No Guillotine at Japan Cuts for 10th Annual edition of this Festival of New Japanese Film, Opening on Bastille Day, July 14
Festival counts among its special guests special guests Lily Franky, Atsuko Maeda and Ryuichi Sakamoto.
Added to festival line-up is Microcinema, a free feature with 30 minute shorts from up-and-coming filmmakers in Japan. Shorts will begin playing at 11 AM on July 14 in the Murase Room, and will run throughout the festival.
Festival opener is Mohican Comes Home about a struggling punk rocker who comes back home from Tokyo with girlfriend in tow to announce that to is family that she is pregnant. (Sold Out)
It concludes with 'The Actor' (below)
Festival runs until July 24, 2016 at Japan Society in New York.
No Tiles Needed for this Mosaic, Mosaico Greek Cake from Cooking with Loula Greek Recipes from My Family to Yours by Alexandra Stratou (Artisan Books-May 3, 2016).
Serves • 8 to 10
Time • Under 3 hours
I have loved this dessert ever since I was young. I remember sneaking slices off the roll we had wrapped up in the freezer throughout the day. It is something that can either be served as an easy dessert for guests, or made and kept in the freezer to satisfy a sweet craving at any time of the day.
1 cup (2 sticks / 225 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated sugar
3 large eggs
41/2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
14 ounces (400 grams) butter cookies, such as petit beurre or animal crackers, broken up into small pieces
Tip: Make sure to put the batter in the freezer immediately once it is ready, as it contains raw egg. Once all your guests are served, wrap any leftovers with parchment paper and put them back in the freezer.
Tip: If you have left the mosaico in the freezer for much more than 2 hours, make sure you take it out of the freezer at least 15 minutes before serving.
Beat together the butter and sugar. While beating, add the eggs one at a time, followed by the cocoa and vanilla.
Add the cookie pieces and mix with a spoon until all the pieces seem to be surrounded evenly by chocolate—you may think the chocolate is not enough but trust me, it is!
Spoon into a cake pan or 9-by-5-inch (23-by-13-centimeter) loaf pan that’s been lined with parchment paper. Press the mixture down into the pan to compact it and make it even, then fold the excess parchment paper over the top to cover the chocolate mixture completely.
Freeze for at least 2 hours before serving. To serve, take out of the pan and slice into thick pieces. Arrange on a cutting board or on a fancy plate.
Toast it with Marocha Papaya Cocktail from Hartwood 'Bright, Wild Flavors from the Edge of the Yucatan' (Artisan Books, Fall 2015) by Eric Werner and Mya Henry.
The party girl drink!
Keep your stomach and your appetite in check with Torta de Carnitas recipe by Roberto Santibanez from Bread, 'Over 60 Breads, Rolls and Cakes Plus Delicious Recipes Using Them' (Kyle Books, October 2012) by Nick Malgieri...