O.K. everyone, listen up! If you haven’t been watching Masterpiece Mysteries SHERLOCK, you have been missing one of the best series to come along in far too long. A modern take on Sir Arthur Conan Doyle’s iconic series, this is an especially crafty and exciting take on the premise that Sherlock Holmes is alive and well in the 21st Century.

It’s English, of course, which means that the writing is witty, fast and really intelligent. Headed by a superb young cast, it is a cross between WITHNALL AND I and THE BOURNE IDENTITY.

Benedict Cumberbatch (how’s that for a great name?) defines what a modern Sherlock should be; impatient, highly intelligent, and a functioning sociopath in what to him is a plodding, boring world. Martin Freeman is his Dr. Watson, a war veteran newly returned from Afghanistan and desperately trying to pull together his own life as a civilian. His performance, like Cumberbatch’s is brilliantly realized and it is obvious from the get go that they are made for each other. In fact, it’s a funny running joke that everyone perceives them as a gay couple.

There are three episodes this season, two have already aired, but in today’s internet world it should be possible to view them prior to the final one this coming Sunday. The already aired episodes are entitled “A Scandal in Belgravia” and “The Hounds Baskerville.”
This Sunday is “The Reichenback Falls” which will conclude this season, but they will be back for three more next season. An announcement to be celebrated! If you have taken the plunge like I have, find last years three not to be missed shows: “A Study in Pink,” “The Blind Banker,” and “The Great Game.” You won’t regret it.

The show is sexy, great to look at, action filled, with dialogue that makes a bullet train seem like a steam engine. Don’t miss this!

By Stockton Briggle

IRON LADY

Meryl Streep has an almost mystical ability to morph into what seems to be an unending parade of famous people. Her Julia Childs portrayal was uncanny, and now she has literally become one of the most powerful women in history. If you are old enough to remember the “Iron Lady” Margaret Thatcher, who as Prime Minister transformed Great Britain during the Reagan years, you will feel like you are sitting in a front row seat witnessing it all over again.

Streep does not simply “play” a character, she inhabits their very soul. The technical aspects of how she does it remains one of the great acting mysteries of all time. Beginning with her astonishing performance in “Sophies Choice” she has thrilled, amazed, and delighted us
with her towering gifts. You may not like Margaret Thatcher after you see this film, but you will have a keen understanding of the powerful forces the shaped her politics and her life.

Streep will be nominated (again) for her performance. That’s as sure as the attack she ordered on the Falkland Islands. Not to be missed.

TINKER TAILOR

John LeCarre has long been the master spy storyteller. He was a spy himself and his books ring with the authenticity and disillusionment of modern day clandestine games. And games is what he is superb at starting with his early novel “The Spy Who Came In From the Cold’ featuring his most famous creation, George Smiley.

In “Tinker, Tailor, Soldier, Spy” we have one of his best known and most exciting of plots. Smiley has been forced out of MI-6, separated from his wife and trusts no one. Back at his old office trouble is a-brewing, however and it will be George that the service calls on to solve what would be a catastrophic blow to the British intelligence community. Somewhere deeply imbedded in the highest MI-6 leadership circles is a Soviet mole.

Remember now, we are talking about the days of the “cold War” with paranoia running rampant between Russia and all western nations.

On this canvas, LeCarre gives George Smiley the greatest task and test of his career; find and capture the mole. Gary Oldham, as Smiley, gives the performance of a lifetime. Hidden behind a pair of vintage spectacles, exerting complete control of all of his senses, he is a marvel to watch. Oldham is surrounded by some of Britain’s best actors, Colin Firth, Cirian Hinds, Toby Jones (of Truman Capote fame) and the young up and coming actor Bernard Cumberbach, the new Sherlock Holmes on Masterpiece Mystery.

