SGVN

Dinner and a DVD—Oct. 2008

By Kyra Kirkwood

1. Film (with rating): "Tinker Bell" (G)

Studio: Walt Disney Studios Home Entertainment

Summary: Peter Pan's sidekick Tinker Bell tells her own story—in her own words—in this full-length CG animated movie that explains the origins of this famous fairy. It's sort of the backstory of Tinker Bell as well as the answer to many of nature's mysteries. When the newborn Tink decides she wants to be like the other fairies with their more exotic jobs, she learns that sometimes, being yourself is all that matters.

Review: I saw this film during the world premiere at the El Capitan theater, and the beauty of it blew me away. The colors, the details, the morals—they all made for an amazing movie-watching experience. Even my 22-month-old daughter loved it and sat (really! Sat!) for the film's entirety. Sure, I enjoyed hearing Tinker Bell talk for the first time and getting some questions about who she is answered, but even more satisfying to me was the film's main message about being true to one's self. "Tinker Bell" producer Jeannine Roussel, herself a mother of two-year-old twins, said the same.

"It's okay to be who you are," she said, holding her young son while walking the "green" carpet outside the movie theater. "[Tinker Bell] is so multi-faceted."

The film had lots of comedic moments, as well as some more dramatic ones, like the scene with the hungry hawk. But even then, writer Jeff Howard kept the movie light enough to entertain the youngest of fans without frightening them. Some of the best moments involved Tink standing up for herself, or listening to her heart instead of her head. And, in true Disney fashion, the ending was perfect.

"[Tinker Bell] is probably more like us than any of the Disney heroines," said Howard.

"Tinker Bell," at only 78 minutes and with a great musical score, is a perfect movie to watch as a family and talk about over dinner. This DVD is a keeper. It's one of the best Disney films—even big-scale theatrical ones—I've seen in some time.

Extra highlight: "Ever Wonder" featurette

What to serve for dinner: Go with kid-friendly food, like the kind Disney served at the premiere's after-party: mac and cheese bites (Food and Wine magazine November 2007), steamed carrots glazed with melted butter and sugar and chocolate pudding for dessert.

Mac and cheese bites

3 tablespoons butter

4 tablespoons flour

1 1/2 cups milk

3 packed cups sharp cheddar cheese, shredded

1/2 cup Parmesan cheese, grated, plus more for sprinkling on top

2 extra large egg yolks

1/2 teaspoon salt

1/4 teaspoon nutmeg, freshly grated

1 pound elbow macaroni, cooked and drained

Preheat oven to 425 degrees. Spray a 24-count, nonstick mini muffin pan with cooking spray. Set aside. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about one minute. Whisk in the milk and bring to a boil. Cook, whisking occasionally, for about two minutes until thickened. Add cheddar and Parmesan cheeses and stir to melt. Remove from heat and stir in egg yolks, salt and nutmeg. Stir in macaroni.

Spoon slightly rounded tablespoons of macaroni and cheese into the prepared mini muffin pan. Each cup should be filled to the top. Pack each one down gently. Sprinkle with remaining Parmesan cheese. Bake for about 10 minutes, until golden and sizzling. Let cool for five minutes. Using a teaspoon, carefully loosen the mac and cheese bites and transfer to a platter to serve.

To make ahead, bake and cool mac and cheese bites. Package and refrigerate. Place bites on a baking sheet and bake in preheated 400 degree oven for five minutes. Serve warm.

What to talk about over dinner: What are your talents? What talents do you wish you had? What special things can you do with your talent? Did you figure out the history of the music box? What was the funniest part of the film? Did you think that's how Tinker Bell would sound? When have you tried to fix things, but only made them worse?

Film (with rating): The Strangers (unrated)

Studio: Universal Studios Home Entertainment

Summary: In this suspense thriller based on true-life events, a couple's romantic night to rekindle their relationship turns into a nightmare when masked strangers arrive and terrorize them.

Review: "The Strangers" is much more a terror film than a horror flick. What could be more terrifying than being stalked in your own home by masked, wordless strangers? Aren't we supposed to be safe at home? As readers know, I'm a huge sucker for scary movies. The creepier, the better. This time of year, a good screamfest is more than welcome. "The Strangers" did more than satisfy me. In fact, it freaked me out. Don't watch it alone at night, like I did, with the really loud washing machine letting loose a sporadic string of bumps that strangely enough coincided with the movie's sound effects. It's only going to freak you out and make you call your husband at work like a baby. Anyway…Star Liv Tyler plays her role perfectly, even belting out some blood-curdling hollers right on cue. Her fear is palatable and impressive, especially considering she's never played a "scream queen" before. Scott Speedman, the other half of the troubled couple, isn't too shabby either. Sure, the characters do dumb-as-dirt things (wouldn't you just get back in your car and drive away immediately instead of prowling around the house?), but they do them believably. The masked villains, with their hidden faces and minimal vocabulary, are horrifically terrifying. Even though director Bryan Bertino leaves some unanswered plot questions and employs a non-traditional story structure, this relatively short film still works. In fact, it's downright freaky. Especially the ending.

