The Princess and the Frog takes place in the French Quarter and the Bayou of New Orleans. We see a young Tiana, who loves spending time in the kitchen with her father...and has quite the gift for it...growing up and dreaming of opening her own restaurant. She's a hard worker and has been saving every penny for years, but one night, when catering a party for her wealthy friend, she encounters something that changes her fate. A frog. A frog who, seeing her dressed in her friend Charlotte's dress and tiara, mistakes her for a princess, and begs her for a kiss.
You see, Prince Naveen from a faraway land (Maldonia), who, when visiting New Orleans, is turned to a frog when his royal valet makes a deal with The Shadow Man, a local witch doctor. The only way that he can be changed back to human form is to be kissed by a princess by a certain time. Well, Tiana is not a princess, so instead of Naveen turning human, Tiana turns into a frog.
The two find themselves in a tree stump in the bayou (their hiding spot after being chased from the party), and go on a mission to make their way back "home"...making friends with Louis, a jazz loving, trumpet playing alligator and Ray, a Cajun firefly, along the way. There's humor and music and life lessons-a-plenty along their journey.
There's quite a bit of food throughout (Jambalaya, Red Beans and Rice, Frog Legs with Sauce Piquante, Po' Boys, Muffaleta, cornbread, swamp gumbo, Hush Puppies, Beignets), and what I chose is a simple NOLA classic, Bananas Foster. At one point, Louis (the alligator) is in pain, because he has prickles in his bum, and through the pain, he's naming off things that would make him feel better, like...Crawfish smothered in Remoulade Sauce and Bananas Foster sprinkled with Pralines (I used this recipe for Quick Pralines).
Join us next month as we head into the kitchen with our host Wendy of A Day in the Life on the Farm with her pick, A Man Called Ove.
For inspiration, check out the Food 'n Flix website (click on any of the roundups listed to see what participants have been inspired to make by the movie choice), all of my past Food 'n Flix posts, or my Food 'n Flix Pinterest board!
This month, the Fandom Foodies theme is #GrimmGrub, a celebration of recipes inspired by the tales of the Brother's Grimm.
Be sure to visit my (I'm hosting this, too) announcement post HERE to check out all of the awesome recipes inspired by the Brother's Grimm!
New Orleans, dessert, bananas, bananas foster
dessert,
Yield: serves 1
Bananas Foster
prep time: 5 minscook time: 5 minstotal time: 10 mins
This simple dessert of bananas in a butter, sugar, cinnamon, and rum syrup is a New Orleans classic.
ingredients:
- 2 tablespoons salted butter
- 1 heaping tablespoon brown sugar
- 1 large banana, peeled, then cut in half both lengthwise and crosswise
- Big pinch of ground cinnamon
- pinch of smoked sea salt (or regular)
- 1.5 ounces light rum
To serve:
- vanilla ice cream
- crumbled pralines, optional
instructions:
- Combine butter and brown sugar in a small, non-stick skillet. Lay in the banana pieces and sauté over medium heat until lightly browned, gently turning the bananas once. Sprinkle in the cinnamon and salt. Remove pan from heat.
- Add the rum to pan, and then very carefully light the sauce with long lighter. Spoon flaming sauce over the banana pieces until flame is extinguished.
- Spoon the warm bananas and sauce over a scoop of ice cream, and add pralines crumbles, if you wish (I prefer mine without, but Louis loves his pralines).
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