The movie takes its time and applies layer after layer of meticulous plotting that kept me totally involved from beginning to end. I’m betting that you will be as well. Oldham gives a performance not to be missed and if there is any justice in the world, he should get an Academy Award nomination. You want real old fashioned suspense? Put this movie at the top of your list

MY TWO CENTS

Let’s talk about the 9 BEST PICTURE nominations. EXTREMELY LOUD AND INCREDIBLY CLOSE and THE TREE OF LIFE are in the “very small chance” category. And then there were seven. Of the seven, MONEYBALL and THE HELP cannot be ignored, but ultimately they won’t win. There is no doubt that Brad Pitt is one of the best actors working in film today. He is, like George Clooney, a movie star. There are lots of quality actors these days, but very few genuine movie stars. MONEYBALL is all about Brad Pitt’s amazing performance and he richly deserves the Best Actor nomination that he received for the film. However, a central galvanizing performance cannot be the reason to win Best Picture.
THE HELP is a moving and original testament to a time that most people my age remember uncomfortably well. Again, rich performances by Viola Davis and Octavia Spencer, it will have its avid supporters, but won’t quite bring home the bacon, so to speak. And then there were five.

MIDNIGHT IN PARIS is a delerious frothy ice cream sundae that reflects Woody Allen’s best work in years. Allen is at the peak of his directing prowess here and he has created one of the most engaging movies of the year. If the Academy wants to honor him again this is the time to recognize such a long and distinguished film making career. But I don’t think that voters will be so inclined. And then there were four.

When it comes to Steven Spielberg, no body does it better. One of our great filmakers, he and his work can never be ruled out, but I wonder if WAR HORSE will leap that most difficult of battlements and bring him another Oscar. It is as moving a story as you will ever find and Spielberg has more than honored its intentions. What it does lack is the stunning imagination that brought the horse to life on the stage in London and New York. That was a true work of art. A strong contender, but no blue ribbon.

I think the top three will be HUGO, THE ARTIST and THE DESCENDANTS. What a choice to have to make!

HUGO is Director Martin Scorsese’ tribute to film making and to the glory of movies in all of its wonder. He has chosen to make the film in 3D and one look at the amazing shots tell you why he is “the master” in all things film. There are some shots that literally take your breath away. Every aspect of this film has been carefully considered and executed. The casting, art direction, music, costumes, leave nothing to be desired. And yet, I was oddly unmoved by the story and felt as though I had been on a tour of the Louvre and was not allowed to see The Mona Lisa; emotionally disappointing, but visually opulent. A reluctant pass.

For me, the two to watch are THE ARTIST and THE DESCENDANTS. You know how occasionally. you go see a foreign film and come out wondering why we can’t make those life reaffirming little movies that play at the local art houses? That is what, by some miracle, Alexander Payne has done with THE DESCENDANTS. I cannot say enough about how emotionally rich and insightful this movie is. For me, it is the most rewarding film of the year. A dead heat with THE ARTIST which celebrates the birth of movies with so much flair and imagination that it can barely contain itself. A tribute to a much simpler technological time, it has all of the heart and joy that Hugo with all of its splendid elements can only long for. In my heart of hearts, I hope THE ARTIST gets the accolades it so richly deserves.

October Recipes!
Parsnip and Apple Soup with Parmesan-Chive Foam
Pojarski Smitane
Basmati Rice Pilaf
Petit Pois a la Francais
Glenfiddich Chocolate Mousse

This dessert is a favorite of Her Majesty Queen Elizabeth II. Although the Queen is not a big whiskey drinker, Glenfiddich—“valley of the deer” in Gaelic—whiskey from the Scottish highlands adds a warm aftertaste. The coffee intensifies the flavor.

Serves 6

6 ounces semisweet chocolate
1 teaspoon instant coffee
1 tablespoon boiling water
5 eggs separated
2 tablespoons Glenfiddich whiskey
11/4 cups heavy cream
1 cup heavy cream, whipped for garnish
2 ounces grated semisweet chocolate, for garnish

Melt the 6 ounces of chocolate in a double boiler or, alternatively, microwave it on high for 1 minute and stir until melted. In a small bowl dissolve the coffee into the boiling water.
Whisk the egg yolks into the melted chocolate and then stir in the dissolved coffee and the whiskey and mix well.
Whip the cream until it forms and holds stiff peaks. Whip the egg whites until they form and hold stiff peaks. Fold the whipped cream and whipped egg whites into the chocolate mixture. Keep folding until you can no longer see any white specks of cream or egg white.
Pour the mousse into a decorative serving dish and refrigerate for at least 3 hours to allow the chocolate to set. Decorate the top of the mousse with rosettes of whipped cream and grated chocolate.

