Macaroni and Cheese

 

Below is an article I had written about a famous comfort food dish known as Macaroni and Cheese:

MACARONI AND CHEESE

Macaroni and Cheese is a famous dish known throughout Europe and other Western countries, especially the United States. My own memories of the dish date back to my childhood when my parents and grandmother used to serve it to me and my siblings . . . especially from the pre-packaged box form created by the company, Kraft. But I have eaten traditional homemade Macaroni and Cheese every now and then.

Although known today as an American comfort dish, Macaroni and Cheese was a dish made from Parmesan cheese and past that originated in Italy. Pasta and cheese casseroles have been recorded in cookbooks as early as the 14th century's "Liber de Coquina", one of the oldest medieval cookbooks. The dish also made its first appearance in England during the same century, in the famous English medieval cookbook titled "Forme of Cury".

The first modern recipe for Macaroni and Cheese appeared in Elizabeth Raffald's 1769 book "The Experienced English Housekeeper". Her recipe called for a Béchamel sauce with Cheddar cheese, which is mixed with macaroni pasta, sprinkled with Parmesan cheese and baked. The dish also appeared in the famous Victorian cookbook, "Mrs. Beeton's Book of Household Management" and included two recipes for the dish.

Many would be surprised to learn that the future third President of the United States, Thomas Jefferson may have been responsible for the introduction of Macaroni and Cheese to Americans. He first sampled the dish in both in Paris and in northern Italy, and later incorporated the dish at his Virginia home, Monticello. As the country's third president, Jefferson served Macaroni and Cheese at a State dinner in 1802. Mary Randolph, sister to Jefferon's son-in-law Thomas Mann Randolph Jr., included a recipe for the dish in her 1824 cookbook, "The Virginia Housewife".

Below is a recipe for "Macaroni and Cheese" from the MyRecipe website:


Macaroni and Cheese

Ingredients

2 cups milk
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10-oz.) block extra sharp Cheddar cheese, shredded
1/4 teaspoon ground red pepper (optional)
1/2 (16-oz.) package elbow macaroni, cooked


Preparation

1. Whisk flour into butter

Preheat oven to 400°. Microwave milk at HIGH for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.

2. Whisk in warm milk

Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.

3. Whisk in cheese

Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.

Gumbo

GUMBO

Gumbo is a dish that is not only popular throughout Deep South states like Louisiana, Mississippi, Alabama and South Carolina; but is available to many Americans at restaurants that featured Gulf State cuisine throughout the country. For me, my first real introduction to gumbo was at a food stand inside Los Angeles' Farmers Market called "The Gumbo Pot". It is probably one of my favorite dishes ever . . . if prepared properly. 

It is believed that gumbo was first introduced in southern Louisiana sometime during the 18th century. No one knows exactly where in Louisiana or when it first appeared in the Americas. It is basically a stew that consisted of stock, meat or shellfish, a thickener, and seasoning vegetables that usually included celery, bell peppers and onions (known as the "holy trinity"). Gumbo is often categorized by the type of thickener used. Cooks usually used the African vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux. The name of the dish either came from the Bantu word for okra - "ki ngombo" or the Choctaw word for filé - "kombo".

Gumbo combines the ingredients and culinary practices of several cultures like West African, French, Spanish, German, and Choctaw. Gumbo may have been based on traditional West African or native dishes, or may be a derivation of the French dish bouillabaisse. Some believed that gumbo is a reinterpretation of traditional West African cooking. West Africans used the vegetable okra as a base for many dishes, including soups, often pairing okra with meat and shrimp, with salt and pepper as seasonings. In Louisiana, the dish was modified to include ingredients introduced by other cultural groups. Surviving records indicate that by 1764, African slaves in New Orleans mixed cooked okra with rice to make a meal. Some believe that gumbo may have been derived from traditional French soups, particularly the fish stew bouillabaisse. When the Acadians moved to Louisiana in the mid-18th century, they were unable to find many of their traditional ingredients for the soups they usually made for the winter months, so they substituted fish, turnips and cabbage with shellfish and ingredients from other cultures. Culinary experts like Celestine Eustis insisted that gumbo was an early dish for native tribes. It was first described in 1802 and was later listed in various cookbooks in the second half of the 19th century. Gumbo gained more widespread popularity in the 1970s, after the United States Senate cafeteria added it to the menu in honor of Louisiana Senator Allen Ellender. It is now the official state dish of Louisiana.

