Sunday Funday

The movie: The Darjeeling Limited (2007: Owen Wilson, Adrien Brody, Jason Schwartzman)

It's Sunday already and most of us just want the weekend back. Thankfully for you, this blog provides an amazing dinner and a flick to mellow out before your hectic week snaps at you. Tonight the featured film will be one of Wes Anderson's films that includes a perfectly assimilated and well-known cast whom journey throughout India. The Darjeeling Limited is one of my favorite Wes Anderson films and if you don't have the least bit of an idea who Wes Anderson is.. Google him. He is by far one of the more unique and talented film directors of today. He uses distinct camera techniques making his movies highly entertaining and completely addicting.

This film takes you on an adventure with three brothers experiencing a spiritual enlightenment to become better acquainted with one another.  If you're in the mood for dry humor, a great cast and soundtrack then I wouldn't second-guess myself from watching it tonight. Buon film!

The meal to accompany:

Grilled Beef Tagliata with Arugula Salad:

This recipe has a fancy name for flank (skirt) steak.  It is such an easy recipe that you cane make the night before.

1/3 cup of balsamic vinegar

3 tablespoons of olive oil

3 table spoons of chopped rosemary

Whisk the ingredients above together. Put the steak in a plastic bag and add the in whisked ingredients to it. This should be refrigerated for an hour up to overnight.  Once you have marinated the meat you can either grill or pan fry. The grill takes 3 to 4 minutes on medium high heat, and then sits for 3 minutes off the grill (medium rare).  I don’t have a grill so I had to pan fry. I did 9 minutes a side with 2 minutes rest (medium rare).

The arugula salad should be made while the meat is off the grill/pan.

¼ a cup of lemon juice

1 teaspoon of champagne vinegar

1 tablespoon of minced shallots

¾ a cup of extra virgin olive oil

½ pound of arugula

Mix the lemon juice, champagne vinegar, and shallots together. Then slowly whisk in the olive oil. Mix the arugula in.

(Serves 6 to 8 people)

Crispy Potatoes:

12 to 15 baby red or yellow potatoes

¾ teaspoon of salt

½ cup of extra virgin olive oil

Put the potatoes in a pot and fill with water barley covering the potatoes. Boil the potatoes for 30 to 35 minutes (until you can poke a fork in them easily). Remove from pan and place on parchment or wax paper. Take a kitchen towel and smash the potatoes with your hand. Drizzle with olive oil and salt and bake at 400 degrees for 30 minutes or until brown around the edges. Serve with sour cream or crème fraiche. Enjoy!