Dereck Moore - Cooking the Movies: 50 Recipes from Iconic Movies

Our adorable and beautiful Bridget Jones is an amazing news anchor, but boy she cant cook! She desperately wants to impress her friends by trying her hand at this leek soup, but her plans go awry when she leaves a piece of blue twine in the boiling pot to accidently turn the soup into blue leek soup. Enjoy this warm soup!

Serves 4 | Prep. time 510 minutes | Cooking time 20 minutes

Ingredients

10 medium leeks (white and light-green parts only), sliced and rinsed thoroughly

cup all-purpose flour

cup ( stick) unsalted butter

1 tablespoon chopped tarragon

Salt and pepper to taste

1 quart low-sodium chicken broth

1 cup water

Directions

1. Slice the leeks to make about 8 cups. Melt the butter in a saucepan over medium high heat.
2. Stir in the leeks and stir-cook for 68 minutes to soften. Add the flour and stir-cook for 1 minute.
3. Add the water and broth and bring to a boil.
4. Simmer the mixture over low heat for about 10 minutes, whisking periodically.
5. Add the tarragon and combine well.
6. Transfer the mixture to a blender and puree it.
7. Return the soup to the saucepan and heat again. Season with salt and pepper.
8. Serve warm.

This meat sauce is a product of teamwork by the beloved mobsters Vinnie, Paulie and Johnny in the popular hit Goodfellas. This hearty sauce is for all the Goodfellas fans. Serve with your favorite pasta.

Serves 68 | Prep. time 20 minutes |

Cooking time 4 hours 20 minutes

Ingredients

Sauce

2 tablespoons olive oil, more if needed

3 pounds veal shanks

3 pounds beef shanks

1 pound Italian pork link sausages, mild or hot

3 small onions, diced thinly

3 cloves garlic, peeled and paper thin sliced

2 tablespoons tomato paste

cup dry red wine

4 (28-ounce) cans Italian tomatoes

1 teaspoon dry basil

1 teaspoon dry oregano

Kosher salt and freshly ground black pepper (to taste)

Meatballs

1 pound ground beef

1 pound ground veal

1 tablespoon Italian seasoning

1 onion, diced thinly

2 garlic cloves, minced

cup regular breadcrumbs

2 large eggs, beaten

cup fresh Italian parsley, chopped

1 cup freshly grated parmesan

Salt and freshly ground black pepper

Pasta

1 pound dried spaghetti or other favorite pasta

Freshly grated parmesan cheese, for serving

Fresh basil leaves for serving

Directions

1. Warm the olive oil in a large heavy bottomed saucepan over medium heat.
2. Season the beef and veal generously with salt and pepper. Working in batches so the pan is not overcrowded, brown the meat for about 4-5 minutes on each side or until well colored. Remove from pan and set aside.
3. Add more oil if needed and brown the Italian sausages. Remove from pan and set aside.