:10 pm
“Chevre” and “pan-fried” in the same sentence? You have me hooked. I too am a French-movie fan. Thanks for the recommendation (and hooray for movies-by-mail so we can get these not easily located titles!).
Deborah - July 22, 2008 at 5:24 pm
French or not – it sounds delicious!
Cris - July 22, 2008 at 5:53 pm
Love cheese and your food/movie pairing is great!
cookinpanda - July 22, 2008 at 7:15 pm
Goat cheese is the best. Fried?! Even better!
Brittany - July 22, 2008 at 8:09 pm
I’m tagging you for a music meme! See my blog for details : )
Dragon - July 22, 2008 at 8:24 pm
This looks amazing! Such a wonderful combination of flavours. Wish I had some now.
elly - July 22, 2008 at 8:33 pm
Should you feel so obliged, I’ve tagged you for a meme π http://ellysaysopa.vox.com/library/post/musical-meme.html
jan - July 22, 2008 at 11:40 pm
The French really know how to cook and eat, every meal is an occassion. This sounds tres bon.
Robert-Gilles Martineau (Γ£ΖΒΓ£Ζβ’Γ£Ζ«ãβ¬βΓ£βΒΈΓ£ΖΒ«) - July 23, 2008 at 7:45 am
Well, well!
It is a small world!
Would you belive I show Le Pacte des Loups every year to my French course students at University here in Japan?
Great film, ain’t it?
As for the chevre cheese, it is a torture to read about it?
LOL
Cheers,
Robert-Gilles
Bellini Valli - July 23, 2008 at 8:24 am
Just mention goat cheese of any kind and I am there Jenn!!
Sylvia - July 23, 2008 at 9:35 am
I watched this movie, and I enjoy, just me π
I love goat cheese, specially the fresh one.And I appreciate French cuisine.,unfortunately I didnΓΒ΄t found
goods French recipe books here, actually none.
Love the dish and the movie
Peter - July 23, 2008 at 11:24 am
Jenn, movie is noted for the fall, when I’m back. As for French food, if you search for Provencal dishes, you’ll find yourself firmly in Mediterranean food land, fried fromage being one such delish example!
The Leftover Queen - July 23, 2008 at 12:03 pm
Thanks Trish! I love fried cheese – such a dream! Hope you enjoy the movie! π
Thanks Deborah! π
Thanks Cris!
I know cookinpanda – it was really yummy.
Thanks Brittany! As you can see I obliged π
Thanks Dragon!
I did it Elly! π Thanks!
Thanks Jan – I am all about savoring and really enjoying mealtime.
Hi Robert-Gilles! That is awesome that you teach this film! It is so great in so many ways! Must be a fun class! Thanks for your comment.
I know the feeling, Val.
Really Sylvia? Your husband didn’t like it? What a shame. I know, I don’t get much French food in these parts either, but I sure do love chevre!
Good Peter! I hope you enjoy it. Yes, that makes all the sense in the world! Thanks for the info!
Donald - July 23, 2008 at 2:53 pm
Pan fried chevre? Hmmmmm. I gonna have to try this. I wonder what othet applications that would work in?
DO believe that NF doesn’t even have that movie yet? And it’s from 2001! And the availability is unknown. It is right up my alley. My local BB may have it.
Maggie - July 23, 2008 at 3:01 pm
I love fried goat cheese. I coat mine in sesame seeds and then use a dry pan. Your reduction sounds really good.
Chez US - July 24, 2008 at 7:56 am
What a fun night. I love french movies (will have to watch this one) and I love french food, have never done them “planned” for an evening. The reduction sounds fantastic, too. Thanks for the great ideas!
Emiline - July 25, 2008 at 4:42 am
I can’t resist cheese. In any form. I love chevre. Do you crave it? I do. I’ve never tried pan frying it, but that sounds so good.
FlaNboyantEats - July 25, 2008 at 11:05 am
i went to chevre farm in Lyon France last year! It was great and ur right, probably the best cheese ever! Oh geesh, u totally just took me back!
Nice!
The Leftover Queen - July 25, 2008 at 11:31 am
Hey Donald – how about a new version of a grilled cheese? Or stacked on rounds of grilled eggplant or in tomato sauce – I think the choices are endless! Yeah, I know, that is so crappy about Netflix…..
That sounds great Maggie! I will have to try that sometime too. Maybe the dry pan is a better way. Thanks for the tip!
Thanks Chez! Well a bunch of my fellow food bloggers suggested I try pairing movie night and movie food. I can’t do it all the time, but this time it kinda worked out!
I know Emiline, I totally hear you on the craving. I do too. My god it is so GOOD.
Wow Bren! That sounds awesome! I would love to do that someday. Glad I could bring back pleasant memories for ya!
Foodycat - July 27, 2008 at 1:55 pm
Great food, but that movie is the one I always use as my example of being French doesn’t mean it is good…
Rachel 'Tha Pizza Cutta' Joyce - July 29, 2008 at 9:57 am
I am right there with you on adoring the artful imagery of Brotherhood of the Wolf. Definitely in the top for fav foreign films. Your inspirado of chevre, chard and a pomegranate reduction sounds over-the-top Good! One of my goto cheese dishes is one of my older brother’s Thanksgiving creations: baked brie with a fig spread melted on top and crushed walnuts. Spread it on a cracker and that’s it! Viva la formage!!
Charles - January 11, 2009 at 1:56 pm
I like this website a lot — I like French movies and French food!
I just wrote a new book about the great French movie star/icon Jean Gabin… and it’s the first book about him in English!
Here’s the website for my book:
http://www.jeangabinbook.com
Have a great 2009!
Charles Zigman,
Los Angeles