TV Tuesday - Julie & Julia Movie

Once again today's daily theme is TV Tuesday, where you cook a meal from a movie or TV show. 

Today I have chosen the beautiful and fabulous film Julie and Julia. I  love this film but why wouldn't I? Its about food and blogging! (the food however is not vegan friendly). For those of you who haven't seen the movie its about two women, Julie a chef in the early stages of her culinary career and Julia, a woman living in New York who aspires to cook all the recipes from the cook book written by Julie. Julia wants to create all 524 recipes in one year or 365 days and Julia detailed the challenge on her popular blog and announced that it would make her a published author. 

My favourite scene is where Julia has another complete melt down after a disastrous attempt at one of the recipes, which was worse than her previous melt down. She sits on the floor and cries like a spoilt child saying that she's a mess. She lies down on the floor and kicks her leg in the air in a massive strop when the phone rings and Eric, her husband answers it, its a reporter wanting to write about Julia! "He does?" She says.

My favourite quote from the movie is:

Eric: See, that's what's so great about blogs. You don't have to be published. You can go online, press enter and there it is, out there!

Obviously I'm not creating one of the recipes from the book, I can't remember there being anything vegan, but I am going to recreate a chicken recipe and replace the chicken with green beans! 

Beans with cream and mushrooms
When sauteing the mushrooms do as Julia says and don't crowd the pan!

Ingredients

200g Green beans

½ Tsp Freshly ground pepper

¼ Tsp Salt

1 Tbsp Olive oil

1 Onion, finely diced

250g Chestnut mushrooms, thinly sliced

160ml Vegetable stock

125ml Soy cream

2 Tbsp Fresh Chives or Spring Onions, finely shredded

Method

Top and tail the green beans and put to one side.

In a frying pan add half the oil and add the finely diced onion, saute until the onion is translucent. Add the finely sliced mushrooms and cook, stirring occasionally until tender, about 2-3 minutes.

Pour in the vegetable stock and cook until the liquid has reduced by half. Next stir in the cream and chives and bring to a gentle simmer, turn down the heat you don't want the cream to curdle.

Meanwhile heat the remaining oil in a ridged skillet over a medium heat and add the beans. You're looking for charred lines across the beans, turn carefully so you get the lines on two sides. I would recommend using a good olive oil for this, it makes all the difference in the taste.

Transfer the beans to a serving plate and top with the mushroom and cream sauce. Serve with vegetables of your choice and a potato or bean side, like bean mash or new potatoes. I served mine with potato mash, carrots and cauliflower.

The mushrooms really complimented the green beans it was a match made in heaven. I'll definitely being pairing up the two again and soon.