I have to confess that I looove cheesy romantic films and I am not ashamed of crying at all while watching them. But only on Sundays after the party weekends. I am usually lazy to cook, so I make frozen pizza or order a meal delivery service. Well, nobody is perfect…

One of those Sundays, I watched No Reservations by Scott Hicks (USA/Australia, 2007) with Catherine Zeta-Jones that is a remake of Bella Martha (English title: Mostly Martha) by Sandra Nettelbeck (Germany/Italy/Austria/Switzerland, 2001). Bella Martha, very acclaimed &  cult film, had been screened at several important festivals such as Locarno, London or Toronto Film Festival and in 2002, Sergio Castellitto won Best European Actor Award and Martina Gedeck was nominated for Best European Actress at the European Film Awards.

Let’s get back to No Reservations. The main role, Kate, is the master chef at a trendy restaurant in Manhattan. She runs her kitchen at a rapid pace as she coordinates the making and preparing of all the fantastic meals and personally displays the food to perfection on every dish. Her life changes when she becomes the guardian of her young niece. But I don’t want to tell you the whole story, you better watch it. 

Kate is famous for her Scallops with Saffron Sauce that I have made. I have found the recipe From the movie consultant Lee Anne Wong at the French Culinary Institute. One of the ingredients is a lemon pepper which I have made myself. So let’s start with this.


mitzi's foodoo

Ingredients: zest from 5 bio washed lemons / 10 tsps crushed pepper corns (I used black, but you can use mixture, too.) / 5 tsps kosher salt (I used sea salt harvested at my flat mate’s parents‘ salt works on the Canarian Islands.)

mitzi's foodoo

Preparation method:

  1. Mix the lemon zest with crushed peppercorns. (Keep 1 lemon for the Granny Smith purée & saffron sauce.)
  2. Spread out on parchment lined baking sheet and bake for an hour on 90ºC. Let it rest during night.
  3. Add the lemon-pepper to a spice grinder and grind until desired texture.
  4. Mix with the salt and store in a airtight container for up to a few months.


Ingredients: 4 Granny Smith apples (3 for the purée + 1 for topping) / 1 knob of butter (wallnut size) / 1 tbsp lemon (to avoid darkening of apples)

Preparation method:

  1. Peel 3 Granny Smith apples and grate them.
  2. Cook the apples with the butter and lemon until they are the consistency of a compote.
  3. Cut 1 apple into pieces for topping and dribble again with lemon juice.


mitzi's foodoo

Ingredients: 1/2 cup finely minced shallots / 4 kaffir lime leaves, minced / 1/2 cup dry white wine / 1 pinch saffron threads / 2 tblsps double cream / 12 tblsps cold butter, cut into pieces / juice of half a lemon, or more to taste / salt and white pepper, to taste

Kaffir lime leaves are the secret ingredient in chef Kate‘s saffron sauce.

mitzi's foodoo

Preparation method:

  1. In heavy saucepan, combine shallots, lime leaves and white wine. Reduce to two tablespoons. Add saffron threads and cream.
  2. Place pan over high heat and whisk in butter one piece at a time, adding the next piece before the last one has completely melted, stirring constantly. Do not allow mixture to boil.
  3. Add fresh lemon juice and salt and pepper. Sieve to smooth.
  4. Serve with scallops.


mitzi's foodoo

Ingredients: 1/2 cup all-purpose flour / 1/2 tsp dried oregano / 1 tsp fresh thyme / 2 tblsps lemon pepper / 16 scallops, rinsed and drained / 2 tblsps olive oil / 4 tblsps lemon juice

Preparation method:

  1. In a large bowl, mix together flour, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
  2. Heat olive oil in a skillet over high heat. Add scallops and sear on all sides (about two minutes per side). Remove scallops and place on plate in the oven to keep warm until ready to serve.
  3. Repeat with remaining scallops.
  4. Serve with the apple pure and top with chopped apple.
What being obsessed means 😀 :
8 Responses to “NO RESERVATIONS”
  1. Great post, great recipe!

  2. I secretly love both those films! I’m amazed that you’ve taken the time to fine tune & develop those recipes!!! Truly awesome! 🙂

  3. Great, thx! Don’t know both movies

  4. kulkimoose says:

    Love the blog! Some really amazing & inspiring recipes for me to start cooking 🙂

    Keep up the great work!

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  1. […] for the mushrooms: 100g plain flour / 50g lemon pepper seasoning / 400g fresh oyster mushrooms, cleaned and rinsed thoroughly, patted dry, torn / vegetable oil, for […]

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