You Are Invited To Downton Abbey!
Full disclosure: I consider “Downton Abbey” to be one of the best TV series of all time, right up there with “Mad Men”, “Game Of Thrones” and “The Office.” You can image how excited I was to hear they were turning it into a film – WITH THE ENTIRE CAST INVOLVED!
“We’ve Been Expecting You!”
These early posters are great, and I can’t wait for the film to arrive.
First, here is the official trailer for the movie, which to me shows just how terrific the film will be when released on September 20…it’s like a reunion of old friends!
OK, this makes me ravenous for the film and therefore, time to cook “Downton Abbey” style!
The “Unofficial” Downton Abbey Cookbook!
First thing about this book, as you can see, the cover goes to great lengths to point that that this is not an officially sanctioned cookbook, but it’s still a terrific collection of recipes that evoke the “Downton Abbey” era – with dishes from both “Upstairs” and “Downstairs” – yes, the staff would have traditional fare like “Toad In The Hole” and “Bubble And Squeak”, while the family upstairs in the formal dining room would feast upstairs on “Squab with Fig Foie Gras” and “Lobster Newburg”, which is described this way in the cookbook:
“This modern and spicy entree would be different from what most Edwardians would expect – just like Lady Sybil’s own personality!”
Jessie Brown Findlay played Lady Sybil Crawley, a free spirit who fell in love with the family Chauffeur – spicy indeed! Of course, events in the TV show mean that Lady Sybil WON’T be part of the movie, but we are still going to celebrate her by making “Sybil’s Seafood Newburg!”
So that’s the recipe as presented in the cookbook, let’s get this “Dinner And A Movie” feast going!
The key to the color and richness of this dish is the Paprika, so I brought out the authentic stuff that Alex and I bought in Budapest last fall…along with three of my favorites: garlic, garlic and garlic!
The first step is making the roux for the sauce…I combined my garlic along with shallots and butter and sautéed them in a pan:
I added my Paprika, which was mixed with curry powder, nutmeg and flour, and added the two together, also adding tomato paste, sherry, etc as the recipe states…once I had my Roux smooth, I added the rest of the liquid to give it a smoothness and body…
Time For The Lobster!
Next up, time to prepare the seafood that will go in this dish, beginning with these Lobster Tails…I also added Shrimp AND Scallops as well!
While the recipe called for boiling the seafood, I chose to put it all raw in the sauce – except for the Scallops, which I seared in butter over high heat for several minutes to give them color:
Add all of the seafood to the sauce and let it simmer until the Lobster and Shrimp are cooked – meanwhile, make some buttered noodles to ready:
The last touch: ladle in that rich seafood sauce over the noodles and add a sprinkle of fresh parsley – and guess what? It’s time for a feast!
There’s my “Dinner And A Movie” recipe to enjoy after seeing the new “Downton Abbey” movie – and if you are interested, I have a LOT of great “Downton Abbey” trivia to share!
The “Oscar Winning” Origins Of “Downton Abbey!”
I posted some early information about the upcoming “Downton Abbey” film, and also how the TV series was created, which you can see here – and you will also learn how the show’s Creator is already an Oscar winner for an earlier “Downton”-inspired film!
Now you HAVE to click!
Let me know if you are going to try this Seafood Newburg recipe!
Categories: Academy Awards, Art, Awards, Books / Media, British Cinema, cookbooks, Cult Movies, Food, food blog, Food Review, Great Films, Hollywood, London, Movies, Pop Culture, Recipes, Talent/Celebrities, TV Show, Uncategorized, Wacky Food