A royal dessert for an exceptional occasion!

An elegant and fun way to serve green peas. At one time, the English ruled a large part of France. Somewhere along the way, they probably snitched this recipe from the French kings royal kitchens. However it worked its way into the Royal families dining room, it is a delicious way to get your peas down when you have two young Princes learning to eat their vegetables!

Serves 6

6 slices bacon, diced
1 large onion, thinly sliced
¼ head iceberg lettuce, shredded
1½ pound frozen green peas
1 teaspoon salt
3 tablespoon sugar
1 pinch freshly ground black pepper
2 cups good chicken stock
2 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour
1 small bunch of mint, chopped.

In a 2-quart saucepan over medium heat, fry the bacon slowly until it is soft and some of the fat has been rendered. Stir in the sliced onions and lettuce, and let them simmer for about five minutes. Add the peas, salt, sugar, pepper, and add chicken stock to cover. Continue to cook slowly until the peas are heated through. About 5 minutes.
Meanwhile, in a small mixing bowl, combine the butter and flour and add the mixture to the peas and bring to a boil. Remove from the heat and stir. Garnish with mint and serve immediately.

This pilaf is a great complimentary dish with the Pojarski. Again, it reflects the food influences on the Royal family from their far-reaching British Empire days. Prince Phillips uncle, Lord Mountbatten, was the last Viceroy of India where this dish originated.

Serves 4

3-5 tablespoons butter
1 large onion chopped
½ to ¾ cup slivered almonds
1 cup Basmati rice
1 cup finely chopped carrots
½ cup currants
¼ teaspoon cinnamon
1½ teaspoons finely minced orange rind
Black pepper
1/8 teaspoon red pepper flakes
1¾ cups good quality chicken broth
¼ cup water
Salt

In a medium saucepan, melt butter
Sauté the onion and almonds over medium heat until onion is soft (not brown) and the almonds are golden
Stir in rice; cook stirring for about 4 minutes to release flavor
Stir in chopped carrots, currants, orange rind, cinnamon, black pepper and red pepper flakes
Carefully stir chicken broth and water into the rice mixture, stir slightly with a wooden spoon
Bring to a boil and reduce heat
Cover the saucepan and simmer until all liquid is absorbed and the rice is tender (about 20 minutes). Season with salt.

This was one of my favorite dishes at the venerable and legendary Russian Tea Room in New York. It is also a favorite of the English royal family who counted the Russian Czars in their family scrapbooks. Actually, most of the royal houses of Europe were progeny in some way of Queen Victoria. This dish came by way of the Russian contingency. It has always been a favorite of mine.

Serves 6

For the POJARSKI:
4 slices white bread, crusts removed, cut into ¼ inch dice
1 cup buttermilk
1 pound ground veal
1 lemon, zest only
3 cloves garlic, crushed
½ cup grated Parmesan cheese
½ cup finely diced red bell peppers
½ cup finely diced celery
¼ teaspoon celery seeds
¼ cup finely chopped dill
¼ cup finely chopped green onion
Salt and freshly ground black pepper

For the SAUCE:
½ stick (1/4 cup) butter
1 cup finely diced onion
½ cup white wine
2 tablespoons all-purpose flour
1 tablespoon paprika
1 cup beef broth
½ cup heavy cream
1 tablespoon lemon juice
¼ cup vegetable oil for frying

½ cup sour cream
¼ cup finely chopped fresh dill
Salt and freshly ground black pepper

For the Pojarski:
Place the bread into a small bowl with the buttermilk to soak for at least 10 minutes. Combine the veal, lemon zest, garlic, Parmesan cheese, peppers, celery, celery seeds, dill, green onions, and salt and pepper to taste in a large bowl and mix well. Add the bread and buttermilk, and mix again. Shape the mix into teardrops about 3 inches long, 2 inches wide at the widest point, and 11/4 inch high. Place on a greased tray and refrigerate.

For the sauce:
Melt the butter in a large saucepan over a high heat. Stir in the onions, reduce the heat, and cook until soft and translucent. Add the wine and bring the mixture to a boil. Cook for several minutes, and then remove from the heat and stir in the flour and paprika. Add the beef broth and cream and reduce to a sauce-like consistency. Add the lemon juice, and season with the salt and pepper. Set aside and keep warm.