There are many types of variations on gumbo. Among them are:

*Gumbo Ya-Ya
*Seafood Gumbo
*Chicken and Sausage Gumbo

Considering there are so many different types of gumbo dishes out there, I tried to find a recipe of the most basic kind prepared in Louisiana. Below is a recipe found on the Smithsonian Institute magazine website, from an article written by Southern Louisiana native, Lolis Eric Elie. The recipe came from his mother:

Creole Gumbo

Ingredients

• 5 quarts water
• 1 dozen fresh crabs, raw, boiled or steamed 
• 2 pounds medium to large shrimp, peeled and deveined (reserve the shells and heads to make seafood stock) 
• 2 pounds smoked sausage, cut into 1 inch rounds (1 pound each of two different sausages is optimal)
• 3/4 pound Creole hot sausage (if available), cut into 1 inch rounds 
• 2 pounds okra cut into rounds
• 1/2 cup plus 2 tablespoons vegetable oil 
• 1/2 cup all-purpose flour
• 2 large onions, coarsely chopped
• 6 large cloves garlic, chopped
• 1 bunch flat-leaf parsley, chopped
• 5 stalks celery, chopped 
• 1 bunch green onions, tops and bottoms, chopped
• 1 large green bell pepper, chopped
• 1 pound crab meat, picked and cleaned of shells and cartilage 
• 2 tablespoons Creole seasoning, such as Tony Chachere’s Original Creole Seasoning
• 4 bay leaves 
• 4 tablespoons filé powder 
• Salt and pepper to taste 
• 6 cups steamed white rice


Preparation

Clean the crabs, removing the lungs, heart and glands and other parts so that only the pieces of shell containing meat (including the legs, swimmers and claws) remain. Refrigerate the meaty parts of the crabs. Put the portions of the crabs that have been removed into a 6- or 8-quart stockpot. Add the shrimp heads and shells and 5 quarts water to the pot and bring to a boil over high heat. Reduce the heat to low and simmer for 30 minutes. Remove from the heat. 

Cook the sausages in a skillet in batches over medium heat, turning occasionally, until the pieces are slightly brown and much of the fat has been rendered. Remove the sausage and set aside on a paper towel-lined plate to drain. Discard the excess fat remaining in the skillet before cooking the next batch of sausage.

Once all the sausage has been cooked, wipe the excess oil from the skillet, being careful not to scrub away those bits of sausage that have stuck to the bottom of the skillet. Add the 2 tablespoons vegetable oil. Heat the oil over medium heat and then add the okra. Lower the heat to medium and cook the okra until it is slightly brown and dried, stirring frequently, about 45 minutes. 

While the okra cooks, place the 1/2 cup vegetable oil in a 12-quart stockpot. Heat the oil over medium heat. Once the oil is hot, a tablespoon at a time slowly add the 1/2 cup flour to prepare the roux, stirring constantly. Once all the flour has been added, continue heating and stirring the roux until it becomes a medium brown color, somewhere between the color of caramel and milk chocolate, about 10-15 minutes. Add the onions to the roux, stirring constantly. Once the onions are wilted, add the garlic, parsley, celery, green onions and bell pepper. Strain the seafood stock into the large stockpot. Add the browned sausage and bay leaves and bring everything to a boil over medium-high heat. Then reduce the heat to medium and continue to cook.

Once the okra is cooked, add it to the gumbo pot. Continue cooking the gumbo for 60 minutes. Add the reserved crabs and shrimp and cook for 15 minutes longer. Remove the gumbo from the heat and stir in the Creole seasoning and filé powder. Let the gumbo rest for 15 to 20 minutes. As it cools, oil should form on the top. Skim the oil with a ladle or large spoon and discard. Stir in the picked crab meat. Taste the gumbo and adjust seasoning with more salt and pepper as needed. Serve the gumbo ladled over steamed rice.