Extra highlight: "The Elements of Terror"

What to serve for dinner: Whip up something romantic, such as breast of chicken flambé with brandied cherry sauce for two (www.theromantic.com). Serve with a side salad and some wine for a cozy meal.

2 8-ounce chicken breasts with bone and skin

1 ounce melted butter

1 teaspoon paprika

1 ounce brandy

1 pinch salt and white pepper to taste

Bing cherry sauce:

1 8-ounce can black bing cherries

2 tablespoons Burgundy wine

2 tablespoon sugar

1-2 teaspoon cornstarch

1 pinch salt

Drain juice from cherries. Combine juice with wine, sugar, cornstarch, and salt; mix thoroughly. Bring mixture to a boil until sauce thickens. Add the drained cherries.

Season chicken breast with salt, white pepper, paprika, and brush with butter. Bake for 30 minutes at 325 degrees or until cooked and tender. Place chicken in a medium-size ovenproof serving dish and cover with sauce. Have table set, candles lit, all accompaniments on table, and turn off lights when ready to flambé.

How to flambé: Pour 1/4 ounce of brandy over dish and place in middle of table. Using long wooden matches, ignite chicken breast. When flame goes out and liquor has burned off, you are ready to serve. Since you're dealing with fire, exercise caution and do not leave unattended.

What to talk about over dinner: When have you been most scared? What terrifies you? What's the scariest movie you've ever seen? What were you scared of as a kid? What would you do if you were stalked by faceless killers? What was the scariest part of "The Strangers" for you? Why? Where do you feel safest?

Film (with rating): Indiana Jones and the Kingdom of the Crystal Skull (PG-13)

Studio: Paramount Home Entertainment

Summary: Now in the Cold War of the 1950s, legendary adventurer Indiana Jones embarks on a perilous adventure to find the coveted Crystal Skull of Akator while being relentlessly pursued by sinister Soviet agents who will stop at nothing to get their hands on the object of fascination.

Review: He's back! Growing up watching the "Indiana Jones" series, I can vividly remember sitting—literally—on the edge of my seat in the movie theater as Indy fought off snakes and used his whip with deadly accuracy. I couldn't wait to see more. Nineteen years later, I got my wish—as did millions of others this past summer when "Indiana Jones and the Kingdom of the Crystal Skull" scored huge at the box office. Sure, Harrison Ford is definitely not up to original Indy physical standards. Seriously, the guy is like 65 and eligible for Social Security. He's not going to be swinging from stalactites anytime soon. But it didn't really matter. Director Steven Spielberg and creator George Lucas, legends in their own right, birthed a movie that doesn't gloss over the fact that Ford is getting older; it's geniusly woven into the plot with classic Indy wisecracks and jabs. While many sequels fall into the trap of overusing tired plot points that worked the first, but not the 17^th, time, "Crystal Skull" does not. It was almost impossible for it to fail—in addition to originals like Ford, Spielberg, Lucas, Karen Allen as Indy's first love Marion and musical maestro John Williams (who can stop singing the "Indy" theme song?), there are terrific performances by franchise newcomers Cate Blanchett and Shia LaBeouf. I didn't care that Indy was getting wrinkles, or that "Crystal Skull" wasn't as edge-of-the-seat exciting (maybe because I'm older now, too, and less apt to be totally swept up by cinema when there are bills to pay and dinner dishes to wash?)—all is forgiven. I waited nearly 20 years for more Indy, and unless it was shot with a hand-held camera in someone's garage, I was going to like it. This film is for the fans of the "Indy" franchise more so than aficionados of the action-adventure genre. But in the end, what really mattered to me was seeing so many of my big-screen childhood heroes back again, doing what they do best: arguing, running, fighting, searching. Ah. Welcome back, Indy. It's been too long.

Extra highlight: Check out the "Production Diary: Making 'Kingdom of the Crystal Skull'."

What to serve for dinner: Go with some Russian comfort food: sautéed cabbage with pork (www.recipezaar.com). Serve with garlic mashed potatoes and steamed peas.

1 pound of pork

1 head cabbage

1 onion

1 cup shredded carrot

1 (14 ounce) can Italian-style diced tomatoes

1 cup tomato juice

2 bay leaves

Cut the cabbage into bite pieces. Place it into pan, add 1 can of diced tomatoes with juice and start sauteing. Cut pork into bite size pieces, brown them. Add pork to the cabbage. Brown onions, cut in half-rings. Add carrots and cook them till almost done. Add onions and carrots to the cabbage. If it looks like its going to burn, add more tomato juice. Sauté for an hour on low heat. You can add dried chicken, beef or vegetable bouillon for seasoning, or just salt and pepper. About 15 minutes before the dish is ready, add two bay leaves. Serves four to six.

What to talk about over dinner: What was your favorite "Indy" film? Why is this franchise such a landmark? Did you think Harrison Ford was too old to reclaim his role? Would it have worked without him? Do you think "Crystal Skull" measured up to all the years of hype and speculation? What is your favorite Harrison Ford film? He's quite intimidating in person—smart, yet tough. Who else do you think is intimidating in Hollywood? What did you think about bringing back Karen Allen? Have a contest about who can hum the theme song throughout dessert.

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