Colm Toibin’s touching novel, Brooklyn was adapted beautifully into a screenplay by Nick Hornby. Hornby’s novels About a Boy and High Fidelity were also adapted into popular films, and his original screenplay, An Education, was also well received by critics and audiences alike.
Brooklyn did well at the Academy Awards, as it was nominated in three categories, Best Picture, Best Actress, and Best Adapted Screenplay.
The story takes place in 1952, and starts in a small coastal, Irish town. It tells the story of young Eilis (pronounced EY-lish) Lacey, who lives with her mother and older sister, and works for a spiteful, mean-spirited shop owner. Eilis’s sister sees that there is not much of a future for her young sister, and through the help of a Priest, who moved from Ireland to Brooklyn years earlier, she arranges for Eilis to move to Brooklyn, in hopes of her finding a more secure and interesting life outside the hometown.
The Priest (played by Jim Broadbent) has set Eilis up with a job in a department store, and finds her a place in a small, women-only boarding house owned by the Irish-born, proper, supportive, Madge Kehoe, played by the consistently wonderful Julie Walters. (It is my understanding that the BBC is producing a TV series, of the same name, where Ms. Walters will reprise her role as Madge Kehoe.)
We see Eilis go through a transformation from the very momentThe Priest (played by Jim Broadbent) has set Eilis up with a job in a department store, and finds her a place in a small, women-only boarding house owned by the Irish-born, proper, supportive, Madge Kehoe, played by the consistently wonderful Julie Walters. (It is my understanding that the BBC is producing a TV series, of the same name, where Ms. Walters will reprise her role as Madge Kehoe.) she steps aboard the ship. She goes from a quiet, unsure, small town Irish girl to a poised, self-assured, even glamorous American woman. Ronan’s transformation into this more sophisticated Eilis grows from scene to scene.
Saoirse Ronan, as Eilis, gives us a thoughtful and intelligent performance of material that could easily move into the overly sentimental. She is delightful. I am looking forward to watching this actress blossom in future roles, and since this is her second Academy Award nomination (her first was for playing the contrite young sister in Atonement) I feel we will be seeing much from her in the future.
Eilis meets Tony Fiorello, the Brooklyn born son of immigrant Italian parents, who is beautifully played by the very interesting Emory Cohen. In Eilis, Tony has found someone more important to him than even the Brooklyn Dodgers, and he outlines the possibility of a life in Long Island with the woman he marries.
A family emergency forces Eilis to return to Ireland, but she makes it clear that she intends to return to her life in Brooklyn after the visit. It is here that Eilis’s choices become difficult, as she sees more possibilities in her visit back than she did when she lived there. These choices are made more complicated by the fact that she has also meets a hometown boy (played by Domnhall Gleeson, son of actor Brendon Gleeson) and feelings begin to develop between the two, much to the delight of her mother, and the boy’s family.
The film is an Irish/Canadian co-production, and is beautifully filmed, for the most part, in Ireland, with a few New York locations. It is currently available on DVD, and is, of course, available on demand.
As you can see from the trailer, Eilis is a guest at the family table of her new boyfriend, Tony Fiorello. She receives tutoring in the art of tidy spaghetti eating from her fellow boarding-house mates. So, in putting together a menu for a post or pre-dinner screening of the film, I was torn between presenting an Irish menu, or an Italian one. But Brooklyn is a melting pot, so I think I have come up with a hybrid menu that should cover both rather nicely.
In 2006, a bar opened in Brooklyn serving a Pickle Back cocktail. Some people tell me that this cocktail has been around longer than 2006, but I have not yet seen evidence of this. Pickles are very popular in Brooklyn, and all New York delis that specialize in Jewish cuisine, you will find small bowls of pickles on each table. I presume this is why the pickle back had its origin in Brooklyn.
Very simply, a Pickle back consists of two shot glasses. One with Irish Whiskey, and one with dill pickle juice. You drink the whiskey first, and then the brine.
One shot of Irish Whiskey (Jamison or Bushnell’s preferred) One shot of pickle juice. You can just take some juice from your favorite jar of pickles, however, if you can’t stand the thought of your jarred pickles swimming without the aid of it’s delicious liquid, a company named, Van Holten’s offers bottles of pickle brine specifically for this cocktail. Otherwise, just save your pickle juice from your empty dill pickles jars, and strain the juice through a wire mesh. This just gives you a legitimate reason to eat more pickles.
Appetizer: Asparagus with Parmesan cheese
In a shallow pan, boil around 2 inches of water, and gently add the asparagus and cook for around 3 minutes.
Take asparagus out, dump the water, and put the asparagus back in the pan with a generous amount of butter. Once butter is melted, plate the asparagus, and top with freshly grated Parmesan cheese. Place in front of guests, and feel good that your appetizer is, at least a little, healthy.
Main Course: Guiness Beef Stew
- 3 tablespoons olive oil, divided
- 1 boneless beef chuck roast (2 to 3 pounds) You can also use a small, bonelss lamb shoulder
- 2 medium onions, sliced
- 1 garlic clove, minced
- 1 Bottle of Guinness
- 1/2 Cup sliced mushrooms
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- Fresh Thyme
- 8 Red Bliss Potatoes
- Salt Pepper
- 2 medium carrots, sliced
- 2 cup water
- Salt and Pepper
- In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown roast on all sides; remove from pan.
- In same pan, heat remaining oil. Add onions and garlic; cook and stir until tender. Deglaze pan with the Guinness (scrape up all that good stuff on the bottom of the pan) Stir in mushrooms, brown sugar, . Return roast to pan. Bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours.
- Stir in remaining ingredients. Return to a boil. Reduce heat; simmer, covered, 15-25 minutes longer or until meat and vegetables are tender.
Now would be a good time to start the movie.
Fear not, for I did not forget dessert. I have just decided to provide an easy dessert that can be eaten on a comfy chairs and couches, while we watch the movie.
Dessert: Unbelievably easy Cannoli Dip:
Package of Wonton Wrappers cut in triangles
Canola Oil for frying
1/4 granulated sugar, mixed with a 1/2 a teaspoon of cinnamon
3/4 Cup Ricotta Cheese, strained, over-night through a cheesecloth and squeezed dry
3/4 Cup of Mascarpone Cheese
1/4 Cup Powdered Sugar
1/2 teaspoon Vanilla
Small bag of mini-chocolate chips
Pinch of Salt
Beat with mixer until smooth. Refrigerate for at least 2 hours
Heat oil in pan to 350 degrees. Put no more than 4 triangles in the oil, until they brown slightly and firm up. Dry on a paper towel, and gently sprinkle plain sugar and cinnamon mixed together over the wrappers. Working in batches. These certainly can be made ahead, as you will be serving them at room temperature, however, do not do this step the night before as they might get stale.
Assemble individual plates, with some cannoli chips, and two ramekins; one filled with the filling, and one filled with mini-chocolate chips.
Start up the movie, and end the evening with Irish Coffee, or some more Irish Whiskey without the coffee.