"THE SCARLET PIMPERNEL" (1982) Review

"THE SCARLET PIMPERNEL" (1982) Review

I suspect that many fans of the DC Comics character "Batman" and the "Zorro" character would be nonplussed at the idea that a novel written by a Hungary-born aristocrat had served as an inspiration for their creations. Yet, many believe that Baroness Emmuska Orczy de Orczi's 1905 novel, "The Scarlet Pimpernel" provided Western literature with its first "hero with a secret identity", Sir Percy Blakeney aka the Scarlet Pimpernel. 

There have been at least nineteen stage, movie or television adaptations of Orczy's novel. Some consider the 1934 movie adaptation with Leslie Howard, Merle Oberon and Raymond Massey as the most definitive adaptation. However, there are others who are more inclined to bestow that honor on the 1982 television adaptation with Anthony Andrews, Jane Seymour and Ian McKellen. I have seen both versions and if I must be honest, I am inclined to agree with those who prefer the 1982 television movie.

"THE SCARLET PIMPERNEL" - namely its 1982 re-incarnation - is based upon the 1905 novel and its 1913 sequel, "Eldorado". Set during the early period of the French Revolution, a masked man and his band of followers rescues French aristocrats from becoming victims of the Reign of Terror under France's new leader, Maximilien de Robespierre. The man behind the Scarlet Pimpernel's mask - or disguises - is a foppish English baronet named Sir Percy Blakeney. For reasons never explained in the movie, Sir Percy has managed to gather a group of upper-class friends to assist him in smuggling French aristocrats out of France and sending them to the safety of England. During a visit to France, Sir Percy meets a young French government aide and the latter's actress sister, Armand and Marguerite St. Just. He eventually befriends the brother and courts the sister. 

Sir Percy also becomes aware of Armand's superior and Marguerite's friend, Robespierre's agent Paul Chauvelin. Angered over Marguerite's marriage to Sir Percy, Chauvelin has the Marquis de St. Cyr - an old enemy of Armand's - executed in her name. After being sent to England to learn the identity of the Scarlet Pimpernel, Chauvelin discovers that Armand has become part of the vigilante's band. He blackmails Marguerite - now Lady Blakeney - into learning the identity the identity of the Scarlet Pimpernel. Meanwhile, the Blakeney marriage has chilled, due to the news of the Marquis de St. Cyr's execution and Marguerite's alleged connection. But a chance for a marital reconciliation materializes for Marguerite, when she discovers the Scarlet Pimpernel's true identity.

Thirty years have passed since CBS first aired "THE SCARLET PIMPERNEL". In many ways, it has not lost its bite. Thanks to Tony Curtis' production designs, late 18th century England and France (England and Wales in reality) glowed with elegance and style. Not even the questionable transfer of the film to DVD could completely erode the movie's beauty. The movie's visual style was aided by Carolyn Scott's set decorations, Dennis C. Lewiston's sharp and colorful photography, and especially Phyllis Dalton's gorgeous costume designs, as shown in the following photographs:

 

I feel that screenwriter William Bast made the very wise choice of adapting Baroness Orczy's two novels about the Scarlet Pimpernel. In doing so, he managed to create a very clear and concise tale filled with plenty of drama and action. He also did an excellent job in mapping out the development of the story's main characters - especially Sir Percy Blakeney, Marguerite St. Just, Paul Chauvelin and Armand St. Just. I was especially impressed by his handling of Sir Percy and Marguerite's relationship - before and after marriage. Sir Percy's easy willingness to believe the worst about his bride provided a few chinks into Sir Percy's character, which could have easily morphed into a too perfect personality. More importantly, Bast's script gave Paul Chauvelin's character more depth by revealing the latter's feelings for Marguerite and jealousy over her marriage to Sir Percy. Bast's re-creation of the early years of the French Revolution and Reign of Terror struck me as well done. However, I wish he had not faithfully adapted Orczy's decision to allow the Scarlet Pimpernel and his men to rescue the Daupin of France (heir apparent to the French throne), Louis-Charles (who became Louis XVII, upon his father's death). In reality, Louis-Charles died in prison from tuberculosis and ill treatment at the age of ten. Surely, Bast could have created someone else important for the Scarlet Pimpernel to rescue.

