DVDinner

“The Hundred-Foot Journey”

2014 comedy/drama

Rated PG, 2 hours

Directed by Lasse Hallstrom

By Lynda Rego

When a young cook, Hassan Kadam (Manish Dayal) and his family relocate to Europe after leaving their home and restaurant in Mumbai, they don’t know what to expect. And, the patriarch of the family can’t seem to choose a spot to settle down.

When the brakes on their van give out in a small village in the south of France, Papa (Om Puri) takes it as a sign. And, there’s a vacant restaurant for sale. How perfect is that? But, it’s culture shock for them and for Madame Mallory (Helen Mirren), who has a classical one-star Michelin restaurant right across the street.

A war of attrition grows from sabotaging each other at the local market to dueling complaints to the local authorities. Hassan is interested in learning about French cooking and is attracted to the French restaurant’s sous chef. Will the French accept an Indian restaurant? Will the French chef unbend toward the newcomers?

The film is colorful in a way only a movie about food can be. Hallstrom also directed the gorgeous “Chocolat” and knows how to film food. The outdoor markets in India and France are replete with fresh seafood, vegetables, fruits, cheeses and flowers. The plated dishes are as beautiful as you would expect. And, you will definitely be hungry by the time the film is over.

Catch the making-of documentary on the DVD, which shows the French and Indian chefs hired to create the dishes and help the actors look like real chefs in the kitchen.

Cèpes (mushrooms) are talked about, foraged for and shown in the market. And, with all the gorgeous fresh mushrooms now available at local farmers’ markets, a mushroom side dish is just the thing.

To prep mushrooms, never wash them. If they need it, just wipe the caps with a damp paper towel and gently brush any debris away from the stems.

Cèpes a la Bordelaise

Serves 4

from Emeril Live (2003)

Prep, 10 minutes; cook, 30 minutes

4 tablespoons unsalted butter

2 teaspoons fresh lemon juice

1 pound fresh porcini mushrooms, stems removed and wiped clean

3 tablespoons olive oil

2 tablespoons minced shallots

1/2 teaspoon minced garlic

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley leaves

In a large skillet, melt the butter with the lemon juice over medium heat. Add the mushroom caps, cover, and cook, for 5 minutes. Add the olive oil, increase the heat, and cook, stirring, for 2 minutes. Lower the heat and simmer, stirring occasionally, until soft, 20 minutes. Add the shallots, garlic, salt, and pepper, and cook, stirring, for 3 minutes.

Remove from the heat and adjust the seasoning, to taste. Sprinkle with the parsley and serve.

Visit Lynda Rego on Facebook at www.facebook.com/lynda.rego where she shares tips on cooking, books, gardening, genealogy and other topics. Click on Like and share ideas for upcoming stories.