Place a large frying pan over a high heat and add the vegetable oil. Cook the Pojarski in batches so not to crowd the pan. Cook for about 3 minutes per side.

Pour the sauce into the bottom of a large serving dish. Reserving some of the sauce to place on top of each piece. Arrange the Pojarski neatly around the edge. Swirl the sour cream in the center of the dish, and sprinkle with the chopped dill.

A dish fit for a Queen!

This was one of Princess Diana’s favorite dishes. Her personal chef, Darren McGrady, made it for her many, many times. It has the right balance between silky, earthy parsnip flavor and the taste of sweet/tart apple that comes through. Make time to prepare the garnish; it turns a good soup into a great one.

Serves 4

For the SOUP
2 tablespoons unsalted butter
1pound parsnips, peeled and chopped
1 Granny Smith apple, peeled and chopped
1 medium onion, peeled and chopped
1 teaspoon ground coriander
1 teaspoon kosher salt
3 cups good chicken stock
½ cup heavy cream
Salt and freshly ground pepper

For the GARNISH
¼ cup heavy cream
1 tablespoon freshly grated Parmesan
3 tablespoons roughly chopped chives, divided
1 Granny Smith apple, peeled

For the soup:
Melt the butter in a heavy bottomed saucepan. When the butter has stopped foaming, add the parsnips, apple, and onion. Saute until the onion is translucent and soft, about 5 minutes. Add the coriander and chicken stock. Bring the soup up to a gentle simmer, turn down the heat, and simmer until the parsnips are tender enough to be easily pierced with a fork.

Remove the soup from the heat and with a hand-held blender, puree the soup. If you want to use a standard blender, you will need to let the soup cool down before blending. After blending the soup, strain the content through a fine mesh strainer to remove any lumps. The soup can be made ahead at this point and refrigerated for several days. Warm gently before continuing.
Stir in the cream, and season to taste with salt and pepper. Let the soup get hot, but do not boil. Adjust the consistency, thinning with a little more broth if needed.

For the garnish:
Whip the heavy cream until stiff peaks form. Fold the Parmesan and 1 tablespoon of the chives into the whipped cream. Grate some of the apple into the bottom of 4 warm soup bowls, and ladle the soup on top. Spoon the Parmesan cream on top of the soup, and garnish with the rest of the chives.

So good!

All the wonderful flavors and textures of summer berry pie a la mode in an ice cream sundae. For a casual party, offer the individual components buffet style and let guests make their own.

Serves 8

4 ½-pint baskets fresh blackberries (about 5½ cups)
1 cup orange juice
¾ cup sugar
2 teaspoons grated orange peel
¼ teaspoon ground cinnamon
1 7.25-ounce package shortbread cookies (such as Pepperidge Farm Chessmen) coarsely crumbled (about 2 cups)
1½ quarts vanilla ice cream

Combine 4 cups blackberries, orange juice, sugar, orange peel, and cinnamon in a medium saucepan. Bring to boil. Reduce heat to low; simmer until berries are soft and begin to release juices, about 8 minutes.
Transfer 2 cups berry mixture to processor; puree until almost smooth. Return mixture to same saucepan. Stir in remaining blackberries.
Sauce can be made 2 days ahead. Let stand at room temperature.
Re-warm berry mixture over medium heat until just warm.
Divide cookie crumbs among 8 bowls or wineglasses. Add 1 scoop ice cream to each.
Spoon warm blackberry sauce over each and serve.

Ah, beautiful, ripe summer tomatoes. Tomatoes are at their peak and with a little luck you may be able to find beautiful Heirloom ones. These are tomatoes that look and taste like old-fashioned tomatoes of yesterday. Summer is also the best time to seek out local growers or Farmers Markets that are likely to have them.

Serves 6-8

1½ pounds heirloom tomatoes
1 small fennel bulb
2 tablespoons good olive oil
Zest of one small orange
2 tablespoons fresh orange juice
1 tablespoon cider vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Core the tomatoes and cut into wedges.
Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.

Toss the tomatoes and fennel in a bowl with the olive oil, orange zest, orange juice, vinegar, salt, and pepper.
Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.

This is the essence of summer dining!