"THE SCARLET PIMPERNEL" received a few Emmy nominations. But they were for technical awards - Costume Designs for Phyllis Dalton, Art Direction for Tony Curtis and even one for Outstanding Drama Special for producers David Conroy and Mark Shelmerdine. And yet . . . there were no nominations for Clive Donner and his lively direction, and no nominations for the cast. I am especially astounded by the lack of nominations for Anthony Andrews, Jane Seymour and Ian McKellen. In fact, I find this criminal. All three gave superb performances as Sir Percy Blakeney; Marguerite, Lady Blakeney; and Paul Chauvelin respectively. Andrews was all over the map in his portrayal of the fop by day/hero by night Sir Percy. And yet, it was a very controlled and disciplined performance. Jane Seymour did a beautiful job of re-creating the intelligent, yet emotional Marguerite. At times, she seemed to be the heart and soul of the story. This was the first production in which I became aware of Ian McKellen as an actor and after his performance as Paul Chauvelin, I never forgot him. Not only was his portrayal of Chauvelin's villainy subtle, but also filled with deep pathos over his feelings for Marguerite Blakeney. He also had the luck to utter one of my favorite lines in the movie in the face of his character's defeat:

"Oh, the English, and their STU-U-U-UPID sense of fair play!" 

The movie also featured some first-rate performances by the supporting cast. Malcolm Jamieson did an excellent job in portraying Marguerite's older brother, Armand. I was also impressed by Ann Firbank, who was first-rate as the embittered Countess de Tournay; James Villiers as the opportunistic Baron de Batz; Tracey Childs as the lovesick Suzanne de Tournay; and Christopher Villiers as Sir Percy's most stalwart assistant, Lord Anthony Dewhurst. Julian Fellowes made a very colorful and entertaining Prince of Wales. And Richard Morant proved to be even more subtle and sinister than McKellen's Chauvelin as Maximilien de Robespierre.

After my latest viewing of "THE SCARLET PIMPERNEL", I found myself surprisingly less supportive of the Scarlet Pimpernel's efforts than I used to be. Perhaps I have not only become more older, but even less enthusiastic about the aristocratic elite. It was then I realized that despite the presence of Marguerite and Armand St. Just, "THE SCARLET PIMPERNEL" is based on two novels written by an aristocrat, with views that were probably as liberal as Barry Goldwater. Oh well. I still managed to garner a good deal of entertainment from a movie that has held up remarkable well after thirty years, thanks to some lively direction by Clive Donner, a first-rate script by William Bast and superb performances by the likes of Anthony Andrews, Jane Seymour and Ian McKellen.

"THE SCARLET PIMPERNEL" (1982) Photo Gallery

Here are some photos from the 1982 television version of Baroness Emmuska Orczy's novel, "THE SCARLET PIMPERNEL". The movie starred Anthony Andrews, Jane Seymour and Sir Ian McKellae: 


"THE SCARLET PIMPERNEL" (1982) Photo Gallery

"THE THREE MUSKETEERS" (1993) Review

"THE THREE MUSKETEERS" (1993) Review

Alexandre Dumas' classic 1844 novel, "The Three Musketeers" must have been one of the most adapted stories in film and television history. I do not know exactly how many adaptations have been filmed. But I have seen at least four of them - including Disney Studios' version, released in 1993.

Directed by Stephen Herek, "THE THREE MUSKETEERS" is not a faithful adaptation of Dumas' novel. David Loughery's script utilized some elements of the novel, including most of the characters and d'Artagnan's first meeting with his three friends and fellow musketeers. But in the end, he created his own story. In "THE THREE MUSKETEERS", a young Gascon named d'Artagnan hopes to follow in the footsteps of his late father and join the King of France's Musketeers in 1625 France. Unfortunately for d'Artagnan, several factors stand in his way. One, he makes an enemy out of a local aristocrat named Gerard and his brothers, who believe he has defiled the honor of their sister, and is pursued by them all the way to Paris. Two, upon his arrival in Paris, he discovers that the Musketeers have been disbanded by King Louis XIII's chief minister, the power-hungry Cardinal Richelieu. And three, his encounters with Musketeers Athos, Aramis and Porthos results in him accepting a duel from each man.

