Except that there wasn't all that much food to be found. There were small mentions of it here and there—baguettes, James Joyce eating sauerkraut and sausage, and acknowledgement of a shared love of Indian food and pita bread. You can glimpse people eating in restaurants, parties, and even in hotel rooms (fruit and eggs?), but you really have to pause and stare hard to try and figure out exactly what it is they're eating most of those moments. I did glimpse a pretty white macaron sculpture with a dove perched atop, but it was far too sweaty here this week to attempt meringue.
So while there wasn't a lot of food for obvious inspiration, there was plenty of alcohol and drinking happening...from Champagne, wine, and whiskey sours to absinthe and bathtub gin. But who really needs obvious inspiration when the film is set in Paris, one of the greatest food-destinations in the world?
He finds inspiration to write. He falls in love with Paris, and out of love with Inez. He bounces back and forth in time. He walks in the rain.
But back to the food. I used Paris...France...as the inspiration for my recipe. Developed in France, sometime in the early 20th century (perhaps around the same time we visited in the film?), Palmiers were created as a way to use up the scraps of puff pastry. If you've ever made puff pastry from scratch, you know it's a labor of love and that the dough is too precious to waste. This classic and very simple (if you already have the puff pastry made) pastry could have been enjoyed by Gil in both his modern and golden age Paris adventures.
That Paris exists and anyone could choose to live anywhere else in the world will always be a mystery to me.
But back to the food. I used Paris...France...as the inspiration for my recipe. Developed in France, sometime in the early 20th century (perhaps around the same time we visited in the film?), Palmiers were created as a way to use up the scraps of puff pastry. If you've ever made puff pastry from scratch, you know it's a labor of love and that the dough is too precious to waste. This classic and very simple (if you already have the puff pastry made) pastry could have been enjoyed by Gil in both his modern and golden age Paris adventures.
Join us next month as we head into the kitchen with our host Camilla of Culinary Adventures with Camilla and her pick, Movies Set or Filmed in Hawaii (your pick!).
For inspiration, check out the Food 'n Flix website (click on any of the roundups listed to see what participants have been inspired to make by the movie choice), all of my past Food 'n Flix posts, or my Food 'n Flix Pinterest board!
Yield: 24-30 pastries
Palmiers
Developed in the early 20th century, this simple French pastry is the perfect accompaniment to coffee or tea. It's also a great way to use up puff pastry scraps.
Prep time: 25 MCook time: 12 MTotal time: 37 M
Ingredients:
- 1/2 cup granulated sugar
- 1/2 teaspoon fine grain sea salt (recommend Pink Himalayan)
- 1 (~8 ounce) sheet puff pastry, thawed until just pliable, or equivalent homemade puff pastry or rough-puff dough
Instructions:
- Combine the sugar and salt in a small bowl. Spread half of the mixture onto your work surface so that it's about the size of your sheet of puff pastry. Set the unfolded/unrolled sheet of puff pastry on top, then scatter the remaining sugar mixture over the top of the pastry.
- Use a rolling pin to gently roll the dough out into a rectangle that is about 11" x 12", gently pressing the sugar mixture into the dough in the process.
- Starting with one long edge, fold it over about 1/4 of the way, then fold that over another 1/4 of the way, so that it meets the "middle" of the sheet. Repeat on other long side, so that they meet in the middle. Now fold the two half on top of each other. Wrap loosely in parchment and place into the freezer for 15 minutes.
- Preheat the oven to 425° F, with a rack set in the center of the oven. Line a baking sheet with parchment paper.
- Remove from the freezer and slice the dough into 1/4"-thick slices. Lay the slices, on a cut side on your prepared baking sheet, about 2 inches apart.
- Slide the sheet into the hot oven and bake for 8 minutes. Open oven and use a thin spatula to quickly and carefully flip the palmiers over. Return to the oven, turning the baking sheet from front to back.
- Bake for 3-4 minutes longer, until both sides are beautifully golden and caramelized. Watch carefully, because caramelization can turn to burnt mess very quickly!
- Remove from oven and slide parchment onto a wire rack to cool.
©allroadsleadtothekitchen
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