Words can’t express how excited I am that “Foxcatcher” has been getting Oscar attention this year. It was one of the many films that I saw when I went to the Cannes Film Festival this summer, and it was one of my favorites. Based on true events, “Foxcatcher” tells the dark and fascinating story of the unlikely and ultimately tragic relationship between an eccentric multi-millionaire and two champion wrestlers. That being said, “Foxcatcher” is anything but a wrestling drama. “Foxcatcher” expands well beyond the wrestling ring into the minds of two men longing to find greatness. This story provides the perfect stage for the main actors of the film (Steve Carell, Channing Tatum, and Mark Ruffalo) to give some of their best performances to date. Director Bennett Miller won the Best Director prize at this year’s Cannes Film Festival, and is also nominated for this year’s Academy Award in Directing. His previous filmography includes Capote (2005) and Moneyball (2011).
I hesitate to share more about this film, as I believe it is best enjoyed when you know very little about it, but I’ll leave you with this review:
“Foxcatcher” is terrifying, disturbing, and utterly engaging. A slowly unraveled piece that is risky but pays off immensely. It’s cautious yet strictly well-defined as a character study. Like all great films with great performances, its element of truth is plainly apparent. On the gray-skied farm, we will get to know three interesting men, some of which, we’ll never truly understand.”
I knew very little about the world of wrestling when I went to see this film, and one of the scenes that struck me the most was when they were weighing in for the competition. I never thought much about a wrestler’s diet and how much that plays a part in their sport. I talked to a friend who wrestled in high school, and he said that baked potatoes were a staple in his training routine. I didn’t ask ask for too many details, after all, I figured he probably had the super healthy version and not the ones loaded up with bacon and sour cream. And where’s the fun in that?
- 3 to 3 1/2 lbs russet potatoes, peeled and diced into 1/2-inch to 3/4-inch pieces (about 7 medium potatoes, 8 – 9 cups)
- 1 medium yellow onion, finely diced (1 cup)
- 3 (14.5 oz) cans low-sodium chicken broth
- 1 cup evaporated milk
- Salt and freshly ground black pepper, to taste
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese (6 oz)
- 9 oz bacon, cooked and diced or crumbled
- 4 green onions, diced
- To a 6 or 7-quart slow cooker, add potatoes, onion, chicken broth, evaporated milk and season with salt and pepper to taste. Cover with lid and cook on HIGH heat for 4 hours or LOW heat for 8 hours (poke potatoes with a fork to check make sure they’re soft).
- Ladle out 2 cups liquid from soup mixture in crock pot into a liquid measuring cup, set aside. In a medium saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, 2 minutes.
- While whisking, slowly pour 2 cups liquid in measuring cup into butter mixture (it will thicken quickly).
- Pour butter mixture into slow cooker and stir to blend. If desired, mash potatoes with a potato masher to break down into smaller pieces or use an emulsion blender to puree.
- Cover and cook on HIGH heat until thickened, about 10 minutes.
- Turn heat off (or to warm), stir in sour cream.
- Serve warm topped with cheddar, bacon and green onions (you can just mix in those three remaining ingredients into slow cooker or top individual servings)
This soup was so easy to make, and so delicious and fulfilling. It kept for a good couple days in the fridge too, and I actually froze half of it for a later date! So with that, keep a look out for “Foxcatcher” at the Oscars this year, and enjoy!