Fortunately, d'Artagnan's hostility toward the trio is short-lived and he ends up helping them battle Richelieu's guards, who arrive to arrest Athos, Aramis and Porthos. But after they leave him, d'Artagnan is arrested by more guards and Richelieu's lackey, Captain Rochefort. While in prison, he meets the Cardinal and overhears a conversation between the latter and spy Milady de Winter. She is ordered to deliver a signed treaty to France's primary enemy, the Duke of Buckingham of England. Cardinal Richelieu plans to undermine the King's authority, before assassinating him, taking the throne and Queen Anne as consort. When Athos, Aramis and Porthos rescue d'Artagnan from execution, the four men set out to expose Richelieu as a traitor of France and save King Louis XIII from death.

Fans of Dumas' novel will probably be unhappy with this adaptation, considering that it failed to be a faithful one. I must admit that when I first saw "THE THREE MUSKETEERS", I was surprised and a little disappointed myself. And there were a few aspects of the movie that I disliked. The addition of Gerard and his brothers into the story really annoyed me in the end. Mind you, I found the aristocrat's determination to confront d'Artagnan at the beginning of the movie tolerable. But once d'Artagnan reached Paris, with Gerard still in hot pursuit, the subplot became an annoying running joke that refused to die. And it did not. I like Paul McGann as an actor . . . but not that much.

Even worse, McGann's Gerard seemed to have more screen time than any of the major female characters. Although I never viewed Queen Anne as a "major character", I felt otherwise about Milady de Winter and d'Artagnan's lady love, Constance Bonacieux. I did not mind when Loughery's script transformed Julie Delpy's Constance from the Queen's dressmaker to maid/companion. But I did mind that her role was reduced to a few cameo appearances. The same almost happened to Rebecca De Mornay's portrayal of Milady de Winter. I personally found the reduction of the latter role rather criminal. Milady has always been one of the best villains in literary history. And nearly every actress who has portrayed her, did justice to the role. I can say the same about De Mornay, who was excellent as Milady. Unfortunately, Loughery's script gave her very few opportunities to strut her stuff.

Despite the change in Dumas' story and the reduction in the females' roles, I cannot deny that "THE THREE MUSKETEERS" proved to be a first-rate and entertaining movie. It had romance - well, a little of it. The best romance in the film proved to be the long simmering one between Athos and Milady, whose marriage had earlier ended in failure. And I found the one between d'Artagnan and Constance rather charming, if brief. The movie featured some great action, including a marvelous chase scene in which the Musketeers are being pursued by Rochefort and the Cardinal's men; d'Artagnan's first sword fight, in which he allied himself with the Musketeers; Milady de Winter's capture at Calais; and especially the final fight sequence in which the Musketeers prevent Richelieu's plans for the King's assassination.

Tim Curry made an entertaining, yet splashy Cardinal Richelieu. He came close to being all over the map, yet he still managed to keep his performance controlled. And Michael Wincott's sinister portrayal of Captain Rochefort was superb. Rebecca De Mornay was superb as Milady de Winter, despite the role being reduced. And her Milady has always struck me as the most complex in all of the adaptations. Julie Delpy and Gabrielle Anwar were charming as Constance and Queen Anne. I wish I could say the same about Hugh O'Connor as King Louis XIII, but I must admit that I was not that impressed. He was eighteen years old at the time and probably a little too young and stiff to be portraying the 24 year-old monarch.

But the highlight of "THE THREE MUSKETEERS" proved to be the four actors who portrayed d'Artagnan and his three friends - Athos, Aramis, and Porthos. They were perfect. Chris O'Donnell captured every aspect of d'Artagnan's youthful personality - the earnestness, cockiness, and immaturity. Watching the movie made me realize that he has come a long way in the past twenty years. And he had great chemistry with the three actors who portrayed the Musketeers. Kiefer Sutherland was perfect as the commanding, yet cynical and disillusioned Athos, who regretted ending his marriage to Milady. The producers of this film certainly picked the right man to portray the smooth-talking ladies' man, Aramis. And whatever one might say about Charlie Sheen, he did a superb job in the role. Oliver Platt was a delight as the brash and extroverted Porthos. Quite frankly, he made a better figure for comic relief than McGann's Gerard. However, the best thing about the four actors' performances was that they all perfectly clicked as a screen team. All for one and one for all.

Yes, "THE THREE MUSKETEERS" was not perfect. What movie is? And it is certainly not the best adaptation of Alexandre Dumas' novel. But I cannot deny that it was entertaining. And I have no regrets in purchasing a DVD copy of this film. If one can keep an open mind over the fact that it was not a close adaptation of the 1844 novel, I think it is possible to find it very enjoyable.

"THE THREE MUSKETEERS" (1993) Photo Gallery

Below are images from Disney's "THE THREE MUSKETEERS", Disney's 1993 adaptation of Alexandre Dumas père's 1844 novel. Directed by Stephen Herek, the movie starred Chris O'Donnell, Kiefer Sutherland, Charlie Sheen and Oliver Platt.


"THE THREE MUSKETEERS" (1993) Photo Gallery

Below are images from Disney's "THE THREE MUSKETEERS", Disney's 1993 adaptation of Alexandre Dumas père's 1844 novel. Directed by Stephen Herek, the movie starred Chris O'Donnell, Kiefer Sutherland, Charlie Sheen and Oliver Platt.


"THE THREE MUSKETEERS" (1993) Photo Gallery

Top Ten (10) Favorite SWASHBUCKLER Movies

Below is a list of my top ten (10) favorite swashbuckler movies: 


TOP TEN (10) FAVORITE SWASHBUCKLER MOVIES


1. "Pirates of the Caribbean: Dead Man's Chest" (2006) - This is the second of the "PIRATES OF THE CARIBBEAN" franchise and much to my surprise . . . my favorite. This movie has Jack Sparrow, Will Turner and Elizabeth Swann pitted against Davy Jones and the East India Trading Company. The finale is one of my all time favorites in film history.




2. "The Sea Hawk" (1940) - Vaguely based upon Rafael Sabatini's novel (and I do mean vaguely), this Errol Flynn swashbuckler is about the battle between an English privateer and the Spanish Empire during the late 16th century. Directed by Michael Curtiz, the movie co-starred Brenda Marshall, Henry Daniell, Claude Rains and Flora Robson.




3. "Pirates of the Caribbean: The Curse of the Black Pearl" (2003) - This first movie in the "PIRATES OF THE CARIBBEAN" franchise introduced the world to roguish pirate Jack Sparrow (memorably portrayed by Johnny Depp), along with Will Turner, Elizabeth Swann and Hector Barbossa. The story involved a cursed Aztec treasure.




4. "The Scarlet Pimpernel" (1982) - Anthony Andrews, Jane Seymour and Ian McKellen starred in what I consider to be the best adaptation of Baroness Orczy's tale about a British aristocrat who disguises himself to save the victims of France's "Reign of Terror".




5. "The Three Musketeers" (1973) - This seventh or eighth version of Alexander Dumas' classic adventure novel is my absolute favorite version. It starred Michael York, Oliver Reed, Faye Dunaway, Raquel Welsh, Richard Chamberlain, Frank Finlay, Christopher Lee, Geraldine Chaplin and Charlton Heston.




6. "The Mark of Zorro" (1940) - Based on the Johnston McCulley story, "The Curse of Capistrano", this superb swashbuckler set in early California starred Tyrone Power as a Californio aristocrat who helps the locals resist the tyranny of a corrupt alcalde and his henchmen. The movie co-starred Linda Darnell and Basil Rathbone.




7. "The Four Musketeers" (1974) - This sequel to "The Three Musketeers" turned out to be just as superb as the original. Also directed by Richard Lester.




8. "The Adventures of Robin Hood" - Errol Flynn became identified with his role as Robin, Earl of Locksley aka "Robin Hood" in this colorful and excellent adaptation of the famous English outlaw/freedom fighter. Directed by Michael Curtiz and William Keighley, the movie co-starred Olivia DeHavilland, Basil Rathbone, Alan Dale and Claude Rains.




9. "The Princess Bride" (1987) - Rob Reiner directed this superb adaptation of William Goldman's novel about a classic fairy tale with swordplay, a pirate, giants, an evil prince, and a beautiful princess; as read by a kindly grandfather. Cary Elwes, Mandy Patinkin, Chris Sarandon, Christopher Guest, Robin Wright, Fred Savage and Peter Falk co-starred.




10. "The Mask of Zorro" (1998) - Martin Campbell directed this exciting adaptation of Johnston McCulley's tale about a masked freedom fighter in California of the early 1840s. Antonio Banderas, Anthony Hopkins, Catherine Zeta-Jones and Stuart Wilson co-starred.